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CROCK POT CRANBERRY ORANGE PORK LOIN ROAST

Crock Pot Cranberry Orange Pork Loin Roast - TSLC (2) - CopyThis Crock Pot Cranberry Orange Pork Roast makes a great meal your family will love.  We love the gravy from the roast over mashed potatoes.

1 (3 to 4 pound) boneless pork loin roast

1 (14.5 ounce) can whole berry cranberry sauce

1 tablespoon spicy brown mustard

1 cup orange juice

1 teaspoon minced garlic

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon dried thyme

2 tablespoons brown sugar

Trim excess fat from roast and brown on all sides in a skillet on top of the stove.  Place roast in crock pot.  Whisk together the cranberry sauce, mustard, orange juice, garlic, black pepper, salt, thyme and brown sugar until well mixed.  Pour over the roast in the crock pot.  Cook for 7 to 8 hours on low or 4 to 5 hours on high.  Remove roast and slice or shred.  You can thicken the gravy by adding a little cornstarch and heating to desired consistency on top of the stove or serve without thickening.  I don’t thicken my gravy. We make sandwiches from the leftovers.   Makes about 8 servings depending on the size of your roast.  Enjoy!

Crock Pot Cranberry Orange Pork Loin Roast - TSLC - Copy

Don’t forget to check out these Crock Pot recipes, too:

Pork Roast and Sauerkraut

Pulled Pork Barbecue

Pork Roast and White Beans

Don’t forget to check out our new cookbook, Sweet Things and get your copy!

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TOP THREE RECIPES FROM LAST WEEK

This is just a quick post to list the top three recipes that were most popular last week on the site.  I have combined all the visits from Pinterest, Facebook, and around the internet to bring you the three most popular. You can find top recipes for previous weeks here.    Enjoy!

Click the name of the recipe under the photo to get the recipe. 

Pineapple Fritters TSLC

Pineapple Fritters

Old Fashioned Banana Pudding - TSLC

Old-Fashioned Banana Pudding

TSLCCrockPotbeefandtomatogravy

Crock Pot  Beef and Tomato Gravy

Feel free to “share” with your friends, pin or print by clicking on the Facebook, Pinterest, Twitter or E-mail buttons at the bottom of each post. 

Have a great week!

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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FRIED PORK CHOPS AND GRAVY

Pork-Chops-and-GravyThere is nothing any better than pork chops and gravy with mashed potatoes.  Just add another vegetable, bread and salad for a great meal anytime.  This is definitely a favorite meal at my house.

5 or 6 center cut pork chops (about 3 lbs.)

1 cup flour

1/2 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon garlic powder

3 to 4 tablespoons oil for frying or bacon drippings

2 1/2 cups water

1/2 cup milk

Put your cup of flour in a shallow pan and whisk in black pepper, salt and garlic powder.  Dredge the pork chops in the flour until fully covered on both sides.  Heat oil in a large skillet.  Brown chops on both sides, turn down heat, cover your skillet and let cook for about 15 minutes until chops are thoroughly cooked.   Remove chops from pan, place on plate and cover to keep warm.  Make sure you have at least 1/4 cup of drippings in the pan (can add more oil, if needed) Add enough flour to make a roux or paste (I use any leftover flour from dredging plus more if needed).  Cook and stir until flour is browned.  Add water and milk. Bring to boil and cook to desired thickness for gravy.  Makes about 2 1/2 cups gravy. Serve over chops, potatoes, rice, etc.   Enjoy!

Note:  You can return chops to the gravy and simmer for 10 to 15 minutes covered if you want to serve it this way.  I like doing the gravy separate as some people don’t like gravy on their pork chops.

Pork-Chops-and-Gravy

If you like this recipe, you might also like my recipe for Oven-baked Pork Chops.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

 

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HAMBURGER CREAMED GRAVY OR SOS

TSLCHamburgerGravy

This gravy is wonderful over toast, biscuits, rice, pasta, potatoes and grits!  I love it over mashed potatoes.  Some people make this with chipped or dried beef, too. This was an Army staple, thus the SOS name.  I can remember having this gravy for breakfast over toast when I was a child.  An easy and economical dish.

1 pound ground beef
1/2 cup onion, chopped
1 clove minced garlic
1/4 cup flour
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
2 cups milk (I use one 12 ounce can of evaporated milk and enough water to make 2 cups)
 
Brown ground beef, onion and garlic until beef is cooked.  Drain.  Put hamburger back in skillet and add flour, salt, pepper, Worcestershire sauce and milk.  Simmer until gravy thickens.  Makes 6 to 8 servings. Enjoy!
 
TSLCHamburgerGravy2
Be sure to check out these gravy recipes, too:
Buttermilk Biscuits and Country Gravy
Chocolate Gravy and Biscuits
Southern Tomato Gravy
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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
 
 
 
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