Posts Tagged ‘Pork’

Fried Pork Chops

If you are a regular reader here, you know that I don’t fry food a lot.  Every once in a while, I get an urge for something fried and when I make it, the reason I don’t do it a lot comes right back to me.  These chops were really good, but my whole house smelled like grease after I made them.

I have to say they were worth it.  Check out the original recipe at Deep South Dish.


4 bone-in pork chops

1/2 cup vegetable oil

1 cup self rising flour

1/2 cup yellow cornmeal

1/4 tsp. granulated sugar

1/4 tsp. garlic powder

1/4 tsp. seasoning of your choice (I used Penzey’s BBQ of the Americas.)

2 tsp. onion powder

1/4 tsp. salt

1/2 tsp. black pepper


Heat the oil in a large skillet over medium-high heat.  While the oil warms, combine all of the remaining ingredients except the chops in a pie pan.

Dredge the chops in the flour mixture to completely coat them.



Carefully put the pork chops into the skillet.  Don’t overcrowd the pan, but you should be able to cook two at a time.  Fry until browned on the first side, about 3 to 5 minutes.  Flip the chop and cook for another 3 to 5 minutes or until cooked through. 

Transfer to a paper towel lined plate to let the excess oil drain.




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My dad comes for supper every week and we all like pork chops, so I fix them quite often.  I found this recipe from The Kitchn on Pinterest and thought it was a nice change up from a basic baked pork.  The panko bread crumbs give the chops a really nice crunch and the Italian seasoning really shines.

This is definitely going into the regular meal rotation!

Panko Italian Pork Chops 1

3 tbsp. vegetable oil

3 bone-in pork chops

2/3 cup panko bread crumbs

2 tbsp. grated Parmesan cheese

1 heaping tbsp. Italian seasoning

1/4 cup all purpose flour

2 eggs, lightly beaten

salt and pepper to taste


Preheat your oven to 350 degrees.  Line a baking sheet with aluminum foil, spray with nonstick spray and set aside.  In a shallow pan (I used a cake pan), combine the panko crumbs, Parmesan and Italian seasoning.  In a second cake pan, lightly beat the eggs and set aside.  Put the flour in a third pan.  These will be your breading stations.


Season the chops on both sides with salt and pepper.  Heat the oil in a large skillet over medium heat.  Dredge the chops in the flour, then the eggs, and then coat with the bread crumb mixture.  Cook in the skillet for about 2 minutes on each side just to make a good crust.




Place the browned pork chops on the baking sheet and bake for 15 minutes.  Allow the chops to rest for 5 to 10 minutes before serving. 

Panko Italian Pork Chops 2

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Eat At Home Cooks is one of my favorite all time food blogs.  It doesn’t hurt that she hails from my home state of Kentucky and her recipes are tasty and use normal ingredients that most of us will have on hand. 

Her Apple BBQ pork chop recipe is all that and more.  These beauties can be grilled, baked or made in the slow cooker like I did.  You can change out the type of sauce you use to suit your taste as well.  These made a great Sunday dinner.

Apple BBQ Pork Chops 2

6 bone in pork chops

2 tbsp. vegetable oil

salt & pepper to taste

1 cup BBQ sauce (I used honey BBQ.)

1/2 cup apple jelly

2 or 3 drops of liquid smoke (Optional, but it does add great flavor.)


Heat a large skillet over medium heat and pour in about 2 tablespoons of vegetable oil.  Season the chops with salt and pepper and brown them on each side in the heated skillet.


Put the apple jelly in a small bowl and warm in the microwave for 30 seconds.  Stir the BBQ and liquid smoke into the warmed jelly to complete the sauce.


Layer the chops with the sauce in a slow cooker.  Cook on low for 5 to 6 hours.  That’s all there is to it.

Apple BBQ Pork Chops 1

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My family loves pulled pork and I love finding new and easy ways to fix it.  This version is from the site Spend With Pennies and it is really good.  The Dr. Pepper soda really adds a great little flavor boost to go with the sauce.  The fact that it is made in the slow cooker makes it even better.

