Monday, September 17, 2007

Crockpot Pork with Hot Bacon Potato Salad

 Golden Pork Steaks

1 can Campbells golden mushroom soup
1/2 can water
1 small or 1/2 large sweet onion sliced thin
1 Tablespoon Worcestershire sauce
2 dashes hot pepper sauce (I used Scoville Brothers Heavy Metal Heat)
1/2  teaspoon Janes Krazy  Mixed Up Salt (a mix of salt and herbs, if you don't have, use a fairly low sodium salt/herb blend as the soup is high in sodium)
1 heaping teaspoon dried basil
1 Tablespoon brown sugar
2 -3 large pork steaks

Dice onions and place in bottom of crock pot.  Top with meat. Sprinkle with Krazy Salt.  Mix other ingredients in bowl and pour over meat.  Cover and cook on low for 7-8  hours. Also excellent over noodles or rice for an inexpensive meal.

Hot Potato Salad

2  pounds red potatoes, quartered
2 tablespoons olive oil (if roasting potatoes)
7-8  slices of good quality smoked bacon
1 clove garlic,
1/2 sweet onion, minced
4 Tablespoons Braggs Apple Cider Vinegar (or wine vinegar)

1 tablespoon grainy mustard
2 teaspoons honey
1/4 teaspoon Italian seasoning
black pepper to taste

Parsley and/or  sliced green onion for topping (optional)

Peel, quarter and boil the potatoes until done but still a little firm (18-20 min). Even easier, don't peel and  roast them skin on at 375 degrees for 25 minutes tossed with a couple tablespoons of olive oil. (potatoes done when knife pierces potato easily).  The boiled potatoes will absorb more of the dressing, but the roasted potatoes have a nice firm bite and texture,  both are excellent.

While potatoes cook, add the bacon to a fry pan  until just slightly crispy.  Remove from pan and remove some of the drippings if needed (you want at least 1/4 cup remaining)    Add onions, garlic and honey to remaining bacon drippings and cook over low until the onion is soft and golden with  the sugar from the honey starting to caramelize them well  lowering heat and stirring often to prevent garlic from burning.  Remove with slotted spoon and add to bacon. Add vinegar, mustard, and seasoning  to pan drippings and cook over low/medium, whisking well for 2-3 minutes until bubbly.  Add onions and bacon back in, reducing heat to keep warm and toss with boiled or roasted potatoes.

Serve with pork and green beans.

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