I absolutely love Tzatziki, it is so light and refreshing so it is a great Summer dip. We have been crazy busy lately, Bill’s mom has Pancreatic Cancer so I am on the lookout for some recipes that will keep dinner simple so tonight we are having these Pork chops because they can cook all afternoon while I get other things done. It is a gorgeous day outside but the heat index is really high so the Slow Cooker is the perfect way to go that way we don’t even have to stand in the heat to grill!
- 2 cups plain Greek-style yoghurt
- 1 telegraph cucumber, peeled, halved, seeded
- 1 large garlic clove, crushed
- 1 tbs finely chopped fresh chives
- 2 tbs olive oil
- 1 1/2 tbs fresh lemon juice
- Salt, to taste
- Place yoghurt in a sieve lined with muslin over a bowl and stand for 5-10 minutes to allow the excess whey to drain away Place yoghurt in a bowl and discard the whey.
- Meanwhile, coarsely grate the cucumber and squeeze out excess moisture with your hands. Combine yoghurt, cucumber, garlic, chives, olive oil and lemon juice in a bowl and mix well. Season with salt. Cover and place in fridge for a day before serving to allow flavours to develop. Serve with the warm flat or rye and or Pita bread.
- 4 bone-in pork loin chops (8 ounces each)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons canola oil
- 2 cups ketchup
- 1/2 cup packed brown sugar
- 1 teaspoon Liquid Smoke, optional
- Sprinkle pork chops with garlic powder, salt and pepper. In a large skillet, brown chops in oil on both sides; drain.
- In a small bowl, combine the ketchup, brown sugar and liquid smoke if desired. Pour half of the sauce into a 3-qt. slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4-5 hours or until meat is tender. Yield: 4 servings.
- RASPBERRY TOPPING:
- 6 cups fresh raspberries, divided
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup water
- CREAM FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1 cup whipped topping
- 1 cup confectioners’ sugar
- 1 graham cracker crust (9 inches)
- Fresh mint, optional
- Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add the sugar, cornstarch and water.
- Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes.
- Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners’ sugar in a small bowl. Spread in bottom of crust.
- Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours.
- Store in the refrigerator. Garnish with mint if desired.
May your day be incredibly blessed! Stay Cool!God Bless,Janet Scott