Prairie pork chops

With fall approaching this meal is a perfect comfort food dinner on a chilly night.

8 pork chops
1/2 cup spicy mustard
1/2 cup packed brown sugar
1 box Stove Top stuffing
1 can corn, drained
1 cup water


Spray 9x13 baking dish with non stick spray. In a shallow bowl, mix brown sugar and mustard. One by one, coat each side of pork chops with mustard mixture. Top chops with any remaining mixture (you'll want every last bit of this stuff, trust me!) In a medium sized bowl, mix stuffing, corn, and water. Top pork chops with stuffing mixture. Bake at 350 for 40-45 minutes.

Recipe source Prairie story

Teriyaki Pork Chops

Love pork chops and this is a great way to make them.



4 pork chops, about 1-inch thick
Salt and pepper to taste (you can sprinkle them before you add them to the bag.)
2 cloves garlic, minced
2 tablespoons brown sugar
1/4 cup soy sauce
1/3 cup chicken broth
Add the pork chops, garlic cloves, brown sugar, soy sauce, and chicken broth to the freezer bag. Write the following instruction on the bag – Cook on high for 4-5 hours or on low for 6-7 hours

Recipe source : Saving your dinero

Honey chipotle ribs

This recipe comes from the taste of home magazine and it looks like the perfect recipe for ribs

6 pounds pork baby back ribs

BARBECUE SAUCE:
3 cups ketchup
2 bottles (11.2 ounces each) Guinness beer
2 cups barbecue sauce
2/3 cup honey
1 small onion, chopped
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons chopped chipotle peppers in adobo sauce
4 teaspoons ground chipotle pepper
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper

Directions
Wrap ribs in large pieces of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat for 1 to 1-1/2 hours or until tender.
In a large saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for about 45 minutes or until thickened, stirring occasionally.
Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat for about 30 minutes or until browned, turning once and basting occasionally with additional sauce. Serve with remaining sauce. Yield: 12 servings.

Baked bbq porkchops

I am always looking for new ways to make pork chops besides my ol shake and bake or frying recipes. I came across this one over at delightful country cookin and it caught my eye. I will be testing out this one very soon. 4 boneless pork chops 1/2 t. salt, divided 1/4 t. pepper 2 t. canola oil 1/3 cup water 1/4 cup ketchup 2 T. cider vinegar 1/4 t. celery seed 1/8 t. ground nutmeg 1 bay leaf Sprinkle pork chops with 1/4 teaspoon salt and pepper. In a large nonstick skillet coated with cooking spray, cook chops in oil for 3-4 minutes on each side or until browned. Transfer to an 8-in. square baking dish coated with cooking spray. In a small saucepan, combine the water, ketchup, vinegar, celery seed, nutmeg, bay leaf, and remaining salt; bring to a boil. Pour over pork. Cover and bake at 350 degrees for 15-20 minutes or until a meat thermometer reads 160 degrees. Discard bay leaf before serving. Serves 4.

Ranch house porkchops and mashed potatoes

I cannot wait to try this recipe out soon ! I love when i find new crockpot recipes that are simple to make. This recipe comes from real mom kitchen .



6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm milk
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste


Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.


Roasted Garlic
Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.
Enjoy!

Rice-stuffed pork chops

This recipe comes from a taste of home magazine. I love pork chops and rice so this meal is a quick and easy dinner.

Ingredients

* 2-1/4 cups water
* 1 tablespoon butter
* 1 package (5.6 ounces) instant chicken-flavored rice and sauce mix
* 4 bone-in pork loin chops (1-inch thick and 8 ounces each)
* 1 envelope seasoned coating mix

Directions

* In a large saucepan, combine the water, butter and rice with contents of sauce mix. Bring to a boil; stir. Reduce heat; cover and simmer for 4 minutes or until the rice is almost tender. Let stand for 5 minutes.
* Meanwhile, moisten pork chops with water; dip in coating mix. Cut a pocket in each chop; fill with rice mixture. Place in an ungreased 13-in. x 9-in. baking dish. Spoon remaining rice around chops. Bake, uncovered, at 425° for 35-40 minutes or until meat juices run clear. Yield: 4 servings.

Italian baked pork chops

Photo courtesy of semi homemade sandra lee

These pork chops are very yummy and easy to make !


