#2,796 and #2,797: Pork Carnita Enchiladas and Homemade Enchilada Sauce

This is a terrible picture b/c it doesn't do it justice. Yes these are enchiladas, but they are filled with pork carnita shredded meat, black beans, corn, and cheese. Chloe (my kid who isn't a big meat eater), was eating the pork filling directly out of the pan on the stove. Yep, it's that good.  The next time pork butt is on sale go grab one (or two!).  This filling freezes well, but the best way to eat this is to pan fry it in its juices after it's done cooking because it gets this nice little cripsy crust on it.  Oh my gosh, so good.  So I cooked it in the crockpot, then sauteed it in a pan to crisp it up, THEN I added it to the tortillas with beans, corn, and cheese and turned it into enchiladas.  HUGE hit at my house!  Only some of us like enchilada sauce so I usually don't have it on hand, so I found this easy recipe to make it from scratch.  So today you get both recipes here. Did you know how easy it is to make enchilada sauce?!  SOOO easy.  

4 lb pork shoulder (pork butt) , skinless, boneless 

2 1/2 tsp salt

1 tsp black pepper

1 onion , chopped

1 jalapeno , de-seeded, chopped

4 cloves garlic, minced

2 oranges , juice only (or 3/4 cup juice)

Rub

1 tbsp dried oregano

2 tsp ground cumin

1 tbsp olive oil

Rinse and dry the pork shoulder, rub all over with salt and pepper.

Combine the Rub ingredients then rub all over the pork.

Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic, and squeeze over the juice of the oranges.

Slow Cook on low for 10 hours or on high for 6 hours. Remove from slow cooker and let cool slightly. Then shred using two forks.

Set the cooking liquid aside - don't bother straining onion etc, it's super soft.

To Crisp:

Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.

Remove pork from skillet. Repeat in batches, don't crowd the pan.

Just before serving, drizzle over more juices and serve hot.

Note: Best way to store/freeze: Shred pork but don't pan fry. Keep pork and juice separate, refrigerate up to 3 days or freeze up to 3 months.

Enchilada Sauce:

2 Tablespoons extra virgin olive oil

2 Tablespoons flour

3 Tablespoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cumin

2 cups chicken broth

Heat the oil in a small saucepan over med/low heat. Add the flour and whisk for approx. 1 minute.  Add all the spices and stir.  Gradually and slowly add the broth, whisking to prevent any lumps.  Simmer, stirring occasionally, for 15 minutes or until enchilada sauce thickens.

Use immediately or store in an airtight container in the fridge.

#2,651: Instant Pot BBQ Ribs

So I am not a rib fan.   I never have been.  I don't like eating my food off a bone, and I don't like trying to get the meat off (you look silly with a knife and fork), and I hate getting my fingers so messy (I ate a piece of one rib and I had to wash my hands twice!).  My husband and middle child however DO like ribs.  So when there was a huge sale on ribs I figured I'd give this recipe a try. 

Let me say, these ribs are SOOOO easy to make.  

I THINK I used a half of a rack (is that how much is in the photo above) and it got maybe a dozen ribs out of it.  Maybe.  I don't know, I was enjoying eating the Sweet Potato Bites with Avocado and Bacon instead. 

My husband and middle child however LOVED these and Chloe even asked if I would make it for her birthday dinner....next year...in May.  :) I'd say that was a success.  Since we are not a big beer drinking family, I used root beer instead (It was cheaper to buy a bottle of root beer!).  Based on their reaction to this recipe, I will definitely be making this again...at least for those two! 

1 rack pork baby back ribs

1/4 cup smoked paprika

2 tablespoons sugar

1 tablespoon garlic salt

1 teaspoon onion powder

11 ounces beer or root beer 

1 cup BBQ Sauce

Remove ribs from packaging and dry well with paper towels. Cut into sections of 3 ribs and set aside.

Ignore the crazy, "I was just swimming" hair. 
This was her 5th rib!

