Category Archives: Cooking

Rediscovering Pork Chops: A Cast Iron Success Story

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A Budget-Friendly Find at Hannaford

Hannaford had pork chops on sale this week. They also had sirloin steak on sale — and it looked beautiful — but even with the discount, one steak would have blown my entire food budget. Meanwhile, I could get eight center‑cut pork chops for seven dollars. As much as I love a good steak, the better value was pretty obvious.

My Complicated History with Pork Chops

Here’s the thing: I’m not usually a pork chop person. I like pork, I love ham, but I’ve only had one pork chop recipe in my life that I’d rate five stars — a slow‑cooker recipe. Growing up, we ate pork chops often, always pan‑fried with lots of salt and pepper, and they always seemed tough. So I’ve never gone out of my way to cook them.

Could Cast Iron Save the Day?

But then I remembered how beautifully the cast iron chicken breast recipe turned out. That got me wondering… could I use the same method for pork chops?

I had a simple three‑ingredient recipe saved — the kind you bake in a foil‑covered dish — and I thought I might be able to adapt it to cast iron. And once I started, I decided it needed a gravy too. Egg noodles were already on the menu, so why not go all in.

A Major Success

Let me tell you: this was a winner.

The whole meal came together fast. The noodles cooked while the chops finished in the oven, and the gravy took maybe five minutes — probably less, but I didn’t time it because I was too busy tasting it. The chops came out tender and moist, with that brown‑sugar‑Italian‑herb glaze that tastes like you fussed way more than you did.

And the gravy… oh my. So yummy.

Cleanup was a breeze too. The cast iron pan wiped right out — no sticking at all, even with the brown sugar.

I have a whole new outlook on pork chops now.

Cast Iron Italian‑Rub Pork Chops (with Easy Pan Gravy)

Boneless, center‑cut, about ¾‑inch thick

Bonless Center cut poek chops are the feature of this dish

Ingredients

Pork Chops

  • 4 boneless center‑cut pork chops (¾‑inch thick)
  • 1 packet dry Italian dressing mix
  • 2–3 tbsp brown sugar
  • 1–2 tbsp oil (for the pan)

Gravy

  • Drippings from the pan
  • 1 tbsp butter (optional)
  • 1–2 tbsp flour
  • ¾–1 cup chicken broth
  • Optional: splash of cream or milk
  • Pepper to taste

Instructions

1. Season the Pork

Mix the Italian dressing mix and brown sugar. Pat the pork chops dry and coat them on all sides.

2. Sear in Cast Iron

Heat a cast iron skillet over medium‑high and add a thin film of oil.
Sear the chops 1–1½ minutes per side until lightly browned.

3. Finish in the Oven

Transfer the skillet to a 400°F oven.
Bake 8–12 minutes, depending on thickness.
Remove when the internal temperature reaches 140–145°F and let rest 5 minutes.

Make the Gravy

The gravy hits all the right notes and gets to simmer quickly

simmering gravy

  1. Remove the chops to a plate.
  2. Keep the skillet over medium heat.
  3. Add 1 tbsp butter if the drippings look sticky or sparse.
  4. Sprinkle in 1–2 tbsp flour and whisk to form a roux.
  5. Slowly whisk in ¾–1 cup broth until smooth.
  6. Scrape up all the browned bits.
  7. Simmer 2–3 minutes until thickened.
  8. Adjust seasoning with pepper or a splash of cream.

Serving Notes

  • Spoon the gravy over egg noodles and let it run onto the pork chops.
  • Add parsley if you want a little color.
  • Leftovers reheat beautifully.

Let Me Know If You Try It

If you give this recipe a try, I’d love to hear how it turned out for you. Did the gravy win you over too? Leave a comment and let me know — I’m always curious how these cast iron experiments work in other kitchens.

