Pork Chops and Spanish Rice

This is one of our favorite recipes to make.  We use home canned hot salsa to use in our rice. It gives the rice extra flavor. This is a fast and easy recipe that will get you out of the kitchen in no time. It's one that my family loves and yours will too.

Ingredients

3 or 4 pork chops
1 Tbs. oil
Salt and pepper to taste
1 cup rice
1 1/2 cup water
1 can tomatoes with chilies.  We use a pint of home canned salsa

Directions

Preheat oven to 350°.

In a cast iron skillet, over medium high heat, pour in oil.

Season both sides of the pork chops with salt and pepper.  Cook until browned, then turn the pork chops over to brown the other side. They do not have to be cooked through.

In a baking dish or a high-sided skillet, pour in the water, rice and tomatoes with chilies. Place the pork chops on top of the rice.

Cover the casserole dish or skillet with a lid or a sheet of foil. 

Bake for 40 minutes, or until the rice is cooked and tender.  Check the rice after 30 minutes to see if more liquid needs to be added.  If so, pour in hot boiling water and continue to bake until the rice is tender. 

Remove the pork chops to a serving platter.  Stir the rice. Serve. 

Notes

When seasoning the pork chops, we also sprinkle garlic powder, onion powder and some Cajun seasoning over each side. 

Honey Herb Pork Loin Roast

 

Ingredients

3 lb. pork loin
1 c. beef or chicken stock, or beer
1/2 c. honey
1/2 c. mustard
1 onion, chopped
3 cloves garlic, minced
1/2 c. olive oil
2 tsp. rosemary
1 tsp. seasoned salt
1 tsp. paprika
1/2 tsp. pepper

Directions

Heat oven to 350°.

In a large bowl, or large resealing bag, combine honey, mustard, onion, garlic, olive oil, rosemary, seasoned salt, paprika and pepper.

Add the pork loin.  Turn the loin over, so all sides are covered in the marinade. Place in the refrigerator for 2 to 3 hours or longer. Remember to turn the loin over several times, so all sides can soak in the marinade evenly.

Remove the pork loin from the marinade, but reserve the marinade. Place the pork loin in an ovenproof skillet or a roasting pan. Let the pork loin stand at room temperature for 15 minutes.

Pour the reserved marinade in a saucepan and bring to a boil.  Boil for about 5 minutes, stirring frequently.  Remove from heat. Pour over the pork loin.

Cover and bake 1 hour and 20 to 30 minutes, or until the meat registers 160° with a meat thermometer.  Baste the pork loin often as it bakes. Let stand 5 minutes before cutting.

Creole Pork Chops

 This is a fast and easy recipe to make, and it is one of our favorites.  My mother used to make this often, using fresh peppers, celery, and onions from her garden. 

Ingredients

4 pork chops
salt and pepper
1 Tbs. oil
1 onion, chopped
1 bell pepper, chopped
1/4 c. chopped celery (optional)
1/3 c. ketchup
1/2 c. water
1/2 tsp. salt
1/2 tsp. celery seed
3 Tbs. vinegar
1/4 tsp. ginger
1/8 to 1/4 tsp. cayenne pepper (optional)
1 tsp. sugar
1 tsp flour

Directions

Heat oven to 325°.

Season pork chops with salt and pepper on both sides. 

In an ovenproof cast iron skillet, heat oil.  Brown the pork chops on both sides.  Remove pork chops from the skillet and place on a plate. Cover to keep warm while you sauté the vegetables. 

In the same skillet, adding a bit more oil or butter if necessary, add the onion, sweet bell pepper, and celery. Cook and stir until tender. This takes about 5 minutes.

Add the pork chops back into the skillet. 

In a small bowl, combine, ketchup, water, salt, celery seed, vinegar, ginger, and flour.  Pour over the chops.

Bake uncovered for 1 1/2 hours.  Turn the chops over after the first hour of baking.

