Pork

Maple Mustard Pork Chops

4 boneless pork chops
1 tablespoon dijon mustard
1/4 cup maple syrup
1 tablespoon honey
1 teaspoon lemon juice
1 teaspoon olive oil
1/4 brown sugar

Place a bag on The Bag Holder. Add all ingredients in the bag and remove from The Bag Holder. Seal and blend well, marinate up to 24 hours. Grill for 7-8 minutes on each side or bake at 400 for 16-18 minutes.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Rosemary Garlic Pork Chops

4 boneless pork chops

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dried rosemary or 1 tablespoon fresh

2 tablespoons olive oil

1/2 teaspoon crushed pepper flakes

Seal bag and mix well. Marinate for at least 30 minutes. Broil or Grill 14-16 minutes turning once

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Chicken and Sausage Cassoulet

Layer in pan in the following order:
1 ½ cups diced cooked chicken
1 ½ cups crumbled cooked sausage (Jimmy dean breakfast sausage)
1 ½ cups white beans
½ cup diced onions
¼ cup diced green bell peppers
¼ cup diced celery
1/8 cup chopped bacon 

 

Place a bag on The Bag Holder and add all ingredients, seal and mix well. Save this sauce in freezer and use to top chicken or fish dishes.

1 cup diced tomatoes with juice
¼ cup white wine
1 ½ teaspoons minced garlic
1 ½ teaspoons Worcestershire sauce
1 ½ teaspoons Creole seasoning
1 teaspoon herbes de Provence

Seal bag and blend well, then pour evenly on top of layered meats. Heat covered for 30 minutes at 350.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Brunswick Stew

PLACE A BAG ON THE BAG HOLDER. Add to bag:
12 oz cut smoked sausage
3 cups cooked chopped or shredded chicken
1 can diced cooked potatoes
1/2 cup diced onions
1 can diced tomatoes with juice
1 cup barbecue sauce
½ cup chicken broth
½ cup lima beans
½ cup corn
1/8 cup brown sugar

PLACE IN BAG AND FREEZE FOR 30 DAYS OR FRIDGE FOR 2. Heat in crockpot on medium low 4-6 hours. Cook on stove top until heated.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Cuban Pork Roast

Place a bag on The Bag Holder and add:

2-3 pound pork tenderloin or roast
2 tablespoons jerk seasoning
1/2 cup diced onions- frozen works just fine
16oz diced tomatoes with garlic- throw in the juice too
1 teaspoon crushed garlic or 1/2 teaspoon garlic powder
4 cups of water

Remove bag and blend. Freeze for 30 or fridge for 2. Put it all in the crockpot on low for the day 6-8 hours

It will shred apart and works great with yellow rice or roasted potatoes or put it on some hoagies and use it football nights

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Sausage and Peppers Over Rice Bake

4 cups cooked rice (White or Brown)
2lbs of kielbasa or Smoked Sausage (substitute Turkey Sausage)
2 Cups Smokey BBQ Sauce
1 Cup Frozen Onions and Peppers
1 Tablespoon Minced Garlic
1 Tablespoon Worcestershire

In a 9×13 pan spray bottom with Pam or like. Pour cooked rice on bottom evenly. Place a bag on The Bag Holder and combine remaining ingredients. Put on top of rice. Cook covered for 30-35 minutes at 350. Serve with Caesar Salad and Crusty French Bread.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Sausage Stuffed Peppers

PLACE A GALLON BAG ON THE BAG HOLDER AND ADD:
1 cup cooked pork sausage
1/2 cup rice pilaf
1/4 cup diced onions
1/4 cup sliced black olives
1/2 cup shredded mozzarella cheese(NEED 1/4 CUP ADDITIONAL TO TOP PEPPERS)
1/4 cup marinara sauce (NEED 1/2 CUP TO COVER PEPPERS FOR BAKING)

Remove from THE BAG HOLDER and blend well, place back on THE BAG HOLDER and SEAL AND SAVE FOR 2 DAYS IN THE FRIDGE OR UP TO 30 IN THE FREEZER. Spoon approximately 1/2 cup sausage mixture into each bell pepper half, tapping it down with the back of the spoon. Top the filled peppers with 1/2 cup marinara sauce, then sprinkle ¼ cup mozzarella cheese over the marinara sauce. Bake uncovered for 30-35 minutes in pre-heated 350 oven.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Boneless Riblet Rub

PLACE A GALLON BAG IN THE BAG HOLDER AND ADD
1/4 cup brown sugar
1 tablespoons mild chili powder
1 tablespoons garlic powder
1 tablespoons onion powder
1 tablespoons ground cumin
1 tablespoons paprika
1 teaspoons black pepper
1/2 teaspoon ground turmeric

ADD 1 1/2 POUNDS BONELESS RIBS TO THE GALLON BAG, SEAL AND SHAKE.
Be sure it is evenly coated. Cook the way you choose. Grill or Broil is best for 14-15 minutes turning once.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Roast Pork Hoagies

PLACE BAG ON BAG HOLDER AND ADD
2 cups shredded cabbage
¾ cups ketchup
1/8 cup Worcestershire sauce
½ tablespoon lemon juice
½ tablespoon Dijon mustard
½ tablespoon beef base
1 1/2 pound boneless pork roast
2 cups water

