Brown Sugar Pork Chops with Onions

You need:

2 tsp of olive oil

4 boneless or boned pork lion or rib chops

3/4 tsp of black pepper

1 medium onion, thinly sliced

1/4 cup orange juice

2 Tbsp of packed brown sugar

Heat olive oil in a large skillet.  Sprinkle the chops with black pepper.  Cook chops in hot oil for 6 to 8 minutes on each side or until browned and cooked through.  Remove the chops from the skillet, cover and keep warm.

For the sauce, add the onions to the same skillet over medium heat for 3-5 minutes or until tender.  Push the onions aside and add the orange juice and brown sugar.  Cook and stir for 1 minute or until sugar is dissolved.  Stir the onions into the sauce.  

Spoon the sauce over the chops and serve.

Puerto Rican Style Pork Shoulder

I decided to cook for Taft's Birthday Party this year.  I knew that we would do hot dogs for the kids, but I wanted something good for the adults.  Something that could be cooked in the house so that there was no grill by the pool.  It is enough to try to watch children in the pool and way too much to have to also remember to keep them away from a hot grill.
My friend, Yvette, makes the best pork that I have ever tasted.  So - I got the recipe from here.  There are no amounts or measurements since they just make it from memory and it is prepared to taste.  But here is basically what you need to do.

You need:
Pork Shoulder (ours were about 10 pounds each and we cooked 3)
White Vinegar
Lemon Juice
Olive Oil
Garlic
Adobo (you can find it in the Hispanic food section at the grocery store and we got the one with the blue top)
Sazon (also in the Hispanic food section and it is the one that has coriander and annatto)
Gloves (the Sazon will turn you hands orange)
Tin Foil

The first thing that we did on Friday was to put the pork shoulder in a large disposable tin pan.  We then added vinegar and lemon juice to the container to put the pork in a brine.  We also poked lots of little holes the meat.  We then covered it with foil and put it in the fridge.  It needs to be in the brine for at least 4 hours.
On Saturday morning, I took it out and drained off the brine.  Then I put the following into a boil to make a paste:  garlic, Sazon, Adobo, and olive oil.  I cut large hole in the meat and stuffed them with the paste and then rubbed it into the meat all over.  I left the fat side up and covered again and put back in the fridge to marinate.
On Saturday night, I set the oven for 250 degrees and put the covered meat in to cook.  When I woke up on Sunday, it was done.
We then uncovered the meat and put it back into the oven on broil to crisp up the skin.  That makes some great homemade pork skins. We then pulled all the meat off the bones (and saved those for Shelby Dog).  You also take the juice that the meat cooked in and add more adobo, then pour some over the shredded meat. 
It is so good.  You can make it to eat as a sandwich or alone.  We had both options and most people thought that it was good enough that it needed no BBQ sauce.

Today I am linking up with Tempt My Tummy Tuesday.

RECIPE #33 - BROWN SUGAR AND BALSALMIC PORK LOIN

We had this for dinner over the weekend.  It was great with some carrots and butter peas.  The recipe comes from C+C Marriage Factory.  Another wonderful Pinterest find.  If you still have not looked at Pinterest, you are missing out.
Ingredients:
1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

Glaze:
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Directions:
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

RECIPE #26 - PORK CHOPS AND VEGES

Ingredients:
6 Pork lion chops, 1/2 inch thick
2 Tablespoons olive oil
2 Green bell peppers, cut into strips
1 can of condensed French Onion soup
2 Tablespoons Worcestershire sauce
2 teaspoons of chopped garlic
1 teaspoon salt
2 medium red tomatoes, chopped

In a large skillet, heat oil and add chops and salt.  Brown on both sides.  Add garlic and peppers and saute for 3 minutes.  Add the soup and Worcestershire sauce.  Cover and reduce heat to a simmer.  Cook until chops are tender, about 30 minutes.  Add chopped tomatoes and cook for 5 more minutes. 

RECIPE # 7 - PORK CHOP ONION RICE BAKE

These were very good! I think they go to the top of the list.  

 

6 Pork Chops

2 Tablespoons cooking oil

1 cup uncooked rice

1 envelope onion soup mix

1 onion, sliced and sauteed

1 4 oz. can sliced mushrooms, drained and liquid reserved

2 Tablespoon diced pimento

3 to 3 1/2 cup hot water

Brown chops in cooking oil, saute onions.  Spread rice in bottom of 13 x 9 x 2 inch pan.  Reserve 1 tablespoon of seasoning from onion soup mix and sprinkle remaining mix over rice.  Drain mushrooms, reserving liquid, and spread mushrooms and pimento over rice.  Add hot water to mushroom liquid to make 3 cups; pour over rice.  Place browned chops and onions on top and sprinkle with reserved 1 tablespoon soup mix.  Cover with foil and bake 45 minutes at 350 degrees.  Remove foil and bake until excess evaporates.  Serves 6.  

RECIPE #1 - CAJUN PORK

We tried a new recipe this week.  I love to have something different and get out of the same standard meals of the week.  Plus - since I am dieting, most fast food is out for me.

My friend, Yvette, brought in this recipe that was in her Better Homes and Gardens Fast Family Food magazine.  I made it on Saturday and it was WONDERFUL!!

CAJUN PORK:

Prep: 20 min   Cook:  6hr (low) or 3hr (high) plus 30 minutes. 

2 1/2 to 3 pounds boneless pork shoulder, trimmed and cut into 1-inch cubes
2 Medium yellow sweet peppers, diced
1 Tablespoon Cajun seasoning (we used Weber's New Orleans Cajun Seasoning)
1 14.5 oz package of frozen cut okra
1 6 oz package of brown rice

1)  Lightly coat a large skillet with cooking spray.  heat over medium heat.  Cook meat until brown.  Drain off fat.
2)  In a 3 1/2 to 4-quart slow cooker, place meat and sweet peppers. Sprinkle with Cajun seasoning.  Top with undrained tomatoes.
3)  Cover and cook on low seating for 7-8 hours or on high heat for 3 1/2 to 4 hours.  If using the low heat setting, turn to high heat setting at the end of cooking and add the frozen okra.  Cover and cook for 30 minutes more.  Serve over rice.  Makes 6 to 8 servings. 
244 calories per serving.

Recipe of the Week #1 - Cajun Pork

We tried a new recipe this week.  I love to have something different and get out of the same standard meals of the week.  Plus - since I am dieting, most fast food is out for me.

My friend, Yvette, brought in this recipe that was in her Better Homes and Gardens Fast Family Food magazine.  I made it on Saturday and it was WONDERFUL!!

CAJUN PORK:

Prep: 20 min   Cook:  6hr (low) or 3hr (high) plus 30 minutes. 

2 1/2 to 3 pounds boneless pork shoulder, trimmed and cut into 1-inch cubes
2 Medium yellow sweet peppers, diced
1 Tablespoon Cajun seasoning (we used Weber's New Orleans Cajun Seasoning)
1 14.5 oz package of frozen cut okra
1 6 oz package of brown rice

1)  Lightly coat a large skillet with cooking spray.  heat over medium heat.  Cook meat until brown.  Drain off fat.
2)  In a 3 1/2 to 4-quart slow cooker, place meat and sweet peppers. Sprinkle with Cajun seasoning.  Top with undrained tomatoes.
3)  Cover and cook on low seating for 7-8 hours or on high heat for 3 1/2 to 4 hours.  If using the low heat setting, turn to high heat setting at the end of cooking and add the frozen okra.  Cover and cook for 30 minutes more.  Serve over rice.  Makes 6 to 8 servings. 
244 calories per serving.