Tag Archives: pork

Rosemary and Balsamic-Glazed Pork Chops

18 Apr


This was a super easy and quick recipe to whip-up. In fact, Scott made this as I coached him (with feet-up) from the kitchen table (so fun!). These chops would be great for when you have company and are caught off guard have not a lot of time to prepare.

You’ll Need
-6 tablespoons good balsamic vinegar
-2 tablespoons fresh rosemary, finely chopped
-1/4 sea salt
-3 cloves garlic, minced
-2 boneless centre-cut pork chops
-1/2 teaspoon fresh ground black pepper

1) Chop garlic and rosemary finely, mix with salt and pepper to create a rub.

2) Place vinegar in a small saucepan over medium-high heat. Bring to a boil and cook until reduced by half (about 5 minutes). Don't burn! (Learned this the hard way!)

3) Heat a grill pan to medium high. Rub pork with rosemary mixture on both sides. Place pork in the pan and cook for about 5 minutes on each side until desired done-ness. Baste in balsamic glaze throughout cooking process, while reserving some for final drizzle.

4) Let stand 5 minutes before serving.

Tip: bring raw pork to room temperature before cooking (but not too long if exposed to air!). It helps with tenderness. Optional: marinating pork in milk for a few hours before also helps to tenderize.

Enjoy while lounging in front of reruns of Modern Family or alternatively, while entertaining your own elegant, real life one.


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Almond Crusted Dijon Pork with Grilled Pear

20 Feb

What’s a girl to do on a statutory holiday when she runs out of breadcrumbs, and all nearby and walk-able stores are closed? Why, use ground almonds instead of course! So very sorry dear breadcrumbs, if I never look back…

  1. Marinate pork chops in the fridge for as long as time permits (these were 7 hours) in a mixture of garlic (2 cloves) olive oil (1 cup) mustard (2 tablespoons) parsley (1 tsp) salt (1 tsp) pepper (however much you like) Worcestershire (2 tablespoons) and soy sauce (1/3 cup). Refrigerate in airtight plastic bag or dish.
  2. Discard marinade and generously rub chops with favourite Dijon mustard (mine is So Natural, Organic Prepared Dijon Mustard. Yum
  3. Separately, finely grind about 1 cup of almonds in food processor and add a few heavy shakes of salt, generous grinds of black pepper and large pinch of dried parsley to mixture
  4. Dredge pork in almond mixture, and press into the meat, ensure it is evenly coated
  5. Fry chops in butter over medium high heat, being careful not to burn the almonds, about 8 minutes on each side until cooked through and golden. Try not to agitate too much, as not to loose the golden crust (losing a bit of the almond crust is fine though, because it will add a nutty taste to the  sauce to follow)
  6. When finished, cover pork with foil, and de-glaze hot pan with white wine to make the sauce (about 1/4 cup?) Add about 1 tablespoon of salted butter, 1/2 cup almond or coconut milk (or regular milk or cream, if you prefer) and 1 tablespoon of mustard to the pan and stir. Add sprinkling of nutritional yeast and dissolve into gravy for extra depth (I’m a huge fan of nutritional yeast- it really adds that full bodied umami to sauces and dressings, a lot like cheese does)
  7. Pour sauce over the pork and top with slices of grilled pear, black pepper and a drizzle of honey.

I was really pleased with the result of this dish!  Cooking with almonds adds a bit more richness, and is a great alternative for those looking for gluten-free options. This recipe could easily be made with chicken, fish or maybe even tofu!

So tasty. So tender. So flavourful.

P.s. Because this recipe is my own creation, the measurements may be slightly off as I tend to loose track while in “the zone”. Apologies!

More ribs! This time they’re honey garlic, with a side of Asian greens

22 Jan

I  made ribs again for dinner, however experimented with a different cooking technique. Instead of a dry rub,  I baked them  completely plain in about 1 inch of water for an hour and a half, then drained the water and  added the honey-garlic sauce for the last 35 minutes. These were  pork side ribs from Field Gate Organics, which I highly recommend. They turned out incredibly fall-off-the-bone tender and moist! I think I’ll prepare my ribs this way from now on. Why mess with perfection?

Honey Garlic Pork Side Ribs


  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1/2 cup tomato paste
  • 1/4 cup rice vinegar
  • 1 tsp paprika
  • black pepper
  • 4 cloves crushed garlic

Whisk together and set aside. Pour over ribs after they have been baking for 1.5 hours in the oven, covered, at 350. Continue to bake for another 30-45 minutes, basting occasionally.

For the greens I steamed broccoli, kale and Swiss chard and dressed them with a mixture of:

  •  fresh lime (juice from 1/2 lime)
  • 1 clove garlic (crushed)
  • sesame oil
  •  tamari
  •  black pepper
  •  cayenne
  •  and a dash of honey.

Prepared whilst  listening to Jennifer Castle (also highly recommended). Another perfect Sunday.

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