Old-Fashioned Brown Sugar Glazed Pork Loin

A Sweet and Savory Sunday Roast Just Like Grandma Made

Some recipes don’t need fancy ingredients to be special. They just need time, a warm oven, and a little love.

This glazed pork loin is one of those recipes my grandmother made when she wanted something simple but satisfying. It used pantry staples — mustard, brown sugar, a few seasonings — and somehow turned them into something that tasted like it took all day.

As it roasted, the kitchen would fill with the smell of sweet brown sugar caramelizing over savory mustard, and the potatoes would soak up all those flavorful drippings. The pork always came out tender and juicy, never dry, and there was plenty to slice for sandwiches the next day.

It’s an easy, dependable meal — perfect for Sunday dinner or any night you want something comforting without a lot of fuss.

Ingredients:

 

4 lb. pork loin roast, with fat trimmed away
salt and pepper to taste
1/4 tsp. garlic powder
1/4 tsp. onion powder
4 Tbsp. whole grain mustard, or spicy mustard
2/3 c. brown sugar
4 cut up sweet potatoes or regular potatoes  

 

Directions:

Preheat oven to 400°F. A roasting pan or large cast iron skillet

Season the pork loin generously with salt, pepper, garlic powder, and onion powder on all sides.

Place the pork loin in a roasting pan or large cast iron skillet. Arrange the cut potatoes around the roast in a single layer.

Roast uncovered for 30 minutes.

Remove the pork from the oven. Brush or rub the mustard evenly over all visible sides of the roast. Sprinkle the brown sugar over the mustard and gently press it in so it adheres.

Reduce the oven temperature to 375°F.

Return the pork to the oven and continue roasting for approximately 20–25 minutes per pound, or until the internal temperature reaches 145–150°F for juicy pork (use a meat thermometer inserted into the thickest part).

Remove from oven and tent loosely with foil or a lid. Let rest for 10–15 minutes before slicing. This helps the juices redistribute and keeps the meat tender.

Slice and serve with the roasted potatoes.

Tips for the Best Pork Loin:

• Use a meat thermometer — this prevents overcooking.
• Remove the roast at 145–150°F; it will continue cooking as it rests.
• Let it rest before slicing to keep it juicy.
• If potatoes brown too quickly, turn them halfway through cooking.
• For extra caramelization, broil for 2–3 minutes at the end (watch carefully).

Variations & Substitutions:

Honey Mustard Version:
Replace half the brown sugar with honey.

Maple Glaze:
Use maple syrup instead of brown sugar for deeper sweetness.

Spicy Kick:
Add 1/2 teaspoon red pepper flakes to the glaze.

Garlic Lover’s Version:
Add 2–3 cloves minced garlic to the mustard mixture.

Use Carrots or Onions:
Add carrots or thick onion wedges to the roasting pan for extra flavor.

Serving Suggestions:

This glazed pork loin pairs beautifully with:

• Creamy Mashed Potatoes
• Old-Fashioned Scalloped Potatoes
• Creamy Coleslaw
• Buttery Yeast Dinner Rolls  
• Steamed green beans with butter
• Simple garden salad

Leftover pork makes wonderful sandwiches the next day on fresh rolls.

How to Store & Reheat:

Refrigerate:
Store sliced pork in an airtight container for up to 4 days.

Freeze:
Wrap tightly and freeze for up to 2 months.

Reheat in Oven:
Place slices in a baking dish with a splash of broth. Cover with foil and heat at 325°F until warmed through.

Microwave:
Heat in short intervals, covered, to prevent drying.

Frequently Asked Questions:

What temperature should pork loin be cooked to?
145°F is the recommended safe internal temperature for tender, juicy pork.

Can I prepare this ahead of time?
Yes. Season and refrigerate the pork up to 24 hours before roasting.

Why did my pork turn out dry?
It was likely overcooked. Use a thermometer for best results.

Can I use pork tenderloin instead?
Yes, but reduce cooking time significantly, as tenderloin is smaller and cooks faster. 

Easy Baked Pork Chops with Tomatoes and Rice

A Cozy One-Dish Family Supper Baked in Savory Tomato Sauce

Some meals don’t need fancy ingredients to feel special — just a sturdy skillet, simple pantry staples, and a little time in the oven. These Tomato Pork Chops are the kind of dependable supper that fills the kitchen with warmth and brings everyone to the table without much fuss.

Tender pork loin chops are lightly browned, then baked over seasoned rice in a savory tomato sauce with herbs and just a touch of spice. As everything cooks together, the rice absorbs the rich flavors, and the pork stays juicy and tender.

It’s a true one-dish comfort meal — hearty, budget-friendly, and perfect for busy weeknights or slow Sunday evenings. It is one that my mother made, and I wish I could have her make that for me again. 

Ingredients:

1 Tbs. olive oil
1 onion, chopped or cut into thin half rings
4 pork loin chops
salt and pepper
1/2 tsp. granulated garlic powder
1/2 tsp. onion powder
1 (10.5) oz can. diced tomatoes
1 3/4 c. water, chicken or beef broth
1 tsp. Worcestershire
1/2 tsp. sugar
2 tsp. chili powder
1 tsp. oregano
1/2 tsp. red pepper flakes
salt and pepper to taste
1 c. rice

Directions:

Preheat your oven to 350°F.

