Love Shack Larder

Spicy Marinated Balsamic & Brown Sugar Glazed Pork Chops

Last week after vacationing in Charleston we came home to pretty much...empty cupboards.  At first, I thought that this was NOT such a good thing since our taste buds had been spoiled with all of the fantastic food that we had during our stay.  So since I just wasn't in the mood to leave the house again...especially to go grocery shopping...I was forced to get real resourcefulwith what I had on hand ;}  OMG...we ended up liking this recipe so much that I had to make a double batch of chops just to get our fix!

Spicy Marinated Balsamic & Brown Sugar Glazed Pork Chops

 

Gather your ingredients: 

• 1-2 lbs. pork boneless pork chops
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon chopped, roasted garlic
• 1/4 cup olive oil
• 1 gallon-size ziploc bag or glass bowl w/lid
•  Dash of grapeseed oil (or any oil that takes high tempertures like canola oil)

I'm Lovin' Spicy Grilled Pork Loin w'Cherry Demi-glaze this Foodie Friday

 

 

 

 

 

Cherries are in season right now and since I cannot eat them raw…(sends me right to the emergency room :)…this week I decide to adapt a recipe in my kitchen studiothat I recently saw in a magazine for a fresh cherry salsa and turn it into a marinade that becomes a demi-glaze!  I'm so lovin' it this Foodie Friday to be able to share my recipe for Spicy Grilled Pork Loin w'Cherry Demi-Glaze ;)

GATHER YOUR INGREDIENTS:

• 3-4 lbs. Boneless Pork Loin
• 2-3 Whole Limes (or 6 Tablespoons lime juice)
• 1 medium/chopped Onion  
• 1 whole/diced Jalapeño Pepper
• 1-2 cups fresh/pitted/diced Cherries
• ¼ cup Olive Oil
• 1 cup Apple Juice (or white grape)
• 2 Tablespoons Brown Sugar (light or dark)
• Salt & Pepper

I'm Lovin'...Fixing it Fresh and Fast on Foodie Friday!

 

 

 

 

 

 

 

 

 

 

Orange Glazed Stuffed Pork Tenderloin

Before the holidays I got a new cookbook, More Fast Food My Way, by one of my favorite European chefs, Jacques Pepin.  Now the reason why I mention European is because I love the way most European chefs cook with REALfoods that are fresh and in season as opposed to a lot of American chefs...many of which are on the Food Network...whom use prepared foods that are canned and/or frozen and full of additives and preservatives.  The following recipe for the stuffed pork tenderloin is inspired by Jacques recipe in his cookbook...only I've jazzed it up a bit by adding my own sauce...yummy in my tummy ;)