sesame orange pork ribs

Are you ready for another great tasting meal for the slow cooker? Here is an easy recipe that has great flavor and is made with boneless country-style pork ribs. And, it is not made with barbecue sauce.  These ribs have an Asian flavor.

I purchased two packages, but the recipe may be increased based on the size of your family.

I made this recipe on a day I was home, as halfway through the cooking, I did add extra ingredients which rounded out the basic recipe.

To make these ribs, gather these ingredients:  3 pounds boneless country-style pork ribs, 10 ounces of orange marmalade, one jar of hoisin sauce, sesame oil, olive oil, one red pepper, 2 medium yellow onions, black pepper

Trim ribs to make certain that is no fat. To a multi-cooker, add 1 tablespoon olive oil and brown the ribs on all sides at 350 degrees.  While the ribs are browning in the cooker, in a small bowl, mix these ingredients:  marmalade, hoisin sauce, 1 tablespoon sesame oil.


When ribs are browned, pour sauce over the ribs.  Cover and cook for 4 hours on LOW.

Next, open the pot and strain the excess fat from the ribs and the pot.  Then add the following ingredients which have been sautéed on the stove-top–1 sliced red pepper and 2 medium yellow onions which have been seasoned with black pepper to taste. I cooked these just long enough to soften them and lightly tenderize the pepper.

Continue to cook on LOW for 3 1/2 hours.  Then, increase the temperature, stir the pot and cook on HIGH for one more hour.  Season with sesame seeds just before serving.

Serve with rice, noodles, mashed potatoes, or alone in a large bowl.


Michigan cherry pork chops

Fruit and pork marry very well.  In fact, most people serve apples every time they serve pork chops.  I think it has been written somewhere in every cookbook, that fruit should be served with pork roast, pork chops, or pork loin.

I tried a cherry glaze made from frozen cherries and feel like it has that Michigan vibe.  With cherry festival coming up next month in Northern Michigan, I just had to give a salute to the Michigan cherry and try out the Deen Brother’s glaze.

Basically, I browned four bone in pork chops in a non stick electric skillet in a dash of olive oil. I stirred in some chopped onion, and two cloves of chopped and minced garlic.  I added a 1/4 cup of balsamic vinegar and cooked that through.

Then, I added one bag or about 3 cups of chopped, formerly frozen, black cherries to the pan.   I also added about 1/2 cup of chicken stock.

Allowing the chops and the glaze to cook further, about 10 minutes until it was thickened, I added 2 tablespoons of margarine to give the mixture a glossy sheen.

And, the dish is complete. The taste was on point, not too sweet at all, as the vinegar balances the natural sweet cherry taste.  And the glaze allows the chops to remain tender and moist.  This is one recipe that I will make again.

shrimp fried rice


are you searching for a better than a restaurant fried rice dish?  if so, here is the one for you.  of course, this one can be made with chicken, pork, shrimp, or just with egg for a vegetarian fried rice side dish.  i tore this recipe from a magazine, and there is no credit at the bottom of the page.  so, forgive me for not knowing where the recipe was sourced.  it is an excellent recipe and one that i would highly recommend.  i have a large Cuisinart stove top wok, which works perfectly when preparing this dish.  the recipe will make at least 6 to 8 servings, and many more if served alongside another Asian inspired dish.

to make the fried rice:

prepare these ingredients in advance:  4 tablespoons light soy sauce, divided into 2 tablespoons each.  1 pound of 26-30 sized shrimp-peeled and deveined, vegetable oil, 2 large eggs, 1 cup shredded carrots, 1/2 cup minced green onion, about 4 cups of white rice-chilled, oyster sauce,  and 1 cup frozen peas-thawed.  it is very important to have the rice pre-cooked and chilled prior to even starting this recipe.  i also added fresh broccoli florets.


next, in a medium sized bowl, combine 2 tablespoons of soy sauce with the cleaned shrimp. allow to marinate for about 10 minutes.  next,in the stove-top wok, add one tablespoon oil and heat. cook eggs and remove pieces and set aside for later. next, add shrimp and cook until the shrimp are pink.  remove from the pan and set aside.

add 2 tablespoons oil to the wok, and heat.  add carrots, green onion, and broccoli.  cook, add rice, and cook for at least 5-7 more minutes until heated through.  stir in peas and cook to warm.

to finish the dish, add 2 tablespoons soy sauce, 2 teaspoons oyster sauce, the eggs, and the shrimp.

heat through and serve with egg rolls or other Asian inspired dishes.

