Tender Slow Cooker Pork Chops

In Dianes Kitchen

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Tender Slow Cooker Pork Chops that I cut with a fork. You can make these in a few minutes, put them into the slow cooker for four hours and forget about them. The aroma in the house while these cooked was amazing and the taste was even better!

Source: Adapted from All Recipes

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Ingredients

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Place the pork chops into the slow cooker.

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In a medium bowl combine

the rest of the ingredients and stir.

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Pour the mixture over the

pork chops in the slow cooker.

Cover and cook on high for four hours.

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Place on a plate and serve.

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BLT Wrap — In Dianes Kitchen

Our tomatoes from our garden have been coming for about 3 weeks now. Way earlier than normal, however, the large tomatoes are just starting. What else do you do when that happens? Well BLT’s of course! I wait all summer for that wonderful garden tomato taste. I refuse to eat hot-house tomatoes so I am […]

via BLT Wrap — In Dianes Kitchen

Dinner With April Mushrooms

jovina cooks

Pork Marsala with Mushrooms

3 servings

Ingredients

1/4 cup all-purpose or gluten-free or low carb flour
1/4 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 pound boneless pork loin chops, about 3/4 inch thick
2 tablespoons butter
2 tablespoons olive oil
2 cups sliced fresh mushrooms
1 minced garlic clove
1 shallot, minced
1/2 cup Marsala wine
1/2 cup low-sodium chicken broth
1/4 cup heavy (whipping) cream

Directions

Cut the pork chops in half lengthwise. Mix flour, salt, garlic powder, and oregano together in a medium bowl. Add pork and toss until well coated. Reserve 2 tablespoons of the flour mixture and set aside.


Heat the butter and olive oil in a large skillet over medium heat. Place the pork cutlets in the skillet in a single layer, and cook, turning occasionally, until brown on both sides. Place the pork on a plate.


Add the mushrooms, shallot…

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Asian Style Pulled Pork with Quick Pickles

The Pantry Portfolio

asian style pulled pork bbq crock potFriends! I have made my first pickles.  Huge shout out to Laura at Feast Wisely and Twice as Tasty for their wisdom and for nudging me not to give up – these pickles were quick, easy, and a delightful addition to this sandwich. And, they were made from the first ever cucumber I grew in my very own garden. I am beyond excited to have *finally* made a successful pickle and can’t wait to try more recipes. (Feel free to comment with your favorite recipes or tricks below).

On Saturday I threw together an impromptu backyard birthday shindig for my husband.  During the day we were out kayaking and so I needed something I could easily prepare the night before.  I’ve been looking for an excuse to make this pork, as I first tried it on the 4th of July last year when my father brought it over to our…

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Steak, barley & green bean salad

Recipes by chefkreso

Split, most of you probably heard of it if you ever visited Croatia because it’s the first stop for most of our tourists, being second largest city in Croatia and a intraregional transport hub where you can catch a ferry to one of the islands in the Adriatic. But it’s not just a port, it’s a tourist destination with a centuries-old history, architecture and one of the most beautiful promenades.

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In a few photos that I’ve taken of Split I’ll try and show you how beautiful it is.

As I mentioned before, one of my grandfathers was from the island of Brač and the other from the island of Korčula. Most of my family is still living on the islands in the Adriatic, not to mention those who moved to Canada, Argentina, Australia, Germany and a lot more countries, but sticking to the Adriatic coast my father’s half-brother and his family…

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Sous Vide Pork Scallops with Lemons and Capers

anotherfoodieblogger

Sous Vide Pork Scallops with Lemons and Capers Sous Vide Pork Scallops with Lemons and Capers

I’m a sucker for deals on meat, no matter what cut you end up with. Because with a sous vide circulator, you can make delicious meals with even the cheapest of cuts. In this case, I had a couple of boneless pork loins, each in a very different shape and thickness. I cut and pounded the meat into similar-sized portions, spiced and bagged, then let the sous vide do its magic. After a relatively short bath, a quick sear and gravy will give you a restaurant-worthy dish. Pair it with a quick pressure-cooked risotto and peas side, and you’ve got a meal!

Down to business:

Sous Vide Pork Scallops with Lemons and Capers
Slightly adapted from Foodiecrush

3/4 pound boneless pork
Salt and pepper, to taste
Fresh sage leaves, one per slice
4 tablespoons butter, divided
2 teaspoons oil, preferably high-heat such as grapeseed
2…

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