Pork Chops w/ Peppers

4 center cut pork loin chops, 1" thick
salt and pepper
2 Tbsp EVOO
1 yellow bell pepper
1 orange or red bell pepper
1/2 cup chicken broth
2 Tbsp chopped parsley
1 garlic, minced
fennel seed

1. Heat large skillet over med-high heat. Season pork chops with salt and pepper. Add. 1 Tbsp EVOO to pan; add chops and cook 5 minutes on each side.

2. Transfer cooked pork chops to platter; keep warm. Add remaining evoo and the bell peppers to the pan. Saute peppers, garlic, fennel seed, stirring for 5 minutes. Add broth and scrape up the drippings. Sprinkle with parsley.

Slow Cooker Pulled Pork

Ingredients

• 2½ lbs boneless, center-cut pork loin roast, trimmed of all fat
• 2 medium onions, sliced thin
• 2 Tbsp minced garlic
• 1 Tbsp brown sugar
• 1 Tbsp chili powder
• ½ Tbsp kosher salt
• 1 tsp cumin
• ½ tsp ground cinnamon
• 1 cup reduced-sodium chicken broth
• 1 cup reduced-sugar BBQ sauce

Instructions

1. Place the onions and minced garlic in the bottom of slow cooker.
2. Pour chicken stock on top of onions and garlic.
3. For the rub: In a small bowl, combine the brown sugar, chili powder, salt, cumin and cinnamon. Pat the pork loin roast down with paper towels to dry. Using clean hands, rub the spice mixture generously over pork loin roast.
4. Place the meat on top of onions and garlic in slow cooker. Cover and cook pork for 8-10 hours on low, until pork is fork tender.
5. Turn off slow cooker and move pork to a cutting board.
6. Using a fine mesh strainer, hold strainer over a medium size glass bowl. Drain liquid from slow cooker through mesh strainer separating solids from liquids. Return the solids to the slow cooker and reserve the liquid.
7. Using a fork and knife, start shredding the pork and return the shredded pork to the slow cooker.
8. Add the low-sugar barbecue sauce to the slow cooker and cover the pork. Mix gently.
9. Add the liquid from the port into the slow cooker. Use as much as needed to moisten the meat before serving. I usually add ¼ cup to ½ cup of the reserve liquid to the pork.

Herb-Crusted Pork Chops

1 1/2 cups breadcrumbs with parmesan cheese and parsley

4 - 6 ounce, 1 inch thick boneless center cut pork loin chops
3 Tablespoons mustard


1. Preheat oven to 425. Place a greased rack on a foil lined baking sheet.
2. Brush pork with the mustard and coat in breadcrumbs
3. Bake 20-25 minutes or until done

Teriyaki Pork Tenderloin

I didn't have very high expectations for this. The last time I cooked a pork tenderloin it was terrible. This was quite a pleasant surprise. Served with oriental flavored rice (soy sauce, ginger, onion powder, garlic powder) and green beans. Avery even ate it!!

Ingredients

• 5 tablespoons low-sodium soy sauce
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 teaspoons brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon coarsely ground pepper
• 2 (1 pound) pork tenderloins

Directions

1. In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Place the tenderloins in an 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 25-35 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing. Serve with pan drippings.