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Posts Tagged ‘pork’

Elegant Pork Marsala

Elegant Pork Marsala

Ingredients
1/3 cup whole wheat flour
1/2 teaspoon pepper
6 boneless pork loin chops (4 ounces each)
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1/3 cup chopped onion
2 turkey bacon strips, chopped
1/4 teaspoon minced garlic
1 cup Marsala wine or additional reduced-sodium chicken broth
5 teaspoons cornstarch
2/3 cup reduced-sodium chicken broth

Directions
In a shallow bowl, mix flour and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess.

In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm.

In same skillet, add mushrooms, onion and bacon to drippings; cook and stir 2-3 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add wine; increase heat to medium-high. Cook, stirring to loosen browned bits from pan.

In a small bowl, mix cornstarch and broth until smooth; add to pan. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Serve with pork. Yield: 6 servings.

Recipe found here: Elegant Pork Marsala

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Sour Cream Pork Chops

Sour Cream Pork Chops

Ingredients
6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
Onions Red Fresh
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
Sour Cream

Directions

Directions

Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.

Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.

Preheat oven to 200 degrees F (95 degrees C).

After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart.

In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened.

Serve sauce over pork chops.

Cook 8 h 30 m Ready In 8 h 45 m

Notes: You can also add mushrooms.

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Barbecued Pork Chop Supper

Barbecued Pork Chop Supper

Ingredients
6 small red potatoes, cut into quarters
6 medium carrots, cut into 1-inch pieces
8 bone-in pork loin or rib chops (1/2 inch thick and 8 ounces each)
1 teaspoon salt
1/4 teaspoon pepper
1 bottle (28 ounces) barbecue sauce
1 cup ketchup
1 cup cola
2 tablespoons Worcestershire sauce

Directions
Place potatoes and carrots in a 5-qt. slow cooker. Top with pork chops. Sprinkle with salt and pepper. In a small bowl, combine the barbecue sauce, ketchup, cola and Worcestershire sauce; pour over chops.

Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Yield: 8 servings.

Recipe found here: Barbecued Pork Chop Supper

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Cinnamon-Apple Pork Chops

Cinnamon-Apple Pork Chops

Ingredients
2 tablespoons reduced-fat butter, divided
4 boneless pork loin chops (4 ounces each)
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
4 medium tart apples, thinly sliced
2 tablespoons chopped pecan

Directions
In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt.

Remove chops; keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with chops. Yield: 4 servings

Recipe found here: Cinnamon-Apple Pork Chops

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Vietnamese Pork Lettuce Wraps

Vietnamese Pork Lettuce Wraps

Ingredients
1/2 cup white vinegar
1/4 cup sugar
1/8 teaspoon salt
2 medium carrots, julienned
1/2 medium onion, cut into thin slices

FILLING:
1 pound ground pork
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon mirin (sweet rice wine)
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon fish sauce, optional

ASSEMBLY:
8 Bibb lettuce leaves
1/2 English cucumber, finely chopped
1 small sweet red pepper, finely chopped
3 green onions, chopped
1/2 cup each coarsely chopped fresh basil, cilantro and mint
1 jalapeno pepper, seeded and finely chopped
1/4 cup salted peanuts, chopped
Hoisin sauce
Lime wedges

Directions
In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes.

In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce.

To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling. Yield: 8 servings.

Recipe found here:

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Tuscan Pork Roast

Tuscan Pork Roast

Ingredients
5 to 8 garlic cloves, peeled
1 tablespoon dried rosemary, crushed
1 tablespoon olive oil
1/2 teaspoon salt
1 boneless pork loin roast (3 to 4 pounds)

Directions
In a food processor, combine the garlic, rosemary, oil and salt; cover and process until mixture becomes a paste. Rub over the roast; cover and let stand for 30 minutes.

Place roast fat side up on a greased baking rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. Yield: 10 servings.

Recipe found here: Tuscan Pork Roast

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Stuffed Pork Chops

Stuffed Pork Chops

Ingredients
1-1/2 cups chopped fresh mushrooms
4 green onions, finely chopped
1/3 cup finely chopped celery
1 tablespoon butter
1 small tomato, chopped
1/4 to 1/2 teaspoon dried marjoram
1/8 to 1/4 teaspoon garlic salt
1/8 teaspoon pepper
2 slices day-old white bread, cut into 1/4-inch cubes
4 bone-in pork loin chops (1 to 1-1/2 inches thick and 7 ounces each)

Directions
In a large skillet over medium heat, saute the mushrooms, onions and celery in butter until vegetables are tender. Add the tomato, marjoram, garlic salt and pepper; cook and stir for 5 minutes. Remove from the heat and stir in bread cubes.

Cut a large pocket in the side of each chop. Stuff mushroom mixture into pockets. Place chops in an ungreased shallow baking pan. Bake, uncovered, at 350° for 1 hour or meat is no longer pink. Yield: 4 servings.

Recipe found here: Stuffed Pork Chops

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