Charlotte’s Kitchen

Archive for the ‘Pork’ Category

I got this recipe from Red Gold and have to tell you, it’s one of the best “skillet dinners” that I’ve ever made.  Personally, I think the secret is that it uses vegetable juice instead of tomato juice.  Give it a try and let me know what you think.

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Here’s a new recipe that is easy to make, and good for you too.  It’s very simple and it’s healthy. A 1/4 pound serving only has about 95 calories, 5 carbs and 13g of protein. Read the rest of this entry »

Looking out the window, I can see that winter really is here.  You can expect to see more soups, stews and slow cooker recipes for the next few months.  That said, let’s start out with this great pork recipe. Read the rest of this entry »

Ingredients:

2     t Watkins Black Pepper

1      t salt

1      t Watkins Garlic Powder

1       3 lb. boneless pork top loin roast (single loin)

1/3   c molasses

2        T red wine vinegar

1         T reduced-sodium soy sauce

3         apples, cut in halves, wedges, or slices

2          red pears, cut in halves, wedges, or slices

2          T sugar

2           T olive oil

Directions:

Preheat oven to 425 degrees.  Line shallow roasting pan with heavy foil; lightly oil foil.  Place meat rack in pan; set aside.

In bowl combine pepper, salt and garlic powder.  Brush pork with 1 tablespoon olive oil; rub with pepper mixture.  Place pork on rack in roasting pan.  Roast 35 minutes.

For glaze, in skillet combine molasss, vinegar and soy souce.  Bring to boiling.  Reduce heat; simmer 1 minute.  Remove to bowl.  Set glaze and skillet aside.

Brush pork with some glaze (reserve 2 tablespoons  glaze for fruit).  Continue roasting 20 minutes, brushing with more glaze, halfway through.

Roast pork 10 minutes more or until thermometer inserted in center registers 150 degrees.  Remove from oven; cover with foil.  Let stand 10 minutes  before slicing.

Meanwhile, in skillet used for glaze heat 1 tablespoon olive oil.  Toss fruit with sugar.  Add fruit to skillet; cover and cook 2 minutes.  Uncover and cook 3 minutes more or until crisp-tender.  Add reserve glaze; heat through.  Serve pork with fruit and drizzle with pan juices.

Serves 8

Ingredients:

6 boneless pork chops

1/4 cup brown sugar

1 t Watkins Ginger

1/2 cup soy sauce

1/4 cup ketchup

2 cloves garlic, crushed

salt and pepper to taste

Directions:

Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.

Cook on Low setting for 6 hours, until internal temperature of pork has reached 160 degrees.

Ingredients:

1 1/2 pounds boneless pork, cut into 1-inch cubes

1 pound small new red potatoes, halved

2 medium onions, halved, thinly sliced

1/4 cup water

3 T ketchup

1 T Watkins Paprika

1 clove garlic, minced

1/4 t Watkins Pepper

3 cups shredded red cabbage

2 T flour

1/2 cup sour cream

1/2 t caraway seed

Chopped parsely, for garnish, if desired

Directions:

Combine pork, potatoes, onion, water, ketchup, paprika, garlic, pepper and cabbage in slow cooker. Cover and cook on low heat setting 7-8 hours or until potatoes are tender. Combine flour, sour cream and caraway seed. Stir into pork mixture and blend thoroughly. Serve garnished with fresh parsley, if desired.

Serves 6

Boneless shoulder is a good choice, but you can also use boneless loin.