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Category: Pork

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

Salt

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

Pork Medallions with Pepper Jelly

Pork Medallions with Pepper Jelly

  • 1 tablespoon olive oil
  • 2 (12-ounce) pork tenderloins, cut into 1-inch-thick slices
  • ¾ cup Pepper Jelly (recipe below)

 

  • 1½ cups seeded and chopped sweet bell peppers (red, orange, and/or yellow, 2 to 3 medium peppers)
  • ½ cup seeded and chopped green bell pepper (about 1 medium pepper)
  • 1 jalapeño pepper, seeded and finely chopped
  • ½ cup apple cider vinegar
  • 2½ cups sugar
  • 1 (1.75-ounce) package of low-sugar or no-sugar needed powdered pectin

Preheat the oven to 350°F. In a medium ovenproof skillet set over medium heat, heat the olive oil. Add the pork medallions and sear until browned, 3 to 5 minutes per side. Transfer the skillet to the oven and bake until the meat is no longer pink in the center, 15 to 20 minutes. Remove the pan from the oven, spoon the pepper jelly over the pork, and tent with foil or parchment paper. Let rest for 5 minutes before serving.

Directions for Toasted Pork Sandwiches

Spread slices of Cuban or sourdough bread with Dijon mustard, layer on the leftover pork medallions, and top with Swiss cheese. Toast the sandwich in a cast-iron skillet over high heat. Serve right away!

Directions for Pepper Jelly

In a large stockpot set over medium heat, combine all of the peppers and the vinegar. Bring the mixture to a rolling boil that does not stop bubbling when stirred. Boil for 1 minute, stirring constantly. Add the sugar and stir until dissolved. Cook until the mixture returns to a rolling boil. Boil for 1 minute, stirring constantly. Stir in the pectin and bring back up to a rolling boil. Boil for 1 minute. Remove the pan from the heat. Pour the jelly into sterilized jars (see page 216), leaving ½ inch headspace at the top of each jar. Follow the water bath canning instructions (page 218) and process for 10 minutes. Store in the pantry, unopened, for up to 1 year. Once opened, store in the refrigerator for up to 3 weeks.

Bacon Apple Smothered Pork Chops

Bacon Apple Smothered Pork Chops

Bacon Apple Smothered Pork Chops

3 slices thick cut bacon, cut into ¼ inch slices

2 tablespoons arrowroot powder (for a roux use equal parts fat and flour)

1½ cups chicken stock

1 teaspoon fish sauce

4 (¾-inch-thick) bone-in pork chops

Kosher salt

Freshly ground black pepper

1 tablespoon ghee (butter was just fine)

1 large yellow onion, thinly sliced

1 apple, peeled, cored, and thinly sliced

2 fat garlic cloves, minced

2 fresh thyme sprigs

 

Render the bacon drippings by frying the bacon in a small saucepan over medium-low heat, remove crisp bacon to a paper towel lined small plate or bowl. Over medium-low heat, whisk the arrowroot powder into the drippings to form a smooth roux or add the AP flour to make a roux, cooking the rawness out, whisking constantly for a golden color. Pour in the broth and fish sauce and stir until incorporated. Increase the heat to medium-high, and bring the sauce to a boil. Cook until it’s thickened (around 3 minutes). Cover the saucepan and set it aside. Season the chops on both sides with salt and pepper. Heat 1 tablespoon of ghee or butter in a large skillet over medium-high heat.  When the pan is hot, add the chops and cook on each side for 1 minute or until golden-brown. Transfer the chops to a plate. Toss the onions and apple—along with a sprinkle of salt—into the empty skillet. Cook, stirring constantly, until the onions are browned on the edges (about 5 minutes). Be sure to scrape up as much of the browned porky bits on the bottom of the skillet. Add the minced garlic and sauté until fragrant (about 30 seconds). Transfer the chops back into the skillet, and smother ’em with the cooked onions and apple. Pour the reserved sauce onto the chops, add the thyme sprigs.  Bring the sauce to a boil over high heat. Then, reduce the heat to low, and cover the skillet. Simmer for 30 minutes or until the pork chops are fork tender. Plate the chops, and top them with gravy and the reserved bacon bits.

