Pork and Apple Salad

Pork and Apple Salad 

1 Tbsp Dijon mustard

2 Tbsp apple cider vinegar

1 Tbsp honey

1 Tbsp sage

1 lb pork tenderloin

2 apples, cored and sliced into rings

1 red bell pepper

4 C salad greens

6 Tbsp bleu cheese

Salad dressing of your choice

 

Heat broiler. In a bowl mix together mustard, vinegar, honey and sage. Set aside 2 Tbsp. Add pork to the bowl and marinate for at least 15 minutes. Place apples on a baking sheet and brush with marinade on both sides. Broil for 2 minutes, turn, then broil 2 more minutes. Set aside to cool. Remove tenderloin and broil until cooked through. Slice into thin pieces. Toss together the salad, bell pepper and bleu cheese in a large bowl. Arrange salad on plates, top with apple slices and pork slices. Serve with your favorite dressing.

Crockpot Bratwurst and Cabbage

Crockpot Bratwurst and Cabbage

 

1 head green cabbage

2 lbs bratwurst

1 C beef broth

½ C white vinegar

½ C apple cider vinegar

1 C brown sugar

Salt and pepper to taste

 

In a bowl combine beef broth, vinegars, brown sugar, salt and pepper. Stir until brown sugar is dissolved; set aside. Quarter cabbage into 6 wedges, remove core and place in the crockpot. Place bratwurst on top of cabbage, pour liquid mixture over bratwurst and cabbage. Cover and cook on low 6-8 hours or until done.

Crockpot Cowboy Beans

Crockpot Cowboy Beans

1 lb dried pinto beans, soaked overnight, drained

1 small yellow onion, diced

1 lb ground beef

1 red bell pepper,chopped

2 Tbsp Worcestershire sauce

2 Tbsp chili powder

1 tsp mustard powder

1 (10 oz) can diced tomatoes with green chilies

1 (4oz) can diced green chilies

2 Tbsp apple cider vinegar

7 C beef broth

Place beans in a crockpot. Brown hamburger and onion in a skillet and when done add to the crockpot. Add remaining ingredients to the crockpot. Stir to combine. Cover and cook on low for 8 hours or until done.

Grilled Honey Pork Chops and Hashbrown Casserole

Grilled Honey Pork Chops

6 pork chops

1/2 C honey

1/4 C apple cider vinegar

1/4 tsp. ground ginger

2 cloves garlic, minced

2 Tbsp. soy sauce

black pepper to taste

Combine all the ingredients except the pork chops in a large bowl and mix well. Add pork chops and flip around to cover with marinade. Let marinate overnight. Grill until cooked through. 

Hashbrown Casserole

1(26oz) bag shredded hash brown potatoes, do not defrost

1 C sour cream

1 (10 oz) can cream of chicken soup

1/2 C butter, melted

1 small onion, diced fine

1 C shredded cheddar cheese

In a large bowl stir all the ingredients together. Place in a 9x13 inch baking dish. Bake at 350°F for 60 minutes.

Honey Pineapple Pork Chops and Broccoli Slaw

Honey Pineapple Pork Chops

6 pork chops

1 (20 oz) can pineapple slices, reserve the juice

1/3 C honey

2 Tbsp mustard

Salt free seasoning to taste

Combine honey, mustard and seasoning with enough pineapple juice to make a medium thick marinade. Discard any leftover pineapple juice or use for a different purpose. Marinate pork chops for a minimum of 30 minutes. Grill pork chops for 5-7 minutes each side or until cooked through, basting occasionally with marinade. Discard any leftover marinade. Add pineapple slices to the grill the last 5 minutes of cooking, turn once to grill both sides.

Broccoli Slaw

1 (16oz) bag broccoli slaw mix

½ C mayonnaise

1 Tbsp apple cider vinegar

1 tsp sugar

3 Tbsp lime juice

Combine everything in a large bowl and let chill a few hours before serving.  

For more recipes check out Cooking Thursday