Turkey Pot Pie for One Person

I’ve always loved chicken and turkey pot pie, likely because my mom does and she passed it on.  But I never made it myself, thinking it required a lot of fussing and that a turkey pot pie for one wasn’t terribly practical. I think it was the crust that scared me. However, I’ve started making more pies lately, since my brother has decided I am the designated holiday cook. And he really likes apple pie. 

So, for Thanksgiving, I made an apple pie, and the turkey, and then grabbed the remaining crust scraps, as well as turkey leftovers, and took it all home.  The pie scraps (from the all-butter crust) made the perfect topping for this turkey pot pie.  The bones were the basis for homemade stock, and the leftover cooked turkey became part of the filling.  If you don’t have turkey stock and/or leftovers, use chicken instead. 

I made my own crust and stock, but if you don’t have the time or inclination, store-bought will work just fine. If you can, get made in store stock, not the stuff in the can or box (it tastes better).  You could even get some cooked turkey from the deli counter. Then you have a semi-homemade dinner, without a lot of work.

Don’t be intimidated by the way, by the idea of making stock. It’s really easy. You just need bones (from turkey, chicken, beef or whatever kind of stock you want to make), water, salt and pepper, carrots, onions, and a bay leaf. Toss it all in a pot, bring to a boil, and then let it simmer for a couple of hours. I like to caramelize the bones and veggies in a bit of oil first, for more flavor.

I have adapted this from a food network recipe. I reduced the quantities and eliminated the celery and parsley.  If we were meant to eat celery, it would taste better and not get stuck in your teeth! 

It takes about an hour overall, in two stages. First make the filling, then add that to a six inch casserole dish, top it with the crust, and bake until golden brown.




Turkey Pot Pie for One Variations and Substitutions

  • Reduce the chicken broth to 1 3/4 C and add 1/4 cup of half and half
  • Add some sherry (about a tablespoon)
  • Add herbs, such as sage, thyme, and rosemary to the onions when you cook them
  • Substitute corn for the peas
  • Sauté some garlic with the onions

More Turkey Recipes

sweet and sour jelly turkey meatballsSweet and Sour Turkey Meatballs with Jelly and Chili Sauce

Classic comfort food that’s grown up and gotten sophisticated. Spicier, and not as sweet. You may lick the plate (my dad did).

 

easy spicy turkey soupQuick and Easy Spicy Leftover Turkey Soup

Use up that leftover holiday turkey with this south-of-the-border take on standard turkey soup. Tangy lime, spicy cayenne, and cool sour cream make the soup flavorful, rich, and satisfying.

cranberry chipotle turkey enchiladaCranberry Chipotle Turkey Enchilada

Earthy/spicy chipotle, and sweet tart cranberries combine for another Mexican-influenced treat. Use up the extra turkey, and the cranberry relish, all at once!

 

easy leftover turkey soupEasy Leftover Turkey Soup Recipe

Haven’t got the ingredients for something? Improvise! Swap the veggies, fake some Herbs de Provence, add some Riesling, and simmer. Ta da! Soup!

 

 




Lamb Kofta Meatballs

I had started out one night thinking I’d make lamb and spinach meatballs, but I found I was low on eggs, and wanted to use what I had for something else. So I switched to lamb kofta meatballs mid-stream! Sometimes, I pivot in the middle!

The meatballs are flavored with toasted nuts, warm spicy cumin and cinnamon, as well as sweet, minty green cardamom. All that makes them a feast both for the mouth and the eyes. Look how colorful they are!

Plus, they require no eggs and no breadcrumbs. I wasn’t entirely sure if they would stay together without it, but they did. So it’s a great way to have meatballs if you can’t have eggs. And, since there’s no bread crumbs, they’re also gluten-free.

I’ve adapted this from once upon a chef‘s recipe for Middle Eastern lamb kofta meatballs , and reduced the quantities. I did make a few other changes. One, I swapped cilantro for spinach (don’t like cilantro!). Two, my quarter of a bell pepper was questionable, so I used chopped carrot instead.  And lastly, I didn’t have the mixed nuts, only ground almonds, so I used that. More pivoting!

That also saved me the step of grinding up the nuts.  You can use almonds, or go with a mixture of walnuts, almonds, and pine nuts as she did in the original recipe.

That’s the thing about cooking. Sometimes you have to be able to think on your feet, and figure out what to do when something doesn’t go quite the way that you initially planned.

