Home Style Slow Cooker Mustard Pork - Monthly Recipe Theme

Ending the recipe theme this month with a Crockpot recipe so you can make a great tasting pork dish without warming up the kitchen.

This is a traditional recipe using traditional pork herbs of rosemary and thyme.  They bring out the earthiness of pork and give a robust flavor to the sweetened sauce.

Home Style Slow Cooker Mustard Pork

ideal slow cooker: 4-quart

• 4-lb. boneless pork roast, cut into bite-size pieces
• 1 medium onion, sliced
• 1 cup water
• 1/4 cup packed brown sugar
• 1/4 cup cider vinegar
• 1 Tbls. prepared mustard
• 1/2 tsp. thyme, crumbled
• 1/2 tsp. rosemary, broken
• 3/4 tsp. salt
• 1/4 tsp. pepper

Place roast pieces in slow cooker. Top with onion. Pour water around roast and onion. Combine remaining ingredients in a bowl. Spoon over meat and onion. Cover and cook on high 1 hour and then on low 4 to 6 hours or until meat is tender. Makes 8 to 10 servings.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Garlic Pork chops and Green Beans

Green beans is by far my favorite thing to serve with pork.  And this time of year I can get fresh green beans from my own garden plot as well as from the farmers market.  We are using up the home-canned green beans from last season so I can make some new ones this year which made me think of this recipe.  I stir the canned beans into the pan drippings to warm them and enhance the flavor.

Apricots have a peachy-like flavor with a hint of sour that makes them a perfect compliment to the blank pallet that is a pork chop.  You can also make this with slices of pork roast instead.

Pork chops and Garlic Green Beans 

• 1 tablespoon olive oil
• 4 1/2-inch thick pork rib chops
• Salt and ground black pepper
• 4 apricots, pitted and cut in wedges
• 2 tablespoons plain or herb flavored honey (lavender or a spice infused honey are perfect)
• 3 cloves garlic, sliced
• 1 pound green beans, trimmed

Directions

In an extra-large nonstick skillet heat the oil over medium-high heat; lower heat to medium. Lightly sprinkle chops with salt and pepper. Cook chops in hot oil for 5 minutes, turning once. Add apricots, honey and 2 cloves of garlic to chops in skillet; cover and cook 5 to 7 minutes or until apricots are tender and pork is no longer pink in center.

Meanwhile, in a 2-quart microwave-safe dish combine beans and one clove garlic and 1/4 cup water. Cook, covered, on 100 percent (high) power 6 minutes, stirring once; drain. (Or steam them with garlic slices in a basket steamer until crisp tender.)

To serve, spoon cooking juices from skillet over pork, apricots, and beans. Makes 4 servings.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

 

Pork Chops Dijon - Monthly Recipe Theme

This recipe was originally included in my Backyard PatchCookbook, which I put together back in 2000. It is a collection of recipes using herb ingredients, like this one using herb vinegar. Since it is the perfect season to make herb vinegar, I thought it was a perfect inclusion for this month’s theme.

This recipe has a nice tang to wake up the taste buds and is great served with a side of wild rice or couscous and green beans.  You can always use a plain wine or rice vinegar if you do not have herbal vinegar, but I recommend making an herbal vinegar to enjoy in the winter.  You can use fresh herbs from your garden, the grocery or the farmers market.  Full instructions for this easy technique are available in this previous post.

Pork Chops Dijon

• 2 Tbls butter
• 4 ¾-inch thick pork chops (trimmed of fat)
• 2 Tbls Chive or Garlic chive -based vinegar
• 1 tsp Dijon mustard
• ½ cup heavy cream
• 2 tsp chopped chives (dry or fresh)
• Salt and pepper to taste

Melt butter in a large skillet over low heat, turning occasionally, for about 30 to 35 minutes, until brown and tender. Remove from the pan and keep in warm place. Now turn up the heat just a little and deglaze the pan by adding the vinegar and stirring well, scraping up any brown bits.  Next stir in the mustard, then the cream.  Simmer, stirring for 2 to 3 minutes, then serve over the chops sprinkled with fresh chives. Serves 4.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Unusual Pizza Weekend Recipe - Pork and Cabbage with Fennel Pizza

One last unusual pizza to cap the month.  This one with the tastes of fennel and celery seed bring a tasty earthy flavor to lean pork, which is perfectly balanced with cabbage and fresh sage.

