Crockpot Pork and apples in crockpot

Delicious!

🍎 5 pork chops ( I used country style spare ribs)

🍎 ½ cup chicken stock

🍎 Salt, pepper + garlic powder

🍎 4 Michigan apples, peeled + chopped( I really wasn't sure what Michigan apples were so I used Delicious apples) the skin is deep red in color if that helps and it a apple that would tolerate cooking without getting mushy.

🍎 2 tbsp melted butter

🍎 2 tbsp brown sugar(I used 4)

🍎 1 tsp cinnamon + a sprinkle of salt

🍎 Stuffing + 1½ cups chicken broth

How to make it:

Add pork chops and ½ cup chicken stock to your crockpot. Season with salt, pepper and garlic powder. Add apples and cover with melted butter, brown sugar, cinnamon and salt.

Note: *** I made cornbread stuffing separate and cooked it on top of stove according to directions on bag.  I did it different than recipe was written because I was not sure if my hubby would want stuffing.  

Mix stuffing with 1½ cups chicken broth and layer that over the apples.

Cover, set it on low and forget it for 3–4 hours

***I did not add I side which definitely would have complimented this meal because of lack of time.

Sweet and sour Pork butt roast

TODAYS PORK BUTT ASIAN FLARED ROAST

I pretty much followed the below recipe. I did use bone in pork butt.

Melt-in-your-mouth tender pork shoulder roasted until ultra-juicy, with a sticky, caramelized honey garlic glaze and a golden crispy exterior! Easy to shred and packed with flavor in every bite.

Ingredients

4-5 Ibs pork shoulder (or pork butt)( mine was bone-in)

1/2 cup honey

6 cloves garlic, minced

1/4 cup soy sauce

2 tbsp apple cider vinegar

2 tbsp brown sugar

1 tbsp Dijon mustard

1 tsp smoked paprika & garlic powder

1 tsp onion powder

Salt and freshly cracked black pepper to taste

4 T vegetable oil

Directions:

Prep Pork: Preheat oven to 325°F (165°C).

Score the top fat cap of the pork shoulder in a diamond pattern. Season generously all over with salt, black pepper, smoked paprika, garlic and onion powder.

 

Whisk together minced garlic, honey ,soy sauce, apple cider vinegar, brown sugar, and Dijon mustard,smoked paprika, salt and pepper.

Slow Roast: Place the seasoned pork in a roasting pan or deep baking dish. Pour half of the honey garlic glaze over top. Cover tightly with foil and roast for 3 to 4 hours. I used a meat thermometer to test.

Glaze & Caramelize: Remove foil and brush remaining glaze all over the roast. Increase oven temperature to 400°F (200°C) and bake uncovered for another 20-30 minutes, spooning pan juices over top, until the exterior is deeply caramelized and crispy.

Serve: Rest for 15 minutes before shredding or slicing, spoon pan juices over top, and serve.

I made cider vinegar, olive oil, sugar , salt and pepper slaw.  

Jasmine rice too!

Sheet pan Pork and Vegetable dinner

Most Sundays it’s pasta at our house. Today I just didn’t feel like making pasta and I had a nice pork loin that I was contemplating what to do with it so I decided to cut it in small pieces and load it with olive oil, salt, pepper, and garlic and refrigerate until I was going to use.

Now on to my simple recipe

l lb. pork tenderloin cut in small pieces.

Approximately two carrots in medium size pieces as well as a medium a size red onion, one sweet potato cut in cubes  about half a cup of small mini potatoes and cubed red beets.

I had Roma tomato that I removed the pulp and cut in pieces. 

And tossed it in as well.  

*****Before placing on cooking sheet generously grease  pan with olive oil or cooking spray.

Season all generously and bake 425° for approximately 30 minutes.  Every ten minutes I opened the stove door and with a silicone spatula I moved all of the pork and vegetables to evenly cook.

Prep time about 15 minutes.  30 minutes approximately in oven. Healthy and a nice change.  You can add any other vegetables to this to create the meal you would enjoy.

Note:  make sure your meat etc. are cut on the smaller side as to cook everything in a timely manner.  Pork is a great choice because it cooks quickly.  A few of my carrots were a'dente which we like so judge the size of your ingredients.

Side salad works well.

 

Crockpot Pork and potatoes

2 or 3 bone-in pork chops( seasoned and browned in oven)@425° about 8 minutes.

