In this episode of The Chef, You and I Show, Kathryn prepares some Fall appetizers. Kathryn would like to welcome one of her newest sponsors, GrillLIIGHT as well as Cornhuskers Gourmet Duck Fat Spray. Her first recipe is a fall Fall Charcuterie Board courtesy of the Washington Apple Commission, Apple Harvest Charcuterie Board. Next, she prepares a yummy Chicken Cranberry Salad and Fresh fruit Grape Salad. Finally, Kathryn prepares Grilled Onion and Swiss Flatbread. 

Apple Harvest Charcuterie Board with Pumpkin Yogurt Dip

Recipe Courtesy from The Washington Apple Commission – from Costco Magazine

Ingredients

Pumpkin Yogurt Dip

  • 1 cup plain yogurt
  • 1 cup canned pumpkin puree
  • 4 Tbsp maple syrup
  • 1 ½ tsp pumpkin pie spice

Board Ingredients

  • 2 Gala apple cored and sliced
  • 1 Honeycrisp apple cored and sliced
  • 7 oz salami sliced
  • 1 block white cheddar Cheese cut in cubes I used 4 slices of Swiss cheese
  • 1 cup dried cranberries
  • ½ cup crushed cashews
  • 2 Pkgs assortment of crackers

Costco’s Food to Table Cranberry Chicken Salad

Revised by Kathryn Raaker
Servings: 4 sandwiches

Ingredients

  • ¾ cup Miracle Whip Light
  • ½ tsp paprika
  • ¾ cup dried cranberries
  • ¾ cup celery chopped
  • 1 green onion Thinly sliced
  • ¼ cup pecans chopped (optional)
  • 3 Chicken Breasts Cooked and chopped

Instructions

  • In a medium bowl. mix together mayonnaise and paprika. Blend in dried cranberries. celery, green onion, and nuts. Add chopped and gently blend. Season with salt and pepper to taste. Cover and refrigerate at least 1 hour. Served on Croissant’s or Thin Bread

Grilled Onion and Swiss Flatbread

Original from Costco and Recipe from Cathy Roma (whatshouldimakefor.com)
Servings: 4 rounds

Ingredients

  • 2 sweet onions peeled and sliced into rounds
  • 2 flatbread 8-inch rounds, such as naan
  • 7 oz Swiss cheese 10 slices
  • 3 Tbsp honey
  • 1 Tbsp fresh thyme minced
  • 2 Tbsp chives minced

Instructions

  • Heat a grill to medium-high
  • Spray the onion slices with Cornhuskers Gourmet Duck Fat Spray. Season lightly with salt and pepper. Grill the onions until softened and browned on both sides, flipping once. Remove to a plate.
  • Brush both sides of the flatbread with Cornhuskers Gourmet Duck Fat Spray sprinkle with salt and pepper. Lay the flatbread on the grill, and grill for 1 to 2 minutes. Remove the flatbread from the grill and top (on the grilled side) with cheese, onions (breaking up the rounds), add honey and thyme. Season lightly with salt and pepper.
  • Turn off one side of the grill, keeping other side on medium-high. Place the topped flatbreads on the cool side of the grill; close the top. Grill until the flatbread is golden and toasted around the edges and the cheese is melty, about 3 to 4 minutes.
  • Drizzle with remaining sprinkle with chives and a pinch of salt. Slice and serve.

Notes

I sprayed Cornhuskers Gourmet Duck Fat Spray on the onions and used a piece of aluminum Foil on the grill, and sprayed it with Cornhuskers Gourmet Duck Fat Spray, also.

Kathryn’s Fall Fruit Salad

Ingredients

  • 2 cups Watermelon cut into cubes
  • 1 cup Blueberries fresh or frozen (defrosted)
  • 1 cup green grapes sliced
  • 2 kiwis chopped
  • 2 Avocados sliced
  • 1 Gala apple sliced
  • 1 Apple chopped
  • 1 nectarine chopped
  • ½ cup Pecans or Walnuts roughly chopped
  • ½ cup You favorite Vinaigrette Poppy seed or a similar light vinaigrette

Instructions

  • In a large bowl add all ingredients mix and serve with your favorite dressing.
Kathryn's Garlic-Free Lemon Pepper

Since I have a garlic allergy, I created a recipe for Garlic-Free Lemon Pepper.

Kathryn’s Garlic-Free Lemon Pepper

Ingredients

  • ½ cup Lemon Zest about 9 small lemons (Only the yellow part of the lemon)
  • 1 tsp onion powder
  • 2 ½ Tbsp Ground Black Pepper Fresh ground is best.
  • 1 tsp Turmeric optional
  • 1 tsp Coriander optional
  • 1 tsp Ground Himalayan or Kosher salt (NuSalt is a good alternative if you are on low salt diet)

Instructions

  • Zest 9 lemons on a cookie sheet lined with parchment paper. Spread out the zest with a fork then put in a 170-degree (or the warm setting) pre heated oven for about 30 minutes. Let it cool completely and then add all ingredients together and put it in an airtight container.

Freeze Those Lemons

  • Remember to save those lemons! Just pop them into a freezer bag and when you are ready to use one, just thaw it in the refrigerator the day before. Then juice as normal. Great way to preserve any citrus when they are in season.

Kathryn Raaker makes grilling easy with Circle B Marina’s Kitchen recipes for Coffee Molasses Marinated Pork Chops* (*Please note, the recipe calls for fresh thyme, not dill), and Blackberry Cobbler, Chef Kathryn’s Cucumber Appetizer, Grilled Potatoes, and Sweet Onions, Fresh Watermelon salad, and a fresh Summer Fruit Tart. Our sponsors make this show possible, so please visit Corn Huskers Duck Fat Spray, vaporless cooking with American-made pans from 360 Cookware, and the amazing sustainable pork from Circle B and Marina’s Kitchen (BTW, did you know it is also Keto, Gluten-Free, and Nitrite-Free?) Healthier food for Healthy Grilling.

My recipe for Garlic-free Lemon pepper is below.

I want to thank my sponsors, and if you are interested in their products, please click on their images. 

