Apricot-Pistachio Rolled Pork
4 pounds pork boneless top loin roast (single uncut
roast)
1/2 cup chopped dried apricots
1/2 cup chopped pistachio nuts
2 cloves garlic — finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup apricot brandy
OR
1/4 cup apricot nectar
1/4 cup apricot preserves
Crunchy Topping — (recipe follows)
CRUNCHY TOPPING
1 tablespoon margarine or butter
1/4 cup coarsely crushed cracker crumbs
2 tablespoons chopped pistachio nuts
1/4 teaspoon garlic salt
To cut pork roast into a large rectangle that can be filled and rolled,
cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of
opposite edge; open flat. Repeat with other side of pork, cutting from the
inside edge to the outer edge; open flat to form rectangle.
Sprinkle apricots, nuts, garlic, salt and pepper over pork to within 1
inch of edge. Tightly roll up pork, beginning with short side. Secure with
toothpicks or tie with string. Pierce pork all over with metal skewer.
Brush entire surface with brandy. Let stand 15 minutes. Brush again with
brandy. Cover and refrigerate at least 2 hours.
Heat oven to 325ş. Place pork, fat side up, on rack in shallow roasting
pan. Insert meat thermometer so tip is in thickest part of pork.
Roast uncovered 1 1/2 hours. Brush preserves over pork. Sprinkle with
Crunchy Topping. Roast uncovered 30 to 60 minutes longer or until meat
thermometer registers 160ş. Cover and let stand 15 minutes before serving
for easier carving.
CRUNCHY TOPPING:
Heat margarine in 2-quart saucepan over medium heat until melted. Stir in
remaining ingredients. Cook and stir 1 minute; cool.
Per serving: 352 Calories (kcal); 19g Total Fat; (50% calories from fat); 30g Protein; 12g Carbohydrate; 79mg Cholesterol; 183mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
Teriyaki Pork Tenderloin
1 clove garlic
2 tablespoons soy sauce
1 tablespoon water
1 teaspoon packed brown sugar
2 teaspoons lemon juice
2 teaspoons vegetable oil
1/8 teaspoon coarsely ground pepper
3/4 pound pork tenderloin (1 whole)
Cooking spray
Peel and finely chop the garlic. To make a teriyaki marinade, mix the
garlic, soy sauce, water, brown sugar, lemon juice, oil and pepper in a
shallow glass or plastic dish. Add pork, and turn to coat with marinade.
Cover and refrigerate, turning occasionally, at least 1 hour but no longer
than 24 hours.
Heat the oven to 425ş. Spray the baking pan with cooking spray. Remove the
pork from the marinade, and discard marinade. Place pork in the sprayed
pan.
Bake uncovered 27 to 30 minutes or until meat thermometer inserted in
thickest part of pork reads 160ş or pork is slightly pink when you cut
into the center. Cut pork crosswise into thin slices.
Bake:
“0:30″
Per serving: 163 Calories (kcal); 7g Total Fat; (36% calories from fat); 25g Protein; 3g Carbohydrate; 56mg Cholesterol; 737mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Serving Ideas : Serve with Garlic Mashed Potatoes (see Mashed Potato recipe) and Brown Sugar-Glazed Carrots (see recipe) for an impressive and quick dinner.
NOTES : Refrigerate: 1 hour
Essential Equipment: baking pan, such as 8-inch square or 11 ×
7-inch rectangle
For food safety, be sure to use a glass or plastic dish to
marinate the pork. Acidic ingredients such as lemon juice can
react with a metal pan, causing discoloration of the pan and an
off flavor. You also can use a tightly sealed plastic bag for
marinating.
Succulent Pork Chops — Three Ways
TYPES OF PORK:
Loin or Rib Chop
Loin Chop, boneless
Blade Chop
BROILING OR GRILLING PORK CHOPS
1. Select pork chop from those shown in the photos.
2a. To Broil: You may need to move the oven rack so it is 5 to 6 inches
below the broiler. Set the oven control to broil.
2b. To Grill: Prepare the coals or a gas grill for direct heat. Heat to
medium heat, which will take about 40 minutes for charcoal or about 10
minutes for a gas grill.
3a. To Broil: Place pork chop on the rack in a broiler pan. (For easy
cleanup, line the bottom of the broiler pan with aluminum foil before
placing pork on rack.) Place in oven with the top of the pork chop the
number of inches from heat listed in the chart.
