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Category: Pork

Orzo with Ham & Buttered Peas

Orzo with Ham & Buttered Peas

Orzo with Ham & Buttered Peas

 

½ C. Orzo

½ C. Frozen Peas

1 T. EVOO

2 T. Butter

1 T. minced Shallot

2 oz. Deli Ham, cut into strips

¼ C. grated Parmesan Cheese

Salt & Pepper

 

Bring small saucepan of water to boil over high heat.  Add the orzo and cook until al dente, about 9 minutes, adding the peas during the last 3 minutes of cooking.  Drain in sieve and transfer to bowl.  Add oil and stir to coat. Add the butter to the saucepan and melt over medium heat. Add the shallot and ham and cook until the shallot is soft and translucent, about 2 minutes. Return the orzo and peas to the pan and stir in the cheese. Season to taste with salt and pepper. (Pack hot into insulated, vacuum-sealed lunch containers.)

Sage-Seared Pork Cutlets with Apples

Sage-Seared Pork Cutlets with Apples

Sage-Seared Pork Cutlets with Apples

2 medium Fuji apples, cored, quartered, cut into 1/8-inch matchstick-size strips

1 C. apple cider

2 T. apple cider vinegar

2 1-pound pork tenderloins

4 T. canola oil, divided

24 whole fresh sage leaves, divided

1/2 C. (1 stick) butter, cut into 8 pieces

 

Toss apples in bowl with cider and vinegar. Cut each pork tenderloin crosswise into 6 pieces; place between 2 sheets of plastic wrap. Using meat mallet, pound to 1/3-inch thickness. Sprinkle with salt and pepper. Heat 2 T. oil in heavy large skillet over medium-high heat. Lay 6 sage leaves in bottom of skillet. Place 1 pork medallion on each sage leaf, pressing down lightly with back of spatula. Reduce heat to medium; cook until underside of pork is golden, about 3 minutes. Place 1 sage leaf on top of each pork medallion and carefully turn each piece to keep sage in place. Cook until pork is just cooked through, about 2 minutes longer. Carefully transfer pork to plate. Repeat with remaining oil, sage, and pork. Add apple mixture to skillet; cook until liquid is reduced by about half and apples are almost tender, about 5 minutes. Return pork to skillet along with any accumulated juices; cook until heated through, about 2 minutes. Using slotted spoon, transfer pork and apples to serving platter. Add butter to pan juices; stir just until melted. Season sauce with salt and pepper; pour over pork and serve.

Ginger Pork Spring Rolls

Ginger Pork Spring Rolls

Ginger Pork Spring Rolls

 

1/4 C. hoisin sauce

1/4 C. soy sauce

2 T. Asian chili-garlic sauce (or to taste; optional)

1/4 C. water

1 (16oz) bag coleslaw mix

1/2 C. chopped fresh cilantro

6 scallions/green onions, white parts minced; green parts sliced thin

1 T. vegetable oil

1 pound ground pork

3 T. freshly grated ginger

12 (9 inch) rice paper wrappers

 

Combine the hoisin, soy, and chili garlic sauces and water in a small bowl. In another bowl, combine the coleslaw, cilantro and scallion greens; set aside.  Heat oil in a large skillet over medium high heat until just smoking. Add pork and 1/3 C. of the hoisin sauce mixture. (The remaining hoisin sauce will be used as a condiment for dipping.) Cook the pork until no longer pink, about 5 minutes. Stir in the ginger and scallion whites and cook until fragrant. Place this pork mixture into the bowl with the coleslaw, cilantro and scallion greens. Toss to combine.  Spread a clean, damp kitchen towel on the counter. Soak a rice paper wrapper in a shallow bowl of warm water, about 10 seconds, and spread out on towel. Arrange 1/2 C. of filling on each wrapper, leaving a 2 inch border on the bottom. Fold in sides and roll up tightly like a burrito. Repeat with remaining wrappers and filling. Serve with the remaining hoisin sauce mixture for dipping.

Thin-Cut Pork Chops with Caper-Raisin Sauce

Thin-Cut Pork Chops with Caper-Raisin Sauce

Thin-Cut Pork Chops with Caper-Raisin Sauce

 

Cooking the chops while the sauce simmers means this stovetop dinner takes only minutes to make. Though an unlikely pairing, briny capers and sweet raisins lend a balanced flavor to the mild pork chops, and using browned butter and Dijon mustard in the sauce further enhances its complex flavor. We prefer golden raisins here because black raisins make the sauce murky.

 

4 T. unsalted butter, cut into 4 pieces

3/4 C. low-sodium chicken broth

1/3 C. drained capers, chopped

1/3 C. golden raisins, chopped

2 T. Dijon mustard

8 bone-in rib pork chops (4 to 6 ounces each), 1/4 to 1/2 inch thick, sides slit

Salt and pepper

2 T. vegetable oil

 

Melt butter in saucepan over medium-low heat, swirling pan occasionally, until nutty brown and fragrant, about 5 minutes. Add broth, capers, and raisins and simmer until raisins are plump, about 5 minutes. Whisk in mustard. Cover and keep warm. Meanwhile, pat chops dry with paper towels and season with salt and pepper. Heat 1 T. oil in large skillet over medium-high heat until just smoking. Add 4 chops and cook until golden brown and meat registers 145 degrees, 2 to 3 minutes per side. Transfer to platter and tent with foil. Repeat with remaining oil and chops. Spoon sauce over chops. Serve.

Pork Chops in Lemon-Caper Sauce

Pork Chops in Lemon-Caper Sauce

Pork Chops in Lemon-Caper Sauce

 

4 bone-in pork chops (about 8 ounces each)

Kosher salt and freshly cracked black pepper, to taste

½ tsp. dried thyme leaves

2 T. olive oil

4 T. unsalted butter

1 very small shallot, minced (about 1 T.)

2 garlic cloves, minced (about 1 tsp.)

2 tsp. all-purpose flour

1 C. dry white wine

1 ½ C. chicken stock, homemade or low-sodium, if store-bought

2 T. drained capers

2 T. minced fresh parsley, plus more for garnish

1 tsp. freshly grated lemon zest, plus 2 T. juice

Hot sauce (optional)

 

Dry the chops with paper towels, and season aggressively with salt, pepper, and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate and cover to keep warm. Drain the fat from the skillet, then melt 2 T. of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes. Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you’re using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 T. of butter until it’s melted, and the sauce looks smooth. Nestle the pork chops into the sauce and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.

