Pork Chops and Sweet Potatoes

 

• 4 pork chops

• salt and pepper to taste

• 2 onions, sliced into rings

• 2 sweet potatoes, sliced

• 2 apples - peeled, cored, and sliced into rings

• 3 tablespoons brown sugar

• 2 teaspoons freshly ground black pepper

• 1 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.

3. Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

For crockpot, add broth and cook on low 8 hours. 

Slow Cooker Pork Chops

What You Need

Ingredients
3 to 6 bone-in pork chops (3/4- to 1-inch thick, around 1/2 pound each) — preferably blade, shoulder, or sirloin chops; rib chops are second best

For the brine, optional:1/2 cup kosher salt
8 cups water
Aromatics like bay leaf, whole peppercorns, and other spices

For the slow-cooker dish:Chopped vegetables and fruits, enough to form a layer on the bottom of the slow cooker — like apples, Asian pears, onions, carrots, celery, fennel, potatoes, sauerkraut 
1/4 cup cooking liquid, like broth, cider, hard cider, white wine, or water

Equipment
Shallow dish, if brining
Paper towels
Skillet, if searing your chops
Cooking utensils
6-quart or larger slow cooker

Instructions

1. Brine your pork chops, optional: Brining seasons the meat throughout and provides some insurance against overcooking. Stir together the salt and the water until the salt dissolves. (You can also warm the water in the microwave to make this easier, but wait for the water to cool before continuing.) Place the chops in a shallow dish and pour the brine over them. The chops should be submerged; if not, make additional brine solution. Cover the dish and refrigerate for at least 15 minutes or up to 4 hours.
2. Season with salt and pepper: If you brined your pork chops, rinse them under running water, then pat them dry with paper towels. If you didn't, just remove from their package and pat dry. Either way, season both sides with salt and pepper.
3. Sear your chops, optional: Searing adds good flavor to the overall dish, but if you're in a rush, you can skip this step. If you do sear the meat, you can also quickly sauté the onions or other vegetables going into the dish and then deglaze the pan with the cooking liquid. Add an extra splash of the cooking liquid to the pot to compensate for the liquid that evaporated during deglazing.
4. Add a layer of vegetables to the slow cooker: Scatter the vegetables or fruits you've chosen over the bottom of the slow cooker. They should form a single layer.
5. Layer the chops on top: It's OK to overlap the chops slightly, but don't stack them on top of each other.
6. Pour the cooking liquid over top: Pour the cooking liquid, or the liquid left from deglazing your pan, over the chops. If you sautéed any vegetables, tuck some of them below the chops and scatter the rest on top.
7. Cook for 2 to 6 hours on LOW: At around 2 hours, your pork chops will be cooked through (145°F) and have a texture similar to chicken breast — tender, but firm. Between 3 to 6 hours, the chops will have a texture closer to pulled pork; it will be easy to cut with a fork and will pull easily from the bone. (The first time you make slow cooker pork chops, check the chops every so often to see how they're cooking; after this first batch, you'll know exactly how much cooking time to plan for going forward to make your ideal pork chops.)
8. Serve with the vegetables and cooking liquid: Serve straight from the slow cooker or transfer everything to a serving dish. Spoon the cooking liquid over top of everything.

Recipe Notes

• Leftovers: These are not my favorite chops to reheat and serve the next day; I find that they're just a bit too dry and tough at that point. If you do end up with leftovers, I recommend pulling them into shreds and using them in burritos, tacos, soups, and the like.

Credit to: http://www.thekitchn.com/how-to-cook-pork-chops-in-the-slow-cooker-225359

Pork Chops with Apples, Onions, and Sweet Potatoes

4 pork chops
 salt and pepper to taste
 2 onions, sliced into rings
 2 sweet potatoes, sliced
 2 apples - peeled, cored, and sliced into rings
 3 tablespoons brown sugar
 2 teaspoons freshly ground black pepper

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
3. Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

Caramel Apple Pork Chops

4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans

1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm. 
2. Heat a large skillet over medium-high heat. 
3. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven. 
4. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. 
5. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven. 
6. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Pork and Bell Pepper Moussaka

1/4 cup olive oil
2 medium-size green bell peppers, seeded and cut into think strips
2 medium-size red bell peppers, seeded and cut into think strips
2 medium-size onions, thinly sliced
Salt and black pepper to taste
2 pounds ground pork
1 garlic clove, minced
1 tablespoon tomato paste
1/2 teaspoon dried sage, crumbled
1/2 teaspoon dried oregano, crumbled
1 cup freshly grated Parmesan cheese
1/4 cup (1 stick) butter
1/4 cup all-purpose flour
3 cups milk
2 large eggs, beaten
2 cups cooked long grain rice

1. In a large heavy skillet, heat 2 tablespoons of the oil over moderate heat, add all the bell peppers and the onions, season with salt and pepper, stir till the vegetables are quite soft, about 8 minutes, and transfer to a medium-size mixing bowl. Heat the remaining 2 tablespoons oil in the skillet, add the pork and garlic, and stir till the pork loses its pink color, about 10 minutes. Add the tomato paste, herbs, 1/2 cup of the cheese, and salt and pepper, stir till well blended, and remove from the heat.

