Crock Pot Pork Chops

So let's start the new year with a delicious crock pot recipe.  I've already made it twice!  I think this one will be one of my favorites.  Really easy--Really good!

Crock Pot Pork Chops

6 lean boneless pork chops
1/2 cup flour
1 tablespoon salt
1 (10 oz.) can chicken and rice soup
1 1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
2 tablespoons oil

In a bowl mix together the flour, salt, dry mustard and garlic powder.  Coat pork chops in the flour mixture and brown in oil in a skillet.  Place browned pork chops in the crock pot.  Pour undiluted soup on top of pork chops and cook for 6 - 8 hours on low.

**The soup makes a delicious gravy that I put on top of rice.  My mouth is watering just thinking about it!

Best Barbecue Ribs on the Grill

It's almost Labor Day and I'm sure many of you will be getting out the grill.  This Labor Day you'll have to try these Barbecue Ribs.  Your family and friends will ask you to make them again and again.  My family certainly does.

Best Barbecue Ribs on the Grill

1 - 2 racks of ribs (baby back, pork, beef--your choice)

Favorite Barbecue Sauce  (I love Sweet Baby Ray's on the ribs)

Put ribs (I sprinkle a little salt and pepper on them) in a baking pan and cover with foil.  Bake at 300 degrees for 1 1/2 - 2 hours.  Remove from oven and place ribs on your grill. (If you cool them a little bit before putting on grill, the ribs are easier to work with.)  Grill about 3-5 minutes on each side.  Then baste with your favorite barbecue sauce and grill for about 3-5 minutes more on each side.  Be sure to watch it because once you put the sauce on the ribs, they can easily burn.  Of course, my husband thinks the best part is the burned part!

Can't wait to make these again this Labor Day.  Hey, Brian and Brandi, do you want to drive in and join us?

Crock Pot Scalloped Potatoes and Ham

Now this crock pot recipe is not Brandi's, but it is a good one. I had some leftover ham and was looking for a recipe and found this one. My husband says he doesn't eat pork (yeah, we've heard that before), but he loved it and couldn't stop eating it. We always tease him and tell him he's on that seafood diet--he eats everything he sees!

Crock Pot Scalloped Potatoes and Ham

3 pounds of potatoes, peeled and thinly sliced (be sure to slice thin or they won't cook well and be too hard)
1 cup shredded cheddar cheese
1 small onion, chopped
1 - 2 cups cooked ham
1 can cream of mushroom soup
1/2 cup water
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Place the thinly (don't forget, slice really thin) sliced potatoes in the crock pot. In a medium bowl, mix together the shredded cheese, onion and ham. Mix with potatoes in the crock pot. Using the same bowl, mix together the soup and water. Season with the garlic powder, salt and pepper. Pour evenly over the potato mixture. Cover, and cook on high for 4 hours.

Crock Pot Pork Tenderloin

HAPPY NEW YEAR! I'm back! Hope everyone had a Merry Christmas and a Happy Hanukkah. Sorry about leaving you hanging with my Heath Bar Cake recipe. I don't know where the time went. But I have been cooking and have some great recipes to share. I decided to share the pork tenderloin first because it is absolutely delicious. I've already made it three times! I hope you like it as much as I do.

Crock Pot Pork Tenderloin

2-3 pound pork tenderloin

1 can cream of mushroom soup

1 can golden mushroom soup

1 can French onion soup

Place pork in crock pot. In a bowl, combine the soups and stir until smooth. Pour over the pork. Cover and cook on low for 4 - 5 hours until the meat is tender.

Serve with mashed potatoes and smother with the gravy. It is sooooooo good!

By the way, the third time I made this I sliced the meat when it was done and put it back in the crock pot. It was really good because the gravy was meaty. Mmmmmm! I'm hungry for it again!

I want to wish everyone a Happy, Healthy New Year!

Barbecue Pork Chops

I love doing this blog and sharing my recipes. Not only is it fun, but you never know who is reading your blog. I received a variety gift pack from Johnny Harris Famous Bar-B-Cue Sauce Company for using their sauce in my Barbecue Chicken recipe (see chicken and main dishes). Thank you, Johnny Harris! That was such a surprise and I've had the opportunity to try some of your other flavors of sauces in my recipes. For those of you who can't get this fabulous sauce where you live, you can order it. I've linked the above picture and company name to the Johnny Harris website. Just click, order, wait the sauce to arrive and enjoy!

Here is how I make Barbecue Pork Chops. I usually use the regular famous Johnny Harris sauce, but tried the Hickory Smoked flavor on my chops. It had more of a smoked taste and it was delicious--just proving once again that Johnny Harris Famous Bar-B-Cue Sauce is the BEST! I can't wait to try the mustard (Carolina Style) sauce and share it with you.

