Creamy and Smoky Chipotle Pork Chops

If you're anything like me, the thought of cooking post-holiday season is a daunting, if not maddening, thought. You've spent countless hours planning menus, shopping, hauling groceries into your house and cooking food to transport all over town to holiday parties. Oh, and by the way, your family still wants dinner every night in the midst of it all. I am so over it by the time the holidays are over that I want to hibernate for at least a week. But guess what, YOUR PESKY FAMILY STILL WANTS DINNER (they can be so demanding). So, once I've come out of hiding I start trolling my friends' Pinterest pages (hi, Coco!) to find new, quick and easy dinner ideas. Lo and behold I came across this little gem and it did not disappoint. Just make a quick rub for pork chops with spices you probably already have in your pantry, whisk up a pan sauce and boom, main dish in a snap. I made the spice rub the day before and whisked up the sauce to store in my fridge to cut down my prep time the day of. The result was a slightly spicy, creamy pork chop that packs a punch of flavor for not a lot of effort. 

Now let's talk about our key ingredients, shall we? The creamy element to this dish comes from coconut milk. If you eat curry you are probably familiar with coconut milk. It is the perfect addition to this dish because it tames the spiciness of the chipotle chile which is the spicy element.  Chipotle chiles (or, smoked jalapenos) can be found in the Mexican food aisle of your local grocery store.  They come in a can with adobo sauce surrounding them so I usually fish out the one I need then individually bag the rest of them in snack bags and freeze them for future use. They keep in the freezer forever and are actually easier to finely dice when they are frozen! Make sure to add extra cilantro and a squeeze of lime juice just before you serve - the freshness they add is revolutionary!

Now, I know what you're probably thinking at this point...what sides am I supposed to serve with this, Kitch? I just came off the holiday rush and now you want me to plan a main dish AND sides? Rest assured, friends, I have ideas for you. For starters, saute up these sauteed brussels sprouts. They cook up in no time - especially if you buy frozen baby brussels sprouts and thaw them first. The other side I whipped up was mashed cauliflower. This recipe requires a little more leg work BUT can be made ahead and stored in the fridge until time to eat - I heated it up in the microwave while I sauteed the pork chops and brussels sprouts. So friends, I just want you to know that I am here for you in these trying, post-holiday times. Make these pork chops as soon as possible and revel in the fact that you did it! Tomorrow night you can order pizza because you made dinner tonight! We can do hard things together, people. It's going to be a great year!

Creamy and Smoky Chipotle Pork Chops (adapted from wholesomelicious.com)

1 T. chili powder
1 t. paprika
1/2 t. cumin
1/2 t. salt 
1/4 t. garlic powder 
6 center cut pork chops (about 5 oz. each)
1 T. olive oil
1 c. light coconut milk
1 small chipotle chile pepper, finely minced
1 t. liquid smoke
1/4 c. chopped cilantro (plus extra for garnish)
Juice of 1/2 a lime

In a small bowl combine the chili powder, paprika, cumin, salt and garlic powder. Sprinkle the rub over the pork chops (both sides, please) then set aside to come to room temperature for about 20 minutes. Heat the olive oil in a large skillet over medium high heat. Add the pork chops to the pan and cook for four minutes on each side. While the pork chops are cooking whisk together the coconut milk, chipotle chile pepper, liquid smoke and 1/4 c. cilantro. Add to the pan with the pork chops and turn them to coat completely in the sauce. Allow to cook and reduce for 4 minutes more then finish with extra cilantro and a squeeze of lime juice. Serve immediately from the pan (because we don't need anymore stinking dirty dishes, okay?)

6 servings (231 calories each serving) according to my calculator on loseit.com

Beer Balsamic Pork

Whenever there is a sale on pork loins I tend to pick up two or three and bank them in my freezer for easy future entrees. I love to slice them into pork chops (two pounds equals about 6 pork chops in my world), or just leave them whole, braising all day in the crock pot. This recipe starts with a super-simple rub which you could totally make ahead to rub down the pork roast the night before, then plunk it in the crock pot with the beer and balsamic before you leave for work the next morning. Alternatively, you could freeze it in a ziploc bag (marked with a sharpie of course) then when the right day comes, plunk in the crock pot, pour the beer and balsamic over it, then cook all day. If you go the frozen route just be sure to add extra cooking time. If you're away at work all day, throwing it in frozen might be a great option for you though! The combo of spicy pepper, sweet brown sugar and the tang and bitterness from the beer makes for a balanced depth of flavor. Feel free to use any beer you have on hand. I chose Tallgrass Zombie Monkey because the rich, dark chocolate notes plus the floral-y citrus finish of the beer make an excellent combo not only with the pork, but with my choice of side: Brussels Sprouts with Goat Cheese and Honey. Serve your pork on buns or straight up on the plate, drizzled with some of the delicious pan juices and dinner is served!

Beer Balsamic Pork (adapted from shewearsmanyhats.com)

1 (2 lb.) boneless pork loin
1 t. salt
1 t. pepper
1 t. garlic powder
1 t. oregano
2 T. brown sugar
12 oz. beer (I used Tallgrass Zombie Monkey)
2 T. balsamic vinegar

Place the pork loin in a 4 or 6 qt. crock pot that has been sprayed with cooking spray. In a small bowl stir together the salt, pepper, garlic powder, oregano and brown sugar then rub all over the pork. Pour the beer into the crock pot then drizzle the pork with the balsamic vinegar. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred with two forks and serve.

