Crispy Tacos

Crispy Blackstone Tacos are great for feeding a crowd, and can be used with your favorite meat of choice.  We generally serve ours alongside Cilantro Lime Quinoa or Rice, with corn, but these make great appetizers as well.  Try not to overstuff these; you want them easily folding to maximize crisp shell on both sides.  If you don't have a favorite enchilada sauce, I will often use the leftover meat sauce/drippings.

Crispy Blackstone Tacos

1 lb. shredded meat of choice (we love Mexican Beef, Sweet Pork and Chicken)

corn tortillas

1 can black beans

1 c. chopped white onion

1 c. chopped cilantro

1-2 c. enchilada sauce

Dip each corn tortilla in the enchilada sauce, turning to coat both sides.  On lightly greased Blackstone, place each tortilla.  Sprinkle with a small amount of cheese.  Spread 1-2 Tbsp. of meat on 1/2 of the tortilla, and top with a small spoon full of beans.  Sprinkle with onion and cilantro.  
Fold tortilla in half and grill until crispy, turning to crisp the other side.

Serve with pico de gallo or salsa and sides of choice.

Grilled Garlic-Balsamic Crusted Pork Loin

I was a bit hesitant about this recipe at first because I am not a huge balsamic vinegar fan.  I worried that it would overwhelm the whole dish, but that was far from the case.  In reality, this was such an amazing marinade; resulting in some of the best pork I have ever eaten.  Seriously, it was phenomenal!  Just don't over cook it!  Aim for exactly 160 degrees for an internal temperature!

Grilled Garlic-Balsamic Crusted Pork Loin

Recipe from Kitchen Confidante

4-5 cloves garlic, minced

2 Tbsp. balsamic vinegar

2 1/2 tsp. kosher salt

1/2 tsp. ground pepper

2 Tbsp. olive oil

2 pork tenderloins, about 2 1/2 lb total

In a large ziplock bag, combine garlic, vinegar, salt, pepper and oil; shake to combine.

Add pork and marinate for 2 hours - overnight.

Heat grill.

Sear tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10, until internal temperature is 160 degrees.

Rest for 5 minutes before slicing.

Pork Chops with Golden Applesauce

This is my all time favorite pork and apple recipe.  It is also a repeat here on the blog because I absolutely LOVE it!

I almost always use dehydrated/freeze dried apples for this to cut down on prep time, but fresh is always fantastic as well.

Pork Chops with Golden Applesauce
Recipe from Rachel Ray

4 golden delicious apples, peeled and chopped
2 tsp. lemon juice
handful raisins
ginger to taste
3 Tbsp. brown sugar
2 c. apple juice or cider
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. oil
4 pork chops
2 Tbs. butter

Add apples, lemon juice, raisins, ginger, brown sugar, apple juice, cinnamon and nutmeg in a pot over medium heat.
Cook until a chunky sauce forms, 10-12 minutes, stirring occasionally.
Once apples are soft and sauce forms, remove from heat.

Meanwhile, add oil to a skillet over medium-high.
Add chops and season with salt and pepper.
Brown and carmelize chops 2 minutes on each side.
Reduce to medium heat, and cook 5-6 minutes, until juices run clear.
Remove chops from the pan and put on serving platter.

De-glaze the pan with a splash of apple juice (from the applesauce, or just plain juice) and add the butter.
Pour pan sauce over chops.
Top chops with generous portions of warm apple sauce.

Pork Tenderloin in Pan Drippings

This is a quick throw together meal that tastes great served with mashed potatoes and/or roasted veggies.  The pork turns out perfectly juicy and is complete with its own sauce!

Pork Tenderloin in Pan Drippings

Recipe and photo from Chef Mommy

1 - 2 lb. pork tenderloin, trimmed of skin and fat

For Marinade:

1/2 c. olive oil

1/3 c. soy sauce

1/4 c. red wine vinegar

3 Tbsp. lemon juice, or juice of 1 lemon

1-2 Tbsp. worcestershire sauce

1-2 Tbsp. fresh parsley, finely chopped

2 tsp. dry mustard

black pepper, to taste

4 cloves garlic, peeled and minced

For Pan Drippings:

Pan scrapings from pork tenderloin

1/2 c. chicken broth

3 Tbsp. reserved marinade, thoroughly mixed

1-2 tsp. butter

Combine marinade ingredients and mix well.

