SPICE-RUBBED PORK CHOPS

SPICE-RUBBED PORK CHOPS

Ingredients

• 1 1⁄2Tbsp
  chili powder
• 1Tbsp
  unpacked brown sugar
• 2tsp
  ground cumin
• 1tsp
  garlic powder
• 2Tbsp
  Worcestershire sauce
• 20oz
  uncooked lean boneless pork chop(s), four 1/2-inch thick chops
• 1pound(s)
  uncooked green snap beans, steamed
• 1⁄2tsp
  fresh lemon juice

Instructions

1

Preheat broiler and coat broiler pan with cooking spray.

2

In a small bowl, combine chili powder, sugar, cumin and

 garlic powder. Add Worcestershire sauce and stir until paste 

forms.

3

Rub paste onto both sides of each pork chop, place on

 prepared pan and broil 4 minutes on each side until 

inside is no longer pink.

4

Serve with string beans drizzled with fresh lemon juice.

Mississippi Roast

Mississippi Roast

Ingredients:

• 1 3-pound chuck roast
• 1 1-ounce packet of dry ranch seasoning mix
• 1 1-ounce packet of dry au jus gravy mix
• 6 tbsp. unsalted butter
• 5-6 pepperoncini

Instructions

1. Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place 6 tbsp. of butter on top of the roast, and finally 5-6 pepperoncini around the roast.
2. Cook on low for 8 hours.
3. Shred and serve with gravy.

Notes:

You can serve this with a side of mashed potatoes and vegetables, or serve it on top of white/brown rice, or make a sandwich out of it. The gravy can get pretty salty by itself so I'd go light on the salt for the side dishes that you're serving with this roast.

Yes, if you want to add vegetables to the slow cooker to cook along with the roast, you can certainly do so. I would add it in 2-3 hours before the roast is done. Potatoes, carrots, celery, whatever you like!