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Slow Cooker BBQ Pork Loin Roast with Coca Cola BBQ Gravy

BBQ Pork Loin

BBQ Pork Loin

 

 

 

 

 

 

 

BBQ Pork Loin with Coca Cola BBQ Gravy

A few years spent in North Carolina introduced us to a number of different ingredients to use in recipes such as potato chips and Coca Cola.  So as I was pondering what to do with the pork loin last night I thought back to that time and came up with this BBQ gravy that came out quite nice.

Coca Cola BBQ Gravy

Ingredients

  1. 1 cup ketchup
  2. ½ cup Coca Cola
  3. ½ cup brown sugar
  4. 2 Tbs Lea & Perrins Worcestershire Sauce
  5. 1 shallot finely diced
  6. 1 clove of garlic finely diced
  7. 2 -3 dashes Tabasco sauce

In a sauce pot place all the ingredients and bring to a boil, stirring to keep sugar from burning.  Once a boil is reached remove from the heat and set aside.

BBQ Pork Loin

  1. 4-5 pound Pork loin
  2. 2 Tbs Flour
  3.  2 Tbs 1/2 & 1/2
  4. Lawry’s seasoning salt and pepper

Take a pork loin season lightly with Lawry’s seasoning salt, and pepper on all sides.  Brown lightly on all sides.

Brown pork loin on all sides
Brown pork loin on all sides

 

 

 

 

 

 

 

Once browned, place in the slow cooker and pour the BBQ sauce over it, turn to cover, place lid on and cook for about 4 hours basting the top with the sauce every 15 minutes or so.  Just before serving, remove the roast from the pot turn heat up to high, and in a small container or bowl take 2 tablespoons of flour and 2 tablespoons of ½ & ½ and mix thoroughly and pour into the BBQ Sauce in the slow cooker  and stir to combine and thicken.  Slice the roast thin and serve the gravy on the side

loin with thicken sauce
loin with thicken sauce

 

 

BBQ Pork Loin

BBQ Pork Loin

 

 

 

 

 

 

 

 

 

 

 

 

Here are a few items to help with making this recipe:
Hamilton Beach 7 Quart Stay Or Go Slow Cooker
Zwilling J.A. Henckels Four Star II 2-Piece Carving Set
Tupperware 2-Cup Quick Shake Gravy Container

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

It’s pork, how can you go wrong?  I go hog wild and make a pig of myself every time, 5 paws for the little piggies!

 

IMG

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Slow cooker BBQ Pork Loin with Coca-Cola Gravy
Serves 4
slightly sweet & delicious pork recipe
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Prep Time
15 min
Cook Time
4 hr
Prep Time
15 min
Cook Time
4 hr
Ingredients
  1. PORK LOIN
  2. Pork loin approximately 3 -4 pounds
  3. Lawry's seasoning salt
  4. Fresh ground pepper
  5. 2 Tbs flour
  6. 2 Tbs 1/2 & 1/2
  7. COCA-COLA GRAVY
  8. 1 cup ketchup
  9. 1/2 cup coca-cola
  10. 1/2 cup brown sugar
  11. 2 tbs Lea & Perrins Worcestershire Sauce
  12. 1 shallot finely diced
  13. 2 - 3 dashes Tabasco sauce
  14. ROUX
  15. 3 tbs butter
  16. 3 tbs flour
Instructions
  1. In a sauce pan place all the gravy ingredients and bring to a boil, stirring to keep the sugar from burning. Once a boil is reached remove from the heat and reserve.
  2. Take the seasoned pork loin and in a fry pan brown on all sides. Once browned place in the slow cooker pour the gravy over it and cook on low for 4 hours basting every 15 - 30 minutes. Prior to serving remove roast and turn heat up melt the 3 tbs butter add in the flour and mix to combine. Once the gravy is heated add the roux and stir to thicken. Slice the roast and put the gravy in a serving boat to serve on the side.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

 

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Zesty Pork Chop Bake Casserole

Zesty Pork Chop Casserole
Zesty Pork Chop Casserole

Zesty Pork Chop Bake Casserole

I don’t know where the original recipe came from; but this Zesty Pork Chop Bake has been a family staple for 50+ years.  The recipe can serve up to 6 persons.

