Category: Pork

Easy Crock Pot Recipe – The Secret To Perfect BBQ Ribs

You want your BBQ ribs to be fall-off-the-bone tender but don’t won’t to fire up the grill? This Easy Crock Pot Recipe is a great choice.

Easy Crock Pot Recipe

Crock pots are perfect for cooking ribs because they cook at such a low temperature over a long time. The covered slow cooker seals in the juices of the meat while it’s cooking.

But I can tell you that if you just throw ribs and bbq sauce in a slow cooker for 8 hours, you’ll get some fall-off-the-bone ribs, but they’ll be kind of funky.

The bbq sauce won’t have caramelized at all, and the liquids in the meat will have produced a really runny bbq sauce liquid.

Combine the ease of the crock pot with the easy secret tip (broiling for finish) and you’ll have yourself some pretty dang amazing ribs.

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Easy Crock Pot Recipe For Ribs

Step 1: Remove the membrane from the back of the ribs. Just slide your fingers around the side to loosen it up and rip it right off.

Step 2: Give the ribs a dry rub if you want. This step is optional. Some people like a good dry rub first for additional flavor.

Step 3: Put your ribs in the crockpot. Lather them with barbecue sauce. You can use a homemade sauce or a store-bought bottle. If you are going store-bought I recommend using Sweet Baby Ray’s. Just remember to save a little bit for later.

Step 4: Cook on low for 8 to 10 hours. The more racks in the pot, the longer you’ll need to cook.

Here’s the secret that makes the difference:

Step 5: Gently remove the racks and lay them out on a foil lined baking tray. Add more barbecue sauce on top.

Step 6: Broil under a broiler for 3-5 minutes until the barbecue sauce starts to bubble and caramelize.

Prep the ribs the night before you plan to cook them. You can also apply any rub you plan to use. Refrigerate overnight and you’re ready to go next morning.

Resist the urge to lift the lid. The heat that you lose will add as much as 30 minutes to the cooking time.

Need a rib rub for this Easy Crock Pot Recipe? Here’s a good one.

Ingredients

1/2 cup dark brown sugar
1/4 cup paprika
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper

Directions

Whisk brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder, cumin, and cayenne pepper together in a bowl until well-mixed and no lumps remain.

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Oven Baked Smothered Pork Chops

Oven Baked Smothered Pork Chops are so yummy, I never make enough.

Seasoned pork chops are smothered in a golden mushroom sauce and baked with fresh mushroom slices and onion.

This is a real comfort food recipe, combining pork with a spiced onion gravy.

This recipe is easy to make and you can serve it with rice, cornbread, and a side dish that you enjoy.

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Oven Baked Smothered Pork Chops
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Oven Baked Smothered Pork Chops
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

Delicious pork chops made easy by oven baking! 

Course: Main Course
Cuisine: American
Servings: 6
Calories: 320 kcal
Ingredients
  • 6 pork chops
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 onion chopped
  • 1/2 cup fresh sliced mushrooms
  • 2 0.75 ounce cans 1condensed golden mushroom soup
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Rinse pork chops, pat dry, and season with seasoned salt and pepper. Place them in a 9x13 inch baking dish. In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and spoon over the chops.
  3. Cover, and bake at 375 degrees F (190 degrees C) for 45 minutes. Uncover, and bake for 15 more minutes. (Note: Time could be less or more depending on the thickness of the chops.) Pork chops are done when their internal temperature has reached 145 degrees F (63 degrees C).

Tips and Tidbits About Oven Baked Smothered Pork Chops

Be sure to cook your pork chops correctly! Under or overcooked pork is definitely not a good thing!

All meat carries the possibility of food-borne illnesses if under cooked and pork is no different. Not good, not good!

The opposite is overcooked and even though it’s not potentially bad for health who likes a tough, dried out, chewy pork chop. Don’t overcook!

The ideal is cooking pork to an internal temperature of about 145 degrees when it becomes safe to eat. Cooking much past that temperature and you could wind up with shoe leather!

The best way to check for pork chop doneness is with a meat thermometer placed in the thickest part of the chop.

Different types of chops may require different cooking times.

Up Next:

Pan Grilled Pork Chops

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Asian Pork Tenderloin – It’s The Marinade

This Asian Pork Tenderloin is unlike so many of the recipes we use when we are dealing with a pork tenderloin marinade. This is made from scratch!

