This fried pork chop recipe is so quick and easy and loaded with tender flavors.

Ingredients;
4 rib cut pork chops cut about 1/2 thick
1 cup Italian flavored bread crumbs
1 TSP garlic powder
1 TSP dried parsley
1/4 cup grated Parmesan or Pecorino cheese
1 egg, beaten
olive oil and canola oil

Directions;
Add the oils just enough to coat a frying pan large enough to fit the chops in one layer. Heat on medium so the oil sizzles slightly when you add the chops.
Mix the bread crumbs, garlic powder, parsley and cheese.
Dip the chops in the beaten egg and then the bread crumb mixture.
Fry 5 minutes on each side or until golden brown.

This pork chop dish is ssoo tasty. The secret is not to over cook them. Just cook long enough to brown them and sauté for a few minutes more, they are done.

Ingredients;
2-4 pork chops, about 1.25 LBS, I like French style rib cut
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
large sweet onion, sliced thick
1 shallot, minced
1 clove garlic, minced
1 sprig fresh rosemary & sage
1 TBLS capers

Directions;
Heat the oil med hot in a skillet large enough to accommodate the chops in one layer.
Place the chops in the pan and brown on both sides.
Add the shallot, onion, and herbs. Sauté for a few minutes and add the balance of ingredients and sauté a few minutes more.

This roasted Pork Tenderloin is a tender, easy and tasty recipe. 30 minutes to roast or grill.
Served with a baked apple and roasted red potatoes completes the tasty dish.

Ingredients;
1 pound and a half plain pork tenderloin
1/4 cup olive oil
juice of one lemon
1 TSP lemon zest
2 cloves of crushed minced garlic
1 rosemary branch
4 sprigs of fresh thyme
1 TBLS Dijon mustard
black pepper to taste

Directions;
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, pepper, and mustard in a 1-gallon freezer bag. Add the pork tenderloin and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours or overnight.
Heat oven to 400.
I like to sear it on the grill or frying pan then place it in the oven.
Pour some of the marinade over the roast.
Roast until thermometer reads 150.  About 20-30 minutes.
Remove from oven.
Let it sit to rest for 10 minutes.
Slice 1/2 inch think slices and serve with pan juices.

This is a one pan wonder. I’m not a fan of most casseroles but this Baked Pork Chop Casserole is too delicious to turn down.
Great for a crowd.

Ingredients;
6-8 thin cut pork chops with bone in or boneless chops
1/2 stick (1/4 cup) butter
2 large onions, sliced thin
3-5 Yukon gold potatoes, peeled and sliced thin**
14oz can beef stock
1/4 cup dry red wine
Salt & pepper to taste

Directions;
Preheat oven to 350.
In a large skillet brown the pork chops in the butter.
Remove from pan and add the onions. Cook until slightly brown. Remove the onions and add the wine to deglaze the pan then the beef sock.
Bring to a boil scrapping the pan juices for a few minutes.
In a large casserole or roasting pan place a layer of pork chops, then a layer of potatoes and then a layer of onions. Pour the stock/pan juices over the casserole.
Cover with foil or a lid and bake for 45 minutes.
**I used a mandoline, which is a slicing blade mounted on a guide to slice veggies and fruit evenly.  It takes just a few minutes and the plastic one I bought at Aldi’s with 3 blades for $10 is dishwasher safe.

Brunswick Stew is a traditional dish, popular in the Southern states and usually includes a tomato base, local beans, vegetables, and originally small game meat.
Most recently its made with chicken or pork.
A great stew for the cold weather and freezes very well too.

Ingredients;
1 large onion, chopped
2 garlic cloves, minced
2 TBLS vegetable oil
1 can Campbell’s beef consume
2 pounds boneless chicken breasts
1 (28-oz.) can fire-roasted crushed tomatoes
1 (12-oz.) package frozen white shoepeg or whole kernel corn
1 cup frozen baby lima beans
1 cup frozen baby peas
one large red or Yukon gold potato, cubed
1 (12-oz.) bottle chili sauce
1 TBLS brown sugar
1 TBLS yellow mustard
1 TBLS Worcestershire sauce
1/2 TSP coarsely ground pepper
1 LB chopped barbecued pork brisket (without sauce)
1 TBLS fresh lemon juice
Hot sauce (optional)

Directions;
Sauté onions and garlic in hot oil in a 7.5-qt. pot or Dutch oven over medium-high heat 3 to 5 minutes or until tender.
Stir together beef consume and 2 cups water, and add to pot/Dutch oven. stir in chicken and next 11 ingredients. bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
Uncover and shred chicken into large pieces using 2 forks. stir in pork brisket and lemon juice. Cover and cook 10 minutes. serve with hot sauce, if desired.

