Juicy Skillet Pork Chops

   

For enthusiasts of tender, juicy pork chops, an exciting culinary experience awaits. I recently prepared these inch-thick boneless pork chops — ideal for those who may not always have bone-in cuts on hand, like me — and the results were favorable. The seasoning rub delivers a robust flavor, while the sauce (I opted for the brown sugar, instead of honey), offers a delightful twist. I will mention that the original sauce quantity, while sufficient for two chops, wouldn’t be nearly enough for four as the recipe suggests.  I’d advise doubling the sauce if you make more than two chops.

 This dish is conveniently ready in under 30 minutes.

Juicy Skillet Pork Chops

Adapted from inspiredtaste.net

 2-4 boneless pork chops, 1-inch thick

Kosher salt (just under ¼ t. per chop)

1 T. flour

1 t. each: chili powder, garlic powder, onion powder

½ t. smoked paprika

½ t. black pepper

1 T. avocado or vegetable oil

 Pan Sauce:

 1 c. low-sodium chicken stock (double for 4 chops)

1 T. apple cider vinegar

2 t. brown sugar (or honey)

1 T. butter

2 T. freshly chopped parsley (optional)

Remove pork chops from the fridge, season both sides with salt, and let rest for 30 minutes.

 Mix flour, chili powder, garlic powder, onion powder, paprika, and pepper in a small bowl.

 Pat chops dry, coat with rub. Heat oil in a lidded skillet over medium-high. Sear chops 2-3 minutes per side until golden. Hold fatty edge with tongs to brown (30 seconds).

 Lower heat, cover, and cook 6-12 minutes until internal temp hits 145°F (check at 5 minutes, then every 2). No thermometer? Cut to see clear juices.

 Transfer chops to a plate, cover with foil, and rest 5 minutes.

 In the same skillet, add stock, vinegar, and brown sugar. Simmer on medium-high until reduced by half, scraping up bits. Off heat, stir in butter.

 Return chops to skillet, spoon sauce over, sprinkle parsley, and enjoy!

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Sizzling Rosemary-Garlic Filet Mignon

There’s something undeniably luxurious about a perfectly cooked filet mignon. Tender, juicy, and packed with flavor, this cut of beef is a showstopper for any dinner table. My Sizzling Rosemary-Garlic Filet Mignon recipe takes this classic steak to the next level with the aromatic infusion of garlic, rosemary, and butter. Whether you’re hosting a special dinner or simply treating yourself to a gourmet night in, this recipe will not disappoint.

 I served this with two simple yet delicious sides: steamed broccoli and baked potato coins. The broccoli adds a fresh, vibrant contrast to the richness of the steak, while the potato coins—sliced ½” thick, seasoned with olive oil, salt, and paprika, then baked until crispy—bring a satisfying crunch to the plate. Together, they create a well-rounded meal that’s as beautiful as it is delicious.

Sizzling Rosemary-Garlic Filet Mignon

 2 filet mignon steaks (see notes for size recommendations)

Salt (season generously)

Freshly ground black pepper, to taste

1 T. neutral oil (e.g., avocado or grapeseed oil)

2 T. unsalted butter

5 cloves Melissa’s organic garlic, peeled

4 sprigs fresh rosemary

Remove the filet mignon steaks from the refrigerator 30-60 minutes before cooking. Unwrap them, season generously with salt and freshly ground black pepper, and let them sit on a plate at room temperature. This step ensures even cooking, so don’t skip it!

 When ready to cook, preheat your oven to 360°F.

 Heat a medium cast iron skillet over high heat for 3-5 minutes until very hot. Add the oil (be cautious of splatters), and then place the steaks in the skillet. Sear for 2-3 minutes per side (1-2 minutes for petite filet mignons), until a golden-brown crust forms. Remove the skillet from the heat immediately.

 Add the butter, garlic cloves, and rosemary sprigs to the skillet, nestling them around the steaks.