3b. To Grill: Place pork chop on the grill the number of inches from heat
listed in the chart.
4. Broil or Grill uncovered for about half the time listed in the chart or
until pork chop is brown on one side.
5. Turn the pork chop and continue cooking until the doneness listed in
the chart.* To check doneness, cut a small slit in the center of boneless
cuts or in the center near the bone of bone-in cuts. Medium pork is
slightly pink in center. Well-done pork is no longer pink in center. Or
insert a meat thermometer in the center of the pork chop to check for
desired doneness. Sprinkle salt and pepper over both sides of pork chop
after cooking if desired. Serve immediately.
TIMETABLE FOR BROILING OR GRILLING PORK CHOPS
INCHES
APPROXIMATE TOTAL
APPROXIMATE FROM APPROXIMATE TOTAL
BROILING GRILLING
PORK CUT THICKNESS HEAT DONENESS TIME
(MIN) TIME (MIN)
__________________________________________________________________________
_
Loin or
Rib Chops 3/4 inch 3 to 4 160ş (medium)
8 to 11 6 to 8
(boneless) 1 1/2 inches 3 to 4 160ş (medium)
19 to 22 12 to 16
__________________________________________________________________________
_
Loin Chop
(boneless) 1 inch 3 to 4 160ş (medium)
11 to 13 8 to 10
__________________________________________________________________________
_
Blade Chop 3/4 inch 3 to 4 170ş (medium)
13 to 15 11 to 13
(bone-in) 1 1/2 inches 3 to 4 170ş (medium)
26 to 29 19 to 22
__________________________________________________________________________
_
PANFRYING PORK CHOPS
1. Select pork chop from those shown in the photos.
2. If the pork is very lean and has little fat, coat a heavy skillet or
frying pan with a small amount of vegetable oil, or spray it with cooking
spray. Or use a nonstick skillet.
3. Heat the skillet over medium heat 1 to 2 minutes.
4. Place the pork chop in the hot skillet. You do not need to add oil or
water or cover the skillet; covering will cause the pork chop to be
steamed rather than
panfried.
5. Cook for the time listed in the chart, turning pork chop occasionally.
If the pork chop has extra fat on it, fat may accumulate in the skillet;
remove this fat with a spoon as it accumulates. Cook until brown on both
sides and the doneness listed in chart.* To check doneness, cut a small
slit in the center of boneless cuts or in the center near the bone of
bone-in cuts. Medium pork is slightly pink in center. Well-done pork is no
longer pink in center. Or insert a meat thermometer in the center of the
pork chop to check for desired doneness. Sprinkle salt and pepper over
both sides of pork chop after cooking if desired. Serve immediately.
TIMETABLE FOR PANFRYING PORK CHOPS
APPROXIMATE
THICKNESS PORK TOTAL COOKING
PORK CUT IN INCHES DONENESS TIME (MIN)
___________________________________________________
Loin or
Rib Chops
(boneless) 1/2 160ş (medium) 7 to 8
1 160ş (medium) 12 to
14
___________________________________________________
Loin Chops
(boneless) 1/2 160ş (medium) 7 to 8
1 160ş (medium) 10 to
12
___________________________________________________
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Fresh, lean pork should be grayish pink in color and fine grained
in texture.
*Well-done pork, although a little less juicy, is recommended for
some cuts because the pork will be more flavorful.
Stir-Fried Broccoli and Pork
1 pound pork boneless loin or leg
1 clove garlic
2 small onions
1 (8 ounces) can whole water chestnuts
1 tablespoon soy sauce
2 teaspoons cornstarch
1/2 teaspoon ground red pepper (cayenne)
Hot Cooked Rice (below)
2 tablespoons vegetable oil
3 cups broccoli flowerets
OR
1 (16 ounce) bag frozen broccoli cuts — thawed
1/4 cup chicken broth
1/2 cup peanuts
HOT COOKED RICE
1 cup uncooked regular long-grain white rice
2 cups water
Cut and discard most of the fat from the pork. Cut pork into 2 × 1 ×
1/8-inch slices. Peel and finely chop the garlic. Peel the onions, and cut
each into 8 pieces; set aside. Drain the water chestnuts in a strainer.
To make a marinade, mix the garlic, soy sauce, cornstarch and red pepper
in a glass or plastic bowl. Stir in pork. Cover and refrigerate 20
minutes. (For easier marinating, use a resealable plastic bag. The bag
makes it much easier to turn the pork to coat all sides)
While the pork is marinating, prepare Hot Cooked Rice.