Thin-Cut Pork Chops with Creamed Spinach

Thin-Cut Pork Chops with Creamed Spinach

Thin-Cut Pork Chops with Creamed Spinach

 

8 bone-in rib pork chops (4 to 6 ounces each), 1/4 to 1/8 inch thick, sides slit

Salt and pepper

3 T. vegetable oil

1 (10-ounce) bag curly-leaf spinach, stemmed and torn into bite-sized pieces

1 T. unsalted butter

2 garlic cloves, minced

2 tsp. all-purpose flour

1/2 C. heavy cream

1/2 C. low-sodium chicken broth

 

Pat chops dry with paper towels and season with salt and pepper. Heat 1 T. oil in large skillet over medium-high heat until just smoking. Add 4 chops and cook until golden brown and meat registers 145 degrees, 2 to 3 minutes per side. Transfer to platter and tent with foil. Repeat with additional T. oil and remaining chops. Reduce heat to medium, add remaining oil to empty skillet, and heat until shimmering. Add spinach and cook until wilted, 1 to 2 minutes. Transfer spinach to colander and drain, pressing with spatula to release any extra liquid. Melt butter in empty skillet. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in cream, broth, and any accumulated pork juices and simmer until thickened, about 3 minutes. Stir in spinach and season with salt and pepper. Top chops with creamed spinach. Serve.  Note: To prevent your pork chops from curling in a hot pan, cut two slits, about 2 inches apart, into one side of each chop (this method works for both boneless and bone-in chops). A flat chop will develop a better crust and taste better.

Greek Meatballs in Tomato Sauce

Greek Meatballs in Tomato Sauce

Greek Meatballs in Tomato Sauce

These Greek cigar-shaped meatballs are known as soutzoukakia smyrneika. The spicing reflects the dish’s origins in Smyrna, a former Greek settlement and now the Turkish city of Izmir. Soutzoukakia often are made with beef or a combination of beef and pork, but we preferred the subtle sweetness and tender texture of all-pork meatballs. An instant thermometer is the best way to check for doneness; alternatively, cut open a meatball—if done, the center should no longer be pink. Soutzoukakia often is served with tiganites patates (potatoes fried in olive oil), but roasted potatoes, crusty bread or a rice or orzo pilaf also are delicious accompaniments.

 

½ cup panko breadcrumbs

1 large egg

1 pound ground pork

2 tsp. ground cumin

3 medium garlic cloves, 2 finely grated, 1 thinly sliced

¾ tsp. red pepper flakes, divided

2 T. finely chopped fresh oregano, divided

Kosher salt and ground black pepper

2 T. extra-virgin olive oil, plus more to serve

128-ounce can crushed tomatoes

½ tsp. ground cinnamon

2 tsp. honey

 

In a medium bowl, combine the panko, egg and ½ cup water, then mix until homogeneous. Let stand for 5 minutes to allow the panko to hydrate. Add the pork, cumin, the grated garlic, ½ tsp. pepper flakes, 1 T. oregano, 1 tsp. salt and ½ tsp. black pepper, then mix well. Divide into 12 portions (each about a scant ¼ cup), then shape each into a 2½-inch-long cigar shape. In a 12-inch nonstick skillet over medium-high, heat 2 T. of oil until shimmering. Add the meatballs and cook without disturbing until browned on the bottoms, 2 to 3 minutes. Using tongs, flip the meatballs and cook until browned on the second sides, another 2 to 3 minutes. Remove the skillet from the heat, transfer the meatballs to a paper towel–lined plate and set aside. Return the skillet to medium-high and add the sliced garlic. Cook, stirring, until fragrant and starting to brown, 1 to 2 minutes. Add the remaining ¼ tsp. pepper flakes and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, cinnamon, honey, ½ tsp. salt and ¼ tsp. black pepper, then bring to a simmer. Place the meatballs in the pan and return to a simmer. Cover and simmer, undisturbed, until the centers of the meatballs reach 160°F, 12 to 14 minutes. Transfer the meatballs and sauce to a serving dish. Drizzle with additional oil and sprinkle with the remaining 1 T. oregano.

Italian Sweet-and-Sour Pork Chops

Italian Sweet-and-Sour Pork Chops

Italian Sweet-and-Sour Pork Chops

 

Don’t forget to tent the chops with foil after removing them from the pan to ensure they stay warm while you make the sauce. And don’t add the butter all at once when finishing the sauce. Incorporating one piece at a time creates a glossy, lightly thickened consistency.

 

Four 8-ounce bone-in center-cut pork chops, each about 1 inch thick, patted dry

Kosher salt and ground black pepper

2 T. grapeseed or other neutral oil, divided

3 medium shallots, chopped

2 T. honey

â…” cup red wine vinegar

3 T. salted butter, cut into 6 pieces

1 cup lightly packed fresh flat-leaf parsley, chopped

 

Using a paring knife, make a couple vertical cuts in the silver skin that encircles the meat on each chop; try to cut through the silver skin without cutting into the meat. Season the chops on both sides with 1 tsp. salt and ½ tsp. pepper. In a 12-inch skillet over medium, heat 1 T. of oil until barely smoking. Add the chops and cook until well browned on the bottom, 3 to 5 minutes. Flip and cook until the centers reach 135°F, another 3 to 4 minutes. Transfer to a large plate and tent with foil. Return the empty pan to medium, add the shallots and cook, stirring, until browned and slightly softened, 2 to 3 minutes. Add the honey and cook, stirring, until slightly darkened, about 30 seconds. Add the vinegar and simmer over medium-high until reduced to ½ cup, about 2 minutes. Whisk in the butter 1 piece at a time, making sure it’s almost fully incorporated before adding another. If the sauce breaks, add a few drops of water while swirling the pan until the sauce is once again shiny and emulsified. Off heat, stir in half the parsley. Return the chops and any accumulated juices to the skillet and turn to coat. Season to taste, then sprinkle with the remaining parsley.

Apple Baked Pork Tenderloin

Apple Baked Pork Tenderloin

Apple Baked Pork Tenderloin

 

3, 1 lbs. Pork Tenderloins

2 tsp. Salt

1 tsp. Black Pepper

4 C. Apple Cider

2 Bay Leaves

6 small baking Apples (I used Granny Smith)

1 stick Unsalted Butter

 

Preheat the oven to 425 and cut each tenderloin in half lengthwise to make 6 even 8-ounce portions. Season each tenderloin with a portion of the salt and black pepper. Place the tenderloins in a baking dish and bake in the oven for 10 minutes. While the tenderloin is baking, heat the cider and bay leaves in a saucepan and bring to a boil. Peel and core the apples but leave them whole. Add them to the boiling cider and bay leaves. Cook for 5 minutes or until the apples have been heated through but are not mushy. Add the apple cider and apples to the baking dish with the pork tenderloin. Bake until pork is cooked, about 20 minutes or 160 degree internal temperature. Set aside the pork and apples and pour the juice into a saucepan over high heat. Stir in the butter to create a smooth sauce. Cut the pork and serve with the apples and sauce. Note: One thing that can happen is the apples disintegrate while in the oven, as happened to me. In this case I just left them in while I stirred in the butter, and it added an interesting note to the sauce. Try out different types of apples for different flavor profiles with this one and enjoy.

