Celebrate Pork Month

Prep Time Cook Time Makes 10 mins 25 mins 8 slices

Ingredients

8 slices thick-cut smoked bacon 1/3 cup firmly packed light brown sugar 1/2 cup finely chopped pecans

Instructions

Heat oven to 400 F and line a rimmed baking sheet with aluminum foil. Place an oven-safe rack into the pan to keep bacon out of the drippings.

Place bacon pieces on the rack and cook about 15 to 25 minutes, or until just starting to crisp and brown around the edges.

In a small bowl, combine brown sugar and finely chopped pecans.

Remove from the oven and generously sprinkle each piece of bacon with the brown sugar mixture. Return bacon to the oven and cook until crisp and the sugar has melted. The exact time will vary based on thickness of the bacon.

One of the things I love most about Neighbors is the focus on Alabama farmers and the ability to get to know many of them in each issue. One of those farmers, Joe Bradley, returned to the family farm in Randolph County back in 1994 after retiring from the Air Force. His farm produces hay, row crops, cattle and a small drove of pigs.

As we know, generational farmers never left the “slow food” movement that many of our younger generations are admirably returning to, and the Bradley family is no different. They raise and harvest much of their own meat, with pork being a family favorite.

“I just love the taste of pork,” he said. “I always have, being a farm boy. Pork is a staple. It’s economical to raise and is a good source of protein.”

One of his favorite ways to use pork is by making pork burgers, so that inspired me to share a few of my favorite pork recipes. With that in mind, I have three that have always been home runs in my house. I just know they will earn you a few gold stars as well this October Pork Month!

I don’t know about you, but the thought of a thick and juicy pork chop sets my mouth to watering. My secret to juicy and flavorful Skillet Chops with French Onion Gravy begins by searing them in oil and butter first. Then, I mix up a savory onion gravy to finish them off. The result is lip-smacking deliciousness.

Praline Bacon is my go-to when I want to up the ante on gift giving. There is nothing more decadent than praline-

Recipe Featured on coated smoked bacon. If this sounds strange to you, you’ve probably never had it. If your mouth is watering reading this, you most certainly have.

Last, but not least, is my busy morning recipe for Ham, Egg and Cheese Biscuit Wafflewiches. With just a can of biscuits, some sliced ham, scrambled eggs, cheese and a waffle iron, you’ve got a hearty breakfast to rival your favorite drive-thru. I’ve been known to make a batch of these on the weekend and freeze them in a plastic bag. They reheat beautifully back in the waffle iron.

I’m grateful to share recipes from my own recipe box with you each month. My hope is you find a few favorites to add to your own box and enjoy more delicious meals around the dinner table with the ones you love most.

Stacey Little is a foodie, recipe developer and cookbook author whose Southern Bite blog helps families put simple, down-to-earth food on the table while preserving Southern cooking for future generations. See more recipes at southernbite.com.

Skillet Chops with French Onion Gravy

Prep Time Cook Time Servings 5 mins 25 mins 4

Ingredients

4 (3/4-inch) bone-in center-cut pork chops Salt and Pepper 3 tablespoons unsalted butter 2 tablespoons olive oil 2 cups sliced mushrooms 2 cups reduced sodium beef broth, divided 1 (1-ounce) packet dry onion soup mix 1 tablespoon apple cider vinegar 1 tablespoon cornstarch

Instructions

Stacey’s Recipe Notes You are welcome to use other cuts of pork — center-cut, boneless chops, etc. — you just may need to adjust the cooking time accordingly. This is another place where having a meat thermometer comes in handy!

Pat pork chops dry with paper towels and season with salt and pepper.

Heat a large skillet over medium-high and melt butter in oil. Once hot, add pork chops. They should sizzle. Cook on one side for 4 to 5 minutes or until brown. Turn and cook an additional 4 to 5 minutes or until brown and the internal temp registers 140 F on an instant-read meat thermometer. Remove to a plate and lightly tent with foil.

Reduce heat to medium and add mushrooms. Cook, stirring occasionally, 4 to 5 minutes or until golden brown. Stir in 1 cup of beef broth, dry onion soup mix and vinegar. Bring to a bubble, scraping the bottom of the pan.

In a small bowl, whisk cornstarch into remaining cup of beef broth. Pour into skillet and stir well. Bring to a simmer and allow gravy to thicken. Return pork chops to the skillet and spoon gravy over. Serve immediately.

Recipe Featured on Recipe Featured on

Ham, Egg and Cheese Biscuit Wafflewiches

Prep Time Cook Time Makes 10 mins 5 mins 8 wafflewiches

Ingredients

1 (16.3-ounce) can Pillsbury Grands! Flaky Layers refrigerated biscuits 6 eggs, soft scrambled 8 slices cheddar cheese 8 pieces thinly sliced smoked ham

Instructions

Heat a waffle iron to medium and lightly spray it with nonstick cooking spray.

Open the biscuits and separate each biscuit into two pieces using the existing layers in the biscuit. Stretch the layers thin, to about 5 or 6 inches in diameter.

Top one half of the biscuit with a piece of cheese, a slice of ham and a heaping tablespoon of scrambled eggs. Top with the other half of the biscuit and pinch to seal the edges.

Place in the waffle iron and close, pressing firmly. Cook 4 to 5 minutes, or until the biscuit is golden brown and cooked through. Store wafflewiches in a warm oven until the others are finished. Serve warm.