Slow Cooker Smothered Pork Chops

SERVES 6

The pork chops are so tender after cooking that it is best to use a spoon to remove them from the slow cooker to keep them from breaking apart.

INGREDIENTS
4 ounces (about 4 slices) bacon , cut into 1/4-inch pieces
3 medium onions , halved and sliced thin
4 teaspoons light brown sugar
3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
1 tablespoon minced fresh thyme leaves , or 1 teaspoon dried
Salt
3 cups low-sodium chicken broth
1/4 cup soy sauce
2 tablespoons Minute Tapioca
2 bay leaves
6 bone-in blade-cut pork chops , about 3/4-inch thick
Ground black pepper
1tablespoon cider vinegar
1tablespoon minced fresh parsley leaves

INSTRUCTIONS
1. Cook the bacon in a 12-inch nonstick skillet over medium heat until crisp, about 8 minutes. Transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet, and refrigerate until serving time.

2. Pour off all but 2 tablespoons of the bacon fat left in the skillet and place over medium-high heat until shimmering. Add the onions, 1 teaspoon of the brown sugar, garlic, thyme, and 1/4 teaspoon salt to the skillet and cook, stirring often, until the onions are soft and caramelized, 10 to 15 minutes. Stir in 1 cup of chicken broth, scraping up any browned bits.

3. Transfer the mixture to the slow cooker and stir in the remaining 2 cups broth, remaining tablespoon brown sugar, soy sauce, tapioca, and bay leaves until evenly combined. Season the pork chops with salt and pepper and nestle them in the slow cooker. Cover and cook, either on low or high, until meat is tender, 7 to 8 hours on low or 4 to 5 hours on high.

4. Transfer the pork chops to a serving platter with a large spoon, tent with foil, and let rest for 20 minutes. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Remove the bay leaves, stir in the vinegar, and season with salt and pepper to taste. Reheat the bacon in the microwave on high power until heated through and crisp, about 30 seconds. Pour 1 cup of the sauce over the chops, sprinkle with the crisp bacon and parsley, and serve, passing the remaining sauce separately.

Chicago Style Italian Beef

Ingredients

* 3 cups beef broth
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1 teaspoon onion salt
* 1 teaspoon Italian seasoning
* 1 teaspoon garlic powder
* 2 bay leaves
* 2 (.7 ounce) packages dry Italian-style salad dressing mix
* 1 (4-5 pound) rump roast

Directions

1. Combine broth with salt, ground black pepper, oregano, basil, onion salt, Italian seasoning, garlic powder, bay leaves, and salad dressing mix in a saucepan. Stir well, and bring to a boil. (If freezing beef, cool completely and add to beef in freezer bag.)
2. Place roast in slow cooker, and pour broth mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Serve with Chicago style "giardiniera" relish and/or pepperoncinis and lots of juice. As they say in Chicago, "the wetter the better." (Note that while Chicago Italian beef sandwiches may also include Italian sausage as a "topping," true Chicago Italian beefs do not include melted cheese or sauteed onions. These are Philly beefs!)

Gingersnap Pot Roast

3 lb. beef chuck roast
1 tbsp. oil
1 cup water
8 gingersnaps, crumbled
2 tbsp. red wine vinegar
1 tsp. beef bouillon granules (or 1 cube)
1/8 tsp. red pepper, ground
3 medium sweet potatoes, peeled & quartered
3 medium carrots or 2 parsnips, cut into 1/2" pieces
1 bay leaf

Trim fat from roast. Cut if necessary to fit crock pot. In a large skillet brown roast on all sides in hot oil. Meanwhile, in a small bowl combine water, gingersnaps, vinegar, bouillon and red pepper. In a crock pot, place potatoes, carrots or parsnips, and bay leaf. Place meat atop vegetables. Pour gingersnap mixture over meat. Cover and cook on low-heat setting for 10-12 hrs. or high-heat setting for 5-6 hrs.

To prepare from frozen:
Thaw roast for 24 hrs in refrigerator. Peel and cut vegetables and place in crock pot. Add bay leaf. Place meat atop vegetables. Mix contents of Ziploc with water and vinegar and pour over roast. Cook as described.

