Archive of ‘Pork’ category

Baked Pork Chops with Stuffing

Ever have one of those dinner recipes that you’ve made for many, many years, have no clue where you even got the recipe from, but it is ALWAYS soooo good? THIS recipe for Baked Pork Chops with Stuffing is one of them!Baked Pork Chops with Stuffing / The Grateful Girl Cooks!
I know that I’ve been making this recipe for over 20 years… I hand copied it onto a little 3×5 card waaaaay back in the day. Just don’t remember where I got the recipe from.  I made these for our dinner last night, and decided to share it on the ol’ blog today.

This is “comfort food” at it’s easiest and best, folks. It takes about 15 minutes of prep time, then the pork chops are baked for an hour…so while they are baking, you can paint your home, finish your thesis, jog 2-3 miles… whatever. Just saying… this is easy AND delicious! I prepared the pork chops early in the day, but popped them into the refrigerator BEFORE baking. I took the pork chops out of the fridge about 1/2 hour before baking, to take the chill off the meat, THEN popped the dish into the oven. This would be great for BUSY people. Prepare it early in the day… have it ready to throw in the oven later.

Pork chops are browned, then they are topped with a simple “stuffing” (heh heh… the “stuffing” goes on TOP of the chops. Don’t know why it is called stuffing. One of life’s great mysteries, I suppose).  Anyway… you make a ridiculously easy sauce, pour it over the stuffing and the chops, and into the oven it goes. See? EASY!  Here’s some pics so you can see how it’s made!

The “stuffing” is easy. Soft bread cubes, mixed with onion, butter, and spices. I use sourdough bread… crust and all.

Stuffing and onions in small metal bowl

Into a hot skillet the chops go, for a quick sear (brown) on them. I prefer to use boneless pork chops, but bone-in chops are fine in this recipe, as well.

Pork chops are seared in skillet

Pork chops are quickly browned on both sides, then removed to a baking pan.

Pork is browned on both sides in skillet

The “stuffing” is then piled on top of each pork chop…

Stuffing on top of browned chop

Sauce is heated through on stove. Only a few ingredients. EASY. The sauce is then poured over the stuffing and pork chops, then into the oven it goes for 1 hour!

White sauce heating on stove top in skillet

This is what it looks like when it first comes out of the oven. Now to serve it up… it smells so very good!

Bubbly sauce and stuffing on top of baked pork chops

I use a spatula to lift each pork chop out of the baking pan and onto individual plates. This helps to keep the stuffing intact on the chop. Ready to eat! Yum.

Pork on plate with green beans and rice

Sure hope you’ll give this recipe a try… I’m confident you will love it!  The pork chops come out of the oven very tender, and coated with a luscious stuffing and sauce. Trust me – make these pork chops, served with rice or potato and a good veggie on the side… and you’ve got yourself a fantastic, fairly inexpensive, and not too labor intensive meal!

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Baked Pork Chops with Stuffing
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
These easy to prepare baked pork chops with stuffing and a mushroom sauce is comfort food at it's best!
Category: Entree
Servings: 4 servings
Calories Per Serving: 345 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 4 boneless pork chops (or bone-in)
  • 2 Tablespoons olive oil
For stuffing:
  • 2 cups soft sourdough bread cubes (cut into small cubes-any bread will do...)
  • 2 Tablespoons brown onion , finely chopped
  • 2 Tablespoons butter , melted
  • 2 Tablespoons water
  • 1/2 teaspoon poultry seasoning (can substitute thyme, if desired)
For sauce:
  • 1 can cream of mushroom soup (undiluted)
  • 3-4 white button mushrooms , chopped
  • 1/3 cup cooking sherry (can substitute water, if desired)
Instructions
  1. Preheat oven to 350 degrees. Spray a 13x9 baking pan with non-stick spray.
  2. Heat the olive oil in a large skillet until very hot. Add the pork chops. Brown the chops on medium heat until browned on both sides. Remove chops from skillet; place in a single layer in prepared baking pan. Set aside.
  3. In a small bowl, mix the bread cubes, onion, melted butter, water, and poultry seasoning. Mix well to combine.
  4. Using the same skillet that you cooked the pork chops in, combine the can of soup, sherry (or water), and the chopped mushrooms. Heat through. Remove from heat.
  5. Place 1/4 of the stuffing mix on top of each chop. Pour (or ladle) the sauce mixture over the top of the stuffing and chops, to cover. Bake pork chops, uncovered, for 1 hour at 350 degrees. Serve, and enjoy!
Nutrition Facts
Baked Pork Chops with Stuffing
Amount Per Serving (1 pork chop)
Calories 345 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 103mg 34%
Sodium 191mg 8%
Potassium 598mg 17%
Total Carbohydrates 9g 3%
Sugars 1g
Protein 32g 64%
Vitamin A 3.5%
Vitamin C 0.8%
Calcium 1.3%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Pork Tenderloin with Cranberry-Raspberry Sauce

A couple of days ago I found another great recipe for Pork. I found this recipe for Pork Tenderloin with Cranberry-Raspberry Sauce on Pinterest, and decided it might be worth a try, to see if it tasted as good as it looked.Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!
Yep – It did. I served the pork with a side of broccoli, and my recipe for Smashed Potatoes with Mushrooms and Shallots. Yum!

A pork tenderloin is marinated for several hours, then baked. While the tenderloin is baking, you cook this rather amazing garnishing sauce, made from cranberries, raspberries, orange zest, butter, shallots, and red wine. The sauce smells wonderful as it is cooking. I actually might have had to sample the sauce once (at least 5 times) while it was cooking, just to make sure it was “fit for consumption”. Somebody has to taste-test it, right??? I do what I can, to ensure any meal I prepare is going to be a good one…except for the nights we might have a bowl of cereal for dinner. Then we’re on our own.

The finished meal is not only nice to look at, but it actually tastes wonderful! This would be a great meal to serve company. It’s simple enough to prepare, but it looks rather elegant when served. Maybe you will consider making this meal for your family or friends. I heartily recommend it. (As I write this post, I have the leftover pork in my crock pot, “morphing” the pork into another recipe/meal for tonight’s dinner).

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

Grating the lemon zest is the start to making a great marinade for the pork tenderloin.

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

A bit of Dijon mustard helps give the marinade a great flavor. Into the lemon juice it goes…

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

The pork tenderloin marinades for several hours… see the pieces of minced garlic and rosemary?

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

Starting to make the cranberry-raspberry sauce. Smells good while cooking the chopped shallot in butter…

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

Orange juice is added to the butter-cooked shallots.

