Kristen's Recipes

Party Pork Chops —–Crockpot

 

2 lb. boneless pork loin roast

1 tsp. salt

1/4 tsp. pepper

1/4 tsp. dried dill

1/4 tsp. rosemary

1/2 lb. potatoes, peeled and diced

6 firm pears, peeled, cored, and halved

4 tsp. caraway seeds

4 tsp. Worcestershire

1/2 c. beef stock

2 1/2 T. cornstarch

4 T. cold water

 

Sprinkle salt, pepper, dill and rosemary on pork. Put potatoes into crockpot and place roast on top of them. Put pear halves on top of roast and sprinkle with caraway seeds. Mix together Worcestershire and stock and pour over pears. Cover and cook on low for 8 to 10 hours. Remove meat and pears and keep warm. Mix together cornstarch and water and stir into liquid in pot until smooth and thick. Pour over meat and pears.

Orange-Juiced Pork Chops

 

6 (1 in) pork chops

2 T. paprika

1/4 C. salad oil

1 can (6 oz.) thawed orange juice concentrate

2 T. brown sugar

1/2 tsp. ground cinnamon

 

Coat pork chops with paprika. In 10 1/2 inch fry pan brown chops in oil. Place chops in Slow cooker. Combine orange juice, brown sugar and cinnamon. Pour over chops. Cover. Turn heat control to Low: cook 6-8 hours or until done.

North Carolina Pork BBQ

 

3 to 4 lb. pork butt, shoulder or blade roast

15 oz. can whole tomatoes

1/2 C. vinegar

1 medium onion, sliced

2 T. Worcestershire sauce

1 T. sugar

2 tsp. crushed red pepper flakes

2 tsp. salt

1 tsp. black pepper

Combine all ingredients in crock. Cover and cook on low for 10 hours

Milwaukee Sweet Tart Bake

 

3/4 lb. turkey kielbasa cut into 1 inch pieces

1 1/4 lb. red potatoes (sliced about 1/4 inch thick)

1 27 oz. can of sauerkraut (drained & rinsed)

1 medium onion sliced thin in rings

2 granny smith apples, peeled and sliced

1 can fat free chicken broth

1/2 tsp. Caraway seeds

 

Layer the ingredients in your crockpot and then pour the chicken broth over it. The recipe calls for 1/2 tsp. of caraway seeds to be sprinkled over it. I left it out and I don’t think the recipe suffered. Cook on low for 8 hours. (Mine was on for 11 hours and it didn’t hurt anything).

Marvelous Pork

 

1.5 lb. pork – cut in chunks

1 onion chopped

1 4 oz. can mushrooms

1/2 tsp. garlic powder or fresh chopped cloves

2 tsp. chicken bouillon granules

1/2 tsp. ground marjoram

1/2 tsp. thyme

Pepper to taste

8 oz. tomato sauce

3 tsp. brown sugar

1 1/2 T. vinegar

2 tsp. Worcestershire sauce

3 T. flour

1/3 c water

 

Brown pork, onions & spices. Add with remaining ingredients, except flour and water, in crockpot. Cover and cook on low about 8 hrs or high 4 hrs. Blend cold water into flour; stir into pork mixture. Cook on high, uncovered until thickened, 15-20 minutes, stirring occasionally. Serve over rice.

Liesl’s Crock Pot Pork Chops

 

Pork Chops

Cream of whatever soup

1/2 C. ketchup

 

Layer pork chops in crock. mix soup and ketchup together. Cook on low all day [approx. 8 hrs].

Italina Pork Chops

 

4-6 (1 in. thick) lean pork chops

1 T. oil

1/2 lb. fresh mushrooms, sliced

1 medium onion, chopped

1 clove garlic, minced

2 8-oz. cans tomato sauce

1/4 C. dry sherry

1 T. lemon juice

1/4 tsp. salt

1 T. parsley flakes

1/2 tsp. oregano

1/2 tsp. basil

1/2 tsp. black pepper

2 medium green peppers, cut into thin rings

 

Trim excess fat from pork chops. In a medium skillet, heat oil and crown on both sides. Drain pork chops on paper towels. Put mushrooms, onion and garlic in bottom of crock-pot. Arrange pork chops on top of vegetables. In a bowl, combine tomato sauce, sherry, lemon juice, salt and spices. Pour over chops. Cover; cook on Low 7-9 hours (High: 4-5 hours). Before servings, turn to High and place green pepper rings on top of chops. Cover; cook 30 minutes.

Ham stuffed French rolls

 

2 C. Finely chopped cooked ham

2 Hard cooked eggs

2 T. Minced green onions

2 T. Chopped ripe olives

1 tsp. Prepared mustard

1 tsp. Sweet pickle relish

1/2 C. small Cubes cheddar cheese

1/3 C. Mayonnaise

Six large or eight small French rolls.

