Skillet Pork Chops with Apples & Onion

Ingredients

  • 4 boneless pork loin chops (6 ounces each)
  • 3 medium apples, cut into wedges
  • 1 large onion, cut into thin wedges
  • 1/4 cup water
  • 1/3 cup balsamic vinaigrette
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
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Four-Way Slow Cooker Shredded Beef

Ingredients

  • 1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (2 to 2-1/2 pounds)
  • 1 tablespoon vegetable oil (optional)
  • 1 large onion, chopped
  • 2 tablespoons minced garlic
  • Salt and pepper

Directions

  1. For optional browning, heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Brown beef roast on all sides.

     

  2. Place onion and garlic in 3-1/2 to 5 quart slow cooker; place roast on top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.

     

  3. Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Continue as directed in Recipe Variations below, as desired.
    Recipe Variations:

     

  4. Mexican Shredded Beef: Combine tomato or tomatillo salsa and beef mixture, as desired. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, slice avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.

     

  5. BBQ Shredded Beef: Combine prepared barbecue sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onion, as desired.

     

  6. Asian Shredded Beef: Combine prepared hoison or teriyaki sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumber, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired.

     

  7. Indian Shredded Beef: Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onion, as desired.

Pork Chops ‘n’ Pierogi

Ingredients

  • 8 frozen potato and onion pierogi
  • 2 bone-in pork loin chops (3/4 inch thick)
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 4 tablespoons butter, divided
  • 1 medium sweet onion, sliced and separated into rings
  • 1 medium Golden Delicious apple, cut into 1/4-inch slices
  • 1/4 cup sugar
  • 1/4 cup cider vinegar

Slow Cooker Pork Cubano Sliders

Ingredients

  • 2 lbs pork shoulder pork butt or “roasting pork” are good too
  • 1 small orange
  • 1 lime
  • 1 small onion
  • 1 1/2 tsps salt
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 12 slider buns
  • 12 slices swiss cheese
  • 6 slices ham
  • 12 slices sweet pickles
  • Yellow mustard
  • 4 tbsp butter melted

Slow Cooker Chicken Thighs

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 6 bone-in or boneless chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. low-sodium soy sauce
  • 1/2 c. ketchup
  • 1/4 c. honey
  • 3 cloves garlic, minced
  • 1/2 oz. freshly minced ginger
  • 2 tbsp. Sriracha
  • Juice of 1 lime
  • Cooked rice, for serving

Directions

  1. In a large skillet over medium-high heat, heat oil.
  2. Season chicken thighs with salt and pepper and sear until golden, 3 minutes per side. Transfer to slow cooker.
  3. In a small bowl, whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. Pour sauce over chicken and toss until coated.
  4. Cover and cook until no longer pink, on low for 6 hours or high for 2 hours.
    Serve over rice.

Slow Cooker Bacon Garlic Pork Loin

Ingredients

  • 3 pound pork loin , trimmed of excess fat
  • 1 tablespoon canola oil
  • Salt and pepper , to taste
  • 4 garlic cloves , minced
  • 1/3 cup light brown sugar
  • 8 slices thick cut bacon

Directions

  1. Rub the tablespoon of canola oil and add Kosher salt and fresh cracked black pepper to taste.
  2. Add the garlic and brown sugar to the top of the pork.
  3. Wrap the pork with the bacon (I wrapped all the way around, if you want to drape them over the top you can as well.)
  4. Place carefully into the slow cooker and cook on low for 4-5 hours.
  5. If you finish the cooking time and for some reason the bacon is not as crispy as you would like, remove the pork and put it on a baking sheet in the oven on broil for 2-3 minutes (keep the pork in the middle of the oven, not too close to the top).

Green Chili Chops with Sweet Potatoes

Ingredients

  • 3 medium sweet potatoes, peeled and cut into 1/2-inch slices
  • 1 large onion, chopped
  • 1 large green pepper, coarsely chopped
  • 1-1/2 cups frozen corn
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless pork loin chops (6 ounces each)
  • 1 can (10 ounces) mild green enchilada sauce
  • 1/2 cup sour cream
  • 2 tablespoons reduced-sodium teriyaki sauce