Category: PORK

PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE ~ BLOG 365.51

PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE

4 boneless pork chops
FRESH ground sea salt and black pepper, to taste
1 teaspoon paprika
2 teaspoons avocado oil
2 tablespoons butter
6 cloves garlic, FINELY minced
1 LARGE shallot, FINELY chopped
1/3 cup homemade chicken broth
1 3/4 cups heavy cream
3 cups baby spinach
1 teaspoon Italian seasoning
1 teaspoon crushed red chili pepper flakes, optional
1/4 cup fresh grated Parmesan cheese, optional, but recommended
FRESH chopped Italian flat parsley

  • Heat the oil in a large skillet over medium-high heat.
  • Season the pork chops with paprika, salt and pepper on both sides.
  • Sear chops 3-5 minutes per side.
  • Remove from pan, cover and keep warm.
  • In the same pan melt butter in the cooking juices.
  • Add garlic, onion, Italian seasoning, and red crushed chili pepper and stir-fry 1-2 minutes until fragrant.
  • Add chicken broth, simmering until slightly reduced.
  • Reduce heat to low heat, add heavy cream and bring to a gentle simmer.
  • Adjust seasoning to taste.
  • Add the spinach leaves and allow to wilt in the sauce.
  • Stir in the Parmesan cheese.
  • Let sauce simmer until cheese melts through the sauce.
  • Return pork chops to the pan, turning to coat in the sauce.
  • Sprinkle with the parsley, and spoon the sauce over each pork chops.

SODA SAUCE PORK LOIN & CREAMY CARROT CASSEROLE ~ BLOG 365.49

Using soda, whether it’s cola, 7UP or Dr. Pepper in recipes is truly something I learned from my southern grandmother.

SODA SAUCE PORK LOIN ~ serves 6
MARINADE
1 cup Coca-Cola OR Dr. Pepper
1/4 cup Bragg’s liquid aminos
3 tablespoon avocado oil
2 tablespoons Dijon mustard, optional
1/3 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard, optional
2 cloves garlic, minced
1 teaspoon FRESH ground ginger
2 tablespoons QUALITY balsamic vinegar
1 teaspoon FRESH chopped thyme
3-5 pound pork loin roast

  • Whisk marinade ingredients together in a baking dish.
  • Add pork loin and refrigerate overnight.

SODA SAUCE
1 tablespoon cornstarch
1 cup brown sugar
2 tablespoons butter
1/2 teaspoon dry mustard, optional
2/3 cup Coca-Cola OR Dr. Pepper
1/3 cup balsamic vinegar
FRESH ground sea salt and black pepper, to taste

  • Whisk together sauce ingredients in a saucepan.
  • Bring to a SLOW boil then reduce to a simmer until thickened.
  • Preheat oven to 325°.
  • Remove pork from marinade.
  • Roast for 30-40 minutes per pound until meat registers 175°.
  • Pour sauce over pork and roast 30 minutes more.
  • Allow to rest 5 minutes before slicing to serve.

CREAMY CARROT CASSEROLE serves 8-10
8 cups sliced carrots
2 medium onions, sliced
5 tablespoons butter, divided
1 cup Duke’s mayonnaise
1/4 cup homemade chicken broth
1 tablespoon prepared creamy horseradish
FRESH ground sea salt and black pepper
3/4 cup FINELY shredded cheddar cheese
1 cup crusty sourdough pieces, small chopped

  • Place carrots in a saucepan and cover with water; bring to a boil and cook until crisp-tender.
  • In a skillet melt butter over medium heat.
  • Add onions and sauté until tender.
  • Season with salt and pepper, to taste.
  • Stir in the mayonnaise, chicken broth (or soup), cheddar cheese and horseradish if using.
  • Drain carrots; add to the onion mixture.
  • Transfer to a greased 13×9 baking dish.
  • Toss bread pieces with remaining melted butter.
  • Sprinkle with crusty bread pieces.
  • Bake 20-25 minutes, uncovered at 350°.

