I'm here today with another recipe that I have downsized for the smaller family, Mapled Pork Chops. Oh boy, but these chops always make my pork chop loving husband drool when he knows I am making them!
They are so simple to make and oh-so-delicious! There is no frying involved. You simply pop the chops into a baking dish, top them with a special flavour mixture, cover and then bake! Easy peasy lemon squeasy!
The original full-sized version comes from a cookbook I have entitled, Recipes Worth Sharing, recipes from America's most loved Community Cookbooks.
Its original attribution is the Community Cookbook entitled, If You Can't Stand the Heat, Get Out of the Kitchen, by the Junior Service League of Independence Missouri.
I have always loved Community Cookbooks. They are real gems filled with the favourite, tried and trues of communities of good cooks! You can't beat them, and this recipe is a prime example of that!
The original recipe served 6. I have downsized it so that it is perfect for just two pork chop loving hungry people.
You want to make sure you use really good and meaty pork chops for this. I buy mine at Costco and then break them down into groups of two and freeze them for whenever I want to serve red meat. I buy the bone in pork loin chops.
You get a tender, succulent section of rib type meat, next to the bone, along with a lean and juicy medallion of loin. You will also want a healthy layer of fat along the outer edge. These two things, the bone and the fat, will help to keep your pork juicy, tender and tasty
One thing which I always do with my chops, bone in or out, is to slash the fatty edge of the chop with a sharp knife at 1/2 inch intervals, just through the fat to the meat. This helps to keep them from curling up when they cook, whether you are frying them or simmering them, baking them, whatever. Trust me. It keeps them nice and flat.
The flavour ingredients are simple. Dried minced onion, vinegar (apple cider is nice), Worcestershire Sauce, mild chili powder, salt, pepper, and pure maple syrup. These get mixed with some water, poured over the chops in the baking dish and then you tightly cover it and bake. Oh baby. Some easy and some good!
Yield: 2
Author: Marie Rayner
Mapled Pork Chops
Tender and delicious this recipe serves two but can easily be doubled to serve more. These chops are spicy, sweet and tangy as well as being incredibly simple to make.
ingredients:
2 thick meaty, bone in pork loin chops, the fatty edges slashed at 1/2 inch spaces (this helps to keep them from curling up when they are cooking)
1 1/2 tsp minced dry onion
1 1/2 tsp vinegar
1 1/2 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp mild chili powder
pinch black pepper
2 TBS pure maple syrup
2 TBS water
instructions:
How to cook Mapled Pork Chops
Preheat the oven to 200*C/400*F/ gas mark 6. You will need a shallow baking dish large enough to hold both chops side by side.
Place the pork chops in a single layer in a lightly buttered shallow baking dish.
Whisk together all of the ingredients until well combined. Spoon evenly over the chops. Cover the dish tightly with foil. Bake in the preheated oven for 45 minutes, basting occasionally.
Uncover and baste again, then return to the oven, uncovered for a further 15 minutes, until cooked through and golden. Serve hot with some of the juices spooned over top. Delicious!
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Just look at how tender that chop is. I served it with my Byron Baked Potatoes, baby frozen peas, Cauliflower Cheese and sweet potato that I baked in the oven while I was baking the chops. The whole meal was quite simply fabulous!
As promised yesterday I am back today with a delicious casserole that you can make with some of your leftover cooked pork. I think that this casserole would also work well with leftover cooked chicken, beef or lamb as well.
It does use a tin of condensed cream soup. For pork and chicken I would use cream of chicken, but you can use any of them . . . cream of celery . . . cream of mushroom . . . all are good.
If you have a problem with using tinned soup, and I understand that some of you might, feel free to make a cream sauce to use in it's place substituting half of the measure of milk with some chicken stock.
Personally I am not a soup snob. I always have tins of condensed soup in my larder and consider them to be a valuable item in my store cupboard ingredients. We never eat them as soup, only as a addition to other dishes, such as this tasty casserole!
If you have leftover cooked rice, it works well here, or you can use a pouch of ready cooked rice. I used a pouch of Tilda cooked brown basmati rice.
You do soften some celery and onion for this, and you will need some leftover chopped cooked roast pork. 1 pound or 2 cups.