Thai Lettuce Wraps

Thai Lettuce Wraps

Thai Lettuce Wraps

1 tablespoon soy sauce

1 tablespoon Asian fish sauce

Finely grated zest of1/2 lime

1 teaspoon fresh lime juice

1/2 teaspoon honey

1/8 teaspoon kosher salt, plus more as needed

1 tablespoon peanut oil

3 garlic cloves, finely chopped

1 fresh Thai, serrano, or jalapeno chile, seeded and finely chopped

1 scallion (white and green parts), finely chopped, plus more for serving 1 lemongrass stalk, trimmed, outer layers removed, inner core minced (optional)

1 pound ground pork, not too lean if possible (or use ground turkey)

5 cups (5 ounces) fresh baby spinach

1/2 cup fresh basil leaves, tom into pieces

Chopped cashews, for serving

Thinly sliced shallots, for serving

Shredded carrots, for serving

Lime wedges, for serving

Lettuce leaves, for serving

 

In a small bowl, whisk together the soy sauce, fish sauce, lime zest and juice, honey, and the Vs teaspoon salt. Heat the peanut oil in a 12-inch skillet over medium-high heat. Add the garlic, chile, scallion, and lemongrass if using. Cook until fragrant, 30 seconds. Then stir in the pork and cook until it is well browned and most of the juices have evaporated, about 7 minutes. (Use a flat spatula to press down on the pork so it can get very browned and crispy on the bottom. This adds great flavor and texture.) Add the soy sauce mixture and cook for 1 minute. Stir in the spinach and cook until wilted. Toss in the basil. Taste, and adjust the seasoning if needed. Transfer the pork mixture to a platter, and surround it with mounds of scallion greens, cashews, shallots, and carrots. Serve lime wedges alongside for sprinkling, and lettuce leaves for  wrapping.

Pork and Clam Alentejo (Carne de Porco com Ameijoas a Alentejo)

Pork and Clam Alentejo (Carne de Porco com Ameijoas a Alentejo)

Pork and Clam Alentejo (Carne de Porco com Ameijoas a Alentejo)

2 lb. pork tenderloin or boneless pork butt, cut into 1″ cubes

3 cloves minced garlic

2 T. pimento paste (spicy or sweet)

2 tsp paprika

1 bay leaf

1 whole clove

Salt & pepper

1 – 1 1/2 C. dry white wine

2 T. Lard

1 chopped medium onion

2 lb. small clams

4 large white potatoes, cut to small cubes

vegetable oil to fry potatoes

chopped coriander

picked vegetables

black olives

 

In a large bowl combine garlic, pimento paste, paprika, bay leaf, clove and one C. of white wine. Mix to make a marinade, season with salt and pepper.  Add cubed pork. Refrigerate overnight or for at least 4 hours, stirring occasionally. Remove pork from marinade and set marinade aside. In large skillet add lard then add cubed pork and fry until brown. After, remove pork and keep warm. Add onion to skillet and cook until tender but not brown. Return meat to skillet adding reserved marinade and bring to a boil over medium-high heat. Cover and simmer for approximately 30 minutes or until desired tenderness. (add a dash of tabasco, if you want more heat.) Add clean clams to the meat, cover for 8-10 minutes until clams open. Discard any closed clams.  In separate skillet, fry the cubed potatoes in vegetable oil, until golden brown. Place meat and clams in a serving dish surrounded by fried potatoes. Garnish with chopped coriander, pickled vegetables and olives. Spoon some juices left in the skillet over dish.

Chinese Glazed Riblets with Garlic and Thai Basil

Chinese Glazed Riblets with Garlic and Thai Basil

Chinese Glazed Riblets with Garlic and Thai Basil

4 pounds pork spareribs trimmed St. Louis-style, membrane removed, cut in half across the bone*

3/4 cup mushroom soy sauce, or regular soy sauce plus 1 1/2 tbsp. molasses

6 tablespoons Shaoxing rice wine or dry sherry

1/2 teaspoon Chinese five-spice powder

3 star anise pods

3/4 cup coarsely chopped unpeeled fresh ginger

 

6 tablespoons sugar

6 tablespoons reduced-sodium soy sauce

1/2 cup Chinese red vinegar or unseasoned rice vinegar

1 tablespoon Thai or Vietnamese fish sauce

Vegetable oil for deep-frying, plus 1/4 cup oil for cooking in wok

1 cup cornstarch

3 tablespoons minced garlic

1/2 cup Thai basil leaves or small regular basil leaves, plus a few basil sprigs

 

