Kalua Pulled Pork

I can't believe it's taken me this long to share this recipe.  My mother grew up in Hawaii and I spent most of my summers there as a child, visiting my grandparents.  I think the only Hawaiian food I love more than poi is Kalua pork.  I was raised on this stuff.  And anyone who marries into our family knows that several times a year, Kalua pork is the dish of choice for Sunday meals.  Because Kalua pork, while delicious, is also high in fat and sodium and is therefore something not to be eaten every day.  Especially if you are like me and can't control yourself and go and pick at the leftovers in the fridge.

This isn't an exact recipe.  Basically you use "enough" of this and "enough" of that.  But it's simple.  3 ingredients!

The best cut of meat for the job is Boston butt, a.k.a. a pork shoulder roast.  They aren't small cuts, so you are looking at something between 7 and 12 pounds.  You will also need liquid smoke.  It comes in a bottle like this:

You will most likely find it around the ketchup and barbecue sauces in your grocery store.  Usually you have a choice of hickory or mesquite.  You can use either, but I've been using mesquite lately.  For a smaller roast, you will use about half of the bottle.  For a larger roast, my dad isn't shy about using the entire 4 oz. bottle.

The last ingredient is coarse sea salt.  Coarse sea salt has a lower sodium content by volume than regular table salt, so it's not interchangeable.  However, if you are in a pinch, you can sub Kosher salt.


KALUA PULLED PORK

1 Boston butt or pork shoulder roast
liquid smoke
coarse sea salt or Kosher salt

Line a large baking dish with heavy duty aluminum foil (enough to cover entire roast).  Place roast inside and prick all surfaces of roast with a fork.  Rub liquid smoke (about 2 oz for a small roast, 4 oz for a large one) all over roast.  I usually cut away the meat from the center bone and rub some smoke into the cavity as well.  Place roast with fat side up, wrap roast in foil, and refrigerate overnight.

In the morning, remove the roast from the refrigerator and let stand about 15-20 minutes.  Preheat oven to 500 degrees (yes you read that right, 500 degrees Fahrenheit).  Sprinkle sea salt over fat on top of roast to create a thin salt crust:

Wrap roast tightly in foil again and place in the oven at 500 degrees for 15 minutes.  Reduce oven temp to 300 degrees and cook 1 hour for each pound of pork (ex: 7 lb roast = 7 hours).  Remove from oven and let stand for 15-20 minutes before opening foil and shredding pork.  I like to add a little bit of the pan juices to the shredded pork for even more flavor.  Ono!

Slow Cooker Red Beans and Rice

I don't think I've ever had from-scratch Red Beans and Rice before...  I usually buy the box mix from Zatarain's, and then I just use it as a side dish or wrap it in a tortilla with shredded cheddar and sour cream.  Sooo authentic!  But recently I saw (on Pinterest, where else?) a recipe for red beans and rice in the slow cooker and I figured it was time to try making it from scratch.  Especially if it was something I could make ahead and let cook all day!

If you want to be authentic, this dish should be made with Andouille (pronounced "an-doo-ee") sausage.  However, it packs a spicy kick and can be hard to find - I searched 4 different stores before finding this brand at my local WinCo.  If authenticity is not your priority, you can certainly substitute it with a simple smoked sausage.  Hillshire Farms seems to be the most popular brand of smoked sausage around here.

Red beans are not the same thing as red kidney beans.  They are smaller and have a different flavor.  DO NOT cook dried red kidney beans in a slow cooker.  They contain a toxin that may not be eliminated if your slow cooker doesn't reach a high enough temperature.  For more info, go here.  Canned kidney beans are safe for your slow cooker because they are already cooked.  Dried red beans (again, not the same as red kidney beans) are safe to cook in your slow cooker.  Just wanted to put that out there because many people are misinformed on this subject.

As for Creole seasoning, I use the Tony's brand and find that it's usually pretty cheap (as in under $2).  If you'd rather make your own (and therefore control the heat by increasing or reducing the cayenne pepper) here is a popular recipe.


