Smothered Pork Chops with Salt Table Savannah Spanish Moss Blend, River Street Cobblestone Blend, All Round Good Grinder Blend, or Southern Italian Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Spanish Moss Blend, River Street Cobblestone Blend, All Round Good Grinder Blend, or Southern Italian Blend 

Smothered pork chops with peppers and onions are an old Lowcountry favorite, and Salt Table’s Savannah Spanish Moss Blend is the perfect blend for so many of the Lowcountry’s traditional dishes from seafood to chicken to pork, especially those containing pork, onions, and sweet peppers. Other appropriate blends for this would be River Street Cobblestone Blend, All Round Good Grinder Blend, and Southern Italian Blend.

Serves 4

Ingredients:

  • 4 thick center-cut pork chops
  • Salt Table Savannah Spanish Moss Blend, River Street Cobblestone Blend, All Round Good Grinder Blend, or Southern Italian Blend
  • 2 tablespoons bacon drippings or canola oil
  • Instant blending flour (such as Wondra)
  • 2 medium yellow onions, trimmed, split lengthwise, peeled, and thinly sliced
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • About 1½-to-2-cups chicken or beef broth or a blend of both
  • 1 tablespoon chopped flatleaf parsley

How to make it:

  1. Trim the excess fat from the chops and season them well with Spanish Moss Blend, River Street Cobblestone Blend, All Round Good Grinder Blend, or Southern Italian Blend. Heat the fat in a deep, lidded 2-quart braising or sauté pan or lidded 9-inch skillet over medium heat. When it’s hot, roll the chops in flour, shake off the excess, and put in the pan. Brown them well both sides well, about 3 minutes per side, and remove to them to a plate or platter.
  2. Add onions and peppers and sauté until softened, but not colored, about 4 minutes. Push the vegetables to one side, return the chop to pan, and scoop vegetables on top of chop. Add enough broth to half cover chops, let it come to a boil, then cover and reduce heat to low. Simmer until fork tender, replenishing liquid as needed with broth or water, about 1 hour.
  3. Remove the chops to a warm platter. If pan juices are too thin, raise the heat and boil until lightly reduced and thickened. Pour over chops and enjoy at once.

 

Suggested Seasonings

Savannah Spanish Moss Blend

Savannah River Street Cobblestone Blend

All ‘Round Good Grinder Blend

Southern Italian Grinder Blend

Pork Stew with Mushrooms and Salt Table Savannah Spanish Moss Seasoning Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Spanish Moss Seasoning Blend

Pork and mushrooms are naturals for autumn, and both are perfect mates for Salt Table’s Savannah Spanish Moss Blend. Here they all come together in a great stew for chilly autumn evenings by the fire. Serve it with lots of crusty bread for sopping.

Serves 8

Ingredients:

  • 3 pounds lean, boned pork shoulder
  • About ¼ cup canola oil or bacon drippings
  • Salt Table Savannah Spanish Moss Blend
  • 1 medium yellow onion, peeled and diced small
  • 1 large carrot, peeled and diced small
  • 2 tablespoons all-purpose flour
  • 1-2 cloves garlic, lightly crushed and peeled
  • 1 cup Madeira or medium dry sherry
  • About 5 cups chicken or beef broth or about 2½ cups of each
  • 1 bay leaf
  • 2 tablespoons finely chopped flatleaf parsley for garnish

How to make it:

  1. Position a rack in the center of the oven and preheat to 400° F. Trim the meat of excess fat and gristle and cut it into 1½-to-2-inch cubes. Wrap it well with paper towels and pat it dry. Put enough oil or drippings in a large, heavy-bottomed Dutch oven (preferably enameled iron) to cover bottom by about ¼-inch. Warm it over medium heat.
  2. Unwrap the meat and season it well with Savannah Spanish Moss Blend, then add enough pork to the pan to fill it without crowding. Raise the heat to medium high and brown it on all sides. Remove the meat to a plate or platter and repeat the with remaining meat.
  3. Spoon off all but 2 tablespoons fat and adjust the heat to medium. Add the onion, carrot, and celery to the pan. Sauté until the onion is golden, about 4 minutes. Add the garlic and toss until hot. Turn off heat and return the meat to the pan and sprinkle it with the flour. Stir well and put the pan in the center of oven and bake 4 minutes. Remove, stir, and bake 4 minutes longer.
  4. Remove the pot from oven and reduce the temperature to 300 degrees. Add enough broth to just cover the meat. Cover the pot tightly, return it to oven, and bake half an hour, then reduce the temperature to 275 degrees and bake until the meat is fork tender, about 3 hours.
  5. When the stew is almost done, wipe the mushrooms clean with a dry cloth, trim and quarter them, and sauté them in 2 tablespoons of butter over medium-high heat until they’re beginning to color at the edges. Season Savannah Spanish Moss Blend and turn off the heat.
  6. If when the stew is ready the sauce is too thin, remove the meat to a platter and put the pot over direct medium heat. Cook until reduced and thickened. Return the meat to the pan and fold in the mushrooms. Let it heat through and serve, garnishing each serving with parsley.