About 10 minutes before rice is done, heat the skillet over high heat 1 to
2 minutes. Add the oil to the hot skillet, then the pork. Stir-fry with a
turner or large spoon 5 to 6 minutes, lifting and stirring constantly,
until pork is no longer pink. (Because stir-frying is done over high heat,
you must constantly lift and turn the pork to prevent scorching and to
cook evenly.)
Add the onions, broccoli and water chestnuts to pork mixture. Stir-fry 2
minutes.
Stir in the broth, and heat to boiling over high heat. Stir in the
peanuts. Serve pork mixture with rice.
HOT COOKED RICE:
Heat the rice and water to boiling in the saucepan over high heat,
stirring occasionally to prevent sticking. Once mixture is boiling, reduce
heat just enough so mixture bubbles gently. Cover and cook about 15
minutes or until rice is fluffy and tender.
Cook:
“0:10″
Per serving: 576 Calories (kcal); 24g Total Fat; (36% calories from fat); 36g Protein; 57g Carbohydrate; 73mg Cholesterol; 404mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 3 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Pork Tenderloin with Rosemary
Cooking spray
1 clove garlic
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 pound pork tenderloin (1 whole)
1 1/2 teaspoons finely chopped rosemary
OR
1/2 teaspoon dried rosemary leaves — crumbled
Heat the oven to 425ş. Spray the baking pan with cooking spray.
Peel and crush the garlic. (Garlic can be crushed in a special tool,
called a garlic press, or by pressing with the side of a knife or mallet
to break into small pieces.) Sprinkle salt and pepper over all sides of
the pork tenderloin.
Rub rosemary and garlic on all sides of pork. (When using dried rosemary,
crumble the herbs in the palm of your hand to release more flavor before
rubbing them onto the pork.) Place pork in the sprayed pan.
Bake uncovered 27 to 30 minutes or until meat thermometer inserted in
thickest part of pork reads 160ş or pork is slightly pink when you cut
into the center. Cut pork crosswise into thin slices.
____________________
Bake:
“0:30″
Per serving: 138 Calories (kcal); 4g Total Fat; (26% calories from fat); 24g Protein; trace Carbohydrate; 74mg Cholesterol; 235mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Serving Ideas : Serve with Stir-Fried Green Beans and Pepper (see recipe), which you can easily prepare while the pork is baking.
NOTES : Essential Equipment: baking pan, such as 8-inch square or 11 ×
7-inch rectangle
Pork Chops and Apples
1 medium apple, such as Granny Smith, Wealthy or
Rome Beauty
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 (1/4 pound) pork rib chops — 1/2 to 3/4 inch thick
Cooking spray
Heat the oven to 350ş.
Cut the apple into fourths, and remove the seeds. Cut each fourth into 3
or 4 wedges. Place apple wedges in the casserole. Sprinkle the brown sugar
and cinnamon over the apples.
Cut and discard most of the fat from the pork chops, being careful not to
cut into the meat. Spray the skillet with cooking spray, and heat over
medium heat 1 to 2 minutes. Cook pork chops in hot skillet about 5
minutes, turning once, until light brown.
Place the pork chops in a single layer on the apple wedges. Cover with lid
or aluminum foil and bake about 45 minutes or until pork is slightly pink
when you cut into the center and apples are tender when pierced with a
fork.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Bake:
“0:45″
Per serving: 180 Calories (kcal); 4g Total Fat; (19% calories from fat); 15g Protein; 22g Carbohydrate; 36mg Cholesterol; 36mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates
Serving Ideas : Serve with baked Acorn Squash (see recipe) and a green salad with Honey-Dijon Dressing (see Spinach-Strawberry Salad recipe).
NOTES : Essential Equipment: 1 1/2-quart casserole; small nonstick skillet
(8- or 10-inch size)
Follow cook times for pork carefully. Today’s pork is lean and
requires shorter cooking times. Overcooking pork will make it
tough.
