Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch!

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    Yin Yoga: Mons at 11:30 am

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    Stretch: Thurs at 10:30 am

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Posts Tagged ‘pork chops’

Boneless Pork Chops In The Crockpot

Posted by terrepruitt on October 15, 2013

If you have read any of my recipe posts you probably know I love leftovers.  It just makes a lot of sense to me to cook once and have some of the meal left over for a quick meal later on.  This is really a great help for people who are busy or who’s schedule does not allow for cooking every night.  This week I am going to be busy three nights in a row.  Two nights I am subbing Nia for Hot Hula and the third night I have Gentle Yoga.  So Monday I did some cooking.  Monday I actually prepared dinner that will be our dinner for a couple of nights, but I also prepared a lasagna.  I froze it and I will put in the oven before I go to class one night this week, so it will be done around the time I get home.  I will use time bake for that so we will see.  But last night we had Crockpot Balsamic Pork.

I modified a chicken recipe I had seen on Facebook.  First of all I used pork instead of chicken.  I love chicken and I have been “missing” it.  We haven’t had any for a while.  Then the people-getting-sick-from-chicken thing came up and I was happy we hadn’t purchased any.  Then I found some in our freezer hiding behind something and I was happy.  It was purchased way before the latest issue and we had eaten the other chicken from the batch so I was so glad to have found it.  So we had just had chicken and I didn’t feel comfortable buying any so I bought pork.  I know that I like pork and balsamic so I thought it would work.

I rarely use my crockpot.  Something about cooking meat for HOURS, just doesn’t sound good to me.  This recipe called for FOUR hours on high.  Well, I figured that pork would NOT need FOUR hours so I decided to try it for two and see how it looked.

The recipe also calls for dried basil, but for some reason I thought fresh would be better.  Not sure why and not sure that it was.

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Crock Pot Balsamic Pork

1 1/2 tsp garlic powder
1/2 heaping tsp salt
1/8 tsp pepper
2 heaping tsps dried minced onion
1/2 cup of fresh chopped basil
5 garlic cloves, pressed with garlic press
2 tblsp olive oil
1/2 cup balsamic vinegar
7 thick cut boneless pork chops
chopped parsley for the top

Combine the first four ingredients in a small bowl, then spread over one side of pork, saving half for the other side.  Use half the basil piling a little on each piece.  Let the pork stand a bit.  Then flip the pork over and use the rest of the dry ingredients and basil to coat the pork.

Use the garlic and the oil to coat the pot of the crockpot.  Then place the pork inside.  Pour the vinegar over.

Set to high and cook for about two hours.

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaAn hour and 45 minutes later I turned my pot down to low so that I could keep preparing my salad for dinner and my lasagna for later.  I think I will cook it less next time.  I think turning it off at an hour and 45 minutes would have been better.  Although our pork was not overcooked, we just prefer it a little less cooked.

I know the thing that people think is so great about crockpots is you put it on and forget it.  Even though this is not hours and hours of “forgetting” it is still at least an hour and 45 minutes.  I would think it could be the four hours on low.

This was good.  My husband and I love garlic and that was a primary flavor . . . so I think if I want the balsamic to stand out more I will use less garlic.  If I had used dried basil – as the original recipe calls for – this would have been a super simple meal.  Adding the basil (washing and chopping) dropped it down to a simple meal.

It was good.  I can see me making this again.  And one day I will even try it with chicken.  Last night we had it with a spinach salad and my favorite Smashed Potatoes!  I did not take pictures of the finished product.  I was doing too many things at the time!

Do you use a slow cooker/crockpot?  What is your favorite thing to cook in the crockpot?  Does meat you cook in a crockpot come out well done?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , , , , | 4 Comments »

Shopping Step to help Dinner Prep

Posted by terrepruitt on July 16, 2011

You know how Rachael Ray says to clean your veggies when you get home from shopping?  Well that doesn’t work for me, because although I LOVE the idea of the veggies being all ready to go when I want to use them, I think they start to go bad faster once they are washed and prepped. I don’t do that.  I really like the idea, but I don’t do that.  One thing my husband and I do after shopping that helps with dinner prep though is marinate the meat.  I do not like steak or pork that has not been marinated.  I figured out that this is why I thought I didn’t like steak, often steak in a restaurant has not been marinated it is just seasoned.  I like it to have soaked in the flavor.  So when we bring home steak we make up a bag of marinade and put the steak in it then freeze it.  Marinating the meat seems to add a step to shopping, but helps with preparing dinner.

Sometimes we have a big hunk of meat so my husband trims off the fat and cuts it up and we make some sauce then bag it up.  Sometimes he wants to have steak on hand for his beef stroganoff so he will chop it up in little bite size chunks.  We will put the chunks in a bag of sauce and freeze that.  When we need to use the steak we take it out to defrost and it is already marinated.  It has soaked in the juices while it was freeze and while it is defrosting.  Instead of defrosting THEN marinating, it is doing both at once.  AWESOME.

A little while ago he decided he wanted to do that with pork too.  We don’t buy bone on pork chops, my husband buys the thick chops.  I just remembered a funny story, one day he came home with steak and pork and told me to “make up” x number of bags.  He said some of the bags were for pork and some of the bags were for steak.  Not that he minded, but I could tell the difference when we cooked them he had put the steak in the pork marinade and the pork in the steak marinade.  It turned out ok, just a little different.  We always marinate the steak and we marinate the port most of the time, but sometimes we want to cook it another way so we don’t put it in bag with marinade.

As I was sitting here trying to think of something to post, I was thinking, “I didn’t learn anything this week.”  I know that is not true but I couldn’t think of what I learned so I decided to share something I already knew.  I was smelling the grilling my hubby was doing and it made me think of what a time saver the marinade in the freezer is and I thought, “Huh.  Maybe I could share that.”  So I am.

We use zip lock bags and I put whatever we have on hand in it; sherry/wine, teriyaki sauce, soy sauce, worcestershire sauce, onions, garlic, marjoram, parsley, garlic, whatever.   Then we squeeze out as much air as possible and freeze it until we are ready to use it.  Cool.  I love that.  When I go into the freezer to get out something for dinner and there is meat in there already marinated I am so happy.  I think we should try it with chicken too, what do you think?

I know you can by meat that is already marinated but you never really know what is in those pre-made ones and for me .  . . one who cannot tolerate any kind of spicy heat, they normally are too hot.  This way you are in control of the flavor you get.

Posted in Food | Tagged: , , , , , , , , , , , , , , , , , , , , | 6 Comments »