Pork Recipes?

[figaromeetsmarie]

Can anyone share with me their favorite pork recipes? I got a ton of pork (different cuts) on sale for a great deal....but I don't know what to do with it LOL

TIA

 

[Band mom!]

Here's my favorite: beware, this is NOT diet friendly, but very easy.

sliced pork loin or boneless chops.

Crushed Ritz crackers (or similar - but not saltine) mixed with a bit of parmasean cheese. Coat both sides of the meat in this and cook in pan with EVOO and a little bit of butter. It doesn't take long to cook them, (depending on how thick your cut of meat is also) just brown them till lightly golden. Yummy

 

[merekc]

Pulled pork and Chili Verde both in the crockpot. Both recipes I just dump ingredients in and do not brown.

http://allrecipes.com/Recipe/Southern-Pulled-Pork/Detail.aspx

Chili Verde - I had a more complicated recipe but can't find where I got it online. I've got it down to just chunking up pork (roast, etc.), diced onions, minced garlic, jar of chili verde salsa in crockpot. Serve in tortillas, on chips, etc. Last time I served it over jalapeno black beans and it was

 

[Marionnette]

Apricot-Bourbon Glazed Pork Loin

2.5 - 3 lb boneless pork loin
1/4 c soy sauce
1/4 c bourbon
2 Tbl. brown sugar
2 cloves garlic (minced)
1 Tbl. Dijon mustard​

Combine all but the pork in a resealable plastic bag and mix well. Add the pork and seal the bag, removing as much air as possible. Refigerate at least 2 hours or overnight for a more intense flavor. Turn frequently to insure that all sides come in contact with the marinade.

Drain the used marinade into a sauce pan and set aside. Pat roast dry with a paper towel and allow to come to room temp. for 1/2 hour. Heat grill on high. Grill on high turning every 5 mins. to sear the meat (about 15-20 minutes total). Reduce the heat and close the lid and cook until internal temperature of the pork reaches 145 degrees (about 15-20 minutes more).

Meanwhile, bring reserved marinade to a boil over medium high heat. Add

1/4 cup apricot preserves
2 Tbl. honey
dash of cayenne pepper​

Simmer and reduce to half the volume. Glaze the pork during the last 10 minutes of cooking. Remove from the heat and rest under a ten of tin foil for 10 minutes. Slice and serve with remaining glaze on the side.

Note: The alcohol burns off during the cooking process so this is safe for children. Thinly sliced meat makes an awesome BBQ pork sandwich for leftovers.

 

[tomthebarncat]

here it is and it is one of my favorite quick and easy recipes:

2 Tb butter
2 C cooked rice
1 TB soy sauce
1/4 C chopped onions
1 egg
1-1/2 C of whatever meat, fish, veggies, you have leftover!

1. melt butter in frying pan, add rice, onion, soy sauce, whatever,and cook until hot and light brown.
2. Push rice mixture aside and break egg into pan, quickly scramble, then stir to combine.
3. put on plate and enjoy!

Instant Chef cookbook by Gail Hurst and Judy Smith

 

[htmom]

honey pecan porkchops


Fry up porkchops in butter until thoroughly cooked. take them outta the pan and squirt aprox 1/2 a cup of honey in the pan (it will be bubbly,this is fine). Scrape up all the yummy brown bits into the honey while your pan is on low then add some chopped pecans (like a 1/4-1/2 a cup) let them sit in the honey a bit, it will be hot. Then serve the chops with the sauce. YUM!

 

[sksjasams]

I use Campbells' Savory Pot Roast recipe for the slow cooker, but instead of beef roast, I use pork roast. It's delicious and a family favorite.

Ingredients
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix
6 medium potatoes, quartered
6 medium carrots, cut into 2-inch pieces
1 (3 pound) boneless beef bottom round roast or chuck pot roast

Directions
1.Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
2.Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

 

[NVDisMom]

BBQ it! Mix brown sugar, a generous amount of garlic powder, a generous amount of creole seasoning, and 1/2 that of cumin. Rub the pork down with this mixture before throwing it on the grill. Yummy.