Orange-Glazed Pork Chops
4 pork loin or rib chops — about 1/2 inch thick (about 1 1/4 pounds total)
Cooking spray
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup orange juice
1/4 cup dry white wine
OR
1/4 cup chicken broth
1 tablespoon chopped fresh tarragon
OR
1/2 teaspoon dried tarragon leaves
1 tablespoon cornstarch
2 tablespoons water
Cut and discard most of the fat from the pork chops. Spray the
room-temperature skillet with cooking spray, and heat over medium heat 1
to 2 minutes. Sprinkle salt and pepper over both sides of pork chops. Cook
pork chops in hot skillet about 5 minutes, turning once, until light
brown. Remove the skillet from the heat.
Add the orange juice, wine and tarragon to the skillet. Heat to boiling
over high heat. Once mixture is boiling, reduce heat just enough so
mixture bubbles gently. Cover and cook 10 to 15 minutes, stirring
occasionally, until pork is slightly pink when you cut a small slit near
the bone.
While the pork chops are cooking, mix the cornstarch and water.
When the pork chops are done, remove from the skillet to a serving
platter. Cover with aluminum foil or lid to keep warm. Stir cornstarch
mixture into orange juice mixture in skillet. Cook over medium heat,
stirring constantly, until mixture thickens and boils. Continue boiling 1
minute, stirring constantly. Pour over pork chops.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:15″
Per serving: 178 Calories (kcal); 8g Total Fat; (43% calories from fat); 19g Protein; 5g Carbohydrate; 41mg Cholesterol; 223mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: 10-inch skillet
Tips
Serve with roasted sweet potatoes: Scrub fresh medium sweet potato
with a vegetable brush, and pierce with fork or knife. Bake at
350ş about 1 hour or until tender when pierced with a fork. Serve
with butter.
For recipe success, stir the cornstarch mixture constantly while
you are heating it; otherwise, the consistency will be lumpy and
uneven.
Great Steak — Three Ways
TYPES OF STEAK:
Porterhouse
Rib Eye
Sirloin
T-Bone
Tenderloin
Select a steak that is bright red in color. Vacuum-packed beef will have a
darker, purplish red color because the meat is not exposed to air. These
cuts of steak, porterhouse, rib eye, sirloin, T-bone and tenderloin, are
the most tender and are best for broiling, grilling and panfrying.
BROILING A STEAK
1. Select a 3/4- to 1-inch-thick steak from those shown in the photos.
2. You may need to move the oven rack so it is 5 to 6 inches below the
broiler. Set the oven control to broil.
3. To prevent the steak from curling during broiling, cut outer edge of
fat on steak diagonally at 1-inch intervals with a sharp knife. Do not cut
into the meat or it will dry out during broiling.
4. Place steak on the rack in a broiler pan. (For easy cleanup, line the
bottom of the broiler pan with aluminum foil before placing steak on
rack.) Place in oven with the top of the steak the number of inches from
heat listed in the chart.
5. Broil uncovered for about half the time listed in the chart or until
the steak is brown on one side.
6. Turn the steak and continue cooking until desired doneness. To check
doneness, cut a small slit in the center of boneless cuts or in the center
near the bone of bone-in cuts. Medium-rare is very pink in the center and
slightly brown toward the edges. Medium is light pink in center and brown
toward the edges. Or insert a meat thermometer in the center of the steak
to check for desired doneness. Sprinkle salt and pepper over both sides of
steak after cooking if desired. Serve immediately.
GRILLING A STEAK
1. Select a 3/4- to 1-inch-thick steak from those shown in the photos.
2. Prepare the coals or a gas grill for direct heat. Heat to medium heat,
which will take about 40 minutes for charcoal or about 10 minutes for a
gas grill.
3. Cut edges of fat on steak as described in step 3 of Broiling a Steak.
4. Place steak on the grill the number of inches from heat listed in the
chart.
5. Turn the steak and continue cooking until desired doneness. Check for
doneness as described in step 6 of Broiling a Steak.
TIMETABLE FOR BROILING OR GRILLING STEAKS
APPROXIMATE TOTAL
APPROXIMATE TOTAL
BROILING TIME (MIN)
GRILLING TIME (MIN)
TYPE INCHES FROM 145ş 160ş
145ş 160ş
HEAT (medium-rare) (medium)
(medium-rare) (medium)
______________________________________________________________________
Porterhouse
& T-Bone 3 to 4 10 15
19 14
______________________________________________________________________
Rib Eye 2 to 4 8 15
7 12
______________________________________________________________________
Sirloin
(boneless) 2 to 4 10 21
12 16
______________________________________________________________________
Tenderloin 2 to 3 10 15
11 13
______________________________________________________________________
PANFRYING A STEAK
1. Select a 1/2- to 1-inch-thick steak from those shown in the photos.
2. If the steak is very lean and has little fat, coat a heavy skillet or
frying pan with a small amount of vegetable oil, or spray it with cooking
spray. Or use a nonstick skillet.