 

Coffee-Molasses Marinated Pork Chops

Permission to use Recipe Provided by Circle B Ranch and Marina Kitchen

Ingredients

  • 3/4 cup strongly brewed coffee cooled
  • 1/3 cup molasses
  • 6-7 sprigs fresh thyme
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 2 Tbsp minced garlic fresh or jarred -Optional
  • 1/2 tsp ground ginger
  • 1/2 tea lemon pepper seasoning
  • 1/2 tsp salt
  • 4 Circle B Ranch pork chops 1 inch thick, bone-in

Instructions

  • Start by brewing coffee. You want it strong, but not too bitter as the bitterness will cause the chops to be bitter. Set aside 3/4 cup to be cooling while you whip up the marinade.
  • Why should you marinate? Four good reasons include enhancing the meat’s flavor, keeping the meat moist and juicy, creating a beautiful, crisp crust on the meat, and improving overall health by reducing unhealthy HCAs (possible carcinogens created when meats are cooked at high temperatures). The next eight ingredients make up part of the marinade, so mix them together before adding the cooled coffee.
  • Next, and this is very important, do not use all of the marinade for the meat! You will be using a portion to make a glaze to put on right before serving, so don’t use it all or you will have to make more. Simply remove 1/2 cup of the marinade and place it into a zip top bag. Then insert the pork chops, seal the bag and give it a good squish. Place in the fridge (I like to put it in a bowl or pan so that it doesn’t move around too much) for at least two hours. If you can let it go overnight, the flavors get even richer. Place the remaining marinade-that-will-become-a-glaze in a covered container in the fridge until needed.
  • About twenty minutes before you put your pork chops on the grill, pull out your leftover marinade and place it in a saucepan. You want to cook this on medium heat until it reduces by half, roughly 10-15 minutes. Remove the thyme stems before using. Turn off or keep on low until ready to use.
  • When it’s grilling time, preheat your grill to medium-high heat. Then use some oil-soaked paper towel to oil your grill a little. I find it helpful to grip the paper towel with tongs to avoid getting burned, setting things on fire and the like. You just don’t want those pork chops getting stuck. Grill 3-4 minutes per side until they reach doneness and an internal temperature that you prefer. Typically, this is 145 degrees for medium rare and 160 degrees for medium. Then place the meat on a plate to rest for approximately five minutes before spooning the glaze over the chops.
  • If you would prefer to broil instead of grill these delicious chops, broil 4-5 inches from the heat source for 4-5 minutes per side.

Blackberry Cobbler

Inspired by Marina’s Kitchen and Southern Living

Ingredients

  • 2 cups fresh blackberries
  • 1 ½ cup sugar
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter melted
  • 1/2 tsp ground cinnamon – optional
  • Whipped cream or Cool Whip or Vanilla Ice Cream

Instructions

  • Preheat oven to 375°. Stir together blackberries and sugar in a medium bowl. Let stand 25 minutes or until some liquid is released and sugar turns pink. Whisk together flour and next 3 ingredients in a medium bowl. Stir in melted butter until blended. Spread batter in an ungreased 8-inch square pan. Spoon blackberry mixture over batter; sprinkle with cinnamon. Bake at 375° for 45 to 50 minutes or until bubbly and golden brown. Serve warm with whipped cream. You can also serve this with Vanilla Ice Cream. Enjoy!

Kathryn’s Raaker’s Fresh Watermelon Salad

Ingredients

  • 2 cups seedless Watermelon
  • 2 cups fresh Mozzarella pearls I used BelGioioso
  • ¼ cup Goat Cheese or Feta crumbled
  • ¼ cup Fresh Basil green chopped
  • cup virgin Olive oil
  • 1 to 2 Tbsp green onions thinly sliced
  • 2 to 3 cups mixed baby greens
  • ½ cup blueberries optional
  • 1 Tbsp Balsamic vinegar Optional

Instructions

  • Toss together the watermelon, mozzarella, basil, green onion, blueberries, and olive oil. Season with salt and pepper. Serve on a bed of mixed greens or Arugula. Drizzle your favorite Balsamic vinegar on the top and serve.

Kathryn’s Cucumber Appetizer

Servings: 1

Ingredients

  • 4 to 6 Persian or mini English Cucumbers cut in half lengthwise and clean seeds out
  • 8 oz tub Whipped cream cheese you may also use one 8 oz blocks at room temperature
  • 6 Sweet Cherry Tomatoes cut into small pieces.
  • 1 tsp lemon pepper
  • 6 green olives or capers minced (Optional)
  • 1 Tbsp olive juice omit if using capers and use 1 tsp apple cider vinegar
  • 3 Tbsp Fresh dill chopped

Instructions

  • Clean out seeds with a small spoon.
  • Combine all the ingrediens, except tomatoes, into a small bowl and whip together until smooth.
  • After combining mixture put into a small zip lock bag cut off one corner or use a piping bag and pipe into the cucumber boats.
  • Sprinkle with the diced tomatoes and some fresh dill sprigs. Refrigerate and serve as an appetizer or a snack.

Summer Fruit Tart

Recipe from the Costco Connection – Author Jeanine Donofrio LoveofLemons .com

Ingredients

Pie Crust

  • 6 oz Graham Craker Crumbs or 9 Graham Crackers
  • 5 Tbsp coconut oil melted
  • 1/3 cup brown sugar
  • ½ tsp sea salt

Filling

  • 2 8 oz cream cheese soften to room temp (You can microwave 30 to 40 seconds to soften)
  • cup powdered add another ⅓ cup if necessary
  • 2 to 3 tsp Lemon Zest
  • 1 large lemon juiced, you will need 2 Tbsp lemon juice
  • 2 ripe Nectarines pitted and sliced
  • 1 ½ cups Raspberries
  • ¼ to ⅓ cup cashews raw and unsalted
  • 1 tsp vanilla extract

Instructions

  • Line the bottom of a 9-inch Tart pan with circular parchment paper use a Tart pan that has removable bottom. To Prepare the crust of I used Graham Cracker Crumbs and I added to that the Coconut oil, brown sugar and cashews, lemon juice or limoncello and salt do this in a food processor just for a 10 to 15 seconds if you are using 9 Graham Crackers then pulse altogether the ingredients.
  • Press the mixture into prepared pan and using the back of the measuring cup press it firmly onto the bottom and completely up the sides of the tart pan. Freeze for 30 minutes. Prepare the filling: In a high-speed blender, combine the cream cheese, powdered sugar, cashews, lemon juice or limoncello, zest and vanilla extract; blend until creamy. Spread the filling onto the crust. Refrigerate the tart overnight. Top with nectarines and raspberries’ and serve. 8 Servings

