Greek Shrimp, Farro & Greens with Feta

Buttermilk “Fried” Pork Chops

I have learned so much about cooking by watching Sara Moulton, particularly when she had a live cooking show many years ago. I’ve just started watching her PBS series and I’m thrilled. I have to watch a lot of episodes from previous seasons to catch up! 🙂

She cooked this dish on the show with her son who is reportedly obsessed with making it. We absolutely loved it too- it’s a wonderful weeknight dish. I made the “warm weather” version, serving it over salad dressed with Buttermilk Ranch Dressing, but plan to try the “cool weather” version as well, serving it over sautéed apples and cabbage with butternut squash or sweet potato purée.

This recipe was adapted from Sara Moulton.com. I used larger pork chops, used basil, thyme and cilantro in the dressing and topping, and modified the method. I served it with roasted potatoes on the side for my starch-loving husband.

Yield: 6 to 8 servings

For the Pork Chops:

  • four 1 inch-thick boneless pork chops
  • 1 c buttermilk
  • 1 t Tabasco or Chipotle Tabasco
  • Kosher Salt
  • 1 large garlic clove
  • 2 to 2 1/2 c panko bread crumbs
  • 6 to 8 T extra virgin olive oil or vegetable oil
  • 2 T fresh flat-leaf parsley leaves, cilantro, and/or basil
  • lemon wedges, for serving, optional
  • Warm Weather Version: green salad with Buttermilk Ranch Dressing, for serving (dressing recipe below)
  • Cool Weather Version: sautéed apples and cabbage, for serving
  • Cool Weather Version: butternut squash or sweet potato purée, for serving

For the Buttermilk Ranch Dressing:

  • 1/2 cup buttermilk
  • 1/3 cup regular or low-fat mayonnaise
  • 2 T rinsed, dried, and chopped fresh mixed herbs (tarragon, chives, parsley, thyme, basil, cilantro)
  • 1 small garlic clove, minced or pushed through a garlic press
  • coarse salt and freshly ground black pepper, to taste

To Prepare the Pork Chops:

  1. If time permits, freeze the pork chops for 30 minutes to make them easier to cut.
  2. Carefully cut each horizontally to make 2 thin chops for a total of 8 chops.
  3. Place the meat on a cutting board between 2 layers of plastic wrap.  (Alternatively, sprinkle a small amount of water into a large resealable plastic bag.  Place a pork chop in the bag and close, leaving 1/2 inch open.) Pound with a rolling pin or meat pounder until the chop is about 1/8 inch thick; remove and set aside. Repeat with the remaining chops.
  4. Whisk together buttermilk, Tabasco, and 1/2 teaspoon salt in a measuring cup; press in the garlic. Transfer to a large resealable plastic bag.
  5. Place the pounded chops in the bag with buttermilk mixture, one at a time making sure each one is coated, and marinate at room temperature, turning several times, for 30 minutes.
  6. Spread out the bread crumbs in a pie plate.
  7. Remove the chops from the marinade and season them with salt.
  8. Working with one chop at a time, toss the chop in the bread crumbs; shake off the excess crumbs.
  9. Heat 3 tablespoons olive oil in a large stainless steel, cast iron, or non-stick skillet over medium heat until hot; add half the chops. (I used a 14″ skillet over scant medium heat. Next time I will try a cast iron skillet to ease the clean up!)
  10. Sauté them, turning once for 3 minutes per side, or until golden and just cooked through. Remove to a plate and keep warm.
  11. Repeat with the remaining 3 tablespoons olive oil and the remaining chops, adding more oil if necessary.
  12. Chop the herbs for the topping. (I used cilantro and basil.)

To Serve:

  1. Divide the pork chops among dinner plates, top each portion with come chopped herbs, and serve with a wedge of lemon. Alternatively, serve the pork chops over the dressed green salad.

To Make the Buttermilk Ranch Dressing:

  1. Whisk together all ingredients in a measuring cup.
  2. Season with salt and pepper to taste.
  3. Chill until ready to serve.

Note: These pork chops are delicious hot, at room temperature, or even chilled.

Pressure Cooker Arroz con Pollo

Chicken and rice is an absolute favorite in my house. This chicken meat was incredibly tender- falling off the bone- in this pressure cooker version. The rice was full-flavored and fabulous.

