This sauce is GREAT on pork as well as chicken. In fact, it’s so flavorful that it’s GREAT on pasta as just a vegetarian dish.

4 boneless pork loin chops
FRESH ground sea salt and black pepper
1 tablespoon garlic oil (olive oil or avocado oil work great too)
1 + 1 tablespoon butter
1 shallot, sliced thin
3 cloves garlic, minced
1 small red mini pepper, diced
1 small yellow mini pepper, diced
1 tablespoon Garden Gourmet Italian Herbs
1/4 cup pink Moscato or white wine
2 tablespoons QUALITY honey
3/4 cup LITEHOUSE Spiced Fig vinaigrette **(SEE NOTE)

  • Pound pork loin chops to 1/2 inch or less.
  • Generously season chops with FRESH ground sea salt and black pepper.
  • Preheat oven to 350°.
  • Add 1 tablespoon of butter to cast iron pan.
  • Add cast iron pan to oven.
  • Melt 1 tablespoon butter and oil in another skillet over medium heat.
  • Add pork chops and sear 3 minutes on each side. After second side, add chops to pan in oven.
  • Add the shallots to the stove top pan, stirring a moment or two until translucent.
  • Add garlic, peppers and Italian herbs to pan, stirring to combine and cooking a couple minutes until peppers soften.
  • Add Moscato, sauteing until almost evaporated.
  • Add Spiced Fig vinaigrette and honey, sauteing 3-4 minutes until sauce is blended and thickens.
  • Remove pork loin chops from the oven and plate.
  • Serve over pork loin and pasta or mashed potatoes.

NOTEANY flavor could be substituted here and work well.  It really is up to you and your flavor palette.  If I’m out of vinaigrette I have used plain chicken broth and it still tastes GREAT.


When I was a kid, Honey Baked Spiral Hams were all the rage and are still quite popular. BUT, in my opinion they have lost a little something over the years. I don’t know if they have changed the recipe or downgraded the ingredients to make them more profitable, but I find them a bit dry and flavorless anymore. So I make my own these days. I start with a whole ham that has the fat cap still attached to keep all the juices in. Scoring the fat cap and roasting the ham with the brown sugar pepper rub results in a sticky, crispy sweet and peppery crusted juicy ham.

1 cinnamon stick, broken into pieces
10 whole cloves
2 star anise stars
9 cups apple cider, divided 4 cups + 1 cup + 4 cups
8 cups ice cubes
7-10 pound shank end , bone-in cured ham (I used an 8 1/2 pound)
1 large oven baking bag
¼ cup molasses
2 tablespoons Dijon mustard (optional)*

  • In a large sauce pan toast cinnamon, cloves and star anise about 3 minutes until fragrant.
  • Add 4 cups of apple cider and bring to a boil.
  • Pour into a large stockpot (that the ham will fit into), add 1 cup apple cider and 4 cups of ice and stir until melted.
  • Trim ham to ¼ inch thickness of fat and score with a cross hatch pattern. CAUTION: Cut down into fat, but NOT into the meat!
  • Add ham to the stock pot apple cider mixture, cover and refrigerate for 12-24 hours. The liquid should just about cover the ham.


  • Remove ham from marinade and add to baking bag already placed in roasting pan.
  • Add 1 cup of marinade to baking bag, tie securely and cut 4 slits in top of bag.
  • Let stand at room temperature for 1 ½ hours.

Preheat oven to 300°.
Bake 1 ½-2 ½ hours until ham registers 100°.

  • While ham is roasting, add remaining 4 cups of apple cider, molasses and mustard or horseradish to a medium saucepan, whisking until well blended.
  • On a medium low heat, stir often, cooking for about 2 hours until mixture is very thick and reduced to about ¹⁄³ cup. WATCH towards the end of the 2 hours, it will burn easily!

1 cup PACKED dark brown sugar
1 teaspoon FRESH ground pepper

  • Combine sugar and pepper in small bowl.
  • Remove roasting pan from oven and let ham rest 5 minutes.
  • Increase oven temperature to 400°.
  • Open oven bag and fold back to expose the ham.
  • Brush with the reduced cider mixture and carefully press the sugar and pepper mixture into the fat cap.
  • Return to oven without resealing the bag and bake 20 minutes until browned and caramelized.
  • Transfer to cutting board and tent with foil. Let rest 15 minutes.
  • Carve and serve.

NOTE: I’m deathly allergic to mustard so I substitute creamy horseradish.


I adapted the delicious boneless Pork Chops in a Creamy Garlic & Herb Wine Sauce from Olga at What’s In The Pan.  This a superb One pan dish is so easy to prepare and actually ready in less than 30 minutes! It is made with a dry white wine, the juice of a fresh lemon, FRESH minced garlic and FRESH thyme making these pork chops are packed with flavor and so juicy!

