Pork

Quick and easy Maple Barbecue Pork Chops

Crockpot Maple Barbecue Pork Chops

Ingredients

1.5 pounds Boneless Center Cut Pork Loin Chops {approx. 4 chops}

14.5 oz. can Swanson Chicken Broth

18 oz Sweet Baby Ray’s Maple Barbecue Sauce {1 bottle}

1/4 cup packed Brown Sugar

Instructions

1. Pour can of Chicken Broth into bottom of Crock Pot. Place Pork Chops in Crock Pot, and cook on LOW for six hours, covered. After six hours on LOW, drain and discard juices from Crock Pot.

2. In a medium bowl, combine BBQ Sauce and Brown Sugar, and stir until well combined. Pour sauce mixture over Pork Chops, and cook on LOW for 30 more minutes, or until done. Enjoy!

Source The Frugal Girls

Slowly cooked pork chops in lemon pepper

This Crock Pot Lemon Pepper Pork Chops recipe is quick to make and is so tasty!

CROCK POT LEMON PEPPER PORK CHOPS

Ingredients

Cooking spray

1-2 lbs bone-in pork chops

Lemon pepper seasoning

Salt

Directions

1. Lightly grease your crockpot with cooking spray. Line a sheet of wax paper on your kitchen counter and place your chops onto the paper. Sprinkle with lemon pepper seasoning and salt.

2. Place the pork chops into the crockpot. Cover and cook on low for seven – eight hours or high for three and half – four hours. Serve with a green vegetable or salad.

Source Recipes that crock

Keto Pork Chops in Parmesan Basil Cream Sauce

Keto Pork Chops in Parmesan Basil Cream Sauce

Ingredients

4 boneless pork chops Thick cut

1 Tbsp. Butter unsalted

1 Tbsp. Olive oil

1 C. onion Chopped

3 Cloves garlic minced

½ C. Bone broth

1 C. Heavy whipping cream

1 tsp. Basil

1/2 tsp. Garlic powder

¾ C. Parmesan cheese

2 Tbsp. parsley Chopped

Salt and pepper to taste

Directions

1. Start by heating up one tablespoon of butter and one tablespoon of olive oil in a large skillet over medium-high heat. Add salt and pepper to taste to both sides of the pork chops.

2. Place the pork chops in the heated skillet, and cook evenly on both sides until they reach an internal temperature of at least 145 degrees. Set them aside to rest.

3. Into the same skillet, add the chopped onion. Cook for two-three minutes until it begins to brown and turn tender. Add in the three cloves of minced garlic and cook for an additional thirty seconds.

4. Pour in the ½ cup of bone broth and 1 cup of heavy whipping cream. Reduce the heat to medium low and whisk in the basil, garlic powder and parmesan cheese. Cook on medium-low until the sauce thickens. Mix in two tablespoons of chopped parsley, and stir to combine.

5. Return the pork chops to the skillet, coat in sauce, and cook for a few additional minutes to heat the pork back up.

Source Mom Foodie

Pork and veggie Bibimbap with carrots, zucchini and rice

This recipe takes its name from the Korean word for mixing rice. Which is exactly what you’re meant to do after serving it: put your rice in a bowl, add the toppings, and mix it all so that those flavors and textures combine in a glorious mishmash. There are plenty of flavors and textures going on here, too, like sweet carrot, juicy zucchini, and pork tossed with garlic, ginger, and soy.

Pork and veggie Bibimbap with carrots, zucchini and Jasmine rice

Ingredients

1.5 C. Jasmine rice

4 Scallions, thinly sliced

12 oz carrots

2 zucchini

2 thumb ginger, peel and mince

4 garlic cloves, minced

10 tsp white wine vinegar

2 Tbsp. Sesame oil

4 tsp. Sriracha sauce, divided

4 Tbsp. Soy sauce, divided

20 oz ground pork

2 Tbsp. Sugar

3 Tbsp. Olive oil, divided

Salt and pepper

Directions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, fifteen- eighteen minutes. Keep covered off heat until ready to serve.

