Pork Chops in Tomato Sauce with Bacon Pea Polenta

Ingredients:
3 Tbs EVOO
4 (1 inch thick) Bone-in Pork chops
S&P
3 Garlic cloves rough chop
1 bunch scallions cut into 1 in. pieces ( I just used 3 whole scallions)
4 strips of smoky bacon chopped
2 Tbs white (or red) wine vinegar
2 Tbs brown sugar
1 (28 oz) can diced fire-roasted tomatoes
1 1/2 C chicken stock
1 1/2 C milk
1 (10 oz) package frozen peas
1 C quick-cooking polenta (we added more to thicken it up more)
1 C grated Parmigiano-Reggiano (I just used regular Parmesan)

NOTE: After chops are taken out be sure to look at the next step in bold and start that step
at the same time so you can have it all done at the same time.

Place large skillet over medium-high heat with 2 tbs of EVOO.
Season the pork chops with salt and pepper and sear them in
the hot pan until they're golden brown both sides, about 3 min. per side.
Once they are golden, remove the chops to a plate and cover with foil. If
you are like me and ran out of foil just toss them in the microwave to keep them warm!
In the same pan add the garlic and scallions cook 3 to 4 min. or until the scallions begin to get tender.

While the scallions are cooking heat 1 tbs of EVOO in a medium pot over medium heat.

Once hot add the chopped bacon and cook until crispy, 5 to 6 min.

Once the scallions are tender, add the vinegar, brown sugar, and tomatoes to the pan.
Bring the sauce up to a bubble and return the pork chops to the pan. Finish cooking
the pork chops in the sauce, 3 to 4 min.

When the bacon is crispy, remove it from the pot with a slotted spoon and reserve. Pour
off all but 1 Tbs of the goodness left, add the chicken stock, milk, and peas to the pot, and bring
everything up to a bubble. Whisking constantly, gradually add the polenta to the pan and cook, still whisking, until the polenta has thickened up, 2 to 3 min. Season polenta with salt and pepper to taste and stir in the Parmigiano-Reggiano and reserved bacon.

Serve polenta alongside the chops and top with the tomato sauce.
SERVES 4

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Balsamic Pork and Dumplings

Ingredients
1 16.9-oz. pkg. frozen potato-and-onion-filled pierogi
12 oz. green beans, trimmed (3 cups)
1 1 lb. pork tenderloin
2 Tbsp. olive oil
1/2 cup balsamic vinegar
2 tsp. chopped fresh rosemary (optional)

Directions
Cook pierogi and beans in boiling water according to package directions. Drain pierogi and beans; divide among serving plates.
Meanwhile, slice pork into 1/2-inch thick medallions. Gently flatten pork slices by hand to 1/4-inch thickness; lightly sprinkle with salt and black pepper. Heat oil in large skillet over medium heat. Add pork. Cook 2 to 3 minutes on each side or until no pink remains. Transfer to serving plates with pierogi and beans.
Drain fat from skillet. Add balsamic vinegar to hot skillet. Cook, uncovered, 1 minute or until reduced by half. Drizzle over pork, pierogi, and beans. Sprinkle with chopped rosemary.

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Herbed Adobo Pork Chops

We had this for our Christmas dinner. It was incredibly tender and tasty. I'm not a huge fan of pork chops, but these were fantastic. On Christmas Eve, there was a huge blizzard and we weren't about to try to find the grill under the snow. We cooked this on our griddle and it was fantastic! Served it with some sauteed zucchini squash.

INGREDIENTS

6 boneless pork loin chops

2 tbsp. packed brown sugar

2 tbsp. olive oil

2 tbsp. orange juice

1 tsp. dried cilantro

1 tbsp. apple cider vinegar

2 tsp. chili powder

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. crushed red pepper

1/4 tsp. ground cinammon

3 cloves garlic, minced

DIRECTIONS

Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine brown sugar, oil, orange juice, cilantro, vinegar, chili powder, cumin, oregano, salt, red pepper, cinnamon, and garlic. Pour over chops, seal bag. Marinate in the refrigerator for 2-24 hours, turning occasionally. Drain chops, discarding marinade.

For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 12-15 minutes or until chops are done, turning once halfway through grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.

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Italian Pork Chops

Ingredients
1 pound boneless pork chops
1-2 lbs red potatoes, quartered (more or less according to your taste)
8-12 oz baby carrots
1 onion, chopped
16 oz. bottle Italian dressing (we like Kraft's Tuscan Italian Dressing)

Directions
Place pork chops in slow cooker. Top with vegetables. Pour salad dressing over the top. Cover. Cook on low 8 hours.

