Delicious Homemade Breakfast Burrito Recipe


Delicious Homemade Breakfast Burrito

Since moving out of the Los Angeles area years ago there are several foods I miss wholeheartedly and am always in search of…a great breakfast burrito is definitely in the top 5. I don’t know why it is so hard to make and sell a decent breakfast burrito around here, but it feels like a conspiracy against me. So, just like I have had to do with many of my favorite foods from Cali, I now have to make them myself. Since, we recently made ourselves some again, I thought I would share my delicious homemade breakfast burrito recipe with you all today.

These breakfast burritos can be made with a variety of meats like chorizo, leftover steak, carne asada, sausage, or ham. Today though I will be going over how I made my last batch of breakfast burritos where I used ham and sausage, and let me tell you they came out totally awesome!

A Little Sausage

We had about half of a ham steak in the freezer from a breakfast a few weeks back, so I defrosted that along with half a log of Jimmy Dean breakfast sausage we also had in the freezer. I probably should clarify that I do not generally buy the pre-made sausage links. I buy the the little chubs of sausage. I have bought the “brown and serve” links in the past when I am out camping and desperate for breakfast meat only to find that is all the camp store offered. But as a general rule I make my own patties or crumbled sausage at home.Cooking Breakfast Sausage

Just as a side note, the last couple times I have tried to be thrifty and bought off brand sausage chubs I found little hard pieces in my patties or breakfast burritos. So, I recommend just sucking it up and getting a trusted name brand like Jimmy Dean, or you can get some from your local butcher.

For the ham I buy the bone in ham steaks from my local grocery store. I was never really a big ham person (well, I’ve always been a big ham), but the past couple years every so often a nice chunk of ham steak all fried up with a little caramelization sounds delicious. This is one of the many things that I have suddenly started to like as I get older.

Ham is nice because if you don’t use it all you can just save the rest for later. It freezes well, and defrosts very easily. I probably wouldn’t leave it frozen for a really long time, but I haven’t had any issues with around 2-4 weeks at a time.

Back to the Burrito

Ok, so lets get to putting this yummy breakfast burrito together. Here is what you will need for this recipe:

Ingredients

  • About 1/2 Ham Steak- cubed
  • 1/2 Sausage log (about 8oz)
  • 3 Eggs
  • 1 large or 2 smaller Potatoes- cubed
  • 1/2 cup shredded Cheddar
  • About 2 tablespoons Cilantro- chopped
  • A can of Pinto Beans
  • 2 Large Flour Tortillas
  • 1 diced Jalapeno (optional)
  • Salsa

Preparation

First thing I do is the potatoes. They take the longest, so I like to get them out of the way. I prefer to dice them up really small. They cook faster and it helps make the burrito more cohesive when you don’t have occasional bites that are just a big chunk of potato.Breakfast Potatoes

You can peel them if you want. but I hardly ever do that. Just scrub, dice, and fry. Put about 2 or 3 tablespoons of Canola Oil in the pan and throw in the potatoes. Then crank it up to high. Add salt, pepper, garlic powder, and paprika. Once it is hot and sizzling, turn down the temp to medium and put a lid on it.

Stir it every few minutes to make sure it doesn’t stick. Once the potatoes are done, take the lid off and brown them a little so they have a nice layer of crispy goodness on at least one side of each little piece if possible.

If you have two frying pans you can cook the sausage at the same time as your potatoes. So, in a separate pan on a different burner put your sausage in the pan (no oil) and break it up using a spatula. Cook it on medium. Stir, flip, and continue to break it into smaller chunks frequently. Continue to cook until done and at least little browned tastes best.

While you are cooking your potatoes and sausage you can shred your cheese and chop your cilantro and jalapeno.Ham and Jalapeno

Once your potatoes and sausage are done you can clean and reuse those pans to fry your ham cubes in one pan (no oil needed), and crack, whip, and scramble the 3 eggs in the other pan. I recommend stirring in some salt and pepper to your eggs before they are cooked, either in the bowl when combining your eggs, or just after your pour them into the pan.

Tip: If you add just a tiny bit of water to your eggs when stirring them it makes them come out fluffier in the end. Also, do not over stir eggs, just mix with fork gently to combine white and yolk.

When you are cooking your eggs you can pop your pinto beans in the microwave. Keep them in their juice and pour them in a microwave safe bowl. Put a paper towel over it so it doesn’t splatter inside your microwave. I like to heat them them for a minute and stir and then do another minute or two.

