APPLE SEASON RECIPE

PORK CHOPS AND APPLE STUFFING!  PERFECT FOR A COOL FALL DAY!

I MADE THIS IN THE CROCK POT AND IT WORKED REALLY WELL

PORK CHOPS AND APPLE STUFFING (1)

2# PORK LOIN CHOPS
1 SMALL ONION, CHOPPED
3 RIBS CELERY, CHOPPED
2 GRANNY SMITH APPLES, CHOPPED
1 3/4 CUPS CHICKEN BROTH
1 CAN CREAM OF CELERY SOUP
1/4 C DRY WHITE WINE (I DIDN’T HAVE ANY SO I SUBSTITUTED WITH CHICKEN BROTH)
6 C HERB-SEASONED STUFFING CUBES

PLACE THE CHOPPED ONION, CELERY AND APPLES IN THE BOTTOM OF THE CROCK POT. ADD CHOPS ON TOP. POUR IN BROTH AND SOUP AND COOK ON LOW 6-8 HOURS. IN THE LAST 30 MINUTES OF COOKING I TOOK OUT THE CHOPS AND SOME LIQUID AND ADDED THE STUFFING CUBES UNTIL MOISTENED. ADD THE CHOPS BACK INTO THE CROCK AND SAVE THE RESERVED LIQUID FOR SAUCE.

I SERVED WITH SOME FROZEN BROCCOLI FLORETTES.

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ARIZONA PORK CHILI

ARIZONA PORKK CHILI (1)

2-3 lb pork loin roast
1 can black beans, drained and rinsed
1 can chili beans
2 diced hot peppers (I used an anaheim and a jalapeno)
28 oz can diced tomatoes
1 tbsp minced garlic
1 small onion. chopped
1 Tbsp cumin
1 Tbsp chili powder
Tortilla chips and sour cream, optional

Add everything to the crock with meat on top but burrowed down into the juice.  Cook on LOW 6-8 hours. Shred meat and add back to the crock pot.

I SERVED WITH THE TORTILLA CHIPS AND SOUR CREAM, CORN ON THE COB AND A BIG FRESH SALAD WITH LETTUCE AND PARSLEY FROM THE GARDEN!!

BAKED EGG ROLLS

I HAD SOME LEFT OVER CASSAULET PORK AND SOME COLE SLAW MIX THAT NEEDED TO BE EATEN AND I THOUGHT EGG ROLLS.

EGG ROLLS (4)

Leftover pork, shredded
Bag of prepared coleslaw mix
2 tsp minced garlic
1/4 c Kraft Lite Asian Toasted Sesame Dressing
2 Tbsp Soy Sauce
20 egg roll wrappers

EGG ROLLS (1)

Coat a large skillet with non-stick cooking spray.  Cook coleslaw over medium heat until tender crisp – just a few minutes, add leftover pork dish, garlic, dressing and soy sauce and heat through.

EGG ROLLS (2)

Place a large scoop of the mixture in the center of each egg roll wrapper and roll up.

EGG ROLLS (3)

Place egg rolls on a foil lined baking sheet that has been coated with non-stick cooking spray.  Lightly coat the egg rolls with non-stick cooking spray.  Bake in 350 F oven for 15-20 minutes until golden brown.

 

CARAWAY PORK AND CABBAGE

2-3# Center Cut Pork Loin Roast or Chops
2t caraway seeds, crushed (I left them whole)
2t sea salt
1 (2.5oz) bag Oscar Meyer real bacon pieces
1 garlic clove, minced
1/2 (1#) bag baby carrots
1c chicken broth
1 (10 oz) bag coleslaw
1 (12oz) package whole wheat egg noodles

Rub pork with caraway seeds and salt. Place in slow cooker. Top with bacon pieces and garlic. Add carrots. Pour chicken broth over everything. Cook on LOW 6 hours. Take out the pork and cut into bite-sized pieces. Add the coleslaw to the juices and mix up. Return Pork to the pot. Cook on LOW 2 hours more. Cook noodles according to directions. Serve pork and cabbage over noodles.

EASILY CONVERTS TO GLUTEN FREE WITH GLUTEN FREE NOODLE OR USE QUINOA INSTEAD!

SPINACH AND MUSHROOM STUFFED PORK CHOPS

I COOKED MINE IN THE CROCK POT BUT THESE CAN EASILY BE BAKED IN THE OVEN

1 lb thin sliced pork loin chops (8 chops)
4 oz can sliced mushrooms, drained
8 oz frozen chopped spinach, thawed and drained if needed
1/2 c chopped onion
1/4 c Parmesan cheese
1/4 c shredded mozzarella cheese
1 egg
3/4 c chicken broth
8 oz cream cheese, softened (low fat is great but I only had spicy jalapeno which was fun!)

