Category Archives: 07. Pork

Slow Cooker Brown Sugar & Balsamic Glazed Pork Tenderloin

Slow Cooker Brown Sugar & Balsamic Glazed Pork Tenderloin

Makes 6 servings

1/2 teaspoon garlic powder

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 garlic clove, crushed

1/2 cup water/broth

2 pounds pork tenderloin

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water/broth (optional: use liquid from slow cooker)

2 tablespoons soy sauce

1 tablespoon honey

Rinse and paper towel dry the pork tenderloin

Mix together garlic powder, sage, salt, pepper and garlic, and rub over the tenderloin

Place 1/2 cup water/broth in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours

1 hour before the roast is finished, in a small sauce pan, mix together the brown sugar, cornstarch, balsamic vinegar, water/broth, soy sauce and honey

Heat over medium and stir until mixture thickens, about 4 minutes

Pour glaze over tenderloin

Spoon glaze 2 or 3 times during the last hour of cooking

Slice and serve with remaining glaze on the side


Honey Garlic Pork Chops


Honey Garlic Pork Chops


1/2 cup ketchup

3 tablespoons honey

2 tablespoons low-sodium soy sauce

2 cloves garlic, crushed

6, 1-inch thick, pork chops


Preheat grill for medium heat and lightly oil the grate

Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze

Sear the pork chops on both sides on the preheated grill

Lightly brush glaze onto each side of the chops as they cook

Grill until no longer pink in the center, about 7 to 9 minutes per side

An instant-read thermometer inserted into the center should read 145 degrees

BBQ Pork Ribs


These came out real good. Not as good as my moms, but maybe someday I can get close to her recipe.


BBQ Pork Ribs


Boneless Pork Ribs

1 Tablespoon Garlic Powder

1 teaspoon Black Pepper

2 Tablespoons Salt

BBQ Sauce of your choice


Place ribs in a large pot with enough water to cover

Season with garlic powder, black pepper and salt

Bring water to a soft boil and cook until ribs are tender.  Mine took about 30-40 minutes.  Check tenderness by inserting a fork or sharp knife into rib

Remove ribs from pot

Place ribs into a baking pan

Pour BBQ sauce over ribs

Cover pan with foil

Bake in a preheated 325 degree oven for 45 minutes

Add more sauce halfway into baking

Enjoy with your favorite side dishes

Lemon Thyme Creamy Pork Chops


Creamy Lemon Thyme Pork Chops

Serves 4

6 pork chops, thin cut

2 garlic cloves, chopped

1 cup heavy cream

1/2 cup flour

1/2 cup lemon juice

1/2 cup dry white wine

4 Tablespoons butter, divided

1 1/2 lemon zest

1 teaspoon Creole seasoning

1 teaspoon thyme

1/2 teaspoon garlic and onion powder, salt and pepper


In a small bowl, whisk together flour, Creole seasoning, garlic powder, onion powder, salt and pepper

Dredge pork chops thoroughly in dry mixture, pressing gently so it sticks to the chops

Heat 2 tablespoons butter in a large skillet over medium-high heat

Once hot, add pork chops and cook, without moving (other than to flip), until browned on both sides about 6-7 minutes per side

Remove pork from skillet onto a side plate

In same skillet used for pork, pour in wine, lemon juice and zest, minced garlic, and thyme, then season again with salt and pepper

Reduce heat to medium and stir everything together, making sure to scrape up the browned bits at the bottom of the pan

Return pork chops to pan, reduce heat to low and simmer for 15-20 minutes, or until pork chops are cooked through

Remove pork chops to a warming plate (or to an oven preheated to 200º F), then add remaining butter to sauce in skillet

Whisk in heavy cream and bring to a boil, then reduce heat to low again and simmer until thickened

Once desired thickness is reached, drizzle over pork chops and serve hot

Pork Chops with Dijon Marsala Sauce


Pork Chops are tender and the house smells so good when this is cooking!


Pork Chops with Dijon Marsala Sauce

Makes 6 servings


6 boneless pork chops trimmed of fat

4 tablespoons Dijon mustard

1 tablespoon oil

5 tablespoons butter

1 cup onion, chopped fine

3 cloves garlic, chopped fine

1 1/2 cup Marsala wine

2 tablespoon Dijon mustard

1 1/2 cup heavy cream or half and half


Preheat oven to 350 degrees

Coat pork chops with Dijon mustard

Heat oil in a large skillet over medium-high heat

Arrange pork chops in pan and brown each side

Transfer browned pork chops to a 9×13 greased baking dish

Bake lightly covered for 20 minutes

Flip pork chops and cook another 20 minutes

While the pork chops are baking, work on the sauce

Melt butter over medium heat in the same pan used to cook the pork chops

Cook the onions in the butter until soft

Add garlic and sauté a few minutes

Stir in Marsala, mustard, and cream (or half and half)

Cook until liquid is reduced by half

Spoon sauce over pork chops and serve



If you want your sauce thicker, mix 1 tablespoon of cold water with 1 tablespoon of corn starch.  Whisk it into the sauce over medium high heat.  This will thicken the sauce.  Repeat process until you have the desired consistency you are looking for.

Slow Cooker Creamy Marsala Pork


1/4 cup flour

2 teaspoon dry mustard powder

2 teaspoon salt

2 teaspoon garlic powder

1 teaspoon ground black pepper

5 boneless pork chops

2 tablespoons vegetable oil

1 cup onion, sliced

1 (4 ounce) package sliced mushrooms

2 clove garlic, minced

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup Marsala wine

Stir together the flour, mustard, salt, garlic powder, and pepper in a bowl.

