Pork

Long Time No Writing

My apologies for not blogging last week. I was visiting with my Grandma. While I was there I cooked for her Slow Cooker Creamy Tortellini Soup. We both loved it! I will be sharing the recipe with you shortly. We had a great time talking and laughing about so many things. But, I am thrilled to be back at home with my family and sharing my love for cooking with you.

Wow! I can’t believe it’s already the season of fall. It seems like yesterday that it was the first day of summer. It’s amazing and crazy how time flies by so quickly. I can’t tell you how excited I am to try out new recipes this fall and share them with you. Do you have any of your favorite dishes you would like to share?

Now back to the recipe.

To kick off the beginning of fall I want to share with you today this incredibly simple Sheet Pan Pork Chops with Sweet Potatoes and Apples. It only takes five minutes to prep and is perfect for a healthy fall dinner.

Sheet Pan Pork Chops with Sweet Potatoes and Apples

INGREDIENTS

2 C chopped sweet potatoes

2 C chopped apples

1 red pepper, chopped

1.5 pounds pork chops

Salt and pepper

1 Tbsp fresh ginger

1 Tbsp oil

1 tsp paprika

1 tsp cinnamon

2 cloves garlic, minced

1 Tbsp brown sugar

Directions

Preheat your oven to 400 degrees. Line a baking sheet with foil and grease it with cooking spray.

1. Put pork chops on a large, foil-lined baking dish and season with salt and pepper. Place chopped vegetables and apples in a large mixing bowl.

3. In a small bowl, combine ginger, oil, paprika, cinnamon, garlic and brown sugar and mix well. Spoon mixture over sweet potato mixture and stir to coat.

4. Arrange mixture on baking sheet around the pork chops. Bake for twenty-fifty minutes or until pork chops reaches the desired temperature.

Source the lean green bean

Cooking lunch while being frugal

I decided to treat myself today by cooking these herb crusted pork chops for lunch. Let me just tell you they are so very good! They are moist and tender in the middle and crunchy and tasty on the outside. This is such a simple and delicious supper that it has instantly become one of my favorites and an excellent go-to dinner idea for the family.

For the side dish, I prepared Cucumber Salad

Herb-crusted Pork Chops

Ingredients

4 boneless pork chops, fat trimmed

2 Tbsp. Dijon mustard

½ C. whole wheat Panko breadcrumbs

1 Tbsp. fresh thyme, chopped

1 Tbsp. fresh parsley, minced

¼ tsp. salt

⅛ tsp. ground black pepper

1 Tbsp. extra-virgin olive oil

Directions

Preheat oven to 400 degrees F.

1. Place your chops onto a clean surface and use a knife or a spatula to spread the mustard evenly over the pork chops. Combine Panko, thyme, parsley, salt, and pepper in a large bowl and dip and cover the pork chops in Panko mixture.

2. Heat a large ovenproof skillet over medium-high heat. Add oil to a pan and swirl to coat. Add pork chops, sear for two-five minutes on each side, or until golden brown. Place skillet in oven for ten-twenty minutes or until internal temperature on a meat thermometer reads 150 degrees. Serve with a green vegetable or a salad.

Source my mommy style

A unique way to help others

My apologies for writing this post a little late. I had planned on writing the article a few days ago. But I got distracted with some other stuff and couldn’t find the perfect opportunity to complete it. So I decided to do it now.

Before I talk about what I cooked, I want to express my gratitude for the love and passion that I have for cooking. I have this mentioned on my about me page but because I have such a passion for cooking I want to teach people with special needs and for those who want to learn how to cook.

However, I have a minor fear that I am determined to conquer. That’s speaking to medium/large groups of people. To begin my journey to help me overcome this challenge, in order for me to give lessons, I have made a few cooking videos as some of you already know. I have posted a few of them on Facebook and on a few of my blog posts. I believe that making these videos will aid me in building my confidence in talking in front of people. I eventually will post my videos on YouTube when I get really good at video recording. Then when I become comfortable in speaking in front of people I want to host cooking classes.

I want to remind you all that you don’t necessarily need to have a passion for cooking in order to cook like I do. But I highly encourage you to give cooking a try.

Now onto the recipe!

I love marinating my meat. I don’t know why but I find It a lot of fun! It doesn’t matter whether it’s a liquid or a dry marinade I still always enjoy doing it. Then what makes it even more fun is when you stick it in the fridge with meat inside a plastic container. Then let the meat soak in the marinade for a day or two. It sounds unsafe but I have a few tips near at the bottom of this article on how to do this process safely to help you successfully prepare some delicious pork chops. After they are done marinating stick them in the oven to cook for thirty minutes on each side. Then wolà! You’ve just made yourself some amazing chops. This pork chop recipe was seriously very yummy!

Marinated Baked Pork Chops

Ingredients

6 pork chop, rinsed and pat dry
1 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp Worcestershire sauce
1 tsp lemon juice
2 tbsp brown sugar
2 tbsp ketchup

Directions

Preheat oven to 350 degrees F. Line a baking dish with foil and grease it with cooking spray. Set aside for whenever you are ready to cook.

1. In a small bowl, thoroughly combine the soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup. Next, place the chops into a plastic container. Pour the sauce onto the pork chops. Cover the container with a lid. Then place it in the refrigerator to let your pork chops marinate in the sauce for twenty-four to forty-eight hours.

2. Then in a day or two place the pork chops in the previously prepared baking dish and spread with half the sauce. Bake pork chops for thirty minutes in the preheated oven. Turn over and spread with remaining sauce. Continue baking for thirty minutes or until the internal temperature of the chops reaches 145 degrees F

Source Kitchme

Court’s Cooking Notes on marinating pork chops: Be sure that the lid to the container is sealed tightly. Also, make a note to yourself so that you don’t forget about your pork chops being in the fridge so that you don’t accidentally ruin your chops.

