Tuesday, August 27, 2013

Saving Coleslaw...With Bacon!

Good evening everyone! Coleslaw is a quintessential summer dish that falls under the 'love it or hate it' classification. You hardly find someone who can "take or leave" the cabbage based side dish - rather people either love it to pieces or detest it. Full disclosure, I find myself on the 'hate it' side of the equation.

If we've discovered one thing this summer, it has been that bacon really does make every dish better. So, when I discovered a recipe that paired two things I love (bacon and corn) with the traditional coleslaw side dish, I knew I had to give it a try. Would bacon be enough to make coleslaw a personal favorite? Let's find out!

The Recipe: Pork Chops With Corn-Bacon Slaw
Original Recipe Found In: Food Network Magazine, September 2013

What You'll Need:
(Serves 4)

4 Center Cut Bone In Chops (2 pounds total)
4 Slices Bacon
2 Ears of corn (Kernels removed)
4 Cups Shredded Coleslaw Mix

* The pork chop recipe is wide open for your preference here. You can choose from any pork chop concoction we've cooked up over the years (search "pork chops" in the upper left hand portion of the page) or you can use your own recipe. For this dish, I'm making up the maple glaze sauce from THIS recipe, but you're free to do as you wish. (I'd recommend the maple glaze recipe linked above or our BBQ sauce recipe, found HERE)

To prepare the slaw, begin by cooking the bacon slices in a large skillet until the pieces are crispy and cooked through. Transfer the bacon to a paper towel lined plate to dry off the excess grease, then chop the bacon into 1/2 to 1/4 inch pieces. Set aside.

Depending on pork chop recipe you're following, you may need to cook the chops in a skillet. If that's the case, go ahead and add the chops into the skillet now. Using the bacon grease in the skillet really boosts the flavor of the chop, while providing a great oil crisp and brown the outer edge of the chop. Once cooked, transfer the chops to a 200 degree oven or a plate tented with foil to keep warm.

In the same skillet, add the corn and cook in the bacon grease  until the kernels turn a light golden brown color (3 to 5 minutes). Stir the cooked corn into a large bowl with the coleslaw mix and the bacon pieces. Serve the slaw with the pork chops and enjoy!

The Results:

There's not much to this recipe, but that doesn't mean it doesn't deliver. Bacon, once again, saves the day. The blending of bacon and corn, which Maggie discovered in her side dish from earlier this month, is a beautiful harmony of flavor that really brings out the best aspects of the coleslaw mix. What can be an underwhelming side dish is picked up by two simple ingredients. The cabbage within the coleslaw acts as a companion to the bacon, brightening the final flavor - simply put, coleslaw can move off my blacklist...so long as it has bacon and corn alongside it.

That's all we have for you this evening, but we've got a full week of cooking ahead. Maggie will be taking to the kitchen on Wednesday night with a uniquely Asian inspired dish, followed by a special post on Thursday featuring a simple and delicious dessert treat. Stop in tomorrow to see what's on the menu. Until then,


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