Pork and Cabbage with Fennel Pizza  

Makes one 15-inch pizza

1 (12- to 14-ounce) prepared pizza dough
3 tablespoons olive oil, divided
3 tablespoons toasted wheat germ
2 teaspoons fennel seed, divided
1 teaspoon celery seed, divided
1/4 teaspoon salt
8 ounces lean pork (such as top loin), cut into strips or bite-sized pieces
4 cups sliced green cabbage
2 to 3 garlic cloves, minced
1/2 teaspoon sugar
1/2 tablespoon balsamic vinegar
1 cup shredded mozzarella cheese
1/2 cup shredded gruyére cheese
2 tablespoons chopped fresh sage

Directions:

Preheat oven to 450 degrees. Roll out dough to fit a large nonstick baking pan or pizza screen. Baste crust with 1 1/2 tablespoons olive oil; set aside.

Combine wheat germ, 1 teaspoon fennel seed, 1/2 teaspoon celery seed and salt in a large plastic bag; shake until combined. Add pork cubes or strips and shake to coat with the herb mixture. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add pork and cook, turning often, about 7 to 9 minutes. Remove pork from skillet and set aside.

Using same skillet, heat remaining 1/2 tablespoon olive oil over medium heat. Add cabbage, garlic and sugar along with remaining 1 teaspoon fennel seed and 1/2 teaspoon celery seed. Cook 2 to 4 minutes or until cabbage is slightly wilted. Add balsamic vinegar and cook 1 minute more; set aside.

Sprinkle both cheeses evenly over pizza crust. Arrange herb-crusted pork and cabbage mixture over crust, spreading to the edges. Top with fresh sage. Bake 12 to 15 minutes or until crust is lightly golden and cheese is bubbly. 

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - StirFry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Happy New Year - wishing you Good Luck and Fortune in 2019

There are many foods that connotate good luck that are to be eaten on January first.  These are some of the most common.  I've linked each one with a recipe so you can enjoy and the best recipes combine more than one!

Noodles

In many Asian countries, people eat long noodles on New Year's Day in order to lengthen their life. One catch: You can't break the noodle before it's fully in your mouth.

Greens

Green symbolizes luck - think about four leaf clovers, money, and jade jewelry. Since many New Year’s resolutions include a healthier lifestyle, greens can translate into kale, brussels sprouts, and peas. 

Cinnamon

It is a powerful spice which has been used medicinally around the world for thousands of years. This is also a magical spice that is used for success, healing, action, energy, protection, prosperity, love, and purification.  A great item to move your life into a new place for the new year.

Pork

Pork, once reserved for the elite, symbolizes wealth and prosperity. Aim high this year by filling up with a hearty pork dinner on January 1st.

Cabbage

In Germany, Ireland, and parts of the United States, cabbage is associated with luck and fortune since its green hue resembles money. This includes sauerkraut, so a meal of pork chops and sauerkraut is the perfect New Year’s meal.

Fish

In some countries, people associate fish with moving forward into the new year since fish swim in one direction. Other people, however, think fish symbolize abundance since they swim in schools. 

Lentils

Thought to resemble coins, lentils are eaten throughout Italy on New Year's Day to bring good fortune in the year ahead.

Pomegranate

Long associated with abundance and fertility, pomegranates are eaten in Turkey and other Mediterranean countries as a sign of good luck. It doesn't hurt that this jewel-toned fruit is in its prime come January.

Black-Eyed Peas
Considered a common good-luck food in the South, black-eyed peas are thought to bring prosperity, especially when served with collard greens. Which brings us back to the beginning with green foods.  Another perfect combination.

May your New Year by Prosperous, Bountiful and Filled with Joy!

Labor Day Menu - Weekend Recipe

Yes I will admit I stole this idea from Alton Brown.  He posted a menu for Labor Day on Facebook and I decided I could do something similar, directing you to a few of my recipes.

APPETIZER


Salsa and Chips. A tried and true item made unique with a few extra herbs. Here is a recipe I share that can be made with my salsa mix or with a plain jar bought variety.

Wild & Crazy Salsa

1 jar sliced green olives

2 to 3 tomatoes, diced

1 peeled avocado

1 small white onion, diced

1/3 cup olive oil

1/4 cup balsamic vinegar

1 package Backyard Patch Salsa Mix or Hot Salsa Mix

Combine all ingredients.  Serve with baked chips or use as a topping on fish or chicken.

MAIN
Grilled Pork Chop Sandwich.  Trade in the traditional burger for another sandwich option. Back in 2012 I shared a recipe for lemon tarragon grilled pork chops that makes such a perfect pork chop sandwich.  Served with coleslaw on the side or on the sandwich and you have a great dish for your labor day feast.

SIDE

Caraway Coleslaw: I have several slaw recipes to recommend, including the Ranch Dressing Coleslaw, but I think the best one is the one I shared for a picnic at Ravinia the Caraway Coleslaw.  A very traditional flavor you will love it.

DESSERT


Melon Sweet Salad.  A blend of fresh mint and various white and orange melon served with our without ice cream.