Depending on the brand of pinto beans, sometimes the beans are still a little firm. So just make sure to heat them up long enough to soften the beans appropriately.Scrambled Eggs

Side note: One of my favorite things ever is squeezing fresh lemon juice into my pinto beans (with their natural juices) and dipping a tortilla into it…So freakin’ good! (It is the only thing that I can do to ease my cravings for El Pollo Loco- which is an awesome Mexican broiled chicken chain that I also now live far away from and often long for…I have totally stopped typing for like 3 minutes now. Just zoning out and thinking about El Pollo Loco..mmm…)

Ok, I’m back. No more day dreaming for now.

Recap:

  1. Dice and Cook Potatoes
  2. Cook Sausage
  3. Shred Cheese
  4. Chop Cilantro
  5. Chop Jalapenos
  6. Fry Ham
  7. Cook Scrambled Eggs
  8. Heat up Pinto Beans

Putting it all together

Ok, all your ingredients are ready. Time to build your burrito! You can really do it in any order you like. Just remember to do just a little of each item and you will end up with a giant burrito. I say this, because without fail I always put more than I should and then I can’t wrap my burrito. It is really crazy how the ingredients add up and fill that tortilla super quick.

Don’t forget to top off your pile of yummy goodness with some fresh salsa or Pico de Gallo. Of course you can make your own or buy your favorite fresh salsa from the store. My favorite store bought salsa is Salsa Hecho in Pacific Northwest. You can check out my review on that by clicking here. But I often times just make my own Pico de Gallo instead.

I like to try to tuck and roll the tortilla so I can pick it up and eat it, but if you can’t get that to work you can always eat it with a fork.

Spicing Up Your Delicious Homemade Breakfast Burrito

As I mentioned earlier, throwing some freshly diced jalapeno can add a nice little kick. Personally, I like to also add hot sauce. As my website states, I love the Hot Sauce!Delicious Homemade Breakfast Burrito

For most breakfast foods my favorite hot sauce is the good ‘ol stand by- the original Tabasco. However, I have been on a big Melinda’s Habanero kick lately. It is really a tremendously delicious salsa with a nice spice to it. Not overwhelming, just perfect really! You can check it out in my Hot Sauce Shop!

I hope you enjoy the information here. I know you will love your Delicious Homemade Breakfast Burrito!

If you have any questions, comments, or suggestions I would love to hear from you! Please feel free to leave a comment below and I will get back to you asap. See you soon!

 

 

 

 

 

Pork Enchilada Casserole- Easy and Delicious Comfort Food


Pork Enchilada Casserole

Today I will be making a pork enchilada casserole, so I thought I would take some pictures and share the process with all of you. I have craving these for a few weeks now, so I am very excited to enjoy the finished product.

Although this recipe is pretty easy, it is a bit time consuming, because you need to cook a roast first. So, in anticipation of making an enchilada casserole today, I cooked a pork roast in a Crockpot yesterday.

The Roast

Yesterday morning I went to my local grocery store to pick up a roast. Luckily they had some nice pork shoulder roasts for $2.49 a pound. They also had pork loin roasts, but those don’t end up shredding apart as well in the end, so I steered clear of those for this recipe.

I chose a big 5 lb roast, so we could enjoy some tasty pork roast for dinner last night, and still have enough left to make enchiladas today.

Seasoning

For this roast, I gave it a rub down with a thin layer of canola oil over the whole roast. This will aid in getting a flavorful browning on the roast prior to putting it in the Crockpot. I then sprinkled it with some white wine vinegar. It adds a nice flavor and helps with tenderizing.

Now that this base is on the roast I can go ahead and season it. I put a good amount of salt over the whole roast on every side and end. This was a pretty big roast and I want to make sure i put enough salt so that the meat near the center has good flavor like the exterior.Pork Shoulder Roast Seasoning

Then I shake on pepper, garlic powder, and paprika on every side. I try to put a pretty even layer of garlic powder and paprika and go a bit lighter on the pepper. Paprika is good for color, flavor, and also has other health benefits, especially when searing meat. In addition, I decided to get a little crazy, and I sprinkled lemon pepper on one side of the roast also for a little something extra.

Spicing it Up

If you want to give your roast a little spice, you can use cayenne powder instead of, or in combination with the paprika. A half and half mixture works great.

  • Canola Oil
  • White Wine Vinegar
  • Salt
  • Pepper
  • Garlic Powder (or granules)
  • Paprika
  • Lemon Pepper
  • Cayenne Powder (optional)
  • Large Onion

Cooking

You want to give your roast a quick browning treatment in a large frying pan. Cook it hot and fast. You are not trying to cook the roast here, you just want to get a nice flavor seared on the outside. I flip mine with tongs, and let it cook for about one minute on each and every side.Pan Seared Pot roast

If it gets a little blacker than brown by accident, don’t freak out. (As you can see here, mine got a little dark on one side) It will still come out fine. Just try to keep an eye on it so it doesn’t burn on every side. It is really a pretty quick process. I preheat my crockpot to high while I am doing this part.

