Wasabi Ginger Pork


It may seem like I really have a thing for pork chops, considering that so far 2/3 of what Ive posted  have been about pork chops. I was going to make the recipe I highlighted in my first post (which you can read here) however we didn’t have any sauerkraut. But hey! look at it this way, now you get another pork chop recipe!


2 Butterfly pork chops

2 cups low sodium soy sauce (you can make it low sodium by diluting it with a little water)

3 Tbs. Wasabi powder

1 Tbs. fresh ground ginger

1 Tbs. Sugar

olive oil




Place the pork chops under a sheet of wax paper and and pound them a bit with the flat side of the mallet. Cut the pork in half down the mostly separated line. Rub each side of the porkchops with salt and pepper. If you want the taste of the wasabi to be stronger (because it really isn’t that strong normally( make a paste out of additional wasabi by mixing 1 Tbs. powder to a tsp. of water and rubbing in on the pork chops)

In a pan drizzle a tiny amount of olive oil over medium heat. Fry the pork chop just until slightly brown.

Preheat oven to 325 degrees convection.

For the sauce

Mix soy sauce, wasabi, ginger, and sugar in a saucepan over medium-high heat. Bring just to a boil and then strain the ginger flesh from the sauce.

Arrange pork in pyrex type baking dish and pour sauce over it.

Bake uncovered for 20 minutes. Flip. Bake for another 10.





Home-Made Hot Chocolate

I know that it’s May, and unless you live in the southern hemisphere, its starting to warm up, but Hot Chocolate can still be enjoyed even when its warm.

I must give credit to the fantastic Laura Ingalls Wilder, who is not only a great author, but also cook! This recipe comes from her cookbook which was actually lent to me by a friend. What Ive done is add pictures and reduced it to a single serving size. Continue reading

Here We Go, Pork Chops and Sauerkraut!

This is probably one of my favorite recipes for a few reasons.

  1. It tastes great.
  2. It earns me compliments (which is always nice)
  3. It is great way to become more used to the taste of sauerkraut

One of the things I have been trying to do is learn to like to eat vegetables. For a long time my taste for veggies was very limited. For about a year Ive been expanding my taste and one of the outcomes has been a toleration of sauerkraut (Im working on liking it)

*much of this recipe comes from here


4 pork chops (a thin cut is best, the thicker it is the longer it will take to cook, and easier to burn)


Salt & Pepper

Olive Oil 

A Jar/ Can  of sauerkraut (size we use varies)

1/4 Cup Chicken Broth

2 Tbs. Red Wine Vinegar

1 Tbs. Packed Brown Sugar

Sliced Apples


Trim the meat to your liking, cutting off any large veins of fat or bloody spots (those gross me out)

Then rub each piece of meat with thyme, salt and pepper. Do this generously. I normally use a few turns of our salt and pepper grinders,and a couple shakes of our thyme bottle. Be sure to press the spices into the meat so they stick

Heat Olive oil in a skillet over medium high heat till fairly hot (I usually guess when this is, doesnt hurt if you put them on too early.) oil should be a thin layer over entire skillet (if your skillet dips down in a ring so the oil isnt always over all of it, thats fine, just tilt your pan every so often so anything in the middle gets its share)

Put your pork in the pan now. Heat each side for about seven minutes or until each side is browned and the inside is cooked. If it’s not fully cooked keep it on there till it’s no longer pink when you cut into one.

Remove the pork chops form the pan and transfer to a plate. Cover the plate with tin foil and put into your oven on the lowest temperature it can go. Mine is 170°F.

Mix together in the pan (dont clean it) chicken broth, vinegar, and brown sugar. I use the granules for my broth and it tastes just fine. However if you would like to use real stuff, be my guest.

Mix that together while you scrape some of the stuff off of the bottom of the pan. Then let it sit and boil for a minute.

Mix in the sauerkraut and apples now. Now would probably be a good time to note that if you like less sauerkraut then use less  liquid, if you like more then increase the liquids. Use your own judgement as to how it looks. Mine is normally kind of watery so I thicken it with cornstarch.

Once the apples are tender and the liquid is to your liking, Pull the porkchops out of the oven.

Serve with a pork chop and some sauerkraut either on the pork, or to the side. At our house we normally just put the pork on a plate and the sauerkraut in a bowl, and then let everyone decide for himself.



*Pictures will posted next time I make it here.