SLOW COOKER RED BEANS AND RICE
slightly adapted from Little Magnolia Kitchen

1 pound dried red beans
6 cups hot or boiling water
1 green bell pepper, seeded and diced
1 medium onion, diced
3 celery stalks, chopped
3 garlic cloves, minced
2 cans (14.5 oz each) chicken broth
1 pound smoked sausage, cut lengthwise and sliced
2 Tbsp. Creole seasoning
hot cooked rice

Rinse and sort beans, removing any rocks or pebbles (yes, I've found some before).  Add all ingredients, except rice, to slow cooker and cook on HIGH for 7-8 hours. 

This is a rather soupy version of red beans and rice.  If you'd like to thicken it up, scoop up about 1/2 cup of cooked beans and sauce and puree, then stir it back into the pot.  You can also try leaving the slow cooker uncovered for the last hour of cooking.  Serve over rice.

Soft Pretzels and Pretzel Dogs

I saw this recipe for pretzel dogs on Allrecipes.com and thought it would be a great way to use up some hotdogs in the fridge (especially since the only buns we had were freezer burned). Turns out, this is Alton Brown's recipe for soft pretzels - just with hot dogs. Mine got a little darker than expected but that's because I have a small, non-standard-sized oven and things cook a little faster. The dogs are great for potlucks and barbecues since the recipe makes a lot (Labor Day, anyone?). I like to dip them in Dijon mustard but they are good alone or with nacho cheese. You will get 18 pretzel dogs out of this recipe.

For the pretzels, obviously you leave out the hot dogs and just twist the dough into pretzel shapes. Other than that, the process is the same. You will get 8 large pretzels out of this recipe.

SOFT PRETZELS AND PRETZEL DOGS
from Alton Brown and Jan's Pretzel Dogs

1 1/2 cups warm water (110 - 115 degrees)
1 Tbsp. sugar
2 tsp. kosher salt
1 (0.25 oz) package active dry yeast
4 1/2 cups bread flour
1/4 cup unsalted butter, melted
1 large egg yolk
1 Tbsp. water
10 cups water
2/3 cup baking soda
kosher salt - to taste
18 hot dogs, optional

Combine the water, sugar, and 2 tsp. kosher salt in the bowl of a stand mixer and sprinkle the yeast on top.* Allow to sit for 5 minutes or until mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4-5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and put it in a warm place for approximately 50-55 minutes or until doubled in size.

Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper or spray with cooking spray. Set aside.

Bring the 10 cups of water and baking soda to a rolling boil in a large pot.

In the meantime:

For pretzels: turn dough onto lightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press into the bottom of the U in order to form the shape of a pretzel.

For pretzel dogs: turn dough onto lightly oiled work surface and roll into a 10x20-inch rectangle. Using a pizza cutter, cut the dough into 18 1-inch wide strips, then wrap each strip tightly around a hot dog, pinching the edges to seal, and leaving the ends open. About half an inch of hot dog should peek out from each end.

Place the pretzels or pretzel dogs in the boiling water, 1 by 1 (or up to 3 at a time with the dogs), for 30 seconds. Remove them from the water with a large, flat spatula and place on the prepared baking sheets. Brush each pretzel or pretzel dog with the egg yolk beaten with 1 Tbsp. water. Sprinkle with kosher salt if desired. Bake 12-14 minutes or until dark golden brown. Transfer to a cooling rack for at least 5 minutes before serving.

*The dough can be made in a bread machine: Combine the warm water, sugar, and 2 tsp. kosher salt in a bowl and sprinkle with yeast. Let stand for 5 minutes or until foamy. Place the bread flour and butter in the machine. Add the yeast mixture and select the dough cycle.

Slow Cooker Pork Carnitas

One more recipe from Gina at SkinnyTaste.com! I made these last week and they were so good! Carnitas refers to any slow-cooked, seasoned meat and in this case we're using pork. Boneless pork shoulder/Boston Butt to be exact. Do not buy the pork shoulder picnic because it is fattier and has a large bone.

I actually bought my pork at Walmart - it was in a package labeled "boneless pork shoulder for carnitas" and I thought that sounded perfect. I was surprised to discover that once I opened the package I did not have a shoulder roast as I expected, but multiple PIECES of shoulder roasts! At first I was mad but then I looked on the bright side. This was a blessing in disguise. By having the roast in multiple pieces, that left more surface area for browning and seasoning which equals more flavor! So even if you buy a whole roast, I recommend cutting it up into 4-inch pieces for browning.

