Spiced Coconut Crusted Pork Chops

Spiced Coconut Crusted Pork Chops

Servings

Four

Ready In:

40 min or so

Good For:

Dinner

Spiced Coconut Crusted Pork Chops with
Fresh Greens & Buttered Jasmine Rice

Ingredients
  • 4 thick cut, boneless pork chops (thin cut chops are not recommended for this recipe)
  • 1 tsp garam masala
  • ½ tsp garlic granules
  • ½ tsp coriander
  • ½ tsp cinnamon
  • ½ tsp salt
  • 1 tsp natural sugar
  • 1/3 c shredded coconut
  • Drizzle of olive oil
  • 1 ½ c jasmine rice
  • Butter & soy sauce to finish the rice

    Salad

  • 4 c salad greens
  • ½ onion, very thinly sliced
  • 1 c fresh berries (any kind will do!)

    Dressing

  • 1/3 c olive oil
  • ¼ cup berry vinegar (or apple cider vinegar)
  • 1 tsp honey
  • Lime juice from one lime wedge

Step by Step Instructions

Step 1

Put the rice on to cook as per package instructions.

Grease a baking sheet with a little coconut oil and set aside.

Step 2

Mix garam masala, garlic, coriander, salt, sugar, cinnamon, and shredded coconut in a medium sized bowl. Place pork chops on a plate and drizzle olive oil over each chop. Massage the oil into each chop, thoroughly coating, then press each chop into the spiced coconut mix ensuring that the coconut crust is evenly distributed top, bottom, and sides. Give the chop a little shake to remove excess, then set the chops onto the greased baking sheet.

Step 3

Adjust your oven rack to about 6 inches from the broiler and set the broiler to low. Place the pan into the oven for 5 to 6 minutes. Remove the pan and flip the chops and put them back under the broiler for another 5 to 6 minutes – until the crust is golden and the chops have reached an  internal temperature of 145° then remove the chops from oven, cover (a large pot lid works well for this) and let them rest for 3 to 4 minutes before serving.

While the chops are under the broiler prepare the salad dressing: Mix the olive oil, berry vinegar, honey, and lime juice in a small bowl and set aside.

Step 4

When the chops have rested and the rice is done, add butter and soy sauce to the rice and mix well. Place a cup of salad greens on each of 4 plates, scatter onions and berries over each salad, and drizzle salad dressing over top. Serve the rice and a pork chop alongside the salad, then sit down and enjoy the enchanting flavors of the exquisite dinner that you just created!

Maple Berry Ham Steak with Roasted Carrots & Potatoes

Maple Berry Ham Steak with Roasted Carrots & Potatoes

Servings

Four

Ready In:

Just over 1 hr

Good For:

Dinner

Maple Berry Ham Steak with Roasted
Carrots & Potatoes

Ingredients
  • 2 small ham steaks (enough to make 4 good servings)

  • 6 carrots, cut into sticks

  • 4 medium potatoes, cubed

  • 1 leek, sliced

  • 3 tbsp olive oil + a good drizzle

  • ¼ c maple syrup

  • 3 tbsp berry vinegar

  • Salt & Pepper

  • Garlic granules

 

Step by Step Instructions

Step 1

Set the oven to 350° and line two baking sheets with parchment. Place the potatoes and leeks into a large bowl, drizzle with olive oil and sprinkle generously with salt, pepper, and garlic granules. Pour the potatoes onto one-half of one of the baking sheets in a single layer.

Step 2

Place the carrots into the same bowl. Drizzle with olive oil, sprinkle with salt and pepper and add the carrots in a single layer to the pan beside the potatoes and leeks. Pop the pan into the oven and set a timer for 45 minutes.

Step 3

Prep the ham steaks while the veggies are roasting. Place the ham steaks on the second baking sheet. Whisk together 3 tbsp olive oil, ¼ c maple syrup, and 3 tbsp berry vinegar in a small bowl then use a pastry brush to brush the mixture over the ham steaks (use it all). Sprinkle generously with fresh cracked pepper and set aside.

When the timer goes off put the ham steaks into the oven alongside the vegetables and set a timer for 15 minutes.

Step 4

When the potatoes and carrots are tender remove everything from the oven. Share the veggies over 4 plates, cut the ham steaks in half and serve the ham alongside the vegetables, then enjoy the wonderful, comforting flavors of the simple but delicious dinner that you have created!

