** 'Mary's Tea Room' Pork Entrées **

GRILLED CAJUN PORK

Posted by:CHEFCAROL  =  Posted on: 2/2/2008

Carole says, "I told you I was going to post the recipe for the cajun pork chops so here it is.  When cooking the rice, it says to put 1 tsp  of the rub in it.  Next time I will add probably 1 Tablespoon.  There was plenty of rub to coat all pork chop. I found this recipe in a magazine at the Drs.  office."

GRILLED CAJUN PORK   

Cajun rub:
3 Tb. paprika
1 tsp. Each cumin, cayenne, ground allspice
1 ½ tsp. Salt
2 Tb. light brown sugar
 
Pork and Rice:
6 pork chops
2 cups long grain rice
1 can kidney beans
1 pkg. (10 oz) frozen corn thawed
3 scallions, sliced
 
 Cajun rub:   Combine all.  Reserve 1 tsp. of rub.
 Pork and rice:   Sprinkle remaining rub on both sides of pork.  Let stand 20 minutes.  Bring 4 cups water to boil.  Add rice and reserved teaspoon rub.  Cover simmer 20 minutes. Drain and rinse beans: add to rice along with corn and scallions.  Cover and cook 5 more minutes.
 Grill pork chops and serve with rice.
 
Variation:  Mediterranean rub: combine 1 tsp. each dried  thyme, rosemary, sage and marjoram.  ½ tsp. garlic salt and ¼ tsp. black pepper.  Use in place of Cajun rub.
 

 CHILI CHERRY CHOPS
    
 Posted by: KC10  -  Posted on: 4/11/08

Kay - " I thought I had shared that recipe for the Chili Cherry Chops here in the Tea Room. But apparently I never did. This stuff is absolutely awesome! I  highly recommend using the sesame oil. It adds a whole new dimension to the flavor that it delightful and yet hard to describe. I made it one time without. It was good. But the sesame oil, IMHO, is NOT something you should omit. It makes this recipe what it is, I think! I did a review on Recipes when I first tried this recipe. And I've reposted it a couple times. Even did a chicken version and reviewed that one time. Anyway, Kay, just stop jabbering and post the darn recipe already! lol This is another recipe I credit to the Recipes board and poster nitnole. I thought it a very intriguing recipe and when everyone else seemed to be trying it and reviewing it, I decided it really deserved some serious consideration. The only thing is, I wish I'd not waited so long!! I've used the same sauce for grilled chicken breasts as well and it, too, is pretty awesome!!"

Chili Cherry Chops

 1 jar (10 to 12 ounces) cherry preserves
 1 cup chopped onion
 1/2 cup chili sauce
 1/4 cup firmly packed brown sugar
 2 cloves garlic, minced
 1/2 teaspoon ground cayenne pepper
 1 tablespoon dark sesame oil
 6 boneless pork loin chops (1-inch thick)
 Vegetable oil
 Salt and pepper to taste

 In medium saucepan, combine preserves, onion, chili sauce, brown sugar, garlic, and cayenne; bring to a boil. Reduce heat and simmer for 20 minutes. Cool to room temperature. Stir in sesame oil. Rub both sides of pork chops with vegetable oil; season with salt and pepper. Place chops on grid over medium-high heat. Close cover and grill until browned on bottom side, about 4 minutes. Turn chops; spread sauce over chops. Grill until internal temperature is 150°F., about 4 minutes. Serve with reserved sauce.

Kay adds, "I think the sesame oil is what really and truly makes this recipe so great!! You can choose to use something different and I'm sure it will still be good. But there is just a whole new taste experience awaiting you by using the sesame oil. I've never been able to adequately describe how it enhances this recipe, but, IMHO, it definitely does!!!! I also think this sauce would be excellent on pork roast and perhaps even ham!!

 SWEET  'n SOUR COUNTRY RIBS

Posted by: Mimosa2  -  Posted on: 4/13/08

SWEET 'n SOUR COUNTRY RIBS
(My changes are noted below)

Anne says, "Original recipe called for cooking in Slow Cooker, but can be made on stovetop or in oven also. Put the ribs in an ungreased slow cooker. In a bowl combine the remaining ingredients and pour over the ribs. Cover and cook on low approx. 8 hours or until meat is tender. Enjoy!


3 to 4 Lbs. boneless country-style pork ribs - trim off extra fat.(Bone-in country ribs also are good).
1 can (20 oz.) pineapple tidbits or chunks, undrained.( I used pineapple rings which I cut into pieces with a paring knife while still in the can).
2 - 8 oz. cans tomato sauce (I use 1 can tomato sauce and 1 cup salsa for extra punch. Chili sauce would also be a good addition).
1/2 C. each thinly sliced onion and green pepper (I use red or yellow bell pepper instead and use a bit more than a 1/2 cup each.
1/4 C. each brown sugar, cider vinegar, and tomato paste
2 TBS. Worcestershire sauce
2 minced garlic cloves  (In addition, I also shake garlic powder lightly over meat).

