Category Archives: Pork

Easiest-Ever Pulled Pork



Easiest-Ever Pulled Pork

  • Boneless pork loin
  • 1 bottle barbecue sauce (We like Bull’s Eye Original.)

Put your boneless pork loin in the slow cooker.  Pour your sauce over it.  Cook on low for 8 hours.  Shred with two forks in the slow cooker and serve on buns.

Invite friends over and have a party.

“Christ at the center brings life into focus.”

Scalloped Potatoes and Ham In A Hurry



Scalloped Potatoes and Ham In A Hurry

These are so good!  You may leave the ham out if you want.  And you can use other flavors of Boursin if you like.

  • 1 (24 oz.) package frozen sliced potatoes (I used sliced potatoes from the refrigerated section.)
  • 1 cup ham, cubed
  • 1 (5.2 oz.) package Boursin Garlic and Fine Herbs cheese
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 oz. Cheddar cheese (or anything you desire)

Heat oven to 450 degrees.  Microwave potatoes in covered bowl until just tender, about 5 minutes.  Drain potatoes in colander; set aside.

Wipe bowl dry, add Boursin, broth, and cream and microwave until cheese is melted, about 1 minute.  Whisk until Boursin mixture is smooth, then add drained potatoes and ham and toss to coat.

Transfer potato mixture to 8-inch square baking dish and sprinkle with Cheddar cheese.  Cover dish with aluminum foil and bake for 15 minutes.  Remove foil and continue to bake until bubbling and golden brown, about 10 minutes longer.

Serves 4 to 6.

“To stand up to any challenge, spend time on your knees.”

Pork Chops in Mushroom Gravy


porkchopsinmushroomgravyPork Chops in Mushroom Gravy

This is definitely a “keeper”!!  The mushroom gravy is outstanding!  This recipe is for 2 servings but you should be able to double it quite easy.

  • 2 (1-inch thick) loin pork chops
  • 2 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 small onion, minced
  • 1/2 green pepper, minced
  • 6-8 mushrooms, chopped
  • 1 cup milk
  • Juice of 1/2 lemon

Remove excess fat from edge of chops.  Combine flour, paprika, salt and pepper; dredge chops in mixture.  Set aside remaining flour mixture.  Brown chops in 1 tablespoon oil and remove to shallow casserole.  Add remaining 1 tablespoon oil and onion, green pepper, and mushrooms to skillet; saute until soft.  Add reserved flour mixture; cook, stirring, 3 minutes.  Blend in milk and cook until thickened, stirring constantly.  Stir in lemon juice.  Pour sauce over chops; cover and bake at 350 degrees for 1 hour.  Remove cover and bake 10 more minutes.  (I didn’t do this.)

Yield:  2 servings

“The beauty of creation gives us reasons to sing God’s Praise.”


Best Baby Back Ribs



Best Baby Back Ribs

These are finger lickin’ good.

  • 4 – 5 lbs. baby back ribs (2 racks)
  • 1/3 cup Italian salad dressing
  • 1 1/2 (18-oz) bottles barbecue sauce (We love Bull’s-Eye Original)
  • 1 (26-oz) jar spaghetti sauce
  • 1 1/4 cups brown sugar

Using heavy-duty foil, line a big roasting pan, and lay ribs on foil.  Mix dressing and sauces and pour over ribs, then sugar over all.  (Use 2 pans if necessary; just be sure ribs are mostly covered with sauce.)  Bake uncovered at 250 degrees for 6 hours.

“God’s training is designed to grow us in faith.”

Sausage Gravy and Biscuits



Sausage Gravy and Biscuits

You can serve sausage gravy many ways, but I love them over biscuits.  You can make your own biscuits, but the quickest way is to buy you a can of refrigerated buttermilk biscuits.  Or, if you have no biscuits and don’t want to make them, serve this over toast.  You can have breakfast, lunch or dinner on the table in no time.

My son-in-law loves sausage gravy and biscuits and doesn’t get it very often, so I had the family over and made this for dinner one night.  I had to double the recipe.  Yum!

  • 1/2 lb. ground pork sausage
  • 1/4 cup butter
  • 1/3 cup all-purpose flour
  • 3 1/4 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper, opt.
  • 1 can Pillsbury Grands buttermilk biscuits

Prepare biscuits as per directions on can.  Keep warm.

Brown sausage in a skillet, stirring until sausage crumbles.  There was not much drippings from my sausage, so I didn’t need to drain any grease off.  But if yours is, keep only 1 tablespoon drippings in skillet and drain the rest off.

Add butter to drippings and sausage; cook over low heat until butter melts.  Add flour; stir until smooth.  Cook 1 minute, stirring constantly.  Gradually add milk; cook, stirring constantly, over medium heat 10 minutes or until thickened and bubbly.  Stir in salt and pepper.

Split biscuits open; serve with gravy.

“God will either spare you from suffering or give you the grace to bear it.”

Barbecued Pork Chops with Rosemary/Lemon Marinade


Barbecued Pork Chops with Rosemary/Lemon Marinade

This is a wonderfully delicious, healthy meal.

  • 2 garlic cloves, minced
  • 1/2 cup lemon juice
  • Grated rind of 1 lemon
  • 2 tablespoons olive oil
  • 1 tablespoon fresh, chopped or 1 teaspoon dried Rosemary
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon lemon pepper seasoning
  • 4 pork chops, cut 1-inch thick

Whisk together first seven ingredients.  Place pork chops in a large plastic bag; pour in marinade, seal and refrigerate at least 2 hours or overnight, turning occasionally.  Drain and discard marinade.  Grill chops over medium coals about 6 minutes per side or until juices run clear.

Yield:  4 chops

Each serving:  171 calories, 43 mg. sodium, 99 mg. cholesterol, 3 gm. carbohydrates, 17 gm. protein, 10 gm. fat

“God is always in control behind the scenes.”

Oven-Barbecued Ribs (Or Grilled)


Oven-Barbecued Ribs (Or Grilled)

This is what I fixed for our Memorial Day dinner this weekend.  The sauce is awesome.  Even though it is an oven dinner, I put the ribs on the grill the same temperature and time as the oven method.

  • 4 lbs. pork loin back ribs or meaty spareribs, cut into serving-size pieces
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 cup ketchup
  • 2/3 cup chili sauce
  • 1/4 cup brown sugar
  • 1/4 cup chopped onion
  • 2 tablespoons prepared mustard
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons celery seed
  • 1/2 teaspoon salt

Place the ribs in a stockpot; add enough water to cover ribs.  Bring to boiling; reduce heat.  Simmer, covered, for 1 hour.

Meanwhile, for sauce, in a small saucepan cook the garlic in hot butter for 1 minute.  Stir in ketchup, chili sauce, brown sugar, onion, mustard, Worcestershire sauce, celery seed, and salt.  Bring to boiling, stirring to dissolve the sugar.  Remove from heat; set aside.

Drain ribs;  place in a shallow baking pan.  Pour half the sauce over ribs and keep the other half for adding later, if you need it.  Bake, covered, in a 350 degree oven about 20 minutes or until heated through.  Makes 4 servings.

“Follow your Leader into the lives of those around you.”