I honestly don’t remember how I came across this recipe? What could I possibly have been googling? Well, I had pork chops in the fridge, that I know for sure. But cranberries? It must have been a fluke that I had some tucked away in the freezer? It went over well with the meat eaters and it smelled pretty good while it was cooking. At any rate, I found this recipe for Pork Chop Saute with Cranberries over at Eating Well. Head over there for a peek at all their great recipes!
Easy enough to pull together for a meal on a busy week night.

1/4 teaspoon dried Thyme Leaves
1/4 teaspoon Salt, divided
1/4 teaspoon Pepper, divided
4 boneless Pork Loin Chops (1 – 1 1/4 lb), trimmed of fat
2/3 cup Cranberry or Orange Juice
2 1/2 – 3 Tablespoons Honey
2 teaspoons Canola Oil
1 small Onion, sliced
1 cup Cranberries, fresh or frozen, thawed, coarsely chopped

Mix thyme and 1/8 teaspoon each salt and pepper in a small bowl.
Sprinkle both sides of the pork chops with thyme mixture.
Stir until well blended the cranberry juice and honey in a 1-cup Pyrex measuring cup.
Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking.
Add the pork chops and cook until browned on both sides, 2 – 3 minutes on each side.
Push the chops to one side of the pan, add onion to the empty half of the pan and cook, stirring, until the onion is soft and beginning to brown, about 1 – 2 minutes.
Pour half the juice mixture into the pan.
Add cranberries.
Reduce heat to medium and cook, turning the chops occasionally, until cooked through 2 – 4 minutes.
Transfer the chops to a serving plate and tent with foil to keep warm.
Add the remaining juice mixture to the pan.
Increase heat to high and cook until the mixture reduces to form a syrupy sauce, about 2 minutes.
Season with remaining salt and pepper.
Spoon sauce over the chops.

Serve with Pan Fried Potatoes, or Steamed Rice and Steamed Broccoli

Serves 4

Fall off the bone Pork Chops. ’nuff said. I found the recipe on Yummly for Slow Cooker Pork Chops but found it lacking in flavour…going on a guess here because I have not eaten meat in over thirty years but the recipe just screamed out for some sort of seasoning and herbs. This is what I did to enhance the flavours.

6 bone in Pork Chops (about 2 lbs)
1 medium Onion, chopped
3 cloves Garlic, crushed
1 can  (300ml) can each Cream of Mushroom and Cream of Celery
2 Granny Smith Apples, peeled, cored and thinly sliced
1 teaspoon dried Sage
1 teaspoon dried Rosemary
1/2 teaspoon Celery Salt
Fresh ground Pepper

In a small bowl combine the soups, dried sage and rosemary, celery salt and freshly ground pepper; set aside.
Place a layer of pork chops in the bottom of the slow cooker.
Top with 1/2 of: sliced apple, chopped onion, crushed garlic.
Add remaining layer of pork chops.
Top with remaining apple, chopped onion and crushed garlic.
Pour soup mixture over all.
Cover and cook on LOW for 8 – 9 hours or until the pork is fork-tender.
Serve with Steamed Rice.

Serves 6

So funny! Just finished doing the dishes after throwing together an easy, peasy, super quick Perogy thing that we do and I no sooner sat down when I received a text from my daughter, “Remember that perogy sauce that Aunty Sabine used to make? With bacon and white sauce, I think. Do you have the recipe? Have a craving.”
Now I don’t really remember exactly how Aunty Sabine used to make it but I remember the basics; admittedly, I don’t make it all that often …probably because, well, for a few years there we lived in Australia and you can’t get perogies over there. Yes, yes, I could have made them from scratch but the one and only time I ever did that, they didn’t turn out ….at all! Floury, goopey mess, is what they were. So I leave perogy making to the experts: Potato and Cheddar or Potato and Onion for myself and I am sure my family would love the Bacon ones!
Now Aunty Sabine used back bacon, and I have a few times but more often than not I had regular bacon on hand  and that works just as well. Tonight I even subbed in sliced ham!
Alright, without further ado….

1/2 lb Bacon, chopped (or Back Bacon or Sliced Ham)
1 Onion, thinly sliced
1 – 2 cloves Garlic, minced
2 cups Whipping Cream
1 Tablespoon Sugar
1 Tablespoon Vinegar

Perogies, cooked according to package directions

In a deep skillet, fry bacon.
Once bacon is half cooked, add in onion and garlic and continue cooking until bacon is slightly crispy.
Pour in whipping cream; add vinegar and bring to a boil.
Reduce heat to medium – low until reduced and slightly thickened.
Serve over prepared Perogies.