1 tablespoon Dijon mustard, French's®
1 tablespoon extra virgin olive oil, Bertolli®
1/2 teaspoon Italian seasoning, McCormick®
4 pork center loin chops (6 ounces each)
Salt and ground black pepper
1/2 cup shredded Parmesan cheese, Kraft®

Directions

Preheat oven to 400°. Line baking sheet with kitchen parchment. Set aside.
In a small bowl, whisk together mustard, oil, and Italian seasoning. Season the pork chops with salt and pepper, then brush both sides of chops with mustard mixture. Press Parmesan into both sides of chops.
Place chops on prepared baking sheet. Bake about 10 minutes or until just cooked through.

Creamy Bacon Fettucine

Photo from kraft foods


6 slicesOSCAR MAYER Bacon, cut into 1/2-inch pieces
1/2 cup chopped red onions
1 tub(10 oz.)PHILADELPHIA Italian Cheese and Herb Cooking Creme
1/2 cup milk
1 cup frozen peas
1/2 lb.fettuccine, cooked

Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Stir onions into drippings; cook and stir 3 min. or until crisp-tender. Add cooking creme, milk and peas; cook and stir 3 min. Add bacon and pasta; stir to coat.

Crispy herbed crusted pork chops

I like pork chops but get tired of having shake and baked ones so i came across this recipe online and think it would be a simple and yummy way to jazz up pork chops.

1/3 cup butter, cubed
2/3 cup butter and herb-flavored mashed potato flakes
2/3 cup grated Parmesan cheese
3/4 teaspoon garlic powder
4 bone-in center-cut pork loin chops (6 ounces each and 1 inch thick)
2 tablespoons canola oil

In a shallow bowl, melt butter. In a large resealable plastic bag, combine the potato flakes, cheese and garlic powder. Dip chops, one at a time, in butter, then place in bag; seal and shake to coat.
In a large skillet, cook chops in oil over medium heat for 7-8 minutes on each side or until a meat thermometer reads 160.

Slow Cooker POrk Chops

This is a quick and easy recipe for pork chops. Just stick it in your crockpot and you will have a tasty dinner. This recipe comes from the hungry housewife

4 thick cut pork chops (bone-in or boneless)
1 can Cream of Chicken Soup with herbs (or without herbs)
1 package Hidden Valley Dry Ranch Dressing Mix
4 cloves garlic, minced
1/4 cup white wine
1/4 cup chicken stock
Pepper

In a medium bowl, mix together cream of chicken soup, dry ranch mix, garlic, wine and chicken stock. Set aside.
Sprinkle pork chops with pepper (NO SALT..there is enough salt in the other ingredients)
Place the pork chops in the slow cooker.
Pour the soup mix over the pork chops.
Cover and cook on high for 4 hours or low for 6 to 7 hours.

Slow cooker bbq pork loin

We love pork loin at our house and this one is super simple to make. This recipe came from the plain chicken blog

1 large Pork Loin (mine was 2 lb)
1 package of Au jus
1 Cup of your favorite BBQ Sauce
Salt & Pepper to taste
Garlic powder, onion powder to taste

Trim away as much fat from the Pork Loin Roast as you can possibly remove. In a large skillet or dutch oven, brown the loin on both sides. Season well with Salt, Pepper, onion and garlic powder.

Place pork loin in the slow Cooker. Combine 1 cup of water, 1 cup BBQ sauce and Au Jus packet. Pour over pork loin. Add additional water to the pot, leaving 2 inches of the roast uncovered.

Cover with the lid, and allow to cook until it’s fork tender (about 8 hours) Slice meat and return to slow cooker to simmer in juices for approximately 30 minutes - or just slice and eat! Top with more BBQ sauce if desired.

Ground pork meatballs

I got a great deal on ground pork tonight at the grocery store so I will be trying out this new recipe tomorrow night when i make spaghetti and meatballs. I came across this recipe at all recipes and it got great reviews.


1 egg, lightly beaten
1 slice bread, crumbled
1 garlic clove, minced
1/4 cup grated Romano or Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
3/4 pound ground pork
1 (14.5 ounce) can beef broth
Directions

In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until meat is no longer pink. Remove with a slotted spoon.

Ham-cream cheese croissants

This simple recipe makes a great appetizer for any get together.

1 1/2 c cooked ham cubed - I just buy a ham steak at the store and warm it up
8 oz plg cream cheese softened
12 oz tube refigerated crossaints

In a medium mixing bowl combine ham and cream cheese.Unroll and separate crossaints. Place a dollop of ham mixture on each crossaint. Roll up and place on an ungreased cookie sheet. Bake at 425 for 15-18 mins

Cider-Baked Ham

This ham is perfect for the holidays or when company is coming over for dinner.