Kathryn’s Garlic-Free Lemon Pepper

Ingredients

  • ½ cup Lemon Zest about 9 small lemons (Only the yellow part of the lemon)
  • 1 tsp onion powder
  • 2 ½ Tbsp Ground Black Pepper Fresh ground is best.
  • 1 tsp Turmeric optional
  • 1 tsp Coriander optional
  • 1 tsp Ground Himalayan or Kosher salt (NuSalt is a good alternative if you are on low salt diet)

Instructions

  • Zest 9 lemons on a cookie sheet lined with parchment paper. Spread out the zest with a fork then put in a 170-degree (or the warm setting) pre heated oven for about 30 minutes. Let it cool completely and then add all ingredients together and put it in an airtight container.

Freeze Those Lemons

  • Remember to save those lemons! Just pop them into a freezer bag and when you are ready to use one, just thaw it in the refrigerator the day before. Then juice as normal. Great way to preserve any citrus when they are in season.
South of the Border-Kathryn-Terry

I always enjoy cooking with my friend, Terry Young. In this episode, she and I made some old and some new recipes converting them to vegetarian. Special thanks go out to our sponsors, Circle B Ranch and Marion’s Kitchen for permission to use some of their recipes.

Green Gazpacho Soup with Shrimp

Calories: 352kcal

Ingredients

  • Ingredients
  • 1 1/2 cups plain low-fat yogurt Not Greek Style
  • 3 Tbsp olive oil
  • 2 Tbsp Fresh Lime Juice
  • 3/4 cup poblano Chile Seeded and coarsely chopped
  • 1/2 cup green onions coarsely chopped
  • 2 cups Fresh whole-wheat bread From the bakery section. Remove crust, and tear into bite size pieces
  • 2 cups English cucumber chopped seeded
  • 2 Tbsp sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp Black Pepper
  • 4 large tomatillos About 1 lb. husks removed, rinsed and quartered
  • 1 lb medium shrimp peeled and deveined
  • 4 leaves Parsley for garnish

Instructions

  • Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stir¬ring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
  • Heat 1 teaspoon oil in a large non¬stick skillet over medium-high. Add shrimp to pan; cook about 2-3 minutes per side. Place 1¾ cups cucumber mixture in each of 4 bowls; top evenly with shrimp. Add Parsley leaf to decorate.

Chopped Caprese Salad

Permission to use the Recipe from Marina’s Kitchen Circle B Ranch Pork

Ingredients

  • 10 ounces cherry or cherub tomatoes chopped in half
  • 8 ounces whole milk mozzarella cherry sized, chopped in halves or fourths
  • ¼ cup fresh basil
  • ½ cup balsamic vinegar
  • 2 Tbsp. honey
  • Salt and pepper to taste
  • 1 Tbsp. olive oil optional

Instructions

  • Add the balsamic vinegar and honey to a small saucepan over high heat. Bring to a boil and then reduce to a simmer. Once it’s reduced by approximately half and thickened to your liking (about 5-10 minutes) remove from the heat. Be careful it doesn’t get too thick, but a bit syrupy is good. Toss all ingredients except for the reduction in a bowl. Drizzle with the reduction, adding a little at a time, tossing, tasting, and then adding more to your liking.

Zucchini Brownies from Marina’s Kitchen

Permission to use the Recipe from Marina’s Kitchen and Circle B Ranch Pork

Ingredients

Brownie Ingredients

  • 1/2 cup light tasting olive oil {or canola oil}
  • 1/2 cup dark chocolate chips
  • 2 Tbsp unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla
  • 1 cup grated zucchini in a cheesecloth or tea towel ring out juice
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup all-purpose flour

Glaze Ingredients

  • 1/4 cup butter
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 cup dark chocolate chips
  • 2 Tbsp milk
  • 1/2 tsp vanilla
  • 1 1/2 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees. Lightly spray a pan with nonstick cooking spray and set aside.
  • In medium saucepan put the oil, chocolate chips, and cocoa together over medium low heat and melt.
  • Remove from heat and stir in sugar, eggs, vanilla and zucchini. Stir in dry ingredients, then pour into prepared pan.
  • Spread out evenly and bake 20-25 minutes or until toothpick comes out clean when inserted in the middle. {A few moist crumbs is fine.}
  • While brownies are baking, melt butter, cocoa powder, chocolate chips and milk together and simmer gently 1 minute.
  • Remove from heat, then whisk in vanilla and powdered sugar.
  • Once brownies are pulled from the oven, pour hot frosting over bars immediately. The glaze comes out thick and you will need to smooth over the brownies. Cool 5-10 minutes before cutting into pieces and serving.

Vegetarian Tomato Orzo Soup

Permission to use from Marina’s Kitchen of Circle B Ranch Pork. The original recipe is Sweet Italian Sausage Tomato Orzo Soup

Ingredients

  • 2 Tbsp olive oil
  • ¾ red onion finely diced
  • 2 green onions chopped finely
  • 2 celery stalks chopped
  • 1 cup orzo pasta cooked al dente
  • 6 cups Homemade vegetable Stock We used chicken stock
  • 1 Tomato Puree*
  • 2 Tbsp fresh basil
  • 2 Tbsp fresh parsley
  • 1 tsp salt
  • black pepper to taste
  • Romano Cheese Grated and used as a garnish

Instructions

  • In a 4 quart -quart soup pot on medium-high flame, heat olive oil until shimmering (about 1-2 min). To the heated, oiled pan, add onion, and celery; sauté until fragrant and slightly tender, stirring as needed (3-4 min). Add chicken broth, Tomato Sauce, salt, and pepper. Bring to boil; Add fresh herbs. Cook orzo according to package directions and add to the soup and serve hot. Sprinkle with Romano Cheese. Delish.
Chef Kathryn from the JD's Chili show

Join with Kathryn as she prepares these recipes on this episode of “The Chef, You, and I ,” where she will whip up a couple of cakes and prepare a special recipe using JD’s Chili made with ground beef from Circle C Ranch and using her 360 cookware. Sometimes Kathryn loves to bring up old recipes to make them new and this recipe for German Apple cake is one of those. In addition to the German Apple Cake, Kathryn also makes one of her favorites, Pistachio Lemon cake with cream cheese frosting. Lastly, Kathryn tries a recipe from JD’s Chili and pairs it with a Potato Pancake. Join with Kathryn as she prepares these recipes on this episode of “The Chef, You, and I.”