I had leftover cooked carrots which I chopped and added, along with some chopped cooked broccoli. You could add peas or corn, or any cooked vegetable you might have, or none at all.
They do add colour, flavour and texture however, so they are a fine addition. I wouldn't add any more than 1 cup of extra vegetables. One cup full is quite enough.
You mix it all together with some soy sauce and I like to add black pepper for a bit of a zip. With the soy sauce you shouldn't need any salt.
Spread it all into a buttered casserole. I like to top it with a bit of crunch.
Buttered dry bread crumbs, cracker crumbs, crumbled potato chips, whatever. Today I used some crushed potato chips and a bit of cheese.
Perfect, as Del-boy would say . . . Lovely Jubbly!
We enjoyed it with some additional cooked carrots and a tossed green salad on the side. I do so love a nice Caesar salad. Its my favourite of all the salads! I would be happy with just that alone!
Pork & Rice Casserole
Yield: 4
Author: Marie Rayner
Leftovers never tasted so good. This fabulously simple casserole goes together in a flash! Feel free to add some chopped cooked vegetables to the casserole. Corn, peas, carrots, broccoli. All go very well, and add colour and flavour.
ingredients:
1 pound leftover roast pork (about 2 cups) diced
1 TBS vegetable oil
1 medium onion peeled and diced
2 sticks celery, trimmed and diced
325g cooked rice (2 cups)
1 tin of condensed Cream of chicken soup (10.5 ounces or 294g), undiluted
3 TBS Soy sauce
black pepper to taste
Optional topping:
4 TBS cracker crumbs
2 TBS grated cheese
instructions:
How to cook Pork & Rice Casserole
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a shallow 2 litre/2quart casserole dish. Set aside.
Heat the oil in a large skillet. Add the onion and celery and saute until the vegetables have begun to soften and the onion is translucent. Add the pork and cook for a few more minutes until it begins to lightly brown. Stir in any cooked vegetables you are using and the rice, along with the condensed soup and the soy sauce. Mix well to combine. Season with some black pepper to taste, and then spoon the mixture into the prepared casserole dish.
Mix together the cracker crumbs and cheese for the optional topping if using and sprinkle it over top evenly.
Cover tightly with a sheet of aluminium foil. Bake in the preheated oven for 30 to 40 minutes until hot and bubbling, removing the foil for the last five minutes.
Serve hot with a vegetable on the side and a salad if desired. Delicious!
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
I do hope that you will try this recipe. I am sure you will love it as much as we do. If you are a smaller family, like we are, I can attest that the leftovers the day after taste even better, and you can also freeze it. No waste here! It is quick and easy and yes, delicious!
Not everyone likes Turkey for Christmas Dinner. I know growing up my father and sister were not overly fond of turkey, although we did always have it. Traditions die hard. This wonderful recipe I am sharing with you today makes a delectable alternative for your holiday meal, or for any other meal where you will be entertaining guests over the holidays, perhaps even for New Years Eve!
Picture a succulent tender pork loin, perfectly roasted with a tangy orange marmalade & grainy mustard glaze. This is really delicious!
As you know I am the lucky recipient of the gift of a Degustabox each month. Once a month, around the middle of the month, I am gifted with one of these lovely boxes which contain a delicious assortment of all things foodie. I just love these boxes.
Opening each one is tiny a bit like opening a Christmas gift to me. Always a surprise, and always filled with things that pique my interest and desire to try. Degustabox is a monthly foodie subscription service that sends out a range of 10 to 15 specially selected foodie products. I even have a code that can give you which will give you a £5 discount off of your first box. I will tell you about that at the end. I have been getting these boxes for a couple of years now and I have to say I have never been disappointed.
The November Box was entitled the Winter Warmers & Festive Box. It was filled with lots of goodies. I used the Duerr's Orange marmalade in the box to do the pork roast glaze, which I will tell you about later, first though . . . an introduction to the remainder of the box.
Woodstar keeps times special when you are not drinking and is the perfect partner with a meal. It is a skillfully crafted blend of berries, botanicals and cocoa, artfully balanced to 1% ABV and with a surprising depth of flavour.
