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I’ve eaten eggs from the grocery store my entire life. I’m sure at some point in my childhood I’ve tasted an egg fresh from the chicken coop because my Grandpa raised chickens, but that was before my palate was experienced enough to appreciate the difference. It’s true that when you’ve never experienced better, you don’t know what you’re missing.

So, when my good lookin’ boyfriend showed up at my door last week with one dozen, light brown and cream-colored farm eggs in one hand and a beautiful bouquet of flowers in the other (I know…keeper), I set my sights on cooking the eggs just the way a farmer recommended: in a little bacon grease with salt and pepper. I’ve never tasted anything like these eggs…it was pure eggstacy (had to do it!). Seriously, the flavor is out of this world, and sure to make you crack a smile (okay, okay). During cooking I found them to be more fluffy than a store-bought egg. Produced by free-range chickens, farm eggs are more nutritious because the chickens are able to roam freely and eat a natural diet. They contain no added hormones or fillers and are not processed.

One meal that exemplifies comfort food for me and really lets the farm egg shine, is the tried and true bacon, egg and cheese sandwich. A fancy meal has its time and place, but it’s not always the five-star, fine dining plates that trip my trigger. Sometimes, a good ol’ familiar meal is the only thing I need to feel centered, satisfied and one with my kitchen again. Served with a side of cheese grits, breakfast for dinner has never been better.

Here’s how I make the classic McDonald’s biscuit-turned-sandwich at home:

Thick cut, hickory smoked bacon
Nature’s Own Honey Wheat Bread
2 Farm Fresh Chicken Eggs
Blackberry Jelly (I used homemade jelly from the Amish country that I got from a quaint market, but Smucker’s works great if you don’t have that).
Kraft’s Sharp Cheddar Cheese, sliced

Cook three strips of bacon in a skillet on medium heat until just crispy (I like mine slightly underdone). Remove from the pan and drain on paper towels. Pour off some of the grease, reserving enough to cook the eggs, about 1-2 tablespoons. Whisk the eggs together in a small bowl, season with salt & pepper. Pour the eggs into the pan and let set. Cook for about 2 -3 minutes on each side, flipping once for even browning. Meanwhile, slice or grate the cheddar cheese and toast two slices of bread. Spread toasted bread with blackberry jelly, then build the sandwich. Serve with a side of cheese grits for optimum enjoyment!

And remember, when building the sandwich, it’s all about good architecture! Somehow, the sandwich tastes better when cut into a triangle shape too. At least, that’s the way mama always sent me to school, with a neatly packed cut-in-half sandwich in my brown paper sack.

Have you ever tasted a farm egg? If so, how would you describe the difference?

At the start of each new season, there are a few dishes I anticipate cooking greatly. My Apple-Pecan Honey Stuffed Pork Chops in White Wine are at the top of the list in the fall. Apples, onions, pecans and nutmeg exemplify autumn in this comforting, home-cooked meal. It starts on the stove top and finishes in the oven. Special enough for company and simple enough for a weeknight, these tender, juicy pork chops put chicken and beef to shame. It ought to be a crime to eat this good!

Let’s get cookin’! Here’s what you’ll need:

3-4 thick cut pork chops
Salt, pepper and nutmeg seasonings
1-2 Tbs honey
1 medium granny smith apple
1 small Vidalia onion
1/2 cup pecans
Unsalted butter
White wine of your choice, I used Pinot Grigio

Pre-heat your oven to 350 degrees. Start by dicing a granny smith apple, an onion and your pecans. Be sure to dice them up small, keeping them the same size for even cooking. A smaller dice will also make your pork chops easier to stuff.

Melt a tablespoon of unsalted butter in a large skillet over medium-high heat. Add in the diced apples, onions and pecans, season with salt and pepper and dot with butter. Cook for a few minutes, then drizzle in some honey for a touch of sweetness.

Meanwhile, prepare your pork chops. Season both sides with salt, pepper and a little nutmeg. Rub it in good.

It’s really important to get a thick cut pork chop for this recipe. They should be at least a 1/4 of an inch thick.

You’ll need a small, sharp pairing knife to make the incision. Cut them right down the middle, keeping the back and sides of the pork chop intact but making a large enough incision to create a good size pocket. Don’t be scared. Own it!

By this time, your stuffing will be ready. With a large serving spoon, fill each pork chop to the brim. Pack the stuffing in there, getting down in the crevices. Don’t overfill them, but make sure each one is plump. If you put too much stuffing in the pork chops, it’ll just fall out during cooking. You want them to hold as much as possible. Just remember, deep pockets do the trick. You can use toothpicks to secure them, but I find they just get in the way.

In the same pan (easier clean up and building flavors – winning), melt another tablespoon or two of unsalted butter. Gently lay your stuffed pork chops in the pan and brown on each side for 3-4 minutes until the outsides are golden brown and caramelized. When you flip them, handle with care. You will lose a little stuffing, but don’t fret. Before transferring to the oven, hit the pan with a good splash of white wine and inhale. 😉

Finish cooking the pork chops in a 350 degree oven for 15 minutes. I find it much easier to finish a thick cut of meat in the oven than on the stove top. The meat cooks evenly and you don’t have to worry about one side getting darker than the other or constant flipping. Plus, you’re not standing over the stove and you can take a moment to sip some wine or devote your attention to side dishes.

They taste phenomenal–warm flavors of nutmeg and pork compliment tart apples in every sweet and savory bite. Don’t forget to drizzle the chops with the pan juices. Having one of these on your plate is like having your own little gift. You’re also getting fruit, protein and vegetables all in one little package. What’s not to love?

A sweet potato or brown rice are a pork chop’s friend.

Feel free to change-up the stuffing. Rosemary is awesome with pork. Don’t like pecans? Use walnuts. Even if pork is not in your diet, chicken is always an alternative. The idea is to have fun and experiment with flavors. Enjoy!