NOTE:

  • In a pinch you can substitute crushed Ritz crackers for the crusty bread pieces.
  • You can substitute the mayonnaise and chicken broth for an undiluted can of Cream of Celery soup.

ONE POT WONDER PORK & SCALLOPED POTATO STEW ~ BLOG 365.30 ~ COOKING THURSDAY

ONE POT WONDER PORK & SCALLOPED POTATO STEW adapted from Mary Berg

PORK STEW
1 1/2 pounds trimmed pork shoulder, cut into 1-inch cubes
FRESH ground sea salt and black pepper
2 tablespoons plus 1 teaspoon WONDRA flour
1 tablespoon avocado oil
1 tablespoon unsalted butter
1 red onion, peeled and cut into 8 wedges
1 LARGE carrot, cut diagonally into 3/4-inch slices
1 leek, white and light green parts only, washed and cut into 1-inch slices
4 garlic cloves, roughly chopped
1 cup dry cider or alcoholic apple cider
1 cup homemade chicken stock
1 sprig fresh sage, leaves picked and chopped and reserved for the topping
1 bay leaf, optional
1 firm sweet apple, such as Gala
Juice of 1 SMALL lemon juice
2 handfuls (about 2 cups) roughly chopped FRESH spinach

  • Place a large cast-iron skillet or oven-proof pan over medium-high heat.
  • Season the pork in a large mixing bowl with salt and pepper.
  • Scatter pork pieces with 2 tablespoons flour and toss to coat well.
  • Add the avocado oil to the pan and sear the pork in batches until golden brown.
  • Transfer to a plate.
  • Add the butter to the pan along with the onion, carrot and leek pieces, cooking 5-7 minutes, just until they begin to develop a little color.
  • Stir in the garlic along with the remaining 1 teaspoon flour and cook for 1 minute more.
  • Add the pork pieces and any juices back into the pan.
  • Add the cider, scraping the bottom of the pan to release any brown bits.
  • Stir in the stock, sage sprigs and bay leaf, bringing to a boil.
  • Cover the pot, reduce the heat to low and simmer for 45 minutes.
  • Peel and cut the apple into 8 to 12 wedges, toss with the lemon juice and set aside with the greens.

SCALLOPED POTATO TOPPING
1/3 cup heavy cream
FRESH ground sea salt and black pepper
FRESH grated nutmeg
1 tablespoon finely chopped lemon thyme, plus more for serving
3 medium yellow potatoes, sliced 1/4-inch thick
1 small Vidalia onion, thinly sliced rounds
Sour cream, for serving (optional)

  • In a large bowl, whisk together the cream with salt, pepper, a pinch of nutmeg and chopped lemon thyme.
  • Preheat the oven to 400°.
  • Remove the bay leaf from the stew.
  • Fold in the apples and greens.
  • Submerge the potato and onion slices in the cream mixture.
  • Arrange the sliced potatoes on top, alternating between the two colors, tucking in slices of onion here and there.
  • Transfer the pan to the oven.
  • Bake for 45 minutes to 1 hour, or until the potatoes are tender and golden brown on top.
  • Cool for 10 minutes before serving.
  • Serve with sour cream and a sprinkling of sage if desired.

MEAT LOVERS SAVORY BREAD PUDDING ~ BLOG 366.338

This is a versatile recipe that can be dressed up or down. Change the cheese flavor, change the bread flavors, add seasonings that are special to your family, add or delete proteins…

MEAT LOVERS SAVORY BREAD PUDDING
6 LARGE eggs
2 1/2 cups WHOLE milk
1/2 cup heavy cream
1 1/2 tablespoons Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon ground sage
1/2 teaspoon thyme leaves
1/2 teaspoon celery salt
FRESH ground black pepper
12 cups cubed artisan bread
1 1/2 cups cubed ham steak
1/4 cup chopped onions
1 1/2 cups shredded Swiss cheese
1 1/2 cups sharp cheddar OR pepper jack cheese

  • Preheat oven to 350°.
  • Grease 13×9 baking dish.
  • In a LARGE bowl whisk together the milk, cream, eggs, mustard and seasonings until well blended.
  • Fold in bread cubes, 1 1/4 cup of each cheese, onions and meat. Set aside for 15 minutes to rest.
  • Gently toss bread mixture again and transfer to the prepared baking dish.
  • Top with remaining cheese.
  • Bake uncovered 45-55 minutes until casserole is puffed and center is clean when tested with a butter knife.
  • Rest 10 minutes before serving.

