Thursday, July 8, 2010

Cook Pork Shoulder Blade Roast

Cook Pork Shoulder Blade Roast

  • The blade or in some regions known as Boston butt is the upper portion of the front shoulder, the lower shoulder portion is called the picnic.
  • Meat form the blade is relatively fatty making for juicy and flavorful roasts when cooked long and slow.
  • Very succulent and tender, this particular roast does not mind being cooked to well done due to its internal marbling. A whole pork shoulder blade roast weighs about 9-10 pounds (4-5 kg).
  • Enhanced or seasoned pork is becoming more and more popular in grocery stores in the United States and Canada. If the pork you have purchased is enhanced do not use a brine solution or add any salt to the recipe.

  • 1.Remove roast from refrigerator one hour before cooking to bring to room temperature.
  • 2.Adjust oven rack to middle position and heat oven to 275 degrees. Season roast generously with salt and pepper.
  • 3.In a dutch oven or stock pot heat 2 tablespoons of oil on medium high heat 3-4 minutes. Brown all sides of the roast about 1½-2 minutes per side. A heavy skillet can also be use to brown the roast. Remove the roast from pot to a plate.
  • 4.Now this is where you can experiment with different flavors and spices. Try stirring in chopped onions, celery, garlic to the pot on medium heat until beginning to brown 3-4 minutes. Stir in a ¼ cup of liquid (chicken broth, wine, soup, water etc.) scraping the bottom of pan with spoon to loosen brown bits.
Below are some excellent rub and spice recipes for cooking pork shoulder.
  • 5.Return roast back to the pot and add enough liquid to come about 1/3 up the side of the roast. Cover with lid, bring to a simmer over medium heat and then transfer pot to the oven.
  • 6.Cook, turning roast every 45 minutes for 3½-4 hours, until a fork slices easily in and out of the meat.
  • 7.Transfer the boston pork roast from the pot, tent with tinfoil 20-30 minutes before carving or let cool down before pulling apart.
1 lb. blade or chuck roast
2 or 3 tbsp. olive oil
1 sm. onion, chopped
1/2 lb. ground sirloin
1/2 lb. ground pork
3-4 med. tomatoes
1-2 tbsp. chili powder
1 c. red wine
3 c. cooked kidney beans (or 2 - 15 1/2 oz. cans, rinsed & drained)
1/2 lb. cheddar cheese, grated
Salt & freshly ground pepper
Pinch cayenne pepper

  • 1. Preheat the oven to 425 degrees. Place the blade or chuck roast in a small roasting pan and roast until well done, 30 to 40 minutes. Remove from the oven and let cool. Cut the meat into chunks.
  • 2. In a large saucepan or stock pot, heat the olive oil over moderately high heat. Add the onions and cook until soft, about 5 minutes, then add the ground sirloin and the ground pork. Saute until all traces of pink have disappeared, about 5 minutes. Add the beef chunks and heat through.
  • 3. Peel, seed and chop the tomatoes. Add to the pot, along with the chili powder and the wine. Bring to a boil over moderate high heat, then reduce the heat to moderate and simmer until the flavors are blended, about 15 minutes. Stir in the beans, cheese and 1 teaspoon salt and 1/4 teaspoon black pepper and cayenne pepper. Reduce the heat to low and simmer, covered, until the chili is thick and rich, at least 2 hours. Stir frequently to prevent scorching. Taste and adjust the seasoning as needed. Serve hot. Serves 8. Each Serving: about 595 calories, 41 g fat, 115 mg cholesterol, 760 mg sodium.
RECIPE 1  : Pork Shoulder with Salsa Verde
  • Roasting the meat for almost seven hours makes it tender and succulent. The bright, fresh salsa verde is the perfect accent for the rich meat. Enjoy.
(Salva Verde)

