Cranberry Pork Loin

The husband picked out our meals last week. We had bought a pork loin at the store and he loves cranberry and pork together.  Which is exactly why he picked this recipe. I made it in the crock pot just as directed.  A few times through the day I basted the pork to make sure the meat remained moist and didn't dry out.  But don't do this too much or you'll let too much heat out of the crock pot.  Anyway, this meal was good for dinner but absolutely AMAZING the next day for lunch.  Letting the meat marinate in all the juices overnight made the world of difference. Overall, another recommended crock pot meal.  

I know I took a picture of this dinner but can't find it.  I still had to share because it was just that good.  

Cranberry Apple Pork Loin

Courtesy of About.com

Cook Time: 8 hours
Total Time: 8 hours
Yield: Serves 4 to 6
Ingredients:

    * 1 (3 to 4 lb) boneless pork loin roast
    * 2 cloves garlic, minced
    * 1 can whole cranberry sauce
    * 1/4 c brown sugar
    * 1/2 c apple juice
    * 2 apples, cored and sliced
    * salt and pepper to taste

Preparation:
Place roast in slow cooker; rub all over with the minced garlic. Add remaining ingredients (except apples) and cook on low for 7 to 9 hours. Pork should be about 160° when fully cooked. About an hour before you're ready to serve, add the sliced apples.  Serve with rice.
Serves 4 to 6.

Skillet Glazed Pork Chops

Thank you to Pinterest for another tasty dinner recipe.  Hubs gets credit for putting this meal together.   I knew we had pork chops to make and not a lot of time to prepare dinner.  I think this entire recipe took 20 minutes total.  The only thing we will change next time is adding a little more dijon mustard to take the sweetness of the glaze down a notch.  Nonetheless, still a great dinner.                                                                

                                                               Skillet Glazed Pork Chops
                                                       Recipe Courtesy of Cooks Country


Serves 4

Be careful not to overreduce the glaze in step 3. If the glaze thickens to the correct consistency before the chops reach 140 degrees, add a few tablespoons of water to the pan. We prefer fresh thyme here, but dried can be substituted.

INGREDIENTS
4 boneless center-cut or loin chops, 3/4 to 1 inch thick
 Salt and pepper
1/2 cup maple syrup
2 teaspoons Dijon mustard
1/4 cup cider vinegar
1 teaspoon minced fresh thyme
1tablespoon vegetable oil


INSTRUCTIONS
1. PREP CHOPS Trim chops and slash through fat and silver skin, making 2 cuts about 2 inches apart on sides of each chop (see Glaze Guidance, below). Pat chops dry with paper towels and season with salt and pepper. Combine maple syrup, mustard, vinegar, and thyme in bowl.

2. COOK CHOPS Heat oil in large skillet over medium-high heat until just smoking. Add pork to skillet and cook until well browned, about 5 minutes. Turn chops and add glaze mixture. Turn heat down to medium-low and cook until internal temperature registers 140 degrees, 5 to 8 minutes. Remove chops to plate and tent with foil.

3. REDUCE GLAZE Return any accumulated juices to skillet and simmer glaze over medium heat until thick and syrupy. Pour reduced glaze over chops. Serve.

Basil Pork Chops

Last week I took out pork chops for dinner.  Hubs offered to cook dinner, so I found him a  recipe to make.  Unfortunately, I didn't read the entire recipe and realize it took over an hour to make.  So I frantically searched for a quick recipe for him with good reviews.  Which brought me to the pan fried recipe found below. Hubs made it by the time I was out of the shower and it was pretty darn good.  He cooked it for only 7 minutes and it was a little well done.  He said he would cook it on a lower setting next time or for less time.  Overall...a dinner that is ready in 20 minutes is a 10 in my book! 

Basil Pork Chops

Courtesy of All Recipes

Ingredients

• 1/4 cup packed brown sugar
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 2 tablespoons vegetable oil, divided
• 4 (4 ounce) boneless pork loin chops, 1/2 inch thick

Directions

1. In a small bowl, combine the brown sugar, basil, salt and chili powder. Gradually stir in 1 tablespoon oil until crumbly. Rub over both sides of pork chops.
2. In a large skillet, cook pork in remaining oil over medium heat for 7-8 minutes on each side or until juices run clear.

