BULGOGI (FIRE – Korean) BBQ PORK

This is traditionally made with thin slices of beef, but we had it in a Hello Fresh meal with pork tenderloin and enjoyed the flavor so much that I decided to recreate it. Traditionally it is served in thin slices, but works well on steaks and cutlets too.

BULGOGI (FIRE – Korean) BBQ PORK

1 pork tenderloin cut into 1 inch steaks
1/2 small pear or Japanese apple, peeled and coarsely grated
1/4 cup Bragg’s liquid aminos
2 tablespoons brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, FINELY minced
2 teaspoons freshly grated ginger
1 tablespoon Gochujang
1 tablespoons avocado oil
1 tablespoon butter
2-3 green onions, thinly sliced, whites and greens separated
1 teaspoon toasted sesame seeds
Prepared rice



• In a medium bowl, stir together the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Set aside for the moment.
• Preheat oven to 425°.
• Lightly spray a small sheet pan with non stick spray. Set aside.
• Pat pork steaks dry with paper towels.
• Generously season pork all over with salt and pepper.
• Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
• Add pork; sear, turning occasionally, until browned all over, 4-8 minutes.
• Add to sheet pan in a single layer.
• Roast on top rack for 10-12 minutes until steaks are cooked through. Turn them over half way through.
• Using the skillet the pork steaks were seared in heat butter over medium heat.
• Add green onion whites and sear 1-2 minutes.
• Pour in sauce ingredients from the bowl and bring to a SLOW boil.
• Reduce heat and simmer until thick. Add 1 tablespoon of water at a time to thin out the sauce if necessary.
• Thinly slice pork crosswise, if desired.
• Drizzle pork  and rice with sauce.
• Sprinkle with scallion greens and toasted sesame seeds.

GRANNY’S TATER HAM & TATER SOUP

GRANNY’S TATER HAM & TATER SOUP
6 small potatoes, peeled and chopped
2 shallots, chopped
1 leek, chopped
2 large carrots, chopped small
1 stalk celery, chopped small
1 ham steak, fat trimmed and diced
5 cups HOMEMADE chicken stock
1/4 cup chopped FRESH Italian leaf parsley
FRESH ground sea salt and black pepper
1/3 cup butter
12 ounce can evaporated milk

• Melt butter in large saute or stock pot.
• Add carrots, shallots, leeks, potatoes and celery, sauteing 3-4 minutes.
• Add chicken stock and parsley.
• Season with FRESH ground sea salt and black pepper.
• Add stock and simmer until potatoes are tender.
• Add ham pieces and evaporated milk.
• Season to taste and simmer 10-15 minutes more.

NOTE: This recipe is also delicious and gives you a smoother texture if you mash or slightly puree the vegetables before adding the ham pieces.

CARAMELIZED PEARS with PORK BELLY

A couple years ago one of my favorite restaurants had a starter plate of Pork Belly Lollipops with sliced pears and gochujang caramel dipping sauce. I’ll tell you when you ate that it was like the scene in the deli with Meg Ryan from When Harry Met Sally because they were just that good! This recipe comes pretty close to being equally as good. Unfortunately, the picture could have been better 🙁 I guess I’ll just have to make them again.

PORK BELLY on CARAMELIZED PEARS adapted from So Delicious

When pork belly is cooked right it is so soft that it literally melts in your mouth. Add the perfect fruit and sauce, well you’re in heaven!

1 pound pork belly, thin slices
1/2 tablespoon avocado oil
FRESH ground sea salt and black pepper

1/2 teaspoon garlic powder
1/2 + 2 tablespoons butter
2 tablespoons Bragg’s liquid aminos
1/4 cup water
1 pear, sliced thin
2 tablespoons gochujang
1 heaping tablespoon brown sugar

¼ cup QUALITY brandy

• Heat the avocado oil and 1/2 tablespoon butter in a skillet and add the pork belly slices.
• Season with salt, pepper, and garlic powder.
  
• Add pork belly pieces fat side down.
• When the pork belly pieces start to sizzle, add the liquid aminos. or soy sauce
  
• Stir, cook for 1-2 minutes, then add the water.
• Cook until the pork belly is cooked through and the sauce reduces.
• Take another skillet and melt the remaining butter on high heat.
• Add the pear slices, gochujang, brown sugar, and cognac, whisking together.
• When the liquid starts to simmer, remove the pan from the flame and quickly (so the pears don’t absorb too much alcohol) light it using a long barbecue lighter.
• Cook for 2 more minutes, then set aside.
• Serve immediately drizzling extra sauce over top.

