Brined Pork Chops

Ingredients:

• 3-1/2 cups water
• 1/4 cup kosher salt
• 3 tbsp. brown sugar
• 1/2 tsp. vanilla
• 1 cup ice cubes
• 4 pork chops (bone-in, 1 inch thick)
• 1 tbsp.chopped fresh sage (or 1 tsp. dried)
• 2 tsp. pepper
• 1/2 tsp. ground cloves
• 1/2 tsp. nutmeg
• 1/4 tsp. ground cardamom
• 1/4 tsp. cinnamon
• 1/2 tsp. garlic salt

Directions:

1. In a large bowl, combine water and salt, stirring until salt dissolves. Add sugar and vanilla, stir until sugar dissolves. Stir in ice and add pork chops. Cover and refrigerate for at least 8 hours. Drain and remove pork chops from brine. Discard brine.
2. Combine sage, pepper, cloves, nutmeg, cardamom, cinnamon, and garlic salt. Rub both sides of pork chops with spice mixture. Refrigerate for at least 30 minutes.
3. Broil pork chops for 5-10 minutes per side, depending on degree of doneness desired and thickness of chops.

Submitted by Don Anderson

Italian Meatloaf

Ingredients:

• 1-1/2 lbs. ground beef
• 1/2 cup dry bread crumbs
• 1 (8 oz.) can tomato sauce
• 1 egg
• 1 tsp. oregano, divided
• 1 tsp. salt
• 1/8 tsp. pepper
• 1-1/2 cups shredded mozzarella cheese
• 2 tbsp. grated Parmesan cheese

Directions: 

1. Mix together ground beef, bread crumbs, half of the tomato sauce, egg, 1/2 tsp. oregano, salt, and pepper.
2. On waxed paper, pat meat mixture into a rectangle about 1/2 inch thick. Sprinkle with the mozzarella cheese.
3. Roll up starting with the short side. Seal edges and place in a glass loaf pan.
4. Microwave on high for 9 minutes, rotating after half the cooking time.
5. Reduce power to 50% and microwave for 11-14 minutes, again rotating after half the cooking time. Drain off the grease/juices.
6. Combine remaining tomato sauce and 1/2 tsp. oregano. Pour over meatloaf. Sprinkle with Parmesan cheese. Microwave 2 minutes more. Let stand 5 minutes.

Submitted by Jan Luepke