Cheesy Delicious Bacon Bean Bake

Cheesy Delicious Bacon Bean Bake

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Cheesy Delicious Bacon Bean Bake 

Ingredients
  • 6 slices thick cut bacon, cut into bits  

  • 1 tin (398ml) black beans, drained and rinsed 

  • 1 tin (398ml) black-eyed peas, drained and rinsed 

  • 1 onion, diced 

  • 1 small zucchini, diced 

  • 1 poblano pepper, seeded and diced 

  • 1 medium tomato, diced 

  • 1 ½ c strained tomatoes 

  • 1 tsp salt 

  • 1 tsp garlic granules 

  • 1 tbsp dark brown sugar 

  • 10 cracks fresh black pepper 

  • 1 c cherry tomatoes, halved 

  • ¾ lb mozzarella cheese, grated 

Step by Step Instructions

Step 1

Cook the bacon in a large heavy skillet over medium heat until the bacon is a bit crisp. If there is an excessive amount of fat in the pan remove and discard some of it. Add the onions to the pan and sauté until they are translucent, then add the zucchini and poblano and sauté until the zucchini begins to soften.  

Step 2

 

While the pan is on the go set the oven to 375° and grease a large (9×13 works well) baking dish with a bit of olive oil and set aside. 

 

Add the diced tomato, strained tomatoes, garlic granules, salt, pepper, and brown sugar, and bring everything up to a hard boil over high heat for 6 – 7 minutes, until the sauce has reduced to a thick consistency.

Step 3

Transfer the contents of the pan into the baking dish and sprinkle the mozzarella evenly over top. Scatter the cherry tomatoes over the cheese and pop the dish into the oven for 30 minutes or so, until the cheese is golden brown and the tomatoes are beginning to char. 

 

Step 4

When the pan Is finished in the oven, remove it and let it rest for 5 minutes, then ease a sharp knife around the edge of the dish and cut the cheesy beans into portions (you will likely have leftovers – yay! Lunch!!). Serve a portion to each of 4 shallow bowls then sit down and enjoy the comforting, cheezy, bacony, beany flavors of the awesome dinner that you have created while it’s piping hot! 

Pesto Pork Chops with Roasted Potatoes & Carrots

Pesto Pork Chops with Roasted Potatoes & Carrots

Servings

Four

Ready In:

1 hr 15 min

Good For:

Dinner

Pesto Pork Chops with Roasted Potatoes & Carrots 

Ingredients
  • 4 thick cut, boneless pork chops 

  • ½ c basil pesto 

  • 4 medium potatoes, cubed 

  • 4 carrots, cut into sticks 

    Kale Salad 

  • 4 large leaves flat leaf kale, chopped 

  • 1 apple, cubed 

  • 1/3 c pecans or walnuts, roughly chopped 

  • Drizzle of olive oil 

  • Drizzle of apple cider vinegar 

  • Salt & Pepper to taste 

Step by Step Instructions

Step 1

Set the oven to 350° and line two baking sheets with parchment. 

Place the carrot sticks into a large bowl. Drizzle with olive oil and a sprinkle of salt, then toss to coat evenly and pour the carrots on to one half of one of the baking sheets in a single layer. Set aside. 

Step 2

Place the pork chops on a plate and spread a generous tablespoon of basil pesto over each chop then set aside.  

Place the potatoes into the same bowl that the carrots were in along with the rest of the basil pesto and a good sprinkle of salt. Toss until the potatoes are evenly coated with pesto then pour the potatoes onto the remaining baking sheet in a single layer. 

Step 3

Place both pans into the oven side by side and set a timer for 15 minutes. 

When the timer goes off remove the pan with the carrots and place the pork chops on the empty half of the pan, return the pan to the oven and set a timer for 45 minutes. 

Step 4

Once the chops and veggies are on the go, prepare your kale salad. Place the chopped kale, apple, and pecans into the same bowl that you tossed the carrots and potatoes in. Drizzle with olive oil, apple cider vinegar, and salt and pepper to taste and toss well, then pop the salad into the fridge until the veggies and chops are done. 

Step 5

The chops will be done in the oven when they are golden brown on the edges and have reached an internal temperature of 145° (this will take about 45 minutes). Once the chops are done and the veggies are tender place one pork chop on each of 4 plates. Serve the potatoes, carrots, and kale salad on the side, then sit down and enjoy the fabulous savory flavors of the amazing dinner that you just created! 

