#SundaySupper: Easy Pork Chop Recipes

MasterChef Junior has started up again and I’m super excited. These 9-13 year olds put me, and probably everyone I know, to shame in the kitchen! I don’t watch the adult version of the show, but have been sucked into the miniature talent. This season I was actually on top of it enough to know it was happening before it started and set the DVR accordingly. It’s been two weeks and I’m already behind. Figures.

But! I did catch the first episode and 4 of the contestants had to cook a dish using “the most cooked protein.” Flip to commercial break. I spent the time it took to fast forward commercials trying to guess what would be under the cloche. The answer? Pork chops. I was wrong.

We do cook pork chops fairly often. Once upon a time it was the only protein my Firecracker would eat. Now that his all time favorite is Chick-fil-A (or any fried) chicken, it’s been harder to get him to voluntarily eat pork. After getting him to try a bite, however, he’ll finish his portion. Insert frustrated-relieved sigh here.

Shelby from Grumpy’s Honeybunch is hosting this week’s Sunday Supper event all about easy pork chop recipes. Be sure to scroll past my recipe to see a fantastic collection of recipes for your next weeknight pork dinner.

Using thick-cut chops is not something I typically do. I always prefer the thin cut because they’re quick. These thick pork chops might change the way I buy pork from now on! They’re brined for 1-3 hours (I think I landed somewhere around 2:30) yielding plump and juicy pork. A sear in cast iron helps keep that moisture in, and then into the oven underneath a blanket of brown sugar.

Quick-Brine Pork Chops with Brown Sugar Glaze (1) for #SundaySupper from Sew You Think You Can Cook

I served these pork chops with grilled cabbage (stay tuned) and mashed sweet potatoes.

This recipe serves 2-3.

Quick Brine Pork Chops with Brown Sugar Glaze

Ingredients:

  • 2-3 C water
  • 2 tbsp chopped fresh sage
  • 2 tbsp kosher salt
  • ice, if needed
  • vegetable oil
  • 2 1 1/2-2″ thick bone-in pork chops
  • 2-3 tbsp brown sugar

Steps:

  1. Bring 1 C water to a gentle boil. Stir in the sage and salt. Allow to cool slightly. Add 1 C cold water. Allow brine to get to room temperature. Add ice if needed.
  2. Place pork chops in a bowl, cover with the cooled brine. Add more water if needed to cover the pork. Cover and refrigerate 1-3 hours.
  3. Preheat oven to 400 degrees F. Remove pork chops from the brine and pat dry.
  4. Heat a cast iron skillet over medium-high heat. Brush pork with vegetable oil and season with S+P. Sear both sides, about 2-3 minutes per side.
  5. Spread brown sugar over the pork chops in a thin, even layer and place the skillet in the oven. Cook 5-10 minutes to desired doneness, registering at least 145 degrees F in the middle. Remove pork from the pan and let rest 5 minutes before serving.

*This recipe is adapted from Emma at http://www.thekitchn.com/dinner-for-two-recipe-sage-brined-pork-chops-with-brown-sugar-glaze-recipes-from-the-kitchn-180424#*

Quick-Brine Pork Chops with Brown Sugar Glaze (2) for #SundaySupper from Sew You Think You Can Cook

Pork Chops

Pork Chops

And More Pork Chops

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#BundtBakers: Red

4ae7b-bundtbakerspostValentine’s Day was 2 days ago, so the theme of “red” was quite fitting this February. Could be the Bundt cake batter, the drizzle or frosting, a filling or decorations. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s host is Wendy of A Day in the Life on the Farm.

Valentine’s cakes and I have a rough history, apparently. Maybe the cakes know that I don’t care for the holiday. Two years ago, I tried making a Red Velvet Cake. Without red food coloring. I went with green. Read about the hilarious quandary here: How the Grinch Stole Valentine’s Day.

This time around, the failure had to do with some serious cake-to-bundt-pan stickage. (It’s a word, don’t worry about looking that one up.)

I was going to throw in the towel and then I looked at it and thought, these little cakes are actually kind of pretty in their own ugly way. Without the “crust” you can see the pops of red from the cherries and the luscious chocolate chips saying hello.

naked-cake

I decided to power on! I made a ganache and a glaze with the maraschino cherry juice. And I think I ruined the aesthetic of the cakes by attempting to decorate them. I should have left well alone.

