Green Peppers

Slow Cooker Sweet and Sour Pork

7:31 AM

 


Slow Cooker Sweet and Sour Pork

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup chicken broth

1/3 cup white vinegar

3 tablespoons lemon juice

3 tablespoons reduced-sodium soy sauce

3 tablespoons tomato paste

1/2 teaspoon garlic powder

1/4 teaspoon ground ginger

1/4 teaspoon pepper

1-1/2 pounds boneless pork loin chops, cut into 1-inch cubes

1 large onion, cut into 1-inch pieces

1 large green pepper, cut into 1-inch pieces

1 can (8 ounces) pineapple chunks, drained

3 tablespoons cornstarch

1/3 cup chicken broth

Hot cooked rice


In a 3- or 4-qt. slow cooker, mix the first 10 ingredients. Stir in pork, onion, green pepper and pineapple. Cook, covered, on low 6-8 hours or until pork is tender. In a small bowl, mix cornstarch and broth until smooth; gradually stir into cooking juices. Cook, covered, on low 15-20 minutes longer or until sauce is thickened. Serve with rice.

Ginger

Asian Pork Tenderloin

6:24 AM

 


Asian Pork Tenderloin


1/4 cup mirin (rice wine)

1/4 cup low-sodium soy sauce 

1/4 cup rice wine vinegar 

2 tablespoons light brown sugar 

1 teaspoon sesame oil 

2 scallions, thinly sliced, plus more for garnish 

1/4 cup plus 1 tablespoon vegetable oil

3 cloves garlic, thinly sliced

One 3-inch piece fresh ginger, peeled and thinly sliced

2 pork tenderloins 


In a 9-by-13-inch baking dish, whisk together the mirin, soy sauce, rice wine vinegar, brown sugar, sesame oil, scallions, 1/4 cup of the vegetable oil and two-thirds of the garlic and ginger. Put the pork tenderloins in the marinade and turn to coat. Cover and marinate for at least 2 hours and up to overnight. Heat a grill pan over medium-high heat. Remove the pork from the marinade, allowing the excess to drip off. Transfer the marinade to a small saucepan and bring to a boil over high heat. Boil to reduce slightly, about 5 minutes. Set aside to cool. Meanwhile, grill the pork, turning occasionally, until a meat thermometer inserted into the center of the tenderloins reaches 145 degrees F, 10 to 12 minutes. Remove to a cutting board and allow to rest for 10 minutes before slicing.


Balsamic Vinegar

Brown Sugar and Balsamic Glazed Pork Tenderloin

6:28 AM

 


Brown Sugar and Balsamic Glazed Pork Tenderloin 


½ cup brown sugar

½ cup water

¼ cup balsamic vinegar

2 tablespoons soy sauce

1 tablespoon cornstarch

2 cloves garlic, crushed

1 ½ teaspoons ground sage

¾ teaspoon salt
¼ teaspoon pepper

2 (1 1/2 pound) pork tenderloins

1 tablespoon olive oil, (or more as needed)


Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until mixture thickens, 4 to 6 minutes. Remove from the heat and set aside. Preheat the oven to 350 degrees. Grease a 9x13-inch baking sheet. Combine garlic, sage, salt, and pepper in a small bowl. Rub garlic mixture over pork tenderloins. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in the skillet and brown evenly, 2 to 3 minutes per side. Transfer pork to the prepared baking sheet and brush with the balsamic glaze. Bake in the preheated oven for 20 minutes. Turn pork, brush again with glaze, and continue cooking until pork is slightly pink in the center, about 20 minutes more, or until desired doneness. Remove tenderloin to a platter. Allow to rest for 10 minutes. Drizzle a little extra glaze over the top. Carve and serve with remaining glaze on the side.

garlic

Pork Chops With Garlic Mushroom Sauce

6:00 AM

 



Pork Chops With Garlic Mushroom Sauce


2 pounds boneless pork chops

½ teaspoon paprika

1 pinch kosher salt and ground black pepper to taste

¼ cup butter, divided 

1 (8 ounce) package sliced fresh mushrooms

4 cloves garlic, minced

1 teaspoon Dijon mustard

2 tablespoons all-purpose flour

2 cups beef broth


Season both sides of pork chops with paprika, salt, and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside. Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute. Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again. Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

garlic

Parmesan Pork Roast

9:11 AM



Parmesan Pork Roast

1 boneless pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
Cut roast in half. Place in a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a thermometer reads 160°. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Cabbage

Egg Roll In A Bowl

7:59 AM



Egg Roll In A Bowl

 1 tablespoon sesame oil
1/2 pound ground pork
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon pepper
6 cups shredded cabbage (about 1 small head)
2 large carrots, shredded (about 2 cups)
4 ounces rice noodles
3 green onions, thinly sliced
Additional soy sauce, optional

 In a large skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook 4-6 minutes longer or until vegetables are tender, stirring occasionally.  Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.

Gravy

Slow Cooker Pork Loin

7:55 AM



Slow Cooker Pork Loin

One 3 1/2- to 4-pound pork loin
1/2 teaspoon garlic powder 
1/4 teaspoon ground ginger 
1/8 teaspoon dried thyme 
Salt and freshly ground black pepper
1 tablespoon cooking oil 
2 cups chicken broth 
2 tablespoons fresh lemon juice 
1 tablespoon soy sauce 
3 tablespoons cornstarch 

Trim the visible fat from the loin. If necessary, cut the roast to fit into a 3 1/2-, 4- or 5-quart slow cooker. In a small bowl, combine the garlic powder, ginger, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub the spice mixture over the entire surface of the loin. In a large skillet, heat the oil over medium to medium-high heat and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the slow cooker. Combine the chicken broth, lemon juice and soy sauce in a small bowl; pour over the loin. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm. To make the gravy, pour the juices from the slow cooker into a glass measuring cup. Skim off the fat. Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups. Transfer the juices to a saucepan, reserving 1/2 cup. Stir the cornstarch into the reserved 1/2 cup of juices until dissolved, then stir into the juices in the saucepan. Heat over medium heat, stirring frequently, until the gravy is thickened and bubbly, 2 to 3 minutes. Cook and stir 2 minutes more. Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy.



Bbq

Beth’s Melt In Your Mouth Ribs

9:13 AM


Beth’s Melt In Your Mouth Ribs 

4 pounds pork ribs
3/4 cup Light brown sugar
1 teaspoon Hickory smoke salt
1 tablespoon Garlic powder
1 tablespoon Paprika
1/2 teaspoon Ground red pepper (optional)
2 cups Favorite BBQ sauce

Preheat oven to 300 degrees f. Peel off tough membrane that covers the bony side of the ribs. Mix together the sugar and spices to make the rub. Apply rub to ribs on all sides. Lay ribs two layers of foil, shiny side out and meaty side down. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal. Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone. Remove from oven. Heat broiler. Cut ribs into serving sized portions of 2 or 3 ribs. Arrange on broiler pan, bony side up. Brush on sauce. Broil for 1 or 2 minutes until sauce is cooked on and bubbly. Turn ribs over. Repeat on other side. (Alternately, you can grill the ribs on your grill to cook on the sauce.)