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.

Baked Marinated Pork Chops

 

This recipe is so easy. Marinating the pork chops beforehand makes them flavorful and tender.  This sauce is what makes this recipe stand out. We serve the marinated pork chops with mashed potatoes, and baked beans. You can also serve this over a bed of rice.

Ingredients

6 pork chops
3 Tbs. oil or olive oil
4 Tbs. ketchup or BBQ sauce
4 Tbs. brown sugar
2 Tbs. Worcestershire sauce
2 Tbs. soy sauce
2 tsp. lemon juice or vinegar
1/4 tsp. pepper
3 garlic cloves, minced
1 onion, sliced

Directions

Preheat oven to 350°.

In a medium bowl, combine oil, ketchup, brown sugar, Worcestershire sauce, soy sauce, lemon juice, pepper and garlic. 

Place the pork chops in a large bowl, or bag, and pour in half of the sauce, turning them to make sure they are covered in the marinade. Place in the refrigerator for 30 minutes or longer.  Set the other half of the sauce aside. You will need it later.

Add the sliced onion over the bottom of the baking pan. Arrange the pork chops in a single layer on top of the onions. 

Pour the sauce or marinade over the top of the pork chops. Cover the baking dish or pan with a sheet of aluminum foil, or a lid.

Bake for 20 minutes.  Turn the pork chops over after. Pour the rest of the sauce over the pork chops, and continue baking for another 20 to 30 minutes, or until the internal temperature reaches 145°.

Notes

You may want to make extra sauce. Just double the recipe ingredients. 

If your pork chops are thick cut, increase the baking time to around 30 minutes per side. 

You can also grill the pork chops and brush the marinade over the meat as it grills.

Spicy Pork Chops

A very simple recipe packed with flavor and a touch of spicy sweetness. It cooks slowly, giving you tender and juicy pork.  Bake it low and slow in the oven, or in a crock pot.  Either way will give you amazing results.

Ingredients

1 1/2 lb. pork ribs or 4 or 5 pork chops, thick cut
1/2 c. ketchup
1/2 c. brown sugar
1/4 c. soy sauce
1 tsp. garlic, minced
1 tsp. black pepper
1/4 tsp. salt or more
1/4 to 1/2 tsp. cayenne pepper
1/4 c. cold water
1/4 c. cornstarch

Directions

Heat oven to 175°.

In the bottom of a Dutch oven, or your crock pot, combine ketchup, brown sugar, soy sauce, garlic, black pepper, salt, and cayenne pepper.  Mix thoroughly.

Add the pork chops into the ketchup mixture. Turn the pork chops over in the sauce, so both sides are coated. 

Cover and bake for 4 hours. 

In a small bowl, combine water and cornstarch together, mixing until smooth. 

Pour the cornstarch slurry into the ketchup mixture in the Dutch oven.  Mix to combine.  

Cover and bake for 1 hour, or until the pork chops are done. The internal temperature of the pork chops should register 145°.

Pork Chops and Gravy 

Flavorful, moist and tender pork chops served with gravy. This dish is comforting, just like my mother used to make. Serve the gravy over rice or mashed potatoes, for a delicious meal.

Ingredients

4 pork chops with the bone
salt and pepper to taste
1/2 c. flour
1/2 Tbs. garlic powder
1/2 Tbs. onion powder
1/2 tsp cayenne pepper (or less)
2 Tbs. oil
2 Tbs. butter

Gravy

1 Tbs. butter
1 onion, sliced thinly into half rings
4 garlic cloves, minced
1 Tbs. flour*
1/2 c. chicken broth
3/4 c. heavy cream
salt and pepper to taste

Directions

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

In a low sided dish or pan, combine flour, garlic powder, onion powder, and cayenne pepper.

Dredge both sides of the pork chops in the flour mixture, shaking off the excess flour.

Heat a cast iron skillet, melt the butter and oil over medium heat. Add the pork chops in a single layer. Cook until the underside is golden brown, then turn the pork chops over. Cook until the pork chops registers on a meat thermometer. Each side takes about 4 minutes to cook.

