Hasselback Apple Pork Loin

This recipe comes from 12 Tomatoes. I found it on Pinterest. You can find it Here  







Printable Version Ingredients:
2 pounds pork tenderloin                 2 tablespoons soy sauce
1 apple, thinly sliced                        1 tablespoon Dijon mustard
2 cups baby carrots                        1 tablespoon balsamic vinegar
2 cups baby potatoes                     1/2 - 1 tablespoon cinnamon
3 cloves garlic, minced                    Kosher salt and freshly ground black pepper, to taste
3 tablespoons honey

Method:
1. Using a knife, make a series of small, parallel cuts across the length of the pork loin and fill each cut with a thin apple slice.
2. Place carrots and potatoes in the bottom of the slow cooker, then place the apple-filled pork loin on top.
3. Whisk together honey, soy sauce, mustard, balsamic vinegar, cinnamon and minced garlic together in a small bowl, then pour over the pork and vegetables.
4. Cover slow cooker and cook on high for 3-4 hours, or on low for 6-8 hours.
5. Serve hot and enjoy!

Ranch House Pork Chops with Parmesan Mashed Potatoes

I love crock pot meals where you can put it in and forget about it until dinner.

                                                                    

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves roasted garlic (click for directions how to roast garlic)
1- 1 1/2 Cups warm skim milk (any milk will do, I just happened to use skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!

Stuffed Poblano Peppers

These are really good. I have made them before, but it has been a while.  

Printable Version

Stuffed Poblano Peppers

1 (1-lb) pkg. spicy breakfast sausage

6 large poblano peppers

1 cup hot cooked rice

1 cup cooked or canned pinto beans ( or black beans) rinsed and drained

1 ½ cups shredded Mexican cheese blend

Salsa, sour cream (optional)

1.  Preheat grill to medium-high (350 to 400).  Meanwhile cook sausage in nonstick skillet over medium-high heat 10 minutes, stirring often, until sausage crumbles and is no longer pink.  Drain and set aside.

2.  Grill peppers 5 minutes per side or until charred.  Cool slightly.  Place peppers in large resealable plastic bag; seal and let stand 5 minutes to loosen skin.  Remove charred skin.

3.  Cut a 3-inch slit lengthwise into each pepper.  Leave tops intact.  Remove seeds.  Set peppers aside.

4.  Stir together sausage, rice, beans and cheese.  Spoon evenly into peppers.  Arrange peppers on aluminum foil-lined baking sheet.  Grill, covered, 5 minutes or until filling is thoroughly heated and cheese melts.

5.  Top with salsa and sour cream, if desired.

Notes:

I did not use the outside grill for any of this.  Put the peppers in the oven and broil until each side of the pepper is charred.

Spray the foil-lining in #4 with Pam to prevent from sticking.  Put in the oven at 350 and heat until thoroughly heated and cheese melted.

Dirty rice with Smoked Sausage

This is a dish I found of Pinterest

Ingredients
2 cups long grain white rice
5 cups chicken stock, divided
2 tablespoons vegetable oil
1 pound smoked pork sausage, sliced
1 clove garlic, minced
1 large onion, chopped
1 stalk celery, chopped
1 medium green bell pepper, chopped
1/4 teaspoon cayenne
1/4 cup chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Printable Version

Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.

Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.

Recipe courtesy of The Neelys


I used chicken sausage instead of pork sausage.

Pork with Cherry Juice Glaze

I found this recipe in the Austin paper. As I googled it I found it 
Here







Printable Version

Pork with Cherry Juice Glaze

Serves: 4 / Preparation time: 10 minutes / Total time: 35 minutes

If using fresh juice for the glaze, omit the water and use more fresh juice.

Ingredients

■ 2 tablespoons olive oil or canola oil

■ 4 boneless, center-cut pork loin chops (about 5 ounces each and 1-inch thick)

■ ¼ cup all-purpose flour

■ Salt and black pepper to taste

■ All-purpose seasoning to taste

■ ½ teaspoon dried thyme

■ ¼ teaspoon garlic powder to taste

■ 1/3 cup brandy or sherry or chicken broth

■ ½ cup frozen tart cherry juice concentrate, thawed, or substitute 1 cup fresh juice

■ ½ cup water

■ Caramelized onions, optional

■ Cooked basmati rice, optional

Directions

Preheat the oven to 325 degrees. In a large ovenproof skillet, warm the oil over medium-high heat. Trim excess fat from the pork chops. In a shallow dish or pie plate, combine the flour, salt and pepper, all-purposing seasoning, thyme and garlic powder.

When the oil is hot, dredge the pork chips in the flour mixture, shaking off the excess. Place in the skillet and brown on one side, about 5 minutes. Turn the pork chops over and place the entire skillet in the oven. Cook the pork chops until the internal temperature is about 145 degrees, about 12 minutes.

The skillet handle is hot so carefully remove the skillet from the oven. Transfer the pork chops to a plate, and cover with foil to keep warm.

Meanwhile, place the skillet back on the stove and bring the pan juices to a boil. Add the brandy to the pan and deglaze the pan, scraping up any browned bits on the bottom. Add the juice concentrate and water. Bring to a boil again and cook until the mixture reduces slightly and is of a glaze consistency.

