Smothered Pork Chops

Ingredients
1 package (6 oz) chicken stuffing mix
4 boneless pork loin chops (6 oz each)
1 T butter
4 medium apples, peeled and cut into wedges
1/2 C packed brown sugar
1/4 C water
1/4 tsp salt
1/4 tsp ground cinnamon

Directions
Prepare the stuffing mix according to package directions.  meanwhile, in a large skillet, cook the pork chops in butter over medium heat for 2-3 minutes on each side or until lightly browned. Stir in the apple wedges, brown sugar, water and salt.  Bring to a boil.  Reduce heat; cover and simmer for 8-10 min or until apples are tender.

Top with stuffing/ sprinkle with cinnamon.  Cook, uncovered, over medium heat for 10-12 minute or until a meat thermometer reads 160 degrees.

Bacon Swiss Pork Chops

Ingredients

4 bacon strips, chopped

1 medium sweet onion, chopped

6 boneless pork loin chops sliced thin

1/2 - 1 tsp garlic powder

1/2 - 1 tsp Smokehouse Maple Seasoning

1/4 tsp salt

3/4 c heavy cream

1/4 c pure maple syrup

Parmesan cheese

6 slices Swiss cheese

Directions

1. In a nonstick skillet coated with cooking spray, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally. Drain on paper towels
2. Sprinkle pork chops with garlic powder, smokehouse maple seasoning and salt. Add pork chops to same pan; cook over medium heat 3-4 minutes on each side or until a thermometer reads 145°. Top pork with bacon mixture and cheese. Cook, covered, on low heat for 1-2 minutes or until cheese is melted.
3. Mix cream and syrup and bring to a boil.  Add Parmesan cheese until sauce reaches desired consistency.  Drizzle over pork right before serving.  

*** I usually serve this with rice (that way you can eat more of the sauce)

Creamy Ham & Broccoli Casserole

Ingredients

• 1 package (12 ounces) egg noodles

• 1 package (16 ounces) frozen broccoli cuts

• 3 cups cubed fully cooked ham

• 1 cup (4 ounces) shredded part-skim mozzarella cheese

• 1 cup (4 ounces) shredded Parmesan cheese

• 1/3 cup butter, cubed

• 1/2 cup half-and-half cream

• 1/4 teaspoon each garlic powder, salt and pepper

• Directions

  1. In a Dutch oven, cook noodles in boiling water for 5 minutes. Add broccoli and ham; cook 5-10 minutes longer or until noodles are tender.
  2. Drain; return to pan. Stir in the remaining ingredients. Cook and stir over low heat until butter is melted and mixture is heated through. 
     Freeze option: Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or milk if necessary. Yield: 8 servings.

Ham and Cheese Crescent Pockets

ingredients

• 1 (8 ounce) can refrigerated crescent rolls
• 1 egg
• 1/4 teaspoon garlic powder
• 6 slices deli ham
• 1 1/2 cups grated cheddar cheese
• 1/2 teaspoon poppy seeds (optional)

directions

Preheat oven to 375 degrees F.

Unroll crescent dough onto a greased cookie sheet and press the perforations together to seal them. Roll lightly with a rolling pin to make even. (Do not push hard or you will roll the dough out too thin.)

Whisk egg and stir in garlic powder. Lightly brush surface of dough with egg wash. Lay ham slices over dough, overlapping slightly. Sprinkle cheese evenly over the ham.

Starting with the long edge closest to you, roll up tightly, like you would do with cinnamon rolls.

Spray a knife with nonstick spray and cut into 6 equal portions. Place on baking sheet, seam side down. Then brush tops with egg wash. Sprinkle poppy seeds onto each pocket, then bake for 17-19 minutes, until golden brown.

Maple Pork and Apples

Ingredients

• 4 pork loin chops, cut 1/2-inch thick (about 1-3/4 lb.) 
• Salt and ground black pepper
• 2 tablespoons butter
•  12 baby carrots with tops, halved lengthwise 
• 1 medium apple, sliced and seeds removed
• 1/3 cup  pure maple syrup

 

Directions

• Sprinkle chops with salt and pepper. In skillet melt butter over medium heat; add chops. Brown for 2 minutes, turning once. Reduce heat to medium-low. Add carrots, apple, and maple syrup. Cover; simmer for 8 minutes or until desired doneness
• Using slotted spoon, transfer chops, carrots, and apples to platter; bring syrup mixture to boiling. Boil gently, uncovered, 1 to 2 minutes or until thickened. Pour over chops. Makes 4 servings.