When you are done just plop it in the crockpot. I like to put it fat side up, if you have a fat side. I put about half an inch or so of water in the pan that I just seared the roast in to gather some of the goodies left behind. Then pour the flavorful water in the crockpot. Try not to pour it over the roast itself, so as to not wash off seasoning on the roast. Just pour it in empty space around the roast so it sits in the bottom.

Then I cut up one large onion (I used an organic yellow onion) into 6 or 8 big pieces and throw that in also. Adds some more moisture and good flavor as well.

I cooked mine on high for about 6.5 hours. Don’t forget the cardinal rule with crockpot cooking… Do not open the lid to check on your roast. This lets all the heat out and will increase your cooking time. Of course, when it gets towards the end, you will have to open the lid to check it. Just resist the urge as long as you can.

Crockpot RoastIf you are like me, around 5 hours in, I start getting antsy. When the temptation to check the roast cannot be fought off any longer here is what I do…Have a fork in hand, open the lid and quickly give a poke and pull with your fork on the top corner of the roast. Make it quick, and put the lid right back on.

From this test you will be able to tell if the roast is ready or not. If it pulled off super easy, like basically fell off when you forked it, you are probably good to go. Give that hot little piece you took off a good blow and give it a taste. It should be soft and juicy. If it is still a little chewy, give it another hour. If it shreds really easy or seems to be dry at all, better call it done. But doing a fifth hour check should result in the avoidance of any accidental dry meat situation.

When it is done, go ahead and enjoy your roast with some mashed potatoes and your favorite veggies. You should have plenty of yummy juice in your slow cooker to make a super great gravy with too. Just make sure you leave enough to make enchiladas the next day. If you want to go straight from roast to enchiladas that is fine too.

The Enchilada Casserole

Traditional enchiladas use corn tortillas, but in our house we prefer flour tortillas. Corn tortillas stay a little more firm, which some people may like. I just think flour tastes better, but you can use which ever you like best. Or you can always try a few of both, which I always recommend. What better way to find out what you like best?!

Enchiladas are fun to experiment with. There are so many possibilities. You can use different fillings, sauces, and as I mentioned before, tortillas.

So, although there are many options, today I will be sharing my own special version.

What You Need

  • Standard Glass or Ceramic Baking Pan(s) 9 x 13 or 8 x 8 (depending on how many you want to make)
  • Flour Tortillas
  • Pork Roast (also works great with leftover chicken)
  • Sharp or Medium Cheddar Cheese- Shredded
  • Sour Cream
  • Verde (Green) Enchilada Sauce
  • Pinto or Black Beans (optional)
  • Jalapenos Finely Chopped (optional)

 

Preparation

These are really pretty easy and straight forward to prepare. Here, at my house, we like to make a couple different versions or enchiladas so we have a variety of flavors in our meal.

Today we are going to do 3 different versions.

First we will make them the way we usually make enchiladas. The difference is more often than not we make them using leftover chicken, after cooking a whole chicken. But today we are using our pork shoulder roast, which i am very excited about.Shredded Pork Roast

Step 1– Shred your meat. Don’t over work yourself here. If you under cooked your roast a little, and it isn’t shredding really well, just try to make as small of pieces as you can. Shredded just works best, because it makes each bite more uniform, and doesn’t leave gaps inside the tortillas.

Step 2– Set half of your shredded meat to the side for Version #2

Pork Enchilada MixtureStep 3– Version #1- Take the other half of your shredded meat, the sour cream, and some of your shredded cheese, and stir together in a bowl.

Step 4– Take filling and put in tortilla. You should be able to roll the tortilla enough that one side flaps over the other. Then put flap side of your filled tortilla facing down in your pan. Continue doing this until your pan is full, or you run out of meat.

We did half of this batch with black beans added to the meat and half without, just to mix up the flavors some. Feel free to try this. It also makes your meat go further if you are running a little short. (Pinto beans also work great)

Step 5– We usually put sour cream with all of our meat when we do the chicken enchilada casserole. But because this pork roast is so flavorful, we decided to do half without the sour cream. (Of course, we can use it as a topping later if we want)

So, for this half of the batch we are going to do some with meat, cheese, and beans, and some with just meat and cheese.

Step 6– After you have all your tortillas lined up side by side in your pan, pour on the Verde Sauce. The tortillas will soak up a lot of the sauce, so don’t be stingy, just pour it on. Then put the rest of your cheddar cheese on top.