Prepare ribs: Cut apart between bones. Rinse and put in a 6- to 8-qt. pot. Add 2 1/2 qts. water, cover, and bring to a boil. Skim and discard any foam. Add mushroom soy sauce, rice wine, five-spice powder, star anise, and ginger. Return to a boil, then reduce heat and simmer, covered, until meat is tender, 45 minutes to 1 hour.  Strain rib mixture through a colander set over a large bowl. Set bowl of braising liquid in a larger bowl of ice water. Let ribs and seasonings cool in colander, then return to liquid and chill, covered, at least 4 and up to 12 hours.  Meanwhile, make sauce: In a small bowl, stir together sugar, reduced-sodium soy sauce, vinegar, and fish sauce until sugar dissolves. Set aside.  Preheat oven to 250° and set a rimmed baking sheet in it. Pour 1 1/2 in. oil into a 5- to 6-qt. pot. Insert a deep-fry thermo­meter and heat oil over high heat to 350°. Meanwhile, skim and discard fat from bowl of ribs. Transfer ribs to a colander and discard seasonings. Working with one-quarter of ribs at a time, toss in a medium bowl with 1/4 cup cornstarch. Gently add ribs to oil. Cook until bones are browned and meat is crisp, 2 to 3 minutes. Transfer ribs to baking sheet in oven.  Heat a wok or 12-in. frying pan over medium heat. Add 1 tbsp. of remaining 1/4 cup oil. When it’s hot, stir in one-quarter of garlic; cook about 15 seconds, then add one-quarter each of ribs and sauce. Cook, stirring with tongs (or a wide metal spatula, if using a frying pan), until sauce thickens and coats ribs well, 1 to 2 minutes. Stir in one-quarter of basil leaves; cook and toss ribs until basil turns bright green, about 15 seconds. Transfer to a platter. Scrape out excess sauce from wok and spoon over ribs.  Cook remaining ribs the same way, adding a splash of water and reducing heat if pan starts to scorch.

 

*Ask a butcher to trim and cut the ribs for you.

 

TRIM SPARERIBS ST. LOUIS-STYLE. Meaning, trim them into a tidy, rectangular shape that cooks evenly. Ask a butcher to trim them, or do it yourself: On the bony side, trim the flap of meat from the center, flush with the bones. Then cut the rack lengthwise between the 4- to 5-in.-wide rib section and the chewy skirt (above). Save scraps for soup.

 

REMOVE THE MEMBRANE. Pork spareribs have a membrane on the underside that can shrink up and make the meat cook unevenly. It’s easy to remove: Slide the tip of a meat thermometer under the membrane at one end to loosen an edge. Pull off membrane with a paper towel (it may come off in pieces) while holding the rack down with your other hand.

Corn, Bacon & Egg Fried Rice

Corn, Bacon & Egg Fried Rice

Bacon & Egg Fried Rice

 

1 tablespoon olive or vegetable oil

4 large eggs, beaten

½ pound bacon, cut into 1-inch pieces

2 cloves minced garlic

â…“ cup chopped red onion

1 heaping cup peas

1 heaping cup corn

sea or kosher salt and fresh black pepper

4 cups cooked white rice

1 tablespoon soy sauce (or tamari for gluten-free), plus more for serving

chopped green onions, for garnish, optional

hot sauce, for serving, optional

 

Heat the oil in a wok or heavy duty frying pan over medium-low heat. Pour in the eggs and cook through, stirring them often. Remove to a dish and cut into bite-sized pieces. Turn the heat up to medium and add the bacon. Cook until crispy or however you like it. Remove to a paper-towel lined plate. Turn off the heat and let the grease cool a little – drain it off leaving about a tablespoon in the pan. Turn the heat back to medium and add the garlic, onion, peas & corn with a couple dashes salt & pepper. Cook, stirring often until the peas & corn are tender. Stir in the rice and soy sauce, cook, stirring often, until the rice is hot. Stir in the egg and bacon. Garnish with green onion. Serve with extra soy sauce and hot sauce.