   

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

Ingredients

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
2 10 oz cans Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Directions

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot.

Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

Slow-Cooker Braised Pork with Salsa

INGREDIENTS

3 pounds boneless pork shoulder or butt

1 1/2 cups prepared tomatillo salsa

1 3/4 cups reduced-sodium chicken broth

1 medium onion, thinly sliced

1 teaspoon ground cumin

3 roma tomatoes, thinly sliced

1/2 cup chopped fresh cilantro, divided

1/2 cup sour cream 1/4 - 1/2 cup cream DIRECTIONS Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high. Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours. With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Add heavy cream to taste. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through. To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Serve with cilantro lime rice.

Parmesan Pork Roast

Ingredients
4 lb boneless whole pork loin roast
2/3 C grated Parmesan cheese
1/2 C honey
3 T soy sauce
2 T dried basil
2 T minced garlic
2 T olive oil
1/2 tsp salt
2 T cornstarch
1/4 C cold water

Directions
Cut roast in half. Transfer to a 3-qt slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5 1/2 to 6 hours or until a meat thermometer reads 160 degrees and meat is tender.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast and serve with gravy.

Slow Cooker Chili Verde

INGREDIENTS
3 tablespoons olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes

DIRECTIONS
Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.

Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

Optional:
Replace the diced tomatoes with stewed tomatillos and adding the following ingredients: corriander, cumin, lime juice, black beans, corn, & cilantro. Serve with Cilantro Lime Rice.

Satee'

Ingredients
Approx. 2 3 lbs. Pork meat (a little fat on it)
2 tsp. ground coriander
2 tsp. monosodium glutamate salt
2 Tbsp. garlic salt (or to taste)
2 Tbsp. Sweet soy Sauce Baliket Jap
1 sm. or med. onion (diced)
1 cup peanut butter

Directions
Cut meat in 1 inch strips. Add all ingredients and mix well (need to use your fingers). Let marinade overnight in airtight container in refrigerator. Skewer meat on bamboo skewers (soak skewers in water for 2 hors.) and barbecue slowly over low to medium heat (turning often).

Serve with either Hot Indonesian Peanut Sauce or Hot Peanut Sauce:

Hot Peanut Sauce

½ of med. onion (sliced very thin or chopped very fine)
1 Tbsp. garlic salt
1 tsp. undiluted vinegar or white vinegar
1 tsp. Sweet Soy Sauce Baliket Jap
4 Tbsp. peanut butter
1 Tbsp. sugar
¼ tsp. ground red hot peppers
a little oil

Fry onions with red hot peppers and garlic salt in a little oil. Add peanut butter and then rest of ingredients. Add cold water while stirring to keep it runny.


Hot Indonesian Peanut Sauce

2 cloves garlic, chopped
2 Tbsp. peanut oil
2 Tbsp. soy sauce
2 Tbsp. water
1½ Tbsp. lemon juice
1/2 cup creamy peanut butter
1 Tbsp. brown sugar
1¼ tsp. cornstarch
1 tsp. crushed red pepper
¼ tsp. ground cumin
¼ tsp. ground ginger

Combine all ingredients in container or an electric blender; process until smooth, stopping once to scrape down sides. Pour over chicken or beef, and refrigerate 1 hour before grilling. Yields: 1 cup

Pork with Lemon and Capers

Ingredients
4 boneless pork loin chops, 3/4 inch thick (5 ounces each), well trimmed
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 lemon
1/2 cup chicken broth
2 garlic cloves, crushed with garlic press
1 tablespoon capers, drained
1/2 cup lightly packed fresh parsley leaves, chopped
1 tablespoon margarine or butter
lemon peel strips for garnish

Directions
1. Pat pork chops dry with paper towels. Sprinkle pork chops with salt and pepper.
2. Heat nonstick 12 inch skillet over medium high heat until hot. Add pork chops and cook 4 minutes; turn pork over and cook 3 to 4 minutes longer, until lightly browned on the outside and still slightly pink on the inside. Transfer pork to platter, cover with foil to keep warm.
3. Meanwhile, from lemon, grate ½ teaspoon peel and squeeze I tablespoon juice; set aside.
4. To same skillet, add chicken broth, garlic, capers, and lemon peel and juice; heat to boiling. Cook I minute, stirring often. Remove skillet from heat; stir in parsley with margarine or butter.
5. To serve, pour sauce over pork. Garnish with lemon peel. Makes 4 maindish servings.

