Caramelized Pork Slices

I picked caramelized pork slices for my first recipe to follow.  I found this one in my Taste of Home Cookbook.  I was a little skeptical at first that it would be so delicious; orange juice, brown sugar and molasses sounded a little too simple of a combination to make a delicious feast.

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Please forgive the quality of my pictures; I do not like my new camera!  If you’ve been following me since my first post in 2011 I think you’ve seen some beautiful pictures of food (a few not so good but for the most part….).  However my beloved camera has a fleck of something between the lenses so I decided to spring for a “cheap” camera; either I don’t know how to use it or it really sucks!  I am leaning towards the latter as I don’t want to be the one at fault!  If I’d realized the pictures were so bad I’d have gotten out the old camera but alas I have eaten dinner so there is nothing to show now.

Caramelized Pork Slices

  • 1 pound pork tenderloin cut into one inch slices
  • 2 teaspoons oil
  • 2 cloves garlic minced
  • 2 Tbs brown sugar
  • 1 Tbs orange juice
  • 1 Tbs molasses
  • 1/2 tsp salt
  • 1/4 tsp pepper

Flatten pork slices to 1/2 inch thick.  Heat oil in large non-stick skillet over medium high; brown pork on both sides. Remove and set aside; keeping warm.  In same skillet reduce heat slightly and saute garlic for one minute.  Add brown sugar,  orange juice, molasses, salt and pepper. Return pork to skillet and cook until pork is cooked through flipping occasionally.

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A couple of amazing things happened as I cooked this.  The “sauce” sort of candies as it cooks; hence the caramelized….  I used a really big skillet so my husband was in awe of watching the “searing hot flavor bubbles” dance in the pan.  I flipped my pork a few times; I probably should have let it set on one side a bit longer to intensify the caramelization but I got antsy.  I tried not to change anything about the recipe; I even measured my oil, salt and pepper; I did however squeeze my own orange juice for the tablespoon it needed. If I make it again I probably wouldn’t saute the garlic; I prefer a fresher taste to my garlic and sauteing at that intense of a temperature in such a large pan it lends to browning; which brings out a nutty flavor but can easily get bitter if taken too far. Taste of Home credits Elisa Lochridge with this recipe and I must say “way to go Elisa” a delicious recipe indeed.

Enjoy ~ Kimberly

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Stuffed Pork Burgers

I decided to stuff my pork burgers tonight with a bit of goat cheese.  It was quite tasty; so much so that my mind was reeling with other ideas for stuffing; blue cheese, cheddar, bacon, jalapeno to name a few.

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  • 1 pound ground pork
  • 4 o.z. soft goat cheese or any kind of cheese
  • salt and pepper and a bit of cayenne if desired

Take about 1/8 pound of the pork and make a thin patty.  Crumble about 1 o.z. of the goat cheese on top.

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Top with another 1/8 pound of pork.

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Cook as desired.  I went with a skillet tonight as it was dark and cold out; it took about 12 – 15  minutes over medium heat. A grill would work nicely too.

Enjoy ~ Kimberly

Pork and Sauerkraut ~ Slow cooker version

Just a quick post for an easy pork and sauerkraut.  It was nice to come home and have dinner ready after a busy day at work.

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  • 1 pound baby potatoes
  • 1 pound pork ~ I used boneless country-style rips
  • 1 jar sauerkraut
  • 1/4 tsp crushed red pepper
  • salt and pepper to taste

Place potatoes in bottom of slow cooker.  Next add pork and seasonings.  Cover with jar of sauerkraut and cook on low for about 7 hours.

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Enjoy ~ Kimberly

Jalapeno Cilantro Pork Burger

We made some tasty pork burgers tonight.  Usually we go for the simple unseasoned version but today we added some great ingredients to the pork before cooking.

  • 1 pound ground pork
  • 1/4 cup diced jalapeno
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp fresh cilantro
  • 1 tsp chili powder

Mix together all ingredients and form into 4 patties.  These would be awesome grilled but it was late and cold tonight so I opted for a simple pan cooking.  It took about 10 minutes over medium heat; cook until pork is no longer pink in the center.

We served ours with guacamole, red onion, and lettuce… yummy!

Enjoy ~ Kimberly

Fried Pork Chops

Charles fixed some great fried pork chops for dinner tonight.  I think the key to great fried pork or fried chicken for that matter is a flavorful flour.  He spiced it up a bit and got a great combination to keep them flavorful.

  • 2 cups flour
  • 1 Tbs salt
  • 1 1/2 tsp pepper
  • 1 1/2 tsp paprika ~ we are a fan of the hungarian style which is a bit spicier than spanish
  • 1 1/2 tsp cayenne
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • 1/2 tsp marjoram
  • 1/2 tsp crushed red pepper
  • and of course Pork Chops or Chicken ~ something to fry!

Toss together all ingredients (except of course the meat) in bowl or plastic bag; dip pork chops into flour mixture and toss until coated.  Heat oil in large skillet over medium heat; add chops and cook until desired doneness.  He used about 1/2 inch of oil in the pan for chops that were 3/4 inch thick.  Cook for 5 – 8 minutes each side or until cooked through.

