YumSugar

Simple Tip: Freeze Bacon Before Chopping

partysugar — Tue, 13 Jan 2009 10:15:20 -0800

These days bacon is such a hot ingredient, it's everywhere! Within the past couple of months, the fatty, salty pork has become a staple in my pantry. If you use bacon as much as I do, consider placing the bacon in the freezer 15 to 20 minutes before slicing any time a recipe calls for uncooked, chopped bacon. The colder the bacon, the easier it is to slice and dice. For the most efficient cutting, use a properly-sharpened knife. Be sure not to forget about the bacon - you don't want it to freeze completely.

This technique also works well for pancetta and proscuitto. Is bacon a recurring ingredient in your meals? Share your secrets for handling bacon below!

Simple Tip: Chop Onions Last

partysugar — Tue, 06 Jan 2009 10:15:00 -0800

When a recipe calls for an assortment of diced vegetables, like carrots, celery, garlic, and onions, chop the onions last. This is especially important if you are prone to crying when slicing onions.

The onion's chemicals will leave a natural residue in the air and on the cutting board and knife. The minute diced onions hit the pan, however, the enzymes that produce the tear-inducing gases are destroyed. The less time between dicing and cooking onions the better.

Got a tip for chopping veggies? Share with us below!

Sunday BBQ: Chop Chop, Pork Chop

YumSugar — Sun, 22 Jul 2007 05:03:39 -0700

The other day PartySugar posted a fun recipe for Chop Chop Salad, which reminded me of another recipe with the words "chop chop" in it. This time it's a lovely pork chop brined in a pineapple mixture. The flavorful brine creates an extremely juicy pork chop that pairs fantastically with a pineapple salsa. Make a quick batch of cous cous, garnish with cilantro and you'll have a beautifully plated meal. To discover the recipe for your next runaway hit, read more

Chop Chop, Pork Chop
From The Other White Meat
Image Source

4 12-ounce natural (non-marinated) pork loin rib chops, 1 1/2-inches thick
Pineapple Brine (see recipe, below)
1/2 fresh pineapple, peeled, cored and cut into 4 long pieces*
1-2 tablespoons olive oil
1 or 2 fresh serrano OR jalapeño chiles, thinly sliced
4 small green onions, thinly sliced
3 tablespoons fresh lime juice
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons maple syrup
1/2 teaspoon salt

Pineapple Brine
2 tablespoons salt
2 tablespoons packed brown sugar
6 ounces pineapple juice (3/4 cup)

For brine, stir together salt, brown sugar and 1 cup water in small saucepan. Bring to boil, stirring occasionally, until salt and sugar are dissolved. Remove from heat. Stir in 3 cups cold water and pineapple juice; let cool.
Place pork in large, resealable bag. Pour brine mixture over pork; close bag to seal. Turn bag to evenly coat pork with brine. Refrigerate for 3 hours, turning bag occasionally.
Remove pork from brine; discard brine. Pat pork chops with paper towels, then brush with olive oil.
Prepare a medium-hot fire in grill. Grill chops, uncovered, over direct heat for 12-16 minutes or until internal temperature of pork reaches 155 degrees F, turning chops over halfway during grilling. At the same time, grill pineapple until slightly golden and caramelized, turning over often. Transfer chops to cutting board. Loosely cover with foil; let rest for 10 minutes.
Meanwhile, for salsa, finely chop pineapple. Place chiles, pineapple, green onions, lime juice, cilantro, maple syrup and salt in medium bowl. Gently toss until mixed. Serve salsa with chops.

Makes 4 servings

* If fresh pineapple is unavailable, use a 20-oz. can crushed pineapple, drained (do not grill).

Print recipe with images | without images

Fast & Easy Dinner: Pork Chops With White Beans

partysugar — Tue, 24 Nov 2009 12:50:05 -0800

With so much energy going toward Thanksgiving, it's easy to overlook the meals leading up to the big day.

Tonight fix up a simple and delicious dinner that's a cinch to put together. Canned white beans simmered with onions and red peppers serves as a bed for succulent and juicy bone-in pork chops.

It's a hearty, comforting, uncomplicated, and adaptable recipe, so learn how to prepare it and read more.

Pork Chops With White Beans
From Everyday Food

Ingredients

3 tablespoons olive oil
1 medium onion, finely chopped (about 1 cup)
1 red bell pepper, ribs and seeds removed, chopped
1/4 teaspoon dried rosemary, crumbled
Coarse salt and ground pepper
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
1 can (15 1/2 ounces) cannellini beans, drained and rinsed
4 well-trimmed bone-in pork rib chops (about 2 pounds; each 1 inch thick)

Directions

Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion, bell pepper, and rosemary; season generously with salt and pepper.
Cook, stirring frequently, until onion is golden brown, 6 to 8 minutes.
In a small bowl, whisk together broth and tomato paste. Pour mixture into skillet; stir in beans. Simmer, stirring occasionally, until beans are coated evenly and sauce is thickened, 10 to 15 minutes.
Meanwhile, generously season both sides of pork chops with salt and pepper.
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook pork (in 2 batches, if necessary) until just cooked through, 2 to 3 minutes per side. Serve on top of bean mixture.

