Recipe of the Day: Chipotle-Braised Pork Shoulder

Chipotle-Braised Pork Shoulder

Ingredients
4 pounds boneless pork shoulder (Boston butt)
Salt, to taste
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
2 chipotle peppers in adobo sauce, or more to taste, chopped
2 tablespoons chopped fresh oregano
Juice of 2 lemons
Juice of 2 oranges
1 can (28 ounces) crushed tomatoes
12 ounces light beer or lager
½ cup chopped fresh cilantro

Directions
1. Set oven at 350 degrees.

2. Cut the pork into 2-inch chunks. Sprinkle with salt.

3. In a large flameproof casserole over medium-high heat, heat the oil. Working in small batches, brown the pork for 3 to 5 minutes on a side. Transfer to a plate. Drain off all but 1 tablespoon oil from the pan.

4. Add the onion and garlic. Cook, stirring often, for 5 minutes. Return browned pork to the pan. Add the chipotle peppers with the sauce that clings to them, oregano, lemon and orange juice, tomatoes, and beer. Bring to a boil. Cover the pan and transfer to the oven.

5. Cook for 1½ hours, or until the pork is tender when pierced with a fork. Let the pork sit in the sauce for 15 minutes or until it is cool enough to handle.

6. Using 2 forks, shred the pork. Return it to the sauce and bring to a boil to reheat it. Sprinkle with cilantro.

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Recipe of the Day: Roast Pork with Apples & Onions

Roast Pork with Apples & Onions

Ingredients
1 boneless pork loin roast (2 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 large Golden Delicious apples, cut into 1-inch wedges
2 large onions, cut into 3/4-inch wedges
5 garlic cloves, peeled
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

Directions
Preheat oven to 350°. Sprinkle roast with salt and pepper. In a large nonstick skillet, heat oil over medium heat; brown roast on all sides. Transfer to a roasting pan coated with cooking spray.

Place apples, onions and garlic around roast; sprinkle with rosemary.

Roast until a thermometer inserted in pork reads 145°, 45-55 minutes, turning apples, onion and garlic once. Remove from oven; tent with foil. Let stand 10 minutes before slicing roast. Serve with apple mixture. Yield: 8 servings.

Recipe found here: Roast Pork with Apples & Onions

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Recipe of the Day: Skillet Pork Chops with Apples & Onion

Skillet Pork Chops with Apples & Onion

Ingredients
4 boneless pork loin chops (6 ounces each)
3 medium apples, cut into wedges
1 large onion, cut into thin wedges
1/4 cup water
1/3 cup balsamic vinaigrette
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Place a large nonstick skillet over medium heat; brown pork chops on both sides, about 4 minutes. Remove from pan.

In same skillet, combine apples, onion and water. Place pork chops over apple mixture; drizzle chops with vinaigrette. Sprinkle with salt and pepper. Reduce heat; simmer, covered, 3-5 minutes or until a thermometer inserted in chops reads 145°. Yield: 4 servings.

Recipe found here: Skillet Pork Chops with Apples & Onion

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Recipe of the Day: Pork Chop Suey *National Chop Suey Day*

Pork Chop Suey

Ingredients
1 cup thinly sliced onion
1 cup sliced mushrooms
3⁄4 cup bias-sliced celery
1⁄2 cup sliced water chestnuts
1⁄2 cup sliced red bell pepper
3⁄4 cup bean sprouts
2 tablespoons oil
1 cup chicken broth
1 1⁄2 tablespoons soy sauce
1 1⁄2 tablespoons cornstarch
1 cup finely sliced Chinese barbecue pork
salt and pepper
serve over steamed jasmine rice or crunchy chinese noodles

Directions
Stir fry veggies in the oil in a pre heated wok till tender crisp (about 5-10 min).

Add broth cook till heated through.

Combine soy sauce and cornstarch and add to vegetable mixture.

Cook and stir till thick and bubbly.

Serve over rice or crispy noodles and sprinkle with pork.
4 Servings

Recipe found here: Pork Chop Suey

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Recipe of the Day: Pork Tenderloin with Three-Berry Salsa

Pork Tenderloin with Three-Berry Salsa

Ingredients
1-1/4 cups fresh or frozen blackberries (about 6 ounces), thawed and drained
1-1/4 cups fresh or frozen raspberries (about 6 ounces), thawed and drained
1 cup fresh or frozen blueberries (about 6 ounces), thawed
1 medium sweet red pepper, finely chopped
1 jalapeno pepper, seeded and minced
1/2 medium red onion, finely chopped
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1/4 teaspoon salt
PORK:
2 pork tenderloins (3/4 pound each), cut into 3/4-inch slices
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil, divided
1/2 cup white wine or chicken broth
2 shallots, thinly sliced
1/2 cup chicken stock

Directions
Place the first five ingredients in a bowl; toss lightly to combine. Reserve 1 cup berry mixture for sauce. For salsa, gently stir onion, lime juice, cilantro and salt into remaining mixture; let stand 30 minutes.