Ingredients for Zesty Pork Chop Bake

  1. Pork Chops, cut at least 1 inch thick, one per person
  2. 1 lb elbow macaroni
  3. 2-3 Tbs minced onion
  4. 1 green pepper finely diced
  5. 4 Tbs flour
  6. 2 tbs brown sugar
  7. 1 Tbs pepper
  8. 1 tsp salt
  9. 2 – 12 oz bottled Heinz chili sauce
  10. 2 Tbs white vinegar
  11. 1 cup water

Directions for Zesty Pork Chop Bake

Bake at 350º

Cook the macaroni until just done, drain and reserve.

In a frying pan, with a small amount of oil, take the pork chops, lightly seasoned with salt and pepper, and brown on each side.  Once browned, remove to a plate to hold.  To the pan add the green pepper and onion and cook until onions are lightly browned, stir in the flour and continue to cook until all the flour is combined. Now add the brown sugar, salt, and pepper and cook in.  Add the vinegar and water and stir to combine.  Add the chili sauce and stir to combine all the ingredients.  Finally add in the macaroni.  Depending on the number of servings (for 6 – all the macaroni + 6 chops in a 9 X 13 bake pan, 4 chops and enough macaroni in a 9 X 9, or for 2 in an au gratin dish) put the macaroni in the baking dish and lay the chops on top pressing them partially into the macaroni . Cover loosely with foil and bake  for about 1 hour at 350° remove foil for the last 10 minutes.  It can be made in advance, refrigerated, and then baked at 350° for 1½ hours.

 

Brown Chops
Brown Chops
brown pepper and onions
brown pepper and onions
add flour and cook until flour is combined
add flour and cook until flour is combined
add the rest of the ingredients
add the rest of the ingredients

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

add the macaroni and combine
add the macaroni and combine

 

 

 

 

 

portion macaroni and place chops on top and bake
portion macaroni and place chops on top and bake

 

 

 

 

 

enjoy
enjoy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here are a few items to help with this recipe:
Le Creuset Heritage Stoneware 24-Ounce Oval Au Gratin Dish, Cherry
Simply Calphalon Nonstick 5-Quart Saute Pan

 

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Zesty Pork Chop Bake Casserole
Serves 6
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Save Recipe
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Ingredients
  1. 1 pound elbow macaroni
  2. 1 thick cut pork chop per person (seasoned)
  3. 1 medium onion diced
  4. 1 -2 green peppers diced
  5. 4 ts flour
  6. 2 tbs brown sugar
  7. 1 tsp salt
  8. 2tbs white vinegar
  9. 2 12oz. bottles Heinz chili sauce
  10. 1 cup water
Instructions
  1. In a large pot with water cook the macaroni to an al dente state and drain.
  2. In a skillet take the chops lightly seasoned with salt and pepper and brown on both sides. Set aside. In the same skillet the chops were cooked in add the onion and pepper and cook until slightly softened. Add the flour and stir to combine and cook for a few minutes to cook out the raw flour taste. Now add the sugar,salt, vinegar, water, and chili sauce and stir to combine. Once combines add in the macaroni.
  3. Once all is combined place into a baking dish large enough to accommodate the number of chops being served. Nestle the chops into the macaroni cover loosely with foil and bake at 350 for 1 hour.
Notes
  1. Can be made in advance simply cover and bake for 1 1/2 hours at 350 degrees removing the foil for the last 10 minutes.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
 

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Scotch Eggs

Scotch Egg
Scotch Egg

 

 

 

 

 

Scotch Eggs

At the first annual Scottish Festival in our little town my kids discovered Scotch Eggs.  They were an immediate hit, however the Scots side of me didn’t care for the exorbitant price that they charged for basically one egg.  I knew I could make them at home.  For a long time we used our deep fryer until my wife found a recipe that bakes them.  Not as greasy and just as good it’s the way we always make them now.