CHICKEN CHILES HOT DISH CASSEROLE ~ BLOG 366.334

This recipe is wonderful for a potluck, family gathering or church social. It’s completely versatile to changes in flavors. Dress it up, dress it down, spice it up… it’s all up to you and your family’s flavor profile. Grams used to call this a “HOT DISH” because of the frozen potatoes it called for in the recipe.

CHICKEN CHILES HOT DISH CASSEROLE

1 cup sour cream
1 cup half-n-half
1 cup chopped onion
4 ounce can green chiles, undrained
FRESH ground salt and black pepper
2 pound package frozen shredded hash brown potatoes
2 1/2 cups rotisserie chicken pieces
2 1/2 cups shredded cheddar cheese
FRESH chopped cilantro for garnish

  • Preheat oven to 350°.
  • In a large bowl combine the sour cream, onion and chiles.
  • Season with FRESH ground salt and black pepper to taste.
  • Fold in the frozen potatoes, chicken pieces and 2 cups of the cheese.
  • Pour the mixture into a greased 13×9 / 3 quart baking dish.
  • Bake 1 1/4 hours uncovered until golden brown.
  • Sprinkle with remaining cheese and return to oven 2-3 minutes JUST until it melts.
  • Serve with chopped cilantro for garnish.

NOTE: This makes a great after holiday meal. I often use cubed ham (after Easter) or turkey pieces (after Thanksgiving) and are a great substitution for the chicken.

FALL GO TO SLOW COOKER MEALS ~ BLOG 366.326

I LOVE fall. I also LOVE to cook. BUT, at this time of year I’m often looking for those meals to cook themselves so I can be outside playing. That’s where my slow cooker GO TO recipes come in. I have a handful of recipes that require only a few ingredients from your pantry or freezer, but make the most scrumptious meals in the end. It also helps me clean out the freezer and pantry for a new season as well as being photo ready and company worthy! 😀

Each dinner starts with a protein, enough to feed four people twice over so you have leftovers for another day or a second freezer ready meal for another night. As for the sauce, look to your pantry if you’re not in the mood to make it from scratch.

Most of them pair well with buttered noodles, mashed potatoes or rice and a quick salad or vegetable for a complete meal.

BLACK BEAN SALSA CHICKEN
2 pounds, 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
Ancho chile pepper, to taste
2 cans seasoned black beans, rinsed ad drained
1 LARGE onion, sliced and diced (reserve some for garnish)
16 ounce jar chunky salsa
1-2 cups shredded cheddar cheese

  • Sprinkle onions in the bottom.
  • Generously season chicken thighs with ancho chile pepper, FRESH ground salt and black pepper to taste.
  • Arrange chicken thighs in a single layer in the slow cooker.
  • Top chicken with black beans.
  • Pour salsa over and around chicken.
  • Cook on LOW 3 to 4 hours.
  • Top with cheese and allow it to melt just before serving.
  • Serve chicken with sauce from the slow cooker.

TERIYAKI is one of the MOST popular of Asian chicken flavorings. It is a marinade and yet, also a glaze at the same time that is super popular in many forms on every grocery store shelf. BUT, I find it best made from scratch! The secret is the combination of the mirin with the brown sugar and “soy” sauce base though I substitute the Bragg’s liquid aminos for the soy sauce which has virtually the same flavor and much less sodium.

CHICKEN TERIYAKI OR ORANGE CHICKEN
2 pounds 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
21 ounce jar PF CHANG’s or PANDA EXPRESS teriyaki Sauce SEE NOTES FOR HOMEMADE SAUCE

  • Arrange chicken in a single layer in the slow cooker.
  • Generously season with FRESH ground seal and black pepper to taste.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.