Another family favorite...Sliver fresh garlic and insert it into the pork (roasts and tenderloins work best for this), drizzle with balsamic vinegar, and coat with a mixture chopped fresh thyme, rosemary, garlic and salt and pepper. Roast in the oven.

In the fall I like to make Blue cheese chops. Fry three strips of bacon. Allow bacon to drain and cool, reserving the fat. Pan fry the pork chops or cutlets that have been dredged in a seasoned flour mixture in 1/2 of the bacon grease and set aside and keep warm. In the same pan saute thinly sliced white onions and green apples. When soft, add a tsp of sugar and allow them to caramelize. Set aside. Again same pan, make a flour roux with the remaining bacon fat allowing it to cook until golden in color, add milk, a little apple cider and a small container of crumble blue cheese. Stir until thick and smooth, add in the apples and onions. Serve gravy over the cops with mashed potatoes. Not a quick, easy meal but super yummy.

 

[figaromeetsmarie]

Thanks

 

[ENSOCK]

you can do jambalaya or pastalaya. A pork roast baked, then shred the leftovers for pulled pork sandwiches. BBQ is always a hit at my house. cookinglouisiana . com is a great website with recipes.

 

[ZehnJahren]

I copied this from an email I sent to DBF's Mom:

Here's what you need:
- either two butterflied pork chops OR four individual boneless pork chops.
- shredded parmesan cheese.
- Italian bread crumbs.
- olive oil.
- one egg, large.
- a bit of milk.
- a glass baking dish, and
- a happy face. I will provide this for you:

Turn on the oven to 350.

I usually prepare the coating first. Take three bowls. In the first bowl, crack an egg and a bit of milk (mix like you're making scrambled eggs, except with a bit less milk). In the second, put a good amount of Italian bread crumbs. In the third, put a good helping of parmesan. Now, get a non-stick frying pan and coat the bottom with olive oil; nothing too thick, this is just for browning. Pop it up to a medium-high heat to get that oil heating, and go back to the chops.

Coat the chop well with the egg mixture, then transfer to the parmesan. Press the parm into the meat on both sides, and then head over to the bread crumbs. After coating with crumbs, transfer the chop to the heating oil on the stove. Repeat. Once the oil is heating well, drop it to medium and let the pork chops brown evenly before turning over.

Once both sides are evenly browned, transfer to a glass baking dish, leaving some room between each if possible.

30 minutes will do it for the chops at 350 degrees. You can put them in the baking dish, or do what I've been doing - on a cookie sheet with a cookie cooling rack set on top of it, so the oil drips through.

DELICIOUS - also, I use different cheese sometimes; had some good luck with Italian blend cheeses, but have never tried the cheddar type - may also work, but not too well with the italian breading I think.

 

[HMin]

You said pork cuts, so not sure if this will work since it calls for a pork tenderloin, but it is a favorite of mine -

Pork Medallions with Mushrooms and Rosemary

Recipe By :CP-Dec05/Jan06-Rec. #3121
Serving Size* : 2
Preparation Time :0:30

* Amount* Measure Ingredient -- Preparation Method
--------* ------------* --------------------------------
2/3 cup Low Sodium Chicken Broth
1 tablespoon Tomato Paste
1/4 teaspoon Dried Rosemary
1/4 teaspoon Kosher salt
1/8 teaspoon Freshly Ground Pepper
8 ounces Pork Tenderloin -- Cut crosswise/4 pcs.
1 tablespoon Seasoned bread crumbs
1 tablespoon Olive Oil
1 1/2 cups Sliced Mushrooms

1.* In medium bowl, gradually whisk broth into tomato paste.* Stir in rosemary, salt and pepper.* Flatten pork to 1-inch thickness; lightly coat pork with bread crumbs.

2.* Heat oil in large nonstick skillet over medium-high heat until hot.* Add pork; cook 6 minutes or until golden brown, turning once.* Place on plate.

3.* Reduce heat to medium.* Add mushrooms to same skillet; cook 3 minutes or until lightly browned.* Return pork to skillet; add broth mixture.* Reduce heat to low; cover and simmer 2 to 4 minutes or until pork is pale pink in center.* Place pork on plate.