In a heavy cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent, about 5–7 minutes. Transfer the onions to a 3-quart casserole dish and spread evenly over the bottom.

Season both sides of the pork chops with salt, pepper, garlic powder, and onion powder.

In the same skillet, brown the pork chops over medium heat for 2–3 minutes per side, just until nicely browned. They do not need to be fully cooked at this stage. Remove from heat and set aside.

To the casserole dish with the onions, add the diced tomatoes (with juices), broth or water, Worcestershire sauce, sugar, chili powder, oregano, red pepper flakes, and uncooked rice. Stir well to combine.

Place the browned pork chops on top of the rice mixture.

Cover tightly with a lid or foil and bake for 45–60 minutes, or until the rice is tender and the pork chops reach an internal temperature of 145°F.

Let rest for 5 minutes before serving.

Serve and enjoy  

Tips for Best Results:

• Use broth instead of water for deeper flavor.
• Make sure the casserole dish is tightly covered — this helps the rice cook properly.
• If the rice isn’t tender after 45 minutes, add 2–3 tablespoons of warm broth and bake a little longer.
• Thicker pork chops may need the full 60 minutes.

Variations and Substitutions:

• Swap pork loin chops for boneless pork chops (reduce cooking time slightly).
• Use the diced tomatoes with green chilies for more flavor.
• Add sliced bell peppers for extra color and sweetness.
• Stir in a handful of frozen peas during the last 10 minutes of baking.
• Use brown rice — but increase liquid and baking time accordingly.
• For a milder version, reduce chili powder and omit red pepper flakes.

Serving Suggestions: 

This Tomato Pork Chops and Rice dish is hearty on its own, but it pairs beautifully with simple sides that balance the savory tomato sauce.

Serve with:

• Warm buttered dinner rolls for soaking up the sauce
• Homemade cornbread for a cozy Southern-style meal
• Steamed green beans with butter
• A crisp garden salad with ranch or French dressing
• Creamy coleslaw for contrast
• Sautéed zucchini or yellow squash

How to Store and Reheat:

Refrigerator:
Store leftovers in an airtight container for up to 3–4 days.

Freezer:
Freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator.

Reheating:
Warm gently in the microwave or in a covered skillet with a splash of broth to prevent the rice from drying out.

Frequently Asked Questions:

Can I use bone-in pork chops?
Yes. Bone-in chops add flavor but may require slightly longer cooking time.

Can I use instant rice?
It’s not recommended, as it cooks much faster and may become mushy.

Why is my rice undercooked?
The dish may not have been covered tightly enough, or it needed a few extra minutes in the oven.

Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to baking time.

 

Grandma’s Dutch Oven Barbecue Pork Loin

Slow-baked the old-fashioned way with a sweet and tangy sauce that seeps into every tender slice.

 

This barbecue pork loin was one of those meals that felt extra special at our house. Most days, Mom simply seasoned and baked a pork loin until it was tender and juicy. But every once in a while, she would take a little extra time to make her homemade barbecue sauce.

As it baked slowly in the oven, the sweet and tangy sauce would seep down into the meat, filling the kitchen with the most comforting aroma. The result was a roast that was incredibly tender, flavorful, and perfect for gathering everyone around the table. It’s a simple recipe, but one that carries so many warm memories.

Ingredients: 

1 Tbs. butter
1 Tbs. olive oil
1 (5-pound) pork loin roast
salt and pepper
1 onion, chopped
3 cloves garlic, minced
3/4 c. water
3/4 c. ketchup
1/2 c. vinegar
3 Tbs.  brown sugar, packed
1 Tbs.  Worcestershire sauce
1/2 to 1 tsp. liquid smoke
3/4 tsp.  dried oregano
3/4 tsp.  paprika
1/2 tsp.  garlic powder
1/4 tsp.  ground mustard
1 dash ground cloves 

Directions:  

Preheat oven to 325°F.  Prepare a large Dutch oven that has a lid.

Pat the pork loin dry with paper towels. Season all sides generously with salt and pepper.

In a large Dutch oven, heat the butter and olive oil over medium-high heat.
Sear the pork loin on all sides until nicely browned, about 3–4 minutes per side. Transfer the browned roast to a plate.

In the same skillet (do not wipe it out), reduce the heat to medium.  Add the chopped onion and cook until tender and translucent. Add the garlic and cook for about 30 seconds, just until fragrant.

Stir in the water, ketchup, vinegar, brown sugar, Worcestershire, liquid smoke, oregano, paprika, garlic powder, mustard, and cloves. Bring the mixture to a simmer.  Reduce heat to low and cook for about 5 minutes, stirring occasionally, until slightly thickened.

Return the seared pork loin to the Dutch oven, nestling it down into the sauce. Spoon some sauce over to cover the top of the pork.

Cover with the lid and place the Dutch oven in the preheated oven.

Bake for approximately 2 1/2 hours, or until the internal temperature reaches 145°F.  (Plan on about 25–30 minutes per pound.) About halfway through baking, you can carefully flip the roast in the sauce for even flavor penetration — but it’s not required.

Remove from the oven and let the pork rest in the Dutch oven (lid slightly ajar) for 10–15 minutes before slicing. Spoon extra sauce over the top when serving.

Notes Section:

If you prefer a thicker sauce, simmer it a few extra minutes before pouring it over the roast.

