Marinated Pork Chops

I have a wonderful cookbook called "The Big Cook" by Deanna Siemmens, Lorelei Thomas and Joanne Smith. It's all meals you can prepare ahead of time and freeze. It took me a while to realize it, but they have each recipe in various portions, 1 meal, 4 meals, 6 meals and 8 meals. Even if you don't want to freeze it ahead of time, you can still make it that same day.

These pork chops turned out perfectly.

6 Pork Chops (I used 4)
1/2 cup soy sauce (low sodium)
1/4 cup oil
1/4 cup onion minced (I used 1/2 a small onion)
2 TBSP lemon juice
2 TBSP melted honey
2 cloves minced garlic

Combine all ingredients and pour over pork chops.
You can freeze them in a freezer bag for future use.
Or I put everything in a container in the fridge for the afternoon.

Bake at 350F on a broiler pan for 45 minutes.

I saved the mixture and basted the pork chops about every 15 minutes and turned them halfway through.



I did get some before pictures but then my camera batteries died, so no after pictures.

Pulled Pork

My husband and I had the pleasure of living in Kentucky for a few years. There are so many foods I never ever would have thought would be a part of my regular diet. And this is one of them. I LOVE it.
The proper way to have a pulled pork sandwich is with coleslaw on top. It's delicious.
This recipe was so easy, just in the slow cooker. It was my first attempt at making my own, and it turned out well=)

2 cups water
1 chicken bullion cube
1 cup BBQ sauce or Ketchup
3-4 pound pork roast, bone in

1 small can tomato paste
3 Tablespoons worcestershire sauce
1 Tablespoon onion powder
1 Tablespoon garlic powder
3 Tablespoons brown sugar
1 Tablespoon hot sauce

Place pork roast, BBQ sauce or ketchup, 2 cups water and one bullion cube into crock pot and set on high for 6-8 hours. After 6-8 hours drain off liquid and save 1 cup. Mix tomato paste, worcestershire sauce, onion and garlic powder, brown sugar and hot sauce into reserved liquid. Pour over pork and using a couple spoons break apart the pork and stir the sauce into it. Leave on high for 30 minutes before serving.

Orange Pork Chops

I tried a recipe two weeks ago for orange pork chops. I wasn't a big fan. So I continued my search, made some alterations and came up with this recipe.

4-6 Pork Chops
1 T olive oil
1 cup Orange Marmalade
1/3 cup Dijon Mustard
1/4 cup water
salt and pepper

Give cute baby a toy to keep him distracted while you cook.

Put olive oil in frying pan, and brown pork chops with salt and pepper.

Pick up baby that is playing at your feet, and move him to the safety of his high chair for the duration of your cooking.

Place pork chops in slow cooker.

In a bowl, mix marmalade, mustard and water. Set aside about 2 T for later use.

Pour mixture over pork chops and cook on low for about 6 hours.


Baste pork chops with left over sauce before serving.

Biscuits and Gravy

I LOVE biscuits and gravy. I have ever since I was a kid. I have lived various places in my life, some of them in the midwest/southern US, where biscuits and gravy are a staple in everyone's diet. I currently do not live in a place where they are common.
I have had to learn how to make my own. I first learned how on vacation in Gattlinburg, TN from a good friend. But the recipe was like "fry your sausage, add some milk and flour until it "looks" right". Well that means that sometimes it turned out great, and other times . . . not so much.
I was looking through some cooking sites and I can across a great recipe. And my biscuits and gravy turned out absolutely perfect.

Here's a link.

Biscuits and Gravy from Cozy Kitchen by the Sea.

Pork Tenderloin

Pork Tenderloin

1 clove Garlic minced
1 tsp salt
1/2 tsp white pepper
1/4 tsp Thyme
1 lb Pork Tenderloin
1 tbsp Olive Oil

Mix garlic, salt pepper and thyme in a small bowl. Rub over Pork Tenderloin and wrap in plastic. Put in fridge for over night.

My Pork was still frozen, so I put it in a Ziploc bag, threw in my spices, and whenever I was going into the fridge for something, I just shook the bag and rubbed the pork through the bag.



Heat Olive Oil over medium heat. Brown Pork on all sides.


Place in 9x13 pan.


Add enough water to come up to bottom edge of pork.

Cover with foil and bake at 350F for 40-50 minutes.




Boil the water and drippings from the pan and add cornstarch mixed with water to make gravy. Salt and Pepper to taste.

Peach Pork Chops

I have half a pig in my freezer. That's a lot of Pork. So there will lots of Pork recipes on here.

This is an easy Crock pot recipe

4-6 Pork Chops
1 15oz can peaches drained (reserve 1/4 cup Peach Syrup)
1/4 c Brown Sugar
1/2 t cinnamon
1 8oz can tomato sauce
1/4 cup apple cider vinegar

Brown 4-6 pork chops and place in crock pot.


Season with salt and pepper


Pour Peaches on top.




Mix together in a separate bowl, brown sugar, cinnamon, tomato sauce, peach syrup and apple cider vinegar.


Pour on top


Cook on low for 4-6 hours.



We ate this with rice and a salad. It was very good, the meat just fell off the bone and was very tender.

Pork Chops with Spanish Rice

I started this blog as a place to post about my Grandma's recipe's. And I haven't made one yet. So when planning supper last night I went through her recipe box.
Now let me tell you something about my Grandma. She was well known for her baking. So while looking for supper recipes, there wasn't a whole lot to choose from. And mostly Grandma would make things like roast with mashed potatoes etc. And she has no recipes for those things. A lot of her recipes are things her daughters or daughters in law made that she wrote down. Almost every single one of her recipe cards has the name of who she got the recipe from.
Today's recipe was from Doris G. According to the card this recipe was in a cooking contest, and my Grandma wanted it.

Pork Chops with Spanish Rice
Brown Pork chops but do not cook, put them aside.

In a large fry pan (the same one you browned the pork chops in) place:
1 large onion chopped
1/2 cup uncooked rice (I used 1 cup, and then added 1/2 cup water since I had added extra rice)
1 Tbsp butter or margarine
Cook to a golden brown but do not burn

Add 20 oz canned or fresh tomatoes
Add a green pepper if you wish
Season with salt and pepper
1/4 tsp Savory

Lay Pork Chops on top with lid on.

Simmer 35-40 minutes.

Serve hot on platter.

It was good, but next time I think i will play around with the spices some. Made add some more Spanish flavour to it.