Panko-Crusted Pork Chops

To celebrate a long, treacherous work week being over, I felt in the mood to make something really, really good.  I didn’t have too much in the fridge, so I did what I do best … whip something up on the fly with what I had – pork chops and a little arugula.  Luckily, that made for a pretty delicious meal. Ingredients: 4 thin boneless pork chops Salt & pepper 1/4 extra virgin olive oil Regular olive oil (just to coat the pan) 1 cup panko bread crumbs (may need more depending on how big the pork chops are) 1

Our Weekend with Jones Dairy Farm

Recently, we had the pleasure of joining the Jones Diary Farm team at The Culinary Institute of America for an exciting weekend full of eating, cooking, and learning about the Jones Dairy Farm, their products, and their point of difference. We arrived in Rhineback, NY at the Beekman Arms & Delamater Inn, the oldest inn in the United States, promptly around 6 PM and checked in.  We were impressed at how quaint the downtown of Rhineback was – full of restaurants and boutique shops.  The Inn itself fit in perfectly with the town … historic, cozy, but certainly not stuffy. After a

Spaghetti Squash and Crumbled Pork

Hi everyone!  This is another “what do I have in the fridge” recipe that I threw together the other day.  I had 2 main ingredients – ground pork and a medium sized spaghetti squash.  One of my favorite challenges in the kitchen is how to make flavors work together to make a really unique dish.  And a challenge that I always accept!  So here’s what I did… Ingredients: 3 chopped green onions (scallions) 1 small or medium spaghetti squash 1 pound ground pork Olive oil Salt & pepper 1 handful chopped parsley (I used dill, but only because that’s what

Pappardelle Dell’Autunno

If you know Jeff and I, then you’ll know that we don’t cook much pasta.  I know… it’s not very “Italian” of us, but actually, Italians don’t really eat that much pasta. Every once in a while, I get inspired to make pasta.  With the holidays approaching, the grocery store is packed with all kinds of really great ingredients.  So I developed a vision for this pasta dish as I was navigating my way through the grocery store.  I was so excited to make this that couldn’t wait for dinner time! And I was right… this is definitely one of

Garlic Rosemary Pork Roast

Since we’re very athletic, we try to eat a lot of lean proteins.  But there’s only so much chicken you can eat!  That’s why we started adding pork into our regular diets.  Hey… “it’s the other white meat!” This pork recipe is something I totally made off the top of my head, but worked perfectly!  I love the herbs and the garlic rub – it makes the roast so flavorful, but it’s still super simple.  Although this takes about 1 hour to cook, you really can make it for dinner any night of the week because it doesn’t involve a

Sauteed Pork with Mustard and Cider Vinegar Sauce

Hi all! No, we didn’t forget about you … we’ve just had a busy summer so far! We promise you that for the rest of the summer we’re going to post more of our delicious creations 🙂 Thanks for following and keep on COOKING! This recipe is a great quick weeknight go-to. I decided to make something with a few basic items that we had in the kitchen. Here’s what you’ll need: -1 package of thin sliced pork cutlets (usually about 4-6 cutlets) -2 cloves of garlic peeled -3 TBSP Dijon mustard(I prefer Grey Poupon with whole mustard seeds) -1/2

Pork Balsamico

17 May No Comments Cooking with Jeff and Cristina Cooking at Home , , ,

As we’ve expressed, pork is a great way to change it up when it comes to dinner time.  Tired of chicken?  No worries!  This pork recipe is easy to make any night of the week and delicious! (Serves 4) 4 boneless pork cutlets 1/2 cup balsamic vinegar 1/4 cup extra virgin olive oil 2 cloves garlic, minced 1/2 cup sliced hot cherry peppers salt fresh ground pepper Total cook time: 30 minutes Start off by pounding the cutlets as thin as you can.  Season each side of them with salt and pepper.  In a large saute pan over medium-high heat,

Pork Milanese

16 May 6 Comments Cooking with Jeff and Cristina Cooking at Home , , , , ,

This past Sunday was Mother’s Day and I decided that instead of going out to dinner, I would make a nice easy dinner at home for my mother. Often I will make chicken or veal milanese-style, which typically is breaded cutlets served over arugula with fresh tomatos atop. As a different spin, I decided to make a pork milanese. Good pork is juicy, hearty and not ridiculously expensive. Here is a good recipe that will make mom or anybody else very happy to stay home for dinner! (Serves 4) 4 pork chops (boneless or bone-in) 2 eggs 1/2 cup extra

Maple Mustard Pork Chops

Pork… “the other white meat”. Not only does pork not break the bank at the grocery store, but it’s easy to cook and it’s VERY lean. Its myoglobin content is lower than that of beef, but much higher than that of chicken. The USDA treats pork as a red meat. Pork is very high in thiamin (vitamin B1). Pork with its fat trimmed is leaner than the meat of most domesticated animals. We usually just season our pork chops with some chipotle seasoning and slap them on the grill, but we decided to try something different. This recipe may look

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