PORK BELLY LOLLIPOPS FROM MCMENIMANS

HONEY LEMON (or ORANGE) PORK CHOPS

HONEY LEMON (or ORANGE) PORK CHOPS - serves 4

4 boneless pork chops
1 orange or lemon sliced ¼” thick
½ cup orange or lemon juice
¼ cup QUALITY honey
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon FINELY chopped thyme or rosemary
FRESH ground sea salt and black pepper

• GENEROUSLY season both sides of pork chops with the FRESH ground sea salt and black pepper .
• Preheat sauté pan on medium heat, and add butter.
• Once butter is melted, sauté both sides pork chops for 5 minutes per side.
• Remove pork chops from pan and set aside.
• Using the same pan, sauté garlic, thyme or rosemary and orange or lemon slices for 2 minutes.
• De-glaze pan with juice and honey and simmer for 3 minutes.
• Return pork chops and any liquid from resting period to sauté pan
• Baste chops for 3 minutes, or until meat thermometer inserted into thickest part reads 145°F.

FONTINA STUFFED PORK CHOPS with SWEET PEPPER SAUCE

This recipe originated with Blue Apron.  I’ve made some hubby induced changes that we like so much better. A few of the changes I made were only technical, but made for a much better texture. The original recipe called for the cheese to be cubed.  I’ve changed it to slices for a more even melt and the hint of cheese peeking out crisps up and seals the edge of the pork chop. I also traded the tomato paste out for sun-dried tomato pesto and added the crispy shallot rings.

FONTINA STUFFED PORK CHOPS with SWEET PEPPER SAUCE

2 thick boneless center cut pork chops
1 red mini sweet pepper
1 yellow mini sweet pepper
1 orange mini sweet pepper
1 small shallot
2 ounces Fontina Cheese
1 tablespoons Classico Sun-dried tomato pesto
1 tablespoon Champagne vinegar
1/8 cup chicken broth
1 teaspoon oregano
1 tablespoon sugar
3 tablespoons Wondra flour
2 tablespoons rice flour
1 + 1 + 1 tablespoons Avocado oil

• Slice the peppers into small rings – discard seeds.
• Slice the shallot into thin rings.
• Slice the cheese into thin slices.
• Dry the pork chops.
• Butterfly the pork chops ALMOST all the way through.
• Sprinkle fresh ground pepper inside pork chops.
• Evenly lay cheese slices inside pork chops with just a hint of cheese peeking out when you close the pork chop.
• Season both sides with salt and pepper to taste.
• Coat pork chops with Wondra, shaking off excess flour.
• Heat 1 tablespoon avocado oil in skillet until sizzling, reduce heat slightly and add pork chops, cooking 4-6 minutes per side or until browned and cooked through.
• Add 1 tablespoon avocado oil to skillet over medium high heat.
• Add pepper rings stirring until peppers are slightly softened.
• Season with salt and pepper to taste.
• Add the tomato pesto, sugar and oregano, stirring frequently until tomato paste is deep red and fragrant.
• Add the vinegar and chicken broth, cooking until thick and saucy.
• Break apart the shallot slices into rings.
• Toss shallot rings with the rice flour until thoroughly coated. Tap off excess flour.
• Heat remaining oil over medium high heat until sizzling.
• Add shallot rings in a single even layer stirring frequently until shallots are browned and crispy. Transfer to paper towels to absorb excess oil.
• Plate pork chops and top with sauce and shallot rings.
• Enjoy!

Pampered Chef KANSAS CITY RUB Grilled Pork Chops

 

Pampered Chef KANSAS CITY RUB Grilled Pork Chops
This isn’t as much a recipe as a it is a testament to Pampered Chef’s new Kansas City Rub.

I rubbed these thick pork chops on Friday afternoon and covered them for the refrigerator. I rubbed them again on Saturday and by Sunday they were PERFECT for grilling.

The flavor was absolutely amazing! AND they were so tender you could almost cut them with your fork 😀

BARNYARD PIE

This is a wonderful hearty, savory yet tangy breakfast pie.

