Recipe: Super Easy Ranch Pork Chops

Once again, I apologize for the delayed posts.  Last week was another travel week for work, and I was so tired I didn't have a chance to post anything.

Continuing on with the excuses, Mr. Bear and I didn't get much done this weekend that was blog-worthy, so I will start you off with a recipe I really love because it is so easy.

Before I give you the details of this recipe, please know that I used to HATE pork.  Every time I had had pork, it was dry and in desperate need of gallons of sauce to make it palatable.  This recipe changed my mind.  After making this pork, I realized I had only really had pork loin.  Pork chops with the bone in have so much more flavor and are much juicier.

Also note that the first time I made these, I thought the idea of a ranch seasoning packet on meat was strange, but I promise, it makes the dish.

This recipe is adapted from the original here.

Ingredients:

1/2 packet Hidden Valley Ranch Seasoning/Dressing mix
1/4 teaspoon black pepper
2-3 pork chops (bone-in) 1/2"-3/4" thick
Dash of paprika

Directions:

Line a cookie sheet with foil.  Place a broiler pan over top of the cookie sheet.  (I don't have a broiler pan, so I use an all metal cooling rack.  I have one similar to this model from BB&B).  Spray broiler pan with non-stick spray that can withstand high heat (like Pam for grilling).

In a small bowl, mix your Ranch seasoning, and black pepper.  Sprinkle the mix liberally over both sides and rub into the pork chops.

Place pork chops in a single layer on top of your broiler rack.  Sprinkle each with a little bit of paprika (amount is up to you).

Bake at 450 degrees Fahrenheit for 20-25 minutes, or until cooked thoroughly.

Baking time provided is for 3/4" chops, reduce cook time if you went with 1/2" chop.
Pork should be cooked until internal temperature at the thickest part reaches 145 degrees Fahrenheit.

Tips:

1. I like to serve with a vegetable, salad and potato (mashed are my favorite with this dish).
2. Your pork chops will likely have a strip of fat along the outside (opposite of the bone, see photo below).  Leave this on during cooking to trap in moisture, but feel free to cut off before serving.

3. If you want, you can cut the chop off the bone before serving too.

Here is what it looks like if you do decide to de-bone.  I again will stress that you should use the bone-in chop, even if you plan to de-bone.  It provides so much more flavor and holds in the moisture.  These get dry if you use the boneless chops.

(image courtesy of food.com)

4. Adjust the amount of Hidden Valley to your taste.  I only like a mild ranch flavor so I tend to go light on the ranch seasoning.  Feel free to adjust to your taste.

5. If you don't know what a broiler pan is, read this eHow article.  It is very helpful. :)

-Danielle

Bonus Recipe: Crunchy Peanut Thai Chicken

Since I was so busy earlier this week and didn't get a chance to post on Monday, you guys get a special bonus post today!

A few months ago, my mom made this chicken while we were over for family dinner.  It was interesting, delicious, and quick to prepare.  Always looking for recipes I can make in under a half an hour, I had her pass along the recipe.

Bear with me during the ingredients because you may stop and ask what the heck mayo is doing in this recipe, but I assure you it is necessary.  This recipe is adopted from a Betty Crocker recipe my mom had received from her friend.  This version serves 2.  Prep is about 10 minutes and it cooks in about 20.

Crunchy Peanut Thai Chicken

Ingredients:

2 boneless skinless chicken breasts

1/2 c. plain panko bread crumbs (I found these in the international food section of my grocery store)

1/4 c.  finely chopped dry-roasted peanuts (use a nut chopper for the easiest method for a fine chop)

1/4 c. purchased peanut sauce (I used Dynasty Thai Peanut Satay Sauce, also found in the international foods section of my grocery store)

2 tbsp. mayonnaise (I used Hellman's low fat to make it a little lighter in calories

Additional purchased peanut sauce, if desired

Directions:

1. Heat oven to 400 degrees Farenheit.  Line baking sheet with foil; spray with cooking spray.  Between pieces of plastic wrap, waxed paper, or an open large ziploc bag, place each chicken breast smooth side down.  Gently pound with flat side of meat mallet or rolling pin until about 1/2" all over thickness.