2. Meanwhile, wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Peel and mince ginger. Mince garlic.

3. In a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to marinate, stirring occasionally, until ready to serve. In a separate small bowl, combine sesame oil, half the soy sauce (you’ll use the rest later), up to half the sriracha, and 1 TBSP sugar (2 TBSP for 4 servings). Stir until sugar has dissolved.

4. Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add carrot ribbons; season with salt and pepper. Cook, stirring, until slightly softened, three – four minutes. Remove from pan and set aside. Pour another drizzle of oil to pan. Add zucchini; season with salt and pepper. Cook until browned and tender, three-five minutes per side. Remove from pan and set aside with carrots.

5. Heat another drizzle of oil in same pan over medium-high heat. Add pork, ginger, and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.

6. Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange pork and veggies on top. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce and remaining sriracha to taste. Sprinkle with scallion greens and serve.

Sorry that this photo looks awful. A better one is coming soon. I promise you that this one was delicious!

Source www.hellofresh.com

Tangy Figgy Balsamic pork with veggies

You’ve likely come across figs into baked goods, dried and nestled onto the cheese platters, or preserved and slathered on toast for breakfast. But today, you’ll be mixing things up by pairing fig jam with tangy balsamic vinegar. The result? A sweet and savory sauce that’ll transform the pork tenderloin that it’s drizzled on top of.

Figgy Balsamic pork with roasted green beans & rosemary potatoes

Ingredients

2 Shallots

1/4 oz. Rosemary

24 oz. Yukon gold potatoes

24 oz. pork tenderloin

12 oz. green beans

4 Tbsp. Fig jam

2 Tbsp. chicken stock concentrate

10 tsp. balsamic vinegar

4 tsp. Olive oil, divided

2 Tbsp. Butter

Salt and pepper

Directions

1. Move the oven racks to top middle positions and preheat it to 450 degrees. Wash and dry all produce. Halve, peel, and finely chop shallot. Strip rosemary leaves from stems; chop leaves until you have two teaspoons (4 tsp for 4 servings). Dice potatoes into ½-inch pieces.

2. Toss potatoes on a baking sheet with a drizzle of olive oil, half the chopped rosemary, and a pinch of salt and pepper. Roast on the top rack, tossing halfway through, until tender and crisped, twenty – twenty-five minutes.

3. Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, occasionally turning, until browned all over, four-eight minutes. Transfer to a second baking sheet.

4. Toss green beans with a drizzle of olive oil and a pinch of salt and pepper on sheet with pork. Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. Let pork rest a few minutes after removing from oven, then thinly slice crosswise.

5. Heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped rosemary. Cook, stirring, until softened, 1-2 minutes. Stir in stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes. Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

6. Divide potatoes, green beans, and pork between plates. Drizzle pan sauce over pork and serve.

Source www.hellofresh.com

Melt in your mouth Crockpot pork loin

There are only three ingredients required for this simple crock pot pork loin. Prepare it shredded in the slow cooker with BBQ sauce. Low carb and keto friendly!

Crockpot pork loin

Ingredients

3-5 pound Pork loin

BBQ Rub

Stubb’s Barbecue sauce

Directions

Place the meat onto a sheet of parchment paper or a cutting board. Next, cover with BBQ rub and rub into the pork.  Flip to the other side and repeat. Then put the meat into your crockpot. Place the crockpot lid and cook on high for four hours or low for eight hours. When finished cooking, shred the pork directly in the crock pot.  Top with BBQ sauce and serve.

Source Low Carb with Jennifer

Simple & Sweet Oven Baked Pork Chops

Easy Oven Baked Pork Chops

Ingredients

Dry Rub

2 Tbsp. brown sugar

1/2 tsp. garlic powder

1 tsp. paprika

1/2 tsp. Italian seasoning

1/2 tsp. sea salt

1/4 tsp. ground black pepper

The Pork

4 boneless pork chops (1-inch thick)

2 Tbsp. olive oil

Directions

1. Preheat the oven to 375° Fahrenheit. Grease a baking dish with non-stick cooking spray. In a small bowl, combine the dry rub ingredients. Rub the pork chops with the olive oil and season them with the dry rub. Make sure you rub the seasoning all over the pork chops (both sides).