Whiskey-Glazed Pork Kebabs

Whiskey-Glazed Pork Kebabs

Whiskey-Glazed Pork Kebabs

1 cup diced onion

3 T. unsalted butter

3/4 cup ketchup

1/2 cup fresh orange juice

1/2 cup cider vinegar

1/2 cup Jack Daniels whiskey

1/3 cup packed brown sugar

1/4 cup molasses

2 T. Worcestershire sauce

Kosher salt and black pepper to taste

2 pork tenderloins, trimmed and cut into 3-inch cubes

2 chicken breasts, cut into cubes

1 large red onion, cut into wedges

1 red bell pepper, cut into small pieces

1 yellow bell pepper, cut into small pieces

Pineapple Chunks, optional

 

Sauté diced onion in butter in a saucepan over medium heat until soft, 4–5 minutes. Stir in ketchup, orange juice, vinegar, whiskey, brown sugar, molasses, Worcestershire, salt, and pepper. Bring mixture to a boil, reduce to a simmer, and cook 10 minutes. Let sauce cool slightly, then set aside half the sauce for serving. Thread pork and chicken cubes with peppers and red onion on skewers (pineapple if using); season with salt and pepper. Grill kebabs basting with half the sauce. Serve with remaining sauce.

Smoked Pork Loin with Blackberry Chutney

Smoked Pork Loin with Blackberry Chutney

Smoked Pork Loin with Blackberry Chutney

 

Blackberry Chutney

 

1 tablespoon olive oil

1 medium red onion, finely chopped

1 tablespoon finely chopped fresh ginger

1 teaspoon minced garlic

2 jalapeños, finely diced (seeds removed for a milder chutney)

1 pound fresh blackberries

â…“ cup sugar

2 tablespoons red wine vinegar

 

Pork Loin

 

1 (3 to 4-pound) boneless pork loin

3 tablespoons Grill Seasoning

2 tablespoons whole-grain mustard

 

To make the chutney, heat the olive oil in a small saucepan. Add the onion, ginger, and garlic and cook for 4 to 5 minutes, until the onion is translucent. Add the jalapeño and blackberries and cook for 4 minutes. Add the sugar and vinegar and bring to a boil, then decrease the heat and simmer for 8 to 10 minutes, stirring occasionally. You’ll serve it hot here, but it can be stored in the refrigerator for up to 1 week and reheated for serving.  Prepare a smoker to cook at 250°F with cherry wood. Rinse the pork loin and trim off the silverskin and excess fat. Sprinkle with the Grill Seasoning, slather with the mustard, and massage it into the loin.  Place the loin in the smoker and cook for 2 hours or until the internal temperature registers 150°F on a meat thermometer. Remove from the smoker, cover with aluminum foil, and allow to rest for 10 to 15 minutes. To serve, slice into 1-inch chops and top each with a tablespoon of hot chutney.

Skillet Pork Chops with Apples & Onions

Skillet Pork Chops with Apples & Onions

Skillet Pork Chops with Apples & Onions

4 (6- to 8-oz.) bone-in pork rib chops (1 to 1 1/4 inches thick)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

2 red Cooking Apples such as Braeburn, cut into ½ inch wedges

1 medium-size yellow onion, sliced into ½” wedges

1/3 cup chicken broth

1 cup whipping cream

1/4 cup Dijon mustard

2 tablespoons bourbon or stock

8 small fresh thyme sprigs

Preheat oven to 450°. Sprinkle pork with salt and pepper. Cook in hot oil in a 12-inch cast-iron skillet over medium heat 5 to 6 minutes on each side or until golden brown. Remove from skillet.  Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet. Add broth to skillet, and cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Whisk together cream and mustard; add to skillet, and cook, stirring constantly, 1 to 2 minutes or until bubbly.  Remove skillet from heat and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.  Bake at 450° for 10 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving.

Honey Balsamic Roasted Pork with Grapes

Honey Balsamic Roasted Pork with Grapes

Honey Balsamic Roasted Pork with Grapes

1  boneless pork tenderloin (about 1 to 1¼ lb.)

Freshly ground sea salt and pepper to taste

6 strips bacon

2 T. honey

2 T. balsamic vinegar

2 T. red wine

2 T. chopped fresh rosemary (plus additional for garnish)

2 T. minced shallots

2 cups seedless red and green grapes

 

Season pork with salt and pepper. Wrap bacon strips around pork, securing with toothpicks. Cook in a large skillet over medium-high heat until golden brown on all sides. Place pork in a large shallow baking dish. Preheat oven to 375°F. Stir together honey, vinegar, wine, rosemary and shallots in a small bowl and pour over pork. Bake, uncovered, for 15 minutes. Add grapes to pan and cook for 15 minutes more or until pork reaches an internal temperature of 150°F. Let stand for 5 minutes before slicing. Transfer to a platter and surround with grapes and any sauce in dish. Sprinkle with additional chopped fresh rosemary, if you like.

