Honey Garlic Pork Chops Marinade

Combine and marinate pork chops:
* 1/4 & 1/8 cup honey
* 3 Tbspn soy sauce
* 6 cloves minced garlic

Grill or broil

Easy peasy.

Crockpot Ranch Porkchops

Quick and easy, few, cheap ingredients, nothing terribly exciting, but a mom of two littles needs a few recipes like this. :-)

Ingredients:
* Pork Chops
* 1 Packet Ranch Dressing Mix
* 1 Can Cream of whatever soup
* 1 Can Water
* optional mushrooms

Directions:
1. Put Pork chops and optional mushrooms in crock pot

2. Combine ranch dressing packet, cream of soup, and water

3. Pour over pork and cook on low 6-8 hours.

Go To Crock Pot Pulled Pork

I have tried a BUNCH of crock pot pulled pork recipes and this is our favorite by far. It doesn't cook in the barbecue sauce, so people can choose which kind of sauce they want. It has great flavor and has a bit of a kick. You can change how much cayenne you use to your taste. I halve what the recipe calls for, but I've posted the recipe with the original amount.

Ingredients:

* 5 Pound boneless pork roast
* 1-1/2 tsp paprika
* 2 tsp black pepper
* 1 tsp cayenne
* 1 tsp dried thyme
* 1 tsp garlic powder
* 1/2 tsp salt
* 1 cup water
* soft sandwich buns

Directions:

1. Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.
2. Pull, slice or chop to serve. Serve in buns with barbecue sauce.

Savory Pork Roast

This is such an easy recipe and it comes out so delicious. The sage makes it so yummy!!

Ingredients:

* 1 garlic clove, minced
* 2 teaspoons dried marjoram
* 1 teaspoon salt
* 1 teaspoon rubbed sage
* 1 (4 pound) boneless pork loin roast

Directions:

1. Combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan.
2. Bake, uncovered, at 350 degrees F for 1 hour and 20 minutes or until a meat thermometer reads 160 degrees F.
3. Let stand for 10-15 minutes before slicing.

Balsamic Vinegar Marinade

From allrecipes.com...the recipe says to let it marinate for 10 minutes per side, but you can put the marinade in a ziploc and marinate as long as you want. I always say the longer you let it marinate, the better! i also don't see why you couldn't marinate, then broil or grill this recipe. We ate it with brown rice and a veggie, but I think it'd be really good cut up over pasta or salad, too. Great, easy recipe...

Ingredients:
* 1/3 cup balsamic vinegar
* 1/2 cup chicken broth or vegetable broth
* 2 tablespoons white sugar
* 1 clove garlic, minced
* 1 teaspoon dried Italian herb seasoning
* 4 skinless, boneless chicken breast halves, or pork, turkey, or tofu
* 1 tablespoon olive oil

Directions:
1. Whisk together the balsamic vinegar, chicken or veggie broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts or whatever you're marinating in the marinade, and marinate for 10 minutes on each side.

2. Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Garlic-Lime Marinade

This marinade would be great for tofu, chicken, turkey, or pork and can be done on the grill or in the broiler!

Ingredients:
* 1/3 cup soy sauce (I use the reduced sodium kind)
* 1/4 cup fresh lime juice
* 1 Tblsp Worcestershire sauce
* 1/2 tsp ground mustard
* 2 (or more) garlic cloves, minced
* 1/2 tsp pepper

Directions:
* Combine all and marinate in the refrigerator -- the longer, the better, but at least for 30 minutes

*Special note: To make it vegetarian or vegan, just leave out the worcestershire sauce!

Jamaican Barbecued Pork Tenderloin

I got this out of a Mayo Clinic Cookbook and Peter and I loved it!

"As lean as chicken breast, pork tenderloin has a milder, slightly sweet flavor. Here, it's coated with a jerk-style rub and grilled or broiled."

Ingredients:
* 2 teaspoons firmly packed brown sugar
* 1 teaspoon ground allspice
* 1/2 teaspoon ground ginger
* 1/2 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1/4 teaspoon cayenne pepper
* 1/8 teaspoon ground cloves
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 pork tenderloin, about 1 lb, trimmed of visible fat
* 2 teaspoons white vinegar
* 1-1/2 teaspoons dark honey, (though I used regular honey, because I didn't find anything that said "dark" on it)
* 1 teaspoon tomato paste

Preparation:
* In a small bowl, combine the brown sugar, allspice, cinnamon, ginger, onion powder, garlic powder, cayenne pepper, cloves, 1/2 teaspoon of the salt, and the black pepper. Rub the spice mixture over the pork and let stand for 15 minutes.

* In another small bowl, combine the vinegar, honey, tomato paste, and the remaining 1/4 teaspoon salt. Whisk to blend. Set aside.

* Prepare a hot fire in a charcoal grill, or preheat a gas grill or broiler to medium-high or 400 degrees. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4-6 inches from the heat source.

* Place the pork on the grill rack or broiler pan. Grill or broil at medium-high heat, turning several times, until browned on all sides, 3-4 minutes total. Remove to a cooler part of the grill or reduce the heat and continue cooking for 14-16 minutes. Baste with the glaze and continue cooking until the pork is slightly pink inside and an instant-read thermometer inserted into the thickest part reads 160 degrees, 3-4 minutes longer. Transfer to a cutting board and let rest for 5 minutes before slicing.

* To serve, slice the pork tenderloin crosswise into 16 pieces and arrange on a warmed serving platter, or divide the slices among individual plates.

Huli-Huli Pork via Laura Cuff via Laura's mom via Better Homes and Gardens

With a little preparation, this is a quick, easy dinner recipe. I would think you could marinate tofu, chicken or turkey breasts, or pork chops, as well as the tenderloin. You'd just want to adjust the portions/times a little.

Laura says: "It's super easy, you just marinate overnight and grill the next day. I usually serve it with rice, as an excuse to eat more of the sauce, but it's pretty good with oven fried potatoes as well. Here it is. I only do one tenderloin at a time, but make the full amount of sauce, enough so that there's some to go with the leftover pork. Also, Prime adds some hickory chips to smoke it up a bit, which makes it absolutely delish!"

Ingredients:
* 2 pork tenderloins (1-1.25 lb each)
* 3/4 cup ketchup
* 1/3 cup reduced sodium soy sauce
* 3 Tbsp packed brown sugar
* 3 Tbsp lime juice or sweet mirin cooking wine
* 1 Tbsp fresh grated ginger
* 4 cloves crushed garlic
* Lime wedges and fresh herbs to serve (I've never done this)

Place pork in a large heavy self-sealing plastic bag. Set in dish if you're worried about leaks.

In small bowl combine ketchup, soy sauce, brown sugar, lime juice, ginger and garlic. Reserve 3/4 cup, cover and chill until needed. Pour remaining marinade over pork and seal bag, removing all air. Refridgerate 4-24 hours, turning occasionally.

Let pork sit at room temperature 10-15 minutes before grilling. Drain pork, reserve marinade for basting. For charcoal grill, arrange hot coals around drip pan. Place pork on grill rack over pan. Cover and grill over medium-high heat for 20 min. Brush with marinade from bag, turn and grill 15-20 more minutes. (For gas, preheat grill, reduce heat to medium high. Adjust for indirect cooking. Grill as above.)

Remove pork from grill. Cover with foil and let rest 10 mintues before slicing. Pork will finish cooking under foil.

Meanwhile, heat reserved marinade in small saucepan; bring to boiling, transfer to serving dish. Pass sauce with pork. Serve with lime wedges and fresh herbs.