Ramen Noodle Bowls

These have become a family favorite! I highly recommend the Cook's Country magazine - it's amazing. The best food magazine I've ever read, hands down. Here's a link to their recipe: www.cookscountry.com/recipes/10051-one-pan-noodle-bowls

INGREDIENTS
1/4 cup hoisin sauce
3 tablespoons soy sauce
2 teaspoons cornstarch
1 (12-ounce) pork tenderloin, trimmed, halved lengthwise, and sliced crosswise 1/4 inch thick
2 1/4 cups chicken broth
2 tablespoons vegetable oil
4 ounces white mushrooms, trimmed and sliced thin
1 tablespoon grated fresh ginger
2 garlic cloves, minced
3 (3-ounce) packages ramen noodles, seasoning packets reserved for another use
12 ounces broccoli florets, cut into 1-inch pieces
3 scallions, sliced thin on bias

DIRECTIONS
Whisk 1 tbsp hoisin, 1 tbsp soy sauce, and cornstarch together in a bowl. Add sliced pork and toss to coat. Set aside.

Whisk broth, remaining 3 tbsp hoisin, and remaining 2 tbsp soy sauce together in another bowl and set aside.

Heat 1 tbsp oil in large, nonstick skillet or wok over medium-high heat until shimmering. Add mushrooms and cook until browned, about 5 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds.

Add broth mixture and bring to a boil. Arrange the noodles in skillet in a single layer; cover, reduce heat to medium.  Cook about 3 minutes. Noodles will be soft on bottom, but still dry on top.

Uncover first skillet and use tongs to flip noodles and stir to separate. Spread noodles in an even layer and scatter broccoli over the top of them. Cover and cook until noodles and broccoli are tender, about 3 more minutes, tossing halfway through.

At the same time, in another skillet, add 1 tbsp oil and heat over medium-high heat. Add the pork in a single layer and cook until browned on one side (1-2 minutes). Flip each slice and brown the other side, then stir to make sure pork is cooked through.

Divide among 4 bowls and top with the scallions.

Southwest Seasoned Pork Chops

This is taken from the "Not Your Mother's Make-Ahead and Freeze Cookbook." It's so simple but resulted in extremely tasty pork chops! I didn't freeze these, but just marinaded all day and grilled in the evening. 

INGREDIENTS:
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon taco seasoning
4 boneless pork chops, about 1/4 in thick

DIRECTIONS:

1. Combine marinade ingredients in freezer bag and add pork chops. 
2. Freeze or refrigerate until grilling.
3. Grill until cooked through - 10 to 15 minutes (160 degrees for medium doneness)

Slow-Roasted Pork Shoulder with Peach Sauce

This is a recipe I saw on Amercia's Test Kitchen. I love how that show takes a scientific approach to cooking to get the best results. And this pork roast was absolutely the best I've ever had. AMAZING. You must try it! The meat was the most flavorful and tender possible and the peach sauce took it over the top. Doug didn't care for the sauce so much - he's anti-vinegar and mustard. But you must try it!

INGREDIENTS:

Pork Roast
1 Bone-In Pork Shoulder (also referred to as Butt), 6 to 8 pounds
1/3 C Kosher Salt
1/3 C Light Brown Sugar, packed
Black Pepper, ground

Peach Sauce
10 oz. Peaches, frozen (cut into 1-inch chunks (about 2 cups) -OR- 2 fresh peaches, cut into 1/2-inch wedges)
2 C Dry White Wine
1/2 C Granulated Sugar
1/4 C Unseasoned Rice Vinegar, plus 1 T (* I used a pear-infused vinegar instead)
2 Sprigs Fresh Thyme (* I used a sprinkle of dried thyme)
1 T Whole-Grain Mustard

INSTRUCTIONS:
Pork Roast
1. Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat.
2. Combine salt and brown sugar in medium bowl then rub salt mixture over entire pork shoulder and into slits.
3. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours.
4. Adjust oven rack to lowest position and pre-heat oven to 325-degrees. Unwrap roast and brush off any excess salt mixture from surface.
5. Season roast with pepper.
6. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan.
7. Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours.
8. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour.
9. Transfer liquid in roasting pan to fat separator and let stand 5 minutes.
10. Pour off 1/4 cup au jus; discard fat and reserve remaining jus for another use.
11. After resting, using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone).
12. Using serrated knife, slice roast and serve, passing sauce separately.

Peach Sauce
1. While the roast is resting, bring peaches, wine, granulated sugar, 1/4 cup vinegar, 1/4 cup defatted au jus, and thyme to simmer in small saucepan.
2. Cook sauce, stirring occasionally, until reduced to 2 cups, about 30 minutes.
3. Remove thyme and stir in remaining T of rice vinegar and mustard.
4. Cover and keep warm.

BBQ Pulled Pork

I used this BBQ sauce recipe from allrecipes.com to make a great pulled pork in the slow cooker. This freezes well, making it a great OAMC recipe. 

INGREDIENTS:
1 cup ketchup
1/2 cup brown sugar
2 tbsp chopped onion
2 tsp lemon juice
1 tsp Worcestershire sauce
1/4 tsp black pepper
1/8 tsp allspice
1 pinch celery salt
1 pinch dry mustard
3 lbs pork shoulder or picnic roast
Liquid smoke to taste

DIRECTIONS:
Combine BBQ sauce ingredients. Place pork in slow cooker and pour on the BBQ sauce. Cook on low for 8 hours. Shred pork with fork.

