Ingredients

• 4 bone-in ribeye (rib) pork chops (about 3/4-inch thick)
• salt
• pepper
• 3 Tbsp butter (divided)
• 2 apples (peeled, cored and thinly sliced)
• 1 white onion (large, halved and thinly sliced)
• 2 Tbsp brown sugar (packed)
• 2 tsp cinnamon
• 1 pinch cayenne
• 2/3 C apple cider
• 1/3 C heavy cream

Cooking Directions

1. Generously season the chops with salt and pepper on both sides. Set aside.
2. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Immediately add the pork chops and cook until brown, about 3 minutes per side. Transfer to a plate and set aside.
3. Return the skillet to medium-high heat and melt 1 tablespoon of butter. Immediately add the apples and onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the brown sugar, cinnamon and cayenne. Stir in the apple cider and cream. Add the pork chops, nestling them into the liquid, and cook until the internal temperature of the pork reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), 3 to 4 minutes per side.
4. Serve the chops with the apple mixture spooned on top.

Ingredients

• 4 slices thick-cut bacon
• 3 Tbsp unsalted butter
• 2 russet potatoes (large, baked, peeled and cut into 1-inch cubes)
• 1 yellow onion (medium, chopped)
• 2 cloves garlic (minced)
• 1 Fuji Apple (large, peeled, cored and diced)
• 3/4 tsp seasoning (maple)
• 1/4 tsp cinnamon (optional)
• kosher salt
• freshly ground black pepper
• 4 New York (top loin) pork chops (1 inch thick)
• 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper (plus more to taste)
• 2 Tbsp flour
• 3/4 C chicken stock
• 3 Tbsp maple syrup
• 3 Tbsp heavy cream

Cooking Directions

1. Potato-Apple Hash: Cook bacon in large skillet over medium heat until crisp and browned, about 10 minutes. Drain on paper towels. Reserve the bacon fat – about 4 tbsps. Heat butter and 2 tbsps of bacon fat in a medium nonstick skillet over medium heat.
2. Add potato, onion, garlic, and apple and cook until lightly browned, about 10 minutes. Remove from heat and stir in the maple seasoning and cinnamon, if using. Season with salt and pepper. Keep warm.
3. Pork Chops: Heat remaining bacon fat in a large skillet over medium heat. Season pork chops with 1/2 tsp salt and 1/2 tsp pepper. Add to skillet and cover. Cook, turning occasionally, until golden brown and an instant-read thermometer inserted through the center of the chop reads 145 degrees F, about 15 minutes. Transfer the chops to a plate and tent with foil to keep warm.
4. Maple Gravy: Pour off all but 1 tbsp of the pan drippings from the skillet. Whisk flour into pan drippings and let bubble over medium heat for 1 minute. Whisk in broth, maple syrup and cream and bring to a boil. Cook, whisking often, until mixture reduces and thickens, about 2 minutes. Season with salt and pepper.
5. Serve: Crumble the bacon into the hash. Serve chops hot with the hash and sauce.

Ingredients

• 4 pork loin chops (Bone-In, Or Boneless New York Pork Chops, About 6 Ounces Each)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp extra virgin olive oil
• 1 small yellow onion (Chopped)
• 2 cloves garlic (Minced)
• 30 oz white navy beans (Cannellini Or Great Northern Beans, Reserving Liquid From One Can)
• 1 lemon (Zested And Juiced, 2 Tablespoons Fresh Lemon Juice)
• 2 tsp kosher salt
• 1 Tbsp herbes de provence
• 1 Tbsp herbes de provence
• 1 tsp dried thyme
• 1 tsp black pepper
• 1/4 tsp red chile flakes
• 1/3 C Parmesan cheese (Freshly Grated, Divided)
• 2 C baby arugula
• extra virgin olive oil (For Drizzling)
• 1 lemon (Cut Into Quarters, For Serving)

Directions

1. Season the pork with salt and pepper. Using a large flameproof skillet (such as cast iron), heat the pan for 5 minutes over low heat. Add oil and pan-sear pork chop on one side until browned, 3-minutes. Remove pork and set aside.
2. In the same pan, add the onion. Increase the heat to medium-high and cook, stirring occasionally, until translucent and browned around the edges, 2 to 3 minutes. Stir in garlic and cook until lightly browned and fragrant, about 1 minute. Stir in the beans with the reserved liquid, lemon zest and juice, Herbes de Provence, chili flakes, salt and pepper. Bring to a simmer and cook to slightly reduce the liquid, about 1 minute. Remove from the heat. Stir in 1/4 cup of the Parmesan cheese. Nestle the pork into the beans with the browned-side facing up, leaving the tops exposed. Sprinkle the remaining 1/3 cup Parmesan over the chops and beans.
3. Position a rack in the center of the oven. Do not preheat the broiler. Put the skillet with the pork and beans in the cold oven and then turn the broiler to high. Cook until the chops look opaque, an instant-read thermometer inserted horizontally into the center of a chop reads between 145 degrees F. and 160 degrees F., and the cheese is melted and lightly browned, 10 to 13 minutes. If the beans brown before the chops are done, move the skillet to a lower rack of the oven and continue cooking. Remove from the oven and let stand for 3 minutes before serving.
4. While the pork is in the oven, dress the arugula with the olive oil, lemon juice and salt and pepper to taste.
5. Transfer each chop to a plate, topping each with a portion of beans, cheese side up. Divide dressed arugula among the plates.

