This recipe is from Bryan's Aunt Jeanne. I made it last night for the first time. We enjoyed it quite a bit. Best part is that it's super easy, so on days I'm not up to making a big meal, it can "look" like I put a little effort into dinner!
Prepare one package of Stove Top Stuffing (I used cornbread because it was all I had. Worked great)- set aside
Brown pork chops - salt and pepper to taste - set aside
Put 1 can of apple pie filling in a baking dish (I used my home canned -quart size)
Put pork chops on top of filling
Cover with prepared stuffing
Bake covered at 350 for 35 minutes
Uncover and bake for an additional 10 minutes.
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Tropical Pork Chops
2/3 cup ketchup
4 tbs prepared mustard
4 tbs brown sugar
2 tbs cider vinegar
3 tbs soy sauce
2 tbs minced garlic
1 onion, chopped
1 can pineapple tidbits in its own juice
1/3 cup water
dash cayenne pepper
4 boneless pork loin chops
hot cooked rice
Mix all ingredients except pork chops and rice. Pour sauce over pork chops in crock pot. Cook on high for 4 hours or low for 6-8. Serve over hot rice.
The SAUCE is 9 WW Points (not Points +)
4 tbs prepared mustard
4 tbs brown sugar
2 tbs cider vinegar
3 tbs soy sauce
2 tbs minced garlic
1 onion, chopped
1 can pineapple tidbits in its own juice
1/3 cup water
dash cayenne pepper
4 boneless pork loin chops
hot cooked rice
Mix all ingredients except pork chops and rice. Pour sauce over pork chops in crock pot. Cook on high for 4 hours or low for 6-8. Serve over hot rice.
The SAUCE is 9 WW Points (not Points +)
Cafe Rio Recipes
SWEET PORK TACO SALAD
SWEET PORK
2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar
Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours or low for 6 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!
CILANTRO-LIME RICE
2 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
BLACK BEANS
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro
CILANTRO RANCH
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
Mix all ingredients together in the blender. That’s it!
Here is how to put it all together: Lay a tortilla on a cookie sheet, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then leafy green or romaine and a little scoop of diced tomato and onions (pico de gallo). Make up some gaucamole and put some of that on the salad and a spoonful of sour cream. Add some crushed tortilla chips or the little tortilla strips, a shake of parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch dressing and there you have it!
SWEET PORK
2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar
Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours or low for 6 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!
CILANTRO-LIME RICE
2 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
BLACK BEANS
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro
CILANTRO RANCH
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
Mix all ingredients together in the blender. That’s it!
Here is how to put it all together: Lay a tortilla on a cookie sheet, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then leafy green or romaine and a little scoop of diced tomato and onions (pico de gallo). Make up some gaucamole and put some of that on the salad and a spoonful of sour cream. Add some crushed tortilla chips or the little tortilla strips, a shake of parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch dressing and there you have it!
Subscribe to:
Posts (Atom)