 

More Lamb Recipes

spinach lamb meatballsSpinach Lamb Meatballs

Rich with lamb, earthy spinach, tangy vinegar, and spicy/warm cumin, these meatballs are ready in minutes. But, they taste like you spent hours making them.

 

Lmab keema with potatoes and broccoliLamb Keema with Potatoes and Broccoli

Flavored with ginger, cumin, cinnamon and turmeric, this dish is a sort of Pakistani shepherd’s pie. It’s savory, not hot or strong. Make it with lamb or beef if you prefer. And only needs one pot!

turkish lamb burgerTurkish Lamb Burgers

Rich lamb, sharp garlic, and salty feta balanced by cool cucumber and mint, topped with yogurt sauce. Flavorful, filling, and just a wee bit messy. But soooo good. Even better if you can refrigerate the mixture for a few hours.

Brazilian Chicken Paprika Stew

I’ve always found it fascinating to see how people all over the world come up with similar foods (blintzes, crepes, tortillas). Or people take a dish from one country and then mix it up and change it to suit local tastes in a different country.  Brazilian chicken paprika stew is one of the latter. It’s a Brazilian take on Hungarian chicken paprikash.  The sour cream is gone, replaced with beans and sausage. I discovered this dish when I went to look for something to make with some extra beans, chicken, and half a lime. It’s a thick, rich, comforting stew, and not at all spicy. And it only requires one pot to make! I’m always in favor of less cleanup.

The original recipe was for 6 or 8 servings, which is way too many for one person, so I reduced it.  It also called for both chicken breasts and boneless thighs, but I much prefer the thighs, so I skipped the breasts entirely. I only had bone-in thighs, so I just cut them up and left the bones in to cook. Yes, I took them out for the photo! They’ll turn into more chicken broth later.

I used spicy chicken sausage for this, but mild is fine if you prefer less spicy food.

I served this with crusty super-easy single loaf Kitchenaid bread, but rice works too. Or whatever starch you like: potatoes, noodles, etc. to sop up the sauce.

One thing on the paprika, it turns stale pretty quickly, so use a fresh jar/box or buy it in a spice store if you can.




Brazilian Chicken Paprika Stew Substitutions and Variations

  • try it with lemon juice instead of lime
  • add some chopped peanuts and ginger
  • add some mild pepper, like poblano, either fresh or dried (ancho chili)
  •  substitute smoky paprika for extra depth of flavor

More Chicken and Bean Recipes

moroccan chicken soupMoroccan Chicken and Lentil Soup

Based on a Jewish version of harira,  this savory soup is traditionally made with lamb and lentils. I switched it up with chicken and beans, then flavored it with sharp/sweet ginger and turmeric.

pasta e fagioli soupPasta e Fagioli Soup (Small Batch)

Hearty, fragrant with aromatics, and elevated out of the ordinary by salty, smoky pancetta.  Perfect for a cold day (bonus: it heats your home too).

 

white bean salad with sun-dried tomatoesWhite Bean Salad with Sun Dried Tomatoes

A fancy bean and sun-dried tomato salad, at a fraction of the price.  Healthy, tasty, and no cooking required either.

 


lentil bean sausage soup
Lentil Bean Sausage Soup

A chunky, hearty soup rich with ham, sausage, beans, and lentils. Simmered slowly to bring out the flavors.

 




Rosemary Potato Roasted Garlic Pizza

I had never heard of rosemary potato pizza (or pizza con potate – which sounds sooo much better than the English translation) until recently. But when a friend described it, I had to have it. Sadly, he lives 3,000 miles away. And, the place that serves it only has it seasonally. Either that, or I had to fly to Italy. So, I decided to make my own pizza. I ended up mind melding two recipes and came up with rosemary potato roasted garlic pizza with thin slices of potatoes, roasted garlic, and mozzarella cheese.

The potato slices are soaked in salted water to soften and then layered on top of the pizza to get crispy, while the cheese turns brown and bubbly. Roasting the garlic transforms it into something sweet, mellow, and spreadable (incidentally this is also great on crusty bread). All topped with sprigs of fresh rosemary, a drizzle of olive oil, and grated Romano cheese.

And yeah, you can definitely tell everyone you’re making potato chip pizza for dinner!

I’ve included the recipe and instructions to make your own dough, but feel free to take the easy route and buy pre-made dough from your supermarket or local pizza joint. That will get you pizza in about an hour.

