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Posts Tagged ‘pork’

Carribean-style Pork Rib Chops (Costillitas de Cerdo) – BigOven.com

11 Aug

Carribean-style Pork Rib Chops (Costillitas de Cerdo) recipe – BigOven.com

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6
Pork American
Winter, Summer, Spring, Fall, Bake, Main Dish, American, Pork, Dinner, Bread, Tangy

6 pork rib chops about 1 inch thick
4 garlic cloves
1 bay leaf
1 teaspoon oregano
1 teaspoon salt
1/2 cup dry white wine
1/4 cup bitter orange juice *
1 tablespoon lard or oil
* BITTER ORANGE SUBSTITUTE
2 tablespoons fresh grapefruit juice
2 tablespoons fresh orange juice
1/4 cup fresh lime juice

Place the pork chops in a glass baking dish or other non-metal dish. In a food processor or blender, combine cloves, bay leaf, oregano, salt, wine and juice; process until well blended. Pour over chops, turning to coat all sides. Cover and allow to marinate for up to one hour, turning once or twice.

In large skillet heat 1 tablespoon of lard or oil. Blot the pork chops with paper towels and saut until brown on both sides, about 4 minutes on each side.

Rate this recipe for Carribean-style Pork Rib Chops (Costillitas de Cerdo), or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

 
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Almond-Stuffed Pork Chops – BigOven.com

09 Aug

Almond-Stuffed Pork Chops recipe – BigOven.com

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4
Pork American
Winter, Summer, Spring, Fall, Bake, Main Dish, American, Pork, Dinner, Comforting

4 boneless pork loin chops 1 1/4-inch thick
1 tablespoon butter
1/4 cup chopped almonds
1/4 cup chopped celery
1/4 cup chopped onion
2 tablespoons water
1 teaspoon chicken bouillon granules
1/2 teaspoon dried parsley flakes
1/8 to 1/4 teaspoon almond flavor
2 slices firm white bread cut into 1/2-inch cubes
1 tablespoon browning and seasoning sauce (optional)
1 tablespoon water (optional)

For stuffing, melt butter in medium saucepan over medium heat. Cook almonds, celery and onion in hot butter until vegetables are tender. Stir in the 2 tablespoons water, bouillon granules, parsley flakes and almond flavor. Add bread cubes; toss to moisten bread cubes. Cut opening in each chop from the outer side; widen opening into pocket, being careful not to cut through the other side of the chop. Fill pockets in chops with equal amounts of stuffing. Secure with toothpicks.

Heat oven to 375 degrees F. Place stuffed chops on roasting rack in shallow roasting pan. Bake, uncovered, until internal temperature is 160 degrees F. (check temperature in thickest part of meat), 35-45 minutes. Combine browning and seasoning sauce and 1 tablespoon water in small bowl, if desired; brush over chops. Bake for 2 minutes more. Remove toothpicks from chops.

Nutrition Facts

Calories 433 calories
Protein 39 grams

Fat 26 grams
Sodium 284 milligrams

Cholesterol 117 milligrams
Saturated Fat 9 grams

Carbohydrates 10 grams
Fiber 1 grams

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Cajun Pork Roast – BigOven.com

08 Aug

Cajun Pork Roast recipe – BigOven.com

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6
Pork American
Winter, Summer, Spring, Fall, Bake, Main Dish, American, Pork, Dinner, Savory

2 pound pork loin roast
3 tablespoons paprika
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons thyme
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree F. oven for about 45 minutes, until internal temperature is 150 degrees F. Remove from oven, let rest 5-10 minutes before slicing.

Rate this recipe for Cajun Pork Roast, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

 
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Barbecue Pork Skillet – BigOven.com

30 Jul

Barbecue Pork Skillet recipe – BigOven.com

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4
Pork American
Superbowl, Summer, Fall, Bake, Main Dish, American, Pork, Dinner, Tangy

4 pork chops 3/4-inch thick
1 teaspoon vegetable oil
1/4 cup Italian dressing
1/4 cup barbecue sauce

Heat oil in large skillet over medium-high heat and brown chops about 1 minute on each side. Add remaining ingredients to pan, stirring to blend. Cover and simmer for 5-8 minutes, until chops.

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Apricot-Dijon Pork Salad – BigOven.com

15 Jul

Apricot-Dijon Pork Salad recipe – BigOven.com

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4
Pork American
Summer, Spring, Fall, Bake, Salads, Main Dish, American, Pork, Dinner, Lunch, Side Dish, Fresh

1 whole pork tenderloin about 1 pound
1 cup apricot preserves
1/4 cup white wine vinegar
2 tablespoons Dijon-style mustard
1 teaspoon ground ginger
1 10-oz. package mixed salad greens
1 15-oz. can apricot halves drained, and sliced
1/2 cup dried tart cherries
4 ounces Provolone cheese cut into 1/2-inch cubes
8 green onions sliced
1/4 cup toasted pecan pieces*

In small bowl stir together preserves, vinegar, mustard and ginger. Reserve 3/4 cup for salad dressing. Butterfly pork tenderloin (cut almost in half, but not quite through, horizontally; open and lay flat. Prepare medium-hot fire in kettle-style grill. Grill tenderloin over heat 5-6 minutes per side; brushing with remaining apricot mixture during last 2 minutes on each side. Remove tenderloin to cutting board. Meanwhile in large bowl toss together greens, apricots, cherries, cheese, pecans and onions. Divide mixture evenly among 4 plates. Slice pork into 1/2-inch pieces. Arrange portions of pork on top of greens on each plate; drizzle with reserved apricot mixture.

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Apricot Glazed Pork Kabobs – BigOven.com

13 Jul

Apricot Glazed Pork Kabobs recipe – BigOven.com

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4
Pork American
Summer, Spring, Grill, Main Dish, American, Pork, Dinner, Citrus

1 pound boneless pork loin cut into one-inch cubes
1 10-ounce jar apricot preserves
4 tablespoons orange liqueur or orange juice
2 tablespoons butter

Stir together preserves, liqueur and butter, simmer in a small saucepan until butter is melted. (OR combine ingredients in a 2-cup glass measure; microwave on High 1 minute). Place pork cubes in heavy plastic bag, pour 3/4 cup apricot mixture over to coat. Marinate at least 30 minutes. Thread pork onto 4-6 skewers, grill over hot coals 10-12 minutes, turning occasionally and basting with marinade. Heat remaining apricot sauce to boiling and serve alongside kabobs, if desired.

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