This savory and satisfying stew is just the ticket to warm you up on those chilly Autumn nights we’re getting now.
Southwestern White Bean Stew
There are a few different steps involved in preparing it, but it’s really easy to whip up. The cilantro gives this stew a nice little zing of flavor and adds a a nice burst of color. My family loved it. Continue reading
Don’t let the ease of preparing these fool you. The flavor can only be called awesomeness on a stick. Slightly sweet, the honey, soy sauce and garlic mingle together to make the perfect accompaniment to the smoky flavor of the sausage. Continue reading
We loved this dish. The pork chops came out so tender, which I really liked. I’m used to cooking my pork chops in a frying pan, so it was a nice change of pace to have them just cut apart with a fork. The veggies were delicious to, full of flavor from the sauce. The smell while this was cooking had everyone’s mouth watering by suppertime as well. A great, quick to throw together meal.
Crock Pot Pork Chop Dinner
Source: Miz Helen’s Country Cottage
4 to 6 Thick Cut Pork Chops
4 medium Yukon Gold Potatoes Sliced with skin on
1 Yellow Medium Onion Sliced
12 medium size Mushrooms cut in half (I sliced mine)
1 Can Cream of Mushroom Soup (I used my homemade Cream of Chicken Soup Mix)
! Can Evaporated Milk (I used 1 cup chicken broth)
7 American Cheese Slices (Didn’t use this)
2 teaspoon dried Thyme( 1 tsp for Pork and 1 tsp for vegetables)
Salt and Pepper and Seasoned Salt (My addition) to taste
Season your Pork Chops, Potatoes, Onions, and Mushrooms with Thyme, Salt, Pepper and Seasoned Salt. Sear Pork Chops in a dry hot skillet (no oil). Layer in the Slow Cooker, Pork Chops, Potatoes, Onions, and Mushrooms. Place Cheese Slices on the top of the layers. Mix together Cream of Mushroom Soup and Milk, pour the mix over the top of the layers.
Cook on high 4 hours or low for 6 hours
I was lucky enough to get one of the final openings in the Secret Recipe Club. What’s the Secret Recipe Club you ask? Well, It’s a super fun, monthly party that Amanda hosts. For more info click here.
I was assigned to Group D which is headed up by our team leader Tami, and our reveal date is today, October 31. My blog assignment is, La Bella Vita, and as you can guess from the name of her blog, she is Italian/American. While she has quite a few Italian recipes on her wonderful and easy to navigate blog, she has so much more, like this Breaded Pork Tenderloin Sandwich. Now if your not familiar with this tasty sandwich, it may be because it seems to be a mid-western treat, in the states of Indiana, Illinois, Ohio and Iowa to be exact. {I’m from the great state of Indiana!} I have no idea why, since this sandwich is super yummy and big enough to share, which would make for a cheap dinner date. ; )
I kid, This sandwich is awesome, and each state claims to have the best one. There was even a documentary made about it! In Search of the Famous Hooiser Breaded Tenderloin. In the documentary, the two filmmakers search throughout Indiana in search of the perfect Pork Tenderloin sandwich.
Now here is the yummy recipe. Be sure to check out the other The Secret Recipe Club postings today too. The links are below the recipe.
Breaded Pork Tenderloin Sandwich
Source: La Bella Vita
1 Pork Tenderloin (about 1 pound)
Remove all the fat and silverskin from the tenderloin.
Cut into 4 portions, each weighing 4-5 ounces. Place 1 portion, cut side down, between 2 pieces of plastic
wrap and pound until about 1/4″ thick and about 8″ in diameter or more. (I made mine a little thicker, about 1/2 inch because of my hubby’s preference)
For The Breading:
Use even amounts of each of the following (start with one cup each):
Flour
Super-fine crushed saltine crackers
Panko bread crumbs or white cornmeal (I used Italian bread crumbs, just a personal preference)
*Depending upon how many tenderloins you are breading, just make up more breading if you need to.
For The Wet Batter:
1 cup whole milk, some use buttermilk (I used milk)
2 jumbo eggs (I used 3 large)
minced garlic or garlic powder, to taste (I used 1/4 tsp.)
couple shakes of paprika, some use cayenne pepper (I used paprika)
*Depending upon how many tenderloins you are marinating, just make up more batter if you need to.
Prepare the wet batter.
Pour into a ceramic/glass baking pan.
Place the pork tenderloins in the wet batter.
Cover and marinate in the refrigerator OVERNIGHT - this really makes them tender.
The Next Day:
Prepare the dry breading mixture in a large bowl or pan.
Remove tenderloins from the marinade and place in the dry breading, lightly pressing down so that the breading gets into all of the crevices of the tenderized pork.
Gently flip over and repeat.
Now if you really want the real deal: Dip the breaded tenderloins ONCE AGAIN in the marinade and then double-dip them again in the breading!! It may be messy, but it will really be BREADED thickly! (I double dipped)
Heat oil to 350 degrees. The oil MUST be hot.
Deep fry in a deep pan for 3 to 4 minutes per side, depending on the thickness.
Salt to taste, then place on buns with pickles and mustard, or your choice of condiments. (I used pickles, onions, lettuce and tomatoes)
Shared with these fun link parties.