In a small bowl whisk together smoked paprika, sugar, garlic salt, and onion powder.  Sprinkle all of the seasoning over the ribs and rub in with fingertips. Place ribs into your Instant Pot and pour entire bottle of beer or root beer over the ribs. Close lid and set the pot to cook for 25 minutes at high pressure.

When cooking time is up, allow pot to naturally release pressure most of the way (about 10 minutes) and then quick-release the rest.  (OK, I didn't know when "most of the way" was so I let it completely release naturally...which took 30 minutes).  

Remove ribs from pot and place on a baking sheet. Brush each piece with your favorite BBQ Sauce and place under the broiler until sauce is bubbly and starting to brown and caramelize-- about 5 minutes. 

#1,780: Sausage Rolls

I made this recipe a few weeks ago for dinner and am just now getting around to posting it here for you all to see.  I made this and was a little leery that my family wouldn't like either the puff pastry or the Dijon mustard in this, but they devoured this recipe.  Granted, I didn't brush each piece of pastry with the mustard, but instead mixed it right into the cooked sausage so it would be a little less noticeable.  This will end up on another monthly menu soon!

1 pound raw bulk pork breakfast sausage 

1/2 cup finely minced onion

2 teaspoons minced fresh thyme

1 teaspoon minced fresh sage

1/4 teaspoon crushed red pepper

1 (17.3 oz.) package frozen puff pastry, thawed

2 tablespoons plus 2 tsp. smooth Dijon mustard

In a bowl, mix sausage, onion, thyme, sage and crushed red pepper. Set mixture aside.

Preheat oven to 400°F. Working on a lightly floured work surface, unroll 1 sheet of puff pastry so a long side is near you. Divide dough horizontally into 2 long rectangles. Repeat with remaining sheet of puff pastry.

Brush each rectangle with 2 tsp. mustard. Cut 6 vertical 1 1/2-inch strips from each rectangle and discard any excess pastry. Place 1 Tbsp. sausage mixture in center of each strip and, beginning at one end, roll dough around mixture, pressing seam to seal. Place each roll seam-side down on a rimmed baking sheet. Repeat with remaining strips and sausage.

Bake rolls until pastry is puffed and golden, 20 minutes. Let cool for 5 minutes before serving.

#1,768: Taco Pork Chops

Pretty big thumbs down for this recipe from my crew.  Although I ate this served over some shredded cabbage (more like a taco salad) and I would personally eat this again, I was the only one who enjoyed this at all, and that was pretty marginally.  It was an easy recipe, but it just didn't do it for us. I threw all of the ingredients into my crockpot and let it cook on low for about 8 hours while at work.

  

4 pork chops (bone-in or boneless, whatever you prefer)

1 tbsp. vegetable oil (I omitted)

16oz. can tomato sauce

1 1/2 cups water

1/2 cup medium onion, chopped

 4 tbsp. taco seasoning

In a large skillet over medium heat, cook the chops in the oil for about 3 minutes on each side until they are nicely browned.

In a small bowl, combine the tomato sauce, water, onion and seasoning.  Pour this over the chops and bring to a boil.

Reduce the heat to low and cover the skillet.  Simmer for about 5 minutes or until the chops are cooked through.  Let them stand for about 5 minutes before serving.   

#1,730: Fall Apart Crockpot Pork Chops

It's a freezer cooking day here on this day off from school, so I figured I'd make something super simple for dinner for us tonight.  This recipe suggests cooking the pork chops covered with foil in the oven for 3 1/2 hours, but why do that when you can let your crockpot do it all instead?!?!  

This got mixed reviews from my crew...Brian and I both ate/enjoyed this, but neither of us wanted the leftovers (not a good sign with us).  The kids thought it was just ok or they didn't like it.  Would I make this again, yes.  Would my family be jumping up and down for it, no.  It was definitely easy though and a great last minute meal idea.  My family just wasn't thrilled, although like I said, it wasn't bad! 

6 bone-in pork chops (I used thin cut, boneless)
garlic salt to taste
black pepper to taste
1 bottle of your favorite BBQ sauce

Season the pork chops on both sides with the salt, pepper and garlic powder.  Place the pork chops in the crockpot.  Pour the sauce over the chops making sure all of them are covered in sauce.

