From the Lake Holm Ward Cookbook
- med onion
- pork chops
- salt
- sugar
- cayenne powder
- pepper
- BBQ sauce
Delicious with rice or noodles
- 25g butter
- 2tbs olive oil
- 625g pork loin
- 200ml chicken stock
- 150ml pineapple juice
- 2tbs tomato puree
- soy sauce
- honey
- 2tbs mustard
- black pepper
- Pork chops
- Mustard
- Apple
- Cheese
- Sage
- Salt and pepper
- apples
- sauerkraut
- Pork roast or 4-6 pork chops
If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140-degree mark, remove them from the skillet and allow them to rest, tented with foil, for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step 3. If your chops are closer to 1 inch thick, you may need to increase the simmering time in step 2.
- pork chops
- cayenne pepper
- soy sauce
- Dijon mustard
- apple juice
- brown sugar
- cider vinegar
- canola or corn oil
- chopped onion
- California peppers)
- wine vinegar
- salt
- dried cumin
In this case, coat the pork with the oil to help the spice rub adhere to the meat. This is excellent on grilled pork tenderloins.
- fennel seeds
- cumin seeds
- coriander seeds
- ground cinnamon
- dry mustard
- light brown sugar
- ground black pepper
If you don’t have Asian chile paste, substitute 1/2 teaspoon dried red chile flakes. This rub is excellent on grilled pork tenderloin.
- light brown sugar
- hoisin sauce
- toasted sesame oil
- Asian chile paste
- spice powder
- table salt
If you have no orange marmalade, substitute an equal amount of honey. This is an excellent rub for grilled pork tenderloin.
- grated orange zest from 1 large orange
- chopped fresh sage leaves
- extra-virgin olive oil
- orange marmalade
- ground black pepper
- table salt