Pork Roast

Moist, tender pork roast with tender vegetables.  It is an old-fashioned meal that is easy to prepare and sure to please your family.

Ingredients

2 carrots, chopped
1 onion, chopped
1 celery rib, chopped
2 potatoes, quartered
3 lb. pork roast
1 Tbs. oil
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. thyme
salt and pepper to taste
2 c. beef or chicken broth
4 cloves garlic, minced
1/4 c. honey
3 Tbs. soy sauce
1 Tbs. mustard
1 Tbs. oil

Directions

Preheat oven to 325°.

In a small bowl, combine garlic powder, paprika, onion powder and thyme.  

Season all sides of the pork roast with salt and pepper to taste. Rub the spice blend all over the pork.  

In a large heavy cast iron skillet, heat the cooking oil. Sear the pork roast on all sides. This takes about 4 to 5 minutes per side.  

Place carrots, onion, celery, and potatoes around the roast.

Pour in the beef broth. 

In a small bowl, combine garlic, honey, soy sauce, mustard, and oil.  Stir until thoroughly combined and smooth. Set aside.

Bake for 90 minutes. 

Brush all but 2 tablespoons of the sauce over the top pork roast.   Drizzle the remaining sauce over the vegetables. Continue to bake for another 15 to 20 minutes, or until the internal temperature of the pork reaches 145°.

Remove from the oven. Let rest for 10 minutes before cutting and serving.

Country Potatoes, Green Beans and Ham

A simple, yet filling dish made with green beans, potatoes, and ham.  Try to get the smoked ham hocks, or any smoked meat, as that is what gives this dish the flavor and aroma of something delicious cooking on the stove.

Ingredients

2 smoked ham hocks
1 onion, chopped
3 chicken bouillon cubes
2 1/2 c. hot water
3 lbs fresh, with ends removed **
10 small potatoes, cubed
3 garlic cloves, minced
1/2 Tbs. garlic powder
salt and pepper

Directions

Place the ham hocks, onion, and garlic in a 4-quart Dutch oven.  

Dissolve chicken bouillon cubes in the hot water. Pour the chicken broth into the Dutch oven. The liquid should fill the pot at least half way.  If it is not, add more water.   

Stir in the garlic powder. Bring mixture to a boil, then cover.  Lower heat and simmer for about 2 hours, or until the meat falls off the bone. Carefully remove the meat from the hot liquid in the Dutch oven. Separate the meat from the bones and skin.  Discard the bones and skin. Return the ham hock meat to the pot.   

Add the green beans.  Season with salt and pepper.  Cover the pot and simmer for 30 minutes. Remove the lid.   

Add potatoes over the top of the green beans.  Season with salt and pepper. Cover and cook until the potatoes and green beans are tender. Pierce them with a fork and if the fork goes through the potato easily, then they are done.  

Serve and enjoy!

Notes:

If you don't have fresh or frozen green beans, you can use 2 (14.5 oz) cans green beans instead.  Drain the liquid off the green beans and add toward the end of cooking.  They are already cooked and only need to be warmed up.

You can use cut up ham, or cook up some bacon to use in place of the ham hocks.  Even smoked turkey meat will work and give this dish a great flavor. Just cook the bacon until crisp.  If using smoked turkey meat, cook as directed above.

Slow Baked Honey Glazed Ham

 

We love making this ham for Christmas dinner or Easter, or any time of year for that matter. 

There are two ways to bake this ham.  Bake in the oven overnight to eat the next day, or bake in a hotter oven and eat it that same day. We like the low and slow way as it tenderizes the meat, and stays moist. The meat just falls off the bone.

Ingredients

1 (8 to 10 lb.) ham
1/3 c. water
2 Tbs. butter
1 c. dark brown sugar
1/4 c. honey
1/4 c. pineapple or orange juice
1 to 2 Tbs. mustard
1/2 tsp. onion powder
1/2 tsp seasoned salt
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. paprika
1/8 tsp. allspice

Directions

Preheat oven to 250°.