Cover and cook on low for 4-6 hours.  

#1,693: Slow Cook Mediterranean Pork Chops

I thew this recipe together and took it to school with me to keep an eye on it while it cooked all day in my crockpot.  I love my crockpot but hate when I get home and it really could have used a good stir or two throughout the day.  This smelled SO good as it cooked and I got a lot of compliments and questions about what I was making.  These pork chops are DELICIOUS!  Because I used thin cut, they fell apart and were super tender.  These will definitely be on our menu again soon.  SO good!  

PS...for my pork chops, I only used HALF of the seasonings, so I saved the other half for the next time we make this meal. 

1/4 cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon poultry seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
4 thick cut boneless pork chops (I used 7 thin cut, boneless pork chops)
salt and pepper to taste

In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning, oregano, and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.

#1,640: BBQ Pulled Pork Muffin Tin Tamale Cakes

I found a recipe that I thought, "ehh, I think my family might eat this...".  Then I thought, "how can I make this simpler."  Then I remembed the 5 lb container of BBQ pulled pork still in my freezer from the 4th of July that we never ate....and I decided THAT was how I was going to make this already simple recipe, even simpler!  Shockingly, my husband loved these.  Allison really enjoyed them too.  The other two littles weren't big fans, but that was not a surprise to me at all.  

2 packages (8-1/2 ounces each) corn bread/muffin mix

1 can (14-3/4 ounces) cream-style corn

2 large eggs, lightly beaten

1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend, divided

1-1/2 cups chopped cooked chicken breast (I omitted and used pre-cooked bbq pulled pork)

3/4 cup red enchilada sauce (I omitted)

Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce.

(I used my fantastic square brownie pan from pampered chef for this recipe...no foil liners needed!)  Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter.

Bake 13-15 minutes or until golden brown. Sprinkle tops with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers. Yield: 2 dozen.

#1,630: Jamaican Jerk Pork Tenderloin (in the crockpot)

This was a really, really easy recipe that I threw together in the morning and let cook all day in the crockpot.  Ignore the smaller pork tenderloin pieces, as I halved a large one that I bought and ended up using it for two different recipes and meals.  We thought this was really good and would definitely make it again.  I preferred it with the extra juice/sauce drizzled on it because I thought it gave it more moisture and flavor.  

2 cups reduced fat beef broth

1 Tbsp dried onions

1 tsp thyme

1 tsp garlic powder

1 tsp red chili pepper flakes

1/4 tsp allspice

1/4 tsp cinnamon

1/4 tsp ginger

1/8 tsp ground cloves

1 lb. pork tenderloin

Pour beef broth into the crock of your slow cooker. In a small bowl, combine all of the spices until blended. Rub the jerk spice mixture into the pork tenderloin until it is covered all over. Place the tenderloin into the slow cooker. Cover and cook on low 6-8 hours, until pork is cooked through, or until a meat thermometer registers 170 degrees F. Serves four.

#1,629: Skinny Baked Pork Chops

I'll be honest, I never thought my family (ahem, my husband) was going to like this recipe.  I pinned this recipe quite a while ago and keep pushing it off my menu.  I finally gave in and figured I'd just try it and see what my family thought.  Shockingly, they really liked it.  I didn't think my husband would like the sauce on this, but it was actually really easy to make and really good.

4 — 4 oz pork chops (I used boneless, thin chops)

¼ tsp salt

¼ tsp freshly ground pepper

3 tsp extra virgin olive oil

1 medium onion, diced (I omitted)

1 Tbsp garlic, minced

⅓ cup reduced-sugar orange juice

½ cup reduced-sugar BBQ sauce

Preheat oven to 400 degrees.  Season pork chops lightly with salt and pepper.

Heat 2 tsp of oil in a large oven proof skillet over high heat. Add the pork chops to pan.  Cook until they are lightly brown (1 to 2 minutes per side). Transfer to a plate.  

Add the remaining 1 tsp oil to the pan.  Add onion and garlic and cook, stirring, until softened (3 to 4 minutes).  Add orange juice and cook until most of the liquid has evaporated (about 1 minute). Stir in barbecue sauce.

