Tag Archives: Main dish- pork

Three ingredients. Toss. Cook. Eat.

My apologies for my lack of blogging last week. My family and I had a birthday celebration for my grandfather last weekend. At the party we ate barbecue, fried chicken, potato salad, macaroni and cheese. The food was delicious! There was plenty of leftovers, we took some of that food back home with us. It was really nice to not have to cook for a few days.

I am back once again to what I love and do best. To start things off I want to share with you an incredibly easy recipe called Crockpot Ranch Pork chops. It only calls for three ingredients. Yes! You read that right! Just three ingredients.

These ranch flavored pork chops are practically like heaven! The recipe is so delicious and easy to make that it will become one of your favorites!

Crockpot Ranch Pork Chops


4-6 boneless pork chops

1 can cream of chicken soup

1 packet dry ranch dressing mix


In a crockpot layer pork chops, pour the cream of chicken soup, then pour dry Ranch dressing all over.

Cover and cook on high for four hours or low for six hours.

Source Key Ingredient


Melt in your mouth Pork Chops

The best damn pork chops


4-6 Pork Loin Boneless Chops

3 Tbsp. Mayo

1 Packet Dry Ranch Dressing Mix

1 Garlic Clove

1 Cup Shredded Cheddar Cheese

½ C. Progresso Italian Seasoned Breadcrumbs

Preheat oven to 350 degrees.

1. Combine together Mayo, ranch mix, and garlic until well mixed. Add shredded cheese into ranch mixture and mix well. Place pork chops into a 9×13 baking dish.

2. Spread cheesy garlic ranch mixture on top of pork chops. Sprinkle Panko breadcrumbs on top of pork chops. Bake in your preheated oven for forty five minutes or until pork chops are cooked through.

Court’s Cooking Notes: Internal temp of chops should be 145-160 degrees.

Source Serendipity and Spice

Releasing Your Inner Cowboy

This crockpot cowboy casserole will undoubtedly assist you in releasing the inner Cowboy in you. As it has potatoes, beans, pork, and Rotel tomatoes with green chilis. Not to mention it’s an incredibly tasty and family-friendly meal that everyone will love! No, you don’t have to a cowboy to eat this dish.

Crockpot Cowboy Casserole


1 white onion, chopped

1 clove garlic, minced

2 lbs ground pork

6 medium Red potatoes, cut into small cubes

1 can Goya red kidney beans

1 can Rotel diced tomatoes w. Green chilis

¼ C water

1/2 tsp Salt

1/2 tsp pepper

4 oz shredded cheddar cheese


1. Preheat a large deep skillet over medium high heat and pour two tablespoons of olive oil into the skillet. Add the ground pork, onion and garlic. Season with salt and pepper. Drain the fat.

2. Layer potatoes on the bottom of 6-quart crockpot. Add the cooked sausage mixture, beans, and tomatoes. Pour water into the crockpot. Cover and Cook on low for seven-eight hours

3. Sprinkle shredded cheese in the last fifteen minutes, cover crock, and serve after cheese melted.

Source Chasing Saturdays

Bacon, Cheese & Pork Chops oh my!

Do you love bacon? If you said “yes.” then don’t I have the perfect pork chop recipe for you. I’m sure your mouth will begin to water when you are finished reading this article.

These juicy and super tender pork chops are topped with bacon and cheese. This five-ingredient Bacon Swiss Pork Chops recipe is fast and easy and an instant family favorite!

Bacon Swiss Pork Chops


6-8 bone-in pork chops

9-12 bacon strips, cut in half

2 Tbsp olive oil

2-4 garlic cloves, minced

Salt and pepper

1 C shredded Swiss cheese


Preheat your oven to 425 degrees. Line a 9×13 baking dish with foil and grease it with cooking spray.

1. Season pork chops with salt and pepper. Set aside. In a small mixing bowl, combine olive oil and minced garlic. Brush oil and garlic over pork chops with a pastry brush. Place three – four half strips of bacon on each pork chop.