Making the dough yourself does require a bit of time and effort, so it’s definitely a weekend, rather than weeknight meal. And, since this is a long weekend in the US, it’s the perfect time to try it.

So, order of operations: first start the dough (if you’re making your own). Then, while that’s rising, slice and soak the potatoes. While they soak, roast the garlic. Then wait for a while, while the dough rises, and put it all together. Once all the components are ready, it comes together pretty quickly.

The pizza is enough for one dinner, or you can split the dough recipe in half and use it for two lunches. The dough will keep in the fridge for 2-3 days. Make sure to wrap it tightly so it doesn’t dry out. Or, you can freeze it.




Rosemary Potato Roasted Garlic Pizza Substitutions and Variations

  • add some cooked chicken
  • top with sliced red onion
  • add some hot red pepper flakes
  • switch the cheeses and use fontina
  • or, add some crumbled bacon

More Pizza Recipes

goat cheese caramelized onion pizzaGoat Cheese Caramelized Onion Pizza

Slow-cooked onions, tangy goat cheese, earthy spinach, and crispy bell pepper cooked together with a pre-made crust. Easy and delicious!

 

white pizza without ricottaWhite Pizza Recipe Without Ricotta

I love white pizza, and like ricotta, but somehow… not together. Instead, this pizza has lots of creamy mozzarella, sweet/tart sun-dried tomatoes, and summery basil.

 

 




Balsamic Vinaigrette Chicken For One

I suppose the official name of this dish should be something like balsamic vinaigrette chicken or balsamic chicken or  another similarly elegant name.  In reality, I call it something much more straightforward (and a lot less fancy), namely “stupid easy chicken.”

It has only two ingredients.  You don’t even really have to measure anything. There’s no chopping either. Or peeling. Nothing.

In fact, all you have to do is brush or pour a bit of balsamic vinaigrette dressing over both sides of the chicken. Then put it on a small roasting pan (or just use the pan from your toaster oven), and bake. Tada!

It’s ridiculously easy. And quite tasty too.

The inspiration? I was tired one night and a long-ago co-worker’s sheet pan chicken popped into my head (why, I have no idea). Anyway, she used to take a big sheet pan of chicken parts, pour Italian dressing over it, and bake it. Instant seasoning, and an easy dinner with very little effort.

I thought, well why not make that a bit fancier, without adding any extra steps. So, I swapped the Italian dressing for balsamic vinaigrette. I used homemade, but store bought is just fine.

Then, you can simply pop a potato in the oven to bake with the chicken. Or, use the time and energy to make a fancier side dish, such as honey mustard glazed carrots. Start the water boiling for the carrots when the chicken is about half-baked.

If you’re really feeling ambitious (not that it’s hard, just maybe five minutes more effort), make your own chicken balsamic vinaigrette dressing.

Balsamic Vinaigrette Chicken Dressing Recipe

3T balsamic vinegar
1 T Dijon mustard
1 garlic clove, minced
1/2 C olive oil
Salt and pepper

Mix everything except the oil together in a small bowl.  Then slowly add the oil, stirring constantly. Season with salt and pepper to taste.

You can then use that on a tossed salad or Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette .







 

More Chicken Recipes

chicken mango stir fryQuick Chicken Mango Stir Fry Recipe

Sweet bell peppers, juicy mango, and spicy chilis add up to an unusual, but delicious quick dinner. Ready in about 20 minutes.

 

indian royal chicken cooked in yogurtIndian Royal Chicken Cooked in Yogurt

A meal that sounds fancy, but isn’t hard to make. It’s got tangy yogurt, sweet raisins, and cardamom pods (which add a sweet, minty flavor).

 

chicken with balsamic vinegar sauceOne Pot Chicken with Balsamic Vinegar Sauce

Adapted from Jacques Pépin, this chicken dish has an ingredient you might not expect from a French cookbook. The vinegar adds a fruity/tangy flavor that complements sweet onions and the secret ingredient.

Shoemaker’s Chicken

An Italian-American classic! This is made in a single skillet, and enhanced with a tangy sauce that cooks right in the pan.  Less cleanup!  Serve (or not) with easy oven roasted potatoes.

Lemon Cumin Mint Chicken

Lemon Cumin Mint Chicken is a quick  and easy Middle Eastern-inspired meal that uses ingredients you likely already have. The cumin and lemon add a spicy, citrusy flavor. Think of it as the sort of meal you might have sitting outside at a café along the Mediterranean sea.

