Marvelous Recipes

Tender pork chops, potatoes and onions in a rich, creamy, mushroom sauce will make your family glad they came home for dinner!

6 pork chops*
2 tablespoons cooking oil
6 medium potatoes, peeled & thinly sliced
1 large onion, sliced
Salt & Pepper (to taste)
1 cup milk
1 teaspoon Worcestershire sauce
1 (10.5 ounce) can cream of mushroom soup

1. In a large skillet over medium-high heat, brown the chops in the oil; set aside. In bottom of a buttered 13×9-inch casserole arrange the potato slices; top with the onion slices. Season with the salt and pepper.

2. In a small bowl, combine the milk, Worcestershire sauce and soup. Pour 1/2 the milk mixture over the potatoes and onions; top with the pork chops and pour remaining milk mixture over the chops. Cover casserole with aluminum foil; bake at 350 degrees F. for 1 hour or until the chops and potatoes are tender. Makes 6 servings.

* You may use either bone-in or boneless pork chops. I used bone-in chops but I cut out the bones and removed the excess fat before using.

Emily

Who says eating low-carb has to be boring? These delicious tender pork chops and hearty vegetables are brimming with taste tantalizing Italian flavor!

1/2 head cabbage, cut in wedges
1 medium onion, sliced
6 lean boneless pork chops
1 tablespoon dried Italian seasoning
2 cups no-sugar added spaghetti sauce
Grated Parmesan cheese, optional

1. Put the cabbage and onion in a 5-quart slow cooker; arrange the pork chops on top of the vegetables. Sprinkle Italian seasoning over the chops; pour the spaghetti sauce over all.

2. Cover the slow cooker and cook on Low for 6 hours. Serve with the sauce spooned over the chops and vegetables. Sprinkle with the Parmesan cheese, if desired.

Makes 6 servings each containing approximately 3 net carbs.

Emily

Whether you are counting your carbohydrates (like some of my family members) or not, you are sure to enjoy this simple pork dinner. The combination of onion and mustard flavors give these chops real taste appeal the whole family will appreciate!

8 boneless pork loin chops
1 or 2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, crushed
1 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon black pepper
Dash of hot sauce
1 tablespoon cider vinegar
1/2 cup white cooking wine
2 tablespoons spicy brown mustard
1/2 cup heavy cream

1. In a large, heavy skillet over medium-high heat, brown the pork in the oil on both sides; transfer to a 5-quart slow cooker.

2. Reduce the heat to medium-low; add the onion to the skillet and sauté until translucent. Stir in the garlic, dry mustard, salt, pepper, and hot sauce; sauté for 1 or 2 minutes longer. Spoon mixture on top the pork in the slow cooker.

3. In a small bowl, combine the vinegar and cooking wine; pour over meat mixture in slow cooker. Cover and cook on Low for 6 hours.

4. Remove the pork to a platter; stir the mustard and cream into the sauce in the pot.* Serve the sauce over the pork.

Makes 8 servings, each with 4 grams carbohydrate and 1 gram fiber for a total of 3 grams of effective carbohydrates.

* If you like a slightly thicker sauce, stir 1 tablespoon all-purpose flour into the mustard and cream before adding it to the sauce. This will only add a minimal amount of carbohydrate to each serving.

Emily

After a hard day on the job, my hubby really enjoys this hearty satisfying dinner!

1 pound lean ground beef
1/2 pound bulk pork sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (26 ounce) jar spaghetti sauce (tomato, garlic & onion)
1 (14 ounce) jar pizza sauce
1 (2.25 ounce) can sliced ripe olives
1 (3.5 ounce) package sliced pepperoni
1-1/2 cups shredded cheddar cheese
2 cups cooked wide egg noodles

1. In a large skillet, cook ground beef, sausage, onion and bell pepper until the meat is no longer pink and the vegetables are tender; drain.

2. Stir in the spaghetti sauce and pizza sauce. Stir in the olives, pepperoni, cheese and noodles. Cover and simmer 10 minutes or until cheese is melted. Makes 6 servings.