German Apple Cake

Course: Dessert
Cuisine: German Foods
Calories: 208kcal
Author: kraaker

Ingredients

  • 4 small apples
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 2 tsp vanilla sugar or vanilla extract
  • 2 tsp fresh lemon juice 3 large eggs
  • 4 eggs room temperature
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 Tbsp milk
  • ½ cup Powdered sugar to sprinkle on the cooled cake

Instructions

  • Preheat oven to 350°F (175°C) and grease the bottom of a 9- or 10-inch springform
  • Peel, quarter, and core the apples. Make a ¼ “slice in each apple quarter lengthwise but not all the way through the apple
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.
  • Add eggs one at a time and beat for 30 seconds on high speed after each addition.
  • Add vanilla sugar (or extract), salt, and lemon juice. Beat until combined.
  • Combine flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tbsp milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Don’t overmix!
  • Transfer batter into prepared pan and smooth the top with a spatula. Take each quarter of the apples and turn them upside down so you see the slices. the apples all around the cake and then put next apples into inner circle on top of the batter in a circular pattern until all the apples are gone. Bake in the lower third of the oven for 45 minutes, until lightly browned and a skewer comes out clean. Transfer to a cooling rack and remove the springform ring. Let cake cool on the bottom of the springform pan to room temperature. Sprinkle powdered sugar over the cooled cake and serve with sweetened whipped cream.

Lemon Pistachio Cake with Cream Cheese Frosting

Ingredients

Cake

  • 1 cup shelled roasted pistachios crush them in food processor for about 30 seconds or less
  • ½ cup of pistachios more for topping – Crushed
  • Zest of 2 lemons
  • cups cake flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ cup sour cream
  • 1 tsp vanilla extract 1/3 cup whole milk
  • ½ cup unsalted butter Softened
  • 1 cup sugar
  • ¾ tsp kosher salt
  • 3 eggs room Temperature

Frosting

  • ¾ cup ¾ cup Cream Cheese softened
  • 1 cup powdered sugar
  • 1 Tbsp heavy whipping cream or 2 Tbsp of Half and Half
  • 1 Tbsp grated lemon zest
  • 1 tsp Lemon juice

Instructions

Cake

  • Preheat the oven to 350 F. Line the bottom of a buttered 8 x 8-inch baking pan with parchment paper, then butter the paper. Place pistachios and lemon zest into a food processor bowl; pulse until finely ground (but not pistachio butter). Transfer mixture into a bowl. Add flour, baking powder and baking soda. Whisk to combine; set aside. Whisk together sour cream, vanilla and milk in a small bowl; set aside.
  • In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar and salt on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, until fully incorporated. With mixer on low, alternate adding the dry ingredients (in 3 additions) and the wet ingredients (in 2 additions), starting and ending with the dry ingredients.
  • Pour the batter into the prepared pan; smooth the top. Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Carefully remove cake from pan, peel off the parchment paper, then invert onto a wire rack to cool completely.
  • Prepare the frosting: Combine all frosting ingredients in a medium bowl. Mix just until smooth, being careful not to overmix or curdle the frosting. Frost the cake, then sprinkle on extra chopped pista­chios. Serve or refrigerate until serving. Makes 8 servings.

Frosting

  • In a small bowl combine the Cream cheese 1 cup of powdered sugar and blend together I used my mixer on low and blended them add Whipping Cream and lemon zest, lemon juice and kosher salt. I increased the speed to medium on my mixer and whipped it till it was smooth. Then proceed to spread your icing on top of the cooled cake after icing sprinkle Lemon zest and crushed pistachios

Best Chili Ever- Served over Potato Pancakes

Ingredients

Diana Anderson's Best Chili Ever

  • 1 ½ lbs of ground pork (from Circle B Ranch go to www.circlebranchpork.com to order.)
  • 1 Jar JD’s Chili Tequila Lime Chili Fixins (to order https://www.jdschiliparlor.com/shop/)
  • ½ to ¾ cup water
  • ¼ cup yellow pepper I used the mini peppers
  • ¼ cup red pepper I did not have the yellow pepper so added more of the red.
  • ¼ cup orange Juice
  • 2 tbsp Avocado Oil- I sprayed my pan with Corn Huskers Gourmet Duck Fat Spray
  • 1 1/2 shallots chopped (Diana uses ¼ onion diced)
  • 1 clove garlic chopped (I omitted the garlic)

Potato Pancakes

  • 3 – 3 1/2 cups Frozen Shredded Potatoes for Hash Browns (I used Paper towels to get most of the moisture off potatoes and put them in the refrigerator for the next day.)
  • 2 eggs Beaten
  • 2 Tbsp Flour
  • ¼ tsp Baking Powder
  • 1 ½ tsp salt

Instructions

Chili

  • Sautee onion and garlic and peppers in avocado oil add pork and continue to cook until pork is no longer pink, drain off any excess fat. Add one jar of JD’s Chili Fixin’s Tequila Lime then add water, simmer uncovered for 15 minutes, add sea salt to taste and serve over Potato Pancakes or Fritos.

Potato Pancakes

  • Put the potatoes in a bowl and the Beaten eggs, flour, baking powder, salt mix well. If you need a little extra flour to add it to the mixture.Since we were using this as a base for our Chili dish, the chili was warming, and we put 1 to tablespoons of Olive Oil into the electric frying pan when it was hot add the potato mixture about 3 tablespoons for each Pancake, we made two pancakes. They need to be light brown on each side.

Serve

  • We put them on a plate then used about 2 ladles of Chili on top of the Pancakes to serve. Add Mexican cheese to the top. And then served.

