Rural Missouri - October 2020 - 38

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Quick Pork Chops & Gravy
(as seen in photo on prior page)

2 1/2 pounds loin pork chops
3 tablespoons olive oil
1/2 cup flour
1 teaspoon salt
1 1/2 teaspoons dry mustard
1/2 teaspoon garlic powder
Two 14-ounce cans cream of chicken soup
Heat olive oil in a skillet over medium heat.
In a bowl, combine the flour, salt, dry mustard and
garlic powder. Mix well. Dredge the pork chops in the
flour mixture and place them in the hot skillet. Allow pork
chops to brown for 2 to 3 minutes, then flip the pork chops
to brown them on the other side for an additional 2 to 3
minutes.
Place the browned pork chops in a slow cooker. Pour
two cans of cream of chicken soup over the pork chops.
Cover the slow cooker and cook on high for 3 to 4 hours
or on low for 4 to 5 hours, until the internal temperature of
the pork reaches 160 degrees on a meat thermometer. Let
rest for 3 minutes. Serve immediately.

Marinated Pork Tenderloin
2 pounds pork tenderloin
1/4 cup and 2 tablespoons soy sauce, divided
1/4 cup and 2 tablespoons dry sherry or red wine, divided
1/2 teaspoon dried thyme leaves
1 clove garlic, minced
1/4 teaspoon black pepper
10 ounces currant jelly or other favorite jelly
Combine the 1/4 cup soy sauce, 1/4 cup sherry or wine,
thyme, garlic and black pepper in a large self-sealing plastic
bag. Place pork in marinade and seal bag, releasing any
excess air. Marinate pork in refrigerator for several hours.
Heat oven to 375 degrees. Remove pork from bag,
reserving marinade. Pat pork dry with paper towel. Heat
a large skillet over medium-high heat. Coat skillet with
cooking spray, add pork and brown on all sides, about 5
minutes. Coat a 9-by-13-inch baking dish with nonstick
cooking spray, place pork and 2 tablespoons of the marinade in the dish. Roast 25 to 27 minutes or until internal
temperature is 145 degrees, basting with 2 tablespoons
marinade after 10 minutes.
Remove pork from oven, place on cutting board and let
stand 10 minutes before slicing.
Combine jelly, 2 tablespoons soy sauce and 2 tablespoons dry sherry or red wine in a small saucepan and
bring to a simmer over medium heat, about 2 to 3 minutes.
Drizzle over pork slices and serve.

RURAL MISSOURI | OCTOBER 2020

Slow-Cooker Pork Adobo
3 pounds boneless pork shoulder, cut into 2-inch pieces
1 tablespoon canola or extra-virgin olive oil
12 cloves garlic, smashed
1/2 cup cider vinegar
3 tablespoons soy sauce
2 bay leaves
2 teaspoons pink peppercorns, lightly crushed
2 cups long grain white rice
In a large skillet or Dutch oven over medium-high heat,
warm oil. Working in batches, add pork and cook until
browned on all sides, about 8 minutes per batch. Transfer
browned pork to a slow cooker.
Pour fat off the skillet and return it to medium-high
heat. Add garlic and cook, stirring, until lightly browned,
about a minute. Add vinegar, soy sauce, bay leaves and
peppercorns and cook, scraping up the browned bits in
the skillet, until the liquid is thickened, about 2 minutes.
Transfer vinegar mixture to the slow cooker, cover, and
cook until pork is very tender, 6 to 8 hours on low or 4 to 5
hours on high.
About 30 minutes before the pork is done, cook rice according to package directions. Arrange the rice in serving
bowls. Top with the pork, spoon some of the cooking liquid
over pork and serve.

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Rural Missouri - October 2020

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