4 boneless pork chops
2 tablespoons butter
¼ cup WONDRA flour
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon Italian seasoning
Salt and freshly ground pepper to taste

  • Whisk together flour, garlic powder, onion powder, and Italian seasoning.
  • Generously season pork chops with salt and pepper.
  • Dredge pork chops thoroughly in flour mixture.
  • Reserve dredge for next stop.
  • Heat butter in a large skillet over medium-high heat.
Add pork chops and sear them by cooking for 3-4 minutes per side, reducing heat to medium on second side.
  • Remove from heat and transfer to a plate.
  • Cover to keep warm.

2 tablespoons butter
2 cloves garlic, minced
1 tablespoon of the dredging mixture
½ cup dry white wine
Juice of 1 LARGE lemon
½ cup chicken stock
½ cup heavy cream
1 teaspoon Italian seasoning
4 sprigs FRESH thyme, leaves only, minced
2 tablespoons FRESH chopped Italian Parsley

  • Return skillet to heat and melt 2 tablespoons butter.
  • Add minced garlic and cooking for 1-2 minutes on medium heat.
  • Whisk in flour and blend well.
  • Add in wine while constantly whisking for 1 minute.
  • Add chicken stock and heavy cream, whisking to blend well.
  • Add lemon juice, fresh thyme and Italian seasoning.
  • Adjust seasoning with salt and pepper, to taste and simmer for 2-3 minutes.


  • Reduce heat to low and return pork chops to pan.
  • Turn to coat well simmering JUST until heated through.
  • Serve with mashed potatoes, prepared pasta or rice pilaf.


These meatballs make a GREAT appetizer, are also GREAT on a sandwich or served over rice or pasta. But the most preferred method is with mashed potatoes so there is spot for the YUMMY gravy!

1 pound ground chicken
½ pound ground pork
1 LARGE egg, lightly beaten
½ teaspoon garam masala
2 cloves garlic, minced
½ teaspoon paprika
¼ teaspoon cayenne pepper
FRESH ground sea salt and black pepper

½ cup chopped onion
¼ cup PACKED brown sugar
1 envelope LIPTON onion soup mix
12 ounces beer or ginger ale
2 cups shredded Gruyere cheese (optional – best on sandwiches)

  • Mix everything together until well blended.
  • Form into 1 inch meatballs. It will make about 36.
  • Coat the slow cooker insert with non-stick cooking spray.
  • Place meatballs in the slow cooker.
  • Combine the onions, brown sugar, onion soup mix, and beer. Pour over and around meatballs.
  • Cook on low 3-4 hours until meatballs are cooked through.
  • Serve over rice, pasta or on hoagies*.
  • Top with cheese.


  • If serving on hoagies, place split buns on baking sheet, place meatballs on buns and top with cheese. Broil 4-6 inches from heat source for 2-3 minutes until cheese is melted and golden.
  • If making the “LOAF” mix EVERYTHING (except the cheese) together and add 1 cup Panko crumbs.  Press mixture into a 9×13 baking dish and bake at 350 degrees for 45 minutes.  Top with cheese and return to oven for 5 minutes until cheese is melted.


I’ve been experimenting with more of my “ANTIQUE” recipes and having GREAT success.  This recipe is also a blank canvas for getting creative.  I had a large jar of pimientos that was opened by accident that I drained and added to the layers.  I was also out of sweet onions so I used shallots and I used the cheese I had on hand which happened to be a garlic pepper cheddar and Gruyere.

5 medium potatoes
1 ham steak*
1 medium sweet Vidalia onion, sliced thin
2 cloves garlic, minced
FRESH ground salt and pepper, to taste
2 tablespoons butter
2 tablespoons WONDRA flour
1 ¼ cups milk, warmed, but not scalded
½ cup grated cheddar
½ cup grated Gruyere cheese
1 teaspoon Paprika

  • Preheat oven 350°.
  • Peel and soak potatoes for one hour.
  • Drain and dry potatoes.
  • Trim ham steak of fat and discard. Cut steak into diced size pieces.
  • Spray baking dish with non-stick baking spray.
  • Arrange one third of the potatoes in the baking dish.
  • Sprinkle with salt and pepper.
  • Top with half of the onions and garlic.
  • Top with half of the ham pieces.

