Slow Cooker Cranberry Pork Roast

This meal was so easy! Are you sensing a theme around here? If it’s not quick and easy, I pretty much can’t handle it these days. Going forward, let’s just assume everything I post is quick and easy unless I say otherwise.

On top of being easy, this is freezer friendly. I prepped and popped it in the freezer – and then thawed the day before cooking. If you’re someone who likes to prep ahead, this is a fantastic option.

CranberryOnionPorkRoast

Slow Cooker Cranberry Onion Pork Roast
(adapted from New Leaf Wellness)
Serves 4

2 lbs. pork loin
15 oz. can whole cranberry sauce
1/4 cup honey
1/4 cup dried minced onion

Place pork in the slow cooker. Combine remaining ingredients and pour over pork. Cook on low for 6 hours.

Instant Pot Sweet Potatoes with Cinnamon Honey Butter

I love sweet potatoes. And I love that making them in the IP is so damn quick.

This is a great, basic method for cooking them. I served them mashed with cinnamon honey butter (yum!) but if you were baking them to top with pulled pork or cooking them to use for another recipe, this is the way to go!

IPSweetPotatoes

Instant Pot Sweet Potatoes with Cinnamon Honey Butter
(method from Add a Pinch)
Serves 4

4 medium sweet potatoes, scrubbed clean
1 cup water
4 Tbsp. butter, softened
2 Tbsp. honey
1 tsp. cinnamon

Place a steamer basket in the Instant Pot and add sweet potatoes. Pour 1 cup of water over. Cook on manual for 10 minutes, then let the pressure naturally release for 25 minutes.

While the potatoes cook, mix together the butter, honey and cinnamon.

Serve the potatoes topped with cinnamon honey butter.

One-Pan Ranch Pork Chops and Vegetables

There was a running joke in college that I would only do the dishes if I had been drinking. I hate washing the dishes and apparently that was the only way it was tolerable. Now, I don’t have to do the dishes often because Mark and I have a deal worked out – if I cook, he’ll clean up.

The problem is that he’s been working late a lot lately so I’ve been having to do both. Solution? One pan (or pot) meals. And lots of them. This was one of the best I tried – super easy and super flavorful. Tiny and I loved them!

RanchPork

One-Pan Ranch Pork Chops and Vegetables
(adapted from Damn Delicious)
Serves 2

2 pork chops
2 large white potatoes, dices
8 oz. green beans
1 Tbsp. olive oil
2 Tbsp. Ranch Seasoning and Salad Dressing Mix
2 cloves garlic, minced
Salt and pepper, to taste

Preheat the oven to 400F degrees.

Coat a baking sheet with nonstick spray. Add the  pork chops, potatoes and green beans to the pan and drizzle with olive oil. Sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste. Toss then shake into a single layer. Bake for about 20 minutes, until pork is cooked through and vegetables are soft. Serve immediately.

 

Baked Ham and Cheese Sandwiches with Caramelized Onions and Bacon

I’ve got these filed under “easy enough to throw together with a super fussy baby in tow”. Because that’s totally a file in our house right now. Teething, man.

As simple as these are, they took all day to make. I caramelized the onions during the first (30 minute) nap. Fried up the bacon during the second (20 minute) nap. Assembled and wrapped them in foil while I wore him on my back and then threw them in the fridge until ready to bake. It was just one of those days.

On another note, every time I make caramelized onions I have an oh-goodness-I love-these-so-much moment. I’m thinking I need to start just keeping caramelized onions in the fridge so I can put them on, like, everything.

BakedHamandCheese

Baked Ham and Cheese Sandwiches with Caramelized Onions and Bacon
(slightly adapted from Pinch of Yum)
Serves 3

1 large yellow onion, sliced into thin rings
4 Tbsp. butter, divided
6 slices of bacon
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 package of King’s Hawaiian sub rolls (6 rolls)
1 lb. deli-sliced ham
6 slices Swiss cheese

In a frying pan over medium-low heat, melt 1 Tbsp. of butter and then add onions. Cook, stirring occasionally, until caramelized. When done, transfer to a bowl and wipe out the pan. Cook the bacon in the same pan, removing to a paper-towel lined plate when done.

In a microwave-safe bowl, melt the remaining butter. Whisk in the mustard and Worcestershire.

To assemble the sandwiches, brush some of the mustard mixture on the cut side of each roll. Divide ham between rolls and top with caramelized onions, a slice of bacon and a slice of cheese.

Wrap assembled sandwiches in foil. Bake at 350F degrees for 10 minutes or until warm and melty.

Balsamic Pork Chop Skillet

You know what I currently have a lot of? Cell phone videos of my kid gagging on green vegetables. Peas and green beans were both an epic fail, so when we got around to trying asparagus with him, I only made a few spears – I knew there would be lots of disgusted faces and spitting it out. To be fair, I don’t know if I’d be a huge fan of plain, steamed asparagus either.

The asparagus in this dish, though, was awesome. My husband said it was his new favorite way to eat it. And a one pot dish = less to clean up, so this was a win all around.