 Transfer the skillet to the preheated oven. Bake for 2-8 minutes, depending on your preferred doneness:

Rare: 2 minutes (internal temp 115-120°F)

Medium-Rare: 3-4 minutes (internal temp 125-130°F)

Medium: 5 minutes (internal temp 135-140°F)

Medium-Well: 6-7 minutes (internal temp 145-150°F)

Well-Done: 8 minutes (internal temp 155-160°F)

 Note: Remove the steaks from the oven when their internal temperature is 5-10°F below your desired doneness, as they will continue to cook while resting. Cooking times may vary based on steak thickness and weight.

Remove the steaks from the skillet and place them on a plate. Tent loosely with foil and let them rest for 5-10 minutes to allow the juices to redistribute. Don’t skip this step for the juiciest results!

Serve the filet mignon with the garlic cloves and a drizzle of the rosemary-infused butter from the skillet. 

Steak Size Recommendations: For standard filet mignon, aim for 6-8 oz per steak (1.5-2 inches thick). Petite filet mignons are typically 4-5 oz (1-1.5 inches thick). Adjust cooking times accordingly.

Internal Temperature Tip: Use a meat thermometer for accuracy. The temperatures listed are pre-resting; the steaks will rise 5-10°F while resting.

This recipe is a fantastic way to elevate a classic filet mignon into something truly memorable. The combination of a perfectly seared crust, tender interior, and the fragrant notes of rosemary and garlic makes every bite a delight. Plus, the method is foolproof as long as you follow the timing guidelines and allow the steaks to rest. Whether you’re a seasoned home cook or a beginner looking to impress, this dish will make you feel like a pro in the kitchen.

 Next time you’re craving a restaurant-quality meal at home, give this Sizzling Rosemary-Garlic Filet Mignon a try. It’s a recipe that’s sure to become a favorite for special occasions or even a cozy weeknight dinner. Bon appétit!

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Beef & Macaroni Bowls

 

October is “Pasta Month.” I have been embracing this celebration of semolina for the past number of days, cranking out one pasta dish after another, varied and delicious. I have a wide variety to share with you between now and month’s end, beginning with this one. This soothing bowl of tomato-y comfort is easy to make, can be ready in between 30 and 40 minutes, is both kid and family friendly, and makes a wonderful meal with a side salad and crusty roll.  Beef & Macaroni Bowls

 1 T. olive oil

3 Melissa’s shallots, diced

2 ribs celery, chopped

5 crimini mushrooms, chopped

3 cloves garlic, minced

1 lb. ground chuck

1 10.5-oz. can beef consommé

1 soup can water

1 14.5-oz. can diced tomatoes

1 29-oz. can tomato sauce

2 T. brown sugar

1 T. Worcestershire sauce

1 t. dried basil

1 t. dried oregano

1 t. dried thyme

2 bay leaves

2 c. cavatappi (or, for the kids, elbow macaroni)

¼ c. heavy cream

In a large pot, heat oil over medium heat. Add shallots, celery, and mushrooms, and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more.

Add beef and season with salt and pepper. Cook until no longer pink. Drain off excess fat, if needed.

 Stir in consommé, water, diced tomatoes, tomato sauce, sugar, Worcestershire sauce, basil, oregano, thyme, and bay leaves.

 Bring to a boil, reduce to a simmer and let cook 10 minutes. Stir in pasta and continue simmering until pasta is tender, about 10 minutes more. Stir in heavy cream. Adjust seasoning to taste, and enjoy.

