Honey Garlic Pork Chops

** Recipe from Blog Chef **
 
* 1 c. ketchup
* 1/3 c. honey
* ¼ c. soy sauce
* 2 garlic cloves (minced)
* 1 1/2 lbs. boneless pork chops (6 - 4 oz. portions)
* salt and pepper

In a medium bowl, stir together ketchup, honey, soy sauce and garlic. Set aside.  Lightly season pork chops on both sides with salt & pepper. Brush each chop with sauce to coat.  Grease grill grates of an outdoor grill & heat grill to med-high heat. Place pork chops onto grill, and cook (while basting with sauce often) for about 5 min. on each side or until the meat is cooked through (the internal temp. has reached 145 degrees).

Crock Pot Baja Pork Tacos

** Recipe from Chef in Training **

* 1 (3 lb.) boneless pork sirloin roast
* 5 (4 oz.) cans chopped green chilies
* 2 Tbl. reduced-sodium taco seasoning (GF if desired)
* 1 Tbl. ground cumin
* 24 corn tortillas
* 3 c. shredded lettuce
* 1 1/2 c. shredded cheese

Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl, combine chilies, taco seasoning, and cumin; pour over pork. Cover & cook on low for 8-10 hrs. or until meat is tender.

Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks; return to slow cooker & heat through. Spoon 1/4 c. onto each tortilla; top each with lettuce & cheese.

Slow Cooker Carnitas

** Recipe from A Year of Slow Cooking **

* 2 pounds pork shoulder (could use chuck roast)
* 1/2 cup freshly squeezed orange juice (about 1 large orange)
* 1/4 cup freshly squeezed lime juice (about 1 large lime)
* 7 cloves garlic (whole intact)
* 1/2 tablespoon kosher salt
* 1 tablespoon cumin
* 1/2 cup beef broth (GF if desired)
* corn tortillas
* desired toppings: i.e. sour cream, salsa, sliced avocado, etc.

Use a 6 quart slow cooker. In a small bowl, combine salt & cumin. Rub mixture all over  pork, then place into slow cooker. Add whole garlic cloves. Squeeze on citrus, and pour beef broth evenly over top.  Cook on low for 8-10 hrs, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hrs, remove and cut into chunks, then return to crock & flip to high for about an hour or two.  Shred meat fully and serve on warmed corn tortillas with desired toppings.

Cheeseburger Spaghetti

** Recipe from Angie's BIG Love of Food **

* 8 oz. spaghetti noodles
* 1 lb. ground meat (1/2 grd turkey & 1/2 grd pork)
* 1 (10 oz.) can cream of onion soup
* 1/4 c. half & half or whole milk
* 1/2 c. cheese
* 2 tsp. Dijon
* 1 Tbl. dill relish
* 1 tsp. Worcestershire
* 1 Tbl. dried parsley (1-2 tsp. fresh)

* garnish with paprika & monterey jack cheese

Heat oven to 350.  In a skillet, over med-high heat, brown meat.  Season to taste.  Leave meat in skillet & set aside.  Meanwhile, in a stock pot, cook noodles according to package directions.  Back to your skillet, on med. heat, stir in soup, milk, cheese, Dijon, relish, worcestershire & parsley.  Once your pasta is done, drain it & return pot back to the stove.  Add the meat to your noodles & combine.  Transfer everything to a 2 qt. oven safe dish, topped with monterey jack cheese & paprika. Bake  for about 10 min, just to melt the cheese.

Crock Pot Maple Ham

** Recipe from A Year of Slow Cooking **

* 7-8 lb. bone-in spiral-cut ham

* 1 c. dk. brown sugar

* 1/2 c. all natural maple syrup

* 2 c. pineapple juice

Using a 6-7 qt. slow cooker:  Unwrap the ham, and discard flavor packet. Place it into your slow cooker, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 6-8 hrs. If possible, baste ham with collected juice from the bottom of the crock an hr. or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 min. before carving.

Easy Chinese Stir-Fry

** Recipe from Kraft **

* 1 tsp. oil

* 1 lb. pork tenderloin, cut into thin strips

* 3 carrots, sliced

* 1/3 c. balsamic vinaigrette dressing

* 2 Tbl. Hoisin sauce

* 2 green onions, thinly sliced

Heat oil in large skillet on medium-high heat. Add meat and carrots; stir-fry 5 min.

Stir in dressing and hoisin sauce; stir-fry 7 min. or until carrots are crisp-tender and meat is done. onions; add cook 1 min. Serve over hot cooked rice or angel hair pasta.

Tips:

For browner meat, toss meat with 1 tsp. cornstarch before stir-frying as directed.