New Orleans Red Beans and Rice

Recipe from Janet Rush-Pugh, Biloxi, Mississippi

1 pound dried red beans, rinsed and sorted

7 cups water

1 green bell pepper, chopped

1 medium onion, chopped

3 celery stalks, chopped

3 garlic cloves, chopped

1/2 - 1 pound andouille or kielbasa sausage, sliced

3 tablespoons Creole seasoning

Hot cooked rice

Garnish: sliced green onions

Place first 8 ingredients in a 4-quart slow cooker. Cook, covered, at high for 7 hours or until beans are tender (check after 5 1/2 hours to avoid over-cooking). Serve with hot cooked rice. Garnish, if desired. Yield: 3 1/2 quarts.

To Freeze: In a large frying pan combine bell pepper, onion, celery, and garlic. Add 1 1/2 cups water and heat over medium heat 5 minutes. Cool completely. Spoon into gallon-sized ziploc freezer bag, being careful to press out as much air as possible before sealing, and lay flat on a cookie sheet to freeze.

Frozen Preparation: Pour 5 1/2 cups warm water into a 4-quart slow cooker. Add dried beans, frozen vegetables, Creole seasoning, and sausage. Cook, covered, on high for 7 hours or until beans are tender (check after 5 1/2 hours to avoid over-cooking). Serve with hot cooked rice. Garnish if desired.

Pulled Pork BBQ

6 lb bone-in pork roast or fresh picnic ham*

2 cups water

1 large onion, sliced

Place pork roast in slow cooker; add water and onions.  Cook, covered, on low for 8-10 hours. Drain the roast and discard the liquid.  Let stand until slightly cooled.  Remove pork from bone, removing any excess fat.  Shred pork and return to slow cooker.

BBQ Sauce:

1 cup ketchup** 

1/2 cup packed brown sugar

6 tbls vinegar

2 tbls fresh lemon juice

1/4 cup Worcestershire sauce**

2 tsp prepared mustard

2 tbls chili powder

1 onion, chopped

Combine ketchup, brown sugar, vinegar, lemon juice, Worcestershire sauce, mustard, chili powder, and chopped onion in bowl; mix well.  Pour mixture over shredded pork and gently mix. Cook, covered, on high for 3 hours or low for 4 hours.  Serve with buns.  Serves 10-12.

*Can substitute approx 4 pork tenderloins for the pork roast if desire a leaner cut of meat.  

**For saucier BBQ:  use 1 3/4 cups of the ketchup and 1/3 cup of the Worcestershire sauce. 

Freezer Method:  Prepare BBQ as directed.  Let cool.  Scoop mixture into gallon or quart size freezer bags. Remove all air, seal, and freeze.

Serving Day:  Thaw BBQ mixture and gently heat in skillet.

Crock Pot Pork Loin Roast

Recipe from allrecipes.com

1 large onion, sliced

2 1/2 lb boneless pork loin roast

2 cups beef broth

1/2 cup sugar

6 tbls red wine vinegar

4 tbls soy sauce

2 tbls ketchup

1 tsp pepper

1 tsp garlic salt

dash Tabasco, to taste

Line bottom of crock pot with onion slices. Place roast on top.  Mix remaining ingredients and pour over roast.  Cook on low 6-8 hours or high 3-4 hours, until tender.  Serves 6.

Freezer Method:  Place roast in gallon freezer bag.  Mix marinade and pour over roast.  Remove all air, seal, and freeze.

Serving Day:  Thaw roast 24-48 hours before preparing.  Place roast and marinade in crock pot. Cook according to above directions.

  

Easy Slow Cooker French Dip

Recipe from allrecipes.com

2 3/4 lb. rump beef roast

2/3 (10.5 oz) can beef broth

2/3 (10.5 oz) can condensed French Onion Soup

2/3 (12 oz) bottle of beer

6 French Rolls

Butter, to taste

Trim excess fat from roast and place in slow cooker.  Add broth, onion soup, and beer.  Cook, covered, on low for 7 hours.  Preheat heat oven to 350 degrees. Split French rolls and spread with butter. Bake 10 minutes until heated.  Slice meat on the diagonal and place on rolls.  Serve the sauce for dipping.  Serves 6.

Freezer Method:  In large gallon freezer bag combine broth, soup, and beer.  Add rump roast. Remove all air, seal, and freeze.  Have French rolls in freezer for serving day.

Serving Day:  Thaw roast 24-48 hours before preparing.  Follow above cooking directions.