Fall of the Bone Baby Back Ribs

Ingredients:

  • 2 slabs Baby Back Ribs (remove the casing – very important)
  • 1 can or bottle of cheap beer, like Coors Light or MGD
  • 1-2 bottles of BBQ Sauce (your favorite kind, I use Sweet Baby Ray’s)
  • 4 stalks celery – sliced
  • 1 onion – sliced
  • 2 cloves garlic – crushed
  • salt & pepper to taste

Directions:

  1. Preheat oven to 400 degrees
  2. IMPORTANT STEP:  Remove the casing from the ribs
  3. Slice the celery & onions and crush the garlic
  4. Line a large pan with heavy duty foil, place cut celery, sliced onions and crushed garlic in pan
  5. Rub in the salt and pepper to both sides of ribs.  Place ribs in pan, bone side down
  6. Pour 2/3 can or bottle of beer in corner of the pan so you don’t wash off the seasoning on the meat
  7. Cover the pan with Heavy Duty Foil VERY TIGHT!
  8. Place in 400 degree preheated oven, immediately turn oven down to 325 degrees for 1 hour, then down to 275 degrees for another hour
  9. Remove from oven, remove foil cover and let cool for 1 hour
  10. Pour off all other liquid and ingredients, slather BBQ Sauce on both sides of cooled ribs and either return to a 400 degree oven for 15-20 minutes OR place on a hot BBQ Grill until browned and crisp

Roasted Pork Shoulder

Ingredients:

  • 1 large (approx 6 1/2 lb) pork shoulder – bone-in
  • 16 whole cloves garlic – peeled
  • Rub (garlic powder, pepper, season salt, onion powder & a little olive oil)

Directions:

  1. Make 16 slits into the fatty side of the pork with a sharp knife and stuff each slit with a garlic clove
  2. Mix your rub together and generously cover entire pork shoulder (top/bottom/sides)
  3. Place seasoned meat in the refrigerator for 3 1/2 hours to marinate
  4. Let stand at room temperature for 30 minutes before cooking
  5. Preheat oven to 450 degrees
  6. Place pork in a roasting pan (fat side up), cover with foil and place in the oven
  7. Immediately drop temperature to 300 degrees and roast for 4 1/2 hours
  8. Remove foil and turn temperature back up to 450 degrees and let brown (approx 45 minutes)

***For my rub, I use 3/4 C Pappy’s Seasoning and 7 oz. Pesto***

***If using pork tenderloin, season & cook the same way, but adjust the cooking times to 2 hours covered and 30 minutes uncovered***

Serve over creamy, cheesy polenta – YUMMMMMY!!!


Aunt Aline’s Apple Stuffing Pork Chops

Ingredients:

  • 6 boneless thick pork loin chops (approx 1″ thick)
  • 1 Tbsp vegetable oil
  • 1 box (6 oz) Stove Top Brand “Cornbread” Stuffing 
  • 1 can (21 oz) apple pie filling 

Directions:

  1. Preheat oven to 350 degrees
  2. Grease a 13″ x 9″ x 2″ baking dish with non-stick cooking spray
  3. In a skillet, brown pork chops in oil over medium-high heat
  4. Meanwhile, prepare stuffing according to package directions  
  5. Spread pie filling into greased baking dish
  6. Place the pork chops on top of the apples
  7. Spoon the cooked stuffing over chops
  8. Cover and bake for 35 minutes  
  9. Uncover, bake 10 minutes longer

Goat Cheese Pork Tenderloin Medallions

Ingredients:

  • pork tenderloin
  • goat cheese
  • olive oil
  • salt & pepper – to taste

Directions:

  1. Preheat oven to 350 degrees
  2. Grease a 13″ x 9″ x 2″ baking dish with non-stick cooking spray
  3. Cut pork tenderloin into 3/4″ – 1″ medallions, salt & pepper to taste and braise (quick fry) over medium high heat in olive oil until lightly browned
  4. Place medallions in greased baking dish 
  5. Soften goat cheese in microwave for 10-15 seconds and dollop onto medallions
  6. Bake at 350 degrees for approx 30 – 40 minutes

