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Tag Archives: Main dish- pork

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.

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Sweet & Tangy Tacos 

Slow Cooker Pineapple Pulled Pork Tacos

Ingredients

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

Extras:

16 corn tortillas
cilantro
8 oz. goat cheese
green onions

Directions

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.

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Weekly Review for June 12th-17th 

On Monday the twelveth – I made Cheesy Beef Goulash. It’s a family favorite that is frugal, simple, delicious and perfect for your family’s supper any day of the week. It too is a huge hit with the kids making it popular with the whole family. 

On Wednesday the fourteenth – I cooked Buttermilk Roasted Chicken. For the side dish, it was Garlic Parmesan Asparagus.
Both were incredibly tasty and preparation was a complete breeze. 

On Thursday the fifteenth – I learned that coffee doesn’t have to be just for drinking by preparing this super moist and juicy Maple-Coffee Pulled Pork.  

Coming up next week on cooking with Court 

GARLIC PARMESAN ZUCCHINI CASSEROLE 

SLOW COOKER PINEAPPLE PULLED PORK TACOS

CROCK POT GARLIC BACON CHICKEN

Coffee is just not for drinking

Maple-Coffee Pulled Pork  

Ingredients 

For the marinade 

1 (4-to-5 lb) pork shoulder or butt, rinsed and pat dry

2 onions, slice into thin rings 

 2 Tbsp ground coffee 

  2 Tbsp dark brown sugar

 1 Tbsp garlic powder

 2 tsp chili powder 

2 tsp salt 

For the maple coffee barbecue sauce

 1/2 C ketchup 

1/2 C apple cider vinegar 

1/2 C all-natural maple syrup 

1/2 C cold brewed coffee 

1-2 Tbsp hot sauce 

1-2 Tbsp spicy brown mustard 

1/2 tsp salt

Directions

  1. In a small bowl combine the coffee sugar garlic powder chili powder and salt. Put the meat on a cutting board and smear the mixture all over the pork. Make sure all sides are covered. Place the meat in an airtight container and close it tightly refrigerate overnight. 

 2. the next morning grab your 6-quart slow cooker. Place the pork into the insert and add the onions. Cover and cook on low for eight to ten hours, or until the pork has lost shape and can be started easily with a fork. 

 3. Meanwhile in a bowl, stir together all the Bob barbecue sauce ingredients. Drain the ink accumulated liquid from the cooker, and stir in the barbecue sauce. Reheat on high for thirty minutes or until fully hot. Serve over a bed of rice or on hamburger buns.

Source 365 Slow Cooker Suppers

SLOW COOKER DIJON PORK CHOPS & POTATOES

 

SLOW COOKER DIJON PORK CHOPS & POTATOES

Ingredients

1 can (10.75 oz.) condensed cream of mushroom soup 
¼ C chicken broth
¼ C whole grain Dijon mustard
1 garlic clove, minced
½ tsp dried thyme
¼ tsp salt
¼ tsp pepper
6 medium red potatoes, sliced
1 medium onion, thinly sliced
6 boneless pork loin chops (about 1-inch thick)
1 tbsp olive oil for browning
Thickening (if desired):
3 Tbsp flour
¼ C water

Directions

1. In a large bowl, stir in the soup, broth, mustard, garlic, thyme, salt, and pepper. Stir in the sliced potatoes and the onion. Toss everything into your 5-7 quart crockpot.

2. Heat oil in a large skillet over medium-high heat. Brown chops well on both sides. Place chops on top of potato mixture and cook on low four-six hours or on high three – five hours (times are approximate)

3. If you want a thicker sauce, mix flour and water so there are no lumps; turn cooker to high heat. Remove chops and stir flour mixture into potatoes. Place chops back into the crock pot and cook on high additional fifteen-twenty minutes until sauce is thick and fully cooked.

Source Bake at midnite

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Weekly review for May 16th-20th

On Tuesday the Sixteenth – I cooked a Healthier version of Chicken Spaghetti. It’s a delicious light pasta dish that’s under seven hundred calories. It’s very similar to the Pioneer Woman’s recipe. I will make her dish shortly.

On Wednesday the Seventeenth – I prepared Slow Cooker Cheesy Creamy Nacho Soup. This creamy soup is my latest favorite as it is incredibly easy to fix and delish!

On Saturday the twentieth – I cooked Honey Mustard Glazed Pork Chops and for the side dish Parmesan Ranch Broccoli. Juicy and super moist pork chops cooked on the stove in a real yummy honey mustard sauce.

Coming up next week on cooking with Court

Skillet Ranch Chicken Fajitas

Crockpot Cheeseburger Soup

Crockpot Dijon Pork Chops & Potatoes
Side Dish Honey Balsamic Roasted Brussel Sprouts

Thank you so much for reading!

Honey Mustard Pork Chops

I planned on cooking last Thursday but my family had way too many leftovers from when I cooked earlier that week. So I decided to cook Saturday night. For my family, I prepared this delicious recipe for honey mustard pork chops that is super easy to make. With just a few easy steps and ingredients, you can make these awesome pork chops right on the stovetop less than five minutes.