Using a sharp knife, score the ham. Make 1-inch wide diagonal cuts in a diamond pattern, about 1/4 inch deep, around the top and sides of the ham.  Each diamond should be about 1-inch wide. Just score through the fat and skin part. 

In the center of each diamond, insert a whole clove. 

In a small saucepan, combine brown sugar, honey, pineapple juice, mustard,  seasoned salt, onion powder, cinnamon, nutmeg, ginger, cloves, paprika, and allspice. Cook and stir until the sugar is completely dissolved.  Remove from heat.

Place ham in a roasting pan. Pour 1/3 c. water into the base of the pan. Pour the honey glaze over the top of the ham.

Cover the ham with sheets of foil, or a lid.

Bake for 1 hour at 250°. 

Reduce heat to 200° and bake for 12 to 15 hours.  The internal temperature of the ham should register 145°. Make sure the thermometer is not touching the bone, because you will not have an accurate reading.

At least 3 hours before serving the ham, baste the ham every 30 minutes with the ham juices. 

Remove from the oven and allow the ham to rest 15 to 20 minutes before slicing.

If you want to serve the ham the same day, follow the above recipe, but heat the oven to 325°. Bake for 2 hours, or until a meat thermometer registers 145°. Make sure the thermometer is not touching the bone. Baste the ham with the ham juices every 30 minutes while the ham is baking.

Pork Chop Medallions

 This is an easy supper to make up. The gravy is so flavorful and the pork is so juicy and tender. My family loves this meal. 

Ingredients

1 Tbs. cooking oil
4 pork chops
salt and pepper
1 c. onion, chopped
1 Tbs. garlic, minced
3 Tbs. butter
1 (8 oz.) can mushrooms, drained
1/4 c. flour
1 Tbs. Worcestershire sauce
2 c. beef broth or chicken broth
1 tsp. rosemary (optional)

Directions

In a cast iron skillet, add cooking oil.  Heat over medium high heat. 

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

Add the pork chops to the hot skillet. Cook until the pork chops are browned, turning them over to brown both sides. This can take about 3 minutes on each sides. Remove the pork chops from the skillet and place them on a plate. Set aside.

 Melt the butter in the skillet. Add the onions, garlic, and mushrooms.  Sauté until soft.

Stir in the flour.  Cook and stir for about a minute to remove the flour taste.

Pour in the beef or chicken broth, stirring constantly to remove the flour lumps.  Scrape the bottom of the skillet to remove the flavorful bits.  Add Worcestershire sauce and season the sauce or gravy with salt and pepper.  Simmer for about 5 minutes.

Add the pork chops back into the skillet. Simmer to reduce the gravy, spooning some over the top of the pork chops. 

Serve with mashed potatoes or rice.

Ham Pot Pie

 Instead of making the usual Chicken Pot Pie, try switching the chicken to ham instead. It makes for a delicious alternative main meal idea. 

Ingredients

1/4 c. butter
1 onion, chopped
1 stalk celery, chopped
1/4 c. flour
1/2 tsp. garlic powder
1 tsp. thyme
1 c. chicken stock
1/2 c. heavy cream or evaporated milk or whole milk
2 c. cooked ham, cut into small pieces
1 2 c. mixed frozen vegetables
1 can croissant dough
1 c. cheddar cheese, shredded

Directions

Heat oven to 350°. Grease an 8 x 2-inch deep pie plate.

Melt butter in a heavy cast iron skillet over medium heat.  Add the onions and sauté the onions until translucent. 

Mix in the flour.  Cook and stir the flour for about 2 minutes, and it should have a golden brown color.  This removes the flour taste.

Gradually whisk in the chicken broth and cream.  Continue to stir until the mixture thickens. 

Add the garlic powder, thyme, ham and frozen mixed vegetables. Mix well and cook until the vegetables are warm.

Pour into prepared pie pan, or you can leave the mixture in the cast iron skillet if it is ovenproof.  Top with 1 cup shredded cheese.