This Mexican Posole soup is the equivalent to the Jewish Chicken Matzo Ball soup and the American Chicken Noodle soup.
Warms the belly and comforts the heart.
It freezes well so make plenty. Chicken can be used in place of the pork.

Ingredients;
1.5 LBS lean pork OR boneless chicken, cut into 1/2″ cubes
1 TBLS olive oil
1 cup chopped onion
32oz low sodium chicken stock
25oz canned hominy grits, Mexican style if you can find it
14oz can stewed tomatoes, also Mexican style if you can find it
1 large jalapeno pepper, green or red, seeded and sliced
2 cloves garlic, crushed
1 TSP dried cilantro or 5-6 fresh leaves chopped
1 TBLS chili powder
2 sliced carrots
1/2 cup corn kernels
Salt & Pepper to taste

Directions;
Place the oil in a pot large enough to fit all the ingredients. Add the pork or chicken and sear on med high heat. Add the onions and saute for a few minutes. Rough chop the tomatoes. Rinse and drain the hominy grits.
Add all the ingredients to the pot and bring to a simmer.
Cover and low simmer for about 1.5-2 hours.

This Cuban Citrus-Marinated Pork Shoulder Roast is mouth watering good and is fall off the bone tender. (Pernil Asado con Mojo) The pork shoulder is soaked overnight in a citrus mojo marinade. Cuban Roast Pork Pernil is a very traditional holiday meal with many Latino variations.

Ingredients;
1/2 cup grapefruit juice
1/2 cup  lime juice
1/4 cup white vinegar
10 fresh garlic cloves, peeled and minced
2 medium onions, sliced
1 TBLS dried oregano
1 TBLS ground cumin
1 TSP pepper
3 TBLS coarse salt
3 TBLS olive oil
8-10 LB pork shoulder

Directions;
Combine the juices, vinegar, garlic, onions, oregano, cumin, pepper and 1 TBLS of the salt in a bowl. Set aside.
Dry the pork and rub it all over with the remaining salt.  Place the pork skin side up in a high sided roasting pan that will fit in your refrigerator. Pour half the marinade around the pork but not on the skin. Cover with foil and marinate for 8 hours or overnight in the refrigerator.  Keep the remaining marinade in a covered bowl refrigerated.
Preheat the oven to 400.  Rub olive oil on the skin. Place the pork skin side up in the oven for 30 minutes, uncovered.
Then cover the pork and reduce the oven to 275 for 5 hours.
Then uncover and turn the oven up to 375 for 1 hour more.
A thermometer placed in the thickest part should read 170.
Let the pork rest for 30 minutes when done before peeling away the skin and removing the bone.  Shred the meat in pieces.
Boil the remaining marinade in a sauce pot for about 5 minutes.
Serve the meat shredded with the cooked marinade and onions on top.

The beauty of this Sausage White Bean Escarole soup is it can be also made with turkey sausage.***See below
This is a soulful soup, rich and warming. It freezes very well, so make extra.

Ingredients;
1/2LB ground mild Italian pork or turkey sausage
2 TBLS olive oil
½ med onion, diced
1 carrot, diced
1 celery rib, diced
4 fresh garlic cloves chopped and mashed
Dash of red pepper flakes
Dash of salt(kosher preferred) or none
32oz low sodium chicken stock
1 can (15oz) cannellini beans, drained and rinsed
1 head escarole, washed and chopped into small pieces
1 TSP lemon juice
½ cup small pearl like pasta, uncooked

Directions;
In a stock pot big enough to fit all the ingredients, heat the oil and add the onion, carrot and celery. Sauté a few minutes until soft. Add the sausage and sauté until the pink is gone, about 5 minutes breaking the sausage up with a fork.
**Just add a 1/2 TSP Bell’s Seasoning or ground sage if you use turkey.
Add the garlic and stir for 2-3 minutes. Add the balance of ingredients except the pasta. Cover and simmer on low for 1-2 hours or in a crock pot covered for 4 hours. Add the pasta and simmer for about 30 minutes before serving.
If a crock pot is used add about 1 hour before serving.

These tasty Chinese Style Spareribs are a classic Canton region dish. Marinating them the day before gives the best flavor. I like to use baby back ribs for the tenderness. The old style recipe calls for red food dye.  I don’t feel its necessary.
They oven bake in about 1-1/14 hours.

