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Pork Chops with Applesauce & Quinoa & Apple Rum Ricky

This dinner is a classic family favorite!
Pork Chops, Applesauce & Quinoa
Apple Rum Ricky

Quinoa
Ingredients
8 oz. tri-colored quinoa
2 cups water
1/2 stick butter
1/3 cup sundried tomatoes

Make
•Boil 2 cups of water, butter and sundried tomatoes.
•Rinse quinoa and add to boiling water mixture and cook for about 20 minutes.

Pork Chop Spice Rub
Ingredients
Tone’s Salt &Pepper to taste
1/2 cup Tone’s Curry Powder
1/2 cup Tone’s Granulated Garlic
1/2 cup Tone’s Spanish Paprika
1/2 cup Tone’s Chili Powder
1/4 cup Tone’s Sweet Basil
1/4 cup Parsley Flakes
1 tablespoon olive oil

Make
•Preheat oven to 400⁰F.
•Start by making the rub by combining Tone’s Salt and Pepper, Curry Powder, Granulated Garlic, Spanish Paprika, Chili Powder, Sweet Basil and Parsley Flakes to a bowl. Combine using a whisk.
•Remove all fat and skin from pork chops. Brush with olive oil, and season each side with Tone’s Salt and Pepper to taste, then add rub mix, making sure to coat each side.
•Sauté chops in a skillet until browned (about 2-3 minutes a side), and place in baking pan in the oven at 400⁰F for about 15 minutes.

Applesauce
Ingredients
1/2 stick butter
1 cup brown sugar
1 bulb ginger, peeled
Lemon zest
1/4 cup rum
2 Fuji Apples

Make
•In a hot pan on high heat, add butter.
•While butter is melting, prep apples by slicing, leaving the skin on.
•Zest lemon and ginger over the mixture.
•Add light and dark rum, and brown sugar. Sauté mixture.
•Serve over pork chops or as side.

Apple Rum Ricky
Ingredients
Ice
1-1/4 oz. cherry juice
2-1/2 oz. light rum
2-1/2 oz. dark rum
4 oz. orange juice
1/2 lemon, juiced
Ginger zest
1 mini can Ginger Ale
2 apple slices, garnish

Make
•Fill shaker with ice.
•Next, add cherry juice, light rum, dark rum, orange juice, lemon juice and ginger zest.
•Shake well and pour into glasses
•Finish by adding ginger ale and garnish with apple slices if desired.

Makes about 2 drinks.
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