6 servings (188 calories each serving) according to my calculator on loseit.com

Penne with Pork Ragu

This seems to be one of those "spring" weeks in Kansas City where you wonder where spring has gone. You know the drill: beautiful 70 degree weather pretty consistently for the past couple of weeks, trees blooming, bunnies in the yard, followed by a week-long forecast of highs in the 50s and low 60s with clouds and rain. It's enough to make you retreat to your sweatshirt and wooly socks, with a big, steamy bowl of pasta for dinner, while curled up on the couch with your favorite fleece blanket on your lap…if you're into that sort of thing. I am definitely into that sort of thing. With that in mind, I give you this recipe for Penne with Pork Ragu - a last hurrah to winter and all things cozy before the spring actually starts. Because it will actually start. And while I'm looking forward to all things grilled, farmers markets, chilled sauvignon blanc and popsicles there comes a time when I long for these cozy dishes again. It's one of my favorite things about living in a part of the country that experiences all four seasons, sometimes in random order.

Penne with Pork Ragu (adapted from foodnetwork.com)

3 lb. pork loin, trimmed of fat
1 1/2 t. salt
1/2 t. pepper
1/2 t. dried thyme
1 t. dried rosemary
1 bay leaf
2 large yellow onions, diced
5 cloves garlic, minced
1 c. low sodium chicken broth
1 (28 oz.) can crushed tomatoes
1 (3") Parmesan cheese rind (if you don't have a Parmesan cheese rind just add 1/4 c. grated Parmesan cheese)
1/2 t. crushed red pepper 
1 lb. penne pasta
Additional grated Parmesan cheese for serving, if desired

Season the pork with the salt, pepper, thyme and rosemary then place in a 4 or 6 qt. slow cooker that has been sprayed with cooking spray. Add the bay leaf, onion, garlic, chicken broth, tomatoes, Parmesan rind and crushed red pepper. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred the pork with two forks. When ready to serve cook the pasta according to the package directions then add the the crock pot with the pork ragu. Stir to combine and serve in bowls with an extra sprinkling of Parmesan if desired.

9 servings (382 calories each serving) according to my calculator on loseit.com

Chipotle Honey Lime Pork

Longtime Shel’s Kitchen followers might remember this recipe for Honey Lime Chicken Tacos, which has been one of the most popular recipes I've posted. I’ve got a tasty variation on these familiar flavors that I think you’ll love just as much. This recipe uses pork for the protein and adds a little heat from chipotle peppers. It is an excellent way to introduce chile peppers into your cooking if you have never tried before. They awaken your tastebuds with a spark of heat and smokiness, but honey counteracts the heat, avoiding overpowering the other flavors. The lime juice adds the perfect amount of tang and zip needed to cut through the honey, preventing the dish from being too sweet as well. Adaptable to your tastes, chile-heads can add more chipotle for heat, while the spice-sensitive may opt for additional sweetness by using more honey. Tortilla-less, it will pair well alongside Elote (Mexican Corn), or use as filling for tacos, taquitos or enchiladas. It’s easy and versatile; a welcome addition to your “Taco Tuesday” repertoire.

Chipotle Honey Lime Pork (adapted from tideandthyme.com)

2 lb. pork loin, trimmed of fat
1 t. salt
1/2 c. freshly squeezed lime juice
2 T. honey
4 garlic cloves, minced
2 chipotle peppers in adobo, minced
1/4 c. fresh cilantro, chopped

Place the pork loin in a 4 qt. slow cooker that has been sprayed with cooking spray and season with salt. In a medium bowl whisk together the lime juice, honey, garlic and chipotle peppers then pour over the pork. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred with two forks and garnish with cilantro.

6 servings (175 calories each serving) according to my calculator on loseit.com

Pork and Pineapple Enchiladas

Cooking for a crowd? My husband says I always cook enough for a crowd, no matter how many people show up at our dinner table. I say it's good to be prepared. Take this recipe for enchiladas for example: The night I made these, our friend and my husband’s bandmate Katie were going to be working on a duet, so we invited her for dinner. Why? Because there's always enough food at Shel's! Just season up some pork, cook it all day in the slow cooker, shred and turn it into these delicious (and spicy sweet) pork and pineapple enchiladas with homemade enchilada sauce. With this recipe you can feed a crowd and send them home with leftovers. I'd say that's being a good hostess!

Pork and Pineapple Enchiladas (adapted from howsweeteats.com)

2 lb. pork loin (can also use pork butt)
1 1/4 t. salt, divided
1 1/4 t. pepper, divided
1 c. chunk pineapple
1/4 c. pineapple juice (I bought canned pineapple and used the juice from the can)
1/4 c. green onion, sliced
1 jalapeno pepper, minced
2 chipotle pepper in adobo sauce, minced and divided
2 T. olive oil
2 T. all purpose flour
1 (15 oz.) can low sodium chicken broth 
1 (15 oz.) can tomato sauce
2 T. tomato paste
2 T. chili powder
1 t. cumin
1 t. onion powder
1/2 t. garlic powder
1/4 t. smoked paprika
1/8 t. cayenne pepper
20 small flour tortillas (I used fajita sized)
8 oz. shredded cheddar cheese


Trim the fat from the pork loin and season it with 1 t. each of salt and pepper. Place the pork in a 4 or 6 qt. slow cooker and add the pineapple, pineapple juice, green onion, jalapeno and 1 chipotle pepper. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred with two forks and set aside until ready to roll your enchiladas.