For a deeper flavor, you can marinate the pork in half of the sauce for 4–8 hours before baking.

Leftovers make wonderful sandwiches the next day.

You can substitute apple cider vinegar for a slightly milder flavor.

🍽 Serving Suggestions:

This roast shines as a classic family-table meal. Pair it with:

Creamy mashed potatoes (perfect for soaking up extra sauce)

Buttered egg noodles

Green beans with bacon

Honey-glazed carrots

Skillet cornbread or warm dinner rolls

Creamy coleslaw for a sweet-tangy contrast

Applesauce (a simple, traditional pairing with pork)

For Sunday dinner vibes, serve with:

Mashed potatoes

Green beans

Fresh-baked bread

A simple apple or peach dessert

Mom’s Country Fried Pork Chops

Crispy, golden pork chops with a simple, comforting homemade gravy

This is one of those meals that instantly takes me back to my mom’s kitchen. She made these country fried pork chops often, and they were always something special. The pork chops were crispy and golden-brown on the outside, tender and juicy on the inside, and always smothered in a rich, creamy gravy that tasted just as good as the chops themselves.

The simple drippings left in the skillet were all it took to create a rich, comforting sauce that poured beautifully over the pork chops and tasted so good. This is the kind of no-frills, old-fashioned cooking that fed families well and stretched every dollar.

Served with mashed potatoes, biscuits or a slice of homemade bread, this dish is pure comfort food and a reminder that some of the best meals come from simple ingredients and loving hands.

 Ingredients:

4 bone-in pork chops

1 c. buttermilk

1 c. flour

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 c. vegetable oil (see notes)

 

For the Gravy:

2 Tbs. flour

1 1/2 c. milk

1/2 tsp. salt

1/2 tsp. black pepper 

Instructions:

Place the pork chops in a shallow dish and pour the buttermilk over them, turning to coat both sides. Let them sit for about 30 minutes to help tenderize the meat.

In a separate shallow dish, combine the flour, salt, pepper, paprika, garlic powder, and onion powder.

Heat the vegetable oil in a large cast iron skillet over medium heat until hot.

Remove each pork chop from the buttermilk, allowing the excess to drip off, then dredge in the seasoned flour mixture, shaking off any extra.

Carefully place the pork chops into the skillet and fry for 4–5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F. Transfer the pork chops to a paper towel-lined plate while you make the gravy.

For the Gravy 

In the same skillet, there should be at least 2 tablespoons of fat left from frying the pork chops. Add the butter if needed and keep the heat at medium.

Sprinkle in the flour and stir continuously for about 1 minute to cook out the raw flour taste.

Slowly pour in the milk, whisking constantly to keep the gravy smooth. Continue cooking until thickened, then season with salt and pepper to taste.

Pour the gravy into a serving bowl.  Serve the warm gravy over the top of the Country Fried Pork Chops.

Notes:  

Instead of using all vegetable oil, you can fry the pork chops in half oil and half butter, or bacon grease, just as many home cooks did.

Serve with mashed potatoes, biscuits, green beans, or corn for a classic comfort-food meal.

Pork Loin with Honey Glaze

Sweet & Savory Honey Garlic Pork Loin

Tender, juicy pork loin seasoned to perfection and finished with a glaze that has just the right balance of sweet and savory. This honey garlic pork loin features warm spices, a touch of mustard, and subtle sweet-and-sour notes that come together beautifully as it bakes. It’s an easy, comforting main dish that feels special enough for Sunday dinner but simple enough for a weeknight meal.

Ingredients: 

3 lb. pork loin
salt and pepper to taste
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. rosemary
1/2 tsp. thyme
4 cloves garlic, minced
1/4 c. honey
3 Tbs. soy sauce
2 Tbs. cooking oil, divided
1 Tbs. prepared mustard

Directions:

Preheat the oven to 375°F.

Pat the pork loin dry with paper towels, then season all sides generously with salt and pepper.

In a small bowl, combine the paprika, garlic powder, onion powder, rosemary, and thyme. Sprinkle the seasoning mixture evenly over the pork loin, rubbing it into the meat on all sides.

Heat the cooking oil in a cast iron skillet or a Dutch oven over medium heat. Add the pork loin and sear for 3–5 minutes per side, until nicely browned. This step helps lock in the juices and keeps the pork tender.

In the same bowl used for the seasoning, mix together the minced garlic, honey, soy sauce, Olive oil, and prepared mustard until well combined.

Pour half of the sauce over the pork loin in the skillet. Cover with a tight-fitting lid and place in the oven. Bake for 30 minutes.

Remove the skillet from the oven and carefully pour the remaining sauce over the pork loin. Cover again and return to the oven. Bake for an additional 25–30 minutes, or until the internal temperature reaches 145°F.

Remove from the oven and allow the pork loin to rest for 5–10 minutes before slicing. Serve warm, spooning the pan sauce over the top.

Pork in Sweet Soy Sauce

Tender cubed pork cooked in a flavorful, spicy sauce and served over rice. This is an easy dish to prepare, that doesn't take a lot of time or ingredients. Our family enjoys this meal, and we serve it often.

