Posts Tagged ‘Pork’

Hi all!  Hope you are doing well.  This week’s Craving Ellie selection hails from my name twin, Jen, over at Jen B’s Cooking Carveout Breach of the Recipeace.  Besides her great blog, she also has not just one, or two, but three gorgeous kitties!  She’s A-OK in my book!

Before I get right down to the presentation, I would like to point out that even though we enjoyed this recipe, there would be a few things I would change if I were to make this again.  It was good, but not great.  This could also be due to my wavering affection to pork.  I’m just not really feeling the love anymore … it might be time for me to become a chicketarian?!


Sage-Rubbed Pork Chops with Warm Apple Slaw



Ellie’s original recipe can be found here.  I followed the recipe to a “T”, with one exception – I cheated and used one bag of cole slaw mix (shredded cabbage + carrots.) 

Here are the changes I would make if there was another go-round:

  • I would use boneless pork chops, instead of bone-in.  Boneless chops are leaner and it seems like you get more bang for your buck.
  • In lieu of chops, a roasted pork tenderloin might be an ever better option.
  • The slaw seemed to be missing a flavor factor.  I just can’t figure out what it needs to jazz it up a little bit??  Raisins could be good?  Just don’t know.

One additional note – I spread a thin layer of Dijon mustard over my chop before going to town.  I love the tang mustard gives to pork.  Very good.


I hope everyone has had a great week.  There’s been a lot of nasty weather out there, so please stay safe … and WARM!

Love, peace and happyness, people.  Ciao!


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Howdy!  Did everyone have a good day?  Hope so!  Just another run-of-the-mill day for this gal … and now I’m just sitting here digesting my dinner and waiting for our Thursday night TV marathon to begin.

This week’s CEiMB pick was Beef Tenderloin with Rosemary and Chocolate, chosen by Amanda, over at Beckett Bakes It.  The recipe can be found on page 180 of Ellie’s book, The Food You Crave

Now, first things first … I don’t eat beef, so right off the bat that posed a little problem.  I decided to substitute a pork tenderloin from TJ’s instead.  Good choice.  TJ’s tenderloins are perfectly sized for two people (just under 1 pound – I had about 1/4 and Devin the remaining 3/4.  Go figure!)  If you are curious as to why I don’t eat beef, well, there is no particular reason other than I just don’t like it.

I decided to cut the recipe for the Rosemary Chocolate Sauce in half and I’m glad I did.  Otherwise I would have wasted not just one glass of perfectly good red wine, but two.  Now that really would have been shameful.  I thought about this sauce over and over again throughout the week.  I just wasn’t sure if these flavors together were jiving for me.  Rosemary + red wine + chicken broth + chocolate??  Hmm … it just wasn’t pressing any of my buttons.

Now, let me just tell you, reducing this sauce took for friggin’ ever!!  Devin about gnawed my arm off while waiting for me to announce that dinner was finally ready.  It must have taken at least an hour, but probably more.  I lost track of time after I downed the rest of the bottle of wine that I opened for this special sauce.

I gave Devin the opportunity to veto the cocoa powder that was to be added to the sauce right at the very last moment.  He said to go for it, so I did.  Dumped it right into the fabulous-smelling, finally-reduced red wine rosemary sauce.  Yes, I did.




I’ll just wrap this up by saying the pork was excellent.  The baked sweet potato we had on the side was excellent.  The sauce just wasn’t.  Sorry, Ellie.  This one’s just not for me.

Alrighty tighty, Grey’s is on, so I’m out.  Sleep in a little tomorrow ‘cuz it’s FRIDAY, people!


**Oh, by the way, thank you for sharing your favorite meals!  I always love to see everyone’s feedback.  I now owe you my favorite meals this month.  I promise to share … look for the post tomorrow**

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