3 anchovy fillets shopping list
 1 garlic clove, peeled shopping list
 3/4 cup chopped fresh Italian parsley shopping list
 1/3 cup (lightly packed) chopped fresh celery leaves shopping list
 1 1/2 tablespoons fresh lemon juice shopping list
 1 tablespoon finely grated lemon peel shopping list
 1 tablespoon red wine vinegar shopping list
 1 1/2 teaspoons chopped fresh rosemary shopping list
 1 1/2 teaspoons chopped fresh sage shopping list
 1/2 cup olive oil

(Pork Shoulder)
6 garlic cloves, minced shopping list
2 tablespoons chopped fresh sage shopping list
2 tablespoons chopped fresh rosemary shopping list
1 tablespoon coarse kosher salt shopping list
2 teaspoons freshly ground black pepper shopping list
1 tablespoon olive oil shopping list
1 8-pound whole bone-in pork shoulder roast (Boston butt)

(Salsa Verde)

  • With processor running, drop anchovies and garlic through feed tube and finely chop. Scrape down sides of bowl.
  • Add parsley, celery leaves, lemon juice, lemon peel, red wine vinegar, chopped rosemary, and chopped sage. Using on/off turns, process until almost smooth.
  • With machine running, gradually add olive oil. Transfer salsa verde to bowl. Season with salt and pepper.
Note: Can be made 1 day ahead. Cover with plastic wrap and refrigerate.

(Pork Shoulder)
  • Position rack in lowest third of oven; preheat to 450°F.
  • Mix garlic, sage, rosemary, coarse kosher salt, and freshly ground black pepper in small bowl.
  • Brush oil all over pork, then rub spice mixture all over.
  • Place pork on rack set in roasting pan. Roast 20 minutes.
  • Reduce heat to 300°F and continue to roast until instant-read thermometer inserted into center registers 185°F, about 6 1/2 hours.
  • Remove pork from oven; tent with foil to keep warm. Let rest 15 minutes.
  • Cut into 1/2-inch-thick pieces and serve with salsa verde alongside.
RECIPE 2 : Pernil Aka Roast Pork Shoulder
  • Delicious Spanish-style pulled pork. I'm not sure how authentic this is, but it's how I'm making it today in my usual "take a little direction from several different recipes" style of cooking. Prep time includes overnight marinating.
3-5 lb pork shoulder- If using larger roast, increase ingredients accordingly shopping list
2 packets Goya Sazon con culantro y achiote shopping list
adobo seasoning with or without pimiento, to taste shopping list
2-3 cloves garlic, crushed shopping list
1/4 cup olive or corn oil shopping list
1 tsp oregano shopping list
1 tsp fresh ground pepper shopping list
aluminum foil

PREPARATION THE NIGHT BEFORE- Rinse meat in cold water and pat dry
With a sharp knife stab meat several times to make 3-4" slits.
Go ahead, stab it good now- I also cut right underneath the fat layer of the roast to season later
Season with Adobo all over outside of meat, to your liking
In a small bowl/mixing cup mix oil, 1 packet of Sazon, oregano, pepper, and mashed garlic, until a chunky thick liquid forms
Insert about 1-2 tsp of this mixture per hole you previously stabbed, and rub some underneath fat layer
Sprinkle rest of the Sazon over entire roast
Put in a Ziplock bag or covered bowl and refrigerate overnight

THE NEXT MORNING-Preheat oven to 400
Take out roast and let sit for at least 20 minutes, while oven is heating
Put roast fat side up on top of rack in roasting pan
Bake at 400 for 30 minutes, to brown meat
Turn down to 250 degrees, cover with foil, and cook for 6 1/2 hours or until done, check after 4 hours, meat should fall apart pretty easily
Let cool a bit so you don't burn
Shred pork with two forks


  • Very few things in life are as good, or as simple as roast pork. The bachelor party tradition among my group of friends is to spit-roast a pig over charcoal. We recently went in on a roaster and put it through it’s paces before my wedding. Spending the afternoon hanging out and watching the pig spin is as near a perfect Saturday as I can imagine. The beauty of roasting pork is that you really don’t have to do much of anything to it, you just have to be very patient and let it get there in it’s own time. Even if you only rub it with salt, it will be fantastic. A few well chosen herbs and spices can make it even better, but you don’t want to overwhelm the awesome goodness that is roast pork. This recipe comes pretty close to replicating what I love about a whole rotisserie pig. If you don’t happen to have a giant roasting pit, or twenty friends to help you eat a whole pig, an oven roasted pork shoulder is a good way to go.