Reserve 3 Tbsp. of the mixture.

Place pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.

In a deep sided oven-proof skillet, sear each side of marinated tenderloin.

Place skillet in 350 degree oven, uncovered, and cook for 30-40 minutes, or until inside reaches 160 degrees.

Let rest for at least 5 minutes before slicing.

Over medium heat, place skillet with all accumulated pan scrapings.

Add chicken broth, and scrape up all of the browned pieces from the bottom of the pan.

Add reserved marinade and bring to a boil.

Boil for 2-3 minutes, letting it reduce down.

Add butter and remove from heat, stirring until butter has melted.

Pour over sliced pork tenderloin.

Cafe Rio Sweet Pork

My husband and I are huge fans of Costa Vida / Cafe Rio.  I love the sweet pork.  He loves the chicken.  We do not drink soda, and as a result, I rarely make this at home.  Every so often I'll remember to grab some coke and when I do, this is the recipe I use.  It requires little time and then cooks in your crock pot all day.  I'll serve this in burritos, over nacho's, in a quesadilla, etc.

As a side note; I like the pork to be in larger chunks, as opposed to the small shreds you get at Cafe Rio.  If you like it in smaller pieces, increase the cooking time (I've included instructions for both ways below).

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Cafe Rio Sweet Pork

Recipe from Cupcakes with Sprinkles

2 lb. pork butt roast

1/4 tsp. Oregano

1/4 tsp. Cumin

1/2 tsp. salt

1/2 tsp. dry ground mustard

1 medium onion, quartered

2 cloves garlic, crushed

3 cans Coca-Cola

4oz. can diced green chiles

10oz. can red enchilada sauce

1 c. brown sugar

In a crock pot, combine 2 cans of cola with the oregano, cumin, salt, mustard, onion and garlic.

Stir everything together and add pork.

Fill half way up the pork with water, and cook on low for 10 hours (small shreds), or 5 hours (large chunks).

Remove pork from crock pot and shred with forks.

Discard remaining liquid in the crockpot.

Put shredded pork back into the crock pot.

 

In a blender combine green chilies, enchilada sauce, brown sugar and the other can of Coke, adding more coke if too thick.

Pour over the shredded pork and mix.

Cook on low for 2 more hours.

Tender Grilled Pork Chops

This is one of the easiest pork chop recipes I've ever made; and one of the tastiest.

Boneless pork loin or bone in chops; they are both fantastic.

Tender Grilled Pork Chops

Recipe from Mels Kitchen Cafe

4 pork chops

1/4 c. olive oil

2 1/2 Tbsp. soy sauce

1 tsp. steak seasoning

Put pork chops in a quart or gallon size ziplock bag.

Whisk olive oil, soy sauce and steak seasoning together.

Pour over meat in bag.

Mix around with hands to coat evenly.

Let marinate if fridge for 3-8 hours.

Grill until cooked through, about 8 minutes per side for boneless, 12-15 per side for bone-in.

Quinoa Black Bean Burrito Bowls

I love the concept of burrito bowls; everything mexican that you love heaped together in a bowl rather than stuffed into a tortilla.  This particular dish is topped over quinoa, and it is delicious.  We always add meat to ours, but this would be very filling as a vegetarian meal as well.

As far as the meat goes: this is definitely a 'leftover' meal for me.  One that you can take any extra shredded meat, add some quinoa and toppings and you are good to go.

Quinoa Black Bean Burrito Bowls

Recipe modified from The Shiksa in the Kitchen

1 c. quinoa

1 Tbsp. olive oil

1/4 c. minced onion

1 can black beans, rinsed and drained

1/4 c. chopped fresh cilantro

1/4 tsp. cumin

dash red pepper flakes

1/4 c. water

3 Tbsp. lime juice, divided

salt and pepper to taste

Meat of choice, cooked and shredded:

I like it with kalua pork the best, but we've used chicken and beef also

Toppings of choice:

corn

peppers

olives

lettuce

tomato / salsa

avocado / guacamole

sour cream

Cook quinoa according to package directions.