 

Most marinades are nothing more than a bottle of Italian dressing. That’s fine if you want to just go out and buy it instead of making it yourself.

But making them is just so easy and it does not take any time at all.

I mean you would rather impress your friends when they ask, “how did you get such good flavor on this?” I am sure that you would like to just puff your chest out a little and say, “yeah, I made that.”

Here is a simple and flavorful recipe to get you started.

For best results, marinate the pork at least 8 hours (overnight is best) and flip it after 4 hours. It’s great with rice and Asian veggies like bok choy! Enjoy!

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Asian Pork Tenderloin
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Asian Pork Tenderloin
Prep Time
30 mins
Cook Time
30 mins
Marinating Time
10 hrs 40 mins
Total Time
1 hr
 

Pork Tenderloin is a delicious cut of pork. Just a little effort enhances tenderloin 

Course: Main Course
Cuisine: American
Servings: 4
Calories: 320 kcal
Ingredients
  • 1/3 cup lite soy sauce
  • 1/4 cup sesame oil
  • 2 tablespoons Worcestershire sauce
  • 1/8 cup packed light brown sugar
  • 3 green onions chopped
  • 4 cloves garlic crushed
  • 1 1/2 tablespoons Asian chile paste
  • 1 1/2 teaspoons pepper
  • 1 2 pound fat-trimmed pork tenderloin
Instructions
  1. Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
  2. Preheat oven to 450 degrees F (230 degrees C).
  3. Transfer pork with marinade into an aluminum foil-lined baking pan.
  4. Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.

 

Save the used marinade and heat it up bringing it to a boil and add 1 Tbsp of butter to it to make a sauce out of it to serve over the tenderloin.

This marinade is not only absolutely amazing but also versatile. Try it on other pork cuts and then venture to other meats. It would be great on chicken and maybe salmon as well.

Make a couple of these ahead of time and freeze. Prepare everything in a zip lock bag, put that bag inside another, and freeze until ready to thaw and use.

Make extra sauce so that you can serve with leftovers the next day.

Try this Asian Pork Tenderloin, you won’t be disappointed!

Up Next:

Do Nothing Cake – Delicious Comfort Food

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Sausage Crescent Rolls – Great For Brunch

Sausage Crescent Rolls are made with a spicy seasoned sausage mixed with cream cheese and wrapped in crescent rolls. Great for breakfast!

I made these for a get together brunch, and my uncle couldn’t quit eating them. He said they were the best thing on the buffet.

They taste really yummy with Jimmy Dean’s Hot Sausage… just make sure you pinch the crescent dough together at the precut seams so they don’t tear apart.

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Sausage Crescent Rolls
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Sausage Crescent Rolls
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Great for breakfast or a late morning brunch for friends.

Course: Breakfast
Cuisine: American
Keyword: Sausage Crescent Rolls
Calories: 345 kcal
Ingredients
  • 1 pound fresh ground spicy pork sausage
  • 1 8 ounce package cream cheese
  • 2 8 ounce packages refrigerated crescent rolls
  • 1 egg white lightly beaten
  • 1 tablespoon poppy seeds
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
  3. Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
  4. Bake 20 minutes until crust is golden.
  5. When completely cooled, slice into one and one-half inch slices.

Tips and Tidbits About Sausage Crescent Rolls

This is really a versatile recipe. You can try different kinds of sausage or flavored cream cheese for different spins.

For another variation, add thin slices of pepperoni on the bottom of crescent roll before the sausage mixture and shred cheddar on top of sausage; roll pastry over.

Instead of making as directed you can also cut small squares from the crescent dough and make cups in a small muffin tin. And then put filling in and bake them.

Nice individual appetizers and everybody loves them!

Up Next:

Spicy Sausage Stuffed Mushrooms

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Honey Butter Pork Tenderloin

Honey Butter Pork Tenderloin is simply basted with an Asian-style sauce. So easy and so good! This recipe is easy, yet so elegant. I have served it many times when hosting company and it’s a hit every time!

Honey Butter Pork Tenderloin

I like to serve it with garlic mashed red-skinned potatoes and broccoli with butter and sesame seeds.

Fabulous recipe! Strong and rich flavor.

Everyone raved!

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Honey Butter Pork Tenderloin
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 

A wonderful treatment for a wonderful cut of pork. Tenderloin is especially nice for a dinner party! 

