Pork Chop Paprikash

Pork Chop Paprikash
from Campbells Kitchen

1 tablespoon olive oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
2 large onions, thinly sliced (about 2 cups)
1 teaspoon paprika
1 can (10 3/4 ounces) Condensed Tomato Soup
1/4 cup water
1/2 teaspoon ground black pepper
1/4 cup sour cream
Hot cooked egg noodles

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.

2. Reduce the heat to medium. Stir the onions and paprika in the skillet and cook until the onions are tender, stirring occasionally.

3. Stir the soup, water, black pepper and sour cream in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook until the pork is cooked through. Serve the pork and sauce with the noodles.
Makes: 4 servings.

Leftover Pot Roast= Beef Tacos

Shredded Pot Roast Tacos
Ingredients:
•1 pound leftover pot roast Whatever type you have. (roast needs to be able to shred)
•1 14.5 ounce can petite diced tomatoes
•1 cup beef stock
•2 teaspoons chili powder
•2 teaspoons cumin
•Tortillas
•Lettuce
•Cilantro
•Sour cream
•Avocado
•Lime wedges
Method:
I love using leftovers and creating another meal. If you have lots of meat for the tacos, it can be frozen and reheated when you are ready to eat.
1. In a large skillet over medium heat, heat the leftover pot roast, shredding it as it becomes warm.
2. Add tomatoes, stock, chili powder and cumin. Stir ingredients together and cover. Let roast simmer in the sauce for about 15 minutes, until heated through and the roast is completely shredded.
3. Serve taco meat in warmed tortillas and top with your choice of garnishes.

Crockpot Jamaican Pork Chops

I have been looking through my pantry for something I could make with Pork chops. We love the Jamaican Jerk spice when used at resturants and bought some. I thought it was time to give it a try. This recipe is my very own and I tried hard to bring out the yummy Jamaican Jerk Spice.
Ingrediants:
5 Pork Chops (Frozen or Fresh)
1 Can Stewed Tomatoes
1/2 Cup frozen corn
1/2 Cup Dry Black Beans or 1 Can drained
1 Cup Sliced Bell Peppers (Frozen is easier. Tri-color)
1 Small Onion sliced
1 Can Chicken Stock
1 Garlic clove smashed
Jamaican Jerk Seasoning

Directions:
Place everything in the crockpot starting with the pork chops. Season liberally with the Jamacian Jerk Seasoning. Cook on Low for 6-8 hours. Serve over Brown Rice.

Crockpot Apple Cranberry Pork Chops

I came up with the ingrediants for this yummy and sweet Pork Chop Dish. Enjoy!

Ingrediants:
4 Boneless Pork Chops
1 Can Cranberry Sauce
1 Can Applesauce (8oz.)
1/2 Cup Cranberry Juice or Apple Juice
1/4 Cup Dried Cranberry's (Optional)
1/8 Cup Sugar (Optional)
1 TBS Dijon Mustard or Spicy Brown Mustard
1 TBS Jamaican Jerk Seasoning (Optional, but if withhold I would recommend 1/2 tsp of Cloves)
1/4 Cup Cold Water
2 TBS Corn Starch
1/4 Tsp Salt
Dash of Pepper

Method:
Put Pork Chops in Crockpot. Add the Cranberry and Applesauce to the crockpot, no need to mix beforehand just stir in pot. Add Juice, Dried Cranberry's, Sugar, and Mustard, and Jamaican Jerk Seasoning. Cook in Crockpot for 4-6 hrs on high, or 7-8 hours on low or until the meat is tender.
When cooking is complete mix together the cold water and cornstarch in a saucepan. Add in the cooking juices and bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in Salt and Pepper and Serve over Chops.

This is also really good served over brown rice or whole grain noodles. Stuffing also makes a great side dish with this meal.

Remember, one serving of meat is the size of a deck of cards.