*Serve with Bernaise Sauce (recipe below)


Bearnaise Sauce

Ingredients:

  • 3 Tbsp white wine
  • 1 Tbsp tarragon vinegar
  • 2 tsp tarragon, chopped
  • 2 tsp shallots or scallions – chopped
  • 1/4 tsp ground black pepper
  • 1/2 C butter
  • 3 egg yolks
  • 2 Tbsp lemon juice
  • 1/4 tsp salt
  • pinch cayenne pepper

Directions:

  1. Combine wine, vinegar, tarragon, shallots and pepper in saucepan
  2. Bring ingredients to a boil and cook rapidly until almost all the liquid disappears
  3. In a small saucepan, heat butter until it bubbles – do not allow butter to brown!
  4. Place egg yolks, lemon juice, salt and cayenne in blender or food processor
  5. Cover and pulse at high speed
  6. Gradually add hot butter while blending at high speed
  7. Add herb mixture, cover and blend on high speed four seconds
  8. Serve immediately

*Makes about 1 C sauce


Low Carb Bake

Ingredients:

  •  1-1/2 C fresh mushrooms – sliced
  •  1-1/2 C zucchini – thinly sliced
  •  1 C chopped ham, sausage or bacon – cooked & crumbled
  •  1/2 C onion – chopped
  •  1 clove garlic – minced
  •  2 tsp canola oil
  •  1 (15 oz) container part-skim ricotta cheese
  •  1-1/4 C egg substitute
  •  1 (10 oz) package frozen chopped spinach – thawed and squeezed dry
  •  3/4 C feta cheese – crumbled
  •  1 Tbsp fresh parsley – minced 
  •  1-1/2 tsp fresh thyme – minced
  •  1/2 tsp salt
  •  1/4 tsp pepper
  •  2 medium tomatoes – seeded and chopped

Directions:

  1. Line the bottom of a 9″ springform pan with heavy-duty foil coated with nonstick cooking spray – set aside
  2. In a large nonstick skillet, cook the meat – drain & crumble
  3. In another skillet, sauté the mushrooms, zucchini, onion and garlic in oil until tender – drain and add cooked, drained, crumbled meat
  4. In a large bowl, combine ricotta cheese and egg substitute
  5. Stir in the spinach, feta, parsley, thyme, salt and pepper
  6. Stir in mushroom/meat mixture
  7. Transfer to prepared pan
  8. Bake for 45 – 55 minutes or until edges are lightly browned and a knife inserted near the center comes out clean
  9. Let stand for 10 minutes
  10. Carefully remove sides of pan
  11. Top each serving with tomatoes

Browned Butter Pork Chops with Mushrooms

Ingredients:

  • 4 Tbsp unsalted butter
  • 2 garlic cloves – minced
  • 4 thick-cut, boneless pork chops
  • 1 C mushrooms – sliced
  • 1 Tbsp dried oregano
  • 1 Tbsp dried thyme
  • 1/4 C flour
  • 1 to 1-1/2 cups whole milk (or heavy whipping cream)
  • salt and pepper – to taste

Directions:

  1. In a large skillet over medium-low heat, heat the butter with garlic until melted
  2. Continue to heat until the butter foams, stirring constantly to prevent overflowing
  3. Once the foam subsides, continue to heat until brown bits form at the bottom of the skillet and a nutty aroma is produced
  4. Add the pork chops and cook on each side until cooked through (approx 3 – 5 minutes per side, or until internal temperature reached 145 degrees)
  5. Remove the cooked chops to a clean plate and tent loosely with foil
  6. Lower the heat to low and add the mushrooms, oregano, and thyme to the butter mixture
  7. Cook until the mushrooms are slightly softened and cooked
  8. Whisk in the flour until no lumps remain
  9. Slowly stir in the milk until the desired gravy consistency is achieved
  10. Season with salt and pepper to taste
  11. With the heat still on low, return the pork chops to the gravy for about 5 minutes