NOTES –
HOMEMADE SAUCE:
1/4 cup Bragg’s liquid aminos
2 tablespoons Mirin
1/4 cup brown sugar
1 cloves garlic FINELY minced
Zest and juice of 1 LARGE orange

  • Mix all together, blending well.

CHICKEN TIKKI MASALA
2 pounds 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
12+ ounce jar Tiki Masala Sauce

  • Arrange chicken in a single layer in the slow cooker.
  • Generously season with FRESH ground seal and black pepper to taste.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.

RED OR GREEN CHILE CHICKEN
2 pounds 6 to 8 boneless, skinless chicken thighs
1 Vidalia onion, halved and sliced
FRESH ground sea salt and black pepper, to taste
12 ounce can green Chile enchilada sauce OR red enchilada sauce
Lime wedges, shredded Cheddar cheese, chopped cilantro, jalapeno slices, for garnish

  • Arrange onion slices on bottom of slow cooker.
  • Generously season the chicken thighs on both sides with FRESH ground seal and black pepper to taste.
  • Arrange chicken thighs in a single layer over the onions in the slow cooker.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.
  • Shred chicken and mix with sauce from the slow cooker before serving.
  • Serve with warm tortillas and lime wedges as well as your favorite Mexican garnishes.

BUTTERMILK RANCH PORK CHOPS
4 bone-in 1-1/2 inch thick pork chops
FRESH ground sea salt and black pepper, to taste
12 ounce bottle Hidden Valley Ranch Buttermilk dressing

  • Season chops to taste with FRESH ground sea salt and black pepper.
  • Arrange in a single layer in the slow cooker, overlapping as necessary. DO NOT STACK.
  • Add 1 cup of buttermilk ranch dressing.
  • Cook on LOW 4 to 6 hours for shoulder chops or 2 to 2 1/2 hours for loin chops.
  • Remove chops from the slow cooker.
  • Whisk in the remaining dressing and pour over the chops to serve.

TERIYAKI WINGS
3 pounds PLUMP chicken wings
FRESH ground sea salt and black pepper, to taste
21 ounce bottle PF CHANG’s or PANDA EXPRESS teriyaki sauce

  • Generously season wings with FRESH ground seal and black pepper to taste.
  • Add to the slow cooker.
  • Pour sauce over wings, tossing to coat well in sauce.
  • Cook on LOW for 3 to 4 hours or HIGH for 1 to 2 hours.

NOTE: If you like them crispy heat your oven broiler to high and remove wings from the slow cooker arranging them in a single layer on a baking sheet. Broil 2 to 3 minutes per side until the skin is brown and crispy. BE CAREFUL NOT TO BURN THEM. The sugars from the sauce will caramelize and burn easily. Return to the slow cooker and toss in the warm teriyaki sauce.

BEEF BARBACOA
3-4 pound flat cut beef brisket, trimmed of most of the fat cap
FRESH ground sea salt and black pepper
8 ounce jar or package mix of prepared Barbacoa sauce

  • Generously season beef with the FRESH ground sea salt and black pepper.
  • Add the beef to the slow cooker.
  • Pour sauce around beef.
  • Cook on LOW 8 to 10 hours. Transfer the beef to a clean cutting board or rimmed baking sheet.
  • When it is cool enough to handle, shred the meat into bite-sized pieces.
  • Return the meat to the slow cooker and stir to combine with sauce.
  • Serve on warm tortillas or on fluffy buns.

NOTE: Barbacoa sauce is NOT always easily found. Your favorite BBQ sauce makes a great alternative for this recipe.

PORK MEDALLIONS with ONION GRAVY ~ BLOG 366.319

PORK MEDALLIONS with ONION GRAVY serves 4

Tender pork medallions topped with a savory caramelized onion brown gravy and served over fluffy mashed potatoes makes a satisfying yet easy meal for any night of the week.

