Category: Pork


Sesame Ginger Smoked Pork Chops with Pad Thai Veggie Stir Fry

Heat pork chops in crock pot with sauce of choice. I used sesame ginger sauce i bought when sauces were on BOGO.

I set it on low for 1 1/2 hours.
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2 packs pad thai noodles
2 packs stir fry vegetable mix
1/2 jar pad thai sauce
olive oil
margerine
green onions
4 eggs
juice of one lime
1 Tbsp. sugar

Cook eggs, breaking yolks until firm.

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Set aside to cut up and add in later
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Cook vegetables in the microwave in the bag. Set aside to add in later.

Melt margarine in large skillet or wok. Add in oil.

Stir fry pad thai noodles about 4 minutes, breaking apart with wooden spatula.
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Meanwhile cut up eggs into inch square pieces and cut green onions in one inch lengths.

When noodles are soft and beginning to get golden, make well in center and add in green onions and pad thai sauce.

Bring noodles up over sauce and green onions, keeping them on the bottom as much as possible. Cook for about 2 minutes.
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Stir in eggs.
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Squeeze juice of one lime over and sprinkle with sugar.

Stir in.

Add veggies. Heat for about a minute.
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Serve and enjoy! THe kids who like it hot added Sweet Chili Sauce!
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Happy New Year!  Pulled Pork Sandwiches

I found my camera today, but alas, too late to photograph anything. This picture is from Shamrocks and Shenanigans’ blog.

My menu was decided for me when I got a great bargain on a pork roast yesterday!  I rubbed it with Cajun seasoning and refrigerated it overnight. I put it in the crock pot on my lunch break today. I poured a small amount of what I had left of some spicy marinade I had frozen but not labeled in the bottom. I knew it was spicy because I could see the red pepper flakes in it.

I cooked it on high for approximately 6 hours. I then shredded it and removed it from the juices (which I reserved for who knows what future use).  Actually, I’m making a soup in the crock pot tomorrow, and will probably use a little of the reserved juices in addition to the chicken broth called for in the recipe.

I put the shredded pork back in the crock pot on low with barbecue sauce (we used a mixture from several bottles and doctored it up with garlic and onion) and kept it warm until everyone was ready to eat.

We had sandwiches topped with leftover cole slaw from the other night and it was delicious!

Ginger Honey Raspberry Mustard Garlic Smoked Pork Chops

2 lb. smoked pork chops
4 Tbsp. Rothschild raspberry honey mustard pretzel dip

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2 Tbsp. minced garlic
1/2 c. Asian style ginger salad dressing

Combine all ingredients except pork chops in a blender until smooth.

Layer pork chops and marinade until large oval crock pot. Cook for approx 1 hour to heat through the house.

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I put this on high for 1 hour and than low for 1 hour.

They were really good.

I served it with gluten free macaroni and cheese.

Apricot Chipolte Smoked Pork Chops

10 smoked pork chops
1/4 c. ketchup
1/4 c. apricot preserves
1/4 c. coarse dijon mustard
1 Tbsp. garlic salt
Fresh black pepper
2 Tbsp. chipolte peppers in adobo sauce, chopped.

Combine sauce ingredients. Heat smoked shops through in sauce, turning regularly.

We had green beans and corn on the cob with these.

The sauce was sooooo yummy.

Maple Mesquite Pork Tenderloin

1 Pork Tenderloin
4 slices bacon
1/2 c. mesquite barbecue sauce
1/4 c. maple syrup
1 Tbsp. dijon mustard

Mix barbecue, maple and mustard. Pour over tenderloin.

Wrap bacon around tenderloin.

Bake uncovered 325 F for 70 minutes. Check internal temperature and when meat reaches 160 F, broil for a few minutes to crisp up the bacon.

Tonight, there were only three of us home for dinner, and enough leftovers from last night, so I got out of cooking for once!

If you want to do something a little more fancy, you can cut the tenderloin to make a pocket and stuff with veggies.  I’ve done it with mushrooms and onions before and it was yummy.

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Boneless Pork Ribs (inspired by another Fresh Start product)

3 lb. boneless pork ribs
1 c. gluten free bread crumbs ( I used Namaste)
1 Tbsp. barbecue seasoning
1 tsp. garlic salt
1 c. shredded cheese (I used colby jack)

Rub ribs with mixture of seasonings and place on baking sheets sprayed with olive oil.

Bake 375 F until internal temperature is 160 degrees.

Sprinkle with shredded cheese and continue baking until cheese melts.

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