Ranch House Crock Pot Pork Chops

 I found this recipe on Picky Palate Here  The only thing I would do differently, you know I have to do something different, is add 2 cans of cream of mushroom soup.  We would prefer more gravy for the mashed potatoes.  I did not use boneless pork chops because I have heard that the bone-in have more flavor. I just put the pork chop beside the mashed potatoes and it worked fine.



Ingredients:
6 pork chops
1 package of dry Ranch Dressing Seasoning
10 oz. can Cream of Chicken Soup (I would use 2 next time)
Method:
Place the Pork Chops in the bottom of the crock pot. Mix soup and Ranch Dressing together and pour over the pork chops.  I browned my meat first, only because I wanted a little color on them for the picture, so next time I would not do that.  I did not add the instruction for the Parmesan mashed potatoes so look on the site to find the recipe for those.

Herb and Garlic Roast Pork Loin with Honey Mustard Sauce

This recipe comes from Food Network Kitchen http://www.foodnetwork.com/recipes/food-network-kitchens/herb-and-garlic-roast-pork-loin-with-honey-mustard-sauce-recipe.html
I was testing it for a dinner party that I am having, but decided to do the pork in a bag. It was not because we didn't like it. We thought it was great, but I needed a dish that I could put in the oven and leave it during church. This was suppose to cook in 45 min. And I wanted it to be warm when I got home from church so it could rest while we got everything else on the table.
Printable Version


Ingredients:
1 1/2 pounds boneless pork loin
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary
1 clove garlic, minced
1 cup panko crumbs
1/3 plus 2 tablespoons Dijon mustard
2 whole heads garlic, roasted
3 tablespoons honey
Directions:
1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 min. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden brown, about 2 min. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce

Pork tenderloin in a crock pot

I knew that I wanted to cook my pork tenderloin in the crock pot so I did what any person would do, I googled it. This is the recipe that I used:
Amazing pork tenderloin in a crock pot

2 pork tenderloins came in the package so I just decided to cook them both the same way.  I figured I could use them the next day for pulled-pork sandwiches. This will be our go-to pork tenderloin from now until I find one better.
I forgot to take a picture of the meal last night so I just took a picture of  Jud's 3rd slider.  We both loved them.We used Hawaiian Rolls as our slider 

Ingredients 

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• 1 (2 pound) pork tenderloin
• 1 (1 ounce) envelope dry onion soup mix
• 1 cup water
• 3/4 cup red wine

• 3 tablespoons minced garlic
• 3 tablespoons soy sauce
• freshly ground black pepper to taste

Chipotle Pork Tacos

This is a recipe from Cooking Light- April 2011. I don't think I have ever put this on my blog and I'm not sure why.  It is a wonderful easy/quick meal. I had two and it was plenty. Jud needed a third so I twisted his arm to just finish it off.  I didn't want to save two little pieces.
The recipe says it makes 8 tacos, but we must have filled our with more meat than 1/3 cup.



Printable Version

Ingredients:
1 (1-pound) pork tenderloin, trimmed
1 1/2 teaspoons finely grated lime zest
1 tablespoon fresh lime juice
2 teaspoons minced fresh oregano (I used dried because I didn't have any fresh)
1 teaspoon brown sugar
2 teaspoons chopped chipotle chile in adobo sauce-When I open a can, I use what I need and freeze the rest.  Then I just take it out of the freezer and cut off a piece of frozen chipotle in adobo sauce. Works great.
2 teaspoons minced garlic
1/4 teaspoon salt
Cooking Spray
1 cup thinly sliced shallots
2 teaspoons olive oil
8 (6-inch) corn tortillas
1/4 cup reduced-fat sour cream
Chopped cilantro (optional)
1. Place pork tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Remove plastic wrap. Cut pork into thin strips. Combine pork, lime zest, and next 6 ingredients (through salt).
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots to pan, sauté for 4 minutes or until tender. Remove shallots and place in a bowl. Add oil to pan.
Add pork; sauté for 4 minutes or until meat is no longer pink. It took more like 5-6 minutes for us.  Add pork to shallots.
3. Warm tortillas according to the package directions. Spoon 1/3 cup pork mixture onto each tortilla, and top each tortilla with 1 1/2 teaspoons sour cream and cilantro. Fold in half.