Sweet Heat Pork Chops

My husband is a really good cook. If he's in the kitchen I know I'll enjoy a delicious meal. The thing about his creations though is he doesn't use a recipe. He somehow manages to combine different ingredients, using just the right amount to create a dish that not only leaves me wanting more but also wanting him to recreate it again. That is where the problem comes into play. He usually can't remember what all he puts in to make it again. 

So when he made this pork recipe a few weeks ago, I made him tell me what and how much he used as he was cooking. I'm glad I did because not only is this pork recipe simple, it's delicious. Just the right amount of sweetness with a touch of heat from the chili powder.

Summer is almost here, this would go perfectly on the grill with some veggies! 

Ingredients: 

2 thin boneless pork chops

2 tbs breadcrumbs

2 tsp cinnamon

1 tsp chili powder

2 tbs brown sugar

1/2 tsp salt and pepper

2 tbs olive oil 

Directions:

In a small bowl, combine the breadcrumbs, cinnamon, chili powder, brown sugar and 1 tbs of the olive oil. 

Salt and pepper the pork chops. 

Cover the pork chops in the sweet heat rub. Make sure all sides are covered. 

Cook in a skillet, grill pan or on the grill. If you're cooking on the oven, use the remaining

olive oil. Pour the tablespoon of olive oil into the pan, heat to medium and cook the pork chops for about 3-4 minutes on each side, depending on the thickness.

{Crock Pot} Honey Parmesan Pork Loin

It's that time of the year. Not only is it football season and almost the start of fall, but it's crock pot season. Although I do use my crock pot all year long, I use it multiple times a week in the fall and winter months. 

Pork loins are one of my favorites to cook in the crock pot. I've had great success with most of the pork recipe's we've tried in the crock pot, they are always so tender, juicy and fabulous leftover. I made this recipe while at my parents this past week. They always have fresh grated parmesan cheese in their fridge and I was determined to use it in one of the meals I planned. I used a few different recipes for this dish and was happy with how it turned out. My favorite part of this recipe was the combination of honey with the parmesan cheese, it was full of flavor but not overpowering. The family (including my two year old!) gave this recipe an A+ and asked for it to be added to the rotation.   That I can make happen! 

Ingredients: 
1 boneless pork loin (mine was just over 1lb)
2/3 cup of fresh grated parmesan cheese 
1/2 cup honey
1Tbs coconut oil (olive oil could be used as well) 
1 Tbs worcestershire sauce
1 Tbs soy sauce
1 Tbs italian seasoning 
1 Tbs minced garlic 
1/4 tsp salt 
1/4 tsp pepper 

Directions: 
1. Spray the crock pot with non stick cooking spray. We used Pam coconut oil spray. 
2. Add the pork to the crock pot and season it with the salt and pepper. 
3. Whisk the remaining ingredients (honey, cheese, oil, worcestershire sauce, soy sauce & garlic) together in a separate bowl. 
4. Once mixed together, pour it over the pork. 
5. Cover and cook for 6 hours on low. Make sure the temperature is 160 before you take it out. 
6. Pour some of the extra juices over it to serve. 

Enjoy! 

parmesan pork chops with lemon caper sauce

I fell in love with capers when my husband and I honeymooned in St. Lucia.  There was an italian restaurant on the resort that used them in a dish I fell in love with.  I remember coming home and searching for recipes that used capers.  The only problem was, hubs didn't like them.  So after making a few meals that he wasn't impressed with, I stopped using them.  With this pregnancy I have crave salty things, not sweets. Completely different from the first time around! Anyhow, I've been eating olives and pretzels like they're going out of style.  When this recipe popped up in my inbox from Emeals, I decided to add it to the menu.  I figured hubs could eat the chops without the sauce if he didn't want the capers.  

Results:  What I loved the most about this meal is how quick it was to make.  20 minutes was all I spent in the kitchen from start to finish. My favorite part of the meal was the lemon caper sauce.  It satisfied my salty craving, while not being too over the top. I served it with quinoa and steamed broccoli.  Enjoy! 