Open the can of croissant dough. Gently unroll out the croissant dough and place the croissants on top of the ham pot pie. Seal or crimp the edges to keep the bubbling sauce from bubbling out.

Place the pie pan on a baking sheet to keep your oven clean if any of the pie bubbles out. 

Bake for 35 to 40 minutes, or until the dough is browned  and the pie is bubbly hot.

Pork Sausage Spaghetti

This recipe is perfect for leftover spaghetti.  Combine it with spicy ground pork sausage and Italian seasonings for a great meal.

Ingredients

8 oz. spaghetti, cooked
1 lb. ground pork sausage
1 onion, chopped
1 sweet bell pepper, chopped
2 cloves garlic. minced
3 Tbs. flour
2 tsp. Italian Seasoning
1 c. chicken broth
3/4 c. evaporated milk
4 oz cream cheese, softened
1 (14 oz.) can diced tomatoes with chilies
salt and pepper
2 c shredded cheddar cheese or mozzarella cheese

Directions

Preheat oven to 375°.  Grease a 9 x 13-inch dish.

In a cast iron skillet, cook the ground pork sausage over medium heat until browned and crumbly. Drain off excess grease. Add onion and sweet bell pepper.  Saute until tender.  Mix in garlic.

Stir in flour and Italian seasoning. Cook and stir for 1 to 2 minutes to remove the flour taste. 

Slowly pour in broth and evaporated milk whisking constantly until smooth.  Cook and stir until thick and bubbly.

Stir in softened cream cheese, 1 cup cheddar or mozzarella cheese. Season with salt and pepper to taste. 

Add the cooked spaghetti, and tomatoes and chilies.  Mix well. 

Place in prepared dish or you can use the cast iron skillet if it is oven safe. Top with remaining cheddar cheese.

Bake for 25 to 30 minutes or until hot and bubbly.

Juicy Pork Roast 

Tender juicy pork roast with colorful vegetables.  This is an all-in-one meal, perfect to serve for family and friends. Use the pan drippings to make a delicious gravy, and you have a complete meal.
 

Ingredients

1 tsp. salt
1  tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
1/2 tsp. thyme
3 to 4 lb. pork roast  with some excess fat removed
2 to 3 potatoes, peeled and quartered
2 onions, chopped
2 carrots, chopped
1 celery rib, chopped
2 to 3 cloves garlic, minced
3 c. beef or chicken broth
1/3 c. brown sugar
2 to 3 Tbs. flour

Directions

Preheat oven to 325°.

Combine thyme, garlic powder and onion powder together in a small bowl.  Rub the seasoning over all sides of the pork roast. 

Arrange vegetables in the bottom of a Dutch oven or roasting pan.  Place pork roast in the bottom of a cast iron Dutch oven or roasting pan.

Pour in beef broth.

Bake uncovered for 90 minutes.  

Remove the roast from the oven. Sprinkle brown sugar over the top of the roast.  Bake another 20 to 30 minutes, or until the internal temperature of the roast reads 140°.

Remove the roast and vegetables and place on a serving platter.  Cover with a lid or a sheet of foil. Let stand 15 minutes before slicing.  As the roast is resting, it is time to make the gravy.

Strain off fat from the liquid contents in the Dutch oven. 

Pour in enough beef or chicken broth to measure 1 1/2 cups liquid in the Dutch oven or roasting pan.  Bring to a simmer. 

In a small bowl or cup, combine flour and 1/3 cup cold water.  Mix until smooth. Slowly pour the contents into the broth, whisking constantly. Turn the heat to medium high. Stirring constantly, bring to a boil.  Cook and stir until mixture thickens.  Season with salt and pepper to taste.  Serve with the roast and vegetables.

Roasted Pork Loin With Gravy

If you want a tender, juicy pork loin, bake it low and slow. That is the secret.  Although it takes longer to cook the meat this way, the end result will be worth it.

