Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts

Recipe by EVE11 

"Marinated pork chops are grilled to perfection and topped with a spicy salsa starring pineapple, mango, and applesauce."

Ingredients:

  • 1 clove garlic, minced

  • 1 teaspoon chili powder

  • 1/4 teaspoon cayenne pepper

  • 1 pod cardamom seeds

  • 1/2 teaspoon water, or as needed

  • 1 teaspoon vegetable oil

  • 1/4 cup rice wine vinegar

  • 1/2 cup sugar

  • 1 mango - peeled, seeded, and chopped

  • 1/4 teaspoon salt


Directions:
  1. With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
  2. Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
  3. To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
  4. Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
  5. Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
  6. Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.


Tropical Grilled Pork Chops


Recipe by Heather Urry 

"This is the traditional New Year's Day meal I learned from my husband, whose family originated in central Pennsylvania. It's wonderful, especially served with mashed potatoes and applesauce."

Ingredients:

  • 1 (2 pound) boneless pork loin roast

  • 2 tablespoons olive oil

  • 2 sprigs fresh thyme leaves


Directions:
  1. Preheat the oven broiler. Place the roast in a roasting pan, brush with olive oil, sprinkle with thyme leaves, and season with salt and pepper. Place under the broiler for 10 minutes, until lightly browned in several places.
  2. Place 2 pounds sauerkraut in a slow cooker. Arrange kielbasa pieces around the edges of the slow cooker pot, and place the roast in the center. Cover with remaining sauerkraut.
  3. Cover slow cooker, and cook roast 6 hours on High.


Pork Roast with Sauerkraut and Kielbasa


Recipe by ANFMUSICGRL 

"Pork Chops with a delicious, light gravy. Great to eat with mashed potatoes too!"

Ingredients:

  • 1 tablespoon butter

  • 4 boneless pork chops

  • seasoned pepper to taste

  • seasoned salt to taste

  • 3 tablespoons all-purpose flour


Directions:
  1. Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
  2. In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.


Pork Chops with Delicious Gravy


Ingredients:

  • 4 large bone-in pork chops, about 1 inch thick

  • 1 teaspoon poultry seasoning

  • salt and freshly ground black pepper to taste

  • 2 tablespoons vegetable oil

  • 1 tablespoon butter

  • 1 large yellow onion, sliced


Directions:
  1. Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
  2. Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
  3. Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
  4. Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.


Chef John's Smothered Pork Chops


Recipe by Jeff Carlsen 

"A great-tasting way to enjoy boneless pork chops."

Ingredients:

  • 4 potatoes, peeled and sliced

  • 4 thick cut boneless pork chops

  • 1 (10.75 ounce) can condensed Cheddar cheese soup


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line the bottom of a 9x13 inch baking pan with sliced potatoes. Arrange the pork chops on top of the potatoes.
  3. In a bowl, stir together the cheddar cheese and French onion soups. Pour the soup over the pork chops.
  4. Cover pan and bake in preheated oven for 60 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C). Sprinkle chops with Monterey Jack cheese and serve.


Cheesy Pork Chop Casserole


Recipe by Lindsay Perejma 

"Teriyaki sauce gives an Asian touch to these fast kabobs."

Ingredients:

  • 2 tablespoons teriyaki sauce

  • 1 tablespoon red wine vinegar

  • 1 tablespoon vegetable oil


Directions:
  1. In a medium bowl, mix teriyaki sauce, red wine vinegar, vegetable oil, brown sugar and red pepper flakes. Place pork tenderloin cubes in the mixture. Toss to coat.
  2. Preheat an outdoor grill for high heat and lightly oil grate.
  3. Place pork on skewers. Cook on the prepared grill, turning and brushing with the teriyaki sauce mixture frequently. Cook 10 to 12 minutes, or to desired doneness.


Fiery Pork Skewers


Recipe by DRLMCOBB 

"Low carb! Pork chops seasoned with paprika served over a blend of sour cream, sauerkraut, onions and paprika. Don't be thrown off by the ingredients! I got this recipe from my aunt and was skeptical at first, but now it is one of my family's favorites."