Ingredients

2 lb. pork loin cut into 1 inch cubes
2 Tbs. olive oil
1 onion, chopped
1 (15 oz.) can carrots, undrained
1 (15 oz.) can peas, undrained
1/4 c. soy sauce
1/4 c. Worcestershire
1/4 c. sugar
1/2 tsp. garlic  powder
1/4 tsp. ginger
1 1/2 c. water or chicken stock
1 to 2 1/2 tsp. red pepper flakes
1 heaping tsp. cornstarch (Optional)
1/4 c. water (Optional)
cooked rice or noodles

Directions

In a cast iron skillet, heat olive oi over medium-high heat.  Add the cubed pork.  Cook the pork for about 3 minutes, or until the pork is no longer pink, and it starts to brown.  

Add onion and cook until the onion is translucent. 

In a medium bowl, combine soy sauce, Worcestershire, sugar, garlic, ginger, chicken stock and chili garlic sauce. 

Stir in the carrots, peas, then pour the soy sauce mixture over the pork and bring to a boil.

Reduce the heat to low. Cook uncovered, and simmer for 30 minutes, or until meat is tender, stirring occasionally.  

If you want a thicker sauce, make a slurry of the cornstarch and water.  In a cup, mix cornstarch and water until smooth.  Pour into the simmering liquid, stirring constantly. Cook until the sauce is thickened.  

Serve over the top of cooked rice or noodles.

Notes

If you like your food more spicy, you can use 1 tablespoon chili garlic sauce instead of the red pepper flakes. 

Use 1 Tablespoon garlic and ginger paste instead of the powdered garlic and ginger.  

You can also omit the Worcestershire sauce if you don't like the flavor.  Just increase the soy sauce to a half a cup in total.  

Smothered Pork Chops

This is a recipe that my mother made quite often.  Tender, juicy pork chops served with a delicious onion gravy.  It is a one pot meal that is easy to prepare and does not take a lot of time.  You can use bone in or boneless pork chops, whatever you have in your refrigerator or freezer.

Ingredients

4 slices of bacon cut into 1/2 inch slices
4 thick cut pork chops
1 c. flour
salt and pepper to taste
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 1/2 tsp. paprika
1/2 tsp. thyme
2 cup chicken broth
4 potatoes, peeled, and cut in half or in quarters

Directions

Preheat oven to 300°
     
Heat a cast iron Dutch oven, over medium high heat, cook bacon until it starts to crisp.  Remove bacon to a paper towel lined plate and set aside. Drain off all but 2 tablespoons bacon grease from the skillet. *See note below.

Season both sides of the pork chops with salt and pepper.  
     
In a low sided dish or bowl, combine flour, onion powder, and thyme.  Dredge the pork chops in the flour mixture, shaking off the excess flour.  Do not discard the remaining flour, as you will need that later in the recipe.  
     
In the same skillet that you fried the bacon in, add the pork chops. Cook for 2 to 3 minutes on each side, or until each side is golden brown. You may have to fry the pork chops in batches. Remove the pork chops and place them with the bacon, while you prepare the gravy.

In the Dutch oven you were just using, add the onions.  Sauté the onions until they are translucent.

Slowly sprinkle 1/4 cup of the reserved flour mixture, over the onions, stirring constantly. Be sure to scrap the bottom of the pot to remove the flavorful bits at the bottom.    Cook for a minute or until the flour is golden brown, but not burned. If the mixture is too dry, add a little more bacon grease to the skillet.  

Slowly pour in the chicken broth, whisking constantly.  Cook and stir until the mixture thickens. Season with more salt and pepper to taste.

Return the pork chops and bacon to the Dutch oven.  Cover the Dutch oven with a lid.

Bake for 50 to 60 minutes or until the internal temperature of the pork chops is 145°.

Notes

Keep your bacon grease.  I pour mine through a strainer into a mason jar.  Secure with a lid.  You can use this any time when you are cooking foods that you want that extra flavor in, like potatoes, carrots, and other meats.

Pork Stew

A delicious, and hearty pork stew. Made with pork, potatoes, onions, carrots and potatoes in a thick stew.  A bowl of this comforting stew will warm you in the inside, and fill you up.  It is an easy recipe to make, and it is bursting with flavor. 

 

Ingredients

1 Tbs. olive oil
1 ½ pounds boneless pork shoulder roast or pork steaks, cubed
1 small onion
3 cloves garlic, chopped
salt and pepper to taste
4 c. chicken broth
1 (15 oz.) can diced tomatoes, undrained
1/2 tsp. rosemary
1/2 tsp.  oregano
1 bay leaf
1/4 tsp.  paprika
1 Tbs. tomato paste
salt and black pepper to taste
2 potatoes peeled and diced
1 sweet potato peeled and diced
2 carrots, diced
1 c. sliced mushrooms (Optional)
1 (15 oz.) can green beans or peas or use frozen vegetables
1 Tbs. cornstarch (Optional)
2 Tbs. cold water (Optional)

Directions

In a large pot or Dutch oven over medium-high heat, pour in olive oil.  Add the cubed pork onions and garlic.  Season with salt and pepper to taste.  Cook until the pork is browned.  

Add broth.  Scrap the bottom of the Dutch oven to scrape off any brown bits from the bottom of the pot. That is where the flavor is.  

Add in the tomatoes, rosemary, oregano, bay leaf, paprika and tomato paste.  Bring to a boil, then reduce heat to low.  Cover and allow the contents in the pot to simmer for 1 hour.  

