Tag Archives: Main dish- pork

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

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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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Crunchy Honey Garlic Pork Chops

I love cooking and always have so much fun doing it, especially when I listen to music. As some of you probably already know I often enjoy listening to the Elvis Presley Radio as I cook. So, last night I did just that while I prepared these delicious Crunchy Honey Garlic Pork Chops.

If you love honey garlic chicken wings, you’ll love this Crunchy Honey Garlic Pork Chops recipe! I know I did! Haha! 😀 They are 100% flavorful with a mix of sweet & spicy.

Lol, next time I think I will listen to Patsy Cline or 50’s Rock ‘n’ Roll.

What do you like to listen to while you cook?

 Crunchy Honey Garlic Pork Chops

Ingredients

1 lb boneless pork chops (Rinsed and pat dry), Set aside
2 eggs
4 Tbsp. water
2 C. flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
3 Tbsp. Canola oil for frying chops

GLAZE

1½ C. honey
½ C. brown sugar
½ tsp. ginger
1/8 tsp. cayenne pepper, to taste
½ C. soy sauce
1 Tbsp. Garlic, chopped
2 Tbsp. Butter

Ready? Let’s get cooking!

Directions

Preheat oven 350

Line a 9″x”13 baking dish with foil and lightly grease it with non-stick cooking spray. Set aside.

1. Whisk the eggs and the water together in a shallow dish. Next, combine the flour, salt, pepper, and garlic powder in another shallow dish. Mix well. Then dredge each pork chop in the flour, then over into the egg mixture. Then dip the chop back over into the flour mixture once again. *This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating.*

2. Heat the oil in your skillet over medium heat. Shake excess flour off and put the chops in the skillet with approximately a half inch of oil. Be sure the oil is hot, but not extremely hot or the chops will cook too fast. Cook for about six minutes on each side. Try not to turn more than twice or your breading will come off. Transfer your pork from the pan to the previously prepared baking dish.

3. In a saucepan over medium heat, saute the garlic and add the butter. Combine the honey, soy sauce, brown sugar, cayenne, and ginger. Constantly stirring and bring to a boil then reduce to low and simmer for about five minutes. *Keep a close eye on this carefully because it will foam and might boil over.*

4. Pour 1/2 of the sauce over the pork chops. Carefully flip the chops over and pour the other 1/2 over the other side. Place uncovered in the oven for about twenty-twenty five minutes. This sets the glaze and finishes them to be sure they are cooked through.

Source Key ingredient

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Country Style Pork chops

If I could live anywhere else besides the suburbs, I definitely would choose to live in the country. Why you might ask??? Because of a few reasons; 1. I love horses and want to own a few someday along with some cows. 2. I want to have a piece of land and live on a ranch with my future cowboy. 3. It’s beautiful and usually peaceful. However, considering I do not live in the country I strive to do my best to find alternatives to help me daydream about these luxuries to satisfy my wanting to live on a farm.

One of my favorite things to choose from to assist me with fantasizing about living on a ranch is food country-style. I too enjoy eating pork chops. A few days ago, I found this recipe that looks so superb that it got me super excited to try these chops and I did!

They tasted absolutely amazing, I literally felt like I was in the country. For those of you who are like me, and do not living on a farm but wish you could then may I kindly suggest trying these bad boys. I’m certain this dish will make you feel like you’re living on one.

Country Style Pork Chops

INGREDIENTS

Four bone-in pork chops
½ C ketchup
¼ C brown sugar
½ tsp salt
½ tsp pepper
Four large onion slices
½ C. cold water

Let’s get cooking!

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a 9×13 baking sheet with foil and lightly grease with non-stick cooking spray. Set aside.

1. Get a sheet of wax paper and put it on your kitchen counter.
Rinse each chop with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet. Season each pork chop with salt and pepper. Set-aside.

2. In a medium bowl, combine brown sugar, ketchup, and water. Mix it up really well. Place pork chops into the previously prepared baking dish and cover with them with the mixture. Add onion slices to the top of each pork chop.

3. Cover with aluminum foil and bake for forty five-sixty minutes. Use a basting brush to season pork chops halfway through cooking.

4. Yummy! 🙂

Recipe adapted from Country Recipe Book

Cooking tips: If you are cooking thinner chops then bake them for about 40 minutes.

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Thank you guys for reading! 🙂