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Thursday, November 3, 2011

Gooseberry Patch Two-Fer: Honey Chicken and Cranberry Pork

As you may recall, I've been slacking on posting Gooseberry Patch recipes from Slow Cookers, Casseroles & Skillets. Don't interpret the lack of posting as a lack of cookin'.
After tennis season ended (and drama club hasn't quick gotten into full swing yet), I reopened the kitchen for some real family meals. Yet, I haven't had the time to get online much.

So! To make up for that, I'm posting not one, but two Gooseberry Patch recipes--both of which received "thumbs up" from the family--especially the Cranberry Pork Chops.

Honey Chicken & Carrots

The great thing about this recipe is requires all the basic stuff you probably have in your kitchen already.

Peel and slice 1 1/2 cups of carrots.

Heat some oil in a skillet, then cook the chicken over medium heat.
The recipe says "until juices run clear," but we all know that really means:
cook until a meat thermometer reads 170 degrees.

Remove the chicken (keep warm), then add the carrots.
Cook for 3-5 minutes, until tender.

Stir in the honey, lemon juice and garlic salt (I opted for straight garlic, since we're low-sodium
as much as possible at our house). Return the chicken to the skillet and heat until the 
sauce is bubbling.
Serve with cooked rice.

This was really good. And went together very fast.

My next new favorite:

Cranberry Pork Chops
In the Slow Cooker!!!

This recipe is super-easy and fabulous because you use every working mom's
favorite appliance:  the slow cooker.

Basic ingredients are simple, and fairly staple for my pantry:

Place the pork chops in the slow cooker.
I typically stock up on boneless pork loin when it's on sale, 
then I cut my own chops to the thickness I prefer. I went fairly thick on these.

Mix up all the sauce ingredients:
a can of cranberry sauce, 1/2 c of apple juice, 1/4 c sugar and 2 T spicy mustard

Pour over the chops, then cover and cook 6-8 hours on high.
How easy is that??? 

When you're ready to eat, just heat 1/4 c cold water and 2 T corn starch on the stove.
Then add the sauce from the slow cooker to the sauce and cook, whisking, until thickened.

Then serve the pork chops with the sauce over the top.
I served it with green beans (good ol' out-o'-the-can type that my kids love) 
and a spinach salad.
This is going on the recipe rotation for sure! 

Check out more Gooseberry Patch recipes on the Real Farmwives of America.
I have a couple more recipes to post, then I'll be giving away a copy of this GP cookbook.


  1. Those pork chops look delicious!!!

  2. OOOH! I love the looks of those pork chops! I do the same thing with mine. Buy the big honkin' loin, take it home, and cut to my heart's content. Great ideas !

  3. Looks so yummy... making it for supper tonight!!!