Ready in 1 hour
10 slices

Preheat oven to 350 degrees F. Butter a 9″ x 5″ x 3″ loaf pan. Set aside.

In a large mixing bowl, combine:

2 pounds ground pork
1/2 cup of 1 can (10-1/2 ounces) cream of mushroom soup
1 pouch dry onion soup

Reserve the remaining mushroom soup. Mix the ingredients in the bowl thoroughly, and add:

1 egg, beaten

Thoroughly mix again. Add:

1/2 cup dry Italian bread crumbs

Incorporate the ingredients properly. Transfer in the prepared loaf pan. Firmly pack meat
mixture in the pan. Bake in the preheated oven for 40 to 45 minutes constantly basting with:

chicken stock or water

Remove drippings of the meat into a saucepan. Put in the remaining mushroom soup and add:

1/3 cup chicken stock or water

Bring to a quick boil and then to a simmer, stirring frequently for 2 minutes or until
desired consistency is achieved. Check seasonings according to taste with:

fine salt
ground black pepper

Serve over meatloaf. Garnish with:

flat-leaf Italian parsley, coarsely-chopped

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Ready in 35 minutes
Yield: 4 portions

Preheat oven to 350 degrees F.

In a greased baking dish, arrange:

4 pieces pork spareribs

Season each side of each pork with:

rock salt
freshly-cracked black peppercorn

In a mixing bowl combine:

6 tablespoons brown sugar, firmly-packed
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup fresh lemon juice

Sprinkle 1/2 of the brown sugar mixture over the
pork. Nicely arrange on the pork:

2 peaches, peeled, pitted and sliced

Sprinkle the peaches with the remaining brown sugar
mixture. Bake in the preheated oven for 30 minutes,
constantly brushing with its juices.

Serve with mashed potato or any starch dish of your choice.

Ready in 25 minutes
Yield: 4 portions

Make a seasoning rub by combining the following:

2-1/2 tablespoons kosher salt or rock salt
1 teaspoon freshly-cracked black peppercorn
1 tablespoon fresh rosemary leaves

Rub the seasoning mixture onto:

4 pieces pork chops, bone-in

On a heated stainless-steel large skillet, heat over medium-high heat:

2 tablspoons olive oil

Pan-fry the pork chops until brown on both sides, about 3 to 5 minutes per side. While they are frying, peel and chop:

1 shallot

When pork chops are done, remove from pan and arrange
on a serving platter. Cover to keep warm.

Remove excess fat from the skillet. Return over medium heat. Sweat the chopped shallot. De-glaze with:

1 tablespoon Grand Manier or rum

Simmer for about 3 minutes. Stir-in:

1/3 cup beef stock
1/3 cup fresh orange juice

Continue to simmer for another 3 minutes to reduce
the liquid. Adjust seasonings if necessary with:

fine salt
ground black pepper

Turn off the heat, and then add:

1 tablespoon orange zest

Pour sauce over the pork chops or serve separately. Garnish with sprigs of fresh rosemary.

Ready in 20 minutes
Yield: 4 portions

Heat a nonstick skillet on medium heat. Render the fat of:

8 slices bacon

Meanwhile, very quickly heat on a cast iron griller:

4 pieces (7-inch) flour tortillas

When the bacon slices are brown, transfer on a paper towel. Remove excess oil from the skillet. Return over heat. In a bowl, beat:

2 whole large eggs

Season eggs with:

1 teaspoon fine salt
1/4 teaspoon ground black pepper

Pour the beaten eggs on the hot skillet. Stir, and then add:

1/8 cup green chilies, chopped

Turn off the heat. On each tortilla, arrange 2 slices of bacon and the scrambled eggs. Depending on desired quantity, sprinkle with:

grated Monterey Jack cheese
or grated sharp cheddar cheese

Fold tortilla over the filling. Best garnished with salsa topped with a dollop of sour cream.

What You Need:

1 tsp dry mustard
1 tsp celery seed
1 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cayenne
4 bone in pork chops, 1 inch thick

How to Make It:

Mix the dry mustard, celery seed, thyme, salt, pepper and cayenne together in a small mixing bowl.
Rub each of the chops on both sides with the spice mixture.
Allow the chops to set at room temperature about 25 minutes.
Place the grill on high temperature.
Sear the chops 4 minutes turning once during cooking.
Lower the heat to medium temperature on the grill.
Continue cooking the chops 8 minutes or until the juices run clear.

When placing a rub on meat always be sure to press the rub into the meat with your fingertips. This will insure the flavor of the rub can be tasted in each and every bite.