 

Suggested Seasonings

Savannah Spanish Moss Blend

Pork Chops, Apples and Sauerkraut with Old Man River Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Old Man River Blend

Salt Table’s Old Man River Seasoning Blend was designed for customers who were looking for a salt-free seasoning, but it’s great for seasoning dozens of savory dishes even when you’re not watching the sodium. It’s an especially good seasoning for these chops, since two of the key ingredients—bacon and sauerkraut—are already salty.

This recipe serves two and is perfect for an intimate fall dinner, but it doubles easily if you have a larger family.

Serves 2

  • 2 1-inch-thick center-cut pork loin chops
  • Salt Table Fine Sea Salt or Fine Himalayan Pink Salt
  • Salt Table Old Man River Seasoning Blend
  • 1 extra-thick-cut slice applewood or hickory smoked bacon, diced
  • 1 small yellow onion, peeled and diced
  • 1 medium tart apple such as Granny Smith, washed, cored, (peeled if preferred), and diced
  • 1½ cups sauerkraut, rinsed and drained
  • 1 level tablespoon light brown sugar
  • 2 teaspoon Dijon mustard
  • ¼ cup Auslese Riesling wine
  1. Position a rack in center of the oven and preheat to 350° F. Pat the pork chops dry with paper towels and season with salt and Old Man River Blend. Sauté the bacon in flame-proof casserole (such as an enameled iron Dutch oven or braiser) over medium heat until golden brown. Remove it with a slotted spoon and drain it on absorbent paper. Add the chops to pan and brown them well on both sides. Remove them from pan and spoon off most of fat.
  2. Add the onion to pan and sauté until translucent and golden, about 5 minutes. Add the apples and toss until they’re hot through. Pour in the wine, stirring and scraping pan to loosen cooking residue, then mix in the kraut, brown sugar, mustard, and reserved bacon. Season well with Old Man River Blend, stir, and level the top with spatula.
  3. Lay the pork chops on top the kraut, cover tightly, and bake in center of the oven until the chops are cooked through and tender, about 1 hour.

 

Suggested Seasonings

Old Man River Grinder Blend

Basic Sauté of Pork Tenderloin with Salt Table Savannah Spanish Moss Blend, All Round Good Grinder Blend, Southern Italian Blend or River Street Cobblestone Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Spanish Moss Blend, All Round Good Grinder Blend, Southern Italian Blend or River Street Cobblestone Blend

Pork Tenderloins are lean and always tender, so they’re perfect for a quick, simple sauté that’s ideal for those intimate dinners for two. The Salt Table’s Savannah Spanish Moss Blend really brings out the flavor of pork, but River Street Cobblestone Blend, All Round Good Grinder Blend, and Southern Italian Blend are all great alternatives. To spice it up, try it with Savannah Sizzle Seasoning Blen

Serves 2

 

Ingredients:

  • 10-12 ounces pork tenderloin (about 2/3 large tenderloin)
  • Extra virgin olive oil
  • Salt Table River Street Cobblestone Blend, All Round Good Grinder Blend, and Southern Italian Blend are all great alternatives. To spice it up, try it with Savannah Sizzle Seasoning Blend.
  • 1 small shallot, split, peeled, and minced
  • ½ cup chicken broth
  • 1 tablespoon minced flat-leaf (Italian) parsley, oregano, rosemary, or sage, optional

How to make it:

  1. Trim the silverskin and any excess fat from the pork and cut it into uniform bite-sized chunks. Wrap in paper towels and thoroughly pat dry.
  2. Film pan with olive oil and put over medium high heat. When hot, add the pork and sauté until well browned (about 3 minutes), adjust heat to medium, and continue until done to your taste, about 2 minutes for medium/medium-well. Remove from pan.
  3. Add the shallot and sauté until golden, about 2 minutes, then deglaze with chicken broth and cook until reduced by 2/3. Stir in any accumulated juice from the meat and turn off the heat, return the pork to pan, add optional herbs, toss, and serve.

Wine Déglacé: Allow ½ cup dry white wine, dry white vermouth, dry sherry, or Madeira. After the shallot is golden in step 3, deglaze the pan with wine, bring to boil, then add the broth and boil, stirring and scraping pan, until reduced and syrupy, add any accumulated juice from the meat, and turn off the heat. Whisk in the River Street Cobblestone Blend, All Round Good Grinder Blend, and Southern Italian Blend, or spice it up with Savannah Sizzle Seasoning Blend., if using, and if you want to enrich it, whisk in 1-4 tablespoons cold unsalted butter (cut into chunks, to suit your taste).

