2 servings
Ingredients
2 boneless pork loin chops (about 5 to 6 ounces each)
½ cup all-purpose flour
Kosher salt and freshly ground black pepper
1 large egg
2 tablespoons milk
1 cup plain dried bread crumbs or panko mixed with ½ teaspoon dried thyme
1 tablespoon extra-virgin olive oil
1 tablespoon butter
Lemon wedges
Directions
Place each chop between 2 sheets of plastic wrap and gently pound them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs and thyme in a third dish and again season with salt and pepper.
Lightly dredge each piece of pork in flour, then in the egg, and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
Heat oil and butter in a nonstick skillet over medium-high heat. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain.
Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges before serving.
Orange Mashed Sweet Potatoes
2 servings
Ingredients
2 medium sweet and potatoes
Salt
1 rounded tablespoons orange marmalade
2 tablespoons butter.
Directions
Bake the sweet potatoes in a 425-degree F oven for 45-60 minutes. Peel the potatoes and set aside.
Melt 2 tablespoons butter in a small pot and add the marmalade.
Add potatoes and mash, season with salt and pepper. Serve with the pork.
Easy Corn Cakes
Makes 4 cakes
Ingredients
1 cup corn kernels
¼ cup finely chopped green bell pepper
¼ finely chopped onion
1/4 cup shredded cheddar cheese
1/2 cup self-rising flour
1 large egg, lightly beaten
1/2 tablespoon honey
1/3 cup heavy cream
¼ teaspoon cayenne pepper
Vegetable oil, for frying
Directions
In a large bowl, stir together the corn kernels, bell pepper, onion, honey, and cheddar cheese.
In another bowl combine flour and the cayenne pepper.
Combine the flour mixture and corn mixture.
Stir in the eggs and heavy cream until the batter is well combined.
Heat the oven to its lowest setting and have ready an oven-proof plate.
Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the cakes for 2 to 3 minutes, then flip them once and cook them for an additional 3 minutes until they’re golden brown and cooked through.
Transfer the corn cakes to the plate and place it in the warm oven.
Repeat the cooking process with the remaining batter, adding more oil to the pan if needed.
I have an abundance of all types of peppers in my refrigerator right now. My CSA farm had success with them this year. Naturally, I am trying to think of ways to use them instead of freezing them all. So for this dinner, I am making a big batch of Pizziola Sauce, which contains, peppers, onions, tomato sauce, and Italian seasonings. This recipe makes a sizeable portion that you can save for other meats and fish.
For our dinner, I make pork chops.
Pizzaiola Sauce
You can use any type of sweet pepper you like. I used small-medium yellow/green bell peppers because they are tender.
Ingredients
2 tablespoons olive oil
2 garlic cloves, chopped
2-3 lbs peppers, seeded and sliced
1 large onion sliced
14 ½ oz container of chopped or diced Italian tomatoes.
1 teaspoon dried Italian seasoning
¼ teaspoon red chili flakes
Salt and pepper to taste.
Directions
Heat the oil in a large deep skillet and add the sliced peppers and onions. Cover the skillet and cook for 10 minutes over medium heat. Remove the cover, add the garlic, and cook over low heat until the vegetables are tender about 15-20 minutes.
Add the tomatoes and seasoning. simmer for about 10-15 minutes until the sauce thickens slightly. Serve over your main protein.
Oven Baked Crispy Pork Chops
Ingredients
2 bone-in Berkshire, pasture-raised loin pork chops
1 tablespoon mayonnaise
½ cup cornflake crumbs
Olive oil
Salt and pepper to taste
Directions
Lightly cover a baking dish with olive oil
Heat the oven to 400 degrees F.
Sprinkle salt and pepper over the chops.
Spread the chops with the mayonnaise and dredge in the cornflake crumbs.
Place the chops in the oven and bake for 45 minutes.
Oven Baked Red Potatoes
Ingredients
7=8 small red potatoes, cut in half
4 tablespoons of melted butter
Salt and pepper to taste.
Directions
Spread the melted butter in a baking dish large enough to hold the potatoes.
