Brown Sugar Dijon Pork Chops

Pork chops are a really versatile cut. I fry, bake, and grill pork chops all year. But, like anything, serving them the same way all the time doesn’t make anyone happy. Thankfully I found a new way to make them that both Mr. C and I love! Brown Sugar Dijon Pork Chops made my regular rotation. And I can cook them using every method!

Brown Sugar Dijon Pork Chops

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Creamy Mushroom Pork Chop Bake

Lately I’ve been too fatigued to even think of getting something started early in the day in my slow cooker. And I don’t want to have to watch three or four pots while standing over the stove either. But if I do a little pre-cooking I can put everything together and have my meat, potatoes, and vegetables all in one. That’s why I love Creamy Mushroom Pork Chop Bake!

 

Creamy Mushroom Pork Chop Bake

I suppose I could make this dish even easier…

by not cooking the onions. But I love the sweetness caramelized onions bring to it so I don’t mind making them. I just cook them in a little butter until they’re a deep caramel color. And I boil the potatoes for a few minutes so they’re nice and tender when the chops are done.

Then I season both sides of the pork chops with pepper right in a large casserole dish. I don’t use salt as the soup is salty enough.

Creamy Mushroom Pork Chop Bake

Next I put the potatoes around the chops and spread the onions and some green beans over the chops.

Creamy Mushroom Pork Chop Bake

In a large bowl I mix 2 cans of cream of mushroom soup, Worcestershire sauce, and garlic powder until they’re well combined.

Creamy Mushroom Pork Chop Bake

I spread the soup mixture over the pork and vegetables.

Creamy Mushroom Pork Chop Bake

Then I cover the dish with foil and put it in the oven. It takes 45 – 60 minutes to bake depending on the thickness of the pork chops.

Now I just put my feet up!

I pull the dish out of the oven when the chops are 145 degrees (for medium rare) and let it rest for a few minutes.

We love the creamy soup enveloping the pork and vegetables. It doesn’t overpower the individual flavors. Instead it pulls them all together.

Creamy Mushroom Pork Chop Bake

Creamy Mushroom Pork Chop Bake is terrific because we have a really tasty meal and I spend a lot less time in the kitchen!

Creamy Mushroom Pork Chop Bake

Creamy Mushroom Pork Chop Bake

Ingredients

  • 3 large potatoes, parked and cut in bite size chunks
  • 1 large onion, sliced
  • 2 tablespoons butter
  • Freshly ground black pepper
  • 4 - 6 pork chops, bone-in
  • 1 tablespoon garlic powder
  • 3 tablespoons Worcestershire sauce
  • 2 cans Cream of Mushroom Soup

Instructions

  1. Boil potatoes for 10 minutes, drain and set aside.
  2. Preheat oven to 350
  3. Season both sides of pork chops with pepper to taste.
  4. Place in large oven-safe casserole dish.
  5. Melt butter in a skillet over medium high heat.
  6. Add sliced onions and cook until onions are well caramelized (about 15 minutes).
  7. Add minced garlic and cook for 1 minute.
  8. Spread onions and garlic over chops.
  9. In a large bowl, mix garlic powder, Worcestershire sauce, and cream of mushroom soup.
  10. Pour over pork.
  11. Cover with foil and bake for 45 – 60 minutes.
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10 Freezer Meals to Make This Weekend

The last couple of weeks have been really rough on my physically. I think the weather played a large part since it was in the 60’s one day then the 30’s the next and continued to roller-coaster that way. I’ve also had a flare of the CRPS which scares the heck out of me. And the worst part was that I felt so awful I didn’t want to cook and we ate take-out twice! I finally decided I needed to restock my freezer meals and I thought I’d share what I made with 10 Freezer Meals to Make This Weekend.

10 Freezer Meals to Make This Weekend

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Smothered Pork Steaks & Potatoes

The weather here has been just insane lately. It’s been bouncing from very warm for the time of year, to seasonable, to incredibly rainy. This calls for some good old comfort food, in my opinion! When you can’t depend on Mother Nature you can definitely depend on Smothered Pork Steaks and Potatoes to make you feel good!

Smothered Pork Steaks & Potatoes

 

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Hawaiian Pork Tenderloin

I love tinkering with old recipes and turning into something my very own.  I had an old (2003) recipe from Gourmet Magazine for a pork tenderloin salad so I adapted it, leaving the salad for the side and making a couple little tweaks. We had Pete and his family over for dinner and I made my Hawaiian Pork Tenderloin.

Hawaiian Pork Tenderloin is sweet & spicy and delicious!

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Rack of Pork

This is a delicious way to serve rack of pork and it is sure to impress your family and guests. This cut may also be labeled pork loin rib eye. Rack of pork is anatomically the same as a rack of lamb or beef prime rib roast. These cuts all come from the same part of the animals. But rack of pork is a far more economical roast and that’s why it’s perfect when you are entertaining.