 

Suggested Seasonings

Savannah River Street Cobblestone Blend

All ‘Round Good Grinder Blend

Southern Italian Grinder Blend

Savannah Sizzle Seasoning & Rub

Pork Stew with Mushrooms and Salt Table Savannah Spanish Moss Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Salt Table Savannah Spanish Moss Blend

With its blend of rosemary, sage, thyme, cayenne, and black pepper, Salt Table’s Spanish Moss Blend is ideal for pork dishes, especially in the fall, and makes the seasoning of this savory stew quick and easy.

Serves 8

Ingredients:

  • 3 pounds lean pork, preferably from the shoulder
  • About ¼ cup olive or canola oil
  • 1 medium yellow onion, peeled and diced small
  • 1 large carrot, peeled and diced small
  • 1 large rib celery, washed, strung, and diced small
  • Salt Table Savannah Spanish Moss Blend
  • 3 tablespoons all-purpose flour
  • 3 cups dry white wine or dry white vermouth
  • About 2 cups beef or chicken broth or a blend of both (enough broth to barely cover the meat)
  • 1 bay leaf, optional
  • 1 pound small brown (crimini) mushrooms
  • 2-3 tablespoons unsalted butter or olive oil
  • 1 tablespoon finely minced flat-leaf parsley, optional
  • Crusty bread for serving

How to make it:

  1. Position a rack in the center of the oven and preheat to 400° F. Trim and cut the pork into 1½-to-2-inch cubes, wrap well with paper towels, and pat dry. Put enough oil or drippings in large, heavy-bottomed Dutch oven (preferably enameled iron) to cover bottom by about 1/4-inch. Warm over medium heat. When hot, unwrap meat and add enough to the pot to fill it without crowding. Raise the heat to medium high and brown the meat well on all sides. Transfer it to a plate and repeat with the remaining meat. Remove the pot from heat.
  2. Spoon off all but 2 tablespoons fat. Add the onion, carrot, and celery and return the pot to medium heat. Sauté until the onion is golden, about 4 minutes. Return the meat to the pot and season well with Spanish Moss Blend. Toss to blend, turn off the heat, and transfer the pot to the center of the oven (uncovered). Bake 4 minutes, remove it, stir well, and bake 4 minutes longer.
  3. Remove the pot from the oven and reduce the oven temperature to 300° F. Add enough liquid to just cover the meat, stir well, and add the bay leaf, if using. Cover the pot tightly, return it to the oven, and bake until the pork is fork tender, about 3 hours.
  4. While the stew is baking, wipe the mushrooms clean with a dry cloth or paper towel, trim and quarter them. When the stew is ready, if sauce is too thin, put it over direct medium heat and boil until it’s reduced and thickened. Turn off the heat.
  5. When the stew is ready, heat the butter or oil in a large, heavy-bottomed skillet over medium-high heat. When it’s hot, add the mushrooms and sauté until they’re beginning to color at the edges. Season them well with Spanish Moss Blend and fold them into the stew. Garnish with chopped parsley if liked and serve with crusty bread.

 

Suggested Seasonings

Savannah Spanish Moss Blend

Slow Cooker Pulled Pork – Grillin Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Grillin’ Blend

When you’re craving pulled pork and can’t slow-smoke it over hardwood coals, a slow-cooker and The Salt Table’s award winning Savannah Grillin’ Blend produces satisfying pulled pork with a touch of that great traditional pit-cooked flavor.

Serves 8-12

  • 4-5 pounds bone-in pork shoulder (Boston Butt)
  • The Salt Table Savannah Grillin’ Blend Rub
  • 1 large yellow onion, peeled and sliced
  • Sandwich buns or small rolls such as Hawaiian Rolls if serving as sliders
  • About 2-2½ cups ounce bottle favorite barbecue sauce, for serving*

 

    1. Remove any skin from pork and trim excess fat. Generously rub with Savannah Grillin’ Blend on all sides (you’ll need at least 1/3 cup). Cover bottom of slow cooker crock with onion. Put in pork, cover, and set cooker on high. Cook 1 hour on high and turn to low setting. Cook 5-6 hours longer or until pork reaches internal temperature of 190° F.
    2. Turn off the slow cooker and carefully remove the pork to platter. Let it cool enough to handle, then remove and discard the bones and any excess fat. Shred meat the meat with a fork and transfer it to a storage container. Strain the liquid left in slow cooker, skim off fat, and drizzle a little of it over the pork. Gently toss, let cool completely, cover and refrigerate.
    3. Bring the remaining cooking liquid to a boil over medium heat and cook until it’s reduced by half. Cool, cover, and if made more than a few hours ahead, refrigerate it.
    4. Let the pork sit at room temperature at 30 minutes before serving. If you want to serve it warm, put it and the reduced cooking liquid in a covered skillet and warm it through, tossing often, over medium heat. If you’re serving it at room temperature, just before serving, bring the reduced cooking liquid to a simmer, pour it over the pork, and toss to mix. Whether warm or at room temperature, serve it on buns, letting guests add sauce to suit their own tastes.

* Insert some of those wonderful Georgia Grown BBQ sauces here!
 

Suggested Seasonings

Savannah Grillin’ Blend