Pork, Uncategorized

Baked Pepper Sage Pork Chops


I’ve said it 100 times…I’m not a huge pork fan.  I actually found this recipe fantastic. I’d say you could omit the cayenne all together if you like zero heat. I had tried this recipe several times from the one I have wrote in my little recipe box. The original calls for 1/4 teaspoon, which is insane. I used less than 1/8 and it was still spicy the first time I made it. Now a dash is the perfect amount, unless you omit it all together.

I have to say…we made the leap. We ditched cable. No longer are we tied to paying 203.00 for cable and internet. We’re literally saving 100.00 a month. I am so thrilled by this. This is all that has been in my day.  It’s been pretty crazy. I’ve worked to get everything set up. It’s done, cable is cancelled…I’m thrilled. So far the New Year is panning out great.

2-4 pork chops

salt and freshly cracked black pepper, to taste

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon poultry seasoning

1/2 teaspoon dried sage

dash of cayenne

Mix everything but the salt and pepper together. Season with salt and pepper on both sides. Take seasoning and thoroughly season on both sides of the pork. Put oil in a frying pan and brown both sides of the pork chops. Put in oven until fully cooked at 350 degrees.


Pork, Uncategorized

Fried Pork Chops


My thermometer konked out. Instead of starting at 0, it now starts at 80. I had to throw it out. I adore my thermometer. It’s used pretty much all the time in this house. Now this means I have to go find another one. That’s alright, it happens; right? I don’t make these pork chops a lot for multiple reasons. First they’re fried. I tend not to eat a ton of fried foods. At least that’s what the goal is. The other reasons aren’t so important though.

My mother used to make these when I was a kid. Usually we use the bone in when they’re made at my house, but mom always used boneless. She was always particular about her meat cuts. She never wants to deal with bones, skin, fat. It grosses her out so much.  It makes me giggle a little bit. To be honest, I’ve tried to cook chicken on the bone and whole chickens, but I’m always fearful that they are raw. It just never turns out good. I never had that issue though with bone in pork. I don’t know why one is so much easier than the other to cook.


1/2 cup all purpose flour

salt and pepper to taste

(Yes, it’s that simple!) mix together and bread the pork. Put oil and butter in a frying pan. Place pork in pan and fry until browned on both sides. I always use my thermometer to double check the temperature of the pork. Yum.


Pork, Uncategorized

Pork Chops


A few years ago, my mother in law came to visit from South Georgia! She had a neighbor named Jo who came with her a few times. My mother in law was in the mood for pork chops so we decided to buy a bunch of pork chops. We had them in the fridge and got busy playing around, going here and there, and all that good stuff…then we realized Ohhhh we better eat! By this time it was pretty late and I don’t cook a ton of pork, so I was like uh….and Jo says I’ll do it. You rest. I went in with her anyway to help. Suddenly she’s raiding my cabinet, my fridge, my spices…and she came up with this delicious treat. It was really good.

She used:

Fajita sauce

lime juice






Literally doesn’t matter how much. Use to taste. Marinade for about 20-30 minutes and then grill.

It’s really great! Enjoy it guys!

Pork, Uncategorized

Pineapple Ham


We love ham. We just don’t get to eat it very often, because it can be expensive. I buy it especially if it’s on sale. I just freeze it and save it for later. This recipe I like because I can actually prepare it minus cooking and freeze it. Then the morning or the night before I want to make it I just throw it in a bowl and put it in the fridge and let it unthaw. The great thing about this is you can throw it in the crockpot, or you can throw it in the oven. It works well.

When I was a little girl, probably about 12-13 my parents started to earn more money at their jobs. My mom started being able to explore more foods that previously we haven’t been able to eat. One of the things she would buy is the ham that has the bone in the middle “the eye”. I always thought it was so great. As I got older, I realized how life was changing. My parents were amazing. I know they loved me and they wanted to do whatever they could do to make my life good.

1 can of pineapple (crushed, chunks, or even slices)

1/3 cup brown sugar

2 tablespoons of Dijon mustard

3-4 slices of thick ham, cut into squares

Mix everything together. Bake in oven covered with foil for 20-30 minutes on 350. OR put in crockpot and cook 6-8 hours.

Pork, Uncategorized



I wanted to post this earlier in the week, but it’s been crazy in my little world. I’ve had a lot going on, which I’ll tell you about another day. For now, enjoy!

