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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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Better Then Take-Out Chicken Stir Fry

Stir fries are great because they are easy and fast and can be made with just about anything you have laying around or customized to whatever you are in the mood for right now.  This one is influenced by the Cantonese style with the use of hoisin sauce* as the base sauce.  This was better than anything I have taken out in a long time.  Feel free to swap out veggies you like or sub tofu for the chicken.

3 boneless/skinless chicken breasts cut thin or cubed 1” of fresh ginger peeled and julienned  2 cloves garlic diced Hand

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Falling off the bone BBQ Ribs:

Ribs are awesome!  To make them at home and have them come out will is easy as can be.  Don’t worry about smoking them all day either, you can slow cook them in the oven or a crock pot until tender and finish them on the grill for that nice charred BBQ taste!

BBQ ribs falling off the bone with garlic toast

There are a lot of ways to do BBQ ribs and different regions are parietal to “ways to do it”, such as one must use a smoker, sauce on the side, only dry rub, only sauce

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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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