Remove the pork chops to a dish and cover to keep warm while you make the gravy.

In the same skillet you cooked the pork chops in, melt butter. Add onion slices. Cook the onions until they become carnalized. Stir them occasionally, so they do not burn on the bottom. This takes about 10 minutes.

Add the garlic and cook for another 30 seconds.

Stir in the flour. Cook and stir the flour, along with the onions and garlic, for about 2 minutes. This will remove the flour taste.

Pour in the chicken broth, whisking constantly.  Be sure to scrape off the bottom of the pan to remove the flavorful bits.  Simmer for 2 to 3 minutes, or until the mixture thickens.

Pour in the heavy cream. Stir until well blended.  Bring back to a simmer and allow the mixture to simmer for about 2 minutes, whisking often.  Season with salt and pepper to taste.

Return the pork chops to the skillet. Spoon some sauce over the top of the pork chops.  When the pork chops are warmed through, and the gravy is bubbly, it is time to serve and enjoy.

Serve over rice or mashed potatoes.

Notes

If you have extra flour from dredging the pork chops, use that instead for the gravy. That way, the flour is already seasoned, and it will not go to waste.

Pork Tenderloin

 This recipe bakes either low and slow, or fast if you are in a hurry. The pork tenderloin stays moist and tender. This recipe is so simple and easy to make, and it will please the pickiest of eaters.

Ingredients

salt and pepper to taste
1 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. coriander
2 Tbs. oil
1 1/2 to 2 lb. pork tenderloin

Directions

Preheat oven to 200° if you want to cook it low and slow. Or you can heat the oven to 400°.

In a small bowl, combine Italian seasoning, garlic powder, and coriander.

Pierce the pork loin with a fork all over. This helps the seasonings to go deep into the meat.

Rub 1 tablespoon oil over the outside of the pork loin.

Season the outside with salt and pepper. Then sprinkle the Italian seasoning, garlic powder and coriander all over the pork loin.  Rub the spices into the meat with your hands until it is evenly coated.

In a large cast iron skillet, heat the remaining 1 tablespoon oil.  Brown all sides of the pork loin in the hot oil. 

Place the skillet, with the pork tenderloin's fat layer facing up, in the oven and bake for 5 to 6 hours or until the internal temperature is at least 150° to 160° F. on an instant read meat thermometer.  It may take more or less time, depending on your oven and the weight of the pork loin, so be sure to check it after 4 1/2 hours. 

If you are in a hurry and baking the pork loin in the 400° oven, bake for 7 minutes. Turn the pork loin over and bake for another 7 to 8 minutes, or until the pork loin reads 150° to 160°. 

Remove the pork loin from the oven and allow the pork loin to rest for 5 to 10 minutes before cutting.

Pork Chops with Honey Sauce

With just a few ingredients, you can have a delicious meal to serve in a short amount of time.  Juicy pork chops served with a sweet, yet spicy honey sauce. 

Ingredients

2 Tbs. butter
1 Tbs. oil
4 pork chops
salt and pepper to taste

Honey Sauce

1 Tbs. soy sauce
1/4 c. vinegar
cayenne pepper
1/4 to 1/2 c. honey depending on how sweet you want the sauce to be
1/4 tsp. salt
3 cloves garlic, minced

Directions

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

In a heavy cast iron skillet, over medium high heat, melt the butter and oil together.  

Add the pork chops to the skillet. Brown both sides of the pork chops over medium heat.  Each side takes about 3 to 4 minutes. Reduce heat to medium low.  Remove the pork chops to a plate and cover to keep warm.

In a small bowl, combine soy sauce, vinegar, couple dashes of cayenne pepper, honey and salt.  

Carefully pour the honey mixture into the skillet, whisking constantly.  Be sure to scrap off the tasty bits from the bottom of the skillet, so they go into the sauce.  Continue to cook and stir until the honey sauce begins to thicken.  This takes about 5 minutes.  

Return the pork chops to the skillet with the honey sauce. Spoon some sauce over the top of the pork chops.  Continue to cook the pork chops until they are done or until a meat thermometer registers 145°. 

Place the pork chops on a serving plate and pour the glaze over the top.  Garnish with chopped scallions or parsley.

Serve with rice, and/or sautéed vegetables for a complete meal.

Pork Chops and Rice

This is a quick and easy dish that my family enjoys.  Juicy pork chops and rice with tomatoes, onions and peppers.

Ingredients

4 pork chops
salt and pepper
1 Tbs. oil
1/2 to 3/4 c. rice
2 c. tomatoes
1 onion, chopped
1 sweet bell pepper, chopped

Directions

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

In a heavy cast iron skillet, heat oil.  Brown both sides of the pork chops. They do not have to be cooked through, just browned.

Add the rice in the bottom of a casserole dish. Place the browned pork chops over the rice.

Add the onions and green peppers over the pork chops. 

Pour in the tomatoes.

Cover and bake for 90 minutes, or until the rice is tender. It is important to check the rice occasionally to make sure there is enough liquid. If there is not, add some more.  Make sure the tomato juice or water is hot, so it does not break the dish or set the cooking time back.

Remove the pork chops to a casserole dish. 

Ham Scalloped Potatoes

 

Comfort food from my childhood. Tender potatoes, onions and ham in a cream sauce. It doesn't cost a lot, but it is filling and delicious. 

Ingredients

6 Tbs. butter, divided
1/4 c. flour
1 tsp. parsley
1/2 tsp. thyme
3 c. milk
salt and pepper to taste
6 potatoes, sliced very thin
1 onion, sliced thin in half rings
1 1/2 c. ham, fully cooked, cut into small cubes

Directions

Heat oven to 375°. Grease or spray a 2 1/2 quart casserole dish.

In a saucepan, melt butter over medium low heat.  Whisk in flour.  Cook and stir for a couple of minutes to remove the flour taste.

Whisking constantly, gradually pour in the milk.  Bring to a boil.  Cook and stir for about 2 minutes until thickened.  Season with salt and pepper to taste.

Layer a third of the potatoes, onion and ham in the prepared baking dish.  Pour a third of the sauce over the top.  Repeat layering potatoes, onion, and ham, ending with the sauce.

Cover and bake for 60 to 75 minutes, or until the potatoes are almost tender. Remove from the oven and remove the lid.

Dot the remaining butter. Return to the oven, uncovered, and continue baking for 15 to 20 minutes longer, or until potatoes are tender.  

Notes

You can top this with shredded cheese, or even add a layer of cheese on top of the ham or on top of each sauce layer.

Ham, Vegetable and Potato Scallop

Instead of making just ordinary scalloped potatoes, why not try something new and different.  By adding other vegetables, or vegetables that your family likes, the dish becomes more colorful and appealing.

Ingredients

6 Tbs. butter, divided
1/4 c. flour
3 c. whole milk
1 tsp. parsley
1 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
6 medium potatoes, sliced thin
1 onion, chopped
2 carrots, sliced
1 (10 oz.) pkg. frozen Lima beans
1 1/2 c. ham
1/2 c. buttered soft bread crumbs (optional)

Directions

Heat oven to 350°.  Grease a 2 1/2 quart baking dish.

In a large saucepan, melt 4 tablespoons butter. Stir in flour and cook for about 1 to 2 minutes to remove the flour taste.

Gradually pour in the milk, whisking constantly to remove all the lumps.  Mix in parsley, salt, thyme, and pepper. Cook and stir until the mixture comes to a bubble.  Cook, stirring constantly, for about 2 minutes.

In a prepared casserole dish, alternately layer potatoes, onion, carrots, Lima beans and ham.   Sprinkle salt and pepper on each layer, especially the potatoes, if desired. 

Sprinkle bread crumbs over the top.  

Cover and bake for 1 hour, or until potatoes are almost tender.  Remove from the oven and remove the cover or lid.

Dot with the remaining 2 tablespoons butter over the top of the ham and potatoes.  Leave uncovered and bake another 15 to 20 minutes, or until potatoes are tender.