Oven Baked Pork Chops

This post is sponsored by the National Pork Board, however, opinions expressed are my own.

Mentally, we should all start preparing ourselves for the new year. New me memes that will begin infiltrating our timelines soon enough. One thing that I’m not giving up in the new year, is pork. In fact, I’m committing to finding healthier ways to consume it and create with it in my kitchen. What I love about pork, are the various forms it comes in which just opens up the possibilities. From pork loin, to pork chops, you can have whatever you like and if getting what you truly want is in your resolutions, then look no further.

There’s nothing better than a good ole rub/marinade to get your chops juicy and golden with items you likely already have in your kitchen. Throw in some baked potatoes and you’ll be dining in no time. What I love about this recipe is that it’s low maintenance, super easy to make and delicious.

The Process

You can choose to make your own rub, or use ours. Allow your pork sit in the seasoning overnight in the freezer. This helps when you want to save some for another time. However, if you opt for a non-marinade, it’ll still have plenty of flavor. I left my chops in overnight for the added goodness. The next day, I pre-heated my oven to 400 degrees before baking.

Pork Chops

The potatoes you’ll want to cook at the same time so be sure to purchase small ones so that it all cooks in the same amount of time. I purchased red potatoes. Feel free to use white ones as well. I halved the potatoes and tossed them in the oven early to get them started. Give yourself enough time for them to cook thoroughly.

Red potatoes

Seasoned Red potatoes

After about 15 minutes, I added the pork chops and cooked them for about 15 minutes before I turned them over. If you have any rub left, this is a good time to add some more. Let the chops cook for another 15 minutes or until they are cooked through. I chose to serve this dish with a spring mix of greens and viola! I’m sure you’ll be drooling by now and happy the New Year version of yourself doesn’t have to give up everything you love. Let us know how the recipe turns out for you in the comments below.

Oven Baked Pork Chops

Oven Baked Pork Chops Ingredients

Oven Baked Pork Chops Directions



This post was sponsored by the National Pork Board, however, and opinions expressed are my own.

The holidays are quickly approaching and so is my need for wanting to try something new in the kitchen.

Pork Shoulder
A nice marbled pork shoulder or loin will add tons of flavor to your holiday chili. Photo by Mieshia Peterson

I remember being a young girl and shortly before holidays, the women would be preparing for the feast. This meant weeknight meals would be hard to come by because either someone was too tired or there wasn’t enough space.

With that in mind, I wanted to create a special dish that you could share with family in town days before your holiday dinner. This would be a loved dish for a holiday office party or gathering with friends too. Pork knows how to keep things easy and make things special. It’s juicy, tender and full of flavor. Chili is one of the easiest party dishes to whip up on the stove or in the crock pot. Plus, when the wind gets the blowing and snow starts falling, there’s nothing better than cozying up with a bowl of this comfort food. So, why not put pork in the chili? Not only will it taste good but your house will smell amazing as it cooks. When it’s finished pile on toppings like chips, cheese, avocado, yogurt or whatever chili ornaments that make your heart happy.

Green pepper, onions, garlic and kidney beans come together to give this traditional dish a delicious twist.

Whipping this up is a breeze, toss all the ingredients in a crock pot, put it on low and let the crock pot work it’s magic! If you make this hearty, flavorful chili let us know in the comments below and be sure to tag us and use #FoodBeforeLove in your pictures on Instagram.

Shredded Pork Chili
After a few hours, add your favorite toppings and enjoy! Photo by Mieshia Peterson

Shredded Pork Chili Ingredients

1 pork shoulder or pork loin

1 teaspoon salt

4 tablespoons chili powder

1 teaspoon pepper

2 1/2 tablespoons ground cumin

1/4 teaspoon crushed red pepper flakes

1 teaspoon onion powder

1 cup of beer

2 cloves of minced garlic

1 onion, diced

1/2 chopped green bell pepper

1 can of crushed tomatoes

2 cans of kidney beans, drained and rinsed



Crumpled feta cheese

Tortilla chips


  1. Season the pork with salt, pepper, and onion powder. Place olive oil in a Dutch oven pot and add oil before adding the pork to brown it. (If making in a crock pot, feel free to skip this step and just put it in a crock pot for cooking.)
  2. Add the browned pork to your crock pot and pour in the cup of beer.
  3. Cook on low for 8 hours and then shred the pork with forks.
  4. Around the 4 hour mark, add garlic, onions, peppers, crushed tomatoes, beans and remaining spices.
  5. Taste and add more seasoning if desired and then serve with your toppings of choice.
7up Ingredients

This is a sponsored conversation written by me on behalf of 7UP®. The opinions and text are all mine.  

