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Iron Skillet Pork Chops With Muscadine Glaze

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May 152013
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Iron Skillet Pork Chops with Muscadine Glaze

Recently when I was at the National Cornbread Festival I came across a booth that was selling Muscadine Juice. Not wine…JUICE! I was so thrilled…and then I tasted it. OhhhMyStinkinHeck, that is the best stuff I think I have ever put in my mouth. As a kid I can remember being at my grandparents house picking fresh muscadines off the vine, popping the whole thing in my mouth and sucking the fruit out of the shell. Once we would do that we would always such the juice out of the shell and just relish in that little bit of heaven. See, that was the best part. Don’t get me wrong, muscadines are great, but that little bit of juice left in the shell after you remove the grape, you just can’t get much better. And THAT is exactly what this juice tastes like! I came home with 4 bottles of it…and I know realize that wasn’t enough. You can read more about Post Muscadine Juice HERE, and no, this isn’t a sponsored post, it is just really that good. Anyway…a few days after I got home I was on the phone talking with my friend Chef Lewis and telling him about my find. As I was happily telling him that it is 100% Juice AND alcohol free and how all I had ever seen before was Muscadine Wine and I sure had missed Muscadines because A.) My grandparents both passed away years ago and I no longer have access to the vines and B.) I quit drinking 16 years ago so I don’t drink the wine variety…well, his wheels started turning and immediately went to food…as most of our conversations do. He said that I should find some Muscadine Jelly and make a reduction sauce out of it and some of the juice. Ohhh, what a genius idea that was…and I had to try it.

ingredients for iron skillet pork chops with muscadine glaze

The juice is going to be hard to find, unless you scored some at a recent festival or live in Arkansas, but if you drink, you can use a muscadine wine and if you don’t you could just use grape juice. The jelly came from Delano Farms in Delano TN. Delano Farms in a community farm run by Mennonites and they have a market on site that you can buy their fresh grown produce, baked items, canned goods and handmade items. Along with the sweetness of the muscadines, add a little spice with some seasonings of your choice. I used Luzianne Cajun Seasoning.

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Add a tablespoon or two of oil to an iron skillet, sprinkle the chops with the seasoning and brown on both sides.

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While your pork chops are browning get your sauce reducing.

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Once they chops are browned, reduce the heat to a medium low and baste with the Muscadine Glaze. Turning and basting several times until completely cooked through.

Plate and baste with any glaze still remaining.

Iron Skillet Pork Chops with Muscadine Glaze

Pork Chops (enough for your crowd)

Cajun Seasoning

Muscadine Juice or Wine

Muscadine Jelly

Season both sides of pork chops with cajun seasoning. Brown the chops in an iron skillet on medium-high heat. Once browned reduce the heat to a medium-low. Baste the pork chops with the muscadine sauce, turning and basting several times until the pork chops are cooked through.

Muscadine Sauce

1 cup muscadine juice or wine

1 cup muscadine jelly

Bring the juice/wine and jelly to a  boil, then reduce heat to just a simmer. Allow it to simmer until it is reduced by half.

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 Posted by The Jilly Bean at 9:45 am  Tagged with: , , , , , , , , ,

Balsamic Glazed Pork Roast (Slow Cooker)

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Apr 192012
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Glazed Balsamic Pork

This is one of those dishes that is great for an easy weeknight meal or perfect if you are having company over. For us, it always turns out tender and moist…not hard and leathery like a piece of meat that has had car leather cleaner used on it. And your house, ohhh, it is going to smell so good!

Pair it with your favorite sides and you have one great meal.

And don’t let the ingredient list fool you, it is easy to throw together and tastes great!

 balsamic pork roast

 Simply take a pork roast (I prefer a pork loin) and rub it with the dry ingredients.

Throw it in a slow cooker, add 1/2 cup of water and cook on low for about 6-8 hours.

finished glazed balsamic pork

Once it is almost done, prepare the glaze and brush over the roast the last hour of cooking.

That is it.

Seriously!

Then, once you try it…you can use my favorite saying..

OHHH MyStinkinHeck, This is Dee-Licious!

Balsamic Glazed Pork

Ingredients:

1 (2-4 pound) boneless pork tenderloin

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

1/4 teaspoon chili powder

1/4 teaspoon thyme

1/4 cup brown sugar

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 cup water

 

Glaze

3/4 cup brown sugar, packed

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

3 tablespoons soy sauce

 

Directions:

Combine all of the dry ingredients in the first ingredients together and then rub over roast. Place in slow cooker with 1/2 cup water. Cook on high for 4-6 hours or low for 6-8 hours. About an hour before the roast is done, combine the ingredients for the glaze in small sauce pan. Heat over medium heat and stir until the glaze thickens. Brush the roast with the glaze 2 or 3 times during the last hour of cooking. Save the remaining glaze so that you can add more to your meat if desired. And ummm, it’s going to be desired.

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 Posted by The Jilly Bean at 11:39 am  Tagged with: , , , , , , , , , , , ,

Drumsticks and Roasted Vegetables

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Jan 062012
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It seems like the beginning of each year our budget gets tighter and tighter. So, I start looking for ways to cut back even more and that means budget meats. Now, I have found that just because you are using cheaper cuts of meats doesn’t mean you have to have a boring meal. This is a recent meal that we had and everyone raved over it. Bric, who says he doesn’t like the drumsticks cleaned his plate. He even went back for seconds. Tate says he doesn’t like brussel sprouts but he cleaned his plate and went back for seconds as well.

chicked and roasted veggies

This meal was inspired by what I found on sale at the grocery store. I bought a pack of 10 drumsticks for $1.99. A package of diced rutabagas for.99, 8 pound bag of carrots for $1.99, bag of brussel sprouts for .99, and 2 sweet potatoes for .78. That means that this meal cost less than $7, fed my family of 4 for supper and there was enough left-overs for lunch and enough carrots left to last us AWHILE for other meals.

Drumsticks:

1/2 cup Balsamic Vinegar

1/2 cup Honey

1/4 cup soy sauce

2 tsp minced garlic

1/2 tsp salt

1 tsp black pepper

8-10 drumsticks

Mix the first 6 ingredients. Place the drumsticks in a baking dish and pour the marinade over them. Marinate in the refrigerator for about an hour. After an hour place the drumsticks on a foil lined pan, I like to use with with a lip or a baking dish. Reserve the marinade. Bake on 425 degrees for 1 hour. When the drumsticks are close to being done boil the marinade to kill any bacteria, then baste the drumsticks several times near the end of cooking.

 

Roasted Vegetables:

You can use about any vegetables that you would like. I used rutabagas, carrots, sweet potatoes and brussel sprouts. Just cut into chunks and place in a baking dish. There is no right or wrong amount.

Then mix together 1/2 cup brown sugar, 1/4 cup olive oil, 1/4 cup balsamic vinegar, 2 tsp salt, 2 tsp black pepper. Pour over the vegetables and stir to coat. Bake on 425 degrees for 1 hour.

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A delicious meal that is low cost, goes a long way and is easy to make! You just can’t get much better than that.

 Posted by The Jilly Bean at 2:12 pm  Tagged with: , , , , , , , , , , , , , , , , , , , , ,
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