Pork Chops Stuffed with Smoked Gouda and Bacon

Ingredients

• 2 ounces smoked Gouda cheese, shredded
• 4 slices bacon, cooked and crumbled
• 1/4 cup chopped fresh parsley
• 1/8 teaspoon ground black pepper
• 2 (2 1/4 inch thick) center-cut, bone-in pork chops
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• ground black pepper

Directions

1. Preheat an outdoor grill for medium heat.
2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
4. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

Source: http://allrecipes.com/

Spicy Baby Back Ribs

What You'll Need

• 4 pounds baby back pork spareribs 
• 1 tablespoon olive oil 
• 1 large onion, chopped (about 1 cup) 
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup orCampbell’s® Healthy Request® Condensed Tomato Soup 
• 1/4 cup packed brown sugar 
• 2 tablespoons cider vinegar 
• 2 teaspoons hot pepper sauce

How to Make It

1. Heat the oven to 400°F. Line a large roasting pan with aluminum foil. Place the ribs into the pan and cover.
2. Bake for 45 minutes. Uncover the pan and pour off any fat.
3. Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender. Stir in the soup, brown sugar, vinegar and hot pepper sauce and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the sauce is slightly thickened.
4. Pour the soup mixture over the ribs.
5. Bake, uncovered, for 30 minutes or until the ribs are fork-tender. Cut the ribs into serving-sized pieces. Return the ribs to the pan and toss to coat with the sauce.

Source: http://www.campbellskitchen.com/

Slow Cooker Pork Ramen

 
Ingredients

• 3 pounds boneless pork shoulder, cut into 3 equal pieces
• Kosher salt
• 2 tablespoons canola oil (if including the optional browning step)
• 1 yellow onion, coarsely chopped
• 6 garlic cloves, chopped
• 1 (2-inch) piece fresh ginger, peeled and chopped
• 8 cups low-sodium chicken broth
• 1 leek, halved lengthwise and coarsely chopped (white and green parts)
• 1/4 pound cremini or button mushrooms, brushed clean and coarsely chopped
• Low-sodium soy sauce, for seasoning
• Sesame and/or chile oil, for seasoning
• 1 1/2 pounds fresh ramen noodles
• 8 large eggs (optional)
• About 4 green onions, finely chopped (white and pale green parts)

Instructions 
 
To cook:

1. Season the pork with salt.
2. This step and the next are optional: Put a flameproof slow cooker insert on the stovetop over medium-high heat, then add the oil and warm until hot. (Or, use a frying pan for this step). Working in batches if necessary to avoid crowding, add the pork pieces and sear them on the first side without moving them until well browned, 3 to 4 minutes. Turn the pieces and sear on the second side until well browned, 3 to 4 minutes longer. Transfer to a plate and set aside.
3. Pour off all but 2 tablespoons of the fat from the insert and return the insert to medium-high heat. Add the yellow onion and sear, without stirring, until browned, about 5 minutes. Stir in the garlic, ginger, and 1 cup of the broth and deglaze the insert, stirring and scraping up any browned bits from the insert bottom, then let simmer for 1 minute.
4. If you have included the browning step, transfer the insert to the slow cooker, add the leek, mushrooms, and the remaining 7 cups of broth, and stir to combine. If you are starting here, combine the pork, yellow onion, garlic, ginger, leek, mushrooms, and broth in the slow cooker. Cover and cook on the low-heat setting for 8 hours. The pork should be very tender and the broth should be fragrant.

To assemble:

1. Transfer the pork to a cutting board. Using 2 forks, break the pork into bite-size chunks, removing and discarding any large pieces of fat. Strain the broth through a fine-mesh sieve into a bowl and discard the solids. Using a large spoon, skim off and discard any fat from the surface of the broth. Return the pork and broth to the slow cooker and season to taste with soy sauce and sesame and/or chile oil. Cover and cook on the low-heat setting for about 30 minutes to warm through.
2. Cook the ramen noodles according to the package directions. If you want to top each bowl of ramen with an egg, put the eggs into boiling water and simmer for 5 to 6 minutes. Remove the eggs from the water, let cool until they can be handled, and peel them.

To serve:

1. Divide the noodles evenly among individual bowls. Ladle the broth and pork over the noodles, dividing them evenly, then sprinkle with the green onions. If desired, top each bowl with a halved soft-boiled egg and serve right away.

Source: Chowhound