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

Red wine, sugar and orange zest is added to the sauce…

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

Now the cranberries and raspberries are added to the sauce…

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

After sauce has cooked for 20 minutes, the sauce has reduced, and thickened up.

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

The marinated pork tenderloin is seared in an oven-proof pan, with a little oil.

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

Pork tenderloin is seared on both sides, then put into oven in oven-proof skillet, to bake for 30-40 minutes.

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

Once pork is done roasting, it rests for 10 minutes. then it is sliced, and the cranberry-raspberry sauce is spooned over the top, and the meal is served!

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!

Place a couple slices of pork on plate to serve. Remember to get some of that delicious sauce on each serving! Enjoy!

Pork Tenderloin with Cranberry-Raspberry Sauce / The Grateful Girl Cooks!Recipe Source: http://deliciousshots.blogspot.com/2011/11/pork-tenderloin.html

Pork Tenderloin with Cranberry-Raspberry Sauce
Prep Time
3 hrs
Cook Time
30 mins
Total Time
3 hrs 30 mins
 
Slow-roasted marinated pork tenderloin, topped with a delicious cranberry/raspberry/wine sauce.
Category: Entree
Servings: 8 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
For the Pork Marinade:
  • 2 to 2 1/2 pound pork tenderloin
  • 4 garlic cloves , minced
  • 2 Tablespoons dijon mustard
  • 1/2 cup olive oil
  • 3 lemons , juiced and zested
  • 2 rosemary sprigs , or 1 Tablespoon dried rosemary
  • 1/4 teaspoon each , salt and pepper
  • 4 Tablespoons olive oil (for searing the tenderloin)
For the Cranberry-Raspberry Marinade:
  • 2 Tablespoons butter
  • 1 medium sized shallot , finely chopped
  • 1 cup red wine
  • 1/4 cup orange juice
  • The zest of 1 orange
  • 2 Tablespoons granulated sugar
  • 12 ounces raspberries , fresh or frozen
  • 1 cup of cranberries , fresh or frozen
Instructions
Make the marinade:
  1. In a medium sized bowl, whisk together the lemon juice, lemon zest, minced garlic, and the Dijon mustard. Add 1/2 cup olive oil to this mixture, while whisking to fully incorporate. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and rosemary. Mix well.
  2. Place the pork and the marinade in a large resealable plastic bag or container. Squeeze the air out and seal the bag or container. Marinate the pork in the refrigerator for at least 3-4 hours or overnight. Turn bag occasionally to make sure the pork is covered with the marinade. If using a flat container, occasionally spoon marinade over the pork.
  3. When pork has finished marinading, preheat the oven to 425 F.
  4. In a oven-proof saute pan, heat 4 tablespoons of olive oil over medium-high heat. Remove the tenderloin from the marinade. When oil is very hot, add the tenderloin to the hot oil. Sprinkle additional salt and pepper on the tenderloin. Do not move the pork for a few minutes in order to ensure a good sear! Sear both sides of the pork until golden brown. Place the pan in the oven and roast the pork for 30-40 minutes (adjust to less time if using smaller tenderloin) or until the meat registers 165 F. Take pork out of the oven, cover it with aluminum foil. Let the covered pork rest for 10 minutes before slicing (this helps to keep the juice in the meat, not all over the platter).
While the meat is cooking, make the cranberry-raspberry sauce:
  1. In a large non-stick skillet, melt the butter. Add the chopped shallots. Cook shallots for about 3-4 minutes, until softened. Add the orange juice, orange zest, red wine, and sugar to the pan. Mix well; continue cooking on low heat until sugar dissolves.Add the cranberries and raspberries to the pan. Cook over medium heat until sauce reduces and thickens (about 20 minutes). Stir sauce occasionally.
  2. When roast is done and has "rested", slice into serving portions, place meat on serving platter, and spoon the warm sauce over the top of the pork slices.
  3. Enjoy!
Recipe Notes

Note that the lengthy prep time is not "Active" prep time. The length is to allow the pork marinating time.

Also remember to adjust down the cooking time if you are using a smaller pork tenderloin. Smaller tenderloins will cook in 20-25 minutes. Just gauge by the internal temperature of the pork.

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Pork Tamales

So… this year for Christmas Eve, I came up with a plan to try making pork tamales. I didn’t have a backup plan in case I failed miserably, but that didn’t stop me from taking the plunge into the big, daunting world of “homemade pork tamales”.Pork Tamales / The Grateful Girl Cooks!
Why I had the hair-brained idea of breaking from our Christmas Eve traditional Italian meal and attempting to make tamales the night before Christmas is anybody’s guess. Oh well. I am happy to report that we DID NOT have to eat at a fast food place on Christmas Eve… these tamales turned out to be incredible (what a relief!). I was definitely out of my “comfort zone” in the kitchen, but one thing I am constantly learning (thanks to my friend Shari, who inspires me always!), is to become more “fearless”, and experiment more with new recipes and foods. This is one “experiment” I am thrilled to have tried.

I found a recipe for shredded pork tamales on Pinterest, and thought it sounded good. The author of the recipe said she was given this “authentic” recipe by a woman she met at an international market in the Mexican foods aisle (how bad can that be, right???). The recipe sounded good to me, so I decided to give making tamales a try. I actually cooked the pork roast in my crock pot and made the chile sauce the day before I made the tamales, so at least a large part of the prep was done ahead of time (I recommend this).

The recipe is fairly easy to follow… truthfully I think the hardest part was trying to tie the tamales up at the end before steaming them. Since I have mastered the art of tying my shoelaces, I found it amazing that it was “harder than I thought it was” to wrangle those tamales!  I persevered, fought the good fight with strands of corn husks and finally managed to get those beautiful tamales tied up. Yippee, and Olé!!! (Note: you don’t have to tie them, if you don’t want… I just think it holds them together much better while they are cooking!)

I hope you will give these a try… they were truly, wonderfully delicious. The recipe makes 16-18 tamales. We ate some, had more for leftovers, and froze some for another meal. I DEFINITELY recommend this recipe, and will be making these again.

Pork Tamales / The Grateful Girl Cooks!

Purchased my corn husks and masa at the local grocery store in the Mexican food section…

Pork Tamales / The Grateful Girl Cooks!

Cooked the pork roast, onion, garlic & spices in slow-cooker for 6 hours the day before I made the tamales…here it is right at the beginning of the cook time.

Pork Tamales / The Grateful Girl Cooks!

Here is the fully cooked, seasoned, shredded pork ready to put into tamales…

Pork Tamales / The Grateful Girl Cooks!

