Cast Iron Skillet Baked Pork Chop w/ Fried Apples, German Potato Salad, and…

October 5, 2013 at 5:19 PM | Posted in greenbeans, JB's Fatboy Sauces and Rub, pork chops, potatoes | Leave a comment
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Today’s Menu: Cast Iron Skillet Baked Pork Chop w/ Fried Apples, German Potato Salad, and Green Beans

 

Baked Chop German Pot salad 007

It started out a rainy morning and the a sunny and a bit humid afternoon and then some heavy late afternoon and evening showers. just a lazy day of being a Couch Potato watching some College Football! For dinner a comfort food Heaven; Cast Iron Skillet Baked Pork Chop w/ Fried Apples, German Potato Salad, and Green Beans.

 

 

I had picked up some beautiful, good size, Pork Loin Center Cut Chops. I marinated the Chop in JB’s Fat Boy Haug Waush BBQ Sauce for 4 hours in the fridge. To prepare it i broke out the Cast Iron Skillet, just something about the Cast Iron Skillets that I love using them. Added about 1/2 tablespoon of Canola Oil to the Skillet and browned both sides I then moved to the oven, which I had preheated on 400 degrees. I then baked it for about 22 minutes. I pulled it out when it hit 150 degrees (internal temperature) and let it set for 5 minutes to let it finish cooking. I love Chops and this one was delicious! The JB’s BBQ Sauce is the perfect marinade for any Pork.

 

 

One side dish was some Fried Apples. My Mom taught me how to make these a long time ago and I still fry them that way except now I use Splenda instead of Sugar. To prepare them I used Macintosh Apples that I peeled and sliced into smaller slices. I used a Cast Iron Skillet for these also. To fry them I used a 1 tablespoon of Extra Virgin Olive Oil, heated the Skillet up on High and added the Apples. I fried them, while stirring, for about 5 minutes and as they started to soften up I added about 3 tablespoons of Splenda Sugar Blend, maybe a tad less. Then stirred until well mixed and the Apples were soft. My Grandmother made Fried Apples this way, my Mom learned from her, and now I continue making them. Good Fried Apples!

 

 

Another side dish was Read German Potato Salad. First time I had tried canned German Potato Salad, I had tried the Read 3 Bean Salad and it was very good so I thought I would give this a try. I heated it up about 10 minutes in a small sauce pan and it was ready. It had a real good taste with plenty of Potatoes and nice Bacon size pieces. It does have a little strong Vinegar taste but I liked it, plus it’s only 120 calories and 20 net carbs per serving. I also heated up a small can of Del Monte Reduced Sodium Cut Green Beans. One nice Comfort Food Dinner! For dessert/snack later a 110 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

 

Read German PotatoSalad
Read German Potato Salad

* Serve Hot or Cold

Directions
Microwave: Empty contents into microwave safe dish, cover, heat 2-3 minutes. Drain, if desired. Season to taste. Serve. Stovetop: Empty contents into small saucepan. Bring just to a boil; drain if desired. Season to taste, serve.

Ingredients

Potatoes, Water, Sugar, Vinegar, Bacon (Cured With Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Modified Corn Starch, Salt, Onion, Spice, Natural Flavor, Parsley Flakes.
Nutrition Facts
Serving Size 125 G
Servings Per Container 3.5
Amount Per Serving
Calories 120Calories from Fat 30
% Daily Value*
Total Fat 3 G 5
Saturated Fat 2 G
7
Trans Fat 0 G
Cholesterol <5 Mg 1
Sodium 500 Mg 21
Total Carbohydrate 22 G 7
Dietary Fiber 2 G
7
Sugars 8 G
Protein 2 G

Baked Pork Chop w/ Baked Hasselback Potato, Teriyaki Marinated Mushrooms,…

August 20, 2013 at 5:26 PM | Posted in greenbeans, mushrooms, pork chops, potatoes | Leave a comment
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Today’s Menu: Baked Pork Chop w/ Baked Hasselback Potato, Teriyaki Marinated Mushrooms, and Green BeansBaked Chop Hasselback Potato 007

 

 

 

It was spruce the car up day! Ran it through the Car Wash, cleaned the inside and windows, and had the oil changed and tires rotated. The old 1999 Ford Taurus is still running good, and has 142,00 miles on it. Been real lucky with this car. For dinner tonight, Baked Pork Chop w/ Baked Hasselback Potato, Teriyaki Marinated Mushrooms, and Green Beans.

