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Category: Pork

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

⅓ 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


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



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


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


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.

Pork Rib Roast with Warm, Buttery Gremolata and Roasted Garlic

Pork Rib Roast with Warm, Buttery Gremolata and Roasted Garlic

Pork Rib Roast with Warm, Buttery Gremolata and Roasted Garlic

4 1/2 lb pork rib roast (ask your butcher to remove the vertebrae and the skin but leave the fat)

a large bunch of parsley

1/3 cup plus 2 T. extra-dry vermouth

3 T. unsalted butter at room temperature

3 1/2 T. olive oil

1 T. salt

1 1/2 tsp. red pepper flakes or ground black pepper

2 heads garlic


Preheat the oven to 350 degrees F. Score the layer of fat on the outside of the roast with a sharp knife. I like to make a checkered pattern, but you can also just carve a few parallel straight lines, I leave that up to you. Place the roast in the middle of a roasting pan. In a food processor, combine all the remaining ingredients except the garlic and pulse to a thick sauce. The butter will remain visible in the small bits, but those will melt in the oven. Reserve a little of the sauce for later, and rub the remaining sauce over the entire roast. Place the garlic heads in the roasting pan. Roast for 1 1/2 hours. If you use a meat thermometer, the core temperature you’re looking for is 150 degrees F. This will leave the center nicely rose colored. Remove the roast from the oven, remove the heads of garlic from the pan, and cover the roast with aluminum foil. Let the roast rest for 15 minutes. Meanwhile, warm the reserved sauce in a small saucepan over low heat. Pour the juices from the roasting pan into a container and skim off the clear fat with a spoon and discard it. Pour the juices into the warmed sauce. Squeeze the mushy roasted garlic cloves into a bowl. Carve the rib roast at the table and serve it with the sauce and the garlic in separate bowls.

Apple-Thyme Pork Chops with Hard Cider au Jus

Apple-Thyme Pork Chops with Hard Cider au Jus

Apple-Thyme Pork Chops with Hard Cider au Jus

1/4 cup (30 g) flour

1/2 tsp. granulated garlic powder

2 tsp. (4 g) lemon thyme, divided

Salt and pepper

2 T. (28 g) butter

2 T. (30 ml) olive oil

2 (2-in [5-cm])-thick bone-in pork chops

1 apple, peeled and diced

1/2 cup (76 g) onion, chopped

1 clove garlic, peeled and minced

3/4 cup (180 ml) hard cider of choice

Preheat your oven to 35O°F (176°C). In a shallow bowl, whisk together the flour, garlic powder. 1 teaspoon (2 g) of the lemon thyme, salt and pepper. Set this aside. Heat your cast-iron skillet over medium heat, adding in the butter and olive oil. While that heats, take the two pork chops and pat them dry with paper towels to remove any excess moisture. Season the chops with salt and pepper as well. Never be afraid to season! Dredge the seasoned pork chops in the flour mixture and tap them gently to remove any excess flour. Place them into the heated skillet and fry until dark golden brown, about 3 to 4 minutes on each side. Monitor them occasionally to ensure they are not burning. Once they are golden brown, remove them from the pan and set them aside on a plate. Next, add the diced apple and onion to the skillet, and allow them to begin to deglaze the pan and sweat. Stir them occasionally until the apples begin to soften and the onions begin to turn translucent. 7 to 9 minutes. Add the minced garlic and remaining lemon thyme to the pan. Pour in the hard cider to complete the deglazing of the pan. Nestle the pork chops back into the pan alongside the apples and onions and place them into the oven for 20 to 25 minutes, or until the center of the pork chops reaches 145°F (63°C). Remove from the oven and allow the pork chops to rest for at least 5 minutes before serving. Don’t forget to finish drinking your hard cider!

Rigatoni with Ham & Broccoli Rabe

Rigatoni with Ham & Broccoli Rabe

Rigatoni with Ham & Broccoli Rabe


Kosher salt and freshly ground black pepper

1 pound fresh rigatoni pasta

3 tablespoons olive oil, plus more for drizzling

1/2 pound ham steak, small-diced (2 cups)

4 cups (l-inch pieces) broccoli rabe

1/2 teaspoon crushed red pepper flakes

2 cups freshly grated Parmesan cheese


In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over medium-high heat. Add the olive oil followed by the ham and cook until it begins to render some fat, about 1 minute. Scoot the ham to one side of the pan. To the open space, add the broccoli rabe and red pepper flakes. Season with salt and black pepper and cook, stirring occasionally, until the broccoli rabe is crisp-tender, about 3 minutes. Add the pasta and reserved pasta water to the pan and cook for 30 seconds, stirring to blend. Remove from the heat and stir in 1 1/2 cups of the Parmesan. Top the pasta with the remaining 1/2 cup Parmesan, drizzle with olive oil, and serve.