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

 

2 15-ounce cans red kidney beans, drained

1 15-ounce can red kidney beans, undrained

1/2 pound smoked sausage thinly sliced (andouille or smoked)

3 celery ribs chopped

1 green bell pepper chopped

1 medium onion chopped

2 garlic cloves minced

1 T. Worcestershire sauce

½ tsp. kosher salt

¼ tsp. chili powder

4 C. uncooked long grain rice

green onions chopped, for garnish

fresh parsley chopped, for garnish

 

Add red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, Worcestershire sauce, salt, and chili powder to a 6-quart slow cooker. Set on high setting and cook for 4 hours. Cook rice according to package directions. Serve red beans over top of the cooked rice. Top with fresh green onions and parsley. This is a mild recipe with smoked sausage.  For a spicier version, use a spicy andouille sausage

Cranberry-Apple Pork Roast

Cranberry-Apple Pork Roast

Cranberry-Apple Pork Roast

 

1 14 ounce can whole-berry cranberry sauce

1 ½ teaspoons grated orange zest

¼ cup orange juice

â…“ cup shallots

1 tablespoon cider vinegar

1 inch section of fresh ginger, peeled and grated

1 teaspoon Dijon mustard

2 pounds boneless pork loin roast, trimmed and patted dry

Salt and pepper to taste

2 tart apples, peeled, cored, and cut into 1-inch pieces

1 cornstarch dissolved in 3 tablespoons hot water

 

Stir together the first seven ingredients in the slow cooker. Season the pork roast all over with salt and pepper and place it in the slow cooker. Spoon some of the sauce over the roast. Cover and cook on low for 6 to 8 hours, or until the pork is fork-tender. Add the apples during the last hour of cooking. Place the pork on a carving board, tent it with foil, and let it stand for 10 minutes before slicing. While the pork rests, stir the cornstarch mixture into the sauce and cook until thickened, about 10 minutes. Serve the pork slices with a spoonful of sauce and apples on top. Offer the remaining sauce on the side.

Spam Fried Rice

Spam Fried Rice

Spam Fried Rice

 

2 T. canola oil, divided

1 T. sesame oil

12-oz (340-g) container regular Spam, diced

6 garlic cloves, roughly chopped

6 C. (1.5 L) cooked rice

1 T. fish sauce

2–4 T. sambal oelek

6 scallions, chopped

4 eggs, beaten salt, to taste

2–3 scallions, chopped, for garnish

Extra eggs, fried, for serving, if desired

 

In a pan on medium-high, heat 1 tbsp canola and sesame oil. Add Spam and cook until browned, 3 to 5 minutes. Add garlic, and cook until just golden, another 3 minutes or so. Add rice, fish sauce, sambal oelek, and scallions. Stir to integrate Spam and garlic into rice and to coat the rice in fat and sambal. Make a well in center of rice and add remaining 1 tbsp canola oil. Pour eggs into well, and, stirring rapidly, cook eggs until scrambled. Once cooked, stir to mix rice with eggs. Taste and adjust seasonings as needed. Garnish with scallions.

Pan-Roasted Pork Chops with Honey Riesling Grapes

Pan-Roasted Pork Chops with Honey Riesling Grapes

Pan-Roasted Pork Chops with Honey Riesling Grapes

 

4 thick, meaty bone-in or boneless pork chops

½ tsp. (2 mL) of salt

Lots of freshly ground pepper

A splash or two of vegetable oil

1 red onion, thinly sliced

2 C. (500 mL) of seedless red grapes

½ cup (125 mL) of Riesling or your favorite white wine

2 T. (30 mL) of honey

1 T. (15 mL) of white wine vinegar

Tender stems from 6 or 8 sprigs of fresh thyme, finely minced

 

Generously season the pork chops with salt and pepper. Heat a large skillet with a tight-fitting lid over medium-high heat for a minute or two. Splash in enough vegetable oil to evenly cover the bottom of the pan. Vigorously sear the chops until they’re golden brown and crusty on both sides, 2 or 3 minutes each side. The goal here is not to fully cook the meat but to add lots of brown flavor while the pan’s temperature is still high. Toss in the onions and grapes. Turn the heat to its lowest setting, cover with the lid and cook for 5 minutes. Remove the chops to a plate and rest the meat while you quickly craft the sauce. Increase the heat to medium-high and pour in the wine. Stirring gently, bring to a furious boil, quickly reducing the wine to sauce consistency. Stir in the honey, vinegar and thyme. Drench the pork chops and serve.

Refrigerate: Tightly seal the pork chops with the grapes within 30 minutes of cooking and refrigerate for up to 6 days before reheating.

Freeze: Portion, tightly seal and freeze for up to 30 days. Thaw in the refrigerator for 1 or 2 days before reheating. Tightly seal leftovers and store in the refrigerator for just a few days.

Instant Pot Low Carb Cabbage Rolls

Instant Pot Low Carb Cabbage Rolls

Instant Pot Low Carb Cabbage Rolls

9 large white cabbage leaves, softened

 

2 lb. ground pork (or beef)

1 1/2 C. riced cauliflower

1/4 C. chopped fresh parsley

1 T. dried onion flakes

1/2 tsp. garlic powder

1 tsp. kosher salt

1/4 tsp. ground black pepper

 

1 (28 ounce) can crushed all purpose tomatoes

3/4 C. water

2 T. olive oil

1 T. white vinegar

1 tsp. kosher salt

1/4 tsp. ground black pepper

1 tsp. dried oregano

1/2 tsp. garlic powder

 

To Soften the Cabbage Leaves: Cut the core out of a large head of cabbage. Remove any discolored or damaged leaves from the outside. Place in a large bowl, stem side down with 1 C. of water in the bottom. Microwave, covered, on high for 8 minutes, or until the outer leaves are softened and turning translucent. Remove and cool before carefully separating leaves for use. (You could also do the standard treatment of simmering water in a pot.

 

Place all of the filling ingredients in a large bowl, and mix well with your hands until fully combined.

Combine all of the sauce ingredients in a large bowl and stir well. Set aside until ready to use.

Store extra sauce in the fridge or freezer.

