anything from pork chop, tenderloins, and ground.. i am getting tired of the same recipes of mine and am looking for some new pork recipes..
anything from pork chop, tenderloins, and ground.. i am getting tired of the same recipes of mine and am looking for some new pork recipes..
[QUOTE=zozzobra;383446]anything from pork chop, tenderloins, and ground.. i am getting tired of the same recipes of mine and am looking for some new pork recipes.. [/QUOTE]
I hear that. I am thinking the same.
God grant me the serenity to accept the yarn I cannot return... courage to change the yarn I can... and the reciept to know the difference.
Cut a pork loin nearly in half but still connected (or separate completely - I've done both). Place your favorite stuffing on top of one half (I use my own bread stuffing - you could use stovetop stuffing). Tie other half over top and roast for 30 - 45 minutes. Yummy.
This is real good:
Pork Tenderloin with Dijon Cream
1# pork tenderloin, cut into 2" slices
2 Tbl. butter, divided
2 tsp. canola or olive oil
2 green onions, thinly sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard (or more to taste)
salt and pepper to taste
Preheat oven to low, about 170 degrees F
Lightly pound pork medallions to 1" thick.
Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.
Dredge pork in seasoned flour. Add pork slices all at once to pan and saute 2 minutes per side.
Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)
Add the remaining 1 tablespoon butter to pan.
Add white part of onion, saute for 1 minute.
Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons.
Add cream, simmer 2 - 3 minutes until thickened.*
Stir in Dijon, add salt and pepper to taste.
Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion.
*If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup. You can double the sauce ingredients so there is enough to pour over rice.
Here are some of mine! Hope some of them intrigue you enough to try them, they're really tasty. I LOVE pork!
GOURMET PORK CHOPS
6 loin pork chops, about ½ inch thick
2 Tbsp. flour
1 tsp. salt
2 Tbsp. oil
1 can Campbell’s Cream of Mushroom soup
¾ cup water
½ tsp. ground ginger
¼ tsp. rosemary, crushed
1 can (3-1/2 oz. or larger if desired) French Fried Onion
½ cup sour cream
Coat chops in flour, salt and pepper and brown in hot oil. Place chops in 12”x 8”x 2” baking dish. Combine soup, water, ginger, and rosemary. Pour over chops. Sprinkle with ½ the onion rings. Cover, bake at 350 degrees for 50 minutes or until tender. Uncover, sprinkle with remaining onion rings and continue baking for 10 minutes. Remove meat to platter. Blend sour cream into soup mixture. Heat through and pour over meat. Serve with noodles or rice.
HERB STUFFED PORK CHOPS
From Cook’s Country Magazine Feb/Mar 2010
Baking the chops on a preheated sheet in a hot oven is an easy way to achieve a seared exterior and an evenly cooked interior.
¼ cup olive oil
3 garlic cloves, minced
1 slice hearty white sandwich bread, toasted and torn in pieces
½ cup chopped fresh parsley
1 Tbsp chopped fresh thyme
¾ cup shredded fontina cheese (see note below)
Salt and pepper
4 boneless pork chops, about 1 inch thick
Adjust oven rack to upper middle position, place rimmed baking sheet on rack, and heat oven to 475 degrees. Combine oil and garlic in a bowl. Pulse bread, parsley, thyme, fontina, ¼ tsp salt, ¼ tsp pepper, and 2 Tbsp oil mixture in food processor until coarsely ground.
Pat pork dry with paper towels and season with salt and pepper. Using paring knife, cut 1 inch opening into side of each chop to make pocket for stuffing. Spoon herb mixture into pocket and seal by threading toothpick through pork about ½ inch from opening.
Coat chopped with remaining oil mixture and transfer to preheated baking sheet. Bake until brown and meat registers 145 degrees, 12 to 14 minutes, flipping halfway through cooking. Transfer to platter, tent with foil, and let rest 5 minutes. Serve.
Test Kitchen Note: Monterey Jack or Gruyere cheese can be used instead of fontina.
Charlene’s Notes: I didn’t change a thing on this except that I was using large Costco pork chops that were about 2 inches thick. I made a large pocket inside and filled them, then held them together with a toothpick. The cooking method was exceptionally good and very easy. I cooked the thick chops for about 20 minutes to accommodate the thickness of them. They were perfectly done, tender and juicy and delicious.
Kentucky Chops and Brown Onion Gravy
From Gary (grandpa2one)
4 large pork chops, about 1 inch thick
1 teaspoon poultry seasoning
salt and fresh ground black pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter
1 large yellow onion, sliced
4 cloves garlic, finely minced
1 rounded tablespoon flour
1 1/2 cup chicken broth
1/4 cup buttermilk
Fry seasoned pork chops on each side until almost done.
