Easy Caramelized Onion Pork Chops

1 tablespoon vegetable oil

4 pork loin chops, 1/2 inch thick

3 teaspoons seasoning salt

2 teaspoons ground black pepper

1 onion, cut into strips

1 cup water

Directions :

To make the pork chop, rub both sides of them with 2 teaspoons of salt and pepper. In a large pan, add oil and add onions and water. Reduce the heat and cover and let them cook for about 20 minutes.

When the water begins to evaporate, add the pork chop and cover. Let them cook until they are fork tender, turning them over once. They should also be served on top of the onions.

You can serve this dish with some of your favorite vegetables such as cauliflower or flour rice. If you want to add them to something else, just cut them up and mix them up.

Steak Bites with Garlic Butter

INGREDIENTS:

2 pounds of steak, I used beef tenderloin, cut into bite-size pieces

4 cloves garlic, minced

¼ cup butter

¼ cup white wine

1 tablespoon olive oil

1 tablespoon fresh parsley, chopped

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon ground pepper

DIRECTIONS:

Cut the steak of your choice into bite-size pieces. I used beef tenderloin, but you can use NY Strip or Ribeye if you’d like. Sprinkle the steak with smoked paprika, salt and pepper.

Heat a large cast iron skillet to medium-high. Add in the olive oil, then sear all sides of the steak. Be sure not to overcrowd the pan, otherwise, the steak will steam, rather than sear.

Once the steak is seared and reaches your desired temperature when checked with a meat thermometer (I prefer 125F), remove it and set aside.

Add the garlic to the skillet, and cook for just about 10 seconds, careful not to let it brown. Then pour in the white wine (or beef broth), to deglaze the pan. Allow ⅓ of the wine to evaporate as you’re scraping up the brown bits of flavor.

Add in the butter and cook for another 2 minutes. Add the steak back in and toss in the butter. Garnish with parsley and serve.

Store leftovers in the fridge for a few days or freeze in an airtight container.

Slow Cooker Mississippi Pot Roast

Ingredients:

3-4 lbs chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
4-5 pepperoncini peppers
1/2 cup unsalted butter
1/4 cup water
Salt and pepper to taste
Directions:

Place chuck roast in the slow cooker.
Sprinkle ranch dressing mix and au jus gravy mix over the roast.
Add pepperoncini peppers around the roast.
Place butter on top of the roast.
Pour water into the bottom of the slow cooker.
Cook on low for 8 hours, until meat is tender and shreds easily.

Slow Cooker Amish pot roast

Ingredients

3 pounds chuck roast
2 tablespoons vegetable oil
1 teaspoon garlic powder
1 teaspoon dried oregano
¼ cup soy sauce
1 cup prepared coffee
1 tablespoon Worcestershire sauce
1 large white onion, halved and thinly sliced
2 bay leaves
2 tablespoons cornstarch
3 tablespoons cold water
Fresh ground black pepper (to taste)
fresh chopped parsley, to garnish (optional)
Directions
1. Heat vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the chuck roast to the pan, and sear on all sides until fully browned, but not cooked through. Remove roast from the skillet and place in the slow cooker.
2. Season the roast with garlic powder, oregano, and black pepper. Massage the seasonings into the roast on all sides with your hands.

3. Add the onions and bay leaves around the roast, and add the coffee, soy sauce, and Worcestershire sauce over the ingredients.
4. Cover slow cooker and turn on LOW power for 9 hours. Avoid removing the lid for at least 8.5 hours.

5. After 8.5-9 hours, remove the lid, and discard the bay leaves. Remove the roast from the crockpot. Place on a plate and cover with aluminum foil.

Discard excess grease floating on top of the crockpot using a spoon or paper towel.
6. In a small bowl, combine the cornstarch and cold water. Whisk together until well blended. Add the cornstarch mixture to the brown onion gravy, and stir until combined. Cover the slow cooker, turn power to HIGH, and allow gravy to thicken for about 20 mins.

7. Shred the pot roast using two forks. Once sauce is thickened, add the beef back into the gravy, and stir. Allow to sit until the beef is brought back up to temperature, about 5 mins.
Remove lid and serve from the crockpot onto individual plates using a ladle.
Garnish with parsley (optional),