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Double-Cut Pork Chops with Spiced Agave Mustard Sauce

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Double-Cut Pork Chops with Spiced Agave Mustard Sauce are pan seared and finished in the oven for an extra juicy pork chop.

Double-Cut Pork Chops with Spiced Agave Mustard Sauce are pan seared and finished in the oven for an extra juicy pork chop.

Pan searing for two minutes on each side seals in all the juices and lends to a perfectly cooked pork chop. We all dread the dry, over cooked pork chop. Somehow between the fear of undercooked pink pork lends to an overcooked moisture deprived pork chop. Using double-cut pork chops and the sear and bake method solves this problem. Also, invest in a good in-the-oven thermometer. You definitely won’t regret it.

While the pork chops are resting, make a simple sauce to accentuate the flavor. A combination of Dijon mustard, agave syrup and warm earthy spices like onion, cumin and chipotle powder add the final touch. Adding a splash of heavy cream and butter adds a richness that finishes the sauce. No need for store bought sauce because It’s so easy to whip up a sauce with very few pantry items.

Ingredients in Double-Cut Pork Chops with Spiced Agave Mustard Sauce

  • Double-Cut Pork Chops – Bone in for extra flavor, they are usually around 1 1/2 inches thick.
  • Dijon Mustard – I always keep Dijon mustard on hand for sauces and dressings.
  • Agave Syrup – Sweetener that is the perfect texture for sauces and dressings.
  • Spices – Onion powder, cumin, chipotle powder, salt and pepper.
  • Liquid Smoke – Use caution – a little goes a long way.
  • Heavy Cream – Also known as whipping cream.
  • Butter – Adds a silkiness and finishes the sauce.
Double-Cut Pork Chops with Spiced Agave Mustard Sauce are pan seared and finished in the oven for an extra juicy pork chop.

Double-Cut Pork Chops with Spiced Agave Mustard Sauce

Double-Cut Pork Chops with Spiced Agave Mustard Sauce are pan seared and finished in the oven for an extra juicy pork chop.
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Prep Time 5 mins
Cook Time 15 mins
Course Dinner
Cuisine Pork
Servings 2

Ingredients
  

  • 2 double-cut bone in pork chops
  • salt and pepper
  • 1 tbsp cooking oil

Spiced Agave Mustard Sauce

  • 1/4 cup Dijon mustard
  • 1/4 cup agave syrup
  • 1 tsp onion powder
  • 1 pinch cumin
  • 1 pinch chipotle powder or cayenne pepper
  • 2-3 drops liquid smoke
  • 1 tbsp. heavy cream
  • 2 tbsp butter

Instructions
 

  • Pre-heat oven to 425 degrees. Place a cast iron or heavy bottom oven safe pan over high heat until very hot.
  • Season each side of pork chops with salt and pepper. Add cooking oil to hot cast iron pan. Place seasoned pork chops in hot pan. Sear for two minutes on each side. Transfer pan to pre-heated oven and continue cooking for 7-10 minutes or until internal temperature reaches 140 degrees. Remove from oven, place on plate to rest. Final temperature should read 145 degrees. (Cooking times may vary depending on the thickness of the pork chops. Always use a kitchen thermometer for best results)

Spiced Agave Mustard Sauce

  • Combine Dijon mustard, agave syrup, onion powder, cumin, chipotle powder and liquid smoke in a small sauce pan over medium heat. When combined, add heavy cream and butter, stirring until melted. Reduce heat to low or place on warmer until pork chops are ready.
Keyword Best Pork Chops, juicy pork chops, Seared Pork Chops

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From sweet and sticky Balsamic & Hot Honey Grilled Pork Chops to all the sides like Shaved Brussels Sprouts Salad and Serrano & Potato Gratin, Out West Food & Lifestyle has the meal plan for you.

Chipotle Cherry Spare Ribs

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Sweet and smoky Chipotle Cherry Spare Ribs are slow cooked with a dry rub, then finished in the most delicious farm fresh cherry sauce.

Spare ribs are meatier than baby back ribs and really hold up to the rich chipotle cherry BBQ sauce.  If you’re looking at the list of ingredients, don’t get discouraged!  Making your own BBQ sauce is really simple and can be saved in your refrigerator for at least a week.

I use fresh picked, dark red cherries from my farm to create a rich, smoky BBQ sauce that’s perfect for slathering over meaty spare ribs. If you don’t have access to farm fresh cherries, just grab a package from the produce section of your grocery or even use frozen cherries that have been thawed. Once you have all the ingredients gathered, this sauce takes only 15 minutes to make and gets its smooth texture from an immersion blender or upright blender.