Stir in potatoes, sweet potatoes, carrots, and mushrooms. Turn the heat back up to medium high and until it is boiling.  Reduce heat to low.  Cover and simmer for 30 minutes, or until the vegetables are tender. 

Stir in green beans or peas. When the stew starts to bubble, simmer for another 15 minutes uncovered.  Taste the stew and season with more salt and pepper if desired. 

If you want a thicker soup, you can thicken it.  In a small bowl, mix the cornstarch and cold water together until smooth.  Pour into the simmering pot, stirring constantly.  Simmer for 5 minutes, or until the stew is thickened.   If it is still not thick enough for you, repeat the mixture of cornstarch and cold water.  Slowly pour the mixture in, because it can thicken fast.  If you get it too thick, pour in a little more chicken broth.

Serve and enjoy!

Saucy Ham Slices

With a few simple ingredients, you can turn a slice of ham into something amazing. Ham, apples with a sweet and spicy sauce over the top.  It is so quick and easy to make that you'll have supper done in no time.

Ingredients

1 (103/4 oz.) can condensed tomato soup
1 onion chopped
2 Tbs. sweet pickle relish
1 Tbs. brown sugar
1 Tbs. vinegar
1 Tbs. Worcestershire sauce
1 tsp. horseradish
2 lb. fully cooked ham cut 1/2 inch thick into 2 slices
1 20 oz. can pie sliced apples, drained

Directions

Preheat oven to 350°. You will need a 12 x 7.5 x 2-inch baking dish with a lid, or you can use a sheet of foil.

In a bowl, combine condensed tomato soup, onion, sweet pickle relish, brown sugar, vinegar, Worcestershire sauce and horseradish.

Place one ham slice in the baking dish. 

Place half of the pie sliced apples over the top. 

Pour half of the tomato soup mixture over the top.  Put the other ham slice on top of the tomato soup mixture.  Add the rest of the pie sliced apples over the top and pour the remainder of the sauce over the apples. 

Cover and bake for 45 minutes. Remove the lid or cover and bake another 10 to 15 minutes.

Barbecue Pork Ribs

These pork ribs will be falling off the bone tender and packed with flavor.  Baking them low and slow in the oven is what will give you tender meat. You can use the barbecue sauce mentioned in the ingredients, or use your own premade or store bought sauce.  If you like extra sauce to serve alongside your meal, double or triple the sauce recipe.

Ingredients

3 lbs. pork spareribs
salt and pepper to taste
2 Tbs. paprika
1 Tbs. onion powder
1 Tbs. garlic powder
1 Tbs. olive oil
1 onion, chopped
1/2 tsp. cumin
1/2 c. ketchup
1 Tbs. hot chili sauce
2 Tbs. brown sugar
1 Tbs. vinegar

Directions

Preheat oven to 250°. You will need a large roasting pan or a baking sheet.

Remove the thin membrane covering the back of the ribs if it is still there. Some places already have that removed when you buy the ribs.

Season both sides of the ribs with salt and pepper to taste. In a small bowl, combine paprika, onion powder and garlic powder.  Sprinkle this seasoning over both sides of the ribs and rub it in with your hands.

Place the ribs in the roasting pan or on the baking sheet.  Cover with a lid or with a sheet of foil.  

Bake for 3 1/2 to 4 1/2 hours, or until the meat is fully cooked and very tender.  

While the pork ribs are baking, it is time to prepare the barbecue sauce.

In a sauce pan, over medium heat, heat the olive oil. Add the onions to the pan. Cook, stirring frequently, so the onions don't burn until the onions are soft and translucent. This takes about 5 to 8 minutes.

Add the ketchup, hot chili sauce, brown sugar, apple cider vinegar and cumin. Stir to combine. Season the mixture with salt and pepper to taste.  Cook for about 2 minutes, then remove from heat.  Set aside.

Remove the pork ribs from the oven when done.  Brush both sides of the ribs with the barbecue sauce. 

Broil the ribs for 3 to 5 minutes until the sauce begins to caramelize.  Keep watch on the ribs, so the sauce does not burn.

Serve and enjoy.

Notes

You can bake the ribs at a higher temperature, but they will not be as tender as slow baking them. We usually bake ours at 200° and check them periodically to see if they are done or not after 5 hours.

Pork Chop and Vegetable Dinner

Pork Chop and Vegetable Dinner

 This is an easy put together dinner and gives you a healthy serving of meat and vegetables. It's just a simple recipe, but packed with goodness.  It is another recipe from my mother's recipe box that she made often.

Ingredients

2 Tbs. olive oil or cooking oil
4 pork chops (thick cut)
salt and pepper to taste
1/4 c. chicken or beef broth
4 potatoes, peeled and quartered
1 to 2 onions, quartered or sliced into rings
2 carrots, sliced into 1-inch pieces
2 Tbs. butter

Directions

Heat oven to 350°.  Lightly grease a 9 x 13 inch baking pan.

In a heavy cast iron skillet, heat oil over medium high heat.  Season both sides of the pork chops with salt and pepper.  Sear both sides of the pork chops. They do not have to be cooked through, just browned on both sides. Remove from heat and place the pork chops in the prepared baking pan.

Pour in the chicken or beef broth. 

