Southern-Style Barbecue Ribs

I tried this recipe for the first time last night and it was SO INCREDIBLY YUMMY!!!! 💛  I was shocked that all of my boys liked it too!  Even my pickiest eaters!  It is so juicy and tender, it just melts in your mouth!  So much flavor too!!  You're gonna LOVE this one!!

Enjoy!

Kirsten

SOUTHERN-STYLE BARBECUE RIBS

1 sweet onion, thinly sliced

1/2 cup ketchup

2 tablespoons quick-cooking tapioca

1 teaspoon liquid smoke

1 tablespoon apple cider vinegar

3 tablespoons light brown sugar

2 tablespoons kosher salt

2 tablespoons chili powder

1 tablespoon ground black pepper

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon sweet or smoked paprika

1 teaspoon oregano

1/2 teaspoon ground chipotle or more to taste

1/8 teaspoon ground cayenne or more to taste

5-6 pounds southern-style (country-style) pork ribs

1)  Stir together the first 5 ingredients (onion through vinegar) in the slow cooker crock; set aside.

2)  In a separate bowl, stir together the next 10 ingredients (brown sugar through cayenne).

3)  Generously coat the ribs with this mixture and set them in the crock pot.  Sprinkle any remaining spices over the ribs.

4)  Cover and cook 8-10 hours on low or 4-5 hours on high.

5)  To serve, transfer ribs to a serving platter and cover with foil.   Skim and discard any visible fat fro the surface of the cooking juices.  Stir the juices and spoon some of the juices over the ribs before serving.

NOTES:

~With this pandemic going on, I couldn't find the tapioca at my grocery store, so I just made it without it.  I was going to use a little cornstarch or gelatin instead at the end if needed, but I didn't feel like the sauce needed thickening at all.

~I did not add more chipotle or cayenne than the recipe says and it had a nice heat to it!  If you like things really spicy, I would add more!

~I served the ribs with baked beans, mac n' cheese and a salad.

Pork Piccata

I tried this recipe last night along side the Garlic Mashed Potatoes and it was AWESOME!!!  My boys weren't big fans.  I think the sauce is a very "grown up" taste, with the tart lemon and salty capers!  Some of them ate the meat without the sauce, and they loved that!  You can't go wrong with pork tenderloin!

Enjoy!
Kirsten

PORK PICCATA

1/4 cup gluten free flour blend
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 1/4 pounds pork tenderloin, sliced crosswise into 1/4-inch-thick medallions
2 tablespoons olive oil
3 cloves garlic, minced
1 cup dry white wine
1 cup chicken broth
3 tablespoons fresh lemon juice
2 tablespoons capers, drained

1)  Combine the flour blend and 1/4 teaspoon each of salt and pepper in a gallon size Ziploc bag.

2)  Place the pork medallions in the bag and shake until well coated.

3)  Heat 1 tablespoon of the oil in a large skillet (not nonstick) over medium-high heat.  Working in 2 batches, cook the pork until it is browned on both sides, 1 to 2 minutes per side.  Transfer the meat to a plate.

4)  Add the garlic to the same skillet, then immediately add the wine and cook over medium-high heat.  As the wine reduces, stir to dissolve the small bits and juices remaining in the pan from the meat.  Cook until the wine is reduced by about half, 4 to 5 minutes.

5)  Add the chicken broth, lemon juice, capers, and remaining salt and pepper and cook until the mixture has reduced slightly, an additional 3 to 4 minutes.

6)  Return the medallions to the skillet along with the remaining tablespoon of oil and heat until the sauce thickens and the meat is cooked to medium, about 3 minutes.

NOTES:

~For the flour, you could use one type of gluten free flour, if you don't have a blend on hand, but the blends are much more like regular all-purpose flour!  I used King Arthur's blend that you can replace cup for cup with regular flour in any recipe.

~I got my pork tenderloin from Aldi and it was amazing!  You don't want want with seasonings, just plain is best for this recipe.

~For the white wine, I just used a cheap Pinot Grigio from Aldi, Winking Owl ($2.99 a bottle).  Rule of them, don't use a wine for cooking if you wouldn't drink it!  This wine is definitely good for drinking too!

~I also get my chicken broth from Aldi!  It's inexpensive, organic and with only a few ingredients that I can read!

~If you have Meijer where you live, that's where I got my capers.  They were really inexpensive too!  $2.95 for the jar, or something like that!

Pork Chops with Spiced Applesauce

I grew up in the 70's when pork chops and applesauce was all the rage!  Of course, my mother used to buy Mott's Applesauce, probably sweetened with sugar.  Nowadays, you can buy Mott's with no added sugar, and that's a plus, but I recommend buying some apples and making your own, it's so easy and so delicious!  This is a savory applesauce, with onions, and it pairs perfectly with perfectly seasoned bone-in chops!

Enjoy!
Kirsten

PORK CHOPS WITH SPICED APPLESAUCE

1 teaspoon salt
1 teaspoon black pepper
4 bone-in pork chops (about 2 pounds total)
3 tablespoons coconut oil, divided
1 onion, sliced
2 apples, peeled, cored and diced
1/2 cup apple cider
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1 pinch nutmeg
2 generous handfuls frisee

1)  Preheat the oven to 350F.

2)  Mix the salt and pepper in a small bowl and use to season both sides of the pork chops.

3)  Heat 2 tablespoons of the coconut oil in a large skillet over medium-high heat.  When the fat is hot, add the pork chops and sear until you see a golden brown crust, 2 to 3 minutes.  Turn and sear the other side for 2 minutes.

4)  Transfer the pork chops to a baking dish and roast in the oven until the internal temperature reaches 140F, 10 to 15 minutes, depending on thickness.

5)  While the pork is roasting, combine the remaining 1 tablespoon coconut oil and the onion in the same skillet.  Cook over medium heat until the onion is translucent, 2 to 3 minutes.  Add the apple, apple cider, ginger, allspice and nutmeg.  Cook (while scraping all the tasty bits off the bottom with a wooden spoon), until the apples soften, about 5 minutes.

6)  Transfer the applesauce to a food processor or blender (or use an immersion blender) and blend until smooth.

7)  Place the frisee on plates.  Top with the pork and serve with the applesauce.

NOTES:

~If you can't find frisee, you can use arugula, baby kale or baby spinach.

Pulled Pork Carnitas

Don't knock pork butt (also called pork shoulder) until you've tried it!!  It's not actually a pig's butt, don't worry!  I'll tell you what it is!  It's DELICIOUS!!  Juicy, tender and delicious!  This dish has come of my favorite flavor combos!

Enjoy!
Kirsten

PULLED PORK CARNITAS

1 1/2 tablespoons salt
1 teaspoon black pepper
2 pounds pork butt
2 tablespoons coconut oil
1/2 medium onion, roughly chopped
3 cloves garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/4 cup sliced (1/2-inch pieces) green onions
Juice of 1/2 lime

1)  Preheat the oven to 350F.

2)  Mix 1 tablespoon of the salt and all of the pepper in a bowl.  Use to season the pork butt evenly.

3)  In a heavy pot or Dutch oven over medium heat, melt the cooking fat, swirling to coat the bottom of the pan.  When the fat is hot, add the pork and brown all sides, 3 to 4 minutes per side.  Remove the pork from the pot and set aside.

4)  In the same pot, reduce the heat to medium-low, add the onion, and cook, stirring until translucent, 4 to 5 minutes.  Add the garlic and cook, stirring vigorously to prevent burning, until aromatic, about 1 minute.  Add 1 cup of water, the chili powder and cinnamon.  Increase the heat to medium high, return the pork to the pot and bring to a boil.

5)  Cover the pot with a lid or tightly wrapped foil.  Transfer to the oven and bake for 2 1/2 hours, turning the meat after each hour.  The pork should be fork-tender when done.

6)  Transfer the pork to a bowl and shred with a fork or two, discarding any excess fat.  Incorporate the cooking liquid from the pot, then add the green onions and lime juice.  Season with the remaining 1/2 tablespoon salt.

NOTES:

~Pork butt is also known as Boston butt, Boston shoulder and pork shoulder roast.

~Make your evening easier by letting your slow cooker do the cooking!  Just complete the recipe through the fourth step (just before transferring the pot to the oven).  At that point, just put everything into the slow cooker and set on low for 8-10 hours.

Banger Sausage Patties

These sausage patties are amazing!  So easy to make your own sausage at home!  No casings to worry about, just lots of flavor!  These are great paired with the Sweet Potato Mash with Caramelized Onions!

