Cheap Bastids Pork Loin Chops with Orange Glaze

Well, Cheap Bastid doesn’t have a whole lot of inspiration with the news of a new granddaughter yesterday, but I thought that I’d look at what I’ve cooked and photographed recently and see what I could share.

One of our favorite “proteins” (that’s a “foo-foo” foodie word for meat) are thick cut (about 1 ¼- 1 ½ inch) boneless loin chops. This is arguably the one meat that we consistently keep on hand which is the most expensive cut (about $2.89 lb at Costco). But, we like to do 1 for each of us at about a half pound each which is a bit less meat than I would usually do because there is actually less fat than in a typical steak so the portion can be a bit smaller. Or, one of them sliced in strips makes for a terrific Chinese dinner cooked up in the wok.

So anyway, a couple of weeks ago, I pulled out a couple of loin chops. They’re great on the grill but I wanted to do something just a bit different. Usually I go real simple with just a light dusting of my basic spice blend or “sweet heat” blend. I decided to go with a bit of seasoning and a glaze.

Here’s what I came up with. Give it a try and enjoy.

Loin Chops and Orange Glaze
Ingredients:
2 thick cut pork loin chops
1 navel orange
2 tablespoons brown sugar
¼ cup chicken broth (or white wine)
Chipotle powder
Basic blend (garlic, black pepper, salt)

Sweet potato wedges

Directions:
Prep your grill and set up a 2 zone fire. One side hot, one side cool. Peel and section the orange. Chop orange sections into about ½” chunks & put in a sauté pan that you can put on the grill (I’ve got an old beater that I removed the handle from that I got for $1 at a thrift store). Add the brown sugar, chicken broth and some chipotle. (Notice I said “some” chipotle. You can always add more as you sample taste but once the spice is in, you can’t take it out). And, add a pinch of salt.

Lightly sprinkle the “basic blend” on both sides of the chops (also, I often will drizzle just a skosh of oil on the chop and spread it out with my fingertips then add the seasoning. I’m with Bobby Flay—oil the meat not the grill).

Then put the pan of glaze fixings on the cool side of the grill. Give it about 5 minutes before putting the chops down. If the glaze thickens first you can remove it from the grill to let the chops finish. I cook by time on the grill and turn about every 3-4 minutes. So, at 3 minutes check for grill marks and turn the meat. At 3 or so more minutes flip again. After another 3 minutes, flip again and then apply the glaze to the top of the chop—a nice, thick, chunky coat. In 3 minutes, remove the chops, they should be just done and still juicy. (You know your grill so adjust cooking times accordingly).


The glaze is going to give you a sweet and “acidy” taste at the same time. The cracked pepper and a hint of garlic will come through from underneath. Man, these are tasty.

Make up a batch of sweet potato wedges in the oven for the side, add a nice salad and you’ve got a great dinner.

Here’s the recipe for the potato/sweet potato wedges:
http://open.salon.com/blog/just-walt/2010/02/01/cheap_bastids_foodie_tuesday--taters_on_the_cheap

The Cheap Bastid Test: The chops cost $3.00 and the glaze cost about $.50. Add another $1 for the sweet potato wedges and you’ve got $4.50 for a really good dinner for 2. It’s a bit more than Cheap Bastid usually spends but this is a treat and we do it maybe once a month. Plus, this meal is easily $18-$20 in a restaurant—each.

It’s getting to be grilling season in most places now so give this a try and enjoy.

That’s the Cheap Bastid Way: Eat Good. Eat Cheap. Be Grateful!

Cheap Bastid's Foodie Tuesday: Chocolate Covered BACON!

I love chocolate. (Who doesn’t). And, I love bacon. (Who doesn’t)? Not long ago I came across a post about combining these 2 delectable flavors and it instantly made my mouth water. I checked it out online and found a source:

Mo’s Bacon Bar by Vosge’s. It’s $7.50 for a 1 oz bar online.

So I got looking some more and came up with other places which do this delicacy like Marini’s Chocolate Covered Bacon in Santa Cruz, CA. Look at the photo below and notice that it’s $4.50 for a quarter pound. That comes out to $18 a pound! Wow!

So I told myself, “Self, you can do this yourself!” And yesterday I did. And it’s both easy and GOOOOOOOOOOD! Cheap Bastid did it and had never worked with chocolate before!!

Chocolate Covered Bacon
Bacon
Chocolate (I used semi-sweet chips but you can also use a chopped up bar or baking chocolate)

How much? First, however much bacon you want. A half pound; a full pound, whatever. Whatever kind of bacon you like. Thick sliced works better and smoked bacon gives the best taste. But my $2.00 pound “store brand” bacon did just fine for a first attempt.

And then start off with about a cup of chocolate for a half pound, maybe a cup and a half for a full pound. (If you’re using chocolate chips you can start a bit low and then add more).

Cut the bacon strips in half. Fry the bacon either in a skillet where you can keep it flat or on a cookie sheet and parchment paper in the oven at about 375. Get it as well done as you want although you might want to avoid the level of crispiness where it shatters. Drain and cool on paper towels.

Set up a double boiler—I used a small metal mixing bowl in a sauce pan of simmering water. Put in the chocolate and let it melt stirring as it softens. Or, you could melt it in the microwave.

I used a silicone basting brush to “paint” the chocolate on the bacon. If I were doing a half pound or more I would put the melted chocolate in a flat bottom dish and dip the bacon into it. Put the bacon either on parchment paper or, I used a cooling rack with a silicone mat underneath.

Transfer the chocolate coated bacon to the fridge for about a half hour. Then enjoy the smokey, chocolaty, sweet, salty goodness that caresses your palate and makes your mouth happy!

It’s that easy. And, it'll cost about $3.50 to do half a pound of bacon. Cheap Bastid wins again!

BONUS for Foodie Tuesday!!!

Keeping Your Grill Clean

This weekend is the 4th of July. Many of us will be grilling. This morning I saw a commercial for using “Pam” spray on a grill. Please don’t waste your Pam that way. The vast majority of what you spray will just go up in the air or into the grilling area not on the grill itself. Here are a couple of options:

Start with a clean grill! Use a brush on a hot grill to get the crud off it (brass bristle that you can buy in the paint department of Home Depot, Lowe’s or WalMart works great and is cheaper).

If you want to oil your grill, take a paper towel and fold it into 4ths, drizzle a couple of teaspoons of oil on it, fold it one more time and then use your long handled brush to rub the oiled paper towel rapidly over the grill. (Be quick, I’ve burned up a bunch of oily paper towels in my day). Then let your grill continue to heat and start cooking.

Or, one of the things that Bobby Flay says constantly is to oil the food not the grill. Rub a thin skim of oil onto your food with your fingers or a brush.

Or, just make sure that your grill is hot and clean. The main reason people oil their grill is to keep food from sticking. If your food is sticking, it’s because it’s not ready to be turned yet. Wait another 30 seconds or minute and try again. When it’s ready to turn, it will release! I can’t tell you the number of hamburgers I’ve demolished trying to flip them too soon until I learned to just wait another 30 seconds to minute and try again. (If it’s burned when you flip it that means you’re using too much heat).

Have a fantastic 4th of July. And if you get the chance, listen to Jimmy Buffett’s “The Night They Painted the Sky” a ballad about fireworks on the 4th of July.
http://mog.com/music/Jimmy_Buffett/Barometer_Soup/The_Night_I_Painted_the_Sky