Pork Chops with Mushrooms and Shallots

Click on photo to see recipe

LinKev's Barbecue Pork Tenderloin with potatoes and onions

This is a recipe that I put together this Christmas Eve 2010, 
everyone loved it.

Photo coming soon!!

Ingredients:

2 to 2-1/2 lbs pork tenderloin
3/4 cup Honey Barbecue Sauce1/4 pancake syrup or maple flavored syrup2 tablespoons spicy brown mustard1 teaspoon chili powder2 medium onions sliced thin into circles2 medium potatoes sliced thin into circles

Directions:

PREHEAT oven to 425°F. 

Mix barbacue sauce, syrup, mustard and chili powder.
In a big enough baking dish. layer potatoes all around 
but leave the middle empty, then top with the onions.
Pour with a spoon half of the barbecue mix over the potatoes and onions.
Bake in the oven for about 10 minutes remove and place pork in the middle
pour the rest of the barbecue mix cover with alluminum foil and bake for an 
additional 30 to 45 or until pork is done.

                               

LinKev's Porkchops with mushroom sauce in crockpot

One of my family's favorite dish they always ask for seconds.







Ingredients:                
2 pounds of pork loin center cut chops thin sliced about 10-12 pieces
2 - cans of chicken broth
2 cans of cream of mushrooms
1/2 cup flour plus 2 tablespoons
1/2 cup of cold water
salt and pepper to taste
8 oz fresh baby portobella mushrooms ready sliced 
2 onions thinly sliced
oil
Directions:
In a piece of alluminum foil place the 1/2 cup of flour add salt and pepper to taste and mix well. Dredge porkchops in flour on both sides and stack them on a plate. 
Cover the bottom of a large enough skillet with oil, heat oil on medium to low add onions and saute' until almost translucent add the mushrooms and cook until tender.
Put aside on a plate, in the same skillet cook the porkchops
about 3 minutes on each side or until lightly browned. Place half of the porkchops in the bottom of the crockpot add 1 can of chicken broth and 1 can cream of mushrooms, add the rest of the porkchops, add the chicken broth and cream of mushrooms.
Add the mushrooms and onions on top and cook on high for 3 to 4 hours. After 2 hours add the 2 tablespoons of flour to the 1/2 cup of cold water and mix well with a fork add to the porkchops and mix lightly, cook for the rest of the time or until porchops a very tender.
Serve with white rice.