Pork Chops in Mushroom Gravy

There are no canned soups in this masterpiece. This is my Grandma's recipe so delicious

Makes: 6 servings 

Ingredients
1 tablespoon butter
1 clove garlic, pressed
6 pork chops
salt and pepper to taste
1 (8 ounce) fresh mushrooms, sliced
1 cup dry sherry or beef broth
1 (10.5 ounce) can beef broth
2 tablespoons cornstarch
2 tablespoons water

Directions 

Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then cook them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a plate

Place the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then add the pork chops in the pan. Cover with a lid, and simmer slowly for about 10  minutes

Stir together the cornstarch and water. Bring the juices in the pan to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon mushroom gravy over the chops, and serve.

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Super Easy CARNITAS

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Seasoned with oregano, cumin, chili powder, lime juice, these Mexican Slow Cooker Pork Carnitas Tacos are the perfect meal for any night of the week.  These are gluten free, dairy free, paleo, healthy foods

This easy carnitas recipe can be made in the slow cooker or Instant Pot for foolproof Mexican pulled pork that's juicy and flavorful. Perfect for tacos, tostadas, gorditas, burrito bowls and more! (gluten free, paleo, low carb)

10 servings

What you will need:

FOR THE CARNITAS

2 1/2 pounds pork shoulder (also known as ‘pork butt’)
1 small onion sliced or diced
4-5 garlic cloves minced
1 tablespoon lime juice
2 teaspoons coarse sea salt
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1 cup broth (chicken, beef or vegetable) *for Instant Pot cooking method only*

How to make it:

SLOW COOKER INSTRUCTIONS

Lightly spray crock pot with Olive Oil. Cut the pork shoulder into large 4-inch chunks. Place in the crock pot. Toss in your onions and garlic cloves minced.

Mix spices salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder and black pepper. Mix thoroughly to coat the meat with all the seasonings.

Cover and cook on high for 4 hours, or on low for 7-8 hours. When tender, shred the meat by pulling it apart with two forks. Sprinkle with Lime.

Mix in freshly chopped cilantro if desired and serve in tacos, gorditas, tostadas, burrito bowls and salads.

INSTANT POT INSTRUCTIONS

Cut the pork shoulder into large 4-inch chunks. Add onions, and garlic minced to pot. Place in the Instant Pot.

Mix spices salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, black pepper and 1 cup of broth. Mix thoroughly to coat the meat with all the seasonings.

Lock the lid and set the steam release vent to the "sealing" position. Press the "manual" button and set the timer on high pressure for 40 minutes.

When the 40 minutes are up, let the pressure naturally release for 15 minutes. Then manually release the remaining pressure by moving the steam release vent to the "venting" position.

Open the lid and shred the meat with two forks. Mix in freshly chopped cilantro if desired add lime juice and serve in tacos, gorditas, tostadas, burrito bowls and salads.

Pork Carnitas

Served with cabbage, onions, sour cream cilantro sauce, cilantro and limes

TIPS:

Feeding a lot you can double the recipe, I would double everything except salt, you can add more salt after cooking if you really need to.

To make this with pork loin, I recommend adding 2 tablespoons of cooking fat, either olive oil, coconut oil, canola oil or whatever you prefer. Since pork loin is a much leaner cut than pork shoulder, I’d also add 1/4 cup of liquid – either broth or orange juice. The meat won’t be as juicy as if you were using pork shoulder, but it’ll still taste great!

To freeze, cool the carnitas in the fridge. Place it in an air-tight freezer bag, leaving about 2 inches of room at the top to allow for expansion, and freeze. It can be kept frozen for 4-6 months. To reheat, heat it up in medium pot on the stove or a large bowl in the microwave.

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Dirty Rice with Shrimp and Sausage

 

We like Dirty Rice and there are many ways to make it and places that serve it, the best place to have it these days it right at home. This delicious recipe includes shrimp and sausage. It's so darn good.

SERVES: 4
INGREDIENTS
2 tablespoons cooking oil
1⁄2 lb. ground pork
1 onion, chopped
2 celery ribs, diced
1 green bell pepper, diced
1 garlic clove, minced
1⁄4 teaspoon cayenne
1⁄2 teaspoon paprika
1⁄2 teaspoon dried oregano
1 bay leaf
1 3⁄4 teaspoons salt
1⁄4 teaspoon fresh ground black pepper
1 1⁄2 cups long grain rice
3 cups canned low sodium chicken broth (can use homemade stock)
1 lb. medium shrimp, shelled and halved
2 scallions, including green tops chopped

DIRECTIONS

Heat 1 Tbsp. of oil at medium. Add pork and cook until no longer pink (2 minutes).

Reduce heat to medium low and add remaining oil. Add onion, celery, bell pepper and garlic. Cover and cook, stirring occasionally, until veggies start to soften (about 5 minutes).

Stir in cayenne, paprika, oregano, bay leaf, salt, black pepper and rice. Cook and stir for 1 minute.

Add broth. Bring to boil, reduce heat and simmer, covered for 15 minutes.

Turn heat back up to medium and stir in shrimp. Cover and cook for 2 minutes.

Remove pan from heat and let stand covered until rice and shrimp are done (about 5 minutes).

Remove bay leaf and stir in scallions.