Category Archives: Pork

Porkchops with Peaches and Bleu Cheese

June 23, 2015

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I have a confession to make- lately, things have been a little lack luster in my kitchen.  Maybe it was all of the stress and exhaustion coming forward from the end of the school year, maybe it was me wandering from my usual vision in the kitchen, maybe it was my neglected kitchen that desperately needed reorganized to optimize functioning within it… but whatever the case, I was in a food funk in a big way.  I was just feeling uninspired.

But yesterday, oh yesterday!  Summer showed up in all of her relaxing glory, and my funk faded away to a mere memory.  Light streamed into my kitchen in a way I hadn’t seen in weeks, and with it, a thousand ideas for sensational summer suppers.

I kicked it off last night with a mouth-watering dinner that goes back to my basics: Keep it vibrant, keep it quick, and understand that “less is more”.  And boy, did it deliver.  Let’s grill up some porkchops with peaches and bleu cheese! Continue reading

Make it Monday- Pear, Pig, and Fig Flatbread

June 30, 2014

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When Monday rolls around, I’ve usually exhausted all of my meal efforts on big weekend meals and want something quick and simple.  And for us, a lot of times that translates into nachos or flat breads. Here’s the great thing about flat breads- they offer endless possibilities and broil up in about 5 minutes!  I LOVE when a meal hits the table in under 10 minutes!!

Recently I had a Pear, Pig, and Fig flat bread from Bar Louie, which inspired today’s tasty meal.  Here’s my version of the Pear, Pig, and Fig!  Pair it up with a lightly dressed arugula salad (or throw some on top), and dinner is done!  So, put that phone down… toss those take out menus aside… It’s MAKE IT MONDAY!!

(serves 2)
2 of your favorite flat breads-I grab ours from the bakery section of our local grocery store
1 wedge brie cheese, cubed up1 pear, sliced thinly
1/4 to 1/2 cup fig jam
5-8 dried figs, chopped  (Fresh are also divine if you can find them at your store- I quarter up or slice up 3 or 4 fresh figs when I have them)
1 cup shredded pork, thawed (if from frozen)
see recipe for mine here: Crockpot Shredded Pork

Set your broiler to high.  Brush your flat breads with a bit of olive oil.  Broil for 2 minutes to crisp up a bit, then remove.  Top each with fig jam, brie, pear, shredded pork, and figs.  There’s no real rhyme or reason to topping a flat bread- just toss it on there!  Return to broiler for an additional 2-3 minutes, until brie becomes melty and delicious.  Top with fresh arugula, or keep the arugula on the side as a salad.  Cut and enjoy!

Be sure to check out tomorrow’s 4th of July Picnic Post, featuring Finger Lickin’ Ribs!

 

Caribbean Citrus Porkchops

June 1, 2014

Caribbean Citrus Pork

It’s been quite a while since a post!  New blog style- new blog web address- Same old me.
A lot has happened over the past few months though!!

Mainly, this Twice Around the Pan lady has got A BUN IN THE OVEN!  After spending much of the first trimester out of my kitchen, I am SO happy to be back in the swing of things.  Not to mention, happy to have the ENERGY to actually cook and write about it!

So, without further delay, the first REAL post on this new beauty of a site:

Caribbean Citrus Pork Chops!

In our house, we eat quite a bit of pork. One- because it’s pretty cost effective at our stores (especially in the big family packs- can you say, Hello Freezer?!) and two- because it’s a versatile canvas for many a meal.  Even so, darling husband and I tend to fall back on a few routine chops that we keep in rotation.  And that’s great, except when it’s not…. and it’s not… when I am bored.  So, what’s a girl to do? I pondered my predicament while mindlessly watching “Caribbean Life” on HGTV, and that’s when it hit me.  We needed a summery, bright take on pork chops tonight!  Into the kitchen I went, opened up the pantry, opened up the fridge, and went about creating something new.

The result?  A bright, vibrant, budget friendly meal that’s on the table in 20 minutes.  That is SURE to get your steel drums playing!

Pork Marinade
1 tbsp minced garlic
1 tbsp Worcestershire sauce
1 tsp lime juice
2 tbsp honey
1/4 cup peach mango juice

Coat both sides of the pork chops in the marinade.  Honestly, I threw them in there for about 2 minutes, and the flavor came through just fine.  If you have more time than that, by all means…
Once coated, I seared both sides in a super hot skillet to get a little color on the chops, then transferred them to a 425 degree oven for 15 to 20 minutes.  My chops took about 18 this go around.

While they were cooking, I mixed up a citrus salsa for on top:
1 small can of crushed pineapple, drained
1 cup diced mango
1/4 red onion, diced

Saute together with salt, pepper, a smidge of oil, and some fresh chopped cilantro.

Once the chops came out, each one was topped with a generous heap of the warmed citrus salsa.  I served it up with some simple couscous, but next time, I think I might try these Caribbean baked beans :

http://www.food.com/recipe/caribbean-baked-beans-92462

Until next time…
Jenny

 

Cheesy Crusted Chops

February 11, 2014

Let it be known, I love pork chops.  LOVE them.  I get it from my grandmother, honestly, but I love them so much that I almost always buy the bulk family value pack from our grocery store.  I mean, really, who DOESN’T need a dozen pork chops for 2 people?!  I love the look of a bone-in chop, the sizzle of a good sear, their flavor, their versatility, and how budget friendly they are… and because I love them so, I am always looking for a new way to prepare them.  Last week’s culinary adventures may have led me to my favorite chops yet- Cheesy Crusted Chops. 

4 ingredients.
2 steps.
2 minutes of prep.
On your table in 20 minutes or less.
It doesn’t get any easier than that! 

Cheesy Crusted Chops

(serves 2, but is easy to double, triple, or make for a crowd!)

1/2 cup breadcrumbs
1/2 cup mozzarella cheese
Olive oil
2 bone in chops

Combine equal parts breadcrumbs and shredded cheese.  Add small drizzles of olive oil and mix with fingers until the mixture is a moist paste-like consistency.  (Almost like a sugar scrub?)  Divide the mixture evenly on the top of 2 chops and pat down gently with hands.  Toss into the oven @ 425 for 18-20 minutes. 

simple. as. that.

Enjoy!
J