I have had a craving for ribs lately but wasn’t really in the mood for BBQ ribs. For some reason brown sugar was sticking out in my mind so I ventured to google and this recipe was the first to pop up.

This was a rather complex recipe but actually rather simple as it was most mix and marinate, throw in oven so not alot of hands on time. Since we ate late and didn’t want to fire up the grill I browned these a little under the broiler, I am not sure we would of been able to do them on the grill as they fell off the bone instantly.

These had really really good flavor and were a really yummy dinner for a Friday night, we will be making this again and again, per Adam’s request

Brown Sugar and Bourbon Ribs (From: Epicorious)

Basting sauce

• 1/2 cup (packed) golden brown sugar
• 1/2 cup apple butter
• 1/4 cup bourbon whiskey
• 1/4 cup apple cider vinegar
• 3 tablespoons apple cider
• 2 tablespoons Dijon mustard

Ribs

• 1 tablespoon coarse kosher salt
• 1 tablespoon (packed) golden brown sugar
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons dried thyme
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 2 2- to 2 1/4-pound racks baby back pork ribs

• 1 large onion, sliced
• 1 cinnamon stick, broken in half
• 6 thin rounds peeled fresh ginger
• 1 1/4 cups apple cider

My mom’s work served this one day and she came back from lunch and told me “You HAVE to make this” I finally got around to it. I loved it, Adam didn’t like the roast with gravy but liked the mashed potatoes with gravy?? Not really sure on that one.

I will make this again, when he will be gone for the night. I served with my green beans.

Sesame Pork Roast (From: Twin Cities Live)

• 2 tablespoons sesame seeds
• 3 or 4 green onions, sliced (about ¼ cup)
• ½ cup ketchup
• ¼ cup soy sauce
• 2 tablespoons ground ginger
• 2 tablespoons molasses (any type)
• 2 teaspoons salt
• ½ teaspoon curry powder
• ½ teaspoon black pepper
• 1 cup water
• 2 tablespoons wine vinegar
• 4 pounds pork shoulder roast
• 3 tablespoons flour for gravy, if desired

Toast sesame seeds in a dry frying pan over low heat until golden and fragrant. Place seeds in a bowl with the green onions, ketchup, soy sauce, ginger, molasses, salt, curry powder, pepper, water and wine vinegar. Stir to mix thoroughly. Place meat in a large bowl and pour the marinade over the meat. Marinate, covered, 2 to 3 hours or overnight in the refrigerator.

Place meat and marinade in the slow cooker, cover, and cook on low for 9 hours or on high for about 3 hours.

Pour pan juices into a 2-cup measure. Skim off fat, returning 2 tablespoons of the fat to the pan. If defatted pan juices do not equal 2 cups, add enough water or chicken broth to do so. Whisk 3 tablespoons flour into fat in the pan, and cook over medium heat on the stovetop until bubbly, scraping the bottom of the pan to release all the flavor from juices cooked to the pan. Slowly stir in pan juices and cook until gravy thickens, stirring constantly. Put gravy through strainer, if desired, and serve with roast.

You should know by now that Adam and I love pork chops, last time we were at the grocery store they had some really nice thick pork chops, which I of course  had to buy. But I knew I wanted to do something different with them.

This recipe was awesome, and something different then what we normally do. The flavor was both sweet and savory in them, it was wonderful. I served with mashed potatoes and green bean casserole.

A very yummy and wonderful meal.

Pork Chops with Balsamic-Maple Glaze (From: Elly Says Opa)

• 2 pork chops
• 2 tsp. herbs de Provence
• salt and pepper
• 2 tsp. olive oil
• 1/4 cup balsamic vinegar
• 1 Tbsp. pure maple syrup

Pat the pork chops dry and then rub each chop with 1 tsp. of herbs de Provence. Sprinkle both sides with salt and pepper. Heat a heavy-bottomed skillet over medium heat and add the oil. Once hot, add the pork chops and cook until a little underdone (about 2-3 minutes per side, will vary depending on thickness, etc.). Remove pork chops from the pan.

Increase the heat to medium-high and add the balsamic vinegar. Deglaze the pan, scraping up all the browned bits, and reduce the vinegar by about half. Stir in the maple syrup. Add the pork chops back into the skillet and continue cooking until done, about a minute per side. Most of the glaze should be soaked up by the chops. Drizzle the chops with any additional glaze.