PORK
1 pound pork tenderloin, sliced into 1-inch thick medallions
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil

  • Season the pork medallions with salt and pepper on both sides.
  • Heat oil in a large skillet over medium-high heat.
  • Add the pork medallions and cook for approximately 3 to 4 minutes on each side or until they are browned and cooked thoroughly.
  • Transfer to a plate and cover them with foil to keep them warm.

GRAVY
2 tablespoons butter
1 large onion, thinly sliced
2 cloves garlic, minced
1 tablespoon WONDRA
1 cup beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
FRESH ground sea salt and black pepper, to taste

  • In the same skillet, melt the butter over medium heat.
  • Add the thinly sliced onion and cook 8-10 minutes until they are soft and caramelized.
  • Add the minced garlic to the skillet and cook until fragrant, about 30 seconds.

  • Sprinkle the WONDRA over the onions and garlic, stirring constantly for 2 minutes until golden.

  • Gradually add the beef broth to the skillet, stirring continuously to avoid forming lumps.
  • Stir in the Worcestershire sauce and dried thyme.
  • Adjust seasoning to taste.
  • Allow the sauce to simmer2-3 minutes until it thickens.
  • Return the pork medallions to the skillet, turning to coat in the gravy.
  • Cook until pork is well-coated and cooked through.
  • Serve over mashed potatoes.


NOTES: This recipe was written to conserve washing dishes, but I like to use 2 separate skillets. I start to onions first and coordinate so they finish at the same time.

BROCCOLI BEEF & CHEESE STRATA ~ BLOG 366.296

I don’t remember what book this recipe was adapted from, but I LOVE the servings section! Serves 8-10 people and one dog 😀

BROCCOLI BEEF & CHEESE STRATA
12 slice sourdough bread
1 1/2 cup shredded cheddar cheese
12 ounce package chopped broccoli, thawed and drained well
1 LARGE shallot, chopped
1/2 pound QUALITY ground beef, browned & crumbled
1 cup small diced ham
1 medium tomato, diced
5 LARGE eggs
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
FRESH ground sea salt and black pepper
1 1/2 cups WHOLE milk

  • Butter a 9 x 13 baking dish.
  • Layer half the bread on the bottom of the baking dish.
  • Sprinkle half the cheese over the bread slices.
  • Sprinkle the onions, ham, shallot and tomatoes over the cheese.
  • Top with remaining cheese and bread slices.
  • In a mixing bowl whisk together the eggs, milk and seasonings.
  • Pour egg mixture over the layered ingredients.
  • Cover and refrigerate over night.

 

  • Next morning preheat oven to 350°.
  • Bake 40-50 minutes or until baked through and knife comes out clean.

CHICKEN & SAUSAGE GUMBO sans OKRA ala SLOW COOKER ~ BLOG 366.289

I LOVE Gumbo ingredients, MOSTLY, but I HATE okra so I make mine sans okra. 😀

CHICKEN & SAUSAGE GUMBO sans OKRA ala SLOW COOKER
1/3 cup butter or avocado oil
1/3 cup WONDRA flour
1 LARGE onion, chopped
3 stalks celery, chopped
1 red pepper, chopped
3-4 cloves garlic, minced
3/4 pound Andoullie sausage, quartered lengthwise and sliced
1 1/2 cups cooked chicken pieces (I use rotisserie chicken pieces)
3 1/4 cups homemade chicken broth
2 tablespoons Cajun seasoning
FRESH ground sea salt and black pepper
Cooked Rice or mashed potatoes for serving

  • Melt butter in large sauce pan over medium heat.
  • Whisk in flour sauteing 3-4 minutes until a golden paste forms.
  • Whisk constantly for 10-15 minutes until a dark red roux forms.
  • Add onion, celery, bell pepper and garlic sauteing 5-7 minutes until tender.
  • Add chicken broth to slow cooker.
  • Stir in seasonings.
  • Stir in vegetable mixture, chicken pieces and sausage pieces.
  • Cook on LOW 6 hours.
  • Skim off any fat.
  • Serve over rice with hot sauce and ENJOY!