Place the potatoes cut side down in the baking dish
Sprinkle with salt and pepper/
Bake in the 400-degree F oven with the pork chops for 45 minutes,
Sweet and Spicy Asian Barbecued Ribs
Ribs take 2 ½ hours to cook.
Yield: 4 servings
Ingredients
1 slab of baby back ribs, trimmed of excess fat
2 tablespoons store-bought Asian spice rub {0r equal parts 0r Chinese spice powder, salt, brown sugar, red chili flakes, sesame seeds, ginger, garlic}
Sauce
1 small clove garlic, minced
1 1/2 tablespoons soy sauce
1/2 tablespoon rice vinegar
1/2 tablespoon hoisin sauce
2 tablespoons ketchup
1 heaping tablespoon of honey
1 heaping tablespoon of apricot preserves
1 heaping tablespoon of brown sugar
1/2 teaspoon freshly grated ginger
3/4 teaspoon chili sauce (recommended: Sriracha)
1 green onion, finely chopped
Directions
Preheat the oven to 300 degrees F.
Season the ribs with the Asian spice rub. Put the ribs, and meat side up, on a large baking sheet. Cover with foil and bake for 1 hour.
While the ribs are cooking, prepare the barbecue sauce. Combine all the sauce ingredients in a small saucepan over medium heat. Simmer over low heat for about 20 minutes until thickened.
After the ribs have cooked for 1 hour, remove the foil and place the ribs on a plate. Discard all the fat on the pan. Return the ribs to the baking pan.
Baste the ribs with the barbecue sauce. Continue to baste the ribs, every 20 minutes three more times, or until the ribs reach an internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour and 20 minted of basting time.
Place the ribs on a cutting board and let rest, tented with aluminum foil for 5 minutes. Slice the ribs between each bone and arrange them on a serving dish.
Corn-Stuffed Tomatoes
Ingredients
4 firm, medium-sized tomatoes
2 cups fresh corn kernels, divided
¼ cup diced red bell pepper
3 tablespoons heavy cream
2 minced scallions
Kosher salt, cayenne pepper, and black pepper to taste
½ cup shredded cheddar cheese
Preheat oven to 400°F.
Cut off the tops of tomatoes; remove seeds and pulp with a spoon. Leave a 1/2-inch wall of flesh around the inside of the tomato so the sides don’t collapse when baked (discard pulp or reserve for another use). Invert tomatoes on a plate to drain briefly while preparing the filling.
In the processor, blend 1/2 cup of corn kernels and the cream until pureed. Pour into a mixing bowl.
Add the remaining corn, bell pepper, scallion, salt, and pepper.
Season the inside of the tomatoes with salt and black pepper, then fill with corn filling (the amount will vary depending on the size of the tomatoes). Arrange stuffed tomatoes in a baking dish. Press the cheese on the top of each tomato.
Bake tomatoes for 15–20 minutes until hot.
Coleslaw
Ingredients
Slaw
Half a medium head of green cabbage
1 carrot
2 scallions
Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup heavy cream
1/2 teaspoon celery seed
3/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon white wine vinegar
1 tablespoon honey
1 tablespoon lemon juice
Directions
Whisk together the dressing ingredients in a large bowl.
Finely shred the cabbages and carrots. Finely chop the scallions.
Add the dressing and stir well/ Cover the bowl and refrigerate until serving.
Braised Pork Chops with Orange-Mustard Sauce
Ingredients
Flour
2 9-10 oz. 1-inch thick pork Chops
1/4 teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 teaspoon finely chopped fresh ginger root
1/4 cup orange juice
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon Dijon mustard
2 cloves garlic, minced
Directions
Season chops with salt and pepper and lightly dredge in flour.
Heat oil in a 10-inch skillet with a cover over medium-high heat.
Brown chops, 3-4 minutes per side.
In a small bowl, stir together ginger root, orange juice, soy sauce, honey, mustard, and garlic.
Pour ginger mixture over chops. Simmer, covered,10 minutes. Place cooked chops on a serving plate; spoon the sauce over the pork to serve.
