top of page
Serrano Ham



Honey Garlic Chops​


  • 4 pork chops, bone in

  • Salt and pepper, to season

  • 1 teaspoon garlic powder

  • 2 tablespoons olive oil

  • 1 tablespoon unsalted butter

  • 6 cloves garlic, minced

  • 1/4 cup honey

  • 1/4 cup water (or chicken broth)

  • 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)


  • Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking.

  • Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside.

  • Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally.

  • Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred.

  • Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

Baked Pork Chops:

  1. Preheat oven to 390°F | 200°C.

  2. Sear seasoned chops in a hot oven-proof pan or skillet over medium-high for 2 minutes per side -- get them crisp.

  3. Remove chops and make your sauce following the recipe above (Step 3).

  4. Baste with sauce and bake in the oven for about 10-15 minutes, or until reaching your desired doneness.

  5. Broil/grill for 2 minutes to get those caramelized edges!

Smoked Boston Butt​


  • 8 lb bone-in pork shoulder - these may also be labeled as pork butt

  • olive oil

  • water


  • 1/4 cup light brown sugar - packed

  • 2 Tbsp black pepper - coarsely ground

  • 2 Tbsp kosher salt

  • 1 Tbsp paprika

  • 1 Tbsp garlic powder

  • 1 Tbsp dried minced onions

  • 1 tsp cayenne pepper


  • 1/4 cup apple juice

  • 1/4 cup apple cider vinegar




  • Fill hopper of smoker with wood pellets, I usually use applewood, but pecan or cherry would work as well.

  • Start smoker on the smoke setting for 5-10 minutes. Increase heat to 250 F degrees.

  • Fill an 8x8" baking dish, or other baking dish with water and set aside to add later. I like to use a foil dish for this, since I won't care if it gets messed up.


  • Place all your seasonings (brown sugar, pepper, salt, paprika garlic, minced onion and cayenne) in a small bowl and stir with a fork to combine.

  • Place your pork shoulder on a baking sheet and rub the entire shoulder down with olive oil. Sprinkle the seasonings over it and rub the seasonings into it (every inch of the shoulder should be covered). There's no better tool for this than your hands, so if you're squeamish about touching raw meat, use a pair of disposable gloves.


  • Add baking dish filled with water to smoker, on the grate on one side of the smoker.

  • Fill a small spray bottle with the apple juice and apple cider vinegar and set aside. Every hour you're going to open up the smoker and completely spritz the pork shoulder.

  • Place pork shoulder on the grate and close the lid. Keep the smoker temperature around 250-275 F degrees while smoking during these first several hours. Smoke for approximately 4 hours, spritzing with the spray bottle every hour.

  • Check the internal temperature of the pork shoulder using a meat thermometer. By this time, the pork should be at LEAST 145 F degrees.

  • Completely spritz the pork shoulder one more time and carefully wrap it in aluminum foil or peach paper . 

  • Place pork back into smoker and lower temperature to 225 F degrees. Smoke pork about another 4 hours, but do not spritz during this stage of cooking.

  • Check the internal temperature of the pork shoulder using a meat thermometer. You're looking for your pork shoulder to be about 200 F degrees. 195-205 F degrees is a good range for making amazing pulled pork!

  • Remove pork from smoker and let rest for at least 20 minutes, but up to 2 hours. Keep the pork wrapped up tight, and I like to add mine to either clean, empty cooler, or my oven (turned off).


  1. This recipe was made using a Traeger Wood Pellet Smoker.  Other smoker types will work, but will vary in terms of the set up process.  Consult your smoker's manual for how to prepare your brand of smoker.

  2. I do not have a charcoal smoker or grill and cannot offer solid advice on using those.


  1. Fill an aluminum foil pouch with soaked wood chips, seal and poke a few holes in it to allow the smoke to come out. Start grill on HIGH, lighting half of the burners of the grill. 

  2. Place pouch of wood chips directly over the heat until you see smoke coming through the holes of the foil pouch.  Do not light the other burners.  The pork will go over the burners that aren't lit.

  3. Proceed with rubbing the pork, then keep grill around 250 F degrees and cook for 4 hours.  Wrap and lower heat to about 225 F degrees and cook another 4 hours.

honey garlic chops.jpg
boston butt cooked recipe.jpg

Sausage Fritatta


  • 1lb pork sausage (hot, sweet, sage)

  • 1 Dozen eggs

  • 1/2c heavy cream

  • 1 medium onion, chopped

  • handful of spinach, fresh

  • 1 medium tomato, chopped or sliced

  • 1 clove garlic, minced

  • 1 bell pepper, chopped

  • Fresh oregano, to taste

  • Salt and pepper, to taste

  • Optional: green onion, greek yogurt, sambal


  • Preheat the oven to 375.

  • Brown and cook pork sausage, garlic, bell pepper, and onion in a skillet with olive oil.

  • Scramble eggs and cream with salt, pepper, and oregano

  • Add tomatoes and spinach to the skillet.

  • After spinach is sautéed, add all ingredients to a baking dish and bake until eggs are set, about 15-20 minutes.

  • Serve Immediately (with potatoes, toast, and jam!) 

*We prefer to top our fritatte with greek yogurt, sambal, and sliced green onions.


  1. Feel free to add other vegetables--like mushrooms--or to use more or less of each.

  2. We love to use jalapeno in our recipe!


bottom of page