Pork Chops in a Creamy Champagne Sauce

This a great recipe when you want something different and special. We like it for an everyday day type of meal. No need to splurge on the champagne, we use Korbel or something like that. It isn't expensive and still has a good taste to drink with our meal. The original recipe is located here.

Pork Chops in Creamy Champagne Sauce

Salt and freshly ground black pepper

1 tablespoon olive oil

6 pork loin chops (about 5 ounces each)

1/4 cup chopped shallots

2 teaspoons dried thyme

1 teaspoon dried tarragon

1 cup sparkling wine or dry Champagne

1 tablespoon all-purpose flour

1 cup milk

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 the pork with the sauce.

I made broccoli and rice to go along side. The sauce tastes good over everything we made to go with the pork! Enjoy!

BBQ Pulled Pork

3.5 lbs. of pork shoulder + 1 Bottle of Dr. Pepper Barbecue Sauce= One very happy Husband!

There were lots of inspiration and help with this pulled pork recipe but the main thing was this Dr. Pepper Barbecue sauce we use. We have used it on chicken mainly but now it will be used to make this recipe! Talk about finger-licking good and messy! The smells coming from the crockpot all day were so yummy it was hard to wait until it was all done! Also, I must thank my wonderful mother and brother for the crockpot!!!! It is so awesome and it will get lots of use!

BBQ Pulled Pork Sandwiches

I will say right off the bat, I didn't measure the seasonings that I put on the pork. I just did enough until it looked covered. I used for this recipe:

1 3.5 lbs. pork shoulder

1 cup water

Salt

Pepper

Garlic Powder

Onion Powder

Chili Powder (a lot less than the others at least half)

1 bottle of Dr. Pepper Barbecue Sauce

2 store bought Kaiser rolls

I put the pork shoulder in the crockpot on the lowest setting after seasoning with salt, pepper, garlic powder, onion powder and chili powder all over the cut of meat. I then poured 1 cup of water over it in the crockpot. 

I covered it for approx. 1 1/2 hours and then turned the pork over and turn it on high. A couple of hours later I turned the heat back down to low and turned the shoulder over again. 

After another couple of hours it was starting to get tender, so I took out the bone and removed most of the liquid. I then started to shred the meat and pour half of the bottle of sauce and replaced the lid of the crockpot. 

About 6 hours into cooking (so 30-45 mins later), I shredded some more of the meat (the last that really became tender) and pour the last half of the barbecue sauce on it and mixed it in with the pork. I let it sit covered on low heat while I got the plates and sliced the rolls open. It was so good!!!

Citrus and Rosemary Pork Tenderloin

I had wanted to make pork tenderloin but didn't know how I wanted to prepare it and I sort of just made this up. It was what I had on hand and it was so good! I would definitely make this again!

Citrus and Rosemary Pork Tenderloin

1 pork tenderloin

olive oil

salt 

pepper

2 teaspoons orange peel, grated (really it is whatever you think will cover your tenderloin)

2 teaspoons rosemary, finely chopped (again however much you think will cover the tenderloin)

2 1/2 teaspoons chopped garlic

pinch of cayenne pepper

Preheat oven to 350.

Place pork tenderloin on baking pan and season all sides with salt and pepper. Add enough olive oil to coat pork on all sides. 

In a small bowl combine, orange, rosemary and garlic. With your hands, take mixture and spread evenly all over pork tenderloin. Last, take small pinch of cayenne pepper and season top of the tenderloin just for an extra little kick. 

Bake the tenderloin until medium rare (usually 145-150 on meat thermometer).

Enjoy!!