Marvelous Recipes

A winning combination of delightful flavors!

6 strips bacon, chopped
1/2 pound bulk pork sausage
1/2 pound boneless pork tenderloin, cubed
1/2 cup chopped onion
2 cloves garlic, finely chopped
2 (15.8 oz) cans great northern beans, drained
1 (14.5 oz) can diced tomatoes, undrained
3/4 cup chicken broth
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 dried bay leaf

1. Cook bacon in a 12-inch skillet over medium-high heat, until crisp, stirring occasionally. Remove from skillet reserving drippings. Add sausage, cubed pork, onion and garlic to drippings in skillet. Cook until the pork is browned, stirring occasionally. Stir in bacon and all remaining ingredients. Pour into ungreased 11×7-inch casserole.

2. Cover casserole with aluminum foil. Bake at 350 degrees F for 1 hour 45 minutes. Uncover; bake 15 minutes longer or until pork is fork tender and flavors are blended. Remove bay leaf before serving. Makes 6 servings.

Emily

These tender pork chops and creamy potatoes are extra easy to assemble. French-fried onions add a flavorful touch to this all-in-one dinner.

6 bone-in pork chops (1/2 inch thick)
1 tablespoon canola oil
1 (30 oz) package frozen shredded hash brown potatoes, thawed
1-1/2 cups shredded cheddar cheese, divided
1 (10-3/4 oz) can condensed cream of celery soup, undiluted
1/2 cup milk
1/2 cup sour cream
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 (2.8 oz) French-fried onions, divided

1. In a large skillet over medium-high heat, brown chops in oil on both sides; set aside and keep warm. In a large bowl, combine the potatoes, 1 cup cheese, soup, milk, sour cream, seasoned salt and pepper. Stir in 1/2 of the onions.

2. Transfer to a greased 5 quart slow cooker; top with the pork chops. Cover and cook on high for 2-1/2 to 3 hours or until meat juices run clear. Sprinkle with remaining cheese and onions. Cover and cook 10 minutes or until cheese is melted. Yields 6 servings.