 

Cast Iron 101: Easy Care for a Hard‑Working Pan

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Skillet Deep Dish Pizza (Pepperoni of course)

Skillet apple pies look as good as they taste

Skillet apple Pie

Cast Iron Care: What Every Skillet Lover Should Know

If you’ve followed my recipes for more than five minutes, you already know I’m a cast‑iron girl through and through. Skillet pizzas, cornbread, seared chicken, cobblers — if it can be cooked, it’s probably been in my pan.

And because I use mine so much, I get a lot of questions about how to care for cast iron. So let’s talk about what actually matters, what’s just old folklore, and the one thing you should never do… which I learned the hard way. (Twice, actually — but we’ll get to that.)

🥘 Myth: Cast Iron Is Delicate

Skillet Lasagna

Reality: It’s basically indestructible.

Cast iron is iron — heavy, tough, and built to outlive us all. I have pieces that have survived generations, yard sales, rust, and one dramatic move where a skillet somehow ended up in a snowbank.

And speaking of snowbanks… once upon a time, a well‑meaning roommate overheated oil, panicked when it caught fire, and launched my cast‑iron pan — still flaming — straight into a drift outside. The pan survived. My blood pressure? Less so.

If that doesn’t prove cast iron’s durability, nothing will.

🧼 Myth: You Can’t Use Soap

Reality: You absolutely can.

A little mild soap won’t hurt your seasoning. That polymerized layer is bonded to the metal — it’s not going to wash off with a drop of dish soap.

If you’re worried about lingering flavors, a quick baking‑soda scrub (2 parts baking soda, 1 part water) neutralizes odors without harming the surface.

Skillet Meat Loaf ( My absolute favorite)

🍅 Myth: Acidic Foods Will Ruin It

Reality: Short cooks are fine.

A quick pan sauce with wine? Totally okay. A tomato‑heavy braise simmering for hours? Maybe choose another pot. But everyday cooking won’t hurt a well‑seasoned skillet.

🔥 How to Season Your Skillet (The Simple Way)

  1. Wash with hot water (and soap if needed).
  2. Dry completely — water is the real enemy.
  3. Rub on a tiny amount of neutral oil.
  4. Wipe it out until it looks like you wiped it all off.
  5. Heat it until it just begins to smoke.
  6. Cool. Repeat if you want a deeper layer.

The more you cook, clean, dry, and lightly oil it, the better it gets.

🧽 How to Clean Cast Iron After Cooking

  • Remove food bits (soap is fine). (or scrub with salt)
  • If the flavor was strong, give it a baking‑soda scrub.
  • Rinse and dry thoroughly.
  • Add a whisper of oil, wipe it out, and warm it for a minute.
  • Store with a paper towel between pans if stacking.

❌ The One Thing You Should Never Do

Put it in the dishwasher.

Ask me how I know.

That same helpful roommate once tossed one of my favorite skillets into the dishwasher thinking they were doing me a favor. It came out gray, dull, and rough — like it had aged 40 years in one cycle. I’ve re‑seasoned it multiple times, and while it’s usable, it has never quite returned to its pre‑dishwasher glory.

Between the flaming‑snowbank incident and the dishwasher debacle, I’ve learned one thing:
Cast iron can survive almost anything… but your roommates might not.

Skillet Corn Bread

❤️ Final Thoughts

Cast iron isn’t fragile. It’s a workhorse. Use it for sweet, savory, and everything in between. Clean it, dry it, oil it lightly, and keep it out of the dishwasher. Treat it well, and your grandchildren will still be flipping pancakes in it someday.

Skillet Roast Chicken Breasts

 

 

Cast Iron Pan–Roasted Chicken Breasts

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Another Cast Iron Skillet Recipe

I can’t believe I have another cast iron skillet recipe to share—and this one is so simple it’s almost laughable. Honestly, I don’t know why I never thought of it before.

