Crock Pot Pulled Pork

This was really good. Great flavor and so easy to fix and forget. Don't let the root beer steer you away. I actually use diet root beer. Make this the night before, shred and you can pop back in the crock to warm up. The flavors have time to marry this way as well.

Crock Pot Pulled Pork

2 lb. pork tenderloin

12 oz. can or bottle of root beer

18 oz. bottle of your favorite BBQ sauce ( I used Sweet Baby Ray's)

Place pork tenderloin in crock pot; pour root beer over the meat. Cover and cook on low for 6-7 hours. Shred pork, drain and add barbecue sauce.

Crock Pot Pork Chops with Jalapeno Pecan Cornbread Stuffing

This was really good. The kids even loved it (unheard of especially since I slipped and called it "pork" instead of "chicken" which I call ALL white meat so they eat it). I didn't have the cornbread stuffing so I used chicken and I omitted pecans since I didn't have any on hand. Delicious anyway.

Crock Pot Pork Chops with Jalapeno Pecan Cornbread Stuffing

6 boneless loin pork chops,

1" thick 3/4 cup onion, chopped

3/4 cup celery, chopped

1/2 cup pecans, coarsely chopped

1/2 medium jalapeno pepper, seeded and chopped

1 teaspoon rubbed sage

1/2 teaspoon dried rosemary leaves

1/8 teaspoon black pepper

4 cups cornbread stuffing mix

1 cup reduced-sodium chicken broth (increase to 11/4 C for moister stuffing)

1 egg, lightly beaten

Spray large skillet with nonstick cooking spray; heat over medium heat. Add pork; cook 10 minutes or until browned on all sides. Remove and set aside. Add onion, celery, pecans, jalapeno pepper, sage, rosemary and black pepper to skillet. Cook 5 minutes or until vegetables are tender; set aside. Combine cornbread stuffing mix, vegetable mixture and broth in medium bowl. Stir in egg. Spoon stuffing into slow cooker. Arrange pork on top. Cover and cook on Low for 6 hours or until pork is tender.

photo courtesy of Food Nework

Slow Cooker Hoisin Pork Wraps

What a different twist on say BBQ pulled pork or chicken. Tangy, easy and quite good. I'd make this again and I'd also consider it for a pot luck or group get together. Made as written with no substitutions.

Slow Cooker Hoisin Pork Wraps

1 - 2 lb boneless pork roast, trimmed of fat
5 Tbsp hoisin sauce
1 Tbsp grated gingerroot
1 tsp Chinese 5 spice powder
2 garlic cloves, minced
10 - 10" flour tortillas
3 cups shredded lettuce
1/2 cup sliced green onions
1 - 15 oz can mandarin orange segments, drained

Place pork roast in 3 to 4 quart slow cooker. In small bowl, combine 4
tablespoons of the hoisin sauce, gingerroot, 5 spice powder and garlic
and mix well. Spread mixture over pork.

Cover; cook on Low setting for 7 to 8 hours.

About 15 minutes before serving, heat oven to 300 degrees F. Wrap
tortillas in foil. Heat packet at 300 degrees F. for 10 to 15 minutes or
until warm.

Meanwhile, remove pork from slow cooker; place on cutting board. Stir
remaining tablespoon hoisin sauce into juices in slow cooker. Shred pork
with 2 forks then return to slow cooker and mix well.

To serve, spoon about 1/2 cup pork mixture onto each warm tortilla. Top
each with lettuce, onions and orange segments. Roll up.

Makes: 10 wraps

Doreen's Ham on the grill

Let me start by saying I don't know who Doreen is but her Ham on the grill is delicious!!! Made exactly as written, basted during grilling and used the ham steaks from Costco. YUMMY!!!

Doreen's Ham on the grill

1 C brown sugar

1/4 C lemon juice

1/3 C prepared horseradish

2-4 large ham slices or steaks

Turn on grill low, lay aluminum foil over grill grate and spray with nonstick spray before putting ham on. Meanwhile, combine all above ingredients and heat in microwave for approx. 1 min until warm. Baste ham slices with marinade while on grill. Turing at least once during cooking. Cook for about 6-8 min per side or until desired doneness.

Sausage Casserole

This is so good. Creamy, yummy, comfort food goodness. You can totally scale down the calories to make it pretty guilt free. I've also made this in the crock pot for potlucks at work and it's turned out just as good! Leftovers rock too!

Sausage Casserole

1 bag of frozen shredded hash browns, thawed

1 can creamed corn

1 can whole corn

1 can cream of chicken soup

1 pkg of polish sausage sliced into small round bite size pieces (I use turkey sausage)

8 oz. sour cream

cheddar cheese if desired

Preheat oven to 350 F.

Combine all ingredients in large 13x9 baking dish and bake for 1 hour. Cover if potatoes start to get brown before cooking time is up.

Crock Pot Pork Chops and Potatoes in Mustard Sauce

This was good, hearty comfort food. Anything with a cream based soup to me is comfort food. Throw in some 'taters and I'm a happy camper.

