Something Sweet and Spicy

Sweet and Spicy Pork Tenderloin:

1 T chili powder
1 1/2 tsp. garlic powder
1 tsp. oregano
1/4 tsp. cinnamon
1 1/2 lbs. pork tenderloin
3/4 cup orange juice
1/4 cup packed brown sugar
1 small onion, grated
2 T Worcestershire sauce
2 tsp. yellow mustard

Mix chili powder, garlic powder, oregano and cinnamon. Rub all sides of pork with spice mixture and refrigerate for at least 2 hours. Nake a glaze by whisking OJ, brown sugar, onion, Worcestershire and mustard in a medium saucepan until blended. Bring to a boil. Reduce heat and simmer, stirring occasionally until mixture is thick and reduced. This should take about 15 minutes. Let mixture cool completely.

Preheat grill. Spray both sides of tenderloin with non-stick spray. Grill until well browned, about 4 minutes. Turn pork, brush with 1/4 cup glaze and grill another three minutes. Turn pork again and grill again, brushing frequently with remaining glaze until instant read thermometer reads 155 degrees, about 2-3 minutes. Let pork stand for five minutes before slicing.

Tried Something New

Usually when I make pork, it comes via the crock pot. However, a few weeks
ago, I opted to try a new recipe that looked intriguing, and it worked really well for us.

Glazed Pork Tenderloin:

2 tsp. dried oregano
1 tsp. dried parsley flakes
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
dash pepper
dash cayenne pepper
1 pork tenderloin

Glaze:

4 1/2 tsp. brown sugar
4 1/2 tsp. Dijon mustard
1/4 tsp. honey

In small bowl, combine first 8 ingredients. Rub mixture over pork. Place in large resealable plastic bag. Seal bag and refrigerate overnight.

Combine glaze ingredients. Place tenderloin in greased, shallow baking pan. Bake uncovered at 350 for 45 minutes. Baste pork with glaze. Bake another 15 minutes. Let stand five minutes before slicing.


5 oz. cooked pork = 263 calories, 7 grams of fat, 95 mg of cholesterol, 737 mg of sodium, 14 grams of carbohydrates, 1 gram of fiber, 35 grams of protein>

This recipe will be linked to Mommy's Kitchen for Potluck Sunday.

From Ham to Pork

We make the Maple Ham recipe, from Make It Fast, Cook It Slow, frequently. So, I decided today to give the same ingredients a try only this time with a pork loin instead of ham. The results were pretty good. Although I must admit, I am so used to slow cooking pork with Coke and barbecue sauce. I don't typically stray from what I am used too. After all, you are dealing with someone who orders the same thing every time she goes into a restaurant.

Maple Pork:

1 pork loin
1 cup dark brown sugar
1 cup pineapple juice
1/2 cup maple syrup

Brown the pork on all sides. Place into the crock pot topping it with the brown sugar. Pour the pineapple juice and maple syrup over the pork. Cook on low for 6-8 hours or high for 4-6 hours.

Mayberry Meets the Crock Pot

Growing up, my family watched countless episodes of Andy Griffith and we still do today. All these yesrs later, the show is still funny, and I still wish I lived in between Mayberry and Mayfield (Leave it to Beaver).

Yesterday, James and I watched a marathon of the show, ironically on the same day that we were making a new recipe from the Mayberry Cookbook. You see, every time we go on vacation, my souvenier is a cookbook. So, it was fun to find the Mayberry Cookbook last week. I am sure we will have a good time with that.

Even though pork chops aren't usually my first choce, hubby really likes them. So, this was our first trial recipe from the book. I have to say they turned out really well, and we will make this again. I would like to get away from using so many cans when I cook, so I might alternate with beef broth and Velveeta next time.

Mayberry Pork Chop Casserole in the Crock Pot:

4 pork chops
4 potatoes
2 cans cheddar cheese soup
2 cans french onion soup

Season the pork with salt and pepper and coat both sides in flour. Brown on both sides. (This is optional, but I did it). Cut the potatoes in thin slices. Combine all of the soup into the crock pot, turning it on low. Add the potato slices and top with the browned pork chops. Cover and cook on low for 6-8 hours.

Chop Chop

This is from Paula Deen's May/June 2008 magazine. And you know how much I LOVE Paula!!

