Pork Chop Supper - meals for 2

From Taste of Home Healthy Cooking August/September 2008

2 boneless pork loin chops (5oz each)

1 tsp canola oil

1 medium sweet potato, peeled and cut into 1/4" slices

1 small onion, sliced

1 small tart apple, peeled and sliced

1 tsp brown sugar

1/2 tsp ground cinnamon

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 tsp pepper

1 can (8oz) sauerkraut, undrained

In a small nonstick skillet, brown chops in oil.  Meanwhile, place the sweet potato, onion and apple slices in a 1 1/2 quart slow cooker.  Combine the brown sugar, cinnamon, salt, nutmeg and pepper; sprinkle over apple.Top with pork chops and sauerkraut.  Cover and cook on low 3-3.5 hours or until meat juices run clear.

Posole Mexican Lasagna

From Rachael Ray


2 tablespoons extra-virgin olive oil
2 pounds ground pork
1 tablespoon ground cumin
1 tablespoon ground coriander
Salt and freshly ground black pepper
1 (15-ounce) can hominy
1 large red onion, chopped
4 cloves garlic, grated or chopped
2 jalapeno or serrano peppers, chopped
12 large tomatillos (14 to 16 if small), peeled and coarsely chopped
A handful cilantro or parsley leaves
3 avocados
2 limes
2 tablespoons honey
1 package large flour tortillas
1 pound pepper Jack cheese, shredded
Sour cream, to pass at table

Place rack in oven in middle of oven and heat broiler or place oven on 400 degrees F.
Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a skillet over medium-high heat. Add pork and crumble up as it browns. While pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer.
While meat cooks heat 1 tablespoon olive oil in a sauce pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5 to 6 minutes. Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5 to 6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat.
Char all of the tortillas over an open flame or in dry hot skillet.
In a baking dish layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown. Pass sour cream at the table

Short Ribs of Beef with Zinfandel and Balsamic Vinegar

From Not Your Mother's Slow Cooker Recipes For Two

Cooker: 3 quart
Cook: LOW 7-8 hours

1 8oz can tomato sauce
2/3 C red wine, preferably Zinfandel
1 large shallot, finely chopped
2 1/2 Tbsp balsamic vinegar
1 Tbsp dijon mustard
4 drops hot sauce, such as Tobasco
1/2 tsp salt
3 lb beef short ribs, cut into serving pieces of 3-4 ribs

Combine the tomato sauce, wine, shallot, vinegar, mustard, hot sauce, and salt in a small bowl and mix until smooth.
Arrange the rib portions in the slow cooker and pour the sauce over them; if you have a round cooker, stack the ribs. Cover and cook on LOW 7-8 hours, until the meat is tender and starts to separate from the bone.
Transfer the ribs to a platter and set aside. Cool the sauce until the fat congeals on the surface, then remove and discard the fat. When ready to serve, return the ribs to the sauce and reheat in a 300 degree oven until hot. Serve immediately.

Tomatillo Pork and Mushrooms

From Not Your Mother's Slow Cooker Recipes For Two

Cooker: 3 quart
Cook: HIGH 3-3 1/2 hours or LOW 5-6 hours

1 1/4 to 1 1/2lb boneless pork loin or shoulder, cut into 1" pieces
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
1 medium-size yellow onion, chopped
3/4lb white mushrooms, thickly sliced
1 clove garlic, minced
1 28oz can green enchilada sauce
1 7oz jar salsa verde (tomatillo salsa)
1/4 C chopped fresh cilantro

Season the pork with the salt and pepper. In a large skillet over medium-high heat, heat the oil until very hot. Add the pork and cook until browned on all sides, 3 minutes. Transfer to the slow cooker. Add the onion, mushrooms, garlic, and the two sauces to the crock. Cover and cook on HIGH 3-3 1/2 hours (or LOW 5-6 hours), until the pork is tender enough to eat with a fork. Stir in the cilantro. Serve hot.

Pork Chops with Sauerkraut and New Potatoes

From Not Your Mother's Slow Cooker Recipes For Two

Cooker: 1 1/2 to 3 quart
Cook: LOW 6-7 hours

1 Tbsp olive oil
2 1" thick boneless center-cut pork chops or shoulder chops
4 red or white new potatoes, thickly sliced
Salt and freshly ground black pepper to taste
Paprika to taste
1 shallot or white boiling onion, minced
1 16oz bag or jar fresh sauerkraut, rinsed and drained
1 Tbsp dry white wine or champagne

In a heavy skillet over high heat, heat the olive oil and quickly sear and brown the pork chops on both sides.
Place the potatoes in the bottom of the slow cooker. Place the pork chops on the bed of potatoes. Sprinle with salt, pepper, paprika, and the shallot. Arrange the sauerkraut over the pork chops, then sprinkle with the wine. Cover and cook on LOW 6-7 hours, until the meat is tender. Serve immediately.

