Grilled Pork Chops with Honey-Soy Marinade

1 tablespoon packed brown sugar
1 tablespoon melted butter or margarine
1 tablespoon olive or vegetable oil
1 tablespoon honey
1 tablespoon soy sauce
1 clove garlic, finely chopped
4 bone-in pork loin chops, 1 inch or thicker (boneless chops can be used)

In a small bowl, mix all ingredients except the pork loin chops.
Place pork chops in a shallow glass or plastic dish, pour marinade over chops.  Cover and refrigerate at least 30 minutes, but no longer than 1 hour.
Preheat grill to medium high heat – lightly oil grill grate to avoid sticking.
Remove chops from marinade and allow them to come to room temperature; reserve marinade.  Place chops on grill; cover and grill 6 to 7 minutes on a side, or until internal temperature is 145 degrees F.  Brush two or three times with marinade throughout the grilling process.  When finished, discard any remaining marinade.
Allow pork chops to rest 5 minutes before serving.
Serves 4

Breaded Pork Chops – Easy Dinner

1 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/3 cup prepared ranch salad dressing
6 pork chops ½ inch thick, 6-8 oz each *
*Boneless or Bone-in – your choice

Pre-heat oven to 375 degrees F. In a shallow bowl, combine bread crumbs and cheese.  Place dressing in another shallow dish.  Dip pork chops in dressing, then roll in crumb mixture.
Place in an ungreased 13×9 baking pan.  Bake, uncovered, for 25 minutes or until meat reaches desired doneness (for medium, 155 degrees internal temp – remember that meat will still cook even after removing from the oven). Let stand 5 minutes before serving.
Serves 6
From prep to table 30 minutes

Bacon Cheeseburger Pasta – Easy Dinner

8 oz uncooked penne pasta or other desired dry pasta
1 lb lean ground beef
6 to 10 bacon strips, diced
1 can (10.75 oz) condensed tomato soup, undiluted
½ cup water
1 cup (4 oz) shredded cheddar cheese
Salt and pepper to taste
warm bread, optional

Cook pasta according to package directions.  Drain and set aside.
In a large skillet, cook beef until no longer pink; drain grease and set aside.
In same skillet, cook bacon until crisp; drain from grease on paper towel.  Discard grease and drippings remaining in skillet.
Add cooked, drained pasta to skillet.  Stir in the soup, water, beef and bacon, salt & pepper to taste; heat through.  Sprinkle with cheese and allow to melt – serve immediately.
Optional – Put all ingredients in a casserole (or bake in heavy skillet you have been using) – bake at 400 degrees F for 20 to 25 minutes or until heated through and starting to get crisp on top.  Sprinkle with the cheese and allow it to melt.  Remove from the oven and serve.
Optional sides – fresh salad and warm bread
Serves 4
From prep to table (oven method) 1 hour
From prep to table (skillet method) 30 minutes

Slow Cooked Pork Tenderloin Stew


1 package pork tenderloins (pkg of 2) about 2 pounds total – remove silver skin and excess fat from tenderloins; then cut into 2 inch pieces
1 teaspoon salt
½ teaspoon pepper
2 large carrots, cut into ½ inch slices
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
3 cups beef broth
2 tablespoons tomato paste
1/3 cup pitted dried plums, chopped
4 garlic cloves, minced
2 bay leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1/3 cup Greek olives (optional)
Chopped fresh parsley (optional)
Hot cooked mashed potatoes (optional)

After removing silver skin and excess fat, sprinkle the tenderloin pieces with salt and pepper; transfer to a 4 quart (minimum size) slow cooker.  Add the carrots, celery and onion.
In a small bowl, whisk broth and tomato paste; pour over vegetables.  Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives.
Cook, covered, on low 5-6 hours or until meat and vegetables are tender.
Discard bay leaves, rosemary and thyme.  If desired, sprinkle stew with parsley and serve with potatoes.
Serves 8
Prep time 15 to 20 minutes
Cook on low 5 hours

Slow Cooker Pork Cubano Sandwiches

2 lbs pork tenderloin – remove silver skin and excess fat
2 lbs boneless pork shoulder

7 tablespoons stone-ground mustard, divided
1 teaspoon ground black pepper
1 lb boneless ham or ham steak (fully cooked) cut into ½ inch cubes
1 jar (16 oz) whole baby dill pickles, undrained, sliced thick – keep juice
2 cups (8 oz) shredded Swiss cheese
8 buns, split

Rub pork with 3 tablespoons mustard, season with pepper and place in a large 5 to 6 quart slow cooker.  Add ham and pickles, including the pickle juice.  Cover and cook on low until tender, turning halfway through, at about 3 hours, finish cooking another 3 hours (6 hours total cooking on low).
If pork shoulder was used, skim off fat and grease before shredding.
Shred pork with two forks.  Sprinkle cheese over meat mixture; cover and cook another 30 minutes or until the cheese has melted.
When ready to serve, slice buns and toast lightly in a toaster oven or broiler or grill.  Spread the remaining mustard evenly over cut sides.  Using a slotted spoon, top buns with meat mixture.
Serve immediately.
Serves 8
Prep time 30 15-20 minutes
Cook time 6 ½ hours

Grilled Marinated Pork Chops

½ cup Worcestershire sauce
¼ cup minced fresh parsley
¼ cup balsamic vinegar
¼ cup soy sauce
2 tablespoons olive oil
1 teaspoon minced garlic
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
* 4 boneless pork loin chops (8 oz each, 1 inch thick)
* Optional – Bone-In Pork Loin Chops can be substituted