Honey- Baked Acorn Squash
Ingredients
1 small acorn squash
cut into 1-inch strips seeds removed
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon honey
Directions
Preheat the oven to 400°F. Arrange the squash skin side down in a baking dish.
Sprinkle the squash with the cinnamon, salt, and pepper, and drizzle with the honey. Bake, uncovered, for about 30 minutes, or until browned at the edges and very tender when pierced with a fork.
Oven Fried Zucchini Sticks
Ingredients
Non-stick cooking spray
1 medium unpeeled zucchini
1 tablespoon olive oil
2 tablespoons Italian seasoned bread crumbs
1 tablespoon grated parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon each of salt and pepper
Directions
Preheat the oven to 400 degrees F
Spray the cookie sheet with non-stick spray or use parchment paper.
Combine bread crumbs, parmesan cheese, garlic powder, salt, and pepper in a shallow dish and set aside.
Cut zucchini in quarters lengthwise, and cut spears in half or thirds. Put zucchini spears in a plastic bag, add oil, close the bag, and shake so the spears are lightly coated with oil.
Roll each spear in the breadcrumb mixture to coat lightly.
Arrange coated spears in a single layer on a prepared cookie sheet.
Bake for 10-12 minutes or until browned and crunchy.
Italian Stuffed Cabbage
AIny ground meat combinations can be used, including ground meat substitutes.
4 servings
Ingredients
1 head of cabbage placed in the freezer overnight and then thawed (it’s easier to roll wilted leaves and eliminates the boiling step
Remove 8 leaves and place them on a kitchen towel.
Tomato Sauce
2 cloves of garlic minced fine
1 teaspoon salt
½ teaspoon dried Italian seasoning
2 fresh basil leaves minced
¼ teaspoon black pepper
1/4 teaspoon cayenne pepper
1 – 141/2 ounce can of chopped Italian tomatoes
Filling
½ cup water
2 cups meatloaf mix (ground beef, pork, and veal)
¼ cup finely chopped onion
1/2 cup Italian seasoned bread crumbs
1 egg
Salt to taste
Directions
Combine the sauce ingredients in a medium bowl.
Place the filling ingredients in another bowl and mix well.
Cut the core out of the bottom of each cabbage leaf.
Place ¼ cup filling at the bottom of each cabbage leaf. Fold in the sides of the leaf and roll up. Place the rolls in a greased 8×8-inch pan. Pour the tomato sauce over the rolls and cover the dish with foil.
Bake in a 350-degree oven for 30 minutes. Remove the foil and bake the rolls for 30 minutes more.
Mashed Potatoes
Ingredients
1 1/2 pounds Russet potatoes 1 ½ lbs Yukon gold potatoes
2 cloves garlic
¼ cup salted butter at room temperature
1 cup milk, cream, or sour cream
Salt to taste
Directions
Peel and quarter potatoes, and place in a pot of cold salted water.
Add cloves of garlic and bring to a boil, cook uncovered for 15 minutes or until fork-tender. Drain well.
Heat milk on the stovetop (or in the microwave) until warm.
Add butter to the potatoes and begin mashing. Pour in heated milk a little at a time while using a potato masher to reach desired consistency.
Season with salt and pepper. Serve hot.
Braised Pork Chops
2 servings
Ingredients
2 boneless loin pork chops (about 1/2 inch thick)
1/4 cup of flour
1/2 onion sliced thin
½ bell pepper sliced thin
1/4 cup of sliced white mushrooms
1 cup. can of diced Italian tomatoes ( no salt added)
1 clove crushed garlic
1 teaspoon of dried Italian seasoning
2 tablespoons olive oil
salt and pepper to taste
Directions
Sprinkle chops with salt and pepper.
Dredge chops in flour.
Heat oil in a large skillet with ca over.
Brown chops on both sides. Remove from the skillet and set aside.
Add onions, bell peppers, garlic, and mushrooms, and cook for about 10 minutes.
