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Tag Archives: Main dish- pork

The Pioneer Woman’s Herb Roasted Pork Tenderloin

Herb Roasted Pork Tenderloin with Preserves

Ingredients

2 whole Pork Tenderloins

Salt And Pepper, to taste

8 Tbsp. Herbes De Provence, Or More If Needed

1 C. Preserves (fig, Peach, Plum)

1 C. Water

1 Tbsp. Vinegar

Directions

1. Preheat oven to 425. Lightly grease a 9×13 baking dish with cooking spray. Set aside. Next, season the pork tenderloins liberally with salt and pepper, then with Herbs de Provence, pressing to get the herbs to adhere to the pork.

2. Place the pork onto the previously prepared baking dish and roast in the oven for twelve to fifteen minutes (or until no longer pink). Remove from the oven and let it rest for ten minutesWhile the pork is resting, combine preserves, water, and vinegar in a small pan and bring to a simmer. Slice pork into thick pieces, then spoon the sauce/glaze over the slices. Serve with mashed potatoes, grits…anything you’d like! Enjoy!

Source The Pioneer Woman

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Slowly cooked apples and chops

There is currently no photo available. I had a little difficulty with my trusty old slow cooker. Therefore, I didn’t like the way they looked in the picture I took. However, I assure you that I will be posting one shortly.

Also, I believe that it’s time to have an honorable retirement ceremony for my crock pot. I will be replacing it with a new one as soon as possible.

Okay. Back to the recipe. The preparation of the recipe was incredibly easy, and delicious! I promise you and your family will not be disappointed.

Slow Cooker Apple Chops

Ingredients

4 boneless or bone-in pork chops

2 Granny Smith Apples

1/2 C. packed dark brown sugar

1/4 C. soy sauce

1/4 C. Raisins

1 Tbsp. ground cinnamon

1/2 tsp ground ginger

Directions

1. Grab a four or a six-quart slow cooker. Place the chops into the insert. In a medium bowl, combine the apples, sugar, soy sauce, raisins, cinnamon, and ginger.

2. Spoon this mixture evenly over the top of the chops. Cover, and cook on LOW for six to seven hours, or on HIGH for three to four hours.

Source 365 Slow Cooker Suppers

Guinness Beer Pork Chops

Slow Cooker Beer Pork Chops

Ingredients

6 – 8 Boneless or bone-in pork chops

1 tsp. salt

½ tsp. black pepper

1 tsp. garlic powder

1 Tbsp. canola or vegetable oil (optional)

½ C. ketchup

1 bottle Guinness beer

4 Tbsp. brown sugar

2 Tbsp. cornstarch

2 Tbsp. water

Directions

1. Season pork chops with salt, black pepper and garlic powder. In the slow cooker or a large skillet, heat oil over medium heat; brown chops on both sides. If you are short of time you can skip this step.

2. Place pork chops in your slow cooker. Combine the ketchup, beer and brown sugar in a small bowl. Pour this mixture over the pork chops in the slow cooker and cover. Cook on HIGH heat setting for three hours or on LOW for six hours, or until fork-tender.

3. Remove pork chops from slow cooker, and place on a plate; cover to keep warm. In a small bowl, stir cornstarch and water until well blended; stir into sauce in slow cooker. Return pork chops to the slow cooker. Cover and cook on HIGH heat setting for fifteen minutes or until thickened. Serve pork chops with the sauce.

Source Mommy’s Home Cooking

Fancy up your taco Tuesday

SLOW COOKER PORK TACOS

Ingredients

Pork

3 – 3.5 pound pork shoulder

2 ½ tsp. salt

¾ tsp. black pepper

¾ tsp.onion powder

¾ tsp. garlic powder

1 tsp. dried oregano leaves

1 ½ tsp. chili powder

¼ tsp. cumin

¼ tsp. smoked paprika

⅛ tsp. cayenne pepper (add more if you like spice!)

Sour Cream Avocado Sauce

• ¼ C. sour cream

• ½ avocado

• juice from half of a lime

• 1/8 tsp. of salt

Other Ingredients

• Salsa

• Cilantro

• Cotija cheese

• Corn tortillas

• 1 Tbsp. olive oil

Directions

1. In a bowl, combine all of the pork spices together. Rub the spice mixture all over the pork shoulder. Add olive oil to the bottom of your slow cooker and place the pork shoulder on top. Cook on low for eight hours. Pork will fall apart and be easy to shred.

2. To make the sauce, add all of the ingredients to a mini food processor and pulse until smooth. Assemble tacos as desired and drizzle the sour cream avocado sauce on top.

Source Stuck on sweet

Pork Chops wrapped in Bacon

If it’s wrapped in bacon it has to be delicious! Your family will certainly enjoy this recipe.

Bacon Wrapped Pork Chops

4-6 Boneless or bone-in Pork Chops

8 Slices of Bacon

4 Cloves of garlic, mince

2/3 C. Brown Sugar

1/2 C. shredded mozzarella cheese

1/2 C. shredded cheddar cheese

Salt and pepper 

Directions: 

1. Preheat oven to 400 degrees F. Lightly grease a baking pan with non stick spray. Set aside.

2. In a small bowl, mix the brown sugar and the garlic. In another bowl,mix the cheeses. Set the cheeses aside.

3. Season the pork chops with salt and pepper. Then place the chops in the previously prepared pan, being careful to leave to room between the chops.