  • In this recipe starts with an 8 lb skin on picnic shoulder. The higher end grocery stores in my neighbourhood never carry these (one of them doesn’t carry any part of a pig or cow forward of the tenderloin), but they’re a staple at the more budget minded stores. At a dollar a pound, I can’t afford not to cook with pork shoulder. You start by stabbing 1 inch incisions in the skin with a very very sharp knife. This is by far the hardest part of the recipe, but it’s a nice way to get some aggression out. You then fill these incisions with a mixture of lime juice, garlic, salt, oregano, and cumin. More of the mixture gets rubbed onto the meat not covered with skin. The pork goes into the oven, with lime juice drizzled around it. The recipe asks for a roasting pan, but I used a dutch oven, which worked out just fine. After 30 minutes water and vinegar are added to the pan, and it’s left to roast covered for two hours, basting halfway through, and making sure not to get the precious cracklings wet. You then separate the skin from the meat, and roast uncovered for another hour and a half, basting under the skin every 20 minutes. When the skin is crackly and crisp you remove the roast and let it stand for 20 minutes, then carve. It’s served with the defatted pan juices, and cracklings.
  • This tastes absolutely fantastic. The meat is rich and succulent, mildly flavoured by the spices, but not so much as to distract you from the porcine bullet to the taste centers of your brain. The cracklings were out of this world. They turned a perfect mahogany, and with an extra sprinkle of salt became the perfect indulgence. Other than getting through the pig skin, the recipe was dead simple, used very easy to find ingredients, and even the poorest students can afford to make it.
  • Preparing this can be a little dangerous. If you don’t have wickedly sharp knives, they’re likely to turn on you when trying to get through the skin. I nearly cut myself. A double edged knife, dagger, shiv, or any other type of stabbing weapon would probably be a lot safer. This recipe also takes quite a long time (count on five hours from start to finish), and sitting around the oven drinking beer has less appeal than the hypnotic rotation of a pig on the spit. That said, there’s very little intervention needed on your part. Making this again I would try to slice it. It kind of fell apart and came away in chunks. It’s basically pulled pork, so why not pull it? Next time I’ll pull the meat, and toss it with a little of the pan juices.
  • Eight dollars resulted in a fantastic dinner, and out of this world sandwiches for two for most of a week. Beat that. There are amazing things that can be done with pork shoulder, but a lot of them require special equipment, or more intervention on your part than this dish. If you do have a charcoal grill, this dish would probably be even better with long slow offset cooking, regular basting, and some smoke. But turning on the oven sure is a lot simpler, and nearly as delicious.

2kg bone-in shoulder of pork, skin on
sea salt and freshly ground black pepper
2 red onions, halved
2 carrots, peeled and halved lengthways
2 sticks of celery, halved
1 bulb of garlic, skin on, broken into cloves
6-8 fresh bay leaves
600ml water or vegetable stock


  • This is a proper old-school Sunday roast with crackling. Leaving the bone in adds a bit of extra flavour and having a layer of fat helps to keep the meat nice and moist as it roasts. This isn’t the kind of joint you carve into neat slices. If you’ve cooked it right, it should pull apart into shreds with a couple of forks. If you’re worried about scoring the crackling yourself, ask your butcher to do it for you, that’s what he’s there for.

Preheat your oven to 220°C/425°F/gas 7.
  • Place your pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string. Rub salt right into all the scores you’ve just made, pulling the skin apart a little if you need to.

  • Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and pepper. Place your pork, skin side-up, in a roasting tray and pop in the preheated oven. Roast for 30 minutes, until the skin of the pork has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325 F/gas3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4 and a half hours.

  • Take out of the oven take the foil off, and baste the meat with the fat in the bottom of the tray. Carefully lift the pork up and transfer to a chopping board. Spoon all but a couple of tablespoons of fat out (save it for roast potatoes!)

  • Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and return to the ove sithout the foil to roast for another hour. By this time the meat should be meltingly soft and tender.

  • Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make your gravy. Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you’ve got a nice, dark gravy,pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.

  • Serve the pork and crackling with your jug of gravy and some lovely roast potatoes (As a treat you can try roasting them in the fat you spooned out of your roasting tray. Some stewed red cabbage and a dollop of apple sauce will finish this off perfectly).
1 loin of pork (about 6 lbs.)
3 tsp. salt
1 tsp. freshly ground pepper
1 tsp. dried thyme
1/2 tsp. grated nutmeg
2 carrots, chopped in thirds
2 med. onions, peeled and thinly sliced
1 garlic clove, crushed
2 whole cloves
2 celery ribs, chopped
1 bay leaf
1 1/4 c. dry white wine
1 1/4 c. beef stock
1/2 lemon
1/2 c. water

  • Preheat oven to 475 degrees. Wipe meat with a damp cloth and rub it with a mixture of the salt, pepper, thyme and nutmeg. Arrange carrots, onions, garlic cloves, celery and bay leaf over the bottom of a roasting pan. Put the roast on top of the vegetables. Pour 1/2 cup each of the wine and stock over the roast. Put roast in oven and bake for 20 minutes, until roast is golden brown. Reduce oven temperature to 350 degrees and cook for 3 to 4 hours, basting occasionally.
  • Fifteen minutes before roast is done, transfer to a hot platter and squeeze the lemon over it. Return to the oven while making the gravy. Pour off fat from the roasting pan and add the remaining stock and wine. Boil rapidly, stirring and scraping the bottom and sides of pan. Cook until gravy is thickened and only about one cup remains. Strain. Serve meat hot and the gravy in a separate dish.
1 bone-in pork loin (about 3 1/2 pounds)
24 very thin slivers of garlic (from 1 or 2 cloves), plus 1 teaspoon finely chopped garlic
1 teaspoon finely ground fennel seeds
2 teaspoons coarse salt
1 teaspoon freshly ground pepper

  • The technique for adding more flavor to this pork roast is similar to larding, except that instead of fat, garlic and ground fennel seed are inserted into slits in the meat. Fennel is commonly used to season pork (think of sweet Italian sausages), but fresh rosemary or sage is also appropriate; chop the herbs to insert into the slits and then chop some more to season the rest of the meat. Roast beef is especially nice when larded with garlic and herbs in this way.
  • We used a pork loin that was about 3 1/2 pounds and 7 inches long, with 5 bones. Have the butcher French the bones for you and cut the chine bones so the loin can be easily cut into chops after roasting.
  • Heat oven to 450 degrees. Use a sharp knife to make 24 slits evenly all over pork, including the ends, and insert a sliver of garlic and a small pinch of ground fennel seed into each one.
  • Holding knife against the bones, cut about 2 inches down to separate meat from the bone to create a pocket, leaving the bottom portion intact.
  • Season inside the pocket with salt and pepper, then add chopped garlic and about 1/4 teaspoon fennel seed, spreading evenly.
  • Tie roast closed with kitchen twine. Season generously with salt and pepper.
  • Remove from oven and let rest for 10 minutes to allow the internal temperature to rise to 140 (we find this is the optimal temperature for pork that is juicy and very slightly pink; if you are concerned, cook pork to 140 and it will rise to 150).

