Ingredients
1 package butterfly porkchops
2 cans cream of mushroom
salt
pepper
Procedure
I usually cut the porkchops in half (but you don't have to). Put chops in crockpot. Add two cans cream of mushroom soup. Add either 1 can of milk or 1 can of water (milk makes it a little creamier). Salt and Pepper to taste.
Put crockpot on low and cook all day (8+ hours).
Add porkchop gravy from crockpot over chops and serve. Can make mashed potatoes to pour gravy over too.
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Friday, January 30, 2009
Pulled Pork (Crystal)
Ingredients
3-4lbs Pork Roast (my dad uses 5-7lb shoulder roast, but I find that too fatty)
1 finely cut up green pepper (I use my pampered chef chopper)
1 finely cut up onion
1-2 bottles of your favorite bbq sauce
Procedure
Quarter the pork roast (in half and then lenghtwise) and place in the crock pot.Put peppers and onions on top of roast.Pour one bottle ofbbq sauce over roast.Cook on low for 7-8 hours.
After 7-8 hours, take two forks and pull/shred the pork. At this time you may want to add more bbq sauce (I usually don't, my my dad does). Let it cook on low for another 30 minutes. Then serve on bulkie rolls with baked beans, coleslaw or potato salad.
3-4lbs Pork Roast (my dad uses 5-7lb shoulder roast, but I find that too fatty)
1 finely cut up green pepper (I use my pampered chef chopper)
1 finely cut up onion
1-2 bottles of your favorite bbq sauce
Procedure
Quarter the pork roast (in half and then lenghtwise) and place in the crock pot.Put peppers and onions on top of roast.Pour one bottle ofbbq sauce over roast.Cook on low for 7-8 hours.
After 7-8 hours, take two forks and pull/shred the pork. At this time you may want to add more bbq sauce (I usually don't, my my dad does). Let it cook on low for another 30 minutes. Then serve on bulkie rolls with baked beans, coleslaw or potato salad.
Chalupa Dinner Bowl (Amy B)
Ingredients
1 lb. dried pinto beans
Boneless pork loin roast
2 cans chopped green chiles
2 garlic cloves, chopped
1 tbsp. chili powder
2 tsp. salt
1 tsp. dried oregano
1 tsp. ground cumin
1 (32-oz.) container chicken broth
1 can Rotel
Procedure
Rinse and sort beans. Place beans in crock pot; add roast and next 6 ingredients. Pour chicken broth over roast. Cover and cook on high 1 hour; reduce heat to low, and cook 9 hours. Or, cover and cook on high 6 hours. Pull roast into large pieces with two forks. Stir in Rotel. Cook roast, uncovered, on high 1 more hour or until liquid is slightly thickened.
* I serve the mixture in taco bowls with lettuce, tomato, salsa, guac and cheese, and the next day I use the leftovers to make some mean quesadillas.
1 lb. dried pinto beans
Boneless pork loin roast
2 cans chopped green chiles
2 garlic cloves, chopped
1 tbsp. chili powder
2 tsp. salt
1 tsp. dried oregano
1 tsp. ground cumin
1 (32-oz.) container chicken broth
1 can Rotel
Procedure
Rinse and sort beans. Place beans in crock pot; add roast and next 6 ingredients. Pour chicken broth over roast. Cover and cook on high 1 hour; reduce heat to low, and cook 9 hours. Or, cover and cook on high 6 hours. Pull roast into large pieces with two forks. Stir in Rotel. Cook roast, uncovered, on high 1 more hour or until liquid is slightly thickened.
* I serve the mixture in taco bowls with lettuce, tomato, salsa, guac and cheese, and the next day I use the leftovers to make some mean quesadillas.
Sun-Dried Tomato Pesto Stuffed Pork Loin with Balsamic Glaze and Root Veggies (Amy B)
Ingredients
Veggies:
4-5 carrots, peeled and cut into 2-inch pieces
1-2 lbs. fingerling potatoes (or new potatoes - if using newpotatoes, quarter before placing in the pan)
2 onions, cut into 1-inch slices
1 fennel bulb, cut into 1-inch slices (optional; I didn't use last night, but it really is delcious if you have it onhand)
1/4 C. butter, melted
2-3 Tbsp. olive oil
Salt and pepper
Pork:
1 half pork loin (4 lbs. or so)
1 cup sun-dried tomato pesto (I always make my own, but store bought would be fine)
Salt and pepper
1/4 cup balsamic vinegar
2 Tbsp. dijon mustard
2 Tbsp. chopped fresh thyme
Procedure
Directions for preparing veggies:
Preheat oven to 425 degrees.