BARNYARD PIE
1 pie dough – homemade or store bought
4-5 leftover buttermilk biscuits, broken into pieces
1 LARGE bunch green onions, chopped
1/3 cup SMALL chopped red onion
12 ounces bacon, diced and cooked crumbly
6 LARGE eggs, beaten
1 cup half and half
FRESH ground sea salt and black pepper
1 teaspoon red pepper
4 ounces cream cheese, softened at room temperature
1/2 cup FINELY grate pepper jack cheese
3 tablespoons tart cherry or pepper jelly

• Preheat oven to 400°.
• Roll pie dough into a large 12-13 inch round.
• Place pie dough into a 10 inch pie plate, trim and crimp edges.
• Prick bottom with a fork once or twice.
• Parbake pie shell 8-10 minutes.
• Scatter broken biscuit pieces into the bottom of the pie shell.
• Sprinkle green onions over biscuits followed by the bacon pieces.
• In a medium mixing bowl cream the cream cheese.
• Whisk together the eggs, half and half, FRESH ground sea salt and black pepper and red pepper flakes.
• Pour into cream cheese and mix together well.
• Pour into the pie shell making sure NOT to fill over the bottom of the crimped edge of the pie.
• Sprinkle with the pepper jack cheese.
• Microwave the jelly for 30 seconds.
• Quickly spread the jelly over top, using a spatula to spread evenly.
• Bake 20 minutes.
• Reduce heat to 375°.
• Turn pie pan 180 degrees.
• Bake another 10-15 minutes until the top is golden and egg mixture is set firm.
• Let cool slightly before slicing and serving.

49er CHILI & HOT DOG CASSEROLE

Like most men, my husband LOVES chili dogs. But, we don’t eat much bread these days. So, when I saw Sandra’s recipe for Chili Dog Casserole it was right up our alley! The only thing I did different was make a batch of 49er Chili! 49er chili is an OLD scrap of a recipe I found on one of our recipe box searches in antique stores. This casserole really is like having your chili dog and fries, all in one spot and gets rave reviews from everyone. It’s perfect for picnics, BBQs, church potlucks or backyard get togethers.

CHILI DOG CASSEROLE
6 hot dogs your favorite brand, sliced into small pieces
15 ounce can chili or 1 1/2 cups homemade
14.5 ounce can diced tomatoes, drained WELL (I used spicy seasoned)
1 cup shredded or very thinly sliced, carrots (optional – hubby didn’t care for them)
12 ounces crinkle cut French fries, frozen
1 cup shredded cheddar cheese

• Preheat oven to 450°.
• Spray a 9 x 13” baking dish with cooking spray and set aside.
• In a medium sized skillet, saute the sliced hot dogs until nice and fragrant and seriously browned. We like them really charred 😀
  
• In a medium bowl, add the hot dogs, chili, tomatoes, and carrots.
• Stir until evenly combined.
• Pour this mixture into the prepared baking dish.
• Evenly arrange French fries in a single layer on top of the hot dog mixture.
• Bake for 30 minutes.
• Evenly sprinkle the cheese on top of the fries, and bake an additional 3-5 minutes, or until the cheese is melted.

Chile is one of the oldest dishes around and dates back to the Aztecs in Mexico. I assume this one received its name after an old gold miner’s recipe. I have revamped it a little as time went by, but we love it.

49er CHILI
2 pounds SMALL lean beef pieces or ground beef
1 clove garlic, FINELY minced
1 medium white or yellow onion, FINELY chopped
2 teaspoons chile powder
FRESH ground black pepper, to taste
2 cups tomato sauce/puree
3/4 cup room temperature beer
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon sugar

• Combine the beef, onions and garlic in a large dutch oven and brown SLOWLY.
• Drain off any excess grease.
• Return meat mixture to pan and add remaining ingredients and simmer for 30 minutes.

1 LARGE can chili beans (optional)

• Stir in beans if using and and simmer 15 minutes more.

2 tablespoons corn flour
1/4 cup water

• Whisk corn flour and water together.
• Stir corn flour mixture into chile.
• Simmer 20-30 minutes more.

Shredded cheese
Chopped onions
Sour cream

• Serve HOT with topping of choice.