This is one of my hubby's favorite meals. He loves pork chops, and I only like them if I know they won't be tough. This recipe is super easy! Great for church night or any other activity night!

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Sweet and Sour Pork Chops

Ingredients

6-8 thick pork chops

1/4 cup soy sauce

1/4 cup chili sauce

1/4 cup honey

Directions

Mix honey, soy, and chili sauce.  Place pork chops in greased 3-quart casserole.  Pour mixture over chops.  Bake for 1 hour at 350 degrees.  

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Ham Crescents

Ingredients

1 can refrigerator crescent rolls

1 package thin-sliced ham

4 tsp. mustard

1 cup shredded swiss cheese

Directions

Unroll dough into 4 long rectangles. Press perforations to seal. Place ham slices on rectangles. Spread ham with mustard and sprinkle with cheese. Starting at longest side, roll up in jelly roll fashion. Cut into 1/2-inch slices. Place cut side down on ungreased cookie sheet. Bake for 15-20 minutes or until lightly browned at 375 degrees.

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Pork Chop Stuffing Bake

INGREDIENTS
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
6 boneless pork chops (1-1/2 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 large onion, chopped
1/2 tsp. dried thyme leaves
1/2 cup KRAFT Shredded Cheddar Cheese

DIRECTIONS
HEAT oven to 350°F. Prepare stuffing mix as directed on package; set aside.
MEANWHILE, heat large ovenproof nonstick skillet on medium-high heat. Add chops; cook 4 min. on each side or until browned on both sides. Mix soup, onions and thyme; spoon over chops. Top with prepared stuffing; sprinkle with cheese.
BAKE 20 to 30 min. or until chops are cooked through (160°F).

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Ham and Cheese Manicotti

INGREDIENTS

8 ounces manicotti

3/4 pound precooked ham, cubed

2 tbsp. olive oil

1/2 white onion, chopped

2 tsp. garlic, minced

1 tsp dried oregano

3/4 cup grated Parmesan cheese

6 tbsp. butter

6 tbsp. flour

3 cups milk

2 cups Swiss cheese

DIRECTIONS

Cook manicotti according to package instructions, careful not to overcook.  Drain and rinse in cool water and set aside.  Place the ham cubes in a medium bowl.  Heat the olive oil in a medium skillet over medium heat.  Saute the onion, garlic, and oregano, until the onion is translucent, about 4 minutes.  Add the onion mixture to the bowl with the ham and let cool for 10 minutes.  Stir in parmesan cheese.

Melt the butter in the skillet over medium heat.  Stir in flour and cook, stirring constantly, until mixture bubbles, about 2 minutes.  Add the milk, and cook, whisking constantly, until sauce thickens.  Stir in Swiss cheese.  Mix 1/4 of cheese sauce with ham mixture.

Fill manicotti shells with ham mixture.  Spread about 1/2 cup cheese sauce in a baking dish and arrange filled shells over sauce.  If there is any leftover stuffing, just sprinkle it over the filled shells.  Pour remaining cheese sauce over filled manicotti.  

Bake at 350 degrees for 30-40 minutes or until hot and bubbly.  Sprinkle with extra Parmesan, if desired.

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Grilled Honey Brown Sugar Pork Tenderloin

INGREDIENTS

1-1/2 pounds pork tenderloin

For the marinade:

1/4 cup soy sauce

1/4 cup hoisin sauce

3 tbsp. brown sugar

3 tsp. ground ginger

1 tbsp. ketchup

1/4 tsp. cayenne pepper

1/4 tsp. cinnamon

1/4 cup honey

DIRECTIONS

In a resealable plastic bag, combine marinade ingredients and mix until sugar is dissolved.  Add pork tenderloin and turn to coat.  Refrigerate, turning once or twice, for 6-8 hours.  Heat grill to medium high.

Remove pork from marinade, reserving marinade.  Pour the marinade into a small saucepan and bring to a full boil for 2 minutes.  Grill pork, turning and basting with heated marinade until pork is cooked but still just slightly pink in center, about 25 minutes.  Discard remaining marinade; let pork stand 5 minutes before slicing.

Even though this recipe calls for the meat to be grilled, its December in Oklahoma...that means its 19 degrees outside, ya'll!  And that means, HECK NO, I AIN'T GRILLIN'!  I'm thinking it will be yummy sliced into pork medallions and then cooked on the griddle.  Serving it with a mixed green salad with bacon and feta.  YUM!

