Creamy Pancetta Gnocchi.

This creamy pancetta gnocchi is perfect for the holiday season! Cozy, comforting and comes together in one pot, it’s filled with parmesan and sun dried tomatoes. Super delicious! Special fancy gnocchi for your holiday week! This creamy gnocchi dish is filled with crispy pancetta, lots of garlic, parmesan and sun dried tomatoes. It is so […]

The post Creamy Pancetta Gnocchi. appeared first on How Sweet Eats.

This creamy pancetta gnocchi is perfect for the holiday season! Cozy, comforting and comes together in one pot, it’s filled with parmesan and sun dried tomatoes. Super delicious!

Special fancy gnocchi for your holiday week!

creamy pancetta gnocchi

This creamy gnocchi dish is filled with crispy pancetta, lots of garlic, parmesan and sun dried tomatoes. It is so lovely and delicious. 

creamy pancetta gnocchi

The best part: we’re cooking the entire thing in one pot. I mix up the sauce then add the gnocchi right in. It only takes a few minutes to cook and also helps thicken the sauce a bit. It’s a very simple preparation for what tastes like a more elegant dish. 

pancetta, onions and heavy cream

Over the summer, we went to my dad’s favorite restaurant when we were on our Boyne City vacation. It was just me and my parents and ended up being a nice little date! He had wanted us to try this restaurant the entire week, and we got a reservation for a later dinner.

EVERYTHING on the menu looked incredible. I ended up going with the gnocchi, which was a creamy dish with pancetta and sun dried tomatoes. I rarely order a creamy pasta dish (unless I’m splitting it!) because I get full so quickly and feel like I’ve sunk into a food coma.

But this… I just couldn’t resist.

creamy pancetta gnocchi

It was fantastic, and I knew instantly that I wanted to recreate it when I got home.

creamy pancetta gnocchi

This is a rich, indulgent, special and fancy kind of dish. Perfect for a holiday or a birthday, or just when you want some fancy comfort food for dinner one night. I highly suggest serving it with a big greens salad to cut the richness.

creamy pancetta gnocchi

Even though I’ve deemed this another “fancy” dish – it couldn’t be easier. These are the ingredients:

Potato gnocchi

Diced onion and garlic

Chopped sun dried tomatoes 

Dry white wine

Pancetta 

Cream

Parmesa

Sounds like a match made in heaven right? I mean, I adore all of those things and you just can’t beat a cozy, comforting creamy bowl of pasta on a twinkling light kind of night.  (more…)

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Mexican Pork Adobo Recipe

Inside: Mexican Pork Adobo is a delicious and flavorful recipe from Mexico that you will fall in love with the first time you try it. Find out how to make …

The post Mexican Pork Adobo Recipe appeared first on My Latina Table.

Inside: Mexican Pork Adobo is a delicious and flavorful recipe from Mexico that you will fall in love with the first time you try it. Find out how to make it below.

Mexican Pork Adobo with rice on a plate

Mexican pork adobo is a very popular dish that is served often a birthday and wedding celebrations in Mexico. It has a flavorful sauce called Mexican adobo that takes this meal to the next level. The adobo sauce, combined with juicy pork meat will have you and your guests coming back for more. It is a great recipe when you need to serve a lot of people, or when you want to treat your family to a special meal. It is a simple recipe, but very flavorful!

What is Mexican Pork Adobo?

Mexican pork adobo is a delicious dish which has is made with a base of adobo sauce, which can be used not only for pork but also for beef, fish, or chicken. There are different ways to make it, but today I am going to share the traditional way that I was taught and I hope it becomes a family favorite for you too.

The sauce used to make pork adobo is similar to mole, but it has less ingredients. It is made with a special combination of chiles such as guajillo chiles, pasilla chiles, and chile ancho. Those are then combined with different spiced and white vinegar, resulting a deep red color that is characteristic of this dish.

Pork Adobo with dark red color

Adobo was used traditionally as a way to preserve meats so that they could last longer. As time went by, however, the recipes were adapted and changed which resulted in the large variety of adobo recipes that you will find today. The version I am going to share today has a little bit of spice, but it is not overwhelming, so everyone can enjoy it.