Braised Pork Belly with Pickled Radishes

Braised Pork Belly with Pickled Radishes

Braised Pork Belly with Pickled Radishes

1/2 cup low-sodium soy sauce

1/2 cup mirin

1/2 cup fresh lime juice (from 3 limes)

1/4 cup light brown sugar

1/4 cup thinly sliced fresh ginger

2 garlic cloves, thinly sliced

3 pounds pork belly, skin removed

1 tablespoon vegetable oil

1 large onion, coarsely chopped


2 cups low-sodium chicken broth

2 scallions, thinly sliced

Pickled Radishes and steamed rice, for serving


In a large resealable plastic bag, combine the soy sauce, mirin, lime juice, brown sugar, ginger and garlic. Cut the pork belly in half crosswise, roughly into two 6-inch squares. Add the pork belly to the marinade and seal the bag, pressing out any excess air. Refrigerate overnight.  Preheat the oven to 325°. Remove the pork from the bag and pat dry with paper towels; reserve the marinade. In a large enameled cast-iron casserole, heat the oil. Add the pork and cook over moderately low heat, turning occasionally, until browned all over, about 10 minutes; transfer to a plate.  Pour off all but 1 tablespoon of fat from the casserole. Add the onion, season lightly with salt and cook over moderate heat, stirring, until softened, about 5 minutes. Add the marinade and chicken broth and scrape up any bits stuck to the bottom of the casserole. Return the pork to the casserole and bring to a boil. Cover and braise in the oven for 2 hours, until the meat is nearly tender. Uncover and braise for 1 hour longer, until the meat is very tender. Transfer the pork to a baking sheet fat side up. Strain the broth into a heatproof bowl and spoon off the fat. Return the broth to the casserole and simmer until reduced to 2 cups, about 5 minutes. Preheat the broiler. Broil the pork 8 inches from the heat until crisp, about 2 minutes; cut it into twelve 1/2-inch-thick slices and arrange in shallow bowls. Spoon the broth all around and garnish with the scallions. Serve with Pickled Radishes and rice.

Peachy Pork with Pomegranate Molasses and Charred Onion Sheet Pan Supper

Peachy Pork with Pomegranate Molasses and Charred Onion Sheet Pan Supper

Peachy Pork with Pomegranate Molasses and Charred Onion Sheet Pan Supper

2 bone-in pork or veal chops (1 1/2 inches thick)

1 medium red onion, sliced 1/2-inch thick and separated into individual rings

1 T. plus 1 tsp. extra-virgin olive oil

1 tsp. kosher salt, plus more as needed

1 tsp. finely ground black pepper, plus more as needed

8 ounces peaches or nectarines (about one large peach or nectarine), pitted and cut into thick wedges

Pomegranate molasses, for serving

Chopped fresh basil, for serving


Heat the oven to 475 degrees. In a large bowl, toss the chops and onions with the 1 T. olive oil and salt and pepper. Arrange the chops and onions on a rimmed baking sheet, keeping the meat on one side and the onions on the other, and leaving space for adding the peaches later. Roast for 8 minutes.  Meanwhile, in a large bowl, toss the peaches with the remaining 1 tsp. olive oil, and sprinkle them with a generous pinch each of salt and pepper. Turn the oven to broil. Add the peaches to the cleared space on the baking sheet, and broil until everything is lightly charred and the chops are just cooked through, 3 to 5 minutes. (If your chops are thinner than 1 1/2 inches, pull them from the broiler when they are cooked through, and then return the baking sheet to the broiler to finish the onions and peaches.) Divide the chops, onions and peaches among individual serving plates, drizzle them with pomegranate molasses to taste, and sprinkle with chopped basil. Note: If you want to double the recipe, use two sheet pans, and make sure to rotate them so they both have time directly under the broiler.

Penne Boscaiola (Woodsman-Style Pasta with Mushrooms and Bacon)

Penne Boscaiola (Woodsman-Style Pasta with Mushrooms and Bacon)

Penne Boscaiola (Woodsman-Style Pasta with Mushrooms and Bacon)

1 ounce (30g) dried porcini mushrooms

3/4 cup (180ml) dry white wine

6 slices thick-cut smoked bacon (about 6 ounces; 170g), cut into thin strips

1 pound (450g) mixed fresh cultivated and wild mushrooms, such as cremini, shiitake, maitake, hedgehog, or oyster, woody ends trimmed, thinly sliced

Extra-virgin olive oil, as needed

1 medium onion (about 7 ounces; 200g), sliced

3 medium cloves garlic, minced

1 teaspoon minced fresh thyme leaves (from about 8 sprigs)

Kosher salt and freshly ground black pepper

1 (28-ounce; 795g) can peeled whole tomatoes and their juices, crushed by hand or coarsely puréed with an immersion blender

1 pound (450g) dried tubular pasta, such as penne or rigatoni

3/4 cup (180ml) heavy cream

1/4 cup minced fresh parsley leaves and tender stems (about 1/2 medium bunch)

