Countryporksoup Recipes

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COUNTRY PORK CHOP SUPPER

It doesn't get much easier than this quick and hearty all-in-one slow cooker meal. And it doesn't get much tastier, either! -Sandy Mullen of Gage, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 5h10m

Yield 6 servings.

Number Of Ingredients 10



Country Pork Chop Supper image

Steps:

  • Place pork chops in a greased 5-qt. slow cooker. In a large bowl, combine the gravy, soup, ketchup, chives, pepper, soy sauce and seasoned salt; pour over pork. , Stir in potatoes; cover and cook on low for 4-5 hours. Stir in vegetables and cook 1 hour longer or until meat and potatoes are tender.

Nutrition Facts : Calories 367 calories, Fat 10g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 1353mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 6g fiber), Protein 29g protein.

6 boneless pork loin chops (1/2 inch thick and 4 ounces each)
2 jars (12 ounces each) pork gravy
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 tablespoons ketchup
1 tablespoon minced chives
1 teaspoon pepper
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon seasoned salt
3 medium potatoes, peeled and quartered
1 package (16 ounces) frozen mixed vegetables

COUNTRY PORK SOUP

When I was young, we ate a lot of pork and chicken. I suppose it was less expensive than beef. I've eaten many bowls of this hearty filling soup while sitting at my grandma's table.

Provided by Sandy in Oklahoma

Categories     Pork

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15



Country Pork Soup image

Steps:

  • Add oil to dutch oven and heat over medium heat. When oil is heated, add pork and brown. Add carrots, celery and potatoes. Cook 1 minute. Add remaining ingredients except okra. Cover and simmer 1 hour, stirring often.
  • Add okra and cook 15 additional minutes.
  • Serve with crackers or cornbread.

1 lb pork loin, cut into 1/2 inch cubes
1 tablespoon oil
1 cup carrot, thinly sliced
1 cup diced celery
1 cup cubed peeled potato
1 (8 ounce) envelope dry onion soup mix
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
4 cups hot water
3 beef bouillon cubes
1 (28 ounce) can whole tomatoes, cut up
1/2 teaspoon oregano leaves, crushed
1 (10 ounce) package sliced frozen okra (optional)
1 dash hot pepper sauce

COUNTRY PORK CHOP DINNER

Jean Lawson shares this treasured recipe that pairs tender chops with hearty carrots and potatoes. "This satisfying supper, smothered in a golden sauce seasoned with thyme, is truly spirit-warming," notes the Dover, Delaware cook.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10



Country Pork Chop Dinner image

Steps:

  • In a large skillet, cook pork and onion in oil until meat is browned and juices run clear; drain. Top with potatoes, carrots and mushrooms. Combine the soup, water, salt if desired and thyme; pour over vegetables. Bring to a boil; reduce heat. , Cover and simmer for 25-30 minutes or until meat and vegetables are tender.

Nutrition Facts : Calories 282 calories, Fat 10g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 362mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 23g protein.

4 bone-in pork loin chops (1/2-inch thick and 7 ounces each)
1 small onion, chopped
1 tablespoon canola oil
4 medium red potatoes, cubed
1 cup thinly sliced carrots
1 cup sliced fresh mushrooms
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup water
1 teaspoon salt, optional
1/2 to 1 teaspoon dried thyme

KIRSTEN'S FRIED PORK CHOPS WITH COUNTRY GRAVY

Kirsten Goldberg was one of the pantry cooks at Boulevard. One night when I was eating at the counter opposite her station, I asked her if she had a favorite pork recipe to contribute to my book. She didn't hesitate a second and replied, "The pork chops with country gravy my mom served for breakfast." null Most times when I've had fried chops, I've been disappointed because the meat is always ends up dry from overcooking. The solution is to give the chops a quick soaking in a simple flavor brine of salt, sugar and water. If you're serving them for breakfast, brine them the night before for 2 to 4 hours. Remove the chops from the brine and keep them, wrapped, in the refrigerator until you're ready to cook them. Otherwise make breakfast a little later ? 2 hours in the brine should be enough to make them succulent. null Serve these chops in true Midwestern style with warm biscuits ? some folks spoon the gravy over the biscuits as well as the chops ? and fried or poached eggs. If you're really feeling like going "whole hog", serve up a mess of grits, too.