Prepare veggies and place in large roasting pan. Drizzle with melted butter and olive oil; toss to coat. Season generously with salt and pepper. Place in oven for 15-20 minutes while you prepare the pork loin.
Directions for preparing roast:
Butterfly pork lengthwise 3/4 of the way through. With pork lying flat, spread pesto in the incision. Fold pork back in half and use butcher's twine to tie the roast back together. Season with salt and pepper. In a small bowl, combine vinegar, mustard and thyme.
Remove veggies from oven and give a good stir. Place the prepared pork loin on top of the vegetables and spoon vinegar mixture over the pork. Roast for anywhere from 45-60 minutes, depending on your personal preference. (We tend to eat our pork with just a slightly pink center, which really is safe with pork products nowadays, but it is also perfectly fine to cook until well-done. I cooked our roast last night for about 50 minutes.) Remove from oven and let roast rest 10 minutes before removing twine and carving into 1-inch slices. Goes great with a crusty baguette! :)
* Let me know if any of the above doesn't make sense. I've never written this out before, so some of it might not be terribly clear!
Veggies:
4-5 carrots, peeled and cut into 2-inch pieces
1-2 lbs. fingerling potatoes (or new potatoes - if using newpotatoes, quarter before placing in the pan)
2 onions, cut into 1-inch slices
1 fennel bulb, cut into 1-inch slices (optional; I didn't use last night, but it really is delcious if you have it onhand)
1/4 C. butter, melted
2-3 Tbsp. olive oil
Salt and pepper
Pork:
1 half pork loin (4 lbs. or so)
1 cup sun-dried tomato pesto (I always make my own, but store bought would be fine)
Salt and pepper
1/4 cup balsamic vinegar
2 Tbsp. dijon mustard
2 Tbsp. chopped fresh thyme
Procedure
Directions for preparing veggies:
Preheat oven to 425 degrees.
Prepare veggies and place in large roasting pan. Drizzle with melted butter and olive oil; toss to coat. Season generously with salt and pepper. Place in oven for 15-20 minutes while you prepare the pork loin.
Directions for preparing roast:
Butterfly pork lengthwise 3/4 of the way through. With pork lying flat, spread pesto in the incision. Fold pork back in half and use butcher's twine to tie the roast back together. Season with salt and pepper. In a small bowl, combine vinegar, mustard and thyme.
Remove veggies from oven and give a good stir. Place the prepared pork loin on top of the vegetables and spoon vinegar mixture over the pork. Roast for anywhere from 45-60 minutes, depending on your personal preference. (We tend to eat our pork with just a slightly pink center, which really is safe with pork products nowadays, but it is also perfectly fine to cook until well-done. I cooked our roast last night for about 50 minutes.) Remove from oven and let roast rest 10 minutes before removing twine and carving into 1-inch slices. Goes great with a crusty baguette! :)
* Let me know if any of the above doesn't make sense. I've never written this out before, so some of it might not be terribly clear!
Scalloped Potatoes with Ham
Ingredients
2 tablespoons butter **
2 tablespoons flour **
1 1/2 cups milk **
Salt and pepper
** I 1 1/2 times this part. I find it makes it better (not too dry) when you reheat it.
1 tablespoon butter
2 medium onions, thinly sliced
4 large russet potatoes, peeled and thinly sliced
12 ounces 1/4 inch sliced baked ham
2 cups grated cheddar cheese
Procedure
Preheat oven to 350 degrees. Butter a baking dish. (I used 13 X 9)
In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside.
In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper.
Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper.
Continue layering ingredients, ending with the remaining cheese on top.
Bake for 45 minutes or until golden and bubbly. (I had to bake for an hour - need to check that potatoes are done)
*** I find this reheats better when re-warmed in the oven instead of the microwave.
** Can be used as a side dish or main dish.
2 tablespoons butter **
2 tablespoons flour **
1 1/2 cups milk **
Salt and pepper
** I 1 1/2 times this part. I find it makes it better (not too dry) when you reheat it.
1 tablespoon butter
2 medium onions, thinly sliced
4 large russet potatoes, peeled and thinly sliced
12 ounces 1/4 inch sliced baked ham
2 cups grated cheddar cheese
Procedure
Preheat oven to 350 degrees. Butter a baking dish. (I used 13 X 9)
In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside.
