Favorite pork recipe?

[Leila]

We love a good grilled pork chop. I season it with whatever appeals to me that day (usually s a bbq rub I got from a friend who does competitions) and grill them up!

We also like ginger-ale marinated pork loin. The marinade works just as well on thick cut chops.

And this is one of Andrew's favorites.

[Kat Stokes]

Thinly slice the pork chops and pound out the slices. Sprinkle with garlic powder and crushed red pepper (be careful with this or it will get too hot). Saute in olive oil until cooked through. Mix together 6 tbsp. brown sugar, 6 tbsp. soy sauce and 6 tbsp. water and 1 tbsp. cornstarch until well mixed. Add to pork and simmer until slightly thickened.

AND, it's a WW recipe (except the WW recipe calls for 2tbsp. each of the sugar, soy and water and doesn't call for the cornstarch but it doesn't make enough sauce so I triple it).

I serve it over rice with a side of steamed broccoli or asparagus.

[sprauncey1]

Mix equal parts of honey/dijon mustard and spread over pork chops. Then sprinkle with pepper blend of choice and bake. Easy peasy!

[pbumbaca]

Place chops in a baking dish, take 1 can cream of mushroom soup and about half a can of milk mixed together and pour over the chops. Mix up a bunch of stove top stuffing and top the chops and bake.

[Sharon Kay]

Originally Posted by pbumbaca

Place chops in a baking dish, take 1 can cream of mushroom soup and about half a can of milk mixed together and pour over the chops. Mix up a bunch of stove top stuffing and top the chops and bake.

What temperature and for how long? How thick are the chops you usually use? We have 1" thick chops.

Jeesh now I wish we had bought more than 20 pounds of pork with all these yummy sounding recipes!!

[ditzyscrap]

I like them plain...lol...when we make pork chops, it's on the BBQ, no seasoning, no BBQ sauce...just cooked up. I eat them with HP sauce.

[Sharon Kay]

Originally Posted by ditzyscrap

I like them plain...lol...when we make pork chops, it's on the BBQ, no seasoning, no BBQ sauce...just cooked up. I eat them with HP sauce.

HP = ?? (Hot Pepper?)

[pbumbaca]

Originally Posted by Sharon Kay

What temperature and for how long? How thick are the chops you usually use? We have 1" thick chops.

Jeesh now I wish we had bought more than 20 pounds of pork with all these yummy sounding recipes!!

I put them in for about 45 minutes and usually have the thick ones that don't have a bone.

[Sharon Kay]

Originally Posted by sprauncey1

Mix equal parts of honey/dijon mustard and spread over pork chops. Then sprinkle with pepper blend of choice and bake. Easy peasy!

What does honey/dijon mustard taste like...is it something you can describe?

How do you figure out when the pork chops are done? What temperature do you bake it at?

[Sharon Kay]

Originally Posted by Kat Stokes

Thinly slice the pork chops and pound out the slices. Sprinkle with garlic powder and crushed red pepper (be careful with this or it will get too hot). Saute in olive oil until cooked through. Mix together 6 tbsp. brown sugar, 6 tbsp. soy sauce and 6 tbsp. water and 1 tbsp. cornstarch until well mixed. Add to pork and simmer until slightly thickened.

AND, it's a WW recipe (except the WW recipe calls for 2tbsp. each of the sugar, soy and water and doesn't call for the cornstarch but it doesn't make enough sauce so I triple it).

I serve it over rice with a side of steamed broccoli or asparagus.

Another good sounding recipe! I love having tried and true. I hate trying ones that I don't know if will turn out...food is so expensive to make mistakes with! Thank you.

[Sharon Kay]

Originally Posted by Leila

We love a good grilled pork chop. I season it with whatever appeals to me that day (usually s a bbq rub I got from a friend who does competitions) and grill them up!

We also like ginger-ale marinated pork loin. The marinade works just as well on thick cut chops.

And this is one of Andrew's favorites.

Oh I am definitely trying Andrew's favorite recipe! Sounds really interesting...no idea how it would taste since I have never cooked with that ingredient before...but I'll try it.

The ginger ale one has got a lot of steps to it...is it hard to make?

Thanks for the recipes!

[xboxmom]

This has got to be one of my all time Favorite Recipes for Pork Chops everyone in my house loves it!

Apricot-Pork-Chops

[mormishmom]

My favorite is a sweet pork crock pot recipe. You put the pork loin in the crock pot with equal parts pineapple/peach salsa and brown sugar to cover the loin. If you can't get it all the way covered with the salsa mixture, you can pour some dr. pepper over it. You let it cook low for 8-9 hours. Then shred it with 2 forks and let it cook for another hour or so. We like to make it in to smothered burritos or tacos. Tasty! When we smother the burritos we top them with green enchilada sauce and cheese and bake until the cheese melts. Yum! My husband likes his tacos light fried, but I can eat them plain too.