Layer the potatoes, onions and carrots over the top of the pork chops.  Season the vegetables with salt and pepper.  

Dot the top of the vegetables with butter.

Cover the pan with a lid or a sheet of foil.  Bake for55 to 60 minutes, or until the pork chops are done, and the vegetables are tender. 

Serve and enjoy.

Savory Ham Sausage Pie

  A complete meal in one skillet. This is an easy meal that is perfect to serve if you have left over ham.  The meal has ham, sausage, onion, bell pepper and peas in a cream base pie, topped with cheesy biscuits. It does not have a crust for the bottom layer, which makes this easier and quicker to make.

Ingredients

1 onion, chopped
1 sweet bell pepper, chopped
4 Tbs. butter
5 Tbs. flour
1/4 tsp. mustard
1 can cream of chicken soup or cream of mushroom soup
1 1/3 c. milk
1 Tbs. lemon juice
2 c. diced cooked ham
1 c. pork links, chopped and drained
1 c. frozen peas or canned peas, drained
salt and pepper to taste

Biscuits

1 1/2 c. biscuit mix
6 Tbs. milk
1/2 c. cheddar cheese, shredded

Directions

Preheat oven to 425°.

In an oven safe cast iron skillet, melt butter.  Sauté onion and sweet bell pepper until golden. 

Stir in the flour. Cook and stir for about 2 minutes to remove the flour taste.

Add cream of chicken soup, milk and lemon juice.  Stir until smooth.

Pour in lemon juice and stir well.

Add ham, pork links and peas.  Season with salt and pepper to taste.

Set aside while you make the biscuits.

In a bowl, mix the biscuit mix, milk and cheddar cheese. Mix only until combined. Remove the dough and place on a lightly floured surface. Gently knead the dough about 8 times. Pat the dough out with your fingers, or you can use a floured rolling pin to a thickness of about 3/4 inches thick.  Cut with a round cutter and place on top of the ham mixture.

Bake for 25 minutes, or until the top is nicely browned.

Serve and enjoy.

Honey Pork Chops

 

This is an easy pork chop recipe that is packed with flavor. Honey, and garlic are the two main players in this marinade sauce, with a hint of soy sauce and vinegar.  The combination served over pork chops is a delicious, sweet and sticky glaze.

Ingredients

3 Tbs. honey
3 Tbs. brown sugar
2 Tbs. soy sauce or chicken broth
2 Tbs. vinegar
6 cloves garlic
4 pork chops
1 tsp. garlic powder
salt and pepper to taste
2 Tbs. olive oil or butter

Directions

In a bowl, combine honey, brown sugar, soy sauce, water or chicken broth, vinegar and garlic cloves. Mix well and set aside. 

Season both sides of the pork chops with garlic powder, salt and pepper.  

Place the pork chops in a pan.  Pour the honey mixture over the top of the pork chops. Cover with a sheet of plastic wrap and refrigerate for 1 to 2 hours.

In a large cast iron skillet, heat oil or butter over medium high heat.  

Scrap off the honey mixture and garlic cloves that are on the pork chops, but do not discard. Just let it go back into the pan.   Carefully place the pork chops in the skillet and cook for about 5 minutes, or until nicely browned. Turn the pork chops over and brown the other side. 

Reduce the heat to medium.  Pour the honey sauce into the skillet over the pork chops. 

Cook the pork chops until done, turning them occasionally, until the internal temperature is 145° on a meat thermometer.

Remove the pork chops to a serving platter, and cover to keep warm. 

Continue to cook the honey sauce until it is reduced by about half.  This takes about 5 minutes. Stir the sauce to keep it from burning. 

To serve, pour the honey sauce over the pork chops. Serve over a bed of rice if desired.

Notes

You can use all honey if you want and omit the brown sugar. 

You can also skip the marinating process if you are low on time. However, try to do some marinating of the pork chops because it will make the meat tender and more flavorful.

Rice and Ham Skillet Dish

This is an easy one dish meal that goes together quick. Flavorful ham, rice and delicious vegetables makes this a colorful, yet comforting dish.

Ingredients

1 Tbs. olive oil
1 onion, chopped
1 to 2 cloves garlic, minced
1 c. mushrooms (I use canned mushrooms)
1 c. fully cooked ham, cubed
3/4 c. corn
3/4 c. rice
1 1/2 c. chicken broth
1 c. cheese shredded (we use extra sharp cheddar cheese, or pepper jack)

Directions

In a cast iron skillet, heat olive oil over medium heat.  Add onion and garlic. Sauté until soft. 

Stir in the mushrooms, ham, corn, rice, and chicken broth. Bring the mixture to a boil. Cover the skillet with a lid and lower the heat to low. Simmer for 15 to 20 minutes, or until the rice is tender and the liquid is absorbed. Season with salt and pepper as desired.

Stir in half the cheese.  Mix well.  Sprinkle the rest of the cheese over the top of the rice dish. Cover and heat until the cheese is melted.  

Serve and enjoy.

Notes

We don't always drain our mushrooms. We just add the liquid in.  Or you can use fresh mushrooms, too.

Garlic Parmesan Pork Chops

 

This is a quick and easy meal to prepare, especially if you don't have a lot of time to cook. Tender, juicy pork chops with a Parmesan garlic coating.  Serve with mashed potatoes, peas and a slice of homemade bread for a delicious meal.