Ingredients;
4 TBLS light soy sauce
2 TBLS honey
3 TBLS Hoisin sauce (found in the Asian foods aisle)
1 TBLS dry Sherry
1 TBLS catsup
1 clove garlic, minced
2 LBS baby back ribs cut into 3 sections

Directions;
Combine all ingredients except the meat in a bowl and mix well.
Set the meat into a pan lined with foil. Pour the marinade over the meat and marinate over night turning the meat a few times.
Preheat the oven to 350 and roast the meat uncovered for about 45 minutes,  Turn the oven down to 325 and cook another 15-20 minutes until the ribs shrink. Cut them into individual ribs and serve.

This ham hash recipe is a great side dish for breakfast, lunch or dinner.

What to do with leftover holiday ham, this is perfect for it!!
Freezes well.

Ingredients;
2 large red or Yukon gold potatoes, peeled and cubed 1/2″ pieces
1 small onion, diced
1 cup ham, cubed small
1 TBLS olive oil
Pepper to taste
**Optional; add a TBLS of minced red bell pepper

Directions;
In a frying pan on med heat add the oil and cook the potatoes until nearly soft.
Add the onions, ham and pepper. Saute until slightly browned.
Served by itself, with an omelete or with pan fried eggs on top.

This Italian sandwich was typical growing up in an Italian household.
So many different ways to make it, but I’m giving you this Italian sandwich on ciabatta bread as my favorite.

Ingredients;
One 10″ – 12″ fresh Ciabatta bread (found in the better markets)
2 TBLS Pesto (jarred or grind garlic, fresh basil, olive oil, 1 TBLS grated Parmesan and a few pine nuts to make your own)
One medium jar red/yellow roasted peppers, rinsed
8oz fresh Mozzarella, sliced
1/4-1/2 LB Sicilian salami, sliced very thin

Directions;
Cut the bread in half long ways. Brush both pieces with the pesto. Layer the balance of the ingredients to your desired thickness. Cover with the other half of bread and slice into 4 pieces.
Enjoy with a good glass of wine or an Italian soda.

This Pork Chops with Apple Stuffing recipe is tasty and easily serves a crowd.
Another option is to use the stuffing and roll it up in chicken or turkey thin sliced cutlets.

Ingredients;
1 TBLS chopped onion
1/4 cup butter, unsalted
2 cups soft bread cubes
1 cup finely chopped apple
1/4 cup finely chopped celery
2 TSP minced fresh parsley
1/2 TSP ground sage
1/2 TSP salt, divided
4 bone-in pork loin chops,1-1/2 inches thick
Dash of pepper
1 TBLS vegetable oil

Directions
In a small frying pan, saute onion and celery in butter until tender. Remove from the heat; add the bread cubes, apples, sage, parsley and 1/4 teaspoon salt and mix well.
Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets.
In a large frying pan, brown the chops on both sides in oil. Place in an ungreased large baking dish, I use my corning ware covered dish. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

Having a party or need a take along to a party. Try my Sausage, Peppers, Onions w/Potatoes recipe.   A party dish of sausage and peppers feeds a crowd and there is never any left overs so that’s proof it’s tasty!!

It’s apple season in the USA. This tasty Apple butter roasted pork loin  is moist and has a great crispy crust when done. The smell of it roasting says Fall all on it’s own.

Ingredients;
2LBS pork roast
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar, light or dark
2 TBLS water
1/4 TSP cinnamon
1/4 TSP ground ginger
Dash of ground cloves

Directions;
Preheat oven to 350. Place pork loin in a baking dish, pour the apple juice over it and cover. Bake for 1 hour. Mix together the rest of the ingredients. Remove the roast from the oven and spread the apple butter mixture over the roast and cover. Bake for an additional 1.5-2 hours or until tender.

This Pork Chops Braised with Marsala and Red Wine dish is flavorful and made in one pan. It’s a classic regional Italian dish. The pork melts in your mouth when done.

Ingredients;
1/4 cup olive oil
1 TBLS butter
4 pork loin chops, about 3/4″ thick or boneless pork chops with a little fat on them works too
1/2 cup flour, spread on a plate
1 TSP chopped garlic
1 TBLS tomato paste, dissolved in the wine
1/2 cup dry Marsala wine
1 cup dry red wine
Dash of salt and pepper
1 TBLS chopped parsley
1/2 cup of water

Directions;
In a frying pan that can accommodate the pork in a single layer put the oil and butter in and turn to med high heat. Pat the chops dry with a paper towel and dredge in the flour. When the butter/oil foam begins to subside place the chops in the pan and brown on both sides. Add the garlic to the fat in the pan and saute for 2 mins. Add the wines with the tomato paste, salt and pepper. Heat for a few minutes and then cover tightly turning the heat down to very low. Cook for about 1 hour, turning the chops once. Remove the chops to a warm platter. Tilt the pan to spoon off some of the fat, be sure to leave the juices. Add the water and turn up to high boiling off the water while scraping the residue leaving a dark sauce. Add the parsley. Pour the sauce over the chops in the platter and serve.