 

Combine ham with eggs, onion, olives, mustard, relish, cheese, and mayonnaise. Cutoff tops or one end of role; scoop out most of soft center. Fill with ham mixture. Replace top or end of role. Place filled roles in slow cooking pot. Cover and heat, low for 2 to 3 hours. Rolls may be kept hot and served from the pot.

 

Hawaiian Pork Chops

6 lean boneless pork chops or cutlets

1 T. prepared mustard

2 T. white wine vinegar

1 T. hoisin sauce

1/2 tsp. salt

1/8 tsp. pepper

8 oz. can pineapple chunks in juice

2 T. cornstarch

2 T. water

1 papaya, peeled, seeded, and, sliced

Toasted coconut and/or chopped macadamia nuts

 

Place chops in slow cooker. In a small bowl, combine mustard, vinegar, hoisin sauce, salt, and pepper. Drain juice from pineapple and add juice to mustard mixture; reserve pineapple chunks. Pour sauce over chops in cooker. Cover and cook on Low 5 to 6 hours or until meat is tender. Remove chops and keep warm.  Turn control to High. Dissolve cornstarch in water in small bowl; stir cornstarch mixture into juices in cooker. Cover and cook on High 10 to 15 minutes. Stir in pineapple chunks and papaya. Serve chops accompanied by sauce and let each diner add coconut or macadamias as desired.

Ham and Coke

 

1 Ham

1 can coke

1/2 C. brown sugar

1 T horseradish (or less if you prefer)

1 tsp. dry mustard

 

Mix the dry ingredients and add just enough coke to form a paste. Rub all over meat. Add one C. of Coke to the bottom of the crockpot. Cook on low 4 to 6 hours or more.

Garlic Pork Roast

 

3 1/2 lb. pork boneless loin roast

1 T. vegetable oil

1 tsp. salt

1/2 tsp. pepper

1 medium onion, sliced

3 cloves garlic, peeled

1 C. chicken broth or water

 

Trim excess fat from pork. Heat oil in 10 inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper. Place onion and garlic in 3 1/2 to 6 quart slow-cooker. Place pork on onion and garlic. Pour broth over pork. Cover and cook on low heat setting 8 to 10 hours or until pork is tender.

Crockpot Corn Stuffed Pork Chops

 

6 Pork chops

2 T. Minced green pepper

7 oz. Whole kernel corn undrained

1 tsp. Salt

1/2 tsp. Sage

1 C. Soft bread crumbs

1 T. Instant minced onion

 

Have the butcher cut a pocket or with a sharp knife cut a horizontal slit in the side of each chop forming a pocket for stuffing. Mix undrained corn, breadcrumbs, onion, pepper, salt, and sage. Spoon corn mixture into the slits. Close with toothpicks or small skewers. Place on a metal rack or trivet in crock-pot. Cover and cook on low for 6 to 8 hours. Especially good with fruit salad and lemon- buttered broccoli.

Cranberry Pork

 

2.5 lb. bone-in pork shoulder (sometimes labeled as a “Boston butt” or “pork butt”)

15 oz. can whole berry cranberry sauce (or half of this homemade cranberry sauce recipe)

1/4 C. honey

1/4 C. dried minced onion

 

Combine all ingredients in your slow cooker and cook on “low” setting for 6-8 hours or until pork shreds easily with a fork. Remove bones and shred meat.

Cranberry Pork Roast

 

4 medium potatoes, peeled and cut into 1-inch chunks

One 3-lb. boneless center-cut pork loin roast, rolled and tied (see Note)

1 can (16 oz.) whole-berry cranberry sauce

1 can (5.5 oz.) apricot nectar

1 medium onion, coarsely chopped

1/2 C. coarsely chopped dried apricots

1/2 C. sugar

1 tsp. dry mustard

1/4 tsp. crushed red pepper

 

Place the potatoes in a 3 1/2-quart (or larger) slow cooker, then place the roast over the potatoes. In a large bowl, combine the remaining ingredients; mix well and pour over the roast. Cover and cook on the low setting for 5 to 6 hours. Remove the roast to a cutting board and thinly slice. Serve with the potatoes and sauce. NOTE: Ask your butcher to roll and tie your roast for you.

Chops In A Crock

 

6 pork chops, browned

1 onion, chopped

3 T.p of catsup

1 10.5 oz. cream of chicken soup

2 tsp. of Worcestershire sauce.

 

Place all into crockpot and simmer about 4-5 hours. Serve with rice, noodles or potatoes.

Apple-Glazed Roast Pork- Crockpot

 

4 lb. Pork loin roast — trimmed

1/4 C Apple juice

Salt to taste

3 T. Brown sugar

Pepper to taste

1 tsp. Ground ginger

6 Apples – quartered

 

Rub roast with salt and pepper. Brown port roast under broiler to remove excess fat; drain well. Place apple quarters in bottom of crockpot. Place roast on top of Apples. 3. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. 4.Cover and cook on Low setting for 10 to 12 hours or until done. NOTES : Use natural, non-sweetened apple juice in this.