Dry adobo seasoning can be found in the Mexican section of your grocery store (or you can make your own - recipe here). Chipotle chili powder is made from chipotle peppers, which are smoked jalapenos and very spicy so keep that in mind when flavoring your pork.


SLOW COOKER PORK CARNITAS
adapted from SkinnyTaste.com

2.5 lb. pork shoulder blade roast, trimmed of fat
salt & pepper
1 tsp. olive oil
1 cup water
2 bay leaves
dry adobo seasoning
garlic powder
cumin
chipotle chili powder (or regular chili powder)

corn tortillas
sliced avocados
diced tomatoes
diced onions
chopped fresh cilantro
sour cream
lime wedges

Cut roast into 4-inch chunks; sprinkle with salt and pepper. Heat oil in a skillet over medium-high heat and brown pork on all sides. Remove pork to a plate, reduce heat to low, and slowly add water to skillet. Simmer until all browned bits are incorporated and pour into slow cooker. Add bay leaves.

Generously sprinkle and rub adobo, garlic powder, and cumin all over pieces of roast. Sprinkle chipotle chili powder to taste. Place pork in slow cooker and cook on low for 8 hours. After 8 hours, remove bay leaves and shred pork.

Optional: Preheat oven to 425 degrees. Place shredded pork and cooking liquid in shallow baking dish. Roast for 5-10 minutes or until edges are crispy:


Serve in corn tortillas with desired toppings and a squeeze of lime.

Smoked Sausage with Potatoes and Green Beans

Here's a great one-dish meal that you can throw together quickly and still tastes great. I've included some basic seasoning but you could also try using an Italian dressing mix packet for a different flavor. Or Cajun seasoning. The sausage does lend a lot of flavor on it's own. My personal favorite is Hillshire Farm's Lite Smoked Sausage:

Less fat and calories and still lots of flavor. You can use any flavor sausage you want. I know some people prefer Polska Kielbasa.

This is also a great recipe for using up the fresh green beans from your garden if you are lucky enough to have one.

SMOKED SAUSAGE WITH POTATOES AND GREEN BEANS
adapted from Grilled Sausage with Potatoes and Green Beans on Allrecipes.com

1 lb. smoked sausage, sliced
3/4 lb. fresh green beans, trimmed
1 lb. red potatoes, cut into 1-inch chunks
1 medium onion, wedged
2 tsp. olive oil
1 tsp. salt (I prefer Kosher salt)
1 tsp. pepper
1/2 tsp. garlic powder

Preheat oven to 425 degrees. In a large bowl, combine all ingredients and toss to coat; transfer to a 9x13 baking dish and cover with foil. Bake, covered, for 30 minutes. Remove foil, stir ingredients, and bake for 10-15 minutes more or until potatoes are tender.

Barbecue Ribs

You can make tender, fall off the bone ribs at home. The secret to getting the meat so tender? Boiling the ribs before you grill 'em. I know, it sounds gross, but it works.

You can use your favorite barbecue sauce or the one I've included here. For the most flavor, marinate the ribs overnight. (But a couple of hours in the fridge will be fine, too.) Since the ribs are already cooked when you marinate them in the barbecue sauce, there is no risk of passing on bacteria when you baste the ribs with the same sauce as you grill.

BARBECUE RIBS

5-6 lbs. pork loin back ribs or spare ribs
barbecue sauce

Cut ribs into 6-inch slabs. Place ribs in a large pot and cover with water. Bring to a boil; reduce heat, cover, and simmer for 1 hour or until meat is tender but not quite falling off the bone. Remove ribs to a large casserole dish and let cool. Slather with barbecue sauce, cover with plastic wrap and marinate in fridge for 2-3 hours or overnight.

Remove ribs from refrigerator and let stand at room temp for 15 minutes. Lightly coat grill with cooking spray. Preheat grill to med-high heat. Grill ribs 10 - 20 minutes, or until well-browned, basting with sauce and turning frequently.