In a medium sauce pan heat the olive oil over medium heat then whisk in the flour and cook for 1 minute. Slowly whisk in the chicken broth then tomato sauce and tomato paste. Whisk until smooth then add chili powder, cumin, onion powder, garlic powder, smoked paprika, cayenne pepper, remaining chipotle pepper, 1/4 t. salt and 1/4 t. pepper. Allow to simmer until slightly thickened then turn off the heat.

Preheat the oven to 350. Spray a large baking dish with cooking spray. Spoon about 1/2 c. of the enchilada sauce into the prepared baking dish and spread in an even layer. Fill each tortilla with 2-3 T. of pork then spoon over a tablespoon or so of sauce. Roll tightly and place in the prepared baking dish. Repeat with remaining pork. Pour the remaining sauce over the top of the enchiladas and top with grated cheese. Cover and bake for 30 minutes, removing the foil for the last 5 minutes of baking. Allow to sit for 5 minutes before serving.

20 servings (238 calories each serving) according to my calculator on loseit.com

Cuban Pork

I dislike surprises immensely. Just ask my husband, he'll tell you, surely shaking his head while you ask because he knows I just can't take it! I still like being in on surprises for other people because it’s way more fun: I get to be in the know, help plan, and decide when the surprise is happening. I have a surprise for you today! It's a new recipe for Cuban pork which I should have posted for taco Tuesday. Monday was just too gosh darn nice to sit inside and blog. I enjoyed playing with my 6 year-old who had a new bat and wiffle ball, then played catch with my 9 year-old after school. Monday night, book club, err…wine club…I mean BOOK club! Before you go judging we do discuss our book but there is wine too. Et vinum liberi. Amen.

So here's how it went down in my muddled brain: I had a Throwback Thursday (today's) recipe ready but nothing for Tuesday or Wednesday. Then I decided to skip Tuesday (see above re: nice weather and book club) but didn't want to leave you hanging on Wednesday, so I went ahead and posted today's banana bread recipe yesterday. And since I didn’t want to go a whole week without Taco Tuesday, we’re having Taco Tuesday on Thursday. My brain is atrocious, I know. At any rate, you're getting a recipe. Aren't you glad to be out of my tangled web of a mind?

I found this recipe for Cuban pork in the latest issue of issue of ‘Every Day with Rachael Ray’ in a spread she did about dutch ovens. Now, I love my dutch oven, don't get me wrong. But when it starts to heat up outside there is nothing cool about having your oven going for hours on end. I'm sure you know where I'm going with this. Yep, straight to my trusty crock pot. As I've said before, braising meat in a dutch oven is basically the same thing as cooking it in the crock pot. Just brown the meat on all sides (or don't, I didn't this time) then cook it low and slow in the crock pot with a little bit of liquid until it shreds easily with two forks! As my six year old would say, "easy, peas-y, lemon squeeze-y". You'll notice the side of black beans and rice in this picture I'm sure. It's a beautiful thing and I will share the recipe tomorrow (whatever day that is), I promise. Until then, enjoy the (hopefully) spring-like weather with your family and try not to have nightmares about the crazy brain of this food blogger, or try to surprise me. The struggle is real, my friends.
 
Cuban Pork (adapted from Every Day with Rachael Ray, March 2015)

1 1/2 t. paprika
1 1/2 t. dried oregano
1 1/2 t. ground cumin
3/4 t. garlic powder
1 1/2 t. salt
2 lb. boneless pork loin
1/4 c. freshly squeezed orange juice
2 T. freshly squeezed lime juice

Combine the paprika, oregano, cumin, garlic powder and salt in a small bowl and stir to combine. Rub the spice mixture all over the pork loin and place the pork loin in a 4 qt. crock pot that has been sprayed with cooking spray. Add the juices, cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred with two forks and serve!

6 servings (146 calories each serving) according to my calculator on loseit.com

Chinese Pork with Snow Peas

Here in the Kansas City area we are innately fans of barbecue. What's better than a pulled pork sandwich, a crock of smoky baked beans and some creamy coleslaw on the side? Unless maybe you're talking about pork ribs with a side of fries and dill pickles. Or for our Kosher friends (yes, we even have a Kosher BBQ festival) smoked turkey on a bun with a side of cheesy corn. Wait, this is not a barbecue post. Okay, I was saying we like our barbecue here. What if I told you there is a way to make a Chinese-style barbecue pork roast in the crock pot with "steamed" snow peas that can be served over the rice of your choice? Tell me more, you say. The secret is in the sauce, which includes Chinese hoisin. If you've never heard of hoisin (pronounced: hoy SIN), it’s basically Chinese barbecue sauce; a mixture of soy, red chiles, garlic, vinegar and sugar mixed together, bottled and available right on your grocery store's Asian foods aisle! Yep, right by the soy sauce. Pick up a jar of this incredible deliciousness, combine it with other pantry ingredients (I'm almost certain you have most of what you need hanging out in your pantry) to make a delicious sauce to pour over a pork loin. Braise said pork loin all day in the crock pot, then add snow peas at the very end while you cook the rice that will soak up the delectable sauce you've created. Dinner is done, and you’ll have yet another variation on “barbecue” to throw in your repertoire.