How do you make Mexican Pork Adobo?

Although this recipe has many ingredients, it is pretty simple to prepare. You can make it more or less spicy depending on your personal tastes.

Pork Adobo from a different angle

To make it, you will need to prepare the pork and also the adobo sauce, using the following ingredients.

For the Pork:

  • small pieces of pork (you can use pork shoulder, pork butt, pork tenderloin, pork ribs, or another cut)
  • onion
  • garlic cloves
  • bay leaves
  • water
  • salt

For the Adobo Sauce

  • guajillo chiles
  • ancho chiles
  • pasilla chiles
  • morita chiles
  • onion
  • garlic cloves
  • cumin, oregano, whole peppercorn, allspice
  • cinnamon stick
  • corn tortilla or a piece of stale white bread (for thickening the adobo)
  • pork lard or oil
  • white vinegar
  • orange juice
  • salt

Once you have all of these ingredients ready, you will use the following cooking process to make this recipe.

Place the pork in a large pot with the water, 1/2 onion, head of garlic, bay leaf and salt and bring it to a boil. When it reaches a boil, there will probably be some foam at the top of the water, which you should remove and then let the pork cook for about 40 minutes, or until it is cooked through. You can also opt to cook the pork in a pressure cooker so that it is cooked more quickly, but that is up to you.

Once cooked, remove the pork and allow it to cool, setting aside the liquid from the cooking process so that you can use it in a later step.

For all of the chiles except the morita chiles, remove the stems and seeds. Then roast them all (including morita chiles) in a wide pan, flipping them often so they don’t burn. Do this for about a minute and remove from the heat.

In the same frying pan, roast the onion and garlic cloves until they start to change colors and then add the rest of the spices (including the cinnamon sticks) for about a minute.

The next step is to add the chiles to 2 cups of the broth that you made when cooking the pork until they are softened. Fry the tortilla or stale bread in 1 tablespoon of pork lard or oil and then add to the broth with the chiles. Add the rest of the ingredients to a blender with the chiles, tortilla or bread, and broth and blend well. You will then strain the resulting mixture setting aside the sauce and disposing of what remains in the strainer.

In a large pot, add 3 tablespoons of pork lard or oil over high heat and fry the pork meat. When the pork is gold brown, add the adobo sauce and let cook for about 10 minutes. When it starts to boil, lower the heat to medium heat or low heat and let cook for 25 more minutes. Add salt if needed.

Serve with rice, beans, and tortillas and enjoy!

Check out these other similar recipes

Pork Adobo with dark red color
Print

Mexican Pork Adobo

Mexican Pork Adobo is a delicious and flavorful recipe from Mexico that you will fall in love with the first time you try it.
Course Main Course
Cuisine Mexican
Keyword adobo, pork, pork adobo
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 Servings
Calories 343kcal

Ingredients

For the Pork

  • 2 lbs pork meat cut into small pieces
  • 1/2 onion
  • 1 head of garlic
  • 3 bay leaves
  • 2 liters water
  • salt to taste

For the Adobo Sauce

  • 10 guajillo chiles
  • 5 ancho chiles
  • 5 pasilla chiles
  • 3 morita chiles
  • 1/2 white onion
  • 6 garlic cloves
  • 1 tsp cumin
  • 1 tsp dry oregano
  • 4 peppercorns
  • 4 pieces allspice
  • 4 cloves
  • 1 cinnamon stick
  • 1 tortilla or stale bread
  • 4 tbsp pork lard or canola oil
  • 1 tbsp white vinegar
  • 1 cup orange juice
  • salt to taste

Instructions

For the Pork

  • Add the pork, onion, head of garlic, bay leaves, and salt to a large pot and bring to a boil.
  • When it starts to boil, remove any foam that rises to the top and dispose.
  • Let cook for about 40 minutes or until cooked through. You can also use a pressure cooker or instant pot for this step to cook it more quickly.
  • Remove the pork from the broth and let it cool. Set aside the broth since you will use it in one of the next steps.