Serve with steamed green and yellow baby squashes and a crispy baguette.

Pork Tenderloin With Balsamic Cranberry Sauce

Ingredients
1 1/2 tablespoons butter
1 8- to 10-ounce pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar

Directions
Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

Ham and 3-Cheese Pasta Roll

Ingredients
Tomato Sauce
1 16-oz. can Italian plum tomatoes, drained
¼ cup chopped fresh parsley
2 cloves garlic, halved
2 tbls. minced fresh basil, or 2 tsp. dried
3 tbls. butter

Filling
2 tbls. butter
4 scallions, minced
2 oz. Smoked ham, cut into -inch dice (½ cup)
½ # cream cheese, softened
½ cup ricotta cheese
1 egg
¼ cup grated Parmesan cheese
½ tsp. black pepper
1 Recipe Spinach Pasta

Half pound smoked ham, cut in 1/6" slices

Directions
For tomato sauce, in a saucepan, simmer all the ingredients except the butter, uncovered, until reduced by one-third, 30-40 min. The sauce should be thick and strongly flavored. Put through strainer and press firmly to get all the sauce. Return to saucepan.

For filling, melt the butter in a frying pan. Add scallions and cook over low until soft, 1-2 min. Add diced ham and cook over med. 1-2 min. Set aside.

In bowl, beat together the cream cheese and ricotta until smooth. Add egg and beat well. Stir in the Parmesan cheese, ham mixture and pepper. Mix well and refrigerate.

Roll the pasta out into four 12"x4" sheets. Lay 2 pasta sheets side by side, lengthwise. Score 1 long edge with diagonal strokes using the dull side of a knife. Brush water over scoring. Lay the second sheet over the moistened edge to over lap by ½”. Press along the seam so that sheets adhere.

Remove the filling from refrigerator and spread half of mixture over assembled sheets of pasta, leaving a ½” uncovered border all the way around. Cover cheese mixture with a layer of half the sliced ham. Beginning at one of the short ends, roll up pasta, jelly-roll style. Do not roll too loosely or water may seep in as it poaches. Repeat the entire procedure with the remaining pasta, filling, and ham, making 2 completed rolls. Wrap each roll in a double thickness of cheesecloth and tie each end securely with string. Bring a large pot of salted water to boil and add the pasta rolls. Reduce heat and simmer the rolls, turning them occasionally, for 25 min. Drain, cool slightly, and remove string and cheesecloth.

Warm the tomato sauce and swirl in the 3 tbls. butter. Cut each roll into ½” thick slices and arrange on plates. Pour a bed of tomato sauce onto each plate and top with the slices.

Honey, Mustard, and Rosemary Pork Roast

Ingredients
3/4 cup beer
1/2 cup Dijon mustard
6 tablespoons honey
1/4 cup olive oil
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 tablespoons chopped garlic
1 2-pound boneless pork loin roast
1/2 cup whipping cream

Directions
Whisk first 6 ingredients to blend in 8x8x2-inch glass baking dish. Add pork and turn to coat. Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally. Preheat oven to 350°F. Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Let stand 15 minutes. Strain marinade into heavy medium saucepan. Add cream and juices from roasting pan. Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper. Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.

Cranberry Pork Roast

Ingredients
1 boneless rolled pork loin roast (2 1/2 to 3 pounds)
1 can (16 ounces) jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
Salt to taste

Directions
Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6 8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour in¬to a saucepan. Bring to a boil over medi¬um high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork. Yield: 4 6 servings.