Ingredients:

  • 2 teaspoons butter

  • 1 onion, thinly sliced

  • 1 1/2 teaspoons paprika

  • 1/3 cup sauerkraut, drained


Directions:
  1. Set uppermost oven rack 5 inches from heat source, and preheat broiler.
  2. Melt butter in a large skillet over medium-high heat. Stir in onions, and cook until soft and golden. Remove from heat. In a bowl, stir together 1/2 teaspoon paprika, sauerkraut, onions, and sour cream.
  3. Season pork chops with pepper, garlic salt, and 1 teaspoon paprika.
  4. Broil pork chops 6 minutes. Turn, and broil 5 to 6 minutes more. Remove from oven. Spread sauerkraut and onion mixture over pork chops, and broil 1 or 2 minutes more.


Paprika Pork Chops


Recipe by Janell 

"A mustard and brown sugar glazed pork chop. This recipe works best if you butterfly the chops. Tastes great served with a baked potato and corn."

Ingredients:

  • 2 tablespoons brown sugar

  • 3 tablespoons prepared yellow mustard


Directions:
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a small bowl, combine the brown sugar and mustard. Mix together well.
  3. Butterfly the pork chops and arrange them in a 9x13 inch baking dish. Spread the mustard mixture over the chops, then sprinkle with the lemon juice. Place about 1/8 of an inch of water in the bottom of the baking dish.
  4. Bake at 325 degrees F (165 degrees C) for 20 minutes, or to desired doneness.


Glazed Pork Chop


Recipe by HEIDIHELM 

"This is my Grandma's recipe that she gave me when I got married. Pork chops are baked then served with a rich mushroom sauce. It takes a little bit of work, but is great for a special dinner - my husband loves it!"

Ingredients:

  • 1 tablespoon butter

  • 1 clove garlic, pressed

  • 6 pork chops

  • salt and pepper to taste

  • 1 (8 ounce) can mushrooms, drained


Directions:
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.
  3. Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
  4. Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.


Grandma's Pork Chops in Mushroom Gravy


Recipe by MLYIN 

"Rich, tasty, and easy to make with delicious, on hand ingredients! Serve with egg noodles, if you want."

Ingredients:

  • 2 tablespoons olive oil, divided

  • 4 boneless pork loin chops, pounded thin

  • 1 large onion, sliced

  • 1/2 teaspoon sugar

  • 2 teaspoons chili powder

  • 1/2 teaspoon fennel seeds, crushed


Directions:
  1. Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
  2. Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
  3. Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.


Tomato Pork Loin Chops


Recipe by CariCat 

"I first tried this recipe a year ago and it is unbelievably good! I never realized that adding two apples would give this savory stew such a hint of sweetness."

Ingredients:

  • 2 tablespoons butter or oil

  • 1 1/2 pounds boneless pork, cut into 1/2-inch cubes

  • 2 cloves garlic, minced

  • 1 medium onion, chopped

  • 3 cups chicken broth

  • 1/2 teaspoon salt

  • 1/4 teaspoon dried rosemary, crushed


Directions:
  1. Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
  2. Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
  3. Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.


Harvest Pork Stew


Recipe by GEORGIAK 

"A delicious garlic and fresh tomato sauce covers tender pork cutlets. Serve with crusty bread, a leafy salad, and maybe a side of buttered pasta with a little of the sauce on top. Terrific and fast."

Ingredients:

  • 1/4 cup extra virgin olive oil, divided

  • 4 boneless pork chops, pounded to 1/4 inch thick

  • salt and pepper to taste

  • 4 cloves garlic, thinly sliced

  • 1 large tomato, diced


Directions:
  1. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.
  2. Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes.
  3. Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Serve pork with the tomato and broth mixture from the skillet.


Spicy Italian Pork Cutlets


Recipe by Mendy Ling 

"My mom is the best cook ever and I am a picky eater. If I like this, then you will. This is very authentic because my family is Chinese and I am too. This recipe is at least 300 years old in the Ling family."

