Pork Chop Marinades

Mexican Marinade

4-6 pork chops

1/4 cup olive oil

1 lime, juice

2 cloves garlic, minced

1/4 cup cilantro, chopped

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

Balsamic Pork Chop Marinade

4-6 pork chops

1/2 cup balsamic vinegar

3 tablespoons olive oil

2 tablespoons dijon mustard

3 cloves garlic, minced

3/4 teaspoon salt

3/4 teaspoon pepper

1/8 teaspoon red pepper flakes

1 teaspoon dried rosemary

Tandoori Pork Chop Marinade

4-6 pork chops

1/4 cup plain yogurt (Greek or regular)

1 1/2 teaspoons dijon mustard

1 1/2 teaspoon fresh ginger, minced

1/4 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon turmeric

2 tablespoons lemon juice (1 lemon)

2 tablespoons canola oil (or other vegetable oil)

1/8 teaspoon cayenne pepper

Honey Ginger Pork Chop Marinade

4-6 pork chops

3 tablespoons olive oil

1/4 cup soy sauce

1/4 cup honey

2 cloves garlic, minced

1 tablespoon red wine vinegar

1/2 tablespoon fresh ginger, minced

1/2 teaspoon onion powder

1/4 teaspoon black pepper

Balsamic Apricot

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1/4 cup apricot preserve

1 teaspoon garlic, minced

1 teaspoon lemon zest, minced

1/8 teaspoon kosher salt

1/8 teaspoon ground black pepper

Refrigerate and let them marinate for at least 30 minutes and up to 4 hours (see note).

You can freeze the pork chops in the marinade immediately and let them marinate as they defrost, or marinate and cook them immediately.

Either grill the pork chops for 4-8 minutes per side over medium heat (about 400F), pan fry for 4-8 minutes per side over medium heat, or bake at 400 degrees F for 20-30 minutes, or until an internal temperature of 145 degrees F has been reached.

Black Pepper Marinade

1/2 tsp Kosher salt
2 TBSP Course ground black pepper
1 TBSP Dijon mustard
1/2 cup Olive oil
1/4 cup Red wine vinegar
2-3 clove minced Garlic
3 TBSP Brown sugar
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/4 cup soy sauce
2 tsp minced fresh ginger (2 cubes of frozen ginger)
Honey to taste

RECIPE #2

 2 garlic cloves, finely chopped

1 tablespoon onion, finely chopped

2 tablespoons balsamic vinegar

1 tablespoon vegetable oil

1 tablespoon white vinegar

1 tablespoon dark brown sugar

1⁄2 teaspoon kosher salt

1 1⁄2 teaspoons fresh coarse ground black pepper

Mix all ingredients except the pepper in a blender or food processor.

Add pepper and stir do not blend.

Pour into a ziploc bag or glass dish for marinating.

Do not make ahead. Make fresh as you need it. Meat is ready to grill in 20 minutes.

Enough for 4-6 breasts or chops, 1-2 steaks.

From: https://www.food.com/recipe/black-pepper-marinade-311356

Chicken Piccata Meatballs

 1 lb ground chicken

1/4 cup grated parmesan cheese

2/3 cup panko breadcumbs

1/2 tsp salt

4 cloves garlic, minced

1 tbsp lemon zest

2 tbsp olive oil

1/2 stick butter

3 cloves garlic, minced

1 tbsp flour

1 cup chicken broth

1/4 cup capers + 2 tbsp caper brine

1/4 cup lemon juice

In a large bowl, mix together chicken, parmesan, panko, salt, garlic, and lemon zest.

Using 2 tbsp of meat, roll into balls.

Heat a large sautepan over medium-high heat and add oil.

Once hot, add meatballs, turning every few minutes to ensure even cooking. Cook for 6 minutes and then remove meatballs from pan.

In the same pan, add butter and garlic. Once melted, whisk in flour.

Slowly whisk in chicken broth, then capers, brine, and lemon juice. Simmer sauce for 6-7 minutes, it will thicken as it cooks.

Add meatballs back to pan and cook for another 5-6 minutes. Sauce should have thickened by now. Mix up and spoon sauce all over meatballs. Serve meatballs over pasta, rice, or enjoy as is.

Baked Mixed Vegetables

 5 oz.Boursin cheese 

1 medium zucchini, chopped

1-1.5 cup chopped asparagus

1 cup chopped mushrooms

1/4 cup sun-dried tomatoes, chopped

1/2 cup artichoke hearts, chopped in half

3 garlic cloves, minced

1 tbsp Italian seasoning

1 tbsp onion powder

2 tbsp olive oil

Salt and pepper

1/4 cup pesto

Instructions

1- in a baking dish, add all the veggies and seasonings. Drizzle with olive oil and toss together to mix

2- Make space in the middle of the dish and add the cheese and pesto sauce

3- Bake at 375F for 20 mins. Remove from oven and mix to combine.

Butters

 Cinnamon and Chipotle Chile Compound Butter

½ cup butter 1 stick, at room temperature

1 teaspoon orange zest

¾ teaspoon cinnamon

¼ teaspoon chipotle chili powder

¼ teaspoon chili powder

Spicy Buffalo Compound Butter

Try this butter when you’re looking for a buffalo-inspired bite of pasta with chicken, add a pat to boost your burger, or smear on hot toasted bread.

