Tag Archives: pork

Slow Cooker Garlic and Herb Pork Chops with Veggies #SundaySupper

Slow Cooker Garlic and Herb Pork Chops and Veggies from Cookin' Mimi

This week’s #SundaySupper theme is One Pot Meals and is hosted by Amy from Kimchi Mom. It’s no secret that I absolutely love my slow cooker so I knew a slow cooker dish would be the way to go.

This is one of my absolute new favorite dishes. Fall off the bone tender pork chops that have been liberally seasoned with a garlic and herb blend are paired with a potato and parsnip mash that cooks along with the chops. I served it with steam in the bag broccoli which cooked in the time it took me to mash the veggies.


Slow Cooker Garlic and Herb Pork Chops with Veggies

Recipe by Micha @ Cookin’ Mimi adapted from Better Homes and Gardens Biggest Book of Slow Cooker Recipes, Vol. 2

Ingredients

  • 4 1/2 inch thick pork chops, on the bone
  • 1 pound Yukon Gold potatoes, peeled if desired and cut into 1 inch cubes
  • 12 ounces parsnips, peeled and cut into 1 inch pieces
  • 6 cloves garlic, peeled
  • 2 Tablespoons salt free garlic and herb seasoning
  • 1/2 teaspoon kosher or sea salt
  • 1 1/4 cups chicken broth
  • 2 Tablespoons butter
  • 1/3 cup half and half or milk

Cooking Directions

  1. Place the potatoes, parsnips, garlic and chicken broth in the insert of 4 quart slow cooker.
  2. Place the pork chops on a plate and sprinkle one side of the chops with half of the garlic and herb seasoning and salt. Place seasoned side down on the veggies in the slow cooker and season with the other half of the garlic and herb seasoning and salt.
  3. Cover and cook on low for 5-6 hours or on high for 2 1/2 to 3 hours.
  4. Remove pork chops and set aside. Use a slotted spoon to remove the vegetables from the slow cooker.
  5. Mash the potatoes with the butter and half and half. If needed use some of the cooking juices to achieve desired consistency.

Sunday Supper Movement

“Take the chill off” Chilis, Soups, and Starters

“Put meat on your bones” Stews

“Make room for seconds” Main Dishes

“Can’t say no” Desserts

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Carnitas Tortas #SundaySupper

Carnitas Tortas- A Mexican Sandwich for Global Street Food #SundaySupper

This week’s #SundaySupper is all about Global Street Food and I decided to go with a Mexican inspired sandwich. Slow cooker carnitas and refried beans on a bolillo roll are topped with cheese, lettuce and tomato for a delicious Mexican spin on a pulled pork sandwich.


Carnitas Tortas

Recipe by Micha @ Cookin’ Mimi Carnitas adapted from Good Cheap Eats and Melissa d’Arabian

Ingredients

For the carnitas:
  • 3-5 pound Boston Butt/pork shoulder roast. Mine was a 5 pound bone in roast
  • 1 Tablespoon oil
  • 2 teaspoons dried oregano
  • To taste salt
  • To taste black pepper
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1/2 to 1 jalapeño, seeded, ribs removed, and diced
  • 1/4 cup water

For the sandwiches:

  • 2 cups carnitas
  • 1 cup refried beans
  • 4 deli slices of Cheddar or Pepper Jack cheese
  • 1 cup shredded lettuce
  • 8 slices tomato

Cooking Directions

For the carnitas:

  1. Place the pork roast in the liner of a 4 to 6 quart slow cooker. Combine the oil and oregano and rub over the roast. Sprinkle with salt and pepper. Add the garlic, onions, and jalapeño on top of the roast. Pour water in the slow cooker.
  2. Cover and cook on low for 8 to 10 hours or on high for 5-6 or until tender. Cool slightly and shred. Moisten with some of the cooking juices.

To assemble the sandwiches:

  1. Heat the refried beans.
  2. Cut open the bolillo rolls and remove part of the inside of the bread on the bottom. Spread each roll with 1/4 cup of the beans, top with 1/2 cup of the carnitas, a slice of cheese, lettuce and tomato.

Cookin' Mimi--Carnitas Tortas. Mexican Style Pulled Pork Sandwiches

Sunday Supper Movement 

Bread on the Boulevard

Hand-Held Savory Eats

To-Go Containers

Sweets on the Streets

Grab a Thermos 

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Pork Chops in a Creamy Mushroom Sauce

pork chops in a creamy mushroom sauce

We don’t eat pork chops very often but when we do I try to make them in a different way. This recipe for pork chops in a creamy mushroom sauce is one such recipe. Mushrooms are my ingredient of the moment and I find myself using them a couple times a month if not more often.


