Sweet and Sour Pork Chops

I have to confess. I have never tried this recipe. But it is now in my crockpot cooking for my Sunday dinner. I love pork. My husband? Not so much. So, I needed a recipe with a tasty sauce and that would allow the pork cook slowly and be tender. I have another recipe for Sweet and Sour Pork Chops on this site. But that one uses Cream of Mushroom Soup. I think I will prefer this one as the sauce is not a cream base. I can tell you that when I tasted the sauce after 2 hours, it was tasty, and I think it will pass muster. Hopefully by cooking 4 hours the chops will be tender.

The recipe calls for 4 pork chops. We eat less now that we are getting older, so I made the recipe using 2 chops. But I used the sauce recipe as if I was cooking 4. Remember what I said up above? Hubby likes sauces.

4 pork chops

1/4 Cup Brown Sugar

1/4 Cup Ketchup

2 Tablespoons Minced Onion

1 Tablespoon Lemon Juice.

i sliced the onion instead of mincing it as they will be easier for someone who doesn’t like onions to pick them out of the sauce. I love onions.

Salt and pepper both sides of chops. Sear the chops in a sauté pan with about 1 tablespoon of Olive oil for about 2 minutes on each side. Place chops in crockpot. I set mine on high. Mix together the remaining ingredients and pour over chops. Cover and let cook for 2 hours. After 2 hours you can set the heat to low on the crockpot and finish cooking.

If you don’t have a crockpot, or prefer to bake the chops this recipe can also be used by cooking the chops in a 350 degree oven for 30 to 45 minutes.

Meatball Sub Casserole

This is a recipe that takes just a little time. It is made with premade ingredients so it makes it a great dinner after a long day or a warm lunch after shoveling snow. And….it makes the house smell good. If you are just a couple of people, you can cut the recipe in half.

1 (16 ounce) package frozen garlic bread

2 (24 ounce) jars spaghetti sauce

40 Italian-style frozen meatballs

2 cups shredded mozzarella cheese

¼ cup grated Parmesan cheese

Preheat oven to 425 degrees F (220 degrees C).

Heat garlic bread with spread side up on a baking sheet in the preheated oven until warm and golden brown, 10 to 12 minutes. Set aside to cool.

Reduce oven temperature to 350 degrees F (175 degrees C).

Bring spaghetti sauce to a boil in a large pot. Place frozen meatballs into sauce. Reduce heat to low and simmer until meatballs are heated through, about 20 minutes.

Tear garlic bread into bite-size pieces and spread into bottom of a 9×13-inch baking dish.

Pour spaghetti sauce and meatballs over garlic bread, coating bread with sauce and distributing meatballs evenly.

Spread mozzarella cheese over top in a layer, followed by a layer of Parmesan cheese.

Bake casserole until cheese has melted, 20 to 25 minutes.

Pan-Fried Pork Chop

This is a very easy meal. Usually ready in 30 or less minutes.

3/4 to 1 inch pork chops

2 + tablespoons of butter

Small amount of oil for fry pan.

Salt and pepper

I choose pork chops that are about 3/4 to 1′ thick. That way the chop doesn’t dry out so fast. You need a very hot pan. I typically use the small cast iron pan I have and heat it up as I am preparing the chop. You may add any seasonings you like. I tend to just sprinkle salt and pepper on both sides. I don’t skimp on the salt. But it all depends on your personal taste.

After the chop has come to room temp, salt and pepper both sides. When the pan starts to sizzle (with a little oil) drop the pork chop in and sear both sides. Usually about 5 minutes per side. The oil will splatter some, so you may want to plan on cleaning your stove top after your meal. When both sides are seared, drop in 2 tablespoons of butter. When melted, baste pork using a large serving tablespoon. I do this for about 5 minutes per side. Then I turn heat to low and just let it simmer for another 5 minutes per side. That makes the total time for cooking at 15 minutes per side. You may not need that much time if you have a thinner chop. But be sure that your chop is not pink in the center.

Serve this with a potato and a side. My side is broccoli and used some left over scalloped potato.

Sweet and Sour Pork’

2 – 4 boneless pork chops

3 Tbls. Ketchup

2 Tbs. Brown Sugar

1 Medium Onion thinly sliced

1 can Cream of Mushroom soup

2 Tbls Worcestshire Sauce

1/2 cup water

Place pork in a single layer in a spray pan or casserole dish. Place sliced onion on top. Lightly salt and pepper pork and onions.

In a small bowl, mix together the ketchup, Cream of Mushroom soup, water, brown sugar and Worcestshire sauce. Pour over pork and onions.

Bake at 350 degrees for 1+ hour. Makes a delicious gravy that you can serve over mashed potatoes.

Hawaiian Sausage Skillet

I always use kielbasa when I make this recipe. It is one of the staples that is always in my refrigerator. The sugar can e adjusted for sweetness. If the sauce gets too thick for your liking, just add a little chicken broth. It is best served over rice or quinoa.

1 tablespoon vegetable oil

1 package Polish, Turkey or Beef keilbasa

1 large onion slice thinly

1 large green bell pepper cut into 1 inch strips

3/4 fresh pineapple cut into chunks or I use a large can of chunks with juice. (Drain can and reserve juice)

2 tablespoons cornstarch

1/2 cup pineapple juice if using fresh pineapple. If not, just add the juice from the canned pineapple.

1/3 cup brown sugar

2 tablespoons cider vinegar

2 tablespoons soy sauce

2 teaspoons minced garlic

Heat large skillet over medium heat. Cook and stir sausage/kielbasa, onions and green peppers until vegetables are starting to become tender. Should be 8 to 10 minutes. Add pineapple and cook, stirring occasionally, about 5 minutes more.

Mix reserved pineapple juice and cornstarch together in a bowl using a whisk. Stir in brown sugar, soy sauce, vinegar and minced garlic until the sugar dissolves. Pour over sausage/kielbasa mixture and cook until sauce thickens. 5 to 8 minutes.

Serve over rice or quinoa.

Italian Sausage and Peppers

1 Lb. Italian Sausage*

1/2 tsp. Salt

1/2 Cup Water

1 Large Onion Sliced

1/8 tsp. Pepper

1/4 Cup Minced Parsley

1 (16 oz) Pureed or Crushed Tomatoes

3 Medium Green Peppers (Sliced Thin)

1 1/2 Cup Noodles or rice

*Sausage may be Hot, Sweet or Flavored. Whichever you prefer

Cook Noodles in a pan with salted water. Drain and set aside. If you prefer rice, cook rice at same time as sausage mixture so that you will finish both about the same time.

Brown sausage. Remove from skillet and set aside. Add onion to drippings and cook until tender (3 to 4 minutes). Cut sausage into 1” slices. Add to onion. Stir in parsley, tomatoes, water, salt and pepper. Simmer uncovered for 30 minutes. Add green pepper. Cover and cook 15 minutes longer or until peppers are tender. If you want to add the noodles, now is the time or you may just serve the mixture over the noodles. If you prefer rice to noodles, cook rice and serve sausage and peppers over the rice. Do not add rice to mixture.