this recipe is better than any restaurant and very easy to prepare.  the longest time required is to assemble the ingredients for preparation. the dish comes together very nicely on the stove-top, and the wok is the way to go for a large mixing surface.

pork roast with potatoes, leeks and fennel



adapted from Ina Garten’s cookbook titled barefoot contessa parties, i made this roasted pork dish last weekend.  i had spring leeks and a large spring fennel bulb from the market, and wanted to roast them alongside the pork.  in Ina’s recipe, she made a thyme and mustard rub and flavored her pork with thyme and garlic, which sounded good.  i opted to omit those additions, and used the pork for Bar-B-Q sandwiches after the roasting.  


the potatoes, leeks and fennel bulb were cleaned and sliced — then mixed with some olive oil, salt and pepper and simply placed around the pork roast.

i baked the roast covered with 2 cups of broth under the roasting rack to keep the meat moist and tender.  using a 375 degree oven, i roasted the dish for about 30 minutes per pound and tested with a meat thermometer for proper cooking temperature.

we ate the vegetables and shredded the pork, after removing the protective string. by adding barbecue sauce and heating over the stove, the meat bathes in the sauce and is perfect for any type of Bar-B-Q meal.

pork is a bland meat, similar to the other white meat — chicken.  so, seasoning the meat with a variety of spices or herbs gives many choices to preparation techniques.  the barbecue sauce we used was Stonewall Kitchen’s Honey Barbecue Sauce.  It was extremely tasty.  

for more information on stonewall kitchen products, visit:



easy pork chop suey



pork chop suey has never been easier.  this recipe is made in a slow cooker, and cooks in 4 to 6 hours.  i used about one pound of boneless lean pork chops, cut into small cubes, 1 small white onion chopped into wedges, one can of sliced bamboo shoots that were drained, my homemade teriyaki sauce, and some minced ginger.

i mixed these ingredients in the slow cooker and set it on low for 5 hours.  about half way through the cooking time, i stirred the ingredients.  about 30 minutes before dinner time, i added one small can of drained mushroom slices, and one small can of bean sprouts that had been drained.  i also thawed one package of broccoli and  added these vegetables to the mixture.

red pepper, salt and pepper can be added to taste.  serve with rice or noodles.

hint:  my teriyaki sauce recipe is on the blog and was posted yesterday.  if you prefer store-bought glaze, that works just as well in this recipe.

teriyaki sauce



here is my recipe for teriyaki sauce or glaze that can be used for chicken, pork or vegetables.  instead of spending money on store-bought glazes in the market, where added ingredients may be less than desirable, try this recipe.

i make the recipe in a sauce pot and it only takes a couple of minutes to melt the sugar.  

to make the sauce:  mix together the following ingredients in a sauce pot.  i use 1/2 cup light soy sauce, 1/4 cup water, 2 tablespoons rice wine or white wine, 1 1/2 tablespoons brown sugar, 1 tablespoon honey, 1/4 cup sugar, 1 1/2 teaspoons minced garlic, 1 1/2 teaspoons minced ginger, and 1 teaspoon sesame oil.

bring to a boil and use in recipes.

pork chops with mushroom gravy



because boneless thin pork chops are a nice alternative to white meat chicken, i tried this recipe that came from food network magazine of November 2012.  the mushroom gravy was made with chopped fresh mushrooms and scallions, with a bit of chicken broth and one secret ingredient.  it was very tasty and complemented the pork nicely.  i chose to have more of the mushrooms and only about 2 ounces of pork.  served with baked onions and a few Italian green beans, this meal was delicious.

to make the pork and mushroom gravy: i use very lean thin center cut pork chops, lightly coated with flour, and brown them in one tablespoon of olive oil in an electric skillet.  i removed them after about two minutes of cook time and covered with foil, placed on a sheet pan and kept them in a 325 degree oven while i continued to prepare the rest of the recipe.

to make the mushroom topping:  chop 8 ounces of mushrooms.  these can be a combination of cremini, white or Portobello.  also, chop about 6 green onions.  heat about 1 tablespoon of olive oil in the skillet and brown the mushrooms and onions, along with minced garlic, fine sea salt and pepper to taste.  after about three minutes, add 1/2 tablespoon flour to them and cook it off, stirring about 3 more minutes.  add 1/2 cup chicken broth and 2 tablespoons low-fat sour cream and make into a nice gravy.  simmer and then add the pork chops back into the skillet to warm and finish the cooking.  this should not take very long, if thin pork is used.


served with vegetables, this is a nice alternative to chicken.