Recipe Swap: Pork

just setting placemarkers/starters

Re: Recipe Swap: Pork

I got this recipe from someone on here and it came out GREAT!

Stuffed Pork Chops:

Get some thick pork chops
cut a slit in one side to create a pocket
Stuff with regular stuffing.

Cook in a 350 oven for 30-40 minutes. It was really good!

Re: Recipe Swap: Pork

Pineapple Pork Chops

4-6 Porkchops
1 Small can sliced pineapple in natural juice
1 small can cranberry sauce (they sell really little cans)
2 tablespoons red wine vinegear
approx. 1/4 cup brown sugar
1 cup of chicken broth
1 green pepper, cut into strips

Heat 2 tablespoons of olive oil in pan. Fry porkchops on both sides until brown. Salt and pepper porkchops while frying. Drain fat from pan. Add chicken broth, brown sugar, red wine vinegar, cranberry sauce, and the juice from the can of pineapples. Simmer for about 45-60 minutes. In the last ten minutes add the pineapple slices and sliced green pepper to the top. Serve with or over rice.

Re: Recipe Swap: Pork

Pork Dumplings (which I am making now)
1 lb ground pork
1 package wonton wrappers (in produce section with the organic food)
2 cloves garlic minced
1 tablespoon fresh grated ginger (or about 1 teaspoon ground)

Heat water in a pot on the stove. Mix meat, garlic and ginger. Fill wonton wrappers with about 1/2 teaspoon meat each. Dab edge with water and seal (I usually make a triangle and I have a square ramikin that I use to seal the edges.
Put steamer over water and place dumplings inside. Cook for 10-15 minutes.
I serve with soy sauce with a drop of sesame oil.

Re: Recipe Swap: Pork

Parmesan-Crusted Pork Chops

Ingredients
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving
Directions
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Re: Recipe Swap: Pork

Stuffed Pork Chops

4 pork chops with bones
1/2 lb prosciutto di parma
1/2 lb fontina Cheese
1 box Frozen spinach thawed and drained of water
1 Clove Garlic finely chopped
Salt
Pepper
Fresh Parsley finely chopped
Olive Oil
eggs
bread crumbs

make a pocket in pork chop
mix all ingredients together and stuff each pork chop
secure with toothpic
egg and bread each pork chop
place in baking dish coated with olive oil
drizzle olive oil over each pork chop
bake at 350 till done about 45 min to 1 hr depending on thickness of pork chops

Re: Recipe Swap: Pork

Apple-Fennel Tenderloin

Salt
1 package pork tenderloins (2 tenderloins)
Pepper
2 tablespoons extra virgin olive oil (EVOO), plus extra for drizzling
1 small fennel bulb, cored and chopped, plus a handful of the fronds, chopped
1 small onion, chopped
2 garlic cloves, finely chopped or grated
1 firm apple, such as Gala or Honey Crisp varieties, peeled, cored and sliced
4-5 sprigs thyme, leaves removed and chopped
Pepper
1/2 cup apple juice or cider
1 cup fresh breadcrumbs
1/2 pound extra-wide egg noodles
2 tablespoons butter
1/2 cup Italian parsley (about 2 handfuls), chopped

Pre-heat the oven to 400°F.

Place a large pot of salted water over high heat to boil for the egg noodles.

Trim the tenderloins of silver skin and butterfly them by cutting in and across – but not all the way through – the loins. Ask a grown-up helper (GH) for help butterflying the tenderloins, if you need it. Cover them with plastic and pound them out to 1/4-inch thick. Season with salt and pepper. Wash your hands after handling the raw pork.

Place a skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the fennel, onion, garlic and apple, season with salt, pepper and thyme and sauté until soft, 7-8 minutes. Add the apple juice to the pan along with the breadcrumbs and mix thoroughly to form a stuffing.

Divide the fennel-apple stuffing between the two tenderloins and spread into an even layer, leaving about an inch of the meat uncovered on either side. Roll the tenderloins up like a jelly roll and place them seam side down on a sheet tray. Lightly drizzle some EVOO down over the tenderloins and season them with salt and pepper. Transfer to the oven and roast for 30 minutes, until the meat has browned. Wash up once again after handling the pork.

When the meat comes out of the oven, cover it with a piece of foil and let it rest for 10 minutes to allow the juices to settle.

Tip: These tenderloins also grill up wonderfully. Pre-heat a grill to medium heat and secure the rolled-up tenderloins with a few toothpicks. Rub them down with some EVOO, salt and ground black pepper and grill them, turning frequently, so that they cook evenly, for 20 minutes with the lid down. Remove the tenderloins from the grill, tent them with foil and allow them to rest for about 10 minutes before slicing.

While the meat is resting, drop your pasta into the boiling water and cook it to al dente. Drain the noodles and return them to the pot they were cooked in. Add the butter and parsley into the pot and toss to coat the noodles.

To serve, slice the tenderloins and divide among four plates, serving with the noodles alongside.

Re: Recipe Swap: Pork

Pulled pork/Braised Pork (it's a Bobby flay recipe)

Braised Pork:

1 (2-pound) pork butt, cut into 2-inch cubes

2 cups your favorite BBQ sauce (we used Sweet Baby rays)

2 cups rice vinegar

1 large red onion, coarsely chopped

Salt and freshly ground pepper

Preheat oven to 300 degrees F. Place pork cubes in a medium roasting pan. Stir together the BBQ sauce, vinegar, and onion and then pour mixture over the pork and season with salt and pepper. Cover the pan with foil and cook in the oven for 3 1/2 to 4 hours or until the meat is fork tender. Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces.

Re: Recipe Swap: Pork

bump

Re: Recipe Swap: Pork

The recipe from Rachael Ray (never thought it would turn out SO good.)

Ingredients
4 (1 1/2-inch thick) bone-in pork chops
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large clove garlic, crushed
1 teaspoon fennel seed
1 medium onion, chopped
1 teaspoon crushed red pepper flakes
2 sprigs fresh oregano, leaves chopped, or 1 teaspoon dried oregano
1/4 cup tomato paste
1 cup red wine
2 cups chicken stock
Directions
Season chops with salt and pepper. Heat the extra-virgin olive oil in large skillet over medium-high heat. Add the crushed garlic and stir it around to flavor the oil. Add in the chops and caramelize on both sides, 2 to 3 minutes per side. Remove the chops to a plate and reserve. Stir in the fennel seed, onions, red pepper flakes, and oregano. Reduce the heat and cook for 7 to 8 minutes.

Add the tomato paste, and cook for 1 minute, then add the wine, and cook for another minute. Stir in the stock and combine well. Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 to 6 minutes. Arrange the chops and sauce on a serving platter and serve.


My directions......
Saute onion in oil, add garlic. Push onions to edge of pan and add chops. Cook until slightly brown and remove. Then follow above directions.