Pork Chops with Balsamic Strawberry Salad and Pine Nut Orzo

From Every Day with Rachael Ray November 2008


1/2 pound orzo pasta
1/2 cup balsamic vinegar
1 pint strawberries, quartered
1/2 cup basil leaves, torn
1 cup baby spinach leaves, sliced
Extra-virgin olive oil (EVOO), for drizzling
4 slices prosciutto, sliced into 1/2-inch strips
Four 1-inch-thick pork chops
Pepper
3 tablespoons butter
1 pinch cinnamon
1 pinch nutmeg
1/3 cup pine nuts, toasted

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.2. In a saucepan, boil the balsamic vinegar until reduced to 2 to 3 tablespoons, 5 minutes. In a bowl, toss the strawberries, basil and spinach with the balsamic glaze.3. In a large nonstick skillet, heat a drizzle of EVOO over medium-high heat. Add the prosciutto strips and cook for 5 minutes. Transfer to paper towels to drain. Add another drizzle of EVOO to the skillet. Season the chops with salt and pepper and cook, turning once, until cooked through, 8 minutes.4. In another large skillet, cook the butter over medium heat until brown, about 3 minutes. Add the pasta, cinnamon and nutmeg and toss; season with salt. Stir in the nuts.5. Spoon the salad over the chops and top the orzo with the prosciutto.

Apple Juice Pork With Squash and Golden Raisins

From Every Day with Rachael Ray October 2008


Four 1-inch-thick boneless pork loin chops (about 1 1/2 pounds total)
Salt and pepper
3 tablespoons extra-virgin olive oil
1 onion, coarsely chopped
1 cup apple juice
1/2 butternut squash—peeled, seeded and cut into 1-inch pieces
1/2 cup golden raisins
3 tablespoons chopped fresh sage

Preheat the oven to 250°. Season the pork chops with salt and pepper. In a large, heavy skillet, heat 1 tablespoon olive oil over medium-high heat. Working in 2 batches, add the pork chops and 1 more tablespoon olive oil between batches. Cook until browned, about 5 minutes on each side. Transfer to an ovenproof dish and tent with foil; place in the oven.2. Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat. Add the onion and cook for 2 minutes, scraping up any browned bits. Stir in the apple juice, squash, raisins and sage; season with salt and pepper. Cover and cook until the squash is tender, about 10 minutes. Using a slotted spoon, transfer the squash mixture to a bowl. Cook the remaining liquid until syrupy, about 5 minutes. Serve the pork with the squash and pan sauce.

Skillet Cornbread Pudding with Ham & Pepper Jack

From Food Network Kitchens Making It Easy

2 Tbsp unsalted butter
1 1/2 C cooked corn, thawed frozen or fresh
1 bunch scallions (white and green parts), sliced
1 6oz chunk Black Forest ham, diced
1 clove garlic, chopped
1/2 tsp chili powder
3 large eggs
2 C half-and-half
4oz pepper Jack cheese, diced
1/4 C chopped fresh basil
1 tsp kosher salt
Freshly ground black pepper
1 C packaged cornbread stuffing cubes
Pinch sugar

Preheat the oven to 350. Melt the butter in a 10" cast-iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally, until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt, and pepper to taste.
Pull the skillet from the heat. Stir in the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.

Pasta e Fagioli with Sausage Dumplings

From Rachael Ray Show 1/7/09

2 tablespoons EVOO - Extra Virgin Olive Oil
4 thin slices pancetta, chopped
1 medium onion, chopped
1 carrot, peeled and chopped
2 stalks celery, chopped
1 bay leaf
3 cloves garlic, finely chopped or grated
Salt and ground black pepper
3 tablespoons tomato paste
4 cups chicken stock
2 cups water
1 15-ounce can cannellini beans, drained (I used garbanzo beans)
3/4 pound ground pork
1 egg
1/4 cup (a handful) breadcrumbs
1/4 cup (a handful) grated Parmigiano Reggiano cheese, plus more for serving
1 teaspoon fennel seeds
1 cup ditalini-shaped pasta (I used small shells)
1 loaf crusty bread


Place a large saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, 3-4 minutes.