Notes

Put the potatoes in a bowl and the Beaten eggs, flour, baking powder, salt mix well. If you need a little extra flour to add it to the mixture.
Since we were using this as a base for our Chili dish, the chili was warming, and we put 1 to tablespoons of Olive Oil into the electric frying pan when it was hot add the potato mixture about 3 tablespoons for each Pancake, we made two pancakes. They need to be light brown on each side.
We put them on a plate then used about 2 ladles of Chili on top of the Pancakes to serve. Add Mexican cheese to the top. And then served.
Valentine's Day

In this episode of “The Chef, You, and I,” Kathryn gives you ideas for a special Valentine’s Day menu. Recipes include Tomato Mozzarella Appetizer, Sausage stuffed Mushrooms, and Marinated Pork Chops with Lemon Pimento Asparagus. Kathryn prepares a light Angel Food dessert with Strawberries and Raspberries for dessert.

Kathryn’s Tomato and Mozzarella Appetizer

Ingredients

  • 1 Lg Heritage Tomato cut into 1/4-inch slices
  • 8 oz fresh mozzarella cheese cut into 1/4-inch slices
  • 2 Tbsp Extra Virgin Olive Oil*
  • 2 Tbsp balsamic vinegar
  • 4 to 6 Leaf Lettuce Pieces butter is good, but any leafy lettuce is okay.
  • 2 Tbsp fresh basil leaves chopped
  • Freshly ground pepper

Instructions

  • Arrange the Lettuce in an outer circle around a Round Dinner Plate. Arrange a slice of Mozzarella Cheese in Center of the plate and starting from the top of lettuce leaf add slice of cheese then add slice of tomato alternating cheese and then tomato slice do this until you reach the other side of the plate. Mix Lemon Olive oil and Balsamic Vinegar and pour over the tomato and mozzarella cheese. Finally, sprinkle the chopped Basil leaves on each slice of tomato and cheese. Serve as an appetizer or as a side dish with the main meal.

Notes

*Note: Extra Virgin Lemon Olive Oil is a nice substitute

Kathryn’s Stuffed Mushrooms

Ingredients

  • 4 to 8 Lg Button Mushrooms
  • 8 oz Ground Pork Sausage I used Circle B Ranch Pork
  • 2 Tbsp olive oil
  • 1/2 sm onion diced
  • 2 to 3 Tbsp Fresh Basil and Parsley Chopped
  • ½ cup Philadelphia Garden Cream Cheese
  • ½ cup Panko Crumbs
  • ½ cup shredded Parmesan
  • Ground Kosher Salt and Ground Peppercorns to taste

Instructions

  • Preheat oven to 375 degrees F.
  • Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper. Set aside.
  • In a sauté pan over medium heat, brown the sausage. Remove from pan. Add 1 tablespoon olive oil. When hot, add the onions season with salt and pepper. Add all ingredients fresh parsley and basil, sauté for 30 seconds. Add the Add the sausage back into the pan, stir. Simmer for at least 10 minutes to let flavors combine.
  • Spoon sausage mixture into the mushrooms, top with shredded cheese. Bake for 15 minutes, or until cheese is melted and mushrooms are tender. Finish under the broiler for 1-2 minutes to brown cheese, if desired.

MARINA’S PORK MARINADE WITH MARINA’S CRANBERRY CHUTNEY

PERMISSSION WAS GIVEN TO USE MARINA’S RECIPES ON OUR TV SHOWS AND ON OUR WEB SITE

Ingredients

  • 1 sm onion diced
  • 2 Circle B Ranch Pork Chops
  • 2 Tbsp Peach Apricot Marmalade
  • 2 Tbsp Marina’s Cranberry Chutney
  • 2 Tbsp low salt soy sauce
  • 1 piece ginger diced
  • 2 Tbsp white wine should be one you would drink
  • 1 Tbsp Dijon Mustard
  • 1/4 cup Olive Oil
  • Salt and pepper to taste

Instructions

  • Whisk all ingredients together and add salt and pepper. Pierce the Pork Chops with a fork then put the pork chops in a plastic bag. Pour the marinade into the bag and squish around so that it is fully incorporated into the meat. Marinade Pork chops for 1 hour or longer, Preheat the Oven to 375 Degrees. Take the Pork Chops out of Marinade and Pat Dry Then heat the Frying Pan up and Seare Meat on Both sides. Put the Pork Chops in a greased Pan I Added a little of the Marinade which I poured over the meat. Place in the pre-heated oven until the read thermometer reads 140 to 145 degrees. Place on Platter and Garnish.

Kathryn’s Lemon Balsamic Asparagus

Ingredients

  • 1 Bundle Fresh Asparagus Trim tough ends
  • ¼ cup Balsamic Vinegar
  • ¼ cup Lemon Olive oil* see note
  • 2 Tbsp lemon Juice
  • 7 oz jar chopped pimento
  • Salt and Pepper to Taste

Instructions

  • Pre-Heat oven to 400 degrees. Clean asparagus and snap tough ends off. Lay asparagus onto the Cookie sheet sprayed with non stick cooking spray (I used Corn Huskers Gourmet Duck Fat Spray).
  • Mix all the Balsamic Vinegar, Lemon Oil, and Lemon juice in a small jar (or bowl) and pour over the Asparagus. Next, sprinkle the pimentos over the asparagus.
  • Bake at 400 Degrees for 10 minutes.

Notes

*note: If you don’t have lemon olive oil, grate the lemon before juicing and add to the oil/vinegar mix.

Light Angel Food dessert with Strawberries and Raspberries

Ingredients

  • 4 to 8 Strawberries sliced (leave two strawberries whole for topper)
  • 8 oz Raspberries
  • Angel Food Cake I used a store bought
  • 8 oz carton of Light Cool Whip

Instructions

  • First, break up two slices of Angel Food cake into small pieces. Next, put a couple of tablespoons of Cool whip into the bottom of the dish. The next layer is slices of strawberries and a few raspberries followed by some of the Angel Food cake on top. Repeat. For the final layer, add a thin layer of cool whip and in the middle place the whole Strawberry.
Kathryn Raaker, The Chef, You, and I

Kathryn prepares her childhood favorite, Pork & Sauerkraut for this episode of The Chef You and I Show. She also prepares her version of Cheesy Stacked Potatoes, as well as, a delicious side salad. Kathryn will prepare a Pork Roast from Circle B Ranch Pork using her 360 Cookware and CornHuskers Duck Fat Gourmet Cooking Spray, which added a great deal of flavor. All in all, these recipes are fun and easy to clean up afterwards. I hope you will enjoy these recipes as much as we did. If you are intrested in purchasing the 360 Cookware, use the code KRaaker20 and get a 20% discount!

