Tag Archives: Pork Recipes

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

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

 

Ingredients

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

Directions

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!

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

IMG_4193

 

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

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.