Pork Chops in Red Sauce

6 pork chops or 10 boneless pork chops
1 can of Tomato soup
1/2 cup water
1 tsp Worcestershire sauce
1/2 tsp  salt
3 potatoes, quartered
4 carrots, cut in half and then cut lengthwise


Brown pork chops in skillet
Place in the bottom of a casserole dish
Add all other ingredients to dish
Cover and bake 45-60 min at 350 degrees





from my Gramma Jane

Bow Tie Pasta with Tomatoes and Bacon

5 slices bacon, cut into 1 inch pieces

1 medium onion, finely chopped

1 can diced tomatoes with garlic and onion

1 can chicken broth

3 cups uncooked bow tie pasta

In a big skillet cook bacon pieces until done. Reduce heat and add onion and cook until onion is tender (2-3 mins). Stir in tomatoes, broth, and uncooked pasta. Heat until boiling, then reduce and simmer for 10-12 minutes until pasta is done. Remove from heat and let stand for 3-5 minutes. 

From Jana Perkins http://perkinsgoodeats.blogspot.com

Her blog is fully of YUMMY stuff!

Cheater Pulled Pork

Makes 12 to 14 servings

• One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
• 1/4 cup Cheater Basic Dry Rub (recipe follows)
• 1/2 cup bottled smoke
• Barbecue sauce of your choice

1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.
3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.
4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.
5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.
7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.

Dry Rub
Makes about 2/3 cup

• 1/4 cup paprika
• 2 tablespoons kosher salt
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon dry mustard

1. Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.


 The Website
Recipe given to me by Angela Orme.

Copy Cat Costa Vida Sweet Pork Burritos

To make a Sweet Pork Burrito, add the following (in this order) to your tortilla (recipes below):
• Black Beans (or Pinto if it suits your fancy)
• Cilantro Lime Rice
• Sweet Pork
• Green Chile Enchilada sauce
• Mozzarella Cheese
Smother with additional sauce and cheese if desired. Throw it in the oven or microwave to melt the cheese.
And on the side:
• Green Leaf Lettuce
• Pico de Gallo


Sweet Pork
The size of the roast is approx. - A little bigger/smaller should be fine.
4 lb. pork roast (I used a rump)
2 cups brown sugar
1 (12-14 oz.) jar salsa
2 cans Coke (24 oz. or 2 1/2 cups)
Place roast in crock pot, fill half way with water and cook for 6-8 hours
Discard water.
Shred meat and return to the crock pot
Combine sugar, salsa, and coke in a separate bowl.
Add mixture to the meat in the crock pot.
Cook an additional 3 hours. Stir occasionally.


I Have Cilantro Lime Rice on this blog too!
Also, This is not my recipe and I forgot to get the website. I'm sorry to the actual owner of this recipe