Add tomatoes and seasoning and stir well. Add the pork back into the mixture. Cover and let simmer for about 10 minutes or until the pork is tender.
Serve the pork with spaghetti squash and spoon the pan sauce over the pork and squash.
Baked Spaghetti Squash
Ingredients
1 medium spaghetti squash
Olive oil
Kosher or salt and fresh pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
¼ cup grated Parmesan cheese
Salt and pepper to taste
Directions:
Heat the oven to 375° F.
Cut the squash in half lengthwise, and scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up, drizzle lightly with the non-fat olive oil and sprinkle with salt, and pepper,.
Bake for about an hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool for 10 minutes. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.
Place in a serving dish and toss with the seasonings..
Pork Seasoning
2 teaspoons dried parsley
2 teaspoons dried Italian seasoning
1 1/2 teaspoons black pepper
1/2 teaspoon fennel seed
1/2 teaspoon paprika
1 teaspoon red pepper flakes
2 teaspoons salt
1 tablespoon minced garlic
1 teaspoon minced dried onions
Combine all ingredients in a jar and stir well. Store in an airtight container.
To use: Stir 4 teaspoons of seasoning into 1 pound of lean ground pork and set aside for the recipe below. Save the remaining seasoning for another recipe.
Pasta Sauce
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 chopped garlic cloves
1 lb seasoned pork, see recipe above
2 tablespoons tomato paste
28 oz can of whole cherry tomatoes {Cento}
28 oz can fire roasted red pepper strips, undrained
5 fresh basil leaves,
2 pinches of sea salt
Pasta
1 lb bucatini pasta
Parmesan cheese
Directions
For the sauce
Melt the butter and olive oil in a large, deep skillet with a cover.
Add the seasoned pork to the pan and cook until lightly brown. Add the onion and garlic. Cook until the onion softens, about 5 minutes. Add the tomato paste and cook 1 mi ute. Add the remaining sauce ingredients.
Bring the mixture to a boil. Reduce the heat to low, with the cover ajar cover cook the mixture until it thickens for 2 hours.
For the pasta
Cook the pasta according to package directions to just the al dente stage. Using tongs transfer the pasta from the cooking water to the pan with the sauce and cook gently for 2 minutes Serve in pasta bowls topped with grated Parmesan. add a green salad and bread if you want a fuller meal.
I prefer pork cutlets for this recipe, but you can use veal in this classic northern Italian dish.
Ingredients
1/4 cup flour
1 egg beaten with 2 tablespoons water
1/4 cup grated Parmigiano Reggiano, plus extra for shaving over the salad
1/2 cup dry Italian seasoned breadcrumbs
Kosher salt and freshly ground black pepper
2 scallopini {veal, pork or chhicken}i, pounded to 1/4-inch thickness, about 6 ounces each
Vegetable oil
2 big handfuls of baby arugula or other salad greens
12 grape tomatoes, halved
Some fresh basil leaves
1 tablespoon lemon juice
2 tablespoons olive oil
Directions
Place flour in one shallow bowl or pie plate and season to taste with salt and pepper.
Place the beaten egg in a second dish. Combine parmesan and breadcrumbs in a third.
Dredge veal in flour, then egg. Allow excess egg to drip off, then transfer to breadcrumbs. Turn to coat evenly, pressing crumbs so they adhere. Transfer scallopini to a large plate.
Add oil to cover the bottom of a medium skillet and heat over medium-high heat until shimmering. Carefully add the scallopini to the hot oil. Cook, swirling pan occasionally until golden brown on the first side, about 1 1/2 minutes. Carefully turn with tongs and cook until the second side is golden brown, about 1 minute longer. Transfer to a paper towel-lined plate and season immediately with salt.
Toss arugula, tomatoes, and basil s in a medium bowl with olive oil and lemon juice. Season to taste with salt and pepper.
Place a scallopini on a dinner plate, top it with half the salad and shave parmesan over the salad. Serve with Ciabatta bread.