Ingredients in Chipotle Cherry Spare Ribs

  • Spare Ribs – A little meatier than baby back ribs, make sure to remove the membrane on the back.
  • Dijon Mustard –My ‘secret ingredient’ for making ribs stay nice and juicy.
  • Cherries – Dark red cherries, pitted and stems removed.
  • Chipotle in Adobo Sauce – A little can found in the Mexican aisle of your grocery.
  • Crushed Tomatoes – Cento or any brand using San Marzano tomatoes.
  • Yellow Onion – Sweet yellow onion, like Walla Walla.
  • Spices – Smoked paprika, garlic powder, onion powder, cayenne pepper & dry yellow mustard.
  • Pantry Items – Brown sugar, molasses, minced garlic, Worcestershire sauce, balsamic vinegar, butter, salt and pepper.

Make your meal complete with all the perfect sides. Mexican Street Corn Pasta Salad is packed full of flavor with fresh corn and cherry tomatoes in a zesty mayonnaise dressing. Spicy Dill Pickle Potato Salad with Bacon is a favorite among all the dill pickle lovers out there. Serrano & Potato Gratin is a leading Pinterest recipe and pairs perfect with ribs.

Related Recipes

Sweet and smoky Chipotle Cherry Spare Ribs are slow cooked with a dry rub, then finished in the most delicious farm fresh cherry sauce.

Chipotle Cherry Spare Ribs

Sweet and smoky Chipotle Cherry Spare Ribs are slow cooked with a dry rub, then finished in the most delicious farm fresh cherry sauce.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 3 hrs
Course Dinner, Main Course
Cuisine American, Farm to Table

Ingredients
  

  • 1 large rack spare ribs
  • 6 oz. Dijon mustard
  • 2 tbsp. smoked paprika
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tsp. cayenne pepper
  • 1/2 cup brown sugar
  • 1 tsp. salt
  • 1 tsp. pepper

Chipotle Cherry BBQ Sauce

  • 1 tsp. butter
  • 1/2 cup yellow onion chopped
  • 1 tsp. garlic minced
  • 2 cups dark red cherries pitted
  • 1 cup crushed tomatoes such as Cento
  • 1 tbsp. molasses
  • 1 1/2 cup dark brown sugar
  • 1 tbsp. Worcestershire sauce
  • 1/4 cup balsamic vinegar
  • 1 tbsp. dry yellow mustard
  • 1 tsp. onion powder
  • 1 tbsp. chipotle in adobo sauce

Instructions
 

  • Preheat oven to 450 degrees.
  • Remove membrane from back side of spare ribs.
  • Rub both sides of spare ribs with Dijon mustard.
  • In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt and pepper.
  • Rub mixture over both sides of spare ribs.
  • Place spare ribs, meat side up, in a sheet pan. Cover with foil. Place in preheated oven. Reduce heat to 225 degrees. Cook for about 3 hours, more or less depending on the thickness of your spare ribs. Remove from oven, slather Chipotle Cherry BBQ Sauce over spare ribs and broil until bubbly, about 5 minutes. Remove from oven, let rest, then enjoy!

Chipotle Cherry BBQ Sauce

  • Sauté onion and garlic in butter over medium heat.
  • Add remaining ingredients, reduce heat to low and simmer for 15 minutes.
  • Using an immersion blender, blend until smooth.

Sweet & Sticky Ribs with Peach Salsa

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Sweet & Sticky Ribs with Peach Salsa are dry rubbed, slow cooked, then slathered with sauce and grilled to perfection, then topped with juicy peach salsa.

Are you ready for the official grilling season kickoff? Memorial Day is a little over a week away and we have the B E S T recipes to fire up that grill! From mouth watering ribs to juicy burgers and fresh sides. Make sure you check out these sides that pair perfectly with these Sweet & Sticky Ribs

These mouth watering ribs get cooked low and slow then slathered in my favorite barbecue sauce and finished off on the grill…but that’s not it! They’re topped with fresh, juicy peach salsa that can double as a dip.

Here’s a few tips for the best Sweet & Sticky Ribs.