Making the chile sauce with some dried California chile pods… the mixture turned a dark color when done…

Pork Tamales / The Grateful Girl Cooks!

The sauce has been cooked, cooled, and strained, and added to shredded pork. Now sour cream has now been added to leftover sauce, turning it into a light brown color…This will be used to spoon over finished tamales once they have been removed from their husks.

Pork Tamales / The Grateful Girl Cooks!

Tamales have been filled, bottoms folded up and under, and I secured the husks with a long pliable strand of corn husk. I think they look cute…the one in the middle escaped and had to be re-tied.

Pork Tamales / The Grateful Girl Cooks!

The tops of the tamales remain open; tamales are then placed standing upright into a steamer basket in a large stockpot, then steamed for 1 hour.

Pork Tamales / The Grateful Girl Cooks!

When tamales are done, you remove the husks, place them on serving plates and spoon some of the chile sauce over the tops. Muy delicioso!!!!!

Pork Tamales / The Grateful Girl Cooks!Recipe Source: http://allrecipes.com/Recipe/Real-Homemade-Tamales/Detail.aspx?event8=1&prop24=SR_Title&e11=real%20homemade%20tamales&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1

Pork Tamales
Prep Time
1 hr
Cook Time
7 hrs
Total Time
8 hrs
 
Shredded pork tamales... so very delicious!
Category: Entree
Cuisine: Mexican
Servings: 16 tamales
Author: JB at The Grateful Girl Cooks!
Ingredients
For Tamale Filling:
  • 1 1/4 pounds pork loin or pork roast
  • 1 large brown onion , chopped
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
For Chile Sauce:
  • 4 dried California chile pods (found in Mexican food aisle in most grocery stores)
  • 2 1/2 cups water
  • 1 1/2 teaspoons salt
For Tamale Dough:
  • 2 cups masa harina
  • 1 (10.5 ounce) can beef broth
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup lard or shortening (I used vegetable shortening)
  • 1 (8 ounce) package dried corn husks
  • 3/4 cup sour cream (add this to extra chili sauce and drizzle over tamales once removed from husk)
Instructions
  1. Place the pork into a Dutch oven or into a crock pot with the onion, garlic, cumin, chili powder and water. IF USING DUTCH OVEN, make sure pork is covered with water. bring water to a boil, reduce heat and cook pork on simmer for about 2 hours, or until the meat is cooked all the way through. IF USING CROCK POT, add about 1 1/2 cups water and cook for 6 hours on high. When meat is done, remove to plate and set aside to cool slightly.
  2. While meat is cooling, make the sauce: Wearing rubber gloves, remove seeds and stems from dried chile pods (trust me, you want to wear gloves). Put the de-seeded chile pods into a small saucepan with 2 cups of water. Simmer the chiles for 20 minutes, uncovered. Remove pan from heat; let cool. Place the chiles and cooking water into a blender or food processor and blend until it becomes smooth. Run the sauce through a strainer to remove any leftover chile pods. Stir the salt into the sauce, then set the sauce aside (If making the sauce ahead of serving, refrigerate it overnight, then bring to room temp before serving!).
  3. Using 2 forks, shred the cooked pork into a bowl. Add 1 cup of the chile sauce to the meat. Mix.
  4. Soak the corn husks in a large tub or pan of HOT water. Let them soak for at least 15-20 minutes, so they become pliable. While they are soaking, make up the Tamale dough:
  5. In a large bowl, or the base of a stand mixer, mix the shortening (or lard) with 1 Tablespoon of the beef broth. Mix this until it becomes fluffy. In a separate bowl, combine the masa harina, salt and baking powder. Stir these dry ingredients into the shortening. Add a more beef broth, a little at a time, and continue stirring until the dough becomes "spongy" (kind of like a thick peanut butter consistency.
  6. Fill the tamale husks one at a time. Remove corn husk from water, dry it off, then spread the dough over the corn husks. Dough should not reach the bottom or the top of the husk ( I left about 2 inches on bottom, 2 inches on top, and 1/2 inch on each side. The dough should be between 1/4 - 1/2 inch thickness. I kind of made a rectangle shape out of the dough (wetting my fingers to spread it out was a big help!). Once the dough is spread evenly onto the husk, spoon 1 Tablespoon of shredded pork filling into the center, lengthwise (like filling a burrito) Fold the sides of the husk together in towards the center, fold the bottom part under and back, then tie the bottom part of the tamale with a long strand of another moist corn husk (see photo in post).
  7. Repeat process with each tamale. Carefully stand the tamales up on top of a steamer basket in a large stockpot. Steam them (covered) for 1 hour. Remove from heat.
  8. While tamales are cooking, mix the extra chile sauce with 3/4 cup sour cream until creamy; set aside (do not refrigerate).
  9. To serve: Remove the tamales you are serving from their husks and place on serving plate. Spoon the chile sauce over the tops of the hot tamales. Serve.
Recipe Notes

Note that the cook time shown is for crockpot cooking of the pork roast. Time is dramatically cut if you cook it in dutch oven. Freeze or refrigerate extra tamales in their husks. I totally recommend cooking the meat the day prior to making the tamales. Then all you have to do is make sauce, dough, assemble tamales, and cook.

 

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Pinto Beans And Ham

Well, here’s my first post in 2015. Nothing fancy or glamorous, but this meal is sure inexpensive, FILLING, and delicious! If you’ve ever had extra ham or ham bones left over after a meal, then this recipe for Pinto Beans And Ham is perfect for you!Pinto Beans And Ham / The Grateful Girl Cooks!
This dish is also totally easy to prepare, so consider that a win-win!

Only a few ingredients are necessary to make a big soup pot full of these tasty, filling, tender pinto beans and shredded pieces of ham, flavored with onion and garlic! I prepare this meal often, usually any time we have leftover ham (always after a holiday like Christmas or Easter, and especially in the cold, winter months!). The recipe makes about 8 servings, so there is always enough left over for other meals.

If you have a large ham bone from a ham hanging around (with pieces of meat still attached)… PERFECT! If not, then just use slices of ham, cut into small chunks. The long cooking time will help the meat to pull off the bone or shred easily! The long cooking time helps the beans to soften… find another activity to do while they are cooking, and just check on them every hour or so to make sure there is enough liquid in the pan. During the last part of the cooking time, the beans and ham liquid will begin to thicken. This is a GOOD thing!

Your house will smell GREAT while these are cooking! We love to eat this like a thick bowl of soup with some Copycat Marie Callender’s Cornbread or warm tortillas on the side… yum!