Servings: 6

Crunchy Baked Pork Chops

This is a recipe I found on CooksIllustrated.com. We've made it twice now and it has been fantastic each time! There are some fabulous recipes on the site. I highly recommend it - you can do a free trial for 14 days. As for this recipe, I think the secret is in the salt bath to make it tender, and the goopy flour/egg dip that acts like glue to keep the bread crumbs from falling off.


Supposedly you can freeze the unbaked, breaded pork chops and bake 35 - 40 minutes from frozen. I've not tried that yet. Leave a comment if you do!



INGREDIENTS:
1/4 cup salt plus 1/4 tsp
4 center-cut boneless pork chops , 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
4 slices hearty white sandwich bread, torn into 1-inch pieces
1 small minced shallot (about 2 tablespoons) (I used dry minced onion - 1 tbsp)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons vegetable oil
1/4 tsp ground black pepper
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh thyme leaves (I used 1/4 tsp dry)
2 tablespoons minced fresh parsley leaves (I used 1 tbsp dry)
1/4 cup unbleached all-purpose flour plus 6 tablespoons
3 large egg whites
3 tablespoons Dijon mustard
Lemon wedges (optional)

DIRECTIONS:

1 . Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag.
Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.
2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1 - second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry , about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
*** Alternately, I used 3 1/2 cups of Panko bread crumbs and mixed with the parm, thyme and parsley and skipped the oven step. This tasted great! ***
3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
4. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing
gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
5. Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.

Herb-Roasted Pork Loin

This is a South Beach Diet Phase One recipe I found in the Parties and Celebrations cookbook. It was easy and good, but looks fancy!  This would be good to try with other herb combinations, like sage and rosemary.


INGREDIENTS:
6 garlic cloves, minced
2 tsp dried oregano
2 tsp fennel seeds
2 tsp finely grated lemon zest
1 tsp extra-virgin olive oil
1/2 tsp salt
1 (3 lb) boneless center-cut pork loin roast

DIRECTIONS:
Position rack in middle of oven and heat to 350 degrees.*
Combine garlic, oregano, fennel seeds, zest, oil and salt in a small bowl. Mash until mixture forms a thick paste.
Place pork on a cutting board so it lies perpendicular to you. Using a sharp knife and beginning at the top of the loin, make an incision down the center, about three-quarters of the way into the meat. Gently spread the loin open and repeat the incision in the center of each half of the loin, so the loin is opened, like a book.
Rub three-fourths of the garlic mixture inside the loin, then close up the loin by folding in half and then in half again. Use twine to tie loin closed.
Rub the remaining garlic mixture over the outside of the loin.
Roast pork until internal temperature reads 150 degrees F, 1 - 1/2 hours. Remove from oven and let rest 20 minutes before slicing; serve warm.

Makes 8 (6 oz) servings

* I used my Programmable Slow Cooker with the meat probe inserted into the loin, set to 150 degrees.

Amazing Pork Tenderloin

This was a new one we tried last month- very good and couldn't be easier!

Serving Size : 6

1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 Tbs minced garlic
3 Tbs soy sauce
freshly ground black pepper to taste

1. Cooking Day: Mix all wet and dry marinade ingriedents, exept for pork.
Pour into a storage container. Package pork to be frozen. Then freeze pork &
marinade.

3. Serving Day: Thaw pork & marniade. Place pork tenderloin in a slow cooker
and pour the contents of the marinade bag over the top. Cook on low setting for 4
hours. Serve with cooking liquid on the side as au jus.

Mexican Style Shredded Pork

I found an AMAZING deal on pork, and bought a 10 lb roast that had to be dealt with. This recipe was a good one. The chipotle flavor was excellent. I've had success with freezing rice before, but this rice came out mushy. Next time I'll just freeze the pork and cook the rice up the day of.


NOTE: I don't care for the lime juice in the rice. Also, if you have a hard time finding the chipotle sauce - look in the BBQ sauce section. :)

INGREDIENTS:
1 (3 pound) boneless pork loin roast, cut into 2 inch pieces
1/2 teaspoon salt
2 (4 ounce) cans diced green chile peppers
3 cloves garlic, crushed
1/4 cup chipotle sauce
3 1/4 cups water, divided
1 1/2 cups uncooked long grain white rice
1/4 cup fresh lime juice
1/4 cup chopped cilantro

DIRECTIONS:
Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
Cover, and cook 7 hours on Low.

In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.

Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.

Serves: 6

Baked Pork Chops

In an effort to use up food we already have, I've been searching my favorite website, allrecipes.com, for new recipes. They allow you to search by ingredients. Here's a wonderful find for Pork Chops. I used 6 thin sliced chops, so cut the initial bake time to 45 min. Obviously I served it over mini penne pasta.


INGREDIENTS
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.

Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.

Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Servings: 6

Pork Chops with Mushroom Sauce

Serving Size : 6
Categories : Crock Pot, Ham/Pork

INGREDIENTS:
6 pork chops -- boneless
1 can cream of mushroom soup
3/4 cup White wine
4 ounces mushrooms, canned -- sliced
2 tablespoons tapioca -- quick cooking
2 teaspoons worcestershire sauce
1 teaspoon beef bouillon granules
1/2 clove garlic -- minced
1/4 teaspoon dried thyme
Rice

DIRECTIONS:
Place pork chops in slow cooker
Combine remaining ingredients and pour over pork chops
Cook on Low 8-10 hours or on High 4.5 - 5 hours
Serve over rice

Source:
"Fix It and Forget It Cookbook"