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By: Morgana Jane

Sweet, sticky, spicy, quick, and delicious – what’s not to love about this awesome dinner!

Adjust the sweet/spicy factor to your taste preference and you have a week night winner!

• 1 ¼ lb thin cut pork loin chops, cut into strips (less than ¼”)

• 1 tsp salt, divided

• 10 cracks black pepper

• 1+ tbsp coconut oil

• 1 medium sized baby bok choy, white stems chopped, green tops cut into thin ribbons

• 1 ¼ c jasmine rice

• 1/3 c liquid honey

• 1 – 2 tbsp sriracha sauce (1 tbsp will be moderately spicy, 2 tbsp may kill you (if you are sensitive to spicy food)).

• 1 tbsp rice vinegar

• 2” fresh ginger, shaved (I use a potato peeler for this – you could also use a mandolin)

• 4 cloves garlic, minced

• Sesame seeds to garnish

Step 1

Prep the pork, ginger, garlic, and bok choy. Whisk the sriracha and rice vinegar into the honey and set aside. It’s best to prep everything before you start cooking because the cooking goes quickly.

Once everything is prepped put the rice on and cook to package instructions.

Place the pork strips into a bowl, sprinkle with ½ tsp salt and 10 cracks of pepper then toss well until the pork is evenly coated with seasoning.

Step 2

Melt the coconut oil in a large cast iron pan over high heat. When the pan is good and hot add the pork and sear it until it’s golden brown and about ¾ cooked through. I like to toss the pork into the pan, spread it out evenly, let it sear in place and then flip it and let it sear on the other side.

Step 3

Once the pork is seared remove it to a plate. Add a touch more coconut oil to the pan and lower the heat to medium. Add the ginger and garlic and sauté for 1 minute then add the honey sauce, bring the heat up to high and let the sauce boil for about 2 minutes, stirring frequently and being mindful not to let the sauce boil over (super messy!) then add the pork back to the pan along with the remaining ½ tsp salt and continue stirring while the sauce thickens.

By: Morgana Jane

We all have one or two insanely fussy eaters in the family, and our family is no exception! Thalia Blair Jane is the quintessential fussy eater. The things Thals will eat often surprise me, and I am usually caught off guard when something is refused… This dish, however, was exceedingly well-received (with joy from the cook!). I thought Thals had a motorized fork, it disappeared so fast! The room was silent save for the smacking of lips, eyes rolling closed, and a quiet murmuring: Mmmmmm, Mmmmm, Mmmmmmmmmmmm! 

• 4 thick cut (3/4” – 1”) pork chops (bone in, boneless  – does not matter)

• 2 tbsp fresh Rosemary

• 5 cloves garlic, finely chopped

• ½ tsp salt

• 10 cracks black pepper

• ¼ c butter

• 1 apple, cored, cut into 8ths, cut the 8ths to ¼” slices

• 2 tbsp walnuts, roughly chopped (optional)

• 4 medium potatoes, sliced into ¼” scallops

• Drizzle of olive oil (2)

• Sprinkle of salt and pepper

• ½ tsp garlic granules

• ¼ c fresh grated Asiago (or Parmesan) cheese

• 2 crowns broccoli, cut into florets

Step 1

Set the oven to 375° and line two baking sheets with parchment.

Cut the potatoes into ¼” scallops and place them into a bowl with a drizzle of olive oil, a sprinkle of salt (generous), pepper, and garlic granules. Toss until the potatoes are evenly coated then add the Asiago and toss until well distributed.

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Step 2

Place the potato scallops over the two baking sheets in a single layer and pop them into the oven. Set a timer for 12 minutes.

Once the potatoes are in the oven melt the butter in a large cast iron pan. Add the Rosemary and garlic, mix well, then turn the heat to the lowest setting until you are ready to prepare the chops. You don’t want to sauté the garlic and Rosemary at this point; you just want the flavors to mingle in the melted butter.

This is a good time to set a steamer pot to boil for the broccoli.

Step 3

Add the pork chops to the same bowl that you used for the potatoes, drizzle with a wee bit of olive oil, sprinkle with ½ tsp salt and 10 cracks of black pepper, use your hands to massage the oil and seasoning evenly into the chops, then set aside.

