Smothered Pork Chops

4-6 pork chops (3/4 to 1 inch thick)
1/2 cup almond flour
2 tbs. coconut flour
1 tbs. garlic powder
1 tbs. onion powder
1/4 tsp. black pepper
1 tsp. salt
1/4 tsp. smoked paprika
1/2 tsp. chipotle powder or cayenne pepper
1/2 cup coconut or olive oil
1-2 large sweet onions- sliced
1 cup chicken stock
1/2 cup coconut milk

Rinse pork chops and pat dry.

Mix flours, garlic powder, onion powder, pepper, salt, paprika and chipotle well and spread the mixture on a plate.

Heat oil in large skillet.

Dredge chops in flour mixture, shaking off excess. Reserve remaining flour.

When oil is barely smoking, add pork chops and cook for 3-4 minutes per side or until golden brown.

Remove chops from pan and set aside.

Without cleaning the pan, add the onions in and stir to loosen up any browned bits (called deglazing). Cook until onions are well-browned and translucent.

Sprinkle in remaning flour mixture on to onions, add the chicken stock and whisk to combine. Let sauce thicken a bit (simmer for about 5 minutes).

Stir in coconut milk.

Add the pork chops back into pan, spooning the onion sauce over them. Allow to simmer for 5-7 minutes or until pork is cooked through.

1 Tbsp olive oil
1/4 red onion, chopped
1/2 tsp dried chili flakes
2 Chorizo sausages, uncooked, cut into bite-size pieces
2 oz tomato paste
1 plum tomato
2 sun-dried tomatoes (I use the jarred kind, packed in oil)
3/4 cup red wine
2 garlic cloves (toss in a bit of olive oil and roast until golden in a 350 degree oven)
9 oz penne pasta, dry
salt and pepper – to taste
fresh basil – for garnish

Cook the pasta according to package instructions.

While pasta is cooking; heat the oil in a frypan over medium-high heat. Add the onion and chil and cook for two minutes.

Add the Chorizo and cook for five minutes, until sausage is browned all over.

Add the remaining ingredients to the pan, except the pasta. Bring the mixture to a boil, then simmer for 15 minutes. Season to taste with salt and pepper.

Toss the pasta with the sausage mixture and serve hot garnished with fresh basil.

4 slices bacon, chopped
1 onion, chopped
1 c celery, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 14oz cans kidney beans, drained
1 lb chorizo sausage, sliced
2+ cups of your favorite rice, cooked
2 Tbsp fresh parsley, chopped

Cook the bacon in a medium frypan with the onion, celery, green pepper, and garlic until the bacon is cooked well and the veggies are soft. Transfer to a sauce pot and add the beans and chorizo. Cover and simmer for 20-30 minutes.

Ladle the mixture over cooked rice and sprinkle with parsley.

6 tablespoons butter
3 tablespoons olive oil
8 cloves garlic, minced
1 1/2 lbs fresh asparagus, trimmed and cut into 1 inch pieces
1 1/2 cups sliced fresh mushroom (regular button mushrooms)
1/2 cup chopped cooked ham
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh rosemary
4 large plum tomatoes, chopped
1 teaspoon salt
1/4 teaspoon black pepper
12 ounces uncooked linguine
1/2 cup shredded Parmesan cheese

In a large skillet, melt butter with olive oil over medium heat. Add garlic; cook and stir for 3 minutes.

Stir in the asparagus; cover and cook for 1 minute. Add the mushrooms, ham, basil, oregano and rosemary. Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.

Stir in tomatoes, salt and pepper. Cook 3 minutes longer or until heated through. Meanwhile, cook linguine according to package directions. Drain and place in a large bowl.

Add asparagus mixture and toss to coat. Sprinkle the Parmesan cheese over the pasta and toss.

Makes 6-8 Servings

4 oz bacon, proscuitto, or salt pork, chopped finely
1 Tbsp butter
2 Tbsp olive oil
1 1/2 lbs onions, sliced thin
5 cups chicken broth
12 oz tomatoes, canned, chopped
salt and pepper
2-4 Tbsp chopped fresh basil
parmesan cheese

On medium-low heat in a large soup pot, heat the bacon until the fat starts to melt. Add the butter and olive oil (sometimes I cut back on the fat) and increase the heat to medium.

Add the onions and half-cover the pot with the lid. Cook for twenty minutes, stirring frequently, until the onions are golden brown.