Pork Chop Potato Casserole

Ingredients:

  • 6 thick, boneless pork chops (make sure you use thick pork chops in this recipe)
  • 6 medium potatoes
  • flour
  • 2 cans (10.75 oz each) cream of mushroom soup
  • 1 soup can of water
  • 3 Tbsp oil

Directions:

  1. Peel potatoes and cut into round slices
  2. Layer bottom of large casserole dish with potatoes
  3. Sprinkle with salt and pepper
  4. Coat pork chops with flour
  5. Heat oil in large skillet and brown pork chops on each side
  6. Arrange pork chops on top of potatoes
  7. Heat soup with water and pour over pork chops and potatoes
  8. Cover with foil
  9. Bake at 350 degrees for 90 minutes
  10. Remove foil and allow to rest at room temperature for 5 minutes before serving

Pork & Ramen Stir Fry

Ingredients:

  • 1/4 C soy sauce
  • 2 Tbsp ketchup
  • 2 Tbsp worcestershire sauce
  • 2 tsp sugar
  • 3 tsp oil – divided
  • 1 lb boneless pork loin chops – cut in 1/2″ strips
  • 1 C broccoli florets
  • 4 C coleslaw mix
  • 4 garlic cloves – minced
  • 2 pkg (3 oz each) ramen noodles

Directions:

  1. Whisk the first four ingredients together in a small bowl
  2. In a large skillet, heat 2 tsp oil over medium heat
  3. Add pork and cook until no longer pink
  4. Remove from pan
  5. Add remaining  1 tsp oil to pan and cook broccoli for 3 minutes
  6. Add coleslaw mix and garlic
  7. Stir Fry 3-4 minutes or until broccoli is crisp-tender
  8. Stir in soy sauce mixture and pork – heat through
  9. Meanwhile, cook ramen noodles according to package directions – discard seasoning mix from ramen noodles
  10. Drain and then add noodles to the pork mixture
  11. Toss to combine and serve

Grilled Pork Chops

*This requires marinating over night

Ingredients:

  • 6 boneless pork chops (do not use thick pork chops) – trim off any fat
  • 1 C olive oil
  • 1/4 C lemon juice
  • 3 cloves garlic – minced
  • 2 Tbsp dijon mustard
  • 2 Tbsp dried oregano
  • 2 tsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp pepper
  • 1 tsp dried rosemary

Directions:

  1. Combine ingredients (except pork) in a large Ziploc freezer bag
  2. Add pork chops to the bag and place bag in a large bowl in the fridge
  3. Allow pork to marinade overnight
  4. Grill and season with salt – to taste

Italian Sausage Ricotta Ranch Pizza with Mushrooms & Olives

Ingredients:

  • 1 can refrigerated pizza dough
  • 1 packet (or 3 Tbsp bulk) dry ranch seasoning mix
  • 1 Tbsp olive oil
  • 1 lb bulk italian sausage – separate into chunks
  • 1-1/2 C shredded mozzarella cheese
  • 12 oz mushrooms – sliced
  • 1 can black olives – sliced – drained
  • 15 oz ricotta cheese
  • 2 cloves garlic – minced

Directions:

  1. Preheat oven to 450 degrees
  2. Roll pizza dough out into a 15” x 9” rectangle and set aside
  3. In a large skillet, over a medium-high heat, add oil and chunks of sausage – cook until browned
  4. Lower heat to medium and add the garlic, mushrooms and black olives
  5. Saute for 5 minutes until mushrooms have softened
  6. Remove from heat and set aside
  7. In a large bowl, combine ricotta cheese and the ranch seasoning mix and stir until well blended
  8. Spread ricotta cheese evenly over pizza crust, leaving a 1/2″ border around the edges
  9. Top the pizza with the sausage/mushroom mixture
  10. Sprinkle the mozzarella cheese on top of the sausage/mushrooms
  11. Bake for 8 to 10 minutes or until crust is golden and cheese is bubbly