Sweet and Spicy BBQ Pork Chops or Chicken
- 6 boneless pork chops or chicken breasts
- 1/4 cup brown sugar
- 1 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper
- 1 deseeded and finely diced jalapeno pepper (optional)
- 1/2 cup soy sauce
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/4 cup ketchup
- 2 cloves garlic, crushed or 2 teaspoons minced garlic
Directions: Spray inside of crockpot or pan if baking in oven with nonstick spray and put arrange pork chops or chicken in a single layer.
In small bowl, mix together all remaining ingredients until well blended. Taste the sauce and adjust flavors as desired (for hotter sauce add up to 1 TBSP hot sauce, for sweeter sauce add additional brown sugar or up to 1 TBSP honey or molasses).
Pour sauce over the top of chicken or pork until well coated. If cooking in the crockpot, cook on low for 4-6 hours. If baking in oven, cover pan with foil and bake at 350 degrees for at least 45 minutes.
Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.
Please come back and join me for Freezer Food Friday…
APRICOT-GLAZED PORK CHOPS
It is more important that chops be at least 1 inch thick than a particular weight.
Start to finish: 10 minutes prep, 6 to 8 hours unattended slow cooking.
• Vegetable oil spray
• 1/3 cup reduced-sodium soy sauce
• ½ cup apricot whole-fruit preserves
• 2 garlic cloves, finely minced
• 3 tablespoons ketchup
• 4 (1-inch or thicker) pork-loin chops, preferably bone-in (see note above)
Spray the inside of a slow cooker with vegetable oil. In a small bowl, combine soy sauce, apricot preserves, garlic and ketchup. Stir to blend well.
Blot pork chops with paper towels, brush each side with sauce, and place in the bottom of slow cooker. If chops must stack to fit, coat first layer with additional sauce before adding remaining chops. Pour all remaining sauce over chops.
Cover and cook on low until meat is fork tender, 6 to 8 hours. Remove from the pot, and serve. Makes 4 servings
Today is Slow Cooking Thursday hosted by Sandra @ Diary of A SAHM . Post your recipe and then go link it at Sandra’s site.
Fiery Island Pineapple Pork Chops
Recipe idea is from the National Pork Board. Adaptations are by Julie Kay.
4 thin cut boneless pork chops
4 tsps. Jamaican Jerk seasoning
1/2 cup hot pepper jelly
1/2 cup pineapple juice (reserved from canned pineapple slices)
1 tsp. minced fresh ginger
4 slices canned pineapple
1. Brown pork chops sprinkled with Jamaican Jerk seasoning in skillet over medium high heat.
2. Microwave jelly, pineapple juice and ginger on High for 30 to 60 seconds, or until melted.
3. Put chops into slow cooker and pour jelly combination over all. Cook on Low for 6 hours. During the last hour, add pineapple slices.
4. Serve with brown rice.
Pork and Beans, Italian Style
1 medium onion, chopped
4 boneless pork loin chops
1 (15-ounce) can white beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes w/ basil, garlic & oregano
1/2 box (10-ounce) frozen spinach, defrosted & drained
In a lightly oiled large skillet over medium heat, saute onion until softened. Push onions off to side and add pork. Brown chops on both sides and remove to a plate. Add beans and diced tomatoes to skillet and stir to combine with onions. Bring to simmer, add spinach and stir to combine. Lower heat, return chops to skillet, cover and cook for 10 minutes, or until chops are just cooked through.
Per serving: 301 calories, 30g protein, 34g carbohydrates, 7g fiber, 6g fat, 51g cholesterol, 297mg sodium.