2. Bake for thirty minutes, or until thoroughly cooked. Remove pork chops from the oven and sprinkle cheese on immediately to melt. If cheese doesn’t melt fully, place back in the oven for a minute or two until melted.

Source The Gracious Wife

Sweet, Tangy & Spicy Pork Chops

My apologies for being more serious in the video this week for the Slow Cooker Spicy Peach Glazed Pork Chops recipe.

The video is still pretty funny because I am such a serious person. Also, I have added some music to this one. The songs are A Bushel and a Peck by Doris Day and Rockin Robin by Bobby Day. Considering I am an afternoon/evening person and I filmed this early in the morning, you could say I could have had another cup of coffee beforehand. How about you? Are you more of a morning, afternoon, or evening person?

When I prepared this dish I had to make some minor adjustments. Firstly, I was cutting back on the amount of how much red pepper flakes it called for because I am a real pansy when it comes to spicy things. The original recipe called for a teaspoon but I chose to use 1/4 of a teaspoon instead. Secondly, I didn’t have any peach preserves on hand but I thankfully found that I had a jar of apricot and used that as a substitute.

This is by no means necessary, but my suggestion to you is use apricot preserves over peach because they really made a huge difference in the taste of the pork chops. The apricots gave them a good mixed taste of sweetness and tartness. They weren’t not too sweet as the peach would have made it.

These chops were not only sweet and tangy but the red pepper flakes provided the chops a nice touch of spice without being overwhelming spicy.

Cook up some super tender pork chops in your crock pot. That are certainly packed with a variety of delicious flavors.

Slow Cooker Spicy Peach Glazed Pork Chops



6 Tbsp butter

1/2 tsp red pepper flakes

1/2 tsp dried thyme

3/4 C peach or apricot preserves

1 tsp soy sauce

6 boneless pork chops

Salt and pepper


1. Melt the butter in small saucepan over medium high heat, whisking occasionally until it foams. Once fully melted, whisk until you see little brown flecks form. Add red pepper flakes and thyme and remove from heat. Let cool for two minutes. Whisk soy sauce and peach preserves into melted butter.

2. Season pork chops with salt and pepper and place inside a greased crock pot. Pour sauce on top. Cover and cook on low for six-seven hours depending on the thickness of the pork chops.

Spicy Southern Kitchen

A picture is coming soon.

On Tuesday evening I made Honey Dijon Garlic Chicken. It’s one of my favorite chicken recipes and so very yummy!

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


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


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.

Sweet & Tangy Tacos 

Slow Cooker Pineapple Pulled Pork Tacos


2.5 lbs pork tenderloin
28-oz can pineapple chunks with juice
¼ C Bragg
2 Tbsp apricot preserves
½ tsp garlic powder
½ tsp pepper

Pineapple BBQ Sauce:

¾ C Ketchup
3/4 C reserved pineapple chunks
3 Tbsp apricot preserves
3 Tbsp brown sugar
1 Tbsp white wine vinegar
2 Tbsp lime juice


16 corn tortillas
8 oz. goat cheese
green onions


1. Place pork tenderloins into a large crockpot insert. Set aside. Next, combine the pineapple juice from the can, soy sauce, preserves, garlic powder and pepper in a medium-sized bowl and whisk to combine. Pour over pork tenderloins and add all but ¾ c. pineapple chunks. You will reserve these pineapples for the pineapple sauce. Set your slow cooker on LOW for six-eights hours.

2. During the last thirty minutes shred pork and let cook for the remaining time.

For the Pineapple BBQ Sauce:

3. Combine all ingredients in a food processor or blender and puree until smooth. If you like your BBQ sauce hot, heat it up in a small saucepan before serving. Discard excess liquid from the shredded pork in the slow cooker. Serve pork hot in corn tortillas with cilantro, goat cheese, green onions and pineapple sauce. Yum, yum!


Source Gluten Free With L.B.