 

Place 1/2 C. of sauce on bottom of Instant Pot insert. Place a cabbage leaf on a clean flat surface and add 1/2 C. meat filling to the center. Fold the two sides over the meat mixture, then roll from the edge closest to you over the meat mixture until a small rolled bundle is formed. Place the roll in the Instant Pot, (make sure you’ve added some sauce per above first so they don’t stick) Repeat with three more rolls. Top the rolls with 1 C. of sauce. Place a cabbage leaf on top of the rolls to keep them separated from the next layer. Make the remaining 4 rolls and place on top of the cabbage leaf. Do not press down. Cover the top of the cabbage rolls with another 1 1/2 C. of sauce. Place the cover onto the Instant Pot and lock in place. Make sure the vent is closed. Choose Manual / Low Pressure and set it for 20 minutes. When the timer goes off, allow the pressure to release naturally – about 10 minutes. Remove the lid and serve hot with extra parsley for garnish if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days, or the freezer for up to 3 months.

Instant Pot Kalua Pork

Instant Pot Kalua Pork

Instant Pot Kalua Pork

4 pound pork shoulder roast cut in two pieces

1/2 cup Water

1 tablespoon Hickory Liquid Smoke

2 teaspoons kosher salt coarse, or Hawaiian salt

 

Press [Sauté] to pre-heat the cooker. When the word “Hot” appears on the display add oil to the cooking pot. Brown each half of the roast separately. Remove to a platter when browned. Turn pressure cooker off and add water and liquid smoke to the cooking pot. Add browned roasts and any accumulated juices to the pot. Sprinkle the salt over the top of the pork roasts. Press [Pressure Cook] and then use the [+] button to set 90 minutes of pressure cooking time. When beep sounds, use a natural release to release pressure (approximately 20 minutes). When valve drops, carefully remove lid. Remove the meat from the pressure cooker and shred with two forks, discarding excess fat as you shred. Add some of the juices from the pressure cooker to moisten the meat. (I used a fat separator to remove fat from the juices.)

Crockpot Hrino Psito (Slow Roasted Pork)

Crockpot Hrino Psito (Slow Roasted Pork)

Crockpot Hrino Psito (Slow Roasted Pork)

3-4 pound boneless pork butt or shoulder

10 whole garlic cloves

3 bay leaves

1 tsp. sage

1 tsp. rosemary

1 1/2 tsp. kosher salt

1/2 tsp. pepper

1 T. Worcestershire sauce

1 T. brown sugar

1/4 C. dijon mustard

1/4 C. honey

1/2 C. dried cranberries

1 C. beer

 

Use a 6 quart slow cooker.  Put the meat into your crockpot, and pour on dry spices, and brown sugar. Flip the meat over a few times in the stoneware so the spices are kind of stuck to all sides. Peel garlic cloves and add whole.   Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves. Pour in the beer. Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork.  I cooked on low for 12 hours, and while the meat was tender and flavorful, it did burn a bit on the top and sides.  Serve over rice or pasta, or on your favorite sandwich rolls.

Instant Pot Pork Chops with Mushroom Gravy

Instant Pot Pork Chops with Mushroom Gravy

Instant Pot Pork Chops with Mushroom Gravy

4 Pork loin center chops 2lbs total. Look for bone-in well-marbled about 1.25 inches thick

2 T. butter

Spice Rub

1/2 tsp. smoked paprika

1/2 tsp. onion powder

1/2 tsp. garlic powder

3/4 tsp. black pepper

½ tsp. oregano

3/4 tsp. salt

Gravy

4 ounces baby bella mushrooms sliced

1 T. butter

1 yellow onion medium sized, sliced

1 T. garlic minced

½ tsp. dried thyme

½ tsp. dried rosemary

1 C. chicken stock

1 T. soy sauce

1 T. Worcestershire sauce

2 T. all-purpose flour

½ C. heavy cream

 

Mix Spice Rub: Combine all the spice rub ingredients in a small bowl, and mix together, then set aside.

Prep Pork Chops: Take your 1.25 inch thick pork chops and use a meat tenderizer and pound them a little to tenderize. Take a paper towel, and pat the pork chops dry. Season both sides of the pork chop with the spice rub.

 

Brown Pork Chops in Instant Pot: Using a 6 qt or 8 qt Instant Pot, press “Saute” and let the Instant Pot heat up. It will take 5-8 minutes, and will read “Hot” Add the 2 T. butter to the Instant Pot. And use a wooden spoon to spread it around. Make sure to coat the whole bottom of the pot with butter. Place 2 of the seasoned pork chops into the hot pot, and let them cook for 2-3 minutes, to brown. Do not move them, let that nice brown crust form. Then flip and repeat with the other side. Remove from the pot, and repeat the steps to brown the other 2 chops.

 

Start Gravy: Once chops are removed from the pot, add the mushrooms in. Sauté mushrooms for 6-8 minutes, until the moisture is gone, and the edges are crispy and slightly browned. Add in one T. of butter, then add in sliced yellow onions, minced garlic, thyme, and rosemary. And then sauté everything for 2-3 minutes until onions are fragrant and tender. Deglaze the pan by pouring chicken stock into the pan, and using your wooden spoon to scrape any browned bits off the bottom of the pot and mix it all together. This is very important so you do not receive a “Burn” notice from your pot. But also the brown bits add so much flavor to your sauce. Add Soy Sauce and Worcestershire Sauce, and stir.

 

Pressure Cook: Add your browned pork chops back into the Instant Pot, pressing them down into the cooking liquid. Place the lid onto the Instant Pot, and lock the lid into place. Turn the valve to the “sealing” position. Pressure Cook for 1 minute on high. (yep you read that right) After 1 minute cook time is up, let the pressure naturally release for 10-15 minutes. After the 10-15 minutes, turn the valve to release pressure, and carefully open the lid (away from you). Remove pork chops from the pot, and set aside.

Turn pot back on to “Saute” and bring the mushroom gravy in the pot to a simmer. While the Instant Pot is naturally releasing pressure, whisk flour and cold heavy cream together. Remove chops from the pot. Then stir the heavy cream mixture into the mushroom sauce in the Instant Pot Taste the gravy, and season with salt and pepper to your preferred taste. Cook down if needed to achieve desired thickness.

Serve pork chops with the mushroom gravy spooned over top.

