AmyPeapod Profile - (10578515)

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Home Town:
Living In: California, USA
Member Since: Feb. 2008
Cooking Level: Intermediate
Cooking Interests: Asian, Mexican, Italian, Mediterranean, Healthy, Quick & Easy
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Recipe Reviews 2 reviews
Sour Cream Pork Chops
Made these today per the recipie, only variant being that I used a few cloves of fresh garlic in lieu of garlic powder. Overall pretty good! We LOVED the sour cream sauce! I'm not sure whether browning them really mattered much for the flavors, so might try skipping this step next time. But we will make this again! Thanks for this one!

0 users found this review helpful
Reviewed On: Apr. 17, 2014
Kalua Pig in a Slow Cooker
EXCELLENT! I read many reviews and I agree--extremely simple & tasty! I used a 3.6lb Pork butt, 2t plain sea salt(that was all I could find, even tried TJ's), and 1+1/4t liquid smoke (hickory flavor). I cooked it on high for 4 hours, turned over and added 1/2 of a med. sweet onion that I had in the frig. Cooked it 1 more hour on high then switched it to low for the duration. After 7 hours total, the pork looked cooked--I checked it with a thermometer and it was done indeed. I took out the pork (which was falling apart) and shredded (an easy task!) then placed it back in the crock pot and added 2/3 head of chopped green cabbage and a chopped sweet onion, which I steamed for 5 minutes on the stove (probably would've skipped, but thought we were going to eat sooner). Back on low for about another 1-2 hours to simmer in its own juices. Somewhere during this time I ladled out the juices into a liquid measuring cup, placed in the freezer for 10-15 minutes, and skimmed off the fat, and added a bit of water so that I returned the same amount of liquid back to the crock pot that I'd removed. The pork was so tender succulent and we LOVED this recipe! Served with rice and a Sesame Cabbage Salad found elsewhere on the internet. We like spicy so added a dab of Sriracha hot chili sauce. EXCELLENT! Also pairs well with Fire Rock Pale Ale from the Kona Brewing Co. What a spectacular feast! :) Thanks for the recipe!!!

9 users found this review helpful
Reviewed On: Feb. 9, 2008

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