Pork

  1. Scalloped Potatoes and Ham
  2. Pork Chops with Maple-Dijon glaze
  3. Pork Tenderloin with Berry-Horseradish Glaze
  4. Skillet Pork Chops with Mushroom sauce

Scalloped Potatoes and Ham

  • 1 can Cream of Celery soup
  • 1/2 c milk
  • pepper to taste
  • 3 c potatoes, thinly sliced
  • 1 1/2 c cooked ham, diced
  • 1/2 c onion, thinly sliced
  • 1/2 c cheddar cheese, grated
  • paprika
  1. Combine soup, milk, and pepper in a bowl
  2. In a casserole arrange alternate layers of potatoes, meat, onion, and sauce
  3. Cover and bake at 375 for 1 h
  4. Uncover; sprinkle with cheese and paprika
  5. Bake 15 mins more or until potatoes are tender and cheese is melted
  6. Let rest for 5-10 minutes

Pork Chops with Maple-Dijon glaze

  • 4 boneless thick-cut pork chops
  • 1 1/2 Tbsp. olive oil, divided
  • 1/4 cup pure maple sryup
  • 1/4 cup Dijon mustard
  • 1/2 Tbsp. apple cider vinegar
  • 1/2 Tbsp. Worcestershire sauce
  • 1 clove garlic, finely minced
  • 1/4 tsp. kosher salt
  1. Preheat skillet to medium heat.
  2. Remove pork chops from the refrigerator to take the chill off of them.
  3. Meanwhile, whisk together 1/2 tablespoon olive oil and remaining ingredients. Set aside.
  4. Drizzle skillet with the remaining 1 tablespoon of olive oil. Season pork chops lightly with salt and pepper. Sear each side, 3 to 4 minutes, until golden brown.
  5. Brush pork chops with maple Dijon glaze and flip often, every minute or two, to avoid burning.
  6. Cook until internal temperature has reached 145 degrees F. Remove from skillet and let rest for 5 minutes before cutting.

Pork Tenderloin with Berry-Horseradish Glaze

Sauce

  • 1/2 c berry syrup (blueberry, raspberry, Saskatoon berry)
  • 1 tsp horseradish
  • 1 clove garlic, minced
  • 1 t Dijon mustard
  • 1 t chili powder

  • 1 T olive oil

  • 2 1-pound pork tenderloins
  • berries to finish
  1. Combine sauce ingredients. Pour half over pork in a bowl and marinate for at least 1 hr (longer is better)
  2. Sear pork on a BBQ or stovetop. Then BBQ or bake on medium heat for about 40 mins, until just cooked through. Baste every 10 mins to glaze
  3. Let pork rest for 5 mins.
  4. Bring reserved sauce to boil in a pan.
  5. Slice pork and drizzle sauce over it.

Skillet Pork Chops with Mushroom sauce

  • 4 pork chops
  • salt and ground black pepper to taste
  • 1 pinch garlic salt or garlic powder, or to taste
  • butter
  • ½ pound fresh mushrooms, sliced
  • 1 onion, chopped
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  1. Season pork chops with salt, pepper, and garlic salt.
  2. Brown chops in butter or oil over medium-high heat in a skillet (stainless steel with a lid).
  3. Remove chops from skillet and keep warm.
  4. Saute mushrooms and onion for one minute. Remove from skillet
  5. Return chops to skillet.
  6. Cover chops with sauted onion and mushrooms. Pour soup over chops.
  7. Cover, reduce the heat to medium-low, and simmer until chops are cooked through, 20 to 30 minutes.

Options

  • Add some milk or cream to soup
  • Add thyme and pepper to soup