More pork

I got this recipe for apricot-glazed pork chops from the newspaper. We were kind of disappointed with the result. The blame lies with both me and the recipe. First, the recipe called for low-sodium soy sauce, and I used regular. My sauce was way too salty. Second, we could barely taste the apricot. Pretty sad for a dish named after the fruit. The recipe might be worth some experimentation, though. Let me know if you give it a shot.

THE RECIPE:

4 pork chops* (I used boneless, but bone-in works)
1/3 c. low-sodium soy sauce
1/2 c. whole-fruit apricot preserves
3 Tbsp. ketchup
2 cloves garlic, minced

Brown chops in skillet, then place in slow cooker. Coat with sauce. Cook on high for 4 hours or low for 8 hours.

*The recipe says chops that are about 1-inch thick are best suited for slow cooking.

Bring us the pork, chop-chop!

This is an extremely easy way to end up with tender, well-seasoned pork chops. This is one of those recipes where you let the oven do the work. I'm sure you could use a slow cooker.

THE RECIPE:

8 boneless pork loin chops
1-2 Tbsp. spicy brown mustard
1 c. apple juice
Salt and pepper

Salt and pepper chops as desired. In frying pan, lightly brown chops to seal in juices (don't cook all the way through). Place in baking pan, and spread mustard over each chop. Slowly pour apple juice over all. Cover tightly with foil. Bake at 325 degrees for 2 1/2 to 3 hours. Spoon juices over chops before serving to keep moist.

Hankering for Cafe Rio?

Well, I guess you could always go to Cafe Rio. But if you want to stay home and still enjoy the masterful taste of sweet pork, here's the recipe. It's so darn easy for something so rewarding. You've also got to make the avocado-ranch dressing. Feel free to make a burrito or toss it all in a salad. Yum!

THE RECIPE:

2 lbs. pork roast (I used center-cut pork loin roast)
1 1/2 c. salsa (I used Pace picante sauce)
1 1/2 c. brown sugar

Place roast in slow cooker. Mix salsa and brown sugar, and pour over roast. Cook on high for 6 hours or low for 10 hours. Shred pork.

1 avocado
Handful cilantro
2 Tbsp. lemon juice
2 Tbsp. lime juice
1 jalapeno, seeds and membranes removed
1/4 c. sour cream
1/4 c. mayonnaise
Half a packet of dry ranch dressing mix
Milk for thinning to desired consistency

Mix ingredients in a blender. Refrigerate before using so flavors can mix.