Korean Style Pork Chops Recipe

Korean Style Pork Chops
These Korean style pork chops are delicious and very easy to prepare for dinner. The pork chops are marinated and then fried in the pan and placed into the oven to finish cooking. You can use either boneless or bone-in pork chops. The marinade gets a lot of flavor from ingredients such as sesame oil, soy sauce, garlic and ginger. You can also marinate these pork chops for longer and then place them onto the grill instead of using the frying pan and the oven if you would prefer. Enjoy.

Korean Style Pork Chops

Korean Style Pork Chops

Yield: 4 Servings

Ingredients:

  • 4 boneless pork chops
  • 1 tablespoon olive oil
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 4 garlic cloves (minced)
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger (minced)
  • 2 teaspoons sriracha sauce
  • Ground black pepper to taste

 

Directions:

  1. Preheat oven to 400 degrees F. In a medium bowl whisk together soy sauce, honey, garlic, ginger, sesame oil, and sriracha sauce. Add pork chops and mix well to coat. Let marinate for 20 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Add the pork chops, without the marinade, and cook for about 5 minutes on the first side. Flip and pour the remaining marinade over the pork chops. Cook for another 5 minutes.
  3. Place the skillet into the oven to finish cooking (the internal temperature has reached 145 degrees F. 

 

Adapted from JoCooks

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Grilled Chicken and Coleslaw Sandwich Recipe

Grilled Chicken and Coleslaw Sandwich
These BBQ grilled chicken and coleslaw sandwiches are great to prepare during the summer months. These sandwiches are loaded with crispy bacon, cheddar cheese and a Dijon slaw. You can use your favorite brand of BBQ sauce for this recipe or even make your own. For the bacon I used Applewood smoke bacon. The Dijon slaw gets a lot of its flavor from ingredients such as Dijon mustard and vinegar. I recommend toasting the buns on the grill. I like to serve this recipe with French fries. Enjoy.

Grilled Chicken and Coleslaw Sandwich

Grilled Chicken and Slaw Sandwiches

Yield: 4 Servings

Ingredients:

  • 4 boneless skinless chicken breasts (pounded to a thickness of about 1/2 inch)
  • 16 slices Applewood smoked bacon (cooked until crispy)
  • 1 cup BBQ sauce
  • 4 slices cheddar cheese
  • 4 hamburger buns
  • 1 cup mayonnaise

Dijon Slaw-

  • 1 tablespoon Dijon mustard
  • Drizzle extra-virgin olive oil
  • 1/2 lemon, juiced
  • Salt and freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar or pinch
  • 1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)

 

Directions:

  1. In a large bowl combine Dijon mustard, olive oil, lemon juice, salt, pepper, vinegar, and sugar. Mix well. Toss in the shredded slaw mix and mix together. Refrigerate until needed.
  2. Lightly grease the grates of an outdoor grill. Heat to low heat. Split the hamburger buns and lightly toast on the bottom if desired and remove from the grill. Turn the heat to medium-high.
  3. Place chicken breasts onto the grill and cook while turning and brushing with the BBQ sauce frequently on each side for 10-15 minutes per side (depending on the thickness), or until fully cooked (the internal temperature has reached 165 degrees).  During the last few minutes of cooking top each chicken breast with 2 slices of bacon and 1 slice of cheddar cheese.
  4. Place the chicken breasts onto the toasted buns and top with Dijon slaw. 

 

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Breakfast Skillet Recipe

Breakfast Skillet
If you need a quick and easy one pan breakfast dish, this breakfast skillet is exactly what you are looking for. This skillet is loaded with hash browns, bacon, eggs, cheese and green onions. The hash browns are cooked in oil in the pan until browned and then the remaining ingredients are added and the pan is placed into the oven and baked to perfection. You can easily double this recipe if you want to make two pans and serve more people. Enjoy.

Breakfast Skillet
Breakfast Skillet

Breakfast Skillet

Yield: 4 Servings

Ingredients:

  • 1 tablespoon canola oil
  • ½ bag frozen shredded hash brown potatoes
  • Salt and pepper
  • ¾ cup shredded cheddar cheese
  • 4 whisked eggs
  • 4 slices cooked bacon (chopped)
  • Sliced green onions

 

Directions:

  1. Add canola oil to a large oven-safe skillet over medium-heat. Once the oil is hot add the hash browns to the skillet and season with salt and pepper. Cook until potatoes are crisp.
  2. Add ½  cup cheddar cheese, eggs, bacon, remaining cheese and green onions.
  3. Place into the oven and bake at 350 degrees F. for 10 minutes or until eggs have set and cheese is melted. 

 

Adapted from Delish

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Cheesy Chicken Burritos Recipe

Cheese Chicken Burritos
These cheesy chicken burritos are loaded with seasoned Mexican chicken, beans, cheese, Pico de Gallo and lime rice. This recipe does require a little bit of work to prepare all of the ingredients but it is delicious. The chicken is prepared in the slow cooker with taco seasoning and salsa. The Pico de Gallo is just a simply combination of tomato, cilantro, jalapeno, onion, salt and lime juice. The lime rice gets a lot of flavor from cilantro and fresh lime juice. To make things even better these burritos are rolled up and then grilled in a pan to help the cheese and add a little crunch. Enjoy.

Cheese Chicken Burritos
Cheese Chicken Burritos

Cheesy Chicken Burritos

Yield: 6 Servings

Ingredients:

  • 1 lb boneless skinless chicken breasts
  • 1 package taco seasoning
  • 1 cup salsa
  • 1 can black beans (drained and rinsed)
  • 3 cups cheddar jack cheese
  • 6-8 burrito sized tortillas
  • 1 teaspoon olive oil
  • pinch of chopped cilantro
  • juice of 1 lime

Cilantro-Lime Rice-

  • 2 cups cooked white rice
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 3 tablespoons chopped cilantro
  • Juice of 2 limes
  • 1 teaspoon kosher salt

Pico De Gallo-

  • 3 Roma tomatoes (diced)
  • 1 cup onion (finely diced)
  • 1 jalapeño (seeded and minced)
  • 2 tablespoons fresh chopped cilantro
  • Salt and pepper (to taste)
  • Juice of 1 lime

 

Directions:

  1. Add the chicken to the slow cooker. Sprinkle the taco seasoning over the chicken and pour the salsa over the chicken. Cook for 2 hours on high. When the chicken is done, shred it using two forks and mix the chicken with the juices. Add the juice of 1 lime and a pinch of cilantro and mix again.
  2. Prepare the Pico de Gallo by combining all of the ingredients in a medium bowl. Cover and set aside.
  3. In a large pot add butter and garlic over medium heat. Cook until the garlic is fragrant, about 1 minute. Add the cooked rice and lime juice, cilantro and salt. Mix until well combined.
  4. To make the burritos—Add some shredded chicken to the center of a tortilla. Top with rice and beans. Add about ¼ cup of cheese and some Pico de Gallo. Wrap and set aside. Repeat with remaining tortillas.
  5. Heat a large skillet to medium-low heat. Add olive oil. Add the wrapped burritos, as many as will fit in the pan at time. Heat for 4-5 minutes, turning the burritos every minute so they don’t burn until browned on both sides. Repeat with remaining burritos.

Adapted from Butter Your Biscuit

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