Spicing it Up

You can very easily just add finely chopped chili peppers to your filling mix. Jalapenos, habaneros, or whatever your favorite hot pepper happens to be, would be a great spicy addition to this tasty concoction.Pork Enchiladas With Jalapenos

Today I added some jalapeno to a couple of each kind of enchiladas included in our casserole. I marked the spicy ones with a toothpick, so that anyone who doesn’t like spicy food doesn’t get a mouth sizzling surprise.

The fiery freshness of the little bits of chili peppers within the enchiladas mixes so well with the other ingredients. truly delicious!

Cooking

Have your oven preheated to 350 degrees. All the ingredients in this dish are already cooked, so basically you are just heating it up and melting the cheese. This should take about 25 minutes.

Pork Enchilada CasseroleThen you are ready to enjoy! You can cut and scoop enchiladas out with a spatula right onto your plate. Feel free to have condiments such as guacamole, sour cream, and salsa handy to add some flare.

Hot Sauce

Don’t forget the hot sauce! There are many hot sauces that will go great with these pork enchiladas. I chose to use a few different sauces. Adding a few drops of one at a time to a bite here and there.

I tried four different hot sauces with this dish today: Trader Joe’s Habanero, La Anita XHot, Tajin, and of course my old standby- Tabasco. Trader Joe’s Habanero complimented the enchilada flavor the best. It is really a great hot sauce. Very tasty with a nice kick!

Pork Enchilada Casserole in Reflection

Oh boy, this is such a wonderfully tasty comfort food. I hope you enjoy yours as much as we enjoyed ours. My belly is full now, but I will be happily heating up my leftover enchilada casserole again tomorrow for another night of delicious food.

If you are looking for some other ideas for things you can make with leftover roast, you can check out this article for some other options.

If you have any questions, comments, or suggestions I would be happy to hear from you. You can leave a comment below, or reach me by using the contact form.

 

 

What To Do With Leftover Pot Roast- 3 Delicious Options


What To Do With Leftover Pot Roast

The question of what to do with leftover pot roast comes up often enough in my household that I thought it would be a good idea to share some of the yummy solutions I have come up with in the past.

In the fall and winter months I typically make a roast about once a month or so. Thankfully we always have the delicious leftovers to play with. Sometimes I am feeling super lazy and we just eat the leftovers as roast a second time, but other times I want to get more creative.

Most of the time I cook a beef pot roast, but all of these suggestions also work great with pork roasts. So, without further ado, lets get on with what to do with your left over roast.


Taquitos/Flautas

Super Delicious

This is a favorite in my house. These are super easy and fun to make, and of course wonderful to eat.

Just in case you aren’t familiar with taquitos and flautas, they are basically the same thing. The difference is that taquitos are made with corn tortillas and flautas are made with flour tortillas. It is truly amazing how much this once thing changes the flavor. Both are delicious, but totally different.

Since we love both of them, we almost always end up making both. Making both actually makes it seem more like a full meal, due to having more than one taste to savor. And then you add the appropriate condiments, and you are looking at a plethora of flavor explosions.Taquitos

The Process

The concept behind either of these could really not be more simple. You take some shredded meat and roll it up in a tortilla and fry it in oil. That’s really all there is to it. The only variables are the heat of your oil and keeping them from unraveling.

If you have a deep fryer or a fry daddy type thing, then you are probably an expert on these. But for the rest of us we cook them in a frying pan. A lot of recipes for fried items call for a ton of oil, but I am a penny pincher and try to get away with the least amount of cost as possible.

I use canola oil. It is better for you than some other oils, and I don’t like the taste of vegetable oil sometimes. Instead of filling your pan with an inch or two of oil to completely cover the taquitos (or flautas), you really only need to cover them half way. You just need to flip them to save money, and have less waste.

What you need

  • Large Frying Pan
  • Canola Oil
  • Corn tortillas
  • Flour Tortillas (Soft Taco Size)
  • Leftover Pot Roast
  • Metal Tongs
  • Toothpicks

Preparation

  • Shred up your leftover meat. It should be easy if you have a well cooked roast.
  • Put the meat in your tortillas. The amount of meat you put in each tortilla is really up to preference, but you want to make sure you don’t put in too much. You want to be able to roll the tortilla around the filling enough to have the far edge of the tortilla come back over the first edge as far as possible.
  • If you did the previous step properly you should now be able to stick a toothpick in the rolled meat tortilla (corn or flour) and seal it up.
  • Get your oil hot. Use about half an inch or so. As I mentioned, you want it to cover half of your rolled and filled tortillas.Just as with everything I deep fry in a pan, I get the oil to the point of being able to flick water off my finger tips into the oil that results in quick pop and sizzle. On a heat dial of 0 to 10, put it on 7 or 8. The temperature drops when you add food. If it seems too hot or too cool adjust appropriately. The goal is to fry quick without burning.
  • Ok, you are ready to go!

