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Posts Tagged ‘pork’

Barbecue Pork and Penne Skillet

Barbecue Pork and Penne Skillet

Ingredients
1 package (16 ounces) penne pasta
1 cup chopped sweet red pepper
3/4 cup chopped onion
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1/2 cup beef broth
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
1-1/4 cups shredded cheddar cheese
1/4 cup chopped green onions

Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through.

Drain pasta. Add pasta and cheese to pork mixture; stir until blended. Sprinkle with green onions.

Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place in a shallow microwave-safe dish. Cover and microwave on high until heated through. Yield: 8 servings.

Recipe found here: Barbecue Pork and Penne Skillet

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Chop Suey

Chop Suey

Ingredients
1/4 cup shortening
1 1/2 cups diced pork loin
1 cup diced onion
1 cup diced celery
1 cup hot water
1 teaspoon salt
1/8 teaspoon ground black pepper
1 (14.5 ounce) can bean sprouts, drained and rinsed
1/3 cup cold water
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar

Directions

Prep
25 m
Cook
20 m
Ready In
45 m

Heat shortening in a large, deep skillet.

Sear pork until it turns white, then add onion and saute for 5 minutes.

Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.

In a small bowl combine the cold water, cornstarch, soy sauce and sugar.

Mix together and add to skillet mixture.

Cook for 5 minutes, or until thickened to taste.

Recipe found here: Chop Suey

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Hearty Sausage and Rice Skillet

Hearty Sausage and Rice Skillet

Ingredients
1 pound Italian turkey sausage links, cut into 1/2-inch slices
1/2 pound sliced fresh mushrooms
1 medium sweet yellow pepper, chopped
1 medium onion, chopped
2 teaspoons olive oil
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
2 cups fresh baby spinach, coarsely chopped
1-1/2 cups water
1 can (8 ounces) tomato sauce
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon garlic salt
2 cups uncooked instant rice

Directions
Cook sausage in a Dutch oven over medium heat until no longer pink; drain. Remove and keep warm. Saute the mushrooms, pepper and onion in oil in the same pan until tender.

Return sausage to pan. Stir in the tomatoes, spinach, water, tomato sauce and seasonings.

Bring to a boil; cook for 2 minutes. Stir in rice. Remove from the heat; cover and let stand for 5-7 minutes or until rice is tender. Fluff with a fork. Yield: 5 servings.

Recipe found here: Hearty Sausage and Rice Skillet

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Barbecue Pork Noodle Bowl

Barbecue Pork Noodle Bowl

Ingredients
2 pkg. (3 oz. each) ramen noodle soup mix (chicken flavor)
1 tsp. oil
1/2 lb. pork tenderloin, cut into thin strips
2 Tbsp. BULL’S-EYE Original Barbecue Sauce
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. lite soy sauce
1 Tbsp. fresh lime juice
1/2 cup fresh bean sprouts
2 green onions, sliced

Directions
Remove 1 Seasoning packet from soup mixes; discard or reserve for another use. Cook Noodles with remaining seasoning packet as directed on package.

Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add meat; cook and stir 2 min. or until done. Remove from heat; stir in barbecue sauce.

Add dressing, soy sauce and lime juice to soup; stir. Ladle into 4 bowls; top with meat, sprouts and onions.

Recipe found here: Barbecue Pork Noodle Bowl

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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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