Crockpot? or Stovetop? You decide

I am happy to announce that I converted my first stovetop recipe into a crockpot version. It was this Apple Cider Pork Chops recipe. It worked out perfectly! They were incredibly tasty and of course very easy to prepare.

For those of you who would like to use the stove I have included the cooking instructions for that as well.

Apple Cider Pork Chops

Ingredients

4 bone-in or boneless pork chops, rinsed and pat dry
1 tsp salt and pepper
2 Tbsp canola oil, only if you're using the stove
1 1/2 C apple cider or apple cider vinegar
2 Tbsp packed brown sugar
1 Tbsp mustard

Directions

Crockpot

1. Whisk together in a small mixing bowl the apple cider, brown sugar, mustard, salt, and pepper. Stir until well combined. Next, place your chops into your 4 or 6-quart crockpot insert. Then pour the glaze the pork chops. Cover and cook on LOW for six to eight hours.

Stovetop

1. Sprinkle both sides with salt and pepper. In a large skillet, heat two tablespoons of canola oil over medium-high heat until shimmering. Cook pork chops in oil for about four-eight minutes on each side, or until golden brown. Remove them from the skillet.

2. In the same skillet, combine 1 1/2 cups apple cider and two tablespoons packed brown sugar; cook to a thick, syrupy glaze and until reduced by about half. Stir in one tablespoon of the mustard. Season with salt and pepper if desired. Pour glaze over pork chops for serving.

Source Pillsbury

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I am going to go back on last years articles to edit and give them better pictures. I want to make them look nice and professional. I'll start this process next week beginning with my favorite Chicken Parmesan.

Here are some other recipes that I will be cooking

Crock Pot Tater Tot Sloppy Joe Casserole                                                                                     Marinated Baked Pork Chops
Buffalo Brussel Sprouts

A Simple Recipe Packed With Flavor

This brown sugar pork chop recipe is excellent for those of you who don't prefer to cook recipes that require ten or more ingredients. They too are full of delicious flavors. Depending on how long you cook your pork chops in the oven the brown sugar will caramelize and even form a crispy crust if you broil them in your oven for two-four minutes.

Brown Sugar Pork Chops

Ingredients

1/3 C brown sugar
2 tsp salt
1 1/2 tsp black pepper
4 boneless or bone-in pork chops

Directions

Preheat oven to 350F. Lay a sheet of foil or parchment paper onto a baking dish and grease it with cooking spray.

1. Combine in a small mixing bowl the brown sugar, salt, and pepper.
Rub the brown sugar mixture on all sides of each pork chop. Place your pork chops on the foil or parchment lined baking sheet. Bake them for thirty-five minutes to an hour or until internal temperature reaches at least 150 degrees.

Source Courtney's sweets

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Ribs and Sauerkraut just like Grandmas

Recently, I stayed at my Grandparents house for a week. They live in a small town called Weimar, Texas and we as the Grandchildren call them Me-maw and Big Daddy. I helped my Grandma by keeping her kitchen clean and taught her how to work the computer. My Grandma who is an excellent cook showed me how to cook Pork Ribs and Sauerkraut on the stove.

The way she made it was delicious but it was a little too bitter for me. Plus, I don’t like cooking food on the stove very often because it splatters everywhere which creates a big mess and I have to babysit whatever I am cooking. Who has time for that? This cook doesn’t!

So, I looked up a crockpot version on Pinterest, came across this Crock Pot Country-Style Pork Ribs and Sauerkraut. This one is a little similar to my Grandma’s. But it has a touch of both sweet and sour. The sweetness comes from an apple and a few tablespoons of brown sugar. The sour is from white wine vinegar and, of course the sauerkraut. Then everything is slowly cooked in your crockpot for about eight to ten hours.

Crock Pot Country-Style Pork Ribs and Sauerkraut

INGREDIENTS

2  lbs boneless country-style pork ribs, rinsed and pat dry

1  medium cooking apple, sliced

1  small onion, sliced

1 can (15 oz) Libby’s  sauerkraut, drained, rinsed

3  Tbsp. packed brown sugar

1  tsp. caraway seeds

1⁄4 C. white wine vinegar or 1/4 C apple juice

DIRECTIONS

Place into your 4-quart Crock-Pot, pork ribs, apple, and onion. Top with sauerkraut, brown sugar and caraway seed; stir lightly. Pour wine over top. Cover; cook on LOW heat setting eight to ten hours.

Source Food.com

I’m sorry that there’s no picture. My family ate it all before I could even grab my camera. But I promise I will have one on this post shortly. 

Pork Chops & A Fancy Vinaigrette

Pork Chops With Lemon-Cilantro Vinaigrette

Ingredients

4 bone-in pork chops
1/2 C extra-virgin olive oil
1/4 C fresh lemon juice
1/4 C fresh orange juice
2 cloves garlic, minced
2 tbsp. fresh cilantro minced
1/2 tsp. red pepper flakes
Salt and black pepper
Instructions

Preheat your grill or grill pan to medium-high. In a small mixing bowl, stir together the lemon juice, orange juice, olive oil, minced garlic, red pepper flakes, and cilantro. Season the pork chops to taste with salt and freshly ground black pepper. Place on the preheated grill and cook for four to five minutes per side. Let rest for two to three minutes. Serve the pork with a drizzle of lemon-cilantro vinaigrette.

 

Side Dish  Green bean & Cherry tomato medley

 

Source  Paleo Leap

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Coming up this week on cooking with Court 😊

One-Skillet Balsamic Chicken and Vegetables

Crockpot Peach Glazed Pork Chops

SHEET PAN CITRUS SALMON & ASPARAGUS

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