INSTA POT STICKY PORK LETTUCE WRAPS

INSTA POT STICKY PORK LETTUCE WRAPS

PICKLED ONIONS
1/2 cup water
1/2 cup seasoned rice wine vinegar
2 tablespoons sugar
FRESH ground sea salt, to taste
1 pinch of red pepper flakes
1 small red onion, halved and sliced thin

• Bring the water, vinegar, sugar, salt and pepper flakes to a boil in a small saucepan.
• Place onions in a tempered bowl.
• Pour vinegar mixture over onions and toss gently.
• Cover and refrigerate until ready to use.

PORK AND SAUCE
1/2 cup PACKED brown sugar
1 teaspoon ground ginger
1 teaspoon Chinese 5 spice
FRESH ground sea salt and black pepper, to taste
1 teaspoon FRESH ground ginger
2-3 cloves garlic, minced
1 1/2 pounds boneless pork shoulder, cut into 3-4 pieces
2 tablespoons avocado oil
2/3 cup homemade chicken broth
1/4 cup Hoisin sauce
1/4 cup soy sauce
3 tablespoons seasoned rice wine vinegar
2 tablespoons sweet chili sauce
1-2 tablespoons Sriracha
1 tablespoon cornstarch
Bibb Lettuce leaves
Toasted sesame seeds
1 bunch green onions, sliced diagonally

• Whisk together 2 tablespoons of the brown sugar, ground ginger, Chinese 5 spice,
• FRESH ginger, 1/2 of the green onions, garlic, salt and pepper in a large bowl.
• Add pork pieces, turning to coat well.
• Add the oil to the insta pot and set to saute’.
• When hot, add pork pieces and brown 2 minutes per side. Remove to a plate.
• Add broth to insta pot, scraping up the browned bits from the bottom.
• Whisk in the Hoisin sauce, vinegar, chili sauce and Sriracha.
• Return the pork to the pot.
• Place lid on and set to lock. Make sure the valve is in the sealed position. Set to pressure cook on high for 45 minutes.
• Allow pressure to release naturally for 10 minutes.
• Turn the valve to the venting position to vent any remaining pressure.
• Turn the insta pot off and remove lid.
• Remove pork to cutting board and shred.
• Set insta pot back to saute and stir in remaining brown sugar.
• In a small bowl whisk together the cornstarch and 3-4 tablespoons of the liquid from the insta pot.
• Pour cornstarch mixture into the insta pot and whisk until smooth, stirring and cooking 10 minutes until thickened.
• Season to taste.
• Return the pork pieces and stir to coat.
• Serve on lettuce leaves with pickled onions.
• Top with green onions and sesame seeds.

SLOW COOKED SOY CHILE PORK CHOPS

 

SLOW COOKED SOY CHILE PORK CHOPS

1/2 cup light brown sugar, packed
1/2 cup SIR KENSINGTON ketchup*
1/4 cup Bragg’s liquid aminos
1-3 tablespoon red chile paste (I used Gourmet Garden)
2-3 cloves garlic, minced
FRESH ground sea salt and black pepper
3 pounds boneless thick cut (1-1 1/2 inches) pork chops
1/4 cup cornstarch
1/4 cup water

• Add brown sugar, ketchup, liquid aminos, chile paste, garlic, salt and pepper (except pork chops and corn starch) in a 6-quart slow cooker.
• Stir to combine.
• Add pork chops, tossing to coat with the sauce.
• Cook on low 3-4 hours.
• Combine equal amounts cornstarch and water in a mason jar. Close the lid, to seal the jar. Shake until well blended and then shake again to create a slurry.
• Add the slurry to the slow cooker.
• Stir and cover, cook 1 more hour.
• Check for doneness. If the pork chops need longer let them cook until tender and done.

NOTES:

• SIR KENSINGTON Ketchup is a much lower sugar ketchup that is a cross between a regular ketchup and cocktail sauce – more of a kick!
• Add chili paste according to your desired heat level. If you prefer it more mild add less, or omit it altogether.
• Cook times DO vary based on your slow cooker and the thickness of your pork chops. You can also substitute thinner chops or chicken breasts, but you need to seriously alter your cooking times.

CHILI PORK STEAKS with CHEDDAR GRITS & GREEN BEANS

In just a few simple steps you can give your family a warm and satisfying food hug with these pork steaks coated in a warm spice rub that is seared until crusty and smothered in a rich onion gravy that tops the flavorful and cheesy grits.