Garlic Pork Chops with Sautéed Cabbage & Fresh Greens

Garlic Pork Chops with Sautéed Cabbage & Fresh Greens

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Garlic Pork Chops with Sauteed Cabbage & Fresh Greens

Ingredients
  • 4 thick cut, boneless pork chops

  • Drizzle of olive oil

  • Sprinkle of salt, pepper & garlic granules

  • 1 small head of cabbage, thinly sliced

  • 1 onion, thinly sliced

  • 2 tbsp butter

  • Splash of soy sauce

  • Salt & Pepper to taste

  • ½ tsp garlic granules

  • ¼ c apple cider vinegar

  • 2 tbsp honey

  • 2 cups salad greens

  • ½ c cherry tomatoes, halved

  • Olive oil and apple cider vinegar to dress the greens

Step by Step Instructions

Step 1

Place the pork chops in a bowl, drizzle with olive oil, sprinkle with salt, pepper, and garlic granules, then us your hands to massage the oil and seasoning into the chops. Place the chops in a heavy skillet over medium heat and cook until golden on both sides and an internal temperature of 145° has been reached (15 minutes or so, depending on the thickness of the chops).

Step 2

Once the chops are on the go start the cabbage. Melt 2 tbsp of butter in a heavy skillet over medium heat. Add the onions and sauté until they begin to brown, then add the cabbage and sauté further until the cabbage begins to soften. Add the soy sauce, pepper, garlic granules, vinegar and honey and mix well. Once the cabbage has cooked to your liking (some like it cooked through, some like a bit of a crunch – you choose!), give it a taste and correct the seasoning. The flavor should be slightly sweet, slightly tart, and a bit salty. You may need to add a titch of salt, depending on how large or small your splash of soy sauce was.

Step 3

Once the chops and cabbage are done share the salad greens over 4 plates and drizzle with olive oil and apple cider vinegar. Serve the cabbage alongside the greens, then add a chop to each plate then sit down and enjoy the delightful flavors of the quick and simple dinner you have prepared!

Pork Chops Rat-Tat-Tou

Pork Chops Rat-Tat-Tou

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Pork Chops Rat-Tat-Tou

Ingredients
  • 4 thick cut boneless pork chops

  • 1 onion, chopped

  • 1 small eggplant, chopped

  • 6 mushrooms, quartered

  • 1 tin (796ml) chopped tomatoes along with the juice

  • 1 small zucchini, chopped

  • 1 small yellow squash or zucchini, chopped

  • 1 small green pepper, chopped

  • 4 cloves garlic, minced

  • 1 tsp thyme

  • ½ tsp Rosemary

  • 1 tsp salt

  • 10 cracks fresh black pepper

  • Butter for sauté

  • 6 fresh basil leaves, chiffonade, to garnish

Step by Step Instructions

Step 1

Set the oven to 395°.

Melt a bit of butter in a heavy skillet over medium high heat and brown the chops on both sides (about 3 minutes per side). Remove the chops from the pan and set aside.

Add another bit of butter to the pan and sauté the onions and garlic over medium heat until the onions begin to brown, then add the mushrooms and eggplant and sauté 5 minutes more.

Step 2

Add the chopped tomatoes and the juice, salt, pepper, thyme, and Rosemary, bring the heat up to high and boil the juice until it has reduced by about half, then add the green pepper, squash, and zucchini, lower the heat and simmer for 5 minutes.

Step 3

Transfer the contents of the pan into a large, greased shallow baking dish (a 10x13ish pyrex is a great choice), nest the pork chops into the veggies and pop the pan into the oven for 20 to 30 minutes, until the chops have reached an internal temperature of at least 145°.

Baking time will vary depending on the thickness of the chops (I use 1” and bake for about 25 minutes).

Step 4

When the chops have reached an internal temperature of 145°, use a large spoon to scoop the veggies and sauce out of the pan and serve over 4 shallow bowls.

Add a pork chop to the top of each plate, scatter fresh basil over top, then enjoy the delicious, fresh flavors of the awesome dinner you just created!

