Original recipe source, click here
Here’s the absolutely delicious recipe Sara and Dallin adapted and made for me on Mother’s Day.
- 2 pork tenderloins (1 pound each) Salt and pepper (They used a 2 lb pork roast)
- For the Roasted Olives:
- 3 cups mixed green and black olives with pits
- 2 lemons
- 1/2 cup olive oil
- 2 cloves garlic, sliced
- 5 sprigs thyme, stems removed
- 3 sprigs rosemary, stems removed
- 3 bay leaves
- 1 teaspoon salt
Preheat oven to 350 degrees F. Sprinkle salt and pepper over tenderloins; wrap individually in
foil and place on baking sheet. Roast 40 minutes.
Place olives in a bowl. Zest the lemons and spread over olives. Squeeze lemon juice over olives. Add remaining ingredients and toss. Place olives in single layer on baking pan and roast at 350 degrees F. 15 minutes.
Remove roast from foil and let stand 10 minutes. Slice meat and top with roasted olives.
They served delicious sweet potato — peeled, steamed and then heated in lightly oiled pan with dried rosemary. So good.
“Some things have to be believed to be seen.” –Madeleine L’Engle
I remember as a kid one of my favorite books was A Wrinkle in Time, written by Madeleine L’Engle.
- 4″ center cut pork chops
- 1/2 cup brown sugar
- 1/2 cup catsup
- 1/2 cup cider vinegar
Lay chops in casserole. Cover with sauce. Bake at 350 degree F for one hour.
I was looking for a good pork chop/crockpot recipe the other day and found this one on the internet and Facebook.
“If the kingdom of God is not first, it doesn’t matter what’s second.” –Neal A. Maxwell
4-6 pork chops
6-8 medium potatoes, chopped into large pieces
2 cans fat-free cream of chicken soup
2 packages dry Ranch dressing mix*
1 cup milk
Dried parsley to sprinkle on top (optional)
Spray your slow cooker with non-stick cooking spray and put potatoes on the bottom. Place the pork chops on top of the potatoes. Mix together the condensed soups, Ranch dressing mix and milk. Pour on top of the pork chops and cook on LOW for 6-7 hours or on HIGH for 4 hours.
Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops. Sprinkle with dried parsley if you want.
God made me fast. And when I run, I feel His pleasure. –Eric Liddell
2.5 lbs of pork
1 large onion
Barbecue sauce of choice
Put about 2.5 lbs of pork into your crockpot.
Chop one large onion and place over the pork chops.
Pour Sweet Baby Rays (or whatever brand you like) barbecue sauce over all.
Put the lid on and cook for about 7 to 9 hours on low heat,
When done, drain excess juice, add more barbecue sauce and pull pork apart to serve on fresh buns.
“Success supposes endeavour.” –Jane Austen, Emma.
Photo and recipe from Blogchef.net.
1 pound pork butt (cut into 1 “ cubes)
¼ cup white sugar
1 teaspoon salt
1 teaspoon soy sauce
1 egg white
2 green onions (chopped)
1 quart vegetable oil (for frying)
½ cup cornstarch
1 tablespoon vegetable oil
3 stalks celery (sliced)
1 green bell pepper (sliced)
1 medium onion (cut into wedges)
white sugar (to taste)
salt (to taste)
Sweet and Sour Sauce-
1 cup water
¼ teaspoon salt
¾ cup white sugar
1/3 cup apple cider vinegar
¼ cup ketchup
½ teaspoon soy sauce
1 (8oz) can pineapple chunks (with juice)
2 tablespoons cornstarch
¼ cup water
Step 1: Put cubed pork in a bowl, and season with 1 teaspoon salt, ¼ teaspoon sugar, and 1 teaspoon soy sauce. Mix in the green onions and egg white. Cover, and put in the refrigerator to marinade for at least 1 hour. When finished dust chicken with 1/2 cup of corn starch until evenly coated.
Step 2: Heat 1 quart of oil to 375 degrees in your deep fryer or wok. Fry pork in oil until evenly browned (should be about 10 minutes per batch). Drain on paper towels.
Step 3: Heat a tablespoon of oil in your wok over medium heat. Stir fry celery, onions, and green peppers, cook until tender. Season with sugar and salt – remove from pan and set aside.
Step 4: To make the sweet and sour sauce- In your wok (or saucepan) mix 1 cup of water, ¼ teaspoon salt, ¾ cup sugar, 1/3 cup apple cider vinegar, ¼ cup ketchup, and ½ teaspoon soy sauce. Bring to a boil, and stir pineapple chunks with juice. Return to a boil and mix 2 tablespoons of cornstarch in ¼ cup of water to thicken the sauce. Cook until thick and well blended. In a bowl pour sauce over fried pork, and add vegetables and mix well.
“The very first moment I beheld him, my heart was irrevocably gone.” –Jane Austen, Love and Friendship
Photo and recipe from Blogchef.net.
6 pork loin chops (trimmed of any excess fat)
½ cup water
½ cup light soy sauce
¼ cup vegetable oil
3 tablespoons lemon pepper seasoning
2 garlic cloves (minced)
Step 1: In a large bowl or seal-able bag combine water, soy sauce, vegetable oil, lemon pepper and garlic. Add the pork chops. Cover, refrigerate and allow to marinate for at least 2 hours.
Step 2: Grease and heat an outdoor grill. Grill pork chops for 7 minutes on each side or until fully cooked. Do not over-cook. Cook until the pork chops have reached an internal temperature of 145 degrees.
(Makes 6 Servings)
Prep Time: 5 Minutes
Cook Time: 6 hours
1 whole Large Onion
1 whole Pork Shoulder (“pork Butt”) – 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown Sugar
Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like. –Pioneer Woman Cooks.