Maple & Mustard Glazed Pork Chops

4 pork chops
1/4 c. sweet & spicy mustard
1/3 c. pure maple syrup
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 TBS. white cooking wine
olive oil
salt & pepper

Preheat broiler on high.  Combine mustard, syrup, shallot, garlic and vinegar in blender and blend until smooth.  Reserve half of the sauce in separate bowl for serving.  Rub pork chops with olive oil, salt and pepper.  Place chops on broiler pan and brush with sauce.  Broil 4-6 minutes (about 5 inches from the heat element).  Turn chops over and broil an additional 4-6 minutes (do not overcook pork chops! if needed, use thermometer and cook until internal temperature reaches 145 degrees F in the thickest part).  Remove from oven, tent with foil and let rest for 5 minutes.  Serve with remaining sauce and Aromatic Herbed Rice.

Slow Cooked Brown Sugar Pork Loin

4 lbs. boneless pork loin
1 1/3 c brown sugar
1.5 c. vegetable broth

2 clove garlic, halved

salt and pepper, to taste

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

1/4 teaspoon cinnamon

Preparation:

Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer. In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.  Pour vegetable broth in crock pot.  Place rubbed roast on top of broth, cover and cook on LOW for 7 to 9 hours. Pour off the excess juices and set aside for gravy.

Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.

Serves 6 to 8.

Shoulda' Won The Prize Slow Cooked Chili

In my most humble opinion...this chili SHOULD have won the annual trunk-or-treat/chili cook off last year.  Unfortunately because it did not, I have to believe that either A) the winner paid off the judges (highly likely), or B) the judges must not have tasted my chili.  I believe that this chili has all th components of good chili.  It has a major kick to it, it's chuck-full of hearty meat and beans, while still retaining a full flavor highlighted by tomatoes and a hint of sweetness that can be really hard to find in really spicy chili.

2 pounds ground beef, browned

1 packet dry ranch dressing powder

3 (15 ounce) cans pork & beans

1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1.5 large yellow onion, chopped
2 roasted jalapenos, chopped
6 cloves garlic
3 stalks celery, chopped
1 large tomato, finely chopped

1 green bell pepper, seeded and chopped

6 oz. fried-to-a-crisp bacon, chopped

2.5 C. beef broth

1/8 -1/4 C. chili powder

1 tablespoon Worcestershire sauce

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot sauce

1 teaspoon sea salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika 

1/2 lb dried kidney beans (soaked, rinsed, drained)

First, you need to soak (overnight), rinse and drain your kidney beans.  Once they are drained, place them in bottom or crock pot and turn on low.  Add all canned goods, beef broth, cilantro and spices.  Brown ground beef, (seasoned with dry ranch dressing powder, salt & pepper) pepper, tomato, onions, celery, jalapenos, garlic, and bacon in a large pot until cooked through.  Pour into crock pot. Cover, cook on low for at least 15 hours.  I cooked mine 8 hours one day and 10 hours the next, and it was fabulous - EVEN if the judges didn't think so (they obviously didn't have taste buds! booooooo!).

My own cowboy, carrying my chili to the competition.  He told me it's the best he's ever had, and he doesn't ever lie.

Seinfeld's Favorite Meatballs

There's a certain magazine that I just hate to love.  It sucks me in everytime, and I cannot resist the catchy covers with the latest "facts" on celebrity life.  Well, quite a while ago I was flipping through, there was a recipe for Jerry Seinfeld's favorite meatball.  I'm not a real meatball lover, but I figured if Jerry loves them, then I gotta try them.  I modified the recipe a bit, and the whole family loved them.  Thanks filthy gossip magazine and Jerry Seinfeld, this recipe was a winner.  I used the meatballs to make one of my favorites, but they are fabulous on their own, in a sub, or on top of regular old spaghetti!

2 lbs. meatloaf mix (yes, you can buy this) -
OR- if you do not have the meatloaf mix, use 1 lb. ground beef, 1/2 lb. ground veal, 1/2 lb. ground pork.
2 eggs
1 c. shredded parmesan
2 TBS. chopped fresh parsley
1 clove garlic, finely minced
1 tsp. salt
1/2 tsp. black pepper
2 c. Italian seasoned bread crumbs
2 c. lukewarm water
1 c. olive oil
8 c. favorite marinara

Freezes great!  Freeze on cookie sheet, then remove and put in ziploc baggies.