Penne in Tomato Pesto with Fennel Sausage & Spinach

Penne in Tomato Pesto with Fennel Sausage & Spinach

Servings

Four

Ready In:

About 40 minutes

Good For:

Dinner

Penne in Tomato Pesto with Fennel Sausage & Spinach

Ingredients
  • 4 fennel sausages
  • 1 lb penne
  • ½ c sundried tomato pesto
  • 2 c baby spinach
  • Salt & pepper to taste
  • 1/2 tsp garlic granules
  • Fresh grated Parmesan

Step by Step Instructions

Step 1

Cook the sausages in a heavy skillet over medium heat for about 20 minutes, until they are cooked through, turning half way so they brown nicely on two sides.

Step 2

Put a large pot of salted water on for the pasta and start cooking it once the sausages have been on the go for 10 minutes.  Cook to al dente as per package instructions then drain well and return the penne to the pot.

Drizzle a bit of olive oil into the pot, toss well, then cover and set aside until the sausages are done.

Step 3

When the sausages are done remove them to a plate. Use tongs to hold them while you slice them into rounds then return them to the skillet.

Set the heat to low, add the pesto to the pan and mix well, then add the penne, garlic, and salt and pepper (if needed) and mix well.

Step 4

Add the spinach to the skillet and toss everything together until the spinach has wilted then serve the pasta into four pasta bowls.

Sprinkle this simple and tasty creation with fresh grated Parmesan and fresh cracked pepper, then sit down and enjoy this delicious dinner!

Pork Pie

Pork Pie

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Pork Pie

Ingredients
  • 1 lb ground or cubed pork
  • 1 medium onion
  • 3 carrots
  • 2 celery sticks
  • ½ cup cherry or grape tomatoes
  • ½ c frozen corn (fresh if it’s available!)
  • ½ c frozen peas
  • 2 oz red wine
  • 2 tsp garlic granules, divided
  • 2 tsp fennel seeds
  • Salt & Pepper to taste
  • Butter for sauté
  • 6 medium potatoes, peeled and cubed
  • Cream and Butter for Garlic Mashed Potatoes
  • 1/2 lb grated mozzarella cheese (optional)

Step by Step Instructions

Step 1

Pre heat oven to 400°.

Peel potatoes, cut into large chunks, and boil until tender. While the potatoes are boiling, dice onion, carrots, and beet into small cubes. Sauté onions and carrots for 5 minutes in a heavy skillet, then add beets, tomatoes, and lamb/beef. Add salt, pepper, wine, and 1 tsp garlic powder and continue to sauté over medium heat.

Step 2

When potatoes are done, mash and whip them (hand mixer or stand mixer does a great job of whipping the potatoes) with butter, cream, remaining garlic powder. Add salt and pepper to taste. Whip until a creamy texture is achieved, then set aside.

Step 3

Transfer vegetables and meat into a baking dish (any ovenproof dish will do – I use a 9 x 9 pyrex pan) and spread garlic mashed potatoes evenly over top. Sprinkle with a little mozzarella (optional), place baking dish on a baking sheet (to avoid a mess in the bottom of the oven if the dish boils over) and pop it in the oven for 30 – 35 minutes, until the potatoes are golden brown.

Step 4

When the pie is done in the oven let it rest for 5 minutes before cutting into it, then cut, serve, and enjoy this delightful, comforting dinner!

Roasted Pork Chops topped with Maple Balsamic Apples & Pecans

Roasted Pork Chops topped with Maple Balsamic Apples & Pecans

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Roasted Pork Chops topped with
Maple Balsamic Apples & Pecans

Ingredients
  • 4 thick cut boneless pork chops (at room temperature if possible – let them sit out for 10 minutes if there isn’t time to bring them to room temp)

  • Drizzle of olive oil

  • Salt, pepper, and garlic granules

  • 6 carrots, cut into sticks

  • 1 large crown broccoli, cut into florets

  • ¾ c pecans (or walnuts) roughly chopped

  • 2 apples, cored and cubed

  • 1 onion, cubed

  • 2 cloves garlic, minced

  • ½ tsp salt

  • 1/3 c maple syrup (or honey)

  • ¼ c balsamic vinegar

Step by Step Instructions

Step 1

Set oven to 395° and line a baking sheet with parchment. Place the carrot sticks into a bowl, drizzle with olive oil, sprinkle with salt and pepper, toss until evenly coated, then line the carrot sticks on one half of the baking sheet and pop them into the oven for 15 minutes.

