Pork Chops and Apple Relish


2 Granny Smith Apples

1 lb red cabbage

1 large red onion

1/2 oz fresh ginger

1/4 cup + 1 Tbsp granulated sugar (or substitute)

3 TBSP Balsamic Vinegar

2-3 TBSP golden raisins

4 bone-in pork loin chops


  • Peel, halve and core apples and cut into 1/4 inch pieces. Halve and core cabbage and cut into thin slices. Halve and peel onion, cut into 1/2 inch slices. Peel and grate ginger.
  • Combine apples, ginger, 1/4 cup sugar, 1 TBSP balsamic over medium-high heat. Cook until sugar dissolves, about 2-3 minutes.
  • Reduce and simmer, stirring occasionally 8-10 minutes. Season with salt.
  • Grab a bigger pan. Heat 1 TBSP EVOO. Add onion and cook, 4-5 minutes. Add cabbage, raisins, and 1 cup water and season with salt and pepper. Cover and cook, stirring occasionally, 8-10 minutes.
  • Add remaining balsamic and sugar. Cook until liquid evaporates, about 5 minutes. Empty out and wipe out pan.
  • Pat pork chop dry and season with salt and pepper. Heat 2 TBSP oil over medium-high heat. Add pork chops and cook until browned and cooked through, about 3 minutes per side. Transfer to platter with cabbage and top with apple relish.


Simple Jambalaya


2 TBSP butter

1/2 lb andouille sausage

1 large bell pepper, diced

1 large onion, large dice

3 ribs celery, large dice

1 garlic clove, minced

1 tsp Tony’s or Slap Ya Mama Seasoning

Salt and Pepper to taste

2 large tomatoes, chopped

3/4 to 1 lb shrimp, peeled

2 bay leaves

4 cups cooked rice

2 cups chicken stock

1 cup water

Hot sauce to taste

2 Green onions, chopped


  • Combine butter and sausage in a large pot on high heat. Cook for 5-6 minutes, stirring.
  • Add bell pepper, onion, celery, garlic, Tony’s, salt and pepper to taste. Sauté for about 7-8 minutes
  • Add tomatoes, shrimp, bay leaves and stir for a few minutes
  • Add cooked rice and simmer for 5 minutes
  • Garnish with green onions