Enjoy!
Kirsten

BANGER SAUSAGE PATTIES

1 pound ground pork
1/4 teaspoon ground sage
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 teaspoon salt
1/8 teaspoon black pepper
Grated zest of 1 lemon

1)  Preheat the oven to 350F and line a baking sheet with parchment paper.

2)  In a large mixing bowl, mix all of the ingredients until well combined.

3)  Form into 8 equal patties and place on the parchment paper lined baking sheet.

4)  Bake the sausage patties in the oven for 12 to 15 minutes, until the internal temperature reaches 145F, and no pink remains in the middle of the patty.

NOTES:

~I find that it does take a little longer than 15 minutes for the pork to cook through.

Chili Lime Pork Medallions

Tried this recipe the other night and it was AMAZING!  I love the flavors; lime, cilantro, chipotle and chili powder, so delicious!

Enjoy!
Kirsten

CHILI LIME PORK MEDALLIONS

2-3 pounds pork tenderloin, sliced into 3/4-inch thick medallions

Sauce:
3 tablespoons lime juice
Zest of 1 lime
1/4 cup olive oil
1 tablespoon honey
1 teaspoon apple cider vinegar
1 small shallot, minced
2 cloves garlic, minced
1/4 cup packed fresh cilantro
3/4 teaspoon onion powder
1/4 teaspoon chipotle chili powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

2 tablespoons coconut oil
Sea salt & pepper to taste

1)  Season the pork medallions with salt and pepper on both sides.

2)  In a food processor, blender or using an immersion blender, puree the sauce ingredients until blended and smooth.

3) In a large pan or an electric skillet set to medium heat, heat the coconut oil.  Place the pork in the skillet and cook for 1-2 minutes or until it has browned on one side.  Turn the pork over and cook for another 1-2 minutes until the other side has browned.

4)  Pour the sauce into the skillet and cook, stirring occasionally, until the pork is cooked through, about 4 minutes.

5)  Serve the pork with the sauce spooned over the top.

Maple-Glazed Pork Chops

I have made this before and I guess I forgot to add the recipe to my blog!  I made it again last night, SO easy and delicious!  I serve the meat to my kids without the sauce, but last night, my oldest asked for sauce and he loved it, score!

I know you'll love this recipe!

Enjoy!
Kirsten

PS: The recipe comes from The Kid-Friendly ADHD & Autism Cookbook, by Pamela J. Compart and Dana Laake

MAPLE-GLAZED PORK CHOPS

1 cup gluten-free chicken broth
3/4 cup maple syrup
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
Salt and ground black pepper
1 tablespoon safflower oil
4 boneless pork chops, 1 inch thick

1)  Whisk together the chicken broth, maple syrup, vinegar, dry mustard, and 1/4 teaspoon salt in a small bowl and set aside.

2)  Heat the oil in a large skillet over medium-high heat.  Season the pork chops with salt and pepper on both sides and carefully add to the hot pan.

3)  Cook for 4 minutes, or until browned on one side.  Flip chops, add glaze ingredients and reduce heat to medium; cover and cook for 5 to 10 minutes, until pork registers 140 degrees in the center.

4)  Remove chops and cover with foil to keep warm.  Continue cooking glaze, uncovered, until thickened (adding any accumulated pork juices), 5 to 8 minutes.

5)  Pour glaze over chops and serve.

Notes:

~I highly recommend using pure maple syrup.  It's worth the extra expense if you can afford it!  If not, no worries, it will still taste delicious!

~You can use other oils if you don't have safflower oil.

~The sauce does NOT thicken, so I mixed about 2 tablespoons of cornstarch (or you can use another gluten-free flour) in a small bowl with about 2 tablespoons of water, mixed well, then added to the sauce.  It thickens up nicely then.  You can serve any extra sauce over rice or noodles.

Spicy Asian Pork Filling

I made this for dinner last night and it was delicious!  I used tortillas for my boys and I used lettuce to make lettuce wraps for myself, since I am not eating corn right now.  I loved the salty taste from the soy sauce and the ginger and chili sauce give it so much flavor!

Enjoy!
Kirsten

PS: The recipe comes from the cook book, Crock Pot, The Original Slow Cooker Recipe Collection.

SPICY ASIAN PORK FILLING

1 boneless pork sirloin roast (about 3 lbs.)
1/2 cup gluten-free soy sauce
1 tablespoon chili garlic sauce or chili paste
2 teaspoons minced fresh ginger

For thickening:

2 tablespoons water
1 tablespoon cornstarch
2 teaspoons dark sesame oil

1)  Spray slow cooker with non-stick spray for easier clean-up.