 

 

For the Pork Chop I marinated it in J B’s Fat Boy’s Haug Waush Barbecue Sauce and refrigerated it for 6 hours. I removed the Chop from the fridge and shook off any excess of the sauce and then seasoned it with McCormick Grinder Sea Salt and Grinder Black Peppercorn. I then pan fried the Chop, in a Cast Iron Skillet, browning both sides then baked the Chops at 350 degrees for about 20 minutes and then flipping the Chops over and baking another 25 minutes or until temperature reads 165 degrees. The Chop came just dripping with flavor! Love those JB’s Sauces!

 

 

For one of the side dishes I prepared something I had been wanting to try for quite some time, a Baked Hasselback Potato. I used the recipe from myrecipes.com Which is full of great recipes of all kinds. I cut back on the amount of Butter it said to use and I also used Blue Bonnet Light Stick Butter. It was very easy to prepare, I Preheated oven to 425°. Slice the potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. I baked it in a buttered 10-inch pie dish. Drizzle 1/2 tablespoon melted butter evenly over it, and sprinkled with Sea Salt. Then baked it at 425° on middle oven rack for 30 minutes. Sprinkled with breadcrumbs over the potato, drizzled with remaining melted butter (1/2 Tbs), and baked 20 more minutes. Excellent recipe! Should have tried these a long time ago. Would make a perfect side dish for any meal! I left the original recipe along with the web link at the end of the post. I also had some Kroger Deli Teriyaki Marinated Mushrooms and Green Beans leftover from last nights dinner. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 
Baked Hasselback Potatoes
Ingredients
4 medium all-purpose potatoes (6 ounces each), peeled
1/3 cup butter, melted and divided
1/2 teaspoon salt
1 tablespoon unseasoned fine dry breadcrumbs
1 tablespoon freshly grated Parmesan cheese
Preparation
1. Preheat oven to 425°. Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.

2. Arrange potatoes spoke-fashion in a buttered 10-inch pie dish. Drizzle 2 tablespoons melted butter evenly over potatoes, and sprinkle with salt.

3. Bake potatoes at 425° on middle oven rack for 30 minutes. Sprinkle breadcrumbs over potatoes, drizzle with remaining melted butter, and bake 20 more minutes.

4. Sprinkle cheese over potatoes, baste with butter in pan, and bake 5 more minutes or until potatoes are golden.

 
http://www.myrecipes.com/recipe/baked-hasselback-potatoes-10000001585264/

Baked Pork Chop w/ Bacon Potato Pancake with Toasted Corn Salsa…

August 9, 2013 at 5:13 PM | Posted in baking, greenbeans, pork chops, potatoes | Leave a comment
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Today’s Menu: Baked Pork Chop w/ Bacon Potato Pancake with Toasted Corn Salsa, and Green BeansBaked Pork Chop Potato Bacon Pancake 004

 

 

Rain and humidity, that says it all about the weather! We do need the rain though. Tried another new recipe for dinner tonight, a Bacon Potato Pancake with Toasted Corn Salsa. So for dinner tonight i prepared Baked Pork Chop w/ Bacon Potato Pancake with Toasted Corn Salsa, and Green Beans.