*Available from Fortnum & Mason and Sainsbury's from January
We don't drink alcohol, so this will be passed on to a friend who does and I am sure it will be enjoyed. It is important to note that there are two boxes you can choose from, one containing alcohol and one without. It is always your choice.
POP is all about celebrating the heroic power of the humble peanut. Peanuts are super healthy, kinder on the planet and can literally save lives. We give 1% turnover to charity. Made with whole air roasted peanuts, 7 grams of protein, lots of prebiotic fibre and 40% less sugar.
1 out of three different flavours per box. Available from Whole Foods, Sourced Market, Eat 17 and Amazon.
CHEEKY MONKEY Peanut Butter Puffs 1 X £2.29
A delicious and healthier alternative vegan and gluten free snack which offers a great source of protein and fibre. Made from Peanut Butter and Corn, Cheeky Monkey are baked not fried for an all-round more nutritious and flavoursome savoury snack. Available in both Original and Chili varieties. Banana coming soon.
*Available at Ocado, Grape Tree, Planet Organic, Whole Foods Market, As Nature Intended, and good independent health food stores.
REAL HANDFUL Strawberry Stomp Trail Mix/Blackcurrant Blast Trail Mix £2 each
Hiking in the Grand Canyon we discovered trail mix and were inspired to create our own range of fruit, nut and seed blends infused with natural flavours. Our nutritious & awesome tasting sharing bags are available at Tesco, ready to fuel your unruliest adventures.
*You should receive 1 of 2 flavours in your box.
PURE LEAF Matcha, Matcha Mint, Matcha Ginger 1 X £8.99
Pure Leaf Matcha is expertly crafted with high-quality tea leaves and ingredients to give tea lovers the most authentic Matcha taste. Our pre-portioned individually wrapped Pure Leaf Sachets take the guesswork out of measuring for the perfect cup of Matcha every time.
*You should receive 1 of 3 items. Available at Morrisons and on Amazon.
Mr Lee's Noodles - an award-winning brand of premium noodles in a cup made using the finest ingredients and authentic recipes. Their gluten free, low sugar and "No nasties" rage also include vegan options. Use DEGUSTABOX20 for 20% off discount on www.mrleesnoodles.com/uk/
*You should receive 1 of 2 flavours in your box, available at Asda (Free from Isle), Holland & Barrett, Ocado and Amazon.
DOUBLE DUTCH Cucumber & Watermelon/Cranberry & Ginger £0.75 per ca.£4.15 for a pack of 8 cans.
Double Dutch's twin founders Joyce and Raissa are passionate about enjoying every drink. They create perfectly paired flavoured mixers to enhance spirits or to be savoured solo. Like Cucumber & Watermelon's sweet yet crisp taste profile, or Cranberry & Ginger's summery aroma with a warm finish. Now available in Waitrose.
*Available at Waitrose, Ocado, Amazon and other online retailers.
Food Thoughts Cacao Melts® 100% are made entirely from the best single origin Colombian Fino de Aroma bean varieties known for their exquisite and intense flavour. 100% Cacao Melts® have no added sugar, are 100% natural, gluten free and packed with health giving nutrients and cacao flavanols.
Rebel Kitche's Dairy Free Organic Chocolate Hazelnut Mylk Shake is an indulgent and creamy coconut drink for any occasion. Go on Rebels, shake it up. The range of Mylk Shakes are made fro plants an are 100% organic. Did someone say "liquid Nutella"?
*Available at Waitrose, WHSMith, Ocado, Planet Organic, Whole Foods and As Nature Intended.
DUERR'S Fine Cut Seville Orange Marmalade/Half Sugar Seville Orange Marmalade 1 X £1.39
Grown in Seville, crafted in Manchester, Duerr's marmalade's are bursting with sunshine and plenty of zesty orange flavour. If you like a lower calorie breakfast, try the Half Sugar or for a more intense marmalade, spread the Fine Cut generously onto toast for a breakfast that packs a punch.
*Available at Sainsburys, Morrison's, Co-op and Ocado.
This was the product of the month and the one I chose to highlight with a recipe!