Enjoy ~ Kimberly

Apple Cider Glazed Pork Chops

We had some awesome pork chops for lunch today.  I don’t usually go for the apple and pork combo but this was pretty tasty.  Easy to do and quick to make.

  • 3-4 pork chops ~ I used boneless
  • 1 cup apple cider
  • 2 Tbs brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne
  • 1 Tbs cornstarch
  • 1 Tbs cold apple cider

Heat cup of apple cider over medium heat.  Add brown sugar, cinnamon, and cayenne; bring to a simmer. In small bowl whisk together tablespoon each of the cornstarch and cold apple cider.  Add to simmering liquid and stir until thickened.  Pour into bowl and set aside.

In same skillet heat olive oil.  Season pork chops if desired with a little salt and pepper.  Cook chops for 3 – 4 minutes each side.  Pour apple cider glaze over the top and cover. Reduce heat to low and simmer for 10 – 15 minutes; until chops are cooked through.  Stir and flip the chops occasionally to keep the sugars from burning and sticking. Serve with extra glaze for dipping.

Enjoy ~ Kimberly

Southern Collard Greens

Charles wanted to make some plain collard greens today so I let him give them a whirl. I still love the spicy greens with balsamic and lemon juice but these were tasty too.  Of course the great flavor from pork jowl helps!  He slow cooked the pork jowl for about 45 minutes over low heat to render out the excess fat and crisp up the meat; bacon or diced ham could be substituted if desired.  I forgot to take a picture today so I have inserted my spicy collard greens pic but it will look about the same just taste a bit different!

  • 1 bunch collard greens
  • 1/4 cup diced onion
  • 1/2 tsp crushed red pepper
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 1/2 cups pork stock (chicken stock would work fine too)
  • 1/2 cup sliced pork jowl ~ cooked till crispy and diced or crumbled

Cover collard greens with water and bring to boil.  Reduce heat, cover, and simmer for 10 minutes.  Drain and return to pot; add remaining ingredients and cook an additional 10 minutes until onion and collard greens are tender.

Enjoy ~ Kimberly

Roasted Pork Loin with Mushroom Gravy

I fixed another simple roasted pork loin but this time I decided to add some fresh mushrooms.  Very simple and quick to do; everything came out great I don’t think I would change a thing.

  • 2 1/5 pound pork loin roast
  • 12 o.z. mushrooms
  • salt, pepper, garlic powder, and dried sage
  • 1 1/2 cups chicken stock
  • 2 Tbs corn starch
  • 2 Tbs cool water

Oil small roasting pan; spread mushrooms in bottom of pan and lay pork on top.  Season with salt, pepper, garlic, and sage if desired.

Roast at 350 degrees for about one hour.  I wanted to brown mine a little so I kicked it to broil for about 5 minutes before removing from the oven.  Once done remove roast from pan leaving mushrooms behind.  Cover roast and set aside.  Add chicken stock to pan to deglaze; I then transferred to a sauce pan to finish making the gravy.  Heat to a slight boil.  Mix together cornstarch and cool water and add to simmering sauce.  Stir until thickened.  Serve with mashed potatoes if desired.

Enjoy ~ Kimberly

Pork and Sauerkraut with Boiled Potatoes

I had plenty of left over pork roast from the other day and thought pork and sauerkraut sounded delicious.  This is a quick and easy version; my pork was already cooked so it didn’t need much time at all.

  • 1 jar sauerkraut
  • 1 1/2 pounds baby potato
  • salt and pepper
  • 1 – 2 pounds cooked pork cut into chunks

Begin by draining the sauerkraut liquid into large stock pot.  Add baby potatoes to pot and add enough water to cover. Bring to a boil and cook for 20 minutes.  Add sauerkraut and chunks of pork bring to a simmer and cook another 10 – 15 minutes until potatoes are cooked through.

Enjoy ~ Kimberly

Simple Roasted Pork Loin

A pork roast is just about one of the easiest dinners to fix.  No fussing; just season it, stick it in the oven, and dinner will be served.  The one thing I notice though when I check my cookbooks for times on different size roasts is that it always seems to tell me to cook them too long.  I bought a 6 pound pork loin at the store yesterday and when I refered to my book it said 20 – 30 minutes per pound for a 4 pound roast; it didn’t really refer to a 6 pound roast in either book I checked.  Anyway, I knew 2 hours would be more than enough time and I was correct; it took just at an hour and a half for my roast to turn out perfectly.  I was flexible on time so it didn’t matter that it was ready faster; besides I knew a 20 minute rest would be good for a roast this size. My pictures don’t do it justice, it really had a nice crispy skin to it from the honey and was very moist when finished.

  • 1 pork loin roast ~ about 6 pounds
  • seasonings of choice
  • foil to line roasting pan

Line roasting pan with foil and season as desired.  I sprinkled mine with salt, pepper, garlic, cayenne, and thyme.  I then drizzled honey over the top and popped it in the oven at 350 degrees.

Bake for about 1 1/2 hours or until desired temperature is reached.  You will want to reach about 160 to 170 degrees depending on the doneness desired.  I like to shoot for the medium to medium well side so it  is still very moist. Allow to rest for at least 10 minutes before slicing.

Enjoy ~ Kimberly