I found this recipe on Pinterest, and thought it looked delicious! I’m really glad I pinned it, we both really liked it. My husband thought the potatoes needed to be cooked a little longer, but that was his only complaint. I might cook it for a few extra minutes, or try and slice my potatoes just a little thinner next time. I recommend making this on a weekend, it requires a little prep.
Farmer’s Pork Chops
Source: Slightly adapted from Diary of a Recipe Collector, originally from The Lady and Sons cookbook
6 medium potatoes, peeled and sliced 1/4 inch thick
Salt and pepper
1 cup flour
5 center boneless pork chops, 1/2 inch thick
2 tbsp vegetable oil
1 stick butter
1/2 cup flour
1 to 2 tsp salt
1/2 to 3/4 tsp pepper
4 cups milk
Preheat oven to 350 degrees. In a 9 x 13 inch pan, layer half of the potatoes. Season with salt and pepper. Repeat with the other half of the potatoes; season with salt and pepper.
Prepare the white sauce by melting the butter in a large sauce pan. Turn off heat. Whisk in the flour. Add salt and pepper. Over medium heat, add milk, 1 cup at a time. Bring to a boil and stir frequently. Reduce heat and simmer 1 to 2 minutes. Sauce should thicken. Then let set a minute.
Pour sauce over potatoes and bake for 15 minutes.
While the potatoes are cooking, season the pork chops with seasoned salt. Dredge pork chops lightly in flour. Brown lightly in oil. As chops are removed from pan, place them over the potatoes once they are removed from oven. Bake for 45 minutes.
I liked the last pulled pork recipe I tried, but this one has that beat by a mile! Granted this one takes a tad longer to assemble, but it is totally worth it. Don’t get me wrong, this is not a hard recipe. The hardest part is measuring out all the spices for the spice rub. This serves an army, so make sure and prepare it for a crowd! I halved the recipe and still had alot of pork. I portioned it out into Ziploc’s and froze it for a future fuss free dinner.
Slow Cooker Pulled Pork
Source: The Way the Cookie Crumbles, spice rub from Cooks Illustrated
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper (I omitted)
1 (6-8 pound) bone-in pork shoulder (I used a pork tenderloin)
½ teaspoon liquid smoke (optional)
2 cups barbecue sauce
1. Mix all spice rub ingredients in small bowl.
2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)
3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.
4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.
5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.
This is another great crockpot recipe that we will repeat again at our house. I adapted this recipe quite a bit. I happened to have some boneless country style pork ribs in the freezer that I needed to use up. They worked great for this recipe. I served the pulled pork on Hawaiian rolls, which were really good. I was hesitant about cooking the pork in Dr Pepper, but it turned out great.
Crockpot Pulled Pork Sliders
Adapted From: chaos in the kitchen
5 lb pork shoulder, or pork ribs
1 (12oz) can of Dr Pepper
small buns or dinner rolls
Place the pork in your crockpot. Pour Dr Pepper over pork. Cook on low for 9-12 hours. Drain Dr Pepper from pork. Shred pork with two forks, discarding any fat. Add your favorite bbq sauce to taste. Serve on small buns or dinner rolls.
I debated whether or not to post this recipe. With just 3 ingredients, it’s a snap to throw together. I will definitely be making it again, but I could not get a good picture of this dish. Not that my pictures are ever very good…..but capturing anything that is cooked in the crockpot is especially hard. I loved the combination of the soup and the dry ranch dressing. I served this over mashed potatoes and the gravy + the potatoes was really tasty. Even better yet, you throw it in your crockpot in the morning, and dinner is ready for you at night. No fuss, no mess….my kind of meal.
Ranch House Crockpot Pork Chops
Source: Slightly Adapted From Picky Palate
6 pork chops, 1/2 inch thick
1 packet dry ranch dressing
10 oz. can cream of chicken soup (I used cream of mushroom)
Place pork chops, dry ranch dressing, and soup into a medium sized crockpot and cook on low for 6 hours.