Return the pork chops to the pan, turning several times to coat with the sauce. 

Place the oven proof skillet in the oven and continue baking for 10-12 minutes, or until the pork chops are not pink in the middle.

#1,617: Grilled Pork Tenderloin

I found this recipe on the Hy-Vee recipe page and although it is a more elaborate recipe where you actually grill potatoes and green beans, I just used this for the pork recipe.  At this time of year, I'm happy just to throw whole potatoes in the oven...or microwave!  We all enjoyed this recipe and I would definitely make this again.  It was so simple!!

2 pork tenderloins, trimmed (about 2 1/2 pounds total)
2 tbsp olive oil
6 roasted garlic-and-herb seasoning rub

Brush tenderloins with olive oil and coat with seasoning rub; leave tenderloins at room temperature for 30 minutes before grilling.

Grill tenderloin, covered, over direct medium heat for about 25 to 30 minutes, rotating pork every 5 minutes, or until internal temperature reaches 145 degrees. Remove pork from grill, tent with foil, and let rest 5 minutes.

#1,616: Paleo Sausage and Zucchini Breakfast Meatballs

So this recipe didn't have the zucchini originally added to it, but taking some bulk sausage and adding baking powder and almond flour just didn't seem like enough for me.  I needed a way to sneak in a veggie for my kids.  So I grated up a zucchini and added it right to the mixture.  My kids (and I) loved these little meatballs.  We ate them for breakfast and for dinner.  Oh how I love versatile meals.  :)  These are a tiny bit greasy so I made them a second time but with half ground turkey and half pork sausage (see photo below).  The kids loved them even more.  This recipe is/was a huge hit in our house!

I made these again but with half pork sausage
and half ground turkey.  My kids LOVED these
even more!

1 lb of breakfast sausage (I used 1/2 lb organic pork sausage and 1/2 lb ground turkey)
1 tsp of Baking Powder
1/2 cup of Almond Flour
1 small to medium zucchini, finely grated (squeeze out the excess water if needed.  I chopped mine in the food processor and didn't need to wring out any liquid)

Preheat your oven to 400 degrees F.

Mix all ingredients into a large mixing bowl. Make sure that the almond flour and baking powder are mixed in well to ensure even cooking.

Mold sausage into about 2 inch balls and place evenly on a foil covered cookie sheet. And place them in your preheated oven for 15  minutes.  Pull out of oven and turn each meatball. Replace in oven and continue cooking for another 15 minutes or until cooked all the way through.    

#1,552: Marinated Pork Chops

So I just started using Home Chef (thanks to my sister and my mom) and had an extra pork chop left over that I needed to use.  I wanted to make a super simple grilled pork chop recipe, but I really dislike the texture of pork.  I like my meat super well done, and that always (obviously) equals super tough and chewy meat...pretty much inedible.  So I went in search of a marinade that would hopefully let me grill my pork chop but keep it more moist and tender.  I came across this recipe and figured I'd give it a try.  It really was super simple and I liked it a lot...it wasn't anything super special, but it was quick and gave the meat some flavor!  And it was definitely moist!

4 boneless pork loin chops
1/4 cup olive oil
2 1/2 tablespoons soy sauce
1 teaspoon steak seasoning

Mix olive oil, soy sauce and steak seasoning ingredients in a small bowl and pour into a one-gallon resealable plastic bag. Add the pork chops and set the bag in a baking dish in a way that the pork chops get a healthy dose of the marinade (it may be advantageous to flip the bag over halfway through the marinating time). Marinate in the refrigerator for 3-8 hours (no more than 8).

Heat the grill to medium and grill the chops 6-8 minutes per side (depending on how thick they are) until they are no longer pink in the center. Remove the chops from the grill and tent them with foil and allow them to rest for 5-7 minutes. Slice the chops in 1/4 to 3/8 inch slices across the grain and serve.