When finished, fold in remaining 2 Tbsp. lime juice and chopped cilantro.

Meanwhile, saute onions in olive oil until translucent.

Add beans, water, cumin and red pepper flakes.

Bring to a boil and simmer for 15 minutes, or until most of the water has evaporated.

Stir in 1 Tbsp. lime juice, and season to taste with salt and pepper.

To assemble bowls, layer quinoa, beans, meat, and any additional toppings.

Serve warm.

Brown Sugar Spiced Pork Loin

This juicy pork is encrusted with a deliciously sweet brown sugar glaze.  Easy to throw together and a perfect crowd pleaser!
This version is slightly less sweet than other online recipes, since the hubs is not a huge fan of meat and sugar.
I thought it was perfect!

Brown Sugar Spiced Pork Loin
Recipe modified from Mels Kitchen Cafe

2 1/2 lbs. pork loin
2 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. cumin
1 tsp. chili powder
1 tsp. cinnamon
2 Tbsp. olive oil

1/2 c. brown sugar
1 Tbsp. minced garlic
1/2 Tbsp. tobasco sauce

In a small bowl, stir together salt, pepper, cumin, chili powder and cinnamon.
Pat pork dry with paper towels, and coat thoroughly with the spice rub.
Heat oil in an ovenproof skillet over medium and sear the pork on all sides.
Remove from heat.

Stir together the sugar, garlic and tabasco and pat on top of the tenderloin.
Cover the pan and roast until a thermometer reads 145, about 40 minutes.
Let pork stand in skillet at room temperature for 10 minutes - the temperature should rise to about 160.
Slice on a diagonal and serve with pan juices over top.

Salsa Pork

This is a great throw together recipe: minimal ingredients, great flavor, and can be done in a crockpot!

Salsa Pork

Recipe modified from Bishop's Kitchen

2 lbs. boneless pork roast

1 c. salsa

1 c. chicken broth

1/2 c. onion, chopped

1 tsp. ground cumin

1 large tomato, chopped

1 1/2 tsp. dried bell peppers

1/2 c. chopped fresh cilantro

Trim pork of fat and place in crock pot.

Combine the salsa, broth, onion, cumin and peppers and pour over pork.

Cook on low until pork is tender, about 4 hours.

Shred pork and return to crock pot for 1 hour (on low).

Just before serving, stir in chopped cilantro.

Serve over rice.

Garnish with sour cream and additional cilantro, if desired.

Maple Glazed Pork Chops

I seriously LOVE pork chops.  This has become my new favorite way to prepare them.

Seriously scrumptious!

Maple Glazed Pork Chops

4-6 pork chops

salt and pepper

1/4 c. butter

2/3 c. apple cider (or juice)

1/3 c. maple syrup

1 c. beef broth

2 tsp. cornstarch

2 Tbsp. cold butter

Season both sides of pork with salt and pepper.

Melt 1/4 c. butter in a saute pan over high heat.

Add pork slices and sear on both sides.

Remove pork from pan and place in 375 degree oven to finish cooking.

Add cider to the pan and cook over high heat, stirring to dissolve concentrated juices.

Add maple syrup and boil to reduce by half.

Combine beef broth and cornstarch.

Add thickened broth to the pan, cook to reduce slightly, and adjust seasoning to taste with salt and pepper.

Finish sauce by adding pieces of cold butter, whisking until smooth.

Remove immediately from heat.

Remove cooked pork (160 degrees) from oven.

Serve maple glaze over chops.

Easy Ranch Pork Chops

Probably the easiest recipe I have ever made; involving a total of 3 ingredients!

Ridiculously fast and still delicious.

Easy Ranch Pork Chops

Recipe from Beth's Favorite Recipes

1/2 package dry hidden valley ranch dressing mix

4 pork chops

olive oil

Dry pork chops with paper towels.

Sprinkle dressing mix over chops.

Drizzle with olive oil.

Bake for 20-30 minutes in a 350 degree oven.

**Cooking time depends on the thickness of the chops.  If you are using thick cut or bone-in pork chops you will need to increase the time upwards to 45 minutes.