Mix together mushrooms, spinach, onion and cheeses in a large mixing bowl. Add egg and mix well.

Scoop about 1/4 c of mixture in the middle of each chop. Roll up and fasten with a toothpick. Place in the bottom of the crock pot. Add about 1/4 cup of the chicken broth. Cook on LOW for 4 hours.

In microwave safe bowl combine chicken broth and cream cheese cook on HIGH 1 minute and stir or whisk. Cook on HIGH another minute or until cream cheese melts and creates a creamy sauce.

I SERVED THESE CHOPS WITH LONG GRAIN AND WILD RICE TO WHICH I ADDED ANY LEFT OVER SPINACH AND MUSHROOM STUFFING I HAD, GREEN BEANS AND A BIG SALAD. THE SAUCE WAS DELICIOUS AND SPICY OVER THE CHOPS AND RICE! IT WOULD HAVE BEEN PRETTY AND FUN TO MAKE SOME BAKED APPLE SLICES WITH THIS DISH AS WELL!

BAKED APPLE SLICES

1 apple, cored and sliced
non-stick cooking spray (I used butter flavor)
1 tsp sugar
1/4 tsp cinnamon

Place apple slices in a baking dish. Lightly spray with non-stick cooking spray. Sprinkle with cinnamon and sugar.  Bake in 350 F oven for about 10 minutes so they are still crispy.  I had a few sliced pecans that I added but walnuts and/or raisins woould be great too!

CASSAULET-STYLE PORK

CASSAULET-STYLE PORK (2)

1  large onion, cut into wedges
1 bag baby carrots
8 stalks celery, sliced
3/4 c dried lentils, rinsed and drained
1 tbsp minced garlic
2 1/2 cups water
1 (28 oz) can petite diced tomatoes
2 # pork loin roast
1 1/2 tsp rosemary, crushed
1 tsp instant beef bouillon
salt and pepper if needed

Place everything in order into the crock pot and cook on LOW 10-12 hours. In the last hour of cooking take out roast and cut into cubes, then return to slow cooker until ready to serve.

HUNGARIAN-STYLE PORK CHOPS

A HEARTY MEAL MADE EASY USING THE CROCK POT!

1 pkg of your favorite rice mix (I used Rice-A-Roni Broccoli AuGratin)
1 1/2 c fresh or frozen green beans
1/4 c low-fat sour cream or yogurt
1 onion, sliced into thin rings
2-3 pound pork loin roast
1 1/2 tsp paprika
1 1/2 tsp garlic salt
1/4 tsp freshly ground pepper
1/2 c chicken broth

Prepare rice according to directions. Add green beans and sour cream. Set aside until last hour of slow cooking. Place onion in slow cooker. Coat roast with seasonings. Place in slow cooker. Add broth. Cook on LOW 6 hours. In the last hour of cooking, take out roast and most of the juice. Put rice mixture in the bottom of the crock pot. Slice roast into chops and place over rice. Add juice and complete cooking.

Serve with a fresh salad – ENJOY!

PORK AND SAUSAGE CAZUELA

pork and sausage cazuela

HOT AND HEARTY CROCK POT MEAL FOR THOSE COOL FALL DAYS

2 potatoes, quartered
1/2 onion, chopped
1 large hot pepper (I used poblano), chopped
1 garlic clove, minced
4 center cut boneless pork chops
2 hot Italian sausage patties
2 Tbsp tomato paste
1 cup chicken broth
1/2 cup white wine
1 Tsp Cajun spice
salt and pepper if needed
2 cups fresh green beans, sliced

Place first four ingredients in the bottom of the crock pot with meat on top.  In small mixing bowl combine tomato paste, broth, wine and spices.  Pour over top.  Cook on LOW setting 6-8 hours adding the green beans in the last hour of cooking so they stay a little crisp.  In the last hour of cooking also remove the meats and cut into bite-sized pieces.  Return to pot and stir well.

THIS IS A GREAT STEW BUT I THINK I WOULD THICKEN IT A BIT WITH SOME FLOUR AND WATER OR CORN STARCH AND WATER JUST BEFORE SERVING WHILE IT IS BUBBLY HOT.  SOMETIMES I USE MASHED POTATO FLAKES TO THICKEN A STEW TOO!

SOME TIPS TO ADD MORE NUTRITION AND CUT FAT:

USE SWEET POTATOES IN PLACE OF WHITE POTATOES

I ALSO THINK SOME BABY CARROTS OR RED PEPPER SLICES MIGHT ADD SOME NICE COLOR

USE TURKEY OR CHICKEN SAUSAGE IN PLACE OF ITALIAN SAUSAGE

WINE ADDS SOME NICE FLAVOR BUT I DIDN’T HAVE ANY AND THE STEW WAS FINE WITHOUT IT