2 bone-in thick-cut pork chops
Salt and pepper
1 tablespoon olive oil
2 tablespoons butter
small white onion, sliced
1 apple, cored and sliced
1 cup white wine

Place the pork chops in a brine of 3 cups water and 3 tablespoons water for at least 2 hours.

Remove the chops from the brine, pat dry and season well with salt and pepper.

In a large, heavy cast iron skillet, heat the oil over high heat. Once it is very hot, add the chops and cook undisturbed for a few minutes for a good sear, about 5 minutes. Turn and sear the other side, then remove the chops to a plate.

Turn the heat to medium-low and add in the butter, then add the apple and onions. Cook until the onion is golden and the apple is softened, 8-10 minutes

Next, deglaze the pan with wine. Return the chops to the pan and cook, turning occasionally and covering with the sauce, for an additional 5-10 minutes, until the chops are cooked through.

Serve the chops with the apples and onions on top.

Serves 2

1 lb rotini pasta
1 tablespoon olive oil
1/2 lb ground sweet Italian sausage
1 small onion, chopped
1-2 cloves garlic, chopped
1/2 teaspoon Italian seasoning
8 oz chopped frozen spinach, thawed
crushed red pepper, to taste
salt, to taste
black pepper, to taste
Asiago cheese, grated

Cook the pasta according to the package directions.

In a large saute pan over medium heat, add the olive oil.  Once hot, add the onion and saute for 2-3 minutes.

Next add the chopped garlic and sausage meat.  Saute for 5-7 minutes or until the sausage is browned and cooked through.

Add the chopped spinach and season with salt, black pepper, crushed red pepper and Italian seasoning.  Cook for another 2-3 minutes.

Combine the cooked pasta and sausage, spinach mixture and then transfer into serving dishes.  Top each dish with some grated Asiago cheese.

Serves 2-4

Learn to prepare delicious pork braciole with a rich tomato pan sauce.  Serve with your favorite pasta.

8 3-ounce slices pounded Pork Shoulder (cut in half)
Salt
black pepper
16 Spinach Leaves
8 slices Prosciutto (cut in half)
16 thin slices Smoked Mozzarella
6 tablespoons Extra Virgin Olive Oil
6 Garlic cloves (thinly sliced)
6 oz. Tomato Paste
2 cups Dry White Wine
chopped Italian Parsley (chopped)
2 tablespoons freshly grated Parmigiano-Reggiano

Season each piece of pork with salt and pepper and place a spinach leaf to almost cover the pork, 1/2 slice of prosciutto, and 1 slice mozzarella on each. Roll each piece of pork up tightly and secure with toothpicks. Season with salt and pepper.

In a large, heavy-bottomed skillet or Dutch oven, heat the  olive oil over medium high heat and add the pork rolls. Cook until dark golden brown on all sides, about 10 minutes.

Remove the pork rolls to a plate and add the garlic to the pan. Once the garlic is light brown, add the tomato paste and cook 2 to 3 minutes until it’s a dark red color, and then add the pork rolls back in. Move them around to coat in the tomato paste.

Add the wine, and bring to a boil. Then lower heat and cook at a simmer for 20 to 25 minutes. Serve hot, with the pan juices, and parsley. Top with grated Parmigiano cheese.

Serves 4

leftover pulled pork
2 cups coleslaw
1 egg, beaten
12 egg roll wrappers

In large saucepan, heat the vegetable oil to 350 degrees F. Add enough oil to keep the egg rolls from touching the bottom of the pan.

With the corner of the wrappers facing you, place approximately 3 tablespoons of the pulled pork on each wrapper. Place a dollop of coleslaw on top. Fold the corner over the filling, and then fold the outside corners in, making a roll a 4 to 5-inches wide. Roll firmly, being careful to not tear wrapper, and seal the final end with egg wash.

Brush the roll with the egg wash, allow excess to drain off, and submerge the roll in the hot oil. Fry until golden brown. Drain on paper towels and cut on an angle.

Serves 4-6

Trim the pork of any excess fat. Turn your slow cooker on its low setting. Add the sliced onions. Place the pork on top of the onions and pour half of the barbecue sauce over the top. Cover and cook for about 8 hours.
After cooking, transfer the pork to a bowl. Use two forks to shred the pork. Put the shredded meat into the slow cooker with some of the reserved barbecue sauce and toss to combine. Serve on soft rolls.

Serves 8-10

2 cloves garlic, minced
1/2 teaspoon kosher salt
2 Tablespoons spicy brown mustard
1 tablespoon low sodium soy sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 Tablespoons lime juice
1/4 cup extra virgin olive oil
6 thin cut pork loin chops (with or without bone)
non-stick cooking spray

In a small bowl, combine the first 8 ingredients. Then, using a whisk, slowly drizzle in the oil to emulsify.
Brush each pork chop on both sides with the marinade. Place them on a plate in the refrigerator and let it marinate for at least 1 hour.
Heat a grill pan or a large non-stick skillet over medium-high heat. Spray with non-stick cooking spray, then add the pork chops. Cook for 2-3 minutes on each side. Be careful not to let it burn.

Serves 4-6

Heat olive oil in a large heavy skillet over medium high heat. Cook sausages until browned on all sides. Remove sausage from pan, and set aside. Pour 1 bottle of beer into the pan, scrape up any blackened bits from the bottom. Add the red, green and yellow peppers, onions and garlic to the pan. Add the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. If the sauce is too thick, add a little water. Slice the sausages and add to the peppers. Cover, and simmer another 5-10 minutes or until sausage is cooked through.

Serves 4-6