Pork x 2

Crock Pot Pulled Pork

  • 1 pound boneless country-style pork ribs
  • ¾ cup barbecue sauce½ cup chicken broth
  • 2 slices bacon
  • 1 tablespoon packed brown sugar
  • 1 tablespoon paprika
  • 1 ½ teaspoons chili powder
  • Salt and pepper

Lightly spray inside of crock pot with vegetable oil spray. Combine broth and bacon in crock pot. Mix sugar, paprika, chili powder, ½ teaspoon salt, and ½ teaspoon pepper together in bowl and rub evenly over ribs. Place ribs in crock pot, cover, and cook until pork is tender, 5 to 6 hours on low or 3 to 4 hours on high.

Take ribs out of crock pot and place in a bowl and let cool slightly. Shred into bite-size pieces using 2 forks, discarding excess fat. Discard bacon. Combine ½ cup of liquid from crock pot and barbecue sauce in separate bowl. Stir this into shredded pork, adding more as needed to keep meat moist. Salt and pepper.

Crock Pot Pork Chops

  • 2 bone-in pork chops, approx. 1” thick
  • 4 slices of bacon, chopped
  • 1 onion, halved and sliced ½” thick
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh thyme or ¼ teaspoon dried
  • ½ cup chicken broth
  • 1 ½ teaspoons cider vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons instant tapioca
  • 2 tablespoons minced fresh parsley
  • Salt and pepper

Lightly spray inside of crock pot with vegetable oil spray. Microwave onion, oil, garlic, and thyme in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to crock pot. Stir in broth, soy sauce, tapioca, and ½ teaspoon pepper. Cut 2 slits, about 2 inches apart on each chop. Season chops with salt and pepper and put in crock pot. Cover and cook until pork is tender, 2 to 3 hours on low.

Take chops out of crock pot. Line plate with double layer of coffee filters. Spread bacon in even layer over filters and microwave until crisp, about 5 minutes. Using large spoon, skim excess fat from surface of sauce. Stir in parsley, vinegar, and salt and pepper. Pour sauce over chops and sprinkle with crisp bacon. Serve.

Easy Maple Pork Chops

  • 2 pork chops
  • 6 mini carrots, halved lengthwise
  • 1 pear, cored and sliced
  • 3 Tbs maple syrup
  • 1 Tbs butter
  • Salt and pepper

In a large skillet, melt the butter over medium heat. Generously season the pork chops with salt and pepper and add them to the skillet. Cook on each side for 2 minutes until golden brown. Reduce the heat to medium-low. Add the carrots, pear, and maple syrup.

Cover and simmer for 8 minutes or until the pork chops are fully cooked. Remove the chops, carrots, and pear from the skillet. Bring the maple syrup to a boil. Cook uncovered for 1 to 2 minutes, or until thickened. Drizzle the syrup over the pork chops and serve.

Glazed Pork Tenderloin

  • 1 (12-ounce) pork tenderloin
  • 2 teaspoons vegetable oil
  • ⅓ cup plus 1 tablespoon maple syrup
  • 2 tablespoons mustard
  • 1 tablespoon bourbon
  • 2 teaspoons cider vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • Pinch cayenne pepper
  • Salt and pepper

Heat oven to 350 degrees. Stir ⅓ cup maple syrup, mustard, bourbon, vinegar, ¼ teaspoon salt, and cayenne together in small bowl. Combine cornstarch, sugar, ¼ teaspoon salt, and ¼ teaspoon pepper in shallow dish. Pat tenderloin dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides; thoroughly pat off excess cornstarch mixture. Heat oil in oven safe skillet over medium-high heat until just smoking. Brown tenderloin well on all sides, 6 to 8 minutes; transfer to plate. Pour off fat from skillet and return to medium heat.

Add syrup mixture to skillet, bring to simmer, scraping up any browned bits, and cook until reduced to ⅓ cup, 30 seconds to 1 minute. Return browned tenderloin to skillet and turn to coat with glaze. Transfer skillet to oven and roast tenderloin until meat thermometer reads 145 degrees, 8 to 12 minutes. Remove skillet from oven. Transfer tenderloin to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes.

Meanwhile, transfer glaze left in skillet to small bowl and stir in remaining 1 tablespoon maple syrup. Brush tenderloin with 1 tablespoon glaze, then slice into ¼-inch-thick slices.

Sweet and Sour Pork Chops

  • 4 pork loin chops
  • 1 cup apple juice
  • 2 Tbsp. white vinegar
  • 3 Tbsp. brown sugar
  • 2 cups cooked white rice
  • 3 green onions, chopped
  • 1 tsp. dry mustard
  • 1 tsp. garlic salt
  • 1 tsp. paprika
  • 1 tsp. salt
  • ¼ tsp. pepper
  • ¼ cup flour
  • 2 Tbsp. butter

Mix dry mustard, garlic salt, paprika, salt, pepper and flour together and put the mixture into a plastic bag.  Put pork chop, one at a time, into the bag and shake to coat the meat.  Melt butter in a 12” nonstick skillet and brown chops, turning them once.  Stir in apple juice, vinegar and sugar and simmer, uncovered, for 40 minutes until chops are no longer pink and the sauce has thickened.  Serve over rice and sprinkle with chopped green onions.  Serves 4.

Crispy Pork Chops

  • 4 boneless pork chops
  • ⅓ cup vegetable oil
  • ½ cup cornstarch
  • ½ cup buttermilk
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1 ½ cups cornflakes
  • Salt and pepper

Set wire rack in baking sheet. Spread ¼ cup cornstarch in shallow dish. In second shallow dish, whisk buttermilk, mustard, and garlic together until combined. Process remaining ¼ cup cornstarch, cornflakes, ¼ teaspoon salt, and ¼ teaspoon pepper in food processor until cornflakes are finely ground, about 10 seconds; transfer mixture to third shallow dish.

Using sharp knife, cut 1/16” deep slits on both sides of chops, spaced ½ inch apart, in crosshatch pattern. Pat chops dry and salt and pepper. Cover chops in cornstarch, dip in buttermilk mixture, then coat with cornflake mixture, pressing gently to adhere. Gently pat off any excess coating from chops, then transfer to rack and let sit for 10 minutes.

Line large plate with triple layer of paper towels. Heat oil in skillet over medium-high heat until shimmering. Place chops in skillet and cook until golden brown and crisp on both sides, 2 to 5 minutes per side. Drain chops briefly on paper towel–lined plate.

Glazed Pork Chops

  • 2 boneless pork chops
  • 1 teaspoon vegetable oil
  • 3 tablespoons maple syrup
  • 2 tablespoons cider vinegar
  • 1 ½ teaspoons Dijon mustard
  • Salt and pepper
  • ½ teaspoon minced fresh thyme or ⅛ teaspoon dried

Cut 2 slits, about 2 inches apart, through each chop. Pat chops dry with paper towels and season with salt and pepper. Heat oil in skillet over medium-high heat until just smoking. Place chops in skillet and cook until well browned on first side, about 3 minutes. Flip chops, reduce heat to medium, and continue to cook for 5 to 10 minutes.

Meanwhile, whisk maple syrup, vinegar, mustard, and thyme together in bowl. Add maple syrup mixture to fat left in skillet, scraping up any browned bits. Bring to simmer over medium heat and cook until thick and syrupy, 2 to 4 minutes. Return browned chops and any accumulated juices to skillet and simmer, flipping chops frequently, until coated in glaze, 1 to 2 minutes. Serve.