1 + 1 tablespoon butter
1 tablespoon avocado oil
2 boneless pork steaks
1 SMALL red onion, halved and THINLY sliced
1 LARGE clove garlic, FINELY minced
1/2 pound red cabbage, cored and THINLY sliced
2 LARGE apples, 1 cored & sliced the other cored and grated
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
FRESH ground sea salt and black pepper, to taste
1/3 cup hot water
1 1/2 teaspoon Better Than Bouillon beef base
1 tablespoon apple cider vinegar
2 green onions, minced and separated

  • Melt 1 tablespoon butter and oil in a large skillet over medium high heat.
  • Pat pork steaks dry.
  • Whisk together the FRESH ground sea salt, black pepper, onion powder, garlic powder, paprika and cayenne pepper until well blended.
  • Generously season pork steaks on both sides with the seasoning mix.
  • Add the pork steaks to the skillet searing 2-3 minutes on each side.
  • Transfer pork steaks to platter and keep warm.
  • Add the remaining butter to the skillet.
  • Add the onions and cabbage to the pan, 3-4 minutes until slightly softened and beginning to caramelize.
  • Whisk together the beef base, warm water and vinegar.
  • Add vinegar mixture to pan, stirring to blend.
  • Add apple pieces topped with the pork steaks, cover and simmer 5-6 minutes to soften apple and reheat pork steaks. MOST of the liquid should cook off, but DO NOT BURN.
  • Slice pork and serve over cabbage mix.

TASTE: Sweet & Tangy
TEXTURE: Tender caramelized cabbage, onions and apples topped with fork tender pork tenderloin. 
EASE: Moderate.
APPEARANCE: Appetizing and visually appealing.
PROS: Great meal for company.
CONS: None that I found!


4 boneless, center cut pork chops, patted dry
FRESH ground sea salt and black pepper
1 tablespoon avocado oil

2 tablespoons butter
2 tablespoons honey
1 teaspoon Better than Bouillon beef base
1 tablespoon Frank’s original hot sauce
2 tablespoons water

  • Whisk together honey, hot sauce, bouillon base and 2 tablespoons hot water. Set aside.
  • Heat skillet and melt 1 tablespoon butter and avocado oil together.
  • Season both sides of the pork chops with FRESH ground sea salt and black pepper.
  • Add chops to the hot skillet cooking 4-6 minutes on each side.
  • Add glaze, turning to coat chops all over, cooking 2 minutes more or until chops are cooked to your desired doneness.


1 bunch green onions or 1 large shallot, thinly sliced
1/2 pound ground beef
1/2 pound sweet Italian sausage
2 cloves garlic, minced
2 cups vodka pasta sauce, homemade or jarred – your choice
3 cups homemade beef stock
12 ounces penne pasta
1/4 cup chopped marinated sun-dried tomato pieces
1/2-3/4 cup quartered marinated mozzarella balls
1/2 teaspoon crushed red pepper flakes

  • Coat 12 inch non-stick skillet with non-stick cooking spray. I like to use my heavy enameled cast iron crock pot skillet.
  • Heat over medium-high heat.
  • Add beef, sweet Italian sausage, most of the green onions (save some for garnish), FRESH ground sea salt and black pepper to taste, cooking 8-10 minutes and breaking up the meat into small crumbles until meat is cooked through.
  • Add garlic and stir 30 seconds until fragrant.
  • Drain the meat and discard the grease.
  • Add 1/2 cup of the sauce and water to skillet. Bring to boil.
  • Add pasta and red pepper flakes.
  • Cover 10-12 minutes and cook JUST until tender.
  • Stir in meat and remaining sauce, cooking a couple minutes to heat through.
  • Gently fold in Mozzarella ball pieces.
  • Top with scallions and serve immediately.