For the Adobo Sauce

  • Remove the stems and seeds from all of the chiles except the morita chiles
  • Briefly grill all of the chiles (including morita) in a frying pan, moving constantly so they don't burn. When they have softened slightly, remove from the heat.
  • In the same pan, grill the onions and garlic cloves until they start to change colors and add the rest of the spices and herbs, including the cinnamon stick, and grill for another minute.
  • Add 2 cups of the broth from cooking the meat to a large pot and heat it up. Add the chiles and let soak until they are soft.
  • In a separate pan, add 1 tablespoon of pork lard or oil and fry the tortilla or stale bread, and then add to the pot with the chiles and broth.
  • Blend the chiles, bread or tortilla, broth, and the rest of the ingredients and strain. The resulting sauce will be used in the next step, but you can dispose of whatever remains in the strainer. Set aside.

To Finish the Pork Adobo

  • Add 3 tablespoons of pork lard or oil to a large pot over high heat. Add the pork and fry it until golden brown.
  • Add the adobo sauce and let cook for about 10 minutes.
  • When it starts to boil, lower to medium-low heat and let cook for 25 minutes. Add salt to taste.

Nutrition

Serving: 1Serving | Calories: 343kcal | Carbohydrates: 29g | Protein: 25g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 118mg | Potassium: 1091mg | Fiber: 10g | Sugar: 14g | Vitamin A: 8644IU | Vitamin C: 26mg | Calcium: 69mg | Iron: 4mg

The post Mexican Pork Adobo Recipe appeared first on My Latina Table.

Root Beer Pulled Pork Sliders with Jalapeño Slaw.

We love these root beer pulled pork sliders! The pulled pork is cooked in the slow cooker until tender and juicy, then tossed with my root beer BBQ sauce. Serve on slider rolls piled high with a crunchy jalapeño apple slaw. So good! I looooove a good pulled pork sandwich.  Especially when it’s drizzled with […]

The post Root Beer Pulled Pork Sliders with Jalapeño Slaw. appeared first on How Sweet Eats.

We love these root beer pulled pork sliders! The pulled pork is cooked in the slow cooker until tender and juicy, then tossed with my root beer BBQ sauce. Serve on slider rolls piled high with a crunchy jalapeño apple slaw. So good!

I looooove a good pulled pork sandwich. 

root beer pulled pork sliders with jalapeño slaw

Especially when it’s drizzled with homemade BBQ sauce and topped with a crisp refreshing slaw. This is my go-to pulled pork right now. Can’t beat it!

root beer pulled pork sliders with jalapeño slaw

This root beer pulled pork is served on hawaiian slider buns and topped with the crunchiest, creamiest jalapeño apple slaw. A big drizzle of root beer BBQ sauce on top goes a long way too. 

These are super fun for a party, game day or even just dinner tonight. 

Plus, they are fairly simple. Even though there is a bit going on in this recipe, the pork gets made in the slow cooker overnight and you chop up everything for the slaw the next day. Easy as that! 

slow cooker pulled pork with BBQ sauce

Plus, it’s super easy to serve too. I love making a big pan of pull apart sliders for guests. Everyone goes crazy over them too.

slaw ingredients

To bring this pork together, I threw a bit of root beer in the slow cooker with the pork overnight. I used the rest of the root beer to make my homemade root beer BBQ sauce which is probably my favorite BBQ sauce of all time. LOVE. It’s tangy, sweet, tart and just the right consistency. Plus it is absolutely wonderful on the pork. 

When the pork is finished, I drizzle in the BBQ sauce and toss it well so everything gets mixed and married. The flavor is AMAZING.  

You will want to eat it straight out of the slow cooker. I always do.

P.S. I am STILL using this multi cooker slow cooker seven years later. It’s great. I’m not sure I’ve ever used an appliance this long aside from my stand mixer. I love that you can sear/brown meat right in the crock. It’s so easy and makes clean up a breeze. It’s a huge time saver too.

creamy jalapeno slaw

Let’s talk about this incredible slaw. It’s crunchy. And it’s slightly creamy. However, it’s also tart, has a tiny bit of heat and is a little sweet too. It’s super crisp and refreshing. 