3. If the steak is more than 1/2 inch thick, heat the skillet over
medium-low to medium heat 1 to 2 minutes. If the steak is 1/2 inch, use
medium to medium-high heat.
4. Place the steak in the hot skillet. You do not need to add oil or water
or cover the skillet; covering will cause the steak to be steamed rather
than panfried.
5. Cook for the time listed in the chart. If the steak has extra fat on
it, fat may accumulate in the skillet; remove this fat with a spoon as it
accumulates. Turn steaks thicker than 1/2 inch occasionally, turn steaks
that are 1/2 inch thick once, until brown on both sides and desired
doneness. To check doneness, cut a small slit in the center of boneless
cuts or in the center near the bone of bone-in cuts. Medium-rare is very
pink in center and slightly brown toward the edges. Medium is light pink
in center and brown toward the edges. Or insert a meat thermometer in the
center of the steak to check for desired doneness. Sprinkle salt and
pepper over both sides of steak after cooking if desired. Serve
immediately.
TIMETABLE FOR PANFRYING STEAKS
APPROXIMATE TOTAL
COOKING TIME (MIN)
THICKNESS RANGE-TOP 145ş to
160ş
TYPE IN INCHES TEMPERATURE (medium-rare to medium)
___________________________________________________________
Porterhouse
& T-Bone 1/2 Medium 8
to 10
___________________________________________________________
Rib Eye 1/2 Medium-high 3 to
5
___________________________________________________________
Sirloin
(boneless) 3/4 to 1 Medium-low to Medium 10 to 12
___________________________________________________________
Tenderloin 3/4 to 1 Medium 6 to
9
___________________________________________________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Tip
Marbling in meats, refers to the small flecks of fat throughout
the lean meat. The flavor and juiciness of the meat is improved
with marbling.
Some steaks are aged; aging is a process done by a butcher and
results in meat with firmer texture and a more concentrated beef
flavor. Aged steaks are usually more expensive.
Barbecued Ribs
4 1/2 pounds pork spareribs
Spicy Barbecue Sauce — (recipe follows)
SPICY BARBECUE SAUCE
1/3 cup margarine or butter
2 tablespoons white vinegar
2 tablespoons water
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
Dash ground red pepper (cayenne)
Heat the oven to 325ş.
Using a sharp knife or kitchen scissors, cut the ribs into 6 serving
pieces. Place the ribs, meaty sides up, in the roasting pan.
Bake uncovered 1 hour. While the ribs are baking, prepare Spicy Barbecue
Sauce.
Coat the ribs liberally with sauce, using a pastry brush. Turn ribs with
tongs, and brush the other side. Bake uncovered about 45 minutes longer,
brushing frequently with sauce, until tender.
SPICY BARBECUE SAUCE:
Heat all ingredients in the saucepan over medium heat, stirring
frequently, until margarine is melted. Or microwave all ingredients in a
1-cup microwavable measuring cup on high about 30 seconds or until
margarine is melted.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Bake:
“1:45″
Per serving: 634 Calories (kcal); 51g Total Fat; (72% calories from fat); 41g Protein; 2g Carbohydrate; 125mg Cholesterol; 269mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates
Serving Ideas : To serve sauce with ribs, heat any remaining sauce to boiling, stirring constantly. Continue boiling 1 minute, stirring constantly.
Serve with Creamy Coleslaw (see recipe) and crusty rolls from your favorite bakery.
NOTES : Essential Equipment: shallow roasting pan (about 13 × 9-inch
rectangle); 1-quart saucepan or 1 cup microwavable measuring cup
Country-Style Saucy Ribs: Use 3 pounds pork country-style ribs.
Cut the ribs into 6 serving pieces. Place in 13 × 9-inch
rectangular pan. Cover with aluminum foil and bake at 325ş for 2
hours; drain. Pour Spicy Barbecue Sauce over the ribs. Bake
uncovered about 30 minutes longer or until tender.