Sweet Melon Salad

1/4 cup freshly squeezed lemon juice, more or less to taste
2 tablespoons honey
4 cups cubed, seeded cantaloupe 
2 1/2 cups honeydew or a white melon like canary melon or Korean Star
1/3 cup chopped or chiffonade mint leaves, more or less to taste

Stir together the lemon juice, and honey in a small bowl. Adjust the sweetness to taste by adding either more lemon juice or honey. In a medium-size bowl, toss the melons gently with the mint and stir in the dressing. Serve either chilled or at room temperature.  this makes a wonderful topping for ice cream.

ALL-DAY DRINKING


Sweet Tea Apple Sipper I shared a similar herb cocktail recipe on Facebook this past week, but this turned out to be my favorite while experimenting with herb cocktails. It is a mixture of Irish Breakfast tea, thyme, apple juice and rye whiskey.  It is our evening cocktail of choice these past few weeks. Oh and be careful this drink will sneak up on you.

Sweet Tea Apple Sipper

Irish Breakfast tea
Thyme
Apple juice
Whiskey
Apple, sliced thin

Directions:
For a different spin on an iced tea cocktail, brew a fresh batch of rejuvenating Irish Breakfast tea with added sprigs of thyme, then chill and add equal parts clear apple juice. Pour into balloon glasses and spike each with a shot of your favorite whiskey for an indulgent summer hit! Before you serve, garnish with apple wheels and sprigs of thyme.

Homestyle Slow Cooker Pork - Weekend Recipe

Since it is wintery and cold here, I am all about hot food when I get home, so the crockpot is getting a work out.  My husband loves to buy Pork Roast when it is on sale and this recipes is a great item to create once he is done cutting a few pork steaks from the roast.

Home-Style Pork

makes 8 to 10 servings

4 lb. boneless pork roast , cut into bite-size pieces

1 medium onion, sliced

1 cup water

1/4 cup packed brown sugar

1/4 cup cider vinegar

1 Tbsp. prepared mustard (an herbal mustard or a homemade mustard is perfect)

1 ½ Tbls. dry Tarragon, crumbled

Place roast pieces in slow cooker. Top with onion.  Pour water around roast and onion.  Combine remaining ingredients in a bowl. Spoon over meat and onion.  Cover and cook on high l hour and then on low 4 to 6 hours or until meat is tender.  Serve with your own home-made sauerkraut or a good store bought variety and used the liquid as sauce.

Weekend Recipe - Chinese Slaw with Pork

We just had an amazing Ham for Easter made by my Sister-in-Law.  It made me hungry for pork dishes again.  When I was searching for something to try, I came acraoss this great recipe and it is simple.  This time of year when you want fresh veggies but the local ones are in short supply, this is a great way to get a fresh flavor before the garden is ready.

Chinese Slaw with Pork 

     3/4 pound pork tenderloin

     1 cup snow peas   

     6 cups thin sliced cabbage (Napa is best) 

     2 cups thinly sliced red cabbage

     1 cup julienned carrots   

     1 cup julienned green onions

        

     DRESSING

         3 Tbls. soy (reduced sodium is best)

         1 Tbls rice or wine vinegar

         1 Tbls. minced fresh ginger

         1/2 tsp. grated orange peel

         3 Tbls. peanut oil 

 

Combine first four dressing ingredients in a bowl, then slowly whisk in oil.  Place Pork in a pan and brush with dressing (about 1 Tbls.).  Let stand at room temperature 30 minutes.  Place pork in pre-heated 475 degree oven for 25 to 30 minutes or until internal temp. is 155 degrees.  Let stand 5 minutes, slice meat 1/4 inch thick. 

 

Meanwhile, add snow peas to pan of boiling water and cook 2 minutes.  Rinse under cold water and drain, then cut into julienned strips.  Toss snow peas with carrots cabbage and green onions and mix with all but 1 tablespoon of dressing.

 

Serve with slices of pork over slaw and drizzle with remaining dressing.  Serves. 4

Roast Pork with Sage & Pecan Pesto - Weekend Recipe

This is a make ahead recipe that you can serve to guests and family for rave reviews.

Roast Pork with Sage and Pecan Pesto

2 quarts apple cider
1/4 cup kosher salt
1/2 cup, plus 3 Tbls. fresh sage, chopped and divided.
1 tsp. pepper
2 Tbls. olive oil
fresh sage and pecans for garnish

Combine cider, 1/2 cup sage, and salt.  Stir until salt dissolves.  Place Pork in plastic zip seal bag add cider mixture.  Seal Bag and chill for 12 to 24 hours.

Remove Pork from brine and pat dry with paper towels.  Sprinkle pork with pepper.  Heat oil in a large skillet over medium high heat; add pork. Cook 6 minutes or until browned on all sides, turning pork occasionally. Place pork on a rack in a lightly greased roasting pan. Sprinkle remaining 3 Tbsp. sage over pork.

