This is a recipe for all of you who love tamales (raises hand!) but don’t have the patience to hunt down masa flour and corn husks to make the real deal. Which by the way you should absolutely do at least once in your life, and this recipe from Bon Appetit will tell you everything you need to know about that, but when you get a tamale craving on a busy Thursday, I highly recommend this recipe for skillet tamale pie. It’s got all the spicy pork and corn flavor, but yep, all in one skillet. And on a busy Thursday night, that is the next best thing for all you tamale-lovers out there…let’s make it!
This recipe for pounded pork chops is absolute perfection for my ongoing love/hate relationship with pork. The love part is that it is scrumptious, and when I manage to cook it well, it is everything delicious that I hope and dream of for supper. The hate part is that I have a talent for drying out even the plumpest and juiciest looking pork chop. Yep. Juicy pork chops are not safe around me. So this recipe, which involves pounding pork chops until they are as thin as a chicken cutlet and then sautéing them juuuuuust until they are tender solves every single pork problem I have ever had, and has the extra added attraction of letting me pound out the frustrations of the day. All that in one pork chop recipe…let’s make it!
This recipe for pineapple pork tacos came from my perverse love for all things summery and tropical in the middle of winter. (This also works in reverse, when I crave beef barley soup in the middle of July. At least I’m consistent!) Anyway, the good news is that unlike when I get a hankering for ripe local tomatoes in January, which is never going to happen, all the ingredients for pineapple pork tacos are just a trip to the supermarket away. And since this is made with pork tenderloin, which is the only cut of pork that I am reliably good friends with, it’s also quick. And scrumptious. Feel like some tropical supper tonight? Let’s make some!
Pork tenderloin and I have always had a bit of a love-hate relationship. I love to eat it, but usually when someone else is cooking it because I have a great talent for making it dry. As a result, the Southern husband looks longingly at it in the supermarket while I roll the cart right on by, heading for the good old dependable chicken. Until now. Until I realized that I could skewer it up with some bacon and some cubes of country bread and some fresh sage (side note: is there anything that smells better than fresh sage?) and grill it until everything was juicy and tender. Tender! Who knew that tenderness was just a skewer away?
I will admit right here and now, I have a love/hate relationship with pork chops. I have an infamous track record of picking up perfectly innocent, juicy-looking pork chops at the market and then cooking the life out of them until they are drier than dry can be. However, the Southern husband is a big pork chop fan, so he has faithfully stayed by my side, eating dry pork chop after dry pork chop, waiting for the day that I will figure out how to make the tender, juicy pork chop of his dreams. Well, wait no longer, love of my life…oh happy pork chop day!
Pork has always been a little bit of a challenge for me. I seem to have this magical ability to take a perfectly lovely piece of pork and cook it so that it is, well, DRY. And so pork and I tend to avoid each other until the Southern husband reminds me that he does love pork for supper every once in a while, and then I give the old college try one more time. And just to prove that the whole if at first you don’t succeed thing is actually sometimes true, please meet a plate of tender, sweet, I can’t believe I finally did it slow cooker brown sugar pulled pork. Oh Happy Day!