This recipe was adapted from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker bye Deborah Schneider. I used a stove top pressure cooker. I branched out from my comfort zone and used bone-in, skin-on chicken thighs. 😉 I also substituted a Cubanelle for an Anaheim chile and increased the garlic.

We ate it with a green salad. Wonderful!

Yield: Serves 4 to 6

  • 1 1/2 cups chicken stock
  • 1 tsp saffron threads
  • 2 1/2 to 3 pounds bone-in, skin-on chicken thighs (8 thighs) or 2 pounds boneless, skinless chicken thighs
  • 3 tsp coarse salt, divided
  • 1 tsp freshly ground black pepper
  • 1 tsp red pepper flakes
  • 2 T olive oil
  • 1 small white or red onion, diced
  • 8 large cloves garlic, minced
  • 1 Cubanelle, Anaheim, or Poblano Chile, stemmed, seeded, and diced
  • 2 Roma tomatoes, cored and diced or one 14-oz can diced tomatoes, drained
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 2 cups long-grain white rice, rinsed and drained (I used Basmati rice)
  • parsley or cilantro, minced, for garnish
  1. In a small saucepan, bring 1/2 cup of the chicken broth to a bare simmer over medium-high heat.
  2. Add the saffron threads to the hot broth and let steep for about 30 minutes.
  3. Season the chicken pieces on all sides with 1 tsp of the salt, the black pepper, and the pepper flakes. (I used a 9×13-inch pyrex dish.)
  4. Heat the oil over medium heat in a pressure cooker or Instant Pot.
  5. Working in batches, add the chicken in a single layer and cook until well browned on both sides, about 4 to 5 minutes per side. Transfer to a large plate.
  6. Add onion, garlic, and diced chile to the pot and cook, stirring occasionally, for about 2 minutes, until the onion begins to soften.
  7. Stir in the tomatoes, cumin, smoked paprika, bay leaf, and the remaining 2 tsp salt. Cook, stirring occasionally, for about 2 minutes, until the tomatoes have softened.
  8. Stir in the saffron-infused broth and the remaining 1 cup broth, scraping up any browned bits on the bottom of the pot.
  9. Stir in the rice and, using a wooden spoon, gently swirl the rice until it falls in an even layer.
  10. Return the chicken to the pot, arranging the pieces in an even layer, then pour in any accumulated juices.
  11. Secure the lid and seal under pressure, set to meat/stew on an Instant Pot. (I brought my pot up to high (2nd ring) but may reduce to the first ring next time because a lot of the rice was crispy- but delicious- on the bottom of the pot.)
  12. Cook for 20 minutes.
  13. Let the pressure release naturally for 10 minutes, then move the pressure to venting to release any remaining steam.
  14. Open the pot and let cool for 10 minutes to allow the rice to firm up prior to serving.
  15. Serve garnished with minced herbs, as desired.

Butter Chicken

This version of Indian butter chicken was lusciously creamy and subtly spicy. My entire house smelled like butter while it cooked- wonderful! According to the article, butter chicken was created in the early 20th century as a way to soften leftover tandoori chicken with tomatoes, butter, and cream. Genius.

I served it over brown Basmati rice along with warm naan on the side to soak up all of the sauce. We also had roasted asparagus.

The recipe was adapted from Bon Appétit, contributed by Rick Martinez. I marinated the meat for 3 hours, reduced the number of cardamom pods, and used the fenugreek leaves but omitted the fenugreek seeds.

For the Marinade:

  • ½ cup whole-milk Greek yogurt
  • 4 garlic cloves, grated
  • 1 tablespoon fenugreek leaves, optional
  • 1 tablespoon finely grated ginger
  • 2 teaspoons kosher salt
  • 2 pounds boneless, skinless chicken thighs

For the Sauce and Assembly:

  • ½ cup (1 stick) cultured or unsalted butter, divided
  • 1 3-inch cinnamon stick
  • 3 to 5 green cardamom pods
  • 1 whole clove
  • 2 teaspoons fenugreek seeds, optional
  • 2 medium onions, sliced
  • 2 serrano chiles, split lengthwise (seeded, if desired)
  • Kosher salt
  • 4 garlic cloves, grated
  • 1 tablespoon finely grated ginger
  • 1 tablespoon fenugreek leaves, optional
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • 2 28-ounce cans whole peeled tomatoes
  • ½ cup heavy cream
  • chopped cilantro, Brown basmati rice, and naan, for serving

To Make the Marinade:

  1. Whisk yogurt, garlic, fenugreek leaves, if using, ginger, and salt in a medium bowl.
  2. Add chicken and toss to coat.
  3. Cover and chill at least 1 hour and up to 3 hours.

