Serves four

FOR THE CHOPS:
4 pork chops – about ½ inch thick
1 ½ tsp. curry
1 ½ tsp. ground cumin
1 ½ tsp. garlic powder
¾ tsp. thyme
1 tsp. salt
1 tsp. black pepper
1 TBS olive oil + 2 TBS for frying

Place the curry, cumin, garlic powder, thyme, salt and pepper in a bowl. Mix. Add 1 TBS olive oil and form a paste. Rub the pork chops on both sides and let them sit a room temperature for about 10 minutes.

Heat a large skillet. Add the remaining 2 TBS of oil. Place the pork chops in the skillet and cook them until the bottom has formed a brown crust – about 5 minutes. Depending on the thickness of your pan, work on medium-high to medium heat. Flip the chops. Once that side has developed a crust – about another 5 minutes – flip them again. Do this for a couple of times.

To test if your pork chops are done, insert a meat thermometer close to the bone. It should register 160 degrees. Or, cut close to the bone. You should have clear juices running. Serve with the mango salsa. Enjoy!

CALORIES 266.07.; FAT 13.7 grs (sat 3.3; mono 7.86; poly 1.55); PROTEIN 34.23 grs ; FIBER 0.88 grs; CARBS 2.01 grs; CHOLESTEROL 75.84 mg; IRON 1.5 mg; SODIUM 941.78 mg; CALCIUM 27.56 mg

FOR THE SALSA:
1 small mango – peeled and cubed
½ red onion – finely chopped
2 radishes – finely sliced
1 TBS chopped cilantro
½ lime – juiced
½ tsp. salt

Place first four ingredients in a bowl. Mix. Add lime juice and salt. Mix well and set aside.

CALORIES 48.88.; FAT 0.33 grs (sat 0.05; mono 0.07; poly 0.04); PROTEIN 1.23 grs ; FIBER 1.08 grs; CARBS 11.27 grs; CHOLESTEROL 0.00 mg; IRON 0.69 mg; SODIUM 299.58 mg; CALCIUM 37.12 mg

Print the Curry Pork Chops with Mango Salsa Recipe Here

This dish is typically made with small elbow pasta. My kids wanted me to make it with Rigatoni so I did. Whatever pasta you decide to use you will love this. This was a very popular meal at the deli. Here is what you need for this:

Serves four

10 oz. raw pasta – cooked (elbows, shells or Rigatoni)
6 Italian sausages
2 TBS olive oil
1 white onion – finely chopped
4 garlic cloves – minced
3 tomatoes – peeled and chopped
1 TBS tomato paste
1 TBS crushed oregano
1 cup tomato sauce
3/4 cup water
2 tsp. black pepper

Cook the pasta as per instructions. Drain and shock it. Set it aside.

Remove the sausages from the casings and brown. Drain it and set aside. Wipe the pan.

Add the olive oil and heat. Add the onions and cook for 4 to 5 minutes – until softened and translucent. Add the garlic and mix well. Cook for a minute and add the tomatoes and oregano. Cook the tomatoes for another 4 to 5 minutes. Make a well in the middle and add the tomato paste. Mix well. Add the tomato sauce and the water. Season with black pepper. Return the cooked sausage to the pan. Mix well and cook for about 15 to 20 minutes.

Add the pasta to the sauce and heat it through. Serve with some Parmesan cheese and enjoy!

Pasta no cheese – CALORIES 459.87; FAT 11.76 grs (sat 3.51; mono 4.64; poly 1.90); PROTEIN 19.12 grs ; FIBER 6.12 grs; CARBS 69.43 grs; CHOLESTEROL 30.24 mg; IRON 4.89 mg; SODIUM 639.81 mg; CALCIUM 87.79 mg

Print the American Chop Suey Recipe Here

Tacos al pastor are barbecue flavored pork and pineapple tacos. You will need to marinate your meat overnight so make sure you allot the proper time. This is what you are going to need for these:

Serves four

16 small corn tortillas
4 dry chile Guajillo
6 dry chile Pasilla
4 dry chile Morita or Ancho
2 pounds pork loin – trimmed and cut into small dice
6 pineapple slices
¾ cup chile soaking water
½ cup brown sugar
4 garlic cloves – peeled
1 ½ cups freshly squeezed orange juice (about 3 small oranges)
Zest of 1 small orange – about 1 TBS
1 tsp. ground cumin
1 TBS crushed oregano
½ cup cola
2 tsp. black pepper
1 tsp. salt
½ TBS white vinegar
Zest of ½ a lime
Juice of a lime – about 2 TBS

Place the cubed pork in a zip-lock bag.

