Honey-Rosemary Pork Chops

I thought I’d share my husband’s favorite dish. He’d make these sweet and succulent pork chops every night if I’d let him!

Sometimes the best food really is the simplest. Over the years, I have tried many marinades and seasoning blends on my pork chops, but the recipe we always come back to is this simple preparation.

Honey and rosemary are a delicious pairing. I find that the honey adds flavor as well as moisture.

For everyday dinners, I like to buy boneless pork chops, because they cook quicker than bone-in chops. Look for chops that are about 3/4 – to 1-inch thick. Chops that are thinner than that tend to dry out too quickly on the grill. A meat thermometer is the best way to tell if your pork chops are ready. For a juicy, perfectly cooked pork chop, pull it off the grill when it is 160 degrees.

This sweet glaze works well whether you are grilling outdoors or cooking your chops inside on a grill pan or skillet.

Honey-Rosemary Pork Chops

Vegetable oil, for the grates
1/4 cup honey
4 tablespoons olive oil, divided
2 tablespoons chopped fresh rosemary leaves
4 boneless pork chops, each about 3/4 -inch thick
Kosher salt and freshly ground black pepper

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

In a small bowl, whisk together the honey, 2 tablespoons of the olive oil, and rosemary. Transfer half to a small bowl to glaze the pork chops. Reserve the remaining glaze to brush on the cooked chops.

Lightly brush the pork chops with the remaining olive oil. Season with salt and pepper to taste. Lightly brush the honey-rosemary glaze on both sides of each chop.

Place the chops on the grill. Close the lid and cook until golden brown and slightly charred, about 5 to 6 minutes. Turn the chops over and lightly brush with additional glaze. Continue cooking for 6 to 8 more minutes for medium. Remove the chops from the heat, brush with the reserved glaze, and set aside to rest for 5 minutes before serving.

Serves 4.

Cooking tip: If you like the sweetness of the honey-rosemary glaze, feel free to drizzle a little more over the pork chops just before serving.

From “Simply Grilling” (Thomas Nelson, April 2012) by Jennifer Chandler

The photo was taken by the talented Justin Fox Burks.

Wild Mushroom, Rosemary, and Hazelnut Dressing

I am a huge fan of dressing … any time of year.  To me, a good dressing is one of the ultimate comfort foods.

This dressing gets a modern … and flavorful … spin with the use of a crusty artisan rosemary bread as the base. It is delicious with turkey but also pairs nicely with red meat.

If serving this at the holidays or for a dinner party, take advantage of the many steps that can be done in advance. You can toast the bread a day or two ahead and store the cooled croutons in a resealable plastic bag. The hazelnuts can be toasted several days ahead as well. The mushrooms and onions can be cleaned and cut the day ahead and stored separately in the fridge. Then the day you plan to serve the dish, all you have to do is assemble the ingredients and pop your casserole dish into the oven.

Enjoy!

Wild Mushroom, Rosemary, and Hazelnut Dressing

6 tablespoons unsalted butter, plus extra to grease the baking dish
1 1-pound loaf rosemary bread, cut into 1/2-inch cubes (about 8 cups)
8 ounces button mushrooms, cleaned, trimmed, and thinly sliced (about 2 cups)
3/4 pound fresh shitake mushrooms, stemmed and quartered (about 2 cups)
1/2 cup finely diced yellow onion (1 small onion)
2 cloves garlic, minced
2 1/2 teaspoons dried rosemary
Kosher salt and freshly ground black pepper
1 cup dry white wine
2 cups hazelnuts, toasted, skins removed, and coarsely chopped
2 cups chicken stock
2 large eggs, lightly beaten

Preheat the oven to 350 degrees. Lightly grease a 9- x 13-inch baking dish with butter and set aside.

Place the bread on a rimmed baking sheet and bake in the middle of the oven until the bread is toasted dry and lightly browned, about 15 minutes. Set aside to cool.

In a large saucepan over medium-high heat, melt the butter. Add the button mushrooms, shitake mushrooms, and onion and cook, stirring occasionally, until soft and lightly browned, about 6 to 8 minutes. Add the garlic and rosemary and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper to taste. Add the white wine and over high heat, bring to a boil. Reduce the heat to medium-low and simmer, stirring with a wooden spoon to scrape the brown bits on the bottom of the pan, until the liquid is almost evaporated, about 4 minutes. Transfer the mixture to a large mixing bowl. Add the bread and hazelnuts, and toss to combine.

In a medium mixing bowl, whisk together the stock and eggs. Add to the bread mixture and toss to evenly coat.

Transfer the dressing to the prepared baking dish. Bake, loosely covered with foil, until set and warmed through, about 30 minutes. Remove the foil and bake until the top is browned, about 15 minutes. Serve warm.

Serves 6 to 8.

From: Simply Suppers by Jennifer Chandler

 

Herb Roasted Potatoes

Herb Roasted Potatoes

1 1/2 pounds baby red potatoes, cut into 3/4-inch pieces
3 tablespoons olive oil
2 tablespoons coarsely chopped fresh rosemary
1 clove garlic, minced
Kosher salt and freshly ground pepper

Preheat the oven to 425 degrees.

Toss the potatoes, oil, rosemary, and garlic on a rimmed baking sheet.  Season with salt and pepper to taste. Spread out the potatoes in a single layer.

Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

Serves 4 to 6.

Cooking Tip: Fresh thyme is a delicious addition to the mix or substitute for the rosemary.