Sage Pork Chops

Ingredients

• 2 teaspoons salt
• 1 teaspoon dried sage
• 1 teaspoon ground black pepper
• 6 center cut bone-in pork chops
• 2 tablespoons butter
• 1 cup water
• 2 cubes beef bouillon

Directions

1. Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
2. Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Click here for original recipe on Allrecipes.com

Corn Chowder

CAUTION!  This stuff is addictive especially during the cold winter months. 

Emeril's Pennsylvania Dutch Corn Chowder


Serves: 6

Ingredients:
4 cups frozen shoepeg white corn kernels 
1/2 pound salt pork, diced
3 cups chopped yellow onions
1 teaspoon celery salt
1/2 teaspoon cayenne pepper
2 teaspoons minced garlic
1 bay leaf
3 cups peeled, diced baking potatoes, like russets
8 cups chicken stock, or more as necessary
1 cup milk
1 cup heavy cream
Salt
Freshly ground black pepper
1/2 cup chopped green onions (green tops only)
2 Baguettes / French Bread

Directions:
In a large saucepan, cook the diced pork over medium-high heat until golden brown and the fat is rendered. Add the onions, celery salt, and cayenne, and cook until onions are soft, about 4 minutes. Add the garlic and bay leaf and cook, stirring, for 30 seconds. Add the potatoes and drained corn, and cook, stirring, for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the potatoes are tender, 20 to 25 minutes. Add the milk and cream, and simmer for 5 minutes.

Remove from the heat and discard the bay leaf. Adjust the seasoning, to taste, with salt and freshly ground
black pepper. Ladle into soup bowls and garnish each serving with the green onions.  Serve with warmed baguettes.