Strawberry Icebox Cake – Perfect for Canada Day Celebrations! & Juicy Skillet Pork Chops
Juicy Skillet Pork Chops
Ingredients
4 pork sirloin chops *
Salt, to taste
1 Tbsp. all-purpose flour
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. smoked paprika
1 tsp. ground black pepper
1 Tbsp. olive oil
1 cup chicken stock
1 Tbsp. Bragg apple cider vinegar*
2 tsp. honey or brown sugar
1 Tbsp. Meadowvale butter*
2 Tbsp. chopped fresh parsley, optional
Directions
Take the pork chops out of the refrigerator and season on both sides with salt. Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper. After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
Heat the oil in a skillet (with a lid) over medium-high heat, add the pork. Cook until golden, 2 to 3 minutes. Flip the pork so that the seared side is facing up. Reduce the heat to low, then cover the skillet with a lid. Cook 12 minutes. Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
Slide the skillet off the heat and when the sauce is no longer simmering, swirl in the butter.
Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.
Recipe and photo credit: Inspired Taste
*In Flyer June 26-July 2, 2022
Strawberry Icebox Cake – Perfect for Canada Day Celebrations!
Ingredients
3 1/2 cups freshly whipped cream or cool whip, divided
1 8-ounce package of softened cream cheese*
12 graham crackers*
2 1/2 cups strawberries, sliced - leaving the prettiest slices for the top*
Optional Toppings: crushed graham cracker crumbs, chopped nuts, drizzle of chocolate
Instructions
To make freshly whipped cream: With a hand mixer or in the bowl of a stand mixer, whip 2 cups of heavy cream until it just holds soft peaks. Add 1/3 cup of powdered sugar, 1/2 teaspoon of vanilla extract and whip to combine until stiff peaks hold. Do not overmix. Set aside 1/2 cup whipped cream for topping.
In a separate large bowl, beat cream cheese until smooth and fold in the 3 cups of whipped cream.
Assemble the cake: Spread a thin layer of the cream mixture in an 8 x 8 pan to coat the bottom.
Place 3 graham crackers across the center of pan and then break up 1 or 2 more crackers as needed to fill in the gaps. Spread half of the cream mixture on top. Place a single layer of sliced strawberries.
Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over top. Add another layer of strawberries.
Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) over evenly.
Place the last layer of the prettiest berries reserved for the top. Decorate with your favourite toppings! Can you make a Canada flag out of strawberries?
Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and dust with powdered sugar if desired.
Recipe and photo credit: Life Made Sweeter
*In Flyer June 26-July 2, 2022