Only six ingredients to create this impressive Rack of Pork!

 

I used reverse searing when making this roast. Reverse searing is a method in which you slow cook the roast to start and then really crank the heat up and brown it deeply at the end of the cooking time. The pork turns out tender and really juicy!

After allowing the roast to come to room temperature the oven was set to 300 degrees. This allows the meat to cook all the way through to the center without drying the outer parts of the roast.

I mixed the brown sugar, paprika, garlic powder, cayenne pepper, and salt.

With just 6 ingredients you can make a Rack of Pork that will really impress your guests!

Brown sugar gives it a little sweetness and cayenne pepper gives this Rack of Pork some heat.

I sprinkled this mixture all over the roast, patting it down on the surfaces. It will kind of melt but don’t let this worry you. It’s not going to drip all off. It was hard not to taste the brown sugar mixture but I reminded myself my fingers had touched raw pork.

Rack of Pork coated with only 5 ingredients will wow your guests!

The roast went on a rack in a roasting pan with the fat side up and into the oven for about 3 hours. I checked it faithfully every 10 minutes or so after it had roasted about 2 hours and 15 minutes. I don’t want it to overcook. When the roast reached 130 degrees in the center I took it out and allow it to rest for 15 – 20 minutes.

While the pork was resting I turned the oven up to 450 degrees. My oven tends to run hot so you may even want to go to 500 degrees.  When the pork had rested and the oven was screaming hot I put the roast back in for about 10 minutes to reverse sear it. This doesn’t take long and you should watch the roast so it doesn’t get too dark.

Once it was nice and brown and kind of crispy on the outside I removed the pork from the oven and allowed it to rest again.

Impress your guests with this delicious Rack of Pork!

Normally the rack of pork is carved into individual chops but I had my son carve it and wasn’t very clear with my directions. He actually removed the bones (thinking his father might have trouble with them) and carved it like a typical roast. It wasn’t as pretty on the plate but, boy, was it delicious!

Only 6 ingredients to make this juicy, tender Rack of Pork!

I served it with boiled potatoes with cream sauce and broccoli and cheese. Everyone agreed we could eat this several times a week!

Tender, juicy, and so delicious, this Rack of Pork is sure to impress!

 

 

Rack of Pork

Ingredients:

  • 1 (4 1/2 – 5 lb.) rack of pork (it may be labeled pork loin rib eye roast)
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • Pinch cayenne pepper
  • 1 cup brown sugar
  • 1 teaspoon salt

 

Directions:

  1. Allow pork to come to room temperature.
  2. Preheat oven to 300 degrees.
  3. Combine brown sugar, paprika, garlic powder, cayenne pepper, and salt.
  4. Sprinkle brown sugar mixture on surface of pork and pat it down. *It will be fairly thick on the pork
  5. Place pork, fat side up, on rack in roasting pan and pour a little water in the bottom.
  6. Roast pork at 300 degrees until internal temperature reaches 130 degrees (about 3 hours)
  7. Remove pork from oven and allow to rest for 15 – 20 minutes meanwhile turn the oven up to 450 degrees.
  8. Return pork to oven and sear for 10 – 15 minutes. Keep an eye on it as it may brown very quickly!
  9. When the roast is deep brown remove it from oven and allow it to rest for another 10 – 15 minutes.

 

 

 

 

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Bam’s Apple and Onion Stuffed Pork Tenderloin

Fall in Michigan means apples. People flock to the many orchards to pick apples, buy apple pies, apple cider and other apple treats. My personal favorite sweet treat during apples season is caramel apples with nuts. But another fall favorite in my house is Bam’s Apple and Onion Stuffed Pork Tenderloin. And there are only 5 ingredients!

5 ingredients are all you need to make this delicious, juicy, and tender pork tenderloin

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5 Slow Cooker Recipes to Make Your Life Easy

The situation with the hot water heater cause a bit more chaos than I expected. Mr. C has been doing dishes by heating water in the coffee maker but I feel a bit guilty about cooking when things are the way they are. We’ve been dining on our freezer meals since the weekend since I don’t have to mess up a lot of baking dishes, etc. Today it hit me. Why haven’t I pulled out the slow cooker? I’m sure you too have days when slow cooker meals are a life-saver so here are 5 Slow Cooker Recipes to Make Your Life Easy!

my-slow-cooker

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Schweineschnitzel with Mushroom Gravy

There are many versions of schnitzel although people often lump them all together as Weinerschnitzel. Real Weinerschnitzel is made only with veal and is actually a geographically protected term in Germany and Austria. There is also Hunter’s Schnitzel which was originally made with the backstraps of boars and now includes the use of venison and is served with mushroom gravy. But this is Schweineschnitzel, which is made with pork and usually served with Spätzle (a traditional German noodle) and gravy.

schnitzel

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