Lpink, I think it is because for many non observant jews pork is a factor in not eating kosher. My uncle loves bacon every time he eats out, his wife on the other hand still does not have a taste for pork. My boys and I love it. Weed's Dijon Pork is also a great easy way to cook it. Her recipe calls for pork tenderloin but i have always used boneless chops. -Robin p.s. While I do know that Jessy does not cook pork, sometimes she pops in on the non kosher threads just to say that she won't have any suggestions. LOL Weed's Pork Tenderloin with Creamy Dijon Sauce Serves: 2 Prep time: 15 min Cook time: 15 min 1 lb pork tenderloin, cut into 2" slices Seasoned flour 2 Tbl. butter, divided 2 tsp. canola or olive oil Sauce: 2 green onions, sliced (coin shape), white and green parts separated 1/3 cup white wine or dry vermouth 1/2 cup heavy cream 1 tsp. Dijon mustard (or more to taste) salt and pepper to taste Preheat oven to low, about 170 degrees. Lightly pound pork medallions to 1" thick. Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat. Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.) Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.* Stir in Dijon, add salt and pepper to taste. Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion. *If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup. ** you can double the sauce ingredients so there is enough to pour over white or brown rice  yum!

America's Test Kitchen did Delmonico Potatoes on Saturday. They looked delicious! Similar to scalloped potatoes au gratin. Delmonico Potatoes 3 tablespoons butter 1 onion, chopped fine 2 garlic cloves, minced 2 1/2 cups heavy cream 1 1/2 cups low-sodium chicken broth 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes 1/8 teaspoon freshly grated nutmeg 2 teaspoons salt 1 teaspoon pepper 1 teaspoon grated zest and 2 teaspoons juice from 1 lemon 5 cups frozen shredded hash brown potatoes, thawed and patted dry with paper towels 3/4 cup grated Parmesan cheese 1/4 cup finely chopped green onions Heat oven to 450 degrees. Melt 1 tablespoon butter in a large saucepan over medium heat. Cook the onion until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, salt and pepper. Bring to a boil, then reduce the heat to medium and simmer until the potatoes are translucent at the edges and the mixture is slightly thickened, about 10 minutes (the potatoes should not be cooked all the way through). Off the heat, stir in the lemon zest and juice. Transfer the potato mixture to a 9X13-inch baking dish and bake until bubbling around the edges and the surface is just golden, about 20 minutes. While the potatoes are baking, melt the remaining butter in a large nonstick skillet over medium heat. Cook the shredded potatoes until they are just beginning to brown, about 3-4 minutes. Add the remaining cream, remaining broth, and 1/2 teaspoon pepper to the skillet and cook, stirring occasionally, until the liquid has evaporated, about 3 minutes. Off the heat, stir in 1/2 cup cheese and 2 tablespoons green onions. Remove the baking dish from the oven and top with the shredded potato mixture. Sprinkle with the remaining cheese and continue to bake until the top is golden brown, about 20 minutes. Let the potatoes cool for 15 minutes. Sprinkle with remaining green onions and serve.

BTW, this recipe is from the Bordeaux region of France. Laura Calder made it yesterday on her show French Cooking at Home. She comes up with some surprisingly simple recipes. I rather enjoy her show, though I'm not sure it's aired in the US.

This is an incredible chili, I got it from a chili contest winner. It takes time to make this chili! Meat Lovers Red Death Chili . The secret is in the meat seasoning! A must for any chili lover! Prep Time: approx. 1 Hour . Cook Time: approx. 4 Hours . Ready in: approx. 5 Hours . Makes 10 servings. MEAT SEASONING 2 teaspoons ground sage 1 teaspoon dried thyme 1 teaspoon dried basil leaves 1 teaspoon dried marjoram 2 teaspoons ground cumin 1 tablespoon chili powder 1 teaspoon garlic powder 2 teaspoons salt 1 teaspoon ground black pepper 2 teaspoons cayenne pepper CHILI 3 pounds beef sirloin 3 pounds pork sirloin 2 (14.5 ounce) cans tomatoes, drained and chopped 2 (15 ounce) cans tomato sauce 1 (16 ounce) jar salsa 2 teaspoons chili powder 1 tablespoon bacon grease fresh jalapeno peppers, seeded and chopped 3 onions, chopped 7 cloves garlic, crushed salt to taste 2 scoops ice cream, any flavor(hee hee) Directions 1 To Marinate: The day before preparing the chili, in a large bowl mix together the sage, thyme, basil, marjoram, cumin, chili powder, garlic powder, salt, black pepper and cayenne pepper. Cut beef and pork into 1/2 inch cubes and add to bowl. Mix meat and seasoning together, cover bowl and refrigerate overnight. 2 To Make Chili: Begin to heat tomatoes, tomato sauce, salsa and 2 teaspoons chili powder in a large pot over medium low heat. Meanwhile, heat bacon grease in a large skillet over medium heat. Add jalapeno peppers and saute until soft, 1 to 2 minutes, then add them to large pot. 3 In same skillet fry beef and pork with onion and garlic, in small batches, about 15 to 20 minutes each. As each batch is done add to large pot. 4 When all ingredients are in the large pot, season with salt to taste. Bring to a boil. Cover, reduce heat to medium low and simmer for about 3 hours. 5 After eating chili, eat ice cream and say "Come on, ice cream!"