PAN-FRIED PORK CHOPS WITH PORT WINE SAUCE

Trim the meat from the bone of each pork chop, called “frenching” for a prettier presentation and save the trimmings for the sauce. You can also have your butcher do this for you. The port wine sauce adds a wonderful flavor to the pork chops.   

2 T extra-light olive oil or avocado oil, divided

Porkchop trimmings

1 shallot, thinly sliced
1 T fresh rosemary leaves
1 clove garlic, minced or pressed

½ cup port wine

½ cup beef broth
Salt and freshly ground black pepper
1 T unsalted butter
2 bone-in pork chops, 1-inch thick

Heat 1 tablespoon of the oil in a heavy cast-iron skillet over medium heat.
Add the pork chop trimmings and cook for 4 to 5 minutes.
Lower the heat and add the shallot and rosemary leaves, and cook for about 5 minutes. Add the garlic and cook another minute.
Raise the heat to medium-high and carefully add the port. Cook, stirring, for 2 minutes.
Add the beef broth and simmer for a few minutes.
Season to taste with salt and pepper.
Turn off heat and swirl in the butter.
Pour through a strainer into a small saucepan and keep warm while cooking the pork chops.

Season the chops with salt and pepper.

Wipe out the same cast-iron skillet and add the other 1 tablespoon of oil.
Brown the chops on each side for 5 minutes. 
Place a lid on the skillet and cook over low heat until pork chops have an internal temperature of 140 degrees F, about 10 minutes.
Turn the chops over halfway through the cooking time.

Transfer chops to warm plates and drizzle on some of the warm port sauce. 

Serves 2 

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CHOPPED GREEN SALAD WITH RED ONION & CUCUMBER

This is the traditional salad my mother-in-law, Marie Casazza, Big Mamma, Mamaw, Aunt Theresa, Uncle Buddy, Aunt Geraldine, and Aunt Angie served with any type of pasta with a red sauce. It is so refreshing and delicious. They served mostly Iceberg lettuce but Romaine has more calcium, 3 times the amount of Vitamin K and folate, and over 10 times the amount of vitamin A. They both equal in taste, calories, fiber, and crunch...so why not switch up?

1 bunch Romaine lettuce
A few thin slices red onion
A few thin slices English cucumber, unpeeled or a regular cucumber, peeled

Salad Dressing
1 t white wine vinegar, or vinegar of your choice
1 t fresh lemon juice
6 T extra-virgin olive oil
Salt and freshly ground black pepper

Chop the Romaine lettuce and place in a salad spinner and completely rinse and then spin dry.

Pour into a salad bowl and add the red onion and cucumber slices.

In a small bowl or jar fitted with a lid, add the vinegar, lemon juice, and olive oil.

Season to taste with salt and pepper.

Whisk or shake vigorously to combine and pour over salad.

Toss the salad very well to combine and divide between two salad plates.

You can add a little more freshly ground black pepper to each plate, if desired, before serving.

Serves 2

FIGS WITH GORGONZOLA CHEESE, THYME, & LEMON INFUSED HONEY

My last summer of camp was when I was 12 years old. My mom packed a bag of Fig Newtons in my suitcase. I really didn't like them but I loved the movie "The Parent Trap" with Haley Mills. She shared her Fig Newtons with her fellow campers, so I wanted to be like her character in the movie. This recipe does not taste like the old figs I remember and is a delicious way to serve fresh figs. There are a lot of recipes out there with the combination of figs, honey, and cheese. I infused the honey with thyme leaves and lemon zest. I think you will enjoy this for a healthy light lunch or breakfast.

4 slices whole grain bread

2 t unsalted butter

4 oz Gorgonzola cheese, softened

¼ cup raw unfiltered honey

2 sprigs thyme, leaves removed

Zest of ½ lemon

3 Brown Turkey figs, stems removed and thinly sliced

In a skillet or griddle, melt butter and toast the bread until golden on both sides.

Spread the Gorgonzola cheese evenly on all 4 slices of toasted bread.

Pour honey into a small saucepan or bowl and heat slightly.

Add thyme leaves and lemon zest.

Arrange figs on each slice of bread.

Drizzle with honey and serve.