Bwahahaha…it’s time for goblins and ghosts. Ok folks, I wasn’t really ever into doing the Halloween thing. Like ever. I enjoyed to go get candy, but the holiday in general, was one my family simply never really believed in. When Coop was born, we decided that we’d allow him to trick or treat, but only at trunk or treat locations, with a church. I’ve waivered from that a little as he’s gotten older, but we’ve made it clear it’s just not a tradition we particularly believe in. However, I want him to have memories and I want him to experiences. The second rule we have is you can’t be scary. So he’s not allowed to have gore and tons of blood. This year he was a pirate!


Ignore the shoes in the floor. Kids! You can’t get them to do what you ask for nothing. He had a lot of fun. He got a lot of candy. I’m really happy for him. I didn’t get to participate for long with him going out. I really felt bad. Luckily, I wasn’t sick! Anyway, on the these spooky mummy halloweenies. Cooper told me the morning of Halloween, that he wanted to have hot dogs, because they are halloweenies. I figured he got it from one of those nick tv shows. It’s still funny either way though. Sure enough, he did get it from iCarly. Anyway, so I decided to take it a step further. I decided to make them into mummies. I had seen a while back on pinterest, there were LOTS of people using crescent rolls to make them, so I figured easy enough. It’s true. It’s easy. Here’s how you do it!

1 can crescent rolls

1 pack of hot dogs, I used Oscar Meyers

Unroll the rolls and pinch together perforated seams. Cut into small narrow strings. Take and roll around the hot dogs. Make sure to leave room for the eyes. Bake for about 15-20 minutes until browned and done. Use ketchup or mustard to put eyes on the hot dogs. Enjoy!!

Pork, Uncategorized

Hawaiian Pork Stir Fry


I always wanted to go to Hawaii. The idea of BBQ of a whole hog, the salty smell of the breeze, and the hula dancers doing their dance. I type this and I can literally feel the sun touching my face. It’s such a wonderful dream. I really don’t know if this will become my reality one day or not, but I think it would be one of the best vacations, ever. What a perfect dream. Then reality sits in. The heat I’m feeling, it’s really only the heat from my stove eye. and that breeze I thought I was feeling, that’s the suction of my vent. Oh well.

1/2 cup brown rice

6 oz pineapple juice

2 tablespoons rice vinegar

2 teaspoons cornstarch

2 tablespoons brown sugar

1 tablespoon dry sherry

1/4-1/3 teaspoon Siracha

1/2 teaspoon kosher salt

2 tablespoons canola oil

pork tenderloin, trimmed, cut into large chunks and seasoned with salt and pepper.

1 tablespoon ginger

1 tablespoon garlic

pieces of pineapple

Cook rice according to directions.

Whisk juice, vinegar, cornstarch, sugar, sherry, siracha, and salt.

Heat oil in a skillet.  Sear pork until rich brown. Pour off drippings. Return to the burner. Add garlic and ginger and cook until fragrant.  Pour in mixture and heat.  Add pork and cook. Add cubed pineapple. Serve.

Pork, Uncategorized

Mojo Pork

There used to be this little amazing “mom and pop” type restaurant called Nico’s. I loved going there, almost every single pay day. It was seriously my favorite place to go. I was devastated when they closed down. I understood though. See the owners were a husband and wife duo. Then one winter, the husband had a car accident in the snow and icy weather and had died. She kept it open for a little while, but eventually she closed the business. It was really his dream, not so much hers, is my guess. No matter the recipe I’ve tried, I still can’t get it made like their recipe. This is the closest thing I’ve found. I’d like to try to cook it in the crockpot, just to make it shred easier like Nico’s did.

2 teaspoons Kosher salt

1/4 teaspoon black pepper

4 pound pork shoulder

1/4 cup sour orange juice

1  lime juice

2 teaspoons cumin

2 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes

 cloves garlic minced

2 leaves bay

In a large pot or dutch oven add the canola oil on medium high heat. Season the pork with the kosher salt and black pepper and brown the pork on all sides. Add the orange juice, lime juice, cumin, oregano, red pepper flakes, garlic and bay leaves to a bown and mix it together. Add to the pork and turn until pork is coated. Cover with a lid.  Bake in oven until tender. When the pork is done you can serve as is with the juice on top.