Careme Recipes

Ingredients

• Boneless pork loin center‑cut chops 2 chops (8–10 oz each) ~$6.49/lb
• Kosher salt 1 tsp, divided pantry
• Black pepper 3/4 tsp, divided pantry
• Olive oil 2 tbsp, divided pantry
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79/3 ct
• Low‑sodium chicken broth or water 1/2 cup pantry
• Dijon mustard 2 tsp pantry
• Heavy cream, half‑and‑half, or whole milk 1/4 cup pantry
• Butter (optional) 1 tsp pantry
• Organic Green Cabbage 1/2 lb, thinly sliced $2.49/lb
• Organic Yellow Onions 1 small, thinly sliced $2.19/lb
• Apple cider vinegar (or white wine vinegar) 1–2 tbsp pantry
• Sugar or honey (optional) 1/2 tsp pantry

Instructions

1. Pat pork chops dry; season both sides with 1/2 tsp salt and 1/2 tsp pepper.
2. In a wide skillet, heat 1 tbsp olive oil over medium. Add sliced onion and a pinch of salt; cook 5–7 minutes until softened and lightly golden.
3. Add sliced cabbage, 1/2 tsp salt, remaining 1/4 tsp pepper, vinegar, and sugar/honey (if using). Stir, cover, and cook 10–12 minutes, stirring occasionally, until tender. Keep warm on low.
4. In a second skillet, heat remaining 1 tbsp olive oil over medium‑high. Sear pork 3–4 minutes per side until browned and internal temp is 140–145°F. Transfer to a plate and tent with foil.
5. Lower heat in pork pan to medium. Add minced garlic; cook 30 seconds until fragrant but not browned.
6. Add broth, scraping up browned bits; simmer 1–2 minutes. Whisk in Dijon and cream; simmer gently 2–3 minutes until slightly thickened. Stir in butter (if using); adjust salt and pepper.
7. To serve, divide braised cabbage between two plates, top with pork chops, and spoon mustard cream sauce over the meat.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 3/4–1 lb $8.29/lb
• Olive oil 3 tbsp, divided pantry
• Kosher salt 1 1/2 tsp, divided pantry
• Black pepper 3/4 tsp, divided pantry
• Dried Italian seasoning or thyme + rosemary 1 1/2 tsp, divided pantry
• Garlic powder (or minced garlic) 1/2 tsp pantry
• Organic Yukon Gold or Russet Potatoes 3/4 lb, cut into 3/4‑inch cubes $1.79–2.49/lb
• Organic Carrots 1/2 lb, cut into 1/2‑inch thick pieces $2.99/bunch or $3.29/2‑lb bag
• Organic Yellow Onion 1 small, cut into wedges $2.19/lb
• Lemon or apple cider vinegar 1 tbsp, to finish veg pantry

Instructions

1. Preheat oven to 425°F. Line a large sheet pan with parchment or lightly oil it.
2. In a bowl, toss potatoes, carrots, and onion with 2 tbsp olive oil, 1 tsp salt, 1/4 tsp pepper, and 1 tsp Italian seasoning. Spread in a single layer on the pan.
3. Roast vegetables for 10–12 minutes while prepping the pork.
4. Pat tenderloin dry. Rub with remaining 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp Italian seasoning, and garlic powder.
5. Remove pan from oven. Push vegetables to the sides and lay the tenderloin in the center.
6. Return pan to oven and roast 15–20 minutes more, until pork reaches 140–145°F in the thickest part and vegetables are tender and nicely browned.
7. Transfer pork to a cutting board, tent loosely with foil, and rest 5–10 minutes.
8. Toss vegetables on the pan with lemon juice or a splash of vinegar; adjust salt and pepper to taste.
9. Slice tenderloin into 1/2‑inch medallions. Divide vegetables between two plates and top or fan with sliced pork.

Ingredients

• Pork Shoulder Boneless Boston Butt Roast 1 1/2 lb, cut into 1 1/2‑inch chunks $2.99/lb on sale
• Kosher salt 1 1/2 tsp pantry
• Black pepper 1 tsp pantry
• Olive oil (optional for searing) 1 tbsp pantry
• Organic Yellow Onion 1 large, diced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79/3 ct
• Organic Yukon Gold or Russet Potatoes 1 lb, cut into 1‑inch cubes $1.79–2.49/lb
• Canned diced green chiles 1 can (4–7 oz), mild or hot varies
• Ground cumin 1 tsp pantry
• Dried oregano 1 tsp pantry
• Low‑sodium chicken broth or water 3 cups pantry
• Canned white beans (cannellini or great northern) 1 can (15 oz), drained and rinsed varies
• Lime juice or apple cider vinegar 1–2 tbsp, to finish pantry
• Optional toppings: cilantro, avocado, cheese as desired varies

Instructions

1. Season pork chunks with salt and pepper.
2. Optional sear: Heat olive oil in a skillet over medium‑high. Brown pork in batches, 3–4 minutes per side. Transfer browned pork to slow cooker.
3. Add onion, garlic, potatoes, green chiles, cumin, oregano, and broth to the slow cooker. Stir to combine. Nestle pork into the mixture.
4. Cover and cook on LOW 7–8 hours or HIGH 4–5 hours, until pork is very tender and potatoes are soft.
5. In the last 30 minutes, stir in the drained white beans to warm through.
6. Before serving, stir in lime juice or vinegar. Taste and adjust salt and pepper. For a slightly thicker stew, lightly mash a few potato pieces into the broth and cook 10–15 minutes longer on HIGH.
7. Serve in bowls; garnish with cilantro, diced avocado, and/or a sprinkle of cheese if you like.

Ingredients

• Kroger Bone‑In Pork Shoulder Steaks 2 steaks (about 1 lb total) $5.79/lb
• Olive oil 3 tbsp, divided pantry
• Kosher salt 1 1/4 tsp, divided pantry
• Black pepper 3/4 tsp, divided pantry
• Smoked paprika 1 tsp pantry
• Garlic powder 1/2 tsp pantry
• Dried oregano or Italian seasoning 1/2 tsp pantry
• Organic Broccoli Bunch or Baby Organic Broccoli 1 lb, cut into large florets $3.49–4.99/lb
• Lemon 1, cut into wedges ~$0.75 each

Instructions

1. In a small bowl, mix 2 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, smoked paprika, garlic powder, and oregano to form a paste.
2. Pat pork steaks dry and rub all over with the spice paste. Let sit at room temperature 20–30 minutes while you prep the grill and broccoli.
3. Toss broccoli florets with remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper.
4. Preheat grill to medium‑high and oil the grates well.
5. Grill pork steaks 5–7 minutes per side, turning once, until nicely charred and internal temperature reaches 145°F. Move to a cooler zone if they brown too quickly. Transfer to a plate and rest 5–10 minutes under loose foil.
6. While pork rests (or alongside if there’s space), grill broccoli 8–10 minutes total, turning occasionally, until crisp‑tender with some charred spots. Grill lemon wedges cut‑side down for 2–3 minutes until lightly caramelized.
7. Serve pork steaks whole or sliced, with grilled broccoli on the side. Squeeze grilled lemon over both just before eating.