Brew House Baby Back Ribs

**Recipe from Kraft **

* 1/2 c. packed brown sugar

* 1/2 c. unsweetened cocoa powder

* 2 Tbl. minced garlic

* 1 Tbl. Onion powder

* 1 Tbl. coarse kosher salt

* 1/2 tsp. ground red pepper (cayenne)

* 4 lb. Pork baby back ribs

* 1 c. BULL'S-EYE GUINNESS Draught Beer Blend Barbecue Sauce

Heat oven to 350. Mix sugar, cocoa powder, garlic and seasonings. Rub onto both sides of ribs. Place in 13x9" foil-lined pan. Bake 1 hr. HEAT grill to medium-high heat; cover grill grates with additional foil. Transfer ribs from pan to grill. GRILL 20 min. or until done, turning and brushing occasionally with barbecue sauce.

Smothered Pork Chops

* 6 boneless pork loin chops (4 oz each)
* 1 tsp. oil
* 1/2 c. chopped onion (1 medium)
* 1 pkg. (8 oz) sliced fresh mushrooms (3 cups)
* 1 can (10 3/4 oz) cream of mushroom soup
* 1/4 c. water
* 1/2 tsp. soy sauce
* 1/4 tsp. dried sage or thyme leaves
* salt & pepper to taste
* 1/2 c. sour cream

Trim any visible fat from pork chops. Heat a nonstick skillet over medium-high heat. Add pork chops; cook about 4 min. on each side or until slightly browned. Remove pork chops from skillet; set aside. In same skillet, heat oil over medium heat. Add onion & mushrooms; cook 3 minutes, stirring frequently. Stir in soup, water, soy sauce, sage, salt & pepper until well mixed. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 12-15 min, stirring and turning pork chops occasionally, until pork is no longer pink in center. Stir in sour cream until well blended and smooth. Cook, stirring constantly, just until hot. Serve pork chops with mushroom mixture.

Pork Chops with Garlic-Rosemary Cream

*2 Tbl. olive oil, divided

* 1 1/2 Tbl. coarsely chopped garlic

* 1 Tbl. fresh rosemary

* 1/2 tsp. pepper

* 1/8 tsp. + 1/4 tsp. salt, divided

* 1/4 c. sour cream

* 4 bone-in pork loin chops (1" thick)

* 1 c. lower-sodium chicken broth

Place 1 Tbl. of oil & garlic in large ovenproof skillet; cook over medium heat 30-60 seconds or until fragrant. Place garlic, rosemary, pepper and 1/8 tsp. of the salt in mini food processor; process until thick paste forms.* Combine sour cream and garlic mixture in small bowl. Heat oven to 400°. Sprinkle both sides of pork chops with remaining 1/4 tsp. salt. Heat remaining 1 Tbl. oil in same skillet over med-high heat until hot. Cook pork 3 min.or until browned on bottom. Turn; remove from heat. Spread 1 Tbl. f the garlic cream onto browned side of each pork chop; place skillet in oven. Bake 7 -9 min. or until pale pink in center. Place pork on plate; cover loosely with foil. Add broth to skillet (be sure to use oven mitt to hold hot handle). Bring to a boil over medium-high heat, scraping up any browned bits from bottom of skillet. Boil until reduced by half or slightly thickened. Drizzle pork chops with pan juices. TIP *To prepare garlic mixture by hand: With chef's knife, chop together cooked garlic, rosemary, pepper and salt until very fine. While chopping, occasionally press down on mixture with flat side of knife to achieve paste consistency.

Ranch House Crock Pot Pork Chops w/ Parmesan Mashed Potatoes

**Recipe from Picky Palate **

* 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 Tbl. butter

* 1 c. fresh grated Parmesan cheese

* 6 cloves roasted garlic

* 1- 1 1/2 c. warm milk

* 1 Tbl. salt, or to taste

* 1 tsp. fresh cracked black pepper, or to taste

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. 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 min. 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 consitency. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot.

Honey-Soy Pork Chops

* 1 Tbl. canola oil
* 4 bone-in pork chops (1 1/2 lb.)
* Salt and pepper
* 3/4 tsp. ground cumin
* 2 Tbl. honey
* 1 Tbl. low-sodium soy sauce
* 1 1/2 tsp. Dijon mustard
* 1 (16 oz.) package frozen broccoli florets, thawed

Warm oil in a large nonstick skillet over med-high heat. Season chops with salt, pepper and 1/2 tsp. ground cumin. Add chops to skillet & cook until browned, 3-4 min. per side. In a small bowl, combine remaining 1/4 tsp. cumin, honey, soy sauce, mustard and 1/4 cup water. Pour mixture into pan with chops, lower heat and simmer, uncovered, until meat is cooked through, about 6 min, turning once. Transfer chops to a plate and cover with foil to keep warm. Add broccoli to pan, raise heat to medium and cook until heated through, 3 minutes, stirring often (or cook separately). Using a slotted spoon, transfer broccoli to a serving dish. Cook remaining sauce for 1 min. Drizzle over chops and serve.