CookingBatch of Taquitos

Now you want to place 3-4 taquitos, or 2-3 flautas in your pan. Never overfill the pan. Each rolled tortilla needs to be surrounded by oil, not touching another taquito (or flauta).

You may need to adjust your heat at first if they seem to be burning, or not frying fast and hard. Barely cooking in oil is not good. They will end up with soggy, chewy, and oil saturated. It is very important to have the oil hot enough. In my opinion, a little too hot is better than not hot enough.

You have a toothpick to deal with, so you will be flipping from side to side of that toothpick. Believe me, the slight inconvenience of the toothpick is totally worth not having your taquito flay open. It will take about 3-5 per batch.

When the tortillas look evenly cooked on every side they are done. It happens really fast. Not a lot of mystery here. They look done, they are done.

Set them on some paper towels to soak up any excess oil.

Condiments

I love condiments! We like to have some sour cream, guacamole, and salsa to add to this delicious meal. Personally, I like to take all kinds of different flavor combinations of bites. One with just guacamole, one with just sour cream, one with both, etc.

I will also have a compliment of different hot sauces at my disposal. For me every bite is different until I find the perfect one. As you know, if you have spent any time on this website, I love hot sauce!

Hot Sauce

This is one of those meals that I usually end up going to my fall back hot sauce of Tabasco. There are other super delicious options though. One I would highly recommend for taquitos or flautas is Marie Sharp’s Habanero. This is a really great hot sauce. Good flavor, but not overpowering, with a nice spice level.


Enchiladas

It is best to make enchiladas when you have quite a bit leftover meat. As opposed to the taquitos, you only need to have the edges of the tortilla barely overlap. Taquitos are “rolled tacos”, and enchiladas tend to be looser with more filling, and in a bigger tortilla.Enchiladas

Traditional enchiladas use corn tortillas, but in our house we prefer flour tortillas. Corn tortillas stay a little more firm, which some people prefer. I just think flour tastes better, but you can use which ever you like best. Or you can always try a few of both, which I always recommend.

Enchiladas are fun to experiment with. There are so many possibilities. You can use different fillings, sauces, and as I mentioned before, tortillas.

This recipe will be describing what you need, and how to make our favorite version of enchiladas.

What You Need

  • Standard Glass or Ceramic Baking Pan 9 x 13 or 8 x 8 (depending on how many you want to make)
  • Flour Tortillas
  • Leftover Roast (also works great with leftover chicken)
  • Sharp or Medium Cheddar Cheese- Shredded
  • Sour Cream
  • Verde (Green) Enchilada Sauce
  • Canned Green Chilies (optional)
  • Pinto Beans (optional)

Preparation

These are really pretty easy and straight forward to prepare. Take your shredded meat, sour cream, green chilies, and a third of your shredded cheese, and stir together in a bowl.Pinto Beans

Take filling and put in tortilla. You should be able to roll the tortilla enough that one side flaps over the other. Then put flap side down in your pan. Continue doing this until your pan is full, or you run out of meat.

We like to do half of our batch with pinto beans added to the meat and half without, just to mix up the flavors some. Feel free to try this. It also makes your meat go further if you are running a little short.

After you have all your tortillas lined up side by side in your pan, pour on the Verde Sauce. The tortillas will soak up a lot of the sauce, so don’t be stingy, just pour it on. Then put the rest of your cheddar cheese on top.

Cooking

Have your oven preheated to 350 degrees. All the ingredients in this dish are already cooked, so basically you are just heating it up and melting the cheese. This should take about 25 minutes.

Then you are ready to enjoy!

Spicing it Up

You can very easily just add finely chopped chili peppers to your filling mix. Jalapenos, habaneros, or whatever your favorite hot pepper is would be a great spicy addition to this tasty concoction.

Poutine

This is a new favorite of in my house. Poutine isn’t super popular in the United States for some reason, but a recent trip to Vancouver, Canada showed us what we were missing. Now we try to convert everything we can into poutine.Fried Potato Poutine

The possibilities here are really endless. I plan to do an article later just focusing on this addictive meal, but I wanted to give a brief explanation here of how to easily convert your leftover pot roast into this special treat.

Your leftover pot roast no doubt leaves you with some delicious shredded meat, and hopefully some flavorful juices and drippings too.

Today I am sharing this super easy way to make Poutine. There are definitely fancier ways to go about this, but generally I am all about tasty, quick meal ideas.