Meanwhile, sprinkle pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half of the pork and cook 2-4 minutes on each side or until a thermometer reads 145°. Remove from pan. Repeat with remaining pork and oil.

In same pan, add wine, shallots and reserved berry mixture, stirring to loosen browned bits from pan. Bring to a boil; cook 4-6 minutes or until liquid is reduced to 1 tablespoon. Stir in stock; cook 5 minutes longer or until shallots are tender, stirring occasionally. Return pork to pan; heat through. Serve with salsa. Yield: 6 servings.

Recipe found here: Pork Tenderloin with Three-Berry Salsa

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Recipe of the Day: Cuban-Style Pork Chops

Cuban-Style Pork Chops

Ingredients
1 tablespoon Dijon mustard
1 tablespoon lime juice
1 teaspoon adobo seasoning
4 boneless pork loin chops (4 ounces each)
4 slices deli ham (about 3 ounces)
4 slices Swiss cheese
2 tablespoons chopped fresh cilantro
Optional ingredients: mayonnaise, additional Dijon mustard and thinly sliced dill pickles

Directions
Mix mustard, lime juice and adobo seasoning. Lightly pound pork chops with a meat mallet to 1/2-in. thickness; spread both sides with mustard mixture. Refrigerate, covered, 3-4 hours.

Grill pork, covered, over medium heat 3 minutes. Turn pork and top with ham; grill 2 minutes longer. Top with cheese and cilantro; grill, covered, 30-60 seconds longer or until cheese is melted and a thermometer inserted in chops reads 145°. Let stand 5 minutes before serving. If desired, serve with mayonnaise, mustard and pickles. Yield: 4 servings.

Recipe found here: Cuban-Style Pork Chops

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Recipe of the Day: Slow Cooked BBQ Pork Ribs *National Barbecue Day*

Slow Cooked BBQ Pork Ribs

Ingredients
4 pounds boneless country-style pork ribs
2 cups ketchup
1/4 cup packed brown sugar
1/4 cup maple syrup
1/4 cup prepared mustard
1/4 cup reduced-sodium soy sauce
2 tablespoons lemon juice
2 teaspoons dried minced garlic
1/8 teaspoon pepper

Directions
Place ribs in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over top. Cover and cook on low for 7-9 hours or until meat is tender.

Remove ribs and keep warm. Skim fat from sauce; serve with ribs. Yield: 8 servings.

Switch-and-Go Ribs: Place ribs in slow cooker. Substitute 3/4 cup each orange marmalade and teriyaki sauce and 2-1/2 teaspoons minced garlic for remaining ingredients. Prepare as directed.

Maple Pork Ribs: Layer ribs in slow cooker with 1 sliced large onion. Substitute 3/4 cup maple syrup and 1/2 cup Dijon mustard for remaining ingredients. Prepare as directed.

Sweet and Savory Ribs: Layer ribs in slow cooker with 1 chopped large onion. Substitute one 18-ounce bottle honey barbecue sauce, 1/3 cup maple syrup, 1/4 cup spicy brown mustard and 1/4 teaspoon pepper for remaining ingredients. Prepare as directed.

Recipe found here: Slow Cooked BBQ Pork Ribs

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Recipe of the Day: Creole Shrimp & Sausage

Creole Shrimp & Sausage

Ingredients
1/2 cup water
1/2 cup chicken broth
1 cup quick-cooking bulgur
1/2 teaspoon chili powder
3/4 teaspoon Creole seasoning, divided
1/2 pound smoked sausage, cut into 1/4-inch slices
2 teaspoons olive oil, divided
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 pound uncooked jumbo shrimp, peeled and deveined
1/2 teaspoon Worcestershire sauce

Directions
In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender.

Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm.

In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture. Yield: 4 servings.

Editor’s Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Recipe found here: Creole Shrimp & Sausage

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Recipe of the Day: Pork Tenderloin Medallions with Strawberry Sauce

Pork Tenderloin Medallions with Strawberry Sauce

Ingredients
1-1/2 cups reduced-sodium beef broth
2 cups chopped fresh strawberries, divided
1/2 cup white wine vinegar
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
3 garlic cloves, minced
2 pounds pork tenderloin, cut into 1/2-inch slices
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
2 tablespoons cornstarch
2 tablespoons cold water
1/2 cup crumbled feta cheese
1/2 cup chopped green onions

Directions
In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids.

Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm.

Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet.

Return pork to the pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Top each serving with cheese, onions and remaining strawberries. Yield: 8 servings.

Recipe found here: Pork Tenderloin Medallions with Strawberry Sauce

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Recipe of the Day: Pork Chops with Honey-Garlic Sauce

Pork Chops with Honey-Garlic Sauce

Ingredients
4 bone-in pork loin chops (6 ounces each)
1/4 cup lemon juice
1/4 cup honey
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced

Directions
In a large nonstick skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops. Yield: 4 servings.

Recipe found here: Pork Chops with Honey-Garlic Sauce

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