2)  Place roast in slow cooker, fat side up.

3)  In a small bowl, combine the soy sauce, chili sauce and ginger.  Pour over the roast.

4)  Cook on low setting for 8 hours or until the roast breaks apart easily with a fork.

5)  Remove the roast to a cutting board; cool slightly.  Trim and discard any excess fat.  Shred pork with two forks.  Let cooking liquid stand 5 minutes to allow fat to rise.  Skim off and discard fat.

6)  Stir water, cornstarch and oil in a small bowl until smooth; whisk into cooking liquid.  Turn slow cooker to High.  Cook, uncovered, about 10 minutes or until thickened.

7)  Return shredded pork to slow cooker; mix well.  Cover and cook on High 15 - 30 minutes until heated through.

NOTES:

~To save on time, I did not thicken the sauce and it was fine, but just a bit runnier.  I drained it before putting it on my tortilla/lettuce leaf.

The Best Pulled Pork in the Slow Cooker!

I just got a new cook book that I absolutely LOVE!  It's called 100 Days of Real Food.  I tried this recipe the other day and it was INCREDIBLE!!!  The only pork shoulder they had at the store was huge, so it made a ton!  Which is a good thing because we are still enjoying the leftovers!  So full of flavor, tender, moist, super delicious!  I served it with a recipe I just made up, Egg Nog Smashed Sweet Potatoes!  The combo of spicy and sweet always makes my taste buds smile!

Enjoy!
Kirsten

PS: The recipe comes from 100 Days of Real Food by Lisa Leake.

THE BEST PULLED PORK IN THE SLOW COOKER!

3 tablespoons paprika
1 tablespoon salt
2 teaspoons ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 cup honey
1/4 cup red wine vinegar
3 tablespoons olive oil
1 onion, peeled and cut in half
3 to 3 1/2 pounds pork shoulder, cut in half

1)  In a medium bowl, combine the first six ingredients with a fork.

2)  Pour in the honey, vinegar and olive oil and stir to mix well.

3)  Place the onion in the bottom of the slow cooker.  Top it with the 2 pieces of pork and then pour the honey mixture all over the pork pieces.  It's okay if some of it (or a lot of it) drips down to the bottom.  There is no need to add any water or other liquid.

4)  Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.

5)  Serve warm with fixings like homemade coleslaw and garlic toast.  Refrigerate or freeze the leftovers.

NOTES:

~I did not cut the pork in half.  It does have a thick bone running through it, so I just left it in one piece and it turned out great!

~My onions were a little small, so I used two.  You could even add a couple more if you wanted.  They simmer in the spicy juice and taste amazing when it's done!

~I used tongs to check to see if it was done.  Just pull at the meat and if it breaks off easily, it's done!

~As I mentioned above, this is delicious served with my Egg Nog Smashed Sweet Potatoes!  If you aren't a fan of egg nog, just replace it with milk.

Maple-Glazed Pork Loin with Rosemary, Thyme and Green Onions

Tried this recipe tonight for dinner and it was sweet and yummy!  My kids even loved it!  I served it with a side of noodles with butter, garlic salt and Parmesan cheese and a salad.  Super easy and delicious!

Enjoy!
Kirsten

PS: The recipe comes from The Gluten-Free Table cookbook written by Jilly Lagasse and Jessie Lagasse Swanson (Emeril's daughters)

MAPLE-GLAZED PORK LOIN WITH ROSEMARY, THYME AND GREEN ONIONS

1 boneless pork loin (between 2 and 2 1/2 pounds)
Kosher salt
Fresh ground black pepper
1 cup chopped green onions (about 5)
2/3 cups maple syrup
1 tablespoon fresh rosemary leaves, minced
2 teaspoons dried thyme

1)  Preheat oven to 375F.

2)  Remove, as best you can, the pork "silver", the shiny film of muscle or tendon that is sometimes on the edge of the pork loin.  Sprinkle the salt and pepper evenly over the pork and place it in a 13x9-inch baking dish.

3)  In a small bowl, mix the green onions, maple syrup, rosemary and thyme.  Pour over the pork loin and place the baking dish in the oven.