What You Need

  • Leftover Roast
  • Gravy
  • French Fries (fresh or frozen) or Fried Potatoes
  • Cheese Curds (optional) (Cheddar Cheese chunks can work too)
  • Jalapeno- finely chopped (optional)

Preparation

If you choose to use frozen french fries, go ahead and follow the instructions on the bag and get them cooking. They generally take about 25 mins. This will give you time to make your gravy while the fries cook.

You can also cut up potatoes and fry them like breakfast potatoes if you would prefer. I have done it both ways, and either works great. I use frozen french fries when I am feeling to lazy to make my own potatoes.French fries

No matter what potato option you choose, go ahead and get your starch cooking and then work on the gravy. Any favorite brown gravy recipe will work here in a pinch. I have tried several types of gravy for my Poutine. You can see my schnitzel gravy recipe for a super rich and flavorful option.

The last time I made this dish I actually just used the drippings from the roast I made with some leftover tough chuck steak I had. I took the shredded pieces and the delicious au jus they were soaked in and poured that directly on my french fries.

Traditionally this dish calls for cheese curds. If you have some or would like to buy some from your local grocer I recommend them, but they can be kind of pricey. I have used little chunks of cheddar when I don’t have cheese curds, and it worked just fine. I haven’t tried it, but I think mozzarella, feta, or whatever cheese you have handy would also work just fine and give your dish a unique flavor profile.

You will also want to heat up your meat prior to serving. You can do this in the microwave or give them a quick fry in a pan. If you are using shreds that are in your drippings instead of making a gravy, just heat them up at the same time.

I also like to add a little chopped jalapeno. It gives it a nice spice and adds some color.

Serving

You are all set to go. Just put the potatoes or fries in a bowl or on a plate, put your shredded meat and cheese curds on, and pour on the gravy. Eat while still hot and enjoy!

Wrap Up: What To Do With Leftover Pot Roast

These three options should totally solve your leftover pot roast dilemma. You can even stretch out your leftovers and make Taquitos one night and Poutine the next!

Leftovers are really wonderful for giving you some easy to make flavorful dishes for the days to follow. I always try to get a roast that is way bigger than I need just so that we can indulge in a delicious variety of meals for days to come.

I hope you have enjoyed the ideas provided here. If you have any questions, comments, or suggestions please feel free to drop us a line. You can leave a comment below or reach out through our contact form.

My Pork Chop Dry Rub- Grill, Bake, or Fry


Pork Chop Dry Rub

Today I wanted to share my super easy, and yet very delicious pork chop dry rub recipe. I have used this mostly for grilling on the bbq, but I have also used it for baking and frying my pork chops when I don’t want to be outside.

What a Great Deal

I usually end up cooking pork chops once or twice a month. They are really delicious and go on sale often. Yesterday I bought some for $1.57 a pound! Can’t beat that. I got enough pork chops to cover four meals for about 10 bucks.

I do love me a sale. It often dictates what we are having for dinner. I am 100% a meat lovin’ woman. When I walk into the grocery store I always start in the meat section. Once I have chosen that main dish, then I can worry about what goes with it.

I go to the grocery store a lot. Probably 3-5 times a week. That may seem strange to some people, I get a lot of flack for it here at home. I have good reason for it though.

Grocery Store

One trip a week is usually for staples like bread, butter, tortillas, canned goods, etc.

The rest of the visits are either to pick up something I didn’t get on that last trip, or to get meat and vegetables. I like my vegetables and meat fresh. Yes, I do end up buying meat in bulk and freezing it, but I pretty much refuse to do this with any beef except hamburger.

It tends to discolor during the defrosting period more than other meats, and it freaks me out, so I don’t freeze beef.

And vegetables…no matter what my intentions are, for some reason I always end up throwing them away if I buy them ahead of time. If I feel like broccoli today, I better go get it and cook it tonight. If I buy it today for tomorrow I inevitably find it at the bottom of the crisper or the back of the fridge a week later in a not so pretty state.

So there it is. That is why I make so many trips to the grocery store! But in doing this I get to see sales that people who go once a week or less may have totally missed out on!

Back to the Pork Chops

Raw Pork ChopsOf course there a many, many ways you can season a pork chop, but for me I like to keep it simple and just highlight the natural juicy deliciousness of the pork.

The most important part is really to not overcook the pork chops. This is also a really hard skill to teach. There are some general guidelines you can go by, but the true cook time will vary depending on the heat source and the thickness of the chop itself.

Of course, you don’t want to under cook them either, but what seems to happen is that people are so afraid of not cooking them all the way they end up overdoing it. And, let me tell you, a dry leathery pork chop is not good.

