Category - Natural Prime Pork / Variety Boxes and Smaller Boxes- * NEW*
Prime Pork Frenched Rib Chop
SKU: 7050
Six Perfect Cuts of (9 oz.) Prime Pork Chops

The Frenched Pork Chop is impressive both visually and most especially in taste.  This thick, 9 oz chop with the long bone still attached is credited for adding an abundance of flavor to this tender chop. These prime grade pork chops work well with dry rubs, brining or marinade to add flavor and moisture to the cut.


4 Personal Gourmet Pork Fillets
4 ounces sugar
1 1/2 ounces vinegar
6 ounces flat root beer
1 pound cherries, de-seeded
2 ounces olive oil
2 ounces pistachio oil
4 endive, cored and cut into long strips
3 ounces pistachios, whole peeled and roasted


In a pan, heat the sugar over medium heat until it caramelizes to a deep brown color. Add the vinegar and stir with a wooden spoon. Add the root beer and allow to cook for 5 minutes. Add the cherries and allow to cook for an additional 5 minutes.

Remove pan from heat, transfer to a clean container and allow to cool to room temperature.

Cook the pork fillets in a saute pan in the olive oil on medium-high heat. Cook until done yet still moist, approximately 8 to 10 minutes per side.

In a separate pan, heat the pistachio oil and saute the endive and pistachio nuts until the endive is just wilted, about 5 minutes. Transfer onto a paper towel to absorb the excess oil.

To serve, reheat the pork, cut into medallions and place on each plate. Spoon some of the cherries on top, allow some of the juice to form the sauce and arrange the endive and pistachio nuts on top.


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3 pears, peeled and cut into small pieces

4 -5 small peaches, peeled and cut into small pieces

¼ cup dried cranberries

Juice of 1 key lime

¼ cup red onion chopped

1 tablespoon brown sugar

2 tablespoon butter

Olive oil

Salt and pepper

In a medium size skillet over medium heat warm the olive oil and sauté the chopped red onion. When the onion is translucent add the peaches, pears and cranberries. Cook for about 5 minutes.

Add the butter, brown sugar and juice of key lime. Cook over medium low heat and add season with salt and pepper to taste.

Pat dry the pork chops and season with salt and pepper. In a large skillet add a shadow of oil and cook the chops until nicely browned on each side and are a bit springy to the touch, around 8 to 10 minutes.

Serve hot with the sauce over it or on the side.

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Rice with Dried Cranberries

It feels for ever since my last posting and I notice that I have new recipes that I have made and yet did not post them. I guess time to catch up is here.

Let’s start with a new recipe that I prepared couple of nights ago.  As I was working out with a couple of friends I was offered a sample of Slavosalt to try. An Arizona based company specializing in all natural seasoning. I accepted the sample and started thinking in my head how to use it. As you all know, I do not wonder too far when it comes to seasoning, but this intrigued and I was excited to put it to good use.

Evening is upon us, and the infamous question of what for dinner is lingering in the kitchen. I have great pork chops from my favorite man, Pete, and something needed to be created to go along. Rice has not see my kitchen in a while… and dinner was formulating in my head.

Easy adaptation of one of my dad favorite rice with a twist: rice with dried cranberries and parsley.  Cooking along, time for seasoning was here.  The rice tasted sweet so why not add the new Slavosalt to it and see what happens.  I must say, loved the flavor. Not too powerful on the garlic yet giving the rice the sweet-sour flavor that needed. Great combination and well accepted by my little man.

Decided to season my pork chop as well with it and loved the flavor.  Steamed broccolis where requested and salad for the adults.

Bon Appetit!!


Tonight’s dinner:

Rice with Dried Cranberries
Oven Pork Chops
Steamed Broccolis



½ medium onion finely chopped
½ cup dried cranberries
1 tablespoon chopped parsley
Basmati rice
1 tablespoon Olive oil
Low sodium chicken broth
Place the olive oil in a medium saucepan over medium heat. Add the onion and gently sauté them until tender and translucent. Add the cranberries and mix well for a minute. Add the parsley and rice, mix well until all the rice is covered with the oil and blended with the onion mixture.
Add the chicken stock and mix well. Boil the chicken stock down and add as needed to keep the rice moist and cooking.
Taste and season with Slavosalt .
Serve hot.


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