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Valentine’s Recipes Shared From KJ’s Kitchen

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GIRL…. (and fellas too) I found us some GREAT recipes to mae for Bae just in time for Valentine’s Day! I found this here from Celebrity Chef Tre Wilcox! You remember that FINE brotha from Iron Chef America And Top Chef, WHO CAN COOK HIS BEHIND OFF!

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He has also cooked for celebs like Jerry Stackhouse AND Russell Simmons! He did a dinner party one time, here in Dallas and I was HOTTER than fish grease I couldn’t make it! But he shared some recipes that look super delish and super easy, that we can do for Bae for Valentines or ANY DAY OF THE WEEK!

He also recently teamed up with the National Pork Board and is sharing some recipes with us! DELISH STUFF LIKE Sizzling Chili Pork Chops that you KNOW I’m gonna try!! LOL~ Plus you have to check out his new spot in Plano soon… Tre Wilcox Cooking Concepts

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Here’s All You Need:

6 (4 oz.) boneless loin pork chops, about 1/2-inch thick

2 tablespoons chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes

1/4 teaspoon ground cumin

1 to 2 tablespoons canola oil

1/3 cup orange juice

Water

2 tablespoons all-purpose flour

Stir together chili powder, paprika, garlic powder, red pepper flakes and cumin in a small bowl. Preheat oven to 350 degrees F. Sprinkle a chili mixture evenly on both sides of each pork chop, rubbing the mixture into pork. Heat one tablespoon of oil in a cast iron or an oven-safe skillet over medium-high heat. Place pork chops in hot oil to brown, turning once after three to five minutes. Add a remaining tablespoon of oil if needed. Remove your skillet from the burner and place it in a preheated oven. Bake pork chops 15 to 20 minutes or until internal temperature on a meat thermometer reads 145 degrees F. Remove your chops and place on a serving platter. Let stand for three to five minutes before slicing. Add water to orange juice to measure 3/4 cup. Return skillet to top of the stove. Stir flour into pan drippings, scraping brown bits from the bottom of skillet. Gradually stir in combined orange juice and water, cooking over low heat until the mixture thickens. Cook in full for 30 minutes. Remove from heat and serve with pork chops. This pork-chop dish serves six people and is a winner with stone-ground grits, greens or fried corn.

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