Orange Pork Chops and Rice

• 4 T. Butter
•  6 Pork Chops, with or without bone
• 1 c. uncooked Instant Rice
• 2 c. Orange Juice
• 2 cans Cream of Chicken Soup
• 1 t. Salt
• 1/4 t. Pepper

In a large skillet, melt butter and brown pork chops on both sides, about 5 minutes.  Remove meat and add uncooked rice to skillet. Stir to coat rice well, then remove from heat.  Combine all ingredients in a crock pot and lay browned pork chops on top. Cover with lid and cook on high for 3-4 hours.  

Balsamic& Garlic Crusted Pork Tenderloin

Hands down, best tenderloin recipe ever. So much flavor and so moist!

----------------------------------------------------------------------------------------

• 4-5 Cloves of Garlic  finely minced
• 2 T. Balsamic Vinegar
• 2 1/2 t. Salt
• 1/2 t. Ground Black Pepper
• 2 T. Olive Oil
• 2 Pork tenderloins 1 1/4-1 1/2 lbs each
• 2 T. Canola Oil

Stir together garlic, balsamic vinegar, salt, pepper,and olive oil in a small bowl. Smear the paste all over the pork and marinate over night.

Preheat oven to 400 degree. 

Heat canola oil in a large saute pan over medium-high heat. Add pork, and brown pork all over for 3-5 minutes.

Transfer pork to 9x13 baking pan and put in the oven until the internal temperature reaches 160 degrees, about 20-30 minutes. Place pork on a cutting board and let rest 10 minutes before slicing.

Zuppa Toscana

This is hands down the best soup I've ever had. So so good. My husband made the comment that it was so warming. Perfect for a cold night evidently.  Although it takes a minute to make (mostly prep work), it really isn't very difficult. Give it a try; thank me later. P.S. this is amazing roll dipping soup.

--------------------------------------------

• 4 Slices Bacon, diced
• 1 lb. Ground Hot Italian Sausage (we used regular Italian sausage due to little mouths having to eat this. I highly recommend regular.)
• 1/2 large Yellow Onion, diced
• 4 Cloves Garlic, minced
• 4 c. (32 oz) Chicken stock
• 3 c. Russet Potatoes, cubed
• 3/4 t. Sea Salt
• 1/4 t. Pepper
• 2 c. Kale, in bite sized pieces
• 1 c. Heavy Whipping Cream
• Parmesan Cheese, grated

In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tablespoon to saute the onion.

Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent; add garlic; saute until fragrant.

Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender.

Add kale and heavy whipping cream. Bring to ta simmer. Top with Parmesan cheese when serving.