I know people who claim they like it that way because they are so paranoid about it being under cooked. But when I convince these people to suck it up and just eat my meat, they can’t believe how juicy and wonderful a pork chop can be that is correctly cooked. Not under cooked and not overcooked.

My Pork Chop Dry Rub

This is for 3 average bone in 3/4″ thick pork chops:

  • 1/2 tsp. Salt
  • 1/8 tsp. Pepper
  • 1 3/4 tsp. Garlic Powder
  • 1/2 tsp. Paprika
  • 2 tsp. Lemon Pepper
  • 1/2 tsp. Cayenne Powder (optional)

All of these are pretty standard, but I did want to say a word about the lemon pepper. The best lemon pepper is theThe Best Lemon Pepper cheapo bright yellow Lemon Pepper you get at like the dollar store. Other “fancy” lemon peppers don’t even taste lemony and have way too much salt and pepper in them. So try to look for the most yellow (lemony) one you can find.

The Cayenne will add a nice little spice to your meal, but if you aren’t into that you can surely omit that ingredient.

With that said, you now want to sprinkle the rub all over your chops. Evenly coat them as best as you can on both sides.

Cooking Time

Grilled Pork ChopsWith all of these cooking methods you want to make sure your pork chops reach the optimal internal temperature, which is 145-160 degrees. I would aim for the middle, about 150 for the perfect chop.

Grilling

So, as I said, it is really hard to be exact, but for an average pork chop that is about 3/4″ thick I would cook it for about 20-30 minutes on the grill. But this depends greatly on your heat. I use charcoal and I rotate a lot. If you were to just let it sit there only fairly good heat it would most likely be done in about 5 or 6 minutes on each side.

Baking

Preheat the oven to 425 degrees. Place them on a pan or in a baking dish. Cook them for about 25 minutes. Take them out half way through and flip them. If they are thicker you may want to raise the temp to 475 instead of 425.

Frying

To fry them you want to use about 2-3 tablespoons of oil (I use canola oil) in a large skillet. Heat up the oil a bit, and then fry them on medium-high for about 4-5 minutes on each side. They should be golden brown on both sides, and come out nice and juicy with awesome flavor!


Hot Sauces

Thought I would suggest some hot sauces I like with my pork chops. Pork is really great because it is kind of in the middle. Some hot sauces I usually prefer with chicken go great with it, and even some sauces I usually use with beef pair up nicely.

I really like the La Anita X Hot Grilled hot sauce with these. But also think Franks Original goes well with them. The Trader Joe’s Habanero adds a nice bite to them also.

The Best Chili Garlic SauceSometimes I like to cut up my cooked pork chops and steam up some broccoli and rice to go with them. Then I usually put all that in a bowl and sometimes use some Tabasco Soy Sauce.

Or, more often than not, I use regular soy sauce and add my favorite Chili Garlic Sauce! I posted a picture of the jar. Make sure you get this brand…others are not the same, and not as good as this one. I will also try to add this to my Hot Sauce Shop so you can get some for yourself, if you don’t have some already.

If you liked this recipe you can also check out my Spicy Country Ribs recipe.

Well, I think that is pretty much it for this post. I hope you enjoy the rub and your delicious pork chops! Please feel free to leave me any comments, questions, or suggestions below.

 

 

 

Spicy Country Ribs


Good morning everyone! As promised I grilled up some spicy country ribs last night. They came out great!

What Are Country Ribs?

In case some of you out there don’t know what country style ribs are, they are super meaty, inexpensive cuts of pork. They generally are almost all meat with a couple small bones per strip (usually a big honking strip). I don’t know what I was thinking last night, but I should have taken a picture for you all…won’t make that mistake again!

According to the pork-be-inspired website “Country-style ribs are cut from the sirloin or rib end of the pork loin”, which, from what I can tell, appears to be from somewhere near the top center of the back. (Here is the Wikipedia link in case you would like to learn more about this cut of meat.)
Country Style Ribs

Here is a picture I found that looks pretty similar to what I was cooking last night. This one, however, does not appear to be as well seasoned as mine was. But at least you can get the general idea of what a country rib looks like.

Next time I cook them, I will change out this picture with a picture of my own meat.

Season the Meat

I seasoned the meat with salt and pepper and a little garlic powder. Make sure to use a garlic powder where the garlic hasn’t been pulverized to the consistency of baby powder. At some bulk or health food stores you may want to buy garlic granules instead of powder, otherwise it is too difficult to shake evenly over the surface of your meat.

The picture below shows McCormick brand Garlic Powder. This brand has the perfect sized garlic powder. I like to get the big 12 oz container at Costco. It’s a great deal. But once you have the container, you can also just go to a store that sells bulk spices, scoop some in a little bag, and then refill your container. I do this all the time. It’s usually cheaper and it is better for the environment.