I got the craving for BBQ ribs last week, but wanted to do something different then in the crock pot like I normally do. I asked around on the cooking board I am on and everyone baked them. So I went with this idea and create a recipe. Adam and I LOVED these ribs!!!!

And after hurting my ankle that day it was the perfect dinner to just throw in the oven and sit with my foot up.

Baked BBQ Ribs (Inspired By: Nesties)

• 1 pkg pork ribs
•  BBQ rub
• 1/2 jar BBQ sauce

Rinse ribs off with water, and dry with paper towel.

Rub the BBQ rub on ribs, both sides. Place in a 9 x 13 metal baking dish cover with tin foil. Refrigerate 6-8 hours.

Remove ribs from fridge and let come to room temp while oven is preheating.

Preheat oven to 375.

Cook ribs for 1.5-2 hours.

Remove foil, put BBQ sauce on bake for 10 minutes, turn ribs over, put BBQ sauce and bake for 10 more minutes.

ENJOY!

I love Qdoba for one reason there burritos. Something about the yummy soft shell. I decided it was time we attempt them at home again. We had extra pork in the freezer and decided we could do shredded pork burritos.

This meat was great, it had great flavor and was just full of yumminess. We just wrapped the meat, lettace, some rice, cheese, and sour cream in a burrito. It was almost as good as Qdoba.

Shredded Pork Tacos (Inspired From: PBS)

• 1 tablespoon olive oil
• 1 large onion, chopped
• 6 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 2 bay leaves
• Coarse salt and ground pepper
• 3 tablespoons tomato paste
• 1 3-pound boneless pork shoulder, cut in half lengthwise

In a large (5-quart) heavy pot, heat oil over medium. Add onion, garlic, thyme, oregano, and bay leaves; season with salt and pepper. Cook until onion has softened, about 5 minutes. Stir in tomato paste. Add pork, and 2 cup water. Bring to a boil. Reduce heat; cover and simmer until meat is very tender, 2 to 2 1/2 hours. Discard bay leaves.

Using tongs, transfer meat to a large bowl; shred with two forks, discarding any large pieces of fat or gristle. Return meat to pan, and simmer until sauce is thick, 30 to 45 minutes more. Season, if necessary, with salt and pepper.

We got a great deal on pork chops a few weeks back so we have a huge supply in our freezer. I was trying to find something different to make with them. I found this recipe and thought it looked like a winner because it was made in the crock-pot one of my favorite meals to make as Adam prepares before work and then I just eat when I get home

These were good, I liked that the pork had some flavor with the flour mixture on top of them. But the sour cream sauce didn’t seem to thicken as much as I would like after being on high for 30 minutes. I would double the amount of flour, which I have already changed in the recipe below.

Sour Cream Pork Chops (From: Allrecipes)

• 2 pork chops
• salt and pepper to taste
• garlic powder to taste
• 1/4 cup all-purpose flour
• 1/2 large onion, sliced 1/4 inch thick
• 1 cubes chicken bouillon
• 1 cups boiling water
• 2 tablespoons all-purpose flour
• 1/2 cup sour cream

Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/4 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.

Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.

Preheat oven to 200 degrees F (95 degrees C).

After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

]]> http://www.carriessweetlife.com/sour-cream-pork-chops/feed/ 1 http://www.carriessweetlife.com/ranch-house-crock-pot-pork-chops-with-parmesan-mashed-potatoes/ http://www.carriessweetlife.com/ranch-house-crock-pot-pork-chops-with-parmesan-mashed-potatoes/#comments Thu, 12 Mar 2009 14:33:59 +0000 Carrie http://www.carriessweetlife.com/?p=744

Adam went back to his summer hours this week, so he works an hour later at night, which means we eat dinner an hour later. It always takes me a few weeks to get my eating schedule on par with that. So this week we picked a lot of meals that were easy and able to reheat.

These were VERY simple to make Adam threw them in the crock-pot before leaving and then I ate about 9 hours later and these little babies just fell apart under my fork. SO delicious. I only made 2 pork chops but wish I would of made more for leftovers. Give these a try!

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes (From: Picky Palate)

• 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 (I didn’t have an so omitted)
• 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 stovetop 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. Enjoy!