BEST EVER PORK ROAST AND SAUERKRAUT

PERMISSION TO USE THIS RECEIPE FROM MARINA BACKES OF CIRCLE BRANCH PORK

Ingredients

  • 3-4 lb Boneless Port Loin Roast I used Circle B Ranch brand
  • 2 lb sauerkraut I do not rinse mine
  • 1 Tbsp caraway seeds you can omit this if you hate caraway seeds but for me it makes the dish
  • 1 cup sweet onion chopped
  • 1 Granny Smith apple Peeled and chopped
  • 1 Tbsp Brown Sugar
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • 1 cup water optional
  • 2 Tbsp olive oil I used Cornhusker Duck Fat Spray

Instructions

  • Preheat oven to 325F, rack in the middle. Pat the pork dry and sprinkle the entire roast with salt, pepper and smoke paprika. Heat a large non-stick pan over medium0high heat and add in the olive oil. When the olive oil starts to simmer carefully place the pork roast in. Sear on all sides until golden brown – 5-8 minutes per side. Sauté onion and then apples in the same pan.
  • In a lidden 6 qt Dutch Oven, place the sauerkraut all over the bottom. Sprinkle over the caraway seeds, onions, apples, and brown sugar. Place the seared pork roast on top nestling it in the sauerkraut. If you’ve drained your sauerkraut, add the water. If you did not, you do not need the water. You want at least a cup of liquid in the pot.
  • Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads between 145F-150F. While it is cooking, check the pot to ensure that it is not drying out. If needed, add more water. I have never had to but I always add at least a cup of liquid. Remove from the oven once the thermometer reads 145F-150F. Carefully remove the roast from the pan and place on a cutting board covering loosely with foil.

Kathryn’s Cheesy Potato Stacks

Equipment

  • Muffin Pans

Ingredients

  • 6 medium Yukon gold potatoes scrubbed, thinly sliced
  • ¾ cup freshly grated gruyere cheese
  • ½ cup freshly grated pecorino Romano cheese
  • 1/4 stick butter
  • 1 tsp dried Thyme finely chopped
  • 2 tsp fresh parsley finely chopped
  • 1 tsp lemon Pepper
  • ½ cup half & half
  • 1 tsp kosher salt
  • 1 tsp ground black pepper

Instructions

  • Preheat oven to 400F
  • In a saucepan over medium heat, add: butter, thyme, half & half, kosher salt, and black pepper. Heat until butter is melted and cream is warm, about 3-4 minutes.
  • While the herb cream warms, slice the potatoes. I used a slicer or sharp knife, thinly slice potatoes using a knife glove or a guard. Place in a large bowl. Pour herb cream over sliced potatoes and add half of the gruyere and pecorino Romano cheese. Toss the sliced potatoes until they are fully coated.
  • In a non-stick muffin pan (if you don’t have non-stick, lightly grease), start stacking the potato slices all the way to the top of the muffin tin. Take the remaining herb cream and evenly disperse over the stacks. Top with the remaining cheese.
  • Cover the muffin pan with parchment paper followed by foil (the parchment will keep the cheese from sticking). Place muffin tin in a sheet pan and place in the oven. Roast for 30 minutes covered, then remove foil/parchment and roast an additional 20 minutes until tops are browned and bubbling.
  • Once the potatoes are done cooking, use a knife or spoon to loosen around the sides and carefully scoop out of the tins.

Chef Kathryn’s Pear and Fruit and Lettuce Salad with Feta Cheese

Ingredients

Salad Ingredients

  • 1 head Red Leaf Lettuce Torn in pieces
  • 1 Cup Strawberries cut in half
  • ½ cup Blueberries
  • 1 cup Seedless green grapes cut in half
  • 1/4 cup pecan Pieces
  • 2 to 3 Bartlett Pears Slice in small pieces
  • 1/2 small red onion Slice in half moon pieces
  • ¼ cup feta cheese

Dressing

  • 1 to 2 Tbsp Olive Oil
  • 1 Tbsp Honey
  • 2 Tbsp Balsamic Vinegar

Instructions

Dressing

  • Whisk olive oil, honey, and balsamic vinegar. (You can also add ingredients to a small mason jar and shake until combined.)

Salad

  • Prepare your salad I tear the lettuce in medium pieces then add, all the sliced fruit and onion, toss the salad and then sprinkle the nuts and feta cheese to the salad. Add prepared dressing and serve.
Kathryn and Marty-Vegetarian Cooking II

I love cooking with my friend, Marty Schultz and this time on The Chef, You and I, we will be preparing some of her favorite recipes. 

Puff Pastry Veggie Crown

Ingredients

  • 3 Zucchini
  • 12 oz Campari Tomatoes Sliced or quartered
  • 8 oz Feta Cheese
  • 2 eggs
  • 8 oz Pine nuts

Instructions

  • Cut Pastry Sheet into Large Circle slicing six three-inch cuts from the center of the circle outwards makes star shape. Brush Egg wash over entire pastry circle. Cut Zucchini into long ribbons. Cut mi nature to mates in half, arrange zucchini ribbons on the outside of the pastry circle place tomatoes around the ribbons crumble feta cheese around the zucchini and tomatoes, sprinkle pine nuts also and then fold over each triangle to end of Puff Pastry brush triangle with egg wash. Bake at 400F 15 minutes or until golden brown.

Potato Soup

Ingredients

  • 1 Large onion diced
  • 1/2 cup carrots sliced thin
  • 1 lb bacon chopped
  • 2 Stalks celery finely diced
  • 3 cloves garlic minced
  • 8 russet potatoes peeled and cubed
  • 4 cups chicken broth Make sure potatoes are completely covered
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1 cup heavy cream or half and half
  • 1 tsp dried tarragon
  • 1/3 cup kale can use frozen thawed Kale as well stems remove and chopped fine
  • Salt and pepper to taste

Instructions

  • Cook the bacon in a dutch oven until done. Remove the bacon, drain off all but 1/4 cup of the bacon grease. Cook celery, carrot and onion in the 1/4 cup bacon grease until soft. Stir in the minced garlic, cook for 1 minute more. Add cubed potatoes, toss to coat. Saute the potatoes 3 or 4 minutes. Place the fried bacon back in the pan. Add enough chicken broth to the pan to cover the potatoes, cover and simmer until potatoes are tender.
  • In a heavy duty saucepan, melt the butter over medium heat, whisk in the flour, cook and whisk the mixture for 2 minutes to remove the flour taste. While still whisking add the cream in a slow stream to the flour mixture. Cook and whisk until mixture thickens, add the Tarragon and Kale to the pot. Stir the cream mixture into the potato mixture. Season with salt and pepper to your liking.

