Chef Michelle is on the scene once again!
I am a huge crock-pot fan! Throw a bunch of stuff in, walk out the door, and when you get home dinner is done. Who doesn’t love that?! I wanted to share this super simple recipe that is a family favorite. I’m not sure what magazine I ripped this out of years ago but I hope you like it as much as we do. ENJOY!
Total Time: 6—9 hours.
Serves 6 (easily)
3 lb. or larger boneless pork butt roast, trimmed of fat.
1 12-oz. can of Coke (I use 1-20 oz. bottle of Coke Zero to help save on calories while still getting the flavor. Don’t use diet soda.)
18.5 bottle of your favorite barbeque sauce (I use Stubb’s Spicy barbeque)
Rolls for serving – either sandwich size or you can use slider rolls.
1). Place the pork butt roast in your crock pot and pour the soda in. Cook on low for 6—8 hours.
2). Remove roast, shred meat and remove any extra fatty pieces. Reserve the juices.
3). Return meat to the crock pot. Add in your barbeque sauce and some of the reserved juices to make a medium-thin sauce. Cook and additional 30—60 minutes.
I have a large crock pot so I typically use a 6 lb. size for leftovers. I don’t trim the fat off since I think it adds flavor and it’s much easier to take any fat off when shredding it. Place the roast fat side up in your crock pot. I have also used bone-in which again, no big deal removing the bone and fat at the end when shredding. If you want to substitute with chicken breasts, I have made it by cooking it on high for 4.5 hours.
I love BBQ with slaw so I will also grab a bag of the pre-mixed coleslaw and add Wegman’s Yogurt Coleslaw Dressing. Another great slaw recipe is from Cooking Light, Tequila Slaw with Lime and Cilantro.
Growing up, my mother used to make Shake-n-Bake pork chops, which I loved, and on occasion, I still make today. I’m not sure if it was that memory or the fact that cheese was involved, but I gravitated towards this incredibly easy and yummy recipe for boneless parmesan pork chops that originated on Just a Pinch. Enjoy!
- 4 boneless pork chops, 1/2″ thick
- 1 tbsp olive oil
- 1 c parmesan cheese
- 1 c Italian bread crumbs
- 1 tsp black pepper
- 1 tsp garlic powder
- salt to taste
- Heat oven to 350 degrees.
- Line baking sheet with aluminum foil.
- Combine parmesan cheese, bread crumbs, pepper, and garlic powder.
- Rub pork chops in olive oil on both sides.
- Coat pork chops in cheese mixture and place on baking sheet.
- Bake for 30 minutes.
: The original recipe used parmesan cheese from Kraft that you usually sprinkle on top of spaghetti; personally, I grated my own cheese and while fine, I think Kraft would adhere to the chops better because of the cheese consistency. I always have to use a little salt whenever I season meat, so I sprinkled a little on each chop after they were coated. I served with a sweet potato and broccoli. Delish!
One of the things I often do during the week is broil a piece of meat, nuke a potato and some frozen veggies and voila! Dinner! (And a relatively healthy one at that.) In the day and age of Pinterest, I stumbled across a few marinades–one of which was for pork chops. (Another is for lamb chops, I’m trying it as I type this, so stay tuned–that one’s coming and it smells divine!) But back to the marinade at hand…
This was incredibly easy and very tasty–two things I love in a week night recipe. Enjoy!
(Help! My picture shows one of my sides was homemade sweet potatoes. Mine were awful. I’ve tried 2 different recipes and still haven’t found one that’s good. If you have one, please share!)
Marinated Pork Chops
From Michele Hoffnung of Mount Carmel, CT
Serves 4 (I only made 2 pork chops but only reduced the garlic by 1 clove and kept all the other measurements the same.)
- 5 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 cloves garlic, crushed
- 1 tablespoon honey
- 1 tablespoon sugar
- 4 center-cut pork chops, well trimmed (Mine weren’t so trimmed…)
1. Preheat the broiler.* In a baking dish, stir together soy sauce, hoisin sauce, garlic cloves, honey, and sugar.** Put pork chops in the dish, and turn to coat well. Marinate for at least 1 hour at room temperature or up to 24 hours in the refrigerator, turning occasionally.
2. Remove pork chops from the marinade, transfer to a pan, and broil, turning once, until just done, about 15 to 20 minutes.
Tara’s Tips: *I grilled the pork chops on my George Foreman Grill–yum. **And I made the marinade in a Ziploc baggie and let them sit overnight–easy, no turning in a bowl and clean up was tossing the bag in the trash when I was done. Now cleaning the Foreman Grill was another story…but worth it.