For the Sauce and to Serve:

  1. Melt 4 T butter in a large wide pot over medium heat.
  2. Cook cinnamon, cardamom pods, clove, and fenugreek seeds, if using, stirring, until slightly darker and fragrant, 1–2 minutes.
  3. Add onion and chiles, season with salt, and cook, stirring occasionally, until onion is golden and beginning to caramelize, 8–10 minutes.
  4. Add garlic and ginger and cook, stirring, until very fragrant and ginger starts to turn golden and sticks to bottom of pot, 2–3 minutes.
  5. Add fenugreek leaves, if using, garam masala, paprika, and turmeric and cook, stirring, until very fragrant, about 1 minute.
  6. Add tomatoes, breaking up into pieces with a spoon, and cook until brick red and most of the liquid is evaporated, about 1 minute.
  7. Using a potato masher or large spoon, smash tomatoes and continue to simmer, uncovered, until sauce is the consistency of a thick ragù, 40–50 minutes.
  8. Discard cinnamon stick (leave other whole spices).
  9. Transfer mixture to a blender and purée until smooth. (I used a Vitamix.)
  10. Cut remaining 4 T butter into pieces. Add butter and cream to blender and purée until creamy; season with salt.
  11. Return sauce to pot and bring to a simmer. Meanwhile, preheat broiler.
  12. Arrange chicken in a single layer on a wire rack set inside a foil-lined rimmed baking sheet.
  13. Broil until chicken starts to brown in spots (it will not be cooked through), 7–8 minutes per side.
  14. When cool enough to handle, cut into ¾” pieces.
  15. Add chicken to simmering sauce, cover, and cook until chicken is cooked through, 8–10 minutes.
  16. Top chicken and sauce with cilantro. Serve with rice and naan alongside.

Note: Butter chicken can be made 3 days ahead. Let cool; cover and chill.

Apple Cider Pulled Chicken Sandwiches with Slaw

I have made slow-cooker pulled chicken sandwiches in the past but felt like they would be improved with slaw. This version fulfilled that wish! We ate them on soft potato rolls with chips. It was a wonderful, casual dinner that we enjoyed outside on a beautiful night.

This recipe was adapted from Just Cook It! 145 Built-to-be-Easy Recipes that are Totally Delicious by Justin Chapple. I used broccoli slaw as a base for the cole slaw topping and opted to not toast the rolls. With minimal preparation required in the morning, it’s a great dish to serve after a busy day.

Yield: Serves 6 to 8

For the Pulled Chicken:

  • 1 cup apple cider
  • 1/2 cup ketchup
  • 1/2 cup packed light brown sugar
  • 1/4 cup apple cider vinegar
  • 2 garlic cloves, finely grated
  • coarse salt
  • freshly ground black pepper
  • 3 pounds boneless, skinless, chicken thighs (about 8 to 10)
  • potato sandwich rolls, split, toasted if desired, for serving
  • slaw (recipe below), for serving

For the Slaw:

  • 1/3 cup mayonnaise
  • 3 T apple cider vinegar
  • 3/4 tsp celery seeds
  • 12 ounces broccoli slaw (Trader Joe’s) or Brussels sprouts or shredded cabbage
  • 1 large Ruby Frost or Granny Smith apple, cored and julienned
  • 1 very firm Anjou or Bartlett pear, cored and juilienned
  • coarse salt
  • freshly ground black pepper

To Make the Chicken:

  1. In a slow cooker, whisk together the apple cider, ketchup, sugar, vinegar, garlic, 2 tsp coarse salt, and 1 tsp pepper.
  2. Add the chicken thighs and mix well.
  3. Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken is very tender.
  4. Using 2 forks, shred the chicken in the sauce and then season generously with salt and pepper.

