4 whole thick cut bone in pork chops (need to be the thick cut bone in ones with a little fat)
1 envelope onion soup mix (1 oz)
1 1/2 cups of chicken broth
1 10.5 oz can of cream of chicken soup
1 envelope dry pork gravy mix
place pork chops in the slow cooker
mix all other ingredients in a bowl and pour on to chops.
cook on low 6-8 hours until they are VERY fork tender...if they still aren't fall apart cook 30 minutes more and then check again ( continue until they are how you want them)
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
11/8/11
9/21/10
Bacon Tomato Capellini
2 packages (16 Oz. Package) bacon
½ cups bacon grease, from the bacon you're cooking
2 cans (28 Oz. cans) Diced Tomatoes, nothing added
½ cups chopped fresh basil
2 cloves fresh garlic, minced
1 bunch chopped green onions
2 teaspoons salt, optional
1 box (16 Oz. Box) Capellini or angel hair pasta
Fry bacon in a large frying pan, making sure it’s cooked thoroughly but not too crispy. Drain cooked bacon on paper towels, but don’t throw away the grease in the pan! You want to reserve 1/2 cup bacon grease. Dump the rest of the bacon grease out, then put the skillet back on the stove without cleaning it. Trust me. When the bacon is cool, use your fingers to tear it into small pieces. (Please, don’t ever use store bought bacon bits in this recipe.) Set your cooked, crumbled bacon aside.
Now, open your tomato cans and dump them into a large bowl. Throw in the chopped fresh basil and stir. You want to be able to see the basil, distributed evenly in the tomatoes, so if you have to add more, you can. Set this bowl aside and let the flavors mingle while you do the next step.
Dice your garlic, and chop your green onions. Pour your 1/2 cup of bacon grease back into the skillet and heat it to medium. Throw in and saute your garlic and onions. When they’re getting a nice tan from the color of the bacon grease, add your bacon. On low heat, saute the bacon together with the garlic and onions for around ten minutes. When you start getting high from the smell in your kitchen, pour in the bowl of tomatoes and basil. Stir together really well, bring to a boil and then cover and simmer 20 minutes, stirring occasionally. Taste and add salt if necessary.
Meanwhile, in a large pot, cook your pasta according the directions on the package. Drain noodles and set aside. Right before serving, in a very large bowl, add the bacon/tomato sauce to the noodles and mix well.
½ cups bacon grease, from the bacon you're cooking
2 cans (28 Oz. cans) Diced Tomatoes, nothing added
½ cups chopped fresh basil
2 cloves fresh garlic, minced
1 bunch chopped green onions
2 teaspoons salt, optional
1 box (16 Oz. Box) Capellini or angel hair pasta
Fry bacon in a large frying pan, making sure it’s cooked thoroughly but not too crispy. Drain cooked bacon on paper towels, but don’t throw away the grease in the pan! You want to reserve 1/2 cup bacon grease. Dump the rest of the bacon grease out, then put the skillet back on the stove without cleaning it. Trust me. When the bacon is cool, use your fingers to tear it into small pieces. (Please, don’t ever use store bought bacon bits in this recipe.) Set your cooked, crumbled bacon aside.
Now, open your tomato cans and dump them into a large bowl. Throw in the chopped fresh basil and stir. You want to be able to see the basil, distributed evenly in the tomatoes, so if you have to add more, you can. Set this bowl aside and let the flavors mingle while you do the next step.
Dice your garlic, and chop your green onions. Pour your 1/2 cup of bacon grease back into the skillet and heat it to medium. Throw in and saute your garlic and onions. When they’re getting a nice tan from the color of the bacon grease, add your bacon. On low heat, saute the bacon together with the garlic and onions for around ten minutes. When you start getting high from the smell in your kitchen, pour in the bowl of tomatoes and basil. Stir together really well, bring to a boil and then cover and simmer 20 minutes, stirring occasionally. Taste and add salt if necessary.
Meanwhile, in a large pot, cook your pasta according the directions on the package. Drain noodles and set aside. Right before serving, in a very large bowl, add the bacon/tomato sauce to the noodles and mix well.
9/20/10
Sage & Pecan Pork Tenderloin Cutlets
1 C red wind vinegar
5 Tbs seedless blackberry preserves
1/4 tsp salt
1 lb port tenderloin
3/4 C fine, dry breadcrumbs
1/2 C finely chopped pecans
2 tsp rubbed sage
2 large eggs, beaten
4 tsp olive oil
Bring vinegar to a boil in a small saucepan over medium-high heat.
Reduce heat to medium, and cook 6 minutes or until reduced my half.
Stir in blackberry preserves, and cook 5 minutes.
Stir in salt.
Remove silver layer skin from tenderloin, leaving a think layer of fat.
Cut port into 8 slices.
Place each pork slice between 2 sheets of plastic wrap, and flatten to a 1/4 inch thickness.
Stir together breadcrumbs, pecans, and sage in a shallow bowl.
