Bex's Dijon Pork Loin

*This recipe is taken from "Don't Panic, Dinner's in the Freezer". It is our FAVORITE out of the book so far (my picky husband even gives this an A+). I've changed things up a little. If you want to make and freeze ahead, just make the marinade and put it in a Ziploc. Put your pork loin in the bag, squeeze out all the air, and freeze.* I highly recommend this book!

Ingredients:
1 pork loin roast
1/2 C dry white wine
1/4 C vegetable oil
6 T. Honey Dijon mustanrd
2 T. soy sauce
2 T. fresh lemon juice
2 T. minced onion
2 T. butter, melted
1/2 tsp. salt
1.2 tsp. pepper

Just mix all the ingredients together, throw your pork in the bag to marinade, and wa-la! I usually make the marinade in the morning, pull out a frozen pork loin, and let it defrost in the marinade all day. Reserve the marinade.

Roast at 350 degrees for 2.5 hours. Baste the pork frequently during the last hour with the reserved marinade.

Christiana's Sage Pork Chops

This recipe is my answer to the complaint that pork chops always come out too dry! Soaking/cooking them in beef broth helps a lot!

Ingredients:
2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops (I have used both boneless and bone-in - the bone-in tend to come out a little more tender. But I never make 6 because there is no way we're going to eat all of them...)
2 tablespoons butter (I prefer using olive oil, but the butter does add something)
1 cup water
2 cubes beef bouillon (I use the MSG-free variety since I have a sensitivity to MSG)

Directions:
1. Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
2. Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes (if you make fewer chops, it usually takes less time in my experience)

Bex's Sesame Pork Ribs

*Crockpot Recipe*

3/4 C packed brown sugar
1/2 C soy sauce
1/2 C ketchup
1/4 C honey
2 TB white wine vinegar (I use red if I'm out of white)
3 garlic cloves
1 tsp salt
1 tsp ground ginger
1/4-1/2 tsp red pepper
1 medium onion, chopped
5 lbs country style pork ribs
2 TB sesame seeds
2 TB chopped green onions

1. In a large bowl, combine first nine ingredients (everything up to the onion). Add ribs and turn to coat.
2. Place onion in slowcooker, top with ribs and sauce.
3. Cover and cook on low 5-6 hours. Sprinkle with sesame seeds and green onions and serve!

Perfect with mashed potatoes and corn on the cob!

Stuffed Pork Chops

4 boneless pork chops (1 1/2 inch thick chops work best)
granny smith apple
bread crumbs
blue cheese crumbles
honey
olive oil
worscheshire sauce
salt/pepper
steak seasoning
one small onion
a few celery stalks


1. Saute chopped onion, celery, chopped apple in about a tablespoon of butter/olive oil. Saute until soft (about 5 minutes)

2. Whish together about half a cup (?) of olive oil, a few squirts of honey and worchestire sauce.

3. Butterfly (turn on side and cut of "pocket" into the middle) the pork chops.

4. Mix together veggies with about a cup of bread crumbs and blue cheese crumbles. THis is your stuffing for chops.

5. Stuff the pork chops with mix.

6. Place in buttered baking dish.

7. Pour sauce over chops.

8. Bake at 425 for about 40 minutes.

I usually serve with mashed potatoes.

Mashed potatoes

1. Boil a large pot of salted water.

2. quarter red potatoes

3. Boil until fork tender

4. Mash with milk, butter and salt and pepper.

Crock Pot Ribs from Nicole

Baby back ribs (1-1.5 racks for this recipe), cut into 3-4 bone sections
1-2 red onions, sliced into thick rings
1/2 to 3/4 cup cola (do NOT use diet)
1/4 cup brown sugar
salt & pepper
2/3 Tbsp Liquid Smoke
Cayenne or red pepper flakes (to your spicy taste)
As much garlic as you like, chopped finely
Barbecue sauce (save for final step!)

Place something in the bottom of the crock pot to hold everything up from the bottom (Pyrex custard cup/ramekin works well). Mix cola, sugar, salt, pepper, liquid smoke, cayenne & garlic. Layer the ribs & onions alternately, pouring cola mixture over each layer as you go. Dump remaining mixture over the top. (The liquid will not submerge the meat) Cover with lid & cook on low for 8-9 hours. Finish with BBQ sauce & grill or broil just long enough to crisp them up (5 minutes or so). (I had to put foil on the grill because the meat was falling off the bones)

Chery'ls Barbecued Pork Chops

Serves 4

1 pound pork chops
3 tablespoons lemon juice
1 tablespoon brown sugar
1/3 cup ketchup
1/4 cup water

Use lean meat, trimmed of fat. Brown chops in dry skillet. Drain off fat. Combine remaining ingredients and pour over meat. Cover and simmer 20 minutes. Remove cover and simmer 10 minutes more. Sauce will thicken as it coats. Add water if sauce is too thick

Nat's Peppered Pork Chops

2 Tbsp. paprika
1 Tbsp. garlic powder
1 tsp. salt
2 tsp. coarsely ground pepper
1 tsp. dill weed
3 Tbsp. Worcestershire sauce
2 Tbsp. red wine vinegar
4, 3-oz. boneless pork tenderloin chops

Mix all ingredients except pork in a small bowl. Rub both sides of chops with mixture & refrigerate for 20 minutes. Grill or broil until pork is done.

Becki's BBQ Pulled Pork

Ingredients:
1 pork roast
1 bottle of beer (pick your flavor)
1 bottle BBQ sauce

Place roast in crockpot with beer. Cook on low 8 hours or high for 4-6. Add BBQ sauce about 20 min before serving and shred meat with a fork. Serve on buns.