1 ounce (30g) freshly grated Parmigiano-Reggiano cheese, plus more for serving


In a small heatproof bowl or measuring cup, combine dried porcini mushrooms with white wine and microwave until wine is steaming-hot. Alternatively, heat wine and mushrooms in a small saucepan until steaming. Set aside and let soak until porcini are fully softened, 10 minutes. Using your hands, lift porcini from wine and squeeze well to remove any excess liquid; reserve porcini-infused wine. Chop soaked porcini coarsely.  Meanwhile, in a Dutch oven or large sauté pan, cook bacon over medium-high heat, stirring often, until browned, about 5 minutes. Using a slotted spoon, transfer bacon to a plate.  Add fresh mushrooms and chopped porcini to pot with rendered bacon fat and return to medium-high heat. Cook, stirring often, until mushrooms are browned, about 8 minutes. Add a splash of olive oil at any point if pot becomes too dry.  Add onion, garlic, and thyme and cook, stirring, until onion and garlic are softened and lightly golden, about 6 minutes; again, add olive oil as needed if pot becomes too dry. Season with salt and pepper. Add bacon back to pot, then add crushed or puréed tomatoes. Pour in porcini-infused wine through a fine-mesh strainer to remove any sediment. Bring to a simmer, then lower heat to maintain a bare simmer. Season with salt.  Meanwhile, bring a pot of salted water to a boil. Add pasta and cook until just shy of al dente. Drain pasta, reserving about 2 cups of pasta-cooking water. Add cream to pasta sauce along with drained pasta. Bring to a simmer, adding reserved pasta-cooking water as needed to thin sauce, until pasta is al dente and sauce forms a creamy sheen that coats pasta. If sauce ever becomes too thick, add more pasta water to thin it out. Remove pasta and sauce from heat and stir in parsley and cheese. Serve, passing more cheese at the table.

Orecchiette with Bacon Meatballs

Orecchiette with Bacon Meatballs

Orecchiette with Bacon Meatballs

12 ounces ground pork

4 slices bacon or uncured smoked bacon, cut into 1/2-inch pieces*

2 cloves garlic, finely chopped

1/2 tsp. ground black pepper, divided

2 – 3 T. olive oil

8 ounces dried orecchiette pasta

2 small shallots, thinly sliced

3 large tomatoes, coarsely chopped (2 C.)

4 C. kale or spinach, coarsely chopped

1/4 tsp. salt

1/2 C. shaved Parmesan (optional)


In a medium bowl combine pork, bacon, garlic and 1/4 tsp. of the pepper until well mixed. Using a tsp., scoop the mixture into the palm of your hand and shape into 1-inch meatballs. Pieces of the bacon should be visible. In a large skillet heat the olive oil over medium-high heat. Add half the meatballs. Cook and stir until meatballs are browned on all sides and the bacon is crisp, about 8 to 10 minutes. Using a slotted spoon, transfer meatballs to paper towel; drain. Repeat with remaining meatballs. Reserving 1 T. bacon drippings in the skillet; set aside. Cook pasta according to package directions in lightly salted water; drain. Reserving about 1/4 C. of cooking liquid. Cook shallot in reserved bacon dripping, over medium-high heat, 3 to 4 minutes, scraping the bottom of the pan with wooden spoon to release the brown bits. Return meatballs to the skillet. Add tomatoes; cook 2 to 3 minutes. Add pasta and kale; toss to combine, adding pasta liquid as needed to moisten the pasta. Season with salt and remaining 1/4 tsp. pepper. Top with Parmesan before serving.   Extra thick bacon does not work with this recipe. It’s too big for the mini meatballs and doesn’t stay incorporated into the meatballs when cooking.


Yield: 4 servings

Calories: 673

Fat: 37g

Fiber: 5g

Korean-Style BBQ Tacos

Korean-Style BBQ Tacos

Korean-Style BBQ Tacos

3 T. reduced sodium Soy Sauce

2 tsp. Sesame Oil

1 tsp. minced Garlic

1 tsp. minced fresh Ginger

1/8 tsp. Red Pepper Flakes

3 T. Rice Vinegar, divided

1 ½ T. plus 2 tsp. Brown Sugar, divided

12 oz. Pork Tenderloin, chopped

2 C. bagged Coleslaw Mix

2 Scallions, thinly sliced

2 T. chopped Cilantro

8 (6”) Corn Tortillas (or flour)


To chop tenderloin, cut in half inch thick slices. Place on cutting board and pound lightly to flatten. With sharp knife, cop into bite sized pieces. In a medium bowl, whisk together the first 5 ingredients (soy sauce through pepper flakes) with 1 T. rice vinegar and 1 ½ T. brown sugar. Add the pork, stir, and let marinate for 10 to 15 minutes. In another medium bowl, combine the coleslaw mix, green onions, cilantro, remaining 2 T. vinegar, and remaining 2 tsp. brown sugar. Set aside. Place a large nonstick skillet over medium-high heat, add half the pork (not crowding it in the pan browns it much better), and cook for 4 to 5 minutes, or until nicely browned, stirring occasionally. Set aside and repeat with remaining pork. Lightly wet the tortillas and wrap them in a dishtowel or paper towel and microwave for 1 minute, or until warm. Spoon about 1/4 C. pork into each tortilla and top with 1/4 C. slaw.


Yield: 4 servings

Calories: 265

Fat: 7g

Fiber: 3g