Pork Chops and Mushrooms in a Creamy Mustard Maple Sauce

This one skillet pork dish is quick and family friendly. Served alongside roasted potatoes or on a bed of barley risotto the sauce, laced with maple syrup and mustard is a serious ‘keeper’.  Preparation Time:10 minutes Cooking Time:25 minutes 4 (6 oz./170 g) bone-in centre loin chops 1...

Savoury Slow Cooker Pork Roast with Mustard and Apples

This simple pork dish, elegant enough for company, is made even better by browning the roast and onions before adding them to the slow cooker. Apples, herbs and two kinds of mustard ensure the pork has a lovely balance of both sweet and savoury. Thinly sliced leftovers make great sandwiches the...

Herbed Pork Chops on Mustard Sauce

Kick your pork chops up a notch with this tasty mustard sauce! 3/4 tsp (4 mL) dried thyme leaves 1/2 tsp (2 mL) garlic powder 1/4 tsp (1 mL) dried pepper flakes  1/4 tsp (1 mL) salt 6 boneless pork chops (4 oz/125 g each), trimmed of fat 1 Tbsp (15 mL) canola oil Mustard Sauce 1/3 cup (75...

Smoked Bacon Lentil Ragout

The Waterfont Centre has a marvellous herb garden and was the second hotel in Canada to have its own bee hives. When Dana  Hauser worked there she was the first female executive chef in the entire Fairmont chain.  She served this fabulous dish at the hotel restaurant, then named Heron’s with...

Slow Roasted Bourbon and Brown Sugar Glazed Berkshire Pork Belly on Du Puy Lentils

Chef Jeremy Langemann serves this fabulous dish over double-moked bacon and caramelized-onion Du Puy lentils  with a Manitoba Saskatoon berry gastrique. It’s a great combination..Manitoba-gown pork, Manitoba-harvested lentils, Manitoba-picked berries…a locally inspired recipe could hardly...

Pork Medallions with Apples

• 1/4 tsp (1 mL) garlic powder • 1/2 tsp (2 mL) poultry seasoning • 1/8 tsp (.5 mL) nutmeg • 6-7 oz (170-200 g) pork tenderloin, cut into 1/2-inch (1.25 cm) slices • 1-2 tsp (5-10 mL) green peppercorns, crushed • 1 tsp (5 mL) canola oil • 1/2 green apple, unpeeled • 1/2 Tbsp (7 mL) canola oil • 1...

Quebec Pork Tenderloin in Charlevoix Blueberry Sauce

There are a few memorable meals that will never fade. One such occurred when my son, Brad (then a mere 12 years old), and I dined at La Pinsonniere, a fine Charlevoix inn. We had a window seat that overlooked the St.Lawrence, quite wide at this point. The evening mist rolled in as the sun set...