Add the onion, carrot, celery, bay leaf and garlic to the pan with some salt and pepper, and cook until the veggies are tender, 5-6 minutes. Add the tomato paste to the pan and cook until aromatic and brick red in color, about 30 seconds. Add the chicken stock, water and beans to the pot, and bring the liquids up to a bubble.

While the soup is heating up, combine the pork, egg, breadcrumbs, cheese, fennel seeds, salt and pepper in a large mixing bowl. Mix everything well with your hands to combine.
When liquids are at a bubble, reduce the heat to medium and form the meat into 1-inch balls, dropping them into the soup as you go. Simmer the dumplings until cooked through, about 8 minutes. Turn the heat back up to medium-high, add the pasta and cook to al dente according to package directions.
Serve the soup with some crusty bread alongside and more grated Parm at the table.

Scalloped Poatoes with Ham

From Fix-It and Forget-It Cookbook

6C raw potatoes, cut into small cubes
1 medium onion, minced
1 tsp salt
1/2lb cooked ham, cubed
4 Tbsp butter
4 Tbsp flour
1 tsp salt
2 C milk
1 1/2 C shredded cheddar cheese

Layer potatoes, onion, 1 teaspoon salt, and ham into slow cooker.
Melt butter in saucepan. Stir in flour and 1 teaspoon salt. Cook until bubbly. Gradually add milk. Cook until smooth and thickened. Add cheese and stir until melted. Pour over potato-ham mixture, stirring lightly.
Cover Cook on low 6-7 hours or high 3-4 hours.

Easy Pork Chops & Stuffing

From my neighbor Christina. I wanted to make sure I wrote it down before I forgot!

Put 1 box of dry stove top stuffing and seasoning mix packet in crock pot. Add 1 1/2 cup HOT water. Top with pork chops, then pour over 1 can cream of mushroom soup. Cover, cook until chops are tender (4 hrs on low is usually good).

Bobby's Special Seared and Baked Thick-Cut Pork Chops

From The Deen Bros. Y'All Come Eat

4 12oz bone-in pork chops, about 1 1/4" thick
1 clove garlic, halved
Salt
Freshly ground black pepper
3 Tbsp EVOO

Preheat oven to 350. Rub each chop all over with the cut sides of the garlic halves and season with salt and pepper. In a large ovenproof skillet, heat the oil over medium-high heat until shimmering. Sear the chops in the oil 3 minutes per side or until paper-sack brown.
Transfer the pan to the oven and cook for 4 minutes more. Let chops stand for 5 minutes before serving.

American-Italian Pasta all'Amatriciana

From 30 Minute Meals

Salt
1 pound whole-wheat cassarecci, rigatoni or penne pasta
1 tablespoon extra-virgin olive oil
6 slices lean peppered bacon, chopped
1 large red onion, chopped
4 cloves garlic, finely chopped or grated
1 cup chicken stock
1 (28-ounce) can crushed fire roasted tomatoes
Black pepper
A handful flat-leaf parsley, chopped
Shredded sharp white Cheddar, to pass at table

Heat water to boil for pasta, season with salt and cook pasta to al dente.
Heat a deep skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add bacon and crisp 4 to 5 minutes then add onions and garlic cook to soften, 5 to 6 minutes. Stir in stock then tomatoes and season with pepper to taste. Simmer sauce 15 minutes. Toss pasta with sauce and parsley. Serve with grated sharp white Cheddar.

Jerk Pork Cheeseburgers with Green Apple Slaw

From Every Day with Rachael Ray March 2008

2 granny smith apples, peeled, grated and patted dry
Grated peel of 1 lemon, plus 1 ½ tablespoons juice
½ C mayonnaise
1/3 C chopped chives
3 Tbsp pure maple syrup
2 Tbsp Jamaican jerk seasoning, such as McCormick
1 ½ pounds ground pork
8 slices applewood smoked bacon
4oz smoked cheddar cheese, thinly sliced
4 kaiser rolls, split and toasted

In a medium bowl, toss the apples with the lemon peel and juice. Add the mayonnaise, chives, 1 ½ tablespoons maple syrup and ½ tablespoon jerk seasoning; stir to combine; refrigerate.
In a large bowl, whisk together the remaining 1 ½ tablespoons maple syrup and 1 ½ tablespoons jerk seasoning. Add the ground pork and combine. Shape into four 1” thick patties, pressing your thumb in the center of each to prevent it from bulging.
In a large nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain, reserving the skillet with the drippings. Cover the bacon with foil to keep warm. Heat the bacon drippings over medium-high heat until sizzling. Add the pork patties and cook for 4 minutes; flip, lower the heat to medium and cook for 3 minutes more. Lower the heat to low and top each patty with a quarter of the cheese; cover the skillet and cook until the cheese is melted and the patties are cooked through, about 2 minutes more.
Place a pork patty on each toasted roll bottom; top with 2 slices bacon, a quarter of the apple slaw and a roll top.