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Ham Steak with Chili Gravy and Cheesy Polenta

INGREDIENTS
1 tablespoon vegetable, peanut or canola oil, divided
1/2 pound ham steak
1/4 small onion, finely chopped
1 garlic clove, finely chopped
1/4 bell pepper, finely chopped
Salt and pepper
2 tablespoons tomato paste
1 tablespoon chili powder
1/2 cup beef stock
1/2 cup milk
1/3 cup quick-cooking polenta
1 tablespoon butter
1/2 teaspoon (a few dashes) hot sauce
1/2 cup shredded extra-sharp cheddar cheese

DIRECTIONS
Heat 1/2 tablespoon of the oil in a skillet over medium-high heat. Cook the ham steak for 3 minutes on each side to brown and heat through, then remove to a plate and cover to keep warm.

Add the remaining 1/2 tablespoon of oil to the pan and add the onion, garlic, and bell pepper. Season with salt and pepper, and cook 4-5 minutes, until soft.
Once the vegetables are tender, stir in the tomato paste and chili powder, and cook for a minute. Stir in the stock and simmer for a couple minutes more.

While the gravy is working, bring the milk and 1/2 cup water to a boil in a small pot. Add the polenta and whisk for 2-3 minutes, until thickened. Melt the butter into the polenta and stir in the hot sauce and cheese. Remove from heat.
Top the ham steak with the chili gravy and serve the polenta alongside.

* Rachael Ray Show, 11/5/08...we both drooled when she made this. Its on the next family menu!

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Canadian Bacon and Mozzarella Penne

INGREDIENTS
1/2 pound fresh mozzarella, cut into 1/2-inch cubes
1 clove garlic, minced
2 1/2 tablespoons olive oil
3/4 teaspoon salt
Dried red pepper flakes
1/4 cup chopped fresh parsley
1 small onion, chopped
1 1/2 cups canned crushed tomatoes in thick puree
1/4 cup water
3/4 pound penne
1/2 pound Canadian bacon, cut into 1/4-inch dice

DIRECTIONS
In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes, and the parsley.
In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Cook the onion, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, water, the remaining 1/2 teaspoon salt, and a pinch of red- pepper flakes. Reduce the heat and simmer, covered, for 15 minutes.
In a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes. Reserve 1/4 cup of the pasta-cooking water. Drain. Toss the pasta with the tomato sauce, mozzarella mixture, and Canadian bacon. If the sauce seems too thick, add some of the reserved pasta-cooking water.

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Marinated Baked Pork Chops

The hubs found this recipe himself and prepared it for dinner tonight! I am so stinkin' lucky! It was really good. Great flavor, just sweet enough.

INGREDIENTS
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).

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French Onion Pork Chop Skillet

Looking forward to trying this one...I've been craving onion flavor lately...

INGREDIENTS
6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
2 onions, thinly sliced
2 Tbsp. Worcestershire sauce
1 pkg. (6 oz. ) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
1 cup shredded Mozzarella Cheese

DIRECTIONS
HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chops and onions; cook 10 min. or until done (160°F), turning chops and stirring onions after 5 min. Remove chops. Cook and stir onions 5 min. or until golden brown.
STIR in Worcestershire sauce. Return chops to skillet; Top with onion mixture.
MIX stuffing mix and water; spoon around edge of skillet. Top with cheese; cover. Cook 5 min. or until cheese is melted.

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Slow Cooker Barbecue Ribs

This is a weekly request from the hubs. He would eat ribs for every meal if I made them. I have made the sauce with Apple Cider Vinegar as well and it was just as tasty.

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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Pork Chops with Apples and Stuffing

This recipe sounds easy enough, but if you cover your chops with too much stuffing, they will not get done! Its a pain, and it ruined this dish for me. I may make it again, but it will be in the distant future.

INGREDIENTS
1 pkg. (6 oz.) Stuffing Mix for Chicken
1 can (21 oz.) apple pie filling
6 boneless pork loin chops (1-1/2 lb.), 3/4 inch thick

DIRECTIONS
HEAT oven to 375ºF. Prepare stuffing mix as directed on package.
SPREAD pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover with foil.
BAKE 30 min.; uncover. Bake 10 min. or until chops are cooked through (160ºF).

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Saucy Pork Medallions

We loves pork tenderloin at our house! Its so lean and yummy! This is a great dinner that's easy to cook, especially if you do the whole thing in an electric skillet (aka my FAVORITE kitchen appliance!)