Hope you’ll give these a try… think you’re gonna love them!

Pinto Beans And Ham / The Grateful Girl Cooks!

Pinto Beans And Ham
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
 
Nothing beats a cold, winter day like a big pot of pinto beans, with ham, onion, and garlic to warm you up!
Category: Entree
Servings: 8 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 bag pinto beans (regular sized - about 2-3 cups)
  • 1 large leftover ham bone (with meat attached), OR 2 cups chopped cooked ham
  • 1 medium brown onion , chopped
  • 1 heaping Tablespoon minced garlic
  • 1/4 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Water
  • Additional Salt/Pepper , to taste (I usually have to add more before serving)
Instructions
  1. Rinse the pinto beans in a strainer. Place beans into a large stockpot. Cover completely with water.
  2. Add ham bone (or chopped ham). Add additional water, if necessary to more than cover the beans and ham.
  3. Add onion, garlic, salt, pepper, and cumin.
  4. Bring water to a boil. Reduce heat to medium-low heat. Let beans cook for approximately 4 hours. For first half of cooking time, keep a lid on the beans, but with lid vented. After about 2 hours, remove the lid and continue cooking, uncovered for remainder of time. As water level begins to reduce, add a bit more water back into the pot so that beans remain submerged during cooking time.
  5. Check beans to make sure they are fully softened. Remove ham bone from pot; remove any ham meat from bone and add the ham back into the pot.
  6. Taste test the beans when fully cooked. Mixture will thicken slightly as the amount of water reduces through the long cooking time. Season with additional salt and pepper, to taste.
  7. Serve hot with some cornbread or tortillas on the side, and enjoy!

 

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Crock Pot Parmesan Honey Pork Roast

It’s a rainy morning here in Oregon. I’m sitting here in my home office writing this recipe for the Parmesan Honey Pork Roast I cooked in my crock pot recently… and I’m getting hungry!Crock Pot Parmesan Honey Pork Roast / The Grateful Girl Cooks!
We loved this new pork roast recipe I found on Pinterest, from Six Sisters Stuff. What cracks me up about the picture I took of our meal is that, while I normally add color to our dinner plates, via a green salad or colorful vegetables…the night I made this, my husband asked for baked beans to go with the pot roast and the mashed potatoes, so everything I served us that night was BROWN. I should have re-named this meal “The Entirely Brown Meal”. Oh well… even though the color scheme on our plates was beyond boring, at least it tasted fantastic!

The pork roast only took 10 minutes to get ready, then cooked all day in my crock pot… by dinner the house smelled wonderful and all I had to do was slice it up, make a quick gravy with the juices, and serve it… how hard is that?

The sauce is wonderful… made with Parmesan cheese, honey, basil, garlic, soy sauce, etc. The meat is packed with flavor and is amazingly tender! The juice remaining in the crock pot is then made into a wonderfully delicious gravy to spoon over the pork (and the mashed potatoes on the side…totally recommend!) Sure think you’re gonna love this easy meal as much as we did… hope you will give it a try! But for heaven’s sake… get some color on that plate!!! Here area few pics”

Pork roast, ready in the crock pot… all it needs now is the spice mixture…

Crock Pot Parmesan Honey Pork Roast / The Grateful Girl Cooks!

Spices, etc. ready to mix up…

Crock Pot Parmesan Honey Pork Roast / The Grateful Girl Cooks!

Spices are all mixed together and ready to put onto the pork roast before cooking…

Crock Pot Parmesan Honey Pork Roast / The Grateful Girl Cooks!

Pork roast is coated with spice mix and ready to cook in crock pot…

Crock Pot Parmesan Honey Pork Roast / The Grateful Girl Cooks!

Almost completely cooked… looking good… and smelling wonderful!

Crock Pot Parmesan Honey Pork Roast / The Grateful Girl Cooks!

All done! Ready to slice…yum!

Crock Pot Parmesan Honey Pork Roast / The Grateful Girl Cooks!

Hope you will consider making this delicious roast! It definitely tastes very good!

Crock Pot Parmesan Honey Pork Roast / The Grateful Girl Cooks!Original Recipe Source: http://www.sixsistersstuff.com/2011/12/slow-cooker-parmesan-honey-pork-roast.html

Crock Pot Parmesan Honey Pork Roast
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
 
Made in the crock pot, this pork roast is full of flavor, and completely delicious!
Category: Entree
Servings: 4 -5 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 (2-3 pound) boneless pork roast
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup honey
  • 3 Tablespoons soy sauce
  • 2 Tablespoons dried basil
  • 2 Tablespoons minced garlic
  • 2 Tablespoons olive oil
  • 1/2 teaspoon salt
  • 2 Tablespoons cornstarch
  • 1/4 cup cold water
Instructions
To prepare/cook the pork roast:
  1. Lightly spray a crock pot with a non-stick cooking spray. Place the pork roast in the crock pot.
  2. In a small bowl, place the Parmesan cheese, honey, soy sauce, basil, garlic, olive oil and salt. Mix these ingredients well until fully combined. Pour this mixture over the surface of the pork roast to cover.
  3. Place the lid on the crock pot. Cook the pork roast for 6-7 hours on LOW (or until meat thermometer reaches 160 degrees).
  4. Once the meat is done cooking, CAREFULLY remove the pork roast from crock pot and place it onto a serving dish. Place aluminum foil over top of the roast to keep it warm while you make the gravy.
To make the gravy:
  1. Skim the fat off the top of the cooking juice left in crock pot. Place the juices into a medium sized saucepan. Cook the juices on medium heat until they come to a boil. In a separate small bowl, mix the cornstarch into the cold water. Mix well to remove any lumps, until mixture is smooth. Whisk the cornstarch mixture into the boiling juices. Make sure the gravy comes to a boil again, then cook and stir it for approximately 2 minutes (or until it thickens up!).
  2. Remove foil from pork roast, then cut into slices. Place slices onto individual plates and spoon some of the gravy over the meat. (I also served mashed potatoes with the gravy on top...they were a delicious side dish with the pork, and especially with the flavorful gravy!)
  3. Enjoy!

 

 

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Pork Tenderloin With Apples And Apple Cider Sauce

This recipe for Pork Tenderloin With Apples And Apple Cider Sauce has FALL written all over it! It’s surprising how well pork and apples go together!Pork Tenderloin With Apples And Apple Cider Sauce / The Grateful Girl Cooks!
My husband and I had dinner recently at a friend’s home. Our friend Shari prepared a wonderful meal for us and it was FANTASTIC! It was absolutely delicious, and a wonderful recipe that was perfect for a cool, Fall evening.

