Pork Chops/Chicken over Potatoes

Ingredients:

• 6 pork chops or chicken (either with or without bones)
• 1 Egg
• 2 cups Progresso Italian bread crumbs
• 3 tbsp Red or white wine
• 1 large Onion
• 3 large Idaho potatoes
• 1 can Campbell's Golden Mushroom Soup
• Olive Oil
• Salt & Pepper

Directions:

1.    Get your frying pan ready and fairly hot. Mix wine, egg & salt & pepper together in a bowl and have your bread crumbs in another bowl. You will need to soak your pork chops/chicken in the egg mixture and then dredge in the bread crumbs. Fry on both sides until golden brown, let them drain on paper towels while you do the next step.

2.    Peel and cut your onion and potatoes. Use a mandolin to slice your onions and potatoes. Fry them in the left over oil from the pork chops/chicken, just for a few minutes. Add your Golden's Mushroom soup and mix thoroughly. A casserole dish or glass dish works best for the baking process. Add your onion & potato mixture into the casserole dish, then place the pork chops/chicken on top (kind of move them down into the mixture, but don't cover the pork chops/chicken with the mixture). Cover the dish with a lid or use foil.

3.    Bake at 300 degrees for 2 hours. The whole house will smell great and this dish will WOW everyone about to eat it. The pork chops/chicken come out tender and the potatoes will be tender and SO yummy. Give me some feedback after you try this recipe!

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Slow Cooker - Lo Mein

INGREDIENTS:

• 2 pounds boneless pork shoulder
• 3 cups broccoli florets
• 2 carrots, julienned
• 2 stalks celery, diced
• 1 cup snow peas
• 1 (5-ounce) can sliced water chestnuts, drained
• 1 pound spaghetti

FOR THE SAUCE

• 1/3 cup reduced sodium soy sauce
• 3 cloves, garlic, minced
• 2 tablespoon brown sugar, packed
• 1 tablespoons sambal oelek (ground fresh chile paste), or more, to taste
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil

DIRECTIONS:

1. LINE a slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a 5- to 6-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
   
2. WHISK together soy sauce, garlic, brown sugar, sambal oelek, ginger and sesame oil in the slow cooker. Add pork shoulder, then cover and cook on low heat for 7-8 hours or high for 3-4 hours.
3. REMOVE pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices. Stir in broccoli, carrots, celery, snow peas and chestnuts. Cover and cook on high heat for 15-30 minutes, or until vegetables are tender.
4. COOK pasta according to package instructions; drain well.
5. SERVE pasta immediately, topped with pork mixture.

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Slow Cooker Mexican Pulled Pork Tacos

Ingredients:

• 1 lb pork tenderloin, or chicken
• 1 15 oz can tomato sauce, or one 12oz jar salsa
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper
• ½ teaspoon salt
• 3 cloves garlic, minced

Directions:

Place pork in the base of your slow cooker. In a small bowl, stir together all remaining ingredients. Pour evenly over pork. Cook on low for 8 hours. When done, shred the pork using two forks, pulling against the grain of the meat. Serve in warmed tortillas with shredded lettuce, chopped tomatoes, grated cheddar cheese, and sour cream. Garnish with chopped scallions.

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Pork Carnitas

Ingredients

• 4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
• 1 1/2 tsp salt
• 3/4 tsp pepper
• 1 tsp ground cumin
• 1 onion, peeled and halved
• 2 bay leaves
• 1 tsp dried oregano
• 2 Tb fresh lime juice
• 2 Cup water
• 1 medium orange, juiced and keep the spent halves

Directions

1. Adjust oven rack to lower middle position and heat to 300 degrees.  Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice.  Bring the mixture to a simmer over medium-high heat, uncovered.  Once it simmers, cover pot and transfer it to the oven.  Cook until the meat falls apart when prodded with a fork, about 2 hours.
   
2. Remove the pot from the oven and turn on the broiler.  Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan.  Remove and discard everything from the pot except for the cooking liquid.  Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes.  You should have about 1 cup of liquid remaining when it is finished.
   
3. While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces.  Once the liquid has become a syrup, gently fold in the pieces of pork into the pot.  Try not to break up the pork any further.  Taste and add additional salt and pepper.
   
4. Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat.  Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes.  Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes.  

Serve immediately in a tortilla with all your favorite toppings.

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