{Garlic, Rosemary and Balsamic Pork Loin}

I love the variations of these flavors. The delicious smell while the roast was cooking was delightful. This really is a breeze to make given the outcome of this fancy looking meal. The balsamic vinegar adds great flavor while tenderizing the pork. Great dinner for a crowd!

2 pounds boneless pork loin
1/4 cup of good quality balsamic vinegar
10 whole garlic cloves, smashed
1/2 cup fresh rosemary leaves
salt and pepper for taste
2 pounds red potatoes, washed and quartered

Preheat your oven to 450F. Lightly grease a roasting pan with cooking spray and place roast in pan and set aside.
In a good processor or blender, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves and salt and pepper. Process for 1-2 minutes, or until slightly thickened, it shouldn’t be a watery consistency.
Spread 3/4 of the rub on all sides of the meat. At this point you will want to season with a good amount of salt to bring out the flavor of the meat.
Place in the oven and cook for 15 minutes.
While that is cooking, prepare the potatoes by combining them with the rest of the rub mixture, making sure they are evenly coated.
Remove the roasting pan from the oven, and lower heat to 350F.
Place the potatoes all around the meat and put back in the oven and continue to cook for 1 hour or until the meat is done. Meat will be done when the internal temperature is between 145F-160F.
Remove from oven and let stand for 10 minutes before slicing. When ready slice and serve!

Recipe source: Diethood

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{Smothered Pork Chops} Crockpot

I went to Costco and decided to stock up on meat. Well… the pork chops they sell there come with A LOT. So I started looking for ways to use them up. This recipe did not disappoint. My family loved it. And my sister came over while it was cooking at raved about how yummy it smelled. 🙂


  • 5 slices bacon, chopped
  • 6 bone-in pork loin chops, about 3/4-inch thick
  • Salt and Pepper
  • 2 yellow onions, peeled, halved and sliced into 1/2-inch thick half moons
  • 1 teaspoon plus 1 tablespoon light brown sugar
  • 1/4 cup plus 2 tablespoons cold water
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 3 cups low-sodium chicken broth
  • 1 tablespoon soy sauce
  • 2 bay leaves
  • 1 tablespoon cornstarch
  • 1 tablespoon  apple cider vinegar
  • 2 Tbs fresh parsley, chopped or 1 tsp dried parsley

  • In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.
  • Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.
  • Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.
  • Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).
  • When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 cup liquid and blend until smooth. Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley. Serve.

Recipe Source: Mel’s Kitchen Cafe

{Sage Rubbed Pork Roast} Crock-pot

This roast was so tender and full of flavor. I love throwing everything in the crock pot and having a wonderful meal hours later. It was so easy and delicious.

4lb pork tenderloin roast
1 tsp dried thyme
1 tsp dried sage
1 tsp salt
1/4 tsp pepper
1 Tbs olive oil
3 lbs red potatoes, quartered
2 cups baby carrots

Mix thyme, sage, salt and pepper together and rub all over the roast. In a large skillet heat about 1 Tbs olive oil and brown each side of the roast, about 2 minutes per side. Place in a crock pot. Place carrots and potatoes on top and sprinkle with more salt and pepper to taste. (You can also sprinkle more sage and thyme for extra flavor on the veggies) Cover and cook on high for 6 hours.

{Green Chili Pork Taco’s} Crock Pot

This was probably one of the best meals I have ever eaten. I love mexican food. This had so much flavor and was so easy to throw together. My kids loved it and asked if we could have it again tomorrow night. I used Guy Fieri’s Green and Mean Salsa Verde (mild) I’m pretty sure that is what made this dish so fantastic. If you can find it in your grocery store I would definitely get it.

1 (5 pound) pork roast
1 (16 oz.) bottle salsa verde (green salsa)
Juice of 1 lime 
Pico de gallo
Corn tortillas are best with this dish but if you prefer flour go for it

Directions
Place pork loin in slow cooker. Mix together salsa verde and lime juice and pour over roast.  Cover and cook on low for 6-8 hours. To serve, place pork mixture into corn tortillas.  Top with fresh pico de gallo, cilantro and fresh lime juice. Add your favorite rice and beans as a side. 


{Crock-Pot Maple Brown Sugar Ham}

This year for Easter I had the fun opportunity to host dinner at my house! It was so fun, and of course we had to have ham right? I had never made a ham before, so I browsed the internet and found this great recipe! What is easier then throwing something in the crock pot?? And this is the most flavorful ham I have ever had, and I have had some good ham! I adapted it slightly from Mel’s Kitchen Cafe. I will be making this again for sure!

*I ended up buying a 9 pound spiral-cut ham, and the top stuck out too far for the lid to go on, so I just wrapped the whole top of my crock-pot with 3 layers of aluminum foil so no heat could escape, it turned out perfect!

7-8 pound bone-in spiral-cut ham
1 cup light brown sugar
1/2 cup all natural maple syrup (yes, please use pure maple syrup and not pancake syrup)
2 cups pineapple juice

Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the crock-pot, flat side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 5-6 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.

{Pork Chops with Caramelized Apples and Onions}

I bought a BIG package of Pork Chops at Costco and then thought…Hmmm now what am I going to do with all of these?? Well I was fortunate enough to find a WONDERFUl recipe on “My Kitchen Cafe” website. I love her blog, so many yummy things! Instead of serving these over Mashed Potatoes I like serving them with Couscous or rice. These just fall off the bone with so much amazing flavor. SO GOOD!!

4-5 bone-in pork loin chops (at least 1/2-inch thick)
2-3 granny smith apples, peeled and sliced about 1/4-inch thick
1-2 yellow onions, sliced
1/3 cup brown sugar
Kosher salt and freshly ground black pepper

Preheat the oven to 325 degrees. Lightly grease a 9×13-inch baking dish. Place the onion slices in an even layer over the bottom of the dish. Top the onion slices with the apples. Sprinkle the brown sugar evenly over the apples and onions. Season the pork chops generously on both sides with salt and pepper. Arrange the pork chops in a single layer on top of the apples and onions. Cover the dish tightly with foil and bake in the preheated oven for three hours. Do not open the oven and lift the foil – the pork chops, apples and onions need to be tightly covered the whole time to get tender (and not dry out).

Serve each pork chop with Couscous and topped with the apples and onions.

{Breaded Pork with Creamy Lemon and Caper Sauce}

So I have mentioned this before but I LOVE the food network…I get more recipes from there than anywhere. This is a recipe I saw and tried and loved. The sauce is not too good by itself but is amazing with the pork! My husband always wants me to make it. You can serve it with any side you want…

Breaded Pork Chops:

I just dip the pork in Flour and then egg and then either Italian bread crumbs or just panko, both are delish. Then I fry in a pan with olive oil to brown both sides then stick them in the oven on 350 degrees for about 20 minutes or until cooked through.

The caper lemon sauce:

2/3 cup mascarpone cheese
3 Tbs Mayonnaise
1/4 cup whole milk
1/4 cup capers, chopped
1 lemon juiced and zested
1 Tbs parsley
1/4 tsp salt
1/4 tsp pepper

Mix the cheese, mayo and milk till well mixed and creamy then add all the rest of the ingredients and mix.
(I usually just dip my pork in this or you can pour on top of them)