Sweet Onion Pork Pizza

From Every Day with Rachael Ray March 2008

2 Tbsp vegetable oil, plus more for brushing
1 red onion, thinly sliced
Salt and pepper
One 16oz package frozen pizza dough, thawed
½ C barbecue sauce
½ C canned tomato sauce with Italian herbs
8oz pepper jack cheese, shredded
6-8 leftover baby back ribs, meat shredded and bones discarded (about 1 cup meat)
2 green bell peppers, seeded and cut into thin rings

In a large, heavy skillet, heat the oil over medium heat. Add the onion and cook, stirring constantly, until softened and brown, 15-20 minutes. Season with salt and pepper and remove from the heat.
Invert a large baking sheet and place it on a rack in the lower third of the oven; preheat the oven to 500. Place a second inverted baking sheet on a work surface and cover with parchment paper. Stretch the pizza dough to fit the parchment, then brush with oil.
In a small bowl, combine the barbecue sauce and tomato sauces. Spread the sauce over the dough, leaving a ¾” border. Top with the cheese, shredded meat, bell peppers and caramelized onions.
Slide the pizza and parchment paper onto the preheated baking sheet and bake until the crust is golden and bubbly, about 20 minutes.

Tagliatelle Bolognese

From Tyler's Ultimate

2 ounces dried porcini mushrooms, wiped of grit
1/4 pound pancetta or slab bacon, finely chopped
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
5 garlic cloves, minced
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 bay leaves
2 sprigs rosemary
1 1/2 pound ground pork
1 1/2 pound ground beef
2 cups milk
1 (28-ounce) can crushed tomatoes
2 cups dry red wine
Kosher salt and freshly ground black pepper
1 pound dry tagiatelle pasta
Freshly grated Parmigiano-Reggiano, for serving
1 handful fresh basil leaves
Fresh ricotta cheese

Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.
Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.
In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.
Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.
When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente"). Drain the pasta well and toss with the Bolognese sauce.
Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.

Twice Baked Sweet Potatoes

From Rachael Ray

Extra-virgin olive oil (EVOO), for drizzling
Salt and freshly ground black pepper
1 pound chorizo, usually one package, casing removed and sliced into half moons
1/2 cup chicken stock (eyeball it)
3 tablespoons butter, softened
1 cup pumpkin puree
1 garlic clove, grated
1 chipotle in adobo sauce, finely chopped, plus 1 tablespoon sauce
1 teaspoon orange zest, juice of 1/2 orange
1 tablespoon honey
A pinch of nutmeg
1 cup shredded smoked cheddar cheese
A couple of scallions, green and white parts thinly sliced

Preheat oven to 350.
Place the potatoes on a small baking sheet. Drizzle with a little EVOO and rub them with some salt and freshly ground black pepper. Bake them 45 minutes to an hour, until tender. When the potatoes have finished baking, remove them from the oven and allow them to cool enough that you can handle them.
When you’re able to handle the potatoes, cut them lengthwise, being careful not to cut them all the way through (you should be able to open the potato like a book). Scoop out the cooked insides using a spoon, then transfer them to the same pan you cooked the chorizo in. Make sure not pierce the skin of the potato, you want it to keep its shape.
To the pan, add the chicken stock, butter, pumpkin, honey, garlic, chipotle and adobo sauce, orange zest, juice of 1/2 orange, nutmeg, salt and freshly ground pepper. Mash everything together using a potato masher.
Carefully refill the potato skin shells with the mashed potato mixture and transfer them back to the baking sheet. Top each potato with some of the reserved crispy chorizo and a small handful of shredded cheese. Place the potatoes under the broiler to melt the cheese, about 1 minute.