This week we have a friend (a friend for 40 years) staying with us in our home. Her first night here, I decided to try making this recipe for our own dinner. I found the original recipe online at Epicurious, and prepared it for us. Miracle of miracles, it turned out GREAT (guess even little old me can’t hurt a good recipe, right?)

The original recipe from Bon Appétit, calls for Calvados, which is an apple brandy from France. I didn’t have any, and didn’t want to go buy an entire bottle for the small amount needed, so I substituted dry white wine (which I did have), and it turned out fine, as well. I followed the rest of the instructions as written, and was very pleased with the results (as was our guest).

Pork Tenderloin With Apples And Apple Cider Sauce / The Grateful Girl Cooks!

Pounding pork slices out with a meat mallet… great stress reliever, yes???

Pork Tenderloin With Apples And Apple Cider Sauce / The Grateful Girl Cooks!

Sliced Golden Delicious Apples, ready to cook…

Pork Tenderloin With Apples And Apple Cider Sauce / The Grateful Girl Cooks!

Apples are cooking in butter…

Pork Tenderloin With Apples And Apple Cider Sauce / The Grateful Girl Cooks!

Apples are cooked until light golden brown, then removed from skillet.

Pork Tenderloin With Apples And Apple Cider Sauce / The Grateful Girl Cooks!

Pork tenderloin cutlets are cooked in butter for a few minutes on each side…

Pork Tenderloin With Apples And Apple Cider Sauce / The Grateful Girl Cooks!

Pork tenderloin cutlets are cooked in butter… a few minutes on each side…

Pork Tenderloin With Apples And Apple Cider Sauce / The Grateful Girl Cooks!

After removing pork cutlets, Apple Cider Sauce is made in the same skillet. Wine or Calvados is used to deglaze the skillet, then shallots and thyme are added.

Pork Tenderloin With Apples And Apple Cider Sauce / The Grateful Girl Cooks!

Apple cider and whipping cream are added to the sauce… looking  and smelling delicious!

Pork Tenderloin With Apples And Apple Cider Sauce / The Grateful Girl Cooks!

Pork Tenderloin Cutlets are surrounded by cooked apples and covered with the apple cider sauce… ready to serve them up!

Pork Tenderloin With Apples And Apple Cider Sauce / The Grateful Girl Cooks!

A couple of slices per person, with sauce on top, accompanied by apples on the side and mashed potatoes with some of the sauce on top. Dig In!!!!

Sure hope you will give this wonderful meal a try. I know I will definitely make this again and again. It’s really very simple to make, and is full of flavor!

Pork Tenderloin With Apples And Apple Cider Sauce / The Grateful Girl Cooks!Recipe Slightly Adapted From: http://www.epicurious.com/recipes/food/views/Pork-with-Apples-Calvados-and-Apple-Cider-1797

Pork Tenderloin With Apples And Apple Cider Sauce
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Tender pork cutlets, with cooked apples, draped with a lovely apple cider sauce. Delicious!
Category: Entree
Servings: 4 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
For the pork and apples:
  • 1 lb. pork tenderloin , cut into 1 inch thick slices
  • Salt & pepper (to season pork)
  • 5 Tablespoons butter
  • 3 medium Golden Delicious apples , (peeled, cored, sliced into 1/3 inch thick slices)
  • 1 1/2 teaspoons granulated sugar
For the Apple Cider Sauce:
  • 2 large shallots , chopped
  • 1 Tablespoon fresh thyme , chopped (or use 1 teaspoon dried)
  • 1/4 cup Calvados or other apple brandy (I substituted 1/4 cup dry white wine)
  • 1 cup heavy whipping cream
  • 1/4 cup apple cider (not apple juice)
Instructions
  1. Put the pork slices between two sheets of plastic wrap. Pound them out, one at a time, until they are about 1/4 inch thick. Set aside.
  2. In a large skillet over medium-high heat, melt 2 Tablespoons of butter. Add the apple slices, then sprinkle the slices with the sugar. Saute the apple slices until they are golden brown, on both sides (approximately 5-6 minutes). Remove apples from skillet and set aside. Cover and keep warm.
  3. Add 2 Tablespoons butter back into the large skillet. Melt butter over high heat. Season the pork with salt and pepper. Add pork slices to the hot skillet. Cook the slices until they are lightly browned and cooked through (about 3 minutes per side). Cook pork in batches, if necessary. Once pork has cooked through on both sides, remove to a platter, cover and keep warm. DO NOT CLEAN SKILLET OUT!
  4. Melt 1 Tablespoon butter over medium heat in the same skillet you cooked the pork in. Add the chopped shallots and thyme; saute these for 2 minutes.
  5. Add the Calvados (if using) or the white wine to the shallots, butter and thyme. Boil until the liquid is reduced to a glaze like consistency, scraping up the browned bits into the sauce as you go.
  6. Stir in the apple cider and whipping cream. Cook until the mixture thickens to sauce consistency (about 2-3 minutes). Lightly season with salt and pepper, to taste.
  7. Reheat the apples in another skillet or microwave, if necessary.
  8. Place pork slices on platter. Spoon the sauce over the top of the pork slices. Top with the apple slices, or place the apple slices around the pork.
  9. Serve and enjoy. This dish is perfect with mashed potatoes on the side. Use some of the apple cider sauce on top (like gravy) of the mashed potatoes for a perfect entree!

 

 

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Grilled Ham Salad With Peaches And Goat Cheese

One of the gifts I received for Mother’s Day this year was a subscription to Food Network Magazine. That’s where I discovered this recipe for a Grilled Ham Salad With Peaches and Goat Cheese.Grilled Ham Salad With Peaches And Goat Cheese / The Grateful Girl Cooks!

I was thumbing through the September 2014 issue that was delivered to our home recently and saw the recipe for this salad. I was mildly interested (i.e. it got my attention), because it sounded so different from other salads I’ve made before.

Well, my curiosity got the best of me and I ended up making this salad for dinner for my husband and myself a couple of nights ago. Even as I was making it, I truthfully wasn’t sure we would like it… but guess what? We both LOVED it! It was WAY better than I thought it would be, and THAT was a great surprise!

It was a filling entree for dinner. You’ve got your meat (ham), dairy (creamy goat cheese), peaches (fruit), and lots of lettuce (veggies). How could you NOT love a salad like this? I only tweaked the recipe just a bit. Quick to throw together, easy on the eyes, and completely delicious! I hope you will give this delicious salad a try…

Recipe Adapted From: Food Network Magazine, September 2014 issue, pg. 82

Grilled Ham Salad With Peaches And Goat Cheese / The Grateful Girl Cooks!