To Make the Slaw:

  1. In a large bowl, whisk together the mayonnaise, vinegar, and celery seeds.
  2. Using a mandoline set to 1/8″, julienne the apple and pear. Slice the Brussels sprouts lengthwise by hand, if using.
  3. Add the fruit to the mayonnaise mixture, followed by the shredded cabbage/broccoli/Brussels sprouts.
  4. Season with salt and pepper and mix.
  5. Chill until ready to serve.

To Serve:

  1. Pile the pulled chicken on soft or toasted potato buns, top with slaw, and serve.

Note: The pulled chicken can be refrigerated in an airtight container for up to 3 days. Reheat gently before serving.

Vinegar Chicken with Crisp Roasted Mushrooms

It’s all about the sauce for me, and it’s all about the sauce in this dish. I try to adapt most skin-on chicken recipes to use my go-to protein, boneless, skinless, chicken thighs, but the skin is essential in this preparation.

This recipe was adapted from the New York Times, contributed by Alison Roman. I used red wine vinegar and stock in the sauce and also added garlic. We ate it with a giant green salad instead of the lemon-dressed lettuce in the original recipe but I included the gem lettuce option below.

I served this tangy chicken and roasted mushrooms with crusty sourdough baguette (to soak up the sauce), roasted potatoes, and a dollop of Greek yogurt. Amazing!

Yield: 6 servings

For the Chicken:

  • 3 1/2 to 4 pounds bone-in, skin-on chicken (use any combination of legs, thighs or drumsticks, or breasts halved crosswise)(I used 8 bone-in chicken thighs)
  • Kosher salt and ground pepper
  • 2 tablespoons canola oil
  • 2 medium red onions, cut into 1-inch wedges
  • 8 large garlic cloves, smashed and peeled
  • 1/2 cup red wine vinegar or white distilled vinegar
  • 1/2 cup chicken stock or water
  • 1/2 bunch thyme, plus leaves for garnish

For the Roasted Mushrooms:

  • 2 pounds mixed mushrooms, such as shiitake, maitake, button, chanterelle or oyster, torn into large pieces or quartered (I used 24 oz cremini mushrooms and 10 oz button mushrooms, quartered)
  • 3 T olive oil
  • Kosher salt and freshly ground black pepper

For the Lemony Salad Greens with Sumac & to Serve:

  • mesclun salad greens or 2 to 3 heads Little Gem lettuces, ends trimmed, quartered lengthwise
  • 2 T fresh lemon juice
  • 1 T finely grated lemon zest
  • Kosher salt and ground pepper
  • sumac, for sprinkling
  • Olive oil, for drizzling
  • crusty bread, for serving
  • Greek yogurt, labneh, or sour cream, for serving
  1. Dry chicken with paper towels and season chicken with salt and pepper.
  2. Heat oil in a large, heavy-bottomed pot over medium-high heat. (I used a large and wide enameled cast iron pan.)
  3. Working in batches, add chicken skin-side down and cook until skin is golden brown and releases easily from the pot, 7 to 10 minutes. Using tongs, turn chicken to brown on the other side, another 4 to 8 minutes, depending on what cut you’re using. As the chicken browns, transfer it to a large plate.
  4. Add onions and garlic to the pot and season with salt and pepper. Cook, without moving them so they have a chance to brown, 4 to 5 minutes.
  5. Add vinegar and stock/water, then use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot.
  6. Bring to a simmer and return chicken to the pot, skin-side up, nestling all the pieces in there. (They don’t need to be totally submerged.) Scatter thyme around and place the lid on top. Reduce heat to medium-low and continue to cook at a gentle simmer until chicken is cooked through and tender, with an internal temperature of 165 degrees, 20 to 25 minutes.
  7. Meanwhile, roast the mushrooms. Heat the oven to 425 or 450 degrees, preferably on convection roast.
  8. Toss mushrooms with olive oil on a parchment paper-lined, rimmed baking sheet and season with salt and pepper. Roast, tossing once or twice, until the mushrooms are deeply browned and crispy on the outside but tender on the inside, 15 to 20 minutes depending on the type of mushroom and strength of your oven. (I roasted potatoes in the same oven.)
  9. If serving the salad, toss Little Gems with lemon juice and lemon zest. Season with salt and pepper and arrange on a large platter. Sprinkle with sumac and drizzle with olive oil before serving. (I served the chicken with green salad instead.)
  10. Remove chicken from heat and season the cooking liquid with salt and pepper as needed.
  11. Transfer chicken, onions and thyme to a large serving platter, spooning cooking liquid over the top, or alternatively, serve directly from the pot, with the mushrooms and salad alongside you like. Add toast and something creamy if you choose.