Chicken is a staple in my house. It’s usually cheaper than beef and always easy to find. I keep chicken breasts or tenders wrapped and frozen so I can thaw them for a quick meal. Roast chicken, schnitzel, chicken and broccoli… the list goes on.

Recently I read a cooking article claiming that roasting chicken breasts in a cast iron pan gives you juicier, more tender results than using a baking dish. I’ll admit, I raised an eyebrow. But I do love my cast iron pans, so of course I had to try it. And I bet you know where this is going—the expert was right. Cleanup was a breeze, too.

They offered all kinds of variations, but for my test run I kept it simple. No cheese, no breadcrumbs—just a naked chicken breast with a little salt and pepper.

Cast Iron Pan–Roasted Chicken Breasts

Ingredients

  • 2 bone‑in chicken breasts (I only had boneless and they worked perfectly)
  • Salt and pepper
  • 1 tablespoon butter
  • 1 tablespoon oil

Instructions

  1. Preheat oven to 425°.
  2. Preheat your cast iron pan on the stovetop for a few minutes (a 10‑inch pan fits two breasts).
  3. Generously salt and pepper the skin side of the chicken breasts.
  4. Add butter and oil to the pan at the same time.
  5. When the butter and oil are melted and hot, place the chicken in the pan, skin side down.
  6. Let it sear for a few minutes.
  7. Season the other side with salt and pepper.
  8. Flip the chicken and let the second side sear for a minute or two.
  9. Transfer the pan to the oven and roast for 20–30 minutes, or until the chicken reaches an internal temperature of 165° (use an instant‑read thermometer).
  10. Let the chicken rest for 5 minutes before slicing.

I served mine over boil‑in‑bag rice cooked in water flavored with chicken broth. Add the sliced chicken, a squeeze of lemon juice, and voilà—a meal to remember. The chicken was juicy and flavorful, the salt and pepper formed a beautiful crust, and my well‑seasoned cast iron pan wiped clean without a fuss.

This one is definitely joining my dinner rotation.

 

Old‑Fashioned Goulash (or Whatever You Call It)

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What Is This Dish, Anyway?

I’ve been making a simple mix of tomatoes, hamburger, and macaroni for years, and for the longest time I never knew what to call it. I watched my mother make it more times than I can count, and she always called it Goulash. So naturally, I did too.

Then I moved to Massachusetts — and suddenly people looked at me like I had three heads when I said “Goulash.”

The Massachusetts Goulash Confusion

Here in southeastern Massachusetts, I kept running into versions made with stew beef and mountains of paprika. Hearty, rich, and often described to me as a Hungarian dish. Hungarian goulash is a slow-cooked, rich broth-based dish

A dear friend of mine made yet another version. Hers was closer to mine but still not quite the same. She called it American Chop Suey, and it used tomato soup and tomato paste for thickness. Delicious — but not what I make.

My Version: Simple, Light, and Definitely Not Paprika‑Heavy

My own dish is SIMPLE. No cheese, no tomato paste, no baking. It ends up with a thinner sauce — almost soup‑like — but not quite a soup either. (Yes, I checked. There are actual “Hamburger Soup” recipes online, and nope, that’s not it.)

Then I stumbled across something called Old Fashioned Goulash, a Midwest classic. And finally — finally — I found something close to what I’ve been making all along.

So here’s a comparison. Maybe one of these versions will become a favorite in your kitchen too.

Old Fashioned Goulash (Midwest Style)

Ingredients

  • 1 pound elbow macaroni
  • 2 pounds ground beef
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 2 (15 oz) cans tomato sauce
  • 2 (14.5 oz) cans petite diced tomatoes
  • 1 ½ tablespoons Italian seasoning
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 1 cup shredded cheddar cheese

Directions

  1. Preheat oven to 350°.
  2. Bring a large pot of water to a boil. Cook macaroni for 3 minutes, then drain.
  3. Heat a large skillet over high heat. Add ground beef and onions. Cook 6–7 minutes until browned; drain fat.
  4. Add garlic and cook 1 minute until fragrant.
  5. Stir in Worcestershire sauce, tomato sauce, and diced tomatoes.
  6. Add Italian seasoning, salt, and pepper. Taste and adjust.
  7. Mix in the cooked macaroni and cheddar cheese.
  8. If your skillet is oven‑safe, bake 20–25 minutes until bubbly. Otherwise, transfer to a casserole dish and bake.

