Tag Archives: Pork

Zippy Pork Chili

The days suddenly started getting quite a bit colder. I don’t know if it’s that way where you live, but it certainly got that way around here quite quickly. It seemed like Fall was feeling a lot like Spring for quite some time, and then suddenly the temperature just dropped! Like out of no where, I’m not kidding. Then it warmed up again, we had a bunch of huge thunderstorms, and then the temperature dropped again. I swear Indiana weather doesn’t know if it’s coming or going! For right now though, it’s quite chilly! And speaking of chilly, I have just the recipe to warm you up from the inside out. Zippy Pork Chili! Super easy, super delicious, and it’s done in the slow cooker.

What I like to do is prep everything I can ahead of time. Like, the night before. That way, when I get up in the morning, I just need to dump it in the slow cooker and turn it on.  So I pre-chop everything. Starting with my pork loin, I trimmed off any huge honkin’ pieces of fat, then cut it all up into little bite sized cubes.

Then I chopped up my onion and garlic. That’s all the chopping you need to do for this simple chili recipe.

Heat up some olive oil in a pan, and toss your pork, onion and garlic into the pan and brown the meat. I did this the night before as well, and stored it in a Zip-Loc container in the fridge until the morning. All that’s left to do now is put everything into the slow cooker, cover, and cook. It’ll be ready when you are!

Top it with your favorite chili toppings. I used sour cream, shredded sharp cheddar cheese, and tortilla chips. Enjoy!

Print Recipe
Zippy Pork Chili Yum
Recipe By Christine Titus
Course Stews & Chili
Cuisine American
Servings
servings
Ingredients
Course Stews & Chili
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Heat olive oil in a large skillet over medium heat. Brown pork with onions and garlic until pork is no longer pink. Transfer to slow cooker. Don't worry about cooking it all the way through. It will cook completely in the slow cooker.
  2. Add beans, tomatoes, broth and seasoning mixes to slow cooker. Stir to combine.
  3. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  4. To serve, ladle into bowls and top with sour cream, tortilla chips and shredded cheese, or any of your favorite chili toppings.
Recipe Notes

If you prefer a spicier chili, swap out the cans of diced tomatoes with mild green chilies, for the hotter versions.

Adapted from Taste of Home

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Simple Marinated Pork Chops

Have you fired up your grill yet? We pretty much BBQ all year round here at  Fort Awesome, but mostly in the Spring and Summer. It started getting warm here in Indiana long before it was supposed to, so we’ve been grilling up a storm! I absolutely love food off the grill. Kabobs, burgers, hot dogs, chicken, steak and lets not forget pork chops! Grilled pork chops are really the only way I enjoy them. Sure there’s times I’ve baked them and they turn out pretty good, but grilled is my favorite! Especially since I have a dedicated grill master and I don’t have to do it. I’m more of an indoor cook. I prepare the sides while he grills. I think it’s fair! Especially since he’s so darn good at it! So keeping with the grilling, I’ve got a great pork chop recipe for you. The marinade is so simple. It tastes fancy schmancy and has beautiful bold flavors, but it’s impressively easy and simple. As my husband says “simple is the way to go!” Amen to that! Today I give to you…..

This is so easy, you can sleep through most of the process. I mean literally sleep through most of the process. Here I’ll show you. First of all there are only 10 ingredients. Take the first 9 and whisk it up in a bowl.

Like so. My hanging pots and pans rack was not part of the marinade, by the way. That’s just me still learning how to take decent pictures and I’ve got quite the reflection there! 😂 Reminds me of one of my favorite quotes, “If you find it hard to laugh at yourself, I would be happy to do it for you.” – Groucho Marx. Anyway, to stay on topic and get to the part where you sleep through most of this recipe, just put your pork chops in a zip top bag, pour the marinade in, and seal it up. Turn it to coat.

Now place it in the fridge overnight and let it get all happy, while you…. go to bed! See? I told you that you get to sleep through most of this. When you’re ready to grill the next day, discard the marinade and grill your chops over medium heat, lid closed for about 4-5 minutes on each side, depending on how thick or thin your chops are. It’s always a good idea to have a meat thermometer handy. You’ll want these to be at at least 145 degrees. Then take them off the grill, let them rest for 5 minutes and enjoy!

A few of my favorite things I use in this recipe:

  • Pyrex bowls – They are inexpensive and don’t break as easily as other glass bowls, and believe me… I break a lot of dishes just by being my clumsy self LOL.
  • Oxo Good Grips Silicone Balloon Whisk – I love these! They’re durable and I can use them on teflon without scratching up my pan. I love using a whisk when making scrambled eggs. No more metal whisks for this girl.
Print Recipe
Marinated Pork Chops Yum
Recipe by Christine Titus
Course Grilling
Cuisine American
Servings
servings
Ingredients
Course Grilling
Cuisine American
Servings
servings
Ingredients
Instructions
  1. In a medium bowl, whisk together the first 9 ingredients; set aside.
  2. Add pork to a large resealable plastic zip top bag. Pour the marinade over the pork then seal bag and turn to coat and refrigerate overnight.
  3. Drain and discard marinade. Grill over medium heat, covered, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Recipe Notes

Slightly adapted from Taste of Home

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