Here’s the thing. I am not a creamy slaw person. 99% of the time I prefer my slaw to be vinegar-based. Very crunchy, briney and not creamy at all. However, I can make an exception ever so often and that’s how we ended up here.

This creamy jalapeño slaw is so super delicious. First, it balances out the tangy homemade BBQ sauce on the pork. That sauce is extra-vinegary so I like having something creamy and tart with a little spice to balance things out. Second, this doesn’t just have to be a topping. You can serve this as a side salad or make it a base for a slaw with more ingredients. It’s very versatile! 

root beer pulled pork on buns

The slaw has cabbage, red onion, apples and jalapeños. A little cilantro too. I remove the seeds from the jalapeños just to keep out some of the heat. Then toss with the dressing.

The creamy dressing has greek yogurt, some mayo, a little sugar and even mustard powder. A few other ingredients that pack a punch. It’s the perfect combination! Again, I eat it right out of the bowl. 

root beer pulled pork sliders with jalapeño slaw

The slaw on the sandwich really takes this over the top. There are so many textures and complimentary flavors going on – it works so well. You can serve them as sliders like I did on a slab of hawaiian rolls or make single sandwiches with these. 

If I was serving this for Halloween next week (which I might!), I would keep my pork in the slow cooker, my slaw in a bowl and have a basket of hearty buns next to them. This allows people to build their own sandwiches at their own pace, and the bread doesn’t get soggy.

If you want to make these for dinner or a game day treat where everyone is really hungry and going to eat immediately, I suggest going the hawaiian roll slab route. They pull apart, are tiny which means you still have some room for other snacks and apps and are fun to eat too. Just make sure they are consumed right away, because those buns are soft and will absorb the sauce, pork and slaw mixture and then start to break down. (more…)

The post Root Beer Pulled Pork Sliders with Jalapeño Slaw. appeared first on How Sweet Eats.

Pork Katsu

I grew up eating Pork Katsu all the time because it was one of my aunt’s specialties and she often made it when we would go over to her house. She usually made hers a la carte over a bed of finely shredded lettuce with a bowl of rice on the side. I loved it! It was always so perfectly crispy, but not greasy and very juicy in the center. Our version today is a…

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The post Pork Katsu appeared first on Spoon Fork Bacon.

I grew up eating Pork Katsu all the time because it was one of my aunt’s specialties and she often made it when we would go over to her house. She usually made hers a la carte over a bed of finely shredded lettuce with a bowl of rice on the side. I loved it! It was always so perfectly crispy, but not greasy and very juicy in the center.

Our version today is a recipe for pork katsu sandwich! I love the crispy exterior of the katsu against the soft milk bread. It’s such a simple sandwich, but every works so well together. The crispy and juicy pork, the pillowy soft milk bread, the finely shredded cabbage for added crunch and freshness, the thin spread of mayo for creamy balance, along with the tangy katsu sauce – delicious!

Pork katsu sandwiches cut in half.

What is Pork Katsu?

Katsu itself consists of a thin piece of protein breaded in Japanese breadcrumbs (called panko), fried until super crisp, then cut into thin strips, and served with a tangy sauce.

In our version we use pork, but also chicken is also very popular to use for katsu. We’ve also made our pork katsu into a sandwich, which is another very popular way to serve it!

How to Make a Pork Katsu Sandwich

Ingredients to make pork katsu sandwiches.

