Zesty Grilled Chops

· 3/4 cup soy sauce
· 1/4 cup lemon juice
· 1 tablespoon brown sugar
· 1 tablespoon chili sauce
· 1/4 teaspoon garlic powder
· 6 bone-in pork loin chops (8 ounces each)


DIRECTIONS

In a large resealable plastic bag, combine the soy sauce, lemon juice, brown sugar, chili sauce and garlic powder. Remove 1/4 cup for basting and refrigerate. Add pork chops to the remaining marinade; turn to coat. Cover and refrigerate for 3 hours or overnight, turning once.

Drain and discard marinade from chops. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.

Coca Cola Pork Roast

6 lbs pork roast (pork butt/shoulder)
20 oz coke
12 oz la victoria red taco sauce mild
1 c. brown sugar
1 tbsp cumin

Place pork in crock pot, add water to the crock pot, half way up pork (or just an inch or two of water), cook pork in crock pot for 12 hours on low. Drain water, add remaining ingredients, cook 2-4 more hours on low. Shred in crock pot, cook 2 more hours.

contributed by my cousin Karen Rees

Peach Glazed Pork Chops

6 pork chops
1 tbsp. oil
1 can (8 3/4 oz.) sliced peaches
1/4 c. firmly packed brown sugar
1/4 c. catsup
2 tbsp. vinegar
1 1/2 c. very hot water
1/4 c. softened butter
1 pkg. any brand Stove Top Stuffing mix

Season chops with salt and pepper. Brown well in oil in skillet, place in shallow baking dish. Drain peaches, reserving syrup. Heat 1/3 cup of the syrup, brown sugar, catsup and vinegar in saucepan. Brush part of glaze on chops. Bake at 350 degrees for 35 minutes.

Meanwhile, drain off fat in skillet, pour in hot water. Add butter and contents of seasoning packet; stir to melt butter. Add crumbs; stir to moisten. Arrange chops to edge of pan and spoon in stuffing. Arrange fruit around chops; brush with remaining glaze. Bake 20 minutes longer.

Makes 4 servings.

Baked Pork Chimichangas

I made these for dinner tonight and was very pleased with them! Which is good, since it made more than 30 and now I have 2 dozen going into the freezer!!! I'm excited to try the same recipe with a beef roast next time, or maybe boneless, skinless chicken. :)

1 pound dried pinto beans
1 boneless pork loin roast (3 pounds), trimmed
3 cans (4 ounces each) chopped green chilies
1 large onion, chopped
1/3 cup chili powder
1/2 cup reduced-sodium chicken broth
30 flour tortillas (6 inches)
4 cups (16 ounces) shredded reduced-fat cheddar cheese (I used colby jack cheese)
2 cups picante sauce (or salsa)
1 egg white
2 teaspoons water

Place beans in a large pot, add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.

Place roast in a dutch oven (or large oven-safe pot). In a bowl, combine chilies, onion, chili powder, and beans. Spoon over roast. Cover and bake at 325 degrees for 1 1/2 hours. Stir in broth; cover and back 30-45 minutes longer or until a meat thermometer reads 160 degrees. Increase oven temperature to 350 degrees.

Remove meat and shred with two forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with 2 tablespoons of cheese and 1 tablespoon picante sauce. Fold sides and ends over filling and roll up. Place seam side down on two cookie sheets coated with cooking spray.

In a bowl, whisk egg white and water; brush over top. Bake, uncovered at 350 degrees for 25-30 minutes or until heated through. Serve immediately or cool, wrap, and freeze for up to 3 months.

To use frozen chimichangas: Place chimichangas on a baking sheet coated with cooking spray. Bake at 400 degrees for 10-15 minutes or until heated through.

Sweet 'n' Sour Pork Chops

We just had this for dinner tonight. It was delicious!


1 can (8 oz) crushed pineapple
1 cup honey barbecue sauce (I used a honey garlic BBQ sauce)
1/3 cup finely chopped onion
2 Tbsp chili sauce
4 bone-in pork loin chops (3/4 inch thick and 8 oz each)

In a small bowl, combine the pineapple, barbecue sauce, onion and chili sauce. Our half into a greased 3-pt. slow cooker. Top with the pork chops and remaining sauce. Cover and cook on low for 4 ¼ - 5 ¼ hours or until meat is tender.

***I used boneless pork sirloin chops and cooked them for about 4 ¼ hours. The chops were tasty but I think they were a little over-cooked, next time I would cook them for a shorter time.

Caramel Apple Pork Chops

4 (3/4 inch) thick pork loin chops (I've made as many as 6 for this recipe.)
salt and pepper to taste
2 garlic cloves, minced
4 Tbsp brown sugar
salt and pepper to taste
1/4 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp butter
1/2 onion, sliced
2 tart apples, peeled, cored, and sliced (I use Granny Smith)

Preheat oven 350 degrees. Arrange pork chops in a 9x13 pan sprayed with Pam. Sprinkle with salt, pepper, and minced garlic. Set aside.

In a small bowl, combine brown sugar, salt, pepper, cinnamon, and nutmeg.

In a skillet, melt butter and saute onions. Add brown sugar mixture and sliced apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and place them on top of the pork chops. Continue cooking the sauce, uncovered, until thickened slightly. Pour over chops and apples. Bake about an hour or until the pork is cooked through.

Melt in your mouth BBQ Ribs

2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. (I recommend cooking on low, if possible.)

Marinated Pork Tenderloin

This is really easy to make and is delicious everytime. One of my favorites to serve guests and everyone always loves it. It pairs very nicely with Baked Asparagus with Balsamic Butter Sauce, as shown in this pic.



1/4 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons basalmic vinegar
1 small onion, chopped finely
1 teaspoon ground cinnamon
2 tablespoons olive oil
1 garlic clove, minced
2 (3/4 pound) pork tenderloins

Mix first 7 ingredients. Place pork in sealable bag and add marinade. Refrigerate for 6-12 hours.

Remove pork from bag, reserving marinade. Bake pork at 350 degrees until meat thermometer reads 160 degrees (about 50 minutes).

The pork, as is, was so juicy, tender, and delicious, but if desired, make gravy by heating remaining marinade to a boil. Meanwhile, blend 1 cup chicken broth and 1 tbsp flour, add to boiling marinade. Reheat to a boil while stirring frequently. Continue cooking for a couple of minutes, reduce heat to a simmer until thickened.