Kats’ Kitchen

Pork Chops with Apricot-Brandy Glaze April 9, 2013

Filed under: Main Dishes,Pork — stacielk @ 7:00 am
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So I decided to open my William-Sonoma Grilling Cookbook a few days back.  One I haven’t touched in….years probably.  We love grilling, my husband is a fantastic griller, but we know what we like, it is easy, we make the same things over and over BUT it was time for something new.  I had Apricot jam/preserves sitting in my fridge from a dip I made a couple of months back and wasn’t sure what I was going to do with the rest of it….UNTIL I found this recipe in the cookbook.  I had everything in my house!  I love when I find recipes that I don’t have to make a quick run to the grocery store for any ingredients, or at least write them down on a grocery list.  So a couple of days after finding it, we gave this Pork Chop recipe a try.  So glad I did!  The spice rub and glaze worked perfectly together.  It was a great change from our normal ‘blackened’ pork chop or marinated pork chop.  Will be making this recipe again soon! (especially since my jam jar has more left yet!)

Pork Chops with Apricot-Brandy Glaze (serves 4-8)

8 pork loin or rib chops at least 1-in thick

Spice Rub:

1 T sweet paprika

1 T garlic powder

1 tsp dried thyme

1 ½ tsp salt

1 tsp freshly ground pepper


½ cup apricot jam

2 T apricot brandy (or other brandy)

1 T dry mustard

Juice of 1 lemon (or 2 T lemon juice)

Mix the spice rub ingredients together and rub generously on both sides of the chops.

Heat the jam in a small bowl in the microwave until just warm.  Stir in the brandy, mustard and lemon juice.  Set aside.  Reheat slightly just before using.

Grill the chops over medium-high heat, turning once.  Move to unheated portion of the grill.  Brush generously with the warm glaze on both sides and cover the grill.  Cook for 2-4 minutes more to let glaze set and until chops are cooked through.

Transfer the chops to a platter and cover loosely with foil.  Let rest 3-5 minutes before serving.

Recipe from Williams-Sonoma Grilling



Shredded Pork Buns with Coleslaw June 2, 2012

Filed under: Main Dishes,Pork — stacielk @ 7:00 am
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I’ve had a pork roast sitting in my freezer for a couple months now, waiting for the perfect time to make shredded pork.  I saw these homemade buns on favoritefamilyfoods and thought they would be the perfect thing to use for shredded pork.  I’ve also been seeing many, and I mean MANY pictures on food sites and food magazines with beautiful buns holding shredded pork and coleslaw together this Spring/Summer.  It all looked delicious to me!  So the week before Memorial weekend I whipped up some Spicy Shredded Pork from The Pioneer Woman, a batch of this Coleslaw from King Arthur Flour, pulled out the homemade buns I made a few weeks back, hauled it to the cottage and enjoyed a wonderful pork sandwich without much work besides heating the stuff up!  I added a bit of BBQ sauce to my pork because I like the stuff, but the pork is delicious on it’s own also.

I cooked my pork quite a bit differently than The Pioneer Woman does, I like to use my slow cook as often as possible, so I am including my instructions on how I did it, below.  The buns and coleslaw recipe you can find by clicking on the links above.  I also want to note, the pork in the end has no spice to it.  I’m not sure if I did something wrong (this is the 3rd time making it) or maybe the ingredients (minus the meat) need to be doubled to get the ‘kick’ in the meat, but it still turns out deliciously tender and has a nice flavor to it.

Make-Ahead Spicy Shredded Pork

4 pounds (up To 7 Pounds) Pork Shoulder

1 teaspoon Dried Oregano

1 teaspoon Ground Cumin

1 teaspoon Chili Powder

1 Tablespoon (to 2 Tablespoons) Salt

Pepper To Taste

3 cloves (to 4 Cloves) Garlic

1 Tablespoon (to 2 Tablespoons) Olive Oil

2 Tablespoons (to 3 Tablespoons) White Wine Vinegar

1/4 cup Brown Sugar

1 whole Onion

Rinse and pat dry the pork shoulder and place it in the crockpot.

Throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender.

Cut one onion into quarters and put it in the food processor with the spices.  Blend mixture until totally combined and then pour it over the pork shoulder.

Rub the mixture into every nook and cranny of the meat, tucking it under folds an in crevices.

Add 1 cup of water to the crockpot around the roast, cover and cook on low for 6-10 hours.

When it is fork tender, carefully take the roast out of the crockpot and  let it rest for 15 minutes before shredding.

Shred the pork shoulder (two forks work well) and place it in another container to cool (in the fridge if waiting till the next day to eat).

Place the juice in a separate container and place in fridge to let the fat separate from the other stuff.  When it has completely cooled, take a spoon and scrap the fat off the top (the deep white/yellow junk that solidified).

When ready to reheat place the shredded pork and the remaining juice in a large saucepan and heat on med-high until the meat is heated through.

Recipe ingredients from The Pioneer Woman instructions adopted.