Slow Cooker Pork Roast

I adapted The Food Nanny's Beef Roast to our families liking since we are not big beef eaters. It's the yummiest pork roast I have made so far in my crock pot! 

Slow Cooker Pork Roast

1 (4-pound) pork shoulder or butt roast ( I had a 3 lb. in the freezer)

1/3 cup packed brown sugar

3 tablespoons cider vinegar

1 tablespoon soy sauce

1 tablespoon Worcestershire

sauce

1 (10.75-ounce) can condensed

cream of mushroom soup

1 (1-ounce) packet onion soup mix

1 cup beef broth

5 large carrots, peeled and cut

into 1-inch pieces (optional)

6 red potatoes or medium

russets, scrubbed and

quartered (optional)

8 to 12 servings

1. Place the roast in a slow cooker. Sprinkle with the garlic salt and pepper.

2. In a medium bowl, mix the brown sugar, vinegar, soy sauce, Worcestershire

sauce, mushroom soup, onion soup mix, and broth; pour over the roast.

3. Add the carrots and/or potatoes to the slow cooker if it is large enough to

hold them.

4. Cook on high heat 5 to 6 hours or on low heat for 10 to 12 hours.

If you choose not to add the carrots or potatoes to the slow cooker

Crunchy Baked Pork Chops

1/4 cup salt
1/4 cup brown sugar
4 boneless pork chops, 3/4 to 1 inch thick, excess fat removed
4 slices bread, torn into pieces
 2 tablespoons minced shallot
3 medium garlic cloves, minced
2 tablespoons olive oil
Ground black pepper
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced thyme leaves
2 tablespoons minced parsley leaves
1/4 cup plus 6 tablespoons unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard

1. Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve salt and brown sugar in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.
2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
4. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
5. Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving.

Pan Roasted Porkchops

This is one of the best pork chop recipes I have had thus far! You will definitely not be disappointed. It is adapted from Sweet Nicks blog. You can check it out for the original recipe. I tweaked it a bit to our liking and it turned out fabulous. I think the brining here is the key. They were so tender and juicy, and the sauce is to die for. Made it with mashed potatoes and the sauce also complemented them as well. I doubled the recipe (except the brine which was enough) and it fed 4 adults and 1 kiddo perfectly.

Pan Roasted Pork Chops

Pork Chop Brine:


Dissolve in one gallon resealable freezer bag:


2 cups hot water
1/2 cup kosher salt
1/2 cup brown sugar
Add:
6 cups cold water


Dissolve salt and sugar in hot water. It helps to set the bag inside a large bowl in case of spills or leaks. Add ice water to brine. This will cool the brine quickly. Add the pork and seal the bag and refrigerate for 1-2 hours. Just before cooking, dry chops to remove excess brine.


4 1″-thick brined rip chops
2 T olive oil
1 T garlic, chopped
1 T sweet onion, chopped
1 T shallot, chopped
1-1/2 cups chicken broth
1/4 cup brown sugar
1 T apple cider vinegar
1 T Dijon mustard
1/4 cup half and half

Preheat oven to 425. Season chops with pepper. Dust lightly with flour. Brown one side in olive oil over medium-high heat. Turn, cover and roast in oven for about 10 minutes. While the chops are in the oven, in the same pan saute onion and shallot in the drippings over medium-high heat until soft. Add garlic. Deglaze pan with broth. Add sugar and vinegar; reduce by half. Add Dijon mustard and half and half and pork chops to pan and cook for 2 minutes each side until sauce is thick. Makes 1 cup sauce.

Pork Tenderloin with Dijon Sauce

Ooh this looked so good to me I think I'll make it for dinner tomorrow. I just bought some pork chops, which Im sure will work just fine in this recipe. I got it off of Allrecipes.com...a major source of my recipes but tweaked it just a bit. It origianally called for marsala wine,but being just fresh out of wine all of the time I will use chicken stock instead...I don't know how it will change the flavor...so maybe you better wait for a full report before you try it out. I will probably serve it with roasted red potatoes and some sort of vegetable.
I hope you'll enjoy it as much as I will.



2 pork tenderloins
4 tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
1/2 c. sliced mushrooms
2 shallots or 1/2 c. onions, minced
1 cup chicken stock
1 tablespoon Dijon mustard
1 cup heavy cream

1. Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
2. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
3. Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
4. Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots and mushrooms in butter until soft. Stir in chicken stock, mustard, and cream, and cook until volume of liquid is reduced by half.
5. Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.