Course: Main Course
Cuisine: Asian
Keyword: Honey Butter Pork Tenderloin
Servings: 6
Calories: 295 kcal
Ingredients
  • 1/3 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons balsamic vinegar
  • 2 3/4 pound pork tenderloins
Instructions
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
  3. Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
  4. Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).
Recipe Notes

You may need to cook longer depending on the size and thickness of the pork tenderloin.

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Baked Hawaiian Sandwiches

These Baked Hawaiian Sandwiches are quick, easy, and always a hit. Great served at receptions, baby showers, Bible studies, or tailgate parties!

 

I have made large quantities and they have always turned out great. They can also be made up in advance and stored in the refrigerator until ready to bake.

You can scale the recipe back but follow it exactly otherwise.

Don’t be hesitant about adding the sugar. It’s an awesome addition! The sugar topping almost candies the tops of the sandwiches, giving them a great flavor.

Keep an eye on these while they’re baking, so the bottoms don’t get too dark.

Try them and enjoy!

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Baked Hawaiian Sandwiches
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Baked Hawaiian Sandwiches
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Really easy to make a delicious for a meal or a party snack! 

Course: Appetizer
Cuisine: American
Keyword: Baked Hawaiian Sandwiches
Servings: 6
Calories: 220 kcal
Ingredients
  • 24 Hawaiian bread rolls such as King's®, split
  • 12 thin slices of honey-cured deli ham halved
  • 12 slices Swiss cheese halved
  • 12 thin slices deli smoked turkey halved
  • 12 thin slices provolone cheese halved
  • 1/2 cup butter
  • 1/4 cup white sugar
  • 1/4 cup dried onion flakes
  • 2 tablespoons poppy seeds
  • 1 tablespoon honey mustard
Instructions
  1. Place a rack into the lower half of your oven and preheat oven to 400 degrees F (200 degrees C).
  2. Arrange the bottom halves of the Hawaiian rolls on a baking sheet. Place a half slice each of ham, Swiss cheese, smoked turkey, and provolone cheese onto each roll bottom. Place the top halves onto each bottom to make sandwiches.
  3. Melt the butter in a saucepan over low heat and stir in the sugar, dried onion flakes, poppy seeds, and honey mustard until the mixture is smoothly combined, creamy, and the sugar has dissolved, about 2 minutes. Brush over the tops of each sandwich.
  4. Bake the sandwiches on the preheated oven's lower rack until the tops are golden brown and the fillings are hot, about 15 minutes.

Enjoy Baked Hawaiian Sandwiches

Up Next: 

Paula Deen’s Southern Pimento Cheese

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Brunch Enchiladas

I often have company for brunch. To me it’s a fun thing to do. This Brunch Enchiladas casserole is one of my best menu items. It’s loaded up with ham, eggs and cheese that not only makes it flavorful but really hearty and fun for my guests.

Brunch Enchiladas

One of the things I really like about this casserole, other than the fact that it’s so good, is that it can be assembled the day before. The day of the brunch just pop it in the oven and you’re good to go!

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Brunch Enchiladas
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 
Enchiladas filled with ham, vegetables and cheese and baked in a creamy egg batter.
Course: Breakfast
Cuisine: Mexican
Servings: 6
Calories: 220 kcal
Ingredients
  • 1 pound cooked ham chopped
  • 3/4 cup sliced green onions
  • 3/4 cup chopped green bell peppers
  • 3 cups shredded Cheddar cheese divided
  • 10 7 inch flour tortillas
  • 5 eggs beaten
  • 2 cups half-and-half cream
  • 1/2 cup milk
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon garlic powder
  • 1 dash hot pepper sauce
Instructions
  1. Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up.
  2. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
  3. In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
  4. The next morning, preheat oven to 350 degrees F (175 degrees C).
  5. Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

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Crock Pot Pork Chop Recipe

Crock Pot Pork Chop RecipeThis Crock Pot Pork Chop Recipe may be just what you’re looking for if you’re in a rush and need a simple one-pot meal.

Seasoned pork chops are slowly simmered with pantry staples such as mushroom soup and canned green beans.

Add some potato chunks to the bottom of the pot and you’re good to go.

Think about what else you may have on hand – long grain rice would be a good substitute for potatoes, and fresh or frozen corn, carrots or peas can be used instead of or with the green beans.

