Proposal Pork Chops from Big Bites cookbook
By Carolyn Worthington
Comfort food has a way of grounding us. It’s the meal you reach for after a long day, the dish that fills the kitchen with familiar aromas, the kind of cooking that reminds us why sharing food still matters.
But comfort food doesn’t have to mean heavy—or time-consuming.
For many of us—whether cooking for two, for a multigenerational household (as I am these days), or simply preparing a quick weeknight dinner—recipes that come together in under an hour are essential. The challenge is finding meals that deliver the same warmth and satisfaction we associate with comfort food without spending half the evening in the kitchen.
A Note from the Publisher
As someone who cut her teeth cooking in the 1980s from The New York Times 60-Minute Gourmet, I’ve spent years chasing what I still consider the holy grail of home cooking: meals that are impressive, healthy, and fast.
It’s not easy to find recipes that check all three boxes.
Too often “quick” means bland, and “healthy” can sometimes translate to joyless. The best cookbooks solve that problem by making food that feels generous and satisfying while still being practical for real life.
That’s why Kat Ashmore’s approach caught my attention.
Big, Comforting Flavors—Without the Wait
Ashmore’s cookbook Big Bites: Time to Eat! immediately stood out—not just because every recipe cooks in about an hour or less, but because the food feels comforting and abundant rather than restrictive or fussy.
Ashmore isn’t simply a talented home cook who went viral online. She is a professionally trained chef who studied at New York’s Institute of Culinary Education and worked within the Martha Stewart brand, where precision, clarity, and reliability are essential.
Those instincts carry through in the recipes. They’re thoughtfully developed, clearly written, and designed for cooks who want big flavor without unnecessary complexity.
But what stands out most is her understanding of how people cook today: busy schedules, mixed dietary preferences, and the simple desire to put a satisfying meal on the table without overthinking it.
Her philosophy is refreshingly practical. Instead of focusing on restriction, Ashmore builds meals around the idea of abundance—adding ingredients and flavors that make dishes more nourishing, more interesting, and more enjoyable to eat.
In the full Comfort Food—Fast & Healthy feature in Healthy Aging® Magazine, I explore several standout recipes from the book—from a striking Hasselback butternut squash to a colorful roasted winter vegetable dish that transforms a simple sheet pan into something memorable.
But one recipe quickly became a repeat favorite in my own kitchen, Proposal Pork Chops, , an irresistible pork chops recipe with a creamy sun-dried tomato sauce. The name playfully nods to the now-famous “marry-me chicken” genre—those creamy, irresistible dishes rumored to inspire lifelong devotion.
Whether or not it leads to a proposal, the flavor alone makes it memorable.
These pork chops are seared in a skillet and finished with a rich sauce made from sautéed onion, garlic, tomato paste, chicken stock, cream, and a surprise ingredient that makes the sauce irresistibly silky: cream cheese. Sun-dried tomatoes and fresh basil bring the dish to life.
I’ve already made this three times, each to enthusiastic reviews. No second proposal, but my husband declared the sauce unforgettable—and that counts.
Recipe Preview
Proposal Pork Chops
Makes 4 servings
- 3 tablespoons gluten-free all-purpose flour
- Kosher salt and freshly cracked black pepper
- 2 tablespoons extra-virgin olive oil
- 4 (1-inch-thick) boneless center-cut pork chops (about 1 ¼ pounds)
- 1 small yellow onion, finely chopped
- 3 medium garlic cloves, minced
- 2 teaspoons tomato paste
- ½ teaspoon dried oregano
- 1 ¾ cups chicken stock (low-sodium or homemade)
- ¼ cup heavy cream
- ¼ teaspoon red pepper flakes
- 2 tablespoons cream cheese, softened
- 1/3 cup chopped sun-dried tomatoes (not oil-packed)
- 3 cups baby spinach
- 2 tablespoons chopped fresh basil, plus more for serving
- 2 tablespoons freshly grated Parmigiano Reggiano or Pecorino Romano cheese
On a large plate, spread the flour, 1 teaspoon salt, and 1/4 teaspoon black pepper, and stir with a fork to blend. Dredge the pork chops on both sides, shaking off any excess flour.
In a large cast-iron skillet, heat the olive oil over medium-high heat. Place the pork chops in the pan and cook for 6 to 8 minutes, flipping halfway through, until the pork is golden brown on both sides. Transfer the pork to a plate and set aside.
Reduce the heat to medium and add the onion. Cook for 2 to 3 minutes, stirring frequently, until softened and translucent. Add the garlic, tomato paste, and oregano, and cook, stirring constantly, for 30 seconds more to toast and let the tomato paste darken in color.
Add the stock, cream, red pepper flakes, and 1/4 teaspoon salt. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Bring the liquid to a boil, then reduce the heat and gently simmer for 2 to 3 minutes, uncovered, until the sauce is thickened.
Add the cream cheese, sun-dried tomatoes, spinach, and 2 tablespoons basil, and stir to combine. Add the chops back to the pan, along with any juices that accumulated on the plate. Cover, reduce the heat to low, and simmer for 2 to 4 minutes, or until the pork is cooked through and registers 145°F on a meat thermometer. Season with additional salt and pepper as needed and sprinkle with more basil and grated cheese.
Excerpted from BIG BITES: TIME TO EAT! By Kat Ashmore. Copyright © 2026 by Kat Ashmore. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All Right reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
The sauce alone is unforgettable—rich, savory, and the kind of thing that makes everyone reach for bread to mop up the last spoonful.
Read the Full Article
This article is an excerpt from Healthy Aging® Magazine. In the full Comfort Food—Fast & Healthy feature you’ll discover additional standout recipes from Big Bites: Time to Eat! including:
• Hasselback Butternut Squash with Maple Sage Butter Pepitas
• Roasted Winter Vegetable Salad with Grapes
Subscribers can read the complete article and more recipes in the latest issue of Healthy Aging® Magazine.