Barbecue Pork Chops

6 - 8 Pork chops with the bone in ( You can use thin or thick)

Salt, Pepper, Garlic Powder to taste

Johnny Harris Famous Bar-B-Cue Sauce (You can use your favorite flavor)

Rinse pork chops with water and pat dry. Place chops on a cookie sheet that has been covered with aluminum foil. Sprinkle salt, pepper, and garlic powder to taste on chops. Put under the broiler in your oven. Broil about 6-8 minutes on each side. After broiling on each side, baste one side with the barbecue sauce and broil a few minutes (until sauce is bubbly and browned--be careful not to let it burn). Turn over and baste the other side with the barbecue sauce and broil that side for a few minutes until done.

**This is really delicious cooked on your outdoor grill. Usually I'm just too lazy to pull my grill out of the garage, so I just use my broiler. :-)

Caramel Apple Pork Chops

The very first post I did on this blog was my Pork Chop and Potato Casserole. My daughter-in-law, Brandi, told me she had a great pork chop recipe that her family and friends love. Brandi shared the recipe with me and I'd like to share it with you. I made it and it is very good, especially if you like cooked apples. I think it would be delicious with any of your favorite apples and not just Granny Smith apples. Now that fall is approaching, apple season will be upon us. I think this will be a good recipe for your family to enjoy.

Caramel Apple Pork Chops

4 - 6 pork chops

1 teaspoon vegetable oil

Garlic salt to taste

Pepper to taste (I added a little bit of salt, too)

4 Tablespoons butter (I used a little less)

4 Tablespoons brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2 Granny Smith apples, peeled and sliced

Heat oil in a large skillet and brown chops for 1 minute on each side. (Brandi said she actually skips this step, but I didn't.)

Place pork chops in a 9 x 13 pan. Sprinkle with garlic salt and pepper (and salt if you'd like).

In medium size skillet melt butter and add brown sugar, cinnamon and nutmeg. Cook 1 - 2 minutes over medium heat. Remove from stove and add apple slices. Stir to coat and pour this apple mixture over the pork chops.

Bake, covered, at 350 for 30 - 35 minutes. Uncover and bake an additional 10 minutes or until done.

Baked Ham

My family loves when I make a ham for dinner. They just think it is the best ham they have ever eaten. I always use a Hormel Cure 81 Ham. (Watch for when they go on sale at the grocery store.) I don't follow all of the directions on the ham exactly as written. Here's what I do:

Put aluminum foil large enough to cover the ham in a baking pan. Add 1/2 cup water and put ham, largest cut surface face down, on the foil in the pan. Cover the ham securely with the foil and begin baking at 325 for about 30 minutes. It says to bake 20 minutes per pound, but I turn the oven down to 300 and bake about 30 - 40 minutes per pound. About 15 minutes before the ham is done, I mix 1/2 cup of light brown sugar and 1 - 2 tablespoons of orange juice and pour over the ham. I wrap the ham back up in foil and continue to cook. When done I spoon the juice over the ham and baste it really well and cook for about 5 more minutes. (You can keep the ham open and let it brown a little if you like.)

Then I take the ham out of the oven, pour off the juice, wrap it back in the foil and let it sit until ready to slice and serve.

Man, I thought this would be an easy recipe to share, but it was hard trying to tell you what I do. I hope this is not too confusing. Try it and give me your comments.

Pork Chop and Potato Casserole

Pork Chops were on sale at the grocery store so I made one of our favorite recipes. It is so easy and so delicious! All you need is 6 pork chops (I like the sirloin grillers--they are usually cheaper). Be sure to preheat your oven at 400 degrees. Brown the pork chops in a pan with a tablespoon of oil. Thinly slice 4-6 potatoes and put in bottom of a 9X13 pan. Chop an onion on top of potatoes. Put browned pork chops on top of potatoes and onions. Mix 1 cup of milk with a can of cream of mushroom soup and pour on top of of pork chops.

Bake at 400 for 30 minutes. Then put grated cheese on top and bake for another 30 minutes.

When they're done you have your meat and potatoes all ready.

Just add your favorite sides and enjoy!

Pork Chop and Potato Casserole

1 tablespoon vegetable oil
6 boneless pork chops
1 can cream of mushroom soup

1 cup of milk

4-6 thinly sliced potatoes

1 small chopped onion

1 cup shredded cheese

Preheat oven to 400 degrees. Heat oil in a large pan over medium high heat. Brown pork chops and set aside.

In a small bowl, mix the soup and milk. Put sliced potatoes in a 9x13 baking dish. Put onions on top of potatoes, add pork chops and pour soup mixture over the top. Bake uncovered at 400 degrees for 30 minutes. Then sprinkle cheese on top and bake uncovered for 30 more minutes.