 

Chinese Pork with Snow Peas (adapted from oneperfectbite.blogspot.com)

2 lb. pork loin, trimmed of fat

1/4 c. honey

1/4 c. low sodium soy sauce

2 T. hoisin sauce

4 cloves garlic, minced

1 T. dried ginger

1 t. Chinese five spice powder

1/2 t. crushed red pepper

1 1/2 lb. snow peas, ends trimmed
Cooked brown or white rice for serving, if desired

Place the pork loin in a 4 or 6 qt. slow cooker that has been sprayed with cooking spray. In a medium bowl whisk together the honey, soy sauce, hoisin sauce, garlic, ginger, five spice powder and crushed red pepper. Pour over the pork loin. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Remove the pork to a shallow bowl along with half of the sauce and shred with two forks. Cover with foil and set aside. Turn the slow cooker to high and place the snow peas inside. Cover and cook for about 20 minutes, depending on how done you like them (I like mine pretty crisp) - this can be done while you cook the rice! Serve the pork and snow peas over rice with extra sauce drizzled over the top.

6 servings (257 calories each serving not including rice) according to my calculator on loseit.com

Latin Style Pork Chops

Old favorites are good, but occasionally it’s good to try something new and spice it up a bit. Recently I met my new friend Sazon (say what?) “say-ZAHN,” I say. Sazon is a Latin spice blend which usually consists of garlic, cumin, coriander and turmeric (to name a few). It has a very unique savory flavor (sazon means “flavor”) being full of spice without being spicy hot. There are different varieties available and I chose “Sazon Azafran” by Goya which can be found at any grocery store with a decent Hispanic foods section.

A short while ago I tried Sazon for the first time and found that I love the seasoning with pork chops and potatoes in the crock pot. The package I bought contained 8 little seasoning packets; I used two for this particular dish, one to season the pork chops and the other to season the potatoes and veggies. One thing to know is this blend does contain MSG (horrors!) so you'll want to watch your salt in this dish. I would recommend using the Sazon alone and adding salt at serving time IF you feel it's needed. Some people get all up in arms about MSG but I am not one of those people. Now that's not to say that you should be eating foods laden with MSG every day of your life, no sir. However, once in a while (can you say moderation, ladies and gentleman?) it's FINE. 

The best part about this dish is you make it in the crock pot! Yes, that's right, meat, potatoes and veggies all in one sweet little dish that you can throw together in the morning, turn on low and forget about for the day. You will come home to an amazing Latin-inspired dinner and it will cost you very little time or effort. I'd say that's reason enough to make this dish tonight! 

Latin Style Pork Chops (adapted from skinnytaste.com)

6 (4 oz.) lean pork chops
6 cloves garlic, smashed
2 packets sazon seasoning (from a 1.41 oz. box) 
1 t. ground cumin 
1/2 t. pepper
1 T. all purpose flour
2 lb. yukon gold potatoes, diced
2 red or yellow bell peppers, diced
1 (8 oz.) can tomato sauce
1/4 c. (about 18) green olives, cut in half
1/4 c. cilantro, chopped and divided
2 dried bay leaves

Rub the pork chops with the crushed garlic then season with 1 packet sazon, cumin and pepper. Sprinkle the flour over the chops and add to a 6 qt. slow cooker along with the garlic. In a large bowl mix together the potatoes, peppers, tomato sauce, olives, 2 T. cilantro, bay leaves and the remaining packet of sazon. Stir to combine then pour over the pork chops. Cook for 6-8 hours on low or 2-4 hours on high. Transfer to a serving platter, remove bay leaves and garnish with the remaining 2 T. cilantro. 

6 servings (348 calories each serving) according to my calculator on loseit.com

Cranberry Pork Chops

I am not a person who likes to make a grand entrance. I prefer to slip into the party and strike up a conversation with a familiar friend rather than burst through the door slinging salutations and handing out hearty hugs. Which is why I like the cranberry. About this time of year just look past the large pumpkins and the surrealist-shaped gourds, for there they appear, packed fresh in bags, quietly waiting for you to help them unleash their tart-y goodness on your fall menu. Last year this Cranberry and Fig Compote graced us with everything from a Thanksgiving side to a topping for our morning yogurt (and if you have yet to make it, this is your call to action).

Well, my family recently decided that this year we will be going out for Thanksgiving <dodging evil, disapproving stares>. That’s right. As much as I will miss recreating the culinary equivalent of Finals Week. As much as I will miss cramming every square inch of my double leaf-elongated table (and possibly a card table in the corner) with every fall favorite so no family member’s ‘magical day’ is ruined, all cranked out of my 6x8 kitchen. As much as I will miss trying the latest brining method, polishing, using and washing every piece of china and silverware I own, or having the power go out with two hours left on the turkey. Sigh. I will miss it.

