Browse Category by Becca Allen
Becca Allen, Devin's recipes, Pork

Honey Garlic Pork Chops

15 ounces center cut boneless pork chops
salt, black pepper
1 tablespoon vegetable oil
2 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 teaspoon chopped parsley

Honey Sauce
2-1/2 tablespoons honey
2 tablespoons warm water
1/4 teaspoon salt
1/2 teaspoon apple cider vinegar
pinch of cayenne pepper

In small mixing bowl, mix all ingredients in the Honey Sauce together; stir well to combine. Set aside.

Season pork chops with salt and pepper on both sides.

Heat up a cast-iron skillet on high heat. Add vegetable oil and 1 tablespoon of butter. Add the pork chops to the skillet and pan fry each side of the pork, uninterrupted, for 3-4 minutes each. Flip over and repeat.

Push the pork chops to one side of the skillet; add remaining butter. Add the garlic and saute for 10 seconds, or until garlic browns. Add Honey Sauce; cook to reduce to a thicker consistency or until the sauce turns amber brown.

Spoon the sauce over the pork chops, remove from heat, and garnish with parsley.

Becca Allen, Devin's recipes, Eggs, Pasta, Beans, Tofu

Cheese Cheese Fondue

6 ounces sharp cheddar cheese
2 ounces Swiss cheese
2 tablespoons flour
4 ounces light beer
2 teaspoons chopped garlic
2 teaspoons Worcestershire sauce
2 teaspoons ground dry mustard

Shred or cube the cheddar and Swiss cheeses. Combine in a medium bowl. Toss with flour; set aside.

In a medium saucepan, combine the rest of the ingredients and heat over medium heat until the beer mixture is warm.

Light sterno inder fondue pot to pre-warm it.

Stir the cheese mixture, 1/2 cup at a time, into the saucepan and heat until the cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.

Transfer to pre-warmed fondue pot.

Serve with french bread, broken into bite-sized pieces.