Tag: PORK CHOPS

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.

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 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.

SLOW COOKED MEXICAN PORK CHOPS ~ BLOG 366.107

Have I mentioned how much I’m LOVING my new slow cooker? This was the 3rd recipe I made and so easy! The original recipe called for using a raw salsa and grapefruit juice, but I pivoted and switched to a jar sauce as well as added the Pampered Chef seasoning, sliced onion and additional amounts of juice from the lime and orange to make up for eliminating the grapefruit juice.

SLOW COOKED MEXICAN PORK CHOPS
1 tablespoon avocado oil
2 THICK (1 inch or so) boneless pork chops (bone in add more flavor)
FRESH ground sea salt and black pepper
1 tablespoon Pampered Chef Chile Lime or TexMex seasoning
1 SMALL Vidalia onion, halved and sliced thin
Juice of FRESHLY squeezed lime
Juice of FRESHLY squeezed orange
2/3 cup CHUNKY salsa ( I like PACE restaurant style)

  • Heat oil in a large skillet over medium high heat.
  • Season pork chops with FRESH ground sea salt, black pepper and seasoning of choice.
  • Sear chops on both sides quickly.
  • Add chops to slow cooker.
  • Sprinkle onions over chops.
  • Stir together salsa and both juices.
  • Pour over pork chops.
  • Cover and cook on high 3-4 hours until meat is tender.

FIRECRACKER PORK CHOPS

FIRECRACKER PORK CHOPS
4 bone in center cut pork chops
FRESH ground sea salt and black pepper, to taste
1/3 cup buttermilk
1 tablespoon Mexican seasoning blend (see below)
1/4 cup avocado oil
1/4 cup coconut oil
1/2 cup Wondra flour
1 recipe RED HOT Aioli (see below)
1 scallion, finely chopped
Italian parsley, chopped for garnish

  • Whisk together the buttermilk and half the Mexican seasoning. Set aside.
  • Whisk together the flour with the other half of the Mexican seasoning.
  • Heat avocado oil in skillet over medium high heat.
  • Dredge the pork chops one at a time in the buttermilk mixture and then press into the flour mixture, shaking off excess before doing it ALL AGAIN to double coat each chop before adding to the skillet.
  • Sear pork chops 3-4 minutes per side.
  • Remove chops to a plate and immediately coat with the aioli, turning to coat both sides.
  • Sprinkle with scallions and parsley.

RED HOT AIOLI
1/4 cup mayonnaise
1 tablespoon Frank’s Original hot sauce
1 1/2 teaspoon QUALITY honey
1/4 teaspoon garlic powder
PINCH FRESH ground sea salt

  • Whisk ALL the ingredients until smooth.

MEXICAN SEASONING BLEND
4 tablespoons chile powder
2 tablespoons sweet paprika
2 tablespoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground Mexican oregano
1 tablespoon ground red pepper flakes
1 teaspoon cayenne pepper

  • Blend together and store in an airtight bottle.

 

APRICOT PINEAPPLE PORK CHOPS with SWEET & SOUR RED CABBAGE

APRICOT PINEAPPLE PORK CHOPS with SWEET & SOUR RED CABBAGE

PORK CHOPS
4 boneless pork loin chops (no thicker than 1/2 inch)
1/2 cup chopped red onion
1/2 cup Smucker’s Apricot Pineapple jam
FRESH ground sea salt and black pepper.

  • Preheat oven to 350°.
  • Generously season pork chops.
  • Using the pan you cooked the bacon in, heat over medium high heat.
  • Add pork chops and sear for 2 1/2 minutes per side. Remove to baking sheet. Keep warm in pre-heated oven for 7 minutes.
  • In the same pan add onions to remaining bacon drippings and saute’ until soft.
  • Add jam and continue sauteing until heated through and slightly reduced.
  • Add pork chops to pan, turning to coat well.
  • Serve with a small amount of sauce over each pork chop.

SWEET & SOUR RED CABBAGE
3 slices bacon, chopped, cooked crisp (save bacon drippings)
1/2 head red cabbage
1 cup packed brown sugar
1 small red onion
3 tablespoons flour
1 1/2 cup + 1 cup water
1/2 cup white vinegar
3/4 cup apple cider vinegar

  • Wash and shred cabbage.
  • Cut onion into thin rings.
  • In a dutch oven bring 1 1/2 cup water and 1/2 cup white vinegar to a boil.
  • Add shredded cabbage and onion rings.
  • Cook until tender, but still crisp. DRAIN.
  • Add 4 tablespoons bacon drippings, 1 cup water and apple cider vinegar, brown sugar and flour whisking until well blended.
  • Add the cabbage and onions, coating well.
  • Heat through.
  • Top with crumbled bacon before serving.

GRILLED PORK CHOPS & RASPBERRY BBQ SAUCE

When I went to the grocery store February 25, 2010 I ran across some awesome meat deals and these pork chops were perfect for a new BBQ sauce I wanted to try. Dave over at My Year on the Grill has been raving about a raspberry chipotle sauce that I can’t get here either, but left me craving raspberries and at $4.99 a small box that craving was going to go unsatisfied until I ran across this raspberry vinegar at $3.99 a bottle – a much better deal and it made an awesome sauce. So this recipe was developed on February 26, 2010, but is so worth the rerun!

GRILLED PORK CHOPS & RASPBERRY BBQ SAUCE
6 tablespoons Alessi raspberry blush vinegar
2 tablespoons sugar
2 tablespoons ketchup
2 tablespoons grandma’s molasses
1 teaspoon Frank’s Red Hot Pepper Sauce
2 cloves garlic, minced
1/2 teaspoon sea salt
4 thin pork chops
skewers

  • Soak skewers in water for 30 minutes.
  • Whisk all the ingredients (except pork chops) together until well blended over a medium heat.
  • Bring to a simmer, whisking occasionally until thickened and reduced to 1/2 cup.
  • Skewer each pork chop with 2 skewers (this helps them lay flat).
  • Generously salt and pepper each side.
  • Bring your grill to temperature.
  • Brush each side with sauce.
  • Spray grill surface with PURE.
  • Place chops on grill, grilling uncovered for 2-3 minutes total, turning once.

 

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Linking to FULL PLATE THURSDAY at Miz Helen’s Cottage.