Add the chicken stock and tomatoes to the pot. Season with salt and pepper to taste. Bring to a boil and simmer for thirty minutes.

Add 1 Tbsp of the fresh basil to the pot and stir to blend in. Serve the soup hot, garnish with the rest of the basil and parmesan cheese.

Yield: 4 servings

2 (1 pound) pork tenderloins
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup barbeque sauce

Prepare grill for indirect heat.
Season meat with garlic powder, salt, and pepper.
Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or to desired doneness. Slice pork, and serve.

Nutritional Information Per Serving: 189 cals, 6.2g fat, 71mg chol, 777mg sodium, 5.9g carbs, .6g fibre, 25.8g protein

Slash fat on steaks at intervals to prevent curling. Remove excess fat. Ham may be cut for easier handling and serving or left whole.

Put brown sugar, cornstarch, paprika, and cloves in small saucepan. Mix well.

Stir in pineapple juice. Heat and stir until it boils and thickens. Lay ham on greased grill over medium-high heat to brown both sides slightly. Brush with sauce; turning and brushing often, just until hot and glazed.

Serves 6

Directions
1 Preheat oven to 400 degrees F (200 degrees C).
2 In a medium bowl, combine the sausage, cheese, and dry
baking mix. Mix together, and shape mixture into walnut-sized
balls. Place on a foil-lined cookie sheet.
3 Bake for 12 to 15 minutes. Serve hot.

*This calls for loose sausage meat. If you only have sausages in casings available just squeeze the meat out of the casing before continuing with the recipe.
**Bisquick or similar baking mix.

Bun Dough:
2 2/3 c Flour
2 t Baking powder
3/4 c Sugar
2/3 T Lard or vegetables oil
2/3 T Vinegar
1 Egg white
1 lb Yeast dough, previously prepared

To prepare yeast dough: Dissolve 1 tablespoon dry yeast in 1-1/3 cups luke warm water. Mix well with 2-2/3cups of flour and knead until smooth. Cover with a damp cloth and set aside for 5 hours.

8 oz Barbecue Pork
2 Pieces green onion, each 2-inch long
3 Cloves garlic
3 T Sugar

Seasoning Mixture:
1 T Soy sauce
1 T Oyster sauce
1 T Sesame oil
1 t Salt
1/2 t Ground white pepper
2/3 c Water
2 t Cornstarch, dissolved in 4 tsp. water
3 T Vegetables oil

Combine all the ingredients for buns in a bowl. Mix thoroughly and knead well until smooth. Press into a large ball and let stand for a while.

Cut barbecued pork into 3/5-inch (1.5cm) squares, 1/8-inch (3 mm) thick. Crush green onions and cloves of garlic.

Heat 3 tablespoons oil in a wok. Stir-fry green onions and garlic until the oil is well-flavored. Add sugar, continue stir-frying until sugar becomes amber colored.
Remove green onions and garlic from the pan. Add pre combined Seasoning Mixture. When it comes to a boil, pour in the dissolved cornstarch so it will thicken.
Transfer this sauce to a bowl and cool completely. Then add pork pieces. Mix well.

Divide dough for buns to 20 portions, one portion weighs about 1-2/3 oz. (50 g).
Flatten each piece to 2 1/2-inch (6 cm) diameter patty. Place 1 Tbs. pork filling in the center of each patty. Fold dough over the filling and pinch tightly to seal.
Place 2-inch (5 cm) square parchment paper at the bottom of each bun. Place buns in a heated steamer and steam over high heat for 15 minutes.

Choose meat which has fat running through the center. I prefer all lean. Cut into long strips, 1 x 1¼ x 5 inches. Makes 3-4 small diamond slits on each strip. Lay pork strips at the base of flat-bottomed container and sprinkle green onion and slices of ginger on top.

Combine soy sauce, rice wine, and sugar with red food coloring. Stir well. Pour over meat and set it aside for 3 hours. Drain pork but reserve liquid (sauce).
In a non-stick baking pan, place the drained pork strips. Roast in a hot oven 350ºF for about 15 minutes. Take the pan out, baste meat with the reserve sauce and turn it over. Put the pan back in the oven to bake for additional 10 minutes. Brush the warm meat win a mixture of corn syrup and oil and let it cool. Slice thinly before serving.
Make 5-8 servings.