Category: Pork

This Chipotle Pork Roast is a little bit spicy, a little bit sweet but it’s moist, tender and very flavorful! It’s without a doubt a company worthy recipe.

I just love the wonderful taste of the pork with the mild heat, the sweet and the garlic mix.

It’s one of the best roasts I’ve ever made. One of those dishes you just have to make again.

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Chipotle Pork Roast

Ingredients

• 2 lbs boneless pork roast
• 1/3 cup olive oil
• 2 chipotle chiles
• 1/3 cup brown sugar substitute
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons soy sauce
• 1/2 cup water

Instructions

1. Place the pork roast in baking dish.
2. In a separate bowl, assemble the remaining ingredients, stir well. Pour the marinade over the roast, cover and place in the refrigerator for at least 1 hour.
3. In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees. Cook until roast reaches an internal temperature of 170 degrees.

Recipe Notes

Allow to cool five minutes before serving.

Enjoy!

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Recipe based on one by Elizabeth Fullerton
Photo by Pam-I-Am

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I was so surprised at how easy and delicious these Oven Barbecue Ribs are! The recipe can be done with baby back or regular pork ribs. The ribs are tender, moist and just slide off of the bone.

The best ribs I have ever made, and some of the best I have ever had!

I have also made split chickens this way.

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Melt in Your Mouth Oven Barbecue Ribs

Ingredients

• 4 lbs pork ribs
• 3/4 cup light brown sugar
• 1 teaspoon hickory smoke salt
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1/2 teaspoon ground red pepper optional
• 2 cups of your favorite barbecue sauce mine is Sweet Baby Ray

Instructions

1. Preheat oven to 300 degrees f.
2. Peel off the tough membrane that covers the bony side of the ribs.
3. Mix together the sugar and spices to make the rub. Apply the rub to ribs on all sides. Lay the ribs on two layers of foil, shiny side out and meaty side down.
4. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
5. Place on baking sheet and bake for 2-2 1/2 hours or until the meat is starting to shrink away from the ends of the bone. Remove from the oven.
6. Heat broiler.
7. Cut the ribs into serving sized portions of 2 or 3 ribs. Arrange on the broiler pan, bony side up. Brush on the sauce.
8. Broil for 1 or 2 minutes until sauce is cooked on and bubbly. Turn the ribs over. Repeat on the other side. Alternately, you can grill the ribs on your grill to cook on the sauce.

Enjoy!

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Recipe based on one by Not-2-Sweet
Photo by Kristy

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This Best Grilled Pork Chops recipe is a simple recipe I have adapted over the years. It’s quick and easy and absolutely delicious!

It’s simple to throw together the marinade in the morning before going off to work and coming home to an easy dinner to prepare at night.

The lemon pepper seasoning is perfect! The pork chops come out tender and full of flavor–everybody loves them.

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Best Grilled Pork Chops

Prep Time

15 mins

Cook Time

15 mins

Marinate

2 hrs

Total Time

2 hrs 30 mins

 

These are called The Best Grilled Pork Chops for a reason. Give the recipe a try!

Course: Main Course

Cuisine: American

Keyword: Best Grilled Pork Chops

Servings: 6

Calories: 405 kcal

Ingredients

• 1/2 cup water
• 1/3 cup light soy sauce
• 1/4 cup vegetable oil
• 3 tablespoons lemon pepper seasoning
• 2 garlic cloves minced
• 6 pork loin chops fat removed

Instructions

1. In a deep bowl mix all the marinade ingredients. Marinate the chops at least 2 hours.
2. Remove from marinade and cook over medium-high heat on a greased grill for no more than 15 minutes or until done.
3. The cooking time for the second side is shorter by 1-2 minutes. 3/4" or thinner, 5-6 minutes maximum per side, thicker than 3/4" 6-7 minutes maximum per side.
4. DO NOT OVER GRILL! The chops will become tough if you do. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on the upper surface and the meat appears to be cooked half-way through.

Enjoy!

