Country Style Pork Loin Recipes

COUNTRY-STYLE PORK LOIN

Steps:

• Cut roast in half. In a large shallow dish, combine the flour, onion powder and mustard. Add pork, 1 portion at a time, and turn to coat. In a large skillet, brown pork in oil on all sides., Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. Let pork stand for 10-15 minutes before slicing. , Strain cooking juices, reserving 2-1/2 cups juices; skim fat from reserved juices. Transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve pork and gravy with mashed potatoes if desired., Freeze option: Cool pork and gravy. Freeze sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until heated through, stirring occasionally; add broth or water if necessary. Serve as directed.

COUNTRY STYLE PORK LOIN CHOPS (WITHOUT BBQ SAUCE)

Steps:

• Preheat your oven to 375°F (190°C) and lightly grease or spray a baking dish with non-stick cooking spray.
• Wash and trim your country style pork loin chops as needed, then pat the pork dry using paper towels. Apply the pork seasoning to all sides of the pork chops generously.
• Place the seasoned country style pork loin chops into your prepared baking dish in a single layer. Bake in the middle of your oven's center rack for 35-40 minutes, or until the pork reaches a minimum internal temperature of 145F (63°C).
• Remove from the oven and serve immediately.

COUNTRY-STYLE PORK LOIN IN THE CROCK POT

Steps:

• Cut pork roast in half.
• In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one piece at a time, and shake to coat.
• In a large skillet, brown pork in oil over medium-high heat.
• Transfer to crock pot.
• Pour broth over pork.
• Cover and cook on low for 5-6 hours or until tender.
• Remove pork and keep warm.
• For gravy, pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened.