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Round 2 Recipe - Cowboy Pockets (Sandra Lee)

Round 2 Recipe - Cowboy Pockets (Sandra Lee)

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Round 2 Recipe - Cowboy Pockets (Sandra Lee)

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Ingredients:

Serving

1 grilled pork chop
1/2 small onion, chopped
2 tsp minced garlic
1/2 cup chili sauce
1/2 cups shredded cheddar
1/2 lb refrigerator pizza dough ( leftover from grilled flat bread), at room temperature
1 egg, lightly beaten with 1 tbsp water
1 lb refrigerator pizza dough, room temperature
2 tbsp reserved marinade from garlic, lemon, and herb rubbed legs
2 cups apple juice
1 tbsp coarsely ground black pepper
1/4 cup salt
1/4 cup light brown sugar
1 tsp red pepper flakes
5 rib end pork chops , about 1 1/2 lb
1 tbsp grill seasoning

Directions:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, combine pork, onion, garlic, chili sauce, and cheese. Mix together and set aside.
Divide the dough into 4 pieces. Roll each piece into a round about 4 to 5 inches in diameter on a lightly floured surface. Divide filling mixture among the dough rounds. Brush perimeter of dough with egg wash and fold in half. Fold the edges up to seal and transfer to prepared baking sheet. Cut a small vent in each pocket and brush with egg wash. Bake in preheated oven for about 15 minutes or until golden brown.
Grilled Flat Bread:
Preheat grill or gill pan over medium heat.
Cut the dough in half and save 1 half for the round 2 recipes. On a lightly floured work surface roll the remaining half out into a rectangular shape about 1/4-inch thick.
Place the dough onto an oiled grilled grate. Brush the top with half of the reserved marinade. Grill for 4 minutes. Flip the bread and top with remaining marinade and grill for another 3 minutes.
Remove bread from the grill to a cutting board, cut into pieces and serve warm.
Grilled Apple Brined Pork Chops:
In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Remove from heat and add to a large bowl with 2 cups of ice.
Once the brined has cooled add pork chops. Brine for at least 4 hours or up to 24 hours in the refrigerator.
Remove pork from brine, rinse with cold water and pat dry with paper towels.
Heat grill or grill pan over medium heat. Sprinkle 1 side of the pork chops with 1/2 the grill seasoning. Place chops on hot oiled grill, seasoned side down. Sprinkle the topside with remaining grill seasoning. Grill chops for 4 to 5 minutes per side. Let rest for 5 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	795.79 Kcal (3332 kJ)
Calories from fat	194.95 Kcal
		% Daily Value*
Total Fat	21.66g	33%
Cholesterol	165.61mg	55%
Sodium	8484.42mg	354%
Potassium	944.7mg	20%
Total Carbs	92.94g	31%
Sugars	31.75g	127%
Dietary Fiber	4.4g	18%
Protein	51.57g	103%
Vitamin C	57.6mg	96%
Iron	4.6mg	26%
Calcium	185.8mg	19%

Amount Per 100 g
Calories	138.2 Kcal (579 kJ)
Calories from fat	33.86 Kcal
		% Daily Value*
Total Fat	3.76g	33%
Cholesterol	28.76mg	55%
Sodium	1473.44mg	354%
Potassium	164.06mg	20%
Total Carbs	16.14g	31%
Sugars	5.51g	127%
Dietary Fiber	0.76g	18%
Protein	8.96g	103%
Vitamin C	10mg	96%
Iron	0.8mg	26%
Calcium	32.3mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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