Louisiana style smothered pork chops

Louisiana Style Smothered Pork Chops
4 ounces smoked sausage, chopped
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 (1 1/2 inch thick) bone-in center-cut pork chops
3 tablespoons vegetable oil
1 (16 ounce) package gumbo frozen vegetable mix
1 (14 ounce) can chicken broth
1/2 teaspoon dried thyme
1 tablespoon cornstarch
2 tablespoons water
Hot cooked rice
4 green onions, sliced
Hot sauce, optional
Saute sausage in a large skillet over medium-high heat until browned. Drain sausage, reserving drippings in pan. Combine flour, salt and pepper in a large zip-top plastic freezer bag; add pork chops. Seal bag and shake to coat. Add oil to drippings in skillet. Cook pork chops in hot oil over medium-high heat for 3 minutes on each side, or until browned. Transfer pork chops to a 5 to 6 quart slow cooker. Layer vegetables and sausage over pork chops; add broth and thyme. Cover; cook on low for 6 hours. Remove pork chops from slow cooker; cover and keep warm. Increase slow cooker temperature to high. Combine cornstarch and water, stirring until smooth. Stir cornstarch mixture into vegetables in slow cooker. Cook, uncovered, for 10 minutes, or until thickened. Spoon rice onto serving plates; top with pork chops. Spoon vegetables and sauce over pork chops. Sprinkle vegetables with green onions and serve with hot sauce, if desired.
Makes 4 servings.

Mediterranean Stuffed Pork Tenderloin

Mediterranean Stuffed Pork Tenderloin
1/3 cup drained sun-dried tomatoes in oil, chopped
3 1/2 tablespoons oil from sun-dried tomatoes in oil, divided
1 1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 tablespoon dried Italian seasoning
2 tablespoons chopped pitted Kalamata olives
3/4 teaspoon lemon zest
2 garlic cloves, pressed
2 (1 pound) pork tenderloins
1/2 cup crumbled feta cheese
1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, undrained
1 tablespoon cornstarch
2 tablespoons water
Place sun-dried tomatoes in a small bowl. Stir in 2 tablespoons sun-dried tomato oil, 1 teaspoon salt, 1/2 teaspoon pepper, Italian seasoning, olives, lemon zest and garlic. Butterfly pork by making a lengthwise cut down center of 1 side of each tenderloin, cutting to within 1/2 inch of other side. Unfold, forming 2 rectangles. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Spread half of sun-dried tomato mixture over each tenderloin, leaving a 1/2 inch border; sprinkle with cheese. Fold long sides of tenderloins together to enclose filling; secure with wooden picks. Heat remaining 1 1/2 tablespoons sun-dried tomato oil in a skillet; add stuffed tenderloins. Cook for 4 minutes, turning occasionally until browned on all sides. Place tenderloins, seam side up, in a 5 quart slow cooker; add diced tomatoes. Cover; cook on low for 3 hours. Remove tenderloins to a platter, reserving tomato mixture in slow cooker; Cover and let stand for 10 to 15 minutes. Meanwhile, stir together cornstarch and water until smooth; stir into tomato mixture. Increase heat to high; cook for 10 minutes, or until slightly thickened. Remove wooden picks; cut tenderloin into slices. Spoon tomato gravy over pork slices.
Makes 6 servings.

Recipe of the day. Smoked sausage with green beans and new potatos

Smoked Sausage With Green Beans And New Potatoes
2 cups water
1 1/2 pounds smoked sausage, cut into 4 inch pieces
2 medium-sized onions, quartered
1 quart small new potatoes
2 quarts fresh green beans
Salt and pepper to taste
Put water in 4 quart slow cooker. Add sausage and then onions. Layer potatoes on top. Salt and pepper to taste. Place green beans over top. Salt and pepper to taste. Cover; cook on low for 8 to 10 hours, or until vegetables are tender.
Makes 4 to 6 servings.

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Recipe of the day. Saucy hotdogs

Saucy Hot Dogs
1 pound all-beef hot dogs
1 (10 ounce) jar grape jelly
1/3 cup prepared mustard
1/4 cup red wine
1/4 teaspoon dry mustard
Cut hot dogs into 1/2 inch slices. Place in 5 quart slow cooker. Mix remaining ingredients together with the hot dogs in the cooker. Cover; cook on low for 2 hours. Serve in rolls or over cooked pasta.
Makes 8 servings.

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Recipe of the day. Easy pork riblets

Easy Pork Riblets
2 pounds pork riblets
1 (8 ounce) bottle cocktail sauce
1 (8 ounce) jar grape jelly
Place ribs in 3 to 4 quart slow cooker. Mix cocktail sauce and jelly together in a bowl. Pour over riblets. Cover; cook on low for 8 hours, or until meat is tender.
Makes 3 to 4 servings.

Recipe of the day. Finger lickin pork ribs

Finger Lickin’ Pork Ribs
4 to 8 country-style pork ribs
1 cup water
1/2 cup white vinegar
1 (4 ounce) bottle liquid smoke
Favorite bottled barbecue sauce
Place ribs in a covered dish. In a bowl, mix together water, vinegar and liquid smoke. Pour over ribs. Turn ribs over once. Marinate overnight in refrigerator. Next day, drain ribs and discard marinade. Place ribs in 2 to 3 quart slow cooker. Cover with barbecue sauce. Cover; cook on low for 6 to 8 hours, or until tender.
Makes 4 servings.

Recipe of the day. Barbecued ribs

Barbecued Ribs
6 lean pork ribs, or chops
Salt and pepper to taste
1 (19 ounce) bottle hickory or sweet and tangy barbecue sauce
Place meat in 4 to 5 quart slow cooker, cutting the ribs to fit. Sprinkle each piece with salt and pepper. If you need to create layers of meat, be sure to top each section of ribs with a proportionate amount of sauce. Cover; cook on high for 1 hour. Then cook on low for 4 to 5 hours, or until meat is tender, but not dry. When ready to serve, remove ribs from cooker and place on serving platter. Cover to keep warm. Tilt cooker in order to be able to spoon off any fat that has floated to the top of the sauce. Then spoon sauce over ribs and serve any extra in a separate bowl.
Variations:
*If you have time, broil the ribs for about 5 to 15 minutes per side, about 6 inches below the broiler heat, before placing them in the cooker. The browning adds depth of flavor and also cooks off some of the fat.
*Slice 1 medium-sized onion. Then lay the slices into the bottom of the cooker before adding the meat.
Makes 6 servings.