dinner

Crockpot Black Beans and Pork Chops

It is time for Sunday supper! On Sunday’s I try to make an extra special supper for my family to enjoy. If we have plans for the day I sometimes need to take our dinner to the crockpot so I can get supper on the table on time. This week I doubled and tweaked a Myplate recipe from Allrecipes.com and threw it in the crockpot for a quick, easy and healthy Sunday supper. Black Beans and Pork Chops was a hit in my family and I hope it is one in your house also!

This dish is seriously easy to make! First take some pork chops and put them in the bottom of your crockpot. Salt and pepper to taste.

Crockpot Black Beans and Pork ChopsAs the recipe suggested I did use bone in pork chops but I suggest using boneless to avoid accidentally getting pieces of bone. Yes the pork chops were so tender they fell off the bone.

Next, rinse your black beans and throw on top of the pork chops .

Crockpot Black Beans and Pork Chops

Finally add salsa and cilantro. I used dried cilantro just because that is what I had on hand.

Crockpot Black Beans and Pork Chops

Now all you have to do is set to low  for 6-8 hours (depending on your crockpot).

Crockpot Black Beans and Pork Chops

When done serve with some white rice, a sprinkle of cilantro and fresh avocado on the side and enjoy!

Black Beans and Pork Chops

from Allrecipes.com  (to make in Crockpot please follow my directions above)

4 Bone in Pork Chops

Ground Black Pepper

1TB Olive Oil

1 15oz can Black Beans

1 cup Salsa

1TB fresh Cilantro

Directions

  1. Season pork chops with desired amount of pepper. Select a frying pan large enough to hold all four pork chops in a single layer. Heat oil in frying pan over medium-high heat. Brown pork chops on both sides.
  2. Pour undrained beans and salsa over pork chops and season with cilantro. Bring liquid to a boil, reduce heat to medium-low, and cover. Simmer until pork chops are cooked through, about 20 to 35 minutes depending on chop thickness. If unsure of time, cut a pork chop in half to verify there is no pink left.

Grilled Turkey Cuban Sandwiches and Turkey Tuesday!

Have you joined the turketarian movement yet? If not you should! Turkey is great everyday and not just on Turkey Tuesday.
While exploring Butterball recipes on Allrecipes.com I discovered another hit with my family, Grilled Turkey Cuban Sandwiches.

Grilled Turkey Cuban Sandwiches

Grilled Turkey Cuban Sandwiches

from Allrecipes.com
Non-stick cooking spray

1(3 pound) Butterball® Boneless Breast of Turkey Roast, thawed

2 cloves garlic, peeled, sliced

1 tablespoon canola oil

1tablespoon ground cumin

2teaspoons salt

1teaspoon coarsely ground black pepper

2loaves Cuban, French or Italian bread (15 inches long)

1/4 cup honey mustard

1/2 pound smoked ham

1/2 pound sliced Swiss cheese

12 sandwich-style dill pickle slices

  1. Spray cold grate of outdoor gas grill with cooking spray. Prepare grill for medium indirect heat.
  2. Remove turkey from package. Dry with paper towels. Discard gravy packet or refrigerate for another use (within 2 – 3 days). Lift string netting and shift position on roast for easier removal after cooking. Cut small slits, at least 1 inch apart, over entire surface of turkey. Insert 1 garlic slice into each slit. Brush turkey with oil.
  3. Combine cumin, salt and pepper. Sprinkle over turkey.
  4. Place turkey on grill grate over drip pan. Cover grill with lid. Grill 1 1/4 to 1-3/4 hours, or until meat thermometer reaches 170 degrees F when inserted into center of roast. Remove from grill. Let stand 10 minutes.
  5. Remove string netting. Cut half of the turkey into six 1/8-inch-thick slices. Set aside. Refrigerate unsliced turkey for another use.
  6. Cut each bread loaf lengthwise in half. Then, cut each into 3 pieces (for 6 sandwiches). Spread the bottom half of each section with 2 teaspoons mustard. Top with the sliced turkey, ham, cheese and pickles. Cover with tops of bread loaves. Press sandwiches with hands to flatten. Tightly wrap individually in aluminum foil.
  7. Place wrapped sandwiches on grill grate. Top each with heavy iron skillet or brick. Grill 3 to 5 minutes on each side, or until heated through.
  8. Serve sandwiches warm, wrapped in aluminum foil.

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