Juicy Skillet Pork Chops

Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender and flavorful pork chops with little fuss.

PREP 30 mins
COOK 15 mins
TOTAL 45 mins

4 pork chops, about 1-inch thick and 6 to 7 ounces each

Salt, to taste

1 tablespoon all-purpose flour

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground black pepper

1 tablespoon olive oil

1 cup low-sodium chicken stock

1 tablespoon apple cider vinegar

2 teaspoons honey or brown sugar

1 tablespoon butter

2 tablespoons chopped fresh parsley, optional

Directions

Prepare Pork Chops

Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.

Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub.

Heat the oil in a medium skillet (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.

Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.) Reduce the heat to low then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes then go from there, checking every 2 minutes). If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear.

Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.

Make Pan Sauce

While the pork rests, make the pan sauce. Increase the heat to medium-high then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve.

NOTES

Make an onion-apple pan sauce: After removing the cooked pork chops from the skillet, add sliced onions, apples and a bit of fresh thyme. Cook until sweet and softened then pour in the stock, vinegar, and honey.

FROM  Inspired Taste

Grilled Ribeye Steak with Cabernet Mushrooms

This recipe for Grilled Ribeye Steak with Cabernet Mushrooms is the last of the incredible grilled steak recipes Chef Brandon Douglas taught participants at the “Sizzling Summer Steaks” event that was part of the “Made from Scratch” cooking classes in 2013 at the Winrock Institute on Petit Jean Mt.

Chef Douglas says the ribeye is his favorite steak cut because of the wonderful marbling of fat this cut features compared to leaner cuts of beef steak. He says the fat adds to the sweet, rich flavor of this recipe. He combined sliced baked sweet potato wedges when he plated the finished steak and mushroom sauce.

Ingredients

• 1 cup dry cabernet sauvignon
• 2/3 cup green onion sliced in rounds
• 1/4 cup extra-virgin olive oil, plus 2 tablespoons for garnish
• 3 teaspoons fresh rosemary leaves, chopped; plus sprigs for garnish
• 2 garlic cloves, crushed
• 1 teaspoon salt
• 1/4 cup balsamic vinegar
• 1/2 cup demi glaze or Beef stock
• 1/2 cup sugar
• 1/2 teaspoon freshly ground black pepper
• 4 Harter House Ribeye Steaks, 1-1/2 inches thick
• your favorite mushrooms, rough chopped or whole
• Baked Sweet Potato (Optional)

Directions

1. Make small cuts with knife into fat around the edge of steaks. Rub with your favorite seasoned salt steak rub and pepper. Refrigerate for 30 minutes to an hour.
2. Clean grill grate and preheat grill to high heat.
3. Place steaks on hot grill for three minutes on each side to sear. Reduce grill temperature to low and close the lid. Continue cooking steaks an additional five to 10 minutes for medium-rare, turning halfway through. Let steaks rest for five minutes before serving.
   OPTION - cook till Medium Rare on the grill.
4. As steaks cook, add olive oil to saute’ pan. Add mushrooms, garlic and saute’ until mushrooms become tender. Excluding green onions, add remaining ingredients and reduce until sauce forms. Adjust seasoning with salt and pepper.
5. Pour on top of finished steak. Garnish with green onions and remaining olive oil. Serve with baked sweet potato.

BBQ Country Style Ribs

Country-style ribs come from the shoulder portion of the pig. This makes them fattier, easier to prepare and cook.

Serve with a classic Baked Beans recipe and a delicious Potato Salad for the perfect family gathering.

Ingredients

• 4 lbs country style ribs
  1.5-2 cups BBQ sauce

Rib Rub

• 1 tablespoon chili powder
• 1 tablespoon dark brown sugar packed
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon red pepper flakes crushed
• 1/2 teaspoon black pepper

Instructions

• Preheat oven to 250°F and place ribs on a rimmed baking sheet (I line with foil for easy cleanup).
• In a small bowl whisk together rib rub ingredients.
• Coat the ribs in the seasoning and cover tightly with foil. Cook for 1 1/2 to 2 hours or until the ribs just start to feel tender.
• Remove from the oven and liberally baste the ribs with bbq sauce. Cook for another 45 mins to 1 hour uncovered until fork tender.
• If desired, turn your oven onto the broil setting and let the BBQ sauce on the ribs bubble and lightly brown.

