Grilled Maple Honey Glazed Pork Chops

June 22, 2017 | By
Grilled Maple Honey Glazed Pork Chops
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4, Boneless Pork Chops (3/4 in. thick)
  • ¾ cup Real Maple Syrup
  • ¼ cup Honey
  • 2 tbsp. Ketchup
  • 2 tbsp. Spicy Brown Mustard
  • 2 tbsp. Dark Brown Sugar
  • 1 tsp. Worcestershire
  • Kosher Salt
  • Black Pepper
Instructions
  1. Preheat your grill to medium-medium high. (or preheat your oven to 350 degrees)
  2. In a sauce pan combine the maple syrup, honey, ketchup, mustard, brown sugar and Worcestershire sauce. Stir and bring to a boil, stirring often. Remove and pour four tablespoons {I eyeball it} into a small bowl and the rest into a large bowl for basting.
  3. Season the chops on both sides with salt and pepper.
  4. Lay the chops out on your preheated grill and cook for 7-8 minutes. Flip and repeat for 7-8 minutes more.
  5. Grab the glaze, saving the four tablespoons of glaze for later, and brush it all over the pork chops, flip and repeat for 8-10 minutes more until the chops are fully cooked.
  6. Once fully cooked, remove the pork chops from the grill to a plate and let the pork chops rest for 5-10 minutes.
  7. Drizzle the remaining four tablespoons of maple honey glaze over top of the chops before serving.
  8. Enjoy!
  9. *OVEN METHOD* Preheat your oven to 350 degrees. Lightly spray a rimmed sheet pan or rub with a little olive oil.
  10. Follow the above steps for the glaze and season the pork with salt and pepper.
  11. Baste the pork with the glaze and bake for 30 minutes, brushing both sides of the pork every 10 minutes with the glaze.
 

Honey Lime Chicken Thighs

June 15, 2017 | By
Honey Lime Chicken Thighs
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 7 or 8 chicken thighs
  • 4 tbsp. freshly squeezed lime juice
  • 2 tbsp. honey
  • 1 tbsp. soy sauce
  • ½ tsp. salt
  • 2 tbsp. olive oil
  • green onions, chopped
  • 1 lime, sliced (for garnish)
Instructions
  1. In a small bowl combine lime juice, honey, soy sauce.
  2. Salt the chicken thighs with ½ teaspoon of salt (or more) thoroughly, all over, including under the skin.
  3. In 12-inch skillet, heat olive oil over medium-high heat. Add chicken thighs, skin side down, and cook for about 5 minutes until the chicken skin side gets nicely browned (make sure to get really nice brown, not just pale brown - it makes a difference in presentation).
  4. Turn chicken, so that skins sides are up and add lime-honey mixture to the skillet. Reduce heat to low; cover and cook 14 to 18 minutes longer or until done (chicken should register 180 degrees F on instant thermometer). While cooking, covered, chicken thighs will release their own juices, as well.
  5. Transfer chicken to plates. Drizzle chicken with pan juices. Top with chopped green onions and serve with lime slices.
 

Balsamic Rosemary Chicken Breasts

June 8, 2017 | By
Balsamic Rosemary Chicken Breasts
Author: 
Prep time: 
Total time: 
Serves: 4-8
 
Ingredients
  • 4 Boneless, skinless chicken breasts, butterflied
  • ¾ cup balsamic vinegar
  • 2 tbsp. soy sauce
  • ⅓ cup olive oil
  • 3 cloves garlic, minced
  • 2 tbsp. brown sugar
  • ¼ tbsp. fresh thyme, finely chopped
  • ½ tsp. fresh rosemary, finely chopped
  • ½ tsp. black pepper
Instructions
  1. Make the marinade by whisking together garlic, balsamic vinegar, olive oil, soy sauce, brown sugar, thyme, rosemary and black pepper in a medium bowl. Pour into a large ziplock bag.
  2. Pat chicken breasts dry and add to bag, making sure each breast is well coated. Refrigerate for 1 hour to overnight.
  3. Preheat oven to 350º F, or preheat grill to medium heat (same as oven temperature), and line a 9x13 inch baking sheet with foil.
  4. Transfer chicken breasts to baking pan or preheated grill and discard ziplock bag with the marinade inside. Cook 3-4 minutes on each side, or until breasts form a slight crust.
  5. When done, transfer chicken to a serving platter and let rest 5-10 minutes before serving.
  6. Enjoy!
 

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