Neelys Egg Benedict On A Pork Croquette Recipes

NEELY'S GRILLED BBQ PORK CHOPS

Steps:

• Mix 1 cup paprika, 3 1/2 tablespoons sugar, and 1/2 teaspoon onion powder in a small bowl. Apply to each pork chop.
• For the sauce: Combine all of the sauce ingredients in a large saucepan or Dutch oven.
• Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking.
• Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.
• Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours.
• Place pork chops on grill and cook until internal temperature is 160°F
• Reapply BBQ sauce to pork chops prior to serving.

NEELYS RUB FOR PORK RECIPE

Steps:

• Mix the paprika, sugar, and onion powder in a bowl. Transfer 3 tbls seasoning to a seperate bowl, (you will use this when making the barbeque sauce), add 2 tbls salt and 3 tbls pepper, and massage on to the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbeque seasoning.)

EGGS BENEDICT ON A PORK CROQUETTE

Steps:

• In a heavy bottomed skillet, brown sausage over mediium heat. Add a little oil to the bottom of the pan if sausage sticks and break up with the back of a wooden spoon. With a slotted spoon, remove the sausage from the skillet to a bowl.
• Remove the inside of the potatoes and place in a bowl with the Parmesan. Mash with a potato masher until smooth. Add the one, lightly beaten egg, sour cream, 1/4 cup of panko bread crumbs, and season with salt and pepper. Add sausage to the bowl and mix well. With your hands, divide the pork mixture into 1/4 cup portions and flatten so that each croquette is about 1/2" thick.
• Add 1 cup of panko bread crumbs to a 13 x 9" casserole dish and add chopped parsley and stir to combine. Dredge croquettes through the panko mixture. Repeat.
• Heat a heavy bottomed skillet over medium-high heat. Add enough oil to cover the bottom of the pan. Add the croquettes and saute until golden brown and crisp, about 6 minutes per side. Hold in a 200 degree oven while you prepare the eggs.
• Add oil to a nonstick skillet over medium heat untiil hot. Add eggs and fry in batches until the whites are set and the yolks are slightly runny (or cooked to taste). Season with salt and pepper.
• Lay a small handful of baby spinach onthe serving dish and top with warm pork croquette. Top croquette with fried egg and ladle over the Hollandaise Sauce.
• Serve immediately.