The side dish was Parmesan Ranch Broccoli.

Honey Mustard Glazed Pork Chops

Ingredients

4 boneless pork loin chops rinsed and pat dry
1/2 C honey or maple syrup
3 Tbsp yellow mustard
1/2 tsp onion powder
1/2 tsp of salt
1/2 tsp black pepper

Directions

1. Heat a large skillet over medium/high heat. Sprinkle both sides of pork chops with salt, pepper and onion powder.
Heat pork chops in skillet for three minutes on each side.

2. In a small bowl, combine honey and mustard. Pour mixture over pork chops, reduce heat to medium/low, cover and let cook for five-eight minutes. Internal temperature should be 160 degrees F.

Source Easy Recipe Depot

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Honey Glazed Pork Chops with Mushrooms

I told you in one of my blog posts that I would challenge myself to love and include mushrooms in some of my recipes more often. Since starting this hurdle I only had them once with asparagus. The first time I tried them I thought they tasted okay. But then the other night I had another experience of eating them as I made this Honey Glazed Pork Chops with Mushrooms. I believe that this latest go around helped me appreciate them a little bit more.

I realize that mushrooms are not everyone’s favorite but I believe that if you eat certain things you don’t like at least five times then you soon will like it.

Anyone up for some juicy pork chops with mushrooms dripping with a honey glaze? This hurdle meal is on the table less than 30 minutes making it an excellent weeknight dish!

Honey Glazed Pork Chops with Mushrooms

1 Tbsp olive oil
1 Tbsp butter
8 ounces mushrooms, sliced
1 garlic clove, minced
4 boneless or bone-in pork chops
½ C white wine or white wine vinegar
½ C honey
¼ C Dijon mustard
⅓ C chicken broth (or water)
Salt and pepper
Finely chopped parsley, for garnish

Directions

1. Place the butter and oil into a large skillet over medium-high heat. When the butter has melted and the oil is hot, combine the mushrooms, salt, and pepper. Cook for three minutes or until golden, then transfer to a medium bowl.

2. If the skillet is looking dry, add a tablespoon of oil and return to the stove. Season pork on both sides with salt and pepper. Place in the skillet and cook for three minutes on each side, or until golden and cooked to your taste. Transfer pork chops to a plate and cover loosely with foil.

3. Carefully pour white wine into the skillet – it will sizzle. Cook for one minute, scraping the bottom of the skillet, or until you can no longer smell alcohol. Add remaining ingredients and mix (mustard will dissolve better once it comes to heat but use a whisk if necessary).

4. Cook for two minutes or until it reduces and becomes like a thin syrup. Return mushrooms to the sauce. Adjust salt and pepper to taste, if it’s too sweet for your taste, add a small touch of cider vinegar. Serve pork, topped with the honey glaze and mushrooms, garnished with parsley if desired.

Court’s Cooking Notes This recipe wonderfully made with chicken breast. Cut in half horizontally and follow the recipe.

Source  Recipe by Spend With Pennies rsz_1img_3442

Mexican-Style Pulled Pork

Mexican Pulled Pork

1 (3-pound boneless pork butt or shoulder or beef chuck

2 Tbsp tomato paste

1 Tbsp ground cumin

1 Tbsp dried Oregano

1 tsp salt

1/2 tsp black pepper

2 onions, sliced into thin rings

1 (10-oz) can Rotel tomatoes and green chiles

1 (15-oz) can corn

1 (15-oz) Goya Black Beans

1 C chicken broth

Directions

Use a 6-quart slow cooker. Remove the meat from packaging and rinse it with cold water. Pat dry with a few paper towels and place it onto a cutting board or a sheet of wax paper. Set aside while you prepare the spice rub. To prepare the spice rub; grab a small bowl, stir together the tomato paste, cumin, oregano salt pepper. Smear this concoction all over the meat and place the meat into your slow cooker.

Next, add the onions, tomatoes and chiles, corn, and beans. Stir in the chicken broth. Cover., and cook on low for eight to ten hours, or until the pork pulls apart easily with a large fork. Serve as is with desired toppings, or serve over rice or wrapped in tortillas.

Source 365 Slow Cooker Suppers

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Peanut Butter Pork Chops

 

Peanut Butter Pork Chops

Ingredients

4-6 Pork chops

1 onion, sliced into thin rings

4 garlic cloves minced

3/4 C creamy peanut butter

1/3 C  honey

1/3 C  Bragg or low sodium soy sauce

2 Tbsp seasoned rice wine vinegar

Directions

Use a 4 or 6-quart slow cooker. Separate the onion rings and place them into the insert. In a medium bowl combine the garlic, peanut butter, honey, Bragg, and vinegar. Stir until well combined. Smear this mixture on each side of the pork chops -it will be pretty thick. Add the chops to the insert. Cover and cook on low for five to six hours or on high for approximately three to four hours.

Source 365 Slow Cooker Suppers `

 

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