Dutch Oven Pork Chops 'n' Onions

Pork chops are hard to do right.  I hear about people's tough pork chops all the time in "the biz", but these ones are done right.  The trick, you ask??  Slow cook the pork chops at a low temperature, and make sure they are covered!  They can be done in your slow cooker, but I really prefer to bake them in my dutch oven, since slow cookers can sometime cook for too long and get a little dried out.  These are flavorful, and aside from baking time, they only take about 10 minutes to throw together.

5-6 pork chops, 1" thick
2 small sweet onions, thinly sliced
2 tsp. black pepper
1-2 tsp. Seasoned Salt
2 tsp. Mrs. Dash (or chicken pork rub) salt-free seasoning
2 tsp. paprika
2 TBS. olive oil
4-6 slices hickory smoked bacon (raw)

Mix paprika, Mrs. Dash, pepper and season salt together.  Cover bottom of dutch oven with olive oil, and place slices of one onion in oil.  Place on stove top on high.  Place 5-6 pork chops (about 1 inch thick) on top of onion.  Sprinkle both sides of pork chops generously with paprika, pepper and Mrs. Dash (about half of spice mixture).  Sear both sides of meat until browned.  Remove from heat.  Top with slices of other onion, and  sprinkle with remaining spice mixture.

Place bacon slices over onions.  Bake in covered dutch oven at 300 degrees for 1 hour and 25 minutes

Remove from oven and make gravy with the drippings (optional).  Serve with sweet potato souffle (recipe coming soon) and seared green vegetables.

Lucky Black Eyed Peas

I am not from the South, but I am in LOVE with the food and people of the South (I just listened to Paula Deen's It Ain't All About the Cookin' and her love affair with plantation cuisine on cd while working out...talk about conflict of interests!).  I've also always wanted to come up with a way to get those really soft, flavor-inflused slow-cooked beans, and THIS IS IT!

Yes, this recipe calls for 1 (washed) American dime, and Southern legend has it that whoever gets the dime on their plate, will have luck for an entire year! My husband has a problem with metal and the potential of damage to teeth, but I'm in favor of the good luck, so I put it in anyway (and maybe that's the secret to the really soft beans).

1 (1 lb.) package of dried black eyed peas
2 cups of white rice cooked
1 package of smoked sausage (I used a low-fat chicken sausage, but use what you want)
1/2 yellow onion
1 jalapeno, seeds/veins removed, finely minced
2 cloves of garlic, minced
2 tsp salt
2 tsp pepper
1 TBS. sugar
1 tsp. chili powder
1 tsp. paprika
1 tsp. oregano
1 tsp. celery salt
1/4 tsp. turmeric
1/4 tsp. curry powder
1 U.S. Dime (washed)

Soak your peas overnight in cold water then drain. Dice your onion and cut your sausage into 1/2 inch pieces. Saute the onion and sausage for a few minutes. To a slow cooker add the sausage, onion, dime, and peas. Fill the water in the slow cooker until the water is level with the peas. Let cook on high for 5-6 hours or until the peas are soft to the bite. Follow the instructions for the rice. Serve the black eyed peas over the rice.

Serve with a side of pan-cooked carrots, onions and cabbage.

Ham & Cheese Rollers and a surprise recipe at the end!

*Yesterday's Winner: Molly!  E-mail me your choice of tortilla and your mailing address at heidisrecipes {at} hotmail {dot} com. Congrats!*

This is one of my favorites.  It's so very easy, and so very delicious.  Perfect with the Tortillaland Tortilla, but you could easily use a different tortilla or wrap of your choice.  We took this to the beach at Yorktown for Labor Day weekend, and they were gone within minutes.  I've served them warm and I've served them cold, and I like them equally.  This would also be a great cut into little bites placed on a toothpick and serve as an appetizer for a party. 

Ingredients:

Tortillas (Please, try out the Tortillaland uncooked flour tortillas, they are unbeatable)

Sharp Cheddar Cheese

Thin deli-sliced ham

Directions:

Cook one side of the tortilla, flip and add cheddar and two slices of thin ham (or more if you like).  Cook tortilla until cheese is melted and ham is warm.  Remove and place on cutting board.  Roll up.  Slice in half.  Repeat.  Serve warm, or chill and serve cold.

This little midgie ate about 4 roll-ups all on her own - perfect for kids, just as perfect for adults.  Delicious.

