4 Bone-in pork rib or center cut chops. (approx. 7 ounces and 1/2 – 3/4 in thick)
2 tsp vegetable oil (separated)
salt / ground black pepper
1 garlic clove
1/2 tsp sugar
1/4 cup low sodium chicken broth
1 TBSP Dijon mustard
3 TBSP butter
1 tsp minced fresh sage


Rub both sides of each chop with 1/8 teaspoon oil and season with salt and pepper. Sprinkle one side of each chop evenly with 1/8 teaspoon of sugar, avoiding the bone.

Place chops, sugared-side down, in a 12-in non-stick skillet, positioning them tightly within pan. Set heat on medium and cook until lightly browned (4 to 9 minutes) Using tongs, flip chops and position them in the same manner. Cover skillet, reduce heat to low, and cook until center of each chop registers 140 degrees on thermometer (3 to 6 minutes) Chops will barely brown on the second side. Transfer chops to platter, tent with foil, and let rest 5 minutes; pour juices in skillet into a small bowl to use later.

While chops are resting, add 1 teaspoon vegetable oil and 1 medium garlic clove, minced, to now empty skillet; set skillet over medium heat and cook until fragrant (about 30 seconds). Add 1/4 cup low sodium chicken broth; increase heat to high and simmer until reduced to about 2 tablespoons (3 minutes). Add pork chop juices to skillet. off heat, whisk in 1 tablespoon Dijon mustard and 3 tablespoons of unsalted butter until combined. Stir in 1 teaspoon minced fresh sage leaves and adjust seasonings with salt and pepper. Spoon sauce over chops and serve immediately.



2 pork tenderloins (approx 1 1/2 – 2 lbs)
1/4 cup Kentucky bourbon
1 /4 cup soy sauce
1/4 cup Dijon mustard
1 tbsp herbs de Provence
1/4 cup brown sugar (packed)
2 garlic cloves (chopped)
1 tbsp Worchestire sauce
1/4 cup vegetable oil


Combine all ingredients (no, not the tenderloins) in a food processor or you can just stir until mixture is smooth. Place tenderloins and marinade in a food storage bag and refrigerate for 24 hours, turning bag over once after 12 hours. When ready to prepare, remove tenderloins from bag, not being startled by the fact that they may appear to look like aliens. Prepare a small amount of the marinade using the same ingredients plus add 1 Tbsp of butter before heating.

Preheat grill to 400 degrees. Place tenderloins on grill, if charcoal fire, cook 4 inches away from hot coals. Turn and baste every 5 minutes while cooking tenderloins for approximately 15 – 20 minutes or until internal temperature reaches 165 degrees and pink center fades. Remove and let sit for at least 5 minutes. Cut into 1/2 inch thick medallions and serve.



1 4 ½ lb pork rib roast boned
1 tbsp butter
1 tbsp peanut oil
2/3 cup Dijon mustard
1tbsp herbs de Provence
2 branches fresh thyme
Salt / pepper


Set oven rack in the middle of oven and preheat to 425 degrees. Generously season pork all over with salt and pepper and set  aside. Melt butter and oil together in a large heavy bottomed pot with a tight fitting lid over medium-high heat. Add meat and cook until well browned on all sides

Turn meat fat side up, spread mustard in an even layer on top, then sprinkle with Herbs de Provence, crushing the herbs between your fingers as you season the meat. Lay thyme branches on top of meat, then add 1 cup of water to pot and cover the lid

Put pot in oven and roast meat, basting with rendered juices every 15 minutes or so, until meat is tender and internal temperature reaches135 degrees (about 45 min) Remove pot from oven, set lid ajar to partially uncover pot, and allow meat to rest for 15-20 minutes. Remove and discard thyme branches, then transfer meat to a carving board and thinly slice. Serve with pan juices spooned over top



Rack of Lamb (trimmed)
Fresh rosemary
Fresh thyme
Olive oil
Salt / pepper
Fingerling potatoes


Toss potatoes with oil, salt and pepper. Roast in a preheated oven at 350 degrees until fork tender. Meanwhile, prepare an herb crust for the lamb: combine the garlic, olive oil, salt and pepper, forming a spread able, paste like consistency. Coat the outside of the rack of lamb with the herb mixture. Brown the chops in an oven-safe sauté pan. Transfer pan to oven and roast to desired degree of doneness. Serve with vegetables.



2 (1lb) pork tenderloins
6 tbsp olive oil
1 tbsp ground chipotle chili powder
2 tsp salt, plus a pinch
1 tsp of freshly ground black pepper
1 tsp dried Mexican oregano, crumbled
1 ½  tbsp minced garlic
3 tbsp fresh lime juice
1 pineapple, peeled and cut crosswise in ½ in slices
¼  cup finely cut red onion
2 jalapeño peppers, seeded and minced
2 tbsp minced red bell pepper
1 tbsp finely chopped fresh cilantro leaves
Fresh cilantro sprigs (for garnish)
Cilantro oil (for drizzling)


¼ cup fresh cilantro leaves
2 tbsp fresh mint leaves
½ cup extra-virgin olive oil
Salt and pepper


Rub the pork tenderloins all over with 3 tablespoons of the olive oil then sprinkle evenly with chipotle chili powder, 2 teaspoons of the salt, the pepper and the oregano. Rub the tenderloins well with the garlic and drizzle the lime juice over all. Allow the tenderloins to sit, refrigerated, for 45 minutes before cooking.

Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill (2 – 3 minutes per side) Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard core area) and place in medium non reactive bowl. Add the red onions, remaining 2 tablespoons of lime juice, remaining 2 tablespoons of olive oil, pinch of salt, jalapeño peppers, red bell pepper, and chopped cilantro and stir to combine. Set aside while you grill pork.

Place the tenderloins on the hottest spot of the grill and cook, turning occasionally, until well browned on all sides (about 10 minutes) Reduce the grill temp to low and continue to cook, turning occasionally, until a thermometer inserted into the center registers 145 degrees F. Remove the tenderloins from the grill and allow to sit, loosely covered, for 5 to 10 minutes before serving.

Slice the tenderloins diagonally and serve with the grilled pineapple salsa and fresh cilantro sprigs. Drizzle with cilantro oil.