Category: Pork

Categories
Pork

Spicy Pork Cubes

1 teaspoon acceptable vegetable oil
2 pounds boneless pork loin, all visible fat removed, cut into 1-inch cubes
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup fresh orange juice (about 2 medium oranges)
1/4 cup fresh lime juice (about 3 medium limes)
1 tablespoon light brown sugar
1 habaqero or jalapeno chili pepper, seeded and finely chopped
1/4 teaspoon salt
1/2 teaspoon turmeric
1/8 teaspoon black pepper

In a large skillet, heat the vegetable oil over medium heat. Brown the pork cubes for 6 to 8 minutes, stirring occasionally. Add the onion and garlic, lower the heat to medium-low, and cook for 2 minutes. Add the remaining ingredients and bring the mixture to a simmer, then cook, covered, over low heat for 40 to 50 minutes, or until pork is tender.
Uncover pan and cook over medium-high heat for 5 to 10 minutes, until juices have reduced to a thick glaze. Serve warm.

Serves 8; about 1/2 cup per serving

Categories
Pork

Spicy Baked Pork Chops

Vegetable oil spray
1 pound boneless pork loin chops, all visible fat removed
Egg substitute equivalent to 1 egg
2 tablespoons fat-free milk
1/3 cup cornflake crumbs
2 tablespoons cornmeal
1/2 teaspoon dried marjoram, crumbled
1/8 teaspoon ground pepper
1/8 teaspoon dry mustard
1/8 teaspoon ground ginger
1/8 teaspoon cayenne

Preheat oven to 375 F.

Using vegetable oil spray, spray a shallow baking pan large enough to hold pork chops in a single layer. Set aside.
Cut pork chops into 4 portions, if necessary. Set aside.
In a small, shallow bowl, combine egg substitute and milk. In a shallow dish such as a pie pan, combine crumbs, cornmeal, marjoram, pepper, mustard, ginger, and cayenne. Using tongs, dip pork chops in milk mixture, letting excess liquid drip off. Coat both sides of pork chops with crumb mixture. Arrange pork chops in prepared pan.
Bake, uncovered, for 15 minutes. Turn chops with a spatula and bake for 10 minutes, or until chops are tender and slightly pink in center.

Serves 4

Categories
Cajun Ethnic - Regional Rice Sausage

Sausage Jambalaya

1/2 pound sausages, sliced and browned
1 cup chicken broth
2 14 oz. cans canned stewed tomatoes
1/2 cup onions, diced
1/2 cup red and yellow bell pepper, diced
1 teaspoon cajun seasoning
2 cups rice, 5 minute instant

Add all ingredients to a large pot. Simmer for 3 minutes. Add the rice, cover and cook for 5 minutes.

4 Servings

Categories
Chicken Hash Brown Potatoes Pork Stew

Pork, Chicken and Potato Stew in Peanut Sauce

1-1/2 pounds pork shoulder, cut into 1/3-inch cubes
5-1/2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
8 small purple Peruvian or red potatoes (about 1 pound), quartered
1 large onion, chopped
6 large garlic cloves, minced
4 cups low-sodium chicken broth
2 boxes (10 ounces each) frozen corn, thawed
1-1/2 tablespoons adobo sauce from canned chipotle in adobo
1/2 cup reduced-fat peanut butter
1/2 cup chopped fresh cilantro or flat-leaf parsley, for garnish

Rinse pork and pat dry; season with salt and pepper. Heat 2 tablespoons oil in a heavy 5-quart pot over moderately high heat until hot but not smoking. Add pork, in 3 batches, and cook, turning, until golden brown, about 6 minutes per batch (adding oil, 1 tablespoon at a time, as needed). Transfer, as cooked, with a slotted spoon to a bowl, leaving fat in pot.
Rinse chicken and pat dry; season with salt and pepper. Add 1-1/2 tablespoons oil to fat in pot and heat over moderately high heat. Add chicken and cook, turning, until golden brown, about 3 minutes. Transfer with a slotted spoon to bowl with pork. Add potatoes, onion and garlic to pot; cook over moderately high heat until onion is softened, about 3 minutes. Stir in broth, corn, adobo sauce and peanut butter. Return pork and chicken to pot with any drippings and push into liquid. Simmer, uncovered, stirring occasionally, until slightly thickened, meat is cooked through and potatoes are fork-tender, 35 minutes; salt and pepper to taste.
To serve, ladle stew into bowls and garnish with cilantro, if desired.

