SMOTHERED PORK CHOPS adapted from Tyler Florence
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
FRESH ground sea salt and black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup avocado oil
1 cup beef bone broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

  • Pat pork chops dry to remove excess moisture.
  • Generously season with FRESH ground sea salt and black pepper. Let stand for 10 minutes.
  • Combine the flour, onion powder, garlic powder and cayenne in a shallow bowl for a dredge.
  • Dredge pork chops in the seasoned flour; shaking off the excess.
  • Heat a large cast iron skillet over medium to medium-high heat and coat with avocado oil.
  • Place the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.
  • Remove the pork chops from the pan and add 1-2 tablespoons of the seasoned flour to the pan drippings.
  • Whisk the flour into the fat to dissolve and then pour in the broth. Let the liquid cook down for 3-5 minutes to reduce and thicken slightly.
  • Whisk in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce.
  • Simmer for 3-5 minutes until the pork is cooked through.
  • Adjust seasoning and garnish before serving.



1 tablespoon avocado oil
1/2 pound shaved top sirloin steak
6 ounces soba noodles, prepared per package directions
3/4 – 1 inch chunk of ginger, cleaned and minced
1 cup snap peas, trimmed
1 bunch green onions, sliced thin
6 mushrooms, clean and sliced
1/4 cup Yakisoba sauce (recipe below)
1/4 cup water
1/4 cup beef broth
1 tablespoon toasted sesame seeds

  • Heat oil over medium-high heat in large skillet.
  • Add steak strips and stir fry 3-5 minutes until browned and cooked through. With a slotted spoon remove to a plate.
  • Add mushrooms, sautéing 3-5 minutes until softened and fragrant.
  • Add ginger and snap peas, sautéing another 2-3 minutes until peas are crisp-tender.
  • Return beef and half of the scallions to the pan, stirring to mix.
  • Add noodles and toss well.
  • Whisk together the water, beef stock and yakisoba sauce.
  • Add to pan and toss to coat in sauce as you heat through 1-2 minutes.
  • Garnish with remaining green onions and sesame seeds.


4 tablespoons Worcestershire sauce (If you can find it, the Japanese brand “Bulldog” Worcestershire sauce is milder and less sour than Lea & Perrins Worcestershire sauce)
4 teaspoons oyster sauce
4 teaspoons ketchup (Some ketchup is sweeter than others, adjust accordingly for flavor)
2 teaspoons Bragg’s Liquid amino (less sodium than soy sauce, but same flavor)
2 teaspoons sugar (Adjust as needed)

  • Whisk all the ingredients together.
  • TASTE and adjust to your liking.
  • Set aside.
You can store in a mason jar or airtight container for up to a month.


1 Johnsonville beef sausage, cut into 1/4-1/2 inch slices
1-2 large chicken breasts, cut into bite size chunks **(see notes)
2 + 1 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 onion, chopped or 1 bunch green onions, sliced thin
2 medium carrots, peeled, halved and sliced into half moons
2 stalks celery, thinly sliced
1/4 cup chopped FRESH parsley
1 tablespoon chopped FRESH thyme
1 can diced tomatoes, undrained
1 can white Cannellini beans, rinsed and drained
3-4 cups chicken broth **(see notes)
2 tablespoons butter
1 tablespoon Garlic salt
1 baguette, cut or torn into bite sized pieces
Parmesan cheese, garnish

  • Heat 2 tablespoons of the oil in large skillet over medium heat.
  • Add sausage pieces and cook 4-5 minutes until browned. Remove from pan to drain off excess grease.
  • Season chicken pieces with FRESH ground sea salt and black pepper.
  • Add to pan and sear 3-4 minutes until cooked through. Remove chicken pieces and add to sausage to drain.
  • Add remaining oil to pan along with the onions, carrots and celery mirepoix to saute 3-4 minutes.
  • Add tomatoes with their juice, rinsed beans and chicken stock, stirring to blend.
  • Bring to a SLOW boil, turn down heat and simmer 10-15 minutes more.
  • Return meats to pan along with Parsley and Thyme, stirring to blend and coat meat pieces with sauce.
  • While stew is simmering, make the croutons.
  • Preheat broiler.
  • Melt butter and whisk in garlic salt.
  • Toss croutons to coat in butter mixture.
  • Transfer bread pieces to sheet pan. Broil until golden, about 2 minutes, but watch closely to prevent burning.
  • Serve with croutons and Parmesan sprinkle.


  • If you prefer a soup to a stew, use the 4 cups of chicken stock.  Otherwise use 3 +/- cups to your desired consistency.
  • Often I substitute turkey breast or even rotisserie chicken pieces. If you use rotisserie chicken pieces, wait to add them until you are adding the sausage back in.