#1,544: Grilled Asian Pork Tenderloin

This recipe can actually be adapted to cook anyway you like (grilled, baked or in the crockpot), but with is being grilling season I definitely decided to grill ours.  We loved this.  The kids aren't big meat eaters, but even Chloe loved this one and asked for seconds.  That's a big deal for her.  We will definitely be making this again.    

1/3 cup light soy sauce
1/4 cup olive oil
1/3 cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon dry mustard
1 1/2 teaspoons pepper
4 garlic cloves, crushed (or prepared minced)
1 1/2 – 2 pounds pork tenderloin

Mix first 8 ingredients together in strong freezer safe plastic bag.  Place pork tenderloin in freezer bag and seal. Refrigerate overnight (I marinated mine in the fridge for about 4 hours).b

For grilling, discard liquid, and grill ten minutes per side (depending on size of meat. Check to make sure it’s done.

If baking in the oven: Place in a glass baking dish and bake at 375 degrees for 30-40 minutes or until done.

If making in the crockpot: Place pork mixture in crock pot and cook on low for 4+ hours or 3 hours on high. 

#1,535: Apple cider glazed pork chops

Here is a simple rub/marinade that went fabulously with our pork chops.  The family really enjoyed this recipe, so I would definitely make this again. 

1½ lbs Pork Chops (I used thin cut boneless)

Rub:
2 Tbsp. brown sugar
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt
½ tsp. pepper
1 Tbsp. olive oil

Apple Cider Glaze:
1½ c. apple cider
¼ c. maple syrup
1 Tbsp. Dijon mustard
½ tsp. crushed red pepper flakes
½ tsp. salt

Light your gas or charcoal grill and heat to medium high heat.

In a small saucepan, prepare the glaze by combining the apple cider, maple syrup, Dijon mustard, crushed red pepper flakes, and salt. Bring to a simmer. While the cider comes to a simmer, prepare the pork rub. In a small bowl combine the brown sugar, chili powder, garlic powder, salt and pepper. Mix thoroughly with a fork. Add the oil to the spice mixture. It will be the consistency of a crumbly paste. Pat the pork chops dry with paper towels, and then cover the chops on all sides with the spice rub.

Put the spice covered pork chops on the heated grill, and thoroughly brush with the cider glaze. Grill for about 6 minutes. Flip the chops and thoroughly brush with the glaze on the other side. Grill for about 2 more minutes, flip and brush again. Repeat this process until the chops cook for 10-12 minutes total, and reach an internal temperature of 145 degrees. It’s okay for pork to have a little pink in the middle.

If you're also grilling apples, brush the halved apples with glaze and grill for about 5-6 minutes. No need to flip. Serve along with the chops.

#1,505: Grilled Mojo Pork Tenderloin

I've mentioned before that I'm not a huge fan of pork, but I've got to give this recipe some credit.  It was REALLY, REALLY good.  It was so easy to make and it was ridiculously moist.  I am not a very good griller because I burn a lot of my foods (on purpose!), and as you can see the photo on the right is a little well done.  I was afraid this was going to be tough, but it was definitely not.  I will definitely be making this again...especially if I have company coming over because it looks like I worked hard on it, but I really didn't.  

2-3 pound pork tenderloin

3-4 large sweet onions

Marinade:

1/2 cup olive oil

8 large garlic cloves, minced

1 teaspoon cumin

1/3 cup fresh lime juice

1/3 cup fresh orange juice

1/3 cup water

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon dried oregano

1/4 cup chopped cilantro

For the marinade: In a small pot heat the oil, garlic, and cumin. Let the mixture simmer for 2-3 minutes then stir in all of the remaining ingredients and bring to a boil. Remove marinade from the heat and stir in the cilantro after it cools. Pour marinade over pork either in a covered container or in a large Ziploc bag and marinate in the fridge for at least 24 hours.

For the pork: After at least 24 hours, remove the pork from marinade, reserving marinade for later use. Preheat the grill to medium heat. Sear the tenderloin on all sides and continue to grill over medium heat for about 20-30 minutes rotating meat when needed until cooked thoroughly. The cooking time will vary depending how thick your tenderloin is. You want it to be slightly firm not gushy when you touch it with the grilling tongs. You want it to be cooked but not dry. Let pork rest for a couple of minutes before slicing so that the juices can settle back in. Slice pork into 1/2 inch medallions.