The Best Pork Chops You Will Ever Taste

A few weeks back I picked up pork chops on sale.  I added them to the menu last week and found myself on Pinterest looking for a recipe.  I remembered pinning this one about a week or so ago and decided to visit the website to check it out.  I had all of the ingredients at home, which makes my wallet happy.  There wasn't much prep work and the reviews were positive.  Therefore I decided to give it a try.  Overall, a great recipe.  Definitely will be a go to when I don't want to run to the store to get ingredients I don't have on hand.  Mine didn't look as crispy as the ones in the picture, but they were still yummy.  Enjoy!

The Best Pork Chops You Will Ever Taste

Recipe Courtesy Pinterest

Ingredients: 

 Ranch Dressing In A Bottle (I used peppercorn ranch)

 3 Cups Fine Dry Italian Bread Crumbs.

1 Small Package Dry Italian Dressing Mix.

2 Tablespoons Fresh Grated Parmesan Cheese.

1 Tablespoon Dry Powdered Garlic.

6 Large Loin Pork Chops.

Directions:

Preheat your oven to 350 degrees.

Mix ingredients 2 - 5 in a large bowl and mix together very well. 

Pour a layer of ranch dressing out into a plate. 

Take one pork chop at a time and coat it on the plate with ranch dressing and then put the pork chop with the ranch dressing on it into the large bowl with the bread crumbs and coat it well on all sides. Add more ranch dressing to the plate if you need to.

Have your tin foil lined baking pan setting there ready. Spray the tinfoil with vegetable cooking spray. Place your breaded pork chops onto the tinfoil covered pan and once you have all your pork chops on the pan place it into the oven and bake for 45 minutes or until the thick part of your pork chops reach an internal temperature of 160 degrees. As soon as your pork chops are done remove from the pan and serve as soon as possible

Slow Cooker Teriyaki Pork Tenderloin

It's been a while since I've made a recipe from AllRecipes.com.  I used to go on the site all the time to find recipes, but with Pinterest I haven't had to do that much searching.  This week I wanted to use a pork tenderloin that I already had purchased.  I'm trying my best to plan recipes with food we have to save $. I knew I wanted a slow cooker/ crock pot recipe, so that is what I searched for. When I came across this recipe, my searched stopped. I have to give credit to my sweet husband for making this creation.  He was off today, so he volunteered to make dinner.  Sweet, right?  He said he did double the recipe, as it was recommended by many reviews.  This pork was amazing.  No knife was needed, but it wasn't falling apart coming out of the crock pot.  He served it with mashed potatoes and broccoli. This was an A+ dinner! Enjoy!

Ingredients

• 2 tablespoons olive oil
• 2 pounds pork tenderloin
• 1/2 cup teriyaki sauce
• 1 cup chicken broth
• 1/4 cup brown sugar
• 4 cloves garlic, chopped
• 3 fresh red chile pepper, finely chopped
• 1/2 large onion, sliced
• 1/4 teaspoon black pepper

Directions

1. Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
2. Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on High for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness.
3. Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

Ranch House Crock Pot Pork Chops

This recipe has been a hot pin on Pinterest recently.  A friend of mine made it and posted how delicious it was on her Facebook, so I decided to give it a go.  Now that it's almost fall, I've decided to break out my crock pot.  This was the first recipe I made in it this season. It comes from Real Mom Kitchen. 

I have to agree with my friend, this recipe was one of the best pork recipes I've ever had.  It was by far the easiest to make.  If you click on the link, you'll also find a great mashed potato side.  We went with brown rice and veggies for our sides.  Enjoy! 

Ranch House Crock Pot Pork Chops 

Ingredients:

6 pork chops, 1/2 inch thick

1 packet dry Ranch Dressing Seasoning

10 oz can Cream of Chicken Soup

Directions:

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.