Crock Pot Pork Chops and Potatoes in Mustard Sauce

6 pork loin chops

1 can fat free cream of mushroom soup

1/4C low sodium chicken broth

1/4 C Dijon mustard

1 clove garlic minced or 1/4 tsp garlic powder

1/4 tsp pepper

6 medium potatoes, thinly sliced

1 onion sliced

In nonstick skillet, brown chops in 2 Tbls oil if desired. Drain fat.

In crock pot mix soup, broth, mustard and garlic and pepper. Add potatoes and onion, stirring to coat. Place browned chops on top of potato mixture. Cover and cook on low for 6-8 hours or on high 4-5 hours.

Crock Pot Peking Pork Chops

These are a family favorite. So easy to prepare and I use boneless frozen chops and cook 'em on low pretty much for 7 hours. We usually eat them with some mashed potatoes and a green veggie.

Crock Pot Peking Pork Chops

6 pork chops about 1" thick

1/4 C brown sugar

1 Tblsp ground ginger

1/2 C reduced sodium soy sauce

1/4 C ketchup

1-2 cloves garlic; pressed

salt and pepper to taste

Trim any excess fat from chops. Place chops in crock pot. Combine rest of ingredients and pour over chops. Cook on low 4-6 hours or until meat is tender (if using frozen chops, figure on about 7 hours on low).

Enjoy!

Soda Pop Chops with smashed potatoes

These were soooo good!! I'm very hesitant to post the N.I. for them but keep in mind that it INCLUDES the smashed potatoes. I used pork chops from tenderloin so they were much lower in fat and decreased the sodium when I could (read lesser amount in the breading). Also, the N.I. takes into account the use of the olive oil for browning purposes. That being said, this was excellent and I'll make it again for sure! Even the kids LOVED it which is virtually unheard of.

Soda Pop Chops with Smashed Potatoes
TOH Simple and Delicious Magazine


1-1/2 pounds small red potatoes, halved
1 cup root beer (I used diet root beer)
1 cup ketchup (I used low sugar ketchup)
1 tablespoon brown sugar
2 teaspoons chili powder
2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
2 tablespoons all-purpose flour
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
4 bone-in pork loin chops (7 ounces each) ( I used boneless pork loin)
2 tablespoons olive oil
2 tablespoons butter
1/4 teaspoon garlic powder


Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Meanwhile, in a small bowl, combine the root beer, ketchup, brown sugar, chili powder, Worcestershire sauce and garlic powder; set aside. In a large resealable plastic bag, combine the flour, 1/2 teaspoon pepper and 1/4 teaspoon salt. Add pork chops, one at a time, and shake to coat.
In a large skillet, brown chops in oil. Add root beer mixture. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until meat is tender, turning once. Remove pork and keep warm.
Bring sauce to a boil; cook until liquid is reduced by half. Meanwhile, drain potatoes; mash with butter, garlic powder and remaining salt and pepper. Serve with pork chops and sauce.
Yield: 4 servings.


Nutrition Facts: 1 pork chop with 1/2 cup potatoes and 1/3 cup sauce equals 637 calories, 29 g fat (11 g saturated fat), 112 mg cholesterol, 1,222 mg sodium, 59 g carbohydrate, 4 g fiber, 36 g protein.

Sausage & Penne Marinara

OK this was delicious! I've tried some variations on this basic recipe but THIS had everything right where the other's lacked. I used a chicken sausage with spices and cheese in it. I don't know who makes it, but I bought it at Walmart. This warmed up amazing the next day for lunch. I also substituted sweet red peppers for the green peppers. Make this soon!

• 
  
• 
  
• Sausage & Penne Marinara
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• 2-1/2 cups uncooked penne pasta
• 1 pound Italian sausage links, cut into 1-inch pieces
• 1 large onion, halved and sliced
• 1 medium green pepper, sliced
• 1 tablespoon canola oil
• 1 can (14-1/2 ounces) stewed tomatoes, cut up
• 1 can (8 ounces) tomato sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• Grated Parmesan cheese, optional

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce and seasonings; heat through. Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired.

Yield: 6 servings

Nutrition Facts: 1-1/3 cups (calculated without cheese) equals 299 calories, 13 g fat (4 g saturated fat), 30 mg cholesterol, 853 mg sodium, 33 g carbohydrate, 3 g fiber, 14 g protein.

Crockpot Pork Chop Delight

This was really, really good. I'll warn you though, it's a sodium bomb. Since I used the crockpot, I skipped browning the chops in a pan and just seasoned them with seasoned salt and pepper. It was too much salt when you added the onion soup mix and the cream of mushroom soup. Next time, and there WILL be a next time, I'll season the chops with a no salt blend and use the rest of the recipe as is. I served this with mashed potatoes and green beans. Wonderful comfort food.