And just to thank you for your patronage during my Tortillaland recipe week, here's a picture of the most simple and common thing we eat at my house.  QUESADILLAS!  If you don't know how to make those, well, I think you need a little more help than I can give you.  We have them several times a week and they are delicious on multi-grain or flour, served with guacamole and Burnt Mexican Salsa!

Have a great weekend!

Sweet Pork & Roasted Corn Green Enchiladas

*Yesterday's Winner from facebook comments: Laura Garn! Laura, email me your mailing info to heidisrecipes {at} hotmail {dot} com. Congrats!*

If you like Mexican food and potent flavor that will leave you drooling over the smell alone, this dish is for you. These enchiladas are sweet, spicy, and have an authentic Mexican flavor that is hard to find north of the border. With the aid of Tortillaland's fresh grilled corn tortillas, homegrown jalapenos, fresh-off-the grill corn, and some delicious Herdez salsa verde...this meal screams fresh and sassy and will not leave you disappointed.

These enchiladas are a mega-crowd pleaser. Make a family-size portion (1 8x8 pan) for dinner, and freeze the other family-size portion (another 8x8 pan) for another night. Or pack it all in one 9x13 pan to feed the masses.

one 3-4 lb. pork butt, prepared this way (or your favorite sweet & spicy pork recipe) - you'll have leftovers for tacos or salads, freeze or use for later in the week.
corn tortillas, cooked (I love Tortillaland)
1/2 tsp. salt
1/4 tsp. pepper
2 cups salsa verde (we like Herdez)
1 1/2 c. chicken broth
1 C. sour cream
1 can chopped green chilies
1 jalapeno, de-veined (optional for less heat), seeds removed, chopped fine
2 ears roasted corn, cut off cob (or use frozen, thawed and drained)
2 green onions, chopped
guacamole for garnish
2 cups monterrey jack or Mexican blend cheese, divided

Preheat oven to 350.

Mix half of your shredded pork (reserve the rest for another meal), salt, pepper, corn, green chilies, jalapeno and green onions.  Add 1 cup of cheese and stir to mix.

In separate bowl, mix sour cream, salsa verde and chicken broth.  Pour half of sauce mixture in bottom of well-greased pan.

Take corn tortillas, fill them with 1/3 cup o f fillling.  Roll tortilla tightly, placing in pan with seam side down.  Fit as many tortillas as you can in the pan.  Cover with remaining sauce.  Top with cheese.  Cover with foil.

Bake for 20 minutes, uncover and bake 15 minutes more or until cheese begins to crisp and bubble.  Serve with guacamole.

9x13 pan - makes at least 20.

To freeze, place tin foil in 8x8 pan before adding any ingredients. Grease well. Continue as directed above, do not top with shredded cheese. Remove from oven. Let cool in pan 20 minutes. Remove foil and let cool 20 more minutes. Cover completely with another layer of foil. Place in gallon sized freezer bag. Place in fridge to cool overnight. Place in freezer. Store up to 3 months. To re-heat - thaw overnight in fridge, or stick in oven for an extra 20 minutes or until heated through.

Bacon, Broccoli & Spinach Stuffed Spinners

Think cinnamon roll, minus the cinnamon - add a savory gooey, cheesey, heart-warming filling (plus broccoli and spinach to justify the bacon and cheese)!  This is it, folks.  Nothing touches my soul like carbs and cream cheese.  Good enough for a main dish, bad enough for you to eat the entire pan straight from the oven.  And I practically did.  I left the bacon out of some of these, which were fabulous and vegetarian friendly too!

Inspired by Mel (thank you very much, these rolls have changed my life!).

1 recipe roll dough, I used this recipe using half whole wheat flour.
12 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 cups chopped bacon
1 1/2 cups finely chopped fresh broccoli
1/2 cup finely chopped fresh spinach
1 cup shredded Swiss
1 cup shredded Cheddar
1 cup freshly grated Parmesan cheese
1 cup finely chopped green onions

Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (using the french bread roll recipe, I rolled my dough to about 13 inches by 17 inches).

In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the bacon, broccoli, cheeses, and green onions (for pictures on how to do this, again refer to the genius of  Mel). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.  This made about 20 rolls for me.  I made 12 (then ate them all), then froze 8 before the second rise, so that I could have them fresh AGAIN (and again and again and again)...

