Crock Pot Pizza Pork with Pasta - Recipe

How about that alliteration?!

It's been a while since I've posted a new-to-me recipe in a separate post, but rest assured, I am still doing my 2010 Recipe Challenge. I'm averaging more than one recipe per week, and I intend to keep going through the end of the year. I'm still trying to decide what to do as far as a recipe challenge for next year. A friend suggested raw foods, and I like that. Not definite yet, but likely.

Anyway, on to this recipe. There won't be any numbers for it because I'm just too lazy these days.

3 pork chops, at least 1 inch thick, trimmed of fat

1 tsp oil

1/4 c chopped onion

1 c pasta sauce

1 1/2 c cooked pasta (or whatever the equivalent of 3 servings is - again, I'm too lazy to get up and go look at the box)

3/4 c shredded cheese (mozzarella or parmesan would probably be best but I'm too lazy to go to the store so we used colby jack - is anyone noticing a trend here?)

1. Heat oil in skillet and brown pork chops on both sides.

2. Place pork chops in bottom of crock pot. Sprinkle onions over them and add the pasta sauce. Cover and cook on low 4-6 hours or until chops are tender.

3. Serve over cooked pasta. Top with 1/4 c shredded cheese.

4. Eat. Or if you're lazy like I am, have someone feed you.

Crock Pot Chili Pork Chops - Recipe

I found this recipe and figured I'd give it a shot. I'm going to be a very busy woman once school resumes in the fall and I need to practice my slow cooker recipes.


1/2 cup chopped onions
2 tablespoons olive oil
3 cloves garlic
2 tablespoons Worcestershire sauce
1/2 cup water
3/4 cup ketchup
1 teaspoon chili powder
6 bone-in pork chops (I used boneless pork sirloin chops, trimmed of fat)
Salt and pepper


1. Cook onions in oil until pale brown. Add garlic, Worcestershire sauce, chili powder, water, ketchup and salt and pepper. Cover and simmer the sauce for 10 minutes. 

2. Arrange pork chops in crock pot, then pour sauce over the chops. Cover and cook on LOW for 6-7 hours.


This makes 6 servings, each with 224.4 calories, 10.8 g fat, 9.2 g carbs (0.2 g fiber), 22 g protein - 5 WW/Core friendly.


This was really good, but had a little too much liquid. I'd probably leave out the water next time.

Pork Stir Fry with Brown Rice - Recipe

I'm at my inlaws' for the week and it's my night to cook for them. I'm a bit nervous, as they've never had brown rice, but too bad. That's what I'm cooking with.

1 1/2 c uncooked brown rice
2 1/4 c chicken broth (or vegetable broth, or water)
1 oz onion, chopped fine
1 tbs sesame oil (or canola/olive oil)
1 lb lean pork, cut into small pieces (maybe a bit smaller than bite size)
1 onion, sliced
1 bell pepper, sliced (any color - I used yellow)
1 bag frozen stir fry vegetables (or you can make your own mix)

1. Preheat the oven to 375 degrees. Mix rice, broth and onion in a casserole dish. Cover and bake for 1 hour. When time is up, remove the cover, fluff rice with fork, and cover with a clean dish towel for 5 minutes.

2. In a large skillet, heat the oil and brown the pork pieces. Remove from pan and set aside. Stir the onion & pepper slices into the pan and cook until almost tender.

3. Cook your stir fry vegetables. If using frozen, follow the directions on the package. If using fresh, cook them with the peppers & onions in the skillet.

4. When the vegetables are cooked, stir the pork back into the pan. Heat for 5 minutes and serve over rice.

No numbers for this. I'm in a rush. This will make 6-8 servings.

Pork with Pineapple Chipotle Sauce - Recipe

This is a variation of Roasted Pork Tenderloin with Pineapple Chipotle Sauce.

1 cup pineapple juice (I just used the juice from a 20 ounce can of pineapple chunks packed in juice)
1/4 cup vinegar
1 tbs chipotle in adobo sauce, minced
1 tbs lime juice
1 tsp dried oregano (or 1 tbs fresh oregano)
pepper to taste
1 tsp salt
1/2 tbs coarsely ground pepper
1 tbs chili powder
12 oz pork (I used a lean cut, cut into 1" chunks)
1/2 tsp olive oil (or use nonstick spray)

1. Combine the pineapple juice, vinegar, and chipotle in a pan. Simmer, stirring often, until the mixture is thick (to coat the back of a spoon). Remove from heat and add lime juice, oregano, and pepper.

2. In a small bowl, mix salt, pepper, and chili powder. Mix/rub into the pork.

3. Heat the olive oil/nonstick spray and brown the pork. In the oven or stove top, cook the meat to 160 degrees F. Remove from heat and let it rest for 5 minutes. Stir sauce over the pork and serve.

This makes 3-4 servings.

It was really, really good but way too spicy for me. My husband loved it. I would like to make it again, but cut the chipotle in half.