I’ve adapted this from Epicurious but made several changes. First, since it’s one person, we don’t need a mixture of chicken pieces. Second, I don’t like the boneless thighs (I want the bones to make chicken broth).

The original recipe also called for lemon-infused oil (which takes three weeks to make).  Probably good, but that’s too long to wait, and I suspect it would overwhelm the chicken.

Third, the instructions said to reserve some of the garlic and scatter it over the chicken. I didn’t do that either, as I didn’t want raw garlic. And, I upped the cumin a bit.

Lastly, instead of broiling the meat, which tends to lead to dried out food (especially chicken), I simply baked it instead. About 15 minutes at 400 degrees, then baste, then another 25 minutes or so until the chicken is done and the juices run clear.

The potatoes are crispy garlic basil potato bites (without the basil).  Tomatoes were fresh from the Greenmarket.

Don’t be put off by the “prep” time. It’s really five minutes of prep, and the rest is waiting for the marinade to flavor the chicken.

Lemon Mint Cumin Chicken Substitutions and Variations

  • Try coriander instead of mint (or a mixture of the two)
  • If you have time (and patience, make the lemon oil: 1 cup oil with 3 T of lemon zest, kept refrigerated for 3 weeks, then strained).
  • Swap the lemon for lime
  • Layer portobello mushrooms and thinly sliced potatoes under the chicken

More Lemon Chicken Recipes

crispy lemon chicken thighCrispy Lemon Chicken Thigh Recipe for One

Crispy, lemony, with just a touch of sweetness from brown sugar. Think fried chicken with a lot less oil and bother.

 

Jewish chicken curry chitarneeJewish Chicken Curry Chitarnee

A one pot meal with chicken, lemon juice, tomatoes, and potatoes. All simmered together until they become sweet and aromatic.

 

homemade chicken shawarmaHomemade Chicken Shawarma with Yogurt Sauce

Transport yourself to a NY schawarma shop (like the Avengers movie), without leaving home. You don’t even need a rotisserie.

 

feta brined roast chickenFeta Brined Roast Chicken Recipe for One

Elegant enough for company, this chicken requires only a few simple ingredients. The brine keeps the chicken juicy and flavorful.

Honey Mustard Glazed Spareribs

Sometimes you have a meal because you carefully chose a recipe, bought the ingredients, and planned it as dinner for that day or that week. And then, every once in a rare while, your dinner is a complete surprise.  The first time I made these ribs, they were a “bonus” in my grocery delivery.  I hadn’t ordered them! They looked so good I decided to cook them right away. But what to do with them? I settled on honey mustard glaze spareribs. A raving success!

The mixture of dry and prepared mustard, honey, a dash of soy sauce, apple cider vinegar, and brown sugar creates a glaze that’s not too sweet, and glides right over the ribs. They end up tender and juicy.  And they don’t take long to cook either.

Boneless ribs are done in 40 minutes, bone-in takes an hour.

I’ve included instructions for both boneless and bone-in ribs in the recipe.


I was going through, putting everything away, and found these boneless, country-style spareribs.  I hadn’t ordered them! But, they looked good, and seemed perfect for the holiday weekend here, so I made  honey mustard glazed spareribs.  I suppose maybe I should call them “surprise honey mustard glazed spareribs.”

The recipe was in the first edition of the Silver Palate cookbook. I’m on my third copy now, but when went to look at the recipe I found it had changed considerably. It was all wrong.  It had orange marmalade, ginger, orange juice, and nutmeg?! Wait. What?  No idea where that came from. Sounded waaay too sweet to me.

Luckily, the original version still lived on the internet.  No marmalade! Instead you mix dry and prepared mustard, honey, a dash of soy sauce, apple cider vinegar, and brown sugar. It’s not too sweet,  and makes a delectable honey-brown glaze that glides over the ribs. They end up tender and juicy.  Just right for a holiday weekend.

Since the ribs I had were boneless, I adjusted the cooking time downward to about 40 minutes. I have also made these with the bones (somehow that’s more satisfying, I don’t know why).

If you get the kind with bones, cook them for an hour at 400 degrees, following the same turning and basting procedure.  

I’ve included instructions for both boneless and bone-in ribs in the recipe.

The first time I made it, I had intended for the ribs to be two meals.  But it was sooo good I pigged out (sorry) and ate the whole thing at once.  Come to think of it, I made these for my brother once (with the bones), and he ate inhaled all of it too. Which just means I need to buy ribs on purpose next time!