Reserve drippings, add 1 Tbsp butter and one large onion, sliced.
Add 4 cloves garlic, finely minced.
Cook onions to draw out the moisture, add 1 Tbsp flour and blend.
Add 1-1/2 cups of stock, beef or chicken, bring to a slow boil, reduce heat and add ¼ cup buttermilk.
Place chops in the gravy and bring to slow boil, add some water if the gravy is too thick.
Lime and Cilantro Pork Kebabs
1 - 1 1/2 lbs pork tenderloin or pork loin, trimmed of all fat and cut into 2-inch (5 cm) cubes
1 cup plain fat-free yogurt
1/4 cup lime juice
1/4 cup chopped fresh cilantro (coriander leaves)
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
1 - 2 Spanish, Vidalia, or other sweet onion, cut into 2-inch (5 cm) chunks
Combine the pork, yogurt, lime juice, cilantro, salt, pepper, and optional cayenne in a large bowl. Stir to thoroughly combine. Refrigerate for at least 4 hours or overnight. Thread the meat and onion on skewers and grill or broil until the meat is done, about 20 minutes, turning occasionally and basting with the remaining marinade. Serves 4 to 6.
When I made this I used about 1/8 to ¼ tsp. chipotle powder instead of cayenne and added about ½ tsp. cumin to the marinade. I threaded red bell pepper pieces onto the skewers too. Really delicious!
LOMBO DI MAIALE COI PORRI
(Pan roasted Pork Loin with Leeks)
from Cooking Light Magazine
4 large leeks (about 2-1/4 lb.)
½ cup water
1 Tbsp. butter, divided
½ tsp. salt, divided
½ tsp black pepper, divided
1 (2 pound) boneless pork loin, trimmed
½ cup dry white wine
Remove roots and tough upper leaves from leeks. Cut each leek in half lengthwise. Cut each half crosswise into ½ inch thick slices (you should have about 6 cups). Soak in cold water to loosen dirt; rinse and drain.
Heat sliced leek, ½ cup water, 1 tsp. butter, ¼ tsp. salt and ¼ tsp pepper in a large Dutch oven or deep saute pan over medium high heat. Cook 10 minutes or until leek has wilted. Pour into a bowl.
Heat 2 tsp. butter in pan over medium high heat. Add pork, cook 5 minutes, browning on all sides. Add ¼ tsp salt, ¼ tsp. pepper and wine; cook 15 seconds, scraping pan to loosen browned bits. Return leek mixture to pan. Cover, reduce heat, and simmer 2 hours or until pork is tender. Remove pork from pan, increase heat to leek mixture; garnish with parsley, if desired.
Yield: 6 servings (serving size about 3 ounces pork and about 2-1/2 Tbsp. leek mixture).
Calories: 246, fat 10.7 grams, protein 24.8 grams, carbohydrates 12.1 grams, fiber 1 gram, cholesterol 73 mg. Iron 2.8 mg. Sodium 306 mg, calcium 60 mg.
Mustard Pork with Spaetzle Recipe
courtesy Family Circle Magazine
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 6 servings
1 box (10.5 ounces) spaetzle (German noodles) or medium-size egg noodles
1/2 cup baby carrots, sliced 1/4-inch thick
1 pork tenderloin (about 1 pound)
3 tablespoons all-purpose flour
3/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons butter
1 package (10 ounces) frozen cut green beans
1 cup frozen pearl onions (from 10-ounce bag)
1 container (8 ounces) sour cream
3 tablespoons Dijon mustard
1/3 cup milk
3 tablespoons snipped fresh dill
Cook the spaetzle following the package directions, adding the sliced carrots for the last 10 minutes of cooking.
Meanwhile, slice the pork tenderloin in half lengthwise; then slice crosswise into thin slices, 1/4 to 1/2-inch thick. Place pork slices in plastic food-storage bag with the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt; seal; shake to coat the pork slices evenly.
Heat the butter in a large saucepan over medium-high heat. Working in batches to avoid crowding the skillet if necessary, add the pork slices. Cook, turning over, until no longer pink, about 5 minutes. Add the frozen green beans, breaking them apart, and onions; cook, stirring, for 4 minutes.
Meanwhile, whisk together sour cream, mustard, milk, dill, remaining 1/2 teaspoon pepper and remaining 1/4 teaspoon salt in a bowl. Add to pork mixture in skillet, stirring constantly. Reduce heat to medium; cook, uncovered, 5 minutes or until vegetables are tender and sauce is thick and creamy.
Drain spaetzle-carrot mixture. Arrange on platter. Top with pork-vegetable mixture. Serve immediately.