BARBECUE SAUCE
adapted from Barbequed Pork Ribs on Allrecipes.com

1/4 cup butter
1 small onion, chopped
2 garlic cloves, minced
1/4 cup distilled white vinegar
1/2 cup water
1 cup ketchup
2 Tbsp. honey
1 Tbsp. brown sugar
2 tsp. liquid smoke
1 lemon, juiced
salt and pepper to taste

Melt butter in a saucepan over medium heat. Cook the onion and garlic in butter until the onion is tender; remove from heat. In a blender, combine vinegar, water, ketchup, honey, brown sugar, liquid smoke, and lemon juice. Pour in onion mixture and puree. Return mixture to saucepan and season to taste with salt and pepper. Bring to a boil, then remove from heat.

Pork or Chicken Souvlaki with Tzatziki

My mom bought my dad some Greek and Indian cooking lessons for his birthday one year. (He's one of those rare men that enjoys cooking and does it well.) So now we look forward to his Greek dinners with anticipation. But he lives on the other side of the country from me so I finally caved and decided to learn how to make some things myself.

If you frequent Greek restaurants or gyro shops, you are probably familiar with souvlaki and tzatziki. Souvlaki is traditionally made with lamb or pork but can also be make with chicken and is essentially a marinated and grilled meat. You can serve it in a pita with lettuce and tomato gyro-style or on it's own. It's best served with the complimentary tzatziki which is essentially a yogurt and cucumber mixture that is either flavored with dill or mint. I like dill best. Tzatziki is also a great dip for pita crisps or vegetables.

You'll need plain Greek yogurt, which is thicker and a different consistency from regular American yogurt. Luckily it's become more popular and is not hard to find. Here is what I used:
These 5.3 oz containers run about $1 a piece at Walmart and you'll need about 3 1/2 to make this recipe. Or maybe you'll get lucky and find a bigger container at your grocery store. The shredded cucumbers give it some crunch, but if you want your tzatziki sauce more smooth, pulse it in a food processor or blender.

SOUVLAKI
marinade adapted from Emeril Lagasse's on FoodNetwork

2-3 pounds boneless pork loin or b/s chicken breast, trimmed and cut into 1" cubes
juice of 2 lemons (about 1/4 cup)
3 Tbsp. olive oil
1 tsp. dried oregano (or 1 Tbsp. chopped fresh oregano)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. onion powder
2 garlic cloves, minced

Combine all ingredients in a gallon size Ziploc bag and marinate 3-4 hours or overnight.

If grilling: Soak wooden skewers in water for 1 hour. Preheat grill to med-high heat. Thread cubes onto skewers and grill for 10-12 minutes for pork or 8-10 minutes for chicken, turning occasionally.

If sauteing: Heat large skillet over med-high heat. Saute in 2-3 batches (to ensure even cooking) for 8-10 minutes for pork or 6-8 minutes for chicken.

TZATZIKI SAUCE

2 cups Greek yogurt
2 medium cucumbers, peeled, seeded, and shredded
juice of 1 lemon
1 clove garlic, finely minced
1/8 tsp. salt (kosher salt is best)
1 tsp. dried dill weed (or 1 Tbsp. chopped fresh dill)*

Place shredded cucumber in a strainer and squeeze out excess water with your hands. In a medium bowl, combine yogurt, cucumbers, lemon juice, garlic, salt, and dill. Cover and chill for at least 2 hours to let flavors mingle.

*Some people prefer mint over dill in their tzatziki. You can substitute 1 Tbsp. chopped fresh mint for the dill.

Sausage Cheese Balls

These remind me of a sausage breakfast biscuit. Some people like to dip them in maple syrup, others in barbecue sauce. Me, I like them plain. Great as an appetizer or a side dish for brunch.

SAUSAGE CHEESE BALLS
adjusted from Tablespoon.com

1 lb. bulk pork sausage (like Jimmy Dean)
1 1/2 cups Bisquick baking mix
4 cups (16 oz) shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/3 cup milk
1/2 tsp. dried rosemary leaves, crushed
1/2 tsp. dried parsley

Preheat oven to 350 degrees. In a large bowl, combine all ingredients (easiest if you use your hands). Roll into 1-inch balls and place on lightly greased, foil-lined jelly roll pan. Bake 20-25 minutes, until golden brown.

If you wish to make these ahead of time, just cover the pan with plastic wrap after rolling the balls and freeze until ready to bake. Preheat oven, remove from freezer and let thaw for 10-15 minutes before baking.