Pulled Pork & Sauteed Onion Sandwich by Guest Chef Daisha

This is such a simple and easy recipe that is sure to tickle your taste buds and fill your tummy. It's a huge hit in our home!

The Pork:
(adapted from sistersstuff.blogspot.com)
2 1/2-3 1/2 lbs. pork loin roast
1/4 cup brown sugar
1/2 cup Worcestershire sauce
1/2 tsp. dried oregano
1/2 tsp. powdered ginger
1 tsp. salt
1 tsp. chili powder
1 tsp. garlic powder
2 Tbsp. dried minced onion

Add all ingredients to a crock pot and cook on high for 4-5 hours or on low all day. Shred meat once done and let sit in the leftover sauce for about 10-15 minutes. Adjust sauce amount to fit the size of your roast. This makes quite a bit of meat and is great used in burritos and salads for left-overs, not to mention left over sandwiches.

The Onions:
Thinly slice 2-3 med onions and sauteed with 2 TBSP olive oil on med/low heat. Move them around in the pan often so they don't burn. They are done once soft, semi-transparent and golden brown.

The Bun:
Use any type of bun or roll you would like. I like to heat and/or toast my buns under the broiler or in the same pan the onions were cooked in. Spread a dab of mayo on your bun.

The Cheese:
Use a slice of Swiss or provolone per bun. Melt it on the bun in the micro or oven.

The Sandwich:
Once you have all your ingredients prepared build your sandwich from the bottom up . . . bun, cheese, pork, onions, bun. Time to eat!

Swedish Meatballs by Guest Chef Daisha

A favorite among the old and young in our family. My kids absolutely devour these meatballs!

Meatballs:
1 pound ground sausage (low-fat version works great too)
1 pound ground hamburger
2 eggs
1/2 cup Italian bread crumbs
1/2 cup Parmesan cheese
1 TBSP dried minced onion
1 tsp all-spice
A few dashes of salt and pepper

Gently mix all the ingredients with your hands in a bowl. Form 1 -1.5 inch balls and place on a cookie sheet. (I was able to fit 30 larger balls on one cookie sheet.) Bake in a 400 degree oven for 20 minutes until no longer pink in the middle.

The Sauce:
1 can cream of mushroom soup
1/2 cup sour cream
1/2 cup water
1 tsp paprika
1 tsp Worcestershire sauce
1/4 tsp nutmeg
1/4 tsp salt
A few dashes pepper

Heat ingredients in a small sauce pan until combined and warm.
Serve the meatballs and sauce over a bed of noddles or mashed potatoes. The meatballs are also great served as an appetizer. Just make the balls small and serve them covered in the sauce.

Coke Ribs. Amazing. Easy.

No picture for this one, it got gobbled up too fast.  Great idea for your upcoming 4th of July celebrations.

Coke (this is one of those times you should use Coke brand.) - I used 2 cans
2 lbs. boneless pork ribs or pork roast cut into 1.5 inch cubes
1 c ketchup
1 c brown sugar
2 t. chili powder
4 t. worcestershire sauce
salt and pepper

Place pork cubes in crock pot and pour enough Coke in to cover them. Cook on low all day (about 8 hours). Using slotted spoon, transfer meat into baking dish. Mix remaining ingredients and pour over meat. Make sure meat is well coated. Cover and bake 25 minutes at 375 or until heated through.

Cornbread Cobb Salad

Hello, salad.  Where have you been all my life?
I adapted this Southern spin on the classic cobb salad from Family Circle magazine.  It was fabulous. 
I served the leftovers the next day at a park outing with my friend (don't mind that she got a long strand of blonde hair in hers - that would be mine...)

Homemade Cornbread Croutons: (I doubled the recipe below to have extras for future salads)
2 cups cubed cornbread (you can make this, or just whatever you have)
2 TBS. olive oil
Coarse sea salt, pepper, garlic powder and paprika to taste

Dressing:
1/4 red wine vinegar
1 tsp. dijon mustard
salt & pepper to taste
3 TBS. olive oil
1 tsp. brown sugar

Salad:
2 heads red leaf lettuce (or lettuce of your choice)
2 cups shredded rotisserie chicken
3 hard boiled eggs, peeled and chopped
5 slices bacon, cooked and chopped
1 ripe avocado, halved, pitted and diced
2 roma tomatoes, diced
2 green onions, chopped (using all the white and green)
1 C. Colby Jack cheese

Heat the oven to 400.  In a medium bowl, toss cornbread with oil and seasoning.  Spread in one layer on large baking sheet.  Bake about 10-15 minutes (turning once half way through) or until croutons are browned and nicely crisped.  Let cool.  I made mine a day in advance, and they were great.  They also store well in ziplock bag.