If not using a Slow Cooker, I brown the ribs in a large Dutch Oven pot after seasoning with salt, pepper and garlic powder. Then add the rest of the ingredients and mix well with meat. Cover and simmer over low heat or place in oven @325 - 350 degrees, covered, for at least two hours or until very tender. This makes plenty of sauce while cooking and is good served with mashed or baked potatoes, tossed salad or coleslaw.

Yield: 6-8 servings.

MUSTARD-GLAZED PORK ROAST   

Posted by: KC10  -  Posted on: 4/27/08

I am so impressed with this recipe that I hardly know where to begin!! It is truly one of the best recipes I've ever found here on the boards! :o)

Pork roast is far from one of my favorite meats! I know, I've said that on here before! All those years of dry, over-cooked pork we had when I was growing up because it had to be thoroughly cooked, you know! Don't want to have to worry about trichynosis (sp?) Fact is, I don't think I liked pork, period! When I got out on my own, I found ways to make pork that I actually enjoyed from time to time! Turns out it can be quite good! :o) Then I got married to a guy who loves to eat and never cringes when I wanna try something new out. Still, pork roast? They're all dry!! :o) Not anymore!!!!!

I found this recipe posted by mayhersh back in Aug. of '06. At the time I was anxious to give it a try as I'm always on the lookout for a new way to make pork roast.  I had found a recipe for pork roast that I really was impressed with and this one is very similar. Anyway, I finally got around to trying this recipe and I may never go back to my other one! This is absolutely the BEST pork roast I have ever wrapped my lips around and DH agrees whole heartedly. The meat was so tender and so moist. I had to keep telling him it really was a pork roast! LOL I was kind of wondering how the Italian dressing was gonna work with the glaze, but OMG, they were meant to be together! LOL Honestly, there were groans aplenty at the dinner table tonight! Wow!

I was very generous with the glaze when I basted the roast. There was plenty extra, so I heated it up at serving time and had a small dish on the table as a condiment! Actually, I think this would make a wonderful condiment for old fashioned hot dogs, or maybe ham? I'm thinking too, that the marinade and the glaze would be really good on grilled spare ribs, grilled chicken and chicken wings, too! Definitely gonna be giving all of them a try and soon! :O)

I served it with a simple lettuce salad, baked potatoes (and all the trimmin's), and steamed broccoli! IMHO, those were good choices as they really let the pork roast be the star of the meal! I'd thought of maybe making scalloped potatoes or au gratins. I'm really glad I didn't. I think it would've been too many conflicting flavors. Simple, in this instance, was best! :o) Anyway, enjoy!!

I highly recommend you give this recipe a try very, very soon! I know it'll definitely be making more frequent appearances on my table! Company will positively swoon over this one! Thanks mayhersh, for posting it on the old board! I rated this one with 5 stars !!!

MUSTARD-GLAZED PORK ROAST

TIME: Prep: 15 min. + marinating Bake: 1-3/4 hours

 1 boneless rolled pork loin roast (3 to 4 pounds), trimmed
 1 garlic clove, peeled and cut into lengthwise strips
 1 bottle (8 ounces) Italian salad dressing
 1/4 cup red wine vinegar
 1/4 teaspoon onion salt
 Salt and pepper to taste
 1/4 cup apricot preserves
 1/4 cup prepared mustard
 2 tablespoons brown sugar
 2 tablespoons butter, melted

 Cut slits in top of roast and insert garlic strips. Place roast in a large resealable bag; add salad dressing and vinegar. Seal bag and refrigerate overnight.
    Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Season with onion salt, salt and pepper.
    Bake, uncovered, at 325° for 1-3/4 to 2 hours or until meat thermometer reads 160°. Combine the preserves, mustard, brown sugar and butter; brush over roast during the last 15 minutes of baking.

Yield: 8 servings. 

 

 4/28/08

Had to come back to edit in these comments I forgot to mention! Sorry! 

I realized I forgot to let you all know that I opted to use the cider vinegar in this recipe vs. the red wine vinegar. I heard on a cooking program a few years ago that if you're going to use red wine anything for cooking, you might as well use the real thing. Apparently there is a school of thought that spending money on red wine vinegar is a waste money. Anyway, I decided to do some testing of my own about the differences in the flavors and I have to say, I no longer use red wine vinegar for anything. If I use vinegar for cooking, it's gonna be the cider vinegar! The red wine you use for any cooking doesn't have to be expensive, they continued to say, they just seemed to think it was a better choice. Anyway, just wanted to share that.

I also opted for the cider vinegar in this recipe because I felt it a better choice with the sweet apricot preserves and the spiciness of the mustard! It truly did enhance the preserves and tone down the mustard! I'll be very interested to see if any of the rest of you find you enjoy this recipe as much as we did!! I think I'm gonna try grilling some chicken breasts with this glaze I have left!!