A PAN OF PORK CHOPS WITH MARMALADE MUSTARD PAN SAUCE

FOR THE CHOPS

4 thick-cut pork chops, each about 1 inch (2.5 cm) thick

1 teaspoon (1 mL) of salt

Lots of freshly ground pepper

1 tablespoon (15 mL) of vegetable oil

2 tablespoons (30 mL) of butter

FOR THE SAUCE

½ cup (125 mL) of orange juice

¼ cup (60 mL) of marmalade

2 tablespoons (30 mL) of grainy or Dijon mustard

1 teaspoon (5 mL) of dried tarragon or thyme

1 teaspoon (5 mL) of Worcestershire sauce

Description:

Heat your favorite large, heavy skillet over medium-high heat. Pat the chops dry with paper towels and place them on a plate. Sprinkle with the salt and pepper, turning the meat with tongs a few times to evenly coat the works. Pour the oil into the center of the hot pan. Spoon the butter into the puddle (the oil prevents the butter from burning). Swirl and sizzle until the delicate butter is lightly browned. Fill the pan with the pork chops and sear the meat until browned and crusted on the bottom, about 5 minutes. Flip, cover tightly and reduce the heat to the lowest setting. Cook for 3 or 4 minutes more.

Remove the chops to a plate and loosely cover with foil while you quickly craft their sauce. Return the heat to medium-high, splash in the orange juice and stir in the marmalade, mustard, tarragon and Worcestershire sauce. Bring to a furious boil and continue cooking, stirring now and then, until the sauce is thick and smooth, about 5 minutes. Spoon the sauce over the chops, serve and share!

CABOOSE-STYLE PULLED PORK WITH HONEY MUSTARD SLAW

FOR THE BARBECUE FLAVORS

1 pork shoulder or butt (3 pounds/1.35 kg or so)

1 tablespoon (15 mL) of chili powder

1 tablespoon (15 mL) of ground cumin

1 tablespoon (15 mL) of paprika

1 tablespoon (15 mL) of garlic powder

1 tablespoon (15 mL) of onion powder

1 tablespoon (15 mL) of dried oregano

¼ cup (60 mL) of molasses (or honey or brown sugar)

¼ cup (60 mL) of Dijon mustard

1 bottle (355 mL) of local root beer, such as J.J. Stewart or Babbling Brooke's

½ cup (125 mL) of cider vinegar

½ teaspoon (2 mL) or more of your favorite hot sauce

 FOR THE SNAPPY COLESLAW

2 tablespoons (30 mL) of honey

2 tablespoons (30 mL) of yellow mustard

2 tablespoons (30 mL) of cider vinegar

1 tablespoon (15 mL) of olive oil

½ teaspoon (2 mL) of sea salt

½ teaspoon (2 mL) of your favorite hot sauce

1 bag (about 14 ounces/400 g) of coleslaw mix (or 4 cups/1 L of shredded cabbages and carrots)

FOR THE SANDWICHES

8 to 12 of your favorite crusty sandwich rolls or buns, split and warmed

Some morning preheat your slow cooker at its lowest setting.

Cut the pork shoulder into 4 pieces and snuggle them into their home for the day. Whisk the dry spices together in a medium bowl. Set aside half of the mixture, then stir the molasses, mustard, root beer, vinegar and hot sauce into the rest. Pour the works over the meat, flipping the pieces to evenly distribute the flavors. Cover and walk away for the day. Flip the meat once or twice if you can, but don’t worry if you can’t.

Just before you’re ready to feast, stir in the reserved spices, brightening their flavors as you get ready for dinner. With the meat still in the slow cooker, tug and pull it into small shreds with a pair of tongs or forks. Stir the works together evenly.

You can make the coleslaw days in advance or just before you build the sandwiches. Simply whisk the honey, mustard, vinegar, olive oil, salt and hot sauce together in a large bowl until smooth, then add the coleslaw mix and thoroughly toss to evenly distribute the dressing flavors.

Build your sandwiches, and serve and share!