Parmesan Pork Chips with Lemon Caper Sauce

Courtesy of Emeals 

Ingredients: 

1/4 cup whole wheat panko breadcrumbs
1/4 cup freshly grated Parmesan cheese
6 boneless pork loin chops
3 tablespoons olive oil
1 cup reduced-sodium chicken broth
3 tablespoons fresh lemon juice
2 tablespoon capers

Directions: 

Combine panko and parmesan cheese in a shallow dish. Dredge pork in panko mixture, pressing to adhere. Heat oil in a large skillet over medium heat, add pork chops. Cook pork 4 minutes on each side or until done; remove pork and keep warm. Add chicken broth and lemon juice to skillet, stirring with a wooden spoon to loosen browned bits from bottom. Cook for 3 minutes or until mixture is reduced to 1/2 cup. Add capers to skillet and spoon sauce over pork.  

 eMeals is a subscription service that sends weekly meal plans to your inbox based on information you provide. We've been very happy with the recipes so far! 

Sign up in just 4 simple steps:

1. Pick your meal plan (I have the clean eating plan)

2. Recipes for the WEEK along with sides will be emailed to you.  

3. They even give you a grocery list to take shopping.  

4. Enjoy an easy dinner that your husband will think took hours to make! 

Almond- Crusted Pork Chops with Creamy Mustard Glaze

I have to admit, most of the pork chops I've made recently have been in the crock pot.  With a little one climbing all over the kitchen, I have been looking for quick and easy recipes. Which usually means another crock pot dinner! 

Now that the new year has arrived, I've set some new goals.  One of which is eating more clean.  Not only do I want to do this for myself, but I want to do this for my daughter. I want to know everything that is going in that little body of hers and teach her the importance of eating healthy at an early age.  

When I received my weekly eMeals menu (yes, directly to my inbox!) I knew this was one of the first recipes I would make.  It reminded me of one of my most popular recipes, pretzel chicken but a much lighter version! 

It was easy to make, even with a little one pulling out all the pots and pans at my feet.

  

Almond Crusted Pork Chops with Creamy Mustard Sauce 

Courtesy of eMeals 

20 minutes prep time, 10 minutes cook time 

Ingredients:

1 1/4 cups whole wheat panko breadcrumbs

3/4 cup sliced almonds, chopped

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 egg whites

6 pork loin chops (boneless)

2 TBS olive oil

1 can (14.5 oz) reduced sodium chicken broth 

1/2 cup dry white wine

1 TBS cornstarch 

3 TBS Dijon mustard

1/4 cup reduced-fat sour cream 

Directions: 

Place breadcrumbs, almonds and garlic in a shallow dish: beat egg whites in a small bowl until foamy. Dip pork ships in egg white, dredge in panko mixture. 

Heat oil in a large skillet over medium heat, add pork chops. 

Cook 10-12 minutes, turning once, until browned and done- remove from skillet and keep warm.   

Whisk together chicken broth, wine and cornstarch, add to skillet, and cook, whisking often, over medium high heat until thickened. Stir in mustard and sour cream until blended; serve sauce over pork chops.  

 eMeals is a subscription service that sends weekly meal plans to your inbox based on information you provide. We've been very happy with the recipes so far! 

Sign up in just 4 simple steps:

1. Pick your meal plan (I have the clean eating plan)

2. Recipes for the WEEK along with sides will be emailed to you.  

3. They even give you a grocery list to take shopping.  

4. Enjoy an easy dinner that your husband will think took hours to make! 
USE CODE DINNER15 to save 15%

Slow Cooker Cranberry- Orange Pork Roast

I feel like most of my dinner recipes lately are pork recipes.  Like I've said before, I usually make it once a week.  MOst of the time in the crock pot.  It's just so easy and makes enough for dinner and lunch the next day. 

 So yes, I make pork a lot.  