6 Servings

Categories
Asian Carrots Ethnic - Regional Main Dish Peas Pork Rice

Pork Fried Rice

2 cups pork tenderloin, cooked, diced
2 cups rice, cooked
1/2 cup carrots, shredded
1/4 cup scallion tops, sliced
1/4 cup frozen peas
2 eggs
dash soy sauce
dash sesame oil
dash ginger
1 teaspoon garlic, crushed
1/2 teaspoon white pepper

Heat 2 tablespoons oil in large skillet. add 2 cups each of diced pork and rice, carrots, peas and scallions. Stir fry until hot. Add 2 beaten eggs and remaining ingredients.

Stir until eggs are set.

4 Servings

Categories
Pork Stuffing

Pork Chops with Stuffing

4 pork chops, boneless, trimmed
2 cups stuffing cubes, or Stove Top Stuffing
1 3/4 cups water
1/2 stick margarine, or butter, cut up
1/4 cup honey mustard

Sprinkle dried stuffing into a casserole dish, add water and place cut up butter or margarine over top. Place pork chops over stuffing. Spread honey mustard over pork chops. Bake at 350 for approx 30 minutes.

4 Servings

Categories
Pork

Pork Chops Paprika

1 tablespoon paprika, hot
1 teaspoon garlic salt
1/4 teaspoon onion powder
1/8 teaspoon ground cloves
4 pork chops, bone in- center cut (about 2 1/2 pounds total)
2 tablespoons unsalted butter
3/4 cup apple juice

In a small bowl combine first 4 ingredients. Rub onto both sides of the chops. Melt 2 tablespoons butter in a 12 inch skillet over med-high heat. Add pork chops and cook 3 minutes, turning once. Reduce heat to low and add juice. Cover and cook 10 to 15 minutes, depending on thickness. Serve with pan juices.

4 Servings

Categories
Pasta Pierogies Sausage

Pierogies with Grilled Onions and Sausage

1/2 pound sausages, smoked – cut into 1/2″ slices
1 16 oz. package pierogies
2 onions, sliced

Saute above ingredients in 1 tablespoon oil for at least 8 minutes – until onions are browned and pierogies are tender.

4 Servings

Categories
Bacon Mushrooms Pasta Spinach

Pasta with Spinach, Mushrooms & Bacon

12 oz fettucine pasta

Sauce:

4 strips bacon, cut in 2-in. pieces
1 medium onion, cut in thin wedges
1 pkg (8 oz) presliced mushrooms
1 large clove garlic, cut in slivers
1 bag (10 oz) prewashed fresh baby spinach

Nice to add:

Diced tomato and grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
Meanwhile cook bacon in a large nonstick skillet over medium-high heat until crisp. Place on a paper towel to drain. Remove all but 1 Tbsp fat from skillet.
Add onion and mushrooms to skillet. Sauté 4 minutes or until onion has browned. Reduce heat to medium, add garlic and cook 30 seconds until fragrant. Add spinach; cook until wilted.
Scoop 1/2 cup cooking water from pasta pot; stir into spinach mixture. Drain pasta; return to pot. Add Sauce and bacon; toss to mix. Sprinkle with tomato and cheese.

4 Servings

Categories
Ham Italian Mushrooms Pasta Spinach

Pasta Florentine Olive Garden Recipe

1 cup heavy cream
1/2 cup chicken broth
12 oz sliced mushrooms
1 1/2 cups frozen peas
3 cloves garlic
1/4 cup extra virgin olive oil
4 oz ham (Black Forest if possible), julienned
1/4 cup chopped parsley
8 oz pasta (your favorite shape), cooked according to package directions
Grated Parmesan cheese for garnish
Salt and pepper to taste
Fresh parsley, chopped

Heat extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes.
Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta.
Remove pot from heat and stir in grated Parmesan. Toss gently to combine.
Transfer to large serving platter. Garnish with chopped parsley and serve.

Chef’s Tip: Use a small amount of salt. The parmesan cheese naturally contains salt.