Cook Pork Shoulder Steaks

Cook Pork Shoulder Steaks
  • There are a few different ways you can cook a pork  shoulder blade steak. While some people will cut the meat into thin slices for skewers, others will prefer grilling the steak as is. Cooking a pork shoulder blade steak is very flexible, allowing you to add whatever marinade, fruits, or vegetables you and your guests prefer. 
Pork Shoulder Blade Steaks Grill Foil Chopped
Vegetables or Fruit
Your Favorite Sauce or Marinade

  • Set up an area for you to organize your pork shoulder blade steaks. Have separate pieces of foil laid out that are large enough to be wrapped around each pork shoulder blade steak.
  • Chop your choice of vegetables into very thin slices and put them to the side. Minced garlic or shredded carrots are a couple of examples for what you can use. Vegetables that are soft or already cooked, like diced tomatoes or roasted chilies are fine as is. If the sauce you're using is thick, add some liquid such as a vinaigrette, lemon juice, or orange juice.
  • Sear both sides of the pork shoulder blade steak for 1-2 minutes on direct heat.
  • Lay each steak on its own piece of foil and spread the sauce or marinade over the steaks. Top with the chopped vegetables or fruit. You can use between 1/3 cup to 3/4 cup of sauce or marinade on each individual steak.
  • Seal each piece of foil tightly by crimping the foil together on top. Let there be air space between the steak and top of the foil.
  • Place the foiled steaks on a cooler part of the grill that isn't on direct heat. They will need to cook for about 20 minutes. Check one packet to see if it is thoroughly cooked. It could take up to 30 minutes depending on the size of the steaks.


4 pork chops (about 1/2-inch thick)
Neely's Seasoning, recipe follows
Neely's BBQ Sauce, recipe follows

1 cup paprika
3 1/2 tablespoons sugar
1/2 teaspoon onion powder

2 cups ketchup
1 cup water
6 tablespoons brown sugar
5 tablespoons white sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons paprika
1/2 lemon, juiced
1 teaspoon Worcestershire sauce
1/2 cup apple cider vinegar
1 teaspoon light corn syrup
  • Combine all of the sauce ingredients in a large saucepan or Dutch oven.
  • Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking.
  • Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.

  • Apply Neely's Seasoning to each pork chop. Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours.
  • Place pork chops on grill and cook until internal temperature is 160 degrees F. Reapply BBQ sauce to pork chops prior to serving.

4 ea., 8-10 oz. Kurobuta pork loin chops shopping list
½ cup extra virgin olive oil shopping list
3-4 cloves garlic, smashed shopping list
2 sprigs Fresh rosemary shopping list
3 sprigs Fresh thyme shopping list
kosher salt to taste shopping list
fresh cracked pepper to taste

2 cups Madeira shopping list
2 cups merlot shopping list
1 cups veal stock shopping list
1 spring Fresh rosemary shopping list
2 ea., bay leaves shopping list
4 shallots, finely chopped shopping list
½ cup leeks, white part only, chopped shopping list
½ cup mushroom scraps, chopped shopping list
½ cup carrot, chopped shopping list
1 Tbsp. black peppercorns shopping list
8 oz. unsalted butter shopping list
½ cup nicoise olives, seeds removed and halved shopping list
kosher salt to taste