Up Next:

Grilled Chicken Wings – Better Make Extras!

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Recipe based on one by Kate in Ontario
Photo by Bergy

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The absolute best Sausage Cheese Quesadillas!!! These are very popular with my family and we have them for breakfast, lunch, dinner or snack.

The recipe is easily doubled or tripled for the freezer and microwaved later. The melting cheese….yum, yum!

Very easy to throw together after a long day at work.

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Sausage Cheese Quesadillas

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

These Sausage Cheese Quesadillas are good for any meal or just a snack.

Course: Sandwiches

Cuisine: Mexican

Keyword: Sausage Cheese Quesadillas

Servings: 4

Calories: 365 kcal

Ingredients

• 1/2 pound pork sausage breakfast bulk
• 1 cup cheddar cheese shredded
• 6 flour tortillas 6 inch
• 2 teaspoons butter
• sour cream
• salsa

Instructions

1. Fry the sausage until browned and crumble into small pieces.
2. Melt butter on a griddle or skillet. Place the tortillas on top of the melted butter on low heat.
3. Place crumbled sausage by teaspoonfuls on one-half of tortillas. Sprinkle the cheese on top of the sausage. Fold the tortilla in half.
4. Press with a fork to allow heat to melt the cheese inside and cook approximately 3 minutes on each side until light brown. Lift to a serving dish.
5. Serve with sour cream and salsa while hot.

Recipe Notes

You can freeze these and reheat later in the microwave.

Enjoy!

Up Next:

4-Minute Spicy Garlic Shrimp

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Recipe based on one by Seasoned Cook
Photo by Seasoned Cook

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This Pork Chops & Rice recipe comes straight from my great aunt in Alabama. It has been my favorite since I was a little. Very simple to make.

When it comes to simplicity, it’s hard to beat a three-ingredient dinner. Once you brown the pork chops, it’s only a matter of combining everything together and popping it in the oven.

The dish is not only very simple to make but it’s also even better to eat! Serving size depends on how many chops you use.

Try it once and I’ll bet it goes into your meal rotation!

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Pork Chops & Rice Easy Dinner

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

Pork Chops & Rice is a really easy oven-baked dinner.

Course: Main Course

Cuisine: American

Keyword: Pork Chops & Rice

Servings: 4

Calories: 385 kcal

Ingredients

• 1 10 1/2 oz can French onion soup
• 1 cup uncooked long-grain white rice not instant
• 4 pork chops at least four bone-in
• salt and pepper

Instructions

1. Pre-heat oven to 350 degrees.
2. Put approximately 1 cup of uncooked rice in the bottom of a casserole dish. Cover the rice with the can of French Onion Soup (save the can!).
3. Brown the pork chops in a large skillet and set aside.
4. Fill the saved can with water and pour into the skillet that you just browned the pork chops. Scrape the fixings from the pan with the water and pour it all into the casserole dish.
5. Stir together all ingredients that are in the dish and spread rice evenly out on the bottom. Place the chops in a single layer on top of the rice mix.
6. Bake in oven for 1/2 hour uncovered.
7. Cover with foil and bake an additional 1/2 hour.

Enjoy!

Up Next: 

Cajun Pork Chops – Economical and Delicious!

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Recipe based on one by Icancook2
Photo by anniesnomsblog

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Pork butt is a less-expensive cut but this Slow Roast Pork Butt cooks at a very low temperature. That ensures a tender, juicy roast, that’s delicious.

The slow roasting dissolves the fat and connective tissue and that ensures tenderness.

I will be making this again and again! This is a very forgiving recipe.

I’ve tried so many pork roast recipes but I’m done looking. This is it!

This can also be made in a slow cooker set on high for 30 minutes, then turned down to low for the day, oven cooking time will vary depending on the size of your roast.

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Fall Apart Tender Slow Roast Pork Butt

Prep Time

30 mins

Cook Time

4 hrs

Marinating Time

1 hr 30 mins

Total Time

6 hrs

 

Low temperature cooking make this Slow Roast Pork Butt moist and tender. When it comes to pork roast low and slow is the way to go!

