Slow cooker: Maple Glazed Pork Loin

So I've been graced with ANOTHER phenomenal cookbook from America's Test Kitchen : Slow Cooker Revolution - 200 Slow Cooker Recipes. (Pick up your copy here .. you won't be disappointed!) Man oh MAN I've been so excited to whip out my slow cooker, mostly because I just love it and I love how EASY it makes my life.

This summer has been unbelievably hectic, leaving me next to NO room for field testing new dishes... this cookbook has arrived at the precisely best moment in my life and re-ignited my passions. Oh .. so many dishes... so little time!

I had just about every thing I needed for this dish on hand, except for some real maple syrup. We're an imitation.butter.flavor.kind.of.family, sad... but the kiddo's love it. SO after a quick trip to the store, tots in tow -- loving driving around in the car shaped shopping cart - we were off to a very late start for a slow cooker meal. Time arrived back from the store: 3:40pm! I was worried, I was so looking forward to this dish .. I decided I'd give it a go anyway.  Fully cooked in just 3 hours 20 minutes *whew!*- it was sweet, soft, juicy and delicious. BUT I cooked a much smaller 2 lb loin. The recipe, which I've shared below, calls for a 4-5 pound loin -so be better than me and practice good time management if you are preparing this for a bigger crowd!


Maple Glazed Pork Loin

This dish is sweet with just the perfect little kick - sure to wow your whole family over!

Ingredients:

1 4-5lb boneless Pork Loin (mine was only 2lbs)
2 Tablespoons Veggie Oil
1 White Onion, minced
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1/8 Teaspoon Cayenne Pepper
1 Cup Maple Syrup (Grade A dark)
1/2 Cup Chicken Stock
Salt n Pepper

Step 1.
Dry the pork with some paper towels and give it a nice coating of salt and pepper.

Step 2.
Heat 1 tablespoon of veggie oil in a skillet and brown both sides of your loin. This will get the process started and deepen the flavors in the dish. Put the loin in the slow cooker.



Step 3.
Add the other tablespoon of veggie oil to the skillet and toss in the onion, cinnamon, cloves, cayenne and a dash of salt & pepper. Saute until the onion is softened, about 8 minutes.

Step 4.
Enjoy the wondrous fragrance now filling your kitchen.




Step 5.
Add in the maple syrup and the chicken stock. Mix well, scraping up any brown bits off the bottom of your skillet. Just heat through, then poor of the waiting loin in the slow cooker.

Step 6.
Cover and cook on low for about 4 hours .. or until an instant read thermometer says 140-145. This is the perfect temperature for pork and ensuring this step will keep the loin from drying out and/or falling apart.

Step 7.
Turn the slow cooker off. Remove loin from the cooker and let it rest, tented with foil or semi covered in a dish, for 10 minutes.

Step 8.
After letting the liquid sit for a minute, skim the fat off the top.

Step 9.
Transfer the liquid to the skillet and bring to a simmer. Simmer for about 15 minutes, or until the mixture is reduced to about a cup a half.

Step 10.
Slice the pork while you're waiting.

Step 11.
Pour reduction over the loin and serve this sweet delicious pork with your favorite sides!

Had to show you again! Deeelicous! 

We had ours with made from scratch mashed potatoes and my favorite rosemary roasted broccoli. Definitely a family favorite! I hope everyone out there is enjoying their summers - and finding time to relax with a tall cool glass of lemonade by the pool. I know I'm trying to find time to!

Best breaded pork chops I've ever had...

are definitely the Ultracrunchy Baked Pork Chops from Cooks Illustrated. Oh.my.Goodness! DH took one bite and said "oh!" so loudly it scared me.. my heart skipped a beat thinking that this new recipe was a failure. But that exclamation was quickly followed by "these are unbelievable!" And then I heaved a sigh of relief.

These are not the breaded 'chops I grew up with. No, sir... not a box of Shake 'n Bake in sight. I, personally, have never been a fan of breaded 'chops because the Shake n'Bake I grew up with was terrible... it was mushy, it didn't have any flavor.. it just grossed me out. (I apologize to any of you whom are devout Shake n'Bakers. I mean no offense!) So for the last 10 years of cooking on my own I have avoided them like the plague. But DH picked this recipe out as part of our weekly meal plan. I am so glad he did! This is another absolutely fabulous recipe from Cooks Illustrated. It came to me in one of my free mini-booklets (which means I can't link you the original). If you haven't checked these people at America's Test Kitchen out yet, you really should. I can't sing enough praises the dishes I've made from them!