Pepperoni Pizza Pasta Salad

This doesn't really taste like pizza (at all), but it has all the same ingredients.  Switch out the noodles for the crust and you are good to go.

Pepperoni Pizza Pasta Salad

Menu Managed Original

1/2 lb. pasta (I used elbows, but I think I'll go for rotini next)

2 c. mozzarella cheese, cubed or shredded

5 oz. mini pepperoni's

1 can olives, sliced

1/4 c. red onion, diced

1 bell pepper (any color), chopped

1 tomato, diced

1/2 - 3/4 c. Italian salad dressing (to taste)

salt and pepper

Cook pasta according to package directions; drain and place in large bowl.

Add remaining ingredients and stir to combine.

Refrigerate for 4 hours.

Crunchy Breaded Pork Chops

I have a serious love for pork chops.  The fresh bread crumbs combined with the hint of mustard make these to die for.  (Sorry not the best picture).

Crunchy Breaded Pork Chops

Recipe adapted from Smitten Kitchen

4 3/4" thick pork chops

4 slices bread

1 small shallot

3 garlic cloves

2 Tbsp. vegetable oil

1/4 tsp. salt

1/4 tsp. pepper

2 Tbsp. parmesan

1/4 tsp. thyme

1 Tbsp. parsley

1 c. flour

2 eggs

3 Tbsp. Dijon

3 Tbsp. flour

Pulse bread in food processor until pea sized.

In a shallow dish, toss bread crumbs with shallot, garlic, oil, salt, pepper, parmesan thyme and parsley.

In a seperate shallow dish, place 1 c. of flour.

In a 3rd shallow dish, mix the eggs, Dijon, and 3 Tbsp. flour until pea sized lumps form.

For each chop, coat completely in flour and shake off excess.

Coat in mustard/egg mixture; shake off excess.

Coat in bread crumb mixture.

Arrange on a greased wired rack.

Bake at 425 for 17-25 minutes, until internal temperature reaches 160 degrees.

Kalua Pork

This is so amazingly easy and it is SO SO GOOD.  Even my non pork loving husband thought this was fabulous!

You pretty much cant go wrong here.

Kalua Pork

Recipe from J&M Walkenhorst

5 lbs. pork shoulder (butt roast)

1/4 c. water

liquid smoke

~2 Tbsp. kosher salt

Trim off any thick fat from the pork, but don't leave it bare.

Lightly rub the entire roast with salt.

Then rub in a thin layer of liquid smoke.

Place pork in the slow cooker with water.

Cook on low for 8-10 hours.

Shred pork and return to pot.

Stir to evenly distribute juices.

This is great served over rice, on a sandwich, in a quesadilla, etc.

This also freezes well.

Pork with Tomato and Spinach Orzo

This was the first recipe I ever made with orzo.

I pretty much love any meal that can be made year round; (this particular photo was taken when I used frozen spinach).

This comes together quickly, has some great flavor combinations, but is also what I consider a 'light' meal.

Pork with Tomato and Spinach Orzo

Recipe adapted from Taste of Home

1 lb. pork chops

salt and pepper

olive oil

1 1/4 c. orzo (uncooked)

1/4 c. frozen spinach, drained and chopped

3 roma tomatoes, chopped

1/2 tsp. dried basil

1/2 tsp. dried marjoram

salt and pepper to taste

olive oil

Season pork with salt and pepper.

Cook in hot oil until done.

Remove from pan, and tent with foil.

Meanwhile, cook orzo in boiling water for 7 minutes; drain.

Add pasta, spinach, tomatoes, basil and marjoram to skillet that pork was cooked in.

Be sure and scrape up all brown bits from the bottom of the pan, adding more olive oil if necessary to reach desired consistency.

Season to taste with salt and pepper.

Serve orzo with pork on top, or cube pork and stir it all together.

Pork Chops in Creamy Sauce

This looks exactly like a chicken breast, but is really a pork chop, I promise!