Some things should not be missed, which is why I’ve chosen to savor this glorious season of Thanksgiving by bringing it to my table throughout the whole month. Which brings us to these cranberry pork chops you should make…and savor. Start by preparing the aforementioned Cranberry and Fig Compote (or buy the canned stuff, I ain’t judging! Hey, I’m going OUT for Thanksgiving, remember?), add it to your crock pot with pork chops, sliced onion and rosemary and the result is heavenly. The sweet tartness of the cranberry sauce interacts with the caramelized onion and the earthiness of the rosemary, creating an intoxicating aroma throughout the day and a succulent snapshot of fall on your plate that evening.

Cranberry Pork Chops

6 (5 oz.) lean boneless pork chops
Salt and pepper
1 medium yellow onion, sliced
1/2 c. cranberry fig compote (you can find the recipe here or use the canned stuff.  If you choose the canned use the whole berry)
1/2 t. dried rosemary

Place the pork chops in a 4 qt. crock pot and season with salt and pepper.  Spread the sliced onion evenly all over the pork chops.  In a small bowl place the cranberry compote and dried rosemary and stir to combine, breaking up the cranberry compote as much as possible.  Spoon the cranberry mixture over each pork chop as evenly as possible.  Cover and cook on low for 4 hours or on high for 2-4 hours.  

6 servings (320 calories each serving) according to my calculator on lose it.com

Crock Pot Pork and Apples

Let's end apple week with a bang by making an amazing main course in our crock pots!!  Everyone knows pork and apples are a great combo (remember this fabulous Peter Brady moment?)  Pork chops and applesauce, that swell!  Well, this isn't applesauce but the apples do get super tender and make a divine sauce with the onions.  Add a little tang with mustard and sweet with brown sugar and it's the perfect entree!  Enjoy!

Crock Pot Pork and Apples (adapted from sites.google.com/site/jenniferaweber)

1 T. brown sugar
1 T. grainy mustard
2 lb. boneless pork loin cut into 6 even chops (you can also leave the pork loin whole and just shred it when it's done cooking)
Salt and pepper
3 apples, cored and sliced (I left the skin on)
1 medium yellow onion, thinly sliced
Chopped parsley for garnish (if desired)

Place the brown sugar and mustard in a small bowl and stir to combine and make a paste.  Spread the mixture evenly over each pork chop, covering both sides of each chop.  Season the pork chops with salt and pepper and place in a 4 or 6 qt. crock pot that has been sprayed with cooking spray.  Add the onions and apples on top of the pork chops, spreading evenly.  Season the apples and onions with salt and pepper, cover and cook on high for 2-4 hours or on low for 4-6 hours.  

6 servings (208 calories each serving) according to my calculator on loseit.com

IKEA those are good meatballs! (Swedish Meatballs)

If you live in Kansas City you may have heard the hype......IKEA opens today!!!!!  A Swedish based company famous for their SWEDISH meatballs (and other things like furniture, apparently) is coming to our humble little town.  Well, I grew up eating Swedish meatballs (my dad was part Swedish) so I know how good they are.  Now, I've never had them at IKEA before because I've never been there (what?!) but this is the recipe I use when I make them and, let me tell you, they are the bomb!  You might want to stay away from the overwhelming crowds at IKEA for the first couple of weeks and just make these meatballs at home.  I'm sayin'.

Swedish Meatballs (adapted from foodnetwork.com)

1/2 c. panko breadcrumbs
1/2 c. fat free half and half, divided
3 T. extra virgin olive oil, divided
1 small yellow onion, diced
1 1/4 t. salt, divided
1 lb. ground beef (I used 93% lean)
1 lb. ground pork
1 large egg
1/2 t. black pepper
1/2 t. allspice
1/2 t. ground nutmeg
1/4 c. all purpose flour
3 c. beef broth
12 oz. egg noodles, cooked according to package directions

Place the breadcrumbs and 1/4 c. of the half and half in a large mixing bowl and set aside.  In a large skillet heat 1 T. of the olive oil over medium heat and add the onion and 1/4 t. of the salt.  Saute the onions for 5-7 minutes until soft.  Remove to a small bowl and set aside (you want the onions cool enough to add to the meatball mixture which you will make next so stick the bowl in the freezer while you gather the meatball ingredients if you want.)

To the bowl with the breadcrumbs and half and half add the ground beef, ground pork, egg, black pepper, allspice, nutmeg and remaining 1 t. salt.  Add the onions and mix with your hands until well combined but not over mixed.  You don't want to over mix or the meatballs will be tough!  

Heat the remaining 2 T. olive oil in the same skillet that you cooked the onions in over medium heat.  Make meatballs (I used my medium Pampered Chef scoop so they were even) and shape them so they will be round.  I got about 30 meatballs out of this mixture.  Add the meatballs to the pan and saute until golden brown on all sides, about 7-10 minutes.  Remove the meatballs to a plate using a slotted spoon.

