Sunday, March 23, 2014

Pork Chops with a Smokey Date Glaze


I don't know if you've heard about the new product that's been recently launched by Erica from In Erika's Kitchen, called Not Ketchup. In case you haven't, let me tell you a little about it. It's Not Ketchup because it's not a tomato based sauce. It's fruit based. But it's not a dessert sauce because it's not sweet (although with a little imagination, I'm sure you can use it with a dessert). It's a dipping sauce that's versatile.....spicy, tangy and savory.

There are currently 3 flavors: Smokey Date, Cherry Chipotle, and Blueberry White Pepper. More are in the making, and from the names of them, they sound like they're going to be just as amazing as the original 3. She's putting together some exciting flavors: Plum Five-Spice, Carrot Ginger, Raisin Rosemary, and Cranberry Cayenne.


Because Not Ketchup was developed by a fellow food blogger, she knows what we want. She's in touch with what foodies are looking for. We want natural. We want convenience without the 'hazards'. Not Ketchup helps us achieve that. No processed sugars, no artificial flavors or colors and no preservatives.

Where can you get this amazing sauce? Well, if you're in the Los Angeles area, here is the list of stores:
Store that carry Not Ketchup
or you can buy it online:
Order Not Ketchup online

Let me show you how easy it is to jazz up your dinner. Of course you can just pour the sauce over any meat dish you serve or use it for dipping....but one simple little step makes it even more...decedent.

Pork Chops with a Smokey Date Glaze
4 pork chops
olive oil
salt and pepper
1/3 cup chicken broth
1/3 cup Smokey Date Not Ketchup

Preheat your oven to 400' F.

Drizzle a bit of olive oil over your pork chops and season with salt and pepper. Heat an oven proof skillet (I use my cast iron) on medium-high heat on the stove. Place the pork chops in the skillet and sear for 3 minutes.

Turn the chops over and put them in the oven. Bake for about 6 - 9 minutes depending on the thickness of the chop and whether or not you're using boneless or bone-in. They're done when a meat thermometer inserted in the thickest part reads 140-145'.

Remove from the oven and place the pork chops on a plate to rest while you make the glaze.

Place the same skillet on the stove, over a medium heat. Pour the chicken broth in the skillet to deglaze, stirring and scraping up the bits off the bottom. This will take about a minute. Add in the Smokey Date Not Ketchup, stirring to combine. Stir and heat through until slightly thickened, about 3-5 minutes.

To serve, just pour the glaze over your pork chops and enjoy along with a serving of mashed potatoes and sauteed asparagus and mushrooms.


2 comments:

  1. The pork chops look delightful. Cheers to Erica for launching her own product-very cool.

    Velva

    ReplyDelete
  2. Danielle, these pork chops look just delicious. Can't wait to try this recipe myself! Thank you for all your kind words about Not Ketchup. I am excited every day working on this new business. :)

    ReplyDelete

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