This sweet-and-savory Honey-Glazed Blueberry Pork Chops recipe comes from our beloved “Bee Lady,” Lynne Bottazzo of Amen Bee Products, whose local honey adds a golden touch to everything it graces. Juicy pork chops are pan-seared to a crisp, then finished in the oven with a luscious glaze of fresh blueberries, red wine, and floral honey—creating...Read More

This Chile Verde is a rich, comforting stew made with tender pork simmered in a sauce of charred tomatillos, chilies, garlic, and cilantro stems for clean, bright flavor. The key steps are browning the meat in batches for depth and charring the chilies for smokiness. Enjoy it spooned over rice as a hearty stew, or...Read More

This is my take on the famous New Mexico green sauce, built on the smoky depth of charred chilies, onions, and garlic. If you can find Hatch chilies, grab them for the best flavor; otherwise, New Mexico or Anaheim peppers make an excellent substitute, with poblano peppers adding mild heat and richness. Blended with cumin,...Read More

Pork chops and apples are a timeless pairing, and this recipe takes the classic to a new level with a creamy apple brandy sauce. Thick-cut pork loin chops are seared until golden, then finished gently in the oven while a rich pan sauce comes together. Sweet-tart apples, shallots, rosemary, apple cider, and cream create a...Read More

A classic Japanese stir-fry, this dish combines the distinct flavor of bitter melon with tender pork and tofu. Light, savory, and nutrient-rich, it’s a staple of Okinawan home cooking and pairs perfectly with steamed rice. INGREDIENTS: 2 medium bitter melons 8 oz. firm tofu ½ lb. thinly sliced pork (belly or shoulder works best) 2...Read More

Bright, sweet, and fiery, this marinade brings together the freshness of lemon juice, the sweetness of honey, and the bold kick of jalapeño and ginger. Soy sauce and garlic add savory depth, while thyme provides a fragrant herbal note. Perfect for pork or poultry, this marinade infuses the meat with layered flavor and a touch...Read More

This recipe calls for Portobello mushrooms, but cremini or button mushrooms will work just as well. If you have chanterelle, morel, or porcini mushrooms, by all means, use those. Cooking times may vary depending on the mushrooms you use. INGREDIENTS: 1 1/4 pound pork steaks such as sirloin or leg, 1/2 inch thin or less...Read More