Pork Essentials Mop Dipping Sauce Recipes

CRUNCHY PORK CHOPS WITH TANGY DIPPING SAUCE

Steps:

• 1. In a small bowl, whisk the ketchup, Worcestershire sauce, and soy sauce and reserve.
• 2. In a shallow dish, beat the egg. Place the flour and crumbs in two separate shallow bowls. Sprinkle the pork with salt and pepper. Working with one piece at a time, dredge the pork in the flour to coat and shake off excess. Dip in the egg and let excess drip off. Finally, dredge in the panko until well coated. Transfer to a large clean plate. Repeat with the remaining ingredients.
• 3. Fill a large, heavy skillet with oil to a depth of ¼ inch. Heat over medium heat until hot but not smoking. Add two pork chops; do not crowd the pan. Cook until golden brown on the bottom, about 3 minutes, then carefully turn the pieces over. Cook until golden brown and cooked through, about 3 minutes, then transfer to paper towels to drain. Repeat with the remaining pork, adding and heating more oil if necessary. Serve the pork with the dipping sauce.
• 4. Once the stovetop is cool, wipe up any oil splatters or meat juices that may have spilled on the counter with Clorox® Disinfecting Wipes*. Rinse hands once complete.
• *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

RUBBED PORK TENDERLOIN WITH DIJON-APRICOT MOP SAUCE

Steps:

• In a small bowl, combine rub ingredients.
• Using your hands or a spoon, rub mixture evenly over pork, set aside.
• Preheat oven to 350 degrees or preheat grill on medium-high.
• For mop sauce, heat oil in a small saucepan over medium-high heat, swirling to coat.
• Saute onion for 2 to 3 minutes, or until translucent, stirring occasionally.
• Stir in remaining sauce ingredients.
• Bring to a boil.
• Reduce heat and simmer for 5 minutes, stirring occasionally.
• (You may wish to reserve 1/2 cup sauce to use as a dipping sauce for cooked pork.) Lightly spray a broiling pan and rack with vegetable oil spray.
• Put tenderloins on rack in pan.
• Bake for 30 minutes.
• Using a pastry brush or basting mop (a small dishwashing mop can be used, new and clean, of course), baste on all sides.
• Bake for 10 minutes, then baste again.
• Bake for 10 to 15 minutes, or until pork is no longer pink in the center or registers 165 degrees on meat thermometer.
• Or grill tenderloins for 10 minutes per side (40 minutes total), then baste with mop sauce and cook for 2 to 3 minutes per side, or until pork is cooked through.

ALL PURPOSE MARINADE/MOP/DIPPING SAUCE

Steps:

• Mix everything except bourbon in a saucepan, bring to a boil, simmer afor a minute or two.
• Cool and add the bourbon.
• This should be enough to marinade a brisket in it's cryovac packaging. Snip off a corner of the cryovac just large enough to insert the tip of a funnel. Drain out any blood, and carefully pour the marinade inches Reseal the packaging (I use duct tape), place in a pan (just in case), and refridgerate one or two days.
• Drain and reserve the marinade.
• Put the brisket in the smoker. For instructions on how to smoke a brisket, see my Real Texas Brisket recipe#152445.
• For the mop: Measure 1 cup of reserved marinade and set aside. Put the rest of the marinade in a large saucepan and boil for about 5 minutes. Cool slightly, Strain, if using a spray bottle, and add in the beer. If you strain out the solids, you can add them back to the marinade reserved for the sauce, for a little extra zip.
• Mop every half an hour, up to every hour, as your pit requires.
• For the sauce: Put the ingredients in a large saucepan, bring to a boil, and simmer until thick. I roasted the garlic and onion in my pit while smoking the beef, added it to the sauce later, and then simmered it for another half an hour or so. Pour the sauce into the blender and process until smooth. If it's too thick, add some of the mop. Serve warm.

MARSALA PORK CHOP SANDWICH WITH HOT AND SWEET DIPPING SAUCE

Steps:

• Combine wine, honey, and 4 minced garlic cloves in a bowl; add pork. Marinate pork in the refrigerator for 8 hours or overnight.
• Bring vinegar to a boil in a saucepan; add sugar and cook until dissolved, 2 to 3 minutes. Add 2 minced garlic cloves, salt, and red pepper flakes; stir until dipping sauce is evenly mixed.
• Transfer pork and marinade to a saucepan over medium heat; cook and stir until pork is cooked through, 5 to 10 minutes.
• Spoon pork mixture into French rolls and layer lettuce on top. Serve sandwiches with dipping sauce.