• 
  

Homemade Spaghetti and Meat Sauce

This easy meat sauce takes just a few minutes of prep and then a low simmer on the stove for a deep, meaty-flavored, classic spaghetti everyone will love.

Ingredients

• 2 pounds lean ground beef or Harter House Boston Burger
• 1 yellow onion chopped
• 4 stalks celery chopped
• 4 garlic cloves minced or pressed
• 1 29- ounce can diced tomatoes
• 1 29- ounce can tomato sauce
• 1 6- ounce can tomato paste
• 2 7- ounce cans sliced mushrooms
• 1 cup red wine
• 1 15- ounce can beef broth
• 5-6 whole cloves
• 2 bay leaves
• 2 tablespoons sugar
• 1/4 cup chopped fresh parsley or 4 teaspoons dried
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pound dried spaghetti noodles
• grated Parmesan cheese

Instructions

1. In a large heavy bottomed stock pot over medium high heat, cook the ground beef until browned, about 5-7 minutes, stirring occasionally. Drain the rendered fat and add the meat back to the pot.
2. Add the chopped onion, celery and garlic and cook until the vegetables soften, about 5-7 more minutes.
3. Add the rest of the ingredients (except the spaghetti noodles and Parmesan), stir, and bring to a boil. Reduce the heat to simmer, stir and cover with a lid, and cook for at least three hours on medium low heat, stirring occasionally.
4. Cook the spaghetti according to the package directions in generously salted water. Drain and mix into the spaghetti sauce.
5. Serve with grated or ground Parmesan cheese and chopped fresh parsley if desired.

Recipe Notes

The meat sauce can be refrigerated for up to 1 week or saved in a gallon ziplock bag and frozen for up to 3 months.

This recipe comes from:  Foodiecrush.com

Chili's Chicken Crispers (Copycat Recipe)

Most chicken tenders have a crispier, more  texture, but these are more of a cross between a tempura texture and a fish and chips texture, smoother, lighter batter and the edges, with the super crispy just batter that fried up is so light in texture you’ll find yourself sneaking pieces of it while cooking.

This is so easy to make and also a great batter for fish too

Chili's recipe does call for MSG, but the copycat recipe swaps out the Accent Seasoning for chicken broth. 
In this recipe it works well to emulate the same flavors.!

Ingredients

• 1 egg beaten
• 1/4 cup whole milk
• 3/4 cup chicken broth
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 cup self rising flour
• 1 cup flour
• 1 1/2 pounds chicken tenderloins
• canola oil for frying

Instructions

1. Heat oil in a dutch oven to 350 degrees.
2. In a large bowl whisk together the egg, milk, chicken broth, salt and pepper until well combined.
3. Add in the self rising flour.
4. In a second bowl add 1 cup of flour.
5. Dip each piece of chicken into the batter, then into the flour.
6. Add the chicken to the oil in small batches and fry for 8-10 minutes, or until golden brown and cooked through.

Traditionally served with potato wedges or fries, sweet potato fries, coleslaw, or potato salad.

Chili’s Honey Chipotle Sauce Recipe

• 2/3 cup honey
• 1/4 cup water
• 1/4 cup ketchup
• 1 tablespoon white vinegar
• 2 teaspoons ground chipotle powder
• 1/2 teaspoon salt

1. Add the ingredients to a small saucepan and bring to a boil.
2. Cook, whisking, for two minutes before turning off the heat.
3. Cool the sauce before serving as a dip or toss the chicken crisper in the warm sauce if serving fully dipped.