CHILI PORK CHOPS with CHEDDAR GRITS & GREEN BEANS

Adapted from Marley Spoon and Theodora Kaloudis

1 tablespoon BETTER THAN BULLION concentrate
1/4 cup water
1 cup chicken broth
3 ounces grits
1/2+ cup grated cheddar
4 thin pork steaks
1 1/2 teaspoons chili powder
1 medium red onion, halved and thin sliced
2-3 cloves garlic, FINELY minced
½ pound green beans, trimmed and halved
FRESH ground sea salt & ground pepper
1 + 1 tablespoon butter
1 tablespoon avocado oil
1 tablespoon WONDRA flour

• In a small bowl, combine the chili powder, FRESH ground sea salt and a few grinds of pepper.
• Pat pork cutlets dry, then season all over with spice rub.
• Fill a medium skillet with ½ inch water and bring to a boil.
• Add green beans, half the minced garlic, and 1 teaspoon salt to skillet.
• Reduce heat to medium, cover, and cook until green beans are just tender, 2–3 minutes.
• Drain, transfer to a bowl, and cover to keep warm.
• In a small saucepan, bring 2 cups water and a pinch of salt to a boil.
• Stir in grits.
• Reduce heat to low and cook, stirring occasionally to prevent sticking, until grits are tender, about 7 minutes.
• Stir in cheese and butter until melted; season to taste with salt and pepper.
• Cover to keep warm. 

• Heat oil and 1 tablespoon butter in skillet over medium-high heat.
• Add pork cutlets and seat until browned, about 2 minutes per side.
• Transfer to a plate and cover to keep warm.
• Add onions to skillet. Cover and cook over medium-high heat, stirring occasionally, until softened, about 3 minutes.

• Uncover skillet; season onions with a pinch of salt, and cook, stirring, until golden brown, 3–5 minutes (reduce heat if browning too quickly).
• Sprinkle with flour and cook, stirring, until toasted, about 1 minute.
• Stir in broth concentrate, water and broth, bringing to a SLOW boil.

• Add pork and any resting juices to skillet and spoon gravy over each piece.
• Reduce heat to medium and simmer, covered, until sauce is slightly thickened, about 5 minutes.
• Remove from heat, and stir in 1 tablespoon butter; season to taste with salt and pepper.
• Serve grits topped with pork cutlet and green beans, all smothered in gravy.

PAN SEARED PORK with BRAISED TURNIPS & PARMESAN

I recently caught an episode of The Kitchen and instantly fell in love with this recipe from Geoffrey Zakarian. Turnips are one of the MOST under utilized vegetables in my opinion.

I did make a couple of changes due to allergies and likes, but it is AWESOME! The pork doesn’t appear seared in the picture, but it is – maybe too much flash too close!  Turns out hubby doesn’t care for cooked turnips, though he loves them raw with salt, but I LOVED it!

PAN SEARED PORK with BRAISED TURNIPS & PARMESAN serves 4

1 teaspoon ground cumin
1 teaspoon garlic salt 
1 teaspoon dried oregano 
8 thin bone-in pork chops 
FRESH ground sea salt and tri-color pepper
2 tablespoons avocado oil 
3 green onions, minced 
2 cloves garlic, minced 
1 cup turnip dice (1/4-inch), tops reserved (see note)
1/2 cup white wine 
1 cup chicken stock 
2 tablespoons unsalted butter 
1/2 teaspoon fresh tarragon or rosemary, minced 
1/2 cup grated Parmigiano-Reggiano
Chopped fresh chives, for garnish 

• Combine the cumin, garlic salt, and oregano in a small bowl.
• Sprinkle the pork chops on all sides with salt and pepper, followed by the rub.
• In a large saute pan, heat the oil over high heat, then turn down to medium.
• Add the pork medallions and sear until caramelized on one side, 2-3 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 150°, 2-3 more minutes.
• Remove the pork and set aside covered with foil to rest.
• Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes.
• Add the turnips and cook, stirring to coat the vegetables, for 1 minute.
• Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan.
• Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes.
• Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and tarragon.
• Return the pork and any accumulated juices to the pan, turning to coat the pork chops.
• Remove from the heat and top with the Parmesan cheese.
• Divide among plates and garnish.

