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cider glazed pork chops

Ingredients

Glaze

• 1/2cup distilled white vinegar or cider vinegar
• 1/3cup light brown sugar
• 1/3cup apple cider or apple juice
• 2tablespoons Dijon mustard
• 1tablespoon soy sauce
• Pinch cayenne pepper
• Chops
• 4boneless, center-cut pork loin chops , 5 to 7 ounces each, 1/2 to 3/4 inch thick
• 1tablespoon vegetable oil

INSTRUCTIONS

1. 1. Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. Following illustrations below, trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper.

2. 2. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. (Check internal temperature of thinner chops; see note above.) Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes. Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes.

3. 3. When chops have rested, add any accumulated juices to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.

Chicken Noodle Soup

Ingredients:

olive oil
1 large or 2 small onions, small dice
3-4 carrots, large dice
2-3 celery stalks, small dice
chicken stock
Cut-up, cooked meat from one chicken (I roast a chicken and use the carcass - minus the meat - for stock)
1/2-2/3 package egg noodles
salt and pepper to taste
fresh thyme to taste


Instructions:

Heat olive oil in stockpot and saute onion, carrot and celery until softened, 10 minutes or so. Add stock, chicken, and seasonings to taste and let simmer until carrot is soft. Add noodles a few minutes before serving and simmer until soft.

Chicken Stock

Ingredients:

Chicken carcass
1 onion
1 head of garlic, sliced in half lengthwise
3 carrots
3 stalks of celery
fresh herbs (thyme, rosemary. parsley)
kosher salt
black peppercorns
water


Instructions:

Put all of the ingredients in a large pot and add enough water to cover. Bring to a near boil, reduce heat, and let cook uncovered for 3-5 hours. Strain.

Recipes To Try

Baked Lemon Chicken with New Potatoes and Vegetables

Pineapple Pork Chops

Baked Potato Soup

Ingredients:

4 large russet potatoes
4 Tbsp unsalted butter
4 Tbsp flour
5.5 cups milk
1/2 cup sour cream
4 oz cream cheese
1/2 tsp onion powder
salt & pepper
chives
cooked and crumbled bacon
shredded cheddar cheese


Instructions:

Bake the potatoes. Let cool, then peel them, discard the skin, and dice. Set aside. Make a roux with the butter and flour. Add the milk and bring to a near-boil. Reduce the heat and let simmer until thickened. Add onion powder and salt & pepper to taste. Add the cream cheese and sour cream and stir until incorporated. Add the potatoes and cook until potatoes are reheated. Serve with chives, bacon, and cheese as garnishes.

Brown Sugar Cookies

Ingredients

14 tablespoons unsalted butter (1 3/4 sticks)
1/4 cup granulated sugar (about 1 3/4 ounces)
2 cups packed dark brown sugar (14 ounces)
2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract


Instructions

1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.

2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.

3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)

5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone; see photo below), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.

6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.