Pork Chops Stuffed with Bacon & Gouda

Yum.

That is all... really :)

This recipe came to my e-mail inbox from my daily recipe from Allrecipes.com and I included it in my meal plan this week cause the hubs loves gouda cheese. I use it whenever I get a chance. It turned out really good with a few variations that I've indicated below. I hope you enjoy!

Ingredients:

• 2 ounces smoked Gouda cheese, shredded
• 4 slices bacon, cooked and crumbled
• 1/4 cup chopped fresh parsley
• 1/8 teaspoon ground black pepper
• 2 (2 1/4 inch thick) center-cut, bone-in pork chops
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• ground black pepper

Directions:

1. Preheat an outdoor grill for medium heat.
2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact.
4. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
5. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

**I noticed after a few minutes that the cheese started to melt and ooze out so I seared in the grill marks and then finished off in the oven for about 15-20 minutes on 350 degrees to keep all the cheese contained.**

 

Tonight we paired with Pyramid IPA beer :) YUM! But Allrecipes.com recommends a Resiling and they are usually spot on with what they suggest. I hope you enjoy!

Cheers!

~Vino Vixen~

Hoisin Pork Wraps

I'm digging my meal plan this week so I have lots to post I guess?! Some weeks are better than others :) This is another recipe from my Taste of Home Simple & Delicious magazine!

I wasn't going to post this recipe {even though I thought it was delish!} but when I put together my wrap, I couldn't resist snapping a picture of these beautiful colors! I hope you enjoy!

Ingredients:

• 1 boneless whole pork loin roast (3 pounds)
• 1 cup hoisin sauce, divided
• 1 tablespoon minced fresh gingerroot
• 6 cups shredded red cabbage
• 1-1/2 cups shredded carrots
• 1/4 cup thinly sliced green onions
• 3 tablespoons rice vinegar
• 4-1/2 teaspoons sugar
• 15 flour tortillas (8 inches), warmed

Directions:

1. Cut roast in half. Combine 1/3 cup hoisin sauce and ginger; rub over pork. Transfer to a 3-qt. slow cooker. Cover and cook on low for 7-8 hours or until pork is tender.
2. Meanwhile, in a large bowl, combine the cabbage, carrots, onions, vinegar and sugar. Chill until serving.
3. Shred meat with two forks and return to the slow cooker; heat through. Place 2 teaspoons remaining hoisin sauce down the center of each tortilla; top with 1/3 cup shredded pork and 1/3 cup coleslaw. Roll up.

As expected my husband didn't care for this one as much as I did. But luckily if the red cabbage cole slaw isn't your style you can easily just throw some cheese on the tortilla and adapt it for a whole different flavor!
Have I ever mentioned my go to website for wine pairings is www.winedin.com? I love it! But tonight it recomended a Reisling which is not my cup of tea, maybe it's yours?! Enjoy!

~Vino Vixen~

Aloha Pork Chops

Oh this is a good one people! A little bit Hawaiian, a little bit just pure yummy! I hope you enjoy!

Ingredients:  

1 tablespoon lemon-pepper seasoning

4 boneless pork loin chops (3/4 inch thick)

1 teaspoon plus 2 tablespoons olive oil, divided

1 cup sweet-and-sour sauce

1 can (20 ounces) pineapple chunks, drained

1/2 medium green pepper, julienned

1/2 cup chopped red onion

6 cups cold cooked rice

1/4 cup stir-fry sauce

Directions:

1. Sprinkle pork chops with lemon-pepper. In a large skillet, brown chops on both sides in 1 teaspoon oil over medium-high heat; remove and set aside. Drain skillet; add sweet-and-sour sauce and pineapple chunks. Bring to a boil. Reduce heat; return chops to skillet. Simmer, uncovered, for 5 minutes or until meat juices run clear. 
2. Meanwhile, in another skillet, saute the green pepper and onion in remaining oil for 2 minutes. Add rice and stir-fry sauce; cook and stir for 4 minutes or until lightly browned. Transfer to a serving platter; top with pork chops.

We're enjoying this tonight with a little bit of Rosemount Shiraz Cab... its yummy!

Cheers!

~Vino Vixen~

Cranberry Pork

This is my brother-in-law's recipe that he makes every year for Christmas Day lunch.  It's super easy to make and very tender!  


Ingredients

• 1 16oz can of cranberry jelly
• 3 T of fresh lemon or orange juice (I prefer orange)
• 4 T of dijon mustard
• 3 T of brown sugar
• 2 pounds pork tenderloins

Directions

1. Mix all ingredients, through brown sugar, to form a sauce. Place pork tenderloins in slow cooker and cover with sauce.
2. Cook on low for 8-10 hrs, or high 4-5 hrs
3. Add potatoes and carrots, if desired, about 3 hours into cooking process. I also quartered an onion and threw that in the crockpot for some more flavor.