This recipe was in the most recent Kraft foods magazine.  If you don't already subscribe, you should consider it.  It's a quarterly magazine.  Every time I get it, I find tons of new recipes.  They are all simple recipes with not too many ingredients.  My kind of recipes for sure! 

THis meal screamed fall, which is why I made it immediately.  Maybe I thought if I made it, fall will come sooner.  One can dream, right? Anyhow, the only change I made was how I cooked the meat.  I accidentally put my crockpot on high and by the time I realized it, it was two hours into cooking.  I turned it down to low for the remainder of the time (praying it wouldn't be over cooked).  And it was perfect.  Tender enough but not completely falling apart.  The sauce was my favorite part of this dish, sweet and savory.  definitely worth making and will be made here many times this fall. Enjoy! 

Slow Cooker Cranberry- Orange Pork Roast

Adapted from  Kraft Foods 

Ingredients 

2

Tbsp.  oil

1

 flat boneless pork loin roast (4 lb.)

1

can  (14 oz.) whole berry cranberry sauce

1/2

cup  KRAFT Classic CATALINA Dressing

1

Tbsp.  less-sodium soy sauce

1

Tbsp.  cornstarch

1

tsp.  zest and 1/4 cup juice from 1 orange

directions

HEAT oil in large skillet on medium-high heat. Add meat; cook 4 to 5 min. on each side or until browned on both sides. Transfer meat to slow cooker.

MIX cranberry sauce, dressing and soy sauce; pour over meat. Cover with lid.

COOK on HIGH for 2 hours then turn to LOW for another 2-3 hours.  Remove meat from slow cooker, reserving liquid in slow cooker. Cover meat to keep warm. Whisk remaining ingredients in small bowl until blended; stir into liquid in slow cooker. Cook, covered, on HIGH 10 min. or until thickened.

SLICE meat; place on platter. Drizzle lightly with sauce. Serve with remaining sauce
.

Drunken Pork Tenderloin

I was going through my pictures and realized I never posted this recipe.  

I made it months ago and completely forgot about it. 

This recipe isn't as easy as the recipes I usually make. 

Most of my pork recipes are thrown in the crock pot but I had a half of bottle of wine and decided to give this recipe a try.  

Results: Good.  Not fabulous like I say about a lot of my recent pork recipes, but good.  The meal was full of flavor and I love the added mushrooms and onions.  I wasn't crazy about the gravy/sauce.  Maybe it was the wine I used or the fact that I'm not a huge gravy fan. Hubs like it and ate it, which always makes for a successful dinner in my book.  With fall quickly approaching, this would be a good recipe to try on one of the first cool nights.  

Robyn's Drunken Pork Tenderloin 

Courtesy of Robyn's Online World 

Robyn’s Drunken Pork Tenderloin Recipe

Ingredients:

• 2 lb (or so – I use one packaged pork tenderloin which has two pieces in it) pork tenderloin
• 1 tablespoon garlic powder
• salt and freshly ground black pepper
• 1 large white onion, thinly sliced
• 1 bottle red wine of choice (I’ve used merlot, burgundy, and zinfandel and like them all in this recipe. The zinfandel is my favorite though) **I used half a bottle**
• 1 package brown gravy mix

Directions:

Preheat oven to 350°. Remove the pork tenderloin from the package and trim off any silver skin – this is a shiny fat type piece that may (or may not) be on part of the tenderloin. Honestly though if you don’t take it off now it is not a big deal, you can cut it off the cooked pork as you are eating it if you need to. Sprinkle the garlic powder, salt and pepper (to lightly cover) over all sides of each piece of pork. Heat a large skillet over medium-high heat and add the pork tenderloins. Let the pork sit without moving for about 3 minutes. Before that it will seem like they are “stuck” to the pan, but after 3 minutes or so the pork tenderloin pieces should release. Rotate the pork tenderloins so that you get each of the outside surfaces browned nicely. Remove the browned pork tenderloin from pan and place in a rectangular baking dish.