12-14 lb cooked ham
whole cloves
2 cups apple cider
1 stick cinnamon
1 tsp whole cloves
1/2 tsp all spice
1/2 cup brown sugar packed
1/2 cup honey

Place ham in a shallow roasting pan. Score diagonal lines in fat with the tip of a knife to for diamond shapes, being careful not to cut into meat. Stud each diamond with a whole clove. Combine apple cider,cinnamon, 1 tsp cloves and all spice in a small saucepan;heat to boiling.Cover and simmer 5 mins;pour over ham bake uncovered at 325 basting every 30 mins with cider sauce for 3 hrs.
Remove ham from oven and increase temp to 400. Combine brown sugar and honey in a small sauce pan. Cook over low heat stirring until sugar is melted. Brush over top of ham. Return ham to 400 degree oven bake 30 mins brushing every 10 min with remaining honey mixture. Remove from heat let stand 20 mins before serving

Italian pork chops

This is a great alternative to shake and bake porkchops. They are very quick and easy to make.

3 cups crushed saltine crackers
2 cups grated Parmesan cheese
1 tablespoon Italian-style seasoning
1/4 teaspoon garlic powder
1 cup butter, melted
6 pork chops
Directions

Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
Bake at 425 degrees

Pulled pork tacos

This is a very yummy way to do pork tacos.
Ingredients

3-1/2lb boneless pork shoulder
1/2 tsp salt
1/2 tsp pepper
2 tbsp vegetable oil
2 onions, finely chopped
6 cloves garlic, minced
1 tbsp chili powder
1 cup chicken stock
1 cup frozen corn
1 cup salsa
2 tbsp tomato paste

soft taco shells - i like to fry mine in a little oil than fill it with the pork

Preparation:

Sprinkle pork with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.

Add onions, garlic and chili powder to Dutch oven; fry, stirring occasionally, until onions are softened, about 4 minutes.

Add chicken stock, stirring to scrape up brown bits from bottom of pan; scrape into slow cooker. Cover and cook on low for 10 hours or until pork is tender.

Transfer pork to cutting board. Trim off excess fat; with 2 forks, shred pork. Return pork to slow cooker.

Add corn, salsa and tomato paste. Cover and cook on high for 15 minutes or until thickened. Put meat in taco shells
Garnishes: Serve lettuce, tomatoes cheese and sour cream in separate small bowls for everyone to garnish tacos.

Ranch pork chops

This is one of my favorite ways to cook pork chops.

4-6 pork chops you can use bone in or boneless
1 egg
1/3 c milk
1 pkg shake and bake for pork chops
1 pkg ranch dip mix
salt and pepper to taste

In a shallow dish mix the egg and milk whisk well.Set aside.In another shallow dish combine the salt,pepper,ranch packet and shake and bake mix well.Moisten each pork chop in the egg mixture then dredge in the shake and bake. Place chops in a baking dish and cook as directed on shake and bake box.

Super easy crockpot pork chops

This is a simple and low cost way to do pork chops.

4-6 pork chops (I use boneless, but bone in works well too)
2 cans of French Onion soup

Place chops in crock pot and pour soup over them. Cook on low for about 10 hours.The chops become very tender. I like to serve over rice or mashed potatoes.

Sweet and Sour pork chops

Ingredients:

½ cup of sugar.
1/3 cup of white vinegar.
6 tablespoons of canned pineapple juice.
1 tablespoon of corn starch.
2 teaspoons of soy sauce.

8 lean boneless pork chops.
Salt and freshly ground black pepper, to taste.
Preparation Instructions:

Mix together the sugar, white vinegar, pineapple juice, corn starch and soy sauce.

Bring to a boil, then cook until clear and slightly thick.

Lightly brown the pork chops, seasoning with the salt and black pepper. Cover with the sauce and cook covered over low heat for 50 minutes, turning frequently.

Pan fried pork chops

Ingredients:

1 ½ lb of wafer-thin boneless pork chops.
½ cup of all-purpose flour.
¼ cup of vegetable oil.
1 teaspoon of salt.
1 teaspoon of seasoned pepper.
Preparation Instructions:

In a shallow dish, combine the flour, salt and pepper.

Dredge pork chops in the flour mixture.

Fry in hot vegetable oil in a suitably sized starsol skillet over medium-high heat for 60 seconds on each side or until browned. Depending on how big a skillet you have, you may need to do this in 2 or 3 batches.

Drain on paper towels and serve.