POrk Satay with Thai Peanut Sauce

From William-Sonoma Sauce
Ingredients:

Peanut Oil 1/2C
Sesame Oil 1 Tbl
Thai green curry sauce paste 1Tbl
Salt and ground Pepper
Pinch of Red Pepper Flakes
Boneless Pork Loin, cubed 1 1/4 lb

For the Sauce:
Peanut Oil 2Tbl
Raw or Roasted Peanut Halves 3/4C
Garlic 1 large clove, minced
Shallots 2, minced
Salt
Asian Fish Sauce 4tsp
Cayenne Pepper 1/4tsp
Brown Sugar 1/2tsp
Soy Sauce 1 1/2 tsp
Coconut Milk 1 1/4 C
Lemon juice 1Tbl

Soak bamboo skewers in water 30 min and drain, or use metal skewers.
In a large bowl combine the peanut oil, sesame oil, curry paste, 1tsp salt, 3/4tsp black pepper, garlic, red pepper flakes. Whisk to blend. Add Pork and toss to coat evenly. Cover with plastic wrap and refrigerate for 6-8 hours.


Make Sauce-
In a wok or frying pan over medium heat, heat the oil. Add peanuts and fry, stirring constantly, until deep golden brown, about 3 min; do not let them burn. Using a slotted spoon, transfer to paper towels and let cool 5 min. Grind in food processor (blender) finely and set aside.

Return pan to low heat, add garlic, shallots, and 1/4tsp salt and saute for 1 min. Add fish sauce saute 1 min. Add cayenne, brown sugar, soy sauce, coconut milk and bring to simmer. Stir in the peanuts and simmer, stirring occasionally, until the sauce us thickened 6-7 minutes. Stir in lemon juice. Taste and adjust seasoning if desired.

Thread pork onto skewers and pat dry. If using bamboo, wrap about 2 inches of the blunt end with aluminum  foil for a handle. Preheat broiler (grill). Line a rimmed baking sheet with aluminum foil, shiny side down, and top with a wire rack. Place in the broiler 4 inches from the heat source to preheat for 5 min.

Place the skewers on the rack, handles outward. Broil (grill) turning to sear all 4 sides, until well browned, about 2 minutes on each side.

Sour Cream Pork Chops – Slow Cooker

• 6 Center Cut, Thick Sliced Pork Chops
• Salt and Pepper to taste
• Garlic Powder to taste
• ½ Cup Flour
• 1 Large Onion, cut 1/4” thick
• 2 Cubes of Chicken Broth (or 3 Cans)
• 2 Cups Boiling Water
• 1 oz Sour Cream

Season Pork Chops with Salt, Pepper and Garlic Powder. Dredge in ½ Cup Flour. Lightly brown in skillet with small amount of oil.

Place Cops in slow cooker and top with sliced onions. Dissolve Bullion in boiling water and pour over Chops. Cover and cook on low 7-8 hours.

After Chops have cooked, pre-heat oven to 200°. Transfer Chops to oven to keep warm. They will be tender and fall apart.

Blend 2 T Flour and Sour Cream in a small bowl then mix into meat juices in cooker, adding some juices to sour cream mixture before adding to cooker. Turn on high for 15 – 30 mins or until sauce is slightly thickened. Serve over Pork Chops. *I have never had consistent luck with the sauce thickening…try doing this in a sauce pan to get a nice sauce for sure!!!

Serve with mashed potatoes! Yummy

Apple Butter Pork Loin

• 2 (1 ½ pound) pork tenderloins

• Seasoning Salt to taste

• 2 cups apple juice or cider

• ¼ cup brown sugar (we use dark brown sugar)

• ½ cup apple butter

• ¼ teaspoons ground cloves

• ¼ teaspoons ground cinnamon

• 2 tablespoons water if needed

Preheat the oven to 350 degrees.

Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice/cider over the pork, and cover the dish with a lid or aluminum foil.

Bake for 1 hour. While pork is roasting, mix together the apple butter, brown sugar, cinnamon and cloves. Add water as needed to get to consistency of a thick sauce. After the hour, remove pork tenderloins from the oven, and spread the apple butter mixture over them.

Cover, and return to the oven for 2 hours or until fork tender.

This is yummy served with Rice or Potatoes. It will be fork tender, so let it sit a few minutes after you pull it out to be able to slice.