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Portobello Cream Sauce

 

I love mushrooms, all kinds. I particularly love portobello mushrooms because of their meaty texture and taste, not to mention versatility. If you have never made one of those bad boys on the grill, that’s a “must do” this summer. I was looking to do something different with them, so decided to slice a couple super thin and turn them into a sauce for pasta. It was decadent! I truly think this sauce would be excellent over steak, chicken, and pork chops as well. You simply cannot go wrong with this, and it takes no time to put it together. Easy and company worthy, how often does that happen?Portobello Cream Sauce

  1 T. butter

1 T. extra virgin olive oil

6 oz. portobello mushrooms, thinly sliced

½ t. Montreal Steak Seasoning

1 t. Dijon mustard

1 c. heavy cream

Salt and freshly ground black pepper, to taste

Parsley flakes, or freshly chopped chives, to garnish

 Melt butter in a 10” skillet over medium heat. Add olive oil and raise the heat to high, getting the pan quite hot. Add mushrooms all at once, and let them cook for a minute without stirring. You want to get a nice sear on them. After a minute (or two) reduce heat, add steak seasoning, and sauté mushrooms until slightly softened, about 5 minutes. Stir in Dijon and heavy cream, and cook until sauce has thickened.

Remove from heat and stir in salt and pepper. Serve immediately over steaks, chops, or chicken, or toss as I did, with pasta.

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Air Fryer Breaded Pork Chops

 

As I’ve mentioned before, I’m a bit of a novice when it comes to the air fryer, but I’m learning fast, and am really enjoying it. It honestly does make meal prep easy, and I have recently found that it is one of the best ways to cook a pork chop in order to keep it juicy.

This recipe is super simple. I whipped up the breading, coated the chops, and stored them in the fridge until I was ready to make dinner. Super simple, and super good.

 Air Fryer Breaded Pork Chops

Adapted from myairfryerkitchen.com

 1 c. Italian breadcrumbs

1 T. cornstarch

1 t. garlic powder

½ t. freshly ground black pepper

½ t. onion powder

½ t. dried parsley

½ t. thyme

¼ t. smoked paprika

1 T. seasoned salt

5 T. extra virgin olive oil

4 boneless pork chops

 Place dry ingredients (bread crumbs, cornstarch, salt & pepper, paprika, onion powder, parsley, seasoning salt and thyme) into a mini food processor and process until blended. Add 1 T. olive oil and mix until a sandy texture is created.

Rub each pork chop with remaining olive oil, and then coat with breading mixture.

 Preheat the air fryer for 3 minutes to 400°F. (For easy cleanup use silicone or paper liners; in this case, I used both).

Put the pork chops into the air fryer for 7 minutes, then flip them over, and cook for another 7 minutes until the internal temperature of the pork chops reaches 145°F.

 Take the pork chops out of the air fryer and let them cool on a cooling rack. (This will prevent the bottom coating of the pork chops from getting soggy as they cool.)

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Spinach Artichoke Pasta for Two

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This is a wonderful main dish for two that is perfect for both Meatless Monday, as well as those who are fans, as I am, of spinach artichoke dip. This is my homage, you might say, to that popular dip, in pasta form. If you cook wisely, and get that water boiling before you get out your sauté pan, this can be on the table in 30 minutes. 

Spinach Artichoke Pasta for Two

 

4 oz. bow tie pasta

2 T. unsalted butter

1 t. Melissa’s minced garlic

2-3 handfuls fresh baby spinach

1/3 c. grated Parmesan cheese

1 t. chicken soup base (I use L.B. Jamison)

2/3 c. heavy cream

Salt & freshly ground black pepper, to taste

2 to 3 gratings fresh nutmeg

1 7.5-oz. marinated artichoke hearts, drained

2 T. Melissa’s pine nuts, toasted*

2 T. chopped parsley

Sprinkling of Parmesan cheese, to garnish

 Prepare bow tie pasta according to package directions; drain.

 In 10” skillet melt butter. Add minced garlic and sauté for one minute. Add baby spinach and sauté until wilted, 1 to 2 minutes.

 Stir in Parmesan cheese and soup base until blended, and then slowly stir in heavy cream, salt, pepper, and nutmeg. Add cooked pasta to cream sauce and toss until pasta is coated. Fold in artichoke hearts. Sprinkle with pine nuts, parsley, and additional Parmesan cheese, if desired. Serve immediately.

 Serves 2.

 * I toasted mine in the sauté pan prior to melting the butter. Over medium heat, it takes about 3 to 5 minutes to turn them a nice nutty brown.