...where you will find "quality" Beef, Pork, Chicken, Fresh Fish, Cheese, Deli Meats, Salads, Sauces and Spices.
Our "Weekly Specials" will be posted Sunday morning, for the upcoming week.
In our "Did You Know" section there are links to the nutritional values, cuts, preparation, recipes or anything else you would like to know about beef, poultry or pork.
So come on in and browse for a while! - John Schinkel and Staff
SMOKED PORK CHOPS tonight?
Specials in effect Mon. May 25 to Sat. May 30, 2015
[click graphic below for a larger view]
A Family Tradition Since 1925
100% ONTARIO WHOLE MILK
NO MODIFIED MILK PRODUCTS
Go to our Recipe Archive
Recipe of the Week
APRICOT GLAZED SMOKED PORK CHOPS
- 1 piece fresh ginger
- 2 cloves garlic
- 1 cup apricot jam
- 3 tablespoons cider vinegar
- 1 tablespoon plus 1 teaspoon soy sauce
- 1/4 teaspoon cayenne pepper, or to taste
- 4 smoked loin pork chops, cut 1-inch thick (about 2 pounds total)
- Oil for brushing chops
- Salt and pepper to taste
- Prepare a medium-hot fire in a charcoal or gas grill.
- Grate the ginger.
- Peel and mince the garlic.
- In a small saucepan, combine the jam and vinegar.
- Cook, stirring over low heat, until the jam melts.
- Stir in 2 teaspoons ginger, the garlic, soy sauce, and cayenne pepper.
- Remove from the heat and set the glaze aside.
- Trim all but 1/4 inch of fat from each pork chop.
- Brush the chops lightly with oil; sprinkle with salt and pepper.
- Place the chops on a well-oiled grill grid.
- Grill the chops for 3 minutes on each side.
- Brush both sides generously with the glaze and grill for another 4 to 5 minutes or until done, turning once.
- Cut to determine doneness.
- The chops are cooked when the meat has a light pink blush and there’s no sign of pink near the bone.
- Simmer the remaining glaze for 2 to 3 minutes.
- Drizzle over the grilled chops before serving (if desired).
Submitted by: John R.