Pork Chops with Apples and Stuffing

kraft recipes does it again.  it delivered a fabulous recipe to my inbox that i couldn't wait to cook.  i mean, apple pie filling for dinner- sold! i already had pork loin at home, so i used that instead of pieces of pork.  this mean was ah-mazing!  enjoy!  

*Sorry for the I phone pic, prettier in person!*

                                            what you need

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 can  (21 oz.) apple pie filling

6 boneless pork chops (1-1/2 lb.), 3/4 inch thick
make it
HEAT oven to 375ºF.

PREPARE stuffing as directed on package.

SPREAD pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover.

BAKE 40 min. or until chops are done (160ºF), uncovering after 30 min

We served it with garlic and lemon potatoes!  YUM!

.

Busy Day Pork Chops

I'm at the point where I have too many saved recipes.  I have an email folder and another folder on my bookmarks bar.  I have hundreds of recipes and add to them each day.  I need to stop saving them and start cooking more! This recipe came to me via email from Taste of Home.  If you're looking to get recipes mailed to your inbox, I would suggest Taste of Home and Cooking Light.  Definitely my top 2 magazines and now emails.  I had another recipe planned for tonight, but after the crappy day I've had I decided for the easy route.  Mine didn't come out looking like they do on the website, but they were good.  I would probably dip them in egg beaters instead of milk next time and brown them on the stove before baking them.  We used the left over asparagus from last night along with the brown rice to go with the chops. Enjoy! 

Ingredients

• 1/4 cup fat-free milk
• 1/4 cup grated Parmesan cheese
• 1/4 cup seasoned bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 4 boneless pork loin chops (4 ounces each)
• Cooking spray

Directions

• Place milk in a shallow bowl. In another shallow bowl, combine the cheese, bread crumbs, salt, garlic powder and pepper. Dip pork chops in milk, then coat with crumb mixture.
• Place on a baking sheet coated with cooking spray; spritz chops with cooking spray. Bake at 375° for 9-11 minutes on each side or until a meat thermometer reads 160°. Yield: 4 servings.

Basil Pork Chops

You can't go wrong with a recipe from Taste of Home magazine.  I've had this one in my recipe folder for 6 months now.  I'm glad I pulled it out this week for dinner.  It went perfectly with sweet potato fries.  Enjoy!

 

Ingredients

• 1/4 cup packed brown sugar
• 1-1/2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 2 tablespoons canola oil, divided
• 4 boneless pork loin chops (1/2 inch thick and 4 ounces each)

Directions

• In a small bowl, combine the brown sugar, basil, salt and chili powder. Gradually stir in 1 tablespoon oil until crumbly. Rub over both sides of pork chops.
• In a large skillet, cook pork in remaining oil over medium heat for 7-8 minutes on each side or until juices run clear. Yield: 4 servings.

Bourbon Glazed Pork Chops

I decided to change things up this week and make something other than chicken or fish for dinner. I knew I wanted to make pork chops and did a little online searching. I found this sweet recipe on myrecipes.com. I followed all the directions and didn't make any changes. As a side, I baked red potatoes (tossed in olive oil, salt & pepper) at 425 for 20 minutes and poured the leftover bourbon sauce on the potatoes. They were very tasty. Thanks to hubs for doing the grilling!
Bourbon Glazed Pork Chops
Yield: Makes 6 servings
Ingredients
1/2 cup firmly packed light brown sugar
3 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons bourbon
1/2 teaspoon salt
1/4 teaspoon pepper
6 (1-inch-thick) bone-in pork chops
Preparation
Stir together first 6 ingredients in a shallow dish or large zip-top plastic bag; add pork chops. Cover or seal, and chill 30 minutes, turning once.

Remove pork from marinade, reserving marinade.

Grill pork, covered with grill lid, over medium-high heat (350° to 400°) about 10 to 12 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning once.

Bring reserved marinade to a boil in a small saucepan, and cook, stirring occasionally, 2 minutes. Pour over chops before serving.