Oven pork chops

 Ingredients

4 boneless pork chops, at least 1″ thick
2 tbs brown sugar
1 tbs smoked paprika
2 tsp kosher salt
1 tsp black pepper
1 tsp ground mustard
1 tsp onion powder
1 tsp garlic powder
1.5 tbs olive oil

425 for 15-20 minutes

Five Spice Pork Kabobs

 

Ingredients

2 tablespoons of ketchup
1 tablespoon of soy sauce
2 teaspoons of packed brown sugar
1 teaspoon of Chinese five-spice powder
1 1/2 pounds of pork tenderloin
8 bamboo or metal skewers (soak bamboo skewers in water to prevent scorching)
1/4 cup of peanuts
1/4 cup of cilantro sprigs

Lime wedges (optional)

Directions

For sauce, in a small bowl combine ketchup, soy sauce, brown sugar, and five-spice powder. For kabobs, trim tenderloin, slice thinly, and thread slices onto skewers. Brush skewered meat with some of the sauce.

Grill kabobs on the rack of an uncovered grill directly over medium-hot coals for 3 to 4 minutes. Brush with remaining sauce. Turn kabobs; grill 3 to 4 minutes more or until fully cooked. To serve, sprinkle with peanuts and cilantro. If desired, serve lime wedges alongside.

Baked Ziti

Baked Ziti

Prep Time: 15 minutes

Cook Time: 25-30 minutes

Yield: 6 servings

Ingredients

1 pound lean ground beef or sweet Italian sausage

1/2 cup chopped onion

1 red bell pepper, chopped, about 1/2 cup

1 can (14.5 ounces) diced tomatoes, undrained

1 can (8 ounces) tomato sauce

1 can ripe olives

2 tablespoons olive tapenade

1/2 teaspoon dried leaf basil, crumbled

1/2 teaspoon dried leaf oregano, crumbled

1/2 teaspoon garlic powder or small clove garlic, minced

1 1/2 teaspoons salt

1/4 teaspoon pepper

8 ounces rigatoni, cooked and drained

2 cups (8 ounces) shredded mozzarella cheese, divided

Preparation

Sauté ground beef, onion, and bell pepper in a large skillet until onion is tender and beef is lightly browned. Drain off excess fat; add tomatoes, tomato sauce, olives, olive tapenade, basil, oregano, garlic powder, salt, and pepper. Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a 2 1/2-quart casserole. Top with the remaining cup of cheese. 

Bake at 350° for 25 to 30 minutes, or until hot and bubbly.

Jack's Old South Competition Vinegar Sauce

Ingredients

• 2 cups cider vinegar
• 3 tablespoons ketchup
• 2 tablespoons paprika
• 2 tablespoons brown sugar
• 4 teaspoons kosher salt
• 1 tablespoon hot sauce
• 1 to 2 teaspoons cayenne
• 1 to 2 teaspoons ground black pepper

Directions

Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed. Transfer to a clean, sterile jar and refrigerate. Will keep for several months.

Rick Bayless Pork Tinga

INGREDIENTS

1 tablespoon vegetable or olive oil
1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
4 ounces chorizo sausage, removed from its casing
4 to 5 medium (about 3/4 pound total) red-skinned potatoes, quartered
1 large white onion, sliced 1/4–inch thick
1 garlic clove, minced
1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)
2 to 3 canned chipotle chiles, en adobo, finely chopped
4 teaspoons chipotle canning sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon dried oregano, preferably Mexican
Salt
About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese
1 ripe avocado, pitted, flesh scooped from the skin and diced
Warm corn tortillas

DIRECTIONS

Heat the oil in a stovetop-rated slow cooker liner over medium-high heat. (If your slow cooker liner isn’t made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. 

Turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes.

In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature.

After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.