Here is another one skillet meal that makes use of those beautiful summer peaches!
- 1 pound boneless pork chops
- 1 tsp dried basil
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 2 peaches, sliced
- 1/4 cup peach preserves
- 1/4 cup dry white wine
- 1/4 cup dry sherry
- 1 handful fresh basil leaves, chopped, plus extra for garnish
- Preheat the oven to 400 degrees F.
- Season the pork with the basil, salt and pepper.
- Heat an oven safe skillet over medium-high heat and add the olive oil.
- Add the pork and sear it on both sides until it’s golden brown.
- Remove the pork and set it aside on a plate.
- Reduce the heat to medium and add the butter.
- Add in the onions and garlic with a pinch of salt.
- Stir well and cook for about 5 minutes.
- Stir in the peaches.
- Cook for another 5 minutes.
- Add in the peach preserves, wine and sherry.
- Stirr with a wooden spoon to combine everything.
- Bring the mixture to a simmer.
- Once simmering, add the pork back in.
- Place the pot in the oven for 20 minutes.
- Remove the skillet and sprinkle with the chopped basil.
- Serve immediately with rice, potatoes, grilled veggies, salad, bread, etc
This dish is so easy to prepare, just arrange the food on a sheet pan drizzle with olive oil and chianti and shove it into a hot oven.
Roast Sausages with Grapes and Fennel
- Extra Virgin Olive Oil
- Salt and pepper
- Balsamic Drizzle
- 2 pounds Italian sausage links
- 1 pound red potatoes or fingerlings
- 5 to 6 cups stemmed black or red seedless grapes
- 4 sprigs rosemary, stemmed
- 2 bulbs fennel, halved and thinly sliced
- 1 cup Chianti wine
- Crusty bread, for serving
- Preheat oven to 450°F
- Place the sausages on a large sheet tray.
- Arrange the grapes, potatoes, rosemary and fennel alongside, not on top of, the sausages.
- Drizzle generously with olive oil all over.
- Then drizzle chianti and season with salt and pepper.
- Roast sausages for 25-30 minutes.
- Casings should be brown and crispy and the sausages are cooked through.
- Serve with crusty bread.
You can either start this in the morning in the slow cooker or, if you forgot, cook it in the oven in the evening. Either way it is rich, delicious, hearty, and comforting.
Pork Ramen Noodle Bowls
- 1.5 pound pork tenderloin, excess fat trimmed
- 8 cups chicken stock
- 3 Tbs. miso paste
- 4 Tbs. soy sauce
- 1 tsp fish sauce
- 1 lime, juiced
- 4 packages ramen noodles (save seasoning packets for another use)
- 4 cups baby spinach
- thinly sliced radishes
- julienned carrots
- hardboiled eggs
- sliced scallions
- lime wedges
- sambal oelek or sriracha
- crushed peanuts or cashews
- sesame oil drizzle at the very end
- Preheat your oven to 450.
- Heat a little olive oil in a cast iron skillet.
- Season the pork all over with salt and pepper.
- Sear the pork in the pan, until browned on all sides.
- Then slide the pan into the hot oven and roast for 15-20 minutes.
- Flip the meat at the 7-10 minute mark.
- Add the chicken stock to a slow cooker.
- Season the pork all over with salt and pepper.
- Add pork to the slow cooker.
- Cook on low about 6-8 hours.
- Remove pork and let rest for about 10 minutes.
- Shred and chop into bite-sized pieces.
- To a large pot or slow cooker, add the chicken stock, miso paste, soy sauce, fish sauce and lime juice.
- Bring to a simmer.
- Add the noodles and cook until al dente, just a few minutes.
- Add the spinach and cook until wilted, about a minute.
- Using tongs, divide the noodles among 4 bowls, then ladle the broth over them.
- Nestle the shredded pork right on top of the soup.
- Garnish with as much or as little of the toppings as you what.
- Finish with a tiny drizzle of sesame oil.
This is a quick tasty dish you can make if you are in a hurry. I paired it was some fried rice.
Hoisin Glazed Pork Tenderloin
- 2 pork tenderloins, trimmed
- Salt and pepper
- 3/4 cup chicken broth
- 1/4 cup hoisin sauce
- 1 tablespoon packed brown sugar
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 2 scallions, sliced thin on bias
- 1 teaspoon sesame seeds, toasted
- Pound tenderloins between 2 sheets of plastic wrap to 1-inch thickness.
- Pat tenderloins dry with paper towels and season with salt and pepper.
- Whisk broth, hoisin, sugar, ketchup, and soy sauce together in bowl.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering.
- Cook tenderloins until well browned on both sides and meat registers 140 degrees.
- Add hoisin mixture and simmer until slightly thickened, turning tenderloins to coat.
- Remove skillet from heat and let pork rest in sauce for 5 minutes, then slice 1/2 inch thick.
