Tag: boneless pork chops

Crock Pot Sunday

Being that there was still football this weekend, we decided to stay in and make dinner and dessert in the crock pot.And it was glorious.

Here’s what we made!

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Crock Pot Pork and Beans
(from http://busycooks.about.com/od/porkentreerecipes/r/cpporkbeans.htm)

Prep time: 10 minutesCook time: 8 hours
Yield: 6 servings

Ingredients
6 boneless pork loin chops, trimmed of excess fat
1 onion, chopped
2 large cans of pork and beans
1/3 cup ketchup
3 tbsp of mustard (or more to taste)

Preparation
In a 4 quart crockpot, combine onion, pork and beans, ketchup and mustard and stir to blend.
Add pork chops to crockpot, pushing some down into the bean mixture.
Cover crockpot and cook on low for 8 hours, stirring occasionally, until pork is tender.

We ended up shredding the pork, which made it kind of a stew-like consistency, but it was still delicious.
And I’d recommend putting salt and pepper on each side on the pork chops before they go in the crock pot, to give them a little more flavor.

 

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Old Fashioned Slow Cooker Baked Apples
(from http://www.southernplate.com/2011/09/old-fashioned-slow-cooker-baked-apples.html)

Ingredients
4-5 Apples (whatever will fit in your slow cooker)
1/2 Cup water

For Each Apple you’ll need:
2 Tablespoons Dark Brown sugar
1 Tablespoon dried cranberries or raisins
1/2 teaspoon Cinnamon and 1/8 teaspoon allspice (just a smudge of allspice)
1 Tablespoon (or pat) of butter

Instructions

    1. Core each apple and peel a small strip from around the top of each one (about 1 inch). Place in bottom of slow cooker.
    2. Combine brown sugar, spices, and dried cranberries in a small bowl and stir until well combined.
    3. Stuff each apple with filling, all the way to the top, pressing down with your finger to make room for more filling. Top each one with a pat of butter.
    4. Pour water into bottom of slow cooker.
    5. Cover and cook on low 6-8 hours or high 3-4 hours, or until tender. Serve on their own or with ice cream. Also great over oatmeal.
We didn’t have cranberries or raisins, but it turned out really well still without them.
And now we’re all super full of delicious, warm football food.  🙂
Try it yourself!
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Pork and Potato Dumplings with Creamy Smoked Paprika Sauce

Rocco cheats in this recipe by using packaged potato gnocchi for the dumplings.  Still awesome.
Also, I would recommend, if you have any of the sauce left, to use it within the next couple of days for chicken.  It does not keep terribly long.

Ingredients

2 tbsp vegetable oil
1 1/2 pounds boneless pork chops (about 4-6)
salt
pepper
1 1/2 pounds fresh potato gnocchi (sold in packages in the pasta aisle)
4 tbsp unsalted butter
1 large onion, sliced thin
1 tbsp plus 1 tsp sweet smoked paprika (also called pimenton)  (I used regular paprika, works just as well)
1 1/2 cups sour cream
1/3 cup chopped fresh chives

Directions

1.  In a large cast iron skillet, heat vegetable oil over high heat.  (I had to reduce to medium-high: know your burners.)  Season pork chops with salt and pepper; add to the pan.  Cook until golden brown and just cooked through, about 4 mins per side.  Remove from pan; cover lightly with foil to keep warm.  Turn heat down to medium-high.

2.  While pork is cooking, bring a stockpot of salted water to a boil and cook gnocchi according to package directions.  Reserve 1/2 cup of the cooking water when gnocchi are done.

3.  After pork chops are cooked, add butter to the pan over medium-high heat.  When butter is hot, add onion.  Season with salt and pepper.  Cook, stirring occasionally, until onions are tender are caramelized, about 12 mins.

4.  Add the paprika, sour cream, and reserved gnocchi cooking water to the pan; toss to coat.  (Or stir, because I sure as heck can’t toss in a cast-iron pan).  Stir in chives; season to taste with salt and pepper, if necessary.

5.  Serve porks chops with gnocchi mixture.