Pork Chops with Maple Syrup and Mustard; the Hostess Gift

I could never find real (or fake) maple syrup in Andorra or Ireland. But I found it in France: Canadian Maple Syrup. I didn’t puzzle over it too much; I was just happy with my good fortune. Then, one year at a Christmas market, I saw a big pavilion featuring the foods and products of … Continue reading…

Hungarian-Style Pork Chops; Inventory?

Quickly browned, then simmered in white wine and stock, flavored with bay and paprika, these pork chops are fork tender and full of flavor. Hungarian-Style Pork Chops TTotal time: 40 minutes  Ingredients: 2 – 4 pork chops, depending on size, 12oz total, 350gr,  (more if bone-in) 4 tsp olive oil 2 – 3 tsp paprika  … Continue reading…

Braised Pork with Calvados; Kaki

This is one of those long-cooking dishes that I love doing during the winter.   For those of you not fond of pork, be warned…. This is a double pig dish. For those of you who love pork… This is a melt-in-the-mouth, chock-a-block with flavor dish. The best part is… It’s a 15 minutes of … Continue reading…

Braised Pork Loin with Apples and Onions; It’s all about me!

Apples are traditional with pork, and the flavors, obviously, work well. Calvados is apple brandy but regular brandy or white wine will work.  You have two choices with this dish…. Cook the pork just until done and still slightly pink in the middle or cook it an hour or two or three longer, until it … Continue reading…

Honey Mustard Pork Chops

This has been a wretched spring. It’s almost the end of May and we are, once again, lighting fires every night. Two weeks ago I wore shorts while I mowed the lawn and did the initial planting in the potager. I’m back to long pants and sweatshirts. For obvious reasons, we have not been doing … Continue reading…

Braised Pork with White Wine, Olives and Sage

It's been a strange spring, very wet and cool. My herb garden has reflected the weather: strange. The thyme is still dormant (or dead) but the sage is thriving. And that's why, in May I made braised pork – because it's cold. It's flavored with sage – because the sage has never looked nor tasted … Continue reading…

Pork Chops, German Style; done with the cold

Three weeks ago it was -6C (22F) and snowing. Two weeks ago it was -11C (12F) and the ground was covered in snow. Two nights ago we had our last night below freezing and the forecast is continued warming. The high today was 12C (54C)….   The snow is gone, the grass is growing, the … Continue reading…