Sweet, Spicy and Sticky Spam

Sweet, Spicy and Sticky Spam

Sweet Spicy and Sticky Spam

 

1/4 cup soy sauce

2 tsp. minced jarred garlic

2 tsp. ground ginger

1 tsp. red hot. hot sauce. (or whatever you prefer)

2 T. honey

12 oz. can of spam (25% less sodium) or your pick

1 pinch salt

1 pinch black pepper

oil

 

Mix your soy sauce, garlic, honey, ginger, and hot sauce. Set aside.  Cut spam into small cubes, then add to an oiled pan over medium-high heat.  Fry up spam till browned as much as possible on both sides. Add salt and pepper.  Toss around to coat salt and pepper all over spam and now you can add soy sauce mixture. Stir to coat spam and let it cook 1-2 minutes until it thickens, but do not let it burn.  Turn them to coat well.  Once spam is covered in the sticky glaze, its ready to serve.

Smoky Pork Tenderloin with Roasted Sweet Potatoes

Smoky Pork Tenderloin with Roasted Sweet Potatoes

Smoky Pork Tenderloin with Roasted Sweet Potatoes

1 (1-pound) pork tenderloin, trimmed

2 tsp. smoked paprika

3/4 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper

1/2 tsp. ground cumin

2 T. canola oil, divided

2 large sweet potatoes (about 11 ounces each), peeled and cut into 8 wedges each

1/4 C. cider vinegar

3 T. honey

1 tsp. Dijon mustard

2 thyme sprigs

1 T. unsalted butter

Preheat oven to 450°. Sprinkle pork evenly with paprika, 1/4 tsp. salt, pepper, and cumin. Heat a large skillet over medium-high heat. Add 1 T. oil to pan; swirl to coat. Add pork to pan; cook 8 minutes, turning to brown on all sides. Place potatoes on a baking sheet; drizzle with remaining 1 T. oil. Bake at 450° for 10 minutes. Add pork to pan with potatoes; stir potatoes. Bake at 450° for 15 minutes or until potatoes are tender and a thermometer inserted into the thickest portion of the tenderloin registers 140°. Remove pan from oven. Sprinkle potatoes with 3/8 tsp. salt. Let pork stand 5 minutes before cutting into slices. Combine remaining 1/8 tsp. salt, vinegar, honey, mustard, and thyme in a small saucepan; bring to a boil. Cook 3 minutes or until thickened. Add butter, stirring with a whisk until melted. Remove thyme sprigs; discard. Drizzle mustard mixture over potatoes. Serve with pork.

 

Yield: 4 servings

Serving Size: 3 ounces pork, 4 potato wedges, and about 1 T. sauce

Calories: 392

Fat: 12.6g

Fiber: 5g

Thai Lettuce Wraps

Thai Lettuce Wraps

Thai Lettuce Wraps

1 T. Soy Sauce

1 T. Asian Fish Sauce

Finely Grated Zest of ½ Lime

1 tsp. fresh Lime Juice

1/2 tsp. honey

1/8 tsp. kosher salt, plus more as needed

1 T. peanut oil

3 garlic cloves, finely chopped

1 fresh Thai, serrano, or jalapeno chile, seeded and finely chopped

1 scallion (white and green parts), finely chopped, plus more for serving

1 lemongrass stalk, trimmed, outer layers removed, inner core minced (optional)

1 pound ground pork, not too lean if possible (or use ground turkey)

5 C. (5 ounces) fresh baby spinach

1/2 C. fresh basil leaves, torn into pieces

Chopped cashews, for serving

Thinly sliced shallots, for serving

Shredded Carrots, for Serving

Lime Wedges for Serving

Lettuce Leaves, for Serving

In a small bowl, whisk together the soy sauce, fish sauce, lime zest and juice, honey, and the Vs tsp. salt. Heat the peanut oil in a 12-inch skillet over medium-high heat. Add the garlic, chile, scallion, and lemongrass if using. Cook until fragrant, 30 seconds. Then stir in the pork and cook until it is well browned and most of the juices have evaporated, about 7 minutes. (Use a flat spatula to press down on the pork so it can get very browned and crispy on the bottom. This adds great flavor and texture.) Add the soy sauce mixture and cook for 1 minute. Stir in the spinach and cook until wilted. Toss in the basil. Taste, and adjust the seasoning if needed.