  1. Always remove the membrane on the back of the rack of ribs. If you buy your ribs at Costco, the membrane is usually already removed. Just do a quick check and see. Turn your rack of ribs over to the ‘non-meat’ side and look for a very thin white layer covering the length of the rack of ribs. Starting at the end of the rack, slide a dinner knife over the bone and under the membrane to get it started. Then pull to remove. It’s slippery, so you may need to use a paper towel for this step.
  2. Always cover your rack of ribs while cooking. Essentially you are “steaming” the ribs in their own fat and juices. You want to keep all that moisture contained so your ribs won’t dry out.
  3. Don’t try and speed up the cooking process. Low and slow is the best cooking method and perfection takes time. This method allows the fat and connective tissue to break down and literally melt, softening up the meat into tender, fall apart yumminess.
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Sweet & Sticky Baby Back Ribs with Peach Salsa

Sweet & sticky, fall off the bone baby back ribs topped with fresh peach salsa.
Course Main Course
Cuisine Pork
Keyword Fourth of July Recipes, Memorial Day Recipes, Party Food
Prep Time 10 minutes
Cook Time 3 hours

Ingredients

Ribs:

  • 2 racks baby back ribs membrane removed
  • 6 oz. Dijon mustard
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne
  • ½ cup light brown sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 18 oz bottle Stubb's Sweet & Sticky Barbecue Sauce

Peach Salsa:

  • 2 large Costco size peaches, peeled and diced
  • 1 tbsp cilantro chopped
  • ¼ red onion minced
  • ½ serrano pepper minced
  • ½ lime squeezed
  • salt and pepper to taste

Instructions

  • Preheat oven to 450 degrees.
  • Rub mustard all sides of both racks of ribs.
  • In a small bowl combine smoked paprika, garlic powder, onion powder, cayenne, light brown sugar and salt and pepper.
  • Rub mixture over all sides of racks of ribs.
  • Place racks of ribs on large sheet pan and cover with foil.
  • Place ribs in the pre-heated oven. Reduce heat to 225 degrees.
  • Bake for about 3 hours or until fork tender.
  • While racks of ribs are cooking prepare peach salsa by combining all the ingredients together in a small bowl. Set aside until racks of ribs are ready.
  • Remove foil and coat racks of ribs with Stubb's Sweet & Sticky Barbeque Sauce.
  • Place under broiler or on grill for about 5 minutes until starting to bubble and caramelize.
  • Remove from oven and top with peach salsa.

Handmade Authentic Tamales

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Delicate, flavorful Handmade Authentic Tamales filled with red chili pork or poblano jack cheese deliver the taste of Mexico in your kitchen.

This essential step by step guide will make you crave fresh tamales everyday. There are so many filling possibilities from traditional red chili pork to vegetarian poblano jack or even bean and cheese. Get creative.

Looking at the amount of steps in this recipe may seem daunting, but these Handmade Authentic Tamales can be made in steps. I like to make the red chili pork the day before, so all that’s left is the masa and assembly. Plus, this recipe makes quiet a few tamales, so it’s a really great way to meal prep for later. You can store the tamales for up to six months in the freezer.

When you are ready to plate these beautiful tamales, top with your favorite ingredients. My topping of choice is this Salsa Verde, which is super easy to make with your blender. Other suggestions are chopped radish and cilantro, avocado or pico de gallo.

Freshly made Red Chili Tamales are tender and flavorful with diced radish and cilantro

Ingredients

  • Masa – Instant corn masa found in the Mexican aisle of grocery. I used Maseca brand. The bag will indicate used for tamales.
  • Lard – Use your rendered lard or purchase at the grocery next to the masa.
  • Pork – Use either shoulder, picnic or Boston butt, which is intended for slow cooking and shreds easily.
  • Corn Husks – Sold in packages in the Mexican aisle of the grocery. They are used to wrap and steam the masa and meat, making the tamales.
  • Guajillo Chili – Dried, sold in package in Mexican aisle of grocery. Has a deep, fruity, smoky flavor with mild heat.
  • Chiles de Arbol – Known as bird beak chili, adds the heat.
  • Cumin – A warm, earthy spice that gives depth of flavor.
  • Chipotle Powder – Smoke dried jalapeno peppers ground into powder.
  • Garlic – Pick hard, firm to the touch garlic.
  • Tomato Bouillon – Knorr tomato chicken bouillon cubes.
  • Onion – Pick firm yellow onions.