Crock Pot Pork Chop Recipe

Ingredients

6 medium pork chops
4 russet potatoes, peeled and cut in cubes
1 can (10.75 ounces) cream of mushroom soup
1 cup chicken broth or dry white wine
kosher salt and ground black pepper

Directions

Season the pork chops with the kosher salt and black pepper.

Put the cubed potatoes in the bottom of the crock pot and lay the seasoned pork chops over them.

Whisk together the cream of mushroom soup with the chicken broth or white wine. Pour the liquid over the chops and potatoes, then cover the pot and cook on low for 4 to 5 hours.

Drain the canned green beans and add them to the pot 30 minutes before the pork and potatoes are finished cooking.

On Your Own – This is a pretty basic recipe. Your family may like to spice things up a bit.

Try adding some crushed red chili flakes and a shot or two of Tabasco just before you serve this – it will wake up the taste buds!

 

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Crockpot Pork Chop Recipe

Crockpot Pork Chop RecipeWith this Crockpot Pork Chop Recipe there’s no chance that these pork chops will turn out dry, as can often happen.

The pork chops are slowly simmered with broth and vegetables after having been seasoned and browned in a little olive oil.

The long slow cooking over low heat ensures they will be tender and juicy.

A fabulous sauce is made with sour cream and the cooking juices left in the crockpot, ready to pour over the chops and whatever you choose to serve with them – how about rice pilaf?

Sour Cream Crockpot Pork Chop Recipe

Ingredients

6 pork chops, about 6 ounces each
2 tablespoons olive oil
6 ounces sour cream
1 large yellow onion, cut in 1/4 inch slices
2 cups chicken broth
Kosher salt and ground black pepper
1 teaspoon granulated garlic or garlic powder
1/2 cup all purpose flour
2 tablespoons cornstarch

Directions

Heat the olive oil in a large skillet. Season each pork chop with the kosher salt, black pepper and the granulated garlic. Coat each chop in the flour and brown them on each side in the olive oil.

Put the browned pork chops in the bottom of a slow cooker or crockpot. Arrange the onion slices on top of the chops and pour in the broth. Cover the pot and cook on low for about 6 hours, until the chops are very tender.

Remove the pork chops from the pot and keep them warm in the oven, heated to 200F.

Whisk 2 tablespoons of water into the cornstarch. Pour this mixture into the crockpot and stir. Let the sauce simmer over low heat until it is thickened, then whisk in the sour cream and let the sauce simmer again until it is heated through.

Put the finished pork chops on a heated serving platter and smother them in the sour cream sauce.

Serve hot.

Serves 6

Good To Know – for a slightly more intense flavor, use 2 chicken bouillon cubes mixed with 1 1/2 cups of boiling water. Make sure the cubes are completely dissolved before pouring over the pork chops. For a thicker consistency, use 1 can of condensed cream of chicken soup instead of the broth or bouillon.

Food For Thought – You can make this a little more substantial by adding 1 cup of sliced mushrooms when you start the cooking. To build up the flavors even more, saute 1/2 chopped onion with another 1/2 cup mushrooms, season the mixture with kosher salt, ground black pepper and granulated garlic, then spoon a little of these vegetables over each pork chop after you have covered them with the sour cream sauce.

Once you try this dish I think you’ll agree that it’s an extra delicious Crockpot Pork Chop Recipe!

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Crock Pot Ham Recipe

Crock Pot Ham Recipe

This crock pot ham recipe is a wonderful way to use up leftover holiday ham. After the hassle of cooking for the holidays it’s nice just to be able to throw stuff in the crock pot a let it cook.

Crock Pot Ham and Broccoli Recipe

Ingredients

3 cups cubed fully cooked ham
1 (10 ounce) package frozen chopped broccoli, thawed
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (8 ounce) jar process cheese sauce
1 (8 ounce) can sliced water chestnuts, drained
1 1/4 cups instant rice
1 cup milk
1 celery rib, chopped
1 medium onion, chopped
1/8 teaspoon pepper
1/2 teaspoon paprika

Directions

Combine the first 10 ingredients in the crock pot and mix well. Cover and cook on high for 2-3 hours or until the rice is tender. Let the dish stand for 10 minutes before serving. Sprinkle servings with paprika.

Don’t you just love one-dish meals? Especially ones that have the textures and tastes that this one has. Give it a try.

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