3/4 cup FRESH bread crumbs
1 can Green Giant Mexican corn niblets
1 LARGE shallot, diced
2 mini red peppers, 1 diced, 1 sliced
1 tablespoon FRESH chopped Italian Leaf Parsley
4 thick pork chops (preferably bone in)
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 tablespoon butter
1/3 cup homemade chicken bone broth

  • In a mixing bowl blend together the bread crumbs, corn, onion, chopped red pepper and parsley.
  • Slice a 3 inch pocket into each pork chop.
  • Fill pork chops with corn mixture.
  • Rub pork chops well with FRESH ground sea salt and black pepper.
  • Melt butter and oil over medium-high heat in a large skillet.
  • Add pork chops, browning 2-3 minutes per side.
  • Add broth, cover and reduce heat to low, cooking 45 minutes or until cooked through.
  • Serve with chopped parsley and red pepper rings.

EVERETT STEW (formerly known as Brunswick Stew)

Brunswick Stew has a complicated history to say the very least. Brunswick, Georgia and Brunswick County Virginia have been dueling over the HOME and ORIGIN of the stew for many years. Brunswick County Virginia holds an annual “Stew Off” and Brunswick, Georgia displays not one, but two separate memorial sites of where they claim the first Brunswick Stew was cooked up. Historians state that the Virginia version predates Georgia by about 70 years and was even printed in early cookbooks. There is also a Brunswick, North Carolina, but they tend to just stay out of it altogether.

Credit: Robert Moss

Credit: Courtesy of Jim Auchmutey

From my research some of the earliest recipes called for squirrel or groundhog meat and used hominy claiming that these were Native American in ancestry and the basis for the first Brunswick stew. Basically it was a “roadkill” stew. Game meat such as deer, rabbit or even bear meat was often used along with corn or squash, basically what was on hand for early Appalachian settlers, and was simmered with butter, onions, stale bread and seasoning.

While today’s Brunswick stew typically uses beef, chicken or pork, it is still a thick tomato based stew that uses a variety of basic vegetables like corn, carrots and potatoes as well as butter beans. Okra is a common vegetable used and is a great thickening agent, but I personally don’t care for it so omit it altogether. It’s typically served during cooler weather, but in reality is good anytime. 😀

Virginia favors chicken and rabbit meat. Georgia’s version typically uses a mixture of pork and beef with hotter spices and often accompanies barbecue. North Carolina favors pulled pork and Kentucky, yes even Kentucky get in on this, but they call it Burgoo.
Virginians think that Georgia’s stew is too spicy and Georgians think that Virginia’s stew is too mushy and thick. Also Georgian Brunswick stew almost always has peas and Virginian Brunswick stew almost NEVER has peas. The meat and even the vegetables vary by location, but the one thing southern cooks ALL agree on is that the stew MUST have a thick paste like consistency.

This article in Southern Living is one of the most thorough to follow but, this article at It’s A Southern Thing is one of the simplest and easiest to follow.

So after all that, I offer you MY version of Brunswick Stew loosely based on an old recipe I found in my grandmother’s pile of cut out recipes. To stay out of the fray of the debate I decided to call mine EVERETT STEW making it regional to the area I was living in when I developed the recipe.

EVERETT STEW (formerly known as Brunswick Stew) serves 4-6
4 medium new potatoes, cut into small cubes
2 medium onions, chopped SMALL
2 large carrots, peeled and sliced
4 cups homemade chicken bone broth
2 or 3 cans crushed tomatoes
4 tablespoons brown sugar
FRESH ground sea salt and black pepper, to taste
3-3 1/2 pound pork butt, cut in half, trimmed of excess fat**
1 can white beans
1 or 2 cans of Mexican corn niblets
Chopped green onions for garnish

  • Spray the inside of your crock with non-stick cooking spray.
  • Stir together the potatoes, onions, carrots, bone broth, tomatoes, brown sugar, salt and pepper.
  • Nestle pork pieces down into the mixture, turning to coat well.
  • Cover and cook on LOW 7-9 hours or HIGH 5-6 hours until the meat shreds easily with two forks.
  • Remove meat, shred and return to the slow cooker along with the corn and white beans. Cook another 30 minutes on LOW to heat through.
  • Top with fresh chopped green onions.
  • Serve with crusty bread or FRESH rolls.