Honey Mustard Glazed Spareribs Substitutions and Variations

  • Add some ground ginger to the glaze (this was part of the revised recipe that actually sounded appealing)
  • Try a splash of orange juice (also the revised version, but I’d cut down on the honey or the brown sugar)
  • Use bone-in ribs (they’re easier to pick up and nibble). If you do, cook them at 400 degrees for 40 minutes, then 10 and 10 (following the same procedure of turning and glazing).

More Pork Recipes

pork tenderloin with mushrooms and sour creamPork Tenderloin with Mushrooms and Sour Cream

Unlike a roast, tenderloin cooks quickly.  You get a rich, creamy sauce boosted by the bite of Dijon mustard and piquant capers —both of which complement the pork beautifully.

cider braised pork with sauerkrautCider Braised Pork Chop with Sauerkraut and Apples

Packed with classic flavors from rich pork, sweet apples, and piquant sauerkraut, with just a touch of brown sugar. This is a classic fall recipe.

 

apple glazed ham steakApple Glazed Ham Steak Recipe for One Person

Heat the ham, make a quick glaze, and dinner is done. The apple is crisp, sweet,  and a fresh alternative to  the usual pineapple.

 




Peruvian Roast Chicken in Green Sauce Recipe

I tried this Peruvian roast chicken in green sauce recipe for the first time last week, and I can’t stop eating it! It’s not just the chicken either, it’s the sauce. I loooove the sauce. I made enough to have extra, and I’ve been putting it on everything. It’s tangy, spicy, garlicky, and just spectacular.  And the chicken is lip-smackingly good too!

There are two stages to this recipe, which I adapted from Epicurious, but since we’re only making it for one person (instead of a whole chicken) we can cut some steps and speed everything up. The reviews on the original commented that it was a lot of work (but worth the trouble). But, my way, it isn’t a lot of bother at all.  There’s a lot less to chop and a single chicken thigh cooks a lot faster than a whole bird. You wait less and you don’t have to baste as much either. No need to butterfly/spatchcock one piece of chicken!

First you mix up a spice rub for the chicken and spread it on the meat. While the chicken cooks, you make up the sauce, which is essentially tossing ingredients in a mini chopper or blender and then mixing them together with some mayonnaise. Baste the chicken once and then serve it with the sauce.

The chicken cooks at a higher temperature than usual, so it ends up with crispy skin, while still retaining its juices. Plus, it’s ready in 35-40 minutes instead of an hour and a half.

If you like, you can add a salad of cucumber, avocado, lime, olive oil, and scallions on the side.




Peruvian Roast Chicken with Green Sauce Substitutions and Variations

Unlike the usual changes, this list is largely focused on the sauce, rather than the chicken.

  • Try different herbs or combinations of herbs and leafy greens instead of the spinach. You could use basil, coriander (the original recipe), or some sage
  • Instead of mayonnaise, try Greek yogurt or lebne
  • Serve the sauce over eggs with crusty bread
  • Use the sauce as a dip with fresh cut up carrots, tomatoes, bell peppers, and cucumber wedges
  • if you don’t have fresh lemon, use dried lemon peel and bottled lemon juice

More Chicken Recipes

crispy lemon chicken thighCrispy Lemon Chicken Thigh Recipe for One

Great hot or cold, this is perfect for picnics. There’s three kinds of lemon (don’t worry, nothing unusual), and a crispy crust that tastes like you fried it (but you won’t have to).

 

chili citrus chickenChili Citrus Chicken Thigh Recipe for One

The flavors of Buffalo wings, without any frying. The garlic adds zest and the chili packs the heat (but not too much heat). Cheaper than wings too.

 

feta brined roast chickenFeta Brined Roast Chicken

Bathed in a briny blend of of feta cheese and lemon to keep it moist, and lock in flavor. Serve the finished chicken on a bed of earthy spinach.

 

honey sticky garlic chickenHoney Sticky Garlic Chicken

Delight your taste buds and fight colds with this crispy/sweet/spicy chicken. Ready in 30 minutes, from pantry ingredients.

 




Spinach Lamb Meatballs

Sometimes you get recipes from a cookbook, or online, or from a friend. This recipe for spinach lamb meatballs started in a cookbook in NY, bounced to the US West coast, and then back again to NY. It was a cross-country collaboration!

Here’s what happened.  A friend had some ground lamb and was looking for dinner ideas.  I mentioned a spinach lamb meatball recipe I had and gave her the ingredients.

