Slow Cooker Pulled Pork

Cookbook Recipe #51

Happy Memorial Day and thank you to all those who have served our country!

It was not a nice day here in Illinois, on a holiday that most people like to spend outside by the grill. I decided to spend mine by my slow cooker. When I think of Memorial Day food I think of burgers, dogs, and pulled pork sandwiches. I went for the pulled pork sandwiches. I was telling Phil that I do not know if I have ever had a pulled pork sandwich. Most people I know put onions in their pulled pork, so I usually stay away from it, just in case. And I have never made it personally, so I think this was my first time having one. A little crazy I know. It was very good, and topped with some coleslaw. I very much enjoyed it. I used a vinegar based coleslaw as I am not a fan of the mayonnaise coleslaw. I also changed up the recipe a little bit from the original in that I did not put the barbeque sauce in right away because I think that the meat soaks up the sauce to much in a slow cooker so I waited till the last hour to put it in. Instead of sauce going in right away I used root beer for the liquid which I think gave it more of a sweet taste. For, I think, my first pulled pork sandwich, I would say it was a winner.

Slow Cooker Pulled Pork
Adapted from Crock Pot Slow Cooker Best Loved Recipes

1 boneless pork shoulder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon ground red pepper
1 can root beer
1 18oz bottle barbeque sauce
Sandwich Buns
Your favorite coleslaw

Mix salt, cumin, paprika, onion powder, black pepper and red pepper. Rub on pork roast.

Place in slow cooker. Cover with root beer.

Cook on low for 8 - 10 hours.

With one hour remaining  remove roast from slow cooker. Remove and discard any fat from the roast.

Place back in slow cooker and cover in barbeque sauce. Cook one more hour.

Serve on a bun with your favorite coleslaw.

 This recipe is linked on:     Show me What You Got Tuesdays,  Mix it Up Mondays, Melt in your Mouth Mondays,  On the Menu Monday,   

Pork Chops with Grits and Red Eye Gravy

This recipe was the epitome of the south, or at least what I think of when I think of southern food. This was a good recipe last night when it was less than warn outside here in Illinois in the middle of May. I think this is more of a fall or winter dish, but with a few cold days upon us it was a nice comforting dish. I am not a big coffee fan, so I did not know what I was going to think of the red eye gravy, but it was quite good. Mixed with the mushrooms, it was a nice rich sauce to go with the pork chops and grits. Phil and I both really enjoyed this recipe.

Pork Chops with Red Eye Gravy

Adapted from Cooking Light

1 tablespoon olive oil

4 center cut bone in pork chops

Salt

Pepper

1 teaspoon dried thyme

4 ounces mushrooms sliced

1/4 cup sherry

1/2 cup coffee

1/2 cup V8 juice

2 teaspoons mirin

1/8 teaspoon ground red pepper

2 teaspoons cornstarch

2 1/4 cups fat free milk, plus 2 tablespoons, divided

1/2 cup quick cooking grits

1 tablespoon butter

Heat a large skillet over medium high heat. 

Season pork with salt and pepper.

Add oil to pan and cook pork chops 3-6 minutes per side, depending on thickness. Remove from pan and set aside. Keep warm.

Add mushrooms and thyme to pan. Cook for about 4 minutes. 

Add wine and scrape any brown bits from bottom of pan. Add pepper,1/4 cup coffee, V8, mirin, and red pepper. 

Bring to a simmer and cook 3 minutes. 

Combine cornstarch and remaining coffee in a small bowl. Add to pan and cook for another 2 minutes. 

Meanwhile bring 2 1/4 cups milk and salt to a boil in a medium saucepan. Gradually stir in grits, reduce heat and simmer for 5 minutes or until liquid is absorbed. 

Remove from heat and stir in remaining 2 tablespoons milk and butter. 

Serve pork chops with gravy over grits. 

Pork Schnitzel with Dill Cream Sauce

This is another one of those dishes that I have seen several recipes for that I think sound good and then never make them. I was looking for something healthier to make for Phil and I for dinner this week and came across this recipe on Cooking Light. I like any dinner recipe that is ready in under 30 minutes. And this one definitely was. When I first made the cream sauce I wasn't so sure I liked it. I decided to add a little garlic powder and ground red pepper so jazz it up a bit. I still wasn't so sure about it until I put it on the pork. The pairing together was really good. I would recommend this one for a night when you do not want to spend a lot of time on dinner.

Pork Schnitzel with Creamy Dill Sauce
Adapted from Cooking Light

1/4 cup fat free sour cream
1/4 teaspoon ground red pepper
1 tablespoon dried dill
1 cup plus 2 tablespoons buttermilk
Salt
Pepper
1 large egg
3/4 cup breadcrumbs
1 tablespoon dried parsley
1 teaspoon garlic powder, divided
4 boneless center cup pork chops, pounded 1/8 inch thick
2 tablespoons garlic infused olive oil

Combine sour cream, dill, 2 tablespoons buttermilk, ground red pepper, 1/2 teaspoon garlic powder, salt and pepper. Mix well and set aside.

Combine rest of buttermilk and egg in a shallow dish.

Combine breadcrumbs, parsley, rest of garlic powder, salt and pepper in another shallow bowl.

Dip pork chops in milk mixture and then in breadcrumb mixture.

Add olive oil to a large skillet and preheat to medium high heat.

Cook pork chops 3 minutes per side or until done.

Serve with dill sauce.

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This recipe is linked on:   Mix it Up Mondays, Melt in your Mouth Mondays,  On the Menu Monday,  Show me Your Plaid Mondays, Made by You Mondays, Martha Mondays, Mop It Up Monday, Meal Time Monday, Tempt My Tummy Tuesday, Tasty Tuesday Party

Greek Style Pork Chops

Cookbook Recipe #42

I really love these cookbooks. So many recipes. Out of this one I chose to share the Greek Style Pork Chops. I have made this recipe several times. We really enjoy all the flavors that go on top of the chops. With all the cooking that I do, one thing I noticed that I need to work on is the searing of meat. Whenever a breading is involved I feel like I do not get that crispiness on the outside. It always seems to come out almost a little soggy. The overall taste of everything is always good, but I know it would be even better with a nice sear. Something I need to practice. Anyway, the only thing I really change from the original recipe is that I do not include the kalamata olives on top. I am an olive lover, but I feel like they are too salty. Hope you like this one as much as we do.

Greek Style Pork Chops
Adapted from Southern Living Annual Recipes 2004

1/2 cup bottled roasted red peppers, diced
1 tablespoon chopped parsley
2 tablespoons olive oil
2 teaspoons lemon rind
1 tablespoon fresh lemon juice
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/4 cup flour
Salt
Pepper
4 Bone in pork chops
1/2 cup crumbled feta cheese

 Preheat oven to 400 degrees.

Stir together the first 7 ingredients and set aside.

Season pork chops with salt and pepper. Dredge both sides in flour.

Cook in a lightly greased oven proof skillet 2 minutes per side over medium high heat.

Spoon red pepper mixture over pork chops. Cover skillet and bake in oven for 5 minutes.

Uncover and top with feta cheese. Bake covered for 5 more minutes.

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This recipe is linked on: Rediscovering Lost Arts From Our Mothers,  Mix it Up Mondays, Melt in your Mouth Mondays,  On the Menu Monday,  Show me Your Plaid Mondays, Marvelous Mondays

Roast Corn Meal Crusted Pork Loin with Sweet Corn BBQ Sauce

Cookbook Recipe #40

I have been trying to pick up cookbooks when I am in a different state or region. I like seeing all the differences from state to state in food. I picked up this cookbook on a trip to Hawaii with my family. It was the first cookbook I picked up on a trip. I have since picked up others and I really enjoy going through them. From this book I choose this pork recipe because well I am a huge fan of anything to do with corn. I thought cornmeal crusted pork sounded really good and with sweet corn bbq sauce....doubly good! I prefer pork and chicken with some type of sauce or marinade. And as I have said previously pork loin is not my favorite cut of pork. I thought with this sauce though, I would really like it. And I did, this is one of my favorite pork recipes that I have made. I really liked the sauce a lot. The original recipe called to puree the sauce, but I liked the idea of having actual pieces of corn in the sauce. I think I may even try making this but with chicken next time.

Roast Corn Meal Crusted Pork Loin with Sweet Corn BBQ Sauce
Adapted from the Ohana Style Cookbook

 1 Pork Loin
2 cups cornmeal
Olive oil
Salt
Pepper








BBQ Sauce:

1 teaspoon  minced garlic
1 teaspoon onion powder
2 cups beef stock
1 tablespoon dijon mustard
1/2 cup ketchup
1 teaspoon salt
1 teaspoon cumin
1/4 teaspoon cayenne
1/2 cup corn

Preheat oven to 425 degrees.

On a small cookie sheet lined with foil mix corn, olive oil, salt and pepper. Roast about 10 minutes. Set aside.

Decrease temperature of oven to 350 degrees.

Salt and pepper the pork loin and roll in cornmeal.

Heat a medium skillet with olive oil over medium high heat. Sear pork loin on all sides. 2-3 minutes per side.

Roast pork loin for about 40 minutes.

In a medium saucepan combine all BBQsauce ingredients. Bring to a boil. Then reduce to a simmer for 15 minutes.

Serve on pork.

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This recipe is linked on: Cast Party Wednesday, Tempt My Tummy Tuesday, Tasty Tuesday Party, Talent Show Tuesdays, Share it Link Party,  What's Cooking Wednesday, Linking up With Luna, Tried and True Recipe Party, Show and Share Wednesday, Thriving on Thursdays

Sweet and Spicy Pork Chops

Cookbook Recipe # 31

Taste of Home recipes are some of my favorite recipes because they never have a lot of ingredients involved.  They are a lot of times ingredients that you have in your everyday pantry. I do not think I have ever had to go  out in search of a "one time" ingredient for a Taste of Home recipe. I love that about their recipes. I found this recipe for Sweet and Spicy Pork Chops in this Simple and Delicious  Taste of Home cookbook I got for Christmas this year from my Dad's girlfriend Lori. The title describes these pork chops perfectly....simple and delicious. The sauce was a really nice flavor for the pork chops. The original recipe was a small amount of sauce when I made it so I increased the ingredients quite a bit to get more yield out of it. I like a lot of sauce! I also used bone in pork chops instead of boneless because I love the juiciness of a bone in pork chop. And yes you are reading the ingredients right, I did add the onion. I did only because I would be able to move them to the side. I know I am weird!  Phil and I both really liked this recipe. When it comes to pork I usually make breaded pork chops, so this was a nice change from that.

Sweet and Spicy Pork Chops
Taste of Home Simple and Delicious


2 bone in pork chops
Salt
Pepper
3 tablespoons brown sugar
1/2 cup Dijon mustard
1 tablespoon finely chopped onion
1 tablsepoon chili powder
1 1/2 teaspoon garlic powder
1 tablespoon olive oil


Preheat oven to 325 degrees.

Season pork chops with salt and pepper.

Heat olive oil in a oven proof skillet over medium high heat. Brown pork chops for 5 minutes a side.

Cook in oven for 20 minutes. After 20 minutes brush sauce on the pork chops. Finish cooking another 5-10 minutes until done.

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Italian Country Style Ribs and Tomatoes

If you are looking for a good stick to your ribs comfort  food recipe this is it. This is one of those better the next day recipes as well. Phil cooked the Italian country style ribs and tomatoes tonight because it takes 2 and a half hours to make. Which makes the ribs tender and juicy as they cook in the sauce. We really like this dish, can you tell?! This is the recipe that Phil burnt the crap out of his hand when taking the dutch oven out of the oven. It was the first time he ever used it. He grabbed the pot lid right after he took it out of the stove with his bare hand. Which I can see how you could do it because it looks like a pot that you would normally grab the lid bare handed. He learned his lesson though and had a pot holder in his hand the whole time. The dish came out great, and I know it will be awesome for lunch tomorrow!

Italian Style Country Style Ribs with Tomatoes
Adapted from Blue Kitchen

1/4 cup olive oil
3 pounds boneless country style ribs
1 28oz can Italian Plum tomatoes with puree or juices, chopped
1 medium carrot, peeled and diced
1 rib celery, diced
1 tablespoon minced garlic
1 teaspoon dried rosemary
1 teaspoon sweet paprika
1 bay leaf
1/2 cup red wine

Preheat oven to 350 degrees.

Pat ribs dry with a paper towel and season on both sides with salt and pepper.

Heat olive oil over medium high heat in a large dutch oven. Brown ribs well on both sides, turning them a couple times about 10 minutes.

Transfer ribs to a plate and reduce heat to medium.

Add carrot and celery to pot and cook for 5 minutes stirring frequently. Stir in garlic, rosemary, and paprika and cook an additional minute. Add wine and scrape up any brown bits on bottom of pan. Cook for about 3 minutes until wine is almost evaporated.

Return ribs to pot and pour tomatoes on top. Cover pot and transfer to oven.

Braise ribs until very tender 2 - 2 1/2 hours, carefully turning them about halfway through.

Serve with pasta.

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Roasted Almond and Herb Crusted Pork Loin

My coworker Jane sometimes puts several recipes for me in my mail box at work. I always get really excited when I see that she has printed some new stuff out for me. This pork recipe was one of the recipes that she gave me and I have made it a couple times already and it is really good! I am much more of a bone in pork chop fan myself, but I do like a pork loin, it just needs to have some sort of marinade or breading on it.

I really like the crunch the almonds give to the breading of this pork loin. It would probably be good to do pistachios or cashews as well. I think it also gives the pork a really nice presentation with the breading because it is a little thicker than a flour or breadcrumb only breading would be. It really dresses it up.

A mini food processor is a great tool for making breading. This mini food processor helps to get the nuts chopped really small, which could take a while to do if chopping by hand. Then you can mix in all the rest of the ingredients to blend together. I think it is a great kitchen tool to have!

Roasted Almond & Herb-Crusted Pork Tenderloin
Adapted from Women's Day

1/4 cup roasted almonds
2 tablespoons minced garlic
3 tablespoons breadcrumbs
1 tablespoon parsley
1 tablesoon dijon mustard
Salt
Pepper
1 (1 1/4 pound) pork tenderloin

Heat oven to 400 degrees.

Line a baking sheet with parchment paper.

In a food processor finely chop almonds. Add breadcrumbs, garlic and parsley and pulse until blended.

Season the pork with salt and pepper. Then rub pork with dijon mustard. Then coat with the bread crumb mixture.

Place pork on baking sheet and roast for 30 minutes or until desired doneness.


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This recipe is linked on: Mix it Up Mondays, Melt in your Mouth Mondays, On the Menu Monday,  Makin You Crave Monday,  Tempt My Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday Party, Talent Show Tuesdays