Sweet n' Saucy Pork Chops Slow Cooker Recipe From Crock-Pot

I just threw this together in the crock-pot and it smells AMAZING! I plan on serving it tonight over brown rice with a side of veggies.

Ingredients:

2 Tbsp Olive oil

4 pork chops

2 cups onions, diced

4 cloves of garlic, minced

1 cup water

1 cup ketchup

½ cup cider vinegar

¼ cup soy sauce

1 tsp dry mustard

1 cup brown sugar

Directions:

1. Heat olive oil in nonstick skillet over medium-high heat.

2. Add pork chops and brown for three minutes on each side.

3. Remove pork chops and place in slow cooker. Add onions to the skillet and cook for 3 minutes, stirring frequently.

4. Reduce heat to low. Add garlic, water, ketchup, cider vinegar, soy sauce, mustard, and brown sugar. Stir until the brown sugar is dissolved. Pour sauce over pork chops.

5. Cook on low for 8-10 hours.

Notes:  I started a little late so I am going to cook it for the first hour or so on high and then the rest of the day on low.  Ok, so this recipe made the house smell DELICIOUS!  Seriously, it was fabulous.  The pork was a little dry. Next time I will keep it on low, even if I am short an hour or two.  The sauce was truly amazing though.  We poured it over the pork chop and after we did that we didn't care that the meat was a little on the dry side.  We'll definietly be making this again!

Recommitment to the Crock-Pot

So this week, after stumbling across the official Crock-Pot website, I have decided to use my crockpot for my main dish cooking all week. I'll post recipes after I've tried them.

I am currently putting together this weeks grocery shopping list and menu early because tomorrow is Hubby's birthday and I told him to pick his b-day meal.  Of course, he picked his favorite - grilled cheeseburgers.  I told him that wouldn't be a problem as long as HE was the one outside grilling in the 30 degree weather.

Our menu for the work week will look something like this:

Monday: Pork Chops of some variety I haven't decided on yet, because I found three new recipes and can't decide on which one to try first.

Tuesday: Beef brisket sandwhiches - I make plenty of roasts in my crockpot, but havent tried to make anything like this before.

Wednesday:  No cooking - Hubby works late on Wednesdays so the kids and I grab something easy or leftovers.

Thursday:  Meatloaf - I've made it in the oven, but never in a crocpot. Should be interesting!

Friday:  Leftovers and movie night!

Chicken Bruschetta Bake

This recipe comes from Kraft Foods and it's one of my favorite go to dishes!!

Ingredients:

1 can (14 ½ oz.) diced tomatoes, undrained

1 package (6 oz.) Stuffing Mix for Chicken

½ cup water

2 cloves of garlic, minced

1 ½ lb boneless chicken breasts, cut into bite-size pieces

1 tsp dried basil

1 cup Shredded Mozzarella Cheese

Directions:

1. Heat oven to 400 degrees

2. Mix tomatoes, stuffing mix, water and garlic until stuffing mix is moistened.

3. Layer chicken, basil, and cheese in 13x9 baking dish.

4. Top with stuffing.

5. Bake 30 minutes or until chicken is done.

Notes:

We are going to have this tonight with bread, corn and homemade mashed potatoes. I know, holy starch overload, right?

Pork Chop and Apple Casserole

Ingredients:

1/3 cup sugar

2 Tbsp flour

¼ tsp ground cinnamon

1/8 tsp ground nutmeg

4 cups sliced tart apples

8 pork chops, ½ inch thick, about 2 lb

1 packet pork coating mix (like Shake ‘n Bake)

Directions:

1. Preheat oven to 425 degrees.

2. Mix sugar, flour, cinnamon and nutmeg in Ziploc bag.

3. Add apples, toss to coat.

4. Spoon into greased 13x9 baking dish.

5. Coat pork chops using the directions on the coating mix.

6. Place pork chops in a single layer over the apples.

7. Bake 35 minutes or until pork chops are cooked through.

Notes:

When I made this, I only used four pork chops. I also used Japanese Panko bread crumbs to coat the pork chops, because that is what I had in the house. I also didn’t measure the apples. I used 5 that I already had in the house. The recipe came out delicious!! It was served with homemade mashed potatoes. Even the kids loved it!

Pumpkin Cake with Cream Cheese Frosting

This recipe is from the November 2009 issue of Cooking Light Magazine.

Cake Ingredients:

10.1 ounces all-purpose flour (about 2 1/4 cups)

2 1/2 tsps baking powder

2 tsps ground cinnamon

1/4 tsp salt

1 cup packed brown sugar

1/4 cup butter, softened

1 tsp vanilla extract

2 large egg

1 (15 oz) can of pumpkin puree

Frosting Ingredients:


2 Tbsp butter, softened

½ tsp vanilla extract

1 (8 oz.) package 1/3 less fat cream cheese

2 cups sifted powdered sugar

Directions:

1. Preheat oven to 350 degrees.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.

3. Combine brown sugar, butter and vanilla in large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13x9 baking pan coated with cooking spray. Bake for 24 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.

4. To prepare the frosting, combine butter, vanilla, and cream cheese in medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.

Serves 24

Nutritional Info: (per serving)

Calories: 178
Fat 5.5g
Protein 3g
Carb 30g
Fiber .9g
Cholesterol 32mg
Iron 1.2mg
Sodium 135mg

Notes:
I am not much of a baker, but found this recipe easy and delicious.  Give it a try!