Step 2

Add the maple syrup and balsamic along with the minced garlic to a small heavy pot over medium heat. Whisk gently as you bring it up to a boil and let it reduce until it is syrupy. This small amount will only take a few minutes so keep a close eye on it! When it has thickened transfer to a heat resistant bowl. Add the pecans, apples, ½ tsp salt, and onion, mix until everything is evenly coated then set aside.

Step 3

Place the pork chops into a bowl, drizzle with olive oil and sprinkle with salt, pepper and garlic granules and use your hands to massage the oil and seasoning into the chops. Melt a pat of butter in a heavy skillet over medium high heat. Add the chops and sear on both sides for about 2 minutes per side.

Step 4

Once the chops are seared remove the pan with the carrots from the oven and place the seared chops on the empty side of the pan. Top the chops with the apple pecan mixture (toss the mixture well first to incorporate any sauce that has settled to the bottom of the bowl) and put the pan back into the oven for about 20 minutes until the chops reach an internal temperature of 140° – 150° and the carrots are tender.

Step 5

When the chops have been in the oven for 10 minutes, get the broccoli going in a steamer and steam them until they are bright green and tender crisp – about 10 minutes.

When the chops are done settle one chop on each of 4 plates. Serve roasted carrots and steamed broccoli alongside and top the chops with any apple pecan that has fallen onto the baking sheet – then sit down and enjoy the delicious, savory dinner that you have created!

Garlic Balsamic Pork Roast with Fresh Greens and Berries

Garlic Balsamic Pork Roast with Fresh Greens and Berries

Servings

Four

Ready In:

About 2 hours

Good For:

Dinner

Garlic Balsamic Pork Roast with Fresh Greens and Berries
and Roasted Potato Salad

Ingredients

Roast

  • 3 lb boneless pork roast (Boston butt is great for this dish!)
  • Drizzle of olive oil
  • 4 tbsp balsamic vinegar
  • 1 tsp garlic granules
  • ½ tsp salt
  • 10 cracks fresh black pepper

Warm Potato Salad

  • 4 medium potatoes, cut into 1” cubes
  • Drizzle of olive oil
  • Sprinkle of salt, pepper, and garlic granules
  • ½ c cherry tomatoes, halved
  • ¼ onion, cut into slivers
  • 2 green onions, chopped
  • Salt & Pepper to taste
  • 2 tbsp mayo or plain yogurt
  • Sprig of fresh dill, minced (if not available use 1 tsp dry dill)

Salad

  • 4 c salad greens
  • ½ c fresh raspberries
  • ½ c fresh blackberries (or blueberries)
  • 5 fresh basil leaves, chiffonade
  • Drizzle of olive oil and balsamic vinegar to dress the salad

Step by Step Instructions

Step 1

Set the oven to 350°.

Place a generous drizzle of olive oil along with balsamic vinegar, salt, pepper, and garlic granules into a small bowl and whisk to combine. Place the pork roast into a shallow (greased) baking dish and pour the olive oil mixture over the roast. Roll the roast through the mixture and use your hands to massage it into the roast. When evenly coated pop the roast into the oven for 1 ½ – 2 hours, until an internal temperature of 145° – 160° is reached.

Step 2

Place the cubed potatoes into a bowl. Drizzle with olive oil and sprinkle with salt, pepper, and garlic granules then pour them onto a parchment lined baking sheet in a single layer and pop them into the oven with the roast (beside or beneath – does not matter) and roast for about 50 minutes until tender and golden then remove them from the oven and keep them on a warm spot on the stove top to keep warm until you are ready to serve.

Step 3

Prepare the rest of the potato salad ingredient as noted above and pop all potato salad ingredients (except the potatoes) into a bowl. Set aside until the roast is done.

Place the salad greens, berries, and fresh basil into another bowl, toss, and set aside until the roast is done.

Step 4

When the roast is done remove it from the oven, cover and let it rest for 10 minutes.

While the roast is resting mix your potato salad. Add the warm roasted potatoes to the rest of the potato salad ingredients and mix well and share over 4 plates.

Step 5

Add a drizzle of olive oil and balsamic to the salad greens and toss well then share to each plate beside the potato salad.

Slice the pork roast and add a serving to each plate, then sit down and enjoy the delicious, savory flavors of this Sunday dinner!

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