2. In shallow dish, mix together peanut sauce and mayo.  In another shallow dish (I used pie dishes), mix together panko and peanuts.  Dip chicken in peanut sauce mixture, then dip in panko mixture.  Place on baking sheet.

3. Bake 15-20 minutes, turining once, until juice of chicken is clear when center of thickest part is cut or at 165 degrees and coating is golden brown.  Serve with additional peanut sauce.

I served with rice and vegetables, but a coconut noodle would also be good!  It was gobbled up and I didn't get a chance to grab a pic before running out the door, but here is the image provided by Betty Crocker.  The texture is crunchy but the warm peanuts also become smooth to the bite.  With the peanut sauce coating, it keeps the chicken very moist!

-Danielle

Weekend Recipe: Creole Lime Shrimp

Earlier this week, Mr. Bear was out for the evening with his brother.  Mr. Bear is a bit pickier than I am when it comes to food, so I decided to test out a new recipe while he was out.

Now that the weather is getting warmer, I'm looking forward to grilled dishes.  Shrimp just screams warm weather to me, so I decided to go in search of a delicious recipe.

After perusing several of my typical recipe sites, I noticed that the most common recipes included lime and/or cajun seasoning.  I didn't have any cajun seasoning on hand and didn't really feel like making my own, but I had some Zatarain's Creole seasoning that I felt would be a good substitute. I took an amalgamation of a bunch of other recipes to come up with this marinade.


I loved this dish because it was only 4 ingredients!

Ingredients:

2 heaping tsp. Zatarain's Creole Seasoning
1 tbsp. vegetable oil
1 lime, juiced
1lb raw shrimp, peeled and deveined (I used 21/25 shrimp which means there are 21 to 25 shrimp per pound aka "Jumbo" shrimp.  I also prefer it with the tail off, but it is up to you)

The Zatarain's seasoning is pretty salty, so I only used 2 tsp. and it gave it a really good flavor.  If you are using a cajun or creole seasoning that is less salty, I would recommend upping your seasoning, with a maximum of 3 tbsp.

Directions:

1. Mix together the seasoning, lime juice and vegetable oil in a resealable plastic bag, or bowl with a lid.  Add the shrimp, coat with the marinade.  Marinate in the fridge for up to 20 mins. (I was in a hurry this past time so only marinated for about 10 and the flavor was still good)

2. Preheat grill for medium heat and lightly oil the grate (I used PAM for grilling on my indoor grill).  Remove the shrimp from marinade and shake off excess.  Discard remaining marinade.

3. Cook shrimp on the grill until they are bright pink on the outside and the meat is no longer transparent in the center.  This was about 2 minutes per side for me, but I went a little longer because I like to get a nice brown, crunchy outside.

I served with broccoli and a side of rice.  It was delicious!

Tips:

1. I cooked on an indoor grill because I was just cooking for myself.  If you are cooking on an outdoor charcoal or gas grill, I would highly recommend rubbing the grates with oil instead of using PAM.

2. Also, if cooking on outdoor grill, I would recommend using skewers on the shrimp to make sure they don't drop between the grates.  I recommend metal skewers, but if you are using bamboo skewers, be sure to soak in water before use so they don't burn on the grill.

3. For a bit of a margarita flavor, you could add tequila to the marinade!

4. Be sure to start with defrosted shrimp.  I forgot to pull some out the night before, so I did the quick defrost method of putting the shrimp in a colander and letting COLD water run over them for about 15 mins. NEVER use hot water, you could introduce bacteria.

I hope you enjoy this recipe as much as I do, It is a great summer dish, and the shrimp would also be excellent on a southwest style salad!

-Danielle