Once the meatballs are cooked, decrease the heat to low and add the flour to the skillet.  Whisk until lightly browned, about 1 minute.  Gradually add the beef stock, whisking constantly until the sauce begins to thicken and is a smooth consistency.  Add the remaining 1/4 c. of half and half and continue cooking until the gravy reaches the desired consistency.  Add the meatballs back to the gravy to warm through and serve the meatballs and gravy over cooked egg noodles.

6 servings (655 calories each serving) according to my calculator on loseit.com

I served this with my Oven Roasted Green Beans!

Green Tea Kahlua Pork

Friends, what can I say, the crock pot does it again!  This recipe for Green Tea Kahlua Pork will blow you away!  Only THREE ingredients (okay, not including salt, pepper and water!) and you will have the world's tastiest pork!  What three ingredients, you ask, could impart such flavor?  Well, let me tell you!  Green tea leaves, liquid smoke and, you guessed it, PORK (pork loin to be specific!)  That's right, open up a couple of bags of green tea and rub it all over the pork and you will be amazed by the flavor of this thing!  When I was reading online about what side would traditionally be served with this kind of pork in Hawaii I read that it would normally be served with some kind of tropical fruit and rice so I served this with Pineapple Fried Rice for a complete meal!  Enjoy!

Green Tea Kahlua Pork (adapted from fooddonelight.com)

2 green tea bags
1 t. salt
1/4 t. pepper
2 lb. boneless pork loin, trimmed of fat
1 c. water 
1/2 t. liquid smoke

Open the tea bags (I just cut off the top) and pour the tea leaves into a small bowl.  Add the salt and pepper and mix to combine.  Place the pork in a 4 qt. slow cooker that has been sprayed with cooking spray and rub the tea leaf mixture all over the pork.  Carefully add the water and liquid smoke to the crock pot (being careful not to pour over the rubbed pork.)  Cover and cook on low for 6-8 hours or on high for 2-4 hours.  Shred with two forks (in the crock pot) so the meat will absorb the juices.  

6 servings (187 calories each serving) according to my calculator on loseit.com

Slow Cooker Five Spice Pork Roast with Sweet Potatoes

Are you ready for crock pot flavors that will blow your mind?  I have them for you today and you will be SHOCKED at the number of ingredients it takes to deliver a super flavorful meal to your table and all from the crock pot!  The secret is a delicious blend of salt, pepper and five spice powder that you mix together and then rub all over the meat before you put it in the crock pot.  Now, five spice powder is a great mixture to have around because it adds tons of flavor and has such interesting ingredients such as star anise, clove, cinnamon, black pepper and fennel seed.  It's kind of a sweet, licorice-y, savory, highly fragrant spice blend!  The other key here is the addition of some chili garlic sauce at the end just before serving.  Just a little bit adds the spice and garlic bite you need!  I hope you enjoy!

Slow Cooker Five Spice Pork Roast with Sweet Potatoes (adapted from foodiewithfamily.com)

2 large (about 1 1/2 lb.) sweet potatoes, peeled and diced
2 t. salt
1 t. black pepper
1 T. Chinese five spice powder
1 (2 lb.) boneless pork loin roast

For serving:

3 c. instant brown rice, cooked according to package directions
2 T. chili garlic sauce
1/4 c. cilantro, chopped
1/4 c. green onion, sliced

Spray a 6 qt. slow cooker with cooking spray and place the sweet potatoes on the bottom.  In a small bowl combine the salt, black pepper and five spice powder.  Rub the spice blend all over the pork and place the pork on top of the sweet potatoes.  Cover and cook on low for 4-6 hours or on high for 2-4 hours.  Carefully remove the pork from the crock pot (I used two spatulas) and slice into 6 thick slices.  Serve the pork and sweet potatoes over the rice and garnish with the chili garlic sauce, cilantro and green onion.

6 servings (403 calories each serving) according to my calculator on loseit.com  

Spicy Dr. Pepper Pork

Many of you have probably seen this recipe on the Pioneer Woman's website and, may I say, she MIGHT be on to something here.  Okay, not might.  She is DEFINITELY on to something here!  This is another recipe I tried out with our friends in Omaha and we all agreed it was delicious!  The great thing about this recipe is you can throw it in the crock pot in the morning and forget the whole thing!  I had a four pound pork butt and it made a ton of meat!  We had sandwiches all weekend from this thing.  We put bbq sauce on it and served it on buns but you could also serve this in tortillas for tacos.  You would probably have enough to make sandwiches and then make tacos with the leftovers.  My friend, Cori, had made this before and her advice was to use the entire can of chipotle peppers in adobo but after it's cooked take it out of the spicy sauce to shred it otherwise it may get too spicy for the kids in the group.  We did that and it was great with just a hint of spice.  Serve the sauce (skim the fat off first) and chipotles on the side.  My friend Keith put them right on his sandwich!  However you serve it make sure you have your eatin' pants on because you're about to be blown away!

