Tag Archives: pork

Stuffed Pork Chops with Pumpkin Gravy


serves 8

Ingredients

Pork:

8 ( 6 oz) boneless pork chops
1 pouch chicken flavored Stove Top Stuffing
2 c. boiling water
salt, pepper, garlic powder and ground sage to taste

Gravy:

2/3 c. canned pumpkin
1 c. fat-free chicken broth
1/4 tsp. ground sage
1/2 tsp. pumpkin pie spice
3/4 tsp. salt
2 T. brown sugar

Directions

Preheat oven to 400 degrees and spray a large baking dish with nonstick spray.

Place stuffing mix in a large bowl. Mix with boiling water and let stand for 5 minutes.

Cut pork to, but not through the other side. Sprinkle pork on both sides with salt, pepper, garlic powder and sage. Fill each chop with stuffing. Place pork in baking dish and bake 30 minutes or until cooked through.

Meanwhile, whisk together gravy ingredients in a saucepan. Cook on medium heat for 15-20 minutes, stirring often, until thickened. Serve over pork chops
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Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin


Serves: 6

Ingredients

2 pounds Pork tenderloin
1 teaspoon Ground sage
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 clove Garlic; crushed
1/2 cup Water
1/2 cup Brown sugar
1 tablespoon Cornstarch
1/4 cup Balsamic Vinegar
1/2 cup Water
2 tablespoons Soy sauce

Instructions

Mix together the seasonings: sage, salt, pepper and garlic.

Rub over tenderloin. Place 1/2 cup water in slow cooker; place tenderloin in slow cooker.

Cook on low for 6-8 hours.

hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.

Heat over medium and stir until mixture thickens, about 4 minutes.

Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)

Serve with remaining glaze on the side
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Green Chile Pork Fatty


Servings: 6 people

Ingredients

10 slices bacon
1 pound pork sausage
1 4.5 oz can green chiles
2 teaspoons taco seasoning
1/4 cup green enchilada sauce for basting

For the filling:

8 oz cream cheese softened
1/4 cup sour cream
1 4.5 oz can green chiles
1 cup marbled cheddar cheese shredded
1 teaspoon taco seasoning

Garnish

queso fresco optional
lime wedges optional

Instructions

On a large work surface, lay out a flat piece of plastic wrap. Begin construction your bacon weave in a 5×5 pattern, overlapping each piece.

In a medium bowl, combine the pork sausage, green chiles, and 1 teaspoon of the taco seasoning. Don’t overmix, stir until just combined. Use your hands or the back side of a spoon to spread the sausage mixture over the bacon weave, leaving about an inch of the bacon exposed on all sides.

In another bowl, combine the cream cheese, sour cream, chiles, cheese, and 1 teaspoon of the taco seasoning. Spread over the sausage mixture.

Lift up one edge of the saran wrap and carefully roll the fatty together. Make sure all of the bacon edges are overlapping on the bottom and both ends. Use toothpicks to secure the ends, if necessary.

Prepare your smoker for indirect grilling at 275 degrees and allow to preheat. Remove your fatty from the plastic wrap and season with the remaining 1 teaspoon of taco seasoning. Place your fatty with the bacon seam side down on your smoker, close the lid and cook for approximately 2-3 hours or until the internal temperature reads 155 degrees F using an accurate thermometer. The time will vary for each fatty based on thickness, etc. so it is important to watch the temperature of the meat instead of planning for exact cooking time.

Baste the fatty with the green enchilada sauce and continue to cook until the internal temperature reaches 165 degrees F. Remove the fatty to a cutting board and sprinkle with the queso fresco while still hot. Allow to rest for a few minutes before slicing into rounds and serving with fresh lime wedges.

