By Carolyn WorthingtonComfort food has a way of grounding us.Its 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 doesnt have to mean heavyor time-consuming.For many of uswhether cooking for two, for a multigenerational household (as I am these days), or simply preparing a quick weeknight dinnerrecipes 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 PublisherAs someone who cut her teeth cooking in the 1980s from The New York Times 60-Minute Gourmet, Ive spent years chasing what I still consider the holy grail of home cooking: meals that are impressive, healthy, and fast.Its 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.Thats why Kat Ashmores approach caught my attention.Big, Comforting FlavorsWithout the WaitAshmores cookbook Big Bites: Time to Eat! immediately stood outnot 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 isnt simply a talented home cook who went viral online.She is a professionally trained chef who studied at New Yorks 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.Theyre 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 abundanceadding ingredients and flavors that make dishes more nourishing, more interesting, and more enjoyable to eat.In the full Comfort FoodFast & Healthy feature in Healthy Aging Magazine, I explore several standout recipes from the bookfrom 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 genrethose 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 sauted 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.Ive already made this three times, each to enthusiastic reviews.
No second proposal, but my husband declared the sauce unforgettableand that counts.Recipe PreviewProposal Pork ChopsMakes 4 servings3 tablespoons gluten-free all-purpose flourKosher salt and freshly cracked black pepper2 tablespoons extra-virgin olive oil4 (1-inch-thick) boneless center-cut pork chops (about 1 pounds)1 small yellow onion, finely chopped3 medium garlic cloves, minced2 teaspoons tomato paste teaspoon dried oregano1 cups chicken stock (low-sodium or homemade) cup heavy cream teaspoon red pepper flakes2 tablespoons cream cheese, softened1/3 cup chopped sun-dried tomatoes (not oil-packed)3 cups baby spinach2 tablespoons chopped fresh basil, plus more for serving2 tablespoons freshly grated Parmigiano Reggiano or Pecorino Romano cheeseOn 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 145F 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 unforgettablerich, savory, and the kind of thing that makes everyone reach for bread to mop up the last spoonful.Read the Full ArticleThis article is an excerpt from Healthy Aging Magazine.
In the full Comfort FoodFast & Healthy feature youll discover additional standout recipes from Big Bites: Time to Eat! including: Hasselback Butternut Squash with Maple Sage Butter Pepitas Roasted Winter Vegetable Salad with GrapesSubscribers can read the complete article and more recipes in the latest issue of Healthy Aging Magazine.
Publisher: Healthy Aging ( Read More )