Ingredients

1 lb. pork tenderloin
salt and pepper to taste
2 Tbs. oil
1 onion, diced
2 (4 oz.) cans mushrooms, drained
1/4 tsp. thyme
2 1/2 c. chicken broth, divided
1 Tbs. Worcestershire sauce
3 Tbs. flour

Directions

Heat oven to 200°

Season all sides of the pork loin with salt and pepper.

In a cast iron skillet or Dutch oven, heat 2 tablespoon oil, over medium heat. Brown the pork tenderloin evenly on all sides. This takes about 3 to 5 minutes per side. Remove the pork loin to a dish.

Sauté the onion in the same skillet you cooked the pork tenderloin in, until the onion is tender.

Add mushrooms, thyme,1 1/2 cups chicken broth, and Worcestershire sauce. Stir, making sure to scrap the tasty bits off the bottom of the skillet.  Bring to a boil.

Add the pork loin into the skillet. Cover with a tight-fitting lid. 

Bake for 2 1/2 hours, or until the internal temperature of the pork loin reaches 150°. Remove meat to a serving platter and cover to keep warm.   Allow the meat to rest before cutting while you finish the gravy.

Mix 1-cup chicken broth and flour in a small bowl.  Whisk until there are no lumps of flour in the mixture, and it is completely smooth.  

Bring the liquid in the skillet or Dutch oven to a boil. Slowly pour in the flour and broth mixture, stirring constantly.  Cook and stir until thickened. Season with salt and pepper.   This makes an excellent gravy to serve over meat slices and/or mashed potatoes.

Pork Chops and Mushroom Gravy

Tender, juicy pork chops in a rich mushroom gravy.  This is a one dish meal that is easy to prepare and one that your family will love.

Ingredients

1Tbs. butter
1 Tbs. olive oil
6 pork chops
salt and pepper to taste
1 onion, chopped fine
1 to 2 cloves garlic, minced
1 (8 oz.) can mushrooms, drained
2 Tbs. flour
1 tsp. hot sauce (optional)
1 1/2 c. beef or chicken broth
1/3 c. heavy cream

Directions

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

In a cast iron skillet, heat butter and olive oil over medium high heat. Sear the pork chops until golden brown for 3 to 4 minutes on each side. Remove the pork chops from the skillet and place in a covered dish to keep warm.

Sauté onions in the skillet where you cooked the pork chops until the onions are tender and translucent.  Add the minced garlic and cook another 30 seconds. Be sure to keep the garlic and onions moving, so the garlic does not burn. 

Stir in the flour.  Cook and stir for a minute or two to remove the flour taste.

Stirring constantly, pour in the broth, hot sauce and heavy cream.  Cook and stir until the mixture starts to thicken. Stir in the mushrooms. Season with salt and pepper to taste.

Place the pork chops back into the skillet, spooning the gravy over the top of the meat. 

Reduce heat to low and cook until the pork chops are tender, about 10 minutes. The internal temperature of the pork chops should read 145° for safe eating.

Serve with mashed potatoes and sweet peas.

Baked Pork Chops

 

This is a simple way to serve pork chops for your supper menu. It is quick and easy for those times when you don't want to cook. The pork chops remain moist and tender. 

Serve with  Creamy Mashed Potatoes and Delicious Peas and Mushrooms along with Easy Old Fashioned Apple Crisp for dessert.

Ingredients

1 egg, beaten
2 Tbs. water
6 pork chops
2 Tbs.flour
1 1/2 c. Italian stuffing mix, crushed (or other flavored stuffing mix. )

Directions

Heat oven to 400°.

In a shallow bowl, beat egg and water together.  Beat well until frothy.

In a shallow dish, combine flour and stuffing mix.  

Dip each side of the pork chops into the egg and water mixture. Allow the excess to drip off.  Then dredge each side of the pork chop in the flour and stuffing mix. 

Place the pork chops on a baking sheet.  

Bake for 20 minutes or until done.  Turn the pork chops over after 10 minutes baking time, so both sides  brown. 