Ready to eat…YUM!

Grilled Ham Salad With Peaches And Goat Cheese / The Grateful Girl Cooks!

Grilled Ham Salad With Peaches And Goat Cheese
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
 
This delicious salad with ham, fresh peaches and goat cheese is filling enough to be an entree.
Category: Salad
Servings: 4
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1/2 cup pecans , chopped
  • 1/3 cup olive oil (plus more for grill)
  • 2 - 1 inch thick slices ham (approx. 7 oz. each)
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1 1/2 Tablespoons Chives , chopped
  • 1/2 Tablespoon Tarragon (I used dried)
  • 1 shallot , finely minced
  • 3 fresh peaches , peeled, pitted, and sliced into 1/2 inch wedges
  • 8 cups fresh mesculun greens (5 ounce pkg.)
  • Salt and freshly ground black pepper
  • 4 ounces goat cheese , crumbled
Instructions
  1. Preheat a grill to medium heat. (I used an indoor grill to prepare the ham)
  2. Lightly toast the chopped pecans over medium high heat in a dry skillet. Stir pecans occasionally, until toasted (about 5-6 minutes). Be careful to not let them burn. Set pecans aside to cool.
  3. Brush (lightly) the grill with olive oil. Place the ham slices on the grill; heat through (about 2-3 minutes per side). Remove the ham when heated through; set aside to cool, then slice into 1/2 inch strips.
  4. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, herbs and shallot.
  5. Slowly whisk the olive oil into the mixture; Mix until emulsified.
  6. Place salad greens, pecans, ham, and peaches in salad bowl. Add the salad dressing and GENTLY toss.
  7. Season with salt and pepper to taste.
  8. Place salad onto serving plates, and top with crumbled goat cheese.
  9. Serve and enjoy!
Recipe Notes

**Original recipe uses 2 Tablespoons of sherry vinegar or white balsamic vinegar (instead of the regular balsamic vinegar I used).**

 

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Sweet N’ Sticky Polska Kielbasa

Sticky N’ Sweet Polska Kielbasa is a completely simple, and easy to make family-friendly dinner for busy nights that uses only 2 ingredients.  That’s right… only 2 ingredients!Sweet n' Sticky Polska Kielbasa / The Grateful Girl Cooks! 2 Ingredients is all it takes to make this delicious, sweet and sticky, glazed beef or pork kielbasa dish! Easy family friendly recipe!
Yep…2 ingredients, folks! How easy is that????

Almost 30 years ago my husband and I rented a room in our home to a college age friend of ours. One night he offered to cook us dinner and this beef kielbasa is what he cooked for us. When I heard what he was going to cook it in, I couldn’t believe my ears…it sounded completely crazy to me…but it was absolutely delicious! Want to know what the secret ingredient is?  COKE or PEPSI. Yep. The sugars in the cola transform into a sticky sweet glaze that coats the kielbasa slices. So good. Been making it ever since… true story.

This recipe only has two ingredients. Kielbasa (beef or pork) and Coke (or Pepsi). The only really important thing to remember is to never use a diet soda for this recipe because you have to use real, sweetened soda so the sugars in the soda will caramelize and coat the meat slices. Can you believe it? This might possibly be the world’s simplest dinner. The caramelized sweet n’ sticky coating on the kielbasa is truly wonderful! And talk about easy? Unbelievable, but true.

Just slice the kielbasa sausage, lightly sauté it, then add 3/4 can of regular cola, and cook till it is done and the sweet cola has thickened and coated the meat – that’s it!  Check it out:

First you slice up the kielbasa…

Sweet N' Sticky Polska Kielbasa / The Grateful Girl Cooks!

Kielbasa sliced, ready to go into skillet! See how very easy this is?

Sweet N' Sticky Polska Kielbasa / The Grateful Girl Cooks!

Cook the kielbasa on medium high heat until it starts to turn brown, stirring often.

Sweet N' Sticky Polska Kielbasa / The Grateful Girl Cooks!

Once kielbasa starts to turn brown, pour in 3/4 can of regular cola (NOT DIET!).

Sweet N' Sticky Polska Kielbasa / The Grateful Girl Cooks!

Continue to cook the kielbasa and cola on medium heat, stirring often, until sauce has reduced, thickened, and coated meat with a syrupy glaze. There should be no liquid left in skillet. This will take about 20 minutes.

Sweet N' Sticky Polska Kielbasa / The Grateful Girl Cooks!

Now it’s ready to serve! See how shiny that kielbasa looks? It’s that sweet n’ sticky glaze. YUM. Serve with mashed potatoes and a veggie, and you’ve got yourself a scrumptious, but EASY, family-friendly dinner!

Sweet N' Sticky Polska Kielbasa / The Grateful Girl Cooks!

Hope you’ll try this dish. Everyone I’ve made it for always loves it!  It REALLY tastes good, and is very convenient to fix when you don’t want to mess with a long, complicated recipe after a long day!

Sweet N' Sticky Polska Kielbasa / The Grateful Girl Cooks!

Sweet N' Sticky Polska Kielbasa
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Two ingredients make the most delicious sweet n' sticky kielbasa dinner. Serve with a side of mashed potatoes!
Category: Dinner, Entree
Servings: 4
Calories Per Serving: 393 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 pound package polska kielbasa (I use beef, but can substitute pork)
  • 3/4 of a 12 ounce can of cola (regular, sweetened cola, NOT diet!)
Instructions
  1. Slice the entire kielbasa into 1/2 inch wide slices. Place them in a skillet and sauté on medium high heat for about 3-4 minutes, stirring occasionally, until the kielbasa begin to lightly brown.
  2. Pour the cola into the skillet. Cook on medium heat, stirring occasionally, until all the liquid has reduced, thickened, and coated the meat. All the liquid should be gone from the skillet.
  3. Remove kielbasa from skillet and serve hot, alongside a serving of mashed potatoes and a veggie. Enjoy!
Nutrition Facts
Sweet N' Sticky Polska Kielbasa
Amount Per Serving (1 serving)
Calories 393 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 11g 55%
Cholesterol 79mg 26%
Sodium 995mg 41%
Potassium 268mg 8%
Total Carbohydrates 7g 2%
Sugars 5g
Protein 16g 32%
Vitamin C 1.4%
Calcium 1.4%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.