Now add the onions to the same pan you used to brown the pork tenderloin and saute them for about 5 minutes. Then carefully add about 1/4 bottle of the wine to deglaze the pan. It will steam up a lot and you need to take a wooden spoon and scrape the bottom of the pan right away to loosen up all of those nice browned bits – they are full of pork flavor! Once you have the bits scraped up, add the rest of the bottle of wine and bring to a boil. Let simmer for 3 minutes. Now pour the onion and wine mixture over the browned pork tenderloin in the baking dish. Now place in the oven and bake for approximately 35-40 minutes. Use your meat thermometer to make sure the pork is at 145° in the thickest part. Remove from the oven and place the pork tenderloins on cutting board to rest. Now pour the liquid from the baking dish into your skillet on high heat and whisk in one package of brown gravy mix. Cook on medium for about 3 minutes to thicken and reduce. Slice your roasted pork tenderloin, after it has rested for about 10 minutes, into about 1/4” thick slices and serve with the onions and top with the red wine gravy.

Rosemary Apricot Pork Tenderloin

There aren't many pork tenderloin recipes I pass on.  I always have one tenderloin in the freezer, we usually make it once a week.  There are just so many recipes you can try and we always end up with a good amount of leftovers.  This recipe looked perfect for a summer dinner.  It was easy to make and was really good.  The pork was full of flavor, I couldn't get enough of the apricot sauce.  Hubs also gave it two thumbs up and asked for it to be added to our monthly rotation.  Enjoy!

Rosemary Apricot Pork Tenderloin

Courtesy of Taste of Home 

Ingredients

• 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed
• 3 tablespoons olive oil, divided
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 pork tenderloins (1 pound each)
• GLAZE:
• 1 cup apricot preserves
• 3 tablespoons lemon juice
• 2 garlic cloves, minced

Directions

• In a small bowl, combine the rosemary, 1 tablespoon oil, garlic, salt
• and pepper; brush over pork.
• In a large ovenproof skillet, brown pork in remaining oil on all
• sides. Bake at 425° for 15 minutes.
• In a small bowl, combine the glaze ingredients; brush over pork. Bake
• 10-15 minutes longer or until a meat thermometer reads 160°,
• basting occasionally with pan juices. Let stand for 5 minutes before
• slicing. Yield: 8 servings.

• \

Spiced Pork Chops with Apple Chutney

Before the days of Pinterest, I used to subscribe to lots of cooking magazines.  I would look forward to them arriving each month.  Once they did I would spend mornings flipping through the pages, ripping out recipes, all while enjoying my morning coffee.  Of course those were the days before motherhood as well.  Now, I pull up my computer sometimes just minutes before dinner hoping I have the ingredients for a somewhat decent meal.  

Last weekend, I decided to pull out the recipe binder I created with all the recipes I had ripped out from years past.  Hubs was home, the baby was napping and I was enjoying my coffee.  I was determined to not only meal plan for the week but plan some healthy yet delicious meals.  This recipe was one of the first I ripped out.  Hubs loves apples with pork chops, I knew he would love this recipe.  

Results:  Amazing.  Absolutely delicious.  Not hard to make.  The tartness of the cranberries paired with the sweetness of the apples made the perfect topping for the pork.  The only change made to the recipe was an addition of 2 teaspoons of cinnamon to the apple cranberry topping.  We had leftover pork and topping so the next night we made sandwiches with it.  We blended the apple cranberry topping in the Magic Bullet to create a spread.  We put it on top of the pork on a roll, hubs also added cheese to his.  It was a sandwich that reminded me of Thanksgiving.  I have a feelings hubs will be asking for this meal again very soon!

