Braised Pork Bowls

Braised Pork Chops

3-4 boneless pork chops

Salt

Pepper

Spice rub (see recipe below)

Oil

Water

Season both sides of pork chops. Swirl oil into hot skillet. Brown/Sear pork on both sides. Pour a bit of water into skillet, turn heat to low and cover skillet with lid. Let pork cook in liquid until tender.

Keep warm until ready to serve.

Serves 4

Pork Spice Rub

1 Tablespoon kosher salt

¼ teaspoon freshly ground black pepper

½ teaspoon dried thyme

¼ teaspoon allspice

¼ teaspoon garlic powder

Mix all ingredients together. Rub generously onto pork chops before searing/braising.

Fast & Easy Polenta

I love the Golden Pheasant brand of polenta … and usually just follow the Quick Polenta (microwave recipe) on back of package but add extra butter, milk and cheese.

¾ cup polenta

3 cups water

¼ teaspoon salt

2 Tablespoons butter

¼ cup half & half or cream

¼ cup grated parmesan cheese

Mix the polenta, water and salt in a 3-quart glass bowl. Cover and microwave on high for 8 minutes. Remove and stir briskly until well blended. Microwave for another 2-3 minutes, then whisk in butter, cream and cheese. Add more cream as desired to get the texture you prefer.

Serves 4

Fried Apples

Rinse, peel, core and slice apples (4-6 large apples- any variety)

Melt a 4 tablespoons butter in a hot non-stick skillet. Turn heat to medium and stir in a ½ cup brown sugar until sugar is melted into butter. Add apple slices and sprinkle cinnamon generously on top. Stir and cook over medium-low heat until apples are softened but not completely mushy.

Serves 4

BRAISED GREENS with BEANS

4 bunches of greens, your choice – can be mixed or just one kind – mustard greens, turnip greens, kale, beet greens, Swiss chard

Clean greens, remove the center stems and slice the leaves into small ribbons.

2 Tablespoons extra-virgin olive oil

1 large yellow onion, sliced thin

4 cloves garlic, sliced thin

Salt and pepper

1 ½ cups chicken broth (or veggie broth or plain water)

1 can white or cannellini beans, rinsed and drained

Red wine vinegar or fresh lemon juice, optional

Heat olive oil over med-high heat in large pot or Dutch oven. Add onion & garlic and sauté until tender and fragrant, 4 or 5 minutes. Season with salt & pepper. Add greens in batches as they wilt down (if using Swiss chard, do NOT ADD yet).

Pour broth into pot and cook 15 minutes. THEN ADD SWISS CHARD if using and can of beans.

Cover and simmer at least five more minutes or let simmer on stove until ready to use in dish or eat.

Taste … season with more salt and pepper or red wine vinegar/lemon if desired.

Serves 4

Balsamic Gastrique Glaze

1 cup balsamic vinegar

¼ cup brown sugar or honey

Mix vinegar with sugar or honey in a saucepan over medium heat, stirring constantly until sugar

has dissolved. Bring to a boil, reduce heat to low and simmer until glaze is reduced by half. This will probably take only 10-15 minutes. Glaze should coat the back of a spoon. Drizzle over the assembled pork bowl.

Refrigerate any leftovers.

Braised Pork Bowl

For each bowl, spoon polenta into bottom of bowl. Place a big spoonful of Greens & Beans beside and partially on top of polenta. Lay pork chop across the polenta and greens. Dollop fried apples on top of pork. Drizzle balsamic glaze over entire dish.