Pork Chops with White Wine & Peach Sauce

Ingredients:

4 thin pork chops

1 peach

1/8 teaspoon turmeric 

1/8 teaspoon cinnamon 

1/8 teaspoon cumin

1/8 teaspoon thyme

1/2 cup white wine

1/2 cup chicken broth

1 cup cous cous

1 cup water

4 cloves garlic, chopped

Salt and pepper to taste

Instructions:

Season pork chops with salt and pepper. Cook over medium-high with a few tablespoons of vegetable oil. Cook for a few minutes on each side. Add 2 cloves chopped garlic. Once garlic is almost done, add chicken broth, white wine, chopped peaches, cumin, cinnamon, turmeric and thyme. Reduce heat to medium-low and simmer 5-10 minutes.

Saute 2 cloves chopped garlic in a pot with 2 tablespoons vegetable oil. Add water once garlic is starting to lightly brown. Bring to a boil. Add cous cous. Cover and remove from heat for five minutes. Fluff and stir in salt and pepper to taste.

Apple Roasted Pork Tenderloin

Ingredients:

1-2 pound pork tenderloin

3 cloves of garlic, chopped

1 apple (used Braeburn), peeled and sliced

1 cup beef stock

1/4 teaspoon Trader Joe's South African Smoke (basil, paprika, garlic, salt)

1/4 teaspoon cumin

1/4 teaspoon rosemary

1/4 teaspoon thyme

pinch of cinnamon

salt & pepper to taste

Instructions:

Preheat oven to 425 degrees Fahrenheit. Coat tenderloin in salt, pepper and South African Smoke seasoning blend. Bring a dutch oven to medium-high heat with 2 tablespoons of vegetable oil, add the tenderloin. Sear each side for 2 minutes. Add chopped garlic for the last minute. Add stock, apple and the rest of the seasonings. Bring to a boil then cover and place in the oven for 20-27 minutes. The pork should reach an internal temperature of 145 degrees.

Remove the tenderloin and let rest for 3-5 minutes. Mash the apples with the broth until mostly smooth. Slice the tenderloin and serve with sauce.

If you want the apples to still be firm instead of mashed into the sauce, add to the dutch oven during the last 10 minutes of baking.

Parmesan Crusted Pork

Ingredients:
2 pork loin chops, 1/2 inch thick
1 egg
1 Tablespoon milk
1/4 cup flour
2 Tablespoons bread crumbs or panko
2 Tablespoons grated parmesan cheese
pinch of salt
pinch of pepper
1/4 cup vegetable oil

Instructions:
Prepare 3 bowls. One with the flour. One with the egg and milk whisked together. One with the parmesan, bread crumbs, salt and pepper mixed together. Coat the pork evenly through each bowl starting with the flour, then egg/milk mixture and lastly the parmesan/bread crumb mixture.

Heat a pan over medium-medium high heat with vegetable oil. Cook the pork about 4 minutes each side. Remove from heat and let rest 3-5 minutes.

Balsamic Pork Tenderloin

I got my initial idea for this recipe from Let's Dish and changed just a few ingredients.

Ingredients:
1-2lb pork tenderloin (if using frozen, cook 8 hours in the crock pot)
3 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon ground pepper
1/4 teaspoon Trader Joe's South African Smoke (or 1/4 teaspoon basil and paprika)
1/2 cup water

Glaze:
1/4 cup balsamic glaze
2 tablespoons soy sauce
1 tablespoon honey

Instructions:
Place pork tenderloin in crock pot. Rub garlic, salt, cumin, pepper and Smoke seasoning onto pork. Add 1/2 cup water surrounding the pork. Cook on low for 6-8 hours. Mix balsamic glaze, soy sauce and honey together in a bowl. During the last hour of cooking baste the glaze on the pork every 10-15 minutes. Remove from crock pot and let rest a few minutes. Slice and enjoy!