Fancy Apple Gruyere Tart with Caramelized Onions & Pancetta

Fancy Apple Gruyere Tart with Caramelized Onions & Pancetta

Fancy Apple Gruyere Tart with Caramelized Onions & Pancetta

1 yellow onion, sliced (or you can use store-bought caramelized onions or onion jam)

2 ounces pancetta, cooked until crispy

Flour, for rolling out the puff pastry

1 sheet of frozen puff pastry, defrosted in the fridge

1/4 C. creme fraiche

1 tsp. orange zest

1/2 apple, I used fancy pearl apples but honey crisp, gala or pink lady would be great, cut into sliced

3 sprigs of thyme, leaves removed

3/4 C. shredded Gruyere cheese

1 beaten large egg, for egg wash

1/2 C. arugula microgreens or just regular arugula, for topping

1 tsp. olive oil

Salt

 

Do a bit of prep by caramelizing the onions, in a small skillet over medium-low heat, stirring regularly, about 30 minutes. You could also buy caramelized onions or onion jam. Cook up the pancetta in a small skillet until crispy and evenly browned. Transfer to a paper towel to drain. Preheat oven to 400 degrees F. Lightly flour your work surface. Unfold the puff pastry (mine was a rectangle, yours might be a circle!) and roll it out with a rolling pin until it’s a bit thinner in height. Transfer it to a parchment-lined baking sheet.

Using a knife, score a 1/2-inch perimeter onto the puff pastry, all the way around. Poke a bunch of holes in the center, too. Add the creme fraiche mixture to the center and smother all around until there’s an even layer. Add the apple slices, caramelized onions, thyme leaves, Gruyere and pancetta. Brush the edges with the egg wash. Transfer the tart to the freezer for 5 minutes. Preheat the oven to 400 degrees F. Bake for 15 to 20 minutes, until the edges are golden brown. While the tart is in the oven, toss the arugula with a tsp. of olive oil and a few pinches of salt. Top the tart with the arugula once it comes out of the oven. Slice up and serve!

Smoked Gouda Black Pepper Biscuits with Spiral Sliced Ham

Smoked Gouda Black Pepper Biscuits with Spiral Sliced Ham

Smoked Gouda Black Pepper Biscuits with Spiral Sliced Ham

2 C. All Purpose Flour

1 T. Baking Powder

1/2 tsp. Baking Soda

1 tsp. salt

1 1/2 sticks, 6 ounces Unsalted Butter, cold

1 C. Specially Selected Smoked Gouda, grated

 

1/2 C. Whole Milk

1 large Cage Free Egg

 

1 large egg

1 T. milk, or 1 T. water

 

 

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. In a large bowl, mix together the dry ingredients: all-purpose flour, baking powder, baking soda and salt. Using a box grater, grate the butter into the flour mixture. Transfer the bowl to the freezer while you gather the wet ingredients, about 5-7 minutes.  Measure out the milk and add the egg; whisk until combined. In a small bowl, make the egg wash, whisking together the egg and milk.  Grab the bowl out of the freezer, and gently break up the butter and combine with the flour, using your hands, until it resembles small peas. Add in the gouda cheese and toss to combine thoroughly. Add the buttermilk mixture all at once to the flour mixture. Mix until barely combined; and lightly knead the dough until it forms into one solid mass.

Sprinkle your kitchen counter with flour and dump the dough onto it. Press the dough into a 3/4-inch thickness. Form it into a rectangle and cut biscuits. You should end up with about 6 biscuits. Transfer them to the baking sheet. Brush the tops with egg wash and sprinkle with black pepper. Bake until fluffy and lightly golden brown, about 12 to 14 minutes.  To assemble the biscuit sandwiches, slice the biscuit in half. Smear one side with a bit of mustard, top with a slice of ham, add some glaze and add the other half of the biscuit. Repeat until you’ve built all of the biscuit sandwiches.

Baked Ham and Cheese Savory Custard

Baked Ham and Cheese Savory Custard

Baked Ham and Cheese Savory Custard

3 eggs

1 C. milk

1 C. heavy whipping cream

Freshly grated nutmeg to taste

Salt

About 5 1/2 T. butter, softened (or less if you melt the butter first)

1 loaf white bread, crusts removed and cut into 1/2 thick slices

8 ounces thinly sliced ham

1 2/3 C. grated fontina, pecorino or something similar

2/3 C. crated parmesan cheese

 

Preheat the oven to 350, and lightly grease an ovenproof dish.  Whisk the eggs in a bowl and then add the cream and milk along with the nutmeg and a bit of salt.  Dip half of the bread slices in the melted butter and arrange them on the bottom of the dish, overlapping slightly, so that the dish is completely covered.  Pour on half of the egg/milk mixture and allow to sit for 5 minutes of so to give the bread a chance to soak up the milky goodness.  Next, add a layer of half of the ham and top with a layer of half the cheese.  Repeat the process with one more layer of bread, milk, ham and cheese.  Bake for 25-30 minutes until the top is golden brown and crusty.  When finished, allow the custard to cool a bit before serving.

Mushroom, Bacon, and Parmesan Spaghetti

Mushroom, Bacon, and Parmesan Spaghetti

Mushroom, Bacon, and Parmesan Spaghetti

8 oz. spaghetti

8 pieces bacon about half a pack

2 cloves garlic minced

1/2 C. onion diced (about 1/4 of an onion)

8 oz. baby bella mushrooms

1 C. heavy cream

1 C. parmesan grated

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. oregano

1/4 tsp. thyme

 

Bring a large pot of water to a boil. Cook spaghetti 10-12 minutes until done. Drain and set aside.

While spaghetti is cooking, cut bacon into bite size pieces and cook over medium heat in a large Sauté Pan until done, about 8-10 minutes. Remove bacon from pan and place on a plate. To the large sauté pan add in garlic and onions and cook 5-6 minutes until onions are soft. Add mushrooms and cook another 3-4 minutes until they are tender. Add in the bacon. Change heat to medium low. Pour in heavy cream and stir well. Slowly add parmesan, salt, pepper, oregano, and thyme, and mix to ensure it doesn’t clump. Let simmer 2-3 minutes to thicken. Add pasta and stir so it’s fully covered. Serve warm and enjoy!

Ramen with Ham, Egg and Spinach

Ramen with Ham, Egg and Spinach

Ramen with Ham, Egg and Spinach

1 package ramen noodles

2 C. chicken or vegetable stock

1 hard-boiled egg, shelled and sliced in half

2 slices deli ham, cut into 1/2-inch-thick slices

Handful of fresh spinach leaves

Optional: sliced green onions

 

Pour the chicken stock into a medium saucepan and bring to a boil over high heat. Add the ramen noodles and cook until al dente (about 5 minutes). Place the spinach in the bottom of a large bowl. Pour the ramen noodles and chicken stock over the spinach and stir. Top with the egg and ham (and green onions, if using).