Process

  1. Season each pork chop generously with salt and pepper, on both sides.
  2. Dredge each pork chop in flour, until fully coated, and shake to remove any excess coating.
Seasoned pork chops on a plate.
Seasoned pork chops being dredged in flour to make pork katsu sandwiches.
  1. Next, dip each pork chop in the beaten egg until fully coated.
  2. Then dredge into panko breadcrumb and Italian breadcrumb mixture until completely coated, shaking to remove any excess coating. Transfer coated pork chops onto a baking sheet lined with a cooling rack and refrigerate for 30 minutes.
Pork katsu sandwiches being dipped in scrambled eggs.
Panko crusted pork chops to make pork katsu sandwiches.
  1. Remove pork chops from the refrigerator and carefully drop into the hot oil and fry for 3 ½ to 4 minutes, until golden brown and pork has just cooked through. Remove both chops from oil and transfer to a baking sheet with a cooling rack. Season with salt.
Freshly fried pork katsu to make sandwiches.
  1. Spread mayo over slices of bread. Top two of the slices each with ½ cup shredded cabbage. Place a fried pork over each pile of cabbage and drizzle with katsu sauce. Top with remaining slices of bread.Gently press down on the sandwiches while slicing each in half and serve.
Deconstructed pork katsu sandwiches.

Tips for Making the BEST Pork Katsu Recipe

  • Place the coated cutlets in the refrigerator for 30 minutes. This will really help the breading to adhere to the chops and prevent it from sliding off.
  • Allow the fried katsu to drain on a baking sheet lined with a cooling rack instead of paper towels. I prefer using this method because it still allows for any excess oil to drain, but ensures your katsu won’t get soggy from sitting against paper towels.
  • Don’t try to replace the panko with all Italian breadcrumbs. Part of the greatness of pork katsu is the extra crisp exterior, which can only be achieved with panko breadcrumbs.
  • Although you don’t have to add any Italian breadcrumbs we love using it in combination with the panko, in our pork katsu sandwich, bc the fine granules of Italian breadcrumbs help to absorb some of the moisture, which equals a very crisp coating!

Air Fryer Pork Katsu Instructions

We love using our air fryer to make our pork katsu because you still get the same extra crispy and juicy results without the excess oil.

To make the pork katsu in the air fryer, follow the same breaded and refrigerating instructions, but instead set your air fryer for 360˚F. Coat the air fryer basket with cooking spray and also generously coat each side of the katsu with cooking spray. Air fry for about 15-18 minutes, flipping halfway through cooking.

Freezing Instructions

I love making some of these ahead of time and freezing them, so whenever the craving strikes I can just fry or air fry one up. I don’t really recommend cooking them ahead of time, just taking them through the breading steps.

Once the chops are breaded, place them onto a parchment lined baking sheet and freeze until frozen solid, 1-2 hours. Once the chips are frozen, transfer them to a freezer safe resealable bag and freeze for up to 3 months.

When ready to use follow the same frying the air frying instructions, but increase the cooking times by about 1 to 2 minutes.

Stacked pork katsu sandwiches cut in half.

More Delicious Sandwich Recipes You Will Love

Stacked pork katsu sandwiches cut in half.
Print

Pork Katsu (Sandwich)

A simple and delicious Pork Katsu Recipe with the crispiest and juiciest pork! We turned our pork katsu into simple sandwiches that are great for on the go and will satisfy even the pickiest tastebuds!
Course dinner, lunch, Main Course
Cuisine Japanese
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 2
Calories 1036kcal

Ingredients

pork katsu

  • 2 (4 ounce) boneless pork chops (about ½” thick)
  • cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup Italian breadcrumbs
  • salt and pepper to taste
  • 2 cup vegetable oil for frying

assembly

  • 4 slices soft, milk bread, crusts removed soft, white bread is fine
  • 1/2 cup katsu sauce
  • 1/4 cup mayonnaise
  • 1 cup very finely shredded green cabbage

Instructions

  • Fill a pot, with tall sides, with about 1 ½” oil and preheat to 325˚F.
  • Season each pork chop generously with salt and pepper, on both sides.
  • Dredge each pork chop in flour, until fully coated, and shake to remove any excess coating.
  • Next, dip each pork chop in the beaten egg until fully coated, then dredge into panko breadcrumb and Italian breadcrumb mixture until completely coated, shaking to remove any excess coating.
  • Transfer coated pork chops onto a baking sheet lined with a cooling rack and refrigerate for 30 minutes. (this step is optional, but will help the coating stay on the pork chops).
  • Remove pork chops from the refrigerator and carefully drop into the hot oil and fry for 3 ½ to 4 minutes, until golden brown and pork has just cooked through.
  • Remove both chops from oil and transfer to a baking sheet with a cooling rack. Season with salt.
  • Spread mayo over slices of bread. Top two of the slices each with ½ cup shredded cabbage.
  • Place a fried pork over each pile of cabbage and drizzle with katsu sauce. Top with remaining slices of bread.
  • Gently press down on the sandwiches while slicing each in half and serve.

