Get ready for the most tender and flavorful Crockpot Pork Roast

The humble boneless pork shoulder doesn’t get enough love, in my opinion. Maybe because it’s also referred to as pork BUTT?

But this affordable cut of meat shines after a low and slow cook time.

This Crockpot Pork Roast gives you tender meat, soft carrots and onions, and a rich umami-bomb gravy, and your slow cooker does most of the work.

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Tender and juicy Pork Chop and Applesauce recipe

Pork chops and applesauce are a classic combination, and you can just never go wrong with something so classic.

This recipe elevates the traditional dish by making homemade applesauce with an optional bit of spice to liven things up.

Why do you put applesauce on Pork Chops?

While some people might shy away from eating fruit and meat together, they’re actually a great pairing.

The natural sweetness and tanginess of apples complement the richness of the thick double-cut pork chop, satisfying your taste buds.

And while the recipe below will ensure that your pork chops end up perfectly juicy, if you DO accidentally overcook them a bit, the applesauce is there for you to add some moisture back to every bite of pork.

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These are the most juicy Grilled Pork Chops!

I think grilled pork chops are best when they are marinated first, and this marinade brings together acid, sugar, salt and oil to infuse the chops with flavor and moisture.

The versatile set of ingredients in this mouthwatering marinade results in a pork chop that pairs well with a variety of side dishes.

There’s soy sauce for the salt element in the marinade, but the end results are NOT pork chops that taste Asian-inspired.

There’s brown sugar, but the chops aren’t too sweet. There’s red pepper flakes, but they’re not too spicy.

The final product is simply perfectly juicy, satisfying grilled pork chops that you’ll want to make all year long. Let’s dive in.

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I’m always trying to make sure that this website has a well rounded selection of recipes. I was surprised to discover that I don’t have all that many pork recipes.

While I do have a recipe for pork chops and applesauce, beyond that, most of my pork recipes are ribs, like country style pork ribs oven or crock pot ribs.

That’s kind of funny, because my family and I eat pork chops quite frequently! We have a great local butcher shop that sells delicious thick-cut chops, so they’re a frequent meal for us.

I like to keep my pork chop dinners pretty simple. If you buy good-quality meat, it honestly doesn’t need much more than a quick sear in a skillet and then into the oven for a few minutes. Sometimes I’m splurge and make homemade gravy to go with them. But, most of the time, if I’m feeling fancy and have 5 extra minutes, these honey mustard pork chops are what I’ll make.

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My family is still doing mostly carryout for restaurant meals these days. We eat on outdoor restaurant patios when the weather is warmer, but since we live in the Midwest, it’s takeout throughout the winter.

And I can’t say that I’m not sick of it. I am!

While some food is fine for carryout, like maybe lasagna cottage cheese or beef stroganoff from our favorite local hole in the wall, other food just does NOT carry out well. Particularly anything where the crispiness is really at it’s peak straight out of the fryer, like fried chicken.

And don’t even get me started on carryout brunch of any kind. I’ll stay home and make my own vegetable quiche, bacon in the oven and bloody mary with an epic garnish for a bloody mary, thanks.

But probably my least favorite dish to attempt to do carryout for is nachos. Nobody wants soggy chips, and they certainly don’t survive the trip home.

So, I’ve been making nachos of all kinds at home, where we can enjoy them fresh out of the oven, immediately.

We’ll do the classic ground beef/cheese/lettuce/tomato/tortilla chips variety quite often, or sometimes make them topped with my fajita vegetables recipe, but once in awhile we change it up and get creative.

These Wonton Nachos are inspired by the flavors of a pork banh mi sandwich, but turned into a crispy, crunchy plate of finger food.

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I got an e-mail from a reader last week, telling me how excited she was to have found this blog, because I make so many meatball recipes. I was a little surprised, because I didn’t think I make THAT many meatballs.

But, when looking through my archives, I noticed that there’s turkey meatballs recipe air fryer and build-your-own meatball subs with toppings.

There’s Korean meatballs made with Gochujang, Greek chicken meatballs that my parents love, tomato ramen topped with (what else?) meatballs, and black bean meatballs for the best meatless meal, just to name a few.

OK, so maybe I DO make a lot of meatballs. I can’t help it. They’re fun to make, and there’s endless ways to spice, sauce and serve them.

The post General Tso’s Meatballs (Chinese Meatball Recipe) appeared first on Foxes Love Lemons.

It’s finally starting to feel like fall here in Michigan, and I’m ready for some comfort food (and a platter of Halloween food ideas).

This time of year, my favorite meals are the kind where everything can be roasted on one sheet pan, or where (almost) everything can be made in a single skillet, like my Skillet Mac and Cheese. (more…)

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Big news – my town finally has a butcher shop! This was all kinds of exciting to me, because being able to call them up and order exactly the cut of meat I’d like is ever so much more exciting than relying on the local grocery store to just sell me whatever happens to be available.

One of my very first special orders at the new butcher shop was five pounds of pork belly. That big ol’ hunk of beautiful meat was destined for these Pork Belly & Tomato Jam Sliders.

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Did you guys know there are 99 days between Memorial Day and Labor Day? It sounds like a lot, but it’s already going by so fast. But in those 99 days, I pretty much plan to eat 99 meals that celebrate fresh ingredients, BBQ, and simple summer recipes.

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I go through phases with cooking and ingredients, just like most people go through phases with fashion. My current kitchen obsessions right now are honey and anything pickled.

Honey is my go-to sweetener in almost all instances – sweet, savory and cocktails. Not only does it always seem to add just the right amount of sweetness without being cloying, but it adds great flavor to dishes as well.

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