3/4 pound pork tenderloin
2 tablespoons butter
FRESH ground sea salt and black pepper
1 tablespoon of Smokey Cinnamon Spice rub

  • Adjust rack to middle position and preheat oven to 450°.
  • Rub pork with a large drizzle of oil.
  • Season generously all over with FRESH ground sea salt and black pepper.
  • Reserve ¼ teaspoon of the spice rub in a small microwave-safe bowl for later.
  • Rub pork all over with remaining spice.
  • Place pork on a baking sheet and roast on middle rack until cooked through, 18-20 minutes.
  • Let rest 5 minutes after removing from oven.
  • Let rest 5 minutes under aluminum foil.

2 tablespoons mayonnaise
scant 2 tablespoons champagne vinegar
1 tablespoon sugar
1 cup shredded carrots
1 apple, cored and thinly sliced
2-3 green onions, sliced thin
FRESH ground sea salt and black pepper

  • In a medium bowl, combine mayonnaise, vinegar and sugar.
  • Add carrots and toss to coat.
  • Set aside to marinate 10 minutes.
  • Add apples and toss to coat.
  • Add onions and season with FRESH ground sea salt and pepper to taste.

reserved spice rub
1/2 teaspoon champagne vinegar
4 tablespoons cherry jam** (see notes)
2 tablespoons sour cream
1 tablespoon butter

  • To the bowl with the reserved spice add the jam and remaining vinegar; stirring to combine.
  • Microwave until warm, 30-45 seconds.
  • Stir in butter until melted.
  • Season to taste with salt and pepper.
  • Blend in sour cream.

1/2 teaspoon QUALITY cinnamon
1/2 teaspoon sweet paprika
1/4 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 teaspoons sugar

  • Whisk together.


  • After pork is rested, slice pork crosswise.
  • Drizzle sauce over pork and serve.

NOTES: Jam can be any flavor that goes with pork. I happened to have apricot in the refrigerator tonight when I made this so color is off a bit from a cherry red. 😀



Fennel-Crusted Pork Medallions with Roasted Potatoes & Green Beans
Fennel seeds are an aromatic spice, used in savory (and sometimes sweet!) preparations. The seed comes from the fennel plant, a flowering vegetable plant that is part of the carrot family. Here, we use these seeds to make juicy fennel-crusted pork medallions served alongside roasted potatoes and crisp green beans for comfort food at its best.

adapted from Jennie Perillo at Marley Spoon

3/4 cup chicken stock
3/4 pound pork tenderloins
1 lemon, zested and juiced
2 tablespoons FRESH chopped mint
1/2 pound green beans
2 teaspoons fennel seeds, crushed
2 cloves garlic, minced
2 Yukon gold potatoes
1 tablespoon WONDRA flour
1+ 1 + 1 tablespoon avocado oil
FRESH ground sea salt and black pepper
1 + 1 tablespoons butter

  • Preheat oven to 450°.
  • Arrange rack in lower half of the oven.
  • Cover sheet pan in foil for easy clean up.
  • Scrub potatoes, then cut into even sized wedges.
  • Toss potatoes with 1 tablespoon avocasdo oil and season with FRESH ground sea salt and black pepper.
  • Roast 12 minutes until potatoes are golden.
  • While potatoes are roasting clean wash, trim and cut green beans.
  • Toss beans with 1 teaspoon avocado oil, lemon zest, 1 tablespoon of the lemon juice, half of the minced garlic, FRESH ground sea salt and black pepper.
  • Flip potatoes and add green beans to baking sheet along with the potatoes. Roast for another 10 minutes.

  • Cut pork tenderloin into 4 equal sized pieces and flatten with a meat mallet to about 1/4 inch thickness.
  • Generously season pork tenderloins with FRESH ground sea salt, black pepper and the crushed fennel seeds.
  • While vegetables are roasting, heat 1 tablespoon of avocado oil and 1 tablespoon of butter over medium high heat in large skillet.
  • Add pork to hot skillet and sear for 2 minutes on each side.
  • Return pork tenderloins to cutting board and cover with foil to rest while you prepare the gravy.
  • Sprinkle pan with flour and whisk to blend.
  • Add chicken stock, remaining garlic and remaining lemon juice to skillet, simmering to slightly thicken.
Whisk in remaining mint and 1 tablespoon butter.
  • Bring to a simmer and cook until sauce reduces slightly, about 2 minutes.
  • Season to taste and serve immediately.




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.


  • 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.