Dry roast the chiles directly on the open flame of a gas burner or in a dry skillet. Once the chiles have blistered, place them in a bowl and cover with boiling water. Weigh down the chiles with a plate. Soak them for 20 to 30 minutes. When they are hydrated – stem them and seed them. Place them in a blender. Add ¾ cup of soaking liquid, the brown sugar, garlic cloves and 2 slices of pineapple. Blend into a paste.

Mix the orange juice, orange zest, cumin, oregano, cola, black pepper, salt, vinegar, lime zest and lime juice. Add the chile paste and mix well. Pour the marinade into the bag, over the pork. Take out all the air and marinade over-night.

The next day –

Lightly brush a skillet with some oil. Place the pineapples in the skillet and cook them on low heat. Cooking them on low heat will make sure that they caramelize evenly and do not char. Be patient. Once they are browned on one side, flip them over and cook the other side. Once cooked, cut the pineapple into small chunks and set aside.

Heat another skillet and remove the pork from the marinade. Add the pork to the hot skillet and cook for about 4 to 5 minutes – or until the pork is cooked through.
Heat your tortillas in the oven, on a griddle or directly on an open flame. Place two on a plate and spoon some pork in the middle. Add some pineapple and serve. Enjoy!

Print the Tacos al Pastor Recipe Here

The first time I had salt & pepper pork chops was at a Chinese restaurant in Luganville, Vanuatu. I was smitten. I have never tasted something so distinctively flavored with such a light and crisp coat. It was so perfect I decided I needed to make my own version. Although these are not exactly like the one’s I am talking about, they are pretty close and absolutely worth the extra work. I serve these on top of a bed of crispy rice noodles. This is what you are going to need for these:

Serves six
FOR THE SALT & PEPPER:
2 TBS coarse salt
1 TBS Sichuan peppercorns or ½ tsp. white pepper
1/8th tsp. Chinese Five Spice Powder
Heat a small skillet. Add the salt and Sichuan peppercorns (if using). Cook at high temperature, stirring constantly, until salt turns a light gray color. Allow salt to cool.
Place the salt, peppercorns or white pepper and five spice powder in a small mortar or a coffee grinder. Crush until you have a fine powder. Set aside.
Note: Any left overs will keep for about six months in a sealed container in a cool and dry place.

FOR THE PORK:
8 small, thin pork chops
Rinse and pat fry the chops. Trim off all the excess fat. Cut the meat thinly, on the bias, against the grain. Reserve some meat around the bones. Place meat and bones into a large sealable plastic bag.

FOR THE MARINADE:
1/8th cup sherry
¼ cup soy sauce
1 tsp. brown sugar
A few drops sesame oil
4 peeled and smashed garlic cloves
½ chili pepper – seeded and membrane removed (opt)
½ TBS salt and pepper preparation
Place all ingredients in a bowl. Mix well. Pour marinade into plastic bag – over the pork. Seal the bag, making sure to remove all excess air. Roll the meat in the marinade to make sure it is all coated. Refrigerate for at least one hour and up to over night.

FOR THE COATING:
1 cup cornstarch
¼ cup flour
½ TBS salt and pepper preparation
Mix all of the ingredients in a bowl. Remove the pork strips from the marinade and coat them well – shaking off all of the excess. Place the pork on a platter.
PREPARATION:
2 cups peanut or vegetable oil
4 scallions – cut diagonally into 2 inch pieces
1 chili pepper – seeded, membrane removed and cut into strips
2 garlic cloves – finely sliced
Heat the oil in a wok or deep skillet, until it reaches 350 degrees. Add the pork – working in batches – and cook for 4 to 5 minutes. The thickness of your meat will determine the cooking time. Once the batter is nicely browned and the pork is cooked through, remove it onto a paper towel lined plate.
Cook the pork in batches – making sure the oil gets hot again before adding the next one. It is important that you use very hot oil in order to have a nice crunchy, non- greasy result. Once you are done, remove all but 3 TBS of the oil in the pan.
Add the scallions, chili pepper and garlic. Stir-fry for a couple of minutes and return the cooked pork. Stir-fry for another couple of minutes – until the meat is heated through. Serve immediately on rice or crispy rice noodles. Enjoy!