Ingredients

• 2 1/2 lb New York (top loin) pork roast (boneless)
• 1 1/2 C fresh rosemary
• 12 cloves garlic
• 3 Tbsp olive oil
• 2 Tbsp balsamic vinegar
• 1 tsp salt
• 2 tsp black pepper
• 2 1/2 lb small red potatoes (cut into 1/2-inch wedges)

Cooking Directions

1. Preheat oven to 450 degrees F.
2. In a food processor, combine rosemary leaves, garlic, oil, vinegar, salt, and pepper and pulse to make a coarse, wet paste, scraping down the bowl as necessary. Spread 3/4 of paste on all sides of roast. Place roast, fat side up, in shallow roasting pan large enough to hold roast with 3 inches room around all sides. Roast 15 minutes.
3. Meanwhile, in a large bowl, combine potatoes and remaining paste.
4. Reduce oven to 350 degrees F. Add potato mixture to pan, arranging potatoes around roast. Continue roasting 40-45 minutes, tossing potatoes halfway through, or until internal temperature of roast reaches 145 degrees F and potatoes are tender. (If roast is done before potatoes, transfer it to a cutting board and return roasting pan with potatoes to oven.)
5. Remove roast from oven and let rest 10 minutes. Slice roast and arrange on platter. Surround with potatoes and serve.

Ingredients

• 1 beef Flat Iron Steak (about 1-1/2 pounds)
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

• 2 Tbsp olive oil
• 1/4 C apple cider vinegar
• 1 Tbsp dried sage

• 4 Tbsp softened ghee or butter
• 1 Tbsp fresh parsley, minced
• 1 Tbsp fresh oregano, minced

Cooking Directions

1. Combine Marinade ingredients in small bowl. Place beef Flat Iron Steak and Marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes.
2. Add wood chunks, chips or pellets to smoker according to manufacturer’s instructions. Preheat smoker to 225°F.
3. Remove steak from marinade; discard marinade. Add steak to smoker according to manufacturer’s instructions. Set timer for 10 to 15 minutes, depending on desired smoke flavor.
4. Meanwhile, combine ghee, parsley and oregano in small bowl. Using parchment paper to hold butter mixture, roll it back and forth to form 2-inch diameter log. Wrap and refrigerate for 30 minutes or until firm.
5. When steak is done smoking, carefully remove from smoker.
6. Heat large skillet over medium heat until hot. Place steak in skillet; cook 8 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks, keep warm. Season with salt and pepper, as desired. Serve with Herbed Ghee, as desired.

Ingredients

• 2 New York pork chops, boneless, 1-in. thick
• Kosher salt as needed
• Black pepper, ground as needed
• 2 Tbsp Olive oil divided

Cooking Directions

1. For the Boneless New York Pork Chops: Season both sides of pork with salt and pepper, place in sealable freezer bag and add 1 Tbsp of oil
2. Place an immersion circulator in large Dutch oven or stockpot and fill with water. Set temperature to 140ºF
3. Once water reaches 140ºF, lower bag into pot ensuring pork is submerged; clip to the side of the pot
4. Let pork cook for a minimum of 60 minutes. When cooked, remove the bag from the water. Remove pork from bag and discard bag. Pat pork dry with a paper towel
5. Heat remaining oil in large skillet over medium-high heat, add pork and sear on both sides, about 1-2 minutes per side, including edges
6. Remove pork from skillet, set on cutting board, check for internal temperature of 145ºF and let rest for three minutes
7. To serve: Slice pork on a bias

Option: Add your favorite seasoning with the salt and pepper.

Ingredients

• Pork tenderloin, silver skin removed
• Kosher salt, as needed
• Black pepper, ground, as needed
• 2 Tbsp olive oil, divided

Cooking Directions

1. Set target temperature and remove pork tenderloin silver skin. Season all sides of pork with salt and pepper, place in a sealable freezer bag and add 1 Tbsp of oil.
2. Place an immersion circulator in large Dutch oven or stockpot and fill with water. Set temperature to 144º F. Once water reaches 144º F, lower the bag into the pot ensuring the pork is submerged and clip to the side of the pot.
3. Let pork cook for a minimum of 90 minutes. When cooked, remove the bag from the water. Remove pork from bag and discard bag. Pat pork dry with a paper towel.
4. Heat remaining oil in large skillet over medium-high heat. Add pork and sear on all sides, about 30 seconds per side.
5. Remove pork from skillet, set on cutting board, check for internal temperature of 145º F and let rest for three minutes.
6. To serve: Slice pork on a bias.