Pork Chops with Green Peppercorn Sauce

Pork Chops with Green Peppercorn Sauce

Pork Chops with Green Peppercorn Sauce

4 lean pork loin chops

salt and freshly ground black pepper

1 T. sunflower oil

1 oz. butter

1 large shallot finely chopped

4 T. dry sherry

1 ½  T. green peppercorns in brine, rinsed, drained, and lightly crushed

5fl oz. chicken stock

4 T. crème  fraiche

 

Trim the chops of excess fat and season with salt and pepper. Heat the oil in a large, heavy frying pan on medium heat and fry the chops for 6-8 minutes on each side, depending on thickness, until golden brcwn and the juices run clear. Remove from the pan to a warm plate and cover with foil. Meanwhile, make the sauce. Melt the butter in the pan and fry the shallot over medium heat for 4-5 minutes, stirring often, until soft but not browned. Stir in the sherry and simmer for about 1 minute. Add the peppercorns and stock, bring to the boil, and simmer for 2-3 minutes, or until slightly reduced. Stir in the crème fraiche, spoon the sauce over the chops, and serve immediately. Good With: Potato rosti cakes and steamed green vegetables.

Egg Roll in a Bowl

Egg Roll in a Bowl

Egg Roll in a Bowl

1 pound ground pork

1 head cabbage thinly sliced

½ onion medium thinly sliced

1 T. sesame oil

¼ C. soy sauce or liquid aminos

1 clove garlic minced

1 tsp. ground ginger

2 T. chicken broth

Salt and pepper to taste

2 stalks green onion

 

Brown ground pork in a large pan or wok over medium heat. Ensure cabbage and onion is thinly sliced into long strands. Use a spiralizer to cut the vegetables for quickest results. Add sesame oil and onion to pan with browned ground pork. Mix together and continue cooking over medium heat. Mix soy sauce, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan. Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients. Add chicken broth to the pan and mix. Continue cooking over medium heat for three minutes, stirring frequently. Garnish with salt, pepper, and green onion.

Bacon-Wrapped Pork Tenderloin with Rainbow Roasted Veggies

Bacon-Wrapped Pork Tenderloin with Rainbow Roasted Veggies

Bacon-Wrapped Pork Tenderloin with Rainbow Roasted Veggies

2 C. cherry tomatoes

4 oz baby bella mushrooms, halved

2 large yellow bell peppers, sliced

1 small butternut squash, peeled and diced

2 heads broccoli, cut into florets

2 large red onions, chopped

¼ C. olive oil

Salt and pepper, to taste

1 lb. fatty bacon

1 pork tenderloin (about 1 1/2 lb.)

 

Preheat oven to 450°F. Arrange the tomatoes, mushrooms, peppers, squash, broccoli, and red onions in rows on a sheet pan. Drizzle with olive oil and season liberally with salt and pepper, set aside. On a large cutting board, lay out the bacon slices side-by-side, overlapping slightly. Place the pork tenderloin on top of the bacon, then season with salt and pepper. Wrap the bacon up and around the tenderloin. Place the tenderloin on top of the bed of veggies on the sheet pan. Roast in preheated oven for 25-30 minutes, or until all the veggies are tender, and the inside of the pork tenderloin reads at least 145°F on an instant read thermometer. Remove from the oven, and let rest for 5-10 minutes for the juices to redistribute and the bacon to crisp up. Remove the pork tenderloin to a cutting board, and slice into 1/2-inch slices. Serve with roasted veggies. (Recipe yields about 3 oz pork and 1 C. veggies per serving.)

Three-Cheese Baked Macaroni

Three-Cheese Baked Macaroni

Three-Cheese Baked Macaroni

8 oz. multi-grain elbow macaroni

3 slices bacon, cut crosswise into 1/2″ thick pieces

3 garlic cloves, minced

3 large eggs

12 oz. canned evaporated milk

1/2 tsp. salt

1/4 tsp. cayenne pepper

pinch fresh grated nutmeg

6 oz. (about 1 1/2 cup) shredded sharp white cheddar

2 oz. (about 1/2 cup) shredded Monterey Jack cheese

1 1/2 oz. (about 1/3 to 1/2 cup) fresh grated Parmesan cheese

 

Preheat oven to 475 degrees. In a large pot of boiling, salted water, stir in pasta and cook a couple minutes short of al dente, about 6 to 8 minutes depending on brand. Drain well and set aside. Meanwhile, in a medium skillet, add bacon and place over medium heat. Cook, stirring often, until the bacon is crisp, about 8 to 10 minutes. In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked). Stir in garlic and cook until fragrant, about 30 seconds. Transfer bacon mixture using a slotted spoon to a paper-towel lined plate. In a large bowl, whisk together eggs and evaporated milk. Add 1/2 tsp. salt, cayenne, nutmeg, cheeses and two to three tsp. bacon fat, if desired. Stir in cooked pasta and the cooked bacon and garlic mixture. Scoop mixture into an 8″ or 9″ baking dish coated with nonstick spray, spreading smooth with an off-set spatula. Place dish into the oven and bake until the sauce is bubbling at edges, about 10 to 12 minutes. Remove and place on a wire rack to cool for 10 to 15 minutes before serving.

Garlic Butter Mushroom Pork Chops

Garlic Butter Mushroom Pork Chops

Garlic Butter Mushroom Pork Chops

2 bone-in pork chops

1/2 tsp. salt

1/4 tsp. black pepper

1 T. olive oil

4 T. unsalted butter divided

5 medium baby Bella mushrooms sliced

3 garlic cloves minced

1/4 C. water or chicken stock

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. smoked paprika

 

In a cast iron skillet, heat up olive oil over medium heat. Season pork chops on both sides with salt and pepper. Sear pork chops on each side for 3 to 4 minutes, until golden brown. Check the internal temperature. It should be at least 145 degrees F. Remove pork chops onto a plate and set aside. Place two T. of butter in the skillet and let melt. Add garlic and mushrooms. Season with salt, pepper and paprika. Sauté, stirring often. Add chicken stock to skillet and scrape all of the browned bits from the bottom of the pan. Add remaining 2 T. of butter to skillet. Melt, then return pork chops to skillet. Simmer everything together for 2 to 3 minutes. Serve.

Orange Ginger Pork Chops

Orange Ginger Pork Chops

Orange Ginger Pork Chops

1 tsp. orange zest

Juice of 1/2 of the orange

1 T. olive oil

2 T. gluten-free soy sauce

1 tsp. minced garlic

1 T. fresh ginger, cut into chunks 1/2 tsp. garlic chili paste Salt & pepper

4 bone-in pork chops

 

Place orange zest, juice of half the orange, olive oil, soy sauce, minced garlic, ginger chunks, and chili paste into Vitamix®, blender, or food processor. Pulse for 10-15 seconds until marinade is smooth. Salt and pepper the pork chops, place in a plastic baggie and pour in marinade. Seal and refrigerate chops, letting them marinate for 30 minutes to 8 hours. Heat up a grill to 500°, or bring a cast iron skillet to medium high heat. Cook pork chops 6-8 minutes per side, or until cooked through.