Spiced Pork Chops with Apple Chutney 

Courtesy of Cooking Light 

Ingredients

Chutney:

• 1 tablespoon butter
• 5 cups (1/4-inch) cubed peeled apple (about 3 apples)
• 1/4 cup dried cranberries
• 3 tablespoons brown sugar
• 3 tablespoons cider vinegar
• 2 teaspoons minced peeled fresh ginger
• 1/4 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/8 teaspoon all spice 

• Pork:
• 3/4 teaspoon ground chipotle chile pepper
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 4 (4-ounce) boneless center-cut pork loin chops, trimmed
• Cooking spray 

Preparation

1. To prepare chutney, melt butter in a nonstick skillet over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add cranberries and the next 6 ingredients (through allspice); bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.

2. To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork. Coat grill pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with chutney.

Slender haricots verts are a pretty and quick-cooking complement to the meal. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 12 ounces haricots verts to pan; cook 3 minutes, stirring occasionally. Stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 2 thinly sliced garlic cloves; cook 5 minutes or until garlic is lightly browned.

Island Pork Tenderloin

Hands down one of the best pork recipes I've ever made. 

I think I professed my love after each bite I took.  

The cinnamon and brown sugar paired with savory spices. 

Just amazing. 

Add this to your menu today.  

Notes: The only change made was finishing the pork up on the grill pan after the suggested time in the oven.  It wasn't completely done, so hubs threw it on the grill pan for a few minutes on each side.  

Island Pork Tenderloin

Courtesy of Cooking Classy

Prep Time: 10 minutes
Cook Time: 30 minutes
Serving Size: 4 Servings

Ingredients

• 1 (2 1/2 lb) pork tenderloin
• 1 tsp salt
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp cinnamon
• 1/2 tsp freshly ground black pepper
• 1/4 tsp paprika
• 1 Tbsp olive oil
• 1/4 cup + 2 Tbsp packed brown sugar (light or dark)
• 1 Tbsp finely minced garlic
• 1 1/2 tsp Sriracha or Tabasco sauce

Directions

• Preheat oven to 350 degrees. In a small bowl, whisk together salt, chili powder, cumin, cinnamon, black pepper and paprika. Press and rub mixture around all sides of pork tenderloin.
• Heat olive oil in a 12-inch heavy skillet over medium-high heat. Once oil just begins to smoke, transfer pork to skillet and cook for 2 minutes until bottom has browned, then rotate and cook opposite side until browned, about 2 minutes.
• In a small bowl, stir together brown sugar, minced garlic and hot sauce. Spread mixture over the top of browned pork. Transfer pork (in oven safe skillet) to center of oven and roast until center of pork reaches 140 degrees on an instant read thermometer (about 20 minutes, I actually cooked mine about 15 minutes longer because I had a thicker roast and I don't like rare overly juicy pork). Allow pork to rest in skillet, loosely covered with aluminum foil, 10 minutes at room temperature (temperature should rise to 155 degrees while standing). Carve and serve warm.

Crock Pot Pulled Pork

I'm always looking for simple crock pot meals.  I plan at least two crock pot meals a week and look forward to those days.  It saves me so much time in the kitchen and most crock pot meals provide a good amount of leftovers.  This recipe was found on Pinterest.  

 Results:  As good as some of the pork I've bought at some of our favorite restaraunts.  Actually, better than a recent pulled pork sandwich I had at Smokey Bones.  I only used 4 pork chops so I cut the water down to 1/3 of a cup.  I also used my go to BBQ sauce, Sweet Baby Rays.  I was completely surprised at how well the "pulled" method was using my Kitchenaid mixer.  Honestly, I knew this recipe was either going to be a big hit or a flop.  I'm thrilled it was so delicious because it was so easy.  We had this the first night with baked beans and veggies.  Then, two nights later on sandwich buns.  Winner right here!

Easy BBQ Pulled Pork 

Courtesy of S.Winston Lane

Ingredients: 
6 boneless center cut chops
1/2 cup water
Spices-I used a southwestern spice mix and fresh ground black pepper on the chops before putting them in the slow cooker 
Sliced onions
~Half bottle BBQ sauce of choice 


Instructions:
Pour water and some BBQ sauce into slow cooker, stir well. 
Place one layer of chops inside slow cooker. Mine allowed for three across. 
Put some sauce and onions on top of first layer, then add another layer of chops followed by more onions and sauce. I set mine to cook on low for 7 hours. 

