“Dinner’s in the kitchen & it’s packed in ice…”

Remember my being all cagey about the recipes I was working on, but couldn’t share right away? Now I can–They’re here in Foodie.com’s Back-to-School e-cookbook! It’s free to download if you’re so inclined, and before anyone asks, my recipes are on pages 14 and 68, and my mini-bio is on page 141. It’s only the second time I’ve been published in something other than a college magazine, and I think this is a bit cooler than having a silly high school poem published (although I was paid $5 for that silly poem, and I still have the $5 bill tucked away).

I haven’t really had the desire to do much in the way of cooking for the past couple days. I’m having one of those weeks where I just don’t care. And we’re seriously going to have to make it a point of only going to Buffalo Wild Wings once a week–The place has been open just over TWO WEEKS, and we’ve already been there four times. And I could easily see us popping in there again before this week is through. I might as well start having my paychecks directly deposited into their corporate accounts, as that’s where all my extra money is going these days! I’m kind of hoping that the novelty will wear off soon, and we can calm down about it. It’s not like we have to drive to Sioux Falls anymore, and hope to squeeze in for lunch!

But since I’ve slacked off a bit, I decided it was necessary to get myself back in the kitchen, and fix something that isn’t necessarily healthier, but at least homemade.

Pork Chops with Pear Sauce.

I’m a big fan of Pork Chops and Applesauce, but since I went grocery shopping Wednesday night and bought two different kinds of pears, I thought I’d give this a try. Relatively quick, moderately healthy (I assume–I mean, it’s got fruit in it!), and delish!

Pork Chops with Pear Sauce

Yields 4

15 minsPrep Time

20 minsCook Time

Save RecipeSave Recipe


  • 2 teaspoons olive oil
  • 2 ripe pears, peeled and chopped
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon fresh ground pepper
  • 1 1/2 lbs boneless center cut pork chops, 1/2-inch thick


  1. Heat 1 teaspoon of the oil in a small saucepan over medium heat. Add pears, 1/2 teaspoon of the cinnamon, and nutmeg. Cook, stirring frequently and mashing the pears with a spoon, until thick and pears are tender, about 8 minutes. Remove pan from heat stir in vanilla. Set aside.
  2. Combine remaining 1/4 teaspoon cinnamon, salt, paprika and pepper in a bowl. Rub mixture over pork.
  3. Heat remaining 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add pork and cook until well browned and cooked through, about 6 minutes on each side. Serve with sauce.

I have to work tomorrow morning, but right now, the plan for after I get home is to get the laundry done ASAP, then maybe make some cookies I’ve been putting off for a few days. Have a great evening!

2 thoughts on ““Dinner’s in the kitchen & it’s packed in ice…”

  1. Your plates are really pretty. I have fiesta ware in red, blue, green & yellow. I've been wanting to add to my collection. I love eating on the bright colors but your fancy plates make me think simple could be nice too.
    • Thank you! My main dishes are Pfaltzgraff, but I've been getting others piece by piece to try and be better with food styling. That one in tonight's post, I think I found at Target on clearance.

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