4.* Increase heat to high; boil sauce 2 to 3 minutes or until reduced and
slightly thickened.* Serve sauce over pork.

Description:
* "CP-Dec/Jan 05/06, pg. 66"
*********************************** - - - - - - - - - - - - - - - - - - -


NOTES FROM MAGAZINE: Pieces of pork tenderloin are flattened into medallions, lightly breaded and topped with a tasty mushroom-tomato sauce.* Tubes of tomato paste, shelved near the other tomato products in stores, are convenient for recipes like this that call for a small amount.* Just squeeze out what you need and store the tube in the refrigerator.

Self note:* too salty for personal preference, omit salt.

 

[HMin]

Another favorite of mine in which could use cuts, is Pork Chop Suey.

Cut pork into bite-sized pieces and saute in small amount of oil with celery and onion. Add 1 can (or fresh) bean sprouts, along with canned chopped suey vegetables and 1-2 cups water. Add soy sauce, fish sauce and oyster sauce to taste. Use cornstarch to thicken.

I'm typing this from memory because even though I have a recipe, I always end up ad-libbing it each time. If you are interested, I can look the actual recipe up and post it, just let me know. Also, you could probably skip the fish sauce in the recipe, but the oyster sauce adds a depth to the flavor. In the recipe I have, neither of these sauces are called for, they are something I learned to add to suit my taste and improve the flavors.

 

[HMin]

here it is and it is one of my favorite quick and easy recipes:

2 Tb butter
2 C cooked rice
1 TB soy sauce
1/4 C chopped onions
1 egg
1-1/2 C of whatever meat, fish, veggies, you have leftover!

1. melt butter in frying pan, add rice, onion, soy sauce, whatever,and cook until hot and light brown.
2. Push rice mixture aside and break egg into pan, quickly scramble, then stir to combine.
3. put on plate and enjoy!

Instant Chef cookbook by Gail Hurst and Judy Smith

Thanks for posting this, fried rice is something I've always wanted to make with 'leftovers' but never have. Knew it was easy b/c a roommate used to make it, but all the recipes in my cookbooks seemed to make it into a 'chore and labor-intensive'. Def. will try!!!!

 

[MaggieBailey]

Can anyone share with me their favorite pork recipes? I got a ton of pork (different cuts) on sale for a great deal....but I don't know what to do with it LOL

TIA

I modified a recipe I saw in my Healthy Cooking magazine last night for dinner....
It was amazing! My husband doesn't even like pork and he loved it.
I cut a pork tenderloin into 4 oz. medallions, sprinkled it (quite a bit!) with a mixture of cayenne pepper, garlic powder, salt and pepper on both sides. Put it in the oven, covered at 350 for 25 minutes. The last few minutes I heated up a saute pan with a lil bit of butter, then pulled the pork out of the oven, and put it in the saute pan. Once it got a nice "crust" I flipped it over. After I flipped it I mixed 1 cup of chunky cranberry chutney (found at the Honey Baked Ham Company) but really, think any fruit like blueberries or any chutney/jam would do! Plus 2 tablespoons of balsamic vinegar (may have been a bit more I like balsamic) and 1/3 c. brown sugar. Mixed it all together really well and poured it over top of the pork. Let it cook a few more minutes.... It was so good!! Served it with baked sweet potatoes and green beans. My husband loved the leftover pork cold in a wrap for lunch!

*None of my measurements are exact, I'm more of a toss this in, dump that in kind of girl . Good luck!!

 

[EKW]

Not a recipe...I use Emeril's rub recipe for pork loin...but an idea. When I buy those packs there are always some odd lots left...too much for one meal, but not enough for two. Here are my two favorite ways to deal with that:

1. Cut the meat into 2" wide strips. Brown it, then put it in a crockpot. Cover with BBQ sauce and cook as if it were country-style ribs.

2. Dice it into 1" cubes. Marinade in teriyaki or regular soy sauce. Fry. Steam rice and veggies (carrots, water chestnuts, bamboo, broccoli, green peppers and if you like pineapple, pineapple). Toss and serve. I'll be honest...sometimes when I'm doing chops one night I'll do extra meat this way, use frozen veggies to steam, and stop by Panda Express for steamed rice. I can have dinner on the table in 5 minutes that way.

