Idiot Pork Chops

2 sticks butter, melted
2 eggs, beaten
Italian bread crumbs, mixed with garlic salt & onion powder
6 pork chops

Mix the melted butter and the eggs being careful that the butter is not so hot it will cook the eggs. Dip your pork chops in the butter/egg mix, and then the Italian bread crumbs, and then dip it again in the butter/egg mix and again in the Italian bread crumbs. You have to dip it in each twice as it is not as good if you only do it one time. Bake the pork chops at 375 10-15 minutes.  Flip over and bake 10-15 more depending on the thickness of the pork chops.

Pork Taco's with Cilantro Mayo

PORK RECIPE:
Pork Roast {I like the roasts from Costco that come in the 4 pack} But, I only cook one roast {unless we are having company for dinner, and then we make two roasts}.
Garlic Salt
Cumin
Basil Flakes
Oregano Flakes
Onion Powder
2 Cups Water
Thaw the pork roast and place in a crock pot. Pour in about 2 cups of water. Sprinkle roast and water with garlic salt, cumin, basil and oregano flakes and onion powder. I actually don't measure these, I just sprinkle them generously on the roast and water. Cook the pork until it starts to fall apart.
I cook the pork all 5-6 hours on high {depending on your crock-pot, you may need to adjust times}.

JALAPENO CILANTRO MAYO RECIPE:
2 cups mayo {a few friends have said that 1 1/2 cups is plenty, but I have always used 2 cups)
1/2 bunch of cilantro {leaves only}. Just wash your cilantro, and hold the bunch in your hand and pull off the top leafy portion. You do not need to pick off each leaf individually. 
1 clove garlic
1 jalapeno {without seeds unless you like it hot}
2 Tbsp White Vinegar
2 Tbsp Water
1/4 t. pepper
1/2 t. salt
Place all ingredients in your blender and blend until it is smooth. Make at least 2 hours ahead of time and place in the refrigerator to thicken.

After the pork is done, remove the meat from the crock pot. Next, strain out the chunks of fat and sludge. I usually put a bowl in the sink {to catch the broth}and use a pasta strainer to catch the sludge. Discard the sludge and save the left over pork broth.

Next, put the meat back in the crock pot and shred the pork. I usually add some of the broth back in to add moisture and then pour in 1 jar of green Herdes Verde Sauce.  If your pork still seems dry, add more broth until it's as moist as you prefer.

OTHER INGREDIENTS NEEDED:

White Corn Tortillas
Shredded Green Cabbage
3-4 Limes cut restaurant style.

Warm your white corn tortillas on a griddle prior to eating. We warm up a bunch and wrap them in foil to keep them warm.

Serve with fresh squeezed lime juice, shredded cabbage, and cilantro mayo. ENJOY!

Spicy Pork Roast with Rosemary Potatoes

For the pork:

1 tsp ground cumin
1 Tbs red pepper flakes
1/2 tsp black pepper
1 Tbs garlic powder
1 Tbs salt
1 (3-pound) pork roast, cut into 4 stekas, 2-in thick

For the potatoes:

3 russet potatoes, cut into 1" pieces
2 sprigs rosemary, stripped
2 Tbs vegetable oil
Salt

For the Sweet and Sour Sauce

3/4 c sugar
1/2 c red wine vinegar
1 c orange juice
1 Tbs butter

Preheat the oven to 400 degrees.

To prepare the pork: Mix spices together in a small bowl. Rub mixture over pork. Let set at room temperature, 30 minutes.

Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a smal saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking sweet and sour sacue until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.

In a 13" cast iron skillet (I've always just used my regular 12" oven safe skillet), heat 2 Tbs vegetable oil. When pan is smoking hot, add pork, and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.

Serve pork chops with rosemary potatoes and drizzled with the sweet and sour sauce.

Chalupa

3-4 lbs pork loin roast
1 lb pinto beans- soak first overnight and cook an hour or so til done.
2 cloves garlic chopped
2 Tbl chili powder
1 Tbl ground cumin
1 tsp oregano
1 -2 cans green chilis
1 Tbl salt
10 oz diced tomatoes
1/2 c chopped onions

Put everything in crockpot. Cover with water. Cook covered over low heat for 6 hours. Take out bones and break up roast with fork. If you want it less juicy, cook without lid 1 hour more.

Serve in shallow bowls & top with:
Corn chips
Shredded lettuce
Shredded cheese
Olives
Avocados
Sour cream

Salsa Verde Braised Pork

February 08 Sunset Magazine

3 ½ lbs. bone-in pork shoulder or tenderloin
1 bottle (15 oz.) salsa verde
1 medium onion, finely chopped
3 c. reduced-sodium chicken broth
2 t. each cumin seeds and coriander seeds
1 t. dried oregano
½ c. chopped fresh cilantro, plus some leaves
Salt

Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.