Additional Suggestions to Complete the Meal:

  • Bread: Slice any good, crusty loaf of your choosing about 3/4-inch thick and toast until golden brown. Rub with a cut garlic clove and drizzle with olive oil. Garlicky or spicy bread crumbs would also be welcome if you’re feeling carb-inclined. I served the dish with sliced sourdough baguette.
  • Something creamy: Chicken loves more fat, especially this very tangy chicken. A bowlful of any seasoned creamy ingredient like sour cream, full-fat yogurt or labneh sprinkled with chives is excellent for spooning onto or underneath the chicken, over lemony lettuces and onto toast. I served the chicken with a dollop of Greek yogurt.
  • Quick pickles: For a quick, light pickle, toss thinly sliced vegetables such as radishes or fennel with a little thinly sliced shallot and season with a good splash of vinegar, salt and pepper.

Sheet Pan Za’atar Chicken with Garlicky Yogurt

Yes! I have many more weeknight chicken dishes to share. This one uses the genius technique of incorporating pan juices to create an incredible sauce with za’atar, coriander, and citrus.

This wonderful dish was reminiscent of a deconstructed gyro. It would also be incredible served with tomatoes, cucumbers and naan or pita. I served it with green salad, roasted potatoes, and asparagus.

The recipe was adapted from Bon Appétit, contributed by Aaron Crowder, Katie Jackson, and Nick Perkins. I used a sheet pan, substituted boneless, skinless chicken thighs for bone-in, and modified the proportions in the sauce. Fabulous!

Yield: Serves 4 to 6

  • 10 boneless, skinless chicken thighs or 4 chicken legs (thigh and drumstick; about 2½ lbs total)
  • 1 or2 medium red onions, cut into 1″-thick wedges
  • 2 heads of garlic, halved crosswise, plus 2 cloves
  • 1 to 1 1/2 lemons, quartered, seeds removed
  • Kosher salt
  • ⅓ cup extra-virgin olive oil
  • 1½ cups plain whole-milk Greek yogurt
  • 1 1/2 T za’atar
  • 1/2 tsp ground coriander
  • 1/2 tsp finely grated lemon zest or 1/2 T lemon juice
  • 1/2 tsp finely grated lime zest or 1/2 T lime juice
  1. Preheat oven to 325°, preferably on convection.
  2. Pat chicken meat dry with paper towels. Arrange chicken, onions, halved garlic heads, and lemon on a rimmed sheet pan or in a 13×9″ baking dish; season liberally with salt and pepper (remember to season both sides of chicken).
  3. Pour in oil and toss everything to coat.
  4. Turn garlic cut side down and nestle it in so it is in contact with the baking dish.
  5. Roast, “skin side down,” rotating pan halfway through, for 20 minutes if using boneless meat. Roast until meat is almost falling off the bone (if using bone-in meat), 50–60 minutes.
  6. Meanwhile, finely grate 1 garlic clove into a small bowl. Add yogurt, a big pinch of salt, and 1 Tbsp. water and mix well. Set aside yogurt sauce.
  7. Remove baking dish from oven and transfer onions, garlic, and lemon to a plate. If using boneless, skinless meat, flip the chicken meat to roast on the opposite side.
  8. Increase oven temperature to 425° and continue to roast chicken until skin is golden brown, 10–15 minutes more.
  9. Transfer chicken to a cutting board and let rest 10 minutes. Set aside pan with juices.
  10. Finely grate remaining garlic clove into another small bowl. Add za’atar, coriander, lemon zest juice, and lime zest juice.
  11. Pour reserved juices in pan into za’atar mixture until you’ve reached an oily consistency (about 3T). Mix in a pinch of salt.
  12. Spread reserved yogurt sauce over a platter and arrange chicken on top.
  13. Scatter onions, garlic, and lemon around the chicken; drizzle with za’atar oil.

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