Now that Valentine's Day is over, the stores are full of Easter supplies.

Which means Spring is just around the corner.

But before you say goodbye to the tastes of Winter, you want to revisit some of the flavors one more time.

When I think of Winter (and Fall!) I think of the amazing smell that fills the house when cooking apples and cinnamon.

This year I spent the entire season trying to find a recipe that incorporated them with pork chops, with no luck.  Every recipe I tried either left the pork chops dry, or the sauce dull and uninteresting.

So I set out to create my own!

I like to this of this as a modern twist on good 'ol fashioned pork chops and apple sauce.  And if you love a good apple pie, you're going to LOVE this variation.  The recipe uses a cooking technique that keeps the meat so darn moist, you won't believe it - no shake and bake required!  And the fresh apples and accompanying cider sauce takes the satisfaction level to a new all-time high.

So the next time you want to revisit the tastes of Winter one more time, grab a few apples and a jug of apple cider, and maybe a few mulling spices for a warm after dinner beverage treat.  You have the perfect recipe for apple cider pork chops that will leave you feeling satisfied and your house smelling amazing.

Until our next meal,

Rebecca

Apple Cider Pork Chops

Ingredients:

Apple Cider Pork Chops

• 4 Boneless Pork Chops, 1-Inch Thick
• 1 Tsp Salt
• 1/ Tsp Dried Thyme
• 1/2 Tsp Ground Pepper
• 2 Tbs Olive Oil, Divided
• 1 Tbs Butter
• 1 Tsp Cinnamon
• 2 Granny Smith Apples, Peeled, Cored and Chopped
• 1 1/2 Cups Apple Cider
• 3 Tbs Maple Syrup
• 2 Tbs Apple Cider Vinegar

Directions:

1. Sprinkle pork chops with salt, thyme and pepper.
2. Let sit on the counter top for 30 minutes. (Do not skip this step - it's key.)
3. Place 1 tablespoon of oil in a large cast-iron skillet, and heat over medium heat.
4. Place the pork chops in the pan, ensuring that none of them touch.
5. Cook each side slowly until golden brown, approximately 4 minutes per side.
6. Remove from heat and cover with a tight fitting lid.
7. Let chops sit in covered pan for 10 minutes (again, do not skip this step!).
8. While the chops "rest," add butter and 1 tablespoon olive oil to another skillet and heat until foamy.
9. Add apples and cinnamon, and saute for about 3 minutes, or until slightly soft.
10. After the pork chops are done resting, transfer them to a plate and cover with foil to keep warm.
11. Return the chop pan to the stove and turn the heat back on to medium high.
12. Add the cider, maple syrup and cider vinegar and bring to a boil, scrapping all of the bits off the bottom of the pan. (Also called de-glazing, this technique makes awesome sauces and cleanup a snap!)
13. Add the apple mixture and continue to cook and stir until sauce starts to thicken.
14. When the desired consistency is reached, pour the apples and the sauce over each of the pork chops.

You're sad to see everyone leave, but at the same time it will be nice to have things back to normal.

And what's more normal than a homemade dinner for two?

You worked really hard all weekend entertaining and cooking for the party, so you don't want anything too complicated.  But you still want to make something interesting and flavorful.

Well this week I'm going to change things up a little on WhatToCookWhen.com...

The recipes will revolve around one key ingredient.  Often times you buy an ingredient to make a recipe, and end up with the rest of the it sitting around until you finally throw it out.

So this week my recipes will have you buy the key ingredient, and then use it up by the weekend.

And the key ingredient is ... raspberry preserves!

This first recipe takes simple boneless pork chops, and gives them a fancy makeover with the help of a raspberry balsamic reduction, with limited effort or money on your part.  Paired with wild rice or couscous and a steamed veggie, this dish will leave you and your honey feeling like you were treated to a nice dinner out, with the comfort (and savings!) of staying home all rolled into one.

So the next time it's just the two of you for dinner and you're looking for something simple but nice, go out and by a jar of raspberry preserves.  You have the perfect recipe for special dinner in.

