Category: Pork

This is an all day simmering supper!

In the morning, brown on all sides a small roast or what the locker calls soup bone. Salt and pepper to taste. Cover with water and throw in a few handfuls of dried Great Northern beans. Let this simmer until after lunch. Peel and halve several potatoes and a few carrots. Cut wedges of carrots and place on top. Salt and pepper to taste. Let simmer until all family members are home. Check periodically and add water if needed.

This makes melt-in-your-mouth pork roast. You will love it . . . and it’s SO easy. Fall-apart-tender, so it’s great for sandwiches.

1 boneless pork roast, about 3 lbs.
1 – 8 oz. can tomato sauce
3/4 C. soy sauce
1/2 C. sugar
2 tsp. ground mustard

Cut roast in half; place in a 5-quart slow cooker. Combine remaining ingredients; pour over meat. Cover and cook on low for 8 to 9 hours.

4- 1/2″ thick pork chops
1/2 tsp. salt optional
1/8 tsp. pepper
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 – 14 1/2 oz. can stewed tomatoes
1/2 C. ketchup
2 T. cider vinegar
2 T. brown sugar
1 T. Worcestershire sauce
1 T. lemon juice
1 beef bouillon cube
2 T. cornstarch
2 T. water
Cooked rice, optional

1. Place chops in slow cooker.
2. Sprinkle with salt and pepper.
3. Put onions, celery, green peppers and tomatoes on top of chops.
4. Combine rest of ingredients, except cornstarch and water. Pour over vegetables.
5. Cover and cook on low for 5 to 6 hours.
6. Mix cornstarch and water until smooth. Stir into liquid in slow cooker.
7. Cover and cook on high for 30 minutes, or until thickened.

Serve over hot rice, if desired.

4 – 1/2″ to 3/4″ thick pork chops
1 clove garlic, minced
1 T. oil

SAUCE:
2 tsp. oil
4 T. dry sherry or chicken broth
4 T. soy sauce
2 T. brown sugar
1/4 tsp. crushed red pepper
2 tsp. cornstarch
2 T. water

1. Trim fat from pork chops.
2. Heat oil in skillet and brown pork chops on both sides.
3. Remove from pan.
4. Saute garlic for 1 minute; be careful not to burn the garlic.
5. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper.
6. Place chops in skillet and pour sauce over them. Cover tightly and simmer over low heat until chops are tender and cooked through, 30 to 35 minutes. Add a little water if needed to keep sauce from cooking down. Turn once during cooking time.
7. Remove chops.
8. Stir in cornstarch dissolved in water. Cook until thickened.
9. Pour over chops and serve.

6 C. fresh bread crumbs, from French bread
2/3 C. fresh parsley, chopped
2 T. fresh rosemary, chopped
1 3/4 tsp. bay leaves, crushed, optional
3 lbs. pork tenderloin, trimmed
1 egg, beaten
Salt and pepper to taste
2 T. butter
4 T. olive oil

1. Mix the first 4 ingredients together.
2. Sprinkle the tenderloin with salt and pepper to taste.
3. Brush egg on tenderloin and roll in the bread crumbs and spice mixture.
4. Melt the butter and olive oil together in skillet and brown roast well.
5. Bake 20 minutes in 350ºoven. DO NOT OVER BAKE.
6. Let stand 5 minutes before serving.