Angela's Kitchen

Cooking gluten and diary free... because everyone deserves a cookie!

Pork

Slow Cooker Salsa Pork Chops – Gluten Free-zer Friday

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Slow Cooker Salsa Pork Chops, gluten free, dairy free

 

With it being Tex-Mex theme for this week’s Gluten Free Menu Swap, I just had to bring back this little blast from the past: Slow Cooker Salsa Pork Chops. I’ve added freezer instructions, freezer labels and a nifty recipe card for making more than one batch if chops go on sale.

This is a great dish to come home to on busy school nights, but I also like it for summer-time meals. If the pork chops I am cooking are a little thin, or cook a little longer than usual (hey, it happens!), I found you can shred the pork and use it for nachos, taco salad, taco filling, a topping for baked potatoes, sweet potatoes or gluten free noodles. It’s so versatile and pleases everyone in my family. I love that in a recipe!

Use you favorite salsa with the level of heat your family enjoys. I use what ever we have on hand, but I particularly like using peach salsa when cooking this up in the summer. The sweet-savory combo makes a great sandwich filling when having a picnic dinner in the yard. Enjoy!

Printable freezer labels for Salsa Pork Chops

Printable recipe card for Salsa Pork Chops for making multiple batches for the freezer.

Slow Cooker Salsa Pork Chops – Gluten Free-zer Friday

Print Recipe Pin Recipe
Course dairy free, freezer cooking, gluten free, main dish, oamc, pork, slow cooker
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 6 pork chops bone in or boneless
  • 1 1/2 cups tomato sauce
  • 1 cup salsa
  • 3 tablespoons lime juice
  • 1/2 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt or to taste

Instructions
 

  • Warm oil in a skillet over medium-high heat, then add pork chops. Cook pork chops until browned on both sides. They do not need to be cooked though as they will cook more in the slow cooker. You are looking to give the meat a nice sear and color.
  • In a bowl mix together the tomato sauce, salsa, lime juice, garlic, oregano, cumin, black pepper, and salt.
  • Arrange a single layer of pork chops in slow cooker. Spoon a bit of sauce onto each chop. Add more pork chops to slow cooker, adding sauce on top of each one until all pork chops are in the slow cooker. Pour remaining sauce over chops.
  • Cover slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours until cooked through.
  • Freezer instructions: Allow the pork chops to cool after searing. Place in a gallon sized freezer bag and add sauce. Mix sauce around pork chops, remove as much air as possible, seal, label and freeze.
  • To serve: Thaw. Put contents of bag in slow cooker, cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.

 

 

Maple-Brown Sugar Bacon Wrapped Smokies – Secret Recipe Club

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After having a month off, it is time again for Secret Recipe Club reveal day!  Woo-hoo!  What is the Secret Recipe Club?  It’s a lot like Secret Santa, but with recipes.  Each month you are assigned a blog.  After selecting a recipe from that bloggers repertoire, you make and post it on reveal day.  It is a great way to find fun recipes and blogs.  I like how it gets me to actually sit down and go through another person’s blog.  Blogs are a lot of work and take time to put together.  Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer.  Fun stuff!

 

This time my assignment was Jen at Jen’s Journey.  Every time I get my assignment, I have such a tough time picking the recipe.  There are so many delicious things to choose from!  Jen’s blog was no different- she has so many great things, such as Chewy Fudge Avocado Brownies, Caramel Pudding, Peppermint Gingerbread Mocha, and Cilantro Lime Rice, to name just a few.  Can you see why I had trouble making up my mind?  Yummy!  With New Year’s Eve coming, I decided to make her Brown Sugar Little Smokies.

 

I tweeked it a bit, reducing the sugar and adding maple syrup.  Mmmm…  Being able to brush the maple and brown sugar kept the sweetness on the bacon while the smokies baked in stead of the pan.  Swoon!  Really, you shouldn’t make these.  Honest, or you might grab them and lock yourself into a room with them all alone.  And eat them all.  By yourself.  Not that I would know about that…  (cough)   Um, if you make them, let me know and I’ll come on over and eat a few, just to make sure you don’t eat too many.  That’s what friends are for- right?  🙂  Thank you, Jen, for adding a must have recipe to our New Year’s Eve menu.  And for any other meal I can figure it in to as often as I can.  Woo-hoo!