NOTE: Turnips in the stores around here are already trimmed of their tops so I substituted chiffonaded spinach leaves.

WINTER CRANBERRY ORANGE PORK ROAST

 

WINTER PORK ROAST

3 pound boneless pork loin roast
avocado oil
FRESH ground sea salt and black pepper, to taste
1/2 + 1/4 cup orange juice
1/4 cup apple cider vinegar
8 ounces sweet orange marmalade or apricot pineapple jam
8 ounces whole cranberry sauce (canned is okay, but I prefer fresh)*
FRESH cranberries, for garnish
sliced oranges, for garnish

• Preheat oven to 375°.
• Pat pork roast dry.
• Rub with avocado oil.
• Season to taste with FRESH ground sea salt and black pepper on all sides.
• Sear each side over high heat for 2 minutes per side.
Place in roasting pan.
• While searing the pork, start your sauce.
• In a medium bowl, stir together 1/2 cup orange juice, apple cider vinegar, apricot pineapple jam or orange marmalade, and cranberry sauce.
• Pour sauce over the pork.
• 
Roast for 60-80 minutes (140°-145° in the most central part of the pork), basting every 20 minutes with the sauce mixture.
• Remove from oven and place pork on a foil tented plate to cool/rest for 10 minutes.
• While pork is resting, add remaining 1/4 cup orange juice to the juices left over from cooking to a saucepan.
• Bring sauce to a boil and then reduce to a simmer while pork rests.
Slice and serve pork, drizzled with more sauce and garnished with orange slices and fresh cranberries.
• Enjoy!

NOTES: * I always make a HUGE batch of homemade cranberry sauce over the holidays so I have some in the freezer. Cranberries are hard to come by the rest of the year.

ITALIAN PORK CHOPS

ITALIAN PORK CHOPS
4 boneless pork loin chops
1 tablespoons avocado oil
1 tablespoon butter
3 strips bacon, chopped and cooked crisp (reserve bacon grease for searing pork chops)
FRESH ground sea salt and black pepper
1 small red onion, halved and sliced
8 ounces button mushrooms, cleaned and sliced
1/2 cup Marsala wine
1/2 cup beef broth
1/2 cup diced pastrami
1/2 cup heavy cream
Prepared egg noodles

• Preheat oven to 275°.
• Pound chops to 1/4-1/2 inch maximum.
• Generously season chops with FRESH ground sea salt and black pepper
• Add avocado oil and butter in skillet over medium high heat.
• Sear chops 2 1/2 minutes per side and transfer to baking sheet to keep warm in oven.
• Add onions and mushrooms to skillet, sauteing until starting to caramelize, about 10=15 minutes.
• Add Marsala to pan and de-glaze and reduce until almost evaporated.
• Add beef broth, pastrami and cream. Simmer until reduced by half and beginning to thicken.
• Stir in bacon pieces.
• Season to taste.
• Serve over pork chops and noodles.

PORK GREEN CHILI ala CROCK POT

 

PORK GREEN CHILI ala CROCK POT
1 tablespoon avocado oil
FRESH ground sea salt and black pepper, to taste
2 pound pork loin, cut into large chunks
3-4 LARGE garlic cloves, minced
1 large yellow onion, diced
8 ounces taco sauce
8 ounce chopped green chilies
1 can ROTEL original fire roasted tomatoes with green chiles
2 teaspoons cumin
1 bunch green onions, chopped or sliced thin (reserve some for garnish)
1 can Bush's black beans, rinsed and drained
1 can S&W Cattle beans, rinsed and drained
1/2 cup FRESH chopped Cilantro + a few sprigs for garnish
sour cream, for garnish
shredded cheese, for garnish
GRANDMA Ware's skillet corn bread

• Heat oil in skillet.
• Generously season pork roast with FRESH ground sea salt and black pepper.
• Add pork pieces to skillet and sear on all sides.
• Transfer pork pieces to slow cooker.
• Add onions to skillet and saute' until softened.
• Add garlic, green chiles, taco sauce, cumin, 1/2 cup chopped cilantro, ROTEL tomatoes and most of the green onions to the skillet, blending well and cooking until fragrant. Add to slow cooker and stir well with pork pieces.
• Cook on HIGH 90 minutes.
• Lower to LOW and cook 6 hours more until pork is tender.
• Add beans and cook another 30 minutes.
  Serve with a dollop of sour cream, fresh chopped cilantro, chopped green onions and shredded cheese PLUS your favorite corn bread!