Original Recipe Source: Kevin (Kip) Ecton

Here’s one more to pin on your Pinterest boards!Sweet n' Sticky Polska Kielbasa / The Grateful Girl Cooks! 2 Ingredients is all it takes to make this delicious, sweet and sticky, glazed beef or pork kielbasa dish! Easy family friendly recipe!

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Tonkatsu Pork

Tonkatsu Pork…huh? Never heard of it before. Well…neither had I, until I saw a recipe for it while searching the internet for pork recipes.Tonkatsu Pork / The Grateful Girl Cooks!
Wikipedia describes Tonkatsu Pork as a “Japanese food, which consists of a breaded deep-fried pork cutlet, which originated in Japan in the 19th century.” It was originally called Katsu, and is believed to have been served for the first time at the Regatei Restaurant in Tokyo in 1899; at the time it was thought of as the Japanese version of European cuisine.

Basically, Tonkatsu Pork is a pork cutlet, seasoned, and fried with a Panko crumb coating, which gives it a wonderfully crunchy texture. It’s really not hard at all to make, and I must say, the pork was wonderful! I served it with a side dish of my Orzo With Parmesan.  I sure hope you will give this recipe a try!

Tonkatsu Pork / The Grateful Girl Cooks!Recipe Adapted From: http://www.lifesambrosia.com/2010/10/tonkatsu-pork-recipe.html

Tonkatsu Pork
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Panko crusted pork cutlets, lightly seasoned and fried. Crunchy and delicious, served with rice or pasta.

Category: Entree
Servings: 4 servings
Calories Per Serving: 363 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 4 boneless pork cutlets (or boneless chops, pounded to 1 1/4 " thick)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup all-purpose flour
  • 1 large egg , beaten
  • 1 1/2 cups Panko bread crumbs
  • 1 Tablespoon Vegetable or Canola oil , plus more, for frying
Instructions
  1. Lightly season the pork cutlets with salt and pepper (not the measured amounts in ingredient list, just a light sprinkle on both sides to help season the meat)
  2. Set up an "assembly line" for dipping the pork in this order: A bowl with the flour, a bowl with the beaten egg, and a bowl with the Panko crumbs.
  3. Season the flour with 1/2 teaspoon of the salt, 1/4 teaspoon of the flour, and the garlic powder.
  4. Mix the rest of the salt and pepper in with the Panko crumbs.
  5. Dip pork cutlets (one at a time) into the flour (turning to coat both sides), then dip into the egg mixture (fully coating cutlet). Let egg mixture run off of pork, then dip into the Panko crumb coating (fully cover the cutlet on both sides). Set aside and repeat.
  6. Pour oil into large skillet until you have 1/4 " depth covering the bottom. Heat on medium high until hot. You can test the heat...put a couple of panko crumbs into the oil. If they sizzle, the oil is ready.
  7. When oil is hot, carefully add the 4 cutlets (the meat should sizzle). Cook 4-5 minutes on one side, then carefully flip the cutlet over and cook the other side for 4-5 minutes. When done, the coating on the cutlets should be a beautiful golden brown.
  8. When fully cooked, remove from heat, and serve. Enjoy!
Nutrition Facts
Tonkatsu Pork
Amount Per Serving (1 serving)
Calories 363 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 129mg 43%
Sodium 827mg 34%
Potassium 594mg 17%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Sugars 1g
Protein 36g 72%
Vitamin A 1.2%
Calcium 5.4%
Iron 14.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Shredded Pork Smothered Burritos

I love Mexican food… it’s my FAVORITE! Recently my son and his girlfriend got me “hooked” on Shredded Pork Smothered Burritos at a local restaurant, so when I saw a recipe on Pinterest for something that looked similar, I was determined to try and make it at home!Shredded Pork Smothered Burritos / The Grateful Girl Cooks!
So I made them…a few days ago. I ended up merging 2 recipes together, added a few tweaks of my own – and I have to tell you…they were fantastic! Our oldest son joined us for dinner and we all agreed these were absolutely “restaurant quality” burritos – delicious…and HUGE!

My cooking experiment was a bit time-consuming, because I also made a mole sauce (one of the ingredients in the red sauce) instead of going to the store and purchasing it (couldn’t help myself…I was curious). I made enough of both sauces used in this recipe (mole and red) to make another batch of these delicious burritos in the future, so my time investment will pay off next time I make these…and there will definitely be a next time! If you love Mexican food as much as I do, you will LOVE these burritos!

I used leftover pork from a roast I cooked in my crock pot for this recipe (see my notes in the directions below). If you want to make this meal quicker and easier to prepare, buy a can of mole sauce in the Hispanic section of your grocery store and use shredded rotisserie chicken or leftover pork or shredded roast beef, and it will shave down your prep time, with the same great results! My other tip is to prepare the amazingly delicious red sauce ahead of time…then these will be really quick to prepare! *(Did I mention just how fantastic the red sauce is? Not sure I will ever buy canned enchilada sauce ever again!)

Here’s what I did:  First I made the red sauce:
Melt vegetable shortening in large pan on medium heat. Sprinkle in flour and continue whisking while the shortening and flour melt together and slightly begin to bubble. Add the mole sauce. Here is a link to my recipe: DIY Mexican Mole Sauce.

Shredded Pork Smothered Burritos / The Grateful Girl Cooks!

Once the mole sauce has been incorporated, add the beef stock and whisk until sauce is smooth. Add in the rest of the spices and mix again. Whisk in the milk.

Shredded Pork Smothered Burrito / The Grateful Girl Cooks!

Shredded Pork Smothered Burrito / The Grateful Girl Cooks!
Pour in the tomato sauce, tomato paste and the water. Whisk sauce until completely smooth; cover pot and let simmer for about an hour. Make sure to stir the sauce about every 10-15 minutes to make sure it doesn’t stick to the bottom of the pan. Reheat the sauce when you are ready to assemble burritos.
Shredded Pork Smothered Burrito / The Grateful Girl Cooks!

To make the burritos:
For the sake of this recipe, I am going to start with the assumption that you already have cooked pork (or chicken or roast beef). I cooked a pork roast recently and found it easy to use the leftover pieces for this recipe- I threw the pieces of pork back into a crock pot with a little bit of water and salsa and let it cook for a couple extra hours to be tender enough to shred. (If not, then throw a small seasoned pork roast or chicken breasts in the crock pot with some water and salsa…and let it cook…all day, in order to be “shred-able”).

Saute the onions and peppers in a tsp. of oil in a large skillet, then add the shredded meat, onions, peppers, taco seasoning, and 1/4 cup water. Cook over medium high heat until water has cooked away and meat is thoroughly seasoned.

