I won’t lie, pork chops scare me. You walk a fine line between nice tender meat or a dry jerky like patty. Every once in a while Perry will ask for something other than beef or chicken. He will suggest I try my hand at pork. Since he doesn’t ask for it too often I oblige. This is only one of two pork chop recipes on this blog right now. I hope to diversify my catalogue of recipes, and this is a delightfully delicious start! These chops are tangy, sweet and savory. The combination of flavors is fabulous and I’m willing to bet that you’ll be lapping up the sauce with with whatever side you pair these chops up with. I have to give credit to the blog who inspired me to try this recipe. If you like these chops check out other tasty recipes on Mama Hen’s Kitchen.
Serves: 4 Time: 40-50 minutes Calories: 186/pork chop
- (4) 1 inch thick boneless pork chops (size matters here, friends. Otherwise you may end up with dry chops)
- Salt and pepper to season the chops
- 2 tbsp cooking oil (I used canola)
- 1/4 cup of honey
- 2 tbsp lemon juice
- 3 tbsp minced garlic
- 2 tsp soy sauce
- (Optional) If you like spice throw in some red chili flakes to taste
- Preheat oven to 350 degrees Fahrenheit.
- Season the pork with salt and pepper on both sides.
- Heat the oil in a pan over medium heat. Brown the pork chops (about 3 minutes per side).
- Set the pork chops in a baking dish.
- Whisk together the remaining ingredients. Be sure that the honey is well combined.
- Brush this mixture over the pork chops on both sides. Pour the remaining sauce all over the pork.
- Cover the baking dish with foil and bake until the internal temperature reaches your favored tenderness. This is approximately 30-40 minutes. For your reference Medium-Rare (145F-150F), Medium (150F-155F), Medium-Well (155F-160F), Well (160F).
- Bathe these babies with sauce before serving, and plate with your favorite sides!
- Enjoy 🙂
*Photo is an original belonging to me.
*Recipe is adapted from Mama Hen’s Kitchen
This past Easter my sister-in-law hosted a beautiful brunch for the family. I volunteered to step out of my comfort zone and bake. When I say I can’t bake I mean that I cannot even slice and bake a Pillsbury cookie roll. So, when I saw the millions of recipes on pintrest I took on the challenge and whipped up some gooey and delicious lemon blueberry sweet rolls. These were a hit! I will admit that the process was time-consuming and my anxiety levels were high (because I ruin everything I bake), but I pulled it off. I know it sounds cliché but if I can do it anyone can. I would describe the taste as sweet and fresh. The blueberries explode in your mouth as you chew and the lemon glaze adds a creamy yet tangy bite to a perfect finish
Calories: 206 per roll
Time: Prep and rise time: up to 3 hours 20 minutes ; Baking time: 30 minutes – Total time approx 4 hours
Ingredients for Dough:
- 2 + 3/4 cups of all-purpose flour
- 3 tbsp granulated sugar
- 1 tsp salt
- 1 packet of instant yeast
- 1/2 cup of water
- 1/4 cup of milk
- 2 + 1/2 tbsp butter, unsalted
- 1 large egg, room temperature
Ingredients for Blueberry Filling:
- 1 + 1/3 cups of frozen blueberries, must be frozen
- 1/4 cup granulated sugar
- 1 tsp cornstarch
Ingredients for Lemon Glaze:
- Juice of 1 large lemon
- 1 cup of powdered sugar
- 2 tbsp heavy cream
Directions : SAVE YOURSELVES FROM PANIC AND MAKE SURE BLUEBERRIES ARE FROZEN, BUTTER IS UNSALTED AND THE EGG IS AT ROOM TEMPERATURE.
- Combine the ingredients for the filling. Gently toss to coat and let sit while preparing the dough.
- Begin preparing the dough. Measure out 1/2 cup of flour and set aside. In a large bowl combine the remaining flour, sugar, salt and yeast until evenly dispersed. Set aside.
- Heat the water, milk and butter together in the microwave in 30 second intervals until the butter is melted and the mixture is hot to the touch. Stir this mixture into the flour mixture. Add the egg, don’t forget this egg must be at room temperature, and only enough of the reserved 1/2 cup of flour to make a soft dough. You will know the dough is ready when it gently pulls away from the bowl and has an elastic consistency.
- On a lightly floured surface knead the dough for 5 minutes. Place dough ball into a clean and lightly greased bowl. Let rest for 10 minutes.
- After 10 minutes as passed, roll the dough out in a 14×8 inch rectangle. Pour the blueberry filling mixture over the dough and gently spread the filling to cover the dough. Spritz your fingers with nonstick spray and roll up the dough tightly. Cut into 12 pieces and place into a lightly greased pan (I used a rectangular aluminum pan so I could take it to my sister-in-law’s house but). Cover the pan with foil and allow to rise in a warm place for 2-3 hours.
- Once the rolls have doubled in size preheat your oven to 375 degrees F.
- Bake rolls for 20-30 minutes, until golden brown on top.
- Prepare the glaze by mixing the glaze ingredients together until smooth.
- Glaze the rolls immediately before serving.
*Photo is an original belonging to me
*Recipe adapted from sallysbakingaddiction.com
Sweet fire chicken, I adore it but I hate to spend 12.00 on a meal at Panda that will not produce left overs. Problem solved, friends, as I’ve scoured the darkest ends of the internet and got some ideas that birthed this wonderful copy cat recipe. If you’ve never had the pleasure of eating sweet fire chicken at Panda Express : firstly I’m sorry and secondly prepare yourselves to be turned on to the “tangy yet sweet and spicy all at once” temptress that is this dish. Another thing that makes this recipe so awesome is that it is extremely quick and easy to prepare. Sometimes even I don’t enjoy cooking for hours. I did find room for improvement and think this may go better with a panko crusted baked chicken. I’ll be honest, I suck at pan frying chicken. From now on I’ll stick to the oven (and don’t worry I’ll post the revisions if I think the oven baked chicken turns out better).
Serves: 5 Calories: 523 per serving Time: 30-45 mins
- 1/4 cup canola oil, if you have high cholesterol like Perry they make cholesterol free canola oil which is what I used.
- 1 lb chicken breast tenders, washed and trimmed
- 1 cup all-purpose flour, I added some salt and a lot of pepper to the flour as if this dish needed any more flavor
- 2 large eggs, beaten
- 1 tsp canola or olive oil
- 2 red bell peppers, chopped into large chunks
- 2 cans of pineapple chunks in natural juice, drained
- 2/3 cup of sweet chili sauce
- 1 bunch of green onions, sliced for garnish
- Wash and trim chicken. Once the chicken is clean bread it by rolling each tender first in the flour then dip in eggs and roll in flour once more. Working one tender at a time set those already breaded aside.
- Once all the tenders have been breaded heat the 1/4 cup of canola oil over medium high heat. Once hot add 4 tenders at a time. Cook for approximately 3 minutes on each side or until evenly browned and cooked through. Continue to do this until all the chicken is cooked. Set chicken aside.
- In a separate pan heat an additional 1 tsp of oil (olive or canola) over medium heat and add the bell peppers and pineapples. Cook until peppers are tender, approximately 5 minutes.
- Add the chili sauce and stir until sauce is thick and bubbly, an additional 3 minutes or so.
- Serve the pepper and pineapple sauce over the chicken tenders and enjoy!
*Photo is an original belonging to me.
*Recipe adapted from http://www.damndelicious.com