Shredded Pork

Shredded Pork

from the dish on delish by Lizzy

6-7 pounds pork tenderloin

sauce:

3 (8 oz.) cans tomato sauce

2 (8 oz.) cans el pato sauce (in the yellow can)

2 cups brown sugar

1 cup water

Mix together ingredients for sauce and pour over pork tenderloin in crock pot.  Cook on low for 8-9 hours.

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{cooks note}

I only had a 4 pound pork tenderloin so I halved the recipe...almost.  I used one 15 ounce can tomato sauce, one 8 ounce can of el pato sauce (I use this a lot in recipes for Mexican food), one cup of brown sugar and 1/2 cup water.  After I took the picture with the ingredients, I noticed I had measured out one cup of water.  I actually used 1/2 cup water.

This pork recipe is SO good!  We ate it with about 5 of our meals.  I made refried black beans, which we ate everyday last week with either lunch or dinner.  I made them the same as the refried beans recipe I have posted, but with black beans.  I also froze some of my meat so we could eat it this last weekend.  Make sure you reserve some of the juices, if not all, for when you freeze or keep for leftovers.  The juice is where it's at!

Place the pork tenderloin in the crock pot.

Pour the ingredients over the pork and let sit in the crock pot on low for 8-9 hours.  Shred and serve.

We served ours with corn tortillas, shredded cheddar cheese, tomatoes and sour cream.  Delicioso!

Mustard Pork Chops

Mustard Pork Chops

Inspired by my mother-in-law

4 boneless pork chops (cut in half length-wise to equal a total of 8)

1/2 cup mustard

1 can Cream of Mushroom Soup

1 cup milk

flour for dredging

1 tablespoon seasoning salt

1 teaspoon pepper

3-4 tablespoons olive oil

Cut pork chops in half length-wise.  Cover each piece of meat in mustard and dredge in flour seasoned with pepper and seasoning salt.  Place in a skillet with hot olive oil on medium heat and cook until browned on the outside.  Just a couple of minutes each side.  Place in a 9x13 glass baking dish.  Mix soup with 1 cup milk and pour over the pork chops.  Cook in oven at 350 degrees for 45 minutes.  

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{cooks note}

My mother-in-law used to make something like this.  I couldn't get ahold of her when I wanted to make these, so I tried my own version.  These are really good and do not have a strong mustard flavor.  In fact, if you didn't know mustard was in them, you would never guess it.  I do not like Cream of Mushroom Soup, but I like this recipe with it; however, I do have to sieve all of the mushroom chunks out.  So, if you are like me, then this works great.  The milk/soup mixture makes a great gravy for the pork chops.  I cooked brown rice to go with this. Make sure you allow plenty of time for the brown rice to cook -- mine took 110 minutes in my rice cooker.  

The secret ingredient.

I used this soup with roasted garlic in it because someone had given it to me and that is all I had.  

I bought these giants at Costco.  They were so thick that I thought I should cut them in half length-wise.  It worked out perfect.  

Sieve your soup if you do not like mushroom chunks like me.

If you have thick pork chops, cut them in half length-wise to equal a total of 8 pork chops after you have cut the original four.  Are you confused?  Yeah, me too.

Place half a cup of mustard on a plate.

Place flour, seasoning salt and pepper on a plate and mix together.

After covering the pork chop with mustard, dredge in flour mixture.  Note: this is a very messy job.  I put my surgical gloves on for this one.

Cook the pork chops on medium heat in olive oil for about 2 minutes on each side.

This is the brown rice I use.  It's really good but takes a long time to cook. 

I put it in my rice cooker and push the "brown rice" button.  I love my rice cooker.

After the pork chop has browned on each side.

Once they are all brown, place in a 9x13 glass baking dish and cover with the gravy mixture (not pictured).  Cook at 350 degrees for about 45 minutes.  

When done, the pork chops will be extremely tender.  I served mine on a bed of brown rice with a side 

fruit and feta green salad.  Delicious!