  • In a marinating dish or Ziploc bag, combine all of the ingredients for the pork except the salt and pepper. Marinate the pork for at least 4 hours or overnight. Let the pork stand at room temperature for at least 30 minutes before cooking.
  • In a sauce pan, saute the shallots, carrots, leeks, and mushrooms in 3-4 Tbsp. butter until lightly browned. Add the Madeira, merlot, rosemary, bay leaves, and peppercorns, and reduce until approximately 1 cup of liquid remains. In a separate sauce pan, reduce the veal stock by half. Combine the reduced veal stock to the reduce wine mixture, then strain into a sauce pan and return to the stove. Add the olives to the sauce, then off the heat, whisk in the butter until emulsified. Season to taste with kosher salt and fresh cracked pepper, and keep warm.
  • Pre-heat grill to medium. Remove the pork from the marinade and shake off any excess oil. Season both sides with kosher salt and pepper, and cook until the pork reaches an internal temperature of 140 degrees. Serve immediately with the olive and red wine sauce.
  • You can also make this using country-style pork ribs (boiled for about 20 minutes first) or pork shoulder roast cut into about 1-1/2-inch strips. Cooking time is only estimated depending on the thickness of pork. If you like lots of sauce then double the sauce ingredients.
4 lbs pork shoulder steaks (about 1-inch thick)
seasoning salt or white salt
fresh ground black pepper
vegetable oil, as needed
2 medium onions, chopped
2 tablespoons fresh minced garlic (or to taste)
1 large green bell pepper, seeded and sliced
1 teaspoon dried red pepper flakes (or to taste, adjust to suit heat level)
1 3/4 cups ketchup
2/3 cup honey
1/2 cup cider vinegar
1/4 cup Worcestershire sauce, plus
2 tablespoons Worcestershire sauce
2 lemons, juice of, fresh
2 tablespoons mustard powder (can use a little more)
2-3 teaspoons bottled horseradish sauce


  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • Season the steaks with seasoning salt or white salt and pepper.
  • Heat oil in a skillet over medium heat then brown the pork steaks on both sides (about 5-6 minutes per side, make certain to brown well on each side!).
  • Transfer the steaks to the prepared baking dish (cut them if needed to fit in the dish).
  • Top the steaks with green bell pepper slices.
  • In a medium saucepan add in about 4 tablespoons oil (or more) and saute the onions, garlic and dryed pepper flakes for about 4 minutes or until soft.
  • Add in the ketchup, honey, cider vinegar, Worcestershire sauce, juice from 2 lemons, dry mustard powder and horseradish; mix to combine and simmer for 25-30 minutes, adjusting ingredients to taste and seasoning with black pepper (do not add in salt as the steaks already have salt on them, add in salt if needed when cooking in the oven).
  • Pour the sauce over the browned pork steaks in the baking dish.
  • Cover tightly with heavy foil.
  • Bake for 1 hour.
  • Uncover and season sauce with salt if desired and turn the steaks over with long tongs.
  • Place back in the over uncovered until tender about 20-30 minutes longer or until the pork is tender.
  • Skim off any fat from the top of the sauce.


3 kg Pork neck trimmed of sinew
2 shallots peeled and finely chopped
4 Cloves Garlic peeled and finely chopped
50 g Butter
10 Prunes or dried figs or apricots, roughly chopped
Pistachio roughly chopped
Basil washed and roughly torn
10 sage leaves roughly chopped
Good handful coarse breadcrumbs
Balsamic vinegar about a tablespoon
1 tablespoon best quality Olive Oil
Sea salt and cold pressed Olive Oil
1 tablespoon Olive Oil

2 large handfuls cannellini beans
6 sprigs Sage
2 Tomatoes
3 Cloves Garlic peeled
Extra Virgin Olive Oil

  • 1. Butterfly the pork so you have one large strip of pork and use a sharp knife to score into the meat being careful not to cut right through the meat.
  • 2. Season the meat generously with pepper.
  • 3. Heat the knob of butter in a pot and gently sauté the shallot and garlic until almost transparent but without colour.
  • 4. Add the shallot and garlic to a large mixing bowl; add the coarse breadcrumbs, prunes, pistachio nuts, basil and sage, and finally splash in the balsamic and a little olive oil.
  • 5. Use your hands to mix all the ingredients together and then press the stuffing into the score marks in the pork. Be sure to spread the stuffing evenly or the pork will not cook evenly. Roll the pork with your hands and do this tightly but not so tight that you squeeze all the stuffing out. Use some butcher string to secure the pork so it keeps it shape whilst cooking. Season the pork well with cracked pepper.
  • 6. Heat a tablespoon of olive in an ovenproof pan. Once hot seal the pork until nice and golden in colour on all sides and pop into the oven at 180 degrees Celsius for about 80 minutes basting every 5-10 minutes to keep the pork nice and moist. If the pork is starting to colour too much cover with foil and continue to cook.
  • 7. Once cooked remove from the oven and allow to rest for at least ten minutes, you can cover the pork with foil to stop it from going cold.
  • 8. Slice the pork into inch thick pieces.
  • 9. Dress the cannellini beans with a little vinegar, extra virgin olive oil, salt and pepper.
  • 10. Arrange the cannellini beans with the pork and drizzle a few of the roasting juices over the top and serve immediately.
  • Pop the beans into a pot large enough to comfortably hold the beans, cover with water so the level is about 3-4cm above the settled beans. Add the halved tomato, sage and the garlic.
  • Bring to a boil and reduce to a gentle simmer, cook until the beans are soft (around 40 minutes) and be sure to skim the surface for any nasties.
  • Once the beans strain the beans but leave a little of the cooking water, by a little I mean about 1/20th of the water.
  • Put the beans and the liquid into a flat tray and drizzle in about a tablespoon of extra virgin olive oil and allow to cool.

