Citrus Pork Chops

Recipe From: Argo Cookbook

Ingredients:
4 pork chops (1/2" thick, boneless)
3/4 cup chicken broth
2 tbsp corn starch
1 tbsp oil
2 cups orange juice
1 cup carrots
2 tbsp onion (minced)
3 tbsp honey
2 tbsp corn syrup (2 tbsp water + 2 tbsp splenda)
1 tbsp white vinegar
1 tbsp dijon mustard
1/8 tsp crushed red pepper
2 tbsp fresh parsley (minced)

Season pork chops with salt and pepper. Cook over grill. Heat oil in a skillet and add onion. Then add 3/4 cup chicken broth, orange juice and carrots. Cover and simmer 10-12 minutes until carrots are tender. Stir 1/4 cup chicken broth, 2 tbsp cornstarch, honey, corn syrup, vinegar, dijon mustard and crushed red pepper. Add to skillet. Stirring constantly, bring to boil over medium heat and boil for 1 minute. Stir in parsley. Place pork chops in mixture until heated through. Serve over rice.

Pork Chops & Apples

Recipe From: Martha Stewart

4-6 boneless pork chops
salt and freshly ground black pepper
1 tbsp extra-virgin olive oil
2 tbsp unsalted butter
1 large onion (sliced)
2 to 3 green apples (cored and sliced)
1 cup chicken broth
2 tbsp brown sugar

Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a skillet over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.

Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the broth and sprinkle with sugar. Return chops to the pan.

Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over mashed potatoes with a large spoonful of the apple-onion mixture over the top.

Cashew, Pineapple & Pork Stir Fry

Recipe From: Our Best Bites Website

We got a fresh pineapple from Harry and David's in the mail today, which went perfect with this dish.

2 tbsp cornstarch (divided)
1 tbsp apple juice
1 lb. pork tenderloin or boneless pork chops (thinly sliced)
1/3 cup water
¼ cup sugar or splenda
¼ cup cider vinegar
3 tbsp soy sauce
3 tbsp ketchup
1 tbsp oil
1/4 cup cashews (chopped)
¼ cup green onions
2 tsp ginger
2 tsp garlic
6-8 oz snow peas
1 cup pineapple chunks

Combine 1 tablespoon cornstarch, apple juice, and pork. Toss well. Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk; make sure there are no clumps with the cornstarch. Now collect everything that's going into the stir fry next to the stove so you can access it easily.

Heat 1-2 Tbsp. canola oil in a large frying pan or wok over medium-high heat. Add pork and stir-fry 3 minutes. Add onions, ginger, and garlic. Stir-fry 1 minute. Add snow peas and pineapple. Stir-fry 3 minutes more. Whisk sauce ingredients again and add to pan. Bring to a boil. Cook 1 minute, stirring frequently. Stir in cashews and serve over hot rice. Garnish with more cashews and green onions if you want.

Honey-Lime Pork Chops

Recipe From: Melissa's Bargain Blog
Just ok.

Ingredients:
1/2 cup lime juice
1/2 cup soy sauce
2 Tbsp honey
2 minced garlic cloves
6 boneless pork chops

Combine in a ziploc bag and turn to coat. Refrigerate at least 2-3 hours (I usually put them in in the morning and leave them all day). You can either grill or broil them, 6-7 minutes per side.

Sauce:
3/4 cup chicken broth
1 minced garlic clove
1/2 tsp lime juice
dash pepper
1 1/2 tsp honey
1/8 tsp browning sauce

Combine in a small saucepan. Bring to a boil. Combine 2 tsp cornstarch and 2 Tbsp water till smooth. Stir into broth. Return to a boil; cook & stir 1-2 minutes.

Sage Pork Chops

Recipe From: Martha Stewart Food Everyday
I forgot to take a picture. This was really good and I used fresh sage from the garden.

Ingredients:
2 boneless pork loin chops
Coarse salt and ground pepper
1 tbsp olive oil
1 tbsp butter
1 medium shallot (minced)
1 tsp fresh sage (chopped)
1/4 tsp dried thyme leaves
1/2 cup chicken broth

Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.

To make the sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce.

Crockpot Pork Sammies

Recipe From: Melissa's Bargain Blog
It has been so hot lately! I don't like using the oven because it heats up the house, so the crock pot has been the way to go. This pork was really good and Sam will eat just about anything on bread/rolls.

Ingredients
2-3 lbs boneless pork roast (I used a pork loin)
2 onions (chopped)
18 oz bottle BBQ sauce (of your choice)
1/4 cup honey
dollar rolls

Place meat in slow cooker. Add onions, BBQ sauce and honey. Cover and cook on low for 6-8 hours. At that time the pork should break apart easily and shred with a couple of forks. After you shred it. Serve it plain or toast the rolls open faced with provolone cheese and mayo in a 350 degree oven for about 5-6 minutes before adding the pork and serving.