Pork Chops in Creamy Sauce
Recipe from Robin Miller

1 Tbsp. olive oil
4 pork loin chops
¼ c. chopped shallots
1 c. milk
2 tsp. dried thyme
1 tsp. dried tarragon
¾ c. white wine or champagne (or substitute 2 Tbsp. white wine vinegar with remaining amount broth)
1 Tbsp. flour

Heat oil in a large skillet over medium-high heat.
Season pork with salt and black pepper and add to hot pan.
Cook 2 minutes per side, until golden brown.
Remove pork from pan and set aside.
To the same pan, add shallots and cook 2 minutes, until soft.
Add thyme and tarragon and cook 1 minute, until fragrant.
Add sparkling wine and cook 1 minute.
Whisk flour into milk and add to pan.
Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens.
Serve with mashed potatoes.

Meat Lovers Bacon Wrapped Kabobs

Have I mentioned before that we love grilling?
These are wonderfully delicious, as anything wrapped in bacon should be.
And... they contain a lot of meat, so one skewer is a good serving size, making these perfect for feeding a small army.

Meat Lovers Bacon wrapped Kabobs
2 chicken breasts, cut in large chunks
2 small steaks, cut in large chunks
2 pork chops, cut in large chunks
1 package thick cut bacon
One or a combination of the following:
A1 Steak Sauce, BBQ sauce, Italian Salad Dressing, Maple Syrup

Cut each bacon strip in thrids.
Wrap each chunk of meat in a slice of bacon and skewer (we alternate chicken, pork, beef)
Be sure and leave some space between each piece of meat so the bacon will crisp up.
Place on grill over medium-low heat, about 5 minutes on all 4 sides, basting as you go.

** We prefer basting with A1, but we have tried all the others and they provide a good variety of flavors.  Maple syrup tastes the best on pork, and Italian Dressing is really good on the chicken.  Mix and match whatever you think you might like the best.

Parmesan Crusted Pork Chops

I love a good pork chop!  This is such a delicious way to prepare them (and super easy)!

Parmesan Crusted Pork Chops


4 center cut port chops (½ - ¾” thick)
2 large eggs
1 c. Italian-style bread crumbs
¾ c. grated parmesan
salt and pepper to taste
6 Tbsp. olive oil
Whisk the eggs in a pie plate to blend.
Place the bread crumbs and cheese in separate pie plates.
Sprinkle the chops generously with salt and pepper.
Coat the chops completely with the cheese, patting to adhere.
Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 Tbsp. of oil in a very large skillet over medium heat. Add chops, in batches if necessary, and cook until golden brown and done, about 6 minutes per side.  If your pork chops are super thick, you can sear them on each side in the skillet, and then transfer them to the oven to finish (about 400 degrees).

Kung Pao Pork

My only word of advice: don't scrimp on the nuts... they totally make this dish!

 Kung Pao Pork

Recipe from Our Family Treat


1 lb lean pork chops, cut into cubes
4 Tbsp. soy sauce

1 small red pepper-chopped
1 small green pepper-chopped
1/2 of onion-chopped
1 clove garlic-crushed

2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper flakes
1/4 cups water

1 c. peanuts

Marinate pork in soy sauce for 30 minutes.
In skillet fry up pork and until brown. Add the garlic, peppers and onion.

Mix soy sauce, lemon juice, sugar, cornstarch, red pepper flakes and water together, and add to meat and veggie mixture once cooked. Stir until thick. Add peanuts and serve with rice.

Crispy Pork Fried Rice

This is so good!  By far Lincoln's favorite dish (my 1 1/2 year old)... he downs this stuff!  And so do I.

Crispy Pork Fried Rice
Recipe by Robin Miller

1 Tbsp. peanut oil
2 eggs, scrambled
½ c. chopped onion
1 carrot, chopped
1 roasted red pepper, chopped
½ c. peas
3 cloves garlic, minced
2 tsp. minced fresh ginger
2 cooked pork chops, diced
2 c. rice (cooked)
1 – 2 Tbsp. soy sauce
2 tsp. sesame oil
Salt and pepper to taste
¼ c. fresh cilantro, chopped (opt)

Heat oil in large skillet over medium-high heat. Add onion, carrot and pepper and cook for 2 minutes.
Add garlic, ginger, salt, pepper and pork. Cook 3 minutes, until golden brown.
Add peas, eggs, rice, soy sauce and sesame oil and cook 2 minutes to heat through.
Season to taste with salt, pepper and cilantro if desired.