  • This is a very mild and somewhat sweet sauce. I put it on one pork shoulder blade steak but there is enough to cover two steaks. This recipe is very versatile, so if you want to spice it up, you can. I did not want to call it a BBQ sauce since it has no "smokey" flavor in it. Cooking more steaks may take additional time to cook in the crockpot.
1 pork blade steak
1 cup undiluted tomato soup (about 3/4 can)
3-4 tablespoons Worcestershire sauce
1 tablespoon rice vinegar
2 tablespoons beer
4 tablespoons Heinz Chili Sauce


  • Mix sauce ingredients together.
  • Refrigerate for at least one hour before using.
  • Trim excess fat from pork steak.
  • If possible, cut it in half.
  • Put half of the pork steak in bottom of a crockpot.
  • Spread some of the sauce on top of the steak.
  • Lay the other half on top of that.
  • Pour the remainder of the sauce onto the steak.
  • Cook on high for 2 hours.
  • Turn down to low and cook another 45 minutes to 1 hour or until tender and falling off the bone.


2 tablespoons canola oil
4 pork steaks
salt and pepper
garlic powder
1 large onion, chopped
1 cup fresh mushrooms, sliced or
2 (4 1/2 ounce) cans sliced mushrooms
2 (10 3/4 ounce) cans cream of mushroom soup
1 3/4 cups water
1 (1 ounce) package dry onion soup mix
1 tablespoon Worcestershire sauce


  • Preheat oven to 350 degrees.
  • Heat oil in large skillet over medium-high heat.
  • Brown steaks on each side.
  • While browning, season steaks with salt, pepper, and garlic powder.
  • Transfer steaks to a 9x13 inch casserole dish.
  • Sauté the onions and mushrooms in the same skillet.
  • Add water, Worcestershire sauce, dry soup mix, and mushroom soup; mix together until sauce forms.
  • Pour sauce over steaks.
  • Cover dish with aluminum foil.
  • Bake in preheated oven for 90 minutes.


4 med. sized peaches
1 tbsp. Dijon mustard
1 tbsp. salad oil
1/2 tsp. salt
4 pork loin, blade, rib, or sirloin chops, each 1 inch thick
Parsley sprigs for garnish

