Corn Bread-- and Bacon-Stuffed Pork Chops

This is as good as it sounds! We had garlic mashed potatoes and green beans as side dishes.

6 pork rib or loin chops, 1 to 1 1/4 inches thick (about 4 pounds)
4 slices of bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)

1 small green bell pepper, chopped (1/2 cup)
1 cup corn bread stuffing crumbs
1/2 cup water
1/2 cup shredded Cheddar cheese
1/2 tsp seasoned salt
1/2 tsp dried marjoram leaves
1/4 tsp pepper

1. Heat oven to 350

2. Make a pocket in each pork chop by cutting into side of chop toward the bone.

3. Cook bacon in 12-inch skillet over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender; remove from heat. Drain. Stir in stuffing crumbs and water until well mixed. Stir in cheese.

4. Sprinkle both sides of pork with seasoned salt, marjoram and pepper. Fill pockets with about 1/3 cup corn bread mixture. Cook pork in same skillet over medium heat, turning once, until brown. Place pork in ungreased rectangular pan, 13 x 9 x 2 inches. Cover tightly with aluminum foil.

5. Bake 45 minutes. Uncover and bake about 15 minutes longer or until pork is slightly pink when cut near bone.


* This is from, Betty Crocker Sunday Dinner Cookbook

Slow Cooker Pork Ribs!

We made these tonight and they were pretty tasty! (I paired it with red mashed potatoes, a fruit salad and some broccoli.)

Ingredients:
- 1/4 cup soy sauce
- 1/3 cup orange marmalade
- 3 T. Ketchup
- 2 cloves of garlic (minced)
- 3-4 lbs of country-style boneless pork ribs (we used about 3 lbs, so 2 packages of regular boneless pork ribs).

In a bowl, combine soy sauce, marmalade, ketchup & garlic. Pour half into the slow cooker; top with the ribs and drizzle the remaining sauce on top. Cover and cook for 6-8 hrs. (We did 8 hrs). Makes 6-8 servings.

Tangy Pork Chops

I got this recipe from the Kraft website. They have easy and delicious meals. Enjoy!

6 Pork chops
1 package of Stove Top Stuffing Mix (Chicken)
1 16oz can of whole berry cranberry sauce
¾ cup Barbecue Sauce
2 Tbsp. brown sugar

Cook pork chops in a skillet until they are brown on both sides. Prepare stuffing as directed on package.

Place pork chops to a 9x13 baking pan. In a medium bowl mix cranberry sauce, barbecue sauce and sugar and mix stuffing mix. Pour mixture over pork shops and bake at 325 for 30 min or until pork chops are evenly cooked.

Easy Pork Chops

6 pork chops (we just used a package of Stew Pork from IGA)
Seasoning salt
1-2 cans cream of mushroom soup (I only used one)
Dash of Worcestershire sauce

Season the pork and brown on both sides. Remove the chops to a 9x13 pan. Put the soup and wocestershire sauce in the frying pan to heat and absorb flavors of the meat. Pour over the pork chops, cover with foil and bake at 300 for 2-3 hours. (This would work great in a slow cooker as well!) The longer they bake, the more tender they are. Serve over potatoes or rice.

*Both Dustin and I could hardly believe how delicious these were and it made a lot of food! It's almost a crime to have something this easy taste so good. We had them over the Weir's baked potatoes: scrub and poke the taters, coat in olive oil then salt, bake uncovered at 350 for 45-60 min. HEAVENLY!! (Did I get the potatoes right, Sara?)*

Cafe Rio Salad (or as close as it can get)

We LOVE this recipe!! I haven't used it in Grenada yet, so let me know if you can't find some of these ingredients, but it's soooooo delicious! Hopefully it will help with your Cafe Rio with drawls :)

Cafe Rio Pork Simplified

3/4 lb pork shoulder

1 bottle taco sauce (Pace Mild Taco Sauce 3/4 bottle)

1 T cumin

1 C brown sugar

1 can Coke

salt and pepper to taste

Put roast in crock pot in enough water to cover and cook on low overnight.  In the morning, shred the meat with a fork.  Put back in the crock pot and add additional ingredients.  Cook at least one more hour.

Can serve as burrito or salad.  

Additional fixings: shredded cheese, sour cream, guacamole, cilantro, chopped tomatoes, green onions, black olives.

Lime Rice

1 C rice

2 C chicken broth

juice of 1 lime

chopped cilantro

Brown the rice in butter.  Add chicken broth to cook.  Stir in lime juice and cilantro.

Ranch Tomatillo Dressing

1 pkt Hidden Valley Ranch dressing mix

1 C buttermilk

1 C mayo

1-2 tomatillos

1 clove garlic, minced

1 small jalapeno pepper, seeded and chopped

1/2 t lime juice

1/2-1 bunch cilantro, chopped

Mix together and refrigerate.

For the "cafe rio" salad just mix all recipe's together with the black bean and corn salad (below) and lettuce. Voila! Hope you enjoy as much as I do!