Pork Chops with Sauteed Apples

Submitted by Jenny Ritter Sykes


2 tablespoons all-purpose flour
1 teaspoon ground cumin
kosher salt and black pepper
12 pork cutlets (about 1 1/2 pounds)
1 tablespoon canola oil
1 tablespoon butter
2 small Granny Smith apples, halved
1/2 cup low-sodium chicken broth
2 tablespoons white wine vinegar
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons whole-grain mustard


[1] In a shallow bowl, combine the flour, cumin, 1 teaspoon salt, and ½ teaspoon pepper. Lightly coat each cutlet with the flour mixture; set aside.
[2] Heat the oil and butter in a large skillet over medium-high heat.
Sprinkle the apples with ¼ teaspoon each salt and pepper and cook, cut-side down, until golden-brown, 3 to 5 minutes. Transfer to 4 plates.
[3] Working in batches (add more oil if needed), cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the plates.
[4] Add the broth and vinegar to the skillet and simmer until slightly reduced, 4 to 5 minutes. Stir in the parsley.
[5] Serve the pork and apples with the pan sauce and mustard.

Pulled Pork Tacos

Submitted by Jessica Guinan

2.5 lbs boneless pork shoulder
2 tsp kosher salt
1 tsp black pepper
2 tsp cumin
1/2 c. apricot jam or preserves
2 jalapenos, sliced into rings & seeded
1 red onion, roughly chopped
8 tortillas
1 c. fresh cilantro leaves (gag!)
1 lime, cut into wedges

Heat oven to 300 degrees. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapenos and onions around the pork. Fold the double layer of foil around the pork and crimp the edges of the seal tightly. Place in a baking dish. Roast until fork tender, about 4 hours; let cool. Unwrap the pork, reserving the juices and discarding foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion & jalapenos over the pork and toss. Serve with tortillas, cilantro & lime wedges.

Ham & Cheese Biscuits

Submitted by Angela Johnson

1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) cold butter, cut into pieces
1 cup shredded cheese (I used a Mexican blend)
1 cup minced ham (I used Canadian bacon)
2/3 cup buttermilk

Preheat oven to 450 degrees

Sift flour, baking powder, and baking soda into bowl. Add butter and mix until it resembles coarse bread crumbs. Stir in cheese, ham, and buttermilk to make soft dough.

Turn the dough out onto a lightly floured surface and knead lightly. Roll out dough 1/2 inch think. Cut out biscuits with a 2 inch round cutter (I used a glass). Place on a greased baking sheet.

Bake about 10 minutes or until browned (Mine only took 8)

15 Bean and Ham Soup

Submitted by Elizabeth Whitaker

*this is a thick soup to thin use broth

beans i use, split peas, kidney beans, black eyed peas,chick peas,  and dry bean

8 cups water
1/2 onion, onion salt too, dash
seasoning salt to taste
1 cube beef or chicken broth cube
2 ham steaks, cubed
salt and pepper


rinse beans,
add to water and broth cube
add seasonings
add meat after its simmering
bring to boil, reduce heat to 2-3 and simmer for 1 hr 10min,

stir frequently.
thin before serving if needed

serve with good bread