Perfect for: Weeknight dinners, backyard grilling

Ingredients:

• 4 bone-in pork chops

• Salt & pepper (to taste)

• 2 tbsp olive oil

• 2 garlic cloves, minced

• 1 tsp fresh rosemary or thyme (optional)

• 1 tbsp butter

Instructions:

1. Let the pork chops sit at room temperature for 20 minutes.

2. Season generously with salt and pepper.

3. Heat olive oil in a cast iron skillet over medium-high heat.

4. Sear chops for 3–4 minutes per side until golden brown.

5. Add garlic, herbs, and butter to the pan; spoon over chops for extra flavor.

6. Cook until internal temp reaches 145°F. Let rest before serving.

Pair with mashed potatoes and green beans for a full farm-style meal.

Ingredients:

• 3–4 lb pork shoulder (aka pork butt)

• 1 tbsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt & pepper

• 1 cup BBQ sauce

• ½ cup apple cider vinegar

• ½ cup chicken broth

Instructions:

1. Rub pork with paprika, garlic powder, onion powder, salt, and pepper.

2. Place in slow cooker with vinegar, broth, and half the BBQ sauce.

3. Cook on low for 8 hours or until the meat pulls apart easily.

4. Shred with two forks and mix in remaining BBQ sauce.

5. Serve on toasted buns with coleslaw.

Also makes a killer leftover hash the next morning.

Ingredients:

• 1 fully cooked bone-in ham (8–10 lbs)

• 1 cup brown sugar

• ½ cup honey

• ¼ cup Dijon mustard

• ½ tsp ground cloves

• ½ tsp cinnamon

Instructions:

1. Preheat oven to 325°F. Place ham in a roasting pan, cut side down.

2. In a saucepan, heat brown sugar, honey, mustard, cloves, and cinnamon until blended.

3. Brush glaze over ham, cover loosely with foil.

4. Bake for 2 to 2.5 hours, basting every 30 minutes.

5. Uncover and bake 30 more minutes to caramelize.

Best served with cornbread, roasted carrots, and a nap.