Orange ginger pork chops make a great Asian dinner dish. The recipe makes 4 servings and is good with rice cooked with some chicken broth and the drained mandarin orange juice. Another suggestion is to mix some grated cabbage with shredded carrot and toss with a ginger dressing to complete your meal. I got the original recipe a few years ago from a Company’s Coming 30 Minute Meals cookbook.
I have made this Crockpot mashed potato recipe before and really like it. The last time I used herb and garlic cream cheese and it added lots of flavour. I omitted the garlic salt when I used the flavoured cheese. I used old aged cheddar cheese for topping it.
I have not yet tried the steak rolls, but it does look like a good way to enjoy steak. The recipe as shown makes 6 servings with a nice combination of vegetables and provolone cheese.
Orange Ginger Pork Chops
- ½ cup orange juice
- ½ cup chicken broth
- 1 Tbsp. cornstarch
- 2 tsp. packed brown sugar
- 1 glove garlic
- 2 tsp. oil
- 1 lb. boneless pork loin chops
- 10 oz. can of mandarin orange sections
- 2 Tbsp. chopped pickled ginger slices
- 2 Tbsp. sliced green onions
Mince garlic clove and trim pork chops of the fat. Drain and chop the ginger slices. Combine the first five ingredients in a medium bowl and set aside. Heat the oil in a large frying pan on medium high heat. Add pork chops and cook for about 2 minutes per side until browned. Transfer chops to plate. Reduce heat to medium low and stir cornstarch mixture. Add to frying pan, stirring gently. Add orange segments and ginger. Stir gently and then add the chops. Cook uncovered for about 5 minutes, turning chops halfway through until desired doneness and sauce is boiling and thickened. Remove to a large serving dish. Sprinkle with green onion before serving.
Crockpot Mashed Potatoes
- 10 to 12 potatoes
- ¼ cup sour cream
- 8 oz. cream cheese
- 2 eggs, separated
- Milk as needed
- 1/3 cup butter
- Salt and pepper
- A bit of garlic salt
- Grated cheese as desired
- Cook and mash potatoes with the butter, sour cream, cream cheese, and a bit of milk. Add salt, pepper, and garlic salt to taste.
Stir in the egg yolks and put into the Crockpot. Beat the egg whites until fluffy and then fold them into the potato mixture. Sprinkle with grated cheese. Cook on low for 3 to 4 hours.
Steak Rolls
- 2 Tbsp. canola oil, divided
- 3 Tbsp. chopped garlic
- 2 sweet onions, chopped
- 2 cups mushrooms, thinly sliced
- ½ Tbsp. salt
- ½ Tbsp. pepper
- 2 lbs. flank steak
- 4 oz. baby spinach
- 9 slices provolone cheese
Preheat oven to 350°F. Heat one Tbsp. of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside. Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls. Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10–15 minutes, until medium rare. Remove the toothpicks before serving.
HINT: If you have a stain on clothing that just won’t come out, try rubbing it with lemon juice before putting it into the washer.
FOOD FOR THOUGHT: (sent by a reader) We could learn a lot from crayons. Some are sharp, some are pretty, some are dull, some have weird names, and all are different colours … but they all exist very nicely in the same box.
