Bacon-Pork Chops with BBQ Glaze

Bacon-Pork Chops with BBQ Glaze

Recipe from PorkBeInspired.com

Prep Time: 5 minutes prep, Cook Time: 20 minutes cook

4 6-ounce boneless top loin pork chops, cut 1-inch thick
1 teaspoon coarse salt
4 slices bacon, preferably maple-flavored
4 tablespoons barbecue sauce
1/2 cup lager beer, (or non-alcoholic beer)
1 teaspoon canola oil
1/2 cup chicken broth, reduced-sodium

Cooking Directions:

Preheat oven to 400 degrees Fahrenheit.

Season pork with salt. Wrap bacon around the edges of the pork and secure with a wooden toothpick. Mix together barbecue sauce and beer.

Heat oil in ovenproof large skillet over medium-high heat. Stand chops bacon side down in skillet, leaning against the side of pan if needed. Using tongs, in sequence, turn and stand chops along bacon-wrapped edges to lightly brown bacon, about 3 1/2 minutes (allow about 45 seconds to brown each section). Place chops, wide flat side down, in skillet and cook until underside is lightly browned, about 1 minute. Turn chops over. Spread equal amount of barbecue sauce mixture over top of each chop, letting excess run into skillet.

Place skillet with chops in oven and bake for 10 minutes. Transfer each chop to a dinner plate and let stand while making sauce.

Meanwhile, pour out fat from skillet, leaving browned bits in skillet. Heat skillet over high heat until hot. Add broth and bring to a boil, scraping up browned bits with wooden spoon, and boil until reduced by half, about 2 minutes. Top each chop with a spoonful of sauce and serve hot.

Makes 4 servings

Serving Suggestions:

Serve with roasted potato wedges or smashed sweet potatoes.

Nutrition per serving of pork and glaze.

Nutrition:

Calories: 350 calories
Protein: 51 grams
Fat: 11 grams
Sodium: 1120 milligrams
Cholesterol: 130 milligrams
Saturated Fat: 3 grams
Carbohydrates: 7 grams

Tomato-Basil Cod

Tomato-Basil Cod

½ lb. cod fillets, rinsed and patted dry

½ Tbs. olive oil
1 clove garlic
1 lemon, zest and juice
1 Tbs. fresh basil
Salt and pepper, to taste
2 hydroponic tomatoes, cored and coarsely chopped
1 Tbs. aged parmesan cheese, freshly shaved

 In a skillet, heat the olive oil over medium-high heat.  Add the garlic, lemon zest, juice, basil, salt and pepper; cook until tomatoes are thickened and begin to form a sauce, approx. 5 minutes.  Season fish with pepper and push sauce to the side of the pan; place seasoned fillets into skillet and spoon a little of the sauce over the fish, cover pan with a lid (or foil) and reduce heat to medium.  Simmer until the fillets are opaque in the center and flake easily with a fork, about 10-12 minutes.  Garnish with shaved Parmesan. 

Recipe provided by Hy-Vee Dietitian, Amber Groeling, 785-272-1763. 

Nutrition facts per serving:  190 calories, 6 g fat, 250 mg sodium, 3 g carb, 2 g fiber, 29 g protein.  Makes 2 servings.

Outrageously Addictive Caramelized Bacon

Recipe adapted from Ina Garten’s Recipe – Barefoot Contessa Foolproof

Makes 15-20 hors d’oeuvres

½ cup dark brown sugar, lightly packed
½ cup chopped pecans
2 tsp. kosher salt
1 tsp. freshly ground black pepper
¼ tsp. red pepper flakes
2 Tbs. pure maple syrup
½ lb. thick-sliced smoked bacon

Preheat oven to 375 degrees F.  Line a sheet pan with foil and place a wire baking rack over the top. 

Combine the brown sugar and pecans in a food processor bowl and process until pecans are finely ground.  Add the salt, black pepper and red pepper flakes and pulse just until combined.  Add the maple syrup and pulse again to moisten the crumbs. 

Cut bacon strips in half crosswise and line up across the baking rack, making sure pieces don’t touch each other.  Using a small spoon or your fingers, evenly spread the prepared pecan mixture over the top of each piece of bacon, using all the mixture .  Bake, uncovered, for 25-30 minutes, on center rack of oven, until the topping is very browned, but not burnt.  (If bacon is underbaked, it won’t be crispy as it cools.)

While bacon is still hot, transfer to a paper towel-lined plate and set aside to cool.  Serve at room temperature.