• 1 lb thick cut, boneless pork chops cut into 1” cubes

• 1” fresh ginger, minced

• 4 cloves garlic, minced

• 2 tbsp butter

• soy sauce to taste

• 10 cracks black pepper

• Pinch of chili flakes (optional)

• 2 green onions, chopped

• 1 ¼ c rice

• 1 tbsp butter for the rice

• 2 cups mixed greens

• ½ c cherry tomatoes, halved

• ¼ cucumber, chopped

Step 1

Put the rice on and cook to package instructions.

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Step 2

Melt the butter in a heavy skillet over medium heat and sauté the ginger and garlic until fragrant – about 2 minutes.

Add the pork (and more butter if needed) and sauté until the pork is cooked through – about 10 minutes then add soy sauce and pepper to taste and sauté 1 minute more. Then mix in the green onions and sprinkle with chili flakes (optional), lower the heat and cover to keep warm until the rice is done.

About this Recipe

By: Morgana Jane

A fresh take on an old favorite. We just love this dish with its layered and delightful flavors, so this week we decided to play a new tune on this amazing one-pan- wonder. 

We usually make this dish with chicken, but this week, we’re making it with pork chops! We know that you will love it as much as we did!

• 4 pork chops (not fast fry – at least ½” thick, bone in or boneless)

• 1 red pepper, sliced

• 1 green pepper, sliced

• 2 carrots, cut into thin sticks

• 2 medium potatoes, cubed (about 1/2”)

• 1 red onion, sliced

• Long drizzle of Olive Oil

• 2 tbsp maple syrup (or honey)

• 2 tbsp balsamic vinegar

• 1 ½ tbsp paprika

• ½ tbsp smoked paprika

• 1 tsp garlic granules

• 1 tsp salt

• 15 cracks pepper

• Generous pinch oregano

• 2 cups salad greens

• 4 lemon wedges

• 1 c flat leaf parsley, roughly chopped

• ½ c pitted Greek green olives

Step 1 

Set the oven to 375° and line a baking sheet with parchment.

Prepare all vegetables as noted above and put them in a large bowl along with the pork chops. Add the olive oil, balsamic, paprika, garlic granules, maple syrup, salt, and pepper and toss until evenly coated then pour everything onto the baking sheet. Use a large spoon to spread everything out evenly then sprinkle a generous pinch of oregano over top and pop the pan into the oven for 50 – 55 minutes, until the pork chops are browned and an internal temperature of 145° has been reached.

Step 2 

Remove the pan from the oven at the half way point, give the veggies a little stir and spoon a bit of the pan drippings over the chops, then return the pan to the oven for the remainder of the cooking time.

Check on the pan 10 minutes before it’s set to be done to make sure that the pork isn’t browning too quickly, and if it is, lower the heat to 350° for the last 10 minutes.

By: Morgana Jane

This is a delicious, simple twist on a classic pork dinner. The flavors are savory and the maple basamic glaze adds a dash of pizazz that is a delight to the palate – you’ll want to drizzle it over everything!

• 1 lb pork tenderloin

• Drizzle of olive oil

• ½ tsp salt

• 10 cracks black pepper

• ½ tsp garlic granules

• 1 tsp fresh or dry Rosemary

• 6 carrots, chopped

• 4 large potatoes, peeled and cubed

Step 1

Set the oven to 400° and grease a baking sheet with a bit of butter. Peel and cube your potatoes, pop them into a pot and cover them with water (add a dash of salt to the water). Chop the carrots and place them into a steamer. Set the carrots and potatoes aside.

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Step 2 

Place the tenderloin into a bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules then use your hands to massage the olive oil and seasoning evenly into the tenderloin.

Melt a bit of butter in a large heavy skillet over medium high heat and sear the tenderloin on all sides then transfer the pork to the baking sheet, sprinkle with Rosemary, and pop the pan into the oven for 25 – 30 minutes, until an internal temperature of 145° is reached.

Step 3

 Once the tenderloin is in the oven put the carrots on to steam until tender and boil the potatoes until they begin to fall apart.

Once the veggies are on the go it’s time to make the glaze. Add the balsamic and maple syrup to a small heavy bottom pot and bring it to a boil. Keep it at a stead boil, stirring frequently, until it has reduced to the point that it coats the back of a metal spoon. Keep a close eye on it because once it begins to reduce, it thickens quickly. This process will take 10 – 15 minutes. Once the glaze has reduced turn the heat to low to keep warm. *The glaze will thicken as it cools, so don’t reduce it much past coating a spoon or it will be too thick!