Adapted from Eliza Winograd at Marley Spoon

1/2 cup chicken stock
1 tablespoon cream sherry
3/4 pound boneless, skinless chicken breasts
2 tablespoons FRESH chopped thyme
1/2 cup shredded Fontina cheese
2-3 cloves garlic, minced
1 medium yellow onion, chopped small or sliced thin
1 + 1 + 1 tablespoon butter
1 tablespoon avocado oil
1 teaspoon sugar
FRESH ground sea salt & black pepper
apple cider vinegar

  • Heat 1 tablespoon each of butter and oil in a medium ovenproof skillet over medium-high.
  • Add onions and sprinkle with sugar, and a pinch each of salt and pepper.
  • Add garlic after 10 minutes.
  • Cook, stirring, until well browned, scraping up any browned bits for 12–15 minutes.
  • Transfer onions to a bowl. Wipe out skillet.
  • Preheat broiler with top rack 6 inches from heat source.
Add 1 tablespoon of butter to skillet.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Add to sizzling skillet and sear 2-3 minutes on both sides.
Transfer chicken to broiler proof skillet.
  • Return onions to the skillet you just cooked the chicken in.
Add remaining 1 tablespoon of butter to skillet.
  • Add chicken stock, cream sherry and chopped thyme and bring to a simmer.
  • Add onions and garlic back into sauce while simmering to desired thickness.
  • Pour sauce over chicken.
  • Top with onion mixture and cheese.
  • Transfer skillet to top oven rack and broil until cheese is melted and golden brown, 2–4 minutes.


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.


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.


3 pounds baby back ribs
FRESH ground sea salt and black pepper
1 cup honey
1/4 cup Bragg’s liquid aminos
1/4 cup Dijon mustard (optional – see notes)
5 tablespoons Sriracha sauce
2 teaspoons ground ginger
2 limes, juiced

  • Preheat oven to 325°.
  • Remove the membrane from the back side of the ribs.
  • Generously season ribs all over with FRESH ground sea salt and black pepper.
  • Wrap each rack of ribs in heavy duty aluminum foil.
  • Place on rimmed baking sheet and bake 2 1/2-3 hours until meat is tender.
  • While ribs are cooking whisk together the remaining ingredients in a small saucepan.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 10-15 minutes until sauce is reduced by half.
  • When you remove the ribs from the oven, move the oven rack to the top and rack 6-8 inches from the broiler.
  • Preheat oven to broil.
  • Open foil and place ribs bone side down.
  • Generously brush ribs with sauce.
  • Broil 3 minutes.
  • Generously brush ribs again with sauce.
  • Broil 2-3 minutes more.
  • Serve with remaining sauce.

NOTES: I’m deathly allergic to mustard so I substitute Jalapeno ketchup for the mustard and omit the Sriracha sauce.


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!


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.



1 1/2-2 pound pork tenderloin
1/4 cup QUALITY raw honey
2 tablespoons FRESH lemon juice
1 teaspoon ancho OR chipotle chile powder
1 tablespoon garlic powder
1 tablespoon butter
FRESH ground sea salt and black pepper

  • Preheat the oven to 450°.
  • Combine the honey, garlic herb seasoning, lemon juice, and garlic powder in a mixing bowl and stir well.
  • Pat the tenderloin dry with some paper towels and generously season on both sides with FRESH ground sea salt and black pepper.
  • Heat skillet over medium high heat and melt butter.
  • Sear the tenderloin for 2-3 minutes per side until brown all over.
  • Reduce flame to low and add the honey mixture.
  • Toss the tenderloin until completely covered in the glaze.
  • Transfer the skillet to the oven.Or place on a foil lined baking sheet.
  • Roast the tenderloin for 10-12 minutes, flipping it halfway through, until internal temperature reaches 145°.
  • Allow the roast to rest undisturbed on a cutting board for 5 minutes before carving.
  • Serve with any remaining glaze and enjoy!


  • This recipe works really well on boneless pork chops.
  • A GREAT flavor alternative is ANCHO or CHIPOTLE honey glazed  pork. Substitute 1 teaspoon ancho OR chipotle chile powder for the garlic herb seasoning.

Ancho chilies are fairly mild 1,000-1,500 on the Scoville scale and are considered one of the main peppers used in Mexican moles while Chipotles are smoked and dried jalapeño peppers that are a bit hotter, 2,500-8,000 on the Scoville scale.


  • Cut the chiles in half.
  • Remove the stems and seeds.
  • Add the chiles to a dry skillet and toast over low heat, flipping occasionally, until the peppers are blistered and fragrant.
  • Transfer to a food processor or spice grinder, mixing to a fine powder.
  • Store in an air tight container.