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   instant pot boneless pork chops 2  pork chops, boneless 1″ thick 2 tablespoons  brown sugar 1 teaspoon  salt 1 teaspoon  black pepper 1 teaspoon  paprika 1/2 teaspoon  onion powder 1  tbs butter 1 cup  chicken broth 1/2 tablespoon  Worcestershire sauce 1 teaspoon   Liquid Smoke  (I skipped this) Mix spices and brown sugar and rub into both sides of pork chops. Set Instant Pot on saute (high) and add tablespoon butter. Once hot, add pork chops and brown on both sides for 1-2 minutes each. Remove pork chops and set aside. Press cancel. Add 1 cup chicken broth and use a wooden spoon to deglaze the bits off the bottom of the pot. Add Worcestershire sauce and liquid smoke and add pork chops directly to the pot in the liquid. Secure lid, make sure vent is set to “sealing” and pressure cook (manual) for 7 minutes. When done, allow pressure to naturally release for 12 minutes. After 12 minutes, quick release the rest, remove li...

1 c sugar 1/2 c half and half 2 T corn syrup 2 T butter 1 t vanilla 1-2 squares bitter chocolate Pinch of salt Melt chocolate and butter.  Add sugar and corn syrup with half and half, adding alternately and stirring constantly.  Add salt.  Simmer gently for five minutes, stirring constantly.  Remove from heat and stir in vanilla.  Serve warm.  

This is a simple and delicious recipe for pulled pork. Buy a pork butt roast. This cut is not expensive but turns out great! 4-7 pound pork butt roast with bone (or pork shoulder) 1 teaspoon Chili powder 1/4 cup Brown Sugar 3-4 Cloves of Garlic (I use the jarred minced garlic) 1 teaspoon dried Oregano 1 teaspoon Ground Cumin 2 tablespoon Salt & Pepper mixture 2 tablespoon Olive Oil 3 tablespoon Red Wine Vinegar Rinse roast and pat dry. Blend all of the ingredients and rub all over roast. Be sure to get into all creases and folds in the roast. Spray roasting pan with no-stick spray and place roast in roster (I used my Nesco Roaster ) and added about 1-1/2 cups water and cover with lid. Roast at 300, 4-6 hours (1 hour per pound) – turning every hour. When it’s fork tender, remove the lid, roast it by cranking the temperature to 400 and let it cook skin side up for another 15-20 mins. This step makes it nice and crispy! (best part according to my family) Let it sit for ...

These little versatile meatballs are always a hit. They're good as an appetizer or a dinner. Meatballs: 2 lb ground meat 1/2 cup breadcrumbs 1/4 cup freshly grated Parmesan cheese 1/4 cup milk 1/4 cup beef broth 1 egg 1/4 cup chopped parsley 1 tablespoon minced garlic 1/2 tablespoon kosher salt 1/2 tablespoon pepper 1 tsp oregano 1/4 tsp crushed red pepper flakes Sauce: 2-12 Ounce Bottles Chili Sauce 32 Ounce Jar Grape Jelly The meatballs are delicious work combined tires of hearh  you could us a combination of any of the following: ground pork, bed, turkeyt chicken, venison or veal.  Just keep in mind that you don't want all low fat lean types of meat or you'll get a dry and dense  meatball. To make meatballs, combine all ingredients, except meat.  Then incorporate this mixture into the meat.   Once well combined, but not overmixed, roll into consistent sized balls. Place in pressure cooker. Add chili sauce and jelly. Turn on pressure cooker to meat settin...

INSTANT POT APPLE CIDER PORK CHOPS prep time: 10 MINS cook time: 40 MINS total time: 50 MINS Instant Pot Apple Cider Pork Chops are tender and delicious, easily made into a full meal with mashed potatoes and carrots cooked at the same time in the pot. INGREDIENTS 6 medium-large russet potatoespeeled and quartered 2 cups carrots cut into 2 inch pieces 1 1/2 cups chicken broth 1/4 cup whole milk salt and pepper to taste For the Pork Chops: 1 1/2 lbs. / 3 bone in center cut pork chops 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons canola oil For the Apple Cider Mustard Sauce: 1 1/2 cups apple cider 1/4 cup packed brown sugar 1 tablespoon whole grain / stone ground mustard INSTRUCTIONS Season the pork chops with salt and pepper on each side. Turn on the Instant Pot and select Sauté. Once it reads Hot, add the canola oil, wait about 1 minute for the oil to heat up and add the pork chops to the bottom of the pot in one layer. If needed brow...