Dr. Pepper Pulled Pork BBQ

1 pork roast

Salt, pepper, and garlic powder to taste

1/2 cup diced onion

1 bottle BBQ sauce (I used Honey BBQ.)

12 oz. Dr. Pepper


Place the diced onion in the bottom of a slow cooker.  Season the roast with salt, pepper and garlic powder.  Place the roast in the slow cooker and pour the Dr. Pepper over the meat.  Cook on low for 7 to 8 hours until the meat is extremely tender.

Remove the roast and shred it with two forks. 



Place the shredded meat back in the slow cooker with all of the juice and pour in the BBQ sauce.  Let it cook on high for another hour.  Serve with rolls and the sides of your choice.


Dr. Pepper Pulled Pork

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Here is yet another slow cooker recipe.  Dear readers, I hope I am not burning you out on these, but I LOVE a good main dish that I don’t have to fuss with.  So…enter the slow cooker!  This is another successful Taste of Home recipe that I will definitely be making again. 

Slow Cooker Saucy Pork Chops

6 pork chops (Bone in would be best, but I used boneless.)

1 tsp. garlic powder

1/2 tsp. salt

1/4 teaspoon black pepper

2 tbsp. vegetable oil

2 cups ketchup

1/2 cup packed light brown sugar

1 tsp. liquid smoke (Optional, but it adds great flavor.)


Sprinkle the chops with garlic powder, salt & pepper.  Heat the oil in a large skillet over medium heat.  Brown the chops on both sides.


In a small bowl, combine the remaining ingredients to make the sauce.  Pour a little of the sauce in the bottom of a small slow cooker.  Then add a layer of the browned pork chops and another layer of sauce.  Continue this until all of the chops are in the crock and covered with sauce.



Cook on low for 4 to 5 hours or until the meat is tender.

Slow Cooker Saucy Pork Chops

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This recipe is one of the first I pinned to my Recipes to Try board on Pinterest and I finally took the time to try it.  I am so glad I did because the taste is really outstanding.  I usually don’t marinate meats that much, but the pineapple juice and soy sauce really give the chops loads of extra flavor and helps to keep them moist.  The grilled pineapple slices weren’t too shabby either.  This recipe is from Allrecipes.com which is one of my go-to sites when I am looking for something new.

Grilled Pineapple Pork Chops

3 bone-in pork chops

8 oz. can pineapple rings

1/4 cup brown sugar

1/4 cup soy sauce

1/4 tsp. garlic powder

pinch of ground black pepper


Drain the pineapple rings, catching the juice into a bowl.  Keep the pineapple itself for later.  Combine the reserved juice, brown sugar, soy sauce, garlic powder and black pepper in a zip top bag.  Knead the bag with your hands a few times to mix the ingredients completely.  Add the chops and shake to coat.  Refrigerate for several hours.


Oil the grates of your grill and heat to medium.  Removed the chops from the marinade and shake off the excess.  Grill until the chops are cooked thoroughly and have nice grill marks on both sides, about 5 to 7 minutes on each side.  Test with a meat thermometer to make sure they are done.  Brush on a little of the marinade while the chops are cooking and discard the remainder.  Put the pineapple slices on the grill and cook until they are hot and show grill marks as well.  Serve on the side with the pork chops.

Grilled Pineapple Pork Chops

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Pineapple Pork Loin

Do any of my blogging readers have a go-to recipe that you realized recently that you have never written a post about?  Well, I do and here it is. This is a recipe that I made up myself years ago and for some reason I have never posted it here.  I must remedy that today because this pork loin is quick, easy, and comes out so tender and juicy. 

1 pork loin, approximately 2 lbs.

1 20 oz. can pineapple chunks in syrup

2-3 cups orange juice

seasoning salt


Pour the orange juice into a slow cooker.  Put the pork loin into the juice and sprinkle liberally with seasoning salt.  Finally, pour the pineapple chunks and juice over the pork and cook on low for 4-6 hours or until the internal temperature is at least 165.  That’s all there is to it.  Enjoy!



Please join me at Miz Helen’s Country Cottage for Full Plate Thursday.

