Monday, April 15, 2019

A Spring Dinner

Baked Pork Chops with Peach Whiskey Sauce and Roasted Asparagus and Red Potatoes 
Cook's notes: When it's too cold to grill but you're still craving barbecue, turn on the oven and bake pork chops in a sweet and spicy sauce. Your taste buds might just think its spring.
I'm not a food scientist on the 'why' but the combination of flavors using whiskey, cinnamon and balsamic vinegar were amazing when put together. You just might find yourself licking the pan. A ham steak could be substituted for the pork chops.
Recipe adapted from "Southwest Comfort Foods" by Marilyn Noble

  • 4 pork loin chops
  • 1 cup peach preserves
  • 3 TB. whiskey
  • 1/4 cup good quality balsamic vinegar or Black Cherry Balsamic
  • 1 TB. lemon juice
  • Dash ground nutmeg
  • 1 tsp. ground cinnamon
  • 1/4 tsp. each salt and pepper
  • optional a dash of hot sauce
  • Preheat oven to 325 degrees and lightly grease a baking dish.
  • In a small saucepan over medium heat melt peach preserves. Stir in whisky, vinegar, lemon juice, nutmeg, cinnamon, salt and pepper. Simmer over low heat, stirring often until slightly thickened, about 10 minutes. Taste first before adding in hot sauce. It might be spicy enough for your taste buds.
  • Remove pan from heat. Set aside 1/4 cup whiskey sauce.
  • Pour remaining sauce over pork chops, and cover with foil. Bake for 40 minutes. Let meat rest covered for 5 minutes.
  • Reheat reserved sauce and spoon over pork chops. 
Roasted Red Potatoes 
  • 6 medium sized red potatoes
  • 2 TB. Extra Virgin Olive oil or Tuscan Herb Olive Oil
  • Salt and pepper
  • Combination of 2 -3 TB. of spices such as rosemary and parsley flakes
  • Line a large rimmed baking pan with parchment paper. Preheat oven to 425 degrees.
  • Asparagus spears can be cooked on same baking sheet with potatoes. Since potatoes will take about 25 minutes and asparagus only 12-14 minutes, start potatoes first.
  • Scrub potatoes and cube. In a bowl combine olive oil and spices. Add in potatoes and coat well. Salt and pepper.
  • Spread out on half of the sheet and bake until fork tender. Stir once during the baking time.

  • 1 bunch of asparagus spears, woody stems removed
  • 1/4 cup Extra Virgin Olive Oil or Blood Orange Olive Oil
  • 2 garlic cloves, minced
  • Drizzle of balsamic vinegar
  • Sprinkle of sesame seeds
  • 2-3 lemon slices, thinly sliced
  • Kosher salt
  • Coat asparagus spears  with olive oil and drizzle with balsamic vinegar.
  • Remove baking sheet from oven with potatoes, add spears on other half of baking sheet. Arrange cloves in between the spears. Sprinkle with salt and place lemon slices on top.
  • Roast 12-15 minutes or until al dente not limp. Stir once during cooking time.
  • Optional adding shaved Asiago cheese when serving.

1 comment:

  1. Too cold to grill? Sorry, but I laughed at that given Randy grills year-round in Minnesota. But, yes, too cold for most people.

    He will be grilling our Easter meal.

    Love the Poe quote. I just watched a show about him on PBS recently. Quite interesting.


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