Cheesy Potato and Pork Bake

I was feeling the need to try something different, now that the weather is getting a bit colder. I have been very lucky with recipes I find on Pinterest; they are always recipes someone has tried and even adjusted to their liking. When a realized I had a nice boneless pork roast begging to be cooked, I was tempted by this flavorful recipe. It's a winner!

Ingredients:

3lb of russet potatoes
1 bay leaf
3-5 TBS olive oil for the pork
2-3 lbs of boneless pork
1 TBS soy sauce
1 medium onion
3 cloves garlic
4 oz heavy whipping cream
1/4 cup fresh dill
1/2 TBS of Mrs. Dash seasoning
1 cup of mozzarella cheese

How to make:

1~ Wash and peel potatoes. Cut them into chunks and place them in a pot with cold water. Add the 1 bay leaf and a little salt. Cook for 15 minutes on medium high heat until you can pierce with a fork, but not fully cooked. Drain potatoes and set aside.

2~ While potatoes are cooking, cut pork into chunks and cook in olive oil in a skillet for 10 minutes. Add 1 TBS soy sauce.

3~ Then add diced onion and fresh garlic, saute until golden brown.

4~Preheat oven to 350.

5~In a large bowl, combine the cooked potatoes, fresh dill, heavy whipping cream, 1 TBS Mrs. Dash seasoning and gently mix together.

6~ Empty into a 9X13 baking dish and top with the cooked pork. COVER baking dish with foil and place in oven for 20-30 minutes.

7~ Remove foil and top with at least one cup of mozzerella cheese. Put the dish back in the oven for 10-15 minutes.

Mediterranean Stuffed Pork Chops

Ok, so it's been for-ev-er since I've blogged, but those of you who really know me, understand I've had sort of an epiphany lately. I joke that it's my new coffee pot making amazingly delicious coffee, but it's actually been a series of events happening to me. And I really, really wanted to make something new!

The ingredients:

4 thick cut boneless porkchops
4 ounces goat cheese
fresh spinach leaves

3 medium tomatoes, diced
1 small onion, chopped
black olives
1 fresh lemon
white cooking wine

garlic powder(or fresh garlic if you have it on hand), black pepper to season
olive oil


Cut the boneless porkchops in half forming a pocket. Spread the inside with the goat cheese. This was the first time I ever tried this cheese; the name is weird, but it's very mild and tasty!

In a large skillet using olive oil, season the porkchops with black pepper and garlic powder. Sear the chops until golden brown and remove from heat. Place them in a 9X13 glass pan.

Saute the onion, tomatoes and black olives (which you can omit if you dislike) Add a splash of the cooking wine (approx 1/2 cup and squeeze the juice of one lemon. Mix together and pour over the porkchops.

Bake uncovered @400 degrees for approx 20-25 minutes, depending on thickness.

Sweet and Sour Pork Stir Fry

Got a craving for a tasty stir fry? This was put together by creating a recipe with ingredients we love!

2 lbs boneless pork (or pork chops) sliced in strips
Season with:
1/2 tsp spicy garlic
1 T soy sauce

Dice and set aside the following ingredients:
2 red peppers sliced
1 sweet onion sliced
1 large bunch broccoli, use tops only
20 oz can pineapple chunks
canola oil/few drops of sesame oil

Sweet and sour sauce:
1/4 cup red wine vinegar
1 T hoison sauce
1 1/2 T dry sherry
1 1/2 ketchup
1 1/2 T brown sugar
1/4 tsp ground ginger
1 1/2 tsp corn starch

Using a hot skillet, cook meat with seasonings, then remove from pan. Next cook all ingredients listed with the veggies. Return meat to skillet and add the sweet and sour sauce. This was really authentic!

Week 17~ Lemon Pork Chops

Here's an easy, versatile recipe that I actually took from a crockpot cookbook. Decided it could also be made on the stovetop. Brown pork chops and place all ingredients in the crock, or follow my stove top version below.

Ingredients:
1 TBS vegetable oil
4 boneless pork chops
1-  8 oz can tomato sauce
1 onion, quartered and sliced
1 green bell pepper, cut into strips
1 TBS lemon-pepper seasoning
1 TBS Worcestershire sauce
1 lemon, quartered


Heat oil in a skillet and saute the onion and pepper; remove from pan. Brown the pork chops on both sides. In a separate bowl, mix tomato sauce, lemon-pepper, worcestershire sauce and the juice from lemon quarters.