Pork Chops Delite

recipe courtesy of:

Rachel--burns_toast

4 pork chops; boneless

1 can cream of mushroom soup

1 pkg. dry onion soup mix

1/2 cup beer

salt/pepper to taste

Season pork chops with a no-salt seasoning and some freshly ground pepper. Spray a 5 qt crock pot with nonstick spray. Put seasoned chops into crock pot. Mix remaining ingredients, pour over chops. Cover and cook on low for 5-6 hours, depending on thickness of chops.

Slow cooked sweet 'n' sour pork

This was good and it warmed up well. I used boneless pork chops because they were B1G1 free. I also used about 1/3C of flour with the paprika when I coated the chops to brown them up. Makes the sauce a bit thicker too. Very good, I'd make again.

Slow Cooked Sweet 'n' Sour Pork

• 2 tablespoons plus 1-1/2 teaspoons paprika
• 1-1/2 pounds boneless pork loin roast, cut into 1-inch strips
• 1 tablespoon canola oil
• 1 can (20 ounces) unsweetened pineapple chunks
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1/4 cup cider vinegar
• 3 tablespoons brown sugar
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 2 tablespoons cornstarch
• 1/4 cup cold water
• Hot cooked rice, optional

• Place paprika in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a nonstick skillet, brown pork in oil in batches over medium-high heat. Transfer to a 3-qt. slow cooker.
• Drain pineapple, reserving juice; refrigerate the pineapple. Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker; mix well. Cover and cook on low for 6-8 hours or until meat is tender.
• Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple. Cover and cook 30 minutes longer or until sauce is thickened. Serve over rice if desired. Yield: 6 servings.

"Secret's in the Sauce" BBQ ribs

Wow...these were sooooo good and TENDER. They fell off the bone when trying to get them outta the crock pot. I strained the sauce after cooking, added 1 Tblsp of flour and brought to a boil to thicken it. Served with the ribs. DELISH!

"Secret's in the sauce" BBQ ribs

2 racks pork baby back ribs (about 4-1/2 pounds)
1-1/2 teaspoons pepper
2-1/2 cups barbecue sauce
3/4 cup cherry preserves
1 tablespoon Dijon mustard
1 garlic clove, minced

Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs.
Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce. Yield: 5 servings

Pork Medallions in Mustard Sauce

We enjoyed this dish. It came together fairly quick and the sauce was especially tasty.

Pork Medallions in Mustard Sauce

1/2 cup reduced-sodium chicken broth
2 tablespoons thawed apple juice concentrate
4-1/2 teaspoons whole grain mustard
1 pound pork tenderloin, cut into 1/2-inch slices
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon cornstarch
2 tablespoons cold water
1 tablespoon minced fresh parsley

In a small bowl, combine the broth, juice concentrate and mustard; set aside.
Sprinkle pork with salt and pepper. In a large nonstick skillet, brown pork in oil. Remove and set aside.
Add garlic to the pan; saute for 1 minute. Add reserved broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until liquid is reduced to about 1/3 cup.
Return pork to the pan; cover and cook over low heat for 3-4 minutes or until meat is no longer pink. Combine cornstarch and water until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley. Yield: 4 servings.


Nutrition Facts: 3 ounces cooked pork equals 193 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 356 mg sodium, 6 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Tangy Pork Chop Stuffing Bake

Yummy! This is on the sweet side. I think it makes a nice balance between the pork chops and stuffing. I love this with steamed broccoli.

Tangy Pork Chop Stuffing Bake

6 bone-in pork chops (3-1/2 lb.) (I used boneless)
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Pork
1 can (16 oz.) whole berry cranberry sauce
3/4 cup KRAFT Original Barbecue Sauce
2 Tbsp. brown sugar

PREHEAT oven to 350ºF. Cook chops in skillet on medium heat 5 min. on each side or until browned on both sides. Meanwhile, prepare stuffing in large saucepan as directed on package.
PLACE chops in 13x9-inch baking dish; set aside. Mix cranberry sauce, barbecue sauce and sugar. Add to stuffing; mix lightly. Spoon evenly over chops.
BAKE 30 min. or until chops are cooked through (160ºF).

Marinated Ham Steaks

MMMMMMM this was sooo good, flavorful and juicy! I baked them in the oven instead of using the grill which I personally find dries out ham steaks. I also marinated this over night which I think added to the flavor through out the ham.

Marinated Ham Steaks
1/2 cup ginger ale
1/2 cup orange juice
1/4 cup packed brown sugar
1 tablespoon vegetable oil
1 1/2 teaspoons white vinegar
1 teaspoon ground mustard
1/4 teaspoon ginger
1/8 teaspoon ground cloves
4 individual boneless fully cooked ham steaks (about 5 ounces each)
In a large resealable plastic bag, combine the first eight ingredients. Add ham steaks; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Prepare grill for indirect heat. Drain and discard marinade. Grill ham, covered, over indirect medium heat for 3-4 minutes on each side or until heated through.