Rosemary Garlic Pork {slow cooler style}

I've made Six Sisters Stuff's Parmesan Honey Pork several times and I highly recommend you try it. Super tasty and a family favorite. I love this recipe because the meat actually browns while it's cooking. It was the inspiration for my edited version, also tasty, which goes something like this:

Rosemary Garlic Pork

{slow cooker style}

2-3 pound boneless pork shoulder

Mix together:
1/3 cup honey
1/2 cup grated parmesan
2 T. balsamic
2 T. olive oil
5 cloves crushed garlic
1/2 tsp. salt
1/4 tsp. pepper

Spray your slow cooker with cooking spray. Put roast in and pour mixture over it. Top with 4 or 5 sprigs of rosemary. Cook about 5-6 hours or until it's done (160 degrees, or when it falls apart).

Remove rosemary and toss.

Whisk together:
2 T. cornstarch
1/4 cup water

Pour juice into small pan, bring to a boil. Whisk in cornstarch mixture and bring to boil for a couple minutes or till thickened.

Enjoy!

P.S. Don't judge my photo - or how much food is on that plate! It was getting late and my people were hungry.

Braised Rosemary Chicken with Pears

I made this for dinner last night.  My son called it Heaven Chicken.  When dinner was over, there was very little evidence it ever existed - plates (and the pan) were practically licked clean.  

You can easily change up ingredients and amounts to suit your taste and family size.

2 pounds boneless, skinless chicken thighs

2-3 firm pears, cut into large chunks.

½ cup white wine

1 cup chicken broth

¼ cup Dijon mustard

sprigs of rosemary

Preheat oven to 350.

Rinse chicken and pat dry.  Season with s&p. 

Heat 2 T. butter + 2 T olive oil in large fry pan or dutch oven.   

Brown chicken on both sides, remove to a plate.  

Toss pears in pan and cook for about 3 minutes or until browned and caramely.

Remove pears and set aside.

Deglaze pan with ½ cup dry white wine, add 1 cup chicken broth.  Stir till all the yummy bits let go of the pan.  Whisk in mustard.

Pour any juice from the chicken back in and stir. 

If your pan is large and has a cover, you can use it for baking.  If not, pour sauce into large dutch oven.  Place chicken on sauce in a single layer.  Top with a few sprigs of rosemary.  Cover and bake for 15 minutes.  Gently place pears on top of chicken, and bake for another 20 minutes or until chicken falls off the bone.  Never mind.  There are no bones.  You know what I’m talking about.  

Serve with rice or potatoes & something green.  You'll want something green on that plate, especially if you intend to photograph it.