Notes

Air Fryer Pork Katsu Instructions
We love using our air fryer to make our pork katsu because you still get the same extra crispy and juicy results without the excess oil.
To make the pork katsu in the air fryer, follow the same breaded and refrigerating instructions, but instead set your air fryer for 360˚F. Coat the air fryer basket with cooking spray and also generously coat each side of the katsu with cooking spray. Air fry for about 15-18 minutes, flipping halfway through cooking.

Nutrition

Calories: 1036kcal | Carbohydrates: 110g | Protein: 21g | Fat: 57g | Saturated Fat: 7g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 1933mg | Potassium: 320mg | Fiber: 6g | Sugar: 22g | Vitamin A: 218IU | Vitamin C: 13mg | Calcium: 189mg | Iron: 7mg

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Savory Bacon, Sage & Pumpkin Puff Pastry Pizza.

This pumpkin puff pastry pizza is a savory, crispy and flavorful fall meal! A ricotta pumpkin filling, caramelized onions, bacon, sage and parmesan make this taste like fall heaven. Best place to put pumpkin is on your pizza. And I’m here to declare that I love savory pumpkin more than sweet pumpkin. It is true!  […]

The post Savory Bacon, Sage & Pumpkin Puff Pastry Pizza. appeared first on How Sweet Eats.

This pumpkin puff pastry pizza is a savory, crispy and flavorful fall meal! A ricotta pumpkin filling, caramelized onions, bacon, sage and parmesan make this taste like fall heaven.

Best place to put pumpkin is on your pizza.

savory pumpkin puff pastry pizza

And I’m here to declare that I love savory pumpkin more than sweet pumpkin. It is true! 

ricotta pumpkin on puff pastry

Especially when it involves these incredible ingredients:

Caramelized onions

Apple cider

Bacon

Sage

Parmesan 

I mean! Can there even be a more decadent mix? I think not. FALL IS HERE. 

savory pumpkin puff pastry pizza ready for the oven

There is something about the combination of pumpkin with parmesan and crispy sage that just makes it absolutely incredible. The epitome of fall – warm, cozy, cheese, savory flavors. Sign me up for EVERYTHING pumpkin if it’s savory. I’m all about it. 

savory pumpkin puff pastry pizza

Add bacon, and well… game over. The MOST delicious combo ever.

I used to go wild and crazy for bacon but lately, it hasn’t been the thing I crave. There are a few exceptions, however, and the exceptions usually consist of fall flavors like squash and pumpkin, maybe even brown butter and definitely parmesan. It makes the savory flavor of the pumpkin pop even more. 

I also made my cider caramelized onions for this and they take anything over the top. Again, more sweet and savory flavor to make this extra delicious! 

savory pumpkin puff pastry pizza

If you have a copy of Everyday Dinners, then you know how much we loooove puff pastry pizzas. In the book, I have one for every season! I find them to be so versatile. 

You can make them for an appetizer or they can be dinner or lunch. Serve them with salad or roasted vegetables, eat alone, or even cut up into tiny bite sized pieces for snacks. There are really so many options.

savory pumpkin puff pastry pizza

I always have store-bought puff pastry on hand. First, it reminds me of one of our favorite local restaurants that has a pastry-like pizza crust. Their crust is very flaky and thin with lots of layers – very much like a pastry instead of a dough. And it’s incredible. That’s what made me start using puff pastry for pizza in the first place. 

So you can always find it in the fridge. I love to use the wewalka brand or even this just rol brand, because these come in full sheets that don’t have the perforations. The pepperidge farm version is folded into thirds and it doesn’t make as sleek of a pizza or tart on one sheet. 

savory pumpkin puff pastry pizza

The base layer of this puff pastry tart is ricotta and pumpkin – delicious. Top with the onions, the bacon, sage and more cheese.

