Marinade for Grilled Pork Chops

I found this recipe for baked pork chops, spiced it up and adapted it for the grill.  The results were so good but I think that was partly due to the cut of chop I used.  I recommend a bone in chop about an inch thick.  The boneless varieties just get too dry on the grill.

• 2 Tablespoons soy sauce
• 3 Tablespoons vegetable oil
• 2 Tablespoons Worcestershire sauce
• 2 teaspoons cider vinegar
• 4 Tablespoons brown sugar
• 4 Tablespoons ketchup
• 2 tsp chili powder
• 4 garlic cloves, minced

1) Mix marinade ingredients together and pour over four bone-in pork chops (about 1 inch thick) in a reasealable gallon size bag.  Marinate in refrigerator overnight, turning occasionally.

2) Preheat grill to about 300-350 degrees (medium heat).  Remove chops from bag and place on grill.  Close the cover and grill for 10 minutes.

3) Meanwhile, pour marinade into a small saucepan and bring to a boil.  Boil for five minutes.

4) Flip the pork shop and brush boiled marinade over the cooked side.  Close the cover and grill for 7-8 minutes or until chop is no longer pink in the middle.

5) Flip again and brush the other side with marinade.  Cook for 1-2 minutes then remove from grill.

Ham And Potato Soup

4 cups peeled potatoes - 1/2 inch dice

1/3 cup finely chopped onion

1 cup diced cooked ham

4 cups chicken broth

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk - 2% or whole

2-3 cups shredded cheddar cheese

1) Combine the potatoes, onion, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.

2) In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3) Stir the milk mixture into the stockpot, and cook soup until heated through. Slowly add 1/2 - 1 cup shredded cheese, stirring until melted.

4) Serve immediately, topping bowls with extra shredded cheese if desired.  Makes six servings.

Sage Sausage Stuffing

1 lb Jimmy Dean sage sausage

1.5 pound loaf bread, cubed and left to dry overnight

3/4 tsp poultry seasoning

2-3 15 oz cans chicken broth

2 eggs

1 1/2 cup onion, diced

1 1/2 cups celery, thinly sliced

1/2 cup butter, melted

Combine dry bread, seasoning, 2 cans broth and eggs in bowl.  Saute veggies in butter.  Add sausage and cook until browned. Drain.

Stir sausage and veggies into bread mixture.  Add more broth until it’s as moist as YOU like it.  Spoon into lightly greased 3-4 qt baking dish.  Cover and bake at 325 for 20 minutes.  Remove cover and continue to bake until lightly browned.

Brown Sugar Ham

This is a great holiday recipe because it’s delicious AND it frees up valuable oven space!

* 2 cups packed brown sugar
* 1 (8 pound) cured, bone-in picnic ham

DIRECTIONS

1. Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit, or cover tightly with foil instead of using lid. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 6-8 hours.

Pizza Wheels

 

I make this with a double batch of dough and make half of them just cheese for the girls and the rest, pepperoni. It’s okay to have leftovers because they freeze so well.

Double batch of Backcountry Pizza crust
Garlic powder
Italian seasoning
3-4 cups shredded mozzarella cheese
1 pkg Pepperoni
Pizza sauce for dipping (Contadina comes in a squeeze bottle which is very handy.)

Make a double batch of Pizza Crust. When it is done rising, divide the dough into two balls and roll each into a rectangle about 9x13. Sprinkle garlic powder and Italian seasoning over the dough. Lay pepperoni liberally and randomly over the seasoning. Cover all with a layer of cheese - not too thick.

Preheat oven to 425. Roll up rectangles from long side, like cinnamon rolls. Cut into 1/2” wheels with a serrated bread knife. Lay the wheels an inch or two apart on pizza stones or cookie sheets covered with parchment paper. Squish them just a bit to help them hold their shape.

Bake for about 10-12 minutes or until lightly browned. Serve warm or at room temp with pizza sauce.

*I usually make a bunch of these at a time because after they are baked, they freeze really well and are terribly handy to thaw out and have on hand for quick meals or dinner on the run.