*Must be 21 years of age or older to drink alcohol. Please drink responsibly.

The great thing about food and drinks, is that they can always bring you back to a time you want to remember. In particular, I wanted to be brought back to a summer luau. I knew partnering with 7UP would bring me only one sip away from the summer vibes I wanted to channel in my glass. I was also determined to create a cocktail that would be amazing all year round. Given its versatility, 7UP was what I needed to spruce up the drink I was getting ready to create.

It was a great opportunity to test out my idea before I hosted a few friends over the weekend. Lucky for me, I thought up something that can be served with or without the liqueur of your choice. It could also be created for parties of any size. Something that was for everyone, a Blueberry Smash. First order of business was to visit my local Stop & Shop for a 2 Liter of 7UP. You can, however, purchase it at Giant Landover and Giant Carlisle as well. In fact, there’s even a coupon in Savory Magazine. So make sure to check out Savory Magazine in the “New Flavors” edition until 3/30 to save $1.00 when you buy two 7UP 2-Liter bottles.

Brown Sugar

If the recipe is as perfect as I hoped it would be, I planned to make a punch for the group. So a 2 liter of 7UP was exactly what I needed, along with fresh blueberries, a lemon, and some dark brown sugar. The great thing about a Blueberry Smash is that you probably have most of the ingredients in your home already. It’s simple to make and even better to enjoy. There are no pre-made ingredients and it will easily wow your guest and their taste buds. I’m in the business of impressing guests.


The first thing you want to do is cover the bottom of your container with blueberries. The blueberries can be either frozen or fresh. I tried not to eat too many after washing them but it was hard not to, so don’t make the same mistake. You can decide to put one layer or two and you can base this on how much you want the flavors to come through.

Lemon 7up IngredientsNext, you’ll want to toss your brown sugar in and squeeze the juice of half a lemon in. It’s time to muddle the mixture. You can always use the back of a spoon if you don’t seem to have the right tools. You really just want to get the skins broken off the blueberries so don’t smash them up too much. You can muddle until the sugar melts, which won’t take too long.

Crushed Ice

Crush some ice and dump it into your container and then add the liqueur of your choice. I went with rum to pair my sweet with some smoke.

7up Ingredients

Lastly, pour the 7UP in and stir. The crisp 7UP flavors will bring the ingredients to life and make the drink something fun, and refreshing to taste.

Blueberry Smash

After all, there’s always #7Waysto7UP

Roasted Pork Tenderloin

This post was sponsored by the National Pork Board, however, and opinions expressed are my own.

We recently sat down with Celebrity Chef Richard Inagraham to discuss his new Taste of Now Initiative with the National Pork Board. In this interview, he shared pork recipes with us which got me thinking about Valentine’s day. I mean, what better day to try a pork recipe than a day focused around love. After all, cooking is an act of love. So I put together this Roasted Spicy Pomegranate Pork Loin meal for two.

Roasted Pork with Salad

What I love about the Roast Pork Loin that I purchased, was that it’s something you can enjoy any day of the week. The meat is so versatile and there are so many lean and healthy ways to make it. I was able to make this Roasted Spicy Pomegranate Pork Loin in under a hour and it was easy to serve a small group of people.

Molasses Substitute

I started with very simple ingredients but knew the flavors would pop. I couldn’t get my hands on molasses so I made a substitute. Using honey, brown sugar and granulated sugar, with water, I made my own ingredient that would pull together my marinade. You can do the same if you don’t particularly like the bitterness of molasses or you can just grab a bottle of your own and set it aside. It’s time to slice and dice.


I gathered Chipotle peppers, Garlic, Brown Sugar, Dry Mustard, Extra Virgin Olive Oil, Tomato Sauce, a Lemon and pomegranate juice. This was going to make the marinade for the pork and I couldn’t wait to see how everything was about to come together.


Lemon-garlic-olive oil

Heat was going to be necessary and I really want to pull the flavors out of the pork. So I chopped up 4 chipotle peppers which turned out to give it just the right amount of heat I was anticipating but didn’t burn my taste buds off.

Chipotle Peppers

Then you’ll want to mince the garlic before adding it to a hot pan.


The tomato sauce should be reduced over medium heat for a few minutes, then set aside to cool. You really just want to be more of a paste than a liquid. It’s time to get the party started.


Add two tablespoons of the oil to your pan and immediately tossed the garlic in. You want them to tenderize before you added the remaining ingredients.


Next up, add in the peppers but Don’t forget to add in your molasses or it’s substitute.


I heated this up over medium heat until it started to thicken. Give it some time.


Once that starts to sizzle, you can toss in your tomato sauce reduction, dry mustard, brown sugar and a cup of pomegranate juice.

Dry Mustard Brown Sugar Pomegranate

After about 7-10 minutes, I was at the consistency I needed but before I set it aside, I squeezed in half a lemon to cut the heat down some. You can reduce it as much as you want and if you enjoy the high heat, skip the lemon. After that, you can put it to the side and work on the pork.


The roasted pork loin I picked up was pretty thick in size so I knew I wanted to cook it through before smothering it in the marinade. To start, I cut the fat off the meat and ended up cutting it in half so that I could truly manage the chunk. This way, I knew it would cook all the way through. You can choose to slice your meat, or leave it as is. However, taking off the fat is a must.

Roasted Pork Loin with fat

Some people would just cook the pork as is especially since there’s already a marinade. But for me, there can never be enough seasoning. I had to add a touch of adobo and a few other spices around my kitchen.

Seasoned Pork

Once you’re ready, add some oil to a pan and start to cook the pork through. I covered the pan so all the juices would stay inside and come out evenly. Once it was pretty done, I placed the two pieces on a foil covered pan and poured my marinade over it. So Slather your pork pieces with your very own marinade and put it in the oven at 400 degrees for about 10 minutes. You can choose to re-pour and place it back in the oven for another 5 but I realized that would dry out the pork. So be sure to keep an eye on it. Once it’s ready, slice and serve!

Strawberry Goat Cheese Arugula Salad with a Balsamic Strawberry dressing

Because I made this for Valentine’s day, I wanted to pair the Roasted Spicy Pomegranate Pork Loin with something sexy but also light. I made a Fresh Berries, Goat Cheese, Arugula Salad with a homemade Strawberry Balsamic dressing. They were the perfect pair!

Roasted Pork Tenderloin

Visit Pork Be Inspired for more recipe ideas and visit your nearest retailer for pork cuts at a great value.

Recipe Ingredients Recipe Directions

Win Great Prizes Everyday with #PorkNowSweeps

To celebrate America’s love of pork, the NPB is inviting people to share a simple photo of pork on their fork — as it’s happening now — for the chance to win great prizes. Every single day through April 15, someone will win a coupon good for $10 off fresh pork, in addition to more than $10,000 worth of prizes. Consumers can enter for a chance to win by sharing a photo of the pork dish they’re cooking or enjoying on Instagram or Twitter with the hashtag #PorkNowSweeps, or by entering on the Pork Be inspired Facebook page. More than $10,000 worth of prizes celebrate a love of pork now– from the hottest cookbooks and kitchen gear to an all-expenses-paid trip to Memphis in May World Championship Barbecue Cooking Contest, a catered Houston-inspired game day spread, and more. To join the ‘Taste of Now’ conversation, like their Facebook, and follow them on Twitter, Instagram and Pinterest @PorkBeInspired. For recipes, visit their website or YouTube channel.

Sangria Recipe

The beauty of sangria is its versatility. You can switch red wine for white, berries for peaches, gin for brandy, and so on and so forth. There’s a sangria for every mood and tastebud, and today, we’re in the mood for Mango Berry Sangria. This recipe is a slight twist on the classic red wine-citrus combination. Mixed berries mingle with the red wine to bring out the flavors of the wine. Fresh mango and nectar sweeten the sangria without adding additional sugar and gives it a bit of a tropical vibe. Additionally, if you like bubbles in your drink, ginger ale (or club soda if you want something lighter) make this sangria crisp, refreshing, and perfect for sipping. Only five minutes to prep and super delicious, I see no good reason why we all can’t enjoy sangria every day for the rest of the summer!