In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper.
Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper.
Continue layering ingredients, ending with the remaining cheese on top.
Bake for 45 minutes or until golden and bubbly. (I had to bake for an hour - need to check that potatoes are done)
*** I find this reheats better when re-warmed in the oven instead of the microwave.
** Can be used as a side dish or main dish.
Pork Wellington with Apple-Sage Sauce (AmyB)
Ingredients
As promised, the pork Wellington recipe that I made for my dinner party last week. I made the dish again for Mom last night, and it was another huge success! Mom asked for the recipe to make for a dinner party she's hosting next week. Fun, fun!
Pork Wellington with Apple-Sage Sauce
PREPARE AND STUFF:
2 pork tenderloins
4 oz. Boursin cheese
ROLL TENDERLOINS IN; SEAR IN 1 T. OLIVE OIL:
6 oz. prosciutto (3 oz. per tenderloin)
TRIM; WRAP EACH TENDERLOIN IN:
1 sheet thawed puff pastry, rolled to a 16 x 12” rectangle
BRUSH PASTRY WITH; CHILL:
1 egg beaten with 1 T. water
BAKE WELLINGTONS, SERVE WITH: Apple-Sage Sauce (recipe follows)
Prepare tenderloins, trimming off silverskin and the thin tail at then end (reserve tail for another use). Butterfly them for stuffing, making a 1”-deep incision down the length of each – do not cut all the way through. Stuff each tenderloin with half the Boursin.
Roll tenderloins in the prosciutto. To do this, lay half the prosciutto slices in a single layer, overlapping them slightly. Place stuffed tenderloin at the base of the prosciutto and roll to cover. Do the same thing with the second tenderloin. Sear in oil in a large skillet over medium-high heat until prosciutto is brown and crisp on all sides, 5-8 min. Chill thoroughly.
To trim pastry, unfold each sheet (the sheets are usually folded into thirds) and trim off and chill 1/3. Roll out the larger portion of one sheet to a 16 x 12” rectangle and wrap a tenderloin; do the same with the remaining sheet and tenderloin. Transfer the tenderloins to a parchment-lined baking sheet. Cut decorations (I used leaves, vines and berries) for Wellingtons from the chilled pastry sections.
Brush Wellingtons with egg-water mixture, then decorate with pastry vines and cutouts. Cover with plastic; chill 1 hour or up to 24.
**Sidenote: In my experience, the longer the Wellingtons have time to chill, the better. The pastry puffs higher if it’s thoroughly chilled when it hits the oven.
Preheat oven to 400 with rack in lower third. Brush with more egg wash for good browning. Bake tenderloins 30-35 minutes, or until golden. Let rest 5 minutes before slicing. To serve, trim off the ends (they’re doughy), then slice into 2”-thick pieces, allowing 2-3 per person. Serve with Apple-Sage Sauce.
Apple-Sage Sauce for Pork Wellington
SAUTE IN 1 T. UNSALTED BUTTER:
½ cup yellow onion, chopped
¼ cup carrot, chopped
¼ cup celery, chopped
1 T. tomato paste
2 bay leaves
DEGLAZE WITH:
¼ cup apple juice or cider
¼ cup dry white wine
ADD AND SIMMER; STRAIN:
3 cups low-sodium beef broth
COMBINE, WHISK IN:
2 T. cold water
2 t. cornstarch
FINISH SAUCE WITH:
1 T. apple jelly
1 T. truffle butter (if unavailable, substitute 1 T. unsalted butter)
2 t. minced fresh sage
Salt and pepper to taste
Sauté vegetables, tomato paste, and bay leaves in butter until soft, 5 min. Deglaze with apple juice or cider and wine, scraping bits from the bottom of the pan. Simmer until reduced, 5 min.
Add beef broth; simmer 8-10 minutes, then strain. (Sauce may be made ahead to this point and chilled.) Return broth to a clean pan and bring to a boil over high heat.
Combine cornstarch and water in a small bowl, smashing out lumps with your fingers. Whisk cornstarch into the boiling broth, stirring constantly until slightly thickened.