HAM & BROCCOLI NOODLE CASSEROLE

 

HAM & BROCCOLI NOODLE CASSEROLE
1/2 cup mayonnaise
2 cups FRESH broccoli florets, cut small*
1/2 Vidalia onion, finely chopped
1 + 1/2-3/4 cup SHARP cheddar cheese, divided
1 ham steak (2 cups diced)
1 1/2 cups macaroni noodles, cooked and drained well
1 jar pimientos, drained WELL
1/4 cup milk
2 tablespoons butter
3/4 cup seasoned bread crumbs

• Preheat oven to 350°.
• Mix together the mayonnaise, 1 cup of cheese and milk.
• Fold in the broccoli, onions, pimientos and ham pieces.
• Spoon into a 9×13 baking dish.
• Melt butter and add bread crumbs until well blended.
• Sprinkle with 1/2-3/4 cup of cheese and bread crumbs.
• Bake for 45 minutes until bubbly and golden on top.

NOTE: *FROZEN broccoli will work, but FRESH is so much more tastier! 

PORK CHOPS with ROASTED APPLES and BRUSSELS SPROUTS

 

 

PORK CHOPS with ROASTED APPLES and BRUSSELS SPROUTS

1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic salt
1/4 teaspoon ground red pepper
1/4 teaspoon PURE cinnamon
1 1/2 tablespoons PACKED brown sugar
avocado oil
4 bone in thick pork chops

• Blend together the ingredients.
• Rub the pork chops with the avocado oil.
• Rub spice mixture into each chop the night before cooking for the tangiest flavor profile.
• Chill at least 8 hours.

3 tablespoons avocado oil
3 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
FRESH ground salt and pepper, to taste
1 GALA apple, cored and sliced into 1/2 inch wedges
1 pound Brussels Sprouts, trimmed and halved

• Whisk together vinegar. brown sugar, salt and pepper.
• Whisk in oil until well blended.
• Place apples, Brussels sprouts and 1/4 cup of the vinegar mixture in a large bowl, tossing to coat well.

 

• Preheat oven to 425°.
• Place pork chops in the center of a lightly greased baking sheet.
• Arrange apples and Brussels sprouts around the chops.
• Bake 12 minutes and then turn pork chops.
• Bake another 10-12 minutes until cooked through.
• Remove chops to serving platter, cover and keep warm.
• Increase oven temperature to broil.
• Spread apple mixture into a thin layer and return to oven for 3-4 minutes until browned.
• Drizzle with remaining vinegar mixture.
• Season to taste.
• DRIZZLE with remaining vinegar mixture.

BRAISED PORK POSOLE + WEEKNIGHT SHORT CUT

Pozole or Posole can be prepared in many ways, but all variations include a base of cooked hominy in broth. Hominy is produced from dried maize (corn) kernels.

Typically pork, or sometimes chicken, is included in the base. The traditional spelling with the “z” is the Mexican spelling and the Americanized spelling is usually with the “s”.

The three main types of pozole are white, green and red. White pozole is the preparation without any additional green or red sauce. Green pozole adds a rich sauce based on green ingredients including tomatillos, cilantro, jalapeños or pipits. Red pozole is made by adding a red sauce made from a combination of chiles like ancho, piquin or guajillos.

BRAISED PORK POSOLE + WEEKNIGHT SHORT CUT
1 tablespoon ground cumin
1 tablespoon Mexican Oregano
2 teaspoons FRESH ground sea salt
1 4 pound boneless pork shoulder, cut into 7-8 pieces
2 tablespoons avocado oil
8 cups chicken broth (I like homemade bone broth)
7-8 Chiles de Arbol, stemmed (seeded if you like)
1 large white onion, chopped
5-6 cloves garlic, minced
1 14.5 ounce can fire roasted diced tomatoes
1 large can white hominy, chopped (you don’t have to chop this if you like the large pieces – we don’t though so I chop them smaller)
1-2 cans white shopeg corn

• Preheat oven to 350°.
• Whisk together the cumin, oregano and sea salt.
• Rub pork with seasoning mix, pressing into the meat.
• In a large dutch oven (cast iron if you have it), heat 1 tablespoon of the oil over medium heat.
• Sear pork on all sides until browned.
• Add 1 cup of the broth.
• Cover and bake 2 hours.