On a trip to Scotland trying to find a Scotch Egg became an arduous quest.  The English Plowman’s lunch was every where , but alas no Scotch Eggs.  Until one day strolling through the town of Elgin I spied a butcher shops window and saw a group of these little beauties sitting there.  I bought out the stock that day and satisfied my daughter’s wish for a Scotch Egg in Scotland, and assuring me that my recipe was up to snuff.

Ingredients for Scotch Eggs

  1. 6-8 hard boiled eggs shelled
  2. 2 lbs. loose sausage ( plain or sage work well)
  3. 4 eggs beaten with about ¼ cup ½ & ½, 2 tbs Dijon mustard,salt & pepper
  4. bread crumbs (plain or Italian style)
  5. all purpose flour seasoned with salt and pepper
  6. 1 baking sheet with a wire rack

Procedure for making Scotch Eggs

Preheat oven to 400°

Divide each pound of sausage into 3 or 4 parts on a sheet of wax paper.  Cover with another piece of wax paper and press flat into a round about 5 inches in diameter.

Hard cook and shell the eggs.

Take three bowls and place flour in one, the egg batter in another, and the bread crumbs in a third.

Place one hard boiled eggs in one of the sausage rounds ( depending on the size of your eggs you should get 3-4 eggs for a pound of sausage), wrap the sausage completely around the egg. toss the sausage in the flour and dust off excess, roll to completely cover in the egg wash and then roll in the bread crumbs to completely cover.  Dip back into the egg wash and then rebread once more in the crumbs.  Place on wire rack, placed in a baking sheet.  Continue until all eggs are done.  Bake in the oven for about 35 minutes, turning about half way thru the cooking process.

Serve with your choice of condiments, relish, mustard, ketchup, a white sauce, hollandaise, etc or what was our favorite, tomato pickle which sadly Heinz had stopped making.  Serve warm, just as good cold or reheat heat in the microwave.

Scotch Egg
Scotch Egg

 

 

 

 

 

 

 

 

 

Here are a few items to help with this recipe
Corelle Livingware 20-Ounce Salad/Pasta Bowl, Winter Frost White
NEW, Heavy-Duty 1/4 Size Cooling Rack, Cooling Racks, Wire Pan Grade, Commercial grade, Oven-safe, Chrome, 8 x 10 Inches, Set of 2
WearEver 68201 Commercial Nonstick Bakeware 17-Inch by 11-Inch Large Non-Stick Baking Sheet, Silver
Zwilling J.A. Henckels Twin Four Star 8-Inch High Carbon Stainless Steel Bread knife

 

 

 

Scotch Eggs
Write a review
Save Recipe
Print
Ingredients
  1. 6-8 hard boiled eggs shelled
  2. 2 lbs. loose sausage ( plain or sage work well)
  3. 4 eggs beaten with about ¼ cup ½ & ½, 2 tbs Dijon mustard,salt & pepper
  4. bread crumbs (plain or Italian style)
  5. all purpose flour seasoned with salt and pepper
  6. 1 baking sheet with a wire rack
Instructions
  1. Preheat oven to 400°
  2. Divide each pound of sausage into 3 or 4 parts on a sheet of wax paper. Cover with another piece of wax paper and press flat into a round about 5 inches in diameter.
  3. Hard cook and shell the eggs.
  4. Take three bowls and place flour in one, the egg batter in another, and the bread crumbs in a third.
  5. Place one hard boiled eggs in one of the sausage rounds ( depending on the size of your eggs you should get 3-4 eggs for a pound of sausage), wrap the sausage completely around the egg. toss the sausage in the flour and dust off excess, roll to completely cover in the egg wash and then roll in the bread crumbs to completely cover. Dip back into the egg wash and then rebread once more in the crumbs. Place on wire rack, placed in a baking sheet. Continue until all eggs are done. Bake in the oven for about 35 minutes, turning about half way thru the cooking process.
  6. Serve with your choice of condiments, relish, mustard, ketchup, a white sauce, hollandaise, etc or what was our favorite, tomato pickle which sadly Heinz had stopped making. Serve warm, just as good cold or reheat heat in the microwave.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved