OVEN BAKED BONE-IN PORK CHOPS

 

~ Recipe Teacher

2 bone-in pork chops
2 t. brown sugar
1 t. paprika
1/2 t. salt
1/2 t. pepper

Preheat over to 325 degrees. Mix brown sugar, paprika, salt, and pepper. Rub on both sides of pork chops.

Line a shallow baking sheet with foil and top with seasoned pork chops. Bake 25 minutes, turning after 15, then broil for 5 minutes. 

Notes: I cook mine without foil on Pampered Chef's stoneware bar pan. 

SMOKED PORK CHOPS

~ Costco Connection - June 2021

2 T. garlic powder

2 T. paprika

1 T. brown sugar, packed

1/2 T. chili powder

1/2 T. salt

1/2 t. ground mustard

1/2 t. Old Bay seasoning

1/2 t. onion powder

1/2 t. pepper

6 pork chops (total of 3.3 lb), about 1 inch thick

In a small bowl, stir brown sugar and all seasonings together until smooth. Coat all sides of pork chops with seasoning blend. Place in non-metal dish, covered with plastic wrap, and refrigerate 2-3 hours.

Start smoker with your favorite wood and raise heat to about 225 degrees. Cook pork chops until internal temperature in thickest part is 145 degrees, about 50-60 minutes.

Notes: The recipe doesn't specify boneless or bone-in, so I used bone-in and will try boneless next time to see how it compares. 

SLOW-BAKED COUNTRY-STYLE PORK RIBS

 ~ Baking Mischief

country style pork ribs

salt and pepper, to taste

barbecue sauce

Preheat oven to 300 degrees. Sprinkle both sides of ribs with salt and pepper, then place in a single layer in baking pan with fatty side up. Cover pan with foil and bake for two hours.

Remove foil and check to see if meat is becoming tender. If not, replace foil and put back in oven for another 15-30 minutes. If so, transfer meat to a plate and drain liquid from pan. Place meat back in pan and brush with a thick layer of barbecue sauce. 

Adjust oven to 275 degrees and bake uncovered ribs for one hour (less time if your ribs are small or were already quite tender after two hours). Remove when you can pull meat apart with a fork. Brush with another coat of barbecue sauce and let rest for five minutes before serving. 

Notes: So easy and makes my rib-loving family happy.

ROASTED PORK TENDERLOIN WITH ASIAN DRY RUB

~ The Costco Connection - October 2016

1 T. light brown sugar, packed
1 t. ginger
1/4 t. cinnamon
1/4 t. salt
1/4 t. pepper
1/8 t. cloves
1/8 t. cayenne
2 1-lb. pork tenderloins, trimmed

Preheat oven to 425 degrees and line baking pan with foil.

Mix brown sugar, ginger, cinnamon, salt, pepper, cloves, and cayenne in small bowl. Rub mixture on pork.

Place pork in prepared pan and roast 15-18 minutes or until internal temperature reaches 145 degrees. Remove from oven, cover loosely with foil, and let stand for three minutes before slicing and serving.

SIMPLE ROASTED PORK TENDERLOIN

~ 100 Days of Real Food, Fast and Fabulous: The Easy and Delicious Way to Cut Out Processed Food, written by Lisa Leake

1 - 1 1/2 lb. pork tenderloin
1 t. paprika
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. salt
1/8 t. pepper
1 T. olive oil

Preheat oven to 425 degrees. Place pork in small square or round baking dish, bending it if necessary. In a small bowl, mix remaining ingredients. Brush half the seasoning paste over the pork, then rotate the pork and brush the remaining half on the other side.

Bake 25-35 minutes or until cooked all the way through. Slice and serve warm.

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BEST CROCKPOT PORK TENDERLOIN

~ Gonna Want Seconds

1 c. chicken broth
1/4 c. soy sauce
1/4 c. balsamic vinegar
1 T. dijon mustard
2 T. olive oil
3 T. honey
1 c. minced onion
3 garlic cloves, minced
1/2 t. pepper
1 t. dried oregano
1 t. dried thyme
2 t. dried rosemary
2 pork tenderloins
1 T. cornstarch
3 T. cold water

In a large slow cooker, add all ingredients except pork, cornstarch, and water. Mix until evenly combined, then add pork and turn over to coat all sides. Cook on low 6-8 hours or until pork is tender.

Remove pork from slow cooker and place on serving dish. Tent loosely with foil and allow to rest for seven minutes.

While the pork is resting, mix cornstarch and water in a small saucepan. Add liquid from slow cooker and bring to a boil for 1-2 minutes or until mixture thickens. Slice or shred pork and pour thickened sauce over it before serving.

Notes: I use fresh thyme and rosemary because they grow in our yard and just triple the amounts. I never thicken the sauce with cornstarch. You can make an easy dinner by adding simple roasted broccoli or mayo-free coleslaw and a pot of rice.

SLOW COOKER HONEY PORK ROAST

~ Tip Hero

3-4 lb. pork loin roast
2 T. dried oregano
2 T. dried basil
3/4 t. salt
1/2 t. pepper
2/3 c. parmesan cheese
1/2 c. honey
1/4 c. soy sauce
2 T. olive oil
2 T. minced garlic

Place pork loin roast inside slow cooker.

In a medium bowl, combine remaining ingredients and mix well. Pour sauce over pork. Cover and cook on low 6-8 hours.

Removed cooked pork from slow cooker, reserving liquid, and shred the meat.

Pour reserved liquid into small pan and bring to a boil. Reduce heat and simmer until reduced and thickened. Pour thickened sauce over shredded pork and serve.

Notes: This is great served with cheesy spinach mashed potatoes and a salad or other vegetable. We sometimes use pork tenderloin instead of a loin roast and have made it both with and without the cheese.

ZESTY PORK STIR FRY

~ Take Shape For Life Lean & Green Meal Cookbook

30 oz. pork tenderloin, trimmed of fat
8 c. bok choy, chopped
4 c. mushroom, sliced
4 t. fresh ginger, grated or diced
4 t. olive oil
non-stick cooking spray

Slice tenderloin into 1/2" thick pieces; set aside. 

Heat a skillet over medium heat and spray with cooking spray. Add ginger and saute 1-2 minutes. Add bok choy and mushrooms; saute 5-8 minutes or until vegetables are crisp-tender. Remove vegetables from skillet and place in a bowl, covering with a plate to keep warm.

Add olive oil to skillet, then add pork slices. Stir fry 3-4 minutes on each side or until no longer pink. Serve pork slices over vegetables.  

Makes four servings.

Notes: Contrary to the name of the dish, it's actually very mild. It tastes good on its own or served over rice.

STEAK SALAD

~ Bethany Weathersby

SALAD
lettuce and/or spinach
grilled steak, cut into bite sized pieces
feta, crumbled
red bell pepper, chopped
walnuts, almonds, or other nut, chopped

DRESSING
orange and/or lemon juice
olive oil
salt & pepper

Use the greens as a base, season the meat however you like before grilling, then sprinkle as much of the toppings as you want over the top.  Use whatever amount of the dressing ingredients suits your tastes.

Notes: We've made this with both seasoned pork and beef steaks and it's delicious, with or without the dressing. 

PORK STEAKS

~ allrecipes

1/4 c. butter
1/4 c. soy sauce
1 bunch green onions, chopped
2 cloves garlic, minced
6 pork butt steaks

Melt butter in a skillet and mix in soy sauce. Saute green onions and garlic until lightly browned. Place the steaks in the skillet, cover, and cook 8-10 minutes on each side. Remove cover and continue cooking 10 minutes or to an internal temp of 160 degrees.

Notes: You can use pretty much any kind of pork chop or pork steak as long as you adjust the cooking time according to the thickness of the meat.

PORK & RICE CASSEROLE

1 c. long cooking rice
2 lbs. pork chops, trimmed of fat (or however much meat you want)
1 envelope dry onion soup
1 can cream of mushroom soup
2 c. water
paprika

Preheat oven to 350 degrees. Put rice in bottom of 9x13-inch pan. Lay pork chops on rice. Sprinkle dry soup over meat. Dilute mushroom soup with 2 cups of water and pour over top. Sprinkle generously with paprika. Use no salt – onion soup has plenty! Cover with foil. Bake for 2 hours.

Notes: This is so quick and easy to prepare! Just plan ahead for baking time.

PORK CHOPS IN SOUR CREAM

~ The Pillsbury Cookbook

6 loin pork chops
1/2 c. water
2 T. brown sugar
2 T. finely chopped onion
2 T. ketchup
1 garlic clove, minced
1 beef-flavor bouillon cube or 1 t. beef-flavor instant bouillon
2 T. flour
1/4 c. water
1/2 c. sour cream

In large skillet, brown pork chops. Add 1/2 cup water, brown sugar, onion, ketchup, garlic and bouillon cube. Cover; simmer 30-40 minutes or until tender. Remove chops to serving platter; keep warm.

In small bowl, combine flour with 1/4 cup water; slowly add to cooking liquid, stirring constantly. Cook until thickened, stirring constantly. Stir in sour cream; heat thoroughly. Do not boil. Serve sauce over chops.

Notes: I highly recommend that you cut the amount of meat in half, or double the sauce, depending on how many people are eating. Otherwise there doesn’t seem to be enough sauce to go around.

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