Chili-Lime Pork Tenderloin

* 1 1/2 lb. pork tenderloin
* Salt and pepper
* 1 tsp. chili powder
* 1 Tbl. fresh lime juice
* 1 tsp. soy sauce
* 1/2 tsp. sugar
* 2 Tbl. vegetable oil

Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Pat pork tenderloin dry and season on all sides with salt and pepper. Blend chili powder with lime juice, soy sauce and sugar in a small bowl. Use your hands to rub mixture thoroughly into tenderloin. Warm a large ovenproof skillet over high heat, then add oil. Add pork and sear on all sides, turning meat with tongs, about 2 minutes total. Place skillet in preheated oven and bake until a thermometer inserted in center of tenderloin reads 145°F, about 20-25 minutes, depending on thickness of tenderloin. Baste with any juices that have accumulated and add 2 Tbl. water at a time, if necessary, to prevent scorching. Remove tenderloin to a cutting board, cover loosely with foil and let sit for 5 minutes. Slice on diagonal into 1/2-inch-thick pieces and serve.

Meatball Sliders

* 1 1/2 lbs. ground beef, pork, veal - mixed or all one type
* 1/2 c. panko (Japanese breadcrumbs)
* 1/2 c. water
* 8 tbl. freshly grated Pecorino Romano cheese, divided
* 1 lg. egg
* 1 lg. egg yolk
* 1/4 c. plus 2 tbl. chopped fresh parsley
* 1 tsp salt
* 1/2 tsp. ground black pepper
* 1/4 c. vegetable oil
* 2 Tbl. olive oil
* 1 c. chopped onion
* 6 garlic cloves, chopped
* 1/4 c. (packed) fresh basil leaves
* 1 1/2 tsp. fennel seeds
* 1- 28 oz. can whole peeled tomatoes
* 1- 14.5 oz. can whole peeled tomatoes
* Arugula leaves (optional)
* 18 sm. soft rolls, split

Mix all meats, panko, 1/2 c. water, 6 Tbl. cheese, egg, yolk, 1/4 c. parsley, 1 tsp. salt & 1/2 tsp. pepper in lg. bowl. Form into 18 2-in. meatballs. Heat oil in large skillet over med-high heat. Working in batches, fry meatballs until brown all over. Transfer to plate. Pour off drippings from skillet. Add onion, garlic, basil & fennel seeds. Saute until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, & simmer stirring occasionally, about 30 minutes. Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover with lid slightly ajar & simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer. (These can be made a day ahead!) Place arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of sauce & sprinkle with remaining 2 Tbl. parsley & 2 Tbl. cheese. Cover with tops of rolls.

Melt-In-Your-Mouth BBQ'd Ribs

**Recipe from Robin Miller **

* 2 sides pork spareribs (about 6 pounds), separated
* 1 (28-ounce) can chunky tomato sauce
* 1/3 c. brown sugar
* 2 Tbl. red wine vinegar
* 1 Tbl. Worcestershire sauce
* 1 Tbl. reduced-sodium soy sauce
* 1 Tbl. chili powder
* 2 tsp. ground cumin
* 1 tsp. paprika
* 1 tsp. garlic powder
* 1/2 tsp. salt
* 1/4 tsp. cayenne pepper

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Pour the mixture over the ribs. Cover & cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Cafe Rio - Chicken or Pork

*Submitted by Jamie*

Chicken
* 5 lbs. boneless, skinless chicken breasts
* 1 small bottle Zesty Italian Dressing
* 1 Tbl. chili powder
* 1 tsp. cumin
* 3 cloves garlic, minced
Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken & shred with a fork. Reserve a small amount of juice & pour over shredded chicken to keep moist. Keep warm.

Sweet Pulled Pork
* 1 (3-5 lb.) sirloin or boneless pork loin roast
* 1 c. salsa
* 1 c. packed brown sugar
Place ingredients into a greased 3 1/2 - 4 1/2 qt. slow cooker. Cover & cook on low heat 8-10 hours. Shred pork with a fork or potato masher before serving. Use meat in burritos, tacos or salads.

OR

Pork
* Pork roast
* 1 bottle of honey BBQ sauce
* 1 liter of Coke
Place all ingredients in large crock pot & cook on low all night. In the morning, take the roast out, leaving the juice in the crock pot. Shred. Place shredded roast back in the crock pot & leave on low.