2 pork tenderloins 1/3 c chicken broth 1 T chopped shallot or green onion 1/4 c whipping cream 1/4 c brandy or cognac 1/2 c unsalted butter, cut into small pieces and softened 1 T lemon juice 1/4 t salt 1/8 c white pepper 12--3" chives Rub pork roast with pepper.  Place on a rack in a shallow baking pan; insert a meat thermometer.  Roast in a 350 degree oven until the meat thermometer registers 160 degrees (about 26-31 minutes per pound)  Meanwhile, for sauce, in a medium saucepan combine chicken broth and shallow or green onion.  Bring to boiling; reduce heat.  Cover and simmmer 2 minutes.  Add whipping cream and brandy or cognac.  Simmer, uncovered, over medium heat 10 minutes, or till sauce is reduced to 1/3 cup.  Remove from heat.  STrain sauce.  Reutrn sauce to pan.  Addbutter to sauce, one piece at a time, stirring constantly with a wire whisk.  Stir in lemon juice, salt and white pepper.  To serve, slice ...

2 pork chops (3/4" thick) 1/3 c rice 2 T chopped onion 1 c water 1 t chicken bouillon 1/2 c chopped apple 1 T melted butter  1 T brown sugar 1/4 t cinnamon 1/2 c sliced apples Brown pork chops and set aside, reserving drippings.  To drippings add rice and onion until rice is golden color, stirring constantly.  Stir in water and bouillon.  Bring to a boil.  Stir in chopped apple.  Turn mixture into a 6-1/2" x 6-1/2" baking dish.  Arrange chops atop.  Bake at 350 degrees for 30 minutes.  Combine butter, sugar and cinnamon.  Brush sliced apples with mixture and arrange around chops.  Bake uncovered until apples and pork are tender, about 20 minutes.

4 pork chops (1/2" thick) 1/2 t salt, optional 1/8 t pepper 2 medium onions, chopped 2 ribs celery, chopped 1 large green pepper, sliced 1 can stewed tomatoes (14.5 oz can) 2 T cider vinegar 2 T brown sugar 2 T Worcestershire sauce 1 T lemon juice 1 beef bouillon cube 2 T cornstarch 2 T water Place chops in slow cooker, sprinkle with salt and pepper.  Add onions, celery, green pepper and tomatoes.  Combine ketchup, vinegar, sugar, worcestershire, lemon juice and boullon.  Pour over chops and vegetables.  Cover and cook on low for 5-6 hours.  mix cornstarch and water until smooth.  Stir into liquid in slow cooker.  Cover and cook on high for 30 minutes or until thickened.  Serve over rice.  

4 pork chops 1 T oil 1 medium onion, chopped 1 c chicken broth 2-3 T grape jelly 1/4 t ground ginger 4 1/2 tsp cornstarch 3 T cold water In a skillet over medium heat, brown pork chips in oil.  Add onion, cook till tender.  Pour broth around chops.  Bring to a boil.  Reduce heat, cover and simmer for 12-16 minutes, or until meat is tender.  Remove chops and keep warm.  Stir jelly and ginger into broth.  Bring to a boil.  Cook and stir for two minutes.  Serve over pork chips and rice.

1/4 pound bacon 1/2 pound ground beef 1 chopped onion 15 ounce can baked beans 3-15 ounce cans beans, rinsed (black, northern, white kidney, or others) 2/3 c ketchup 1/2 c brown sugar 1/4 c vinegar Fry bacon, drain, cool and crumble into small pieces.  Brown ground beef.  Add onion and cook until transparent.  Pour mixture into 3 quart pot.  Mix baked beans, ketchup, brown sugar and vinegar.  Add to brown bean mixture.  Bake covered for 1 1/2 hours or until bubbly.  Additional options:  Add chopped onion, bbq sauce instead of ketchup.