Ingredients
1 tablespoon + 1 teaspoon sesame oil, divided
1/4 medium onion, sliced
1 teaspoon grated ginger
1 large garlic clove, grated
4 cups low-sodium chicken stock
1 tablespoon soy sauce
4 oz shiitake, mushrooms, sliced
1 packager frozen dumplings { I used pork and ginger soup dumplings from Trader Joe’s)
3 green onions, sliced
If you like it little spice in the broth, add a pinch of cayenne pepper
Directions
Heat 1 tablespoon of sesame oil in a large saucepan. Add in the onion. Sauté 2-3 minutes until slightly softened. Add garlic and ginger. Sauté for 30 seconds. Add in the chicken broth, soy sauce, and mushrooms.
Bring to a boil and reduce to a simmer. Simmer for 5-6 minutes.
Add the remaining teaspoon of sesame oil and green onions. Simmer another 2-3 minutes. Season to taste with salt and pepper. Keep warm.
Heat the dumplings in the microwave
Cut the corner of the soup dumpling bag open to allow steam to escape.
Place the soup dumplings on a microwave-safe tray.
Heat on high for 2 minutes, or until the dumplings are cooked through.
Let it sit for 1 minute before removing it from the microwave.
Place 3 dumplings in two separate soup bowls and pour the broth over the dumplings.
Chinese Lettuce Wraps
Ingredients
1 pound lean ground pork
1 medium onion, chopped
1/4 cup hoisin sauce
4 garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon rice wine vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons Thai chili sauce
1 can (8 ounces) sliced water chestnuts, drained and finely chopped
4 green onions, chopped
1 tablespoon sesame oil
Large lettuce leaves
Directions
In a large skillet, cook pork and onion over medium heat for 6-8 minutes or until pork is no longer pink and onion is tender, breaking up pork into crumbles.
Stir in hoisin sauce, garlic, ginger, vinegar, soy sauce, and chili sauce until blended. Add water chestnuts, green onions, and sesame oil; heat through.
To serve, place pork mixture in lettuce leaves; fold lettuce over the filling.
Oven Baked Fall Vegetables
Ingredients
2 large Sweet Potatoes, peeled
1 small Acorn Squash
1 tablespoon Olive Oil
½ teaspoon Sea Salt
1 teaspoon ground Cinnamon
2 tablespoons Honey
1 large sprig of fresh rosemary
Directions
Cover a large baking sheet or pan with foil. Preheat the oven to 425°F
Cut the sweet potatoes into wedges, and place them in a large bowl. Cut the bottom and tops of the acorn squash, then cut it in half. Remove the seeds with a spoon Cit the acorn squash into wedges, and add to the bowl.
Pour olive oil and salt onto the potatoes and acorn squash and mix well Add in the honey and cinnamon, and mix again.
Spread the rosemary leaves over the foil on the baking pan.
Spread the mixture onto the prepared baking sheet, place in the oven and bake for about 45 minutes, stirring halfway during roasting. Bake until the potatoes and squash are tender. Serve with pork chops.
Chrispy Baked Pork Chops
Ingredients
2 center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
1 cup cornflake crumbs
1 tablespoon dried onion flakes
1 teaspoon garlic powder
½ teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
½ teaspoon salt
¼ cup unbleached all-purpose flour
1 tablespoon Dijon mustard
1 egg
Olive oil cooking spray
Directions
Place crumbs, onion, garlic, salt, and pepper in a shallow dish. Mix well.
Place the flour in a shallow dish. In another shallow dish, whisk egg and mustard until combined.
Spray a wire rack with nonstick cooking spray and place it on a rimmed baking sheet.
Dredge 1 pork chop in flour; shake off excess. Coat with egg mixture; let excess drip off. Coat all sides of the chop with crumb mixture, pressing gently so that the crumbs adhere to the chop. Transfer breaded chop to a wire rack. Repeat with the remaining chop.
After the vegetables have baked for 15 minutes, place the pork chops in the over,
Bake until an instant-read thermometer inserted into the center of the chops registers 155 degrees, about 30 minutes. Let rest on the rack for 5 minutes before serving.