If desired, serve with the pork along with caramelized onions and toasted basmati rice.

From and tested by Susan Selasky for the Free Press Test Kitchen.

303 calories (34% from fat), 12 grams fat (3 grams sat. fat), 12 gramscarbohydrates, 31 grams protein, 57 mg sodium, 88 mg cholesterol, 28 mgcalcium, 0 grams fiber.

Stuffed Poblano Peppers

These stuffed poblano peppers are winners.  I had enough stuffing to make at least 4.  I only made 2, so I will probably go to the grocery store tomorrow and get 2 more poblano peppers.  We had mashed cauliflower and fried green tomatoes.  It is suppose to freeze this weekend, so we picked all our green tomatoes. This was a great way to use them.  Hopefully, some of our tomatoes will turn red, but I love fried green tomatoes so I wouldn't mind eating them this way.

Ingredients:
1 package breakfast sausage
4-6 large poblano peppers
1 cup hot cooked rice
1 cup cooked or canned pinto beans ( or black beans) rinsed and drained
1 1/2 cups shredded Mexican cheese blend
Salsa, sour cream (optional)
1. Preheat grill to medium-high (350 - 400). Meanwhile cook sausage in nonstick skillet over medium-high heat 10 minutes, stirring often, until sausage crumbles and is no longer pink. Drain and set aside.
2. Grill peppers 5 minutes per side or until charred. Cool slightly. Place peppers in large resealable plastic bag; seal and let stand 5 minutes to loosen skin. Remove charred skin. I put mine in the oven on broil.
3. Cut a 3-inch slit lengthwise into each pepper. Leave tops intact. Remove seeds. Set peppers aside.
4. Stir together sausage, rice, beans, and cheese. Spoon evenly into peppers. Arrange peppers on aluminum foil- lined baking sheet. Place in a 400 degree oven and bake until heated through and cheese melts.
5. Top with salsa and sour cream, if desired.

Stuffed Poblano Peppers

These stuffed poblano peppers are winners.  I had enough stuffing to make at least 4.  I only made 2, so I will probably go to the grocery store tomorrow and get 2 more poblano peppers.  We had mashed cauliflower and fried green tomatoes.  It is suppose to freeze this weekend, so we picked all our green tomatoes. This was a great way to use them.  Hopefully, some of our tomatoes will turn red, but I love fried green tomatoes so I wouldn't mind eating them this way.

Ingredients:
1 package breakfast sausage
4-6 large poblano peppers
1 cup hot cooked rice
1 cup cooked or canned pinto beans ( or black beans) rinsed and drained
1 1/2 cups shredded Mexican cheese blend
Salsa, sour cream (optional)
1. Preheat grill to medium-high (350 - 400). Meanwhile cook sausage in nonstick skillet over medium-high heat 10 minutes, stirring often, until sausage crumbles and is no longer pink. Drain and set aside.
2. Grill peppers 5 minutes per side or until charred. Cool slightly. Place peppers in large resealable plastic bag; seal and let stand 5 minutes to loosen skin. Remove charred skin. I put mine in the oven on broil.
3. Cut a 3-inch slit lengthwise into each pepper. Leave tops intact. Remove seeds. Set peppers aside.
4. Stir together sausage, rice, beans, and cheese. Spoon evenly into peppers. Arrange peppers on aluminum foil- lined baking sheet. Place in a 400 degree oven and bake until heated through and cheese melts.
5. Top with salsa and sour cream, if desired.

Smothered Pork Chops with Mushroom Gravy

Jud is always complimentary of my cooking, but sometimes he grades it over the top. This is one of those meals.  Easy and quick make for a great combination.  I bought a family pack of these pork chops so we will be eating left-overs for a couple more times. You can find the recipe Here




Printable Version

Mushroom Gravy Smothered Pork Chops 

Ingredients:
 6-­8 large pork chops, bone in 1½ 
 2 cups Italian style bread crumbs 
freshly ground pepper, to taste 
1 tbsp of ground sage (I usually don't measure this out ­ I just go by taste)
Vegetable oil 
2 (10 oz.) cans reduced sodium condensed cream of mushroom soup 
1 cup milk 

Instructions: 

1. Pre­heat oven to 425°F. 
2. Season the pork chops with sage and ground pepper. 
3. Coat the chops with the bread crumbs making sure that all sides are covered. 
4. Heat some vegetable oil in a large pan. 
5. Once the oil is hot enough (Med. Heat) fry up the chops so that they are browned on each side. 
6. Once browned lay the pork chops on a baking sheet lined with a couple layers of paper towel to help remove any excess fat. 
7. Once they have all been browned and set on the paper towel lay them in a large rectangular baking dish or casserole dish. It's fine if the pork chops overlap some. 
8. In a large measuring cup or mixing bowl combine the condensed soup with the milk. Make sure it's well combined. 
9. Pour the sauce evenly over the chops. 
10. Bake the chops in the oven covered with aluminum foil for 45 minutes. Remove from the oven and remove the cover and bake for an additional 15 minutes. Recipe by Dishes and Dust Bunnies at http://dishesanddustbunnies.com /m ushroom ­gravy­sm othered­pork­chops