Serves 4.

Print recipe with images | without images

Today's Special: Pork Chops with Tomato and Arugula

partysugar — Fri, 16 Mar 2007 08:57:22 -0700

My friend Jon's favorite food is pork chops. He loves them so much that in college we lovingly nicknamed him Pork Chop. He is coming to dinner and I thought I would prepare a healthier version of his beloved pork chops. Although it's Friday, I won't have a whole bunch of time to prep a dinner so I am using this simple recipe - the chops and salad can be ready in practically 15 minutes! To make this meal for the pork chop lover in your life, read more

Pork Chops with Tomato and Arugula
From Good Housekeeping magazine

1/3 cup plain dried bread crumbs
1/4 cup grated Romano cheese
1 teaspoon salt
1 large egg
4 boneless pork loin chops, 1/2 inch thick (about 4 ounces each)
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 large ripe tomato (12 ounces)
1/2 small red onion
1 bag (4 to 5 ounces) baby arugula

On waxed paper, combine bread crumbs, Romano, and 1/2 teaspoon salt.
In pie plate, with fork, beat egg.
Dip chops, 1 at a time, in egg, then in bread-crumb mixture to coat. Repeat with remaining chops.
In nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add chops and cook 5 to 6 minutes or until browned, turning chops over once.
Meanwhile, in medium bowl, combine lemon juice and remaining 1 tablespoon oil and 1/2 teaspoon salt. Coarsely chop tomato; thinly slice onion. Toss arugula, onion, and tomato with dressing in bowl.
Transfer chops to 4 dinner plates; top with salad.

Serves 4.

NUTRITIONAL INFORMATION: Based on individual serving. Calories: 370, Total Fat: 22 g, Saturated Fat: 6 g, Cholesterol: 128 mg, Sodium: 800 mg, Carbohydrates: 14 g, Fiber: 2 g, Protein: 31 g

Print recipe with images | without images

Fast & Easy Dinner: Lamb Chops with Tomatoes

partysugar — Fri, 08 Jun 2007 08:57:31 -0700

I used to save lamb chops for holidays, but then I realized that they can be just as delicious grilled to perfection and served with a homemade salsa. Lamb chops are actually wonderful when you are short on time because they cook in under 20 minutes. Tonight, serve these chops with a quick cooking rice and a simple, chunky tomato sauce. Fresh oregano and balsamic vinegar add freshness and a zippy tang to this meal. Spice up the middle of the week with this former special occasion meat, just read more

Lamb Chops with Tomatoes
From Better Homes & Garden magazine

8 1-inch-thick lamb loin chops
Salt and pepper
1 8.8 oz. pouch cooked long grain rice
4 medium plum tomatoes, cut up
4 green onions, cut into 1-inch pieces
1 Tbsp. snipped fresh oregano
1 Tbsp. balsamic vinegar

Season chops with salt and pepper.
Grill over medium coals 12 to 14 minutes for medium-rare, turning once halfway through grilling.
Meanwhile, microcook rice according to package directions.
In food processor combine tomatoes, green onions, and oregano; process with on/off turns until coarsely chopped. Transfer to bowl; stir in vinegar. Season with salt and pepper.
Arrange chops on rice; top with tomato mixture.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Pork Chops Primavera

partysugar — Tue, 01 Apr 2008 05:21:19 -0700

Primavera - which means Spring - also refers to an Italian cooking technique that involves fresh vegetable garnishes. Usually this culinary style applies to pasta, but in this case the primavera garnishes quick-cooked pork chops. The chops are brushed with soy sauce and seared in a pan. Then a simple sauce is made with apple butter. Green beans and grape tomatoes are the fresh vegetables that finish off the dish. If this sounds good, check out the recipe now, just read more.

Pork Chops Primavera
From Better Homes and Garden magazine

Ingredients

4 slices peppered bacon, cut in 1-inch pieces
12-oz. trimmed fresh young green beans
1 Tbsp. soy sauce
4 pork chops, 1/2 inch thick
1/3 cup apple butter
1/4 cup water
1 cup red or yellow cherry or grape tomatoes