BBQ Pork Ribs

Recipe from: On My Menu Blog

This was a freezer meal from a swap group. The flavors were really good.

Ingredients:
Boneless Pork Spareribs
1 cup ketchup
2 cup water
1/4 cup brown sugar
1/4 cup Worcestershire sauce
1/4 cup vinegar
1 tsp salt
1 tsp celery salt
1 tsp chili powder

Mix all ingredients and boil for 3 minutes. Allow to cool. Place ribs in 9X13 baking dish and pour 2 cup of sauce over ribs. Bake at 350° for 1 hour (or 300°-325° for 2-3 hours). Baste ribs while baking.

BBQ Pork Ribs

Recipe From: My Kitchen Cafe

I should have made twice as much...Blake loves ribs.

Ingredients:
2 lbs. pork ribs
steak seasoning
1/4 cup chili sauce
1/4 cup hoisin sauce
1/8 cup brown sugar
1/4-1/2 tsp allspice

Season ribs with the steak seasoning and place in a slow cooker. Cook on low for 7 hours. Remove ribs from slow cooker (this may be done one day in advance). If preparing ribs one day prior to serving, place in a single layer in a glass dish. Let cool slightly before covering and refrigerating.

For the BBQ sauce, mix all remaining ingredients in a small bowl until well blended (I also mixed the BBQ sauce a day in advance and refrigerated to give the flavors a chance to blend). Grill ribs over medium heat 10-12 minutes to heat through. Turn the ribs often and baste with sauce frequently.

Orange Beef Stir-Fry

Recipe From: Martha Stewart Website

Kinda Blah. Recipe called for pork, but I didn't have any.

Ingredients:

1 lb beef or pork (cut into bite-sized pieces)

1/4 cup orange juice

1/4 cup soy sauce

1/4 cup rice vinegar

1 tsp orange zest

1 tbsp cornstarch

2 garlic cloves (minced)

3 scallions (white & green parts separated & thinly sliced)

1 head of broccoli (cut into bite-sized pieces)

In a medium bowl combine: Orange zest and juice, soy sauce, vinegar and cornstarch...set aside. Cook beef over skillet or in the broil (slightly undercook as it will simmer later). Add oil to a skillet, add garlic and scallion whites. Cook until scallions wilt. Add broccoli and 1/3 cup water. Cover and cook until broccol is crisp and water has evaporated. Add beef (with any juices) and stir-fry sauce to skillet. Cook until sauce has thickened. Serve over rice and top with scallion greens.

Harvest Pork Chops

Recipe From: Parenting Magazine - September 2006

Ingredients:

4 boneless center-cut pork chops

3/4 cup bread crumbs

1/2 cup onion (chopped)

1/2 cup celery (chopped)

1/2 cup chicken broth

1/2 tsp salt

1/4 tsp pepper

2 tbsp lemon juice

1/3 cup almonds (chopped)

1/3 cup craisins (chopped)

With a sharp knife, make a horizontal slit in side of each pork chop, creating a good-sized pocket. Season with salt and pepper. In a bowl, combine remaining ingredients. Press 1/2 cup stuffing into each pocket, mounding it at opening. Fit pork chops into a foil lined baking pan and cover with foil. Bake at 400 for 40 minutes and then uncovered for 20 minutes.

Sweet Pulled Pork Salad & Taquitos

Compilation of Recipes
After spending the weekend in Utah, I got to eat Cafe Rio again. Yummy. I've tried many different recipes for sweet pork and the tomatillo dressing. This is the latest, and so far the best. The taquitos were inspired by The Cheesecake Factor (of all places). We ate there the last night in SLC, and ordered taquitos as an appetizer. It's amazing how great meat and cheese can taste!

Pork Ingredients:

Pork Butt Roast (I know, it's the butt...but! I've tried a tenderloin and regular roast, and the HEB meat lady said the butt is the best for pulled pork...agreed!)
1 can Coke
1 1/2 cup brown sugar
1 cup ketchup
1/2 cup fat free French dressing
1 envelope onion soup mix
2 cloves garlic

Combine all ingredients in the crock pot and cook on low for 5 hours.

Tamatillo Dressing Ingredients:

1 pkg Hidden Valley Ranch Mix
1 large jalepeno
1 clove garlic
1 tamatillo
1 handfull cilantro
1 lime
1 cup fat free mayo
1 cup fat free plain yogurt

Combine all ingredients in a food processor and blend until smooth.

Other Ingredients:

Guerrero Tortillas
Monterrey Jack Cheese
Black Beans
Steamed Rice (mixed with cilantro and fresh lime juice)
Lettuce, Cilantro, Limes, Pico di Gallo