Spicy Honey Pork and Sour Cream & Onion Oven Fries

According to my last post, there were going to be 100000 updates that day, but there were only two.  But hopefully I will be able to post more today.  My husband and I have been busy.  We helped his mother move yesterday and ate at Sonic!  We also bought a barbecue grill yesterday (thank you Home Depot, for selling a decent one at an affordable price).  That also means that we grilled last night (the recipe post for that will be coming soon).  We are also grilling again tonight!  Yay!

In any case, last week I made Spicy Honey Pork (though the original recipe was for Spicy Honey Chicken) and Sour Cream & Onion Oven Fries.  However, it just occurred to me that there was actually no sour cream involved).  It was a yummy night.

2013-04-30 19.33.12

Spicy Honey Pork

-Boneless pork chops
-2tsp vegetable oil (I think I used olive oil)
-2tsp granulated garlic (sub. 1tsp garlic powder, if you don’t have granulated)
-2tsp chili powder (I used one so that it wouldn’t be too spicy for my husband)
-1/2tsp onion powder
-1/2tsp coriander
-1tsp kosher salt
-1tsp cumin
-1/2tsp chipotle chili powder (I didn’t have this so I just omitted it)
-1/2cu honey
-1tbsp cider vinegar

-Combine the spices for the rub in a bowl (chili powder through chipotle chili powder)
-Drizzle oil over the pork and press in with your hands, so that the pork soaks it up. Then dredge the chops in the spice rub, coat as evenly as possible on each side.
-Grill for 3-5mins on each side, until cooked through (I pan-fried)
-While the pork is cooking, warm the honey in the microwave, so that it’s less thick. Add the vinegar and combine well. Reserve 2tbsp of the honey glaze, and then take the rest and then brush it on both sides of the chops in the final minute of grilling/frying.
-The original blogger said that it’s messy, sticky, and sugary, and could possible burn, but I didn’t have any issues like that. However it’s better to be safe and warn, than sorry!
-I served the chops with the fries (below) and a caesar salad.

Sour Cream & Onion Oven Fries

-4-5 yukon gold potatoes, cut into wedges
-3-4tbsp olive oil
-2.5tbsp powdered buttermilk (I omitted this, cuz I didn’t have it)
-1.5tbsp onion powder
-1tsp salt
-3/4tsp garlic powder
-1/4tsp black pepper
-3.5tbsp freshly chopped dill (I didn’t have this, so I used some chives instead)
-2tbsp grated parmesan cheese

-Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and place a wire rack on top, spray with nonstick cooking spray (we don’t have a wire rack, so I didn’t do that, they still turned out yummy, just didn’t have the char-marks).
-Add potato wedges (we also soaked ours in water first) to a large bowl and coat with olive oil, using your hands to toss, in order to mix evenly. In a smaller bowl, combine buttermilk, onion powder, garlic powder, salt, pepper, and dill, and mix well. Sprinkle 3/4 of the mixture evenly over the wedges, coating completely. Place potatoes on the rack and sprinkle with parmesan (two things: I waited til they were on the baking sheet to sprinkle with the mixture, because I didn’t have a rack, also, I accidentally included the cheese in the mixture, instead of leaving separate).
-Bake for 20mins, flipping and tossing once, then for 15-20mins more, until golden and crispy. Remove and immediately toss with remaining mix, and even more fresh dill. Serve immediately.


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