Author chef ssentongo Geoffrey

Blog : lunch and dinner

# slow-cooker saucy pork chops

I served these tender chops a couple of times a month because they just love them.


* 4 pork chops (4 ounces each)

* 1 tsp salt and pepper

* 2 tbsp oil

* 2 cans cream of chicken soup, undiluted

* 1 onion, chopped

* 1/2 cup ketchup

* 2 tbsp Worcestershire sauce

Hot cooked rice or mashed potatoes 🥔


~ Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium heat. Brown pork chops in batches; drain. Transfer to a sauce pot.

~ In a large bowl, combine soup, onion, ketchup and Worcester sauce, pour over chops. Cover and cook on high for 1-11/2 hour or until meat is tender. Serve with your favorite rice or mashed potatoes.


Maple and sage are reserved for the fall no more! My recipe devours these sweet and savory chicken filets for your dinner or anytime.


* 3/4 cup unsweetened apple juice, divided

* 1/2 cup brown sugar

* 6 tbsp olive oil

* 1/4 cup cider vinegar

* 3 tbsp Dijon mustard

* 1 tbsp ginger and garlic paste

* salt and pepper to taste

* 4 boneless chicken breasts halves

* 1 tbsp sage


~ In a large bowl, whisk 4 tbsp apple juice, brown sugar, olive oil, vinegar, 2 tbsp maple syrup, mustard, sage, ginger garlic paste and salt until blended. Pour 1 cup marinade into a shallow pot. Add chicken, turn to coat. Refrigerate 2-3 hours or overnight. The same to the remaining marinade.

~ Drain chicken, discarding marinade in dish. Place chicken on oiled grill rack. Grill, covered over medium heat until done.

~ meanwhile, in a small saucepan, combine reserved marinade, remaining 1/2 cup apple juice and remaining 2 tbsp maple syrup. Bring to a boil; cook until liquid is reduced by half, 5-7 minutes. Serve with chicken.


Baba ganoush ( also spelled, baba ghanoush or baba ghanouj) is a Lebanese dip made with roasted Eggplant 🍆. It’s typically served as a starter with pita bread or fresh vegetables.


* 2 eggplant 🍆 roasted

* 3 tbsp olive oil, divided

* 3/4 tsp salt, divided

* 1n2 tsp paprika

* 4 tbsp tahini

* 1 garlic clove, minced

* 1 tsp lemon juice

* chopped fresh parsley


~ preheat oven or grill to 450°. Brush olive oil over eggplant 🍆. Sprinkle with 1/2 tsp salt bake until soft. Remove eggplant from pan to a wire rack to cool.

~ peel skin off, and discard. Put flesh into a food processor and pulse to mash, transfer to bowl. Stir in tahini, lemon juice, garlic, paprika and remaining 1/2 tsp salt. Spoon into serving dish. Drizzle with additional olive oil. Sprinkle with parsley and additional paprika


Hummus is everyone’s go-to appetizer in Lebanese homes when they need something quick, easy and impressive.


* 1 can garbanzo beans or chickpeas, drained

* 1/2 tsp baking soda

* 1/4 cup fresh lemon juice

* 1 tbsp minced garlic

* 1/2 tsp salt

* 1/2 tsp ground cumin

* 1/2 cup tahini

* 2 tbsp extra virgin olive oil

* 1/4 cup cold water

Optional: roasted garbanzo beans, toasted sesame seeds.


~ place garbanzo beans or chickpeas in a large saucepan ; add water to cover by 1 in gently rub beans together to loosen outer skin. Pour off water and any skins that are floating. Repeat 2-3 times until no skins float, drain. Return to saucepan, add baking soda and enough water to cover by 1 in. Bring to a boil; simmer uncovered, until beans are very tender and just starting to fall apart.

~ meanwhile, in a blender, process lemon juice, garlic and salt until almost paste. Let stand 10 minutes, strain, discarding solids. Stir in cumin. In a small bowl, stir together tahini and olive oil.

~ Add beans to blender, add cold water. Loosely cover and process until completely smooth add lemon mixture and process. With blender running, slowly add tahini mixture, scraping sides as needed. Adjust seasoning with additional salt and cumin if desired.

Transfer mixture to a serving bowl, cover and refrigerate at least 30 minutes. If desired, top with additional olive oil and assorted toppings.

Don’t miss the recipe coming soon.

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