This recipe has a few key ingredients that make it better than any other breaded food recipe I've seen. One is the  inclusion of a flavor (in this case spicy mustard) in the egg wash. Why this subtle step hasn't been included in other recipes before is beyond me. The second, and probably the most substantial, ingredient is FRESHLY made bread crumbs. You spice 'em up. You toast 'em. You make 'em delicious. I am a 100% complete convert to the freshly made bread crumbs. I'll never go back to store bought again for anything!

So go on, make these tonight for dinner -- and be prepared to be blown away.

Then be prepared for your family to ask for these again and again. =)

Ultracrunchy Baked Pork Chops


For once, I made this recipe completely as it is written in the book -- there is not a thing I could think of to add to enhance this dish. Its simply delicious! 

Ingredients


4 boneless center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick,
4 slices hearty white sandwich bread, torn into 1-inch pieces
1 small shallot, minced
3 medium garlic cloves, minced or pressed through garlic press
2 tablespoons vegetable oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh thyme leaves
2 tablespoons minced fresh parsley leaves
1/4 cup plus 6 tablespoons unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard

Salt and pepper

Step 1.

If you are using "enhanced pork" skip this step (your meat has already been brined .. kinda.) Dissolve 1/4 cup salt in 4 cups of water and soak the 'chops for 30 minutes. 

Step 2. 

Preheat the oven to 350. Take the 'chops out of the brine, rinse under cold water and let them rest on a paper towel to dry a little. 

Step 3. 

Take your torn up pieces of bread and toss them in a food processor -- about 8 pulses. (we want coarsely chopped, not a fine powder).

Step 4.

Pour your bread crumbs onto a rimmed baking sheet and toss with the garlic, salt and pepper, olive oil and shallots. Bake until dry and golden, turning every 5 minutes. (total cook time about 15 minutes)

Step 5. 

Let the bread crumbs cool to room temperature. Mix in parmesan, thyme and parsley. 

Step 6. 

Dig out 3 rimmed dishes (I used pie dishes). Pour 1/4 cup flour in the first one. Mix the egg whites, the 6 tablespoons of flour and spicy mustard together in the second, mix until thoroughly combined. . Fill the third with the breadcrumbs. 

Step 7. 

Turn up the oven to 475. Take a oven-safe cooling rack, spray it with cooking spray and fit it inside a cookie sheet. (This keeps the 'chops elevated, so they cook evenly all the way around for a whole chop batter that is super crisp and delicious!).

Step 8. 

Coat the 'chop in the flour, using thongs or your hands, then in the egg wash, then into the bread crumbs. Cover completely and press the bread crumbs in slightly to ensure a good stick and an even coating. Repeat for all 'chops! Place on prepared cookie sheet.

                                                              

Step 9.

Bake for about 25 minutes (or until 150 degrees inside with an instant read thermometer.) Let them rest for 5 minutes. Then dig in! 

I served my 'chops with some roasted asparagus.  -- Super easy! 

Roasted Asparagus

Asparagus is a simple hearty side that is fun, tasty and good for you! I only use sea salt in my kitchen, just a sprinkle really brings out the flavor! 

Ingredients

Olive Oil

Coarse ground salt

Coarse ground pepper

1 bundle of asparagus, bottoms snapped.

Step 1. 

Wash and snap off the bottoms of your asparagus spears. They will snap off themselves, with little effort at about the bottom quarter. This part of the veggie is tough, so most people break it off.

Step 2. 

Drizzle some olive oil in a rimmed cookie sheet, and roll the asparagus around to coat. 

Step 3.

Sprinkle some coarse ground salt and pepper (fresh pepper if you have it and Kosher salt would work too)

Step 4.

Bake at about 475 for 10-15 minutes, or until the desired tenderness is reached. 

mmmmmMMmmmMmmmm! This meal is definitely on my to-do-again list!  I hope you give your breaded pork chops a revival -- I know you will be so glad you did! ;)