  • Repeat layers, ending with potatoes.
  • Melt the butter in a large saucepan.
  • Stir in the flour and cook, stirring constantly, until the paste cooks and turns golden, about 2 minutes.
  • Add the hot milk, continuing to stir as the sauce thickens. Bring it to a SLOW boil.
  • Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.
  • Stir in grated cheddar cheese during the last 2 minutes of cooking, along with the Paprika.
  • Pour over potato and ham layers.
  • Top with Gruyere cheese.
  • Bake one hour until potatoes are tender and cheese is golden.

*NOTEham steaks tend to be on the salty side so use salt sparingly until you taste test.  They also tend to be very watery.  If using a packaged ham steak, be sure to “press” excess water from steak before trimming and dicing.


8 boneless pork loin chops, 1 inch thick
2 cups small chopped celery
1 small red onion, chopped small
1/4 cup chopped Italian Parsley
2 cups crispy bread cubes for stuffing
2 cups chicken broth
FRESH ground sea salt and black pepper
1/2 cup pineapple jam
1 cup whole berry cranberry sauce
2 tablespoons butter, melted
2 tablespoons avocado oil

  • Preheat oven to 350°.
  • Spray a baking dish with non-stick cooking spray.
  • Carefully cut a pocket into each pork chop.
  • Combine the celery, onion, parsley, bread cubes, chicken broth, melted butter and cranberries until well blended.
  • Add a large scoop of stuffing to each pork chop and close with a toothpick.
  • Spread remaining stuffing mix into baking dish.
  • Generously season each chop with FRESH ground sea salt and black pepper.
  • Heat oil over medium high heat.
  • Sear each pork chop on each side and place on top of stuffing in baking dish.
  • Cover with foil.
  • Bake 30 minutes.
  • Heat jam and remaining cranberry sauce for 30 seconds in microwave.
  • Uncover chops and spread sauce mixture over top.
  • Return to oven and and bake another 10 minutes until chops reach 160°.

NOTE: Dried cranberries can be substituted, but you’ll need to increase the chicken broth by 1/4 cup for additional moisture.


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.


  • 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.



1/4 cup jalapeño ketchup
2 tablespoons brown sugar
3 (1+2) tablespoons pineapple juice
2 (1+2) tablespoons apple cider vinegar
8 ounces ground pork
1 LARGE bunch green onions, sliced and divided
FRESH ground sea salt and black pepper, to taste
8 slices pineapple, 1/4 inch thick
1 cup shredded red cabbage
8 KING’S Hawaiian small hamburger rolls or (12) buns, split

  • Whisk together the ketchup, brown sugar, 1 tablespoon pineapple juice and 1 tablespoon apple cider vinegar. Set aside.
  • Combine cabbage, 2 tablespoons pineapple juice, 2 tablespoons apple cider vinegar, 1/2 of the green onions, salt and pepper to taste and toss well.
  • Combine pork, remaining green onions, salt and pepper together. Form 8 patties or 12 squares if using rolls.
  • Spray heavy skillet with non-stick cooking spray.
  • Heat skillet over medium high heat.
  • Add pork patties and cook 2-3 minutes until slight charred.
  • Flip and cook another minute.
  • Transfer patties to plate and keep warm.
  • Add pineapple slices to skillet and cook 2 minutes until slightly charred.
  • Top pork patties with pineapple slices.
  • Generously brush buns with ketchup mixture.
  • Add a pork patty to each bun bottom.
  • Top with cabbage mixture and roll top.


This is another “antique” recipe find. I loved the title, but it fails to actually deliver the flavor in today’s spice packed world of cooking. This was a good alternative for flavor in the early 20th century I’m sure, but bland by today’s standards! I have manipulated the recipe significantly to add MORE flavor.

GOOD LUCK MARGARINE was originally a Newfoundland company and through different mergers and acquisitions eventually became a Canadian company. There were several of these waxed cardboard recipes in the file I recently purchased, but this is the first I tried and had to change to add the necessary flavor.


4 loin or shoulder chops, bone in
FRESH ground salt and pepper, to season
1/4 cup all purpose flour
3 tablespoons butter
2/3 cup long grain rice
4 thick slices tomato
1 small onion halved, and sliced
4 rings green pepper OR equal amount of sliced mini peppers
4 cloves garlic, minced
2 – 8 ounces tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon white pepper
1/4 teaspoon ground cumin
1/8 to 1/2 teaspoon cayenne pepper (depending on preference)
1 teaspoon cornstarch
2 cups boiling salted water

  • Preheat oven to 350°.
  • Generously sprinkle chops with FRESH ground sea salt and black pepper.
  • Dredge in flour.
  • Melt butter in skillet.
  • Add chops and sear on both sides.
  • Cook rice in boiling salted water for 5 minutes. Do not drain.
  • Place pork chops in a single layer on the bottom of a deep casserole.
  • Place a slice of tomato and peppers on top of each chop.
  • Scatter onions over top.
  • Whisk tomato sauce with the cornstarch, basil, paprika, white pepper, cumin and cayenne, to taste.
  • Stir in garlic.
  • Replace the removed water with the tomato sauce mixture, stirring to blend.
  • Pour rice and tomato sauce water mixture over chops.
  • Cover and bake for one hour or until rice and chops are both tender.



