Category Archives: Pork

Maple-Glazed Pork Chops



Look at that magic… Are you seeing this? Pure awesome sauce! No pun intended because well, it IS awesome sauce. O.o That happened.

Anywho this is a little jig that I found on the ol’ Pinterest machine from Taste of Home and I feel its not getting as much praise as it should! I hear all about these “Easy Ranch Chicken”, “Doritos Chicken”, “Easy Brown Sugar Pork Chops”, etc. but this is the only pin I have seen circulating my home feed regarding Maple Glazed Pork Chops! Lets say we get this little hot number out there a bit more for everyone to see.

Honestly I think I over cooked the chops a little bit but because of the pan sauce, you really couldn’t tell at all! The only reason I knew was because I got distracted and the timer was beeping for a few minutes before I ventured into the kitchen sooooo for all the dishes to make while multi tasking, this was the best pick haha.

Anyways, these chops were very juicy, and tangy with its real maple syrup glaze. You could really taste the subtle hints of Dijon mustard and a slight depth from the Worcestershire sauce. I think based on this dish, I am going to explore a bit more with this combination. It seems as if it would go well with a pecan chicken among other nutty or buttery dishes. We shall see!



4 Boneless Pork Loin Chops

1 Tsp Fresh Thyme Leaves

1/2 Tsp Salt

1/2 Tsp Pepper

2 Tsp Worcestershire Sauce

1 Tbsp Dijon Mustard

1/4 Cup Real Maple Syrup

1 Tbsp Olive Oil

1/2 Cup Coffee


First things first… brew some coffee! If your a huge coffee lover like me then this is where a french press comes in handy, rather having to brew a full pot you can just do a cup! Waste not – want not. Also all I had was french vanilla coffee. It turned out perfect so dont be afraid, embrace the french vanilla!


Next, heat olive oil over medium heat.


Season your chops well on both sides with your thyme, salt, and pepper.


When both you and your oil are ready, carefully place each chop in your pan.


Sear both sides for 2-3 minutes until you see a nice brown crust start to form along the edges that rest on the pan.


When both sides of the chops are happy and seared, transfer to a plate, tent with foil, and set aside. They will not be fully cooked at this point but no fear, they will finish up later!


In the same pan combine maple syrup, Worcestershire sauce, and Dijon mustard.


Whisk well to combine and bring to a boil.


Reduce heat to a low simmer and allow to reduce to half while thickening up. This may take about 4 minutes or so.


Now doesn’t that just look majestical!

See how its reduced, thickened up, and got slightly darker in color? That is exactly what we want! If you dont have the patience and it doesn’t reach this point, the coffee flavor wont meld well with the other ingredients and may not be that tasty to be honest, so let it do its thing.


Transfer chops back to the pan with the sauce along with any juices from its time resting on the plate.


Cover and cook about 10-13 minutes or until cooked thoroughly on a low simmer only flipping once.


Remove from heat then transfer to a platter.


Serve with a heaping ladle full of the maple pan sauce on top of each pork chop.




Asian Style Boneless Pork Ribs


Sometimes when a girl wants a taste of Asian inspired food…. It just has to happen. I was initially going to make oven baked St Louis style country ribs but after work, I just wanted me some gooey, sticky, and sweet Asian ribs.



1 1/2 – 2 Lbs Boneless Country Style Pork Ribs

3 Garlic Cloves; minced

1/2 Cup Soy Vay “Veri Veri Teriyaki”

1/4 Cup Pineapple Juice

1 Tbsp Soy Sauce

1 Tbsp Rice Vinegar

Preheat oven to 350F.


Rinse ribs and pat dry. Arrange in a greased baking dish and bake for a half hour.


Meanwhile combine teriyaki sauce, soy sauce, pineapple juice, rice vinegar, and garlic in a small bowl.


Remove ribs from oven and pour the teriyaki mixture on top.


Return to oven and bake another 15 minutes.


Flip ribs and bake once more for 15 minutes or until an internal thermometer reads 155.


(I know the lighting with the flash makes them look orange, sorry!)


Allow to rest for 5 minutes then serve! I paired mine with a Chilled Shredded Asian Inspired Cabbage Salad.



Garlic and Mustard Pork Roast


This recipe I actually found on the Food Network by the AMAZING Sandra Lee,  which you can find at FoodNetwork. I have to admit, I have been making a lot of pork roasts lately but have been in a recipe rut for them. Well this gem, was my answer. Without further ado…. Garlic and Mustard Pork Roast!

::Cue applause::



1/4 Cup Spicy Brown Mustard

2 Tbsp Canola Oil

1 Tbsp Garlic; chopped

1 Tbsp Brown Sugar

1 Tsp Rosemary; chopped

5-6Lb Pork Shoulder

Salt & Pepper

Preheat oven to 325.


I used my new favorite mustard for this recipe. Hickory Farms “Sweet Hot Mustard”. Feel free to use your favorite hot and spicy mustard for this recipe, or if you don’t like hot, use a sweet and mild mustard!


In a small bowl, whisk your mustard, canola oil, garlic, brown sugar, and rosemary together.