2. Preheat the oven to 350 degrees. Grease a 2- 2 1/2-quart casserole and set aside.

3. In a large saucepan, melt the butter over moderate heat, then add the flour and whisk for 3 minutes. Gradually add the milk, whisking steadily till the sauce is thickened and smooth, about 5 minutes, and remove from the heat. Whisk a few tablespoons of the sauce into the beaten eggs, then add the eggs to the sauce, whisking to combine well, and set aside.

4. Spoon the rice evenly over the bottom of the prepared casserole, then spoon a few tablespoons of sauce over the rice. Layer the bell pepper and onion mixture over the rice, layer the pork mixture over that, and spoon the remaining sauce evenly over the top. Sprinkle the remaining 1/2 cup cheese over the top and bake till puffy and golden brown. 45 minutes to 1 hour.

Makes 6 servings.

Curried Pork and Squash Casserole

2 1/2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces
1/2 cup all-purpose flour
1/4 cup vegetable oil
2 medium-size onions
2 garlic cloves, minced
1 tablespoon mild curry powder
1 teaspoon minced fresh sage leaves or 1/2 teaspoon dried, crumbled
Salt and black pepper to taste
1 1/2 pounds (about 4 medium-sized) yellow squash, ends trimmed and cut into 1/2-inch/thick rounds
1 1/2 to 2 cups chicken broth, as needed

1. Dredge the pork pieces lightly in the flour, tapping off any excess. In a large heavy skillet, heat the oil over moderate heat, add the pork, and brown it on all sides. Add the onions, garlic, curry powder and sage, season with salt and pepper, stir till the onions are softened, about 7 minutes, and transfer the pork and onions to a platter.

2. Preheat the oven to 325 degrees. Grease a 2- to 2 1/2-quart casserole.

3. Arrange half the pork and onions on the bottom of the prepared casserole, then half the squash in a layer on top and continue layering the remaining pork and onions an squash. Pour 1 1/2 cups of the broth over the top, cover the casserole, and bake for 1 hour.

4. Uncover and continue to bake till the pork is very tender, about 20 minutes, adding the remaining 1/2 cup broth if the casserole seems too dry. (Casserole should not be soupy, only add if the ingredients appear really dry).

Key West Pork and Pineapple Caserole

One 2-pound boneless pork loin, trimmed of excess fat and cut into 1-inch-thick slices
2 scallions (white part and some of the green), finely chopped
6 tablespoons peanut oil
2 tablespoons fresh lime juice
2 tablespoons Worcestershire sauce
1 tablespoon peeled and minced fresh ginger
1/2 teaspoon dried sage, crumbled
1/2 teaspoon ground allspice
1/2 teaspoon red pepper flakes
1 medium-size onion, chopped
1 large green bell pepper, seeded and chopped
Salt and black pepper to taste
One 1-pound can pineapple chunks, undrained

1. In a large mixing bowl, combine the pork slices, scallions, 2 tablespoons of the peanut oil, the lime juice, Worcestershire, ginger, sage, allspice, and red pepper flakes, toss well, cover with plastic wrap, and let marinate at room temperature for about 30 minutes. Pick the port out of the marinade, reserving the marinade, and pat dry with paper towels.

Preheat the oven to 350 degrees. Grease a shallow 2 1/2-quart casserole.

3. In a skillet, heat the remaining 1/4 cup oil over moderate heat, add the pork, brown both sides, and transfer to a plate. Add the onion and bell pepper, season with salt and pepper, stir till softened, and remove from heat.

4. Arrange half the pork slices in the prepared casserole, layer half the sauteed vegetables over the pork, and top with half the pineapple chunks. Repeat, pour the pineapple juice and reserved marinade over the top, cover, and bake till the pork is tender, about 50 minutes.

Makes 6 servings.