Return pepper and onion to skillet and top with sauce mixture. Simmer on low, approx 30 min. This was very good over rice!

Week 12~ Pork Chop Marinade

So I am sooooooooooo excited to start trying new BBQ recipes, salads......all the yummy things that the nicer weather will bring!! Bye bye crockpot. LOL

Try this! I marinated my pork chops overnight and they were amazing!!!

4-6 boneless pork chops

1/2 cup orange juice        1/2 tsp oregano
1/4 cup lime juice             1/2 tsp soy sauce
1 TBS sugar                    1 TBS wine vinegar
1 Tsp sea salt                  1 clove garlic
1/2 TBS pepper              2 TBS green onion
1/2 tsp cumin                  1/2 tsp coriander
1/2 tsp thyme                  1 dried red chile, finely chopped
1/4 c olive oil

I placed the boneless pork and all the spices in a ziplock bag, and marinated all night.

Grilled this and it was so full of flavor!!

Week 7~ Gingered Sherry Pork Roast

I just realized I am posting two pork recipes in a row. However, I only use my crockpot in the winter months, and there are still some recipes I want to share with you!! :D

The first step involves searing the pork roast in 2 TBS olive oil and 1 clove of minced garlic. Brown all sides of the meat and set aside.
In your crockpot, place: 2 dozen baby carrots, 1 cup petite onions (I used frozen pearls) 18 baby red potatoes. Pretty, right?

Then place your seared pork roast ( 2-3 pounds) on top of the vegetables.

Combine the following for a delicious sauce:
1 cup dry sherry
3 TBS hoisin sauce
1 TBS soy sauce
2 tsp grated fresh ginger
1/4 tsp black pepper

This can simmer on low in your crockpot for 6-8 hrs. If you can, occasionally baste the pork with the sherry mixture.

The pork was VERY tender, and stll had the sauce in the crockpot to put over the meat.

Week 6~ Spicy Citrus Pork with Pineapple Salsa

I absolutely love the colors in this recipe! It called for a 3 pound pork loin, simmered in a crock pot, but I decided to marinade boneless pork chops instead.

1 TBS ground cumin

1 tsp coarsely ground black pepper

2-3 pounds center-cut boneless pork loin  ( I used boneless pork chops)

1- 16 oz can pineapple chunks, coarsely chopped

3 TBS lemon juice

3/4 finely chopped red bell pepper ( approx one pepper)

4 TBS finely chopped red onion

2 TBS chopped fresh cilantro

1 tsp fresh grated ginger

1/2 tsp red pepper flakes ( optional)

~If you buy a roast, cook on low in your crock pot. Combine cumin and black pepper and rub evenly on pork. Heat 2 TBS cooking oil and brown pork. Simmer on low.

~Spoon 4 TBS of reserved pineapple juice and 2 TBS lemon juice over pork. ( cook on low in crock pot)

In a medium bowl, combine pineapple, 2 TBS pineapple juice, red bell pepper, red onion, cilantro, ginger and red pepper flakes. ( I made this in the morning so it had time to combine)

~Served with Basmati Rice, and topped pork with salsa! 

Week 4~Green-Chili Pulled Pork Sandwiches

This recipe comes from my Slow Cooker Bible! Soooooooo easy and delicious!!

3-4 pounds pork loin or shoulder
ground black pepper
1 can( 14 oz) of diced tomatoes w/green chilies ( I used Rotelle)
1 cup chopped onion
1/2 water
1 tsp ground cumin
1 tsp minced garlic
2 tsp chili garlic sauce

Also need: hard rolls, 1/2 cup sour cream, and and avocado

1. Season pork with black pepper and place in crockpot.

2. Combine can of tomatoes w/chilies, onion, water, cumin, garlic, and chili sauce in  bowl.

3. Pour over pork and cook on low for 7-8 hrs or until pork shreds easily when poked with a fork.

4. Shred pork. Serve on rolls topping with sour cream and a few slices of avocado.

This combo was really tasty! It was a spicy pulled pork dish and the sour cream and avocado really added an interesting taste to the sandwich. I was pleasantly surprised that we all enjoyed it. Served with garlic mashed potatoes and broccoli.
PS~ those of you who know me, can you guess the secret ingredient in the MASHED POTATOES??