Provided by Food Network

Categories     main-dish

Time 4h35m

Yield 4 servings

Number Of Ingredients 15



Kirsten's Fried Pork Chops with Country Gravy image

Steps:

  • To make the brine: Put the water in a large bowl and stir in the salt and sugar until the sugar is dissolved. Add the ice cubes and cool the mixture to at least 45 degrees F. Submerge the pork chops in the brine. Refrigerate for 2 hours or up to 4. Remove the pork chops from the brine, pat dry, and wrap in plastic wrap. Store in refrigerator until ready to cook. To make the gravy: In a large skillet, cook sausage over medium heat, breaking it up with a spatula or fork. Pour off all but 2 tablespoons of the fat and discard. Reserve the fat in a cup for cooking chops. Sprinkle the flour over the cooked sausage in the skillet; stir to coat. Gradually stir in the half-and-half, nutmeg and Worcestershire sauce. Cook, stirring, until the sauce thickens, scraping up any browned bits from the bottom of the pan. Add more half-and-half if the sauce becomes too thick. Season, to taste, with salt, pepper and hot sauce. Cover the skillet and set aside while you cook the chops. Sprinkle the chops generously with pepper. Dredge then in the flour, shaking off excess. In a large, heavy skillet, heat the reserved fat plus additional oil to a depth of 1/8-inch over medium-high heat. Put the chops in the pan, as many as will fit without crowding, and fry until golden brown, about 2 to 3 minutes. Turn and cook on the other side, 2 to 3 minutes. If you're cooking more than one batch of chops, keep the fried chops warm in a preheated 250 degrees F oven. To serve, put 1 chop on each diner's plate (you will have 2 remaining for second helpings) and spoon the gravy over them. Serve extra gravy on the side to pour biscuits or grits.;

3 cups cold water
1/4 cup kosher salt
1/4 cup sugar
2 cups ice cubes
6 bone-in pork rib chops (each 1/2-inch thick) or 6 boneless pork chops
1/2 pound bulk fresh sausage, such as Brown Sugar and Sage Breakfast Patties
2 tablespoons all-purpose flour
2 cups half-and-half, plus additional if needed
Freshly grated nutmeg
1/4 teaspoon Worcestershire sauce
Kosher salt
Freshly ground black pepper
Hot sauce (recommended: Tabasco)
1/2 cup all-purpose flour
Sausage fat or bacon fat, lard, or canola or safflower oil

TRADITIONAL PORK POSOLE

Traditional New Mexican spicy stew. Red chile and pork come together with hominy to warm your belly and your palate. Serve with tortillas or corn bread.

Provided by mic_babe

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 2h10m

Yield 8

Number Of Ingredients 13



Traditional Pork Posole image

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Place the peppers with cut sides down onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove plastic wrap and carefully remove and discard pepper skins. Dice peppers.
  • Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until tender and fragrant, 5 to 10 minutes.
  • Stir pork into onion and garlic; cook and stir until pork is browned, 5 to 10 minutes. Add diced green chiles to pork; cook and stir until fragrant, 5 minutes.
  • Pour white hominy, yellow hominy, chicken broth, water, cumin, chili powder, salt, and black pepper into pork mixture. Bring mixture to a boil and cook for 15 minutes; reduce heat to medium-low and simmer until flavors blend and pork is tender, at least 1 hour.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 37.7 g, Cholesterol 26.8 mg, Fat 12.9 g, Fiber 7.6 g, Protein 14.1 g, SaturatedFat 2.8 g, Sodium 3113.8 mg, Sugar 4.3 g

½ pound green chile peppers, sliced in half lengthwise and seeded
3 tablespoons olive oil
½ onion, chopped
2 tablespoons minced garlic
1 pound boneless pork loin, cut into 1-inch cubes
1 (29 ounce) can white hominy, drained
1 (29 ounce) can yellow hominy, drained
3 cups chicken broth
1 ½ cups water
¼ cup ground cumin
¼ cup chili powder
3 tablespoons salt
1 teaspoon ground black pepper

FRESH COUNTRY PORK SAUSAGE WITH PEPPER AND SAGE

Pork Sausage that is great for breakfast with eggs and grits.

Provided by James Villas

Categories     Pork     Breakfast     Brunch     Fry     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 28 three-inch patties

Number Of Ingredients 7



Fresh Country Pork Sausage with Pepper and Sage image

Steps:

  • Combine 1/3 pork and 1/3 pork fat in processor. Using on/off turns, process mixture until finely ground. Transfer to large bowl. Repeat with remaining pork and pork fat in 2 more batches. Sprinkle water, sage, salt, and red and black pepper over pork. Using moistened hands, mix sausage just until blended. Wrap sausage in plastic and chill. (Sausage can be prepared up to 3 days ahead. Keep refrigerated.)
  • Form sausage into 3-inch-diameter patties. Heat heavy large skillet over medium heat. Fry patties in batches until browned and cooked through, about 5 minutes per side. Drain on paper towels; keep warm. Transfer to platter and serve.