Ingredients:

  • 4 teaspoons vegetable oil

  • 3 eggs, beaten

  • 1 medium head cabbage, finely shredded

  • 1/2 carrot, julienned

  • 1 (8 ounce) can shredded bamboo shoots

  • 1 cup dried, shredded wood ear mushroom, rehydrated

  • 1 pound Chinese barbequed or roasted pork, cut into matchsticks

  • 2 green onions, thinly sliced


Directions:
  1. Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
  2. Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
  3. To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
  4. Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
  5. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.


Authentic Chinese Egg Rolls (from a Chinese person)


Recipe by Six Pack To Go 

"Yowzers! Sweet and hot salsa with tangy mangoes and habaneros. Great with pork, chicken or fish or just with chips. You can omit the habaneros and add red bell peppers for a non-spicy version, but then again, why would you want to? Remember, ALWAYS wear gloves when working with habaneros!"

Ingredients:

  • 1 avocado - peeled, pitted and diced

  • 1 lime, juiced

  • 1 mango - peeled, seeded and diced

  • 1 small red onion, chopped


Directions:
  1. Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.


Avocado Mango Salsa


Recipe by FIREBALL2000 

"Quick, easy and tasty - we double the sauce and pour over baked potatoes and steamed broccoli."

Ingredients:

  • 1 tablespoon vegetable oil

  • 1 pound boneless pork chops

  • 2/3 cup orange juice

  • 1/4 cup soy sauce


Directions:
  1. Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.


Orange Pork


Recipe by Jimmy Dean 

"Breakfast is a breeze with this all in one breakfast casserole that has sausage, eggs, cheese, bread. If you like, add tomatoes and mushrooms too!"

Ingredients:

  • 1 (16 ounce) package Regular Flavor Jimmy Dean Pork Sausage

  • 10 eggs, lightly beaten

  • 3 cups milk

  • 2 teaspoons dry mustard

  • 1 teaspoon salt

  • 6 cups cubed bread


Directions:
  1. Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well.
  2. Distribute half the bread evenly in a buttered 9 x 13 x 2 inch baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole.
  3. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.


Jimmy Dean Breakfast Casserole


Recipe by Cassie 

"This is one of the best comfort meals I have ever had. It is so creamy and delicious you won't want to stop eating."

Ingredients:

  • 4 thick-cut pork chops

  • 1 teaspoon Montreal steak seasoning, or to taste

  • 1/2 cup butter, divided

  • 2 1/2 tablespoons all-purpose flour, or as needed


Directions:
  1. Season pork chops on all sides with Montreal steak seasoning.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add remaining butter to the pan as needed so that about 3 tablespoons pan drippings remain in the pan when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat.
  3. Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve.


Creamy Herbed Pork Chops


Recipe by suzette 

"Seasoned pork loin chops baked with apple cider and Worcestershire sauce and finished with sherry make even the pickiest husband say, 'Wow!' Serve with mashed potatoes."

Ingredients:

  • 3 tablespoons olive oil

  • 4 pork loin chops

  • seasoning salt to taste

  • black pepper to taste

  • garlic powder to taste


Directions:
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
  3. Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.


Apple Cider Sauce and Pork Loin Chops


Recipe by Karen Toellner 

"Basted with a savory sweet sauce, these ribs are definitely finger-licking good!"

Ingredients:

  • 3 pounds baby back pork ribs

  • 3/4 cup maple syrup

  • 2 tablespoons packed brown sugar

  • 2 tablespoons ketchup


Directions:
  1. Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
  2. In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
  3. Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
  4. Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.


Maple Glazed Ribs


Recipe by KANDIYOHIV 

"Yowza! These Swedish Meatballs are fabulous! Very easy to make with such simple ingredients, and they're just delicious. This recipe has been in my family for years - friends and family wait all year to eat them."

Ingredients:

  • 1 pound ground beef

  • 1/2 pound ground pork

  • 1/2 cup chopped onion

  • 3/4 cup bread crumbs

  • 1 egg

  • 1/2 cup milk

  • 1 tablespoon dried parsley

  • 1 tablespoon Worcestershire sauce

  • 2 teaspoons salt


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking dish.
  3. Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides.
  4. To make the sauce: In a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through.
  5. When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.


The Amazing Swedish Meatball

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