CALORIES 386.42; FAT 18.57 grs (sat 4.74; mono 8.22; poly 4.28); PROTEIN 45.91 grs ; FIBER 0.39 grs; CARBS 8.88 grs; CHOLESTEROL 101.12 mg; IRON 1.35 mg; SODIUM 1343.05 mg; CALCIUM 20.22 mg

Print the Salt & Pepper Pork chops Recipe Here

Here’s a delicious idea for brunch or any lazy breakfast! You have the eggs, bacon and potatoes all in one! Here is what you will need for this:

Serves eight

6 medium Russet potatoes
8 strips bacon + rendered fat
1 large white onion – coarsely chopped
4 garlic cloves – finely chopped
1 large red bell pepper – coarsely chopped
1 TBS chopped parsley
8 eggs
½ tsp. salt
2 tsp. black pepper
1 TBS oil – if necessary

Preheat oven to 350 degrees.
Peel and boil the potatoes in lightly salted water but not until they are completely cooked through. Cool down and cube.
Cook the bacon in a large skillet – preferably oven proof. Remove it when it is crisp and keep the rendered fat. Add the onion to the bacon fat and cook for about 4 minutes – until soft and translucent. Add the garlic and cook for a couple more minutes – stirring often – until fragrant. Add the peppers and parsley and cook for another 4 to 5 minutes – stirring occasionally.
Add the diced potatoes to the skillet and mix – making sure not to destroy the potato. Allow the potatoes to brown a bit – about 5 minutes. Add some extra oil if necessary. Crumble the bacon into the cooked potatoes, add the salt and pepper. Mix carefully and place skillet in the oven. If you do not have an oven proof skillet, transfer the potatoes to a casserole or oven proof dish. Bake the potatoes for about 15 minutes. Remove the pan from the oven and, using the back of a spoon, make 8 indentations on the potatoes. Place an egg in every indentation. Return pan to oven and bake for an extra 10 to 15 minutes until the eggs are cooked like you want them. Remove from oven and serve. Enjoy!

CALORIES 322.69; FAT 17.06 grs (sat 5.20; mono 7.48; poly 2.31); PROTEIN 12.03 grs ; FIBER 3.13 grs; CARBS 30.43 grs; CHOLESTEROL 201.67 mg; IRON 1.78 mg; SODIUM 414.01 mg; CALCIUM 54.12 mg

Print the Breakfast Bake Recipe Here

These ribs cook very slowly in your oven. The final result is a tender rib that is loaded in flavor. You will need to marinate these ribs overnight so make sure you allot the time for that. Here is what you need for this:

Serves 4

1 sparerib pork rack – about 3 pounds

FOR THE MARINADE:
¼ cup sherry
¼ cup soy sauce
¼ cup Hoisin sauce
¼ cup brown sugar
¼ tsp. hot Chinese mustard
1 head garlic cloves – peeled and smashed

FOR THE GLAZE:
1 cup plum marmalade
¼ cup soy sauce
¼ cup rice wine vinegar
½ TBS prepared horseradish

Remove the fascia or membrane from the back of your ribs. You can do so by separating it carefully from the bone and pulling it away with a paper towel. Trim off all the excess fat from the front.

Place all the marinate ingredients in a bowl – except for the garlic. Whisk it well. Add the garlic and mix.

Place the ribs in a large zip bag and pour in the marinade. Make sure the whole rack is coated well. Refrigerate for 24 hours – turning the bag a couple of times.

Heat the oven to 325 degrees. Place the ribs on a rack in a roasting pan. Add some water to the bottom of the pan. Remove the smashed garlic from the marinade and place in the water. Discard the marinade. Cover the ribs with foil and bake for 3 hours.

While the ribs are baking, place all the glaze ingredients in a heavy bottom pan. Whisk until the marmalade has dissolved completely. Bring to a simmer and cook until sauce is reduced and thick.

Remove the ribs from the oven – after 3 hours – and brush with half of the glaze. Return the ribs to oven and continue baking – uncovered – for another hour. Re-glaze the ribs and bake for an additional 30 minutes. Remove from oven and cut. Enjoy with many napkins!

