Braised Pork Chops for 2

shared by Patty H.  (The unusual ingredients caught my eye so I wondered how this would turn out but we absolutely loved it!  The pork chops were tender, melt-in-your-mouth and the sauce was awesome.  No taste of dill pickles at all ! This made two meals for us. )

Ingredients:

4 boneless pork chops

2 tablespoons butter, divided

1 tablespoon extra virgin olive oil

1/2 cup chopped onion (I used more onion than this)

1 1/2 teaspoons all-purpose flour

1 1/2 teaspoons prepared mustard

3/4 cup beef broth, heated

1 heaping tablespoon chopped dill pickle

2 teaspoons lemon juice

Kosher salt and coarse ground black pepper, to taste

Preparation:

1.     In a large skillet, heat 1 T, butter and 1 T. olive oil over medium heat.

2.     Add the pork chops and brown on both sides. Remove the chops to a plate and set aside

3.     Add the remaining tablespoon of butter to the pan; add onion and saute for 3 minutes, or until the onion is translucent

4.     Add the flour and mustard. Cook, stirring, for 1 minute. While stirring constantly, gradually add the heated beef broth, chopped pickle, and lemon juice.

5.     Continue to simmer, stirring frequently, for 5 minutes. Taste the sauce and add salt and pepper, as needed. (I added ¼  tsp. coarse ground pepper and ½ tsp. Kosher salt)

6.     Return the pork chops to skillet; spoon sauce over them. Cover, reduce the heat to low, and simmer for 15 to 20 minutes, or until pork chops are tender.

7.     Serves with noodles

Lone Star Beef Brisket

shared by Patty H. (Cooking meat is not my "thing" and I don't have a smoker or a BBQ grill.  I found this recipe in a magazine and it is fabulous!)

How to cook a brisket in the oven

Ingredients:

2 T. salt

2 T. chili powder

1 ½ T. garlic powder

1 T. dry mustard

1 T. pepper

1 T. onion powder

3-5 pound beef brisket

2 cups beef broth (note: I used chicken broth and it was still great)

1 T. liquid smoke * (1/2 T. is all I have been using and it is plenty)

Directions

1.     Combine spices and rub onto a 3 to 5 pound beef brisket

2.     Refrigerate at least 6 hours

3.     Bring brisket to room temperature

4.     Preheat oven to 250 degrees

5.     Heat ¼ cup canola oil over medium high in a large lidded pan

6.     Sear both sides of brisket in oil until well browned 4-5 minutes per side

7.     Add 2 cups low-sodium beef broth (like Swanson’s) and 1 T. liquid smoke (like Wright’s which has no coloring or additives)

8.     Cover and cook in oven for about 1 hour per pound, 3-5 hours total

9.     Remove from oven and transfer brisket to a cutting board

10.Tent loosely with foil and let stand 10 minutes

11. Slice into thin strips against the grain

Tex Mex Oven Baked Chicken

shared by Patty H.  (This was moist, delicious, fork tender and SO EASY!)

Ingredients:

2 large chicken breasts (I used 4 chicken tenders)

¼ cup brown sugar

2 T. taco seasoning (see note below)

Directions:

1.     Preheat oven to 425 degrees

2.     Line baking dish with foil

3.     Mix sugar/spice mixture

4.     Dredge chicken on both sides in sugar/spice mixture

5.     Place in foil lined baking dish

6.     Cook at 425 for 20 minutes

Instead of taco seasoning, I used the following mixture:

½ tsp. chili powder

½ tsp. paprika

½ tsp. sea salt

¼ tsp. ground cumin

¼ tsp. garlic powder

¼ tsp. onion powder

¼ tsp. dried cilantro

1/8 tsp. coarse ground black pepper

This is also the mixture I use for taco seasoning for 1 lb. of hamburger for tacos