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Pork Chops with Spicy Cherry Sauce (Gastrique)

The other day I was watching one of those stupid cooking competition shows that seem to be on ALL THE FUCKING, stupid food tv station.  This word came up twice “gastrique”, at the time I didn’t really know what it meant but they were making fruit sauces with vinegar.  It must have been gotten into my brain, well that with this new found love for fruit based BBQ sauces.

So, I got these beautiful chops at the local butcher shop and I was not sure what I was going to do with them.  Earlier that day I found some

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Blood Orange Hoisin Marinated County Style Ribs

Asian inspired pork, nice and easy and very good dish that you will love!

I have made this several times now, once in the oven and a few times on the grill.  I think they are better on the grill.

2 or so Lbs. Country Style Ribs (boneless) 2 blood oranges juiced (sub regular oranges when bloods are out of season) 1 cup Hoisin sauce (found in the Asian section in the store) 2 tsp. soy sauce (low sodium) 2 tsp. rice vinegar 2 tsp. honey 2 tsp. powdered ginger ¼ or more red pepper flakes

Mix all ingredients

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Raspberry Habanero BBQ Sauce

The other day I was hanging out drinking a Guinness Draft while I was thinking about BBQ sauces, as I was thinking, drinking and looking at my beer I thought about making a stout based BBQ sauce, no this post is not about Guinness/stout BBQ sauce but keep reading, this sauce is amazing (I will get to that sauce soon enough) I was wondering what would be good with it and raspberries came to mine which lead me down this path.  Lot of BBQ sauces have some molasses or brown sugar in it, this one needed none of it,

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Pork Loin Roast – Czech Style

This is a simple but absolutely wonderful pork roast for a cool fall or winter day, no wonder why it’s the national meal of the Czech Republic!

I have made a Czech inspired pork roast before but this is much more traditional way of making it.

Again the measurements are more of a suggestion then an absolute depending on the size of the pork loin roast and personal taste.

2 ½-3 lb pork loin roast 2 tsp. kosher salt 1 tsp. fresh cracked pepper 2 tsp. Hungarian paprika 1-2 tsp. caraway seeds 1 onion quartered 2 cloves of garlic

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Slow Cooker Pulled Pork

The last seven weeks I have been working out at the MN Renascence Festival on top of my day job which I usually do some over time so cooking at home has been at a minimum for many of a week.  All I can say is that if the zombie apocalypse happened I would fit right in! One thing I did cook was some awesome slow cooker pulled pork that I took out for my co-workers.

I made sandwiches out of these but you could do so much with the end product.  I am thinking of nachos, tacos, over

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Pulled Pork Sandwiches w/ Yogurt Cole Slaw Topping

I have become a freak for a good pulled pork sandwich recently, I have always liked them but I am finding myself ordering it out more and more these days so I decided to make some at home! Hell, I find myself thinking about them at random times, it might be turning in to a problem but its pork so there is NO PROBLEM HERE. Tender and juicy meat with a nice crust on the outside it is great to have at home alone greedily hogging them to yourself (happy for the pun) or enjoy them with friends and

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Pork Chops with Wine Mustard Sauce:

This is an easy and elegant weeknight meal for two and could easily be doubled for the whole family.  The tanginess of the mustard is great with pork.

2 thick pork chops 1 shallot diced fine 3/4 cup dry white wine (chardonnay) 2 tsp.Dijonmustard 1 Tbls. butter Salt and pepper to taste

Lightly salt and pepper the chops, add a little olive oil to a frying pan and over medium to medium high heat fry the pork chops to get a nice sear on both sides (2 minutes per side) remove from pan.

Add Shallots to pan and sauté

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Czech Inspired Pork Loin Roast w/ Roasted Carrots:

Roast pork is the national dish of the Czech Republic (and loved all over central Europe) and in honor of their beloved leader Vaclav Havel who died over the weekend I made a Czech inspired pork roast last night.  It is not the most traditional roast (which has caraway seeds as its main spice and served with sauerkraut and dumplings) this one is based on other variations I have seen with a wee bit of a twist.  Being a Czech boy, I really love this roast!  I miss my dad’s potato dumplings though (another topic for another day) [edit – potato

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Wiener Schnitzel:

Looking to do something different with that tired ol’ pork loin or chop?  Grab a half liter of bier and try this Austrian/German favorite, it is easy and delicious.  Traditionally the WS is made of veal but now it is often made with pork, in Austriathey have to call it by law as Wiener Schnitzel vom Schwein to differentiate between veal and pork, in Germany it is often called Schnitzel Wiener Art.  There are many regional variations of this dish, the most well known is Italian’s veal parmesan.

Make as much or as little as you want, just add

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Pork Loin w/ Hard Cider Reduction:

Pork and apples are a classic and wonderful pairing.  I play with the idea but use hard apple cider to deglaze the pan and make a nice apple “sauce” I mean reduction.  It was not too sweet since a lot of the sugars have been fermented out.

with potato leek gratin

 I pan fried in a heavy skillet two thick cut boneless loin cuts that were seasoned with salt and pepper and some chili powder over medium high heat. Once done I pulled off the pan and let rest (tented foil over) then I added thinly sliced shallots

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