Pork

Brown Sugar Pork Chops with Georgia Peach BBQ Sauce

Published at In Category Meat, Pork, Recipes Tags:

Virginia Willis shared this summery recipe in her Good and Good For You newsletter. Want more? Subscribe at virginiawillis.com for healthful recipes, best-life living tips, self-care techniques, and ideas and inspiration.

A Southern chef with French training, Virginia focuses on the intersection of wellness and good food based on her love of market-driven Southern dishes. Based on her weight loss journey – losing 65 pounds and keeping it off – she’s “lightened up” one of our all-time favorite cookbooks, the James Beard award winning Bon Appetite Y’all.

Slow Cooker Sunday Sauce

Published at In Category garlic, Pork, Recipes, Tomatoes

Love this spot-on recommendation from NY Times’ Cooking. This ragu-type recipe reminds me of one of my favorites from America’s Test Kitchen’s Make Ahead cookbook. Have any chopped tomatoes frozen and waiting? I’ll be trying it out this recipe this week, but opting for pork shoulder only. Italian sausage & meatballs are also delicious, but the roast alone is enough to satisfy. Perfect for cold winter evenings!

(2023) Fennel Rubbed Pork Chops with Apple, Kale and Sweet Potato

Published at In Category Apples, Greens, Kale, Pork, Recipes, Sweet Potatoes

Tomorrow night I’m going to make the pork chop recipe below because I deserve a nice dinner. And it will use up a number of things from the box. I’m not sure what I will do with those cucumbers. I truly feel as if I am cucumber-ed up this year and I love cucumbers. I’ll probably share with my neighbors. The apples will keep, the okra will get pan-fried to go with the pork chops, and the peppers will go into the refrigerator to come out when I return. My husband is a huge fan of pimento cheese, he may get a big batch next week.

The recipe calls for kale, but I’m going to make this with what I think is our bunch of turnip greens. And substitute our big white sweet potato for the two medium ones called for here.

(2022) Roasted Poblano Strips with Cream (Rajas a la Crema)

Published at In Category peppers, Pork, Recipes

This week’s box included a small bag of hot peppers with jalapenos, habaneros, and poblanos. The heat in poblanos can vary – sometimes mild, sometimes hot. This recipe came my way from the Splendid Table and is originally from Rick Bayless’ cookbook More Mexican Everyday. I like to save up my poblanos until I have enough for this recipe, but you could also substitute some bell peppers. The recipe suggests using the rajas as part of a vegetarian taco filling. We did that, then enjoyed the remainder in a creamy chicken dish later in the week. In addition to vegetarian tacos, rajas are the perfect accompaniment to grilled meat or fish tacos, to steak or pork chops, or to grilled, sauteed, or broiled fish or chicken.

(2020) Pikliz

Published at In Category Cabbage, Carrots, Onions, Pork, Recipes

Pikliz is a traditional accompaniment to griot, the braised and fried pork dish that’s pretty much the national dish of Haiti, but I’m told if you’re Haitian, you eat it with everything. It’s delicious enough that I believe it.

Consider this the summer slaw you’ve been dreaming of. Crunchy, tangy with citrus juice, just a little bit hot (with the amount of pepper we’ve included), it’s just the right side for rich dishes or anywhere you want something with a peppery punch.

When first made, the pikliz is pretty hot, but the heat mellows as it sits and we found the final result here perfect for folks who appreciate a little heat, but don’t want something overwhelming. Rock Steady’s Jacob Thomas notes that when his mother makes this, “she throws in all the hot peppers in there.”