~Grilled Pineapple Country Ribs~

~Grilled Pineapple Country Ribs~

Ingredients

For the ribs

•  3–4 lbs boneless country-style pork ribs

For the pineapple marinade

• 1/2 cup pineapple juice (from the canned pineapple)
• 2 tbsp smoked paprika
• 1 tbsp ground ginger
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/4 cup brown sugar or 3 tbsp honey
• 2 tbsp soy sauce
• Juice of one lime (you had "line")
• 1/2 tsp cayenne pepper (optional, for a kick)

For the glaze

• 1 tbsp cornstarch
• 2 tbsp cold water

For grilling

• 1 (20 oz) can of pineapple slices or chunks

Instructions:

1. Make the marinade: In a bowl, whisk together all marinade ingredients until fully combined.

2. Marinate the ribs: Toss the pork ribs in the marinade until evenly coated. Cover and refrigerate for at least 2 hours, or up to overnight for deeper flavor.

3. Prepare the slurry: In a small bowl, mix the cornstarch and cold water until smooth. Set aside.

4. Make the glaze: Pour the used marinade into a small saucepan. Bring it to a gentle simmer over medium heat, then slowly whisk in the cornstarch slurry while stirring constantly. Simmer for 2–3 minutes, until the glaze thickens and becomes glossy. Remove from heat and set aside.

5. Preheat the grill: Set up your grill for two-zone cooking — direct heat on one side, indirect heat on the other (about 300°F on the indirect side).

6. Grill the pineapple: Thread pineapple chunks onto skewers (soak wooden skewers in water for 30 minutes) or use a grill basket. Grill over direct heat for 15–20 minutes, turning occasionally, until lightly charred. Move to the cooler side to keep warm.

7. Sear the ribs: Place the marinated ribs over direct heat. Sear for 3–5 minutes per side, until nicely browned with a bit of char.

8. Slow cook the ribs: Move the seared ribs to indirect heat. Close the grill lid and cook for 30–60 minutes, basting occasionally with the pineapple glaze, until the internal temperature reaches 185–190°F for tender, juicy ribs. Cooking time will vary based on thickness.

9. Finish with glaze: In the last 15 minutes of cooking, brush the ribs generously with the remaining glaze to caramelize the surface.

10. Rest and serve: Remove the ribs and pineapple from the grill. Let the ribs rest for 5–10 minutes before slicing. Serve with grilled pineapple and any extra warmed glaze.

---

Notes:

• 185–190°F is a great internal temp for shoulder-style ribs like these; it breaks down connective tissue and gives a more tender, rich texture.

~Baked Pork Chops with Apple-Stuffing Casserole~

 ~Baked Pork Chops with Apple-Stuffing Casserole~

 

Servings: 2–4
Prep time: 15 minutes
Cook time: 40 minutes

Ingredients:
    • 2–4 bone-in or boneless pork chops
    • 1 large apple, peeled, cored, and sliced
    • 2 cup Apple Cider
    • 1 box (or \~2 cups prepared) stuffing mix
    • 1 tablespoon butter or oil

Directions:
1. Preheat oven to 375°F (190°C).
2. Using the apple cider instead of water, prepare the stuffing according to package directions. Set aside.
3. Season pork chops with salt, pepper.
4. Sear the pork chops (optional but adds flavor): Heat a skillet over medium-high heat with butter or oil. Sear pork chops for 2–3 minutes per side until golden. Remove from heat.
5. Assemble the casserole:
    In a greased baking dish, layer the apple slices evenly on the bottom. [Okay, I changed that... the apples goes on the top, I found that under the pork chop they get too mushy]
    Place the seared pork chops over the apples.
    Spoon the stuffing over the pork chops, covering them completely.
    Add the rest of the apple cider if you want more moisture.
6. Bake covered for 30–40 minutes, or until the pork reaches 145°F (63°C) internally. For crisper stuffing leave uncover and bake until the stuffing is golden on top.
7. Rest for 5 minutes before serving.

Options:

Using chicken instead of pork.

Cranberries

~Creamy Pork Tenderloin Medallions~

 ~Creamy Pork Tenderloin Medallions~

Ingredients:

• 1 pound pork tenderloin cut into 1 inch medallions
• Flour for coating the pork
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic minced
• ½ teaspoon Dijon mustard
• ¼ cup low salt chicken broth (or dry white wine)
• ¼ teaspoon Italian seasoning or for a more Mediterranean flavor use Herbes de Provence
• 1 cup heavy/whipping cream
• 2 tablespoons of Tomato Paste
• 2 shallots chopped
• ½ tablespoon fresh parsley chopped

Instructions:

1. Trim off excess fat and slice the pork tenderloin into about 1" thick pieces. Pat dry with a paper towel.
2. Season the pork with Italian seasoning and coat each piece in flour.
3. Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until they're lightly golden. Take the pan off the heat and remove the pork from the pan.
4. Stir in the garlic, Dijon mustard, chicken broth, Italian seasoning, the shallots, and then return the pan to the heat until the shallots turn transparent. Deglaze the bottom of the pan by scraping up any brown bits. Continue stirring  for about a minute.
5. On low heat stir in the cream and add the tomato paste, and let it bubble for about 2 minutes. Add the pork back in and cook for 5 minutes (you may need to turn the heat down a bit) until the pork is cooked through and the sauce has thickened to your liking.
6. Sprinkle the fresh parsley over top and season with extra salt & pepper if needed. 

Substitutions:

• Chicken for the pork