Finish with jelly, truffle butter and sage. Season with salt and pepper, then serve with Wellingtons.
Buen Provecho!
Amy :)
As promised, the pork Wellington recipe that I made for my dinner party last week. I made the dish again for Mom last night, and it was another huge success! Mom asked for the recipe to make for a dinner party she's hosting next week. Fun, fun!
Pork Wellington with Apple-Sage Sauce
PREPARE AND STUFF:
2 pork tenderloins
4 oz. Boursin cheese
ROLL TENDERLOINS IN; SEAR IN 1 T. OLIVE OIL:
6 oz. prosciutto (3 oz. per tenderloin)
TRIM; WRAP EACH TENDERLOIN IN:
1 sheet thawed puff pastry, rolled to a 16 x 12” rectangle
BRUSH PASTRY WITH; CHILL:
1 egg beaten with 1 T. water
BAKE WELLINGTONS, SERVE WITH: Apple-Sage Sauce (recipe follows)
Prepare tenderloins, trimming off silverskin and the thin tail at then end (reserve tail for another use). Butterfly them for stuffing, making a 1”-deep incision down the length of each – do not cut all the way through. Stuff each tenderloin with half the Boursin.
Roll tenderloins in the prosciutto. To do this, lay half the prosciutto slices in a single layer, overlapping them slightly. Place stuffed tenderloin at the base of the prosciutto and roll to cover. Do the same thing with the second tenderloin. Sear in oil in a large skillet over medium-high heat until prosciutto is brown and crisp on all sides, 5-8 min. Chill thoroughly.
To trim pastry, unfold each sheet (the sheets are usually folded into thirds) and trim off and chill 1/3. Roll out the larger portion of one sheet to a 16 x 12” rectangle and wrap a tenderloin; do the same with the remaining sheet and tenderloin. Transfer the tenderloins to a parchment-lined baking sheet. Cut decorations (I used leaves, vines and berries) for Wellingtons from the chilled pastry sections.
Brush Wellingtons with egg-water mixture, then decorate with pastry vines and cutouts. Cover with plastic; chill 1 hour or up to 24.
**Sidenote: In my experience, the longer the Wellingtons have time to chill, the better. The pastry puffs higher if it’s thoroughly chilled when it hits the oven.
Preheat oven to 400 with rack in lower third. Brush with more egg wash for good browning. Bake tenderloins 30-35 minutes, or until golden. Let rest 5 minutes before slicing. To serve, trim off the ends (they’re doughy), then slice into 2”-thick pieces, allowing 2-3 per person. Serve with Apple-Sage Sauce.
Apple-Sage Sauce for Pork Wellington
SAUTE IN 1 T. UNSALTED BUTTER:
½ cup yellow onion, chopped
¼ cup carrot, chopped
¼ cup celery, chopped
1 T. tomato paste
2 bay leaves
DEGLAZE WITH:
¼ cup apple juice or cider
¼ cup dry white wine
ADD AND SIMMER; STRAIN:
3 cups low-sodium beef broth
COMBINE, WHISK IN:
2 T. cold water
2 t. cornstarch
FINISH SAUCE WITH:
1 T. apple jelly
1 T. truffle butter (if unavailable, substitute 1 T. unsalted butter)
2 t. minced fresh sage
Salt and pepper to taste
Sauté vegetables, tomato paste, and bay leaves in butter until soft, 5 min. Deglaze with apple juice or cider and wine, scraping bits from the bottom of the pan. Simmer until reduced, 5 min.
Add beef broth; simmer 8-10 minutes, then strain. (Sauce may be made ahead to this point and chilled.) Return broth to a clean pan and bring to a boil over high heat.
Combine cornstarch and water in a small bowl, smashing out lumps with your fingers. Whisk cornstarch into the boiling broth, stirring constantly until slightly thickened.
Finish with jelly, truffle butter and sage. Season with salt and pepper, then serve with Wellingtons.
Buen Provecho!
Amy :)
Pork Chops with Cranberry, Port, and Rosemary Sauce (Amy B)
Ingredients
4 1-inch-thick pork rib chops
2 3/4 teaspoons minced fresh rosemary, divided
2 tablespoons (1/4 stick) butter
3/4 cup low-salt chicken broth
3/4 cup tawny Port
1 cup leftover cranberry sauce
Procedure
Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt butter in heavy large skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1 3/4 teaspoons rosemary to same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce with salt and pepper. Spoon sauce over pork chops and serve.