4 ribs – CALORIES 459.74; FAT 34.36 grs (sat 12.61; mono 15.28; poly 3.1); PROTEIN 33.27 grs ; FIBER 0.06 grs; CARBS 2.43 grs; CHOLESTEROL 137.21 mg; IRON 2.22 mg; SODIUM 317.40 mg; CALCIUM 54.66 mg

Print the Asian Style Baked Ribs Recipe Here

This recipe yielded enough meatballs for 2 meals. I made this soup and will use the rest for meatball and marinara sauce subs. This soup is quite easy to make and is delicious. Although it’s name suggests it, this soup is not Italian. It is an American creation that is quite popular. Here is what you need to do for this great soup:

FOR THE MEATBALLS:
½ pound ground beef or ground chicken
½ pound Italian sausage or chicken sausage
1/3 cup bread crumbs
3 garlic cloves – minced
1 egg – lightly beaten
2 TBS heavy cream
3 TBS finely chopped parsley
½ cup shredded Parmesan cheese
2 TBS grated yellow onion
2 tsp. coarse salt
2 tsp. black pepper

Place all the ingredients in a bowl. Mix well and make meat balls – about 1 inch in size. Place meatballs on a lined baking sheet. You should get at least 48. Calculate 6 meatballs per person and bake them. Freeze the rest for future use.
Heat an oven at 350 degrees. Place the meatballs into the oven and bake for about 30 minutes – until meatballs are cooked through and browned.
FOR THE SOUP:
2 TBS olive oil
1 small yellow onion – finely chopped
2 celery stalks – chopped
1 large carrot – diced
6 cups chicken broth
½ cup dry white wine
¾ cups small pasta – any kind will do as long as it is tiny (orzo, pearls, shells, etc)
1 cup torn spinach leaves

Add the olive oil to a large pot. Heat. Add the onion, celery and carrots. Sauté for about five minutes, stirring occasionally, until vegetables are softened.

Add the chicken stock and white wine. If you do not like cooking with wine go ahead and skip it. Bring the soup to a boil and simmer for about 5 minutes.

Add the pasta and cook for about 6 to 7 minutes. You want the pasta to be al-dente. When the pasta is cooked, add about 24 of the cooked meatballs. Add black pepper and stir.

Add the spinach leaves. All you want is for them to wilt. Serve and enjoy with some crusty bread.

Print the Italian Wedding Soup Recipe Here

The main ingredient in this glaze is Hoisin Sauce. Hoisin sauce is Chinese and is used as a glaze, much like we use barbecue sauce. It is made of soybean paste, garlic and chilies. It can also contain sugar and vinegar. It is a pungent, sweet, spicy and salty sauce. You can find it at Asian markets or in the Asian aisle of your grocery store.

This is what you will need for this recipe:
1- 9 to 10 pound bone in ham
1 cup Hoisin sauce
1 TBS rice wine vinegar
1 TBS soy sauce
1 TBS mustard

Preheat the oven to 375 degrees.

Score the ham by using a sharp knife and inserting it about 1/3rd inch into the fat. Make some diamond
shapes. This will make the skin crispy. Place the ham in a roasting pan.

Place the Hoisin sauce, vinegar, soy sauce and mustard in a small, heavy pan. Bring to a soft boil, stirring constantly. Simmer for a few minutes.

Generously glaze the ham with the sauce, making sure you fill in the diamond crevices. Place the ham in the oven and bake for 30 minutes. Re-glaze the ham and bake for another 30 minutes.

Re-glaze and cover the ham loosely with some foil. Bake for another hour and remove from oven.

Allow the ham to sit for a few minutes. Carve and serve.

Print the Hoisin Glazed Baked Ham Recipe Here

Pork loin is considered ‘the other white meat’. It is tasty and does not have excessive amounts of fat on it. It is generally not expensive. In this recipe you only need 1 pound and you will have a satisfying and delicious meal. This is one of those meals you can make fairly quickly. Here is what you will need for this:

Serves four

1 pound pork loin – cut into large cubes
1 medium red onion – cut in half and sliced into one inch pieces
½ bell pepper – any color – cut into one inch slices
2 – 1 inch thick pineapple slices – cubed
1/4 cup orange juice
1/4 cup soy sauce
1 TBS rice wine vinegar
1/2 TBS orange zest
½ tsp. dried red pepper flakes – optional
¼ cup freshly chopped cilantro leaves
¾ tsp. salt
1 tsp. black pepper
1 TBS peanut oil

Season the pork with salt and pepper.

In a small bowl mix together the orange juice, soy sauce, rice vinegar and orange zest. Stir well and set aside.

Heat a large skillet – or wok – with some peanut oil. Add the pork cubes and start browning the meat – about 5 minutes. Add the onion and cook, stirring occasionally, until pork is browning more evenly. Add the peppers and pineapple. Stir and cook for another few minutes. Add the liquid and red chili pepper flakes. Mix well and add the sesame oil. Allow everything to cook until liquid is almost gone and the meat and fruit are browned and cooked through. Add the chopped cilantro and remove from heat.

Suggested sides – Coconut or White Rice