Not So Dirty Rice with Sausage 

Sausage with seasoned rice and tomatoes.  This meal goes together fast and is served up in just one pot.

Ingredients

1 lb. ground sausage or use half sausage and half ground beef
2 sweet bell peppers, chopped
1 onion, chopped
3 coves garlic, minced
1/4 c. flour
2 tsp. Cajun seasoning
1 tsp. basil
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp oregano
1/4 tsp. thyme
1/4 tsp. red pepper flakes
2 bay leaves
2 c. rice
3 c. beef or chicken broth
1 (15 oz.) can diced tomatoes with chilies

Directions

In a large Dutch oven, cook ground meat until browned and the meat is no longer pink.  Crumble the meat as it cooks with spoon or spatula.

Add sweet bell peppers, onion, and garlic. Cook for 4 minutes.  

Stir in flour, Cajun seasoning, basil, salt, black pepper, oregano, thyme, and red pepper flakes. 

Mix in rice, and bay leaves.

Pour in the broth and add in the diced tomatoes.  Bring the mixture to a boil.  Lower heat and cover the pot with a lid.  Simmer for about 24 minutes, or until liquid is absorbed. Fluff rice with a fork.  Remove bay leaves and serve.

Wild Rice and Pork Chops

 

Pork chops and wild rice go so well together. We love the taste of wild rice as it has a slightly nutty flavor, and it tastes so delicious when combined with cream of mushroom soup.

Ingredients

1 c. wild rice
3 c. beef, or chicken stock
1/2 tsp. salt
1 Tbs. butter
8 slices of bacon, diced
1 onion, chopped
salt and pepper to taste
1/2 tsp. oregano
1 (8 oz.) can mushrooms
1 (10.75 oz.) condensed cream of mushroom soup.
6 pork chops

Directions

Heat oven to 325°.

In a saucepan, combine rice, water, and salt.  Cover with a lid. Bring to a boil. Turn the heat down to low and simmer for 40 to 45 minutes until tender.  

In a cast iron skillet, cook and onion together until the bacon is crisp, and the onion is tender. Drain off all but a tablespoon of bacon grease.

Add rice, salt, and pepper to taste oregano and mushrooms. Mix to blend well. Spoon into a large baking dish.

In the same skillet that you fried the bacon in, fry the pork chops in the bacon grease until browned. Turn over and brown the other side. Season with salt and pepper. Place the pork chops on top of the wild rice. 

Spoon the condensed cream of mushroom soup over the top of the pork chops.

Cover the dish with a lid or a sheet of foil. Bake for 90 minutes.

Pork On A Bun

This is an easy recipe to make when you are short of time. If you have extra pork roast on hand, simply shred the pork and add a few basic ingredients for a wonderful meal. 

Ingredients

1 onion, chopped
1/2 c. celery, chopped
1/3 c. sweet bell pepper, chopped
1 c. ketchup
1/4 c. brown sugar
2 Tbs. vinegar
2 Tbs. Worcestershire Sauce
1 tsp. salt
1 tsp. chili powder
4 c. cooked pork roast, shredded
hamburger buns

Directions

In  medium saucepan, combine onion, celery, sweet bell pepper, ketchup, brown sugar, vinegar, Worcestershire sauce, salt, chili powder and cooked, shredded pork roast.

Cook and stir occasionally until the mixture comes to a simmer.  Continue to cook until the vegetables and pork are tender.

Serve on hamburger buns.  Serve with Coleslaw with Creamy Calico Dressing and Easy Baked Beans.

Sweet and Sour Pork

Moist, tender pork loin chops with a sweet and sour sauce.  This simple, no fuss recipe is so easy and one that your family will love. Serve with broccoli or mixed vegetables and serve over rice or noodles.

