Porkorama Recipe

Prepare and season pork

Pat the pork pieces dry with paper towels. Rub both sides with 2 tbs olive oil. In a small bowl combine 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Sprinkle the spice mix evenly over both sides of the pork and press gently. Tuck fresh thyme sprigs or sprinkle the 2 tbs chopped thyme over the pork. Let rest at room temperature for 15 minutes (or refrigerate up to 2 hours).

Pan-sear and finish

Heat a large skillet (cast-iron recommended) over medium-high heat until hot. Add 1 tbs olive oil. Place pork in the pan without crowding; sear until a deep golden crust forms, about 3-4 minutes per side for 1-inch chops (thicker pieces may need 5-7 minutes per side). Reduce heat to medium-low, add 2 tbs butter to the pan and spoon the melted butter over the pork for 30–60 seconds to baste and finish. Use an instant-read thermometer: cook to 145°F (63°C) for chops or until desired doneness. Transfer pork to a plate, tent loosely with foil and rest 5–8 minutes before serving.

Place the peeled and halved potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tbs salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, 15–18 minutes. Drain well and return potatoes to the pot. Add 2 tbs butter and 1/2 cup warm milk. Mash to preferred texture (use a ricer for very smooth). Taste and adjust seasoning with additional salt and pepper if needed. Keep warm until plating.

Bring a medium pot of salted water to a boil. Add the trimmed green beans and blanch 2–3 minutes until bright green and crisp-tender. Drain and immediately plunge into an ice bath to stop cooking (optional if serving right away). Toss beans with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper and a squeeze of 1/2 lemon if using. Reheat briefly in a skillet with a small knob of butter if desired before serving.

In a large bowl combine 3 cups shredded cabbage and 1/2 cup shredded carrot. In a small bowl whisk together 1/4 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Pour dressing over cabbage mixture and toss to coat. Chill at least 15 minutes to let flavors meld. Taste and adjust seasoning before plating.

Preheat oven to 400°F (200°C). Slice the baguette lengthwise or into 1-inch slices. In a bowl combine 4 tbs softened butter, 3 minced garlic cloves, and 1 tbs chopped parsley. Spread the garlic butter mixture on the cut sides of the bread. Place on a baking sheet and bake 8–10 minutes until golden and butter is melted; broil 1 minute if you want extra color. Serve warm.

Preheat oven to 400°F (200°C). Prepare the 8 oz cornbread mix according to package directions using 1/2 cup milk, 1 egg, and 2 tbs melted butter (or follow your homemade recipe). Pour batter into a lightly greased 8-inch skillet or baking pan and bake 18–22 minutes until a toothpick inserted in the center comes out clean and top is golden. Cool 5 minutes, then slice and serve.

Slice pork against the grain if applicable and arrange on plate. Place the included coleslaw to one side and the two chosen sides (mashed potatoes and green beans) in their own portions. Add a slice of garlic bread or a wedge of cornbread based on guest choice. Spoon any pan juices or reserved butter over pork and garnish with 1 tbs chopped parsley and lemon wedges if desired.