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Pepsi (or Coca Cola) Pork Chops

I have found so many new great recipes on Pinterest!  It is addicting to scroll through ideas from so many different people.  Here is the link to my Recipes To Try board. 

One of my favorite meats to cook with is pork chops and it really doesn’t matter how they are fixed.  Baked, grilled, broiled, fried, any old way is fine with me.  When I find a new recipe for chops, I usually try it out on my family at our weekly Sunday dinner.  This one was a winner!  I wish I had bone-in chops to use instead of boneless because I think they have a much better flavor and are usually more tender.  These were still pretty darn good even with the boneless.

1/2 cup firmly packed brown sugar

2 cups ketchup

2 cups Pepsi (I only had Coca-cola in the house so I used that.)

2 tbsp. onion flakes

2 tsp. Italian seasoning

8 pork chops


Preheat oven to 350 degrees and prepare a 13×9” baking dish.  Mix together all ingredients except the chops.  Place the chops in the dish and pour the sauce over them.

Bake for 1 hour.  Enjoy!



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Slow Cooker Maple Ham

For the last couple of years, I have made the ham for C’s family’s big holiday meals.  I usually go with my citrus crock pot ham because it is quick and easy, but I tried something a little different this time and it was so good.  As usual here lately, I found this recipe on Pinterest and it was posted from the blog, Beyer Beware.  It, too, is a quick and easy recipe and the maple syrup gives it a little extra kick.  This is definitely a keeper.

1 spiral sliced ham (Mine was a little too big for my slow cooker so I had to slice it off the bone to fit.)

1/2 cup brown sugar

1/2 cup real maple syrup

8oz can crushed pineapple


Real maple syrup is usually expensive, but I have a supplier.  C’s cousin began making maple syrup last year on his farm here in good ol’ South Central Kentucky and it is so good!! I had just enough left over for this ham.


Since I sliced the ham off the bone, I cooked this in layers.  Put half of the ham in the slow cooker then sprinkle with 1/2 of the brown sugar.  Pour half of the syrup and pineapple over that and repeat.  Cook on low for 4-6 hours or until heated through.


Please join me at Miz Helen’s Country Cottage for Full Plate Thursday where there is sure to be some delicious food just for you!

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BBQ Ribs

If someone asked me to pick my favorite meat dish, more than likely I would choose BBQ pork ribs.  I almost always order that when C & I eat at “steak house” type restaurants and I usually enjoy them.  I have wanted to try to duplicate that taste at home, but it is hard to find baby-back ribs at my local groceries.  I guess that most of them end up at restaurants instead.

Right before Memorial Day weekend, our local Kroger advertised baby-backs on sale no less.  I made a quick trip to the next town on my lunch break to purchase some and, wouldn’t you know, I managed the get the very last package that was in the meat case.  Whew, that was close!

The basis of this recipe was on Kraft’s website and I altered it to suit my taste.  I ended up overcooking them just a little because I wanted to make sure they were done.  Next time, I will cut the cooking time down by about 5 or 10 minutes and just go by the instant-read thermometer.  The recipe below will show the altered cooking time, not the time I used for this recipe.  Just remember to check them with a meat thermometer and you will be fine.

1 rack baby-back ribs

BBQ rub & sauce of your choice


Preheat your grill to medium heat, about 425 degrees.  Slice off the silver skin (the white membrane) from the back of the ribs.  This is just connective tissue and will get tough when it is cooked.

Liberally rub the ribs with the seasoning.


Place the ribs on a large sheet of aluminum foil and then cover with another sheet of aluminum foil.  Fold up the ends of the foil so the ribs are encased in a foil bag leaving one short end open.  Pour one cup of water into the foil bag and close up the last side leaving just a small hole for steam to escape.



Place the ribs on the preheated grill and cook with the lid down for 40 minutes.

Remove the ribs from the foil, but be careful of the remaining water because it will be really hot!  Spread the sauce over the ribs and cook for 10 more minutes or until the internal temperature of the ribs is at least 160 degrees.  Take them off the grill and let rest for 15 minutes, slice, and enjoy!  Don’t forget your napkin!




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