**NOTE: This recipe can be made quicker (2 hours simmering) on the stove top if you have leftover meats to use.


2-4 pound boneless pork butt
8 ounces tomato sauce
16 ounces BBQ sauce (whatever your favorite is)
1 large onion, SMALL chopped
2 teaspoons chili powder
1 teaspoon cinnamon
1/2 teaspoon cumin
8 buns

  • Whisk together the tomato sauce, BBQ sauce, chili powder, cumin and cinnamon until well blended.
  • Stir in onion pieces.
  • Add mixture to a large dutch oven.
  • Generously season pork with FRESH ground sea salt and black pepper.
  • Submerge pork in sauce, turning to coat.
  • Bring to a boil and then immediately reduce to low and simmer 4 hours or until meat is tender and shreds easily.
  • Shred meat into sauce and keep warm until ready to serve.

NOTE: If you prefer this can be baked in the oven using the same pan and time frame.


If you are anything like me, you have a drawer or even a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said I have to have that recipe! I originally started making this recipe (and posted it too) about 15 years ago. I haven’t made many changes since that initial time – it’s just that good!

While I usually keep the combination of ingredients, spices and seasonings somewhat intact, I do make changes to those recipes to make them more palatable to my family. So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.

These recipes have been floating around so long in the box that I have no idea where they actually originated, but one looks like a page from an old, and I mean OLD magazine and the other is handwritten. I have them stapled together with a note to combine them together.

I’m like that – whatever works for my family. I had a girlfriend in college who loved fashion but was on such a strict budget there wasn’t room for the things she eyed the most. I remember Julie borrowing a fancy designer dress from a Joann, a girlfriend of ours for an event and then later that night she took it apart, made a pattern and made her own dress before putting Joann’s dress back together. To my knowledge Joann never knew. Now I can’t do that with recipes literally, but I do do it in my mind while I’m reading the recipe(s) as if I’m eating a particularly tasty tidbit. Some days I feel like an archaeologist unearthing pieces to make a whole from.

This is one of our particularly favorites recipes from my archaeology days of recipe hunting. It’s also versatile in that you can easily change the sauce to whatever your tastebuds crave that day whether it’s one of the ones I have listed or one you make up to fit your family. Serve it with salad, in a pasta dish or even on a sandwich!

1 pound ground beef
1 pound ground pork
3/4 cup quick cooking oats
1/4 cup Panko read crumbs
1/2 cup WHOLE milk
1/4 cup powdered Parmesan cheese
1/4 cup garlic salt
FRESH ground tricolor pepper, to taste
1 small Vidalia onion, chopped fine
2 LARGE eggs

  • In a large bowl combine the quick cooking oats, milk, eggs, onion and garlic salt.
  • Crumble the beef over top and then mix in well.
  • Shape into 1-2 inch balls.
  • Place in slow cooker.
  • Pour sauce of choice over meatballs. If using my whiskey sour sauce, save sauce until serving.
  • Cover and cook on low for 6-7 hours or until the meat is no longer pink.

3 tablespoons QUALITY vinegar
1 teaspoon Worcestershire sauce
1/4 cup tart cherry jam (or jam flavor of choice)
1/4 cup brown sugar
1 1/2 cup jalapeno ketchup

  • Mix together the ketchup, vinegar, Worcestershire, jam and brown sugar

NOTE: Cherry, raspberry and apricot pineapple jams work extremely well with this recipe.

3 limes, juiced (6 tablespoons)
2 lemons, juiced (6 tablespoons)
1 orange, sliced, rind removed, each slice quartered
2 cups sugar
1 1/2 cups water
1/4 cup bourbon
3 ounces liquid pectin (1/2 of a foil pouch)
1/4 cup maraschino cherries, quartered

  • In a heavy saucepan stir together the lime juice, lemon juice, sugar, water and bourbon.
  • Bring to a FULL rolling boil, boiling hard for a full minute, stirring constantly.
  • Quickly stir in pectin.
  • Return to boil, boiling hard for a full minute more, stirring constantly.
  • Fold in oranges slices and cherry pieces.
  • Pour over meatballs before serving.

NOTE – Make a LARGE batch of sauce and use it for pretty gifts. Add an orange slice and maraschino cherry before ladle into sterilized jars. Water bath to seal.


