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If you've ever wanted to make some smoky barbecue but don't have a grill (or don't want to go to the trouble of firing yours up), this is for you! Myron Mixon, the judge of Destination America's "BBQ Pitmasters," shows TODAY two classic dishes for a winning meal — without all the work.
Apple and sausage-stuffed pork chops
- 4 1/2-in. thick loin pork chops (each about 1 lb.)
- 4 cups apple juice
- 1 cup distilled white vinegar
- 1 lb. fresh pork sausage, ground and removed from casing
- 1 apple, peeled and finely diced
- 2 cups barbecue rub
- 1 lb. green beans, trimmed
- 1 red pepper, core removed and thinly sliced
- 1 medium onion, sliced
- 2 tbsp. hickory smoked salt
- 2 cups barbecue sauce
Place the pork chops in a large sealable bag, then pour in the apple juice and vinegar. Place in refrigerator and marinate for at least 4 hours, or overnight.
Preheat oven to 375 degrees. Remove the pork chops from the marinade, and discard the marinade. Cut a 2 inch-long slit about 2 inches deep in the side of each chop opposite the bone, making a pocket. In a separate bowl, mix sausage, apples and a pinch of the rub.
Stuff the sausage mixture deep into the pocket of each chop. For each pork chop, use 3 toothpicks to close off the pocket and hold the sausage and apple in place. Season both sides of each chop with the barbecue rub.
Put the green beans, pepper and onions in a casserole or baking dish. Place pork chop on top. Sprinkle with the hickory smoked salt. Place the pan in the oven, and cook for 30 minutes. Flip, glaze with the barbecue sauce, and cook an additional 20 minutes (or until a thermometer inserted into the thickest part of the chop reads 145 degrees).
Remove the pan from the oven. Transfer the pork chops to a plate and let rest, loosely covered, for 10 minutes. Serve with green beans, peppers and onions.
- 2 small heads green cabbage, coarsely chopped
- 2 medium sweet onions, diced
- 2 ripe tomatoes, diced
- 3 cups mayonnaise
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Barbecue rub
In a large bowl, combine the cabbage, onions, tomatoes, mayonnaise, salt and pepper. Toss thoroughly. (You can prepare this up to 6 hours in advance and store it, covered, in the refrigerator. But if you do, don't add the salt until you're ready to serve the slaw, and be sure to toss it again just before serving — otherwise, the slaw becomes watery). Garnish with barbecue rub. Serve immediately.