Ok, so I hate January. And February. And I’m not too wild about March, either. That’s because I live up Nord in Minnesota, you betcha, and while December is kind of exciting, by the time January rolls around, I’m just about done with it! But you know what I love about January? Pineapples! You heard me right! And I now love these Grilled Hawaiian Pineapple Pork Chops.
When I made this Instant Pot Pork Chop One Pot Meal the first time, we had just gone from a few lovely fall days to fall with a vengeance here in the Twin Cities. Windy, cold & blustery.
I wanted to throw out this delicious quick little creamy sauce – I use this same basic recipe in all kinds of ways.
If you want to bring a meal in on a budget, it’s hard to go wrong with pork loin chops. Except they can easily be dry as toast if you’re not careful. Not these Herb Rubbed Beer Brined Pork Chops with Roasted Potatoes (and yeah, I know that title’s a mouthful!) They’re moist, succulent, tender and flavorful.
Not too long ago, I was eating at a restaurant and ordered a Bourbon Glazed Pork Chop. It was quite a workout, to say the least. Tough and dry. I kind of think I might have looked/sounded a bit like this kitty, below. But I wasn’t saying Yum Yum – and I don’t know that this kitty is, either!
Mushrooms are so good for you: they fight inflammation for one thing, but what do you do when picky eaters won’t eat or even try one? Make them taste better, then ease them into other recipes after the first success! These easy, Creamy Mushroom Pork Chops were a huge hit at our house and might be one at yours, too.
A week of travel and a madcap trip to the store on the way home from the airport leftme, last week, with more than a few ingredients and only a vague idea of what I was going to make! This was not my normal “planned” shopping list – and I paid the price…
Down home cooking at it’s best and perfect for fall, these Cooks Illustrated Smothered Pork Chops in Onion Gravy aren’t your Grandma’s pork chops, or even your Mom’s. That is if your Mom was like mine and used a canned soup or a Lipton’s mix.
When spring comes, I can’t wait for Rhubarb. While I grew up eating Rhubarb mostly in things like pies and cobbler’s (the settlers referred to rhubarb as “pie plant”) I also loved Rhubarb sauce. The sauce in Spice Rubbed Pork Tenderloin – Rhubarb Cranberry Compote, though? Definitely not your Grandma’s (or my Grandma’s) Rhubarb Sauce.
The slightly sweet, slightly tart apple brings out the best in pork, and a child, we often had applesauce with our pork chops. Sometimes we had stuffing with our pork chops (raise your hand if your Mom jumped on the Stove Top Stuffing when it was introduced in 1972.) It’s safe to say, though, we never had a gorgeous dinner like Apple Glazed Stuffed Pork Chops.