At the end of the 7 hours, use a slotted spoon and transfer half of the cooked chops into the bowl of a stand mixer fitted with a flat beater. Mix on low until the pork is shredded to the level you want. Transfer shredded pork into another bowl and shred the remaining chops. 

The end result will need saucing. 
This part actually works great because while the shredded pork does have flavor without adding sauce, this gives everyone at the table the option of adding the kind of sauce they prefer. 

FYI: Using 6 pork chops will yield A LOT of pulled pork. If you have a small family or don't want leftovers, I'd do half. 

Monica's Favorite Pork Tenderloin

A sweet friend sent me this recipe, a family favorite at her house.  

She said she makes it weekly,  I knew it had to be good.  

Results: The prep for this meal was simple.  The marinade was delicious and the pork was perfectly tender.  After letting the pork rest, we cut it into slices and browned each side.  Hubs put the oven on med high heat and they are on there less than a minute.  He likes his pork chops to have the crisp on the outside.  He said these were some of the best he had had.  I have a feeling he will be requesting this meal again soon. Enjoy!

Monica's Favorite Pork Tenderloin

Courtesy of Make Ahead Meals for Busy Moms

1 pkg. pork tenderloins (2 tenderloins, about 2-2.5 lbs.)
4 garlic cloves
1/4 cup soy sauce
2 T. country dijon mustard (whole grain mustard)
4 T. honey
2 T. fresh orange juice
1 T. finely chopped fresh rosemary OR herbs de provence
freshly ground pepper to taste
3 T. olive oil

Yield: 1 cup of marinade.

Preheat oven to 350 F. Take tenderloins out of package. Rinse and pat dry. Place in a 9×13-inch Pyrex sprayed with non-stick cooking spray.

Take a paring knife and poke holes in the tenderloins (on the top side only) about an inch deep. Peel garlic cloves and quarter each clove of garlic-lengthwise. If they’re really big, cut them a bit smaller- about the size of slivered almonds. Place the garlic slivers in each pocket. Set aside while making marinade.

 

In a measuring cup or in a medium bowl, whisk together all the ingredients except for the olive oil. Then slowly drizzle the olive oil while still whisking.

Pour the mixture over the tenderloins and put into preheated oven. Bake, uncovered, for 45 minutes, basting once halfway through the baking process.

Once removed from the oven, allow the tenderloins to rest on a cutting board for about 10 minutes before slicing. Spoon the pan sauce over the tenderloin medallions and enjoy!
 

Slow Cooker Sweet & Sour Pork

Some of my favorite recipes I've made have been delivered right to my inbox.  A few years ago I subscribed to Kraft recipes.  A few times a week some of their most popular recipes are delivered right to me.  I keep them all in a folder on my computer.  Whenever I'm in need of a new recipe, that is where I go.  

Results: A healthier version of what you'll get at your local Chinese restaurant.  This meal was full of flavor and just as tasty the next day for lunch. This picture doesn't really do the recipe any justice.  I used brown rice, so it all kind of blended together.  I didn't have any green pepper at home, but will definitely add it or peas next time.  Enjoy!

             Slow Cooker Sweet & Sour Pork 

          Courtesy of Kraft Recipes 

what you need

1-1/2

lb.  boneless pork loin, cut into 1-inch pieces

1

 onion, chopped

1

can  (14-1/2 oz.) chicken broth

3/4

cup  KRAFT Original Barbecue Sauce

1

can  (8 oz.) pineapple chunks in juice, drained

1

 green pepper, chopped

2

cups  instant white rice, uncooked

make it

PLACE meat in slow cooker; top with onions.

ADD broth and barbecue sauce; cover with lid. Cook on LOW 6 to 7 hours (or on HIGH 4 hours).

STIR in remaining ingredients. Cook, covered, on LOW 30 min. or until rice is tender.