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.

BACON-WRAPPED PORK LOIN WITH WARM DIJON POTATO SALAD

Serves 4 to 6.   From The Best One-Dish Suppers.

WHY THIS RECIPE WORKS:
Wrapping our pork loin with bacon kept the meat in our Bacon-Wrapped Pork Loin recipe moist and served, both visually and flavor-wise, in lieu of a seared crust. We took advantage of the remaining space on our baking sheet and decided to include a Warm Dijon Potato Salad side dish. We roasted the potatoes right next to the pork, then tossed them with a simple Dijon vinaigrette that we’d warmed in the microwave.

If your pork roast has a thick layer of fat on top, trim the fat until it measure just 1/8 inch thick. We prefer to use small red potatoes measuring about 1 inch in diameter in this recipe, but you can substitute larger red potatoes, cut into 3/4-inch chunks.


INGREDIENTS
12ounces bacon (about 12 slices)
1(2 1/2- to 3-pound) boneless pork loin roast , trimmed (see note)
2teaspoons ground fennel seed
Salt and ground black pepper
2 1/2pounds small red potatoes (about 15), scrubbed and cut in half
6tablespoons olive oil
1/2cup low-sodium chicken broth
1medium shallot , minced (about 3 tablespoons)
1 1/2tablespoons white wine vinegar
2teaspoons Dijon mustard
pinch sugar
1/4cup minced fresh parsley leaves

INSTRUCTIONS
1. Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Lay the bacon on a large microwave-safe plate and weigh it down with a second plate. Microwave the bacon on high power until it is slightly shriveled but still pliable, 1 to 3 minutes. Transfer the bacon to a paper towel–lined plate and let cool slightly.

2. Line a large rimmed baking sheet with aluminum foil. Pat the pork dry with paper towels, rub evenly with the ground fennel, and season with salt and pepper. Lay the roast in the center of the prepared baking sheet. Following the illustrations at right, shingle the bacon attractively over the top of the pork, tucking the ends underneath the roast.

3. Toss the potatoes with 1 tablespoon of the oil and season with salt and pepper to taste. Brush the baking sheet around the pork loin with 1 tablespoon more oil. Lay the potatoes, cut side down, on the baking sheet around the pork. Roast the pork and potatoes until the pork registers 130 degrees on an instant-read thermometer, 40 to 60 minutes, rotating the baking sheet halfway through roasting.

4. Remove the pork and potatoes from the oven, position the oven rack 6 inches from the broiler element, and heat the broiler. Broil the pork and potatoes until the bacon is crisp and browned and the pork registers 140 to 145 on an instant-read thermometer, 3 to 5 minutes.

5. Meanwhile, whisk the remaining 1/4 cup oil, broth, shallot, vinegar, mustard, and sugar together in a large microwave-safe bowl. Microwave the dressing (uncovered) on high power until very hot, 1 to 2 minutes. Cover and keep warm until needed.

6. Transfer the pork to a carving board and let rest for 10 minutes. Whisk the warm dressing to recombine, then stir in the roasted potatoes and parsley. Season the potato salad with salt and pepper to taste, cover, and let sit until the potatoes have absorbed the dressing, 5 to 10 minutes. Cut the pork into 1/2-inch-thick slices and serve with the warm potato salad.

Recipe made by Jill

Pork Schnitzel

4 boneless pork chops (1 pound total), 1/2 inch thick
1/4 cup flour
1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt)
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 Tbsp milk
3/4 cup fine dry bread crumbs or panko
1 teaspoon paprika
3 Tbsp canola oil, grapeseed oil, or olive oil
3/4 cup chicken stock
1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/2 cup sour cream (full fat)

1.  Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
2.  Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
3.  Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
4.  Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
5.  Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).

Serve the cutlets with the sauce, and lemon slices if you like. Serves 4.

Recipe from simplyrecipes.com

Recipe made by Mary

Mom's Italian Supper Soup

6 links hot Italian sausage
2 medium onions chopped
3 cloves garlic minced
1 large can Italian tomatoes
1 red bell pepper, chopped
2 zucchinis, peeled and sliced
1 cup cooked pasta
2 cups red wine
1/2 tsp dried basil
1/2 tsp oregano
1/2 tsp thyme


Cut up sausage and brown. Drain fat from pan and remove sausage to another bowl. Add a bit of olive oil and cook the onions and garlic thoroughly. Return sausage to the pan. Add the tomatoes, mash, add herbs-include salt and pepper. Add the wine and simmer as long as you have time for...I did about 40 minutes. Then add the bell pepper, zucchini and pasta for another 15 to 20 minutes. I actually cooked the pasta al dente and then added the last 5 minutes of cooking so it would not be over cooked when you reheat it.
Serve with grated parmesan and a nice crusty bread.

Super yummy and comforting during this cold grey weather:)

Baked Penne and Chicken with Mushrooms

Table salt

1 lb penne

4 tbls olive oil

1 1/2 lbs cremini mushrooms, wiped clean & sliced 1/4" thick

1 medium onion, minced

1/2 oz porcini mushrooms, rinsed and minced

8 garlic cloves, minced (about 8 tsp)

1 tbls minced fresh thyme or 1 tsp dried

1/4 cup unbleached flour

2 cups low-sodium chicken broth

1 cup dry white wine

1 cup heavy cream

5 boneless, skinless chicken breasts (about 2 lbs), trimmed

8 oz shredded Italian cheese blend (about 2 cups)

1/4 tsp pepper

2 tbls fresh parsley leaves

Bring 4 qts water to boil in Dutch oven over high heat. Stir in 1 tbls salt and pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain pasta through colander and toss with 1 tbls olive oil; leave in colander and set aside.