- Serve, drizzled with glaze and sprinkled with scallions and sesame seeds.
Here I am sitting at home trying to fight off a cold or flu. My wife and son are going snowshoeing, and I am crazy envious. They will probably be cold and in need of warmth when they return, so I am making some ramen soup. Hopefully, it will make me feel better too.
Slow Cooker Pork Ramen Soup
- 1 slab pork ribs, silver skin removed
- 4 cups low sodium chicken broth
- 1 cup apple juice
- ¼ cup soy sauce
- ¼ cup rice wine vinegar
- 1 tablespoon fresh ginger, minced
- 1 tablespoon chili paste
- The juice of 1 lime
- ¼ cup brown sugar
- 2 cups sliced mushrooms
- Ramen noodles
- Garnish options: Cilantro, sliced carrots, green onions, jalapeños, lime wedges
- Add pork, chicken broth, apple juice, soy sauce, rice wine vinegar, ginger, chili paste, lime juice and brown sugar to the slow cooker.
- Cover and cook on low for 8 hours.
- Remove ribs and shred, discarding bones
- Return meat to the slow cooker along with the mushrooms.
- Cover and cook 20 minutes.
- Add ramen noodles to the pot and cook for 10 minutes or until noodles are cooked completely.
- Spoon into bowls and top with your choice of garnish.
Here is an interesting twist on the comfort food we all know as pot pie. The dish uses ground pork and southwest flavors covered by cornbread instead of traditional beef or chicken covered by pie crust. You could also use ground beef and definitely play with the vegetables to your liking.
Southwest Pork Pot Pie
For the pork mixture:
- 1 cup medium diced onion
- 1 cup medium diced green bell pepper
- 2 Tbsp vegetable oil
- 1 1/2 pounds lean ground pork
- 1 (12-ounce) can tomato sauce
- 2 Tbsp tomato paste
- 1 (10-ounce) package frozen corn, thawed
- 1 Tbsp ground cumin
- 1 Tbsp chili powder
- 1 Tbsp yellow cornmeal
- Salt and freshly ground black pepper
For the topping:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 Tbsp sugar
- 2 tsp double-acting baking powder
- 3 Tbsp unsalted butter, melted and cooled
- 3/4 cup milk
- 1 large egg, beaten lightly
- 1/2 cup grated monterey jack
- 1 (4-ounce) can green chile peppers, drained and chopped
- In a large skillet cook the onion and the bell pepper in the oil over moderately low heat until softened.
- Add the pork, and cook the mixture over moderate heat.
- Stir and break up any lumps, until the pork is no longer pink.
- Stir in the tomato sauce and paste, corn, cumin, chili powder, and cornmeal.
- Season with salt and black pepper, to taste.
- Simmer the mixture, stirring occasionally, for 15 minutes.
- Spoon the mixture into a shallow 2 1/2-quart casserole.
- The mixture may be made 1 day in advance and kept, covered and chilled.
- Into a bowl sift together the flour, cornmeal, sugar, and baking powder.
- Whisk together butter, milk, and egg in a separate bowl.
- Add to the batter until it is just combined.
- Stir in the monterey jack cheese and the chile peppers.
- Drop the batter by the large spoonfuls on top of the casserole.
- Carefully, as the batter is sticky, evenly spread the batter over the meat mixture.
- Bake the potpie in the middle of a preheated 400 degree oven for 10 minutes.
- Reduce the heat to 350 degrees and bake the pot pie for 30 minutes more.
- Let stand for 5 minutes, cut into squares and serve.
I bought some fresh spinach at the farmers market this morning. While shopping, I also found some very nice blackberries and raspberries. I thought that would make a nice salad with candied pecans and goat cheese. Adding sliced grilled pork tenderloin in the middle made it an easy dinner salad. I cheated and bought some crispy onion topping from the store. Unfortunately, you could tell they were store bought.
Berry Spinach Salad with Pork Tenderloin
- 2 pound pork tenderloin, seasoned the way you like it
- 2 bunches fresh spinach
- 1/2 pint black berries
- 1/2 pint raspberries
- handful pecans
- crumbled goat cheese
- crispy onions
- 1 Tbsp butter
- 1 Tbsp brown sugar
- 1/4 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1/2 lemon, zested and juiced
- Start grilling the pork tenderloin on low.
- Melt butter and brown sugar in a skillet.
- Throw in the pecan and a little salt.
- Thoroughly coat and cook them until covered.
- Set aside to cool.
- Wash and arrange your spinach on your favorite platter.
- Add berries, crispy onions, goat cheese, and pecans.
- In a bowl, whisk olive oil, balsamic vinegar, lemon juice and zest with some fresh cracked black pepper.
- Once the pork tenderloin is done, allow to rest fr 5 minutes.
- Slice and arrange in the center of your salad.
- Drizzle with balsamic dressing and serve.