Posts filed under ‘Pork’
This is an old recipe that deserved to be updated with a better photo. The old photo doesn’t do the ribs any justice. Originally, when I wrote this post I used Sweet Baby Rays sauce, but in the newer photo I used Russell’s (a family favorite). Both are delicious, but Russell’s brings back so many fond memories.
We have tried many different methods of cooking ribs in my family, but the true winner is always parboiling. Parboiling (or braising) is a method that breaks down tough connective tissue, removes fat, and creates a very tender final product.
Fall of the bone baby back ribs
3 slabs baby back ribs
1 bottle barbeque sauce (I used sweet baby rays)
Dry rub (recipe follows)
To prepare the ribs peel back the membrane (using a small paring knife) that covers the bone, remove, and discard. Cut each slab of ribs into three sections. Place all ribs in a large stockpot and cover with water. Bring the water to a boil, cover, and simmer over medium heat for 30 minutes. Remove the ribs from the water and cool slightly on a cookie sheet. Meanwhile, preheat the oven to 325, and mix together the ingredients of the dry rub.
For the dry rub: Allrecipes
3 tbsp brown sugar
1 ½ tbsp kosher salt
1 ½ tbsp ground black pepper
1 ½ tbsp paprika
1 tsp garlic powder
Rub the spice mixture into the ribs. Place all of the ribs in a baking dish and cover loosely with aluminum foil and cook for 2 ½ hours. Take the ribs out of the oven and pour barbeque sauce over ribs, brushing sauce into both sides, re-cover with aluminum foil. Turn down the heat to 250 and cook the ribs an additional hour. (The ribs can be kept in the oven longer by turning down the heat). Before eating let sit for 10-15 minutes. Enjoy!
Source: My Mom
Pork tenderloin is a favorite in our house. There are countless variations and the possibilities are endless. My husband likes spicy food. The spicier the better. I was nervous to try this recipe because while I can tolerate a little heat, I don’t necessarily enjoy it. I decided to give this a go because I knew my taste-tester would like it regardless.
I’m glad I decided to try this because it really surprised me. The brown sugar balanced the spice perfectly and I really enjoyed it.
Island Spice Pork Tenderloin
For Spice Rub:
2 teaspoons salt
1/2 teaspoon fresh ground pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground cinnamon
2 pork tenderloins (2 1/4 – 2 1/2 pound total) trimmed
2 tablespoons olive oil
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco
To prepare the spice rub stir together salt, pepper, cumin, chili powder, and cinnamon in a small bowl. Evenly coat pork with spice rub.
Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke. Brown pork, turning occasionally, about 4 minutes total. Remove from heat; leave pork in skillet.
Stir together brown sugar, garlic and Tabasco in a small bowl. Pat the mixture on top of the tenderloins.
Place the skillet in the oven at 350 degrees. Roast until thermometer registers 137-140 degrees, about 20 minutes. Let pork stand in skillet, loosely covered with foil for 10 minutes. Slice and serve.
Source: Pennies on a Platter
This recipe has quickly become one of our favorites. It has great flavor, it’s relatively healthy, it’s easy to prepare, and we almost always have all of the ingredients on hand. What more could you ask for? I have made this several times since we first tried and will be making it again and again.
Panko Crusted Pork Chops
2 teaspoons whole wheat flour
1/4 teaspoon salt
1/4 teaspoon onion flakes
1/4 ground cumin
1/4 teaspoon chili powder
1/4 teaspoon red pepper flakes
1 teaspoon low-sodium soy sauce
1 large egg white
1/3 cup whole-wheat panko
2 4-ounce center cut pork chops
1 teaspoon olive oil or canola oil
1 tablespoon chopped green onions
1 tablespoon chopped fresh-leaf parsley
2 tablespoons fat-free sour cream
1 tablespoon fat-free milk
1 tablespoon reduced-fat mayonnaise
1 teaspoon cider vinegar
1/4 teaspoon garlic powder
Preheat the oven to 450 degreen F. Combine the first six ingredients in a shallow dish. Whisk the soy sauce and egg white in a different medium bowl. Place the panko in another shallow dish.
Dredge the pork in the flour mixture, then dip into the egg mixture, followed by dredging in the panko drumbs. Heat the oil in the large skillet over high heat and add the pork to the pan. Cook for 2-3 minutes per side. **note: depending on the size of the pork chop I find that they are cooked through after this step. If you have a thicker chop than you will want to continue**
Line and/or spray a baking sheet with cooking spray and place the pork chops on it. Bake for 7-8 minutes or until cooked through.
Source: The Crepes of Wrath
This will probably be my last post before the holidays, so I hope everyone has a Happy Holiday and New Years!