Whisk together all dressing ingredients, except the oil.  Continue whisking and slowly add oil until dressing thickens.  Add lettuce to bowl and toss. Place on large serving platter or large shallow bowl.  Arrange chicken, bacon, eggs, avocado, tomatoes, onions and cheese over the top.  Sprinkle with cracked pepper and serve immediately.

Masitas de Puerco (Cuban Roast Pork)

Try this -the flavor is amazing, and it's a very versatile meat, with many different ways to serve it (our personal favorites being on top of rice and beans, or served in a burrito).

2 lbs. boneless pork roast
8 tsp. minced garlic
1 tsp. salt
1 tsp. paprika
1 tsp. oregano
1 tsp. cumin
1 bay leaf
1/4 c. lime juice
1/2 c. unsweetened orange juice
1 TBS. olive oil

Poke roast with fork.  Rub pork with all the dry ingredients. Place in plastic zip bag.  Combine lime juice, orange juice, garlic and olive oil and mix well. Add juice mixture in plastic bag and let marinate at least overnight or up to 48 hours.  Reserve marinade, place it in stove top and bring to a boil.  Use this to baste the pork.

Preheat oven to 300 and place pork in dutch oven with some olive oil.  Brown it on the stove on high heat on all sides are nicely browned.  Cover with lid and cook in the oven for 1 hour and 30 minutes, basting pork every 15 minutes for the last half hour.  Remove from oven, shred pork, and return to oven for another 15-30 minutes with lid on.  Remove and serve with rice, beans, or in tortillas or on a salad.

Ham, Broccoli & Mushroom Peppered Pasta

PRINTABLE RECIPE HERE

This one was my own creation using some leftover ham, and we really liked it - the fresh broccoli and whole grain pasta make it really filling, and the creamy white sauce adds a really nice, smooth flavor.  This dish is GREAT as leftovers (maybe even better than fresh out of the oven) and very versatile!  For vegetarians, you could certainly omit the ham and add more vegetables. 

8 oz. whole grain pasta (I used Penne)

3 c. fresh broccoli, chopped

1/2 c. chopped fresh mushrooms (optional)

1.5 c. diced ham (I used turkey ham)

White Sauce (see recipe below)

1/2 c. parmesan + 1/4 c. parmesan for topping (shredded)

10 whole peppercorns (if this is too much for you, used fresh cracked pepper)

Preheat oven to 350. Cook pasta in boiling water for 4 minutes, then add broccoli.  Continue cooking for 3-4 minutes until broccoli is just tender.  Drain immediately and place in large casserole dish.  Add ham and chopped mushrooms and mix well.  Prepare white sauce, adding shredded parmesan into sauce until melted.  Stir in peppercorns to sauce.  Immediately pour over pasta.  Toss well.  Cover with remaining paremsan to top.  Bake for 35 minutes, or until cheese is bubbly.

White sauce
4 TBS. butter
4 TBS. flour
1/2 tsp. salt
1/4 tsp. garlic powder
2 c. milk

Melt butter, add flour, salt and garlic powder.  Stir over medium heat to create a paste.  Add milk, and stir until you reach desired consistency, adding more or less milk for thicker/thinner consistency.

Sesame Pork Loin

All I have to say here is: "Hello meal, where have you been all my life?" - stay tuned for the Swiss Potato Casserole.  Delish!  I will make this again - and soon!

This pork loin is great for guests, or perfect for a nice Sunday dinner w/ great leftovers.  I served it with fresh steamed green beans & carrots, Swiss Potato Casserole, and warm dinner rolls.

1/2 c. soy sauce
2 cloves garlic, minced
1 tsp. ginger or 1 TBS fresh ginger, grated
1 TBS sesame oil
1-1.5 lb. pork tender loin (I used the ones from Costco)
1/4 c. honey
3 TBS. brown sugar
1/4 c. sesame seeds

Combine soy sauce, garlic, ginger and sesame oil in large plastic zipper bag.  Mix well, add tenderloin.  Marinate at least 2 hours (I did mine overnight). Combine honey and brown sugar in shallow bowl.  Remove pork from marinade and pat dry.  Roll pork in honey mixture and then roll in sesame seeds.  Roast in shallow pan at 375 for 25 minutes (or until meat thermometer hits 160).

