4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup honey
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. While pork is cooking, combine the remaining ingredients in a bowl; set aside. Reduce heat to medium-low; add honey mixture to the pork. Cook 10 minutes or until done, turning pork once. Remove pork from the skillet and allow the sauce to boil until thickened and slightly reduced for a glaze, 3-5 minutes. Spoon glaze over the pork before serving.
* To make ahead/freezer meal – Brown the pork as directed above and once browned, remove and allow to cool. Place cooled pork chops into a freezer storage bag. Add the remaining ingredients to the bag, seal and freeze. When ready to prepare, remove from the freezer and defrost, Transfer the contents into a crockpot, cover and cook on low for 4-6 hours or on high for 3-5 hours.
From What’s Cooking, Chicago?
2 1/2 – 3 lbs. chicken thighs
1/4 cup butter
1/2 cup honey
1/4 cup Dijon mustard
1/2 tsp. salt
1 tsp. curry powder
Preheat oven to 350°F. Combine butter, honey, mustard, salt and curry powder in a small saucepan. Bring to a boil over medium heat and simmer on low for 5 minutes. Place chicken thighs into a shallow roasting pan or glass dish. Pour the sauce over the chicken and bake uncovered for 45-60 minutes, basting occasionally.
7 oz jar roasted red peppers (about 1 cup diced)
4 cups grated pepper jack cheese (3/4 lb)
8 oz cream cheese
3/4 cup mayonnaise
2 tablespoons minced onion
3 cloves garlic, minced
1 tablespoon Dijon mustard
Preheat oven to 350 degrees F. Remove peppers from jar and blot excess water with paper towels. You want to make sure they are dry so they don’t add moisture to the dip. Then dice them.
In a bowl, soften cream cheese in microwave. Add in mayo, onion, garlic, and dijon. Stir to combine and then add in the grated cheese and the diced peppers. Place in an 8×8 dish or a pie plate. At this point you can pop it in the fridge if you’re going to cook it later. You can make it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Cooking time depends on the size of the dish you make it in. It will start to bubble and brown on the outside edge, and you will know it’s done when it is bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges.
Serve immediately. If the dip is done and you’re not ready to eat it, just keep it warm in the oven. If you’re eating leftovers, or you cooked it ahead of time, reheat in the oven (not the microwave). You can serve it with just about anything – tortilla chips, pita chips, crackers, or baguette slices. My personal favourite is homemade pita bread.
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