½ cup butter (1 stick), at room temperature

2 ounces blue cheese, crumbled

1 tablespoon Frank’s Red Hot Sauce or other vinegar based hot sauce

1 tablespoon chopped chives

Truffle-Herb Butter

1 cup unsalted butter room temperature

2 teaspoons oregano fresh, chopped

2 teaspoons basil fresh, chopped

2 teaspoons rosemary fresh, chopped

1-2 cloves garlic minced

1 1/2-2 teaspoons truffle salt

1/4 teaspoon black pepper

pinch of red pepper flakes

ROSEMARY BALSAMIC BUTTER

1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt, softened

1/4 teaspoon chopped fresh rosemary

1 teaspoon balsamic vinegar

1 teaspoon finely chopped shallots

BLUE CHEESE BUTTER

1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt

2 tablespoons blue cheese crumbles

1 teaspoon finely chopped fresh chives

1/4 teaspoon finely chopped fresh garlic

CURRY BUTTER

1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt, softened

1 tablespoon mango chutney

1/4 teaspoon curry powder

1/8 teaspoon garlic powder


Thai Red Curry Butter
1 stick unsalted butter
3TBSP Cilantro
2 tsp. Red Curry Paste
1 tsp. Fresh Ginger

Red Wine Shallot Butter

100 ml red wine

1 shallot

125 g /1/2 cup/1 stick butter

1 bunch of parsley

cracked black pepper

Worcestershire-Chive Butter

1 tablespoon olive oil

1/4 cup finely chopped shallots

1 teaspoon finely chopped garlic

2 stick unsalted butter, at room temperature

1/4 cup Worcestershire sauce

2 tablespoons dry mustard

3 tablespoons finely chopped chives

Salt and freshly ground pepper

Worcestershire Butter

½ cup unsalted butter (1 stick), softened

1 tablespoon chopped fresh thyme

1 tablespoon minced chives

2 teaspoons Worcestershire sauce

1 garlic clove, grated or mashed to a paste

Finely grated zest of 1 lemon

¼ teaspoon fine sea salt, plus more to taste

½ teaspoon freshly ground black pepper

Jerk Chicken

 4 to 6 chicken pieces, cleaned and excess fat trimmed

All purpose seasoning (Adobo)

Jerk Seasoning

1 tablespoon browning

2 tablespoon wet Jamaican jerk seasoning

2 sprigs of green onion (scallion), chopped

3 garlic cloves, minced

3 sprigs of fresh thyme

1 tablespoon ketchup (optional)

1/4 water (optional)

Preheat oven to 375 degrees

Generously season chicken with all purpose seasoning, Jerk seasoning, browning, and wet jerk seasoning.

Add green onion, minced garlic, fresh thyme and mix well

In a cup,whisk together the ketchup and water,  spoon it over the chicken (optional)

Arrange chicken in a baking dish or pan and place chicken in the oven for 1 hour and 30 minutes

Every  20 minutes, baste chicken with pan juices

Remove from oven , baste with pan juices and serve !

Instant Pot Hibachi Fried Rice

2 cups of Jasmine rice, rinsed well and drained

2 cups of water

2 tbsp of sesame oil

2 tbsp of soy sauce (I used low sodium)

1 tbsp of salted butter

3 eggs (you can use 6 eggs if you want it EXTRA eggy!)

Half of 1 large white onion, chopped

Half a 10oz box of frozen peas & carrots mixed (or use the whole box if you want even more)

Half a 10oz box of frozen sweet kernel corn (or use the whole box if you want even more)

Optional:

Sesame seeds, for sprinkling

Japanese mustard sauce, Japanese Ginger Sauce AND/OR Yum Yum Sauce, optional (but suggested) for topping (Note: see the “Jeffrey Sez” section for the sauce recipes)

Instructions

Using a strainer, rinse the Jasmine rice thoroughly for about 90 seconds until the water draining from it is no longer cloudy, but clear (NOTE: Do NOT skip this step. If you do, your rice will likely cook very mushy and too sticky)

Add the rinsed and drained rice to the Instant Pot and then add the 2 cups of water and give it a stir.

Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 3 minutes.  When done, allow a natural release for 10 minutes followed by a quick release. Fluff the rice with a fork when done, transfer to a serving bowl and set aside.

Go back to the Instant Pot (you don’t need to clean the liner pot where the rice cooked), hit “Keep Warm/Cancel,” add the sesame oil and hit “Sauté” and “Adjust” so it’s on the “Normal” or “Medium” setting.

Once the oil begins to sizzle, deglaze (scrape) the bottom of the pan with a wooden spatula and add the onion.  Let it cook for about a minute and then add the peas, carrots and corn. Add the butter and cook together for about another 2 minutes.

Move the veggies to one side of the pot and add the eggs to the other side and constantly stir as they begin to scramble and cook (NOTE: It’s important you constantly stir the egg so it doesn’t stick to the bottom of the pot).  Once the egg begins to cook, mix it in with the veggies for a few moments until done.

Hit “Keep Warm/Cancel,” add the rice back in, add the soy sauce, shake in a generous amount of sesame seeds and mix together with all the other veggies and egg.

Transfer back to the serving bowl and top with additional sesame seeds. Serve in individual bowls and add desired sauce.

Japanese Mustard Sauce

2 tbsp of ground mustard powder (the typical stuff you’d find in the spice section)

1.5 tsp of white sugar

1/4 cup of milk

2 tbsp of heavy cream

1/4 cup of soy sauce (low sodium is best)

1 tsp of crushed garlic

Japanese Ginger Sauce

1/2 cup of soy sauce (low sodium is best)

1/4 tsp of white vinegar

2 tbsp of lemon juice

1/2 tsp of white sugar

1/2 tbsp of onion powder

1 tsp of crushed garlic

2 tbsp of minced/crushed ginger

Yum Yum Sauce

1 cup of mayonnaise

1 tbsp of melted butter

1 tsp of tomato paste

1 tsp of sugar

1/2 tsp of paprika

1/2 tsp of garlic powder

1/2 tsp of salt

2 tbsp of water

From: https://pressureluckcooking.com/instant-pot-hibachi-fried-rice/