Honey Baked Pork Chops

This is a third meal that we will be preparing this month.  This is one of my favorites.  I love pork

HONEY BAKED PORK CHOPS

6 boneless pork chops
1/4 cup vinegar
1 clove minced garlic
1/2 cup honey
1/4 t ginger
2 T soy sauce

Directions for Cooking Day:

Place honey, vinegar, ginger, garlic and soy sauce in blender and mix well.  Place uncooked pork chops and honey mixture in a freezer bag and freeze. 

DIRECTIONS FOR SERVING DAY

Thaw completely.  Place pork chops and honey mixture in a baking dish.  Bake in 350 oven for 1 hour or until pork chops are cooked.  Turn pork chops occasionally while baking. 

INCREDIBLE CRAB CAKES

Crab cakes
2 T olive oil
1/3 cup diced celery
1/2 medium onion, chopped
1 lb crab meat or "fake" crab, chopped and shredded
2 T fresh Italian parsley or cilantro
1/2 cup mayonnaise (more if needed)
1 T chives
1/4 t salt
1/4 t pepper
2 t Old Bay seasoning
1 t Worcestershire sauce
1 T Dijon mustard
1 cup panko breadcrumbs

Breading
6 T flour
4 eggs, beaten
4 cups panko breadcrumbs
canola oil (for frying)

Serving Day:  Chili Lime Aioli
1 clove garlic
1 t kosher salt
1 large egg
1 large egg yolk
1 cup canola oil
zest of one lime
2 T fresh lime juice
2 orange or red habanera chili peppers, minced, seeds and ribs removed 

**The real key to the taste and success of the crab cakes is the panko breadcrumbs.  Regular bread crumbs may be used, but will not give you the crispy, crunchy texture when baked.  Panko breadcrumbs are found in the Asian/Ethnic section in the supermarket. 

Makes 30 appetizer size (1 1/2 to 2 inch rounds) or 6 - 8 entree size (3-4 inch rounds)

Cooking Day

Crab Cakes:  Heat olive oil in skillet.  Add celery and onions and saute until soft.  In a large bowl, mix the celery and onion with the remainder of ingredients.  If needed, add more mayonnaise so the mixture will stick together.  Shape into rounds.  Set aside. 

Breading:  In three separate bowls or plates, place the following ingredients in order.  1st bowl:  flour; 2nd bowl:  beaten eggs; 3rd bowl:  panko breadcrumbs. 

Dip each crab cake round in flour, then egg, then panko breadcrumbs.  Chill for 1-2 hours.  Fry crab cakes in approx. 1/2 inch of canola oil for about 2-3 minutes on each side (approx 350 degrees if using an electric fry pan, or medium to medium-high heat for stove top).  Drain on paper towel. 

Stack crab cakes between layers of parchment paper or wax paper.  Place in freezer bag and seal tightly; date and label.  Freeze, using freezer bag method. 

Serving Day

Crab cakes can be heated directly from the freezer.  If frozen, bake at 375 degrees for 15-20 minutes or until heated through; drain on paper towel.  If thawed, bake for 10-15 minutes or until heated through.  Serve with Chili Lime Aioli (this is best made the day you are serving the crab cakes).  I DON'T CARE FOR THE AIOLI SAUCE...SO I DON'T MAKE IT. 

Chili Lime Aioli:  Place garlic and salt in food processor or blender and puree.  Add egg and egg yolk-- process again.  With machine running, slowly add canola oil a few drops at a time at first, and then in a thin steady stream.  It will emulsify and thicken.  Once the oil is added and the aioli has formed, quickly add lime zest and juice and pulse to mix (don't over-mix).  Transfer to bowl and stir in the peppers.  This may be refrigerated in an airtight container for up to one week. 

CHERRY CRISP

Crisp topping
2/3 cup packed brown sugar
1/2 cup all purpose flour
1/2 cup quick cooking oats
1/2 t ground cinnamon
1/4 t salt
6 T butter, cubed and chilled

Cherry filling
4 cups fresh pie cherries (sour cherries) **
3/4 cup sugar
1 T quick cooking tapioca
1/3 cup water
1 T butter

Serving day

Vanilla Ice cream

**canned sour cherries may also be used when fresh cherries are not available

6-8 servings

Cooking Day

Topping:  Combine brown sugar, flour, oats, cinnamon, and salt.  Cut in butter until mixture resembles coarse crumbs.  Freeze, using freezer bag method

Filling:  In a medium saucepan, combine cherries, sugar, tapioca, and water.  Let mixture stand on the counter top 5 minutes, stirring occasionally.  Transfer to stove top, and cook and stir over medium heat until slightly thickened and bubbly.  Add butter and stir to combine.  Set aside to cool.  Freeze, using freezer bag method. 

Serving Day

Thaw filling and topping.  Place filling in a 1 1/2 quart baking dish.  Sprinkle topping over filling.  Bake in a 350 degree oven for 40-45 minutes or until bubbly.  Serve with ice cream. 

Hint

Make the crisp topping ahead in larger quantities and freeze in 2 cup portions.  It will be ready to go for whatever fresh seasonal fruit you want to top with it.  The original recipe makes about 2 cups of topping, which is what most fruit crisp recipes use.