PORK ROAST TUSCAN STYLE WITH GARLIC AND ROSEMARY

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  • 2 cups kosher salt

  • 2 cups packed dark brown sugar

  • 10 large cloves garlic lightly crushed

  • 5 sprigs fresh Rosemary

  • 1 bone in center cut 4 pound pork loin roast with chine bone cracked, preferably from the rib end.  Cut meat from ribs before brining.

Dissolve salt and brown sugar in 1 ½ quarts hot tap water in a large stock pot.  Stir in garlic and rosemary.  Add 2 ½ quarts cold water and submerge meat and bones in the brine. Refrigerate 3 hours.  Rinse meet and ribs under cold water and dry thoroughly. While roast is brining, make paste:

  • 8-10 garlic cloves minced or pressed

  • 1 ½ T. finely chopped fresh rosemary leaves

  • 1 t. black pepper

  • 1 T. extra virgin olive oil

  • 1/8 t. kosher salt

When roast is out of brine, heat a 12” skillet over medium heat until hot.  Place roast, fat side down, in the skillet and cook until well browned, about 8 minutes.  Transfer roast browned side up to a rimmed  baking sheet and set aside.  Pour off fat from skillet and add 1 cup dry white wine.  Bring to boil and scrape up loose browned bits.  Set skillet aside.

Make a lengthwise incision in the pork loin stopping an inch from the edge.  Open like a book and rub 1/3 of the garlic paste on the meat.  Rub the remaining
paste on the cut side of the ribs where the meat was originally attached.  Tie the meat to the ribs exactly where it originally was.  Sprinkle the browned side of the roast with pepper.   Pour the reserved wine and brown bits from the skillet into the roasting pan.  Roast, basting the loin with the pan drippings every 20 minutes until the center registers about 140 degrees (65-80 minutes).  If wine evaporates, add about ½ cup water to the roasting pan to prevent scorching. 

PORK LOIN ROAST TUSCAN STYLE WITH HERB SALT

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  • One 7# pork loin, boned and trimmed of visible fat, bones reserved in 1 piece

  • Tuscan Herb Salt

  • 4 10” long rosemary branches

  • Coarse salt

  • 4 oz thinly sliced pancetta

  • 1 t extra-virgin olive oil

  • 2 cups dry white wine

Using a long handled wooden spoon pierce a hole through center of loin length wise. Using fingers and spoon handle, stuff 3 T. Tuscan Salt into hole.  Insert 1 sprig of rosemary in each end.  Mix remaining 1 T salt with 1 ½ t. coarse salt and rub all over roast.  Cover roast with pancetta slices and top with remaining rosemary.  Tie roast and chill for at least 2 hours and up to 24 hours.  Bring to room temperature.  Heat oven to 450 degrees.  Set rack of rib bones in large
roasting pan.  Unwrap roast, pat it dry and rub with olive oil.  Place roast on
rack and roast for 15 minutes.  Turn over and baste.  Reduce to 350 degrees and
cook 1 ½ hours, basting with wine.  Pan juices and ½ cup wine at end to serve.

Tuscan Salt

  • 1 garlic clove

  • 1 T. sea salt

  • 30 sage leaves

  • Leaves from 2 sprigs Rosemary.

Chop leaves and mix with garlic and salt.

PORK CHOPS WITH AMBER RICE

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  • 6 pork chops ¾ inch thick

  • Salt and pepper

  • 1 1/3 cup packaged pre-cooked rice

  • 1 cup orange juice

  • 1 can chicken rice soup

Brown chops and season with salt and pepper.  Place rice in 12 x 10 baking dish.  Pour orange juice over rice.  Arrange browned chops on rice.  Pour chicken soup over all.  Bake covered 350 degrees for 45 minutes.  Uncover and bake 10 minutes longer.

PAT CODDEN’S PORK CHOPS

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  • 6 pork chops 1 inch thick (best if butterfly)

  • 3 T. butter

    1 large onion chopped

  • 1 t. flour

  • 2 t. salt

  • 2 t. mustard

  • Pepper

  • 1 cup beef stock

  • 2 T. chopped pickle relish

Heat 2 T. of butter and sauté chops.  Remove chops to platter.  Add 1 t. butter and sauté onion.  When onion is soft, add flour, salt, mustard, and pepper.  Gradually add beef stock and relish.  Simmer 5 minutes.  Add chops and cover with sauce.  Simmer 30-40 minutes.

POUND PORK CHOPS – Embers

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Center cut loin pork chops one pound each.  I get ¾ pound ones for ladies.  This recipe is enough marinade and sauce for at least 12 chops.

Marinade:

  • 2 cups soy sauce

  • 1 cup water

  • ½ cup brown sugar

  • 1 T. dark molasses

  • 1 t. salt

Bring to boil. Cool and pour over chops. Marinate overnight.  Turn chops
once or twice.  Remove chops from marinade.  Dip in following sauce:

  • 1 bottle catsup

  • 1 bottle chili sauce

  • 1 cup brown sugar

  • ¼ cup water

  • 1 T. dry mustard

Stir and bring to boil.

Bake chops at 325 degrees for 2 hours.  Serve extra sauce on side.

BAR-B-QUE RIBS

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Season pork baby back ribs with chili powder and
Lawrey’s season salt.  Broil until just brown.  Cool and wrap in five or six
layers of Saran Wrap.  Back for 4-5 hours at 250 degrees.  Unwrap immediately and chill until ready to grill.  Grill 4-5 minutes.

POPPY SEED DRESSING

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  • 1 ½ cups sugar

  • 2 t. dry mustard

  • 2 t. salt

  • 2/3 cups cider vinegar

  • 1 small onion chopped

  • 2 cups vegetable oil

  • 3 T. poppy seeds

Mix sugar, mustard, salt, vinegar and onion in food processor.  Add oil slowly through tube.  Add poppy seeds.  Serve over:

Red cabbage shredded with green grapes, salted peanuts, and avacado.

POLENTA

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Make polenta according to directions.  Spread hot polenta on cookie sheet and when
cool, cut into squares or triangles.
Toast until crisp under broiler or fry in butter on stove top.  Top with the following sauce:

  • 8 medium Portobello mushrooms (about 1 #)

  • ¼ cup olive oil

  • 4 cloves of garlic minced

  • 1 t. minced fresh rosemary leaves

  • 1 t. salt

  • ¼ t. pepper

  • 1 cup coarsely chopped, drained, tomatoes

  • ½ cup red wine

Sauté chopped mushrooms in olive oil.  Add garlic. Add seasonings.  Finish with
tomatoes and red wine.  Let cook down until thick.  Spoon over polenta pieces.

PICKELED BEETS

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  • ½ cup cider vinegar

  • ½ cup liquid from a #2 can of baby beets

  • 2 T. sugar

  • 2 cloves

  • ½ t. salt

  • 3 peppercorns

  • ¼ bay leaf

  • 1 T. pickling spices (a little more actually)

Bring to a boil and pour over beets.  Use two cans of beets
for this amount of liquid.