Brazilian Pork

Ingredients
4 boneless pork loin chops, 3/4 inch thick (5 ounces each), well trimmed
1 1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon dried thyme
1/8 teaspoon ground allspice
1/2 teaspoon salt
1 teaspoon olive oil
1 medium onion, chopped
3 garlic cloves, crushed with garlic press
I can (15 to 19 ounces) black beans, rinsed and drained
1/2 cup chicken broth
1 tablespoon fresh lime juice
1/4 teaspoon coarsely ground black pepper
1/4 cup packed fresh cilantro, chopped fresh orange wedges (optional)

Directions
1. Pat pork chops dry with paper towels. In cup, mix cumin, coriander, thyme, allspice, and 1/4-teaspoon salt. Rub pork chops with spice mixture.
2. Heat nonstick 12 inch skillet over medium high heat until hot. Add pork chops and cook 4 minutes; turn pork over and cook 3 to 4 minutes longer, until lightly browned on the outside and still slightly pink on the inside. Transfer pork to platter; cover with foil to keep warm.
3. In same skillet, heat olive oil over medium heat. Add onion and cook, stirring frequently, 5 minutes or until golden. Add garlic and cook 1 minute longer, stirring.
4. Add beans, chicken broth, time juice, pepper, and remaining 1/4-teaspoon salt; heat through.
5. To serve, spoon bean mixture over pork; sprinkle with cilantro. Serve with orange wedges if you like. Makes 4 main dish servings.
Each serving: About 340 calories, 42 g protein, 25 g carbohydrate, 11 g total fat (3 g saturated), 76 mg cholesterol, 760 mg sodium.

Pork Chops with Onions and Apples

Ingredients
2 teaspoons coarsely ground pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
4 bone-in center-cut pork chops (1" thick)
2 medium onions, thinly sliced
2 medium tart apples, peeled and chopped
2 Tablespoons butter
2 Tablespoons brown sugar

Directions
In a small bowl, combine the pepper, salt and garlic powder. Rub over pork chops. Grill chops covered, over medium heat for 7-9 minutes on each side or until a meat thermometer reads 160 degrees F and juices run clear.
Meanwhile, in a skillet, saute onions and apples in butter until tender. Add brown sugar; cook until thickened and bubbly. Serve with the pork chops.

Herb Crusted Pork Roast with Filling

Ingredients
3 1/2 -4 lb boneless pork top loin roast
1- 8 oz Container cream cheese with chives and onions
1 Cup dried apricots, cut up
1 Garlic clove, minced
2 teaspoons dried rosemary leaves, crushed
1 teaspoons dried thyme leaves crushed
3/4 teaspoon pepper
1/2 teaspoon salt
1 Tablespoon oil

Directions
Preheat oven to 325 degrees F. Remove string, cut 2 1/2" wide pockets through each roast. Stir together cream cheese and apricots. Fill pockets. coat meat with remaining seasonings. Pat with oil. Place meat fat side up on rack. Roast 1 -1 1/2 hours.

Cafe Rio Pulled Pork Salad

Ingredients - Pulled Pork
3-4 lbs Pork Loin
1 C brown sugar
1 bottle red taco sauce
1 T Cumin
1 can Coke

Directions
Cook pork on low in crock pot with water covering ½ the pork for 6 hours or until able to shred. Three hours before serving, drain liquid off pork and add coke, taco sauce, brown sugar and cumin. Continue to cook for approximately 3 more hours.

Ingredients - Tomatillo Dressing
1 pkg. dry buttermilk ranch dressing
3 Tomatillos (cored)
1 C mayonnaise
1 C buttermilk
1 C cilantro (chopped)
1 garlic clove
1/2 to 1 T lime juice
1/4 to ½ tsp Cayenne Pepper

Directions
Put all ingredients in blender. Dressing will be runny at first, but thickens gradually.

Serve with lime rice and tortillas/chips, Monterrey Jack cheese, black beans, lettuce, tomatoes, green onions, cilantro, sour cream, salsa and the tomatillo dressing.

Ham Balls

Ingredients

1 ½ cups ground ham

½ c flour

1teaspoon baking powder

1 egg

¼ teaspoon each of cinnamon and nutmeg

1 8oz can of crushed pineapple

Directions

Mix together shape into balls and fry 1 min at 350 degrees