  • About 45 minutes before serving: Peel, pit, and chop 2 peaches. Peel, halve, and pit remaining 2 peaches; set aside.
  • In 1 quart saucepan over medium high heat, heat chopped peaches, mustard, salad oil, salt, and 2 tablespoons honey to boiling, stirring occasionally. Reduce heat to low; cover and simmer 5 minutes. Remove cover and cook 5 minutes longer, stirring occasionally.
  • Preheat broiler if manufacturer directs. Arrange pork chops and peach halves, cut side down, on rack in broiling pan. Spoon half of cooked peach mixture over pork chops; brush peach halves with some honey.
  • Place pan in broiler at closest position to source of heat; broil 10 minutes. Turn pork chops and peach halves; spoon remaining peach mixture over pork chops and brush cut sides of peaches with honey. Broil 8 minutes longer or until chops are fork tender.
  • With pancake turner, remove broiled peaches to cutting board. Cut peach halves into fans; starting close to stem end, cut each peach half lengthwise into 7 or 8 thin slices. Spread slices to form open fan, being careful to keep peach halves intact.
  • Arrange pork chops and peach fans on platter; garnish with parsley sprigs. Makes 4 main dish servings.
  • There are three kinds of pork chops: center cut, blade cut and rib. And the greatest of these is rib. This recipe will work with any of them, and they will all be delicious, so if you don't have rib chops, don't worry about it; go ahead anyway.
  • If you have time, I recommend that you brine the chops. Modern pork doesn't have nearly as much fat in it as it used to. The 2,000 pound hogs have been replaced with 200 pound athletic piggies that can run the mile in less than four hours.
  • Brining, which we also recommend for other cuts of pork and poultry, makes the meat much juicier and more flavorful than it would be otherwise.
  • To brine the chops, dissolve 1/4 cup of salt in water in a 1/2 gallon zip lock bag, put in the chops, squeeze out the air, and put the bag in the fridge for an hour. If you don't have time to brine the meat, don't worry about it; maybe plan that the next time.

  • While the meat is brining, get out two plates and one fairly wide bowl. Also, a cookie sheet will be handy with a wire rack to lay the chops on after you coat them and before you cook them. You can also use the cookie sheet and rack to keep the finished chops warm in the oven if you cook them ahead of time.
  • Put two eggs in the bowl with a splash of milk and mix them up with a fork or wire whisk. Put flour on one plate and crushed soda crackers on the other. You will need 30 or 40 crackers, depending on how many chops you will be fixing.
  • After you take the chops out of the brining bag, rinse them off and pat them dry with paper towels. Sprinkle them with a little garlic salt and pepper and you're ready to go.
  • Spear a chop with a fork and dredge it first in the flour, then in the egg mixture, and lastly in the cracker crumbs. Lay it on the rack and do some others. As you can see above, you will only be able to fry three or so at a time.
  • While the coating on the first batch sets up a little, heat some vegetable oil (about 1/8 inch in the pan) until it's shimmering, but not smoking. If you can measure the temperature with an instant read thermometer, the oil should be about 320 degrees F. (I don't know why we bother to say "F". If it was 320 degrees C you would be looking for another place to live by now.)
  • Anyhow, when the oil is ready fry the chops 5 or 6 minutes on each side, so they are golden brown like the photo. Don't cook them until they are dark brown or black. That's a different dish...
  • If you need to, you can keep them warm in a 250 degree oven for quite a while and the coating will stay crisp. Man, that crisp delicious coating with the tender, juicy chop inside makes my mouth water just thinking about it.
  • The top photo shows the chops being served with mashed potatoes, gravy, and green beans & onions.

  • This is a recipe that my mom used to prepare when I was growing up. Our whole family loved it,” writes Bonnie Schiltz of Oakley, Kansas. Now I enjoy preparing this same dish for my husband and our four children. They seem to enjoy it as much as I did when I was a kid.

4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
1/2 teaspoon salt, divided
1/4 teaspoon pepper
2 teaspoons canola oil
1/3 cup water
1/4 cup ketchup
2 tablespoons cider vinegar
1/4 teaspoon celery seed
1/8 teaspoon ground nutmeg
1 bay leaf


  • Sprinkle pork chops with 1/4 teaspoon salt and pepper. In a large nonstick skillet coated with cooking spray, cook chops in oil for 3-4 minutes on each side or until browned.
  • Transfer to an 8-in. square baking dish coated with cooking spray. In a small saucepan, combine the water, ketchup, vinegar, celery seed, nutmeg, bay leaf and remaining salt; bring to a boil. Pour over pork.
  • Cover and bake at 350° for 15-20 minutes or until a meat thermometer reads 160°. Discard bay leaf. Yield: 4 servings.