Garlic Butter & Mushroom Baked Pork Chop Recipe

• 3-4 Thick Cut Pork Chops
• ½ Stick Butter
• 2 Garlic Cloves, Minced
• ¼ Cup Flour, All Purpose or gluten free blend
• ¼ Cup Milk 
• 1 Cup Mushrooms, Cleaned and Sliced
• 1 tsp Oregano
• 1 tsp Thyme
• Salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees.
2. In a large skillet over medium high heat combine butter, garlic, mushrooms, salt, pepper, oregano and thyme.
3. Once butter has melted, add your pork chops and seer on each side for 1-2 minutes until golden brown.
4. Once both sides of the pork chops are a golden brown place in oven and bake for 35 minutes or until centers are no longer pink. *Time may need to be adjusted depending on the thickness of your pork chops.
5. Remove skillet from oven and remove your pork chops and sit them aside to rest.
6. Whisk flour and milk into your pan with the remaining liquids after removing the pork chops. Whisk until all lumps are removed. Simmer for 3-4 minutes.
7. Serve over the top of pork chops.

*Picture and recipe by www.amomstake.com

Pork Tenderloin with Pan Sauce

I found this recipe here you can go look at her beautiful picture because I forgot to take one! This was moist and flavorful...I loved it.

1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. 
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. 

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Crock Pot Chops and Gravy

4 lean pork chops
4 T soy sauce ( 1 usually do 2-3)
1/2 C sliced mushrooms (optional)
1/2 tsp pepper
2 T Worcestershire sauce
2 can cream of mushroom soup
1 medium onion, sliced or diced
1 tsp garlic salt
1 tsp parsley

Place pork chops crock pot (or in baking dish for oven). Lay onion slices (I chopped mine but you could do rings also) over pork chops. Mix the rest of ingredients in a bowl and pour over pork chops. Cook on low in crock pot for 5-6 hours (or in oven on 350 for 1 hour). Note: After baking I remove the chops and strain the gravy. This way I have a smooth gravy and I reserve the onions (and mushrooms if you use them) for those who like them to put them on their chops. We love this with mashed potatoes

recipe and photo courtesy of Real Mom Kitchen

Shredded Pork for Tacos

4 pound pork roast
2 (4 oz.)cans green chilies
1/4 C. chili powder
1 tsp. cumin
1 tsp. McCormick taco seasoning
2 tsp. minced garlic
1 1/2 tsp. salt

In a small bowl stir together, green chilies, chili powder,cumin, taco seasoning, garlic, and salt. Rub onto roast. Place roast in crock pot cook on high 4-5 hours or on low 8-9 hours. Remove meat from crock pot when it is falling apart. Shred with two fork and place back into juices. Serve on tortillas with lettuce, cheese, sour cream, pico de gallo, cilantro, and lime wedges.
*recipe is gluten free if made with McCormick taco seasoning