Sweet Onion—Smothered Pork Chops

Sweet Onion—Smothered Pork Chops

Sweet Onion—Smothered Pork Chops

 

1/2 teaspoon smoked paprika

Kosher salt and freshly ground black pepper

4 (4-ounce) boneless pork chops, each 1/2 inch thick

2 tablespoons olive oil

3 cups thinly sliced Vidalia onions

3 tablespoons unsalted butter

3 garlic cloves. minced

2 teaspoons chopped fresh oregano leaves

 

Put a large skillet over medium-high heat. In a small bowl, combine the paprika, 1/2 teaspoon salt, and pepper to taste. Season the pork chops on both sides with this spice mixture. Add the olive oil to the preheated pan. Add the pork and cook, without moving, until a crust begins to form, about 2 minutes. Flip the pork and scoot it to one side of the pan. Add the onions and season with a good pinch of salt. Cook, stirring occasionally, until the onions soften and begin to color, about 2 minutes.  Add the butter, garlic, and oregano and cook, while stirring, for an additional minute. Top each piece of pork with the onions and serve.

Bacon Fried Rice

Bacon Fried Rice

Bacon Fried Rice

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 teaspoons sriracha or gochujang chili bean paste

2 teaspoons toasted sesame oil

2 slices bacon, minced

½ cup thinly sliced white or yellow onion

3 cloves garlic, minced

½ teaspoon five-spice powder

1 medium carrot, diced

1 cup snap or snow peas

1 cup canned corn, drained

2 cups chopped spinach or mustard greens

2 large eggs, beaten

4 cups cold cooked rice

 

In a small bowl, combine the soy sauce, vinegar, sriracha, and oil; set aside. In a wok or large skillet set over medium-high heat, cook the bacon until it’s crisp and the fat has rendered out, 1 to 2 minutes. Using the fat as the cooking oil, stir in the onion, garlic, and five-spice powder; stir-fry until the onion is translucent, about 2 minutes. Stir in the carrot and cook until it is brightly colored and just beginning to soften, about 3 minutes. Add the peas, corn, and spinach and stir-fry for about 30 seconds, until the greens are wilted. Add the eggs, stirring quickly to scramble them with the vegetables, then add the rice, breaking up any clumps with a spatula. Stir until the rice is heated through, 1 minute or less. Stir in the sauce and remove from the heat. Serve hot. Leftovers will keep in the fridge for 5 days or in the freezer for up to 3 months.

 

Steamed Cabbage with Potstickers

Steamed Cabbage with Potstickers

Steamed Cabbage with Potstickers

1 head green cabbage finely shredded
3 large peeled carrots shredded
1″ fresh ginger, peeled and minced
4 scallions finely chopped
1 bag meat or vegetable pot stickers
¼ C. tamari or soy sauce
1 tsp. sesame chili oil
dash of mirin (optional)

Close the drain and fill the steamer to the fill line, pre-heat on full steam. Combine the cabbage, carrots, ginger and scallions in the solid insert together with 1 C. of water. Steam for 10-12 minutes until tender, drain and toss with the tamari, sesame chili oil and mirin. Lightly oil the perforated container and steam as many of the pot stickers as you require for 10-12 minutes until heated through. Serve the pot stickers over the vegetables.

Baked Pork Chops with Apple Cranberry Sauce

Baked Pork Chops with Apple Cranberry Sauce

Baked Pork Chops with Apple Cranberry Sauce

4 boneless pork chops (about 3 oz. each)
¼ tsp ground black pepper
1 medium orange, rinsed, for ¼ tsp zest (use a grater to take a thin layer of skin off the orange; save the orange for garnish)
½ T. olive oil
For sauce:
¼ C low-sodium chicken broth
1 medium apple, peeled and grated (about 1 C) (use a grater to make thin layers of apple)
½ cinnamon stick (or 1/8 tsp ground cinnamon)
1 bay leaf
½ C dried cranberries (or substitute raisins)
½ C 100 percent orange juice