This is so much better than the canned beans. Just in time for the fourth of July cookouts. Using a crock pot makes this so much easier than the oven process.
Just remember to soak the beans the night before.

Ingredients;
2 cups dry navy beans, soaked the night before in 4 cups of water

1/2 LB bacon cut into 1 inch pieces
1 onion, chopped fine
3 TBLS molasses
1 TSP salt
1/4 TSP pepper
1/2 TSP dry mustard
1 TBLS Worcester sauce
1/3 cup brown sugar

Directions;
Drain and reserve the water from the beans. Place all the ingredients in the crock pot. Add about 1/3 to 1/2 of the reserved water. Mix well and cover. Cook in the crock pot on high for 2-3 hours adding more of the reserved water if it becomes too dry.

While visiting New Orleans we had Jambalaya, a classic dish and enjoyed it so much.
I played with the flavors and here is my version.

Ingredients:
1 cup white long grain rice
2 cups chicken or seafood stock
1/2 cup minced onion
1-2 cloves garlic, crushed and minced
2 TBLS olive oil
1/2 red bell pepper, chopped fine
1 TBLS Chef Paul Prudhomme’s salt free Magic Seasoning (found in the spice aisle)
1/2 TSP cayenne pepper or more if you like heat
2 TBLS tomato paste
1 LB of chopped; raw shrimp and Cajun sausage or cooked white meat chicken or combine all 3 to equal a pound.

Directions:
In a large frying pan heat the oil and saute the onion and bell pepper until soft. Add the garlic for another minute. Add the seasoning, rice and cayenne pepper and stir. Transfer to a sauce pot and add the stock and tomato paste and stir. Increase the heat to bring it to a boil. Add the pound of seafood/meats and stir. Lower to a low simmer covered for about 20 minutes, until the rice is cooked.

This Pork Tenderloin roast dish slices like butter and the veggies compliment it perfectly.

Ingredients:
2-2.5 LBS pork tenderloin roast (try not to get the one that is injected with salt solution)
1 TBLS olive oil
1 TSP garlic powder
1 TSP onion powder
1/2 TSP paprika
Kosher salt and pepper to taste

Combine the above and rub the roast with it, set in a roasting pan.
Preheat oven to 375.

Peel and cut the below into 2″ pieces and toss with 1 TBLS olive oil.
2-3 large carrots
2 med sweet potatoes
2 large parsnips

Place in roasting pan with pork and roast in oven for about 45 minutes to 1 hour or until pork is cooked as desired. Pork can be med pink in center now instead of cooking it through. It’s your choice. If the veggies are still too hard just remove the pork and continue roasting the veggies.
Let the roast rest for about 15 minutes before slicing.

Cajun gumbo Ingredients:
4 stalks celery, sliced
1 med onion, diced
1 red bell pepper, diced
2 TBLS veggie oil
2 TBLS Chef Paul’s Magic salt free all purpose seasoning, a short blue can in the spice aisle
1 14.5oz can stewed tomatoes, chopped
1 bay leaf
2 12oz-14oz cans chicken broth, low sodium is best
1 LB pkg frozen sliced okra
2 halves boneless chicken breasts, cubed
2 links Cajun style andouille sausage, sliced, it’s usually near the hot dogs and bacon in your supermarket
12oz pkg frozen crawfish tail meat (if not available use fresh lump crab meat)
1 LB raw shrimp, peeled and deveined, tails can be left on

Directions:
Saute the celery, onion and pepper in the oil in a large frying pan. Add the Chef Paul’s seasoning and stir. Add the tomatoes, chicken broth, bay leaf and okra. Bring it to a simmer. Add the chicken and sausage. Continue to simmer for about 10 minutes. Add the crawfish meat and shrimp and simmer for 4-5 minutes. Serve in a bowl alone for a lower carb option or over the rice of your choice.

This Meatloaf recipe is the old red sauce standard. Comfort food !!