Until our next meal,

Rebecca

Pork Chops with a Raspberry Balsamic Reduction

Ingredients:

Pork Chops with a Raspberry Balsamic Reduction

• 1/2 Tsp Dried Thyme
• 1/2 Tsp Dried Sage
• 1/4 Tsp Salt
• 1/4 Tsp Pepper
• 4 4 Oz Boneless Pork Loin Chops
• 1 Tbs Butter
• 1 Tbs Olive Oil
• 1/2 Cup Raspberry Jam
• 4 Tbs Orange juice
• 3 Tbs Balsamic Vinegar

Directions:

1. In a small bowl, combine thyme, sage, salt, and pepper, and slightly crush with the back of a spoon.
2. Rub evenly over pork chops.
3. Melt butter and olive oil in a nonstick skillet.
4. Cook pork chops for 3 to 4 minutes on each side, or until center is just barely pink.
5. Remove from skillet, place on a plate, cover with tin foil to keep warm, and set aside.
6. In the skillet, combine raspberry jam, orange juice, and vinegar.
7. Bring to a boil, and cook for 3 to 4 minutes, or until sauce is reduced to desired consistency. (Note: Sauce will thicken as it cools.)

Tip: The sauce by itself is far too strong, so don't be turned off if you taste it without the pork. Once added to the meat, it's the perfect of sweet and tartness.

From the minute you woke up, it seemed like the universe was working against you.

First you forgot to set your alarm and had to scramble to get ready.  

Then there was that longer than usual traffic on the way in to work.

And then at the office, everything seemed to come unraveled at the same time.  

Now you're getting ready to head home.

You want to treat yourself to a good meal.  But will you even be able to enjoy it?!

Yes!  Because this recipe will first take out your stress.  And then delight your taste buds.  It's a one-two-punch!

You'll start by beating up some pork medallions with a meat mallet.  And then once your stress is gone, you'll sit down to the soothing sweet and spicy flavors of a chili-maple glaze.  

This recipe is dynamite!  And if you tend to like extra sauce, I highly recommend making some brown rice and broccoli as a side, and then pouring it over everything.  And don't worry about having to buy a few new ingredients.  You'll be using them quite often after you make this dish once.  (It's a favorite in my house!)

You can usually find the chinese five-spice and the chili-garlic sauce in the Asian section of your grocery store.

Warning: This dish is spicy!  So if you have a weak tolerance for spice, you'll want to move along to another recipe.  But don't worry.  I'll have another recipe where you can pound on some meat that isn't spicy very soon.

So the next time you have a stressful day, grab a pork tenderloin on the way home and get ready to take out your stress on something that won't hold a grudge.  You have the perfect recipe!

Until our next meal,

Rebecca

Pork Medallions with Chili-Maple Sauce

Ingredients:

Chili-Maple Glazed Pork

• 1 12-oz Pork Tenderloin
• 1/2 Tsp Chinese Five-Spice Powder
• 1 Tbs Olive Oil
• 1 1/2 Cups Low-Salt Chicken Broth
• 3 Tbs Pure Maple Syrup
• 2 Tbs Chili-Garlic Sauce (Can lower to 2 Tbs for less spice.)

Directions:

1. Cut tenderloin crosswise into 6 slices.
2. Using meat mallet, pound medallions between 2 sheets of plastic wrap to 1/2-inch thickness.  Sprinkle with salt, pepper, and five-spice powder.
3. Heat oil in large skillet over high heat.
4. Add pork; cook until brown and cooked through, about 3 minutes per side.
5. Transfer to a platter.
6. Add the broth, maple syrup, and chili-garlic sauce to the skillet.
7. Boil until reduced by about half , about 2-4 minutes.  (Don't worry about being accurate with this step.  I've boiled it for longer and less time, and it always turns out great!)
8. Pour sauce over pork ... and everything else if you like!

Tips: If your store only sells larger tenderloins like mine, go ahead and cut and pound the rest.  Then layer it between pieces of plastic wrap and store in the freezer.  The next time you make this all you'll have to do is cook it up and make the sauce!

Never pounded meat before?  Watch my video to see how easy -- and fun -- it can be!

It's their first visit since you married their son.

They're coming to visit for the weekend.  And they'll be staying with you.

You want breakfast each day to go smoothly. 

You're looking for something that you can set to cook and relax, so you're not scrambling in the kitchen trying to time the bread, bacon and eggs just perfect so that they all finish at the same time.

And while you liked my French Toast Strata recipe, these are meat eaters.  You need something a little heartier for breakfast.  They're from the Midwest for Pete's sake! 

It's ok ... I've got you covered.   And because this recipe refrigerates well and reheats just like the first time, I've actually got you covered for both mornings!