Pork chops in gravy
You can also use chicken
4 pork chops, each about 1 ¼-inch thick
Salt and freshly ground black pepper
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 cups thinly sliced onions
2 cups water (or more as needed)
Season the pork chops generously with salt and pepper. Heat the oil in a large, heavy pot over medium-high heat and brown the chops, about six minutes on each side. Transfer the chops to a platter and set aside. Reduce the heat to medium. Add the flour and stirring constantly, cook until the roux is a rich brown, two to three minutes. Add the onions and cook, stirring occasionally, until they are soft, about five minutes. Add the water, cover and cook, turning the pork chops once or twice, until the chops are tender, about 30 minutes. Add more water if the mixture becomes too thick. Adjust seasonings and serve hot.
You can also cook the chops much like you would chicken fried steak and make a cream gravy.
More to follow!
Here are the rest of them!
Pork Medallions with Olive Caper Sauce
Posted by janell on GMB
1 lb pork tenderloin, trimmed
1/2 t salt
1/2 t black pepper
1/4 C all purpose flour
1 T olive oil, divided
1/2 C dry white wine
1/2 C fat free, less sodium chicken broth
1/2 C coarsely chopped pitted kalamata olives
2 T capers
2 T chopped fresh flat leaf parsley
Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of heavy dry plastic wrap and pound to 1/4 inch thick, using meat mallet or rolling pin. Sprinkle both sides of pork with salt and pepper. Place flour in shallow bowl. Dredge pork in flour, turning to coat, shake off excess flour. Heat 1 1/2 t olive oil in nonstick skillet over med high heat. Add half of pork and cook 2 min on each side, or till done.
Remove pork mix from pan and keep warm. Repeat procedure with remaining pork and oil. Return pork to pan. Add wine, broth, bring to boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley.
1 serving = 2 medallions with 2 T sauce
212 calories/serving; 8.1g fat; 25.5g protein; 30mg calcium
SKILLET GLAZED PORK CHOPS
From Cook’s Country Magazine
Be careful not to over reduce the glaze in step 3. If the glaze thickens to the correct consistency before the chops reach 140 degrees, add a few tablespoons of water to the pan. Cook’s Country prefers fresh thyme (and so do I !), but dried can be substituted.
4 boneless center-cut or loin chops, ¾ inch to 1 inch thick
Salt and pepper
½ cup maple syrup
2 tsp. Dijon mustard
¼ cup apple cider vinegar
1 tsp. minced fresh thyme
1 Tbsp. vegetable oil
1. PREP CHOPS: Trim chops and slash through fat and silver skin, making 2 cuts about 2 inches apart on sides of each chop. Pat chops dry with paper towels and season with salt and pepper. Combine maple syrup, mustard, vinegar and thyme in a bowl.
2. COOK CHOPS: Heat oil in large skillet over medium-high heat until just smoking. Add pork to skillet and cook until well browned, about 5 minutes. Turn chops and add glaze mixture. Turn heat down to medium-low and cook until internal temperature registers 140 degrees, 5 to 8 minutes. Remove chops to plate and tent with foil.
3. REDUCE GLAZE: Return any accumulated juices to skillet and simmer glaze over medium heat until thick and syrupy. Pour reduced glaze over chops and serve.
ORANGE-CHIPOTLE-GLAZED PORK CHOPS: Prepare Skillet Glazed Pork Chops, replacing maple syrup, mustard, vinegar and thyme with 2/3 cup orange juice, 1 tsp. lime juice, 1 tsp. minced canned chipotle chiles and 1-1/2 Tbsp. sugar. When glaze has reduced and is thick and syrupy, add ½ tsp. grated lime zest.
PINEAPPLE-SOY-GLAZED PORK CHOPS: Prepare Skillet Glazed Pork Chops, replacing maple syrup, mustard, vinegar, and thyme with 2/3 cup pineapple juice, 1 Tbsp. soy sauce, ¼ cup rice vinegar, 1 tsp. grated fresh ginger and 2 Tbsp. brown sugar. When glaze has reduced and is thick and syrupy, add ½ tsp. sesame oil.
Charlene’s notes: I made the maple glazed ones and used fresh thyme in it. Excellent! I cooked the chops exactly as directed, and cooked the second side on low for 6 minutes as the chops were about ¾ inch thick. Absolutely excellent, and it looks very nice when served with the browned side up. No need to brown the backside at all.
Spiced Pork with Bourbon Reduction Sauce
from Cooking Light
1/2 cup bourbon
1/4 cup packed dark brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons cider vinegar
1 1/2 teaspoons bottled minced garlic
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon salt
1 (1-pound) pork tenderloin, trimmed
To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil. Reduce heat to medium; cook until reduced to 1/2 cup (about 11 minutes), stirring frequently. Remove from heat.
