Some Pork Recipes for all

[Hj]

Pork Chops on the Grill or Smoke them

1⁄4 lb. dried ancho chiles (about 10 chiles
2 lbs. pork chops cut apart
1/2 onion medium chopped
pinch ground cloves
1 tsp. cumin powder
3 garlic cloves minced
touch of Mexican oregano powder
1/4 tsp. thyme dried
touch of cinnamon powder
1 tsp. apple cider vinegar
1/2 c. water
Salt to taste

Make ahead n use on grilling -frying-baking -roasting pork

Make a purée -break off stems of chiles - shake out as many seeds as possible-discard stems n seeds. Cover chiles with water in deep pan or pot (filling only about halfway. Bring to a boil- reduce heat- simmer partially covered 30 minutes. Drain.

Purée in batches in blender -adding just enough water to process. Strain purée through a strainer or chinois - remove remaining seeds n skin. Can purée a day or so ahead n refrigerated- freezes well

Add all seasoning 1⁄2 cup water. Stir well. I used rum or cognac in place of water at times

Start chops on grill- skillet-oven -smoker browning both sides a little brush on last couple minutes
or marinate chops first for 45 minutes in this.

Roasting or on top of stove Cover- put in oven- roast until meat pulls away from bone - sauce is thickened- 2 to 2 1⁄2 hours.
Note~ May be cooked on top of stove. Just peek under lid - adding up to 1/2 cup water every 30 minutes- if needed- to prevent scorching
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Grilled or Smoked Chops
Season both sides with garlic granular lightly -black pepper- liquid Smoked Mesquite. -4 hours -refrigerate .
Grill or smoke as usual. Salt when finished.
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Rum Lemon Pork OH My golly been making these for years on the grill Flavor is unreal
Thick Pork chops

Pepper n garlic granular both sides -place on grill -when almost cooked add some light RUM n FRESHLY squeezed lemon both sides - salt when done if needed-juicy n delicious

Great on country style ribs also..Don't over cook..
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Pork Chops in Adobo With Chipotle Cream Sauce
3 lbs. boneless pork loin*

Marinade
8 ozs. dried red chile flakes
3 c. hot water
1 c. chipotle chile
1 T. salt
1 T. cumin
5 garlic cloves minced
3 T. white vinegar

~Chipotle Cream Sauce
2 T. butter
4 garlic cloves minced
1/4 c. white wine
1/2 can chipotle chile- pureed
2 1/2 c. heavy cream
2 T. chicken base
1 c. whole roasted pine nuts
Cilantro leaves chopped

Soak red chile flakes in hot water 2 hours.
Combine with remaining items for marinade.

Coat each piece of pork portion with marinade -place in a zip lock bag or container with lid so you can turn pork.

Pour remaining marinade over all.
Marinate in refridgerator 24-36 hours.

Make cream sauce by sauteing garlic in butter a little- add wine n reduce heat.
Add pureed chipotle with heavy cream- reduce heat - season with chicken base.

Puree strain in remaining 1/2 can chipotle chile. add cilantros top with roasted pine nuts

Grill* pork loin or chops on grill until just done.

Grill pork loin on grill until just done.

Ladle 2 ounces of sauce onto each plate- turning plate to coat.

Place pork on top of sauce- dot chipotle puree in sauce around pork and swirl a design.

Sprinkle with pine nuts-garnish with cilantros leaves chopped.
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3 2 1 Pork Recipe.
Courtesy of my friend Brian

Guarantee juicy and tender every time..3 hrs on smoker grate,sprits with orange juice
2 hours wraped in tin foil, with OJ
Then 1 hr. foil opened and baste with your favorite rub mixture

Remember to remove membraine and marinate over nite in that rub mixture
Grill them.

Smoker temp should be around 140F. degrees
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Pork Chops with Balsamic Glaze

4 center cut boneless pork chops, pounded to 3/4 inch thick
1 tsp. salt
1/2 tsp. garlic granular
fresh ground black pepper
2 T olive oil
2/3 cup balsamic vinegar
2 tsp. sugar

Trim fat from pork chops, and pound to 3/4 inch thickness. Season chops on both sides with salt, garlic granular and pepper. Heat pan 1 minute, add olive oil, heat one minute more, then add pork chops and cook over medium high heat until well browned on both sides and cooked through, about 5 minutes total. Remove pork chops to plate, lower heat slightly, and add vinegar and sugar and cook until slightly thickened, about 2 minutes. Put pork chops back into pan with any liquid which has collected on plate, and cook about 4 minutes, turning several times to glaze pork chops with sauce. Serve hot, with sauce poured over.
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Fried Chops with Campbell's These go great anytime- Been making these long time

Fried pork chops in little butter than added Campbells Cream of Celery and Cream of Mushroom soup together with about 1 1/2 cans of milk or cream. It makes it own gravy. With the pork chop drippings it is good. I add extra slice thin mushrooms n chopped celery.

I have baked them too making those stuffed pork chops really good or just using single chops too.
I suppose one could slow cook these. I've baked these also..

Have many great recipes for pork -carnitas -flautas- burittos n Roast

But YOU all have the great smoked n grilling ribs.