Tag Archives: condiment

easy cornbread porkchops (with applebutter bbq)

A couple of porkchops. Your favorite meat seasoning.  An egg. And leftover cornbread.

Okay, so I realize that some people will say, “Leftover cornbread?! What is the heck is that?!”  I know, I know. Almost a travesty not to eat it all, every morsel, regardless of however much else has been eaten when you’ve got fresh, warm cornbread right there in front of you.

If you’re slack-jawed and hog-tied at the idea of leftover cornbread, work with me here.

I came up with this spontaneously, working quickly with what I had in my fridge and cupboards, and it’s pretty good. Not fantastic, but great for an under-30-minute meal. Pair with potatoes or rice, a veggie, maybe a slice of re-fried cornbread, and you’re golden.

I did not get a picture of the applebutter sauce I whipped up in a small saucepan, but no matter- it looked like any other thick barbeque sauce.

Cornbread Porkchops
Serves 2

2 large porkchops (or 3 small chops)
salt and pepper
2 T. oil (or nonstick spray)
1 cup leftover cornbread, broken into crumbs
1 heaping tablespoon meat seasoning
1 egg
splash of milk (optional)

Salt and pepper porkchops well; set aside. In a small shallow dish or bowl, combine cornbread crumbs and seasoning. In another small dish, whisk egg and milk until light and fluffy.

Heat oil in a large skillet or frying pan until crackling.  Wash or dip one pork chop in the egg mixture, sure to soak all side; dip into cornbread crumbs, again coating all side and even pressing on breadcrumbs to make an even, thick crust. Lay breaded chop in the oil; repeat with the second porkchop. Brown on each side for 3-4 minutes.

Reduce heat to medium-low and fry until cooked through. Serve with applebutter sauce or other favorite bbq sauce.

Applebutter Sauce

1/2 c. applebutter
2 T. balsamic vinegar
2 T. minced onion
1 clove minced garlic
1 T. brown sugar
1 T. worcestershire sauce
1 T. water

Whisk all ingredients together in a small saucepan. Heat over medium-low until warmed through, stirring occasionally.

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Filed under 30 min. or less, Condiments, etc., Main dishes

Almond butter vinaigrette

I’ve got all this great lettuce growing in my yard!!!

(Well, okay, it’s mostly spinach.)

I’m not a big “dressing” person. I despise ranch on salads. I only eat Thousand Island with corned beef, Swiss, and sauerkraut. The only dressings I’ve ever actually enjoyed salads are 1) the red-orange sweet-and-tangy Western or French dressing, and 2) vinaigrettes.  (Usually I bypass both of those options and top my salad with cottage cheese instead, but I was out and too lazy to go to the store for one thing.)

I don’t know if this is a true vinaigrette, but it’s got a fat and a little bit of oil, whisked together with vinegar, so I think it counts.

Plus this is a lot like Applebee’s dressing for their Oriental Chicken Salad; however, their’s uses mayonnaise. ICK. This recipe is so close as a subsitute, plus SO much healthier. I love it on greens topped with sliced almonds, shredded carrots, and crispy Chinese noodles, or just tossed with broccoli, celery, carrot, and onion as a crunchy side.

Almond butter vinaigrette

4 T. almond butter
2 t. honey
generous dash of salt and fresh ground black pepper
2 T. vinegar (I use white wine vinegar, but I’m sure cider or white vinegar would be good)
1 T. lemon juice
1-2 teaspons olive oil
cold water (as needed)

Blend together the almond butter, honey, and S&P in a food processor or with a whisk. (I make my own almond butter by processing 1/2 c. almonds for 5-10 minutes with 2-3 small drizzles of oil, just to get it creamy.) Add the vinegar slowly while processing/whisking. Depending on your preference of thickness and taste, a few drizzles of olive oil and/or water can be added as preferred. I add about 1/2 t. oil and 2-3 teaspoons water to mine, as I like it thinner.

The key to making condiments (imo) is to KEEP TASTING! If you wait until the table to try what you’re making, there’s a good chance it might suck. Never be afraid to add a little bit more of this or that to get the taste exactly where you want it. :)

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Filed under 30 min. or less, Condiments, etc., Spring