Cranberry Pork Roast 061810

Cranberry Pork Roast   

4 medium potatoes, peeled and cubed
1 (3 lb) boneless pork top loin roast
1 (16 oz can) whole cranberry sauce
1 (15 oz can) apricot halves in light syrup, drained
1/2 cup chopped onion
1/2 cup snipped, dried apricots
2 tbsp. sugar
1 tsp. dry mustard
1/4 tsp. cayenne pepper
1 tbsp. cornstarch
1 tbsp. cold water

Place potatoes in a 5-6-quart slow cooker. Place meat on top of potatoes.

In a blender, combine cranberry sauce, drained apricots, onion, dried apricots, sugar, mustard, and cayenne pepper. Cover and blend until nearly smooth. Pour fruit mix over pork.

Cover, cook on low for 5-1/2 to 6-1/2 hrs. Remove meat and potatoes from cooker to a serving platter, cover and keep warm.

SAUCE:

Transfer cooking juices from cooker to a 4-cup glass measuring cup, skim off fat. Measure 2 cups juices, discard remaining juices. Pour juices into a medium saucepan. Stir together cornstarch and water. Add to saucepan, stirring to combine.

Cook and stir over med heat until thickened and bubbly. Cook and stir for 2 more minutes. Slice roast, serve sauce with potatoes and roast.

Sweet Sour Country Ribs

2 1/2 lbs. country-style pork, back or loin ribs
4 tbsp. soy sauce
1 clove garlic, minced
1 (20 oz.) can pineapple chunks
1 tsp. whole coriander seeds, crushed
1 (6 oz.) pkg. frozen or 1/2 lb. fresh Chinese pea pods, strings removed
2 tsp. chopped candied ginger

Preparation:

1. Arrange ribs in a single layer in large, shallow casserole. Drizzle with soy sauce and sprinkle with garlic.

2. Pour juice from canned pineapple into pan with ribs but reserve pineapple chunks. Sprinkle with coriander.

3. Bake at 325 degrees for 1 1/2 hours or until ribs are very tender, basting occasionally.

4. Remove ribs onto heated platter. Pour juices from pan into shallow skillet and bring to boiling. Boil until juices are reduced to about 1 cup.

5. Add pineapple chunks and pea pods. Heat about 2 minutes or just until peas are tender-crisp. Pour over ribs and sprinkle with candied ginger.

Good served with: Hot fluffy rice, Chinese tea, stir-fried vegetables with fortune cookies and lemon sherbet for dessert.

NOTE: If desired, you may thicken the juices slightly by combining 1 teaspoon cornstarch and 2 tablespoons water and stirring into the boiling juices. If unthickened, the juice is good over cooked rice.

Apple Cinnamon Pork Chops 030910

4 boneless pork chops
2 Granny Smith apples, peeled, sliced
1 can frozen apple juice concentrate
1 cup applesauce
1/8 tsp cinnamon
1/8 tsp nutmeg
salt and pepper to taste
5 potatoes cut coarsely in chunks
1 heavy bottomed deep frying pan and lid

Cut the potatoes and set aside; peel and slice apples and set aside.

Heat the frying pan WITHOUT OIL (no oil used in this recipe). Sprinkle salt, pepper, cinnamon and nutmeg on 1 side of the pork chops.

Place the seasoned side down on the hot pan and sear the meat for 1-2 minutes.

Meanwhile, season the side face up with salt, pepper, cinnamon, nutmeg. Flip the chops and sear the side you just seasoned for 1 minute.

Now add the can of apple juice and apple sauce, being sure to scrape loose the fried bits that are stuck to the pan.

Add the apples and potatoes. Put the lid on.

Cook until apples and potatoes have become tender.

Serves 4

Pork Chops and Tomato Rice

6 pork chops
1 (16 oz.) jar spaghetti sauce
1 can chicken broth
1 chopped onion
1 c. rice, dry
Salt, pepper, garlic powder, Italian spices
2 zucchini, cut up (optional)

Brown pork chops in a large fry pan, pour off any fat. Add the spaghetti sauce and chicken broth, onion, spices and rice. Bring to a boil; then lower heat and simmer about 15-20 minutes or until rice is cooked, stirring frequently to prevent sticking. If you are adding the zucchini, put it in during the last 10 minutes.

Pineapple Glazed Grilled Pork Chops

8 medium sized pork chops about 1/2 to 3/4 inch thick
1 can pineapple rings, drained (reserve juice)
1 1/2 tbsp. dark brown sugar
1/4 cup prepared mustard
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. cornstarch dissolved in 1/4 cup cold water
enough water to bring reserved juice to one cup

Drain pineapple and reserve juice. Salt and pepper pork chops to taste.

In a small sauce pan combine pineapple juice, water, brown sugar and mustard and bring to a light boil. Reduce heat and stir in lemon juice, Worcestershire sauce and cornstarch mixture. Simmer for 3 minutes until thick, stirring constantly.

Brush sauce on pork chops (or chicken breasts if desired) and place on a prepared grill. Brown pork chops for 2 minutes on each side, brush on more sauce and top with pineapple rings. Cook for two or three more minutes and turn so pineapple rings are on the grill surface and get the nice grill marks and cook for two or three more minutes. Flip once more baste with sauce, check doneness of pork chops or chicken, if done allow to rest for five minutes and serve.

Honey and Mustard Barbecue Pork Ribs

3-1/2 lbs boneless pork country-style ribs
1 cup bottled favorite BBQ sauce
1 (8 oz jar) honey mustard
2 tsp. zesty herb grill seasoning blend

Place ribs in a 3 1/2 to 4 quart slow cooker. In a small bowl, combine BBQ sauce, honey mustard, and seasoning blend. Pour over ribs, stir to coat. Cover, cook on low-heat setting for 8-10 hours, or on high-heat setting for 4-5 hours. Transfer ribs to a serving platter.

Strain sauce, skim off fat. Drizzle some of the sauce over the ribs and serve ribs with remaining sauce.