CROCKPOT CRYSTAL’S LEFTOVER PORK ROAST CASSEROLE
1 package cooked noodles (any type is fine)
1 package beans (any type is fine)
Beef Boullion
1 package long grain and wild rice (I prefer Uncle Ben’s)
3 potatoes, cut into 1″ cubes
Leftover pork from your roast (or any other leftover meat really!)
Salt and Pepper to taste -Fill your crockpot a little more than half way with water, then flavor it with the beef boullion to taste. Add the sliced up potatoes, beans and rice. Cook until potatoes and rice are done, most of the day on low or half of the day on high. Add the pork and let that cook while you boil the noodles. Add the noodles to the pot
when they’re done. Let cook for 5 to 10 more minutes and serve.
CROCKPOT CRAZY STANDING UP PORK CHOPS
Yield: 4 servings
4 Loin pork chops — lean
2 md Onions — sliced
1 ts Butter
Salt & Pepper — to taste
Spices of your choice
Stand chops in crockpot, thin side down. Sprinkle with salt, pepper and spices of your choice. Cover with the onion slices, which have been separated into rings. Place butter on top, and cook on LOW heat for 6 to 8 hours, or until chops are tender and onions are done. The result is moist, tender chops with a deep brown color as if broiled in the oven.
CROCKPOT CRANBERRY PORK ROAST
Serves: 4 to 6
4 medium potatoes, peeled and cut into 1″ chunks
One 3-pound boneless center-cut pork loin roast, rolled and tied
1 can (16 ounces) whole-berry cranberry sauce
1 can (5.5 ounces) apricot nectar
1 medium onion, coarsely chopped
1/2 cup coarsely chopped dried apricots
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon crushed red pepper
Place the potatoes in a 3 1/2-quart (or larger) slow cooker, then place the roast over the potatoes. In a large bowl, combine the remaining ingredients; mix well and pour over the roast. Cover and cook on the low setting for 5 to 6 hours. Remove the roast to a cutting board and thinly slice. Serve with the potatoes and sauce.
CROCKPOT CRANBERRY PORK
1 (16 ounce) can cranberry sauce
1/3 cup French salad dressing
1 onion, sliced
3 pounds pork roast
In a medium bowl, combine the cranberry sauce, salad dressing and onions. Place pork in a slow cooker and pour the sauce over the pork. Cook on high setting for 4 hours OR on low setting for 8 hours. Pork is done when its internal temperature has reached 160°F (70°C).
CROCKPOT COUNTRY STYLE RIBS AND KRAUT
12 oz sauerkraut
brown sugar to taste
1-2 lbs country style ribs
Place the ribs in a crockpot. Sweeten the sauerkraut to taste with the brown sugar.
Cook them all day while at work and come home to tender and delicious ribs and kraut. Mash a potato and dinner is ready!
CROCKPOT COLA BARBECUE PORK ROAST
1 pork roast
1 1/2 cup cola
1 bottle bbq sauce
Cut all visible fat from roast,put in crock and cook 12 hrs (i put mine in before bed and let cook all night) on low. Remove meat from crock and drain all juice from crock. Shred meat and return to crock add 1 bottle bbq sauce and cook 5-6 hrs more.
MAKES ALOT!!! Freezes great.
CROCKPOT CHOPS OR RIBS
6 or 8 chops or ribs to fill CP (I made less)
1/4 C chopped onion
1/2 C chopped celery
1 C catsup
1/2 C water
1/4 C lemon juice
2 Tbsp brown sugar
3 Tbsp Worcestershire sauce
2 Tbsp vinegar
1 Tbsp mustard
1/2 tsp salt
1/4 tsp pepper
Mix together & pour over meat in pot. Cook until tender.
Note: Actually, I left out the onion & celery (didn’t have any) but put some cut up carrots in the bottom of the CP, then the pork chops & then the marinade. It tasted very good. I think I cooked it for 1 hour on high & then about 4 hours on low….my chops were frozen when I put them in.
CROCKPOT CATALINA RIBS
1 1/2-2 lbs boneless pork ribs
1 onion chopped
2 cloves garlic, minced
1 (8 oz) bottle of Catalina
Place or throw ribs in crock pot. Put in rest of ingredients and cook low for 5-7 hours.
CROCKPOT CANTONESE PORK DINNER
2 pounds pork steaks
2 tablespoons vegetable oil
1 onion, thinly sliced
1 (4.5 ounce) can mushrooms, drained
1 (8 ounce) can tomato sauce
3 tablespoons brown sugar
1 1/2 teaspoons distilled white vinegar
1 1/2 teaspoons salt
2 tablespoons Worcestershire sauce
In a heavy skillet, heat oil over medium high heat. Add pork strips and brown.