Emeril's Linguine alla Carbonara

Tried this tonight to carbo-load for a race tomorrow.  It was quick, simple and tasty.

Ingredients


1/4 cup extra-virgin olive oil

1 tablespoon unsalted butter

1 yellow onion, minced

4 ounces pancetta or prosciutto, diced  (I used regular bacon)

1 pound fresh linguine

3 large egg yolks, at room temperature

1/2 cup heavy cream, at room temperature

3/4 cup finely grated Parmigiano-Reggiano, at room temperature

Freshly ground black pepper
Directions

Heat oil and butter in a large saute pan over medium heat. Add the onion and pancetta and cook until the onions are translucent and the pancetta is beginning to crisp. Remove from the heat and set aside.
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, about 2 to 3 minutes. Drain pasta in a colander (reserve a small amount of the cooking liquid in a small bowl) and return pasta to the pot. Return the pot to the heat and add the reserved pancetta and onion mixture. Stir over high heat until pasta is coated with the pancetta mixture.

In a bowl, whisk together the egg yolks and heavy cream and add to the pasta, along with the Parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. Season with salt and freshly ground black pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. Serve immediately.

BBQ Ribs - Freezer Worthy, Delicious and EASY!

2 lbs. country style boneless pork ribs
bottle of your favorite BBQ sauce

Place ribs in pan and tightly cover with tin foil. Bake for 3-4 hours at 350 degrees. Take out, drain excess juice, and smother in your favorite BBQ sauce (We like Sweet Baby Ray's). Serve warm, or let cool, place in freezer bag, and keep in freezer for up to 3 months. Just thaw overnight, heat in microwave, and serve.

Arguably the Best Ribs Ever

Here's a great recipe for BBQ ribs. Try them, and while you're at it, read the story below!

2 c. ketchup
1/2 c. oil
1/2 c. liquid smoke
2 tsp. soy sauce
1 c. chunky salsa
1 c. brown sugar
1 tsp. minced garlic
Country Style Spare Ribs

Combine all ingredients, mixing well. Put ribs in pan and pour HALF of the sauce over ribs. Cover tightly with foil. Bake at 350 for 3-4 hours, or until tender. About 30 minutes before serving, drain juices and put a fresh coat of sauce (reserving some for serving) on them. Do not cover, and bake for 15 more minutes until sauce has glazed. Serve with more of the sauce.

Now for the story....


At the risk of putting myself virtually out there for all to see, I just had to shout out that I've officially met Ronnie. Who is Ronnie, you ask? Only one of the best BBQ'ers around. We heard about Ronnie from a The Best Thing I Ever Ate episode on the Food Network (which happens to be my favorite channel). Both me and my man love us some ribs, so we went and tried it, and Ronnie was there, so we got a picture with the happiest BBQ man around. Great ribs. We were not disappointed. Really, quite delicious. And it didn't bother us one bit that the restaurant is literally a trailer parked in an abandoned gas station parking lot in Shockhoe Bottom (downtown Richmond, VA). The side dishes? Well, not my favorite, tasted sort of like the same thing you could get at any grocery deli, but the ribs - WOW.

BUT...

Mine (ok, recipe is from my sister's mother-in-law) are better. Try them.

Yummy Summer Salad w/ Grilled Pork

4-6 lean pork chops (about 1/2 in thick)
1/4 c. bread crumbs
1/2 tsp. garlic powder
1/2 tsp. onion salt
S & P to taste
1 full head leafy greens (romaine or red leaf lettuce, or use a bag of fresh spinach)
5-6 large sliced strawberries
1/2 c. candied almonds (mix raw chopped almonds with 1 TBS melted butter and 1 TBS. sugar and cook until caramelized)
Brianna's Blush Wine Vinagrette

Mix bread crumbs with seasoning. Dip pork chops in bread crumb mixture. Grill in frying pan about 4-5 min. on each side. While pork chops are cooking, mix clean greens in chilled bowl. Toss with strawberries and candied almonds. Add salad dressing to taste. Top with warm, grilled pork chops.

Light and delicious!