Roasted Veggie Pizza

From Every Day with Rachael Ray November 2007

4 slices thick-cut bacon
1 16oz pkg refrigerated pizza dough
6oz fontina cheese, grated (1 1/2 C)
1 C brussels sprouts, halved lengthwise
3/4 head cauliflower, broken into small florets (about 3C)
1/3 C drained sun-dried tomatoes packed in olive oil, thinly sliced
3 cloves garlic, chopped
2 Tbsp EVOO
1/2 tsp salt
Pepper

Position a rack in the bottom third of the oven and preheat to 500. In a skillet, cook the bacon until nearly crisp, 8-10 minutes. Drain on paper towels. Reserve the bacon fat.
Grease a baking sheet with 1 tablespoon bacon fat, place the pizza dough on top and press and stretch the dough as close the the pan edges as possible. Sprinkle half of the cheese over the dough; bake for 5 minutes.
In a pot of boiling, salted water, cook the brussels sprouts and cauliflower for 1 minute. Drain in a colander and rinse with cold water until cool. Transfer to a large bowl and add the sun-dried tomatoes, garlic, olive oil, salt and plenty of pepper; toss well. Spoon the veggie mixture evenly over the dough, halve the bacon crosswise and scatter on top; sprinkle the pizza with the remaining cheese.
Bake the pizza until the crust is golden-brown and the cheese is bubbly, 10-12 minutes. Let cool slightly before serving.

Smoky Chicken with Sweet Potatoes and Chorizo

From Every Day with Rachael Ray November 2007

2 poblano chiles
4 skinless, boneless chicken breasts
1 tsp chili powder or smoked paprika
1 tsp cumin
Salt and pepper
3 Tbsp EVOO
1/2 pound chorizo sausage, casings removed, meat coarsely chopped
2 sweet potatoes, thinly sliced
1 yellow onion, thinly sliced
1 red onion, thinly sliced
2 cloves garlic, grated or finely chopped
1 28oz can diced fire-roasted tomatoes, lightly drained

Preheat the broiler to high. Broil the poblanos on a pan until charred on all sides, 12-15 minutes. Place in a paper bag and let cool for 10 minutes. Peel, seed and chop.
While the chiles cook, season the chicken with the chili powder, cumin and salt and pepper to taste.
In a large nonstick skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chorizo and cook until the fat renders, 2 minutes. Add the sweet potatoes and yellow onion and arrange evenly in the skillet. Season with pepper and cook for 10 minutes. Flip and cook, pressing with a spatula, until crisp, 10 minutes more.
Preheat a grill pan over medium-high to high heat. In a saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the red onion and garlic; cook until softened, 8 minutes. Add the tomatoes, reserved poblanos and salt and pepper to taste; keep warm.
Coat the chicken with the remaining 1 tablespoon EVOO and grill on the hot grill pan for 5 minutes on each side.
Pile the sweet potato mixture on 4 plates, slice the chicken breasts and arrange over the potatoes. Top with the poblano-tomato sauce.

Mexican Pizza

From Every Day with Rachael Ray November 2007

12oz cheddar cheese, shredded (3C)
4oz monterey jack cheese, shredded (1C)
3 Tbsp EVOO
12 small flour tortillas
3/4 C finely chopped onion
2 15.5oz cans red kidney beans, rinsed
Salt and pepper
1 8oz jar taco sauce
1 4.5oz can chopped green chiles
1 3.5oz pkg cooked chorizo sausage, thinly sliced

Preheat oven to 375. In a medium bowl, combine 1 1/2 cups cheddar with the monterey jack and set aside.
Brush a rimmed baking sheet with 1 tablespoon EVOO. Arrange 6 tortillas on the sheet so that the surface is covered, overlapping as needed. Sprinkle the remaining 1 1/2 cups cheddar cheese evenly over the tortillas, leaving a 1/2 inch border on all sides; cover with the remaining 6 tortillas, overlapping as needed. Prick the top layer with a fork and bake until the tortillas begin to brown, about 10 minutes.
In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and cook until golden-brown, about 10 minutes. Add the beans and 1/4 cup water and mash until the beans are soft and the liquid is absorbed, about 5 minutes. Season with salt and pepper.
Spread the bean mixture over the tortillas, leaving 1/2 inch border. Top with the taco sauce, chiles, chorizo and reserved cheese mixture. Bake until the cheese is melted, 25-30 minutes.

Freeze: Let the pizza cool completely, then slice into serving portions. Wrap in plastic wrap, then aluminum foil and freeze in a resealable plastic storage bag for up to 3 months.
Reheat: Defrost overnight in refrigerator. Bake in a 350 degree oven until the cheese is bubbling, about 15 minutes.