4. Distribute garlic/sugar mix evenly over the top of each pork chop. Lay slice of two bacon diagonally on top of each pork chop; tuck each ends of bacon under each chop.

5. Bake for thirty five-forty minutes or internal temperature is 160°. Top with cheeses and bake an additional five minutes to melt cheese.

Source Peachy Mee

Pork & Rice Casserole

I hope everyone had a great Christmas! Mine was wonderful! I enjoyed spending time with my family! To start the New Year off I decided to cook this Pork Chop & Rice Casserole. It was savory and delicious! I will undoubtedly make this one again!

Pork Chop & Rice Casserole

Ingredients:

2 C. rice, uncooked (I used minute rice, but any rice will work, just adjust cooking time a bit)

3 1/2 C. water

5 Tbsp. butter, cut into 1 tbsp. slices

1 envelope Lipton Onion Soup mix

4-5 pork chops (boneless or bone-in work)

Directions:

Preheat the oven to 350.

1. Spread the one tablespoon of butter all over a 9 x 13 baking dish to “grease” the pan. Place rice on bottom of pan. Add in water and gently stir around. Take remaining butter slices and place on top of rice. Place the pork chops over the rice.

2. Sprinkle Lipton onion soup mix over the entire pan. Cover pan with tin foil and place pan in preheated oven, 350. Bake for about 1 hour, or until pork chops are cooked through and liquid is absorbed in rice.

3. Enjoy!!

Source The Cookin’ Chicks

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 eat not just one but 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

Sweet Garlic Pork loin with veggies

All you need are a few ingredients and less than an hour are all that separates you from this awesome meal with caramelized Brown Sugar Garlic Pork and roasted vegetables.

Brown Sugar Garlic Pork with carrots & potatoes

INGREDIENTS

2 lb pork loin trimmed of excess fat

4 garlic cloves minced

4 Tbsp. sugar

1 Tbsp. canola oil

2 lb peeled and sliced

2 lbs potatoes scrubbed and cut into 1 inch chunks

1/4 C. canola oil for vegetables

salt and pepper, to taste

Directions

1. Preheat oven to 375 degrees. Grease a large baking dish with non-stick cooking spray. Set aside.

2. In a large bowl mix the 1/4 cup canola oil, salt and pepper with sliced carrots and potatoes. In a small bowl one tablespoon of canola oil, brown sugar, garlic and rub all over pork loin. On one large cookie sheet, put down some foil and add the carrots and potatoes.

3. Spread apart the vegetables to make an opening in the pan for the pork. Add the pork to the pan. Roast the pork and vegetables for forty – sixty minutes, or until a meat thermometer registers at 150 degrees in the center of the roast.

Source Dinner then dessert

Chops, Taters, and gravy

If you love pork chops, potatoes in gravy then you are going to enjoy this savory dish! Oh and you only need a salad to complete this meal.”

Creamy Pork Chops and Potatoes

Ingredients

6-8 pork loin chops (boneless or bone-in)

6 russet potatoes, peeled and sliced

2 10 oz. cans condensed cream of mushroom soup

1 12 oz. can evaporated milk

3/4 C. water

1 package Lipton onion soup base

1/4 tsp.pepper

1/4 tsp. salt

French’s fried onions, optional

Directions

1. Grease a 9×13 baking dish with non-stick cooking spray. Place sliced potatoes in the bottom and set the pork chops evenly spaced on top of them.

2. In a large bowl combine together the soup, milk, water, onion soup, and salt and pepper. Pour over the pork chops and potatoes. Sprinkle a few handfuls of the French’s Fried Onions over the top. Cover with aluminum foil and bake at 325 for 2- 2 1/2 hours. ***, REMOVE foil the last 1/2 hour to allow browning.

Source Joy in the kitchen

Court’s Cooking Notes

If your oven cooks low, increase your temperature by 25 degrees…  you can purchase an oven thermometer at most stores to check to see if your oven heat is measuring correctly.)

Dinner problem? Solved.

Not sure what to cook this week? Well, then I have a perfect solution to your dilemma. How about you give your weeknight dinner a little spark and prepare these awesome baked pork chops. The chops stay super moist and tender, and the sauce is to die for! You probably have all the ingredients in your pantry to make this!

AWESOME BAKED PORK CHOPS

Ingredients

6 bone-in pork chops

1 tsp. garlic powder  

1 tsp. salt 

1 tsp. pepper

3 eggs, beaten

1 C. flour

2  C. Progresso Italian style breadcrumbs

4 Tbsp olive oil

1 (10 oz) can  condensed cream of mushroom soup

1⁄2 C. milk  

1⁄3 C. white wine

DIRECTIONS

Preheat oven to 350.

1. Rinse pork chops in cold water, pat dry, and season with garlic powder, pepper and salt to taste.

2. Place the beaten eggs in a small bowl. In a second bowl place the flour and in a third bowl add the breadcrumbs. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with the bread crumbs.

3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops two- three minutes per side, or until the breading appears golden brown. Transfer the chops to a 9 x 13 baking dish, and cover with foil. Bake in the preheated oven for one hour.

4. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture.

5. Replace foil, and bake for another thirty minutes or until the pork chops are cooked through.

Source Genius Kitchen

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