Pork & Ham

Chicken Fried Chops:

1/2 cup all-purpose flour
2 teaspoon salt
1 1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 pork loin chops (3/4 inch thick) trimmed
2 tablespoon vegetables oil
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup water

In a shallow bowl, combine flour, salt mustard and garlic powder; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over shops; cover and cook on low for 6-8 hours or until meat is tender. If desired, thicken pan juices and serve with pork chops and rice.
YIELDS: 6

Mushroom Pork Tenderloin:

2 pork tenderloins (1 pound each)
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 3/4 ounces) condensed golden mushroom soup, undiluted
1 can (10 1/2 ounces) condensed French onion soup, undiluted.
Hot mashed potatoes, optional

Place pork in a slow cooker, in a bowl, combine the soups; stir until smooth. Pour over pork. cover and cook on low for 4 to 5 hours or until the meat is tender. Serve with mashed potatoes. YIELDS: 6


Avoiding a Sticky Situation:
Slow cooker inserts are fairly easy to clean with hot soapy water. for even faster cleaning, coat the bottom and the sides of the insert with nonstick cooking spray before putting in the food.

Sweet 'n' Sour Ribs:

3 to 4 pounds boneless country style pork ribs
1 can (20 ounces) pineapple tidbits, undrained
2 cans (8 ounces) tomato sauce
1/2 cup thinly sliced onion
1/2 cup thinly sliced Green pepper
1/2 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup tomato paste
2 tablespoons Worcestershire sauce
1 garlic clove, minced
Sat and pepper to taste

Place ribs in an ungreased slow cooker. In a bowl combine the remaining ingredients; pour over the ribs. cover and cook on low for 8-10 hour or until the meat is tender. Thicken sauce if desired.
YIELDS: 8 servings

Easy and Elegant Ham:

2 cans (20 ounces each) sliced pineapple
1 fully cooked boneless ham (about 6 pounds)halved
1 jar ( 6 ounces) maraschino cherries, well drained
1 jar (12 ounces) orange marmalade

Drain pineapple reserving juices; set juice aside. Place half of the pineapple in a ungreased 5 qt slow cooker . Top with ham. Add cherries, remaining pineapple and reserved pineapple juice. Spoon marmalade over ham. Cover and cook on low for 6-7 hours or until heated through.

Remove to warm serving platter. Let stand for 10-15 minutes before slicing. Serve the pineapple and cherries with the sliced ham. YIELDS: 18-20


San Francisco Chops:

4 bone in pork loin chops (1 inch thick)
1 to 2 tablespoons vegetable oil
1 garlic clove, minced
1/4 cup soy sauce
1/4 cu red wine or chicken broth
2 tablespoon brown sugar
1/4 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
1 tablespoon water
Hot cooked rice

In a skillet, brown pork chops on both sides in oil; transfer to slow cooker. Add garlic to drippings; cook and stir for about 1 minute or until golden. Stir in soy sauce, wine or broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops. cover and Cook on low for 7-8 hours or until meat is tender.

Remove chops. combine cornstarch and cold water until smooth; gradually stir into slow cooker; return chops to slow cooker. cover and cook for at least 30 minutes or until slightly thickened, Serve with rice. YIELDS: 4


Teriyaki Pork Roast:

1 (5.5 ounce can) unsweetened apple juice
2 tablespoon sugar
2 tablespoon soy sauce
1 tablespoon vinegar
1 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 boneless pork loin roast (about 3 pounds) halved
7 1/2 teaspoon cornstarch
3 tablespoon cold water

Combine the first seven ingredients in a greased slow cooker. Add roast and turn to coat. Cover and cook on low for  7-8 hour or until a thermometer inserted into the roast reads 160 degrees. Remove roast and keep warm. In a sauce pan, combine the cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. YIELDS: 8 servings.