INGREDIENTS
1 large pork tenderloin (1-1/2 lb.)
2 tsp. oil
3 cups frozen peas
1 can (10 oz.) turkey gravy
1/4 cup Zesty Italian Dressing
1 pkg. (6 oz.) Stuffing Mix for Chicken, prepared as directed on package

DIRECTIONS
CUT pork crosswise into 3/4-inch-thick slices.
HEAT oil in large nonstick skillet on medium-high heat; add pork. Brown 5 min., turning once. Stir in peas, gravy and dressing; bring to boil. Spoon prepared stuffing around edge of skillet; cover.
SIMMER on medium-low heat 10 min. or until stuffing is heated through and pork is done.

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Traditional Tamales

Red Chili Sauce Ingredients
15 large dried chilies (such as Anaheim, New Mexico, California, or pasilla)
4-5 garlic cloves
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons all-purpose flour
2 teaspoons olive oil or melted shortening

Red Chili Sauce Directions
Remove stems and seeds from dried chili peppers.
Place peppers in a single layer on a baking sheet.
Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.
Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).
Add garlic, cumin and salt.
Cover and blend until smooth.
In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.
Carefully stir in blended chili mixture.
Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness)
Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.

Tamale Ingredients
3 1/2 lbs pork shoulder or pork butt, trimmed of fat and cut up
10 cups water
1 medium onion, quartered
3 garlic cloves, minced
3 1/2 teaspoons salt
4 cups red chili sauce
3/4 cup shortening
6 cups masa harina
1 1/2 teaspoons baking powder
50 dried corn husks (about 8 inches long)

Tamale Directions
In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
Simmer covered, about 2 1/2 hours or until meat is very tender.
Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
Shred the meat using 2 forks, discarding fat.
Strain the broth and reserve 6 cups.
In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
To make masa beat shortening on medium speed in a large bowl for 1 minute.
In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
Fold in sides of husk and fold up the bottom.
Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
Lean the tamales in the basket, open side up.
Add water to Dutch oven just below the basket.
Bring water to boil and reduce heat.
Cover and steam 40 minutes, adding water when necessary.
To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

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Game Day Sandwiches

Ingredients:
Nonstick cooking spray
3-4 pound boneless pork loin roast trimmed of visible fat
1 large onion, sliced
1 bell pepper, sliced
? cup brown sugar
1 bottle (16 ounces) fat-free Italian dressing
1 tablespoon Italian seasoning
10-12 hoagie sandwich buns
3 cups shredded lettuce, optional for garnish
Processed canned cheese spread, optional for garnish

Directions:
1. Spray the inside of a 3-5 quart slow cooker with cooking spray.
2. Place pork in slow cooker. Cover with pepper and onion slices. Sprinkle with brown sugar and pour salad dressing over pork.
3. Cover and cook on low 10-12 hours.
4. Remove pork from cooker and shred using two forks. Return to slow cooker, stir in Italian seasoning and mix well.
5. Using a slotted spoon meat and vegetable mixture onto toasted buns.

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Grilled Pork Chops

INGREDIENTS
6 pork chops
Italian Dressing
salt
pepper

DIRECTIONS
Place pork chops in dish and sprinkle with salt and pepper. Cover with dressing. Marinate pork chops at least 1 hour. Preheat grill. Place chops on grill. Grill chops 20 minutes or until cooked through.

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Pork Chops with Mushroom Stuffing

THIS WAS FABULOUS!!!!! My most favorite recipe yet...Clint LOVED it, too.

INGREDIENTS
2 teaspoons olive oil
2 tablespoons thinly sliced green onions
1 8-oz. package fresh mushrooms, coarsely chopped
2 teaspoons snipped fresh rosemary
1/8 teaspoon salt
1/8 teaspoon black pepper
4 boneless pork loin chops
2 teaspoons Worcestershire Sauce

DIRECTIONS
For stuffing, in a large skillet heat oil over medium heat. Add green onions and cook for 1 minute. Stir in mushrooms, rosemary, salt, and pepper. Cook and stir for 2 to 3 minues more or until mushrooms are tender. Remove from heat. Trim fat from chops. Make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spon stuffing into pockets in chops. If necessary, secure with wooden toothpicks. Brush chops with Worcestershire sauce. Season chops lightly with additional salt and black pepper. Grill chops on the rack of an uncovered grill directly over medum coals for 12 to 15 minutes or until done and juices run clear, turning once. To serve, remove wooden toothpicks.

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