Pork Chops O'Brien

This dish is great for cold weather, but I just felt like making it - especially since it hadn't made it to the blog yet. It's one of those rare recipes where I didn't change anything because it was perfect as is.

O'Brien hash browns are diced potatoes with onions and peppers mixed in. You can always use regular diced hash browns if you prefer. Just make sure they are thawed out before you use them (don't ask me how I know this).

PORK CHOPS O'BRIEN
from Allrecipes.com

6 pork loin chops, 1/2 inch thick
1 Tbsp. vegetable oil
1 (10.75 oz) can cream of celery soup
1/2 cup milk
1/2 cup sour cream
1/4 tsp. pepper
1 cup shredded sharp cheddar cheese, divided
1 (2.8 oz) can french fried onions, divided
1 (28 oz) package frozen O'Brien hash browns, thawed
seasoned salt

Preheat oven to 350 degrees. In a skillet over medium-high heat, brown pork chops in oil. Meanwhile, in a large bowl, combine soup, milk, sour cream, pepper, 1/2 cup cheese, and 1/2 cup french fried onions. Fold in hash browns. Spread potato mixture into a lightly greased 9x13 baking dish. Place chops on top and sprinkle with seasoned salt. Cover and bake for 40-45 minutes or until chops are tender. Uncover; sprinkle with remaining cheese and onions. Return to oven for 5-10 minutes or until cheese is melted.

Grilled Rosemary Pork Chops

These got two thumbs up last night, especially from the hubby who suggested I file away this marinade for future use. I think part of what made these so delicious was the fact that I marinated these chops for 24 hours. You don't have to do the same, but if you do your chops will turn out more tender, juicy, and flavorful.

GRILLED ROSEMARY PORK CHOPS
adapted from Rosemary Pork Chops on Allrecipes.com

4-8 boneless pork loin chops
1/2 cup low-sodium soy sauce
1/4 cup water
3 Tbsp. brown sugar
1 Tbsp. dried rosemary, crushed
2 garlic cloves, minced or pressed
1 tsp. freshly grated ginger (optional - but tasty!)

Combine all ingredients in a gallon-size Ziploc bag and marinate in the fridge 4 hours or overnight. Lightly oil grill grate and preheat to med-high. Grill pork chops until no longer pink, turning once during cooking.

If desired, pour marinade in small saucepan and bring to a boil. Boil for 3-4 minutes then pour marinade through fine-mesh sieve and serve with chops.

Cranberry Glazed Pork Loin Roast

This is a great roast for the holidays. It looks pretty and festive and has great flavor.

You can usually find prepared horseradish by the mustard in your grocery store. I put 1-2 tsp. in the recipe because I made it with 1 teaspoon but personally would like the added kick of an additional teaspoon.

CRANBERRY GLAZED PORK LOIN ROAST
from Quick Savory Cranberry Glazed Pork Roast on Allrecipes.com

1 (4 lb.) boneless pork loin roast
1 (14.5 oz) can whole cranberry sauce
1 cup apple jelly
1 Tbsp. Dijon mustard
4 cubes chicken bouillon, crushed
1-2 tsp. prepared horseradish
2 tsp. garlic powder
2 Tbsp. chopped fresh thyme (or 1 tsp. dried thyme)
salt and pepper

Preheat oven to 425 degrees.

In a saucepan, combine cranberry sauce, jelly, mustard, bouillon, horseradish, garlic powder, and thyme; bring to a boil, then remove from heat. Line a large baking pan with foil. Place roast fat side up and sprinkle with salt and pepper. Spoon enough sauce onto roast to cover; reserve remaining sauce for basting.

Cook for 1 hour, basting (spooning sauce over) roast every 15 minutes. Let roast stand 10 minutes before slicing. Serve with sauce/gravy from pan.

Stir Fry

I usually don't follow a recipe when I make stir fry. I just throw stuff together and hope it tastes good. But I realized I don't have a lot of Asian-inspired food on here even though I make it fairly often. So tonight I actually paid attention to the amounts I was using and "created" a recipe.

If you don't have a wok, you can use a large saute pan. Just consider the amount of food that will need to fit in it at the end of cooking.