 

Maple-Brown Sugar Bacon Wrapped Smokies

adapted by Angela Litzinger at test.angelaskitchen.com from Jan of Jen's Journey
5 from 2 votes
Print Recipe Pin Recipe
Course Appetizer, bacon, dairy free, gluten free, pork, smokies
Servings 6 to 8 for appetizers

Ingredients
  

  • 1 pound little sausages I used a local nitrate free brand
  • 1 pound gluten free bacon
  • ⅓ cup brown sugar
  • ¼ cups maple syrup

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Cut the bacon into thirds and wrap each third around a little smoke, being sure not to stretch bacon.
  • Place seam side down on a baking sheet lined with foil.
  • Mix together brown sugar and maple syrup. Carefully brush brown sugar mix onto the bacon wrapped smokies.
  • Bake at 350 degrees F or until bacon is crisp. Transfer to a small crock to keep warm.
  • I apologize in advance for how delicious they are.


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Blast from the past – Pineapple-Garlic Pork Chops

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Here is this week’s blast from the past from August 2, 2006,  Pineapple-Garlic Pork Chops.  This delicious dinner is so easy to assemble as a freezer meal to have on hand for a quick mid-week meal, yet special enough to serve on the weekend for quests or for a quiet evening in with your family.

If anyone is interested on the egg front, we now have 3 chickens laying eggs (Yay!) so far.  So exciting!

Broiled Pork or Chicken Tacos – Gluten Free-zer Friday

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Gluten Free Dairy Free Broiled Pork or Chicken Tacos

The end of January is always so tough for me.  The holidays are over, it is still cold out (usually bitterly so) and a few more months to go before I can play in the garden.  Ugh!  I decided to make broiled pork tacos today to remind me of summer and the promise of the grill.  This recipe is from Gluten Free Spinner, but adapted to how I like them.  I also have added freezer directions, because that is how I roll.  Tuck a package of this delicious spice rubbed pork tenderloin into the freezer for a day when you crave summer!

Gluten Free-zer Friday tag

Gluten Free-zer Friday - Broiled Pork or Chicken Tacos

Angela Litzinger at test.angelaskitchen.com
You can grill this dish also over medium-high heat on your grill until cooked through if you have warm weather in your area.
Print Recipe Pin Recipe
Course chicken &amp, dairy free, gfcf, gluten free, oamc, pork, turkey
Servings 8

Ingredients
  

  • 2 pounds trimmed pork tenderloin or boneless skinless chicken breasts or thighs
  • 2 teaspoons dried cilantro
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon gluten free chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon dried oregano

Instructions
 

  • Mix the spices and sugar together, blending well. Rub the spice mixture into the pork tenderloin or chicken until completely coated. Place meat into a gallon sized freezer bag, removing as much air as you can, seal, label and freeze. (To serve right away, allow meat to marinate in the refrigerator or at least 2 hours and up to overnight before cooking.)
  • When you are ready to serve your tacos: Thaw. Broil meat until cooked through, flipping meat partway through cooking. It should be browned and have an internal temp of 145 degrees F for pork and 165 degrees F for chicken. Remove from oven and tent with foil, allowing the meat to rest for 10 minutes before slicing. Serve in heated gluten free tortillas with you favorite taco toppings. We like guacamole, mixed greens and roasted corn salsa.

 

Apple-Cranberry Pork Chops, Slow Cooker

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Slow Cooker Apple-Cranberry Pork Chops, Gluten Free Dairy Free

Enjoy!

Printable recipe card for multiple batches of Apple-Cranberry Pork Chops for the freezer.

Printable freezer labels for Apple-Cranberry Pork Chops

 

Slow Cooker Apple-Cranberry Pork Chops

Angela Litzinger at test.angelaskitchen.com
Print Recipe Pin Recipe
Course dairy free, freezer, gfcf, gluten free, main, oamc, pork, slow cooker
Servings 6

Ingredients
  

  • 2 pounds boneless loin chops fat trimmed - 3" thick
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 cup celery chopped
  • 2 cups tart or semi-tart cooking apple peeled and chopped
  • 1 1/4 cups onion chopped
  • 1 cup dried cherries or chopped dried apricots
  • 1 teaspoon ground cinnamon
  • 1/2 cup gluten free chicken broth
  • 1/2 cup fresh or frozen cranberries
  • 1/4 cup apple juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons gluten free spicy mustard
  • salt to taste
  • ground black pepper to taste

Instructions
 

  • Season pork chops with salt and pepper. Put pork chops in gallon sized freezer bag (one bag per batch). Mix together remaining ingredients. Put fruit mixture over pork chops. Remove as much air as possible. Seal, label and freeze.
  • To serve: Thaw. Lightly oil the crock of your slow cooker. Place pork chops on the bottom of crock. Pour fruit mixture over chops. Cover with lid. Cook on low for 6 to 7 hours until pork is tender.