Now, on to the food. It seems as though the only items coming out of my kitchen these days are sweets. While I have been baking quite a bit, we still do eat normal food . This dish was a quick weeknight dinner packed with loads of flavor. I don’t have much to say other than I will surely be making it again.
Apricot Pork Chops
4 boneless pork chops
1/4 Cup chopped onion
1/4 Cup apricot preserves
1 Tbsp soy sauce
2 tsp garlic, minced
1/4 tsp salt
1/4 green onion, sliced
Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add the pork to the pan; cook on each side approximately 6 minutes, or until done. Remove from the pan and keep warm.
Add the diced onion to the pan and saute until lightly browned, about 4 minutes. Stir in preserves, soy sauce, garlic, and salt. Cook 3 minutes or until thickened. Add pork to the pan, turning to coat. Sprinkle with green onions.
Source: Cooking Light
Tonight I realized I was so far behind in blogging that I needed to take a few minutes to make a post. I made this early last week and am just now getting around to posting it. I have been so busy with school and my internship I have lost all of my free time. I have not lost my cooking time (thank god!). I still make time to at least make make dinner everynight. Anways, enough about me. This was a great meal for my busy schedule. It was super tasty, made great leftovers, and was a switch up to our normal repetoire. Enjoy!
Spicy Shredded Pork
4-7 lb pork shoulder
1 tsp chilli powder
1/4 Cup brown sugar
3-4 garlic cloves
1 tsp dried oregano
1 tsp ground cumin
1-2 Tbsp salt
2 Tbsp white vinegar
Lime wedges for garnish
Combine all of the spices, vinegar, and onion into a food processor and process until combined. Rub mixture over pork shoulder thoroughly.
place meat into the crockpot with 1-2 cups of water. Cook on low for 6-8 hours. Shred with two forks.
Serve with over warm tortillas with pico de gallo, sour cream, and lime wedges.
Source: Adapted from Pioneer Women
Joe claims that he is not a big fan of pork, mostly because he has had some bad experiences with dry pork. However, everytime I make pork he raves about how good it is and I have to remind him that he doesn’t like it . This recipe is one of our favorite ways to eat pork chops. Very flavorful.
Parmesan-Crusted Pork Chops
2 large eggs
¾ cup dried Italian-style bread crumbs
¾ cup freshly grated Parmesan
4 pork chops
salt and pepper
3 tbsp. olive oil
Whisk the eggs in a bowl. Place the bread crumbs in a shallow dish. Place the parmesan cheese in another plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, dip in the egg, and finish by coating with bread crumbs.
Heat the olive oil in a large skillet over medium heat. Add the pork chops, in batches if necessary, and cook until golden brown, about 6 minutes per side. Transfer the chops to a plate and serve with lemon wedges.
Source: Food Network
These are some great pork chops and another great recipe from Cooking Light. The sauce is wonderful and keeps the pork very moist. In fact, this sauce would be great on chicken as well. I can’t wait to make these again.
Barbeque Pork Chops
¼ Cup packed brown sugar
¼ Cup ketchup
1 Tbsp Worcestershire sauce
1 tsp low-sodium soy sauce
2 bone-in center-cut pork chops (about 1/2 inch thick)
1 tsp dried thyme
1 tsp garlic salt
¼ tsp ground red pepper
Prepare grill or broiler.
To prepare the sauce, combine the first 4 ingredients in a small bowl. Place 1/4 cup sauce in a small bowl, and set aside.
Combine the thyme, garlic salt, and pepper; sprinkle over pork. Place pork on a grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side, basting with remaining sauce. Serve pork chops with reserved 1/4 cup sauce.
Source: Cooking Light
Weight Watchers Points: 6
I have had my eye on this recipe for a long time, however, anytime I have buttermilk in the house it seems to be used for other things. This time I decided to save some of my buttermilk to use for this recipe. These pork chops were FABULOUS. I served them alongside some mashed potatos (excellent with the leftover gravy) and a salad. I will definitely be making this again.
Smothered Pork Chops
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Put the flour in a shallow dish and add onion powder, garlic powder, cayenne, salt, and pepper. Mix with a fork to combine. Pat the pork chops dry with paper towels, and dredge both sides in flour mixture shaking off the excess
Heat a large pan over medium heat and coat with oil. Once oil is hot, fry pork chops 3 minutes per side, or until golden brown. Remove chops from the pan and add 3 Tbsp of flour mixture to the oil and pan drippings. Use a whisk to combine, and add chicken broth. Simmer broth for 5 minutes allowing it to thicken. Stir in the buttermilk, add chops back to pan, and cover with gravy. Simmer for 5 minutes or until pork is cooked through. Season with salt and pepper. Garnish with parsley.