Firecracker wasn’t complaining though. He quite enjoyed his unhealthy snack of maraschino cherries, chocolate chips, and taste testing both the glaze and ganache. And then we shared a mini bundt when photo time was up. (No wonder he likes it when his little brother is napping!)

I got six 1 C bundtlettes, one 2.5 C bundt, and 2 cupcakes out of this batter amount. My husband and I immediately taste tested those cupcakes while watching a movie after the kids had gone to bed.

Cherry & Chocolate Chip Bundtlettes

Ingredients for glaze:

  • 1 1/2 sticks butter, softened
  • 1 3/4 C sugar
  • 4 egg whites
  • 3 C cake flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 C milk
  • 1 jar (10 oz) maraschino cherries, divided use
  • 1/2 C mini chocolate chips

Ingredients for glaze and ganache:

  • 2 C powdered sugar
  • 1/4 C maraschino cherry juice
  • 1/4 C chocolate chips
  • 2 tbsp warm heavy cream

Steps:

  1. Preheat oven to 350 degrees F. Heavily grease six 1 C bundtlettes and one 2.5 C bundt pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Slowly add the egg whites.
  3. In a large bowl, sift together the flour, baking powder, and salt.
  4. In a measuring cup, stir 2 tbsp cherry juice into the milk.
  5. Add the dry ingredients and the wet ingredients to the stand mixer, alternating, beginning and ending with the dry ingredients.
  6. Chop the cherries (reserving a few for garnish if desired) and fold into the cake batter. Fold in the chocolate chips as well.
  7. Divide batter among bundt pans. Bake the bundlettes for 26-30 minutes and the bundt for 40 minutes, until a cake tester inserted comes out clean.
  8. Allow cakes to cool slightly before unmolding and allowing to cool completely on a cooling rack.
  9. Make the glaze: Whisk together the powdered sugar and cherry juice. Adjust ratios as needed to reach a desired consistency.
  10. Make the ganache: Stir the warm cream into the chocolate chips until melted.
  11. Decorate cakes with the glaze and the ganache. Option to garnish with reserved cherries.

*This recipe is adapted from Annie at http://mamadweeb.com/2014/02/cherry-chip-bundt-cake/*

cherry-chocolate-chip-bundt-for-bundtbakers-from-sew-you-think-you-can-cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Berries Bundt Cake by Bizcocheando

Berry UpBeet Bundt Cake by All That’s Left Are The Crumbs

Bundt Cake extra rojo by La mejor manera

Cherry Bundt Cake by Basic N Delicious

Red Marble Bundt by A Day in the Life on the Farm

Red Velvet Bundt Cake by I love Bundt Cakes

Red Velvet Marble Bundt Cake by Patty’s Cake

Roasted Balsamic Cherry Chocolate Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Strawberries and Cream Bundt Cake by Palatable Pastime

White Chocolate Bundt Cake with Raspberry Glaze and Fresh Raspberries by The Queen of Scones

Valentine’s Day Round Up – 2017

Valentine’s Day is tomorrow and I have some great recipe ideas to make that Tuesday a little extra special.

Today’s round up is all about red and pink! I have 25 recipe ideas for you to consider.

25 Red & Pink Recipes for Valentine's Day | http://sewyouthinkyoucancook.com

Beets naturally turn everything pink!

Berries and cherries are naturally red, too!

Craving something sweet?

And don’t forget the drinks!

 

Champagne Cupcakes

The 3rd (and final) installment of my champagne week is definitely a dessert. There isn’t really any getting around it. These cupcakes do not qualify for breakfast. 

“But you could try…” as my son says when he asks me to sing a song I don’t know any of the words to. Sorry, kid, it’s just not gonna happen!

img_2318

I’ve always found that the flavor of champagne doesn’t always come through in baking. That is not the case with these cupcakes! These cupcakes, literally, taste like a glass of champagne. There’s even reduced champagne in the frosting to really boost the flavor.

These cupcakes are perfect for celebrating an anniversary, birthday, or holiday.

This recipe makes 12-15 cupcakes.