Ingredients

6 pork chops
salt and pepper to taste
1 c. seasoned breadcrumbs
1/2 c. Parmesan cheese
1 tsp. garlic powder
2 eggs, beaten
2 Tbs. olive oil

Directions

Preheat oven to 400°.

Season both sides of the pork chops with salt and pepper. 

Beat eggs in a separate shallow dish or pan until well beaten

In a shallow dish or pan, combine seasoned breadcrumbs, Parmesan cheese and garlic powder.

Dip the pork chops in the beaten egg, coating both sides.  Allow the excess egg to drip off. 

Dip the pork chops in the seasoned breadcrumb mixture, coating both sides.  Shake off excess.

Heat oil in a heavy oven safe cast iron skillet over medium heat.  Sear the pork chops on one side until golden brown. Turn them over and sear the other side until golden brown. 

Place the skillet in the oven for 5 to 10 minutes. Bake the pork chops until the internal temperature is 140°.  Remove from oven and let rest for a couple of minutes.  Serve and enjoy.

 Notes

If you don't have any breadcrumbs, use stuffing mix. Just put some in a plastic bag and use a rolling pin to crush the stuffing into crumbs.

If you like the taste of garlic, add more to the seasoned breadcrumb mixture.

Ham-somes

 

If you have left over ham, this recipe will give you a delicious meal and a pretty presentation. Ground up ham, onions and seasonings spread over biscuit dough which is then rolled up into a pinwheel. It is an old recipe that came from my dad's side of the family.

Ingredients

2 c. flour
3 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. sugar
1/2 c. shortening
2 tsp. caraway seed
2 eggs
milk
2 1/2 c. ground cooked ham
1 onion, chopped fine
1 Tbs. horseradish
2 tsp. dry mustard
salt and pepper to taste

Cheese Sauce

3 Tbs. butter
3 Tbs. flour
2 c. milk
1 c. sharp cheddar cheese, shredded
2 tsp. Worcestershire sauce
salt and pepper to taste

Directions

Preheat oven to 400°.

In a large bowl, combine flour, baking powder, salt and sugar together.

Cut in shortening until the particles resemble coarse cornmeal.

Stir in caraway seeds.

In a measuring cup, beat 1 egg. Add enough milk to make 2/3 cup mixture. 

Make a well in the dry ingredients. Pour the milk and egg mixture into the well.  Stir until a dough forms. Turn out onto a floured surface. Knead the dough gently 6 to 8 times. Roll the dough out to a 12 x 10-inch rectangle.

In another bowl, combine ground cooked ham, onion, parsley, horseradish, dry mustard and pepper. Set aside. 

Beat the remaining egg in the same measuring cup that you beat the other egg and milk in. Pour the beaten egg into the ham mixture and mix well.  Season with salt and pepper to taste.

Spread the ham mixture over the top of the dough.  Starting at the long end, begin to roll the biscuit dough as for a jelly roll. Cut into 8 equal slices. Place the slices, cut side down, on an ungreased baking sheet.

Bake for 20 to 25 minutes until the biscuits are golden brown. 

While the Ham-somes are baking, it is time to make the cheese sauce.

In a saucepan, melt the butter over low heat. 

Add the flour. Cook and stir for 2 to 3 minutes to remove the flour taste.

Stirring constantly, gradually pour in the milk. Cook and stir until the mixture thickens. 

Add the cheese, Worcestershire sauce, salt and pepper to taste. Continue cooking until cheese melts.

Serve warm over the hot Ham-somes.

Pineapple Pork Stir Fry

 This Pineapple Pork Stir Fry is better than the kind you buy at the restaurant. You can put in as many vegetables as you like, and you control the amount of salt that goes into this dish. If you slice the pork while it is half frozen, you can cut it easier and thinner.

Ingredients

1 (8 oz.)  pineapple chunks, save all the juice
2 Tbs. cornstarch
1 Tbs. water
1 Tbs. pineapple juice
3 Tbs. cornstarch, divided
1 lb. pork tenderloin, cut into thin strips
1/2 c. soy sauce
3 Tbs. brown sugar
1/4 tsp. cayenne pepper (optional)
1/2 c. water
2 to 3 Tbs. oil
4 c. broccoli
1 onion, chopped
1 c. baby carrots, cut in half lengthwise
Cooked rice

Directions 

Drain pineapple.  Set juice aside

In a bowl, combine cornstarch, water and pineapple juice. Add the pork tenderloin strips. Mix to ensure all the strips are coated.

In a bowl, combine soy sauce, brown sugar, ginger, cayenne, water and the remaining pineapple juice. Mix until brown sugar is dissolved. Set aside.

In a large, cast iron skillet, heat oil over medium high heat. Add the pork strips and cook until the pork is almost fully cooked. 

Add broccoli, carrots and onion. Cook and stir until the vegetables are tender.

Pour in the soy sauce mixture. Bring to a boil. Cook and stir for about 2 minutes, or until thickened. 

Add pineapple. Cook until the pineapple is hot. 

Serve over rice. 

Cheesy Sausage with Noodles

This is a one pot meal that is easy to prepare. It is flavorful and delicious. This is a meal that my family asks for often.

