pork — A Southern Fairytale

Spice Rubbed Pork Chops

October 19, 2009 By Rachel 15 Comments

spice rubbed pork chops

Smoky. Spicy. Juicy. Bursting. All adjectives that describe this delicious and simple to make pork chop recipe.

Spice Rubbed Pork Chops

inspired by Cooking Light

4 boneless pork chops, 3/4 to 1 inch thick cut
1 tsp garlic powder
2 tsp ground coriander
2 tsp ground cumin
2 tsp brown sugar
1 tsp paprika
2 tsp olive oil

Put pork chops in a large bowl, drizzle with olive oil and then dump in spices. Mix the spices, oil and pork chops together until well coated

pork chops

Set the bowl with the chops aside and heat a nonstick skillet or griddle to medium-high heat.
Once it has reached the desired heat, place the pork chops on the skillet and cook about 2 to 3 minutes per side, or until the internal temperature has reached 160 F.

pork chops cooked

Serve with fresh steamed green beans, asparagus, wild rice… let your imagination run wild. These are my new favorite pork chop and even both kids gave them a thumbs up!!!!

To participate in the Mouthwatering Monday Tonguegasmic Link~Up: Sign the Linky with your Recipe URL, link back to here in your recipe post, leave a comment here about the recipe, your favorite way to eat pork chops or just saying Howdy on this Monday Morning! Make sure to visit the other participants and be inspired but beware!!! Excessive Salivation has been known to happen!!!

Filed Under: Main Dishes, Mouthwatering Monday Tagged With: pork, pork chops

Pulled Pork BBQ Sandwiches

March 16, 2009 By Rachel 13 Comments

pulled pork bbq sandwich
sorry about the crummy picture, I still don’t have my camera back from Canon

Today’s MWM recipe is for pulled pork and it is a bit spicy, juicy, tender and fills your house with an unbelievable smell that makes your mouthwater all day long and your taste buds tingle in anticipation.

Pulled Pork
(crockpot recipe)

1 (3 to 4lb) boneless pork shoulder roast
2 Tbsp yellow mustard
1/4 C Rachel’s Meat Seasoning
1 bottle Miller Lite
1 bottle BBQ sauce (I use HEB’s Texas BBQ Sauce because it has just the right amount of pepper and spices)
8 large hamburger buns
*onions and pickles

Mix the mustard and spices together and rub over the pork shoulder, put into a plastic bag and pour in the beer.
Seal the bag and refrigerate overnight to marinate.
First thing in the morning pour the contents of the bag into your crockpot and cook on low for 8 to 10 hours.
Resist the urge to dive face first into the crockpot.
When the roast is done, drain the liquid out of the crockpot and using a fork, pull the pork apart, it will fall apart with very little effort.
Add the bbq sauce to the pork in the crockpot and stir to mix.
Leave the crockpot on warm and allow the flavors of the seasoned pork and bbq sauce to combine *at this point you can add chopped onions if you want.
Serve on toasted hamburger buns with sliced onions and pickles* not necessary

These are simple, delicious, truly tonguegasmic and a delightful treat for any get together or just family game night.

If you’re playing along with Mouthwatering Mondays, THANK YOU!, sign the MR. Linky with your name and the URL for your MWM post, not your generic URL, snag your tonguegasmic button and link back here, then go visit other MWM participants and get some yummy new recipes and meet other foodies like yourself!!

Filed Under: Main Dishes, Mouthwatering Monday Tagged With: bbq, crock pot, pork, sandwiches, slow cooker

Mouthwatering Monday: Oh My Roasted Loin

June 23, 2008 By Rachel 21 Comments

I have always been intimated by Roasted Pork Tenderloin. Every recipe I’ve read has had eleventy billion and two ingredients or has been so involved in the preparations that it made my eyes spin. I believe in the K.I.S.S theory of cooking.
I saw this beautiful Pork Tenderloin in the grocery store and it just seemed to call my name, so I hoisted up my britches, sucked it up and faced my Pork Fears.
After reading through about 27 of my cookbooks and finding nothing that I even wanted to do, or had the ingredients on hand. So, I finagled and played and tweaked and with hubs’ suggestion of adding the jalapenos, I came up with this Sassy Roasted Pork Loin and it is tonguegasmically delightful. Both hubby and I were amazed with how juicy, tasty and delicious this roast was. It was delightful on the first night, delicious as sandwiches the next day and even delectable re-heated a few nights later.

Fear not, no need to be intimidated. Anyone can do this!!

Sassy Roasted Pork Loin

You Will Need:
* 1 3 to 4 lb boneless pork tenderloin roast
* Meat Seasoning, click to get my recipe.
* 6 to 7 garlic cloves, thinly sliced
* 3 jalapenos, thinly sliced
* olive oil
* dash of cinnamon

The How To:

Rub the roast with olive oil and then using a couple of good handfuls of Meat Seasoning coat the entire roast. Use your hands, get dirty, it feels good... rub the seasoning into the roast. Don’t be shy. This gives the roast a wonderful coating and fabulous flavor.
Now, using a small, sharp knife make about 20 or so slits on both sides of the roast.
You are going to insert the garlic and jalapeno slices into these slits. I alternated the garlic and jalapenos. The jalapenos were my husband’s idea and he’s extremely proud of himself for having come up with that little addition, and so am I. There’s no real rhyme or reason to the method. Just shove them in there nice and deep.
Now sprinkle a dash or two of cinnamon into your hands and rub this over the meat. It adds a wonderful smoky sweetness and is just delicious.
Now, put your roast fat side up on a rack in your roasting pan.
You want your oven rack to be right in the middle of a 450 degree oven. Put the roast in the oven and cook for 10 minutes. Lower the temperature to 250 and cook for about another hour and a half. The rule of thumb is about 40 minutes per pound of roast and you want the middle of the roast to read 160 when a meat thermometer is inserted into it.
I used a 4 lb roast and cooked it for roughly 1 hour and 50 minutes.

Remove the roast from the oven and let it sit for at least 15 minutes to let the juices re-distribute. You can flip it fat side down to serve if you’d like, but it’s not necessary.

This is a tongue tantalizing combination of garlic, spice and sweet. It is delicious and seems much more impressive than it is. An added bonus, your house is going to smell awesome.

Happy Eating y’all.