Dutch Oven Quiche

Dutch Oven Quiche

Dutch Oven Quiche

 

1 1/2 c. shredded cheese

2 c. milk

1/2 c. biscuit mix

1 onion, chopped

1 lb. diced ham

4 eggs

Oil

seasonings to taste

 

Season Dutch oven with oil or line with foil. Sprinkle ham, cheese, and onion on the bottom. Mix other ingredients together and pour over meat and cheese mixture. Bake for 35 minutes with 14 coals on top and 8 on the bottom. Serves 8. May be adapted for a box oven.

Canning BBQ Sandwich Meat

Canning BBQ Sandwich Meat

Canning BBQ Sandwich Meat

5 Pints

 

58 ounces tomato sauce

2 cups chopped onions

1⁄2 cup green pepper

1⁄4 cup packed brown sugar

1⁄4 cup Worcestershire sauce

2 tablespoons dry mustard

2 teaspoons salt

1⁄4 teaspoon bottled hot pepper sauce

1⁄4 cup mixed pickling spices

6 cups cooked beef or 6 cups pork

 

Combine first 8 ingredients. Tie pickling spices in a cheesecloth bag. add to sauce. cover and simmer 15 minutes. remove the spice bag. and add the meat to the sauce. Cover, heat. Pack into hot jars, leaving 1 inch head space. Adjust the lids. Process in pressure canner at 10 pounds, 75 minutes for pints. BEFORE SERVING: Boil uncovered 10 minutes before tasting or using. Serve on your favorite bun.

Canning Sweet Potato & Ham Soup

Canning Sweet Potato & Ham Soup

Canning Sweet Potato & Ham Soup

2 quarts

 

4 sweet potatoes, peeled cubed

2 lb. ham steaks, diced

1 cup water

4 cups ham stock

1⁄2 teaspoon ginger, crushed

1 tablespoon brown sugar

 

Cook all together until potatoes are 1/2 cooked. Pack into 2-quart jar. Pressure cook at 11 lb. pressure 90 minutes as always check ball book.

Cheesy Ham Chowder

Cheesy Ham Chowder

Cheesy Ham Chowder

10 bacon strips, diced

1 large onion, chopped

1 cup diced carrots

3 tablespoons all-purpose flour

3 cups whole milk

1-1/2 cups water

2-1/2 cups cubed potatoes

1 can (15-1/4 ounces) whole kernel corn, drained

2 teaspoons chicken bouillon granules

Pepper to taste

3 cups shredded cheddar cheese

2 cups cubed fully cooked ham

 

In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, sauté onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

 

Serving Size: 1 C.

Calories: 418

Fat: 28g

Fiber: 2g

Saucy Pork Chop Skillet

Saucy Pork Chop Skillet

Saucy Pork Chop Skillet

3 cups uncooked instant brown rice

2 teaspoons canola oil

6 boneless pork loin chops (6 ounces each)

1 small onion, sliced

1 cup canned diced tomatoes

1 cup reduced-sodium beef broth

1 tablespoon dried parsley flakes

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon dried basil

1/8 teaspoon dried oregano

2 tablespoons all-purpose flour

1/2 cup water

 

Cook rice according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides; remove from pan. Add onion to drippings; cook and stir until tender. Stir in tomatoes, broth, parsley and seasonings; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 6-8 minutes. Remove pork to a serving plate; keep warm. In a small bowl, mix flour and water until smooth; stir into sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes. Spoon over pork; serve with rice.

Simply Delicious Apple Pork Chops

Simply Delicious Apple Pork Chops

Simply Delicious Apple Pork Chops

1 tablespoon olive oil

4 pork chops (1/2 inch thick)

1/2 teaspoon salt

Ground black pepper

3 tablespoons brown sugar

1/2 teaspoon ground cinnamon

1/4 cup apple juice

2 apples, peeled, cored, and sliced (I use Granny Smith apples)

 

Preheat oven to 375 degrees. Heat oil in large skillet. Brown the pork chops on both sides. Place chops in a baking dish just large enough so they do not overlap and sprinkle them with salt and pepper. In a small bowl, combine the brown sugar, cinnamon, apple juice, and apples. Give them a toss together. Pour the mixture over the chops. Cover and bake in the preheated oven for 30 to 45 minutes. Makes 4 servings.

Baked Ham and Cheese Rolls with a sweet tangy Honey Mustard Glaze

Baked Ham and Cheese Rolls with a sweet tangy Honey Mustard Glaze

Baked Ham and Cheese Rolls with a sweet tangy Honey Mustard Glaze

1 lb. Pizza Dough (store-bought or home-made)

1/2 cup Unsalted Butter

8 large slices Ham (thinner slices will roll easier)

8 large slices Swiss or Provolone Cheese

1 T. Dijon Mustard

1 T. Honey

1 T. Poppy Seeds

 

If the pizza dough is refrigerated, take it out of the fridge 20 minutes before you begin so that it comes to room temperature (this will make it easier to work with). Preheat oven to 400 degrees F. Spray an 8 x 8 baking dish with nonstick cooking spray. Roll pizza dough out on a lightly floured surface into a rectangle that is roughly 16″ x 8″ (just use the baking dish as a guide, no need to be exact). Heat butter in the microwave until melted. Brush the surface of the rectangle lightly with melted butter (this should require about 1 Tablespoon of butter) and set the remaining butter aside. Top the pizza dough with ham and then with cheese each in a single layer with no slices overlapping. Starting with the edge closest to you, roll the pizza dough up into a log so that the ham and cheese is on the inside. Use a serrated knife to slice the roll into 9 even pieces. Place the pieces in the prepared baking dish and set aside to rise for 20 minutes. Whisk remaining butter with mustard, honey and poppy seeds. After the dough has risen slightly, pour honey mustard glaze over the top of the rolls. (This will look like a lot of sauce, but that’s what makes it so good!) Bake the rolls until the dough is cooked through and golden on top, 20-25 minutes. Serve rolls warm or at room temperature.

 

Serving Size: 1 Roll

Calories: 407

Fat: 26g

Fiber: 1g

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner

2 packages (10 oz each) fresh cauliflower florets (about 5 cups)

3 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

8 strips bacon

4 boneless center-cut pork loin chops, 3/4 inch thick (about 1 lb.)