Dredge the pork chops in the seasoned flour, shake off excess, and set aside.

Heat the vegetable oil in a large skillet over medium-high heat.

Add the pork chops and cook until golden brown on both sides, about 4 minutes per side.

Place seared pork chops to slow cooker

In the same skillet used to brown the pork chops, Sauté onion, mushrooms and garlic with ½ cup of Marasla until tender

Mix together sautéed onion, mushrooms, and garlic with the cream soup and Marsala wine

If you have any extra seasoned flour mixture, stir it into Marsala mixture

Pour mixture over pork chops

Cover, and cook on Low until the chops are tender, 3-4 hours.

Top with sour cream when serving

Serve over rice or pasta of your choice.

Pork Chops Italiano


This has great flavor and looks so pretty in the pan!


Pork Chops Italiano

Makes 4 Pork Chops

1 teaspoon olive oil
1 cup sliced mushrooms

1 tablespoon olive oil
4 boneless pork chops

1 teaspoon garlic, chopped
1/2 cup onion, chopped
2 cups chopped tomatoes with liquid
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 pepper cut into strips

Heat 1 teaspoon olive oil in a large skillet over medium heat

Stir in mushrooms. Cook mushrooms until they are tender, about 5-7 minutes

Remove from pan and set aside

Heat remaining tablespoon olive oil and add pork shops

Brown both sides about 7-10 minutes

Remove from pan and set aside

Stir in garlic and onion, cook until soft, about 5 minutes

Pour in tomatoes, with liquid, season with basil, oregano, salt and pepper

Add pork chops back to the skillet

Cover and simmer until tender, about 45 minutes

Stir in a bit of water if the mixture seems to be getting to dry

Add the pepper and mushrooms, cover and simmer another 5-10 minutes


Oven Fried Pork Chops


I am not a huge fan of Pork Chops, but, this came out really good! I will be making this often!


Oven Fried Pork Chops

Makes 4 Chops

4 Boneless Pork Chops
2 eggs beaten
2 tablespoons milk
1/4 teaspoon black pepper
1 cup bread crumbs
1/2 cup flour

Preheat oven to 425 degrees

Stir together eggs, milk and pepper

Dip pork chops in flour, then egg mixture, then breadcrumbs

Bake in a preheated oven for 20 minutes or until no pink in the center. Internal temp of 160 degrees

When I baked these, I placed them on a greased cookie rack over a foil lined cookie sheet. They didn’t need to be flipped and were crispy.

If you don’t have a cookie rack, place them on a greased cookie sheet and flip 10 minutes into baking.

We served it with a salad, glazed carrots, cranberry sauce and orange wedges.



My daughter also made these Pork Chops. Here is her plate. She is one of the reasons I have this blog going. She made hers with a side of Peanut Pasta.  Nice job Sami!  Looks great!


BBQ Ribs


6 pounds baby back ribs
12 ounce bottle of dark beer, I used Yuengling Lager
1.5 cups vegetable stock
1 onion chopped

Dry Rub:

1/2 cup and 2 tablespoons brown sugar
1 teaspoon chili powder
2 tablespoons granulated onion
1/2 teaspoon salt and pepper
1 tablespoon granulated garlic
1/2 tablespoon dried oregano

Combine the brown sugar, chili powder, granulated onion, salt and pepper, granulated garlic and dried oregano in a large bowl and mix until well combined.

Rub the ribs liberally with the Dry Rub and let them sit, covered, in the refrigerator overnight.


Prepare grill. When the grill is very hot, grill the ribs for 5 to 7 minutes per side.
Preheat the oven to 300 degrees.

Arrange the ribs in roasting pan. Pour the beer and vegetable stock over the ribs and spread the onions over the top.

Cover roasting pan with aluminum foil. Slow roast the ribs until a bone comes out easily when pulled, about 1 1/2 hours.

Remove the foil and let the ribs cool in the liquid.


To serve, prepare the grill. Warm the ribs over medium heat and baste with the Barbeque Sauce, recipe below.

Barbeque Sauce:

1 cup ketchup
1/4 cup molasses
2 tablespoons cider vinegar
2 tablespoons steak sauce
2 tablespoons brown sugar
1/2 teaspoon chili powder
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1 teaspoon Worcestershire Sauce

Combine all the ingredients in a medium saucepan over low heat. Stir the sauce often to prevent the sugars from scorching and do not allow the sauce to boil. Simmer for 30 minutes.


Pork Dijon


This is really good. Pork is tender and the cream sauce is very tasty!

This will make about 6 servings

2.5-3 pound boneless pork filet or tenderloins
4 tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
2 shallots or onions minced
2 garlic cloves minced

1 cup Marasla wine
1 tablespoon Dijon mustard
1 cup heavy cream

Preheat oven to 350 degrees

Coat pork generously with mustard

Heat oil in a large skillet over medium high heat

Brown pork in the skillet turning to evenly brown

Transfer pork to a greased 9×13 baking dish

Bake covered for 20 minutes, turn meat in pan and bake another 20 minutes

While that is baking, melt butter in the same skillet you browned the meat in

Cook the shallots or onions in the butter until soft over medium heat

Stir in Marasla, mustard and cream

Cook until the liquid is reduced by half

Slice pork and spoon sauce over meat

Serve with your favorite side dishes