Sour Cream Pork Chops:

2 tablespoons oil
4, 1-inch thick boneless pork chops
1 1/2 cups sliced onion, separated into rings
1 cup beef broth
1 tablespoon chopped parsley
1 teaspoon paprika
1 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream
hot cooked rice

In large skillet, heat oil over medium-high heat and add pork chops. Cook until browned on each side. Place onion evenly over pork chops. In small bowl, combine broth, parsley, paprika, mustard, salt and pepper. Pour the mixture over pork chops. Cover, reduce heat to medium, and simmer for 90 minutes. Stir in sour cream and cook for 3-4 minutes or until heated through. Do not let it boil -- serve it over hot cooked rice.

Hubby's Surprise

James e-mailed me at work today letting me know this was what was for dinner and HE was making it!!!!

Cajun Spiced Pork Chops:

1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon rubbed dried sage leaves
1/2 teaspoon garlic salt
1 1/2 teaspoons extra-virgin olive oil
4 center cut pork chops

Directions

1. Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.

2. Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Little Bit of Sour, None of the Sweet

Sour Cream Pork Chops:

2 Tbsp. oil
4 boneless pork chops
1 1/2 cups onion, sliced thinly into rings
1 cup beef broth
1 Tbsp. chopped parsley
1 tsp. paprika
1 tsp. prepared mustard
1/2 tsp. salt
1/2 tsp. ground black pepper
1 cup sour cream
Hot cooked rice
parsley for garnish

In a large skillet, heat oil over medium heat. Add the pork chops, cooking on each side just until browned. Place onion slices over the pork chops. In a small bowl, combine the broth, parsley, paprika, mustard, salt, and pepper. Pour broth mixture over the pork chops. Cover, reduce heat, and simmer for 1 1/2 hours. Stir in the sour cream and cook for about 5 minutes. Serve over hot rice, and garnish with parsley.

Pig in a Poke

Pork Chops...

2 cups soy sauce
1 cup water
1/2 cup packed brown sugar
1 T molasses
6 pork loin chops (about 1 1/2 inches thick)

Sauce:

3/4 cup ketchup
2/3 cup chili sauce
1/4 cup packed brown sugar
2 T water
1 1/2 tsp. ground mustard

In a saucepan over medium heat, bring soy sauce, water, brown sugar and molasses to a boil. Remove from heat; cool to room temperature. Pour into large resealable plastic bag. Add pork chops. Seal bag and refrigerate for 3-6 hours. Drain and discard marinade. Place chops in a greased 13 x 9 x 2 baking dish. Cover and bake at 350 for 30 minutes. Combine sauce ingredients and pour over chops. Bake, uncovered, for an additional 30 minutes or until meat juices run clear.

Fruity Chops

Cranberry Pork Chops with Rice:

1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
4 boneless pork loin chops
2 tablespoons olive oil
1, 16-ounce can whole berry cranberry sauce
1 tablespoon balsamic vinegar

Cranberry Rice:

1 3/4 cups chicken broth
2 cups instant brown rice
1/2 cup dried cranberries

In a large resealable plastic bag, combine flour, salt, seasoned salt and pepper. Add pork chops one at a time. Shake to coat. In large skillet, over medium heat, cook pork chops five minutes on each side or until juices are clear. In small bowl, combine cranberry sauce and vinegar. Pour mixture over pork chops. Bring to boil. Reduce heat, cover and simmer for 10 minutes. In separate, large saucepan, bring chicken broth to boil. Add rice and cranberries. Return to boil. Reduce heat, cover and simmer for five minutes. Remove from heat. Allow rice to stand for five minutes or until broth is absorbed. Serve pork chops with sauce and rice.

Chop Chop!

We love anything that can be made in the crockpot.

Slow Cooker Pork Chops:

6-8 boneless pork chops
1/2 tsp. salt
1/2 tsp. pepper
2 medium onions, finely diced
2 celery stalks, finely diced
1 green bell pepper, finely diced
1 12 oz. can stewed tomatoes
1/2 cup ketchup
2 Tbsp. cider vinegar
2 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
1 beef bouillon cube
2 Tbsp. corn starch
2 Tbsp. water

Place chops in crock pot. Sprinkle with salt and pepper. Add onion, celery, green pepper, and tomatoes. Combine ketchup. vinegar, sugar, Worcestershire, lemon juice, and bouillon. Pour over vegetables and chops. Cover and cook on low 6-8 hours.
Mix corn starch and water until smooth. Stir into liquid in the slow cooker. Cover and cook on high 30 minutes or until thick. Serve over rice.

*This also works with chicken.