Stuffed Boneless Pork Chops
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- Stuffed Boneless Pork Chops
Another Great meal from my Dutch Oven! I just love this thing. Perfect moist over stuffed pork chops!
I couldn’t find thick enough Boneless Pork Chops, so I decided to cut them myself. Boneless Pork loin in the bag to the rescue!!
I stuffed these babies till they were ready to burst! I cut 4 each 2 inch chops and then cut a pocket in the center not all the way through. I used a dressing mix in a bag and prepared that first. 1 1/2 cups of celery and onion chopped and saute in 1/3 cup butter until soft. I added the dressing mix, 1 can of Chicken broth and the vegetable mixture. I needed to add about a 1/4 to 1/3 cup water since it was still kind of dry. Then you just stuff those chops!
I brought out the Dutch oven and browned the stuffed chops, sprinkled with Salt and Pepper, over medium heat in 2-3 tablespoons of olive oil until brown on one side. I did this in 2 batches since they were so huge. Then turn them over and pack them back in the Dutch oven and put in the oven at 400 for 15 minutes covered. Remove cover and bake another 5 or so to brown them up a little. That is it!!!!!
Flautas with Slow Cooked Shredded Pork Loin
I love Flautas! I think they are better than taquitos and and not full of grease that you get from all of the oil you have to fry them in. I started my Labor Day holiday with a 3lb Pork Loin Roast, crock pot, 2 cups of beef bouillon and 1 cup of water for liquid on top of a large sliced onion. 6 hours later the meat was falling apart and I had many options for the weekend meals!

Flauta
These are so easy once you have you shredded pork ready. Mixed enough pork roast about 1 1/2 cups, with a couple of tablespoons of Taco seasoning and placed about 2-3 tablespoons of filling on one edge of a medium flour tortilla, I and a sprinkling of cheddar cheese and a roll up like a cigar and place on a baking sheet, lightly coated with Canola spray. Repeat until you have used up your seasoned pork. Makes 6 good sized flautas. Spary the tops with the oil and bake at 400 for about 15 minutes turning 1/2 way into cook time. I toped with a handfull of cheese and returned to the oven to melt. Serve whole or cut in half with sour cream and salsa!

Fresh out of the oven
Shredded Pork Taquitos!!!
That slow cooked pork loin, I always had a plan!! Pork taquitos and enchiladas
Start with a pork roast or in my case a pork tenderloin (on sale, make;s it so much better). Put about 3 lb roast in the crock pot over 1 sliced onion and pour 2 cups beef broth (I used beef bullion) and 1 cup water and cook for 8 hrs. ( just had several typo’s as I am eating the Taquitos).

Taquitos ready to serve
The cooked pork roast (for about 6 taquitos) is shredded and mixed with about a Tbls of Taco seasoning ( I used costco brand).

Seasoned shredded pork
Heat corn tortilla in pan spayed with canola oil or whatever you have on hand. About 10 seconds on each side to soften.

Heat Tortillas
Add pork to tortilla close to one edge of tortilla so you can roll as shown.

Ready to roll!
I was feeling rather lazy and used just a piece of foil to place the filled tortillas, but it works great and is fast for cleanup!. I then spray tops with oil before placing in 400 degree pre-heated oven .

Ready for the oven
Bake for 7 minutes the turn and top with a handful if shredded cheese, bake an additional 5 minutes. Serve with sour cream and your favorite salsa!! Super easy and they were great! Enchiladas will have to wait until tomorrow!!

Topped with cheese and ready to eat!!
Shredded Pork Taco’s With Fresh Pico De Gallo
Happy 4th of July! Shredded pork Taco’s tonight!
It has been a busy week and by the way, where did June go? It is 106 today and the only place to be is the pool or in the air conditioning! Thank god for the crock pot on hot summer days like this.

Shredded Pork Taco
Pork Loin in the Crock Pot
I put a 2lb pork loin (with my favorite spicy rub) in the crock pot this morning with
1/2 cup of fresh pineapple juice
1/2 sliced onion
Fresh pineapple chucks on top.
The fresh juice from the pineapple has enzymes that help break down the fats and the meat just falls apart After 6 hours the house smelled wonderful!

Pork Loin in the Crock Pot

Just under 6 hours to go!

Shredded PorkGet ready
Now for the Pico!
This is a favorite I get requests often from my good friends and I tweak the heat according to their taste. My dear friend Kelley likes it not to hot but Brent like it fire hot! So to make everyone happy I make the basic Pico De Gallo and then throw 2 more jalapenos and a couple of Serrano’s along with 3 more cloves of garlic and give whirl in the food processor and spoon it into a separate container to add as needed and then EVERYONE is happy!

My Fresh Pico De Gallo

Pico De Gallo
Pico De Gallo
This is so easy to make and I just wing it every time I make it. The food processor does all the work! Just add and pulse a couple of times to get a good size chop the following:
8 Roma tomato’s pulse and add to bowl
5 garlic cloves, 3 Jalapenos peppers (seeded), 1 Serrano peppers (seeded) pulse and add to the tomato’s
1/2 red onion (I only had a yellow one) pulse and add to the bowl
Cilantro (leaves only) about 1/2 bunch, pulse and add to bowl
1 lime squeezed into bowl and then salt and pepper to taste
Stir all together and refrigerate for a couple of hours or overnight (the flavors are much better the next day) Now you also have that added punch of heat to add if your guests like it hot.
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