pork

Stuffed mushroom caps, known as “Champignons Farcis,” are one of my all-time favorites when it comes to finger foods! With savory pork, creamy brie and fragrant herbes de Provence, this recipe offers an elegant French twist on this classic appetizer. This is an easy recipe that comes together swiftly to create delicious savory bites. They’re perfect for parties, gatherings, or a just a cozy night in.

Porc aux pruneaux is a classic French dish that can take various forms, from a hearty pork roast to tender pork chops – but my personal favorite is braised pork loin with prunes. Slow-cooked in white wine, the pork absorbs a rich depth of flavor, beautifully enhanced by sweet onions and melt-in-your-mouth prunes. The result is a comforting dish bathed in a succulent, sweet-and-salty sauce that’s slightly syrupy. It’s a perfect choice for a cozy Sunday dinner, yet elegant enough to grace your holiday table as well.

A popular Creole dish, this Sausage Rougail is a tasty stew of smoked sausages with fresh ginger, onions, tomatoes, herbs and hot peppers. It yields delicious smokiness combined with spicy flavors, with all the comfort of a warming, saucy dish. A one-pot, easy family meal that’s on the table in 40 minutes, and always pleases!

This deliciously rustic recipe from Brittany combines staple ingredients from the region: pork, shallots and amber beer. Plump, bone-in pork shanks are slowly braised in amber beer with spices, until fall-off-the-bone tender and incredibly fragrant. This is a robust, hearty dish to comfort the soul during Winter – yet I find it elegant enough to serve for a romantic dinner too. 

Pork chops, apples and cider collide in this typical dish from Brittany – a French region famous for its apple orchards and pig farms. These Pork Chops with Apples served in a cider-spiked creamy sauce are a favorite recipe amongst Brittany home cooks, as it’s a simple one-pan dish that boasts delicious sweet and savory flavors. It’s rustic, perfect for Fall and a great square meal for the whole family. 

In my kitchen, October is meant for relishing in the fleeting season of mushrooms, and today’s recipe sure makes the best of it. The blend of mushrooms, crème fraiche and grainy mustard makes for an utterly creamy and flavorful sauce that’s the perfect topping to plump pork chops.

For anybody who doesn’t know Kig Ha Farz, this recipe will probably sound very unusual. But truth is, behind the funny name “Kig Ha Farz” (meaning “meat-and-flour,” in Breton) is actually just that – slow-simmered meats served with dumplings made from two different flours (white and buckwheat).