In a large bowl, combine and mix all items except the pork chops.
Add pork chops, turn to coat – refrigerate for 8 hours or overnight.
Drain and discard marinade.
Preheat grill medium heat.  Lightly oil grill grate to prevent sticking.
Grill chops covered for 10-15 minutes on each side or until an internal thermometer reads 145 degrees F.
Let meat stand for 5 minutes before serving.
Serves 4
From Prep to Table 25 to 30 minutes

Garlic Boneless Pork Roast

½ cup chopped fresh celery
½ medium green pepper, finely chopped
½ cup thinly sliced green onions
8 garlic cloves, minced
1 boneless pork loin roast (4 to 5 pounds)
1 teaspoon salt
¼ teaspoon cayenne pepper

Preheat oven to 350 degrees F. In a small bowl, mix celery, green pepper, green onions and garlic.  Place the roast in a roasting pan, fat side up.  Make deep slits into top of roast.  Fill slits with vegetable mixture.  Sprinkle roast with salt and cayenne.
Roast until the meat reaches desired doneness (medium is 145 degrees F internal temp), 1 ¼ to 1 ½ hours.
Remove roast from oven; tent with foil.  Let stand 10 to 15 minutes before carving.
Serves 8
Prep to Table 90 minutes

Shirley’s Easy Baby Back Ribs

Thinking about doing Baby Back Ribs?  This is probably the easiest recipe for Baby Backs you will find and results in fall-off-the-bone  delicious ribs every time!

Pork Baby Back Ribs
Salt & Pepper
Your favorite BBQ sauce

After washing and drying the baby back ribs, salt and pepper as you prefer.
Using a racked baking pan, pour water in the bottom of the pan.  Place the baby backs on the rack – do not allow the ribs to touch the water – with the meaty side up.
Cover with aluminum foil – sealing it so that steam does not escape while baking, but ensuring to tent the foil so that it does not touch the ribs.
Bake at 325 degrees for 2 to 3 hours.  Ribs should appear loose on the bones to go to the next step.
Either finish the ribs with the BBQ sauce in the oven, or on a grill.
Oven Finish – Spread BBQ sauce on the side of ribs that is up – place back into the oven, uncovered, until the BBQ sauce is starting to carmelize.  Turn the ribs over and spread BBQ sauce on the the remaining side and put back into the oven until the BBQ sauce starts to carmelize.  Remove from the oven.
Grill Finish – Spread BBQ sauce on the side of ribs that will be face down on the BBQ grill until the BBQ sauce is starting to carmelize.  Spread BBQ sauce on the remaining side, place it on the BBQ grill rack until the sauce starts to carmelize.  Remove from the grill.
The meat should almost fall off the bones.  Have additional warmed BBQ sauce on the side for those that want to dip their ribs.  Serve immediately.
A fresh salad and freshly baked garlic bread (on the grill or in the oven) are all you need with these Baby Back Ribs.

Shirley’s Easiest Slow Cooker Pulled Pork

3 to 5 pounds of bone-in OR boneless pork shoulder
1 bottle Dale’s Steak Seasoning (Marinade)

Toppings for Pulled Pork Sandwiches
BBQ Sauces
Cheese Slices: American, Cheddar, Provolone, Colby Jack
Cole Slaw or Shredded Raw Cabbage
Dill Pickles on the side

Put pork shoulder in large slow cooker, fat side up.
Pour ½ to the full bottle of Dale’s Marinade over the pork shoulder; pour equal amount of water into slow cooker.
The pork shoulder can cook over night or all day on low for 10 hours if your slow cooker converts to warm after 10 hours.  Or cook on high for 5 to 6 hours.  Either way, if you used a bone-in pork shoulder, the bone should pull right out with no resistance.  If you used a boneless pork shoulder, take a fork and twist the meat – it should shred instantly – again, no resistance.
Remove the bone and all of the fat that you can.  After removing the fat, shred the pork into the liquid.  Leave on warm for about an hour so that the inside portions of the pork shoulder gets some of the seasoning into it.
Using a slotted spoon, move the shredded pork shoulder to a plate or bowl – discard the remaining marinade and grease and any remaining fat.  Wipe out the slow cooker and return the pulled pork to it to stay warm.  If you want the pulled pork to be more moist, then reserve some of the marinade liquid mixture (without the grease) to pour over it when returned to the slow cooker.
Serve on warmed or toasted buns with assorted condiments (mustards, BBQ sauces) and cheeses (American slices, cheddar slices, provolone slices), Cole Slaw or shredded raw cabbage with dill pickles on the side.

Sausage Tortilla Breakfast Bake

8 oz bulk mild breakfast sausage
½ cup canned diced tomatoes with green chillies
6 corn tortillas (6 inches)
½ cup shredded Monterey Jack cheese
¼ cup shredded pepper jack cheese
2 green onions, chopped
6 large eggs
¾ cup  2% or fat free milk
¾ teaspoon paprika
¼ teaspoon ground cumin
Salsa, optional
Sour Cream, optional
Additional chopped green onions for garnish, optional

Preheat oven to 350 degrees F.  In a large skillet, cook and crumble sausage over medium heat, 4-6 minutes.  Drain off grease.  Stir in tomatoes.
Coat a 9 inch pie plate with cooking spray; Line pie plate with tortillas.  Sprinkle with half of each of the following: sausage mixture, cheeses and green onions.  Repeat layers.
In a bowl whisk together eggs, milk, paprika and cumin; pour slowly over layers.
Bake, uncovered until set, 25-30 minutes.  Let stand 10 minutes.  Cut into wedges.
If desired, serve with remaining toppings and garnish.
Serves 6
Prep time 25 minutes
Bake time 25 minutes
Stand time 10 minutes

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