Spicy Dr. Pepper Pork (adapted from thepioneerwoman.com)

1 large yellow onion, roughly chopped
1 (4 lb.) pork butt, bone in
2 t. salt
1 t. pepper
1 (11 oz.) can chipotle peppers in adobo
2 cans (24 oz.) Dr. Pepper soda
2 T. brown sugar

Place the onion on the bottom of a 6 qt. slow cooker.  Season the pork butt all over with the salt and pepper and place it on top of the onion.  Dump in the chipotle pepper, Dr. Pepper and brown sugar.  Cover and cook on low for 8-10 hours or on high for 6-8 hours.  Remove the pork from the crock pot, shred and serve with the sauce (skim the fat first) and chipotles alongside for those that like a little spice in their life! 

16 servings (269 calories each serving) according to my calculator on loseit.com

Asian Peanut Butter Pork

The flavor of this Asian Peanut Butter Pork recipe reminds me a little bit of chicken satay but, the awesome part about this recipe is, you can make it in your crock pot!  Just put the meat in the crock, add the other ingredients, cook all day and you have a delicious main dish to serve with lo mein (my recipe coming soon) or fried rice!  It is a decadent dish so choose a side that is packed with veggies so you have less guilt!  Enjoy!

Asian Peanut Butter Pork (adapted from "Make It Fast, Cook It Slow" by Stephanie O'Dea)

1 medium yellow onion, sliced
2 lb. pork tenderloin
1/4 c. brown sugar
1/4 c. low sodium soy sauce
3 T. white wine vinegar
3 T. water
2 garlic cloves, chopped
1/2 c. creamy peanut butter

Place the onion on the bottom of a 4 or 6 qt. slow cooker that has been sprayed with cooking spray.  Place the pork on top of the onion and add the remaining ingredients to the crock.  Do not worry about stirring.  Cover and cook on low for 6-8 hours or on high for 4-6 hours.  Remove the pork from the crock pot and whisk the sauce ingredients to combine.  Slice or shred the pork roast and serve topped with the sauce!

8 servings (256 calories each serving) according to my calculator on loseit.com

Slow Cooker Parmesan Honey Pork Roast

I think it's time that I write a song about my slow cooker.  Or maybe I should write a poem.  I do love her so much and that's what people do when they love someone, right?  Did I just refer to my slow cooker as a person?  Yes, yes I did.  Maybe I need some help.  Nope, my slow cooker is all I need.  And it's all you need to make this tasty pork roast too!  Your slow cooker, a pork roast, a few other ingredients and a lot of love.  Love is really the key to making tasty food anyway.  Gosh, I'm rather sappy today.  Maybe it's the honey in this dish.  

Slow Cooker Parmesan Honey Pork Roast (adapted from sixsistersstuff.com)

1 (3 lb.) pork loin roast
1 t. salt
1 t. garlic powder
2 T. dried basil
1/3 c. honey
3 T. low sodium soy sauce
2/3 c. grated Parmesan cheese
1/4 c. water

Place the pork roast in a 4 qt. slow cooker that has been sprayed with cooking spray.  In a medium bowl whisk together the remaining ingredients and pour over the pork.  Cover and cook on low for 4-6 hours or on high for 2-4 hours.  Slice or shred (your choice, I shredded) and serve!  I served this with Parmesan and Swiss Roasted Cauliflower.

6 servings (397 calories each serving) according to my calculator on loseit.com

Sweet and Smoky Ribs

Last week I handed my 9 year old the latest issue of Everyday with Rachael Ray and said "pick anything you want and I'll make it."  I was not surprised when he brought it back to me in a few minutes and said "here mom, I want ribs."  This kids LOVES his ribs.  Almost every time we go to a barbecue restaurant (which is a lot, this is Kansas City, folks!) he orders ribs.  The good news for me was, one of our local grocery stores had a special on baby back ribs - buy one, get one free!  I hustled on over there and picked up a couple of racks of ribs on Saturday!  It was perfect because we had dinner plans with friends on Monday so I decided to make them then.  The problem is, I'm no griller or smoker.  The grill is my husband's department and smoking meat is quite the revered art form around Kansas City, so teaching myself those methods would take way too much time, not to mention it would probably send my husband into some kind of cooking identity crisis. Baking was out of the question; no one wants their oven on for hours when it's 90 degrees outside.  What to do, what to do...CROCK POT!  I know you're shocked.  I modified the rub to include smoked Spanish paprika, added a little bit of liquid smoke to the mix and voila!  Ribs that (almost) taste grilled/smoked over wood chips.  I let them cook on low all day with the rub on them and let people add sauce at serving time because we like our ribs dry at my house.  If you want to add sauce, feel free but wait until the last hour of cooking or so, though, so the sugars in the sauce don't burn as the ribs cook all day.  This would be a fabulous recipe for your 4th of July cookout if you want a shortcut on everything but flavor!  

 I served this with Blue Cheese Coleslaw, Cheesy Corn and Jack Stack Baked Beans.  Enjoy!

  
Sweet and Smoky Ribs (adapted from Every Day with Rachael Ray, July/August 2014)

For the rub:

2 T. salt
1/4 c. smoked Spanish paprika
2 T. chili powder
2 T. garlic powder
2 T. cumin
2 T. sugar
1 T. cayenne pepper
1 T. black pepper
1 T. dry mustard

For the ribs:

2 racks (about 5 lb.) baby back ribs
1 T. liquid smoke (I like mesquite or hickory)
1/4 c. water
BBQ sauce for serving, if desired

For the rub:

Combine all ingredients in a medium bowl and stir well to combine.  This can me made in advance if desired.