4)  Cook for 40-50 minutes, or until the internal temperature reaches 145F.  Be sure to baste or turn the roast every 15 minutes.

5)  When the pork is thoroughly cooked, remove the baking dish from the oven and let the pork sit for 5-10 minutes so the glaze can thicken slightly.

6)  Transfer the pork to a cutting board and slice into 1/4 - 1/2 inch slices.  Arrange the slices on plates or a serving dish.

7)  Pour some of the remaining glaze over the slices and serve.

NOTES:

~I bought a 2.5 pound package and it ended up being two loins - and that's fine!

~I highly recommend using pure maple syrup - none of that corn syrup crud!

Smothered Pork Chops

This is an absolutely delicious dish.  Many times pork chops are dry and I was worried, since this recipe calls for thin cut chops, but they are seriously moist and delicious!  It's also pretty spicy, which we love!  My boys even liked the chops, I just served theirs without much sauce.  They also loved the sausage, not the potatoes so much, but we are working on that!  My husband and I loved it so much - it's one of our new favorites!!

Enjoy!
Kirsten

PS:  This recipe comes from The Gluten-Free Table cookbook, by Jilly Lagasse and Jessie Lagasse Swanson

SMOTHERED PORK CHOPS

4 thin-cut pork chops
Emeril's Original Essence Seasoning or Cajun seasoning of your choice, to taste
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 tablespoons olive oil, plus more as needed for the roux
2 tablespoons gluten-free all purpose flour blend (we've used Arrowhead Mills)
1 large yellow onion, thinly sliced (about 1 1/2 cups)
3 to 3 1/2 cups chicken stock
1 bay leaf
1 tablespoon cornstarch mixed with 1 tablespoon water (optional)
1 pound gluten-free smoked sausage, sliced
1 medium-size potato, peeled and diced (1 1/3 to 1 1/2 cups)

1)  Season both sides of each pork chop with several sprinkles of Essence Seasoning, salt and pepper.

2)  In a large skillet over medium-high heat, heat the olive oil and sear the chops for 2 to 4 minutes on each side, or until they begin to brown.

3)  Remove the chops from the skillet and set aside.  Lower the heat to medium and add more olive oil until you estimate that there is again about 2 tablespoons of oil in the pan.

4)  Add the flour blend and cook for another 2 to 4 minutes, stirring constantly so the roux doesn't burn.  The mixture should turn the color of light peanut butter.

5)  Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook another 5 minutes, or until the onions have softened and are coated with the roux.

6)  Stir in 2 2/3 cups of the chicken stock until the roux mixture has blended smoothly into the stock.

7)  Return the pork chops to the skillet, along with the bay leaf, and cover.  Simmer on low heat for 30 to 45 minutes, stirring the roux mixture occasionally.  If the gravy becomes too thick, add enough of the remaining chicken stock to thin it out.  If the gravy is too think, incorporate the cornstarch and water mixture to thicken it up.

8)  After the chops have simmered for 30 to 45 minutes, add the sliced sausage and diced potatoes.  Re-season the mixture, re-cover and simmer for an additional 10 to 15 minutes, or until the potatoes are tender.

9)  Remove from the heat and discard the bay leaf.  Serve each chop with a heaping pile of sausage and potatoes along with a healthy spoonful of gravy.

NOTES:

~I ended up using 8 chops and it worked out fine.

~I used a gluten-free Cajun seasoning that I had in the pantry.  I'm sure any g-free Cajun seasoning would be fine!

~I mixed the spices in a Ziploc bag first, then put them onto a plate to roll the meat in them, that made it easy to blend the spices together well.

~I used my favorite gluten-free flour blend, which is on my blog under the "Gluten Free Flour Blends" tab - it's the one from the Gluten-Free Recipes for Kids cookbook (not the one for bread).

~I used Klement's smoked polish sausage.  The package was more than a pound, but I used the whole thing.

~I did use the cornstarch and water to thicken up the gravy.

Pork Milanese

This was a favorite of mine prior to going gluten-free, but you can easily use g-free bread crumbs and it will be delicious just the same!  It's super kid friendly, just skip the lemon wedges for the kids!

Enjoy!
Kirsten

PS: The recipe comes from FoodNetwork.com, courtesy of Giada De Laurentiis.

PORK MILANESE

1 cup gluten-free bread crumbs
1/2 cup grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch thick (1 1/2 pounds total)
Salt and freshly ground black pepper to taste
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges

1)  Preheat the oven to 200F.

