Honey Garlic Instant Pot Pork Chops

 

Ingredients

1/3 C honey

1/3 C low sodium soy sauce

2 tbsp. tomato paste (or ketchup)

1 tbsp. apple cider vinegar

2 tsp. sweet chili sauce (optional) 

1 tbsp olive oil

4 boneless pork chops (1 to 1 1/2 in thick) 

black pepper

4 cloves garlic (minced) 

1 tbsp. cornstarch

1 tbsp water

Directions

1) Combine honey, soy sauce, tomato paste, apple cider vinegar and sweet chili sauce in a small bowl and set aside.

2) Heat the olive oil in the Instant Pot using the saute mode until the pot is hot. 

3) Season the pork chops with pepper and add them to the hot pot. Brown the pork chops 1-2 minutes per side and no more. Transfer pork to a clean plate. 

4) Add the minced garlic to the pot, press "cancel" to turn off saute mode, and cook, stirring, for 30 seconds. 

5) Pour the honey soy sauce mixture from the bowl into the pot and stir, scraping up any browned bits from the bottom of the pot.

6) Add the pork chops and any juices released back to the Instant Pot. Close the Instant Pot lid and turn the steam release valve to the sealing position. 

7) Set the pressure cook time to 1 minute on high pressure/manual. The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start. When the cook time ends allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by turning the steam release valve to the venting position. 

8) When the pin has dropped down, open the Instant Pot lid. Use an instant read thermometer to check that the internal temp of the pork has reached at least 145 degrees. Remove the pork chops to a clean plate. Press "cancel" to turn the warm setting off. 

9) Combine the 1 tbsp cornstarch and 1 tbsp water in a small bowl. Turn saute mode on and stir the cornstarch mixture into the Instant Pot. Cook, stirring, until the sauce thickens. This should only take 1-2 minutes. Press "cancel" to turn off the Instant Pot and remove the inner pot from the Instant Pot base to immediately stop the cooking process. 

10) Serve pork chops with honey garlic sauce. 

Prep: 15 minutes

Cook: 1 minute

total: 30 minutes

Serves: 4 

If the pork chops are very thick , you may want to increase the cook time to 2-3 minutes plus the 5 minute natural release. If your using a bone-in pork chop you will need to add 2 minutes to the pressure cook time. To cook frozen pork chops skip the step of browning the meat. Saute the garlic in the olive oil and then add the remaining sauce ingredients and pork chops. Pressure cook for 3 minutes followed by a 10 minute natural pressure release. Make sure to always check the the internal temp is 145 degrees.  

Italian Crescent Casserole

 

Ingredients

1 lb. ground beef, browned and drained

1 C basil and garlic tomato pasta sauce

1 (8 oz) can refrigerated crescent rolls

1 1/2 C shredded Italian Cheese blend

1/4 tsp. dried basil leaves

Directions

1) Preheat oven to 325 degrees. In a 10-inch skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.

2) Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 C cheese.

3) Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining 1/2 C cheese and the basil.

4) Bake 15 to 20 minutes. 

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Serves: 6 

Baileys Irish Cream Brownies

 

Ingredients

Brownies:

1 box fudge brownie mix 9 x13 size , plus ingredients from box or you can use your favorite homemade brownies

Baileys Frosting:

3/4 C unsalted butter, softened

1/3 C Baileys Irish cream

3 C powdered sugar

Baileys Ganache:

3/4 C semi-sweet chocolate chips

2 tbsp. heavy cream

1/2 C Baileys Irish Cream

Directions

1) Prepare brownies according to package directions. Cool completely. 

Baileys Frosting:

1) Beat butter on medium speed until fluffy. Add in Baileys and mix well.

2) Add powdered sugar a little at a time until completely incorporated. Beat until soft and fluffy. 

3) Spread over cooled brownies and refrigerate while making the Baileys ganache. 

Ganache:

1) Combine Baileys and heavy cream in a saucepan over medium high heat. Bring just to a boil and immediately pour over chocolate chips. Let sit 5 minutes without stirring.

2) Whisk until smooth and spread over frosted brownies. Let sit at room temperature about 30 minutes. Refrigerate until set. 

Prep: 35 minutes

Cook: 50 minutes

total: 1 hour 25 minutes

Makes: 40 brownies

This dessert is definitely NOT for kids.  

Oven Fried Korean Popcorn Chicken

 

Ingredients

2 lbs. boneless chicken breasts, cut into 2 in. cubes

1 C buttermilk

3 C finely crushed corn flakes

3 tbsp. whole wheat or all-purpose flour

black pepper

extra virgin olive oil, for brushing

Korean BBQ Sauce:

1/2 C low sodium soy sauce

3 tbsp. honey

1-2 tbsp Gochujang (Korean chili paste) 

2 tbsp. rice vinegar

1 inch fresh ginger, grated

2 cloves garlic, grated

2 tbsp. toasted sesame oil

3 tbsp. toasted sesame seeds

green onions, chopped, for serving

Directions

1) Add the chicken to a gallon size zip lock bag. Pour the buttermilk over the chicken. Toss well to coat. 

2) Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

3) Add the corn flake crumbs, flour and a pinch of pepper to a medium sized bowl. Stir to combine. 

4) Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until chicken is cooked through,

5) Meanwhile, make the Korean BBQ sauce. In a small saucepan, combine the soy sauce, honey, Gochujang, rice vinegar, ginger, garlic, sesame oil, and 1/4 C water. Bring to a boil over high heat. Simmer for 5-10 minutes, until the sauce has thickened slightly into more of a glaze. Remove from the heat.

6) Brush or drizzle the chicken generously with Korean BBQ sauce. Sprinkle with sesame seeds and green onions (if using). Serve warm. Enjoy

Prep: 20 minutes

Cook: 20 minutes

total: 40 minutes

Serves: 6

Browned Butter Pork Chops

 

Ingredients

4 tbsp. unsalted butter

2 garlic cloves, minced

3 thick-cut boneless pork chops

1 tbsp. dried oregano

1 tbsp dried thyme

1/4 C all-purpose flour

1 to 1 1/2 C whole milk or heavy cream

salt and pepper to taste

Directions

1) In a large skillet over medium-low heat, heat the butter with the garlic until melted. Continue to heat until the butter foams, stirring constantly to prevent overflowing. Once the foam subsides, continue to heat until brown bits form at the bottom of the skillet and a nutty aroma is produced. 

2) Add the pork chops and cook on each side until cooked through (3-5 minutes per side) Remove the cooked chops to a clean plate and tent loosely with foil.

3) Lower the heat to low and add the oregano and thyme to the butter mixture. Cook for about 1-2 minutes. 

4) Whisk in the flour until no lumps remain. Slowly stir in the milk until the desired gravy consistency is achieved. Season with salt and pepper to taste. With heat on low return pork chops to the gravy for about 5 minutes. Serve and enjoy.

Prep: 5 minutes

Cook: 25 minutes

Total: 30 minutes

Serves: 3

With this recipe you can use thinner chops if you need more than 3 just adjust cooking times to make sure they are cooked through. You can also add mushrooms to this recipe if your a fan of them. Just add 1 cup sliced mushrooms to the skillet after you take the pork chops out in step 3 and cook them until they are slightly softened and cooked thru. and then follow the rest of the recipe as usual. 

Mongolian Beef (PF Changs Style)

 

Ingredients 

1 lb. flank steak (sliced into 1/4 in. thick slices)

5 cloves garlic , minced

1 jalapeno , seeded and diced

1 inch ginger , peeled and diced

3 scallions, thinly sliced (optional) 

2 tbsp. cornstarch

1 tbsp. canola oil

Sauce:

1/2 C low sodium soy sauce

1/2 C brown sugar

2 tsp. cornstarch

Directions

1) Toss the sliced beef in a large bowl with 2 tbsp. cornstarch. Set aside.

2) Add all sauce ingredients to a mixing bowl, and stir until combined. Set aside. 

3) Heat a pan over medium heat for a few minutes until hot. Add canola oil to coat bottom. Add jalapeno and ginger. Cook for a few minutes, stirring occasionally. 

4) Add garlic and sliced beef to the pan, evenly distributing the beef. Cook until the beef browns, aboit 5 minutes, stirring frequently. 

5) Stir the sauce and pour it into the pan with the beef. Mix well until everything is coated with the sticky sauce. Let simmer for a minute until thickened. 

6) Remove the pan from the heat and stir in scallions (if using). Serve over cooked white rice. 

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Serves: 2

Brown Sugar Dijon Glazed Pork Loin with Carrots and Potatoes

 

Ingredients

Meat:

3 lb. pork loin

Vegetables: 

1 lb. carrots (cut into strips) 

2 granny smith apples (optional) peeled, cored and sliced thickly

2 sweet potatoes (or golden potatoes) peeled and sliced lengthwise

2 tbsp. olive oil

1/3 C dark brown sugar

Spices:

1 tsp. sea salt

1/2 tsp black pepper

1 tsp. Italian seasoning

Glaze: 

3 tbsp. Dijon mustard

1/2 C brown sugar

Garnish:

1 tbsp parsley (chopped) optional

Directions

1) Cut carrots and potatoes lengthwise. Add them to the bowl, add 2 tbsp olive oil and mix well. 

2) Slice peeled apples - but put them in a different bowl to be added later (optional step) 

3) Place pork loin with fat layer on top in the middle of the baking sheet. Surround it with oiled up carrots and potatoes. Do not add brown sugar or apples yet. 

4) Season the pork loin and vegetables with spices evenly: 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp Italian seasoning (optional)

5) Generously brush the entire surface of the pork loin (except bottom) with Dijon mustard. If pork is less than 3 lbs use less mustard. 

6) Press 1/2 C of dark brown sugar into the mustard, all over the roast. 

7) Place the baking sheet in the oven and cook at 375 degrees. Take it out after 30 minutes and sprinkle the veggies with 1/3 C of brown sugar. 

8) Adding apples (optional step) : add apples at this point. 

9) Return the roast to the oven and continue cooking for about 20-30 more minutes or until internal temp hits between 145 (pink) to 155 (white) on a meat thermometer. The total cooking time for the roast ends up being 50 minutes to 1 hour and that doesn't include resting time of 10 minutes. 

10) Let the roast rest for 10 minutes before cutting and serving. 

Prep: 15 minutes

cook: 1 hour

total: 1 hour 15 minutes

serves: 8

Always keep in mind that the pork loin will increase in temperature about 10 degrees while its resting. Which means is you want it for 160 degrees remove it at 150 degrees. It will continue cooking while resting. This also helps to allow the juices to settle down and stay inside the meat when you slice it.