Ingredients

6 boneless pork loin chops
1 Tbs. cooking oil
1 onion, sliced into half rings
1 sweet bell pepper, chopped
2 cloves garlic, minced
3/4 tsp. black pepper
1 c. chicken or beef bouillon or water
2/3 c. cider vinegar
1/2 c. brown sugar
4 Tbs. soy sauce
2 Tbs. Worcestershire sauce
2 Tbs. cornstarch
4 Tbs. cold water
1 small bag of frozen broccoli or mixed vegetables (optional)
Hot cooked rice

Directions

Season both sides of the pork chops with black pepper.  

Over medium heat, in a heavy cast iron skillet, add cooking oil.  Carefully place the pork chops into the pan and cook for 4 to 6 minutes, or until lightly browned. Turn the pork chops over and fry the other side until lightly browned.  Remove the pork chops to a plate and keep warm.

Add the onion, sweet bell pepper, and garlic cloves. Sauté the vegetables until they are tender. You may need to add a little more cooking oil to keep them from sticking to the bottom of the pan.  

Add bouillon, cider vinegar, brown sugar, soy sauce, and Worcestershire sauce. Make sure to scrap the bottom of the skillet, so you can get all the flavored brown bits off  because that is where the flavor is. 

In a cup or a small bowl, combine cornstarch and cold water.  Stir until the mixture is smooth. Pour the cornstarch mixture into the skillet, stirring constantly for 2 minutes, or until the sauce is thickened.

Return the pork chops to the pan. Add the frozen broccoli.  Cover and simmer for 4 to 5 minutes, or until the meat is tender and the broccoli is hot.

Pork Cutlets Creole

This is an old recipe that my mother used to make.  It has tender, juicy cutlets served with a flavorful Creole vegetable mix that has a slight kick.

Ingredinetns

1 lb. pork cutlets or pork chops
1/2 to 1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp.onion powder
1/4 to 1/2 tsp black pepper
1/8 to 1/4 tsp. cayenne pepper
3/4 c. flour
2 Tbs. cooking oil
2 1/2 c.  (20 oz can.) tomatoes
1 green bell pepper, chopped fine
1 onion, chopped fine
1 or 2 jalepenos, chopped fine
1/2 c. chopped celery, chopped fine
1 Tbs. Worcestershire sauce
1/2 tsp. minced garlic (Optional)
hot rice,  or mashed potatoes

Direction

In a small bowl, combine chili powder, salt, basil, pepper, paprika, cumin, garlic powder, onion powder, black pepper and cayenne pepper. Season each side of the pork cutlets with half of the seasoning blend.

In a shallow bowl or pie plate, add flour and the other half of the seasoning blend.  Dip the pork cutlets in the flour mixture, shaking the cutlets to remove the excess flour. 

In a large cast iron skillet, heat cooking oil over medium heat. Brown the pork cutlets in the cooking oil over medium heat.

Add tomatoes, green bell pepper, onion, jalapeño peppers, celery, Worcestershire sauce and minced garlic.

Cover tightly and simmer over low heat, or bake at 350° until tender.  This takes about 60 to 90 minutes.

Pork Scallopini With Mushrooms

This dish may sound difficult to make, it is super easy. In a short amount of time, you can have supper done and on the table! It tastes as good and even better than what you can get from a restaurant. It is comfort food that you can enjoy anytime.

Ingredients

3 to 4 Lbs. pork tenderloins cut into 1-inch slices
salt and pepper to taste
1 1/2 c. flour or 3/4 c. breadcrumbs and 2/3 c. flour
2 Tbs. Parmesan cheese
2 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1/2 c. buttermilk
1 egg
1/4 c. cooking oil
1/4 c. butter
1 onion, chopped
2 cloves garlic, minced
3/4 c. chicken broth
1/2 c. heavy cream
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. rosemary
1 lb. fresh mushrooms or canned mushrooms, drained
hot cooked fettuccine, rice or mashed potatoes

Directions

Season each side of the pork tenderloin with salt and pepper to taste.

In a shallow dish, combine flour, Parmesan cheese, garlic powder, salt and pepper. 

In another dish, combine buttermilk and egg together. 

Dip the pork tenderloin into the buttermilk mixture.  Allow the excess to drip off. Then dredge the pork tenderloin in the flour mixture. Set aside on a cookie sheet lined with wax paper, so the flour adheres better when you begin cooking them. 

In a large cast iron skillet, heat cooking oil and butter over medium high heat. Add pork tenderloins, being careful to not over-crowd the skillet.  You may need to work in batches, depending on how large the skillet is. Brown the pork tenderloin on both sides. Place the pork tenderloins on a platter and cover with a sheet of foil to keep them warm. Repeat the process of frying the pork tenderloins until they are all browned. 

Add the onion, garlic, and mushrooms. Sauté until the onion is translucent. 

Add chicken broth, thyme, oregano, and rosemary. Scrape the bottom of the pan to release the browned bits because that is where all the flavor is. Simmer for 3 to 4 minutes.

Stir in heavy cream and cook for another 3 minutes.

Mix cornstarch with 1 tablespoon water.  Turn the heat up to high. Whisking continuously, pour the cornstarch and water into the skillet.  Cook and stir until the sauce thickens.

Return the pork tenderloin to the skillet. Spoon some sauce over the top of the meat. 

Cover and cook on low heat for 15 to 20 minutes, or until the pork is done. It should be at least 145° when a meat thermometer is inserted into the center of the pork. 

Place the pork tenderloin over a bed of hot, cooked fettuccine,  rice or mashed potatoes.  Pour the sauce over the top.  Serve and enjoy.

Ham and Cheese Sliders

With these sliders, you can add as much ham and cheese as you like. They are so easy to make and assemble!  You can make these ahead of time to bake later.  This recipe does call for horseradish sauce, but not everyone likes the flavor of horseradish. You can easily leave that ingredient out. These sliders work well as an appetizer, or served as the main meal. 

If you don't have the sweet Hawaiian rolls, you can use regular dinner rolls. Or you can cut thicker bread slices, and use those too. 

Ingredients

1/2 c. softened butter
1/4 to 1/2 c. horseradish sauce (optional)
1 1/2 Tbs. Dijon mustard or honey mustard or spicy brown mustard
1 1/2 tsp. Worcestershire sauce
2 Tbs. brown sugar or 1 Tbs. honey
1 Tbs. parsley
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 pkg sweet Hawaiian rolls
1/2 to 1 lb. thinly sliced cooked deli ham
1 onion, thinly sliced (optional)
1/2 to 1 lb. Swiss cheese, cheddar cheese or your favorite cheese

Directions

Pre-heat oven to 350°.  Lightly spray a 9 x 13-inch baking dish or pan. 

Slice the rolls in half horizontally.  Place the bottoms of the rolls into the prepared baking dish. 

On top of each bun bottom, layer 1 or 2 pieces of ham. Then layer a slice or two of onion, and 1 or 2 pieces of cheese over the ham.  You can caramelize the onions first before adding them to the sandwiches.

In a small bowl combine the softened butter, horseradish sauce, mustard, Worcestershire sauce, dried parsley, onion powder and garlic powder. Spread over the inside part of each of the bun tops. Place the bun tops on top of the cheese. (See notes below.)

Cover with a lid or a sheet of foil.  Bake about 10 to 15 minutes. Then, remove the cover and bake another 10 minutes, or until the tops are brown.

Notes:

You can also melt the butter first.  Then mix in the horseradish sauce, mustard, Worcestershire sauce, dried parsley, onion powder and garlic powder.  Place the tops on top of the cheese. Pour the melted butter over the top of buns.  We usually don't do it this way because we don't like how soggy it leaves the buns.

Allow the rolls to rest 10 to 15 minutes before baking. You can also place them in the refrigerator for 1 to  days.  Freezing is also an option. Cover the pan or dish with a double layer of aluminum foil.  Make sure to spray the layer of foil that will be covering the tops of the buns, so it does not stick to the bread.