Are you tired of your same old recipes, especially in the pork category? Pork is a very versatile meat, and many Circle of Moms mebers have posted tried-and-true recipes that are inexpensive, easy, and creative. Here are five that will work for even the busiest of moms.
6 pork chops
1 Tbsp olive oil
4 Tbsp chopped green onion
1/3 cup balsamic vinegar
1/4 cup brown sugar
salt and pepper to taste
Sprinkle pork chops with salt and pepper. Heat oil in a pan over medium heat. Brown the chops on each side, then turn down the heat and let the meat cook to your desired temperature. Remove chops. Turn heat up to high and stir fry onion for one minute. Add balsamic vinegar and sugar and cook for another minute. Add green onion, chopped in large chunks, and stir to combine . Pour over chops and serve.
Ingredients for Dry Rub
1 tsp salt
1/2 tsp cayenne pepper
4 tsp paprika
1 tsp black pepper
1 tsp garlic powder
2 pork tenderloins
2 Tbsp butter
1/2 tsp garlic powder
In a small bowl combine dry rub ingredients. Rub thoroughly into the pork and let sit for 30 minutes. Grill or pan-sear/oven finish until done -- 165 degrees internal temp. Melt butter and stir in garlic powder. Slice tenderloin on the bias and pour garlic butter over.
2-3 lbs of pork sirloin roast
1/2 tsp salt
1/2 tsp pepper
1 Tbsp cooking oil
2 med. onions, cut into thin wedges
1 cup root beer (not diet)
6 cloves of minced garlic sauce (see below)
8 to 10 hamburger buns, toasted
Trim fat from meat. If necessary, cut roast to fit into your 3 1/2- or 5-quart slow cooker. Sprinkle meat with salt and pepper. In a large skillet, brown meat on all sides in the hot oil. Drain off fat, transfer meat to the cooker. Add onions, 1 cup of root beer and garlic. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours. Transfer roast to cutting board or serving platter. Using a slotted spoon, remove onions from cooking juice and place on the serving platter. Discard juices. Using 2 forks, pull meat apart into shreds.
Ingredients for Sauce
3 cups root beer (not diet)
dash of bottled hot pepper sauce
1 bottle of chili sauce
Preparation for Sauce
To make the sauce, combine in a medium saucepan 3 cups of root beer and the chili sauce. Bring to a boil; reduce heat. Boil gently, uncovered, stirring occasionally for about 30 minutes, or until mixture is reduced to 2 cups, if desired, add the bottled hot pepper sauce to the concentrated root beer.
8 oz. pork sausage
1/3 cup chopped onion
1/3 cup chopped red sweet pepper
1 clove garlic, minced
5 cups day-old French or Italian bread, cubed
1 1/2 cups shredded Monterey Jack Cheese
4 eggs, beaten
2 cups milk
1/4 tsp salt
1 Tbsp fresh cilantro or parsley
Cook sausage, onion, pepper and garlic in skillet until until sausage is brown and veggies tender. Drain fat. Place bread cubes in 2-quart square baking dish. Spoon sausage mixture over bread cubes and sprinkle with 1 cup cheese.
In med. bowl combine eggs, milk, salt and cilantro or parsley. Pour egg mixture evenly over sausage and bread layers. Using the back of a spoon, gently press down on layers to soak up eggs. Let stand 15 min.
Bake, uncovered, in a 325-degree oven for about 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Let stand 10 minutes before serving.
2-3 lb pork roast
2 small cans red enchilada sauce
1 can (14.5 ounces) undrained whole tomatoes
1 packet taco seasoning mix
1 diced onion
2 diced potatoes
Spray crock pot with cooking spray. Place onion and potatoes in bottom of crock pot. Place pork roast on top of vegetables. Cover with enchilada sauce and tomatoes. Sprinkle taco seasoning mix on liquid and combine. Cook on high for 6-8 hours until pork falls apart. Serve on warm corn tortillas. Top with your choice of the following: shredded cabbage , diced cilantro, juice of lime wedges, diced avocado, fresh sliced jalapeno peppers .
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