Pork Chops and Garlicky Broccoli

week 2/day2
I was brave enough to have pork chops again. Every time I hear the words "pork chop" I think back to when my parents wouldn't let my sister leave the table until she ate her pork chop. btw she hates pork. Anyways, this was a quick fix dinner. I didn't think the broccoli was very garlicky. If you want it more add 2 more cloves of garlic. Otherwise it's a really simple meal when you are running low on time.1 c white rice
3 T olive oil
4 pork chops (original recipe called for bone-in, I used boneless)
kosher salt
black pepper
1 bunch broccoli, cut into florets
2 cloves garlic, chopped
2 T soy sauce

Heat oven to 400. Cook the rice according to package directions. Meanwhile, heat 1 T of oil in a large skillet over medium-high heat. Season the pork with salt and pepper to taste and cook until browned on both sides. Transfer to a baking dish and place in oven let cook about 20 minutes or until cooked through. Meanwhile, heat the remaining olive oil in skillet over medium-high heat. Add the broccoli, garlic, soy sauce and 1/3 c water. Cook covered, until broccoli is tender. Serve with pork and rice. Serves 4.

Roasted Pork with Brussels Sprouts and Apricots

week 1/day 4
I took a chance with this recipe. I don't like pork and I have never had Brussels sprouts but have not heard good things about them. I took a greater risk by having dinner guest over for dinner. However everyone really enjoyed it. My mother-in-law said the Brussels sprouts were the best she's ever had, the apricot was great with them. The corn and cornbread (batter left over from the night before) were a great addition to the meal.
2 T olive oil
1 1/4 lb pork tenderloin
Kosher salt
black pepper
12 oz Brussels sprouts, thinly sliced
1/4 c dried apricots, chopped

Heat oven to 400. Heat 1 T of oil in a large skillet over medium-high heat. Season the pork with 1/2 t salt and 1/4 t pepper and cook, turning occasionally, until browned, 6-8 minutes. Transfer pork to a baking dish and place in the oven and roast until cooked through, 10-12 minutes. Rest before slicing. Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the Brussels sprouts, apricots, 1/2 t salt and 1/4 t pepper and cook, tossing until the Brussels sprouts are just tender. Serve with the pork. Serves 6.

Caramel Apple Pork Chops

It's like apple pie for dinner! I'll admit I do not enjoy pork chops. I don't enjoy pork unless it's slathered in BBQ sauce or some kind of sauce that masks the taste. But my husband does enjoy pork chops and I'm sure he is getting sick of chicken, salmon and meatless. I sucked it up and made this recipe. Now for you other pork chop haters, and I know you are out there, you can substitute the chops for chicken. But the apple part of the dinner was delicious.
4 thick pork chops
1 t olive oil
2 T brown sugar
salt and pepper to taste
1/8 t cinnamon
18 t nutmeg
2 T unsalted butter
2 tart apples (I used Pink Lady Apples), chopped

Preheat oven to 175 degrees and place a medium dish in the oven to warm. Heat a large skillet on medium-high heat. Brush chops with oil and place in hot pan. Cook for 5-6 minutes turning occasionally, until done. Transfer to warm dish and keep in preheated oven. In a small bowl combine all ingredients except butter and apples. Add butter to skillet and stir in mixture and apples. Cover and cook, until apples are just tender. Pour over chops and serve.

Barbequed Pork Sandwiches

I typically don't enjoy pork, but I've been trying to branch out and barbequed pulled pork sandwiches are a delicious choice. It's slathered in barbeque sauce so you don't taste the pork as much. Plus this is done in a crock pot which makes the meal even better. Pair it with a spinach salad or some fries.

2 1/2 lbs boneless pork roast
salt and pepper to taste
2 T Worcestershire sauce
2 cloves garlic (or 2 t of minced garlic)
3 c beef broth
1 c water
1 small onion, diced
2 (12 oz) bottle barbeque sauce (I use Sweet Baby Rays)

Season roast with salt and pepper. Place roast, Worcestershire sauce, garlic, beef broth, water and onion in crock pot set to LOW. Cook 3-4 hours. Scoop garlic out of the cooker and mash with fork, return mashed garlic to crock pot (if using minced garlic skip these step). Cook another 3-4 hours. Transfer roast to a large cutting board and discard liquid. Shred roast using two forks and return meat to crock pot. Stir in barbeque sauce and continue cooking on LOW for 1-3 hours. Serves 12.

*To make it for a smaller group just cut roast in half and save for a later time. I still keep the other ingredients the same.

Cafe Rio Pork Barbacoa & Rice

Cafe Rio is a hit in Utah and is making a hit in Arizona and Nevada. This is one variation of the recipe for their pork barbacoa which can be served either on a tortilla or as a salad. It's a hit with my husband, who doesn't like Mexican food. I usually cut the roast in half and only cook half of it and that makes enough for about four people or two with leftovers.

Pork Barbacoa

Boneless Pork Roast
1/4 c brown sugar
8 oz tomato sauce
black pepper
chili powder
garlic salt
chopped fresh cilantro
green chilies (optional)
hot sauce
minced onions (optional)

Trim off excess fat. Rub roast generously with spices. Place roast in crock pot. Add chilies, tomato sauce, brown sugar and cilantro. Cook for 5-6 hours on high, or until tender. Add hot sauce. Pull pork with two forks until shredded. Serve with tortillas, rice, beans, cheese, lettuce, tomatoes and lime sauce.

Rice

4 cups water
4 t chicken bouillon
4 t garlic, minced
1/2 bunch cilantro
1 can green chilies
3/4 t salt
1 T butter
1/2 onion
2 cups rice

Blend cilantro, green chilies and onion together in food processor. Place in rice cooker with all other ingredients. Cook until done.

Lime Cilantro Sauce

1 lime
cilantro
dash of hot sauce
1/2 pkg dry ranch dressing
1/2 cup buttermilk
1 cup sour cream

Chop cilantro. Place in food processor and add buttermilk, sour cream and ranch mix. Add more sour cream if needed. Add lime juice and hot sauce. Blend well.