1 can cream of chicken soup 

1can water 
1 or 2 potatoes cut in thick slices and microwaved in water 5 minutes . Drain water 

Place browned pork chops in crockpot. Mix chicken soup

And water.  Pour over pork chops.  High one hour. Add potatoes on top Of pork and turn to low. Cover Cook about 1 hour more. Enjoy!!

Pork tenderloin with my seasonings

A very enjoyable meal .  Pork tenderloins are a convenient meal for us.  They come in various sizes and I can always find one to suit our needs and a recipe that I can easily make to my meal collections.

I didn't have time time to decide what to make for dinner this evening(busy day but lazy day) but had taken from the freezer the night before a small pork tenderloin.  It was about a pound.

 In a large zip lock bag I Seasoned a pork tenderloin not by measure just with a guess lol salt, pepper, chili powder, cumin, and added sliced red onion and some extra virgin olive oil.  Enough of olive oil to make all seasonings stick to the tenderloin.  Got it!  Don't be afraid to be generous for yummy flavor.

I Added some par cooked small potatoes and a few cleaned carrots.  Note: par cooking is a great way to jump start a meal.  Especially raw vegetables.  It cuts on time and I know pork tenderloins cook rather quickly.  I baked it  uncovered 400° .   I’m figuring about 45 minutes. Do not overbake.

Since I don’t have any fruit handy I’ll be serving this with some diced canned peaches. #iliketobakeandcookblog

Breaded Pork chops

2 thick pork chops ( bone in)

2 eggs beaten well with little water (2 tsp.)

Salt to taste

Pepper to taste

Italian bread crumbs 

Vegetable oil 

Butter

Dip pork chops in egg then breadcrumbs and back in eggs and breadcrumbs.  ( Double dipping for a nice breading)

Place oil and butter in large pan and heat.  Place pork chops in heated pan on medium heat.  Brown on each side.  When browned and sizzling add several tablespoons water and cover. Cook on low heat for about 15 minutes.

Enjoy!

Candied sweet potatoes and buttered limas as our sides.

 

 

Cranberry pork tenderloin

I figured today was a good day to make something new.

I had a small pork tenderloin, fresh and jelled cranberries so today it’ll be Cranberry garnished Pork tenderloin.

TOPPING;

1/2 cup fresh cranberries washed 

1/2 cup jellied cranberry sauce 

3 tsp. Brown sugar 

Place above in microwave bowl.  Covered slightly.  I use my microwave cover for my bowl.  It has vents.  Microwave for 30 seconds two times. Remove and stir well

And set aside.

I small Pork tenderloin ( there are only two of us and I didn’t want leftovers).

Preheat oven to 400°.  Season pork with generous amount of salt, pepper and olive oil. *Bake uncovered.

Place in baking dish and bake*(uncovered) approximately 40 to 45 (depending on size)minutes.  Could be less. Don't over bake.  Remove from oven.  Cover tenderloin with above mixture. Bake an additional 10 minutes.

Side dishes to be determined!

 

Roasted sweet potatoes, onion and zucchini

Sautéed breaded pork chops,  roasted veggies and applesauce .

DESSERT! Layered Chocolate cake with whipped cream topping.

SWEET POTATOES I ROASTED FIRST.  Added zucchini 5 minutes before serving.

4 cups chopped peeled sweet potato 

1 sweet onion, cut into wedges

2 tsp. Garlic powder 

3 +tablespoons olive oil

1 pinch salt and ground black pepper to taste

Sweet potatoes:

Mix sweet potatoes, onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan. 425 for 25 to 30 minutes.

Zucchini: ( I did zucchini in another pan because I didn’t want to overcook them.  

1. Preheat: your oven to 400°F (200°C). 
Slice: the zucchini into 1/4- to 1/2-inch rounds or spears. 
Toss: the zucchini with olive oil, salt, pepper, and your favorite seasonings, such as garlic powder or Italian herbs. 
Arrange: the zucchini on a baking sheet in a single layer, ensuring pieces aren't overlapping. 
Roast: for 10-25 minutes, checking for tenderness. Toss zucchini with other veggies to serve.
Serve: immediately. 



























I roasted sweet potatoes 

PS. ADD MORE OLIVE OIL SO NOT TO HAVE VEGGIES dry out TOO MUCH!