Thursday, January 31, 2013

Lick Your Chops-Looneyspoons Cookbook


1/2 C ketchup
2 T freshly squeezed lemon juice
2 T molasses
2 T minced shallots or onions
1 1/4 tsp chili powder
1 tsp minced garlic
1 tsp grated lemon zest
1/2 tsp dried rosemary
1/4 tsp freshly ground black pepper

4 boneless pork loin chops

This recipe is for grilling the chops and using the sauce to brush on the chops as they grill or to marinade the chops in the sauce overnight and then grill.  I decided to brown the chops in a skillet sprayed with non-stick spray and then I placed the chops in the crockpot.  I added half of a large onion, sliced into large strips.  I then mixed all the sauce ingredients in a small bowl and poured over the top of the chops.  I cooked it on low for about 8 hours.  I served the chops over shirataki tofu noodles and a side of kale and greens. For the greens and kale, I put a small amount of olive oil in a skillet, added some minced garlic and sliced mushrooms.  After the mushrooms were cooked, I added a bag of greens and fresh kale, sprinkled with salt and pepper.  Covered with lid and let cook for about a minute or so.  Take lid off, stir and continue cooking for 2-3 minutes more until the greens have wilted.       

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