Preparation

  1. Prepare the shredded pork first. Combine chili powder, chipotle powder, cumin and salt. Rub mixture over pork roast.
  2. Heat lard in a dutch oven or large heavy pot. Sear pork roast over medium high heat on each side creating a browned crust.
  3. Add water, tomato bouillon cubes, onion and garlic to the pot. Cover and reduce heat to low. Cook until fork tender about 3 hours.
  4. Remove pork roast from pot, shred, reserve cooking liquid.
  5. Make the sauce by toasting guajillo and arbol chilies in dry pan over medium heat until warmed, being careful not to burn. Remove from pan and soak in 2-3 cups hot water or broth for 10 minutes.
  6. Place soaked chilies, garlic cloves, and cumin in a blender and blend until smooth.
  7. Heat lard in a medium pan over medium heat, add sauce from blender and about 3 cups reserved cooking liquid, cook until darkened (about 10 minutes). Combine shredded pork in a large bowl with sauce.
  8. Start soaking your corn husks in hot water. Either spread out in a large pan or in the sink.
  9. Prepare the masa by hand mixing masa, baking powder, salt, chipotle powder, chili powder and cumin, then add lard and butter. Slowly add cooking liquid until dough forms. Dough should be a thinner, wetter consistency. Using your hand, mix the dough, repeatedly, until very smooth.
  10. Assemble the tamales by taking a soaked corn husk, wide side towards you, and spreading a thin layer of masa, edge to edge, about 3/4 of the way up the corn husk.
  11. Place about 1/4 cup shredded pork in bottom middle portion of the corn husk. Fold sides in and top over. Tie with a strip of corn husk.
  12. Set up your tamale steamer with water to just under steaming rack and place a piece of foil over steaming rack. Set tamales in steamer open side up.
  13. Place tamale steamer over high heat and bring to a boil. Reduce heat to medium low and steam for about 45 minutes.
Freshly made Red Chili Tamales are tender and flavorful with diced radish and cilantro

Handmade Authentic Tamales

Tender, flavorful Handmade Authentic Tamales filled with red chili shredded pork or vegetarian poblano cheese.
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Prep Time 3 hrs 30 mins
Cook Time 45 mins
Course Dinner, Main Course
Cuisine Mexican
Servings 20

Ingredients
  

Red Chili Pork Filling

  • 3 lb. pork butt / picnic / shoulder roast
  • 1 tbsp. chili powder
  • 1 tbsp. chipotle powder
  • 1 tsp cumin
  • 1 tsp salt
  • 2 tbsp. lard
  • 1/2 yellow onion rough sliced
  • 4 cloves garlic rough chopped
  • 2 cubes Knorr tomato chicken bouillon smashed
  • 6 cups water

Red Chili Sauce

  • 8 guajillo chili peppers dried
  • 4 chili de arbol pepper dried
  • 4 cloves garlic
  • 1 tsp cumin
  • 1 tbsp. lard
  • 2-3 cups reserved cooking liquid from pork

Masa

  • 3 1/2 cups masa
  • 1 tsp baking powder
  • 2 tsp salt
  • 1 cup lard
  • 2 tbsp. butter
  • 1 tbsp. chipotle powder
  • 1 tbsp. chili powder
  • 1 tsp cumin
  • reserved cooking liquid from pork

Poblano Jack Filling

  • 8 poblano peppers prepared (see notes)
  • 8 Monterrey Jack cheese sticks cut in half

Other

  • 1 package corn husks separated and soaked in warm water

Instructions
 

Red Chili Pork Filling

  • Combine chili powder, chipotle powder, cumin and salt. Rub all over pork roast.
  • Heat lard in a heavy bottom pot or dutch oven over medium high heat. Sear all sides of seasoned pork roast.
  • Add remaining ingredients to pot, cover and reduce heat to medium low. Simmer until fork tender about 3 hours.
  • Remove pork roast from pot, place on large dish and shred. Reserve all of the cooking liquid from pot to use in recipe.

Red Chili Sauce

  • Place a dry sauté pan over medium high heat. Add dried guajillo and chili de arbol peppers. Toast until fragrant, just a couple minutes, being very careful not to burn. If burnt, they will taste horribly bitter and you will have to re-do.
  • Remove chilies to a bowl and cover with 2-3 cups reserved cooking liquid. Soak for about 10 minutes until softened.
  • Put soaked chilies, cooking liquid, garlic and cumin in blender and blend until smooth.
  • Melt lard in a pan over medium high heat. Pour blended sauce in hot pan with lard and simmer until darkened about 15 minutes.
  • Combine red chili sauce with shredded pork in a large bowl. Add a little more cooking liquid, if needed to make saucy.