*Great with Sweet Potato Hash
4 1-inch-thick pork rib chops
2 3/4 teaspoons minced fresh rosemary, divided
2 tablespoons (1/4 stick) butter
3/4 cup low-salt chicken broth
3/4 cup tawny Port
1 cup leftover cranberry sauce
Procedure
Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt butter in heavy large skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1 3/4 teaspoons rosemary to same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce with salt and pepper. Spoon sauce over pork chops and serve.
*Great with Sweet Potato Hash
Ham with glaze (Milla)
Today i made a ham for Cory's christmas party at his work and it was soooo yummy!! i used a spiral precut ham and the last half hour of cook time i pulled it out and added the glaze then basted it every ten minutes the last 30 minutes.
glaze:
two 8 oz cans of crushed pinapple with juice
1/2 cup of brown sugar
2-4 TB of dijon mustard. I used about 4.. maybe even 5. just do it to taste!
mix in sauce pan and cook till boiling and let boil for a couple minutes. then pour over the ham!
seriously this ham is sooooo good. I couldnt stop snitching bites!
glaze:
two 8 oz cans of crushed pinapple with juice
1/2 cup of brown sugar
2-4 TB of dijon mustard. I used about 4.. maybe even 5. just do it to taste!
mix in sauce pan and cook till boiling and let boil for a couple minutes. then pour over the ham!
seriously this ham is sooooo good. I couldnt stop snitching bites!
Chinese Oven-Fried Pork Chops (AmyB)
Ingredients
1 egg3 Tbsp. soy sauce
1 Tbsp. water
1/8 tsp. ground ginger
1/4 tsp. garlic powder
1 cup bread crumbs (I use Panko)
4 lean pork chops, well trimmed (about 1 lb.)
Procedure
Spray a nonstick jelly roll pan with cooking spray for no-fat frying. Combine egg, soy sauce, water, ginger and garlic powder together in a pie plate. Sprinkle bread crumbs on a sheet of wax paper. Dip the chops into the egg mixture, then press into bread crumbs, coating evenly on both sides. Arrange in a single layer in pan. Bake at 375 for 25 minutes or until bottom side is brown. Turn and continue cooking 15-20 minutes or until chops are tender and show no pink. (Times on this will definitely vary depending on the oven, so I might err on the side of caution and check them early to ensure you don’t overcook.) Perfect with a baked sweet potato and a green veggie. A very healthy alternative to fried pork chops.
1 egg3 Tbsp. soy sauce
1 Tbsp. water
1/8 tsp. ground ginger
1/4 tsp. garlic powder
1 cup bread crumbs (I use Panko)
4 lean pork chops, well trimmed (about 1 lb.)
Procedure
Spray a nonstick jelly roll pan with cooking spray for no-fat frying. Combine egg, soy sauce, water, ginger and garlic powder together in a pie plate. Sprinkle bread crumbs on a sheet of wax paper. Dip the chops into the egg mixture, then press into bread crumbs, coating evenly on both sides. Arrange in a single layer in pan. Bake at 375 for 25 minutes or until bottom side is brown. Turn and continue cooking 15-20 minutes or until chops are tender and show no pink. (Times on this will definitely vary depending on the oven, so I might err on the side of caution and check them early to ensure you don’t overcook.) Perfect with a baked sweet potato and a green veggie. A very healthy alternative to fried pork chops.
Sunday, November 30, 2008
Breakfast Pizza ~ Erin
breakfast pizza
1 can crescent rolls
1 pound sausage
6 eggs
2 cups grated cheddar cheese
line bottom of baking dish with the crescent rolls….rolled out flat. Brown and drain sausage. Beat eggs and mix with the sausage. Pour into baking dish over rolls. Sprinkle cheese over the top. Bake 350 for 30-35 minutes.
1 can crescent rolls
1 pound sausage
6 eggs
2 cups grated cheddar cheese
line bottom of baking dish with the crescent rolls….rolled out flat. Brown and drain sausage. Beat eggs and mix with the sausage. Pour into baking dish over rolls. Sprinkle cheese over the top. Bake 350 for 30-35 minutes.
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