SEAL AND SAVE FOR UP TO 2 DAYS IN THE FRIDGE OR 30 IN THE FREEZER. When ready place contents of bag in lined crock pot (no dishes) and simmer on medium for 6-8 hours. Serve with fresh Hoagie Rolls.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Cranberry Pork Chops

PLACE BAG ON THE BAG HOLDER AND ADD 3-4 BONELESS PORK CHOPS
Add remaining ingredients
½ cup barbecue sauce
½ cup cranberry sauce
1/8 cup diced onions
½ tablespoon Worcestershire sauce
1 teaspon minced garlic or 1/2 teaspoon garlic powder

Marintate for up to 2 days or store for up to 30. When ready to cook blend to be sure Pork is well coated. Then place in greased 9×13 baking dish for 18-20 minutes at 350 or grill for 7-9 minutes on each side. Enjoy.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Glazed Pork Chops

Place a bag on The Bag Holder and add
1 tablespoon crushed garlic
2 tablespoons light brown sugar
2 teaspoons Montreal steak seasoning
4 pork chops
2 tablespoons  softened butter
1/4 cup red wine

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Asian Pork Chops

PLACE A GALLON BAG ON THE BAG HOLDER AND ADD:

3 tablespoons soy sauce
3 tablespoons brown sugar
½ tablespoon sesame oil
1 teaspoon minced garlic
½ teaspoon minced ginger
2 lb pork loin
Seal and save for 2 days or freeze for 30.

Add all ingredients and seal and marinate for upt to 24 hours. Freeze for up to 30 days. Then bake at 375 for 20-25 minutes or put in crock pot with 3 cups water and slow cook all for 6 hours.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Cranberry BBQ Pork Roast

Place a bag on The Bag Holder and add:
1.5-2 pound pork butt roast
1 can of whole cranberry sauce
2 cups smoky BBQ Sauce
2 tablespoons Worcestershire
2 cups of water-add to crock pot only

Place all ingredients in The Bag Holder and marinate up to 24 hours. Then place contents in a crock pot and cook 6-8 hours on medium heat until pulls apart with a fork.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Spanish Pork Chops

4 BONELESS PORK CHOPS
1 TEASPOON SALT
1 TEASPOON PEPPER
1 TEASPOON PAPRIKA
6 OZ TOMATO PASTE
12 OZ CAN BEER
7 OZ JAR OF GREEN OLIVES WITH JUICE

COOKED RICE FOR 4

PLACE A BAG ON THE BAG HOLDER AND ALL INGREDIENTS UNTIL READY TO USE. GREAT FREEZER MEAL. PLACE IN CROCK POT FOR 6-8 HOURS. MAY NEED TO ADD A LITTLE WATER TO KEEP MOIST AND COVERED. USE THE BAG HOLDER TO STORE ANY LEFTOVERS.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

White Bean and Sausage Stew

6 SMOKED SAUSAGE LINKS
1 CUP WATER
1 ONION CHOPPED
1 TABLESPOON CHOPPED GARLIC
2 15OZ CANS NORTHERN BEANS-DRAINED
28 OZ CHOPPED TOMATOES
1 TEASPOON THYME
SALT AND PEPPER

PLACE EVERYTHING IN CROCK POT AND COOK ON MEDIUM 4-6 HOURS. USE THE BAG HOLDER TO STORE ANY LEFTOVERS

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Fabulous Pork

1 1/2 CUP DRY RED WINE
2/3 BROWN SUGAR
1/2 CUP WATER
1/4 CANOLA OIL
2 TABLESPOONS CHOPPED GARLIC
3 TABLESPOON SOY SAUCE
2 TEASPOONS CURRY POWDER
1 TEASPOON GROUND GINGER
2 1/2-3 LB PORK ROAST

ADDITIONAL 1/1/2 CUPS OF WATER

PLACE BAG ON THE BAG HOLDER AND ADD ALL INGREDIENTS. MARINATE OVERNIGHT. SLOW COOL 6-8 HOURS

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Pork Scallopini

2 LB PORK TENDERLOIN SLICED 1/2 IN THICK
1 CUP BREAD SEASONED BREAD CRUMBS
1 CUP FLOUR
1/2 CUP BUTTER
1/2 CUP CANOLA OIL
16 OZ PORTABELLA MUSHROOMS
1 CUP SHERRY OR BROTH
1 TABLESPOON CHOPPED PARSLEY
1/2 TEASPOON SALT
RICE FOR 4 SERVINGS

PLACE A BAG ON THE BAG HOLDER AND ADD PORK CHOPS SEAL BAG AND WITH ROLLING PIN PRESS TO FLATTEN. PLACE BAG BACK ON THE BAG HOLDER AND ADD FLOUR AND BREAD CRUMBS. PLACE BUTTER AND OIL IN PAN AND COOK ON MEDIUM. COOK ON BOTH SIDES UNTIL GOLDEN BROWN AND JUICE RUNS CLEAR. REMOVE PORK AND KEEP WARM. IN THE SAME PAN ADD REMAINING INGREDIENTS UNTIL HOT AND BROWN BITS ARE GONE. POUR OVER PORK AND SERVE WITH RICE OR NOODLES.

Share and Enjoy:
  • Print
  • Twitter
  • Facebook
  • Google Bookmarks
  • RSS
  • email