Dredge pork in breadcrumb mixture, dip in eggs, and dredge again in breadcrumb mixture.
Cook 4 port slices in 2 tsp hot oil in a large nonstick skillet over med heat 8 min or until done.
Turn every 2 minutes.
Repeat procedure with remaining pork and oil.
Drizzle with vinegar mixture.
5 Tbs seedless blackberry preserves
1/4 tsp salt
1 lb port tenderloin
3/4 C fine, dry breadcrumbs
1/2 C finely chopped pecans
2 tsp rubbed sage
2 large eggs, beaten
4 tsp olive oil
Bring vinegar to a boil in a small saucepan over medium-high heat.
Reduce heat to medium, and cook 6 minutes or until reduced my half.
Stir in blackberry preserves, and cook 5 minutes.
Stir in salt.
Remove silver layer skin from tenderloin, leaving a think layer of fat.
Cut port into 8 slices.
Place each pork slice between 2 sheets of plastic wrap, and flatten to a 1/4 inch thickness.
Stir together breadcrumbs, pecans, and sage in a shallow bowl.
Dredge pork in breadcrumb mixture, dip in eggs, and dredge again in breadcrumb mixture.
Cook 4 port slices in 2 tsp hot oil in a large nonstick skillet over med heat 8 min or until done.
Turn every 2 minutes.
Repeat procedure with remaining pork and oil.
Drizzle with vinegar mixture.
2/9/09
Southwest Sausage Bake
6 flour tortillas, cut into 1/2 inch strips
3 cans (4 oz each) chopped green chilies, drained
1 lb bulk sausage, cooked and drained
2 cups shredded MOnterey Jack cheese
10 eggs 1/2 up milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
1/2 tsp onion salt
1/2 tsp ground cumin
1 can (10 oz) diced tomatoes and green chilis (Ro-tel)
sour cream and salsa
In a greased 9X13 baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers. Ina a bowl, beat the eggs, milk, and seasonings; pour over cheese. Pour diced tomatoes and greeen chilis on top. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 for 60 minutes or longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa.
Yield: 12 servings
3 cans (4 oz each) chopped green chilies, drained
1 lb bulk sausage, cooked and drained
2 cups shredded MOnterey Jack cheese
10 eggs 1/2 up milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
1/2 tsp onion salt
1/2 tsp ground cumin
1 can (10 oz) diced tomatoes and green chilis (Ro-tel)
sour cream and salsa
In a greased 9X13 baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers. Ina a bowl, beat the eggs, milk, and seasonings; pour over cheese. Pour diced tomatoes and greeen chilis on top. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 for 60 minutes or longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa.
Yield: 12 servings
5/1/08
Pulled Pork BBQ
PORK
4 lbs boneless pork loin roast
1 can (14.5 oz) beef broth
1/3 cup Worcestershire sauce
1/3 cup Frank's Redhot sauce
Place roast in slow cooker. Combine broth, Worcestershire and Redhot sauce. Pour over roast. Cover and cook on high-heat setting 5 hrs or until roast is tender. (or 10 hrs on low-heat setting)
SAUCE
1 cup ketchup
1 cup molasses
1/2 cup mustard
1/2 cup Worcestershire sauce
4 TBS Franks Redhot sauce
Combine all ingredients in large bowl; set aside.
Transfer roast to large cutting board. Discard liquid. Coarsely chop roast. Stir into reserved sauce. Spoon pork mixture on large rolls.
4 lbs boneless pork loin roast
1 can (14.5 oz) beef broth
1/3 cup Worcestershire sauce
1/3 cup Frank's Redhot sauce
Place roast in slow cooker. Combine broth, Worcestershire and Redhot sauce. Pour over roast. Cover and cook on high-heat setting 5 hrs or until roast is tender. (or 10 hrs on low-heat setting)
SAUCE
1 cup ketchup
1 cup molasses
1/2 cup mustard
1/2 cup Worcestershire sauce
4 TBS Franks Redhot sauce
Combine all ingredients in large bowl; set aside.
Transfer roast to large cutting board. Discard liquid. Coarsely chop roast. Stir into reserved sauce. Spoon pork mixture on large rolls.
10/10/07
Pork Chop Casserole
1 can apple pie filling ( with cinnamon is good)
4-5 thin boneless pork chops, browned
1 box seasoned stuffing mix, prepared according to directions
Pour pie filling into greased 9x13 casserole dish
Top with browned pork chops
Spread prepared stuffing mix over chops
Cover and bake at 350 degrees for 25 minutes
Uncover and bake 10-15 more minutes
4-5 thin boneless pork chops, browned
1 box seasoned stuffing mix, prepared according to directions
Pour pie filling into greased 9x13 casserole dish
Top with browned pork chops
Spread prepared stuffing mix over chops
Cover and bake at 350 degrees for 25 minutes
Uncover and bake 10-15 more minutes
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