Kalua Pig

Have you ever been to the islands?

I've only been once but we went to an authentic luau where they roasted a pig in the ground and it was AH-mazing. Literally.

This recipe is the closest I've had to that since and it's literally the easiest thing ever to cook. Three ingredients?! I found it at Allrecipes.com. Wow. I hope you enjoy!

Ingredients:

• 6lb Pork butt roast (also known as a shoulder roast - bone in or out)
• 1 1/2 tablespoons Hawaiian sea salt
• 1 tablespoon liquid smoke

Directions:

1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten. 

I do make a few changes to the recipe - as usual! I usually slice a whole yellow onion and throw it in the bottom of the crock, along with some minced garlic. 

Oh it's so yummy! My favorite is to have it over a sushi style white rice and a cole slaw on the side. PERFECT! Tonight we had it with a chardonnay, which seems to be my go to wine cause I almost always have it on hand :) My husband isn't a real fan of this style of food so he almost always throws it on a bun with the cole slaw and some BBQ sauce?! Still good I suppose!

Anyway, I hope you enjoy!

~Vino Vixen~

Pork Chops with Apples & Garlic Smashed Potatoes

I found this recipe in the January/February 2011 issue of the Food Network Magazine in the 30-minute meal section and had to try it out.  The end result was delicious, the recipe was easy to make with a baby crawling around at my feet, and it really did take only 30 minutes from prep to finished meal.  I did add in a side of frozen mixed veggies to complete the meal.  I also don't have a cast iron skillet, so I used a regular frying pan with higher sides and it still worked perfectly- I just didn't have to wipe down the pan after searing the pork chops.

Also, I had a picture of my end result, but we lost all of our photos on our computers due to a recent glitch in our back-up network drive that housed all of them.  This photo is courtesy of the Food Network site.

Ingredients:
1 pound small fingerling potatoes (I used red unpeeled potatoes)
2 cloves garlic
Kosher salt
4 1/2-inch thick boneless pork loin chops (5 oz each)
2 tsp chopped fresh sage (I used jarred sage from my spice rack)
Freshly Ground pepper
1 Tbsp extra-virgin olive oil
1 large red onion, cut into 1/2-inch wedges
2 Granny Smith apples, cut into 1/2-inch pieces
3/4 cup apple cider (I didn't have cider, so I used apple cidar vinegar and added in 3 tbsp sugar to counteract the tartness and it still turned out well!)
1/4 cup buttermilk (I used skim and they were still delcious, though probably not as creamy)

Directions:
1. Put the potatoes and garlic in a saucepan, cover with cold water and season with salt.  Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes.  Cover and set aside.

2. Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste.  Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total.  Transfer to a plate.  Wipe out the skillet and add the remaining 2 teaspoons olive oil.  Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes.  Season with salt and pepper and stir in the cider.

3. Return the chops to the skillet.  Cover and cook, turning once, until just cooked through, 4-5 minutes.  Drain the potatoes reserving 1/4 cup liquid.  Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed.  Season with salt and pepper.  Serve with the pork chops, onions, and apples.  Drizzle with pan juices.

Enjoy!
Yankee Doodle

Sherried Gravy Pork

This recipe is very delicious and the meat is very tender. It is also a husband approved recipe. :) I believe I got this from a Crock-pot recipe book, but I can't find the name and issue number.

1 Tablespoon Vegetable oil
1 (4 pound) pork shoulder roast
6 ounces sliced mushrooms
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 can (10 3/4 ounces) Mushroom Soup
1/2 cup chopped green onions (white & green parts)
2 teaspoons Worcestershire sauce
1 packet (1 ounce) dry onion soup mix
2-3 tablespoons dry sherry
1 teaspoon sugar
1/2 cup whipping cream
2 tablespoons chopped parsley (optional)

1. In a large skillet over medium-high heat, heat oil until hot. Add pork roast and brown on all sides.

2. Coat a 6-quart slow cooker with nonstick cooking spray. Place roast in slow cooker. Add mushrooms, salt, and black pepper to skillet; cook 2 minutes, stirring constantly. Add remaining ingredients except whipping cream and parsley to skillet; mix thoroughly. Pour mushroom mixture over pork in slow cooker. Cover. Cook on HIGH 5 hours or until pork is falling off the bone.

3. Place pork on a cutting board; let stand 10 minutes before pulling meat off the bone. Cut into 2-3 inch pieces. (This may not be necessary if meat is already falling apart.) Place in a shallow serving bowl. Add whipping cream to remaining ingredients in slow cooker; stir until well blended. Pour over pork. Sprinkle with parsley.

Makes 8-10 servings.

Enjoy!
Yankee Doodle