Author’s notes:
Last up is cooking method. Technically, you can bake this green chile pork fatty in the oven. Just follow the time and temp guidelines in the recipe below.
Emotionally, you really need to make this fatty in your smoker. A fatty like this deserves to be smoked! (I walked right into that one.) But in all seriousness, do what you gotta do to get this beautiful masterpiece on a smoker for the cook time. I like to do my fatties on my pellet grill, just for the ease of consistent temps and smoke, but if you’re doing this on any other off-set smoker just shoot for a temperature around 275 degrees and smoke for 2-3 hours. I recommend hickory or oak wood chips or pellets with this particular recipe. The recipe below calls for 2-3 hours cook time, because each fatty is a little different in thickness and takes a different amount of time to come up to temperature. Your best bet is to get an AWESOME and ACCURATE internal thermometer (I have always recommended ThermoWorks products for their consistency) and cook for temperature instead of time.

Bacon Weave

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Crock-Pot BBQ Ribs

Ingredients

4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce

Directions

Preheat oven to 400 degrees F (200 degrees C).

Season ribs with salt and pepper.

Place in a shallow baking pan.

Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.

In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper.

Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.

Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
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Slow Cooker Tex-Mex Chipotle Sloppy Joes

Ingredients

1 1/2 pounds uncooked ground chicken or turkey
1 1/2 pounds ground pork
2 cups chopped onions (2 large)
4 cups bottled salsa (medium hotness)
1 1/2 cups chopped green sweet peppers (2 medium)
1 1/2 cups fresh corn or frozen whole kernel corn
2 tablespoons chopped canned chipotle pepper in adobo sauce*
1 tablespoon chili powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons garlic salt
16 – 20 6-inch flour tortillas or hoagie rolls, split and toasted
Vegetable oil

Assorted toppers, such as chopped cilantro, diced avocado, chopped tomato, and/or crumbled Cotija cheese (optional)

Directions

In a very large skillet cook ground chicken, ground pork, and onions until meat is brown and onions are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.

In a 4- to 5-quart slow cooker combine meat mixture, salsa, sweet peppers, corn, chipotle pepper, chili powder, coriander, and garlic salt.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Meanwhile, add tortillas, one at a time, to hot oil; cook for about 2 to 3 minutes or just until golden. Using tongs, remove tortillas from hot oil. Fold fried tortillas over a paper-towel-wrapped rolling pin or a wire tortilla rack placed over a paper-towel-lined pan. Let cool until firm.

To serve, use a slotted spoon to spoon meat mixture into fried tortilla shells. If desired, add toppers.
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Chili Verde

Ingredients

4 lbs. Pork Butt or shoulder
2 tsp Salt
1 tsp Black Pepper
Flour (for dredging)
1/4 cup Vegetable oil
3 Yellow onions
2 Green bell peppers
2 Anaheim chilies
2-3 Jalapenos
3 Garlic cloves
1 1/2 lbs Tomatillos
1 TBSP Oregano
2 tsp. Cumin
2 TBSP Coriander seeds
2 Bay leaves
1 bunch Cilantro leaves
4 cups Chicken stock

Directions

Season the pork meat generously with salt and pepper, lightly flour.2. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot.

Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes.

Add all of the chilies and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.

Add the sautéed vegetables, chopped tomatillos, dried herbs,and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer.

Cook for 2-3 hours uncovered or until the pork is fork tender.

Adjust the seasoning to taste with salt and pepper.

Cooking Tip: Serve with red rice for a delightful contrast.
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Sweet Pulled Pork

Serves: 8

Ingredients

1 (3-lb) pork loin roast
21 oz. Dr. Pepper
1 (10-oz) can green enchilada sauce
1 (10-oz) can red enchilada sauce
1 cup granulated sugar
3/4 cup brown sugar
1 (7-oz) can chipotle chilies in adobo sauce
2-3 cloves garlic, minced
1 tsp. dry mustard
1 tsp. cumin
1/4 tsp. cayenne pepper

Instructions

Place pork roast and Dr. Pepper in slow cooker on high for 6 hours.

At 6 hours, add the rest of the ingredients and continue cooking for another 3 hours.

Before serving, remove chipotle chilies, shred the pork and then pour as much liquid as you like over the pork. Delicious in tacos, burritos, salads, etc.
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