2 pounds boneless pork shoulder, cut into 1-inch cubes, chilled
1 pound fresh pork fat, cut into 1-inch pieces, chilled
3 tablespoons cold water
1 tablespoon dried rubbed sage
1 tablespoon salt
1 1/2 teaspoons dried crushed red pepper
1 teaspoon ground black pepper

COUNTRY PORK STEW

Categories     Pork     Stew     Low Carb     Low Fat     Kid-Friendly     Back to School     Healthy     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 9



Country Pork Stew image

Steps:

  • Heat olive oil in heavy large Dutch oven over medium-high heat. Add pork and stir until pork is brown, stirring constantly, about 4 minutes. Transfer pork to bowl. Add onion, garlic and sage to Dutch oven and sauté until onion is tender, about 10 minutes. Return pork and any juices in bowl to Dutch oven. Season with pepper. Add remaining ingredients. Simmer over medium heat until pork is very tender when pierced with fork, approximately 1 hour.

1 teaspoon olive oil
1 1/2 pounds lean well-trimmed pork stew meat, cut into 1-inch cubes
1 large onion, chopped
4 garlic cloves, minced
2 tablespoons chopped fresh sage
1/2 cup dry white wine
1 3/4 cups canned unsalted chicken broth
2 tablespoons tomato paste
1/4 teaspoon ground allspice

SLOW COOKER COUNTRY STYLE PORK ROAST RECIPE

The slow cooker is one of my favorite ways to cook a pork roast and this recipe is one of the best- plus, it makes it's own gravy!

Provided by Six Sisters

Yield 8

Number Of Ingredients 12



Slow Cooker Country Style Pork Roast Recipe image

Steps:

  • Spray the inside of your slow cooker with non-stick cooking spray.
  • Place carrots in the bottom of the slow cooker.
  • Cut the roast in half. Place flour, seasoned salt, onion powder, garlic powder, ground mustard, and oregano in a gallon-sized Ziploc bag. Add one half the roast to the bag, seal the bag, and shake until the roast is entirely coated. Repeat with other half of the roast.
  • Heat a large skillet over medium high heat. Add olive oil and brown roast on all sides (I did each side for about 2-3 minutes). Place both halves of the roast in the slow cooker.
  • Pour the chicken broth on top of the roast and cook on low for 6 hours (or until pork is tender).
  • Remove roast from slow cooker and using a slotted spoon, remove the carrots.
  • Measure out 3 cups of liquid from the slow cooker and pour into a medium saucepan, bring to a boil. In a small bowl, mix together cornstarch and water, then pour into saucepan. Bring to a boil and cook for 2-3 minutes or until gravy thickens up.
  • Serve with mashed potatoes and pour gravy on top.

1 pound baby carrots (or whole carrots sliced)
1 (3 pound) pork roast
1/2 cup flour
1 teaspoon seasoned salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground mustard
1/2 teaspoon dried oregano
2 Tablespoons olive oil
2 (14.5 ounce) cans chicken broth
1/4 cup cornstarch
1/4 cup cold water

COUNTRY PORK STEAK

Stove top cooking at it's best. Very tasty and filling, almost like a veggie stew served with the steak. I think this would work an many different kinds of meats. I got this out of a magazine many years ago.

Provided by SooZee

Categories     One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11



Country Pork Steak image

Steps:

  • Large skillet, medium heat.
  • Cook onion in the oil; push to one side.
  • Trim extra fat from steaks.
  • Coat with flour.
  • Brown well on both sides in skillet.
  • Stir in undiluted soup.
  • Add mushrooms and their juices.
  • Add rest of the ingredients.
  • Cover and simmer 1 hour or until meat and veggies are tender.
  • Serve and enjoy.

Nutrition Facts : Calories 440.7, Fat 11.9, SaturatedFat 2.1, Sodium 1128.4, Carbohydrate 75.9, Fiber 10.2, Sugar 8.4, Protein 11.2

4 pork shoulder steaks, about 1/2-inch thick
2 tablespoons oil
1 small onion, chopped
1 tablespoon flour
10 1/2 ounces cream of mushroom soup
10 ounces sliced mushrooms
8 small new potatoes, peeled (1 lb.)
4 medium carrots, thick sliced (2 cups)
1 teaspoon salt
1/2 teaspoon rosemary
1/4 teaspoon pepper

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