For the onions: Slice the onions into thick slices and brush with a little bit of oil. Grill onions when the pork is almost done so that they finish at the same time. Grill for 2-3 minutes per side or until soft.

For the sauce: Take remaining marinade and bring once again to a boil in a small pot. Reduce the heat and let it simmer for 3-4 minutes. I made this, but could not eat it, and ended up dumping it.  I have a real issue with trying to use a marinade as a sauce...I was so afraid I was going to give my family food poisoning!! 

To serve: Pour sauce over sliced pork with grilled onions on the side. 

#1,466: Pulled Pork Sandwiches

I had A LOT of leftover shredded pork that I made in the crockpot, and we were tired of eating it so I had to find another recipe to use up all that meat.  Then I came across this recipe and knew it would be worth trying.  My family actually really enjoyed these pork sandwiches.  They aren't super saucy, so if you like your meat covered in sauce I would probably double this recipe and really let it thicken up.  I made this with our leftover pork then froze until we were ready to use.  

12 ounces leftover cooked pork, shredded

1 cup reduced-sodium chicken broth

2 tablespoons balsamic vinegar

2 tablespoons light brown sugar

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground black pepper

4 kaiser rolls, halved

In a medium saucepan combine pork, chicken broth, vinegar, sugar, chili powder, paprika, cumin, salt, and pepper. Set pan over medium heat and bring to a simmer.

Cook 15 minutes, until liquid reduces and sauce thickens. Serve pork on halved kaiser rolls.

#1,460: Blackened Pork Chops

Those look pretty good don't they?!  I was quite impressed with how easy this recipe was and how visually appealing they were...as I'm not a big pork fan.  Overall the family enjoyed these.  The flavor was pretty good on these.  However, I personally thought they were really chewy.  I think I like my porkchops in the crockpot better because they get much more tended.  I do like the look of these though.  I asked Brian if he wanted me to save him the leftovers and he said no...that's not a good sign in our house!  I probably won't make these again for my family, but they aren't bad...see what your family thinks!  It sure was an easy recipe!

1 lb Pork Chops (I used boneless, thin cut)

1/2 Tbsp dried thyme

1/2 tsp dried basil

1/2 tsp dried oregano

1 Tbsp Paprika

1/2 Tbsp garlic powder

1/2 Tbsp onion powder

1/2 tsp black pepper

1/2 tsp salt

1/4 tsp cayenne

Heat oven to 350 F.

Pulse the thyme, basil, and oregano in a spice grinder until they are more like a powder (optional). 

Mix together all the spices and liberally sprinkle the seasoning on both sides of the Pork Chops. 

Over medium-high heat, with 1 Tbsp olive oil, sear the Pork Chops for 4-5 minutes on each side. (I seared mine for about 2 min on each side in an oven safe cast iron skillet).  

Place the Pork Chops in a baking dish (my cast iron skillet went straight into the oven) and bake for 10-15 mins or until cooked through.

#1,429: Beyond Easy Crockpot Pulled Pork

This was not the recipe I intended to make for dinner the other night, but at the last minute decided to change my mind and let this one go all day in the crockpot (originally I was going to bake it with a different recipe).  I wasn't sure my family was going to love this as much as they did, but the girls (shockingly) really enjoyed this one.  They enjoyed it so much (and there was SO much of it leftover) that we decided to eat it again the second night.  (Plus there was still so much left, I made another recipe with it and froze it for a future meal.  I think we'll get at least 4 dinners out of this one!).  

The original recipe called for a pork butt roast, but I had a pork tenderloin defrosted so I just used that instead.  My family enjoyed this on toasted rolls/sliced bread.