Preheat oven to 375˚. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.

Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 ¾ c., 8-10 minutes.

With two forks, tear meat into large shreds. Add to pan with juices and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves. Serve with flour tortillas.

You can also prepare this in a slow-cooker. Put trimmed pork in a slow cooker (5-6 quart) and turn heat to high. In a pan, bring salsa, onion, broth, cumin seeds, coriander seeds, and oregano to a boil. Pour over pork, cover, and cook until meat is very tender when pierced and registers at least 165˚ on an instant-read thermometer, at least 7 or up to 9 hours. Continue recipe with the 'oven' step, using a large pot for boiling down the juices.

Honey Lime Enchiladas

1 ½ lbs pork or chicken, cooked & shredded
1/3 c honey
¼ c lime juice
1 Tbs. chili powder
½ tsp garlic powder
2 (10 oz) cans green enchilada sauce
Mozzarella cheese, shredded
Cheddar cheese, shredded
Flour tortillas

Mix together honey, lime juice, chili powder, & garlic powder in a medium bowl. Add shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes. Lightly spray 9x13 with non-stick baking spray (depending on how thick you stuff your enchiladas you can also do 2 9x13s or one 9x13 and one 9x9). Pour green enchilada sauce into pan(s) to coat the entire bottom, about ½ of one can. Fill tortillas with shredded meat and desired about of cheese. Roll and place in dish. Pour remainder of sauce over enchiladas and sprinkle more cheese on top – don’t be stingy! (I use 1 ½ cans – you can freeze left over enchilada sauce in a baggy). Bake uncovered at 350 for 30 minutes.

Optional – Turn on broiler after baking and place enchiladas near the top of the oven. Let it broil until cheese is slightly brown and crispy.

Chinese BBQ Pork

2 Pork tenderloins
¼ C. Sugar
2 Tb Hoisin sauce
4 Tb Soy Sauce (shy 1/3 C)
½ tsp. Salt
½ tsp. Red food coloring

Trim excess fat off pork. Marinate overnight. Bake at 350 ½ hour, then flip over and bake another ½ hour. Cool; Slice very thin. Serve cooled or chilled with ketchup, spicy mustard (ground mustard mixed with a little water) and toasted sesame seeds for dipping.

Citrus and Soy-Marinated Grilled Pork Tenderloin

2-3 pounds pork tenderloin
3/4 cup olive oil
1/3 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons red wine vinegar
1 teaspoon dried parsley flakes
2 cloves garlic, finely minced
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)

Combine all the ingredients except the pork and mix well. Pour the marinade into a ziploc bag or baking dish and add the pork tenderloin, making sure the marinade completely covers the pork. Marinade for 8-10 hours.

Preheat an outdoor grill (charcoal or gas). Grill the pork tenderloin about 3-4 minutes on each of its four sides (the exact time will depend on the temperature of your grill) or the internal temperature is about 150 to 155 degrees. Remove from the grill, tent with foil, and allow to rest 10 minutes before slicing and serving.

Italian Meatballs & Marinara Sauce

*Food Network

2 slices white sandwich bread, stale
1 lb ground pork
1 lb ground beef
1/2 cup grated Parmesan
1/4 cup fresh parsley
2 tsp kosher salt
2 cloves garlic, minced
1/2 tsp red cayenne pepper (optional)
1 large egg, beaten
fresh ground pepper
1/3 cup olive oil, divided

Grate the bread or pulse crumbs in a food processor. In a small bowl toss the bread crumbs with 1/3 cup cold milk to re-hydrate.

In a large bowl, combine the bread crumbs, pork, beef, parmesan, parsley, salt, pepper, onion, garlic, cayenne and egg and mix until combined. Using your hands, gently form the meat mixture into slightly larger than golf ball-sized balls (packing the meat tightly together will result in tough meatballs). Refrigerate for at least 1 hour or up to 24 hours.

Heat half the oil in skillet over medium-high heat. Add half the meatballs and cook, turning occasionally until well browned on all sizes, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out of the skillet, return to the heat and repeat with the remaining oil and meatballs.

Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meatballs will start to melt when the meatballs are ready. Serve immediately with Fettuccine noodles. Toss 1/3 of sauce with the noodles. These meatballs can be stored, covered in the refrigerator for 3 days or frozen for up to six weeks.

Marinara Sauce
1/4 cup extra-virgin olive oil
1/2 medium onion, diced
4 cloves garlic, minced
4 Roma tomatoes, chopped
2 (28 oz) cans of whole peeled tomatoes, roughly chopped
3 sprigs fresh thyme
1 small bunch fresh basil, leaves chopped
2 tsp kosher salt
fresh ground pepper

Heat the olive oil in medium saucepan over medium-high heat. Saute the onion and garlic, stirring until lightly browned, about 5 minutes. Add the tomatoes, the herb springs and basil and bring to a boil. Reduce heat and simmer uncovered for about 15 minute or until thickened. Remove and discard the her sprig. Stir in the salt and pepper to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to two months.