Ingredients

1/2 pkg. smoked sausage, cut into round slices
1 Tbs. oil
1 onion, chopped
1 bell pepper, chopped
1 (10ox.) can diced tomatoes with green chilies
4 c. (8 oz.) uncooked egg noodles
1 1/2 c. chicken broth
salt and pepper to taste
1 c.  cheese, shredded

Directions

In a large cast iron skillet, heat oil over medium heat. Add the sausage. Cook the sausage until it is browned, turning the meat to ensure both sides are browned. 

Add the onions and bell pepper to the skillet.  Sauté the onions and peppers with the sausage until the vegetables are tender.

Pour in the diced tomatoes with green chilies, egg noodles and chicken broth.  Stir to combine, Be sure to scrap the crunchy bits off the bottom of the skillet from the sausage and onions, because that is where the flavor is. 

Cover the skillet and bring the chicken broth to a boil. At that point, turn the heat to medium low. Simmer the contents until the egg noodles are tender, stirring occasionally to keep things from sticking and burning to the bottom of the skillet. This takes about 10 minutes.  Most of the liquid should have been absorbed into the egg noodles.  

Season with salt (although you may not need to add more salt because of the sausage) and pepper if desired

Turn the heat on low. Sprinkle the shredded cheese over the top. Cover the skillet again for a couple of minutes to melt the cheese. 

Notes

We use cheddar cheese or hot pepper cheese, but you can use the one that you like best. 

If you like spinach, add that just before the cheese. Stir in the spinach and allow it to wilt from the heat.  Then add the shredded cheese.

Breaded Pork Chops with Creamy Mushroom Gravy

This is an easy recipe to prepare for dinner or supper. It does take some time to make, but it is worth it in the end.  The pork chops are tender and flavorful. If you are short on time, you can use condensed cream of mushroom soup in a can, but it is so much better if you can make your own cream of mushroom soup.

Ingredients

6 pork chops
1 onion, thinly sliced into half rings
seasoning salt
pepper
garlic powder
2 eggs beaten
1/4 c. flour
2 c Italian-style breadcrumbs
3 Tbs. oil

Gravy

1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 c milk
1/3 c white wine

Or make your own condensed cream of mushroom soup

1 Tbs. butter
1 (8 oz.) mushrooms, drained
3/4 c. chicken broth
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/2 c. milk
1/4 c. flour

Directions

Heat oven to 350°. 

Season the pork chops with salt, pepper, and garlic powder. Rub the seasonings into the meat on both sides.

In a low side-dish, beat the eggs until smooth. In another low sided dish or pan. Then, in another low-sided dish, add the flour add the bread crumbs

Dip both sided of the pork chop into the beaten eggs and allow the excess to drip off. Then dip the pork chop in the bread crumbs, coating both sides.  Repeat the process with the remaining pork chops. 

In a heavy cast iron skillet, heat the oil over medium-high heat.  Place the pork chops in the skillet and cook on each side until they are browned.  Place the pork chops into a 9 z 13-inch baking dish. Top with onions. Cover with foil or a lid.

Bake for about 1 hour.

Toward the end of the baking time, start the gravy. 

If you are using the cream of mushroom soup.

In a bowl, combine cream of mushroom soup, milk, and white wine. Mix until smooth.  Stir until well blended.

Or if you are making your own cream of mushroom soup gravy.

In a saucepan, melt the butter.  Add the mushrooms and cook until they are warmed through. 

Stir in chicken broth, onion powder, and garlic powder.

In a bowl or cup, mix the milk and flour until smooth. Slowly pour in the milk into the chicken broth mixture, whisking constantly.  Cook and stir until the mixture thickens. Season with salt and pepper to taste.

Remove the pork chops from the oven. Pour the gravy over the top of the pork chops and onions. 

Cover the pan again and bake for another 30 minutes.

Serve and enjoy.

Pork Chops With Sauce

These flavorful pork chops stay tender and juicy.  This is an easy to prepare recipe that your family will enjoy. 

Ingredients

4 pork chops
1 Tbs. flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1/4 to 1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. pepper
1 Tbs. oil
1 c. chicken stock or broth
1 Tbs. vinegar
2 tsp. honey
1 Tbs. butter

Directions

Let the pork chops stand at room temperature for about 30 minutes.

In a small bowl, combine flour, garlic powder, onion powder, chili powder, salt, paprika, and pepper.

Rub both side of the pork chops with the seasoning mix.  Set aide.

Heat the oil in a cast iron skillet, over medium high heat. Add the seasoned pork chops. Cook for about 3 minutes on one side until it is browned. Turn the pork chops over and brown the other side.

Cover the skillet and turn the heat to low.  Cook the pork chops until they are completely cooked through. This takes between 6 and 12 minutes, depending on how thick the pork chops are. Use an instant meat thermometer and cook until the internal temperature reads 145° on a meat thermometer.

Remove the pork chops to a serving plate and cover them with a lid or a sheet of aluminum foil. While the meat is resting, it is time to make the sauce.

Add the chicken stock or broth, vinegar and honey to the skillet.  Be sure to scrap the bottom to get all the tasty bits off. Turn the heat to medium high and bring the sauce to a simmer. Cook, stirring occasionally, until the liquid is reduced by half.  

Remove from heat. Stir in the butter. 

Add the pork chops back in the pan and spoon some of the sauce over the top.  Heat until the pork chops and sauce are hot.

Serve and enjoy.