2)  In a large shallow bowl, stir the bread crumbs and the cheese together.

3)  Lightly beat the eggs in another large shallow bowl.

4)  Sprinkle the pork generously with salt and pepper.  Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely.

5)  Place the pork on a small baking sheet.

6)  Heat 1/4 cup of oil in a large heavy skillet over medium-high heat.  Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.

7)  Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven.

8)  Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.

9)  Transfer the pork to plates and serve with lemon wedges.

Slow Cooker Parmesan Honey Pork Roast

This is one of my favorite pork recipes!  It is amazing and super flavorful!  My kids aren't super fond of it, but I just give them the meat more in the center of the roast, so it doesn't have as much sauce on it.  You are going to LOVE this one - and as an added bonus - it's a slow cooker recipe!!  There's nothing better than having dinner done in the morning!

Enjoy!
Kirsten

PS: The recipe comes from the Six Sisters' Stuff website.  They have tons of good recipes on their website! SixSistersStuff.com.

SLOW COOKER PARMESAN HONEY PORK ROAST

1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons gluten-free soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

1)  Spray slow cooker with non-stick cooking spray.  Place roast in slow cooker.

2)  In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.

3)  Cover and cook on low for 6-7 hours or until a meat thermometer reads 160F.

4)  Transfer meat to a serving platter; keep warm.

5)  Skim fat from cooking juices; transfer to a small saucepan.  Bring liquid to a boil.  Combine cornstarch and water until smooth.  Gradually stir into pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.

6)  Slice roast; serve with gravy.

NOTES:

~I use Kosher salt.

~You may not be able to "slice" the roast, because it may just fall apart on you, which is a good thing!

~Mashed potatoes are awesome with this dish - the gravy is delicious on them!  Check out my Holiday Mashed Potatoes recipe under "Potatoes", but note, they are best if made the day before!

Teriyaki Pork Roast

Got a slow cooker cook book from the library and found this recipe in it.  I made it last night for dinner and it was awesome!!  It's also gluten and dairy-free!

Enjoy!
Kirsten

PS: The recipe comes from the Taste of Home - The New Slow Cooker cook book.

TERIYAKI PORK ROAST

3/4 cup unsweetened apple juice
2 tablespoons sugar
2 tablespoons gluten-free soy sauce
1 tablespoon vinegar
1 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 boneless pork loin roast (about 3 pounds), halved
7 1/2 teaspoons cornstarch
3 tablespoons cold water

1)  Combine the first seven ingredients in a greased slow cooker.  Add roast and turn to coat.  Cover and cook on low for 7-8 hours or until a thermometer inserted into the roast reads 160F.  Remove roast and keep warm.

2)  In a saucepan, combine cornstarch and cold water until smooth; stir in cooking juices.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with the roast.

NOTES:

~My roast was a little smaller and I did not cut it in half, and it was still moist, juicy and delicious.

~I used apple cider because I happened to have some in the pantry.

~I used white wine vinegar, again, because it was easier to grab than the white vinegar.

~I used gluten-free tamari soy sauce.

~I served it with rice and put the sauce over the rice and the meat, it was awesome!

Maple and Brown Sugar Pork Tenderloin

Just made this on Friday night for dinner and it was delicious!!  You've gotta love when dinner's done before you even get your day started!  I love slow cooker meals and this one is at the top of my list of favorites!  Oh - and it's Gluten and Dairy-free!

Enjoy!
Kirsten

PS: The recipe comes from Six Sisters awesome blog:  www.sixsistersstuff.com.

MAPLE AND BROWN SUGAR PORK TENDERLOIN

2 lbs. pork tenderloin
Salt & pepper to taste
1 clove garlic, minced
1/4 cup maple syrup
4 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon balsamic vinegar (cider vinegar works too)
1/2 teaspoon dried thyme
1 tablespoon cornstarch
1 tablespoon cold water

1)  Sprinkle tenderloin(s) lightly with salt and pepper.

2)  Place pork in a slow cooker sprayed with non-stick cooking spray.

3)  Combine garlic, mustard, honey, brown sugar, vinegar, thyme and maple syrup; pour over the pork.  Turn pork to coat thoroughly.

4)  Cover and cook on LOW for 7-9 hours, or on HIGH for 3-4 hours.