 

 

I purchased a package of two Pork Chops from Kroger the other day, Huge Chops! Big enough for my dinner and some leftover for Breakfast. I marinated it in J B’s Fat Boy’s Haug Waush Barbecue Sauce. I marinated the Chop in the Sauce and refrigerated it for 6 hours. I removed the Chop from the fridge and shook off any excess of the sauce and then seasoned it with McCormick Grinder Sea Salt and Grinder Black Peppercorn and then applied a light rub of McCormick Grillmate’s Applewood Rub. I then pan fried the Chop, in a Cast Iron Skillet, browning both sides then baked the Chops at 350 degrees for about 20 minutes and then flipping the Chops over and baking another 25 minutes or until temperature reads 165 degrees. The Chop came just dripping with flavor! Love those JB’s Sauces!

 

 

The Bacon Potato Pancake with Toasted Corn Salsa is another one of those keeper recipes! It turned out as one delicious side. There’s quite a few ingredients so I’ll just leave the original recipe at the bottom of the post. I found this one on the http://www.potatogoodness.com/ web site, which is full of great tips and recipes for Potatoes. There was an avocado Cream topping that I didn’t add, no avocados and not a huge fan of them. The Bacon Potato Pancake by itself is delicious but topped with Daisy Reduced Fat Sour Cream and the Toasted Corn Salsa it makes it special. Anyway the recipe is at the end of the post. I also had some left over Green Beans from last night that I warmed up. Quite a dinner! For dessert/snack later some Ritz Whole Grain Crackers topped with Philly Fat Free Cream Cheese.

 

 

 

 

Bacon Potato Pancake with Toasted Corn Salsa
Yield: 12 Servings
Prep Time: 1 Hours
Ready Time: 1 Hours 30 Minutes
Cook Time: 30 Minutes
This recipe, courtesy of Simply Gourmet, was part of the Amazing Appetizers Culinary Challenge at Eat, Write, Retreat.
Ingredients
1 ½ pounds yellow potatoes, diced, peeling optional
5 slices bacon
1/4 cup diced green onions
1/2 cup grated Gruyère cheese, grated
1 egg
1/4 cup all-purpose flour (or white rice flour for gluten free)
1/4 teaspoon pepper
1 to 2 teaspoons salt
Avocado Cream–recipe below
Grilled Corn Salsa–recipe below
Preparation
In a large pot, add diced potatoes and fill with water until just above potatoes. Bring to a boil. When potatoes are done (they can be split with a fork) DRAIN the water. Let the potatoes dry out in the pot for a minute or two.

Fry up your bacon and cut into small pieces. Save the grease and use this for frying up the potato pancakes. (I always keep my bacon grease; I do have extra if I need more while frying up the pancakes.)

In a medium bowl, combine the bacon, green onion, cheese, egg, flour, salt, and pepper.

Using a potato ricer, rice the potatoes into the bowl with the other ingredients. Stir to combine. The consistency will be very thick. Use an ice cream scoop to portion the pancakes, then shape them into 2-inch disks.

Using bacon grease in a pan, fry the potato pancakes until they are golden brown. Remove them to a wire rack over paper towels.

Top with avocado cream and grilled corn salsa.

Avocado Cream (Makes 2 cups)

2 ripe avocados 1/2 lime, juiced
1/2 cup sour cream ½ teaspoon salt to
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Combine avocado, sour cream, lime juice, salt, garlic powder, and onion powder into a small bowl. Mash with fork, and then whip until smooth with a wire whisk. If you have one, you can use a food processor.

Toasted Corn Salsa

1(14.5) can yellow corn, drained well (you can also substitute fresh grilled corn)
1/4 cup chopped cilantro
2 tablespoons small-dice orange bell pepper
1/4 cup small-dice red onion
1 teaspoon light olive oil
1 lime, juiced
½ teaspoon salt

Heat a cast-iron pan until very hot. Add the corn and toast on all sides, stirring frequently so it does not burn. Remove once it has a nice brown color. In a medium bowl, add corn and the remaining ingredients. Serve hot or cold.

Calories: 209 Fat: 12g Cholesterol: 30mg Sodium: 511mg Vitamin C: 38% Carbohydrates: 22g Fiber: 3g Protein: 6g Potassium: 648mg

 
http://www.potatogoodness.com/recipes/bacon-potato-pancake-with-toasted-corn-salsa/

 

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