My notes: I used cream of mushroom soup because I didn’t have the chicken on hand. I thought it was delicious, next time I might try cream of celery. Picky Palate served hers over homemade parmesan mashed potatoes that looked delicious. I used a package of instant mashed loaded baked potatoes for mine and it was great. I added a soup can of water to my crockpot because I cooked mine for a little longer than 6 hours and I didn’t want it to burn.
This is such a great crockpot recipe! I was hesitant about buying such a big ham for just the two of us, especially since it was almost $20. My mother in law reminded me about all the things I could do with the leftover ham and then I didn’t feel so bad for buying it. This recipe was great! The flavor is wonderful with the brown sugar, maple syrup, and pineapple juice. The ham was so tender, it just fell right off the bone. This recipe is definitely a keeper!
Maple Brown Sugar Ham
Source: My Kitchen Cafe, adapted from A Year of Slowcooking
7-8 pound bone in spiral cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup (do not use pancake syrup)
2 cups pineapple juice
Use a 6-7 quart slow cooker. Unwrap ham and discard flavor packet. Place ham in slow cooker, flat side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let rest on a cutting board for 10 minutes before carving.
We had my friend Heather over for dinner tonight and I tried these two recipes out on her. They were both excellent, and I will definitely be making them again in the future. Thanks to Elly Says Opa for the spanakorizo recipe, it was great! I was looking for something to use up some of the fresh spinach from our garden and she suggested this recipe. I found the italian breaded pork chops on Marin’s Creations. You should check out both these blogs, they both have great recipes!
Italian Breaded Pork Chops (source: Marin’s Creations)
- 4-5 boneless pork chops (I used bone in)
- 1 1/2 cups Italian bread crumbs
- 1/2 cup Parmesan cheese
- 1/4 cup parsley
- 2 eggs
- 2 Tablespoons milk
- olive oil
- seasoning salt
- garlic powder
1. In a shallow dish whip eggs and milk together. In a second shallow bowl, mix bread crumbs, Parmesan cheese, and parsley.
2. Season each pork chop (both sides) with seasoning salt and garlic powder.
3. Dip each pork chop in egg mixture then generously coat with bread crumb mixture.
4. Heat olive oil over medium heat in a large skillet. Cook pork chops till breading becomes golden (approx. 5 minutes for each side).
5. Place pork chops in a baking dish and cook for 25 minutes at 325 degrees.
- 1 1/2 tablespoons olive oil
- one small onion, diced
- 2/3 cup long grain white rice
- 1 1/3 cups water
- juice of one large lemon
- 2 bunches or 1 1/2 to 2 lbs of fresh spinach, chopped and stems removed
- 1/3 cup of fresh dill, or 1 tablespoon dried
- salt and pepper
- 2 garlic cloves, minced (not in original recipe, I added)
In a large saucepan, heat the olive oil. Once heated, add the onions and saute until tender. This is where I added the garlic. Add the rice and stir to coat it in the olive oil, “toasting” it for a minute or two. Add the water and lemon juice and bring to a boil.
Add the spinach, dill and some salt and pepper to taste. Bring the mixture down to a simmer. Cover tightly and simmer about 15 minutes or until rice is cooked.
As the title says, these pork chops are certainly easy! We always grill our pork chops, and I was looking for something a little different. Eric said these were really good, and tasted a bit like scampi. I found this recipe on Allrecipes here.
Simple Time Pork Chops
- 4 boneless pork chops
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder (I used 1 teaspoon fresh minced garlic)
- 1 teaspoon dried parsley
- 4 teaspoons butter, softened
- 4 teaspoons mayonnaise (I used lowfat)
- 1 cup shredded sharp cheddar cheese (I used 2% cheddar cheese)
Preheat oven to 350 degrees. Place pork chops in a baking pan. Spread 1 teaspoon of butter over each chop, then spread 1 teaspoon of mayonnaise over butter (I whisked the two together before spreading over pork chops). Season each one with seasoning salt, pepper (I omitted), and parsley. Sprinkle 1/4 cup of cheese over each pork chop. Bake 35 minutes or until internal temperature of the chops has reached 160 degrees.