One Pan Gluten Free Pasta and Kielbasa

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Gluten Free Dairy Free One Pot Pasta and Kielbasa

So good and so easy! Sometimes the best recipes come from just tossing together what you have on hand. Yep, I could have added some green veggies to the dish, but we like this as it is. Just serve it with a big salad and you’ll be good to go.

I am also using this dish for Gluten Free-zer Friday, as the leftovers (it makes a BIG pan) can divided up and tucked into the freezer for future lunches.

One Pan Gluten Free Pasta and Kielbasa

Angela Litzinger at test.angelaskitchen.com
Print Recipe Pin Recipe
Course 30 minute meal, chicken or turkey, dairy free, freezer recipe, gluten free, main dish, oamc, one pot meal, pasta, pork
Servings 8 to 10

Ingredients
  

  • 2 tablespoons olive oil
  • 2 smoked pork kielbasa or turkey/chicken kielbasa-style sausage sliced 1/4" thick rounds
  • 1 1/2 cups diced onion
  • 4 cloves garlic minced
  • 3 cups gluten free chicken broth
  • 1 - 28 oz can diced tomatoes
  • 16 ounces uncooked gluten free elbow or shell pasta
  • 1 can light coconut milk
  • 2 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups shredded dairy free cheddar cheese-style cheese substitute
  • 1/2 cup thinly sliced green onions or minced fresh parsley

Instructions
 

  • Add olive oil to a large skillet over medium-high heat. Add onions, kielbasa and garlic and cook it until translucent.
  • Add chicken broth, tomatoes, coconut milk, Italian seasoning, salt and pepper. Bring to a simmer.
  • Add gluten free pasta, submerging pasta into simmering liquid. Simmer for 15 minutes, or untill pasta is tender.
  • Remove skillet from heat and stir in 1 cup cheese substitute.
  • Top with remaining cheese substitute and sprinkle with sliced onions. Cover and let sit for a couple minute until cheese substitute is melted.
  • To freeze: Allow to cool. Divide into freezer safe containers, cover, removing as much air as possible, label and freeze.
  • To serve: Thaw and heat through.

 

Pork-Pineapple Kabobs

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AK canning jar

From the June 2011 Gluten & Dairy Free Mini Freezer Menus.

 

If you don’t eat pork, use boneless, skinless chicken thighs in this recipe.  Yum!

 

Pork-Pineapple Kabobs

adapted by Angela Litzinger from Jerk from Jamaica posted by Deborah @tasteandtellblog.com
Print Recipe
Course dairy free, freezer cooking, gfcf, gluten free, grilling, marinade, oamc, pork
Servings 6

Ingredients
  

  • 3/4 cup gluten free chicken stock
  • 1/2 cup diced sweet yellow onion
  • 1/4 cup diced green onions
  • 1 teaspoon fresh thyme leaves or 1/4 dried thyme
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon allspice Jamaican allspice, if you can find it
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 small jalepeno pepper or serrano chili ribs and seeds removed, chopped
  • 1/2 teaspoon ground pepper
  • 1 1/2 tablespoons gluten free soy sauce
  • 1/2 tablespoon oil
  • 1/2 tablespoon cider vinegar
  • 1 1/2 pounds boneless pork loin cut into 1 1/2" cubes
  • 1 fresh pineapple peeled, cored and cut into 2" cubes
  • 2 large sweet yellow onions cut in half horizontally then cut into 1" wedges

Instructions
 

  • In a blender blend chicken stock, chopped onion, scallions, thyme, salt, sugar, allspice, nutmeg. cinnamon, jalepeno, pepper, soy sauce, oil and cider vinegar. Blend until smooth. Put into freezer bag with onions and pork. In a separate bag, place pineapple. Remove as much air as possible from each bag and seal. Put both bags into a third bag, and seal.
  • To serve: Thaw. Put pineapple in bag with pork for 30 minutes. Use metal skewers, or wooden skewers that have soaked in water for 30 minutes. Skewer the pork, pineapple and onions alternately on the skewers. Discard marinade. Grill for 15 to 20 minutes, turning to brown on all sides. Serve hot.