Pork Chops in a Creamy Mushroom Sauce

Recipe by Micha @ Cookin’ Mimi

Ingredients

  • 4 1/2 inch thick boneless pork loin chops, trimmed of fat
  • 1/4 cup all purpose flour
  • pinch kosher or sea salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons butter or olive oil
  • 2 cups sliced mushrooms, I used button but baby Bellas would work as well
  • 1/2 medium onion, diced
  • 1 clove garlic, minced
  • pinch kosher or sea salt
  • pinch  black pepper
  • 2 to 2 1/2 cups half and half

Cooking Directions

  1. In a shallow dish or plate stir together the flour, salt and pepper.
  2. Heat 1 Tablespoon butter or oil in a large skillet over medium high heat.
  3. Coat both sides of the chops in flour and cook, 3-5 minutes per side, until brown. Remove from skillet and set aside.
  4. Add the remaining Tablespoon of butter or oil to skillet.
  5. Add the mushrooms, onion, and garlic to the pan, sprinkle with salt and pepper  and cook for 5 minutes or until the mushrooms are starting to soften and the onions are translucent.
  6. Pour half and half over the vegetables.
  7. Return pork chops to the pan. Bring to a simmer, reduce heat to low and cook for 15 to 20 minutes or until pork chops are tender and have reached 145 degrees.


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Slow Cooker Kalua Pork

Slow Cooker Kalua Pork

This particular recipe has been on my to-blog list for over a year. I’ve made it several times but would forget that I needed to take pictures of it until after it was all gone. That sort of thing happens more often than I care to admit.

Anyhoo, this is a pretty easy to make recipe because it only has three ingredients and as the name states is cooked in, my favorite small appliance of all time, the slow cooker.


Slow Cooker Kalua Pork

Recipe by Micha @ Cookin’ Mimi

Ingredients

  • 5-6 pound boneless Boston Butt roast
  • 1-2 Tablespoons coarse sea salt
  • 6 Tablespoons liquid smoke

Cooking Directions

  1. Place pork roast in a 4-6 quart slow cooker.
  2. Pour liquid smoke over roast.
  3. Sprinkle with salt.
  4. Cover and cook on low for about eight hours or until tender.

To freeze:

  1. Divide shredded or chopped roast into meal sized portions. Place in freezer bags. Label and freeze, When ready to use thaw in refrigerator over night and heat until hot. Use as desired.

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Recipe Sharing Monday
All My Bloggy Friends
Good Tastes Tuesday
Share Your Stuff Tuesday
Time to Sparkle Tuesdays
Totally Tasty Tuesday
Show and Share Wednesday
Cast Part Wednesday
Weekend Potluck
Strut Your Stuff Saturday

Chipotle Pulled Pork with Caramelized Onions: Secret Recipe Club

chipotle pulled pork with caramelized onions

Happy New Year!!

I took a bit of a computer break over November and December. It was unplanned but well worth it. January will probably be low key while I get back in the swing of things around here.

Today is the first Secret Recipe Club reveal for 2013 and I got an amazing blog this month.  Cooking in Stilettos is written by Aly who, like me, first found her passion for food from her grandfather.

Aly has some fabulous recipes on her blog but I knew as soon as I received the email which recipe I was going to make. I’ve had my eye on the Pulled Pork with Caramelized Onions since she first posted the recipe last January.

I had to make the recipe twice because the first time it was devoured before I could get any pictures of it. Not that anyone in my family complained about having to eat it again because we all loved it.

Chipotle Pulled Pork with Caramelized Onions

Recipe by Micha @ Cookin’ Mimi adapted from: Cooking in Stilettos

Ingredients

  • 1 Tablespoon olive oil
  • 3 large onions, thinly sliced
  • 1/3 cup brown sugar
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon kosher salt
  • 1/3 cup apple cider vinegar
  • 1 cup chili sauce (found near the ketchup)
  • 1 1/2 teaspoons diced chipotles in adobo. Remove the seeds to lessen the heat if desired.
  • 3 pounds boneless Boston butt or boneless pork loin roast

Cooking Directions

  1. Heat the oil in a large skillet over medium high heat. Add the onions and cook until they begin to soften.
  2. Sprinkle with the brown sugar and cook, stirring frequently, until the onions are golden brown, which should take around ten minutes.
  3. Add the garlic, oregano, salt, and pepper and cook for another minute or two.
  4. Pour in the vinegar, bring to a boil and cook until most of the liquid has evaporated.
  5. Remove from the heat and stir in the chili sauce and the chipotles in adobo.
  6. Place the roast in the insert of a 4 quart or larger slow cooker. Pour the sauce over the top.
  7. Cover and cook on low for eight hours or high for four hours or until the pork is tender. Shred and serve.

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