This is a recipe for baked white wine pork chops. I am not always a fan of breaded baked pork chops as they tend to dry out so easily. These were a pleasant surprise. I did, however, deviate from the original recipe. It says to have them covered for the entire baking time. I kept them covered for the first 30 or so minutes. Then I flipped the chops and baked for about another 20 to 30 minutes after flipping. Then I mixed the sauce and poured around the chops. They were really tender and quite flavorful. The sauce was delicious with cooked broccoli. I think this is a keeper. 6 pork chops 1 tsp garlic powder 2 eggs, beaten ¼ c flour 2 c bread crumbs 4 T Olive Oil 1 (10.75oz) can condensed cream of mushroom soup ½ c milk Preheat oven to 350 degrees F. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Heat the oil...

Just made this. Started it early this morning. It cooked all day while I was at work. When I got home I took the pork roast out, drained the liquid left, returned meat to pot and added bbq sauce. Wow it is sooo good. 1 pork shoulder (make sure the piece of pork will fit into your slow cooker) 1/4 cup of water salt and pepper barbecue sauce The secret ingredient: patience, as time really is the key to success for this southern delicacy! Add the Pork to the Crockpot. First, warm your slower cooker for approximately 15 minutes before placing the piece of pork inside. Salt and pepper the meat and pour 1/4 cup of water in the slow cooker. Turn the temperature to high for one hour. After time has past, turn the heat down to low for approximately seven to nine hours. Keep the Crockpot Covered. Throughout the cooking process, try to resist taking too many peeks under the lid of the slow cooker, unless to check the liquid level, and to add a quarter cup at a time if needed. Each glimps...

This one is not as good as the others. Perhaps the grill would be a good way to cook this one too. Since it was winter, I tried broiling and it was not as good this way. But it had potential. 6 lbs pork chops 1 1/2 c. pale ale, or other light beer 1/2 c ketchup 1/4 c. brown sugar 1/4 c. white balsamic vinegar 1/4 c. dijon mustard 2 t. minced garlic 1/2 t. black pepper Divide pork chops into two gallon-sized freezer bags. Whisk together beer, ketchup, brown sugar, vinegar and mustard into bowl. Divide marinade into bags. into each bag, measure 1 tsp garlic and 1/4 tsp pepper. Seal and freeze. Cook on grill.

This was very very good broiled.  Have not tried it on the grill yet but expect that it would be good that way too. 6 lbs.  pork chops 1 c. olive oil 1/2 c balsamic vinegar 1/4 c. soy sauce 1/4 c. lemon juice 2 T honey 3 t. minced garlic 3 t. dried basil 2 1/4 t black pepper Divide pork chops into three gallon-sized bags.  Whisk together oil, vinegar, soy, lemon juice and honey.  Divide among three bags.  Into each bag, measure 1 t garlic, 1 t. basil and 3/4 t pepper.  Seal and freeze. To cook entree: Either cook on grill or broil.  To broil, place chops on an ungreased broiler pan.  Broil under high heat, five inches from the heat source, turning frequently for 15 to 18 minutes or until thermometer reads 160 degrees.

I have made these multiple times and have had varied success.  I think the best was with them broiled.  One of the two times I broiled them they created much smoke in the house setting the smoke alarm off.  But, the broiling created a charred sweet edge that is delicious! 1 tray (6-8 pounds or 12 chops) pork loin or chops, boneless or bone-in 1 cup jalapeno pepper jelly, such as Tabasco brand 2 tablespoons brown mustard 2 tablespoons balsamic vinegar 2 tablespoons olive oil 1 1/2 teaspoons dried thyme 3 one-gallon freezer bags, labeled Rinse and divide chops evenly among the freezer bags.  Whisk together pepper jelly, mustard, vinegar, oil, and thyme. Divide marinade evenly over the chops.  Seal and Freeze To Make: Completely thaw.  Grill or broil until thickest part of the pork is 160 degrees, about 15 to 18 minutes for chops, 23-25 minutes for pork loin.