Apple & Orange Pork Chops ~ recipe from Lion House

6-8 pork chops, about ½ inch thick
S&P
1 TBL shortening (olive oil)
½ cup chopped onion
1 cup uncooked rice (not the quick-cooking kind)
1 ½ cups water (I use 2 cups)
1 cup peeled and chopped tart apple
1 cup orange sections
1 ½ tsp salt
1/8 tsp pepper
1/8 tsp poultry seasoning (optional)

Trim excess fat from pork chops; season lightly with S&P. Brown quickly in shortening then set aside. Pour from skillet all but 2 TBL of the drippings. Sauté onion in the drippings. Combine all remaining ingredients with the onion, except pork chops; mix well, then pour into a greased 2-3 quart shallow casserole dish (9
x 13 x 2). Arrange chops on this mixture. Cover and bake at 350° for about 45 minutes. This recipe is also good without the apple or the oranges, or without both.

(Cafe Rio) Sweet Pork

Place pork roast in crock pot and fill half way up with water.
Cook on high for 5 hours.
Drain water and cut into thirds.

Mix:
1 can coke
16 ounces of salsa
2 cups brown sugar

Place in crock pot for 3 more hours, shred and serve in tortillas with your choice of toppings. I use cheese, rice, and black beans.

Grilled Pork Loin with Creamy Pesto Sauce

1-2 lb. lean pork loin
1 teaspoon olive oil
1 teaspoon Italian herbs
Salt/pepper

Sauce ingredients
1 Tablespoon butter
4 teaspoons flour
1/8 teaspoon ground pepper
1 cup milk
2 Tablespoons pesto

Brush or rub pork with olive oil. Sprinkle both sides with Italian herbs, salt and pepper. Place on hot grill. Cook 8-10 minutes on each side or until juices run clear or 155 degrees internally. Remove from grill and cover with tin foil. Let sit 5 minutes. You don’t want to overcook it or it will dry out and be less tender.

While pork is grilling, in a small saucepan melt butter. Stir in flour and pepper. Add milk. Cook and stir until slightly thickened and bubbly. Cook for 1 minute more. Remove from heat and stir in pesto.

Slice pork loin and drizzle with sauce. Serve with Quinoa salad.

Red Neck Tacos

CORN CAKES (Emeril Lagasse)

2 TBL olive oil
1 cup sweet corn kernels
2 TBL minced shallots
1 tsp salt
1/8 tsp fresh ground black pepper
2 large eggs
1 cup heavy cream
¾ cup yellow cornmeal
½ cup all-purpose flour
½ cup masa harina flour
2 tsp baking powder
1/8 tsp cayenne
¾ cup water
2 tsp vegetable oil (I used Pam spray)

Heat olive oil in a medium-size sauté pan over medium heat. Add corn, shallots, ½
tsp of salt and black pepper. Cook, stirring, until corn and shallots are tender, about 5 minutes. Remove from heat. Combine eggs and cream in a large mixing bowl and whisk to blend well. Add cornmeal, flour, masa harina,
baking powder, cayenne, remaining ½ tsp salt, and water. Mix well. Fold in corn and shallot mixture.

Heat ½ tsp of vegetable oil in a large nonstick sauté pan over medium-high heat. When oil is hot, but not smoking, gently drop the batter (about pancake size) into pan. Cook until cakes are lightly golden on both sides. Repeat until all the oil and batter are used up. Drain cakes on paper towel.

NOTE: Instead of cooking the corn cakes in oil, I just sprayed my griddle with Pam spray. No need to drain cakes on paper towel.

PULLED PORK

Pork Shoulder
1 medium onion
Salt
Fresh ground pepper
1 cup water

Slice up onion and layer the rings on the bottom of a crock-pot. Season all sides of the pork with salt and fresh ground pepper and put the meat on top of the sliced onions. Add about a cup of water and let cook for 7 hours. Shred port with fork and remove any excess fat.

ULTIMATE COLESLAW (Tyler Florence)

1 cup mayonnaise
1 TBL Dijon mustard
Drizzle extra-virgin olive oil
½ lemon, juiced
Salt and freshly ground black pepper
1 TBL red wine vinegar
1 TBL sugar or pinch
1 store bought bag shredded slaw mix

Mix the first 7 ingredients in a bowl with a whisk. Poor over slaw mix and toss until well covered. Allow to chill.

NOTE: coleslaw tastes better if made the day before.


To put together your “Red Neck” taco, start with a corn cake. Top with shredded pork and drizzle with BBQ sauce. Then add coleslaw on top of the pork. Or, you can eat each item separately on your plate.