Then you bake it off and it.is.perfection.

So flaky and buttery. Crunch and texture. Cheesy. So much darn flavor.

Don’t skip this one!

(more…)

The post Savory Bacon, Sage & Pumpkin Puff Pastry Pizza. appeared first on How Sweet Eats.

Summer Is All About Pork Ribs

Ever since that Chili’s ad campaign debuted in the late 1980’s—you know the one I’m talking about, the one that worms its way into your head for days—baby back has been the rib of choice for many meat-loving Americans. This means that they can be hard …

Ever since that Chili’s ad campaign debuted in the late 1980’s—you know the one I’m talking about, the one that worms its way into your head for days—baby back has been the rib of choice for many meat-loving Americans. This means that they can be hard to get at the market, especially during grilling season, and priced as such. The good news is that there is a tender market of ribs beyond baby back ribs that’s waiting to be devoured. You have options and all of them are just as delicious, even if they don’t have their own catchy theme song. Let's break it down:

What Are Baby Back Ribs?

Baby back ribs lay over the pork loin, which is one of the most tender parts of the animal—when you eat a bone-in pork chop, that bone is a baby back. Their location on the animal is one of the reasons they are so highly regarded; compared to other muscles on the animal’s body, the loin doesn’t get much work, which means that the meat on your baby backs is very tender (it’s the same reason why filet mignon meat is prized for its tenderness; it comes from an easygoing part of the cow). It also means that they don’t need much fussing over before grilling, so you can keep their preparation as simple as you want—even a basic salt and pepper rub will do. The leanness of baby back ribs makes them less conducive to long, slow braises or smokes than our other rib choices, because they don’t have a layer of fat to protect them from drying out. For quick, easy grilling, they’re your best choice, but not your only choice.

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Best Chili Recipe (Kitchen Sink Chili)

BEST CHILI RECIPE (KITCHEN SINK CHILI)We LOVE chili and think we have the Best Chili Recipe ever! I know people are bias and sensitive about chili, but if you’re looking for a rich, flavor packed chili that’s easy to make and comes together…

BEST CHILI RECIPE (KITCHEN SINK CHILI)
We LOVE chili and think we have the Best Chili Recipe ever! I know people are bias and sensitive about chili, but if you’re looking for a rich, flavor packed chili that’s easy to make and comes together in just an hour we have the chili for…

Slow Cooker BBQ Pulled Pork Sandwiches

SLOW COOKER BBQ PULLED PORK SANDWICHESWe’re so happy it’s spring! We’ve both been spending more time basking outside with our families and enjoying the loads of sunshine, longer days, and warm weather. This time of year always makes me want to spend le…

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We’re so happy it’s spring! We’ve both been spending more time basking outside with our families and enjoying the loads of sunshine, longer days, and warm weather. This time of year always makes me want to spend less and less time in the kitchen, so I can…

Easy Char Siu (Chinese BBQ Pork)

EASY CHAR SIU (CHINESE BBQ PORK)One of my favorite things to eat is Char Siu (Chinese BBQ Pork). I remember when I was a kid, heading down to chinatown with my parents a few times a year. We went to specifically pick up a huge tray of char siu pork and…

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One of my favorite things to eat is Char Siu (Chinese BBQ Pork). I remember when I was a kid, heading down to chinatown with my parents a few times a year. We went to specifically pick up a huge tray of char siu pork and peking…

The Absolute Best Way to Make Juicy Pork Chops

In Absolute Best Tests, our writer Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She’s boiled dozens of eggs, seared more porterhouse steaks than she cares to recall, and tasted enough types of bacon to concern a car…

In Absolute Best Tests, our writer Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, seared more porterhouse steaks than she cares to recall, and tasted enough types of bacon to concern a cardiologist. Today, she tackles pork chops.


My fiancé and I disagree about a lot of things, but none comes up more regularly than the pork chop. To Nate, it is the perfect dinner. To me, it is usually a disappointment.

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