[tuneskids]

Sharon, I'll get you the recipe for the cherry pork chops when I get home from work.

and HP sauce is by Heinz, not sure if you can get it in the US though.

[Sharon Kay]

Originally Posted by tuneskids

Sharon, I'll get you the recipe for the cherry pork chops when I get home from work.

and HP sauce is by Heinz, not sure if you can get it in the US though.

Thanks! I picked up a can of cherry pie filling...hoping I would have gotten the right thing and that maybe I would have the rest of the ingredients...but ds works at the grocery store so he can bring home any other ingredients tomorrow.

I haven't noticed that HP Sauce...but will ask ds to check when he goes to work. Thanks.

[ditzyscrap]

Originally Posted by Sharon Kay

I haven't noticed that HP Sauce...but will ask ds to check when he goes to work. Thanks.

I never even considered that people might not know what HP Sauce is, lol...it's a staple in my house! I have it with steak (it's kind of like an A1 steak sauce, I guess?) and pork chops. Yummy!

[Sharon Kay]

Originally Posted by tuneskids

Sharon, I'll get you the recipe for the cherry pork chops when I get home from work.

and HP sauce is by Heinz, not sure if you can get it in the US though.

I'm looking forward to this recipe...I have a friend (or maybe a couple) coming over to scrap on Saturday and would be fun to try out when she's here.

[tuneskids]

sorry, I crashed on the couch yesterday afternoon and forgot about this. I just sent myself an email from work to home so I will remember to post it.

I know that you will need liquid gravy browner (to brown up the pork chops a bit), cider vinegar, cherry pie filling (we sometimes mix it up and use cranberry cherry pie filling), prepared mustard and cloves (I don't use cloves in ours, but it has it in the recipe). That's it, besides salt and pepper.

[tuneskids]

Cherry Pork Chops

6 pork loin chops, trimmed of far
1 tsp liquid gravy browner
salt
pepper

1/2 of a 19oz can cherry pie filling (although I use the whole can, get more flavor and cherry "gravy" for everyone)
1 1/2 tsp cider vinegar
1 tsp prepared mustard
1/16 tsp ground cloves (again, I don't use this, and the flavor is still good)

Brush both sides of pork chops with gravy browner. Sprinkle with salt and pepper.

Stir pie filling, vinegar, mustard and cloves together in a bowl. Layer pork chops with cherry sauce in 5 quart (5 L) slow cooker. Cover. Cook on Low for 9-10 hours, or on High for 4 1/2-5 hours. Spoon juice over pork chops.

Serves 6.

(I use a large oval slow cooker and find that it cooks quite a bit faster than normal slow cooker cook times. I can normally get away with 2 hours on High, then 3-4 on Low making these. I also normally use 8 pork chops for this recipe to feed my family, but do not change the ingredient amounts for anything else.)

[Leila]

Originally Posted by Sharon Kay

Oh I am definitely trying Andrew's favorite recipe! Sounds really interesting...no idea how it would taste since I have never cooked with that ingredient before...but I'll try it.

The ginger ale one has got a lot of steps to it...is it hard to make?

Thanks for the recipes!

Honestly, no. It looks difficult, but it's pretty easy to do. Once the marinade is made and the pork is in it, you're free for at least 12 hours, if not longer. I let mine sit overnight, so at least 12 hours, up to 24. The whole pan drippings thing I skip, I did it the first time and it wasn't worth the time it took. I've never made the sweet potato part of that recipe. My guys aren't huge fans of sweet potatoes that don't have marshmallows on top, lol! I serve it with regular mashed potatoes and green beans or rice.

[kscwgirl]

I make this a lot, with some sort of potato side, a vegetable and rolls. Next time I make it, it will be with PW's Crash Hot Potatoes, broccoli and rolls. (I don't use the red pepper flakes).

http://www.recipezaar.com/Honey-Must...rk-Loin-274950

[MamaBee]

being about 85% German... I must have kraut with pork... our fav recipe is one can of kraut, one package of lipton onion soup, 1/4 c brown sugar and mix. Mix and put over pork in the crock pot... cook on low for 4-6 hours (depending on the size of pork)...

... oohh... must run to store for pork now... LOL!

[Sharon Kay]

Originally Posted by MamaBee

being about 85% German... I must have kraut with pork... our fav recipe is one can of kraut, one package of lipton onion soup, 1/4 c brown sugar and mix. Mix and put over pork in the crock pot... cook on low for 4-6 hours (depending on the size of pork)...

... oohh... must run to store for pork now... LOL!

oh dear...I've never been able to eat it. My last name is German...but I get that from my dh. Dad used to eat kraut with hot dogs when I was growing up...seemed like the only time he wanted it was in the dead of winter and when it was snowing. Mom made him open every window in the house until the "aroma" had exited. ...I have some very cool memories of kraut as a child...