1 tablespoon chopped fresh thyme leaves

1/2 teaspoon finely chopped fresh rosemary leaves

1/4 teaspoon black pepper

1 teaspoon finely grated lemon peel

 

Heat oven to 425°F. Spray bottom of 18xl3-inch rimmed sheet pan with cooking spray. In large bowl, toss cauliflower, 2 tablespoons of the olive oil, the salt and red pepper. Spread cauliflower mixture evenly in sheet pan. Roast 20 minutes; stir. Meanwhile, place bacon on microwavable plate. Cover; microwave on High 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Rub pork chops with remaining 1 tablespoon olive oil; sprinkle with thyme, rosemary and black pepper. Arrange 2 bacon pieces over top of each pork chop, and place in sheet pan with cauliflower, tucking ends of bacon underneath each pork chop. Bake 9 to 11 minutes or until meat thermometer inserted in center of pork chop reads at least 145°F. Garnish cauliflower with lemon peel before serving.

Instant Pot Rigatoni All’Amatriciana

Instant Pot Rigatoni All’Amatriciana

Instant Pot Rigatoni All’Amatriciana

2 T. extra-virgin olive oil. plus more for drizzling

4 ounces pancetta or bacon, diced

1 onion, diced

3 garlic cloves, finely grated or minced

1/2 tsp. crushed red pepper flakes

1/2 tsp. freshly ground black pepper, plus more for serving

1 28-ounce can whole peeled tomatoes with their juices Kosher salt

8 ounces rigatoni

1/2 C. grated pecorino cheese, plus more for serving

 

Using the sauté function, heat the oil and pancetta in the pressure cooker pot. Cook, stirring frequently, until the pancetta is browned and crisp and the fat has rendered, about 5 minutes. Stir in the onion and cook until soft, 3 to 4 minutes. Stir in the garlic, red pepper flakes, and black pepper and cook for 1 minute. Use your hands to crush the whole tomatoes directly into the pot. Make sure to add all the juices from the can. Use a spatula to scrape up the browned bits on the bottom of the pot. Taste the sauce at this point and add salt to taste. Stir in the pasta and 1/2 C. water. Lock the lid into place and cook on high pressure for 6 minutes. Manually release the pressure. Stir in the pecorino. If the pasta is too al dente, cover the pot with the lid (but don’t lock it on), and let it sit for 5 minutes; the pasta mil cook a little more in the residual heat of the pot. Otherwise, serve immediately, with more pecorino, olive oil, and black pepper on top.

Italian Lemon Herb Pork Chops

Italian Lemon Herb Pork Chops

Italian Lemon Herb Pork Chops

 

4 bone-in rib pork chops

2 T. butter

1 C. flour

2 eggs beaten

 

1 C. plain breadcrumbs

1 C. panko breadcrumbs

2 T. dried parsley -OR- 4 T. FRESH chopped parsley

2 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. oregano

1 tsp. salt

1/2 tsp. pepper

1/2 C. grated Parmesan or Romano cheese

 

2 T. butter

3 cloves garlic minced

1/2 C. chicken stock/broth

1 C. heavy cream

2 T. lemon juice

2 T. dried parsley -OR- 4 T. FRESH chopped parsley

1/4 tsp. oregano

1/2 C. shredded mozzarella cheese

2 T. shredded Asiago cheese

Salt to taste

Pepper to taste

 

Mix all seasoned bread crumb ingredients in a large bowl. Preheat oven to 350 degrees F.  Melt 1 T. of butter in a skillet over medium-high heat. Dredge the pork chops in the flour, then dip in the beaten egg and the seasoned bread crumb mixture. Brown chops on both sides (I could only brown 2 at a time); remove from pan and place on a rack inserted in a baking sheet. Melt remaining 1 T. butter and repeat. Bake chops in preheated oven for 20 minutes; meanwhile make sauce. In a small saucepan, melt the 2 T. of butter over medium heat. Add the garlic and sauté for about 5 minutes. Stir in the stock, lemon juice, oregano and the cream. Heat until it begins to bubble. Add the cheeses and stir until they are melted. If the salt/pepper is needed, add it now. Add the parsley and continue cooking until sauce is reduced about 25% (It should be the consistency of a thinner gravy). Sauce may be poured over the cooked chops or served on the side like a gravy.

One Pan Pasta with Bacon & Peas

One Pan Pasta with Bacon & Peas

One Pan Pasta with Bacon & Peas

8 oz bacon, diced

3/4 C. diced onion

2 cloves garlic, minced

2 1/2 C. chicken broth

1/2 C. milk

8 oz dry penne pasta

1 C. frozen peas

1/2 C. sour cream

salt and pepper

grated Parmesan, for serving

 

In a large skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon to a paper towel lined plate. Drain all but about 2 tsp. of the bacon grease in the skillet. To the hot bacon grease, add the onion and cook until softened, about 5-8 minutes. Add the garlic and cook for an additional minute. Pour in the chicken broth and the milk, and bring to a boil. Once the liquid is boiling, add the dry pasta and reduce the heat to medium-low. Cover the skillet and allow the pasta to cook until al dente, about 15 minutes. Once the pasta is cooked, add the peas and continue to cook until they have defrosted. Stir in the sour cream and the reserved bacon. Taste and season to taste with salt and pepper. Serve immediately, topped with parmesan cheese.

Almond crusted pork chops with apples

Almond crusted pork chops with apples

Almond crusted pork chops with apples

3/4 cup whole almonds, toasted

3/4 cup panko bread crumbs

1 teaspoon finely grated orange zest (reserve the orange)

4 (1-inch-thick) boneless pork chops (about 8 ounces each)

5 tablespoons Dijon mustard

2 egg yolks

2 tablespoons extra virgin olive oil

 

3/4 cup whole almonds, toasted

3/4 cup panko bread crumbs

1 teaspoon finely grated orange zest (reserve the orange)

4 (1-inch-thick) boneless pork chops (about 8 ounces each)

5 tablespoons Dijon mustard

2 egg yolks

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

2 shallots, sliced

2 golden delicious apples, peeled and cut into 1-inch chunks

1 teaspoon chopped fresh rosemary

1 teaspoon packed brown sugar

1/2 cup chicken stock

 

Preheat the oven to 400 degrees. To make the pork chops: In a food processor, pulse the almonds to coarse crumbs, about the size of the panko. Mix together the panko and almonds in a shallow dish and stir in the orange zest. Season the crumbs and pork chops with salt and pepper. In another small dish, mix the mustard and egg yolk together. Brush the chops with the mustard mixture, then dredge all over in the crumbs. Heat a large skillet over medium heat and add the olive oil. When the oil is hot, brown the chops on both sides, about 2 minutes per side. Remove them to a plate. To make the apples, wipe skillet clean and set over medium heat. Melt the butter. Add the shallots and cook until wilted, about 3 minutes. Add the apples and cook and toss until they begin to brown, about 3 minutes. Add the rosemary and season with salt and pepper. Add the brown sugar, orange juice and chicken stock and bring everything to a boil. Cook just until the sauce comes together, then put the chops on top of the apples and bake until the chops are just cooked through, about 8 to 10 minutes.