Emily

When the weather is hot and the AC is going full blast, I don’t like to heat up the kitchen by using my oven. This is the perfect hot weather recipe using my slow cooker! My family enjoys this delicious pork barbecue served on big toasted onion rolls purchased from our local Kroger store. Yummy!

1 (3 to 3-1/2 pound) pork tenderloin roast
2 (18 ounces each) bottles barbecue sauce (your choice)
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper, or to taste
1/2 teaspoon salt, or to taste

1. Place tenderloin roast in a 5-quart slow cooker; cover and cook on High for 4 to 5 hours or until tender.

2. Remove roast to a platter; discard juices in slow cooker. Using 2 forks, shred the tenderloin roast; return to the slow cooker.

3. Stir the barbecue sauce into the shredded pork; add the remaining ingredients and blend well. Cover and cook on Low 1 to 2 hours.

4. Serve on your favorite sandwich buns. Makes 10 to 12 servings.

Emily

Apple slices and chopped pecans add just the right touch to these tender pork loin chops!

4 boneless pork loin chops (3/4 to 1 inch thick)
Salt
Ground black pepper
2 tablespoons butter
1 medium red apple, cored and thinly sliced
1/4 cup chopped pecans
2 tablespoons packed brown sugar

1. Sprinkle chops with salt and pepper. Set aside. In a large skillet, melt butter over medium heat until it sizzles. Add apples; cook and stir for 2 minutes. Push apples to side of skillet. Add pork chops; cook for 4 minutes. Turn chops over, moving apples aside as needed. Spoon apples over chops. Sprinkle with pecans and brown sugar.

2. Cover and cook for 4 to 8 minutes more or until an instant-read thermometer inserted in centers of chops registers 160 degrees F. Spoon apples and cooking juices over chops. Makes 4 servings.

For a delicious side try my Parmesan Potatoes or my Easy Cheddar Potatoes!

Emily

My husband was in the mood for meatloaf for dinner. I wasn’t in the mood for the traditional meatloaf recipe so I started putting ingredients together and this is what I came up with. It was sooo good! Hubby declared it his all-time favorite meatloaf!!

2 pounds lean ground beef
1/2 pound bulk pork sausage (I used hot)
1 (14 oz) jar pizza sauce
1/2 cup chopped onion
1/2 cup chopped celery
2 (1.25 oz) packages taco seasoning
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup grated Parmesan cheese
2 large eggs, well beaten

1. Combine all the ingredients in a large bowl; mix using your hands until well blended.

2. Transfer mixture to an 11×7-inch baking dish. With your fingers, form a ridge around all sides of the meat mixture to allow space for drippings to collect. Pour off these drippings at least twice during cooking time; discard drippings.

3. Bake at 350 degrees F for 45 minutes to 1 hour. Makes 8 servings.

This tastes great with my Easy Cheesy Pasta!

Emily

This hearty satisfying casserole is simple and easy to make. And you probably already have most, if not all, the ingredients on hand. It’s one of my hubby’s favorites.

5 strips bacon, chopped
1/2 pound bulk pork sausage
1/2 pound boneless pork tenderloin, cubed
1/2 cup diced onion
2 cloves garlic, finely chopped
2 (15 oz each) cans Great Northern beans, drained
3/4 cup chicken broth
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1/2 teaspoon pepper
1/4 teaspoon salt
1 dried bay leaf
1/4 teaspoon red pepper flakes (optional)*

1. Preheat oven to 350 degrees F. Cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Drain on paper towel, crumble and set aside; discard drippings.

2. To the skillet, add the sausage, cubed pork, onion and garlic. Cook until the pork is browned, stirring occasionally. Add the bacon and all remaining ingredients to the skillet; blend well. Pour mixture into an ungreased 2-1/2-qt. casserole.

3. Cover and bake for 1 hour 45 minutes. Uncover and bake 15 minutes longer or until pork is fork tender. Remove bay leaf before serving. Makes 6 servings.

*If you are serving this casserole to children or others who don’t like “hot” foods I would suggest omitting the red pepper flakes.

Emily