Like I said, Duerr's is what I chose to use as my recipe builder this month. I used the full sugar one as I already had a jar of it in my refrigerator! Todd loves marmalade on his toast and bread more than he loves jam and I have always thought that Duerr's is pretty good.
Don't let the blackness of the pork coating put you off, it is really and truly delicious and quite sticky, going beautifully with that sweet succulent meat.
My roast was a bit larger than the one in the recipe so it took a bit longer to cook and the marmalade got a bit darker than it would do normally, but as you can see the pork is perfectly cooked and despite the dark spots, there was plenty of tasty stickiness to enjoy!
The marmalade is mixed with a quantity of grainy Dijon mustard for full on flavour! the perfect mix of tart/sweet/heat. There is also some rosemary in the glaze.
You can use dried or fresh if you have it. On this day I used dried. The roast smells heavenly when it is cooking and those flavours are just wonderful.
The pan juices can be used to create a lush gravy as well.
The pork was perfectly cooked, very flavourful and so tender. It is so easy to dry pork loin out, so do follow the timings as best as you can. I have always found a meat thermometer is the best tool to test for doneness. My mom always cooked pork to death and it was a bit dried out (not so good) but nowadays we have much safer pork to eat and an internal temperature of 65*C/155*F is perfect.
We enjoyed it with our favourite vegetables . . . fluffy mash, mashed swede/rutabaga, carrots and some mixed green vegetables. It went down a real treat! I'll be back tomorrow with a lucious leftover roast pork recipe! I love to use up my leftovers!
Orange Glazed Pork Roast
Yield: 16
Author: Marie Rayner
Tender and succulent Pork Loin Roasted with a tangy Marmalade, grainy mustard and Rosemary Glaze! A wonderful joint to serve for a holiday meal or for entertaining!
ingredients:
1.5 k boneless, skinless pork loin roast (3 pounds)
vegetable cooking spray
1 1/2 tsp coarsely ground black pepper
1/2 tsp fine sea salt
325g orange marmalade (1 cup)
2 TBS grainy Dijon mustard
2 tsp fresh or dried rosemary leaves
2 TBS plain flour (all purpose)
480ml chicken broth (2 cups)
instructions:
How to cook Orange Glazed Pork Roast
Preheat the oven to 190*C/375*F/ gas mark 5. Spray a roasting rack with the vegetable cooking spray and place it into a roasting tin which you have lined with aluminium foil.
Melt the marmalade together with the Dijon mustard. Stir in the rosemary.
Season the pork roast all over with the salt and black pepper. Place onto the rack in the roasting tin and brush it all over with the melted marmalade mixture. Roast for 1 hour, or until a thermometer inserted into the roast registers 65*C/155*F when inserted into the thickest part of the roast. Cover with foil and let stand for 10 minutes before lifting off onto a serving plate.
Add a bit of water to the roasting pan and scrape up any juices. Pour into a saucepan. Shake some of the chicken stock togther with the flour. Add the remainder to the juices in the sauce pan. Bring to a simmer. Add the flour and stock mixture, whisking constantly. Bring to the boil, whisking, then reduce to a simmer. Cook for five minutes to cook out the flour taste. Taste and adjust seasoning as necessary.
Serve the roast cut into slices along with your favourite vegetables and some of the gravy spooned over top.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
If you act fast you have a chance to enter a contest by Degustabox to win a free box. See details above!
I really DOmake great use of and enjoy many of these fabulous products I am sent each month to try out.
Many thanks to Degustabox UK for gifting me this box. I have to say I really look forward to getting my box each month. There are always lots of things in it to enjoy and new products to try out. I highly recommend. You can also tailor the boxes to your own likes and dislikes by filling in your own Taste Profile. If you like the sound of this box, why not sign up now! I find them to be really good value for money spent and I really enjoy trying out new products that I have not tried before. Included is also a detailed information card which tells you all about each product included, and other extras such as recipes, etc.
So, that was the November Degustabox - a nice selection of products as always. We loved it. The price of each Degustabox is £12.99 (including delivery). To order your box, visit www.degustabox.com
Use the code 2ROE0 to get £5 off your first Degustabox, free delivery – enjoy!
I was gifted with the box free of charge, however any and all opinions are my own.