PORK CHOPS with SCALLOPED POTATOES ~ BLOG 366.284

One of my grams go to recipes was Pork Chops with Scalloped Potatoes. The aroma of tender pork chops and creamy, cheesy potatoes would fill the house, making our mouths water in anticipation. Unlike this recipe I believe hers came from off the side of a can of Campbell’s soup.

PORK CHOPS with SCALLOPED POTATOES

5 potatoes white or Yukon Gold
4-6 pork chops
1 Vidalia onion, thinly sliced
1 cup WHOLE milk
2 tablespoons WONDRA flour
3 cups shredded cheddar cheese
3 tablespoons butter
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Grease a large baking dish.
  • Peel and thinly slice the potatoes, about ¼-inch thick.
  • Slice or dice the onion.
  • In a large bowl whisk milk and seasoning together with the flour until smooth.
  • Stir in cheese and onions.
  • Fold in potatoes.
  • Transfer the mixture to the prepared baking dish and dot with butter.
  • Arrange the pork chops on top of the potato mixture.
  • Bake 1 hour until potatoes are tender and pork is cooked though, turning the pork chops halfway.
  • Depending on thickness this may take 10-15 minutes longer. If baking longer than an hour lightly cover with foil to prevent chops from drying out.

NOTE: Shred cheese from a block for best results. Bagged shredded cheese has preservatives that alter the consistency.

PORK CHOPS with CHERRY PINEAPPLE RELISH ~ BLOG 366.268

PORK CHOPS with CHERRY PINEAPPLE RELISH

CHERRY PINEAPPLE RELISH
1 cup FRESH chopped pineapple
1 cup QUALITY cherry jam
1/4 cup FINELY chopped red onion
2 tablespoons FRESH chopped lemon thyme
Juice of 1 LARGE lime
1 teaspoon red chili pepper flakes

  • Heat cherry jam in a large saucepan over medium heat until melted.
  • Stir in pineapple pieces and onion.
  • Simmer 15 minutes.
  • Add lime juice, lemon thyme and red chili pepper flakes, stirring to blend.
  • Simmer 15 minutes more.

CHOPS
4 pork loin chops
FRESH ground sea salt and black pepper
1 teaspoon garlic powder

  • Season chops with garlic powder, FRESH ground sea salt and black pepper.
  • Grill chops over medium heat.
  • Serve chops with crispy rice and cherry pineapple relish.

SALISBURY STEAK with TOMATO ONION GRAVY ~ BLOG 366.242

SALISBURY STEAK with TOMATO ONION GRAVY
1 LARGE egg, lightly beaten
10 1/2 ounce can undiluted tomato soup
1/2 cup FINELY ground bread crumbs
FRESH ground sea salt and black pepper
1 LARGE shallot, diced
1 1/2 pounds QUALITY ground beef
1 tablespoon butter
1 tablespoon WONDRA
1/4 cup (jalapeno) ketchup – see note
1/4 cup beef broth
1 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon mustard – optional
Hot buttered noodles or mashed potatoes

  • In a large bowl stir together the egg, bread crumbs and 1/3 cup of the soup.
  • Season well with FRESH ground sea salt and black pepper.
  • Add ground beef and mix gently.
  • Form 6 round or oval patties.
  • In a large skillet melt butter over medium heat.
  • Add beef patties searing 3-4 minutes on each side. Remove and set aside.
  • Add shallots, sauteing 1-2 minutes.
  • Whisk together the water and WONDRA.
  • Add to skillet with the ketchup, Worcestershire sauce, remaining soup and mustard if using. Stir regularly bring to a SLOW boil.
  • Reduce heat, add beef patties to pan, turning to coat.
  • Cover and simmer 10 minutes until cooked through and gravy is desired consistency.
  • Serve over buttered noodles or mashed potatoes.

NOTE: We like the jalapeno ketchup for the extra kick, but plain works great too!