Thursday, March 15, 2012

Thursday's Kitchen Cupboard..........3/15/2012

This past Saturday I made a wonderful dish with some of the fresh greens from the cold frame beds and peach jam glazed pork chops. As usual I searched the internet for a recipe for Jelly or Jam Glazed Pork Chops and some Braised Greens. I found a few recipes. They gave me some ideas and this is what I came up with. This is one of those recipes that turned out perfect!

Jelly or Jam Glazed Pork Chops & Greens
   
    Glaze:
  • 3/4 Cup Fruit Jam or Jelly - I used some Peach Jam that I had in the Cupboard. I really think any type of homemade jam or jelly would be great.
  • 1 piece of Fresh Ginger - grate about 2 tsp.
  • 2 Cloves Garlic minced
  • 3 Tbsp Apple Cider Vinegar
  • 2 Tbsp of good Soy Sauce
  • Pepper of your choice - I used some homemade Cayenne pepper, probably about 1/4 tsp.
    Directions:
  1. Combine Jam & Vinegar in a small saucepan
  2. Cook over low heat until the jelly or jam melts
  3. Stir in Ginger, Garlic, Soy Sauce & Pepper and set aside

Greens & Glazed Pork Chops
  • Pork Chops
  • Olive Oil
  • Fresh Chopped Greens - about 8 Cups - I used a combination of Baby Choi, Tatsoi, Kale & Collards
  • 1/4 Cup Water or Vegetable Stock -  I used Veggie Stock
  • 1-2 Cloves of minced Garlic
  • Salt & Pepper
   Directions:
  1. Chop Greens


      2.   Salt & Pepper the Pork chops, heat a grill pan or frying pan on med/high with a little olive oil
      
      3.   While the pan for the pork chops is heating up, add a little Olive Oil to another large skillet or wok over med/high heat.

      4.   Add the greens & garlic to the skillet and saute for a few minutes. I always add the stalk of the greens first since they take longer to cook.

      5.   Add the Veggie Stock or water to the greens and about half of the glaze. Cover and simmer until done.

      6.   When the pan for the pork chops is hot, grill each side for about 3 minutes. Then glaze with the Jam glaze and cook each side for about 4 minutes on each side or until done.

This was one of the best dishes we have had in awhile!

So, what good dishes have you been making with your stored goods......or what have you been putting away for another day????



24 comments:

  1. Delicious as always. Nothing to share from here.

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    Replies
    1. Thanks Marcia, I hope that you enjoyed the wonderful weather today!

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  2. That looks yummy! I love gathering new meal ideas from fellow garden bloggers.

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    Replies
    1. This recipe turned out great! I also enjoy all the great recipes that the gardeners post.

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  3. Looks really good, and I have a lot of peach jam! I have pan fried the chops, then deglazed the pan with peach jam and a pat of butter, then used that as a sauce. I think pork chops might be good using my hot pepper jelly as a glaze, too. It could be used straight from the jar with no additional ingredients.

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    Replies
    1. Granny, I was going to make this will hot pepper jelly. But, "The Italian" wanted peach.

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  4. Replies
    1. It was our favorite dinner this week!

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  5. wow that looks great. I am going to have to try this one for sure

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    Replies
    1. You will love it! You can use any greens and any jelly or jam.

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  6. My partner loves pork, I'm not a big fan but I reckon smothered in a yummy sauce like this I could eat it happily.

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    Replies
    1. I think you will like this recipe. Pork is also good cooked outside on the grill using fruit wood.

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  7. Replies
    1. It was one of those recipes one comes up with that just turned out great.

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  8. That pork chop and greens recipe looks terrific. I'm going to have to give that a try. But first, my peaches need to get ripe. I'm hoping to have enough to make jam this year. My last blog post (as you saw) was Greek beef stew, made with carrots, garlic and a bay leaf from my garden, plus other things from the store. I also made a pull-apart bread dessert from biscuits, cream cheese, pecans, sugar and an orange from my Navel orange tree. I'll post the recipe today, God wiling and the creek don't rise.

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    Replies
    1. Oh my, that pull-apart bread sounds wonderful! I can't wait to see the recipe! Thanks for joining in!!

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  9. Yummy... I'll have to try this with my stash of pac choi although I've got no peach preserves. Planting some peach trees is on my garden wish list... someday. Although there is no shortage of finding fresh peaches in SC, but not in March. Maybe with the super warm winter and spring there will be peaches before we know it!

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  10. Julie, you can use any jelly or jam that you have available for this recipe. I was going to use Hot Pepper Jelly, but the hubby wanted me to use peach jam.

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  11. I love pork in a plum sauce and this sounds very similar

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    Replies
    1. Sue, I think that pork is great with any kind of fruit.

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  12. Great meal. I think that sauce will go well with poultry and beef too.

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  13. This looks soooooo yummy! I have some pepper jelly in the pantry that flopped, and I was saving it for something like this. And I have some chard in the garden that needs to be picked and used. I even have the ginger in the bottom drawer in the frig, and tons of garlic! If I'm not mistaken, I have some pork in the freezer that needs to be cooked. Oh, I just love having a well stocked kitchen. It makes for some great meals. Thanks for the inspiration!
    ~~Lori

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