Courier Cookbook Sizzling Saturdays

After a "Fishy Friday," you might be in the mood for a "Sizzling Saturday." Let's get our sizzle going with some excellent meat dishes.

THE BEST PORK CHOPS

These really are the best pork chops.The secret is the dry brine and reverse sear. Juicy and delicious every time. Top with a sauce of your choice.

Ingredients:

6 bone-in or bone-out pork rib or loin chops cut 1 ½ inches thick

2 Tbsp. fine sea salt or Maldon salt

1 tsp. sugar

6 Tbsp. vegetable oil, divided

Directions:

1. The night before serving, combine salt and sugar in a bowl. Pat pork chops dry. Rub the salt and sugar mixture on both sides of the pork chops. Place on a wire rack on a rimmed baking sheet and put in the refrigerator uncovered overnight. Remove from the refrigerator an hour before cooking.

2. Preheat the oven to 250 degrees. Place pan, wire rack and chops in the oven and bake until the meat thermometer reads 110 degrees (about 30 minutes).

3. Heat 2 tablespoons of the oil in a 12-inch cast iron skillet on high.When very hot, add two pork chops. Sear for 1 minute on each side. Do not move the chops around. Chops should be golden brown. Hold the fat cap on the pan with tongs to finish.

4. Let rest for 5 minutes and enjoy.

TERIYAKI MEATBALLS

Small meatballs are an instant shot of protein. These will be you and your children's favorite and an easy way to satisfy even the pickiest of eaters.

Ingredients:

1 lb. ground meat (beef, turkey, chicken or very lean pork)

¼ cup teriyaki sauce (either premade or make it yourself*)

½ cup bread or panko crumbs

1 egg

2 Tbsp. butter

2 Tbsp. additional oil (vegetable or olive)

*Teriyaki sauce:

⅓ cup soy sauce

3 Tbsp. honey

1 tsp. freshly grated or powdered ginger

¼ tsp. ground mustard

⅓ cup vegetable oil

½ cup ketchup

Put all ingredients into a jar and shake.

Directions:

Mix teriyaki sauce and meat together. Cover and leave in refrigerator for an hour or more.

In a separate bowl, whisk egg.

Pour egg and crumbs over marinated meat and mix with a fork. Don't let it get too mushy.

Add more sauce or crumbs as needed to form firm balls.

Form 1-inch meatballs.

Heat a non-stick 12-inch pan with oil and butter.

Preheat the oven to 350 degrees.

Line a square baking dish with foil.

Place meatballs in a hot pan on the stove. Do not crowd.

Cook until a brown crust forms, turn and cook the other side of meatballs.

Place meatballs in the foil-lined dish. Add more teriyaki sauce and water until just moist.

Bake covered for 20 minutes or until done.

FRIEDA'S FRENCH CHICKEN

Submitted by Frieda Rickenbach

Ingredients:

8 chicken breasts with skin, slightly pounded

½ stick of butter

1 chopped onion

3 chopped cloves of garlic

1 chopped shallot

½ cup chicken broth

¾ cup dry white wine

1 Tbsp. marjoram

salt and pepper to taste

Directions:

Preheat oven to 350 degrees.

Heat butter in a large hot cast iron skillet.

Salt and pepper chicken. Place chicken in the pan skin side down. Cook until brown. Flip chicken and cook for another minute. Turn heat down to medium.

Add onion, garlic, shallots, marjoram, salt and pepper. Cook until onions are translucent.

Add broth and wine. Bake uncovered for 30-45 minutes until sauce is reduced by half. Add more wine while in the oven if needed.

Serve.

The Courier Cookbook will round out the weekday theme with Sunday smoothies. Think smoothies and fruit dishes fit for Sunday brunch. Send your parfaits, fruit compotes, fruit salads, and fruit smoothie recipes to editorial@lhvc.com.