Ribeye Pork Chops

Ingredients

2 bone-in ribeye pork chops, 2 inches thick weighing about 16 oz each
Your Favorite Rub For Pork
Your Favorite BBQ Sauce
Here is a link to my favorite pork rub and BBQ Sauce:

https://jovinacooksitalian.com/2017/07/14/weekend-bbq/

Directions

Coat the pork all over with the rub mixture. Place the pork in an oiled baking dish and cover the dish with foil.

Preheat the oven to 250°F. Place the foil-covered baking dish in the oven and roast the pork for about 2 1/2 hours, or until the meat is tender but not falling off the bone. The pork will finish cooking on the grill.

Heat an outdoor grill or grill pan to medium-high. Oil the grill rack.

Brush the pork with BBQ sauce and place them on the grill. Grill the pork, turning occasionally, until the chops begin to char, about 5 to 6 minutes.

Crispy Baked Butternut Squash

Servings 4

Ingredients

1 butternut squash peeled and cut into spirals
1/4 cup vegetable oil
Salt and pepper

Directions

Preheat the oven to 425 degrees F. Coat a large baking sheet with cooking spray. Place the butternut squash in a ziplock bag with the oil. Shake the bag.

Arrange the squash on the baking sheet. Sprinkle with salt and pepper. Bake for 20 minutes, or until caramelized and charred in spots.

Turn the spirals over after 10 minutes. Serve immediately.

Twice Baked Cauliflower

6 Servings

Ingredients

1 medium head cauliflower, trimmed and cut into large florets
4 cloves garlic, diced
4 green onions, diced
8 strips bacon, diced
1/2 cup sour cream
4 ounces cream cheese
1 cup shredded cheddar cheese
3/4 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons olive oil

Directions

Preheat the oven to 425 degrees F.

Put the cauliflower florets in a large ziplock bag and add the olive oil, salt, and pepper. Shake the bag and turn the florets out onto a baking sheet.

Roast until the florets are soft and begin to brown, about 30 minutes.

Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate.

Place the roasted cauliflower florets in the processor with the garlic and green onions. Process until almost smooth. Add the cream cheese and sour cream and process until smooth.

Pour the cauliflower puree into an oiled medium=sized baking dish. Sprinkle the top with the cooked bacon and cheddar cheese. Bake uncovered for 15 to 20 minutes.

 

Advertisements