Drain off excess fat. Place meat, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt, and Worcestershire sauce in a slow cooker. Cook on High for 4 hours, or on Low for 6 to 8 hours. Serve hot.
CROCKPOT BLACK BEAN CHILI WITH PORK
1 lb. boneless pork, cut into cubes
2 (16 oz.) cans black beans, drained
1 red or yellow bell pepper, chopped
1 med. tomato, peeled, seeded and chopped
1 sm. red onion, thinly sliced
1 clove garlic, crushed
1/2 t. ground cumin
2 t. chili powder
1/2 t. salt
1 can tomato sauce
1/2 c. sour cream
2 T. chopped cilantro
In a crockpot, stir together pork, beans, bell pepper, tomato, onion, garlic, cumin, chili powder, salt, and tomato sauce. Cover and cook on low 8 to 9 hours. Spoon into bowls and top with sour cream and cilantro.
CROCKPOT BEST PORK ROAST
4-5 pound pork roast
6-8 cloves garlic
pepper
basil
1 c dry white wine
onion
Cut 6-8 holes into the roast just big enough to fit a clove of garlic. Put a garlic
clove (peeled) into each hole. Rub outside with cracked pepper and basil. Pour dry white wine in the bottom of the Crock Pot. Place roast in the CP put slices or wedges of onion on top and around the roast. Cover and cook on low all day or until done.
If desired you can also place potatoes and carrots in the bottom of the CP, but I usually serve either mashed or baked potatoes and a steamed veggie on the side.
Don’t forget a nice fresh loaf of bread to go with it too 
CROCKPOT BAKED BEANS I
1 pound dried small white beans — rinsed
4 1/2 cups water
1/3 cup molasses
1/4 cup brown sugar
1 onion — chopped
1/4 pound salt pork — cut into 1″ cubes
1 tablespoon dijon-style mustard
1/2 teaspoon salt
In slow-cooker, combine all ingredients. Cover and cook on LOW 13 to 14 hours, stirring occasionally, if possible.
CROCKPOT AUTUMN PORK ROAST
3 to 4 lb. pork roast
Salt & pepper
1 c. cranberries, finely chopped
1/4 c. honey
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1 tsp. grated orange peel
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
-Sprinkle roast with salt and pepper. Place in slow cooking crockpot.
-Combine remaining ingredients. Pour over roast. Cover. Cook on low for 8 to 10
hours. or on High for 4-5 .
Makes 6 to 8 servings.
CROCKPOT AUTUMN PORK CHOPS
Serving Size : 6
6 pork chops
2 medium acorn squash — unpeeled
3/4 teaspoon salt
2 tablespoons melted butter
3/4 cup brown sugar — packed
3/4 teaspoon brown bouquet sauce
1 tablespoon orange juice
1/2 teaspoon orange peel – grated
-Trim excess fat from chops. Cut each squash into 4 to 5 crosswise slices; remove seeds.
-Arrange 3 chops on bottom of slow-cooking pot.
-Place all squash slices on top; then another layer of remaining 3 chops.
-Combine salt, butter, sugar, bouquet sauce, orange juice, and orange peel. Spoon
over chops.
-Cover and cook on low for 4 to 6 hours or until done.
-Serve one or two slices of squash with each pork chop.
CHOPS IN A CROCK
6 pork chops, browned (you can skip the browning)
1 onion, chopped
3 T. catsup
10.5 oz can cream of mushroom soup
2 t Worcestershire sauce
Place into crockpot and simmer about 4-5 hours. Serve with rice, noodles or potatoes.
BARBECUED RIBS
3 1/2 to 4 lbs. country style pork ribs
1 (10 1/2 oz.) tomato soup
1/2 c. cider vinegar
1/2 c. brown sugar
1 tbsp. soy sauce
1 tsp. celery seed
1 tsp. chili powder
Trim excess fat off ribs. Place ribs in slow cooking pot. In mixing bowl combine tomato soup, vinegar, brown sugar, soy sauce, celery seed and chili powder. Pour over ribs. Cover and slow cook at setting #3 for 7 to 8 hours, setting #4 for 5 to 6 hours, or setting #5 for 3 to 4 hours. Reduce to setting #2 for serving.
Makes 4 servings.