Chili’s Honey Mustard Sauce Recipe

• 1/4 cup dijon mustard
• 1/4 cup mayonnaise
• 1/4 cup honey

1. Mix all the ingredients together.
2. Chill in the refrigerator for at least a couple of hours before serving.

FROM: Dinner then Dessert

Logan County Hamburgers (AKA Hamburger Grilled Cheese)

Ingredients

1.25 pounds Harter House Ground Chuck

1 large egg, lightly beaten

1 medium yellow onion, chopped

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon minced garlic

1 teaspoon salt

1 teaspoon ground black pepper

12 slices of white bread (Also great with Rye Bread)

Unsalted butter

American cheese or Velveeta  ( I like Velveeta)

Directions

In a large mixing bowl combine your egg, minced garlic, onion powder. garlic powder, salt, pepper, and hamburger.  Form into thin patties.

Cook on the grill or skillet until the hamburger is done.and place on paper towels to absorb the grease.  Set aside.

Add your chopped onion to a medium skillet along with 1 tablespoon of butter and cook until the onion is translucent and tender.

Butter both sides of your bread and place them in a skillet and cook one side until it cooks a nice golden brown.  Flip the bread over and immediately place your cheese slices on it along with the cooked onion.  Once the remaining sides of bread are golden and the cheese has melted, add your hamburger and assemble your sandwich.

If your cheese hasn't completely, you can place your bread pieces on a baking sheet under the broiler for 2-3 minutes to completely melt your cheese.

From:  The Best Blog Recipes

Delicious Italian Sausage

Do you love Italian Sausage?  I LOVE our Harter House Italian Sausage!

Our Harter House Homemade Italian Sausage is made from a recipe handed down in the Bettlach Family for generations. We sell a Hot, Mild & Sweet Italian Sausage at all six  HH locations.

Here are some super simple recipes for your family to enjoy!

Italian Sausage Sub

1 lb. Harter House Homemade Italian Sausage

Fresh Sub Rolls

2 Green and/or Red Sweet Bell Peppers

1 Medium Onion

Marinara Sauce

Salt, pepper, and garlic for taste

Cook sausage on medium heat in covered pan for the first 10 minutes. Turn sausage over, lower temperature to medium low and cover for and additional 10 minutes. Uncover and cook for 5 more minutes. Serve on fresh sub rolls. With peppers and onions: 2 Green and/or Red Sweet Bell Peppers 1 Medium Onion In separate pan, cut onions and peppers into strips. Add 1/8” oil to pan and steam-cook until tender. Serve with sausage on fresh sub rolls. *When frying sausage you can cook with water, vegetable oil or olive oil. **To retain natural juices, do not pierce sausage.

Italian Sausage Bread

This looks delicious! This is an incredibly easy recipe. Make sure you use good pizza dough and fresh mozzarella. Just brown the sausage and drain on paper towel, spread on dough, layer with cheese and some fresh parsley (on a greased pan), roll it up into a loaf and bake at 375 for about 30 minutes or until dough is golden brown. Serve sliced and warm from the oven with fresh marinara for dipping.

Hot Italian Sausage Skillet

Start with Harter House Fresh Hot Italian Sausage (Remove from casing & crumble/brown in a frying pan). When cooked, remove and drain sausage from pan, set aside. In same pan, fry cut potatoes until tender and brown. In a separate pan, fry your sliced onion & (red & yellow) peppers in a little olive oil until tender and brown. Add cooked potatoes and sausage to the onions and peppers and mix .

Serve in a generous bowl topped with a melted cheese on top!! (Can serve with scrambled eggs as well)

Italian Quesadillas

2 lbs. Harter House Italian Sausage

1 pkg. Large Flour Tortillas

2 Bell Peppers, Red and Green

1 Red Onion, diced

Virgin Olive Oil

Garlic Powder

Italian Seasoning

Lemon Pepper

Grated Mozzerella/Provolone blend or Italian Blend Cheeses

Brown sausage in skillet. As sausage is browning, crumble with fork, approximately 20-25 minutes. Drain grease from sausage. Sauté bell peppers and onions. Brush each flour tortilla with olive oil on both sides and liberally sprinkle with garlic powder, Italian seasoning, and lemon pepper on both sides of the tortilla. While tortilla is searing in skillet add cheeses, sausage, peppers, and onions. Fold tortilla in half and turn over to brown for 20 seconds. Mango relish is a great compliment for the Quesadillas.