4-5 lb pork butt roast

2 yellow onions, sliced

Dry Rub
3 tablespoons chili powder

1 teaspoon coriander

2 teaspoons cumin

2 teaspoons onion powder

1 tablespoon dried parsley

¼ teaspoon chipotle powder (I omitted)

2 teaspoons sea salt

Mix all dry rub ingredients together.  Rub the entire roast with the dry rub (you should use it all.)  Place a layer of onions on the bottom of your slow cooker.  Place the roast on top.  Put the rest of the sliced onions on top of the slow cooker.  Do not add liquid to this.

Cook the roast on high for 5-6 hours and then turn down to low for another 3-4 hours or until the roast is literally falling apart and easy to shred. (I cooked mine on low for about 9 hours)

#1,354: Easy Marinated Grilled Pork Chops

Whenever a recipe calls for mustard I get nervous that my family isn't going to eat or like it.  Then almost every time, I'm shocked that they had no idea that it was even in the recipe.  :)  These pork chops were so simple to make.  I almost forgot to make the marinade before going to work, but was able to throw it together literally in ONE minute.  My family enjoyed these pork chops, so I would definitely make this again.  

3 tablespoons white wine vinegar
2 tablespoons whole-grain mustard (I used spicy brown mustard)
1/3 cup olive oil
4 bone-in pork loin chops (1 inch thick; about 2 1/2 pounds total) (I used boneless thin cut pork chops)
oil, for the grill
1 teaspoon coriander seeds, crushed, or 1 teaspoon ground coriander

Whisk together the vinegar, mustard, and ⅓ cup of the olive oil in a small bowl. Prick the pork chops all over with a fork and add to the marinade; turn to coat. Refrigerate for at least 1 hour and up to 12 hours.

Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with canola oil.

Remove the pork chops from the marinade and pat dry. Season with the coriander and ½ teaspoon each salt and pepper. Grill until an instant-read thermometer inserted into the thickest chop (avoiding the bone) registers 145° F, 5 to 6 minutes per side.

#1,268: Herb Marinated Grilled Pork Chops

I totally forgot to take a picture of this so I grabbed a shot at the very last second...with my phone.  It sure could have been a much better picture.  I was certain my kids would think this was pretty good but Brian would not like it.  I got that totally backwards!  Brian and I loved this, but the kids were not big fans. I would definitely make this again, especially if I was the one eating it for lunch or something.  I may need to go defrost some more pork chops since I have so many herbs left over!

In order to speed up the process of making these (and I was not going to use a mortar and pestle like instructed), I threw all of the ingredients except the pork chops into my mini food processor and ground it up as small as it would go.  That works for me! I didn’t pre-chop any of the ingredients…just throw it in and puree it together. 

¼ cup extra virgin olive oil

10 medium cloves garlic, minced

¼ cup finely chopped flat-leaf parsley

1 Tablespoon finely chopped sage leaves (about 8 leaves)

¾ teaspoon finely chopped thyme

¾ teaspoon finely chopped rosemary

1½ teaspoons kosher salt

¼ teaspoon crushed red pepper

1½ teaspoons whole black peppercorns, crushed

4 Center Cut Pork Loin Chops, about 2" thick (I used thin cut pork chops…as you can tell from the photo)

Finely chop parsley, sage, rosemary and thyme. Smash and finely chop garlic. Crush whole black peppercorns with heel of a small saucepan (alternately use a meat pounder, mortar and pestle or pulse a couple times in a spice grinder.)

In a small bowl, combine chopped herbs, garlic and cracked peppercorns with olive oil, salt and crushed red pepper.

Place pork chops in a casserole dish in one layer and spoon about 1 teaspoon of the marinade over each Pork Chop. Use your fingers to evenly spread distribute the marinade on the meat.  Flip pork chops over repeat with remaining marinade. Cover and refrigerate for 6 to 8 hours or overnight.

Preheat grill to between 350F and 400F. Place pork chops on grill, leave lid open and cook for 2 minutes.  Close and cook for 8 minutes. Open lid, turn Chops over and repeat (leave lid up for 2 minutes and then continue cooking with lid closed for 8 minutes.)

To finish, open lid, flip one more time, cook for an additional 1 to 2 minutes or until internal temperature of 145F is reached. Allow to rest for 10 minutes.