Preheat oven to 350 °F. Season pork chops with pepper and orange zest. In a large sauté pan, heat olive oil over medium heat. Add pork chops, and cook until browned on one side, about 2 minutes. Turn over and brown the second side, an additional 2 minutes. Remove pork chops from the pan, place them on a nonstick baking sheet, and put in the oven to cook for an additional 10 minutes (to a minimum internal temperature of 160 °F). Add chicken broth to the sauté pan and stir to loosen the flavorful brown bits. Set aside for later. Meanwhile, place grated apples, cinnamon stick, and bay leaf in a small saucepan. Cook over medium heat until the apples begin to soften. Add cranberries, orange juice, and saved broth with flavorful brown bits. Bring to a boil, and then lower to a gentle simmer. Simmer for up to 10 minutes, or until the cranberries are plump and the apples are tender. Remove the cinnamon stick. Peel the orange used for the zest, and cut it into eight sections for garnish. Serve one pork chop with ¼ cup of sauce and two orange segments.

Yield: 4 Servings
Calories: 232
Fat: 7g
Fiber: 2g

Sweet And Savory Waffled Sausage Patties

Sweet And Savory Waffled Sausage Patties

Sweet And Savory Waffled Sausage Patties

2 T. maple syrup (sub reduced apple cider for variation)
1 tsp. dried sage
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. dried marjoram
1/8 tsp. cayenne pepper
1 lb. ground pork
nonstick cooking spray

Preheat the waffle iron on medium. Preheat the oven on its lowest setting. In a medium sized bowl, combine the maple syrup, sage, salt, black pepper, marjoram and cayenne pepper and mix well to combine. Add the pork to the spice mixture, and mix well with your hands. Form patties that will fit on one section of your waffle iron. Coat both sides of the waffle iron with nonstick spray. Place a patty on each section of the waffle iron and close the lid. With thin patties in a conventional style waffle iron, the meat may be done in as little as 2 minutes. Belgian-style machines or thicker patties may require more time. The pork should reach an internal temperature of 160°F on an instant-read thermometer. Remove the patties from the waffle iron and serve. Place the finished sausage patties in the oven to keep them warm while the others cook in the waffle iron.

Backyard Championship Ribs

Backyard Championship Ribs

Backyard Championship Ribs

3 Slabs of St. Louis-Style Ribs or Baby Back Ribs, cut in half, membrane off and washed
1/2 C. Turbinado sugar
1 C. Big Time Barbecue rub (recipe follows)
1 C. honey
1 1/2 C. apple juice
2 C. Honey BBQ Sauce

About 30 minutes before they go in to the cooker mix the rub and the Turbinado sugar together and rub it on the ribs. Use about 2/3 on the meaty side and 1/3 on the boney side. Much of his will depend on your equipment, but you should cook them slow with a little bit of hickory and cherry wood until they are nicely caramelized and looking great. About 325 degrees with an indirect setup would be a good target temperature. One to one and a half hours is a good time guideline for this step. Use a rib rack if you need it for space. Remove the ribs to a platter or sheet pan and brush them all on both sides with honey. The next step is a tenderizing process. Put the ribs in an aluminum foil pan with a little apple juice in the bottom, about one inch. Stand them on end in the pan if you need to. Cover with foil and cook on low until tender. Again, 325 degrees and indirect would be a good target. If you have a hard time keeping your grill low, you’ll need to check that the apple juice doesn’t all cook off. Replenish it as needed. This step can even be done in the oven. The time for this step is one hour as a guideline; but again, this will vary depending on your equipment. Test the ribs by sticking them with a toothpick to see when they are soft and tender. (*At this point you could cool them down, wrap them separately and reheat later. This is a great way to take ribs to a tailgate party or to prepare ahead for a party at home.) Transfer the cooked ribs to a medium hot grill. Brush with the Big Time BBQ Glaze and flip for a just a few minutes. Cut in to pieces and serve.

Big Time BBQ Rub

1/2 C. salt
1/2 C. Turbinado sugar
1/4 C. granulated brown sugar
1 T. granulated garlic
1 T. granulated onion
2 T. paprika
2 T. chili powder
2 T. freshly ground black pepper
2 tsp. cayenne
1 T. thyme leaves
1 T. ground cumin
1 tsp. ground nutmeg

Combine all ingredients, mix well, and store in an airtight container. Note: For a quick mix, combine all ingredients in a resealable plastic bag, seal securely and toss until blended. Take to the grill with you and use as needed.

