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Oktoberfest Meals, Part 2 – Pork Chops with Cider Glaze

It’s time for the next recipe I tried that was part of Williams-Sonoma and their post about Oktoberfest recipes. Pork is a mainstay when it comes to Oktoberfest and German cooking, and this recipe is a very simple one that makes great use of three great pieces of this type of cooking – pork chops, cabbage and apples. This one is a pork chops with cider glaze recipe that you can prepare and have on the table in under 30 minutes. If you want to take the time to brine your pork chops ahead of time, you could do that overnight and have some really flavorful chops when you are done. I’ll post the brine recipe after this recipe.

Pork Chops with Cider Glaze

4 bone-in, center-cut pork chops, each about 3/4 inch thick

Salt and freshly ground pepper, to taste

2 tablespoons olive oil

1 head red cabbage, halved, cored and thinly sliced crosswise

2 1/2 cups apple cider or apple juice

1 tablespoon apple cider vinegar

1 tablespoon fresh thyme leaves

Season the pork chops generously with salt and pepper. In a large skillet over medium-high heat, warm the olive oil. Add the pork chops and cook, turning them once, until they are golden brown, about 5 minutes total. Transfer the chops to a plate.

Add the cabbage to the skillet and cook, stirring frequently, until the cabbage is softened, about 3 to 4 minutes.

Increase the heat of the skillet to high, pour the cider and vinegar over the cabbage, and boil until the liquid is reduced to about 1 cup, about 8 to 10 minutes. Stir in the thyme leaves.

Return the pork chops to the skillet and any accumulated juices from the plate and spoon the glaze over the chops. Cover the skillet, reduce the heat to medium-low, and simmer until the pork chops are tender and barely pink inside, about 5 minutes.

Arrange the cabbage and pork chops on a platter, top them with the glaze and serve immediately.

I have to tell you that you really do need a large skillet for this if you are going to make a whole head of cabbage. I only used half of a cabbage and it more than filled the skillet I chose to use. I also added a couple of apples to the cabbage as it was cooking for even more apple flavor to the dish. I served this with just some plain white rice, but it would go well with some noodles or even some German potato salad.

If you want to make some brine for these pork chops, here is a very quick brine recipe you can put together to give some great flavor.

Pork Chop Brine

4 cups apple cider

3 cups water

1/2 cup salt

5 whole peppercorns

2 cinnamon sticks

Combine all the brine ingredients in a large bowl and stir. Immerse the pork chops in the liquid, cover and refrigerate for at least 6 hours or preferably overnight.

Brining really does make the meat more moist and adds great flavor, so if you have the time and are planning ahead, you might want to give it a try. I loved the apple flavor that permeated the chops and the cabbage in this dish and it was very easy to make.

That’s all I have for today. Check back again for more recipes I’ll be trying out. I do have some new choices for a roast beef, a roasted chicken and a whole bunch of other recipes I am planning to try. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on October 1, 2013 in Cooking, Dinner, Pork

 

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A Family Favorite: German Potato Salad

Well Wednesday turned out to be much busier than I anticipated so I didn’t get to do much of anything, let alone work on blogs. Anyway, it’s back to it today with a family favorite that I made when I made the pulled pork this past weekend. One of the dishes that I make once in a while, and very often to bring to parties, is German Potato Salad. It seems to be a crowd pleaser and a lot of people like it. I make it every once in a while for just us at home and the recipe makes so much we usually have leftovers for a week to have it with lunches or dinners. If I make when we have people over, there usually isn’t much left for that to happen. I think there is something about the flavor combination of the bacon, onions and potatoes mixed in with the bite of the vinegar that just tastes so good. Give it a try an I think you’ll be pleased with it.

German Potato Salad

3 pounds potatoes, peeled and sliced

1 pound bacon, diced

¾ cup chopped onion

3 teaspoons all-purpose flour

8 teaspoons sugar

Salt

½ teaspoon pepper

1/3 cup white wine vinegar

½ cup water

In a large pot, boil the potatoes in salted water to cover until the potatoes are just fork tender, about 12 minutes. Drain the potatoes and set them aside, allowing them to cool slightly and place in a large serving dish. In a large skillet over medium-high heat. add the bacon and fry until the bacon is just getting crispy, about 7 minutes.Add  the chopped onion and continue to cook until the onions brown lightly, about 5 minutes. Meanwhile, in a small bowl mix the flour, sugar, 1 teaspoon of salt, and the pepper until blended. Stir in the vinegar and water into the mixture and whisk until smooth. Add the vinegar mixture to the bacon and simmer until slightly thickened, about 4 minutes Pour the bacon mixture over the potatoes and gently mix until everything is well blended and serve.

This is great for parties because you can easily make this the night before, cover it and refrigerate it and then warm it up in a 350 degree oven for 20 minutes (it can get kind of dense when it’s cold, so make sure it’s heated through) and that’s it. It makes a great side dish for barbecues as well.

My next post tomorrow will be the easy blueberry pie I made on Sunday with the pulled pork. If you would like the recipes for the pulled pork, the guacamole, the cole slaw, the barbecued beans or the ranch dressing, I have posted all of them in the past and you can just click on each to go the links of their pages. Hopefully next week now that I have my computer back, I can back on schedule with everything and get us back on our meal plan so I have some recipes to post. Until tomorrow, enjoy your day and enjoy your meal!

 
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Posted by on May 10, 2012 in Cooking, Potatoes, Salad, Side Dishes

 

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Crashing Computers, a Busy Sunday, And a Week’s Worth of Recipes

Well my computer up and died on me last week and I haven’t been able to do much until today. I am back on my feet now with a new laptop and can get back to working and blogging. We had a very busy day yesterday that included a very extensive meal. It was busy and I was cooking for hours, but it was very enjoyable and the meal turned out quite well. So well in fact, that it gave me recipes to use for the entire week! This is what we have to look forward to as far as posts:

Monday (today): Smoked Barbecued Pulled Pork

Tuesday: Barbecued Baked Beans in the slow cooker

Wednesday: German Potato Salad

Thursday: Homemade Salsa, Guacamole, Nachos and Ranch Dressing,

Friday: Easy Blueberry Pie

I made a lot of things yesterday when we had some guests over and started cooking at 8 AM so I could get everything done in time. The centerpiece of the meal was pulled pork. I have made pulled pork before, but the weather is getting nicer, so I decided I was going to incorporate the grill into this meal and use it for the pork. This is not a difficult recipe, but I did have to make a few adjustments. Since we live in a condo, here in New York you are not allowed to have a gas or charcoal grill near the structure, so we do have a nice sized electric grill that I use. It does affect the cooking, and I would rather use a gas grill, but the law’s the law and I have to go with it so we use the electric. It’s harder to control the heat since you can’t control heat distribution, so if you have gas or charcoal I think this will work better for you, but I was able to make it work with electric. The recipe itself, from America’s Test Kitchen, is written to use on a gas grill.

Barbecued Pulled Pork

1 (6 to 8 pound) Boston Pork Butt

1/2 cup chili powder

1/4 cup brown sugar

1/4 cup salt

2 tablespoons black pepper

2 teaspoons cayenne pepper

4 cups wood chips, soaked and drained

Vegetable oil

2 cups barbecue sauce

Mix the chili powder, brown sugar, salt black pepper and cayenne pepper until well combined. Massage the pork all over with the rub and let it stand at room temperature, covered loosely with plastic wrap, for 1 hour.

Place the wood chips in a disposable tray and rest the tray directly on top of the primary burner. Turn all the burners to high, close the lid and heat the grill until very hot and the chips are smoking, about 15 minutes. Clean and oil the grill. Turn the primary burner down to medium and turn off the other burners.

Place the pork in an aluminum roasting pan and position the pan over the cooler part of the grill. Barbecue, covered, for 4 hours, flipping and rotating the meat every hour. (The temperature inside the grill should remain between 275 and 300 degrees,)

Adjust an oven rack to the middle position and heat the oven to 300 degrees. Remove the pan of pork from the grill, wrap tightly with heavy-duty foil, and transfer to the oven. Continue to cook in the oven until the meat is for tender, 1 to 2 hours. Remove the roast from the oven and let rest (without removing the foil) for 30 minutes.

Transfer the roast to a carving board and, when cool enough to handle, “pull” the pork by tearing the meat into thin shreds with your fingers (I used two forks to shred it myself), Place the shredded meat in a large bowl. Toss with 1 cup of the barbecue sauce, adding more to taste. Serve, passing the remaining sauce separately.

A couple of notes about the recipe. I was still able to use the wood chips, putting some in a cast iron smoker box I have and laying that under the heating element of the grill. It did create enough smoke to do the job. I also tried to keep the pork in the pan toward the outer edge of the grill surface since the electrical element of the grill is right in the center. I think this helped keep it on the cooler part of the grill. I think you could easily do the whole recipe on the grill, leaving it on the grill for the extra 1 to 2 hours instead of transferring to the oven, if that’s what you wanted to do, and it will turn out fine. The recipe recommends that you serve the pork with plain white bread, but I went with small rolls instead. I’m not a big fan of white bread, but use what you like best. Of course, I did serve it with pickle chips and the pickles do add a nice flavor to the sandwich if that’s the way you want to eat it. I also dressed the pork with a little less barbecue sauce and let people add their own to it if they wanted it. To me, this way if you would rather taste the smoke and the flavor of the rub over the sauce you could.

I wish I had taken pictures of the whole meal, but with my computer not working and all the time in the kitchen, by the time I thought of it, it was too late. Everyone took some leftovers home with them and we have enough left here for another meal for Michelle, Sean and myself. Tomorrow I will provide the recipe for one of the side dishes we had, which was barbecued baked beans done in the slow cooker. Until then, enjoy your day and enjoy your meal!

 
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Posted by on May 7, 2012 in Cooking, Dinner, Grilling, Pork

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

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