Notes

Inspired by Bunny’s Warm Oven Recipe

Marty’s Puff Pastry Apple Turnovers

Permission Granted to use the Recipe

Ingredients

  • 5 medium Granny Smith Apples cut into small pieces
  • 1 sheet Puff Pastry
  • 1 cup Sugar
  • 2 eggs
  • Cinnamon to taste

Instructions

  • Peel apples and chop into small pieces mix Cinnamon with sugar
  • Combine apples with sugar mix. Cut Pastry Sheets into 9 equal pieces
  • In the middle of each square place apple mixture fold over forming a little pocket place on parchment paper. Wisk the eggs brush each pocket with egg mixture Bake at 415F -15 minutes or until golden Brown. Let Cool dust with Powered Sugar and serve.
Thankgiving Dinner 2020

Please enjoy this encoure of our 2020 Thanksgiving show. We are hoping that this year, 2021, you are able to gather with friends and family to celebrate another Thanksgiving holiday.  

Kathryn’s Sweet Potato Casserole

Ingredients

  • 20 oz can Yams or Sweet Potatoes (I use Bruce’s Yams)
  • ½ cup Brown Sugar
  • 1 red apple chopped into small cubes
  • 8 oz can crushed pineapple drained and reserve liquid
  • 1 tsp cinnamon
  • 1 tsp Pumpkin Pie spice*
  • 2 Tbsp Honey
  • ¼ cup dried dates chopped
  • ½ cup graham cracker crumbs
  • 6 Tbsp Butter melted (Reserve 2 Tbsp for topping)
  • 1/3 cup chopped pecans optional

Instructions

  • Drain the Canned Yams pour into a bowl and Mash with Potato Masher add melted butter and spices add the juice from the crushed pineapple blend into the potatoes. Then add chopped apple and crushed pineapple and dried dates fold into the mashed potatoes. Spray a Casserole dish I used an 8” square dish. Add Mashed Potatoes to Casserole Dish smooth the top and then pour graham croaker crumbs over the top of the Potatoes sprinkle the nuts on top and then add melted butter. Put in the Microwave Heat on high for 7 to 8 minutes and serve.

Notes

*Note: You can make your own pumpkin spice by combining the following ingredients and putting them in a small mason jar. Use ONLY 1 tsp of this mixture.
4 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground nutmeg

Kathryn’s Pork in the Pumpkin or Pig in the Pumpkin

Ingredients

  • 3 to 4 lbs. Pork Butt or shoulder boneless, cut pork into 1 ½ inch pieces
  • 1 Tbsp Kosher salt
  • ½ to ¾ tsp Cayenne Pepper
  • 1 Tbsp Freshly Ground Pepper
  • 1 Tbsp Fresh Thyme
  • 1 Tbsp Lemon Pepper
  • 1 Tbsp fresh rosemary chopped
  • 1 tsp fennel seeds crushed
  • 1 ¼ cup shallots thinly sliced-divided
  • 3 to 4 Tbsp all-purpose flour
  • 2 cups apple cider
  • ½ cup white wine
  • 1 Tbsp olive oil
  • 1 volleyball-sized pumpkin (Type to make Pumpkin Pies)

Instructions

  • Pre Heat oven to 350° F
  • To prepare the Pumpkin, insert the tip of a knife at a 45-degree angle into the top half of the pumpkin. Slowly cut all the way around to remove the ‘lid’. Scrape seeds and fibers off the bottom of the lid and inside of the pumpkin using a large spoon or ice cream scoop.
  • Cut pork into large chunks. Place in a bowl. Add salt, pepper, cayenne, thyme, fennel seeds, rosemary, Lemon and Pepper and shallots. Mix thoroughly then Add Flour and mix thoroughly to coat the meat.
  • Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes to 4 minutes per side. Gradually put the Meat inside the Pumpkin until it fills the Pumpkin. Then pour the Wine and Apple Cider into the Pumpkin then add the additional sliced shallots to the top of the meat and then put the top on the Pumpkin. I used a 9X13 Baking pan which I had sprayed with Pam.
  • Place the Pumpkin in the Center of the Pan and Bake for 3 ½ Hours. Meat will be very tender.
  • Once the Meat is out of the Pumpkin, slice the Pumpkin and serve with the Meat.
  • Serve with Vegetables such as Brussel Sprouts or Peas.

Father Umberg’s Carmel Apple Salad

Ingredients

  • 2 to 3 Granny Smith Apples chopped in cubes
  • ¼ cup chopped pecans
  • 3 Tbsp craisins
  • 3 Tbsp Carmel Syrup

Instructions

  • Chop up the apples add to a bowl add chopped pecans and then add the craisins
  • mix together and add the Carmel Syrup and mix and serve.

Fr Umberg’s Scorched Brussel Sprouts

Ingredients

  • ½ large bag Brussel Sprouts
  • 3 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 2 Tbsp Garlic
  • Pinch Cayenne Pepper
  • ¼ cup chopped onion
  • 1 tsp salt
  • 6 oz water

Instructions

  • Cut the knobs off Brussel Sprouts and quarter them.
  • In a frying pan add butter and oil heat on low heat add garlic and onions
  • Sauté the onions and garlic for one minute
  • Add the Brussel Sprouts you want to scorch the Brussel Sprouts (they turn a little Brown)
  • Add flavor to the Roasted Brussel Sprouts by adding Hoisin Sauce and 6 oz. of water to the pan.
  • Pour contents of Pan in a Serving Bowl.