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.


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.


2 Yukon potatoes per person, diced bite size
2 tablespoons butter (for potatoes)
1 tablespoon butter (for pork chops)
2 green onions, minced
1-2 thin bone-in pork chops per person
1/2 cup of your favorite Italian dressing (I use Ken’s usually)
1 1/2 cups white wine
1-2 shallots, sliced thin
4 slices bacon, diced
FRESH ground sea salt and black pepper

  • 8-10 hours before dinner arrange pork chops in a deep covered tupperware.
  • Pour wine and dressing over pork chops, turning to coat. Add lid and chill in refrigerator, turning every so often to keep pork chops marinated well.
  • Melt butter in skillet.
  • Add potatoes and green onions, season well with FRESH ground sea salt and black pepper.
  • Stir frequently, cooking until crisp and golden. Set potatoes aside.
  • Drain marinade from pork chops, but DON’T throw it out!
  • Using the same pan add 1 tablespoon butter and pork chops in a single layer, frying until browned and JUST cooked through. Remove pork chops and keep warm.
  • In the same pan add shallots and bacon pieces, cooking until bacon is done, but not too crispy.
  • Add the drained marinade to the pan and bring to a simmer for 5-10 minutes until gravy consistency.
  • Add fried potatoes to gravy, simmering a minute or two.
  • Add pork chops to pan to warm, turning to coat in the gravy.
  • Serve immediately.



Pork Chops smothered in an addicting creamy sauce, topped with your favorite crispy fried onions makes this a family favorite easy weeknight meal.

1-1/2 to 2 pounds (6-8) boneless pork chops, thin cut
1 1/2 cups sour cream
1 package Lipton French Onion dip mix
6 ounces Crispy Fried Onions

  • Preheat the oven to 350°. 
  • Lay the pork chops on the bottom of the 9×13 baking dish, touching but not overlapping. 
  • Combine the sour cream and onion dip mix to create french onion dip.
  • Spread dip evenly over the pork chops covering the pork chops entirely.
  • Sprinkle crispy fried onions over the top in an even layer. 

  • Cover with foil and bake for 30-45 minutes until chops are cooked through.
  • Serve with buttered noodles or mashed potatoes.


SLOW BAKED is the key to this flavorful, tender, falling off the bone recipe.


Prep Time: 15 minutes         Cook Time: 3 hours 26 minutes

2-3 pounds baby back ribs, patted dry
FRESH ground sea salt and black pepper, to taste

  • Preheat the oven to 275°.
  • Line large baking sheet with 2 layers of heavy duty foil. I line it in both directions.
  • Remove the fat membrane from the ribs.

1 tablespoon ancho chile powder
1 tablespoon brown sugar
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon mustard powder, optional we eliminate this since I’m deathly allergic
½ teaspoon onion powder

  • Combine all the rub ingredients in a bowl. Set aside 2 teaspoons.
  • Season the ribs all over generously with salt and pepper, then rub with the remaining spice rub.

  • Place the ribs on the baking sheet.
  • Cover with foil and bake until cooked through and JUST until the meat starts to fall from the bones, 2 ½ to 3 hours.

1 cup apple cider
2 tablespoons brown sugar
2 tablespoons maple syrup
2 teaspoons apple cider vinegar

  • Whisk together the cider, sugar, maple syrup, vinegar, reserved spice rub and ¼ teaspoon fine sea salt.
  • Bring to a boil over medium-high heat.
  • Cook 15-20 minutes, stirring occasionally, until the sugar has dissolved and the mixture has thickened and reduced by half.
  • Pour into a bowl.

  • Remove the ribs from the oven and carefully uncover.
  • Carefully brush the ribs all over with the glaze.
  • You can do this next step one of two ways. A) Broil, turning once or twice with tongs, until the sauce begins to caramelize, 2 to 3 minutes (watch carefully to prevent burning). OR B) return the rack uncovered to the oven for another 20-30 minutes. This second method is actually our favorite way.
  • Let rest for 5 minutes.
  • Cut in-between the bones, brush the meat with some of the glaze that fell onto the sheet pan, and serve.



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.