 

[papap]

This one for you. It is alittle work but well worth it.. I only put half the liver.

2 3/4 pounds pork butt, cut into chunks
1 pound pork liver, cut into pieces
2 quarts spring water
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
5 teaspoons Cajun seasoning
2 teaspoons cayenne
1 1/2 teaspoons black pepper
1 cup minced parsley
1 1/4 cup chopped green onions
6 cups medium-grain rice (cooked)
Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil, reduce heat and simmer for about 2 hours. Drain and reserve 2 cups of the broth.

Grind the pork and liver together with 1/2 of the parsley and 1/2 of the green onions in a meat grinder fitted with a 1/4-inch die. Add the rice, and the remaining salt, cayenne, black pepper, parsley, and green onions and mix well. Add the broth, slowly, and mix. Stuff the mixture into sausage casings or otherwise utilize the mixture. If stuffed into casing it should be heated in a steamer or rice cooker. Heat in oven or on the grill for a crisp casing. Serve warm. Freeze leftovers.

 

[tinkmom2]

I have a number of easy pork recipes in my food blog like pork posole(a easy pork soup) and BBQ pork sliders. http://tinkmomfoodie-foodobsession.blogspot.com/2011/05/crock-pot-bbq-pulled-pork-sliders.html

 

[tasha99]

My two favorite pork recipes:

Mongolian Pork Chops (Cindy Pawlcyn's recipe):

Marinade:
1 cup hoisin sauce
1 Tbsp sugar
1 1/2 Tbsp tamari soy sauce
1 1/2 Tbsp sherry vinegar
1 1/2 Tbsp rice vinegar
1 green onion, minced
1 tsp Tabasco sauce
1 1/2 tsp black bean chili sauce
1 1/2 tsp peeled, grated fresh ginger
1 1/2 Tbsp minced garlic
3/4 tsp freshly ground white pepper
1/4 cup fresh cilantro, minced
1 Tbsp sesame oil

Bone in pork chops (6)

Either pound pork chops to 1 inch thickness or use 1 inch pork chops. Marinate pork chops at least 3 hours and up to overnight in marinade. Grill 5 minutes each side, basting now and then. Make sure coals are not too hot (since the marinade could burn). Serve. Mustard's Grill in Napa, where this recipe came from, usually serves them with cabbage and mashed potatoes. They have a mustard sauce too, but I think the second sauce is too "busy."

Mustard sauce (that I never make):
1/2 cup sugar
1/4 cup Colman's mustard powder
2 egg yolks
1/2 cup red wine vinegar
3/4 cup creme fraiche or sour cream.

Put sugar and mustard in top of a double boiler and mix with whisk. Add and whisk in egg yolks and vinegar. Cook over simmering water, stirring occasionally for 10 to 15 minutes until it forms a ribbon when drizzled from spoon. Remove and cool.

Recipe #2: Korean BBQ Pork

I don't use a recipe--just mix and add ingredients to taste. It's pretty much this though:

http://www.food.com/recipe/spicy-pork-bulgogi-29690

I do NOT use a frying pan except in the winter though. I grill over a charcoal grill outside. It's much better grilled, though frying works if the weather is bad. (Btw, I often omit the regular onion, esp if grilling.)

Alternatively, Asian markets sell the marinade pre-made. The one that says "with Asian pear" is really good.

The other thing I make frequently with pork is pot stickers (with chopped/ground pork and chopped/ground shrimp mixed together).

Here's a representative recipe:
http://www.epicurious.com/recipes/food/views/Shrimp-and-Pork-Pot-Stickers-233782

If I bother to do this, I make a boatload and freeze them raw. Then I cook them from frozen by first pan frying in nonstick pan with a little oil, then adding a few Tbsp of chicken broth and covering so they steam. MUCH better than the kind of potstickers you get frozen from Costco or the grocery store. You can also use premade wrappers with the filling, and they'll taste more like Japanese/Korean style pot stickers (gyoza or mandu)