Maple Brown Sugar Soy Glazed Pork Chops

Spontaneous dinner parties lead to spontaneous meal planning! I had several pork chops in the fridge and guests coming over in an hour. The chops wouldn't have a lot of time to marinate, so how best to make them delectable? Brainstorming with ingredients at hand, I decided that our menu could use a sweet touch and whipped up a quick glaze to spoon over the chops. The result was tasty, sweet yet savory, and yielded a tender broiled chop that was easy to make and tasty to eat.

Maple Brown Sugar Soy Glazed Pork Chops
Makes enough glaze for 5 chops

2 tablespoons soy sauce
4 tablespoons brown sugar
1 tablespoon maple syrup
1 teaspoon cumin
1 teaspoon ginger
1 teaspoon cinnamon

1. Mix all ingredients in a small bowl, until sugar is incorporated.
2. Place the chops on a broiling rack and tray, bone side facing the outer perimeter of the tray
3. Spoon a teaspoon of the glaze over the meat of the chops, spreading the glaze to the edges. Try not to spill any into the tray, as it could burn easily.
4. Let the chops sit for a few minutes, until you have to put the in the oven.
5. Broil for 10 minutes. When you remove the chops, tops should be caramelized.
6. Turn the chops over, dripping any excess liquid into the tray.
7. Spoon another teaspoon over the pork chops, spreading to the edges, just like the first time.
8. Broil chops for another 10 minutes.
9. Check that the chops are cooked through. Allow to sit for a few minutes and settle. Then serve. 

Quick Dry Rub Pork Chops

Perry surprised me last week by coming over for dinner. I had nothing in my fridge and stopped at the grocery store to see what was good. Pork chops looked great, but when Perry saw them, he lamented, "but now I have to wait for them to marinate!"

Fear not, hungry one.

Quick Dry-Rub Pork Chops
Makes 5 chops

1 tablespoon cumin
2 teaspoons sugar
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper

1. Mix.
2. Rub on both sides of chop
3. Pan fry or grill per usual until rub caramelizes and chop is cooked through.
4. Eat.

Roasted Cauliflowe​r Soup

I am constantly craving soup as the temperatures drop and my grumpy-o-meter goes through the roof. Soup has this way of making you warm from the inside out. Any ingredient you have can be made into a tasty soup to warm your soup (and make me a bit less grumpy!)

 

Last night I had a few guests over and had to spontaneously menu plan. I spied some cauliflower on sale in the market - and cauliflower has been surprisingly expensive this year - so I snapped it up to make a creamy vegetable based soup. Roasting the cauliflower imparts a much warmer and round flavor while the roasted garlic adds a layer of pungent but gentle aroma. You can make the soup without the chicken broth or milk and it will still be hearty, smooth, and flavorful, and vegan friendly. Or you can be a bit decadent and add some heavy cream and bacon to the top for an added flavor boost and richness.

 

 

Pureed Roasted Cauliflower Soup

Serves 6-8

 



1 large head of cauliflower
Olive oil
Half head garlic
2 stalks celery
1 large onion
1 bay leaf
1 tablespoon dried rosemary
2 cups chicken stock
5 cups boiling water
1 cup whole milk (or half cup heavy cream)
Tablespoon salt
Teaspoon pepper
 

Optional: Bacon bits

 

 

1. Preheat oven to 350 degrees
2. Wash cauliflower and break into florets, around 2-3 inches large. Precision isn't key because you are going to puree the soup later.
3. Line a tray with foil and add the cauliflower in a single layer. Drizzle with several tablespoons of olive oil and a sprinkling of salt. Mix to coat the cauliflower in oil.
4. Take the half head of garlic and slice the top few millimeters from the top, exposing a cross section of the cloves. Drizzle olive oil into the cloves, wrap in foil and place seam side up in the cauliflower tray to roast.
5. Optional: take a small broiling rack and position on top of the cauliflower. Lay three or four strips of bacon to cook and let the fat render over the cauliflower. Bacon can be diced later for bacon bits!
6. Bake at 350 for 20 minutes, then stir to distribute heat and surface. Bake another 20 minutes or until golden on the edges.
7. While roasting, dice the onion and celery.
8. In a large stockpot, add the stock, water, bay leaf, celery, and onion to simmer. (I used my new crockpot! Hooray!)
9. When cauliflower and garlic are fully roasted, add to stock pot and allow soup to simmer for a few hours.
10. Before serving, fish out the bay leaf. Puree the soup mixture until smooth. Then add the milk or heavy cream. Salt and pepper to taste.
11. Serve in bowls and top with a spoonful of bacon bits. I imagine sliced scallions, parsley, or fried garlic slices would also make excellent toppers!