Father Umberg’s Sautéed Kale with Garlic

Ingredients

  • 2 bunches Fresh Kale remove stems & chop
  • 2 Tbsp Virgin Olive oil
  • 1 tsp Crushed Red Pepper
  • 2 ½ tsp salt Divided
  • ½ tsp pepper
  • 2 Cloves garlic minced
  • 2 qts Water for blanching

Instructions

  • In a large pan, bring the water to a boil. Once it is at a boil, add 1 tsp salt and the chopped kale. Blanch the kale for about 3 minutes and drain. Kale should look bright Green.
  • Heat a Sauté pan on medium-high heat. Add olive oil and minced garlic until fragrant but not browned. Next, add kale and crushed red pepper. Add pepper and salt to taste. Sauté the kale for about 3 or 4 minutes moving it around turn the stove off. Put into a Serving Bowl.

Father Umberg’s Coin Sweet Carrots

Ingredients

  • 5 Carrots peeled and sliced into 1/8 inch “coins”
  • 3 Tbsp Olive Oil
  • ¼ tsp kosher salt
  • 2 Tbsp Butter
  • 1 to 1 1/2 Tbsp Molasses
  • 2 Tbsp fresh parsley chopped

Instructions

  • Heat the oil and butter in med to low until the butter melts then add carrots & salt. Sauté carrots until they turn a brighter range about 3 or 4 minutes. Add Molasses and heat for a minute until the carrots are covered and molasses becomes liquid. Turn off the Stove and Add the Parsley leaves pour into a serving bowl.
Chef Kathryn's Peach Salad-web
I love cooking with my granddaughter, Cassie during a recent visit. Come and watch as we prepare some of her favorites.

This summer my granddaughter and I prepared a few desserts before I made some pork recipes courtesy of Marina’s Kitchen and Circle B Ranch pork.

Cassie making Brownie

Ingredients

  • 1 box of Chocolate Brownie Mix (We used Betty Crocker Fudge Brownie Mix)
  • 2 eggs
  • ½ cup vegetable oil
  • 3 Tbsp Water

Instructions

  • Preheat oven 350 degrees
  • Add two eggs and beat lightly add oil and water then add the mix slowly if you are not using a mixer mix well and keep adding dry ingredients when smooth pour into a well grease 9×13 pan and bake for 20/25 minutes check with toothpick and when it comes out clean brownies are done.
  • Put brownies aside to cool

Kathryn’s Edible cookie dough

Ingredients

  • ¼ cup sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 ½ cups flour In a Microwave safe bowl (microwave for 1 minute)
  • 1 1/4 cups brown sugar tightly packed
  • 1 cup unsalted butter softened to room temperature
  • 1/2 cup semisweet chocolate chips
  • 1 ½ Tbsp milk
  • Sprinkles

Instructions

  • Add butter add brown sugar add sugar mix then add milk, vanilla, salt and then flour use mixer and mix until you have no clumps. Fold the chocolate chips into the mixture. Make a ball with the cookie dough then press down on the brownie square in the center add brownie ball into the center of brownie then take the brownie lifted on the side till you cover the cookie dough, until all the brownies are made into lls with the cookie dough. Then roll until you have balls then dip the balls into melted chocolate and place on parchment paper then place in the refrigerator

Smore cookies – Kathryn Raaker’s Recipe

Ingredients

  • 8 Marshmallows
  • 8 double graham crackers
  • 10 Hershey Chocolate Bars Squares
  • Hershey’s cookies dough

Instructions

  • Use parchment line a cookie pan then place 6 graham crackers on the sheet in rows. Place a graham cracker then top it with chocolate square add marshmallow on top of chocolate and press down a little on the marshmallow then take cookie dough and make a dome on top of each square then when finished put into a 350-degree oven for 10 to 15 minutes cookies will then be done. Let cool and serve

CIRCLE B RANCH PORK PORK LOIN WITH PEACH BASIL BOURBON GLAZE

PERMISSION TO USE RECIPES FROM MARINA’S KITCHEN

Ingredients

  • 4 1/2 tablespoons unsalted butter divided
  • 2 Pork Tenderloins
  • 1 tsp salt and 1 tsp pepper
  • 10 fresh basil leaves
  • 1/4 tsp cayenne
  • 2 shallots-small dice
  • 1/4 cup bourbon
  • 2 large peaches pitted and halved*
  • 1/4 cup of light brown sugar only needed if using fresh peaches

Instructions

  • Stir until the liquid has begun to reduce (about 2-3 minutes) and add in the brown sugar or the peach syrup, cayenne, 1/2 tsp salt, 1/2 tsp pepper and the whole basil leaves. Cook for 1-2 minutes or until the mixture thickens and becomes syrupy. Add in the last Tbsp of butter and stir. If using the canned peaches, add them. Spoon the delicious bourbon glaze over the tenderloin and enjoy!

CIRCLE B RANCH Pork Chops with Peaches and Fresh Basil

PERMISSION TO USE RECIPES FROM MARINA’S KITCHEN

Ingredients

  • 2 bone-in Circle B Ranch pork chops 4-6 oz. each
  • Kosher salt & freshly ground black pepper
  • 2 Tbsp. olive oil
  • 3 peaches pits removed, cut into ¼-inch slices
  • 2 tsp. zest from 1 lemon plus 2 Tbsp. fresh juice
  • 1 tsp. sugar
  • ½ tsp. salt
  • Pinch of dried red chili flakes
  • ¼ cup fresh basil leaves roughly chopped
  • 1 Tbsp. butter

Instructions

  • Season the pork chops generously with salt and pepper. Heat 1 Tbsp. olive oil in a 12-inch skillet over high heat until lightly smoking. Add the pork chops and cook until first side is nicely browned, 4 to 6 minutes. Flip and continue to cook until the internal temperature registers 145 degrees F on an instant-read thermometer, about 3 minutes longer. Transfer to a plate and tent with foil. Do not wipe out skillet.
  • Lower heat to medium low and add the peaches, lemon zest, sugar, salt, and dried chili flakes. Stir gently until the peaches begin to soften but don’t lose their shape, 2 to 3 minutes.
  • Place the 2 pork chops on separate plates. Pour any juices from the plate back into the skillet and add butter and lemon juice. Cook, scraping up any browned bits from the bottom of the pan and swirling pan until butter is melted and incorporated into the sauce. Season to taste with salt and pepper. Stir in half of basil.
  • Divide the peaches between the two plates of pork chops and then pour the pan juices on top. Sprinkle with the remaining basil.
  • Serve immediately.