When it comes to cooking the chicken or pork strips, do it in batches like below:

That way you are sure to get the strips nice and browned. Throwing all of the chicken in at once will prevent your chicken from browning at all.

Also don't overcook your vegetables. You want them slightly crisp and bright green:


They are healthier for you that way!

CHICKEN OR PORK STIR FRY

1 lb. boneless skinless chicken breast or pork, cut in strips
1 Tbsp. low-sodium soy sauce
1 clove garlic, minced
1/2 tsp. grated fresh ginger
1 tsp. sesame oil (or vegetable oil)

2 cups fresh broccoli florets
2 cups fresh snow peas
2 carrots, thinly sliced
3 celery stalks, sliced
6 green onions, sliced
2 Tbsp. water

SAUCE:
1/3 cup low-sodium soy sauce
1/2 cup chicken broth (or water)
2 cloves garlic, minced
1 tsp. grated fresh ginger
1 Tbsp. brown sugar
dash of hot sauce
1 Tbsp. cornstarch

In a medium bowl, combine chicken or pork, 1 Tbsp. soy sauce, 1 clove garlic, and 1/2 tsp. ginger. Marinate 30 minutes.

In a small bowl, combine all sauce ingredients until smooth. Set aside

Heat sesame oil in wok on med-high heat. Brown chicken or pork in batches, 2-3 minutes each side or until cooked through; remove to plate. Add broccoli, snow peas, carrots, celery, and water to wok. Reduce heat to medium. Cook until vegetables are crisp-tender, about 6 minutes. Add onions.

Stir sauce again; add to wok. Bring to a boil and cook 1-2 minutes or until sauce is thickened. Add chicken or pork and heat through. Serve with steamed rice.

Caramel Apple Pork Chops

This was a hit last night with the family. I've adapted the recipe from one on Allrecipes.com.

CARAMEL APPLE PORK CHOPS

6-8 boneless pork chops
2 tsp. olive oil
1/2 cup brown sugar
salt & pepper to taste
1/2 tsp. cinnamon
1/4 tsp. nutmeg
dash of ground cloves
1/2 cup (one stick) unsalted butter
4 Granny Smith apples; peeled, cored, and sliced

Preheat oven to 400 degrees.

Heat oil in a large skillet over medium heat. Cook pork chops 5-6 minutes on both sides, or until done. Transfer chops to 9x13 baking dish.

Melt butter in skillet. Stir in brown sugar, cinnamon, nutmeg, cloves, and salt and pepper. Stir in apples to coat. Reduce heat to low, cover, and cook for 3-4 minutes or until apples are tender. Remove apples with slotted spoon and place over chops in baking dish.

To thicken sauce, in a small bowl whisk 1 Tbsp. cornstarch with 1 1/2 Tbsp. water. Slowly whisk cornstarch mixture into sauce, adding only as much needed for desired consistency. Cook for 2 minutes. Pour over apples and chops.

Place dish in oven and bake for 10 minutes or until heated through.

Pork Tenderloin with Gravy

I wish I could take credit for creating this delicious recipe, but alas I am not that gifted. I discovered it on Allrecipes.com and here is the link. I'm also posting it on here with my slight alterations. I think this could just as well be made with boneless pork chops. I doubled the gravy because I had two tenderloins, but that makes a lot of gravy. So if you double, be sure to serve this with rice or mashed potatoes to use it up.


PORK TENDERLOIN WITH GRAVY:

1 (0.75 oz) pkt. brown gravy mix
1/2 cup water
3 Tbsp. soy sauce
2 Tbsp. basalmic or red wine vinegar
2 garlic cloves, minced
1 (3/4 lb.) pork tenderloin, silver skin removed and cut into 1/2 inch medallions
2 Tbsp. olive oil
1/4 cup water
1 medium onion, sliced into rings

In a small bowl, combine gravy mix, 1/2 cup water, soy sauce, vinegar, and garlic; set aside.

In a large skillet, brown pork in oil on medium to medium-high heat until browned on both sides; remove pork from skillet. Carefully add 1/4 cup water to skillet to deglaze pan. Add onions and cook until translucent. Return pork to skillet and pour in gravy mix. Stir and bring to a boil; reduce heat, cover, and simmer for 10-15 minutes or until pork is done and gravy is thickened.