Sangria Ingredients

Sangria Recipe


1 750mL bottle of red wine*

1/4 cup orange juice

1 cup mango nectar

4 oz gin (about 2 and a half shots)

1 cup blueberries

1 cup blackberries

1 cup strawberries, hulled and quartered1 cup mango, diced

1 orange, sliced

Ginger ale or club soda


  1. Pour the entire bottle of wine into a large pitcher.
  2. Add orange juice, mango nectar, and gin.
  3. Toss in the fruit, leaving aside a few orange slices for garnish.
  4. Stir it all together and place in the refrigerator for a few hours, or overnight if time permits
  5. Ladle sangria into glasses and garnish with a floating orange slice. Optionally, fill glasses three-quarters full and fill the rest with ginger ale.

Pouring SangriafruitsMaking Sangria

*When it comes to choosing a wine, obviously go with something you wouldn’t mind drinking on its own. A crazy expensive bottle isn’t necessary at all. You’ll mix it with all types of fruit and juices which will change the flavor a bit, but wine is the main ingredient nonetheless. If you choose a drier wine like Cabernet Sauvignon, you may want to add a little more sweetness. If you use a sweeter red like Spanish Grenache, you can add a little less sweetness.
Sangria Recipe


Let's take a Foodcation!

We’re going to be traveling abroad soon, for food! Be sure to get on our list and find out where we are going next.

Red Snapper Tied

While impressive, a whole fish like the one we ate here, always looks delicious but intimidating and completely out of reach. But in all actuality, it’s one of the simplest ways to prepare fish and we’ll show you how with this red snapper recipe. A few spices, a couple of minutes on the grill, and voila! In this Asian inspired recipe, red snapper is accompanied by lemongrass, lime, and potent little Thai chilis. When done, this fish is fragrant, spicy, and herbal.

Red Snapper


1 2 lb red snapper, scaled and cleaned

3 stalks lemongrass*

4 cloves garlic

2 shallots

2 small Thai chilis

1 handful cilantro leaves

2 limes, 1 sliced into thin rounds and 1 to be juiced

3 tbsp extra virgin olive oil

1 tbsp soy sauce

1 tbsp coconut oil or sesame oil**

1 tbsp honey

1 1/2 in piece ginger, peeled

2 tbsp butter, chopped

1/2 tbsp turmeric

Sea salt and ground black pepper (to taste)

Red Snapper Sliced


Red Snapper Stuffed


  1. On both sides, cut three diagonal slices on the surface of the fish, about 1/4 inch deep. Rub with 1 tbsp of olive oil and season with salt, pepper, and turmeric.
  2. Roughly slice 1 stalk of lemongrass, shallots, 2 cloves of garlic, ginger, and thai chilis. Place in a food processor along with 3/4 of the bunch of cilantro, soy sauce, honey, remaining oil, and juice of one lime. Pulse until combined. The sauce will be thick and slightly lumpy.
  3. Rub the marinade on both sides of the snapper and inside the flesh. Make sure to insert marinade into diagonal slices.
  4. Cut the remaining lemongrass lengthwise into serval slices. Stuff into snapper along with the remaining garlic, cilantro, ginger, lime, and butter.
  5. To keep everything inside will cooking, tie the fish shut with long pieces of twine or other durable string. Tie one knot in the middle of the fish, and another on each side.
  6. Let marinate for at least 30 mins
  7. While that’s marinating, heat grill to a medium-high heat. Oil the grill rack to prevent fish from sticking.
  8. Place fish on grill and cook on both sides for about 15 minutes, or until meat is white and flaky.
  9. Cut string off of the fish and let rest for a few minutes. If desired, serve with lime to squeeze on top. Enjoy!


Red Snapper Tied

Red Snapper Grill

*Lemongrass many not be a common ingredient to some. To prepare, remove the outer layers until the pale-green/white stem is present. Cut off the branch-like top and tough end. You should be left with a smooth, pale piece of lemongrass, around 6 inches long

**Coconut oil makes the marinade a tiny bit sweeter. The sesame oil makes it a little nuttier. It’s all up to preference. Personally, I like to do half and half. If you’re allergic to nuts, you can substitute the coconut/sesame oil for olive oil.

Red Snapper Complete