Easy Cheesy Pork Chop & Rice Casserole

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Enjoy 5 delicious recipes inside!

Simple Vietnamese Pork Noodle Bowl

Southwestern Pork Pot Roast

Smoky Pork, Bacon & White Bean Chili Slow Cooker Hawaiian-Style Ribs Serves: 6 (4 ribs/serving) • Prep: 20 min. • Cook: 31/2-6 hrs. 2 racks pork back ribs In a medium bowl, combine the hoisin sauce, pineapple juice, (21/2-3 lbs. each), cut into ginger, and sesame oil. Arrange the ribs in a slow cooker and 3- or 4-rib sections pour half of the sauce mixture over the ribs. Cover and cook on 2 cups hoisin sauce* low for 5 to 6 hours or on high for 31/2 to 4 hours, until the ribs 1 cup pineapple juice are very tender. Set the remaining sauce aside in the refrigerator. 3 Tbs. grated fresh ginger About 1/2 hour before the ribs are done, remove the sauce from 3 Tbs. sesame oil* the refrigerator, to bring it to room temperature. Optional: 3 scallions, thinly sliced Arrange the ribs on plates or a platter and brush both sides with 11/2 tsp. sesame seeds, some of the remaining sauce. Sprinkle with the scallions and toasted* sesame seeds, if using. Serve the rest of the remaining sauce at the table. * You can find hoisin sauce and sesame oil in the ethnic or Asian section of most major supermarkets.

Simple Vietnamese Pork Noodle Bowl Serves: 6 • Prep: 20 min. • Cook: 35 min. 1 11/4-lb. pork tenderloin, Prepare noodles according to package directions. Arrange noodles trimmed, cut in 1/4-inch slices in 6 serving bowls. Top with slaw mix and onion, set aside. 12 oz. rice noodles* While noodles are cooking, in a medium saucepan, combine 4 cups prepared slaw mix* chicken broth, fish sauce, and soy sauce and bring to a boil over 1/4 red onion, thinly sliced medium-high heat. Reduce heat to low, to keep broth just below 41/2 cups reduced-sodium a simmer. chicken broth 41/2 tsp. fish sauce* In a large skillet over medium-high heat, warm oil. Add pork 1 tsp. reduced-sodium soy and cook until browned and cooked to 145° F., 1-2 min. per sauce side (you may have to do this in batches). Let stand at room 2 Tbs. canola oil or other temperature 3 min. Arrange pork on top of the noodle bowls. neutral-flavored oil Ladle in piping-hot broth, garnish with basil and lime wedges, 1/4 cup thin-sliced fresh and serve. basil leaves * You can find rice noodles and fish sauce in the ethnic or Asian section of most major 1 lime, cut into 6 wedges supermarkets. Prepared slaw mix, typically a combination of green cabbage, red cabbage, and carrot, can be found in the produce section of most major supermarkets.

Easy Cheesy Pork Chop & Rice Casserole Serves: 4 • Prep: 20 min. • Cook: 40 min. 4 bone-in or boneless pork Preheat the oven to 375°F. Oil a 2-quart casserole dish and chops, about 3/4-inch thick set aside. 2 cups cooked long-grain In a large bowl, combine the rice, vegetables, cheddar, ricotta white rice or cottage cheese, and salt and pepper to taste. Transfer to the 2 cups frozen vegetable mix, prepared casserole dish, sprinkle the Parmesan on top, and thawed set aside. 1 cup shredded cheddar cheese 1 cup ricotta or cottage cheese Season the pork chops with salt and pepper. In a large skillet Salt and pepper over medium-high heat, warm the oil. Add the chops and cook 1/4 cup grated Parmesan cheese until browned on one side, 3 to 4 min. Arrange the chops, 1 Tbs. olive oil, plus more browned side up, on top of the rice mixture and bake until the for casserole dish rice mixture is hot and the chops are cooked to 145°F., about 30 Optional: min. Let stand at room temperature for 3 minutes. 1 Tbs. chopped Italian parsley Serve the chops over the rice mixture, sprinkled with the parsley, if using.

Southwestern Pork Pot Roast Serves: 8 • Prep: 10 min. • Cook: About 2 1/4 hrs. 1 3-lb. boneless pork shoulder Preheat the oven to 350°F. Season pork with salt and pepper. In 1 Tbs. canola or other an oven-ready skillet, braising pan, or Dutch oven, warm oil over neutral-flavored oil medium-high heat. Add pork and cook until well-browned on all Salt and pepper sides, 10-12 min. Transfer the meat to a plate or platter and set aside. 1 19-oz can or 21/4 cups mild Add enchilada sauce to skillet and bring to a boil, scraping up any or medium red enchilada sauce browned bits. Return pork and juices to skillet, and return to a boil. 1 small white onion, Cover skillet, place in the oven, and cook 1 hr. Turn meat over and cut in 12 wedges add onion and potatoes to the skillet, submerging them in the liquid. 12 oz. small red potatoes, Cover and cook until vegetables start to soften, about 30 min. cut in 1/2-inch wedges Add hominy, cover, and cook until pork is tender but not falling 1 15-oz. can hominy, drained apart, onion and potatoes are tender, and hominy is heated through, Optional: about 15 min. Remove skillet from the oven, set aside, letting meat 1/4 cup crumbled queso fresco rest in liquid for 15 min. OR other soft cheese Cilantro sprigs, for garnish Remove meat from skillet, remove kitchen twine, if tied, and slice meat across the grain. Arrange on plates or a platter with vegetables alongside. Drizzle with sauce. Sprinkle with queso fresco and garnish with cilantro, if using. Serve remaining sauce at the table.

Smoky Pork, Bacon & White Bean Chili Serves: 6 • Prep: 20 min. • Cook: About 1 hr, 20 min. 11/2 pounds pork loin roast or In a large saucepan or small stockpot over medium heat, cook shoulder, in 3/4-inch cubes bacon, stirring occasionally, until crisp, 8-10 min. Use a slotted 8 oz. thick-cut bacon (5-6 spoon to transfer bacon to a paper towel-lined plate, set aside. slices), cut into 1/4-inch strips Add onion to bacon fat and cook, stirring occasionally, for 2 1 large onion, cut in 1/2-inch cubes min. Increase heat to medium-high, add pork, and cook, stirring 2 Tbs. chili powder occasionally, until onions are crisp-tender, 6-8 min. Stir in chili 1 Tbs. smoked paprika 2 14.5-oz. cans diced powder and paprika. Stir in tomatoes (with their juices) and fire-roasted tomatoes water. Bring to a boil, reduce to a simmer, and cook, stirring 11/2 cups water occasionally, until pork is tender, 35-45 min. 2 15-oz. cans cannellini or Stir in beans and about 2/3 of the bacon and cook, stirring other white beans, drained occasionally, until heated through, about 10 min. Add salt to Optional: taste. Serve chili garnished with remaining bacon, sour cream 1/2 cup sour cream and scallions, if using. 2 scallions, thinly sliced