Crock Pot Pork Chops

Aubree we must be on the same wave length with pork chops. I made these last night and they were super simple and delicious. 

Recipe from https://wonkywonderful.com/crockpot-ranch-pork-chops-and-potatoes/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_campaign=4653752018&utm_content=tribes&utm_term=765315886_31507790_109409%3Futm_term%3Dcrockpot+recipes

Ingredients

• 3 Lbs Red Potatoes - quartered 
• 6 (3/4 inch) Boneless Pork Chops (or bone-in if available) 
• 1/2 Cup Olive Oil 
• 2 Tablespoons Dry Ranch Seasoning (I used a little more than this, maybe 3 T.)
• 2 teaspoons Apple Cider Vinegar 
• 2 Tablespoons Butter - cubed

Instructions

1. Sear pork chops in oiled skillet over medium/high heat. 
2. Mix oil, ranch and apple cider vinegar.
3. Place potatoes and pork chops into slow cooker. Pour ranch mixture over the top and toss to coat potatoes and chops evenly.
4. Top with butter cubes.
5. Cooking on high heat for approximately 3 hours. On low, 5-6 hours. Salt/Pepper to taste.

I added about 3/4 c. of water and put the pork chops on the bottom so they were not dried out. I also was able to find mini red potatoes so I just washed them and threw them in whole. 

Crock Pot Pork Chops With Gravy

From Made It Ate It Loved It! Couldn't be easier!

6 pork chops

3 cans cream of mushroom soup

1/3 cup worchestershire sauce

olive oil

sat & pepper

Heat a drizzle of olive oil in a large skillet over medium-high heat. Generously season both side of the pork chops with salt and pepper. Sear each side of the pork chops until they've developed some color and place them in the crock pot. In a bowl, combine cream of mushroom soup and worcestershire sauce. Pour soup mixture over pork. Cook on low for 8 hours.

Best served with mashed potatoes. Sauce creates the most perfect, easy gravy! Enjoy!

The Most Delicious Bacon

Finally tried this this week.  Seems to be an adult taste as not many of the kids appreciated it.

1 c. brown sugar
2 t. cinnamon
1 lb. bacon

Mix brown sugar and cinnamon in a shallow dish. Pat mixture onto both sides of raw bacon. Twist each piece and lay on a baking sheet.  Bake at 400 for 15-25 min. depending on thickness.

Instant Pot Carnitas with Pickled Onions

4-6 lbs. pork shoulder (I used one of the pork tenderloins that come in a pack of 2 from Costco), cut into pieces
1 T. garlic salt
1 T. cumin
2 t. dried oregano
2 t. brown sugar
1 t. dried basil
1 t. ground coriander
1 t. chili powder
1 t. paprika
2 oranges sliced in half
1 lime sliced in half
1 c. water

Combine all spices and brown sugar. Rub mixture over pork pieces and place in Instant Pot. Squeeze the juice from oranges and lime over pork. Place rinds, pulp side down, in pot with 1 c. water. Seal the pot & set Instant Pot on "manual" for 40 minutes. Once the 40 minutes is up, allow the pressure to release naturally for 15 minutes. Shred the pork. Before serving, place pork on a cookie sheet and broil to the crispiness you prefer (about 3-5 min). We served on fried corn tortillas with cilantro, avocado, and pickled onions (below).

Pickled Onions

1 red onion, halved and thinly sliced
1/2 apple cider vinegar
1/4 lime juice
1/8 c. sugar
1/2 T. salt
pinch of crushed red pepper flakes

Add sliced onions to a bowl. Pour enough boiling water over the to fully cover and count to 10. Drain onions and place in a jar or bowl. Heat vinegar, lime juice, sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about 3 minutes. Taste for sweetness and add more sugar if needed. Pour vinegar mixture over onions. Allow to stand at room temperature until fully cooked. Cover and refrigerate up to 2 weeks.

Crockpot Zuppa Toscana Soup

Crockpot Zuppa Toscana Soup

(served at our Progressive Dinner in 2015)

Makes 4-6 Servings

1 lb. ground pork sausage

3/4 c. onion

6 slices bacon, diced

1 1/4 t. garlic, minced

4 c. chicken broth

1 c. potatoes

2 c. kale, thinly sliced

3/4 c. whipping cream

1. Cook your sausage in a large skillet and brown over medium heat
 
2. Drain and set aside
3. Place your onion and bacon to the skillet and saute over medium heat until the onions are translucent.
4. Place sausage, onions, bacon and garlic in your crock pot along with remaining ingredients
5. Cook on low for 4-6 hours
6. Add your kale and whipping cream to your crock pot and stir before serving

Orange, Honey, Soy Marinade

1 c. orange juice
1/2 c. honey
1/2 c. soy sauce
1/3 c. balsamic vinegar
1 t. dry mustard
1 t. paprika
3 garlic cloves
1/4 t. hot sauce
1/4 t. allspice

Combine all ingredients and use to marinate chicken, ribs, pork chops, beef, anything really!

Crispy Wontons

3/4 lb. ground pork (I had some pork sausage, so I just used that...worked great)

8 canned water chestnuts, finely chopped

1/4 c. finely chopped green onions

1 T. soy sauce

1 t. cornstarch

1/2 t. salt

1/2 t. fresh ginger root, grated

1 (16 oz.) package wonton skins

vegetable oil for deep frying

Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt, and ginger in a bowl.  Mix well with your hands.  Place 1/2 teaspoon full of pork mixture in the middle of each wonton skin.  Moisten edge of wonton skin with your finger, dipped in water.  Fold over and form a triangle; seal edges tightly and turn all three corners over a little.  

Heat oil in a large pan over medium-high heat to 375 degrees.  Deep-fry wontons a few at a time, 2 to 3 minutes, or until brown and crispy.  Drain on paper towels.  (You can keep these warm in a low oven until you're ready to serve them).  Serve with sauce if you want...we ate them without and they were good.