Another win this past week? Getting Jake to eat broccoli without gagging. I mixed it with sweet potatoes and he happily gobbled it up. Why didn’t I think of that before?!

BalsamicPorkSkillet

Balsamic Pork Chop Skillet
(adapted from Cooking Light)
Serves 2

2 boneless pork chops
Salt and pepper, to taste
1/4 cup  olive oil, divided
12 oz. red potatoes, cut into chunks
3 Tbsp. balsamic vinegar
1 tsp. tomato paste
1 1/2 tsp. herbs de Provence
1 small red onion, chopped
8 oz. asparagus spears
2 Tbsp. Gorgonzola cheese, crumbled

Preheat your oven to 425F degrees.

On the stovetop over high heat, heat a heavy, oven-safe skillet. Add 2 Tbsp. of the oil and heat until shimmering. Sprinkle pork with salt and pepper. .Add pork to pan and cook until browned, about 3 minutes per side. Remove to a plate and cover with foil. Reduce heat to medium-high and add the potatoes to pan and cook for 2 minutes, tossing occasionally. Remove pan from heat.

In a small bowl, whisk together the remaining 2 Tbsp. oil, vinegar, tomato paste and 1/2 tsp. pepper. Take 2 tbsp. of this mixture and toss with herbs de Provence, onion, and asparagus in a bowl. Add this mixture to the potatoes and stir to combine.

Bake for 25 minutes, stirring about halfway. Place the pork chops over vegetables and bake until the pork is cooked through, about 15 minutes. Top pork chops with additional balsamic mixture and Gorgonzola cheese before serving.

Hawaiian Pork Burrito Bowls

Seven months into motherhood and I’m finally coming to terms with the fact that I can’t do everything. It been a lesson in “OR” lately.

You can spend time making dinner OR go visit the adorable new twins across the street OR get another load of laundry done.

You can make that nice stew that simmers all day OR go to the baby play date OR run errands at the mall.

It seems that more and more, I’m pushing dinner to the back burner so I’ve been trying to plan easier, more hands-off meals. This slow cooker meal was a huge win – healthy, flavorful and quickly prepped before my busy day got out of hand. It was so nice to plop on the couch for baby cuddles instead of starting dinner after running around!

HawaiiPorkBurritoBowls

Hawaiian Pork Burrito Bowls
(adapted from The Housewife in Training Files)
Serves 6

1 14.5 oz can tomato sauce
2 Tbsp. tomato paste
2 Tbsp. chili powder
2 Tbsp. cumin
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. paprika
Pinch of cayenne
1/4 tsp. salt
1/4 tsp. pepper
1 cup pineapple juice
2 lbs. pork sirloin roast
6 cups of cooked rice
2 bell peppers, thinly sliced
Pineapple, sliced into rings
Avocado, sliced

In the slow cooker, whisk together the first 11 ingredients (tomato sauce to pineapple juice). Add the pork and turn to coat. Cook on low for 6-8 hours. Remove pork, shred and return to slow cooker, stirring to combine with the juices.

When the pork is just about done, heat a grill pan. Grill peppers and pineapple until peppers have char marks and the pineapple is starting to caramelize.

Serve pork in bowls with rice, peppers, pineapple and avocado.

 

Pork and Apple Hotpot

Every once and a while I make something that cooks all day and makes the house smell awesome and think, why don’t I do this more often? This is one of those dishes. Pork chops and onions and bacon and apples simmering for hours before dinner? Yes. Please.

I’ve made this several times, and it never disappoints. It’s making it’s first appearance on the blog, though, because it’s one of those meals that’s terrible to photograph. It’s ugly, plain and simple. But it’s delicious and you should make it anyway.

 

Pork and Apple Hotpot
(slightly adapted from Nigella Kitchen)
Serves 4-6

3 Tbsp. olive oil
3 onions, peeled, halved and sliced into half-moons
1/2 lb. bacon, cut into small pieces
1/3 cup whole wheat flour
1 tsp. apple pie spice
Salt and pepper, to taste
6 boneless pork chops
4 Granny smith apples, peeled and thinly sliced
3 cups apple cider

Preheat the oven to 325F degrees. In a large skillet, heat the oil until shimmering. Add the onions and cook until translucent, about ten minutes. Remove to a bowl and set aside. Add the bacon pieces and fry until cooked but not crispy. Remove to the bowl with the onions and mix together.

In another bowl, whisk together the flour, apple pie spice, salt and pepper. Coat each of the pork chops in the flour mixture. Add 3 at a time to the pan and sear. Remove to a plate when finished. Whisk any remaining flour into the pan. Add in the apple cider and bring to a boil, whisking often.

In a dutch oven, layer as follows: bacon and onion on the bottom, 3 pork chops, apple slices, onion and bacon, 3 pork chops, apple slices, onions and bacon, and then the remaining apple slices. Pour the apple cider mixture evenly over everything.

Cover and bake for 3 hours.

Pulled Pork Pizza

So, you know how blogging around here was pretty slow around here towards the end of the year? I’m sure most people figured it was because of the baby but it was actually much more embarrassing – I filled up my hard drive. As in, I couldn’t put another thing on it without deleting something else. I quit taking pictures of things I was making because getting them onto the laptop was such a pain. (Well, I guess you could blame the baby – I’d filled it up with baby pictures…)

This was a pizza I made during that unintended blog break – and remade last week just so I could share it. I whipped it up to use up some leftovers and it turned out awesome – even my Mom, whom swears she hates spicy things, loved it.

And I finally bought a new computer so transferring pictures should be easy-peasy going forward.

PulledPorkPizza

Pulled Pork Pizza
(a Kate’s Recipe Box original)
Makes 1 12″ Pie

1 lb. pizza dough
1/3 cup barbecue sauce
1 Tbsp. chipotle Tabasco sauce
1 cup pulled pork
2 Tbsp. chopped red onion
1 cup mozzarella cheese
1 cup cheddar cheese

Roll out dough into a 12″ circle.

In a small bowl, whisk together the barbecue sauce and chipotle tabasco sauce. Spread over the crust. Top with pulled pork, red onion and cheeses.

Bake at 425 until the crust is golden, about 20 minutes.

Almond Crusted Pork Chops with Mustard Sauce

It’s super cliché, but we’re totally on holiday detox around here. I love indulging in all the holiday goodies, but by December 26th I just wanted a big salad. Does that officially make me old?

Either way, I’ve been mixing in some healthier meals during this last week. This has been one of those meals. These pork chops were pretty much everything I want in a dinner lately – quick, easy and super flavorful. Mark walked in the door from work and I handed off the baby for a diaper change. By the time he’d ditched his work clothes, changed the baby and made it back downstairs, I was plating them. Win all around!

AlmondCrustedPork

Almond Crusted Pork Chops with Mustard Sauce
(from On My Way to Skinny)
Serves 2

2 pork chops, trimmed of fat and pounded to 1/4″ thickness
1/2 cup almond meal
1/2 cup fat free half and half
1/2 tsp. dijon mustard
1 1/2 tsp. almond meal
Salt and pepper to taste
1/2 tsp. oregano
1 1/2 Tbsp. olive oil

In a large skillet, heat the olive oil to shimmering. Season pork chops with salt and pepper and dredge in almond meal. Fry for 4-5 minutes per side, until golden brown. Remove to a plate and cover to keep warm.

In the same skillet, whisk in the half and half, Dijon mustard, almond meal and oregano. Bring a boil, whisking constantly, and cook for 2 more minutes, until slightly thickened. Season with salt and pepper to taste.

Serve sauce over pork chops.

Balsamic and Herb Pork Tenderloin with Roasted Vegetables

This is actually a dinner I made last month, but it’s something we’ll be repeating this month since it fits October Unprocessed well.

And by I made, I mean it was a group effort. Our friend, Chris, just took a job in Saudi Arabia (!) so we had him over for dinner as sort of a last hurrah. I started cooking and then Mark took over when I had to feed the baby. Chris pitched in by making the gravy as Mark got the pork cut and plated. You know you have good friends when they have no qualms about jumping in to help in the kitchen! We’re really going to miss having him around.

This is a nice dinner because it’s a one-dish meal. I’m always a fan of fewer dishes! The marinade made for a really flavorful pork tenderloin and we used the last of the green beans out of the garden. I served this with a nice, warm loaf of bread to round out the meal.

BalsamicHerbPork

Balsamic and Herb Pork Tenderloin with Roasted Vegetables
(from The Other Side of Fifty)
Serves 6

1/4 cup balsamic vinegar
1/4 cup olive oil
2 tsp. Dijon mustard
1 Tbsp. minced garlic
1 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh thyme, chopped
1 tsp. fresh sage, chopped
1 tsp. kosher salt
1/2 tsp. black pepper
2 1/2 lb. pork tenderloin
2 lbs. medium red skinned potatoes, scrubbed, diced into 1/2″ cubes
3/4 lb. green beans, ends trimmed
1/4 cup canola oil
1 heaping TBSP whole wheat flour
1 cup chicken broth

In a large bowl or ziplock bag, combine the balsamic vinegar, olive oil, mustard, garlic, rosemary, thyme, sage, salt and pepper. Add the pork, turn to coat and refrigerate for at least 4 hours.

Preheat the oven to 400F degrees. Heat the canola oil to shimmering in an oven-safe pan.

Remove pork and discard marinade. Sear on all sides then transfer to oven and cook until the pork reaches 140F degrees on a meat thermometer. Remove pork from pan and tent on a plate. While the meat cooks, microwave the potatoes on high for 8 minutes, stirring halfway.

Increase the oven temp to 450F degrees. Add potatoes and green beans to the pan and toss to coat in the oil. Roast for an additional 15-20 minutes. Remove from the oven and transfer the vegetables to a serving platter.

Whisk the flour into the juices remaining in the skillet and cook for 2 minutes over medium heat. Whisk in the chicken broth and continue whisking until smooth and reduced to the desired thickness.

Slice the meat and serve with vegetables and pan gravy.