Archive for the ‘pork’ Category

2 cloves garlic, minced or grated

1/2 tsp kosher salt

2 tbsp Dijon mustard

1 tbsp soy sauce

1/2 tsp dried rosemary

1/2 tsp dried thyme

1/2 tsp dried oregano

2 tbsp lemon juice

1/4 cup extra virgin olive oil

20 oz thin cut pork loin chops or lean thin cut boneless pork chops non-stick cooking spray

1. In a small bowl, combine all the ingredients through the lemon juice. Then whisking, slowly pour in the oil to emulsify the marinade.

2.  Brush each pork chop on all sides with the marinade. Set them on a plate and place in the refrigerator to marinate for at least 1 hour.

3.  Heat and non-stick grill pan or a large non-stick skillet (or use the outdoor grill) over high heat. Spray with non-stick cooking spray and add the pork chops. Sear them until they are deeply caramelized on the first side before flipping them to caramelize on the second sides.



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6 boneless pork chops

1/2 cup honey

1/4 cup cider vinegar

1/4 t. ground ginger

1 clove minced garlic

2 Tbsp. soy sauce

Directions for Cooking Day:  Place honey, vinegar, ginger, garlic and soy sauce in blender and mix well.  Place uncooked pork chops and honey mixture in a freezer bag and freeze.

Directions for Serving Day:   Thaw completely.  Place pork chops and honey mixture in a baking dish.  Bake for 350 degrees for 1 hour or until pork chops are cooked.  Turn pork chops occasionally while baking.

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Honey Mustard Pork Chops
from Weight Watchers New Complete Cookbook

Serves 4 (I’ll double it for the swap)

  • 4 teaspoons honey
  • 1/4 cup Dijon mustard
  • 1 teaspoon cider or wine vinegar
  • 1/4 teaspoon salt
  • freshly ground pepper, to taste
  • 4 (5-ounce) bone-in loin pork chops, 1-inch thick

To prepare the marinade, in a small saucepan over low heat, heat the honey until it liquefies. Stir in the mustard, vinegar, salt and pepper; cool to room temperature.

Place the pork chops in a gallon-size ziploc plastic bag; add the marinade. Seal the bag, squeezing out the air; turn to coat the chops. Refrigerate, turning the bag occasionally, at least 8 hours or overnight. Remove the chops from the refrigerator 30 minutes before broiling.

Preheat the broiler. Discard the marinade. Place the chops on the broiler rack and broil 3-4″ from the heat until cooked through, 6-7 minutes on each side.

Goes well with Lemon-Butter Broccoli.


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Cheesy Ham and Potatoes

1 24-ounce bag frozen shredded hash browns
1/2 cup minced onion
2 10.75-ounce cans cream of celery soup
1 8-ounce package cream cheese
1 1/2 cups Monterey Jack cheese, shredded
1 1/2 cups cubed ham
1/4 t pepper

Soften cream cheese and cream together with soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label and freeze.

To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350°. Uncover and top with shredded Cheddar cheese. Return to oven until cheese is melted.

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2 lb cooked pork, cut into strips
1/2 cup brown sugar, packed
1 tbsp cornstach
1 cup beef or chicken broth
1/2 tsp cloves
1 bay leaf
3/4 cup frozen sour cherries or canned, pitted cherries
1 tbsp lemon juice
1/4 cupb butter/margarine

Place pork strips into casserole. In a saucepan combine brown sugar, cornstarch and broth, stirring until smooth without any lumps. Add cloves and bay leaf. Cook mixture over low heat, stirring until thickened. Add sour cherries, lemon juice and butter/margarine then bring to a boil. Pour mixture over pork in casserle, then bake in a preheated 350F oven for 20 minutes. Cool and freeze into serving size container(s).

On cooking day:
Defrost and reheat in saucepan. Serve over rice.

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  • 5 pounds Pork Loin
  • 1 jar Salsa Verde (16 Oz. Jar)
  • 3 Tablespoons Lime Juice
  • 1 whole Onion, Chopped
  • 1 cup Fresh Cilantro, Chopped
  • 3 whole Roma Tomatoes, Chopped
  • Corn Tortillas, To Serve

Preparation Instructions

  1. Place pork loin in a slow cooker. Mix together salsa verde and lime juice and pour over the roast. Cover and cook on low for 7-8 hours.
  2. Meanwhile, mix together onion and cilantro in a small bowl; refrigerate.
  3. About one hour before serving, remove the pork from the slow cooker and shred with two forks. Return to the slow cooker, and stir in about 1/2 cup of the onion and cilantro mixture.
  4. To serve, place pork mixture into corn tortillas. Top with onion and cilantro mixture and chopped tomatoes. Also good in quesadillas and enchiladas.

from Tasty Kitchen.

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Cook Time:30 min
Level: Easy
Yield: 4 servings
Add To

1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme, paprika, crushed red pepper, salt, pepper and sage.
1 1/4 pounds pork tenderloin
1 tablespoon olive oil
1 teaspoon minced garlic

Preheat the oven to 450 degrees F.

In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.

Defrost in refridgerator. In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

This would also be good sliced and grilled, on a beautiful spring day.

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