Leah's Pork Chop and Cornbread Casserole

6 tablespoons (3/4 stick) butter
8 pork chops, about 1/2inch thick, trimmed of excess fat
1 medium onion, chopped
1 celery rib, chopped
1 small green bell pepper, seeded and chopped
1 garlic clove, minced
2 cups crumbled leftover cornbread
1 large egg, beaten
One 16-ounce can whole tomatoes, undrained, cut up
One 8-ounce can tomato sauce
1 teaspoon firmly packed light brown sugar
1/4 teaspoon chili powder
Salt and black pepper to taste
Tabasco sauce to taste

1. In a large heavy skillet, melt 3 tablespoons of the butter over moderate heat, then brown half the pork chops on both sides, and transfer to a plate. Repeat with the remaining chops. Melt the remaining 3 tablespoons of butter in the skillet, then add the onion, celery, bell pepper, and garlic, stir about 5 minutes, and remove from the heat.

2. Preheat the oven to 350 degrees. Butter a 3- 3 1/2-quart casserole and set aside.

3. Add the tomatoes, tomato sauce, brown sugar, and chili power to the remaining vegetables in the skillet, season with salt, pepper, and Tabasco, mix well, and simmer till the sauce is nicely thickened,a bout 10 minutes. Remove from heat.

4. Arrange 4 of the pork chops in the prepared casserole and spread the cornbread mixture evenly over the top. Arrange the remaining chops over the top, scrape the sauce evenly over the chops, and bake till the chops are very tender. About an hour.

Pork Chops, Sweet Potato, and Orange Casserole

8 small sweet potatoes, peeled and cut into 1/4-inch-thick slices
3 tablespoons butter, cut into small pieces
4 thick-cut pork loin chips, trimmed of excess fat
Salt and black pepper to taste
2 medium-size onions, sliced
2 oranges, peeled, seeded, and sliced
2 tablespoons firmly packed light brown sugar
1 cup beer

1. Preheat the oven to 325 degrees. Butter a 2-quart casserole.

2. Arrange the sweet potatoes in an overlapping layer across the bottom and dot evenly with the butter. Arrange the pork chops over the sweet potatoes and season with salt and pepper. Layer the onions evenly over the chops, layer oranges over the onions, and sprinkle the brown sugar over the top. Pour the beer around the edges, cover, and bake 1 hour.

3. Uncover and continue to bake till the chops are very tender and the top glazed, about 20 minutes.

Old-Fashioned Pork Chop, Apple, and Sweet Potato Pot

1/2 cup all-purpose flour
Salt and black pepper to taste
6 loin pork chops, about 1 inch thick, trimmed of excess fast
1/4 cup vegetable oil
4 medium-size sweet potatoes, peeled and cut into 1/8 inch-thick slices
1/2 cup firmly packed light brown sugar
3 medium-size cooking apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch-thick rings
1/2 cup apple cider

1. Preheat the oven to 350 degrees. Grease a 2- to 2 1/2-quart casserole and set aside.

2. On a plate, combine the flour and salt and pepper and dredge the pork chops in the mixture, tapping off any excess. In a large heavy skillet, heat the oil over moderate heat, brown the chops on both sides, and arrange them in the prepared casserole.

3. Layer half the sweet potatoes over the chops, sprinkle a little brown sugar over the top, and season with salt and pepper to taste. Layer half the apples over the potatoes, sprinkle a little more brown sugar on top, then repeat layering the remaining potatoes, apples and sugar. Pour the cider over the top, cover, and bake till the chops are tender, about 1 1/4 hours. Uncover and continue to bake till slightly browned, abut 15 minutes.

Sprinkle the layers a little powdered sage for more flavor.

Maytag Stuffed Pork Chops

4 loin pork chops, about 1 1/2 inches thick, trimmed of excess fat
2 tablespoons butter
1 small onion, finely chopped
1 small celery rib, finely chopped
1/4 cup leftover crumbled cornbread or soft bread crumbs
1/2 cup fresh or thawed frozen corn kernels
1/4 pound blue cheese (preferably Maytag), crumbled
1 large egg, beaten
Salt and black pepper to taste
1/2 cup tomato ketchup
2 tablespoons firmly packed light brown sugar
2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce

1. Using a sharp paring knife, make a 2-inch-long slash along the bone of each pork chop, then insert the knife in the opening and cut a pocket without cutting through the other side of the chop. Set aside.

2. Preheat the oven to 350 degree. Butter a shallow 3-quart casserole and set aside.

3. In a small skillet, melt the butter over moderate heat, add the onion and celery, stir about 5 minutes, and scrape into a medium-size mixing bowl. Add the cornbread, corn, cheese, and egg, season with salt and pepper and toss till well blended. Stuff equal amounts of the mixture into the pork chops and arrange the chops in a single layer in the prepared casserole.

4. In a small mixing bowl, combine the ketchup, brown sugar, mustard and Worcestershire, and mix till well blended. Stuff equal amounts of the mixture into the pork chips and arrange the chops in a single layer in the prepared casserole.