Wipe pot dry, add remaining 3 tbls oil, and set over medium-low heat until shimmering. Add cremini mushrooms, onion, porcini mushrooms, and 1 tsp salt. Cover and cook, stirring often, until mushrooms have released their liquid, about 10 minutes. Uncover, increase heat to medium-high, and continue to cook, stirring often, until mushrooms are dry and browned, 5 to 10 minutes.

Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in broth, wine, and cream.

Add chicken, partially cover, and bring to simmer. Reduce heat to low, cover completely, and cook until thickest part of chicken registers 160 degrees on instant-read thermometer, 10 to 15 minutes.

Remove pot from heat. Remove chicken and set aside to cool; keep sauce covered. When chicken is cool enough to handle, shred into bite-size pieces. Stir shredded chicken and 1 cup cheese into sauce with cooked pasta until well combined. Season with salt and pepper. Transfer t0 13x9 baking dish and sprinkle with remaining 1 cup cheese. Sprinkle with parsley.

To Freeze: Wrap dish tightly with plastic wrap , then with foil, and freeze.

To Serve: Thaw 24-48 hours. Heat oven to 400 degrees. Unwrap dish and cover tightly with foil sprayed with vegetable oil spray (or nonstick foil). Bake until sauce is bubbling around edges, 30 to 40 minutes. Remove foil and continue baking until hot through-out and browned on top, 25-30 minutes longer.

Spicy Sichuan Noodles (Dan Dan Mian) with Shitakes

Serves 8 as a main course

Ingredients
* 1.5 ounces dried shitake mushrooms
* 16 ounces ground pork
* 6 tablespoons soy sauce
* 4 tablespoons Chinese cooking wine (or dry sherry)
* 2 generous pinches ground pepper
* 4 tablespoons oyster sauce
* 8 tablespoons Asian sesame paste (available at Asian stores - NOT the same as tahini; mine was labeled "Chinese salad dressing - but it was 100% sesame seeds) or peanut butter
* 2 tablespoons rice vinegar
* 2 cups chicken stock or canned low-sodium chicken broth
* 2 tablespoons canola oil
* 2 tablespoons minced ginger
* 12 medium cloves garlic , minced or pressed through garlic press (about 4 tablespoons)
* 1.5 teaspoons red pepper flakes
* 2 tablespoons toasted sesame oil
* 2 pounds dried Asian noodles (width between linguine and fettuccine)
* 6 medium scallions, sliced thin (about 1/3 cup)
* 2 tablespoons Sichuan peppercorns, toasted in small dry skillet until fragrant, then ground (optional; mine were called "dried prickly ash peppers")

Instructions
1. Soak shitake mushrooms in 2 cups boiling water until softened, 15 to 20 minutes; drain, reserving 1 cup soaking liquid. Trim and discard stems; cut mushrooms into 1/4-inch slices and set aside.

2. Combine pork, 2 tablespoons soy sauce, sherry, and pinch pepper in small bowl; stir well with fork and set aside while preparing other ingredients. Whisk together oyster-flavored sauce, remaining soy sauce, sesame paste, vinegar, and pinch pepper in medium bowl. Whisk in chicken stock and reserved mushroom liquid and set aside.

3. Bring 4 quarts water to boil in large stockpot over high heat.

4. Meanwhile, heat 12-inch skillet over high heat until hot, about 2 minutes. Add canola oil and swirl to coat pan bottom. Add pork and cook, scraping along pan bottom and breaking up pork into small pieces with wide metal or wooden spatula, until pork is in small well-browned bits, about 5 minutes. Stir in ginger, garlic, and red pepper flakes; cook until fragrant, about 1 minute. Add sesame paste/mushroom liquid mixture; bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 minutes. Stir in shitake mushrooms along with sesame oil.

5. While sauce simmers, add noodles to boiling water and cook until tender (refer to package directions, but use them only as a guideline and be sure to taste for doneness). Drain noodles; divide noodles among individual bowls, ladle a portion of sauce over noodles, sprinkle with scallions and ground Sichuan peppercorns, if using; serve immediately.

From frozen:
Defrost sauce pack and warm over low heat, stirring to incorporate sesame oil. Prepare noodles as directed and top with ladled sauce, onions, and peppers.

Chicken Cordon Bleu Empanadas

3 pounds poached or roasted chicken breasts, diced or shredded
1 pound of Black Forest ham, thinly sliced and chopped
16 ounces shredded Swiss cheese
16 ounces cream cheese, softened
1 small bunch of scallions, finely chopped
1 1/2 tablespoons of garlic powder
1 1/2 tablespoons dry mustard
1 tablespoon black pepper
50 empanada wrappers (I prefer Goya brand)

Mix all ingredients (but wrappers) in a large bowl and adjust seasonings to taste. (I omitted salt, given the saltiness of the ham.) Place a heaping tablespoon of the filling in the center of a wrapper. Wet the edge of the wrapper before folding it in half and sealing it with a fork or empanada press. Freeze. Brush with melted butter, egg, or olive oil and sprinkle with salt before baking at 375 for 30 minutes or until brown.

Makes 50.