5)  Remove pork to a plate, cover with foil and keep warm.  Pour the juices into a saucepan and bring to a boil over medium heat.  Simmer for 8-10 minutes.  Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minutes longer.  Serve pork sliced with the thickened juices.

NOTES:

~I used two tenderloins that were about 1 lb. each.

~I thought that the sauce should have been doubled for the amount of meat - and I did not thicken the sauce with cornstarch and it was still yummy.

~7 hours was a little too long for the tenderloins that I made.  I would probably check the meat after 6 hours and monitor it after that.

Country Ribs

Here is another favorite of mine from the same cookbook as the Soda Pop Pork Chops.  You make these ribs in the crockpot and they will fall off the bone!  They have a hint of sweetness and they are amazing!!  I like to make this dish with a sweet potato casserole.  I'll post that recipe soon.

Enjoy!
Kirsten

PS: I got the recipe from one of my favorite cookbooks - it's by Connie Sarros and it's called Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults

COUNTRY RIBS

2 pounds lean country-style pork ribs
3/4 cup maple syrup
1/3 cup applesauce
3 tablespoons gluten-free ketchup
1 tablespoon gluten-free Worcestershire sauce
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon cinnamon

1)  Lay the ribs in a slow cooker.

2)  In a bowl, stir together the maple syrup, applesauce, ketchup, Worcestershire sauce, lemon juice, salt, pepper, garlice powder and cinnamon.  Pour the sauce over the ribs.

3)  Cover and cook on low heat for 6-8 hours.

Makes 4 - 1/2 lb. servings.

NOTES:

~I always use 100% pure maple syrup!  It's a little more expensive, but worth it.  The other ones are full of sugar and corn syrup.  If you prefer the cheaper maple flavored syrups, they will still work and taste delicious.

~I also use all natural applesauce with no sugar added.

~I use real lemon juice from a whole lemon, but if you prefer, you can use the bottled kind.  You may be noticing that I try to stick with all natural foods as much as possible!  It's amazing what you find in your foods when you start reading labels!

~The actual recipe says to cook them for 8 hours, but that was way too long.  They will be falling off the bone somewhere around 6 hours - at least that is so in my crockpot, yours may be different, so cook longer if needed.

~Country ribs are pretty fatty, but that is probably why they taste so good and get so tender!  Just eat the meat the discard the fat!  Oh, and they tend to have some little bones, so just chew carefully!  It's definitely worth the effort - these are delicious and your kids will like them too!

 

Soda Pop Pork Chops

This recipe is super easy and delicious!  It is my husband's favorite dinner.  Don't worry about it being too spicy for the kids, I just "shake" the sauce off of their chops before serving it to them and they don't complain.  I like to serve it with rice so you can pour some of the sauce over your rice, it's super yummy!  For the kids, just add a little butter and salt to their rice.

Hope you enjoy it!
Kirsten

PS: I got the recipe from one of my favorite cookbooks - it's by Connie Sarros and it's called Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults

SODA POP PORK CHOPS

1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon red pepper flakes
1 cup gluten-free ketchup
2 tablespoons gluten-free Worchestershire sauce
1 tablespoon light-brown sugar
1 cup cola beverage
4 6-ounce pork chops

1)  In a medium size bowl, whisk together the salt, black pepper, garlic powder, red pepper, ketchup, Worchestershire sauce, brown sugar and cola.

2)  Transfer this marinade to a quart-size, resealable plastic bag.

3)  Add the pork chops to the bag.  Seal the bag, then push the chops around a little so that all the chops are covered with marinade.  Put the bag in the refrigerator, and let the chops marinate for 2 hours.

4)  Preheat oven to 350F.  Spray a 9-inch square baking dish with gluten-free nonstick spray.  Place the chops in the baking dish.  (They may overlap slightly.)  Pour any remaining marinade over the chops.

5)  Bake for 30 minutes, then turn the chops over and bake for another 15-20 minutes (depending on the size of your chops).

Makes 4 pork chops

NOTES:

~I buy the little cans of Coke and use 1 whole one for this recipe.  I think they are 7.5 oz.  That way you don't have to measure it - or drink the rest.

~The actual recipe says to bake them for 30 min. per side for a total of an hour, but when I have done this, they were over done and dry.  It usually only takes about 45-50 minutes, if the chops are small, it may take even less time.

~I use boneless butterfly chops for this dish.