Garlic Powder That's Not too Fine

I always season my meat by the way. I know there are tons of people out there that think if they are putting BBQ Sauce on something it doesn’t need any seasoning. I couldn’t disagree more.

Every year we go to this local cook off. They have themes each day. Like Friday night is brisket, Saturday is tri-tip or chili or both, and Sunday is some other thing. There is usually 10-20 stands with competitors.

Guests can buy punch-cards and sample every booth and then pick their favorite. God knows why we keep going back to this event every year, because the food is terrible. It’s really sad that these people invest all this time and money into such horrible fare.

It should really just be a BBQ Sauce contest, because it doesn’t matter what type of meat it is, they are all way overcooked and don’t even have a speck of salt or flavor, which they then attempt to drown out with whatever BBQ sauce they have. Man it sucks. I can probably count on one hand the number of samples we have actually swallowed and didn’t spit out.

Can’t wait to go again this year! So, anyways, the point of all that is- I believe in seasoning.

Back to the ribs…

BBQ Pork

Grilling and Saucing

So, I seasoned them and put them on the grill out back (I use lump charcoal. I will go into that on another post, another day I am sure).  After getting a nice sear on each side of each of the four hunks of meat I decided on the saucing.

If you’ve read my introduction in my BBQ Sauce menu tab you would know that I haven’t been a big fan of BBQ sauce in the past, but I have recently been trying to open new horizons. Not too long ago I stumbled upon a brand of BBQ sauce called Kinder’s. You may or may not have heard of it, but I highly recommend it.

I decided to use their roasted garlic sauce as a base on 3 of the ribs. I basted one side while still on the grill, and let it soak in a bit, then flipped and did the other side and set them to the edges of the grill to caramelize.

My other half is a bit of a wimp on the spicy stuff sadly, so I sometimes have to make two versions of our meal…Kinder’s also makes a XXX Extra Hot BBQ sauce that I love, so I loaded it up on top of one of the roasted garlic sauced ribs and let cook.

Upon removal we now had two roasted garlic BBQ sauced ribs, one roasted garlic with the XXX, and one I left plain to try other hot sauces on later.

The roasted garlic sauce is delicious and a wonderful base for the XXX. It is not super garlicky and not overly sweet, just really great. Definitely one of the best BBQ sauces I have ever tasted. The XXX is awesome! Has a really good kick to it and kind of a mild smokey flavor. The two together are super flavorful and spicy! Awesome!

Hot Sauce Recommendations

Finally, with the unsauced (but seasoned) rib I did taste testing with. I tried it with six of the hot sauces I have in my fridge right now (see My List of Hot Sauces post on the Home Page).  I went with Hellacious Hot Sauce, Tajin, Trader Joe’s Habanero, Sante Fe, La Anita X-hot grilled, and Dancing Bear Moderate Hot Pepper sauce.

Out of all of these I really liked the Tajin and La Anita best with this flavor profile.

Tajin and La Anita

The Tajin has a little lime flavor to it and it complemented the simply seasoned pork very well. I’ll admit I ate several bites with the Tajin hot sauce on it. Its not very spicy at all, but does have a great chili flavor.

Growing up in the Los Angeles area I got hooked on Limon packets when I was a kid.  They are basically a serving of salt with lime flavor on it- delicious and addictive, and I’m sure terrible for you. But if you ever had these, Tajin tastes almost exactly like their cousin Pica Limon- which is Limon with chili added. Also yummy and addictive.

The La Anita X-Hot Grilled Pepper Sauce is a little gem I happened to come upon a couple months back. We were out getting lost in the middle of nowhere and came upon a little market and decided to go in for a bottle of water.

Being the hot sauce freak that I am, I checked to see what they had. And to my surprise they had this La Anita Hot Sauce that I hadn’t ever tried.  So I bought it.  It is nice and spicy and has a very unique flavor.  I’ve tried it on few things now and have really loved it on almost everything that doesn’t have a ton of flavor to begin with. It does have a distinct flavor that does not mesh well with some other flavors, but on the country style ribs last night it was awesome!

Well, I guess that pretty much sums up my taste adventure from last night. Next time I will take pictures! Feel free to comment on anything, or add suggestions or questions. Also, I found a link to the Tajin and La Anita sauces. I couldn’t find the La Anita X-hot by itself, but I’m actually very excited to see this 4 pack with three other flavors I have never tried.  I can’t wait to try them out! Just click here to see any of the hot sauces mentioned in this article on my hot sauce shop page!

 

 

 

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