NOTE: I had some left overs, so I made “Red Neck” heuvos rancheros the next morning…. Corn cake, black beans, pork, over easy egg, shredded cheese, green salsa, sour cream, green onions.

Barbecued Spareribs

3-4 lbs. pork spareribs
1 Tbsp. salt
1/2 tsp. black pepper
2 onions, chopped
2 Tbsp. vinegar
1 tsp. chili powder
2 Tbsp. Worcestershire sauce
1/4 c. water
1/2 tsp. cayenne pepper
1/4 c. catsup
1 tsp. paprika

Sprinkle spareribs with salt and pepper. Place in a roaster and cover with onions. To make sauce, combine remaining ingredients and pour over meat. Cover and bake at 350 for about 2 hours. Baste and turn ribs once or twice. Uncover last half hour for browning. Makes 6 servings.

BBQ Pork Sandwiches

3 lb pork roast.
3-4 whole garlic cloves
1 med onion
2 cups water
1 18 oz. bottle of sweet baby rays BBQ sauce (for later after the meat is all the way cooked and shredded)

Place the first 4 ingredients in the slow cooker and cook on low for 8-12 hours
Drain liquid, remove cloves and shred the pork with two forks. Make sure you remove any fat chunks.
Pour the BBQ sauce, salt and pepper to taste. Serve on Hamburger buns and enjoy!

BBQ Pork Burritos

3 lbs pork shoulder
1/4 tsp whole cloves
1/2 TBS mustard
1 tsp Jane's salt mix
1 cup Sweet Baby Ray's BBQ sauce
1 TBS white vinegar
1/3 cup chopped union

Cook pork shoulder in crock pot with cloves and two cups water on high for 6 hours. While cooking, combine remaining ingredients and set aside. Drain pork, remove cloves, shred with two forks, stir in sauce mix, and cook an additional hour on low. Serve on tortillas with shredded cheese and diced tomatoes.

Simple Country Ribs

2 1/2 pounds pork spareribs
2 (18 ounce) bottles barbeque sauce
1 onion, quartered
1 teaspoon salt
1/2 teaspoon ground black pepper

1. Place spareribs in a large stock pot with barbeque sauce, onion, salt, and pepper. Pour in enough water to cover. Bring to a low boil, and cook approximately 40 minutes.
2. Preheat grill for high heat.
3. Lightly oil grate. Remove spareribs from the stock pot, and place on the prepared grill. Use the barbeque sauce in the saucepan to baste ribs while cooking. Grill ribs, basting and turning frequently, for 20 minutes, or until nicely browned.

Notes: In the reviews for this recipe, many people said they did the initial cooking in the crock pot instead of stove top. They also said you can bake the ribs instead of grilling. Bake at 350 for 20 minutes covered, and 10 minutes uncovered.

Chile Verde

1-2 lbs. boneless skinless pork (I like the picnic pork roast)
1-2 cans of Rotel (tomatoes with green chilies) - It depends on how spicy you like it.
1 large can Las Palmas Green Enchilada Sauce (28 oz.)
1 can of cream of mushroom soup
salt and pepper to taste
garlic salt to taste

Cook pork in crock pot with 1/2 cups water. Season with salt and pepper and garlic salt. Cook until the pork is done - 6-10 hours on low. Then add the rest of the ingredients - Rotel, enchilada sauce, cream of mushroom soup. Stir all together and serve. You can serve as a burrito or as a dip. I like it better as a burrito, on flour tortillas, topped with sour cream, cheese, and salsa.

Pork Chile Verde

1 onion chopped
2 garlic cloves minced
2-3 lb. pork roast
16 oz. jar salsa verde
4 oz. can diced green chiles
19 oz. can green enchilada sauce
1 tsp. oregano
1 Tbsp. hot sauce
1 tsp. cumin
salt and pepper

Put pork roast in crock pot. Add all other ingredients. Cook on high for 6 hours or low for 8 hours. Shred pork roast. Stir all together and serve on tortillas. Garnish with sour cream, tomatoes, and lettuce.

Barbecued Pork Ribs

Marinade:
1 c. low sodium soy sauce
1/2 c. water
1/2 c. brown sugar
1 Tbsp. dark molasses

6-8 pork chops or country style ribs
(prick with a fork to tenderize)

Sauce:
1/2 c. ketchup
1/2 c. chili sauce
2 Tbsp. brown sugar
1 Tbsp. water
1/2 tsp. ground mustard

In small saucepan, combine marinade ingredients. Boil; remove from heat and cool. Pour over meat and marinate 8 hours or overnight. Drain, discard marinade. Place in shallow baking pan; cover and bake 375 for 30 min. Drain most but not all of juices. Meanwhile, boil and stir sauce until smooth. Brush over both sides of meat. Bake uncovered, 30 min. or until fully cooked. Serve over sticky rice or with mashed potatoes.