Adam and I love pork chops, but get bored of the same old same ole pork chop. When I saw these I wanted to try them. And it just so happened that pork chops where on sale that week buy one get one. We tried these tonight along with cheesy potatoes.

These were wonderful! Ours took longer then what the recipe called for, but other then that was super simple to whip together, and next time I would use less thyme otherwise we will be making this again.

Barbecued Pork Chops (From: Erins Eats, Originally From: Cooking Light)

• 1/4 cup packed brown sugar
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon low-sodium soy sauce
• 6 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
• 1 teaspoon dried thyme
• 1 teaspoon garlic salt
• 1/4 teaspoon ground red pepper
• Cooking spray

Prepare grill or broiler.

To prepare sauce, combine the first 4 ingredients in a small bowl. Place 1/4 cup sauce in a small bowl, and set aside.

Trim fat from pork. Combine the thyme, garlic salt, and pepper; sprinkle over pork. Place pork on a grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side, basting with remaining sauce. Serve pork chops with reserved 1/4 cup sauce.

I saw this recipe on my google reader from Pioneer Womans blog, I knew I wanted to make it, but wanted to make it when we had people over to eat it as it was not the best for you. Adam’s family came over Sunday to go to the apple orchard with us and this was the perfect dinner. It is not the best for you, but good every once in a while. We served with some fresh bread, and of course apple crisp for dessert.

Pasta Carbonara (From: Pioneer Woman)

• 1lb linguine pasta
• 4 eggs
• 1 pound bacon or pancetta
• 1 1/2 cups Parmesan cheese
• 8-12 cloves of garlic
• 1 large onion
• 1 cup chicken stock
• 1 cup white wine (or substitute another cup of stock)
• 1/2 stick of butter
• 1 handful of parsley
• 1-2 tablespoons black pepper

First, slice up 1 pound of bacon into pieces about one inch wide. Once they’re sliced, just toss your bacon pieces into a stainless steel pan. Cook until browned and crisp.

While the bacon’s cooking, set a pot of salted water on the stove for our pasta. When it comes to a boil add your linguine and cook until al dente, tender-firm. Next, chop your onion. When the bacon is cooked, scoop it out with a slotted spoon and set it onto a plate. Reserve the bacon grease! We still need that stuff. Throw the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high head for a couple of minutes.

In the meantime, thinly slice the garlic. After the onions have cooked for a couple of minutes, throw in the garlic. Adding it after the onions have cooked a little will prevent the garlic from burning. After the onion and garlic have cooked for another couple minutes, remove from the pan with a slotted spoon. Discard the grease. Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in white wine. Whisk until pan is thoroughly deglazed and all of the brown bits have come off the bottom of the pan. Add 1 cup of chicken stock. Return bacon, onion and garlic back to the pan. let simmer over medium heat.

Crack four eggs into a large bowl. Add most of the parmesan cheese, and rough chop the parseley, adding it to the eggs as well. Leave a little Parmesan and parsley out for garnish. Mix well with a fork.

Drain the water from your pasta. Be sure the pasta is very hot. Add the pasta to the egg mixture and then add the bacon/onion mixture. Finally throw a 1/2 stick (1/4 cup) of butter in there. Mix it all together well. Pepper to taste. Garnish with Parmesan and Parsley.

Adam and I LOVE pork chops, but we get bored with the normal recipes, I spotted this on a blog and thought it looked good and saved it. This week when menu planning I remember it and we added it to the menu.

Adam actually made these they were SOOOOOOOOOOOOOOOOOOO good!!! Although they aren’t really good for you they are amazing and we will be making them again and again.

Onion Baked Pork Chops (From: Adventures in Home Cooking)

• 4 pork chops
• 1 pkg. Lipton onion soup mix
• 2 eggs, well beaten
• 2/3 cup bread crumbs
• 1/2 to 2/3 stick butter, melted
• 2 T. olive oil
• Salt
• Pepper

Preheat the oven to 350 degrees. Season pork chops with salt and pepper.

Combine soup mix and bread crumbs. Dip chops in egg and then in bread crumb/onion mixture, coating well. Place in a shallow pan.

Mix melted butter and olive oil in a small bowl and drizzle onto pork chops. Bake covered 1 hour, turning once.