Ham & Cheese Tortellini

Ham & Cheese Tortellini

Ham & Cheese Tortellini

1 tablespoon butter
2 cups diced onion (about 1 whole onion)
12 oz ham, diced
1 cup low-sodium chicken broth
(9 oz) tortellini (fresh or frozen)
salt and pepper to taste
1 cup baby sweet peas, frozen
1/4 cup heavy cream
1 cup shredded cheese (Swiss, White Cheddar, Monterey Jack, Pepper Jack)

Melt the butter in a large ovenproof skillet over medium-high heat. Add the onions and cook until softened and golden brown. Add the ham and continue to cook until lightly browned. Add the chicken broth, tortellini, and plenty of salt and pepper to taste. I use 1/2 teaspoon each. Stir well to combine and bring to a boil. Cover, then reduce heat and simmer for 12 minutes until the tortellini is tender. Stir in the peas and cream. Off heat, then stir in 1/2 cup cheese until well combined. Top with remaining cheese, then place under the broiler in the oven until cheese is golden and bubbly, about 3 minutes. Enjoy!!

Apple Cider-Brined Tenderloin of Pork with Rhubarb Deglazing Sauce

Apple Cider-Brined Tenderloin of Pork with Rhubarb Deglazing Sauce

The sweet flavor of pork has a natural affinity with acidic fruit flavors, as in this rhubarb-cider sauce, and with spices, such as allspice and cloves, which are used here in an apple cider brine. The key to this dish is in not overcooking the pork; it should be nicely rosy in the center, very juicy and tender. And yes, it is quite safe to eat it this way and so much preferable to the dried-out, stringy stuff we are so often served in the name of pork.

2 whole pork tenderloins (preferably about 9 oz. each and 9-inches long)

2 C. apple cider
1 tsp. fine sea salt
1 tsp. sugar
½ cinnamon stick, broken
1 tsp. whole allspice
½ tsp. whole cloves

2 C. trimmed, diced rhubarb
2 tsp. brown sugar
1 C. low-salt chicken stock
1 C. apple cider

1 tsp. unsalted butter
1 tsp. cold pressed olive oil
2 tsp. balsamic vinegar
½ C. low-salt chicken stock
fine sea salt, to taste
freshly ground black pepper, to taste
sugar, to taste

Trim all fat from the tenderloins and reserve. To brine the pork, in a mixing bowl, combine the brine ingredients, and stir until the salt and sugar dissolve. Place the tenderloins in a glass baking dish and pour the brine over them. Seal tightly with plastic wrap and refrigerate for at least 6 hours or overnight. Rotate the tenderloins once or twice while brining. To make the sauce, in a small saucepan, combine the rhubarb and brown sugar, and let sit for 1 hour. Add 1 C. chicken stock and apple cider. Cook until rhubarb is actually disintegrating. Into a large measuring glass measuring C., strain the sauce, pushing against the solids to extract as much of the liquid as possible. Reserve. Remove tenderloins from the brine and pat dry with paper towels. Discard the brine. In a large sauté pan, heat the butter and olive oil. Lay the tenderloins in the pan and brown deeply on all sides. (It’s fine to cut the tenderloins if they are too long for the pan.) This process usually requires about 8-10 minutes. Do this quickly so that the pork doesn’t cook all the way through. Drain the fat from the sauté pan, and add the vinegar and ½ C. stock to the pan to deglaze. Cover the pan and braise slowly (just a bubble on the surface) until the internal temperature of the pork reads 145 degrees, about 12-18 minutes. (Pork is judged safe to eat at 137 degrees, but it is advisable to cook it somewhat beyond this point to be sure.) When the pork is done, remove from the pan and keep warm for a few minutes. Raise the heat and add the rhubarb sauce. Whisk and cook until thickened; the sauce should just coat a wooden spoon. (If desired, you can make a slurry with a tsp. cornstarch and a tsp. stock and use it to thicken the sauce slightly.) Taste and then carefully season the sauce with salt, pepper, and additional sugar if needed. Strain sauce into a small saucepan. Keep warm. Cut the tenderloin into 3/4-inch medallions, arrange on one side of four individual warmed serving plates and pour the sauce under and around. If desired, serve with a quick braise of rapini or baby vegetables, such as turnips, parsnips, and carrots.