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Honey & Sage Marinated Pork Chops

Honey & Sage Marinated Pork Chops

I have been making variations of this dish for years – it’s one of those dishes that just sits in the back of my mind and pops up every so
often.

Sometimes I do it with the onions as I have here and at other times I don’t, but the slightly sticky sweet onion sauce does work
wonderfully with the pork.

Honey & Sage Marinated Pork Chops

I simply served these over smashed potatoes and accompanied by steamed broccoli, but any green vegetable or a salad works.

If you don’t have red onions, brown onions work too.

Serves 4

4 pork chops
2 red onions, sliced
olive oil
HONEY & SAGE MARINADE
½ cup white wine
2 tbsp honey
½ tsp dried sage

1              For marinade, place wine, honey and sage in dish and mix to combine – microwave on HIGH (100%) for 30 seconds so that the
ingredients combine more easily. Add chops, cover and set aside to marinate for at least 30 minutes at room temperature or, if longer, in the refrigerator.

2              Place onions and a little oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 15-20 minutes or
until onions soften and start to caramelise.

3              Remove onions from pan and increase heat. Drain chops and reserve marinade. Add chops to pan and cook for 4-5 minutes or
until pork is cooked to your liking. Remove chops from pan and keep warm. Return onions to pan, add reserved marinade and cook,
stirring, for 2-3 minutes to make a slightly sticky, onion sauce. Serve sauce spooned over chops.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other pork chop recipes you might like to try:

Pork Chops with Capsicum Sauce

Pork Chops with Capsicum Sauce

Balsamic Pork Chops with Watercress, Orange & Avocado Salad

Balsamic Pork Chops with Watercress, Orange & Avocado Salad

Pork Chops with Apple & Onion Sauce

Spicy Peach & Ricotta Crostini

Spicy Peach & Ricotta CrostiniI saw this idea over on Honest Cooking and have adapted it to use local, seasonal ingredients and you could easily adapt it to use what is local and in-season for you.

Yesterday, I told you one of the ways to use leftover bread is to make crostini, now here is an easy way to use that crostini.

Taking next to no time to make, these sweet, spicy, salty and crunchy mouthfuls are perfect to serve with a glass of bubbles at your New Year’s celebration.

I have once again used the lovely sheep ricotta from Origin Earth for these morsels, but use whatever is available in your local area. I have also made these with Origin Earth Lebanese Sour Cream (a lebane like product) – delicious.

Spicy Peach & Ricotta Crostini

A grind of black pepper can be used instead of the chipotle flake.

To prevent the crostini from going soggy, assemble just prior to serving.

Serves – adjust to the amount you need

crostini – see here how to make crostini
Origin Earth Sheep Milk Ricotta
fresh peaches, peeled and thinly sliced
honey – I used local honey from The Naked Honey Pot
Orcona Smoked Chipotle Flake
sea salt

Spread crostini with a ricotta. Top with a slice or two of peach, then drizzle with honey and sprinkle with chipotle flake or black pepper and a good grind of sea salt.

Recipe adapted by Rachel Blackmore

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Other recipes which use Origin Earth sheep milk ricotta that you might like to try:

Ricotta & Basil Frittata

Ricotta & Basil Frittata

Bacon, Ricotta & Chard Open Sandwich

Bacon, Ricotta & Chard Open Sandwich

 

Ginger Honey Chicken

Honey Ginger Chicken 029bThis is one of those simple chicken dishes that takes next to no time to put together, but packs plenty of flavour, then while it is cooking you can get the rest of the meal arranged.

Ginger Honey Chicken

Here, I served this with steamed brown basmati rice and steamed
spinach. The perfect weeknight meal.

Serves 4

4 large or 8 small chicken thighs
GINGER HONEY MARINADE
2 tbsp grated fresh ginger
2 cloves garlic, crushed cloves
3 tbsp soy sauce
3 tbsp runny honey
3 tbsp fresh lemon juice

1              For marinade, place ginger, garlic, soy sauce, honey and
lemon juice in a bowl and whisk to combine. Add chicken and turn to coat with marinade. Cover and marinate at room temperature for 30 minutes – if you have time, otherwise just leave as long as you have.

2              Preheat oven to 200°C.

3              Line a baking tray with aluminium foil. Drain chicken and
reserve marinade. Place chicken on prepared baking tray and bake for 25 minutes, spoon over remaining marinade, return to oven and bake for 25 minutes longer or until chicken is golden and cooked through.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Spicy Ginger Carrots

Ginger Carrots 023a

Young, sweet and tender these new season’s baby carrots really don’t need much help to be scrumptious, so I have add just a little ginger, honey, lemon and hot sauce to give a dish that highlights the
sweetness of the carrots with a little citrusy heat.

Spicy Ginger Carrots

Serves 4

1 bunch (8-12) young carrots
sea salt
1 tbsp olive oil
1 tbsp grated fresh ginger
1 tbsp honey
1 tbsp butter
1 tbsp lemon juice
hot sauce of your choice, to taste
chopped fresh coriander or parsley, to serve

1              Place carrots in a saucepan and pour over cold water to
cover. Cover, bring to the boil, remove lid, add salt to taste and bring back to the boil. Simmer for 3-4 minutes or until carrots are tender-crisp. Drain and set aside.

2              Heat oil in a frying pan over a medium heat. Add carrots,
ginger and honey and cook, tossing for 2-3 minutes or until fragrant.  Remove pan from heat, add butter, lemon juice and hot sauce and toss to coat carrots. Serve scattered with coriander or parsley.

Happy cooking and eating.

Recipe by Rachel Blackmore

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