So when you're doing your grocery shopping for the weekend, toss the five simple ingredients in your basket and pick out a great smelling coffee.  You've got the perfect recipe for a breakfast so easy, you'll be able to sit back and enjoy that wonderful cup of coffee with your in-laws. 

Until our next meal,

Rebecca

Midwest-Approved Egg Bake Casserole

Sausage Egg Bake Casserole

•  1 (32 ounce) Package Frozen Shredded Hash Brown Potatoes
• 1 Pound Ground Pork Sausage
• 1 (8 oz) Package of Shredded Cheddar Cheese
• 9 Eggs
• 2 Cups Milk
• Salt and Pepper

Directions:

1. Heat oven to 350 degrees F.
2. Place hash browns in a grease a 13-in. x 9-in. x 2-in. baking dish (no need to thaw)
3. Place dish in oven for 15 to 20 minutes, until your hash browns just start to crisp a tad.
4. At the same time, place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
5. In a large bowl, beat eggs and milk until smooth.
6. Once the hash browns are ready, sprinkle the cooked sausage in a layer across the hash browns.   Salt and pepper to taste.
7. Sprinkle the cheese on top of the sausage.
8. Pour the egg and milk mixture over the entire thing.
9. Cover with tin foil and bake at 350 degrees for 1 hour. Uncover; bake 15 minutes longer or until edges are golden brown and a knife inserted near the center comes out clean.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Servings: 12

Tips:

Remember to spray the foil with cooking spray before placing on the baking dish.  It will keep the cheese from sticking to the foil, so you end up with a perfect top.

You can also prepare this the night before and just pop it in the oven first thing in the morning.  However your hash browns will be very soft.  So if you like crispy hash browns, take the extra 25 minutes in the morning to make it fresh.

Have you tried this recipe? Do you have a question or comment for me?

I invite you to leave it as a comment below!

You're home.

It's a Sunday morning.

You don't have a big day planned, other than some light chores and maybe a walk with the dogs.

You're sipping your coffee when that domestic bug hits you...

"I want to cook today.  I want to put on my apron and really cook something today.  I want my house to smell like I've been cooking.  And I want to feel like I'm an Italian cooking goddess."

It happens.   I understand.  My husband can vouch for me.

So I'd like to share with you a recipe that will appeal to your domestic side, and thoroughly please whoever may be joining you for dinner later that evening. 

Unlike many recipes, this lasagna recipe was perfect the first time I made it.  I've made some tweaks ever since, but I've since decided you really can't screw this one up. 

The sauce takes time, so you'll have to be home and have a little extra time.  But oh my, is it ever worth it. 

And this recipe freezes beautifully.  So if it's just you (or two of you) I highly recommend slicing it up into individual servings, and storing for a day when you just don't feel like cooking.

So the next time your domestic side cries out to you, hold on to your apron strings and get ready.  You have the perfect recipe for homemade lasagna that's sure to please even the truest Italian.

Until our next meal,

Rebecca

Three Cheese Homemade Lasagna

Three Cheese Homemade Lasagna

Ingredients:

• 1 Pound Sweet Italian Sausage Links
• 3/4 Pound Lean Ground Beef
• 4 Garlic Cloves, Crushed
• 1/2 Cup Minced Onion
• 28 oz Crushed Tomatoes
• 13 oz Canned Tomato Sauce
• 12 Oz Canned Tomato Paste
• 1/2 Cup Water
• 1 Tbs Sugar
• 1/2 Tsp Pepper
• 1 1/2 Tsp Dried Basil
• 1 Tsp Italian Seasoning
• 4 Tbs Parsley, Divided
• 16 Oz Ricotta Cheese
• 1 Egg
• Lasagna Noodles
• 3/4 Pound Mozzarella Cheese (Slices if Available)
• 3/4 Cup Parmesan Cheese
• Salt

Directions:

• Remove the sausage from its casing.
• Combine the sausage, beef, onion and garlic in a Dutch oven, and cook until brown.
• Add the crushed tomatoes, tomato sauce, tomato paste and water.
• Stir in sugar, pepper, basil, Italian seasoning, 1/2 tsp pepper, and 2 tbs parsley.
• Cover and simmer for 1 1/2 hours, stirring occasionally.
• In a mixing bowl, combine ricotta cheese, egg, 1/2 tsp salt, and 2 tbs parsley.
• Lightly coat a 9X13 inch baking dish with cooking spray.
• Spread 1 1/2 cups of sauce in bottom of dish.
• Arrange 6 noodles over sauce.
• Spread 1/2 of the ricotta mixture over the noodles.
• Cover the ricotta with a single layer of mozzarella cheese slices.  (1/4 pound If using shredded cheese.)
• Spoon 1 1/2 cups meat sauce, and then sprinkle with ¼ cup parmesan cheese.
• Repeat layers finishing with remaining sauce, then parmesan and then mozzarella.
• Cover with aluminum foil.
• Bake 30 minutes @ 375.  Remove foil and bake 25 minutes, or until the top layer of mozzarella starts to brown. 
• Cool 15 minutes before serving.

Cooking Tip: When baking something with cheese on top, and covering  it with aluminum foil, spray the foil with cooking spray before placing on the baking dish.  It will keep the cheese from sticking to the foil, so you end up with a perfect top.

• Prep time: 30 Minutes
• Cook time: 3.5 hours including sauce

Have you tried this recipe? Do you have a question or comment for me?
I invite you to leave it as a comment below!

You approach that funny looking root in the grocery store.

And every time you think to yourself: "OK, I'm only going to buy what I need for this recipe."

You get home, peel the ginger, and start mincing.  Only to find out you're stuck with at least 50 percent of what you bought.

You race to your online recipe website to find something to use it with, but are immediately paralyzed by the incredible number of recipes containing minced ginger.

But then you remember - Rebecca at WhattoCookWhen.com.  She'll have the answer.

And here it is - Panko Crusted Pork Cutlets with a Pineapple and Ginger Salsa. 

The fresh taste of pineapple and fresh ginger meld together beautifully to create a fresh salsa topping for pork cutlet breaded with a delicoius panko crust.  And if you've never used panko breadcrumbs, you're in for a treat.   You'll be looking for recipes to use them again.

I've broken the recipe into two parts, because the salsa is also fantastic on chicken and mild white fishes like flounder and orange roughy.  And the breading is also equally good on either meat.

So the next time you realize you bought too much ginger, smile and think to yourself "thank goodness I over estimated my ginger needs!"  I have the perfect recipe.

Until our next meal,

Rebecca

Panko Crusted Pork Cutlets with a Pineapple and Ginger Salsa

Pineapple Ginger Salsa

Ingredients:

• 2 1/2 Cups Diced Pineapple
• 2 Tbs Sugar
• 2 Tsp Fresh Ginger, Minced
• 3/4 Cup Water
• 2 Tsp White Wine Vinegar
• 4 Boneless Pork Loin Chops (Trimmed)
• 2 Large Eggs
• 1 1/4 Cup Panko (Japanese Breadcrumbs)
• 1 1/2 Tsp Ground Cumin
• 1/3 All-Purpose Flour
• 3 Tbs Canola Oil

 Pineapple Salsa Directions:

1. Stir pineapple cubes, sugar, minced ginger, and water in medium saucepan over medium-high heat until mixture comes to a boil. 
2. Reduce heat to medium, cover, and simmer until pineapple is soft, stirring often and adding more water by 1/4 cupfuls if dry, about 30 minutes.
3. Stir in white wine vinegar. 
4. Season pineapple salsa to taste with salt and pepper.

Pork Chop Directions:

1. Meanwhile, pound pork between sheets of waxed paper to 1/2-inch thickness.
2. Sprinkle with salt and pepper.
3. Whisk eggs in medium bowl to blend.
4. Mix panko breadcrumbs and ground cumin in another medium bowl. 
5. Place flour on a plate.
6. Dredge pork in flour; dip into beaten eggs, then turn in panko mixture to coat, pressing to adhere.
7. Heat oil in heavy large skillet over medium heat.
8. Add pork and cook until cooked through, about 5 minutes per side.
9. Serve pork with pineapple salsa.

Tip: Pounding the meat until is 1/2-inch thick all over is an awesome technique for shortening the cook time, and making sure your meat gets cooked all the way through.  I use it any time I plan to cook meat on the stove.

Serves: 4

Prep/Cook Time: 40 Minutes

Original recipe published in Bon Appetit Magazine. 

Have you tried this recipe? Do you have a question or comment for me?
I invite you to leave it as a comment below!