Champagne Cupcakes

Ingredients for cupcakes:

  • 1 stick butter, at room temperature
  • 1 C sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 C flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 C sour cream
  • 1/2 C champagne

Ingredients for frosting:

  • 1 C + 1 tbsp champagne
  • 2 sticks butter, at room temperature
  • 2 1/2 C powdered sugar
  • pinch of salt

Steps:

  1. Preheat oven to 350 degrees F. Line a cupcake tray with liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Add in the eggs one at a time along with the vanilla.
  3. In a bowl, whisk together the flour, baking soda, baking powder and salt. In a measuring cup, combine the sour cream and champagne. Alternating, add the dry ingredients and the wet ingredients to the stand mixer, beginning and ending with dry ingredients.
  4. Divide batter among prepared cupcake tray. Bake 20 minutes, until a toothpick inserted comes out clean. Transfer cupcakes to a cooling rack.
  5. In a small saucepan over medium-high heat, simmer the 1 C of champagne until it reduces down to 2 tbsp. Cool completely.
  6. In the bowl of a stand mixer fitted with the whisk attachment, cream together the butter and powdered sugar. Add the reduced champagne and the 1 tbsp champagne.
  7. Frost cooled cupcakes.

*This recipe is adapted from Haley at http://www.ifyougiveablondeakitchen.com/2014/12/29/cocktail-cupcakes-champagne-cupcakes/*

Champagne Cupcakes | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Champagne Chicken

Valentine’s Day is on a Tuesday this year, but that doesn’t mean you can’t make a special dinner in less than 30 minutes.

This champagne chicken is exactly that. In fact, we’ve enjoyed it twice already!

The chicken is pounded thin making it quick to cook.

In fact, the longest part of the cooking process is boiling water for the accompanying angel hair pasta. The lightly breaded and fried chicken is topped with a champagne mushroom sauce.

Yes, I said mushrooms! I actually quite enjoyed the mushrooms in this dish. (Same with the Marsala ravioli… maybe I’m coming around!)

Champagne Chicken | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Champagne Chicken

Ingredients:

  • 1 lb boneless, skinless chicken breasts, butterflied and pounded to 1/4″ thickness
  • 1/4 C + 2 tbsp flour, divided use
  • 2 tbsp grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz cremini mushrooms, sliced
  • 1/2 C champagne
  • 3/4 C heavy cream
  • 1/4 tsp red pepper flakes
  • cooked angel hair pasta, for serving

Steps:

  1. Preheat oven to 200 degrees F.
  2. In a wide shallow bowl, combine 1/4 C flour, Parmesan, S+P.
  3. Season the pounded chicken with S+P. Dredge in the flour.
  4. Heat olive oil and butter in a large skillet over medium-high heat. Working in batches, cook chicken 3 minutes on each side. Place chicken in the preheated oven to keep warm.
  5. Add the mushrooms to the same skillet and sprinkle with the remaining flour. Cook, stirring often, for 1 minute. Deglaze the pan with the champagne, scraping the browned bits from the bottom of the pan. Reduce by half. Add in the heavy cream and red pepper flakes. Season to taste with S+P, and cook until thickened.
  6. Serve chicken over angel hair pasta and top with the champagne-mushroom sauce.
  7. Option to garnish with parsley or tarragon.

*This recipe is adapted from Tara at http://tarasmulticulturaltable.com/champagne-chicken/*

Champagne Chicken | Sew You Think You Can Cook (2) | http://sewyouthinkyoucancook.com

 

Champagne Poached Pear Crepes

You’ll find a theme this week on the blog. A bubbly theme perfect for that lovebird holiday coming up next week.

Of course, I’m talking champagne and Valentine’s Day.

I’ll start with a recipe that’s borderline brunch and dessert. Crepes!

Champagne Poached Pear Crepes | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Pears are poached in champagne for an elegant filling. That poaching liquid then becomes a stunning sauce for the delicate pancakes. For extra decadence, serve with vanilla ice cream!

If you’re particularly prepared, you can make the pears and accompanying champagne sauce ahead of time.