My Simple Version of Old Fashioned Goulash

Ingredients

  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • 2 tablespoons vegetable oil
  • 1 pound hamburger
  • 1 cup elbow macaroni
  • 1 (26 oz) can diced tomatoes
  • Salt and pepper to taste

Directions

  1. Bring a large pot of water to a boil. Cook macaroni according to package directions, using the shorter cook time.
  2. Heat a Dutch oven over medium heat. Add oil, onions, and green peppers.
  3. Add hamburger, breaking it up as it cooks. Season with salt and pepper. Cook 7–8 minutes until browned.
  4. Add diced tomatoes and stir well.
  5. Let the mixture simmer. When it’s hot, add the cooked macaroni and combine. Simmer about 5 minutes.
  6. Serve with garlic bread or Texas toast.

Final Thoughts

Without the cheese, you’ll get a very different dish — but that’s the fun of cooking. Every family has its own version, its own name, and its own memories tied to it.

I’d love to hear what you call this dish and how you make it.

 

The Five‑Second Rule and Other Delicious Lies We Tell Ourselves

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✨ The Myths, Legends, and Laughs of Kitchen Folklore

There are a few myths and legends that sneak into everyday food handling. One that comes to mind immediately is the Five‑Second Rule. Ever heard of it? I seem to run into it constantly. I’ve even heard it mentioned in TV programs like The Simpsons—and believe it or not, Julia Child herself once scooped up dropped food on camera. She never said the rule out loud, but that moment alone helped cement it in modern kitchen culture.

The Five‑Second Rule: Convenient, Comforting… and Completely Wrong

For anyone who’s never watched TV or has their head buried like an ostrich, the Five‑Second Rule is the belief that food dropped on the floor is safe to eat if you pick it up within five seconds.

Unfortunately, science has rained on that parade. Studies show bacteria can transfer to food almost instantly. How much depends on the food, the surface, and how dirty that surface is. The myth sticks around because it’s a handy excuse not to waste food—but it’s not exactly a food‑safety strategy.

Understanding the risks helps us make better choices and reminds us that hygiene matters more than wishful thinking.

The Jelly‑Side‑Down Curse

Another favorite saying is that toast always lands jelly‑side down. Don’t laugh—think about it. I always assumed the extra weight of the butter or jelly caused the flip… or maybe it’s just a breakfast version of Murphy’s Law.

But there’s actually physics behind it. Toast usually starts jelly‑side up on a plate. When it slips, it only has time to rotate about half a turn before hitting the floor—landing jelly‑side down. Not bad luck. Just gravity with a sense of humor.

The Pancake Theorem: The First One’s Always a Dud

There’s a whole plethora of kitchen sayings, but one of my favorites is the Pancake Theorem:
“The first one’s always a dud.”

As someone who struggled for years to make the perfect pancake, I can confirm this one from personal experience. I’m happy to report that with improved kitchen skills, I now make pancakes from scratch—company‑worthy ones, no less—and I’ve finally overcome the first‑pancake curse.

Why does that first pancake misbehave? A few reasons: the pan isn’t evenly heated yet, the oil hasn’t settled, and the batter is still adjusting to the temperature. So the first one comes out pale, blotchy, or shaped like a map of New Jersey. It’s folklore backed by kitchen physics.

A Final Bite

So, my friend, tuck these sayings away for a quick kitchen chuckle. Just don’t rely on the Five‑Second Rule. That’s one myth best left on the floor—preferably with the jelly‑side down.