She wanted to serve her meatballs with marinara sauce, so I suggested she might want to change it around a bit (the original recipe called for nutmeg, which wasn’t going to work with marinara sauce). Also, while the recipe I had fit her requirements, it was, honestly, a bit bland, and needed more punch.

She added her own spin, then told me what she did. I made a few more changes, and ended up with this recipe.

Red wine vinegar stands up to the lamb’s assertive flavor, while cumin adds a warm, nutty, slightly spicy bite. The spinach adds color, and those all important vitamins and iron too.

It’s pretty easy to put together too. First, you sweat the onions (cook them over low heat for a few minutes, until they become transparent). Then wash and dry the spinach (this is important, otherwise the meatballs will be too moist and won’t hold together). The rest is simply measuring, mixing, and rolling.




Spinach Lamb Meatballs Substitutions and Variations

  • try red wine (say a Pinot Noir) instead of the vinegar
  • add an extra flavor punch and spice with some harissa
  • use ground beef instead of lamb
  • skip the cumin and have the meatballs with marinara sauce
  • serve the meatballs with Greek yogurt and cucumber

More Lamb Recipes

turkish lamb burgerTurkish Lamb Burgers

Rich, messy, and absolutely lip-smackingly good. These burgers are stuffed with feta and garlic, then topped with a tangy, refreshing yogurt cucumber sauce.

 

lamb merguez sausage with rice and vegetablesLamb Merguez Sausage with Rice and Vegetables

Bring a hint of Morocco to your kitchen without traveling.  Flavored with cinnamon, cumin, carrots, and chili, this dish is warm, spicy, and only takes about 30 minutes to prepare.

lamb kofta meatballsLamb Kofta Meatballs

A feast for both the eyes and the taste buds, these meatballs are flavored with toasted nuts, sweet/minty cardamom, and earthy spinach. No eggs needed and no breadcrumbs.

 

 




Pork Tenderloin with Mushrooms and Sour Cream

The great thing about pork tenderloin is that it’s fancy enough for guests, but so easy and quick you can serve it on an ordinary weeknight.  Adding mushrooms and a bit of sour cream transforms the pork from plain to elegant. And, it’s done in about twenty minutes or so.  There’s very little fussing.  The only thing you have to cut up is a few mushrooms (and then slice the pork at the end).  You get a rich, creamy sauce boosted by the bite of Dijon mustard and piquant capers —both of which complement the pork beautifully.

Add some rice (I always make extra so I can just reheat it) and a simple salad and you’re ready to eat. In this case, I went with just some spinach and cucumber, topped with baslamic vinaigrette. And now, that I think of it, the balsamic vinaigrette would likely work well with the pork too. That’s really easy!

Make sure to get the pork tenderloin, not a pork loin roast. The tenderloin is long and skinny and weighs about a pound each.  You cook it fairly quickly on high heat. Think of it as the filet mignon of pork. The loin roast is closer to a pork version of roast beef. It’s much larger and rounder and you cook it low and slow.

Now that we’ve cleared that up, on to the recipe.  This is adapted slightly from an old New York Times Menu cookbook recipe. The recipe in the book called for pork chops (which you can also use if you like).  If you do that, cook them 2-4 minutes per side, depending on how thick they are. The original recipe called for a much longer cooking time, but the chops then were much fattier.

 




Pork Tenderloin with Mushrooms and Sour Cream Substitutions and Variations

  • Use pork chops instead of the tenderloin (get the boneless center cut)
  • Make it a bit lighter with Greek yogurt instead of sour cream
  • Add a splash of white wine or Marsala (sweet) wine to the sauce
  • Toss in some scallions or some shallots or onions (skip the capers if you do)

More Pork Recipes

cider braised pork with sauerkrautCider Braised Pork Chop with Sauerkraut and Apples

A party for your taste buds. Sure, it’s a bit… monochromatic, but this dish is packed with flavor. The tangy sour kraut is a perfect foil for the sweet cider and apples. And it’s quick too.

apple glazed ham steakApple Glazed Ham Steak Recipe for One Person

Sure most people see ham steak and think pineapple. This is better. The ham stays firmer, and the glaze is ready in minutes.

 

honey mustard glazed ribsHoney Mustard Glazed Spareribs

Tender, succulent, and not too sweet, these ribs are ready in about an hour (they’re boneless).  Great for a holiday weekend. And the glaze is a dream.