 

• Remove pork from broth and strain liquid, discarding solids and skimming fat from the top.
• Shred pork with 2 forks.
• Add chiles to the now empty pan and cook over medium heat until they puff up.
• Transfer chiles to blender and add 2 cups of broth. Process until smooth.

 

• Add remaining oil to the pan.
• Add onion and garlic, stirring occasionally until tender.
• Add pork, reserved cooking broth, pureed chiles, tomatoes, shoepeg corn, chopped hominy and remaining broth.
• Simmer 45-60 minutes.
• Garnish as desired.

GARNISHES:
chopped avocado
shredded cheese
chopped cilantro
chopped green onions
sour cream

WEEKNIGHT SHORT CUT

• Substitute the pork for shredded rotisserie chicken. This step saves 2 1/2 hours!
• Substitute the individual spices for a Taco Bell Pork Carnitas or Carne Asada seasoning package.

CHEESE & POTATO STUFFED PORK CHOPS

CHEESE & POTATO STUFFED PORK CHOPS serves 4
adapted from Bake At Midnite

4 center cut bone-in pork chops (about ¾-inch thick)
2 medium potatoes, sliced VERY thinly (See note)
4 green onions, sliced thin
½ cup shredded Fontina cheese
4 slices Gruyere cheese
FRESH ground sea salt and black pepper
3 tablespoons melted butter, divided
4-6 sprigs FRESH thyme

• Preheat oven to 400°.
• Lightly spray a 13 x 9-inch baking pan.
• Make a “pocket” in the chops to hold the filling.
• Peel the potatoes if you wish.
• Slice the potatoes ULTRA thin…so you can read through them.
• Place potatoes in a medium bowl.
• Add green onion pieces, the cheeses, salt, pepper and 1 tablespoon of the melted butter.
• Stuff each chop with a quarter of the potato-cheese mixture.
• Heat butter over medium-high heat.
• Quickly sear each side of chops and then place them in prepared pan.
• Brush with remaining melted butter.
• Top with thyme sprigs.
• Sprinkle lightly with additional salt and pepper.
• Bake for 40-50 minutes.

NOTES: You may also substitute 2 cups frozen shredded potatoes that are thawed and dried of ALL moisture if you don’t want to bother with the thin slicing.

SLOW COOKER METHOD:

• Proceed as above except place chops in a 5-7 Quart slow cooker. Try to angle the chops with the stuffed pocket angled upward.
• Cover and cook on high for 4-5 hrs.

HOISIN GLAZED GRILLED PORK CHOPS & PINEAPPLE SALSA

 

HOISIN GLAZED GRILLED PORK CHOPS & PINEAPPLE SALSA
CHOPS
4-6 bone in THICK pork chops
2 tablespoons toasted sesame oil
1/2 cup Hoisin sauce
3 tablespoons champagne vinegar
FRESH ground sea salt and black pepper

• Whisk together the Hoisin sauce and vinegar in a small bowl.
• Transfer 3 tablespoons to a small bowl and set aside.
• Pat chops dry and generously season with FRESH ground sea salt and black pepper.
• Brush pork chops with the sauce mixture.
• Grill pork over hot grill 3-4 minutes per side until seared and cooked through.
• Transfer pork to platter and brush with reserved Hoisin sauce mixture.
• Tent with foil and let rest 5 minutes.

SALSA
1 pineapple, peeled, cored and cut into 1/2 inch rings
1 tablespoons toasted sesame oil
1 bunch green onions, sliced thin
1 jalapeno, seeded and minced OR 1/4 cup minced mini red peppers
1/4 cup FRESH chopped cilantro
2 teaspoons FRESH grated ginger

• Brush pineapple all over with oil.
• Grill over hot grill 3 minutes on each side until charred.
• Transfer to cutting board.
• When cool enough to handle, chop into 1/2 inch pieces.
• Toss pineapple, green onions, cilantro and ginger with sesame oil.
• Season to taste with FRESH ground sea salt and black pepper.