Place your pork roast in a roasting pan sprinkle with salt & pepper then rub down with the mustard mixture.


Roast in the oven for  2 1/2-3 hours or until the internal temperature reads 145f.


Transfer the roast onto a platter and allow to rest 15 minutes before carving.


After carving your pork roast, drizzle with the remaining juices from the pan and serve.


I served this with Sauteed Green Beans with Garlic and Roasted Sweet and Hot Mustard Potatoes.


Bon appetit!


Pulled Pork & Baked Beans


This is something I made a few weeks back on a whim. I bought a nice sized Boston Butt Roast while grocery shopping and had it sitting in the freezer and figured it would be there for in a pinch when I decided I finally wanted to do a pulled pork. Well that time had come and to be honest, I used McCormick Slow Cooker BBQ Pulled Pork Seasoning and I am not sorry about it! It came out spectacular! I paired it with a quick baked beans recipe adapted from Southern Food located at Let me tell you, this is PERFECT for those autumn days where you just want to cozy up inside and eat a nice hearty and simple meal that just feels like home.


Ingredients (for baked beans)

2- 14.5oz Cans Black Beans, Red Beans, Navy Beans, etc.; which ever you have will be perfect I am sure

4 Thick Slices of Bacon; diced

1 Cup Onion; chopped

4 Tbsp Molasses

1/3 Cup Brown Sugar

1 Tsp Salt

1/4 Tsp Dried Mustard

1/4 Tsp Ground Black Pepper

Ingredients for Pulled Pork

3 Lb Boston Butt Roast

1 Pkg McCormick Slow Cooker BBQ Pulled Pork Seasoning

1/2 Cup Ketchup

1/2 Cup Brown Sugar

1/3 Cider Vinegar


Initially you can used 1 Lb of dried beans, you just have to soak them the night before making this dish, hence why I used canned. I have a pantry stocked and it was a spur of the moment kind of thing. I took the roast out the night before then decided that morning I was making pulled pork.



Place your pork in the slow cooker and combine all the ingredients for the pulled pork together and pour over your roast. Cover and cook on HIGH for 4 hours or LOW for 8 hours.

Anyways, dice your onions and cook your bacon then dice that as well.


Drain and rinse your beans (I know, I was not thinking about the whole plating with color in mind so please disregard the blinding yellow)


Heat 1 Tbsp butter over medium high heat and saute the onions until tender and translucent.


Just look at them… PERFECT!


Pour the onions over the beans in a large baking dish…


Combine molasses with mustard, salt, and pepper…


My favorite brand of molasses if Brer Rabbit.


Mix well.


Then combine with bacon and beans.


Toss well to coat.


Bake at 325 for 2 1/2 – 3 hours or until bubbly.


Shred the pork with two forks and combine well with the mixture in your slow cooker.



Grill up some buns slathered in butter on a skillet to toast…


Then serve piled high with pulled pork and a side of the baked beans!




Roasted Pork Chops with Peaches and Green Beans


This is a little something that I like to call GENIUS! I found this gem from the Vintage Mixer located at

I cant explain how sweet, savory, simple, and filling this “One Dish Dinner” is, as Becky from Vintage Mixer perfectly put it.


This is a perfect recipe to incorporate stone fruit such as peaches into your dinner. I find lots of recipes that call for peaches, pears, plums, etc but get weary because I don’t know how it is going to come out or if my roommates will even be turned on by it! Well low and behold both Mikey AND Dave absolutely loved this dish especially the peaches so all the more reason to break them out!

Here is a run down for how they do it in their neck of the woods!



1 Cup Couscous; plain

1 Tbsp Fresh Parsley; chopped

1 Tbsp Olive Oil

4 Bone-In Pork Chops

3 Peaches; cored & cut into wedges

1 Cup Green Beans; trimmed

1 Small Red Onion; cut into thin wedges

1/3 Cup White Wine Vinegar

1 Tbsp Honey

1/4 Tsp Red Pepper Flakes

Salt & Pepper

Fresh Basil Leaves


Core and slice the peaches and set aside.



Preheat oven to 400f.


Bring 1 1/4 cups of water to a boil, then add couscous. Cover and remove from heat and let rest for 5 minutes. Once all the liquid is absorbed, toss couscous with a palm full of chopped parsley and set aside.


Next heat olive oil in a large skillet over medium high heat.


Season the pork chops on both sides with salt, pepper, and the red pepper flakes.


Add to the skillet and cook until browned, about 3-5 minutes per side.


Transfer chops to a platter and set aside.


Add green beans, peaches, onions, vinegar, honey, and 1/4 tsp each of salt and pepper.


Cook tossing for one minute then transfer to a large baking dish.


Top the peach mixture with the pork chops and any juices that accumulated juices and roast until cooked through and the peaches are tender; about 10 minutes.


Sprinkle the pork and peaches with basil and serve over couscous with a spoonful of pan juices.


Mind you, the Vintage Mixer made this recipe with a large oven proof skillet. Unfortunately I do not have one but if you do, you can ignore the whole “transfer into a large baking dish” comment and do it all in that one skillet.