To prepare pork, combine chili powder, cinnamon, allspice, and salt, stirring well; rub evenly over pork. Cut pork crosswise into 12 slices.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.
Yield: 4 servings (serving size: 3 pork slices and 2 tablespoons sauce)
CALORIES 277 (13% from fat); FAT 4g (sat 1.4g,mono 1.8g,poly 0.5g); IRON 2.2mg; CHOLESTEROL 74mg; CALCIUM 29mg; CARBOHYDRATE 16.7g; SODIUM 673mg; PROTEIN 24.9g; FIBER 0.5g
Stuffed Pork Tenderloin with Cilantro Lime Pesto
by Dancing Gourmet Luis Aguilar
1 1/2 lbs pork tenderloins
3 cloves garlic, minced
1/2 onion, cut into chunks
1/2 cup loosely packed chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon diced jalapenos
2 tablespoons corn oil
1/2 cup shredded monterey jack cheese
green chile picante sauce
PREHEAT oven to 400 F.
CUT tenderloin lengthwise almost in half. Open; lay flat between two pieces of waxed paper. Pound with meat mallet or rolling pin to 1/2-inch thickness.
PLACE garlic, onion, cilantro, lime juice and jalapenos in food processor or blender container; cover. Process until coarsely chopped. Process, while slowly adding corn oil, for 10-15 seconds or until mixture is slightly smooth. Spread half of cilantro mixture over tenderloin; top with cheese. Roll up; secure with string. Spread remaining cilantro mixture over top. Place on rack in roasting pan.
BAKE for 55-60 minutes or until internal temperature of 170 F. is reached.
Cool for 5 minutes. Remove string; slice. Serve with picante sauce.
Madame Wu's Sweet & Sour Pork
~Toss 4-6 boneless cubed pork chops with:
3T low sodium soy suace
3T corn starch
~Stir fry in peanut oil till done, drain and keep warm.
~Mix the following:
1 clove garlic, pressed
1/2c chopped pineapple
1/4-1/2c chopped pickle (optional)
~Heat the sauce, add the pork and boil. Add:
~Stir till thick, serve.
Comments: When I saw the pickles, I thought it was a bit odd, but I tried it, and what a great unusual ingredient. I've been making this for 25 years and still love it! Enjoy, Laura
Carrie Chuang's Won Tons, or Dim Sum
1lb ground pork
1T low sod. soy sauce
2 minced scallions
4-5 minced water chestnuts
1-2 dried shitake mushrooms soaked in hot water and minced
1/2t salt (I do not use salt)
1/2t ginger juice (use a garlic press)
1/2t sesame oil
1t corn starch
Pkg of won ton wrappers
bowl of cool water
~Toss these ingredients (Not the wrapper or H2O)into a food processor and mince till fine.
~Making the wontons:
Hold wrapper in palm of your hand point sides up and down and add 1/2-1t filling just below the center of the wrapper.
Moisten the edges of wrapper with cool water, and fold over, point to point. Press the edges together, pressing the air out as you go. Fold the 2 longest point together to make the traditional won ton shape. Lay on a cookie sheet to freeze.
~~~Here are the keys to sucess for these gems:
~Freeze on a cookie sheet seperatly then toss into a freezer bag. Do not thaw before boiling, or steaming. I like to boil/simmer mine in chicken stock, untill they float.
~Dip in soy-ginger and scallion sauce, or I loooove them in Williams-Sonoma's "Jade" peanut sauce.
~ Can add chopped spinach or chopped cabbage for a different flavour.
~ This is the perfect "make in front of the TV" recipe. Also, if you are going to make this many, I usually double or triple the recipe.
~Lastly, Canton wrappers are more tender for soups, while Peking style are a bit thicker and easier to work with. Remember to keep wrappers covered and work with a few at a time to prevent them from drying out before you can create your won-tons.
~This sounds like a lot of work, but really, it's a quick production line once you get the hang on wrapping to won-tons.
~~~~Pleas enjoy, Laura.
Def Chili !!
And i just made this a few days ago and it was absolutely delicious !! You gotta try it!
I used ground pork, instead of ground beef.
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
[url=http://www.rolandelectronicdrums.org/]Roland electronic drums[/url]-[url=http://www.rolandelectronicdrums.org/buy-roland-electronic-drums]Buy Roland electronic drums[/url]
Last edited by JuliaKhanam; 08-23-2010 at 09:29 AM.
There are currently 1 users browsing this thread. (0 members and 1 guests)