Course: Main Course

Cuisine: American

Servings: 8

Calories: 325 kcal

Ingredients

• 1 4 lb pork shoulder butt, roast
• whole garlic clove optional, use as many as desired
• 1/3 cup Lea & Perrins Worcestershire Sauce
• 3/4 cup light brown sugar
• 1 1/4 cups unsweetened apple juice
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper or to taste

Instructions

1. Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
2. Place the roast in a greased casserole dish with a lid. Sprinkle the roast on all sides with Worcestershire sauce. Let sit at room temperature for 1-1/2 hours.
3. After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
4. Using your hands press the brown sugar well into the meat on all sides making certain to adhere the sugar to the meat.
5. Pour the apple juice into the bottom of the casserole. Cover tightly.
6. Preheat oven to 425 degrees F for 15 minutes.
7. Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
8. Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
9. Stir the salt and black pepper into the juice (do not omit the salt!).
10. Slice meat as desired.

Enjoy!

Up Next:

Cajun Pork Chops – Economical and Delicious!

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Recipe based on one by Kittencal
Photo by Kristy

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I love sausage and peppers, and this recipe doesn’t let me down. It makes for a very enjoyable dinner. It’s also easy and very versatile.

You can add many twists to this to fit your family’s tastes.

You can serve it as a sandwich or over pasta.

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Killer Sausage and Peppers

Ingredients

• 4 Italian sausages
• 1 yellow pepper cut into strips
• 1 green pepper cut into strips
• 1 red pepper cut into strips
• 1 vidalia onion cut into strips
• 1/2 Jar marinara sauce
• 1/2 cup red wine such as Merlot
• 1 pinch sugar
• 1 pinch salt
• 1 pinch oregano
• oil for sauteing
• butter just a bit

Instructions

1. Boil the sausages and drain. Brown the sausages in a little bit of butter.
2. Saute the peppers and onions in a little bit of oil. Add the remaining ingredients and simmer 5-10 minutes, until the sauce thickens.
3. Pour the sauce over the sausages and serve with crusty bread.

Enjoy!

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Recipe based on one by Miss Erin C.
Photo by Delicious as it Looks

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These really are The Best Pork Chops in the World! The chops are always super tasty and the recipe is so easy to pull together.

This is now my staple pork chop recipe.

This technique will also work on other types of meat: chicken, fish, beef…

If you want a more substantial breading dip the meat in an egg wash before the flour, and be sure to add the seasoning AFTER flouring (don’t add the seasoning to the flour—it’s wasteful and impossible to measure correctly).

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The Best Pork Chops in the World

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

The Best Pork Chops In The World is a big statement but these chops are up to it!

Course: Main Course

Cuisine: American

Keyword: The Best Pork Chops In The World

Servings: 4

Calories: 465 kcal

Ingredients

• 1 lb pork chop
• 1 1/2 cups flour
• 1 tablespoon garlic powder
• 1/2 tablespoon salt
• 1 teaspoon pepper
• 1 teaspoon seasoning salt
• water Milk, Buttermilk or Egg Wash can be substituted
• oil for frying

Instructions

1. Mix the dry ingredients in a resealable bag (Ziplock). Rinse the pork chops under running water. Toss them into the ziplock bag and shake, to coat well.

2. In a cast-iron skillet, cook the chops in enough oil to come 1/2 way up the side of the chops, for example - 1-inch chops need 1/2 an inch of oil, on medium-high heat for approximately 4 minutes each side, until golden brown.

3. For the last 30 seconds of cooking the second side, increase heat to high, to “cook the grease out of it” (Grandmommy’s secret for fried chicken).

Recipe Notes

Blot on paper towels before serving.

Enjoy The Best Pork Chops In The World!

Up Next:

Cajun Macaroni Salad

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Recipe based on one by ATM 67
Photo by anniesnomsblog

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