Jack Be Quick Orange Glazed Pork Chops

From the kitchen of One Perfect Bite...I'm sure you already have a dozen recipes for glazed pork chops, but I hope you can make room for just one more. This is a great recipe to have on hand for busy spring and summer days. The pork chops are fast to fix, and despite the ease with which they come together, they are delicious. I have a couple of tricks that will help assure that you enjoy them as much as I do. I use a jaccard, which can be found, here, to tenderize the steaks and chops I cook. The comb-like tenderizer, which resemble a medieval instrument of torture, gets a real workout during grilling season, and I count on it to produce tender meat for our spring and summer meals.  I also use an instant read thermometer, which can be found, here, to assure the chops are removed from the grill before they become leather-like. Stovetop, oven or grill, overcooking will produce tough dry pork, so, please remember that chops are done when they reach an internal temperature  of 145 degrees. While they will still be slightly pink at that temperature,  they are perfectly safe to eat. The real trick to the success of this dish is the type of  marmalade you use to make the sauce.  While I love English marmalade, it is too bitter to use here. I've settled on a much sweeter domestic variety, mentioned in the recipe below, that is perfect for the quick orange sauce that is used to glaze the chops. I hope you'll try pork chops made this way. I really think you'll enjoy them. They are wonderful when served with sesame noodles or rösti and a salad that is heavy on arugula . Here is how the chops are made.

Sweet and Spicy Orange-Glazed Pork Chops...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons sweet orange marmalade (i.e. Smuckers)
Zest and juice of 1 medium orange
1 teaspoon mashed chili in adobe
1/2 cup reduced sodium chicken broth
4 (3/4-inch thick) center cut pork loin chops (about 8 ounces each)
1/2 teaspoons salt

Directions:
1) Combine marmalade, orange juice and zest, mashed chili in adobo and chicken broth in a small pan. Boil until liquid is reduced by half and syrupy bubbles form, about 5 minutes.
2) Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat. Yield: 4 servings.








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Pasta with Creamy Roasted Pepper Sauce and Bocconcini

From the kitchen of One Perfect Bite...This light pasta is wonderfully easy to make and it is really nice to serve for an informal family meal. I found the recipe in Family Circle magazine several months ago. I loved its appearance and the ingredients used to make the dish, but I didn't think it was substantial enough for an Oregon winter meal. So, I clipped the recipe with the intent to try it once the weather improved. I finally got to it last night. I followed the recipe exactly as it was written, as is my habit the first time I work with a recipe written by another developer. I was really pleased with the results, but I will make a couple of changes the next time I make this for my family. I think rigatoni is way too substantial for a dish that has so little sauce, so, the next time I make this I'll use penne rigate or ziti in its stead. I also found the sauce to be a bit thin, so I'll thicken it with a tablespoon of instant blend flour next time around. If you are unable to find bocconcini, small balls of marinated fresh mozzarella, cut the larger versions into 1-inch chunks and you'll be fine. I love the subtle flavor of this pasta and I will make it again when peppers start to flood our local farmer's markets. I hope you will try this. It is light and a bit different, but I think you will enjoy it. It makes a nice summer meal. Here's the recipe.

Pasta with Creamy Roasted Pepper Sauce and Bocconcini...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
4 sweet red and yellow peppers, halved, cored and seeded
1/2 cup reduced-sodium chicken broth
3 cloves garlic, chopped
2/3 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon black pepper
1 pound rigatoni
1/3 pound small marinated bocconcini
1/2 cup basil leaves, thinly sliced

Directions:
1) Heat broiler. Line a large broiler pan with foil and coat with nonstick cooking spray.
2) Place peppers on prepared pan, cut side down. Broil for 9 to 10 minutes, about 4 inches from heat source. Place in a paper bag or covered bowl for 5 minutes. Peel skin off peppers and discard; thinly slice peppers.
3) In a large nonstick skillet bring broth to a simmer; add garlic and simmer 2 minutes. Stir in cream, salt and pepper and simmer for an additional 2 minutes.
4) Meanwhile, cook pasta following package directions, about 10 to 14 minutes for al dente. Drain and return to pot. Add cream mixture and sliced peppers; stir to combine.
5) To serve, spoon into a large serving bowl and fold in bocconcini and basil. Yield: 6 servings.











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Stovetop Barbecued Chicken "Ribs"

From the kitchen of One Perfect Bite...Rained out? Counting pennies? Both? Have I got a deal for you! Several years ago, I was asked by a local ministry to work with a group of women on menu planning and the cooking of quick and inexpensive meals. I grudging said yes because the request was put to me in such a way I couldn't refuse. I suspect that many of you have found yourselves in a similar position and understand how it happens that smiling lips say yes, yes, while the brain that should be directing the whole show, is screaming no, no. As it turned out, the classes were a really pleasant experience and I learned as much as I taught. The challenge was to prepare a month of meals for a family of four, for about $75 a week. It wasn't easy, but working together we were able to fashion a month of meals that met the challenge. My personal goal was to come up with meals that weren't necessarily associated with cooking on the cheap. I hate to pander to people or rehash lessons that folks have already learned. I used a lot of chicken in my demonstrations, particularly chicken legs, which, then and now, could be had for pennies on the dollar. This is one of the recipes that I used. It makes a really nice meal and I think those of you who try it will enjoy it. At the time, we joked about the barbecued legs and called them poor man's spareribs. I'm also including links to some of the other recipes I used for the chicken demonstrations. In almost all cases, you can upgrade to chicken thighs or breasts if you prefer to use them. The recipes are all solid and I really think you'll like them.

Barbecued Chicken"Ribs"...from the kitchen of One Perfect Bite inspired by Janet Porterfield

Ingredients:
8 bone-in chicken thighs or legs
2 tablespoons canola oil
1 cup water
2/3 cup packed brown sugar
2/3 cup soy sauce
1/2 cup apple juice
1/4 cup ketchup
2 tablespoons cider vinegar
2 garlic cloves, minced
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
2 tablespoons cornstarch
2 tablespoons cold water

Directions:
1) In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan.
2) In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 180°.
3) Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 4 servings.









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