Masa

  • Combine masa, baking powder and salt in a large mixing bowl.
  • Cream lard and butter together, them mix in with masa.
  • Slowly add reserved cooking liquid until dough forms. You want a pretty wet dough because it needs to easily spread on the corn husks. Then, mix, mix, mix, with your hand until very smooth. You want all the masa granules gone. It really takes a lot of mixing.

Poblano Jack Filling

  • Prepare poblano peppers by placing on a sheet pan, broiling until charred, removing from oven, placing in a covered dish to steam for a few minutes, then removing from dish and peeling off the skin and removing the stem and seeds. Cut each pepper in half.
  • Place one half of each Monterey Jack cheese stick on one half of prepared poblano.

Assembling the Tamales

  • Prepare your tamale steamer or large over sized pot with steamer rack in the bottom. Fill about 1/4 of pot with water, to just under steamer rack. Add a sheet of foil over steamer rack to protect from water.
  • Prepare your work area by setting a stack of soaked corn husks, a stack of torn pieces from the corn husks (used to tie finished tamal), your bowl of red chili pork or poblano jack filling and the bowl of prepared masa.
  • Place a corn husk in your hand with wide end towards you. Spread a scoop of masa over corn husk, reaching to edges, but only 3/4 of the way up towards smaller end. You want a thin layer. This masa will expand when steamed. If the masa is not spreading easily and not sticking to the corn husk, you may need to add more cooking liquid.
  • Once, you have a nice, thin layer of masa, add about a 1/4 cup of red chili pork to the center
  • OR if using the poblano jack filling, place one half poblano with one half Monterrey Jack cheese stick in the center.
  • Fold the sides in and the bottom up. Tie with a strip of corn husk. Not too tight, just enough to secure. Set open end up in steamer pot. Continue with remaining ingredients until it's all used up.
  • Place steamer pot on burner. Bring to a boil, reduce heat to medium low and steam for about 45 minutes. Remove and let cool for about 10 minutes. This allows the masa to firm up. They are now ready to eat, just don't eat the corn husk!
  • You can store tamales in Ziplock bags in the freezer for about 6 months.

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Sweet Tea & Sage Ham

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Sweet Tea & Sage Ham accentuates the natural flavor of a spiral bone in ham, making a tender and delicious meal for your family.

Sweet & Citrusy Spiral Ham

Oh Southern sweet tea, how you look so lovely glazing my spiral ham. Really, though, just look at that beautiful golden brown coloring on this ham. The sweetness of the tea balances the saltiness of the ham and the sage?

Let me tell you about the sage. I LOVE sage. I love it for drying and smudging; I love it for cooking with; and I love it for garnishing. Sage has a strong, clean scent, but also pulls bright citrus notes as well. This is why it works in this Sweet Tea & Sage Ham. Add a few oranges and lemons to tie it all together and keep everything juicy.

All that citrus will combine with the glaze in the bottom of the baking dish and when you pull it out of the oven, you’ll want to spoon all that liquid goodness right over the top just before serving. Scroll down to see what I pair this beauty with and make it a meal PLUS dessert!

Sweet tea balances the saltiness of the ham and sage adds a nice citrus note.
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Sweet Tea & Sage Ham

Sweet Tea & Sage Ham accentuates the natural flavor of a spiral bone in ham, making a tender and delicious meal for your family.
Course Main Course
Cuisine Easter
Keyword Easter dinner, Spiral Ham
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 16

Ingredients

  • 1 9 lb spiral cut ham (pre-cooked)
  • 3 cups sweet tea
  • 1/4 cup fresh sage chopped
  • 1/4 cup honey
  • 1/4 tsp smoked paprika
  • 2-3 oranges, lemon, limes halved

Instructions

  • Preheat oven to 325 degrees.
  • Make glaze by combining sweet tea, sage, honey and smoked paprika in a small pot. Simmer over medium high heat until reduced by half and starting to thicken.
  • Place ham, cut side down, in a baking dish. Set citrus around the ham in the baking dish. Brush 1/4 of the glaze over the ham, cover with foil and place in oven.
  • Bake for 10 minutes per pound, brushing with more glaze every 30 minutes. (A 10 pound ham cooks for 1 hour and 40 minutes) Remove from oven and brush with juices from baking dish. Slice and serve.

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  • This carrot cake gets it’s moisture from crushed pineapple and coconut milk