Bake, uncovered, at 350° for 1 hour to 1 hour and 25 minutes or until a meat thermometer inserted into thickest part of roast registers 150°. Remove from oven; cover and let rest 10 minutes or until thermometer reaches 160° before slicing. Garnish platter, if desired. Serve with Sage and Pecan Pesto.

Sage & Pecan Pesto
Do not over process this, it is best with some granules and texture.

1/2 cup chopped pecans, toasted
1/2 cup firmly packed fresh flat-leaf parsley
1/4 cup firmly packed fresh sage leaves
1/4 cup freshly grated Parmesan cheese
1/4 cup extra virgin olive oil
1 teaspoon fresh lemon juice
1        garlic clove, chopped
1/4 teaspoon salt 

Combine all ingredients in a food processor; process until ingredients are finely chopped.

Weekend Recipe - Lemon Tarragon Pork Chops

Tarragon is an herb that I do not use nearly as much as I should.  The plant is a perennial and only really takes off in the second year.  The first year it is small cute and feel you should not harvest any incase it dies, but it is very hardy, even in cooler areas.  The flavor is anise-like and adds a sweetness to dishes, sauces and dips that is unique and refreshing.  I experimented with it in my new Chervil Green Dressing.

Recently I discovered a grilling recipe from the National Park Board that used Tarragon combined with lemon that I just had to share.  It is a simple rub that makes an easy grilled dish you can put together in a hurry. I always use granulated onion rather than onion powder in my rubs as it keeps from clumping and makes a nice texture on the surface of meats.  Here is my adaptation:

Lemon-Tarragon Pork Chops

4 pork chops, bone in

4 tsp. olive oil

Rub:

1 tsp. dried tarragon, crushed

1 ½ tsp. lemon zest (about 1 medium lemon)

1 ½ tsp. minced fresh garlic blended with a bit of savory

1 ½ tsp. granulated onion

¼ tsp kosher or sea salt

Preheat a grill to medium (or prepare charcoal.)  Place pork chops on a platter and brush with olive oil and set aside.  Mix seasonings together and rub about 1 ½ tsp. of mixture over each chop.  Please chops on preheated grill, close the lid and cook 4 to 6 minutes per side (depending on thickness.)  Be sure the internal temp of the chops reaches 160 degrees F. 

Serve with lemon slices for garnish and a side of green beans.  Check out this recipe from earlier this month:  Dilled Mustard Green Beans 

Herb Crusted Tenderloin

Pork tenderloin is the hubby’s go-to meat when he is ready to cook for the month.  He enjoys it more than Chicken and the pricing per serving is about the same.  He has many ways he roasts, bakes and grills this meat, but encrusting the outside with herbs is his favorite way.

This recipe was adapted from the book Gourmet Meals from Crappy Little Kitchens by Jennifer Schaertl .  Since our kitchen is a galley style apartment kitchen that two people can barely stand in at the same time. I could not resist the book title when I saw it and the recipes are great.  Check it out: http://www.crappylittlekitchens.com/

In my adaptation we used a Backyard Patch Herb Seasoning blend Do-It-All Seasoning.  We also used a combination of apricot jelly and dried apricots.

Herb Crusted Pork Tenderloin

• 1/3 cup Backyard Patch Do-It-All Seasoning
• 1 whole pork tenderloin, about a pound
• Sea salt to taste
• Black pepper, to taste
• 1 pound dried apricots, quartered
• 3 tablespoons Backyard Patch Do-It-All Seasoning
• 2 tablespoons olive oil

Steps:

1. Preheat oven to 350 degrees. Place 1/3 cup of seasonings in a small bowl and set aside. Season the pork with salt and pepper. In another bowl, combine the apricots with the 3 Tbls. Do It All Seasonings. Place the pork on the cutting board. Insert your bread knife into the short end of the tenderloin. Hold the pork steady with one hand lying flat on top of it, and carefully slice through the center of the pork lengthwise, creating a tunnel of sorts.

2. Stuff the seasoned apricot pieces into one end of the tenderloin tunnel until they start coming out the other side. Store any leftover stuffing in an airtight container in the fridge, and it will stay good for a week. Completely cover the outside of the pork with the herb mixture.

3. Place your 12-inch sauté pan over medium heat (any higher and you will burn your herbs) and add the olive oil. Once the oil begins to shimmer, carefully place the tenderloin in the pan. Allow it to brown for 1 minute, and then turn it slightly. Repeat this until the tenderloin is brown all the way around, and then place it in the oven to finish cooking for 15 minutes, or until it reaches an internal temperature of 165 degrees.

4. Carefully remove the tenderloin from the pan and place it on a cutting board to rest for 5 minutes. Then cut the tenderloin into 1/4-inch disks.

5. Serve with roasted vegetables.