Monday, June 18, 2018

Slow Cooker Pepper Pork Chops

I haven't tried this recipe yet, but it looks really good. 
The recipe calls for marinating overnight, so be sure to plan ahead!   ~Shelly
Prep - 20 Minutes
Marinate - 8 hours
Slow Cooker - 6 hr, 20 minutes
Serves 4



Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.
Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside

Place the apples in the slow cooker.
Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.

Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.   

Recipe courtesy of Alton Brown
Pairs well with Pinot Noir.       

Monday, June 11, 2018

Grilled Pork Chops with Hawaiian Marinade

This week at six Harter House Supermarkets (June 13-19, 2018) we have Boneless butterflied Pork Chops or Boneless Ribeye Pork Chops on Sale for $2.99 lb.  (Great Price)

Pork seems to soak up the flavor of marinades like a sponge, and you can bake, fry, broil, grill or cook it just about any way you like.  Here is a delicious Hawaiian Marinade that I've tried and enjoy!

Prep. Time - 5 Minutes. Cook Time - 10 Minutes. Marinade time - 10 hours.

4 Pork Chops,
2 six oz cans pineapple juice unsweetened (1 1/2 cups),
3 scallions (white parts sliced into thin rounds),
3 tablespoons ginger (peeled and minced),
3 tablespoons soy sauce (reduced sodium),
2 tablespoons Asian seasame oil (dark),
2 tablespoons light brown sugar,
3/4 teaspoons fleshy ground black pepper,
1/2 teaspoon coarse salt.

Cooking Directions:
Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt together in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hours.

Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Remove chops from marinade, shaking off excess marinade. Do not pat dry. Discard remaining marinade. Grill chops directly over heat, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, 8 to 10 minutes, followed by a 3-minute rest time.
Makes 4 servings

Looking for something even more simple?

Check out Harter House World Flavors for already prepared Marinades and dipping sauces.
I recommend;

Bronco Bob's makes an Roasted Mango Chipotle Sauce
and a Tangy Apricot Chipotle Sauce. 
Both would be great on pork products.                                  

Monday, June 4, 2018

Pasta With Fresh Tomato Sauce and Ricotta

This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It’s most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course. For the best results, use good quality imported noodles made from hard Durum wheat.

4 - 6 servings


1 pound dried pasta, such as farfalle or penne
Salt and pepper
2 tablespoons butter, softened
Crushed red pepper (optional)
2 ½ cups Quick Fresh Tomato Sauce, warm  (*see recipe)
6 ounces ultra-fresh ricotta, at room temperature
Grated pecorino
Basil leaves, for garnish

  1. Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
  2. Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
  3. Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
  4. Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
Recipe by David Tanis

Check out this website

Shrimp and Pineapple Skewers with Peanut Sauce

Do you love a peanut sauce? 
This recipe called out to me and I want to give it a try.  ~Shelly

½ cup smooth peanut butter, preferably natural
3 tablespoons unsweetened coconut milk
1 ½ tablespoons lime juice, more as needed
2 teaspoons brown sugar
2 teaspoons soy sauce
2 teaspoons grated ginger root
1 garlic clove, minced
½ teaspoon sriracha or other hot sauce
¼ teaspoon plus a pinch kosher salt, more as needed
1 ½ tablespoons peanut oil
⅛ teaspoon crushed red chile flakes
1 pound cleaned large shrimp
2 cups pineapple chunks
Whole cilantro leaves and torn basil leaves, for garnish
1.            In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt. Purée until smooth. Add more lime juice and or salt to taste. Scrape into a bowl.
2.            Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and chile flakes. Thread shrimp on skewers; brush all over with half the peanut oil mixture. Thread pineapple on separate skewers; brush with remaining oil mixture. Arrange shrimp and pineapple skewers on a large rimmed baking sheet.
3.            Roast skewers, turning them halfway through, until shrimp is opaque, about 5 minutes, and pineapple is lightly caramelized, about 10 minutes (use an oven mitt to remove shrimp skewers as they finish cooking but leave the pineapple in for longer). Sprinkle skewers with herbs and serve hot, with peanut sauce for dipping.