1 LB ground veal, pork and beef mix (you can use only 90% lean beef if the meat trio is unavailable)
1 cup bread crumbs or diced stale bread (you can also use flavored breads crumbs if you like)
3 XLrg eggs, beaten
16oz can tomato sauce
¼ cup parmesan cheese
1 med onion, diced and sauteed with a little olive oil
1 TBLS parsley, chopped
Salt and pepper to taste

Mix all together except for half of the tomato sauce. Place in a baking dish and form into a loaf.
Pour the remaining tomato sauce over the top. Bake at 350 for 45 minutes to 1 hour.

The Broccoli Rabe with Italian Sausage and potatoes recipe is an old style way of making this Italian broccoli dish. Some stores call it “Rapini”.

Ingredients:

6 Italian sausage links
2 heads of broccoli rabe, washed and bottom stems trimmed
4 cloves, garlic, mashed
3 TBLS olive oil
3 Red or Yukon gold potatoes, peeled and cubed

Directions:
Wash and trim the broccoli and steam it for about 10 minutes. Drain and set aside. Roast the sausage in the oven on 400 for 15-20 minutes or grill them until just cooked though. Slice the sausage links into 3 pieces each.
In a large frying pan add the oil and sauté the potatoes until just tender. Add the garlic and saute for a minute or two. Add the broccoli and sausage, simmer covered for 15 minutes, turning often.

This Pork Chop recipe is best made with fresh herbs.

Ingredients:
4 rib cut pork chops, ¼” with bone
3 TBLS olive oil
2 Med onions, sliced
2 cloves garlic, mashed
½ cup red wine vinegar
½ cup sliced hot cherry peppers
1 spring fresh rosemary
4-5 springs fresh thyme
3-4 fresh sage leaves

Directions:
In a large frying pan brown the chops over a med-high heat in the oil with onions on top.

Add the garlic and saute a few minutes. Reduce the heat and add the balance of ingredients and cover to simmer 15-20 minutes. Remove the cover and turn the heat up to brown a little more if needed.

A tasty Grilled Smoked Pork Chops recipe and a fast meal after working all day.

Ingredients:
4-6 Smoked pork chops ( found in most supermarkets)
¼ cup real maple syrup
Dash of each; cinnamon, nutmeg, orange juice and vanilla

Directions:

Place all but the chops in a sauce pan and bring to a boil for a few minutes. Brush the mixture on the chops and place on the grill. Grill for 5-10 minutes, just until grill marks are on both sides while you continue to brush with the sauce.
Serve with you favorite side items.

These Baby Back Ribs will melt in your mouth!!

1 rack of baby back pork ribs
½ cup brown sugar
½ cup molasses
¼ cup any type BBQ sauce
½ cup ketchup
2 TBLS spicy mustard
½ cup any type cola soda

Directions:
Mix together all except the ribs in a pot and simmer just 5 mins or so until bubbly and melted. Brush ½ the mixture on both sides of the ribs and place them in a roasting pan (cut the rack in half to fit if you need to). Cover with foil and bake at 375 for 1 ½ – 2 hours. Place ribs on the grill and brush with remaining sugar mix and brown to your liking. If you don’t want to grill you can finish them in the oven broiler.

One pan and one hour later you have a Baked Pork Chop Dinner with easy clean up!!

2 thick cut pork chops, bone in, center cut or rib cut
2/3 cup Italian flavored bread crumbs
1 egg, beaten
1/4 cup grated Parmesano cheese
Dash of each; dried basil, oregano, parsley, garlic powder

Directions for the pork chops:
Preheat oven to 400.
Line a baking tray with foil big enough to accommodate the chops and potatoes.
Combine all of the above except for the pork & egg. Coat the pork chops in the egg and toss into the bread crumb mixture completely coating them. Place them on the baking tray.
ALSO;
Wash 2 sweet potatoes and place them on the baking tray.
Wash 2 apples, core the center and sprinkle with cinnamon and a few raisins. Place them in a foil cupcake liner or a small piece of foil shaped like a cup to hold them. Place them on the baking tray.
You can steam broccoli or roast it. Toss it with a little olive oil and add to the baking tray the last 15 mins.

Total baking time is 45 mins to 1 hour.

Sausage Cheddar Balls is an easy recipe to make a day ahead.

1 LB bulk sausage, like Jimmy Dean, any flavor
2 cups shredded sharp cheddar cheese
1 cup Bisquick Baking mix ** see below another option**
3/4 cup water (just enough to make the mix like meatloaf)

Directions:
Preheat oven to 350.
Form into 1 inch balls. Place on baking sheet lined with parchment paper and bake for about 20 mins until golden brown.

**Bisquick makes a gluten free baking mix, if you use that this recipe is gluten free**