Directions

In 12-inch skillet cook bacon over medium-high heat until crisp; remove. Reserve 1 tablespoon drippings in skillet. Drain bacon on paper towels.
Meanwhile, in 2-quart microwave-safe dish cook beans in 2 tablespoons water, covered, on high (100% power) 4 minutes; stir once. Drain, set aside.
Brush chops with soy sauce. In skillet brown chops on both sides. Add apple butter and the 1/4 cup water; reduce heat. Simmer, covered, 5 minutes.
Add beans, tomatoes, and bacon; cook, uncovered, 3 to 5 minutes, until sauce thickens.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Chop Chop Salad

partysugar — Fri, 20 Jul 2007 07:57:39 -0700

A great way to help young children eat more vegetables is to make meal time fun. Combine a name like chop chop salad with the bright primary colors that kids love and they'll be begging you to make this salad more often. The crisp bacon and creamy dressing only add to the kid friendly appeal of this dish. With no cooking required (make the bacon ahead of time), this salad is fabulous on a hot summer night where standing in front of a grill or stove is completely unbearable. You can control the calorie and fat content by choosing lean bacon and fat free dressing. Enjoy this delicious dinner tonight just read more

Chop Chop Salad
From Family Fun
Image Source

1 romaine lettuce heart
4 to 6 slices thick-cut bacon, cooked until crisp, cooled, and chopped
1/2 pint grape tomatoes, halved
2 carrots, peeled and thinly sliced
1 yellow bell pepper, chopped
1 English cucumber, halved lengthwise and thinly sliced
1/2 cup chopped walnuts
Coarse salt and freshly ground pepper to taste
Salad Dressing, recommended: Ranch or Blue Cheese

Chop the lettuce heart into 1- to 2-inch pieces. Combine it with the bacon, other vegetables, and nuts in a large bowl and toss the mixture well.
Keep the salad chilled until serving time. Then toss it again with enough dressing to lightly coat the vegetables, and season it with salt and pepper.

Serves 6.

Print recipe with images | without images

Fast & Easy Dinner: Moroccan Stuffed Pork Chops

partysugar — Tue, 16 Jan 2007 05:28:11 -0800

It's easy to transport oneself to a foreign place with a savory, scrumptious dinner. Besides, making a meal with new taste flavors adds excitement to the boring workweek. Tonight take a trip to Morocco with these fragrant stuffed pork chops. Filled with bursting dried fruit, toasted pine nuts, and sweet cornbread, these chops are divinely delicious. Sautéed spinach rounds out the meal by adding a splash of green. For the recipe, read more.

Moroccan Stuffed Pork Chops
From Rachael Ray

1/4 cup pine nuts
4 tablespoons unsalted butter
1 small onion, finely chopped
3 cups small pieces prepared cornbread
1/2 cup chicken broth
1/4 cup dried currants or raisins
1/2 teaspoon ground cinnamon
Four 1-inch-thick bone-in pork chops (8 ounces each)
Salt and pepper
Two 6-ounce bags baby spinach

In a medium skillet, toast the pine nuts over medium heat for 3 minutes; transfer to a medium bowl.
Add 1 tablespoon butter and the onion to the pan and cook, stirring, until softened, about 5 minutes; add to the pine nuts.
Stir in the cornbread pieces, chicken broth, currants and cinnamon until combined.
Slice each pork chop in half horizontally, up to the bone. Spread the chops open and season with salt and pepper. Form the stuffing into 4 patties. Place 1 patty inside each pork chop and close the meat around the stuffing.
Melt 2 tablespoons butter in the skillet over medium heat. Add the chops, cover and cook for 5 minutes on each side. Transfer to a plate, cover loosely with foil and let stand for 5 minutes.
Meanwhile, in the skillet, cook the baby spinach until just wilted. Stir in the remaining 1 tablespoon butter and season with salt and pepper.
Divide the spinach among 4 plates and top with the pork chops; drizzle any juices on top.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Pork Chops on a Stick

partysugar — Fri, 08 Aug 2008 10:30:57 -0700

Bring the flavor of the Summer-fair season into your kitchen with this fun recipe. The pork chops are quickly marinated in a store-bought salad dressing before being shallow fried.

The final result is crispy, slightly sweet, and scrumptious. Serving the pork on a stick makes for a delicious presentation that both kids and adults will enjoy.

To check out the recipe, read more.

Pork Chops on a Stick
From Better Homes and Garden magazine

Ingredients

8 6-ounce boneless pork loin chops, about 1 inch thick
1/2 cup bottled Italian salad dressing
Peanut oil
8 8 x 1/4-inch-thick wooden skewers or dowels
Honey mustard or bottled barbecue sauce
cooked corn on the cob, for serving

Directions

Place chops in a resealable plastic bag set in a shallow dish. Pour salad dressing over chops.; seal bag. Marinate in the refrigerator for 30 hours, turning bag occasionally.
Meanwhile, preheat oil to 350°F. Drain chops, discarding marinade.
Insert a wooden skewer into a short side of each chop. Fry the chops, half at a time, for 5 to 8 minutes or until 160°F. To test for doneness, carefully remove one chop from the hot oil. Insert an instant-read thermometer into side of chop. Be cautious of splattering oil. Maintain oil temperature around 350°F.
Remove chops from hot oil and drain on wire racks. Serve chops with honey mustard and corn on the cob.

Serves 4.

Print recipe with images | without images