For the ribs:

Cut the ribs in half with a sharp knife then stick them in a 6 qt. slow cooker to make sure they all fit and the lid fits tightly.  Now take them out of the slow cooker and rub them down with the spice rub, using all of the rub.  Place the ribs back in the slow cooker and pour in the liquid smoke and water.  Cover and cook on low for 6-8 hours or on high for 2-4 hours.  Serve with bbq sauce if desired.

Makes about 14 servings (2 ribs each at 252 calories each serving) according to my calculator on loseit.com

Ramen in Curry Sauce with String Beans and Ground Pork

Today I'm sharing an old favorite with you.  I have had this recipe for ramen in my inbox for several years.  In fact, I have no idea where I got it!  The great thing about it is, you use packaged ramen noodles and add delicious flavors to them and it comes together in a flash!  I try to to buy the ramen that has the seasoning packets (and discard them), not the noodles that are already flavored.  If you can only find the ones that are already flavored no biggie, you will soak the noodles to loosen them up so a lot of the seasoning will fall to the bottom of the bowl as they soak!  Feel free to add any veggies that you like and if you don't like ground pork feel free to use chicken or turkey!  You could even dice up some extra firm tofu!  Enjoy!

Ramen in Curry Sauce with String Beans and Ground Pork

4 (2.25 oz.) packages ramen noodles
2 T. extra virgin olive oil
2 cloves garlic, minced
1 small yellow onion, finely diced
1 T. curry powder
12 oz. ground pork
1 (15 oz.) can light coconut milk
2 T. fish sauce
2 T. freshly squeezed lemon juice
1 T. brown sugar
1 lb. frozen green beans, thawed
12 large fresh mint leaves, chopped

Place the ramen noodles (discard the seasoning packets) in a large bowl and cover with water.  Allow to soak while you cook the rest of the ingredients, checking occasionally and breaking them apart as they become pliable.  Drain and set aside.

In a large skillet, heat the oil over high heat and stir fry the garlic and onion for about 3-5 minutes.  Add the curry powder and continue to stir fry and toast the curry powder for 1 more minute.  Add the ground pork and cook, stirring occasionally, until the meat is broken up and cooked through.  

Add the coconut milk, fish sauce, lemon juice, brown sugar and green beans and bring to a boil.  Add the drained ramen and toss the ingredients together until the noodles are coated evenly in the sauce.  Garnish with mint leaves and serve!

6 servings (481 calories each serving) according to my calculator on loseit.com

Crock Pot Carnitas

If you know carnitas (literally meaning "little meats") you know how delicious it is.  If you know how it's prepared (with a coating of lard on top and then fried at the end) you know how fattening it is!  Fret not, however, because I have a great take on carnitas that is low cal and has all the flavor you are hoping for.  Even better, it's prepared in the crock pot!  The possibilities are endless with this recipe.  Eat it by itself with some rice and beans, put it in a taco or make a tamale pie (recipe coming next week!)  Enjoy!

Crock Pot Carnitas (adapted from foodnetwork.com)

1 (2 lb.) pork loin roast, trimmed of fat
Salt and pepper
2 t. dried oregano
1 t. cumin
1 onion, thinly sliced
4 cloves garlic, smashed
1 jalapeno pepper, seeds removed and finely diced
Juice of 1 orange

Place the pork roast in a 4 or 6 quart crock pot and season all over with salt and pepper.  Add the oregano, cumin, onion, garlic, jalapeno and orange juice.  It doesn't matter if the ingredients are evenly distributed or not because after the pork is cooked you will shred it and they will be!  Cover and cook on low for 6-8 hours or on high for 2-4 hours.  Shred and serve!

6 main dish servings (206 calories each serving) according to my calculator on loseit.com

Crock Pot Balsamic Pork Roast

I've posted a lot of pork recipes lately.  I think I have a little bit of an obsession.  This particular recipe is from skinnytaste.com and it could not be simpler.  Just put the pork in your crock pot, season it and add a flavorful sauce on top.  Cook all day, shred and you have an awesome main dish that you've hardly broken a sweat for!  I served this with cheesy broccoli quinoa for a complete meal.  Enjoy!

Crock Pot Balsamic Pork Roast (adapted from skinnytaste.com)

2 lb. boneless pork loin
1 t. salt
1/2 t. garlic powder
1/2 t. crushed red pepper
1/3 c. chicken broth
1/3 c. balsamic vinegar
1 T. Worcestershire sauce
1 T. low sodium
soy sauce
1 T. honey

Place the pork in a 4 qt. slow cooker that has been sprayed with cooking spray.  In a small bowl mix together the salt, garlic powder and crushed red pepper.  Sprinkle the spice mixture evenly all over the pork roast.  In a medium bowl combine the chicken broth, balsamic vinegar, Worcestershire, soy sauce and honey and whisk to combine.  Pour the sauce into the slow cooker.  Cook on low for 6-8 hours or on high for 4-6 hours.  When the pork is cooked break it into chunks and leave it in the slow cooker for a few minutes to soak up some of the delicious sauce.

6 servings (208 calories each serving) according to my calculator on loseit.com