1 1/4-1 1/2 pound pork tenderloin
1/4 cup avocado oil
3-4 cloves garlic, 3 minced and 1 large peeled
1 teaspoon sweet paprika
1/2 teaspoon dried oregano
8 pickled red peppers plus 1 tablespoon of the brine
4 cups broccoli florets
2 tablespoons FRESH chopped Parsley
Juice of 1 lemon plus the zest
1 or 2  – 15 ounce can(s) small navy beans or cannelini, drained and rinsed

  • Preheat oven broiler.
  • Generously season pork roast and place pork on a rimmed baking sheet.
  • In a small bowl mix 1 tablespoon of the avocado oil, the minced garlic, paprika, oregano and 1 tablespoon of the pepper brine. Rub all over pork roast and let stand 5 minutes.
  • Broil 8 minutes until lightly browned, 7-8 minutes.

  • While pork is broiling toss the broccoli florets with the peppers, navy beans and remaining garlic, 2 more tablespoons avocado oil salt and pepper to taste in a large bowl.
  • Flip pork tenderloin and arrange broccoli mixture around pork and return to the oven.
  • Return pan to oven and broil until pork reaches 145° and broccoli is slightly charred, 8-10 minutes more.
  • Whisk together the remaining pepper brine, avocado oil, parsley, lemon juice and zest. Season to taste.
  • Slice the pork and serve with broccoli drizzled with the herb sauce.


8 WHOLE cabbage leaves
1 tablespoon avocado oil
1 large Vidalia onion, diced
1 cup carrot sticks
1/2 cup sliced red pepper
1/3 pound ground sirloin
1/3 pound ground pork
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
3 tablespoons tomato paste
3 tablespoons red wine vinegar
3 tablespoons PURE maple syrup
1 tablespoon Worcestershire sauce
1 3/4 cups tomato sauce
1 cup shredded Mozzarella cheese

  • Preheat oven to 350°.
  • Stack leaves in a large dutch oven and cover with boiling water.
  • Cover and bring to a boil for 4-6 minutes until cabbage is JUST tender enough to be pliable.
  • DRAIN and cool leaves on towel.
  • In a large skillet heat oil.
  • Brown beef and pork JUST until crumbly.
  • Add onion and saute’ 5 minutes.
  • Add carrots and peppers, sauteing a couple minutes more.
  • Add tomato paste and stir to coat.
  • Add Worcestershire sauce, vinegar and syrup, stirring to mix well and stirring often.
  • Bring to a simmer.
  • Remove from heat.
  • Spoon 1/4-1/3 cup of mixture into each cabbage leaf rolling and tucking in the edges.
  • Arrange rolls in baking dish seam side down.
  • Top with tomato sauce, cover and bake 20 minutes.
  • Add mozzarella and return to oven uncovered until cheese melts and rolls are heated through.
  • Let stand 5 minutes before serving.



3-4 pound bone-in pork shoulder roast
1 tablespoon FRESHLY toasted coriander seeds
1 tablespoons FRESHLY toasted cumin seeds
FRESH ground sea salt and black pepper, to taste
1 tablespoon avocado oil
10-15 tomatillos, husks removed and chopped
1 medium Vidalia onion, chopped
2-3 cloves garlic, minced
1 orange, peeled and cut into small segments
1 cup white wine
6 cups chicken broth

  • Crush coriander and cumin seeds in a mortar and pestle until aromatic. Set aside.
  • Generously season pork roast with FRESH ground salt and pepper.
  • Preheat oven to 350°.
  • Heat oil in an ovenproof dutch oven over medium high heat.
  • Brown pork roast on all sides. Remove roast and set aside.
  • Add tomatillo and onion pieces to pan, sautéing until tender and tomatillos are slightly charred.
  • Add garlic and crushed coriander and cumin seeds. Cook 1 more minute until fragrant.
  • Add wine, stirring to combine. Scrape bits from bottom of the pan.
  • Stir in chicken broth and return roast to pan.
  • Bring to a boil.
  • Remove from heat, cover and bake 3-3 1/2 hours until pork is tender.
  • Shred pork into sauce.
  • Serve over creamy masked potatoes, polenta or with tortillas, avocado salsa and sour cream.