Shredded Pork Smothered Burrito / The Grateful Girl Cooks!

Add 3 ladles of the red sauce to the meat; mix well to combine. Stir in precooked rice. Heat to serving temp, then keep heat on low, while assembling the burritos.

Shredded Pork Smothered Burrito / The Grateful Gil Cooks!
To assemble the burritos:
Preheat your oven’s broiler. (Make sure your plates are oven-proof– just sayin’).
Warm the tortillas. Place a tortilla on each serving plate. Spread 2 heaping teaspoons of beans down the middle of each tortilla (don’t spread the beans all the way to the edges!). Place 2-3 large spoonfuls of pork mixture on top of beans. Sprinkle with a bit of the cheese (not a lot – most of the cheese will go on top!) Roll the burrito up. Make the first fold like this (see below), then fold both side edges up; finish rolling forward, then carefully flip the burrito over, seam side down onto serving plate.

Shredded Pork Smothered Burrito / The Grateful Girl Cooks!

Ladle red sauce over the top of burrito; sprinkle with a good amount of cheese like this:

Shredded Pork Smothered Burrito / The Grateful Girl Cooks!

Place the ovenproof plate a few inches from the broiler and heat until cheese has melted. Carefully remove plate (remember it will be HOT!). Garnish the top of burrito with shredded lettuce, dollops of guacamole and sour cream, and cilantro.

Shredded Pork Smothered Burrito / The Grateful Girl Cooks!

Serve (remember plates are hot) and ENJOY! These are truly wonderful and taste like you ordered them in a restaurant. The red sauce is awesome!

Shredded Pork Smothered Burrito / The Grateful Girl Cooks!Shredded Pork Smothered Burritos / The Grateful Girl Cooks!
Recipe adapted from: http: http://www.nutmegnanny.com/2013/05/03/smothered-burritos-tortilla-land-giveaway/
Shredded Pork Smothered Burritos
Prep Time
30 mins
Cook Time
3 mins
Total Time
33 mins
 
Phenomenal tasting shredded pork burritos, covered in a homemade red sauce... just like you ordered it at a Mexican restaurant!
Category: Entree
Cuisine: Mexican
Servings: 6 burritos
Author: JB at The Grateful Girl Cooks!
Ingredients
For the red sauce: (you will have some sauce leftover; it freezes well and you'll have it for next time!)
  • 1/2 cup vegetable shortening
  • 3/4 cup all purpose flour
  • 1 heaping tablespoon mole sauce (found in Hispanic section) Want to make it yourself? See link below.
  • 4 cups beef stock
  • 2 Tablespoons chili powder
  • 1-1/2 teaspoons cumin
  • 1/2 teaspoon oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon red pepper flakes
  • 1/2 cup milk
  • 2 (8 ounce) cans tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 can water (use the tomato sauce cans)
For the burritos:
  • 3 cups precooked pork , shredded (can substitute shredded chicken or beef if you prefer)
  • 1 packet taco seasoning
  • 1/2 medium onion , chopped
  • 1/2 green pepper , chopped
  • 1 1/2 cups cooked white rice
  • 1- 16 oz. can spicy refried beans
  • 3 ladles of the prepared Red Sauce
  • 6 flour tortillas (burrito size)
  • 2 cups Pepper Jack cheese , grated
  • 2 cups Cheddar cheese , grated
  • 1/2 cup guacamole (for garnish)
  • 1/2 cup sour cream (for garnish)
  • 1/2 cup shredded lettuce (for garnish)
  • 1/4 cup Cilantro , chopped (for garnish)
Instructions
To make the red sauce: Melt vegetable shortening in large pan on medium heat. Sprinkle in flour and continue whisking while the shortening and flour melt together and slightly begin to bubble. Add the mole sauce ** If you wish to make your own, here is the link to the recipe http://thegratefulgirlcooks.blogspot.com/2014/03/mole-sauce.html
  1. Once the mole sauce has been incorporated, add the beef stock and whisk until sauce is smooth. Add in the rest of the spices and mix again. Whisk in the milk.
  2. Pour in the tomato sauce, tomato paste and the water. Whisk sauce until completely smooth; cover pot and let simmer for about an hour. Make sure to stir the sauce about every 10-15 minutes to make sure it doesn't stick to the bottom of the pan. Reheat the sauce when you are ready to assemble burritos.
For the burrito filling: For the length and sake of this recipe, I am going to start with the assumption that you already have cooked pork (chicken or roast beef). I cooked a pork roast recently and found it easy to use the leftover pieces for this recipe- I threw the pieces of pork back into a crock pot with a little bit of water and salsa and let it cook for a couple extra hours to be tender enough to shred. (If not, then throw a small seasoned pork roast or chicken breasts in the crock pot with some water and salsa...and let it cook...all day, in order to be "shred-able").
  1. Saute the onions and peppers in a tsp. of oil in a large skillet, then add the shredded meat, onions, peppers, taco seasoning, and 1/4 cup water. Cook over medium high heat until water has cooked away and meat is thoroughly seasoned.
  2. Add 3 ladles of the red sauce to the meat; mix well to combine. Stir in precooked rice. Heat to serving temp, then keep heat on low, while assembling the burritos.
To assemble the burritos: Preheat your oven's broiler. (Make sure your plates are oven-proof- just sayin').
  1. Warm the tortillas. Place a tortilla on each serving plate. Spread 2 heaping teaspoons of beans down the middle of each tortilla (don't spread the beans all the way to the edges!). Place 2-3 large spoonfuls of pork mixture on top of beans. Sprinkle with a bit of the cheese (not a lot - most of the cheese will go on top!) Roll the burrito up. Make the first fold like this (see below), then fold both side edges up; finish rolling forward, then carefully flip the burrito over, seam side down onto serving plate.
  2. Ladle red sauce over the top of burrito and sprinkle with a good amount of cheese.
  3. Place the ovenproof plate a few inches from the broiler and heat until cheese has melted. Carefully remove plate (remember it will be HOT!).
  4. Garnish the top of burrito with shredded lettuce, dollops of guacamole and sour cream, and cilantro.
  5. Serve (remember plates are hot) and ENJOY! These are truly wonderful and taste like you ordered them in a restaurant. The red sauce is awesome!
Recipe Notes

The prep time does not include time to cook/shred pork. I like to cook and shred the meat (pork or chicken work equally well) the day before (or early in the day), so it is ready to fill tortillas with, prior to meal time. I also like to make the sauce ahead of time. If sauce and meat are pre-cooked, this really is a snap to assemble, cook, and serve!

 

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