2. Place the pork chops onto the prepared baking sheet. Bake in the oven for twenty- twenty five minutes or until the pork reaches an internal temperature of 140 to 145°. Please read notes about carryover cooking and decide at what exact temperature to remove the pork from the oven.

3. Remove from the oven and let it rest for five to ten minutes, tented with aluminum foil. While the meat rests – the temperature will redistribute (carryover cooking) and the internal temperature will rise about 5 to 10 degrees. Serve.

Source Lemon Blossoms

Sweet and fruity pork chops

This sweet and tangy sauce complements the tender pork beautifully. Serve with rice and a green vegetable or a fruit salad for an excellent meal.

Orange and Apricot Pork Chops

Ingredients

4-10 bone-in pork chops

1 tsp. Seasoned salt

1/4 tsp. White pepper

1 tsp paprika

1/2 C. Butter

2 onions, chopped

1 C. Orange marmalade

1 C. Apricot preserves

1 C. golden raisins

1/2 C. Honey

1/2 C. Mustard

1 tsp. Orange peel

Directions

1. Sprinkle pork chops with seasoned salt, pepper, and paprika. In a large skillet over medium heat melt the butter. Add the pork chops; brown on both sides about four-five minutes total.

2. Remove pork chops to a 6-to-7-quart slow cooker. Add onions to drippings remaining in pan; cook and stir for four minutes to loosen up the pan drippings, until onions are crisp-tender. Add to your slow cooker.

3. In a medium bowl, combine all remaining ingredients and stir well. Add to the slow cooker. Cover and cook on low for seven-nine hours or until pork registers 155°F and is tender.

Source Church Potluck Best loved slow cooker and casserole recipes

Pork Chops with a savory Mustard Basil sauce

A few years ago, I purchased this really neat book titled Essential Spices and Herbs. It consists of a lot of interesting information about the different types of spices and herbs. It also includes ideas on how you can use them for a variety of different things and several recipes. In the book, I spotted this Roasted Pork Chops with Mustard Basil sauce recipe that just looked incredibly quick, easy, delicious and satisfying! This dish certainly didn’t disappoint me one bit. As I helped myself to eating two pork chops.

Roasted Pork Chops with Mustard Basil sauce

Ingredients

4-6 pork chops, (boneless or bone-in)

1 Tbsp. basil

1 Tbsp. Garlic

4 Tbsp. Dijon or regular Mustard

2 Tbsp. Olive oil

Salt and pepper

Cooking Spray

Directions

1. Use a food processor to combine the basil, mustard, garlic and two tablespoons of olive oil until smooth. Place the sauce in the refrigerator.

2. Preheat the oven to 425. Lightly grease a 9X13 baking dish with cooking spray. Season the pork chops with salt and pepper. Place the chops into the baking dish and cook them in the oven for thirty minutes or until they are no longer pink. Serve with the mustard basil sauce on top.

Source Essential Spices and Herbs

Five ingredients. Toss. Cook. Yum!

Crockpot French Onion Pork Chops

Ingredients

1.5 pounds Boneless Center Cut Pork Loin Chops, thawed {approx. 4 chops}

1 (10 oz) can Chicken Broth

1 (10 oz) can Campbell’s French Onion Soup

½ C. Sour Cream

Directions

1. Pour can of Chicken Broth into bottom of Crock Pot. Place the Pork Chops into the Crock Pot, and cook on LOW for three and half hours, covered.

2. After three and half hours on LOW, carefully drain and discard juices from Crock Pot. Combine together French Onion Soup and Sour Cream in small bowl, and stir well. Pour mixture over Pork Chops, and cook on LOW for thirty more minutes, or until done. Enjoy!!

Source The frugal girls

1 2 7