Champagne Poached Pear Crepes

Ingredients for pears:

  • 3 C champagne
  • 2 C water
  • 1 C sugar
  • 1/2 vanilla bean
  • 5 pears, peeled

Ingredients for crepes:

  • 1 1/3 C milk
  • 1 C flour
  • 3 tbsp butter, melted
  • 3 eggs
  • 1 tbsp sugar
  • pinch of salt

Steps:

  1. In a large pot, combine champagne, water, and sugar. Slice the vanilla bean in half, scrape out the seeds and put them in the pot along with the pod. Bring to a boil over medium-high heat. Reduce the heat to low and add the pears. Cook 30-40 minutes, until the pears are fork tender. Remove the pears and set aside. Reduce the poaching liquid to 2 C worth. Remove the vanilla bean pod.
  2. Place the crepe ingredients in a blender and blend until smooth. Allow batter to reset 15 minutes.
  3. Pour 1/4 C batter into a small greased skillet. (I used non-stick cooking spray between each pancake) Swirl the pan around to create an even pancake. Once the pancake browns flip and cook another minute.
  4. To serve, slice the pears and arrange them in the center of the crepes. Fold the crepe over the fruit and top with the sauce. Add a scoop of vanilla ice cream if desired.

This recipe is adapted from Tara at http://tarasmulticulturaltable.com/champagne-pear-crepes/*

Champagne Poached Pear Crepes | Sew You Think You Can Cook (2) | http://sewyouthinkyoucancook.com

#SundaySupper: Easy Dinner Recipes for Two

Disclaimer: This post contains Amazon Associate affiliate links.

It’s been two months (and a day) since I’ve posted with Sunday Supper and I’m so excited to be back! This weekend we’re sharing dinner ideas for two. It probably has something to do with Valentine’s Day coming up. Thank you, Candace of Authentically Candace, for hosting this event. Scroll past my recipe to see some other great ideas for your next date night.

Most of the recipes I make I make for two. With two boys under 3 it’s hard to include them in my serving size head count. While they’re always provided some of whatever I’ve made, they don’t often eat it. I swear, they live off of cheese and bread.

Pork tenderloins are always an easy dinner option. It’s a perfect protein for slow cookers or popping in the oven with zero babysitting required. Pork often pairs well with mashed potatoes and some sort of green vegetable, making the complete meal also easy enough to assemble.

This recipe uses red wine, making it a perfect date night dish. Dried plums (aka prunes) are reconstituted in red wine and then pureed to create a deep sauce for the pork. Fresh sage leaves were to be laid across the top of the tenderloin, but the two grocery stores I went to were sold out of the herb. I substituted by sprinkling some dried sage (not rubbed sage) onto the meat. Still delicious, just not as visually striking as I imagine the fresh sage leaves would have looked.

We served the pork with Brussels sprouts. Mashed potatoes would have been a nice addition, too.

Roast Pork Loin with Plum Sauce

Ingredients:

  • 1 bottle Pinot Noir wine
  • 3/4 C prunes
  • 1/2 C sugar
  • 2 tbsp red wine vinegar
  • 1 lb pork tenderloin
  • 4 fresh sage leaves (or some dried sage)
  • 1-2 tbsp olive oil

Steps:

  1. Put wine, prunes, sugar, and vinegar in a medium saucepan. Cook over medium heat for 20 minutes, until the prunes get soft. Transfer sauce to a blender and puree until smooth. Season to taste with S+P. Keep warm until ready to serve.
  2. Season the pork with S+P. Arrange the sage leaves down the center of the tenderloin, or sprinkle with dried sage. If using fresh sage leaves, tie them in place with kitchen twine.
  3. Coat a cast iron skillet with the olive oil and heat over medium-high. Sear the pork on all sides. Place in the oven and cook 12-15 minutes, until an internal temperature of 145-160 degrees F is reached. Allow pork to rest 10 minutes before removing the twine (if using) and cutting in 1″ thick slices.
  4. Serve with plum sauce.

*This recipe is adapted from Tyler Florence’s Real Kitchen*

Roast Pork Tenderloin with Plum Sauce for #SundaySupper from Sew You Think You Can Cook

Chicken Recipes

Pasta Recipes

Pork Recipes

Red Meat Recipes

Seafood Recipes

Veggie Recipes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement