Pork Recipes

[b-man]

BBQ Pork 'n Coleslaw Hoagie!

When was the last time you truly enjoyed a mouthwatering hoagie? If the answer doesn’t roll off your tongue, it’s been far too long.

Enjoy this traditional BBQ favorite that won’t leave you feeling like Puh…puh…puh…Porky Pig!

Barbecue Pork-and-Coleslaw Hoagies

1 (1-pound) pork tenderloin
1/2 cup spicy barbecue sauce (such as Kraft Spicy Cajun), divided
Cooking spray
2 1/2 cups packaged cabbage-and-carrot coleslaw
2 1/2 tablespoons low-fat sour cream
1 1/2 tablespoons light mayonnaise
1 1/2 teaspoons sugar
2 1/2 teaspoons prepared horseradish
4 (2 1/2-ounce) hoagie rolls with sesame seeds
Dill pickle slices (optional)

Prepare broiler.

Trim fat from pork; cut pork in half lengthwise. Brush the pork with 3 tablespoons barbecue sauce. Place pork on a broiler pan coated with cooking spray, and broil for 15 minutes or until a thermometer registers 155 degrees (slightly pink). Turn pork occasionally. Cut into 1/4-inch-thick slices.

While pork is cooking, combine the coleslaw and the next 4 ingredients (coleslaw through horseradish) in a medium bowl; set aside.

Combine the pork and 3 tablespoons barbecue sauce. Brush cut sides of bread with 2 tablespoons barbecue sauce. Divide the pork evenly among bottom halves of rolls. Top each roll half with about 1/2 cup coleslaw and pickles (if desired); cover with roll tops.

B-man

Note: The pork can also be grilled. Place pork on a grill rack coated with cooking spray, and and grill 15 minutes or until thermometer registers 155 degrees (slightly pink). Turn pork occasionally.

Yield: 4 servings.

[b-man]

Smothered Pork Chops

2 pork loin chops (1 inch thick)
1 tablespoon cooking oil
1 can (10¾ ounces) condensed cream of mushroom soup, undiluted
3/4 cup milk
3/4 cup uncooked instant rice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Dash pepper

In a skillet over medium heat, brown the pork chops in oil; set
aside. In an ungreased 8-in. Square baking dish, combine soup, milk,
rice and seasonings; mix well. Top with pork chops. Cover and bake at
350 for 45 minutes.

B-man

[b-man]

Ferrara Country Braised Pork Ribs

\When ripe jalapeno chilies are smoked and dried, they become chipotle chilies. Chipotle get even better when preserved in a tomato-vinegar sauce, which then makes them chipotle in adobo. And this is what’s being added to anything that doesn’t move too fast _ from salad dressings to BBQ sauces.

For your own private entertainment, buy your own chipotles. Generally, chipotle in adobo comes in cans and is imported from Mexico. Check ingredients for no chemicals or preservatives. There should be chilies, tomato, vinegar, oil, garlic, salt and pepper. Once opened, transfer to a jar, keep the chilies covered in vinegar and store in the refrigerator for up to six months. One last caution: Chipotle is very hot, so use sparingly.

Serves 6 to 8

5 pounds lean country-style pork spareribs

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

1 large onion, minced

4 tablespoons minced Italian parsley

2 large bay leaves

2 large cloves garlic

Generous pinch each of ground cloves, cinnamon and allspice

1/8 teaspoon freshly ground black pepper

1 cup dry red wine

28-ounce can whole tomatoes, with their liquid

1/2 cup black Ligurian, Nicoise or Kalamata olives, pitted

2 tablespoons chopped fresh basil leaves

Trim excess fat from the ribs. Heat the oil in a 12-inch saute pan over medium-high. Add the meat so the pieces don’t touch. Sprinkle with salt and pepper. Brown over medium heat to dark and crusty. Repeat if all the pieces didn’t fit. Remove the meat to a platter.

Over medium heat, saute onion and parsley to golden brown, taking care not to burn the brown glaze in the bottom of the pan. Stir in the garlic, bay leaves and spices, along with the meat. Pour in the wine and reduce to practically nothing, scraping up brown bits from the pan’s bottom as it bubbles.

Stir in tomatoes and olives, and bring the mixture to a very slow bubble over low heat. Cover tightly and cook over low heat for 1 hour, or until meat is tender. Taste for seasoning and deep rich flavor. If flavor is thin, simmer uncovered to concentrate flavors, then decide if salt is needed. Skim off any fat. Stir in basil and serve hot.

B-man

[b-man]

PORK CHOPS WITH SAUERKRAUT & BEER

4 pork chops, 1" thick
1/2 c. chopped onion
1 (16 oz.) can sauerkraut, drained
1 tsp. caraway seed (opt.)
1 (12 oz.) can beer

In 8" square dish arrange chops with thickest meaty areas to edge and “tails” to center. Sprinkle evenly with onion. Spread sauerkraut over top. Sprinkle with caraway. Pour beer around chops. Cover dish tightly with plastic wrap, turning back one corner to vent. Microwave at Medium for 35 to 40 minutes, rotating dish 1/2 turn after 17 minutes. Makes 4 servings.

When I made this I didn’t have any sauerkraut so I sliced up a small greenpepper and some fresh mushrooms and added these instead. You may want to try this with thinly sliced potatoes instead of sauerkraut too.

B-man

[b-man]

Mou Shu Pork Wraps

Onions, fresh ginger, and garlic are stir-fried with strips of lean pork loin, bok choy, and mushrooms to produce a flavorful filling for tortilla wraps.
Serves 8 wraps

Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes

Ingredients
12 ounces lean boneless pork loin, sliced into 1/4 inch thick strips
1 onion, thinly sliced
0.25 cup minced fresh ginger root
2 cloves garlic, minced
4 cups thinly sliced bok choy
1 red bell pepper, sliced
10 large white mushrooms, julienned
4 cups bean sprouts
0.25 cup sake
3 tablespoons hoisin sauce
2 tablespoons soy sauce
8 (8 inch) flour tortillas

1. Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.
2. Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.
3. Place tortillas in oven for 8 minutes, or until warm.
4. Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.
5. Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

B-man

[Aline]

Pork Chops in Onion Gravy

pork chops
1 envelope of Lipton’s Onion Soup Mix
1 cup orange juice

Brown pork chops.
Mix soup mix with orange juice and pour into the pan.
Cover and simmer for 30 minutes.
Makes a nice gravy.

This dish goes great with scallopped potatoes.
[/u]

[b-man]

Amish Pork Chops

4 to 6 pork chops
1 can cream of mushroom soup
3/4 cup ketchup
1 Tablespoon Worcestershire sauce
1/2 cup chopped onion

Brown pork chops on both sides in a skillet.
Remove pork chops to baking dish.
Combine other ingredients and pour over the pork chops. Cover and bake for 1½ hours at 350º.

This can also be cooked in a crock pot on low all day.

b_man

[b-man]

Spiced Pork Meatballs with Guacamole

Serves 8 to 10 as a dish with drinks

This is a brilliant stand-in-the-kitchen-and-eat dish, which you can prepare in advance. You raise the temperature with the spice then cool it with the guacamole, all in one mouthful.

The guacamole can be chilled for up to an hour before you want it, so all you need to do is spoon it over the meatballs, cold with hot, when they are cooked.

For the meatballs
2 1/2 pounds ground organic pork, fatty enough to stop the meatballs from drying out during the cooking
Sea salt
1 red chili, finely chopped with its seeds
1 tablespoon grated gingerroot
1 tablespoon flat-leaf parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon Dijon mustard
Zest of a lemon, grated

For the guacamole

3 ripe organic avocados
Juice of 3 limes
1 chili, finely chopped, with its seeds
Sea salt
A handful of fresh cilantro leaves, chopped

Make the meatballs

1. Throw everything into a large bowl and mix together well with your fingers, making sure you don’t rub your eyes afterward; chili is lethal. Form into small balls, the size of walnuts. At this point, you can refrigerate the meat for an hour or two until you need it. Remember, if you cover the meatballs and put them in the refrigerator, don’t cook them until they come back to room temperature.

2. I cook mine on a griddle with no fat — there is enough in the meatballs — until crusted and crisped all over and cooked through to the stage where no pink juices flow out of the meat when you test it with a skewer.

Make the guacamole

1. Mash the avocados on a plate with a fork until they are smooth, but with the odd lump for texture. Stir in the lime juice, chilies, and salt. Scrape into a bowl, cover, and chill for an hour. Stir in the cilantro, taste, and adjust the seasoning and citrus to taste.

2. Lob spoons of the guacamole onto the pork meatballs hot from the griddle. If you want to eat this as a main course, you can make the pork balls into large, flat burgers, broil them in the same way, top them with guacamole, and put them over and under a good floury bun or tortilla.

B-man

[b-man]

Chorizo and Poblano Stuffed Pork Tenderloin over Mixed Greens with Raspberry Chipotle Vinaigrette

This makes a great dinner for a hot summer’s night or you can serve the meat with potatoes and vegetables for a heartier meal.

Makes 4 to 6 servings

Ingredients:

4 poblano peppers
2 tablespoons butter
2 tablespoons ground chipotle powder
1/2 cup pecans
1 apple cut in half with the core removed
2 pork tenderloins
1/4 pound bulk chorizo (or link chorizo with meat removed from links)
salt and freshly ground pepper
6 to 8 lengths of butcher twine, each about 6 inches long

Dressing:

2 tablespoons chipotle from canned chipotle in adobo
1/4 cup fresh raspberries (frozen is OK but not with added sugar)
2 tablespoons rice wine vinegar
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil or walnut oil
3 cups mixed salad greens, or favorite lettuce, washed and drained

Preparation:
Prepare the grill. Cut peppers in half lengthwise and remove seedpod and stem. Roast the peppers on the grill until skin begins to char and blister. Set aside.

Melt the butter in a sauté pan over medium heat and add the ground chipotle and pecans. Set the pecans aside. Brush the chile butter on the apple halves. Put the apple halves on the grill and cook for two minutes. Turn and cook for two more minutes. Remove the apples from the grill and slice lengthwise (as if you were making apple pie) and set aside.

Cut a lengthwise slit in each tenderloin, about two thirds of the way through (cutting the entire length). Season with salt and freshly ground pepper. Lay out the butcher twine strips, parallel to each other and about a half inch apart. Put one of the slit pork tenderloins across the strings. Line the slit with roasted poblanos then put a thin strip of chorizo over the poblanos. Tie each string together closing the pork around the stuffing. Cut the tenderloins across, halfway between each string to form slices. Repeat with the other tenderloin.

Put the stuffed tenderloins on the grill and cook for eight minutes. Turn and cook for eight more minutes. Cooking time will vary according to thickness and weight of the tenderloins. A meat thermometer inserted into the thickest part should register 160 degrees F.

While pork is cooking, prepare the dressing:

Finely chop the chipotles and put them into a mixing bowl. Coarsely mash the raspberries and add to the bowl. Add the vinegars and whisk well to combine. Drizzle in the oil, whisking continuously until emulsified.

When pork is cooked, remove string before serving. Divide the greens between four salad plates. Top with two or three apple slices, one or two stuffed tenderloin pieces and a few pecans. Drizzle salad dressing and serve.

B-man

[b-man]

Crockpot Chunky Pork and Sausage Chili

1 pound boneless pork country-style ribs, cut into 3/4-inch cubes
1/2 pound fully cooked smoked sausage, cut into 1/2-inch slices
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, crushed
1 15-oz. can black beans, rinsed and drained
1 15-oz. can tomato sauce
1 10-oz. can diced tomatoes with green chiles
1 cup beer (room temperature), or water
2 teaspoons chili powder
1/2 teaspoon ground cumin
Salt and pepper, to taste

Place all ingredients in 4-quart slow cooker; mix gently. Cover and
cook on low heat setting for 8-10 hours until pork is tender.

Serving Suggestions
This hearty southwestern stew is chunky with pork, sausage, and
beans. Serve from the slow cooker directly over hot cooked rice,
with cornbread or with corn tortillas, and accompany with celery and
carrot sticks. Garnish with a dollop of sour cream and chopped fresh
cilantro, if desired.return to top

B-man

[b-man]

Granny Smith Pork

This apple-spiced dish is great served over rice.

1 tsp canola oil
1 1/2 lbs boneless pork, cut 1/2" cubes
4 medium Granny Smith apples, cored, and sliced into 1/2" wedges
1 cup dry white wine
2 Tbs brown sugar
1/4 cup cider vinegar
3 Tbs cornstarch or arrowroot powder
2 Tbs Worcestershire sauce
Salt, to taste
Freshly-ground black pepper, to taste

Heat the oil in a skillet over medium-high heat. Add the pork and
brown on all sides. Add the apple slices and saute for 3 minutes.

Add 1/2 cup of the wine, reduce the heat, cover, and simmer for 10
minutes.

Mix the other 1/2 cup of wine together with the remaining
ingredients and add to the skillet. Cook over medium heat, stirring
constantly, until sauce thickens.

Servings: 6
B-man

[b-man]

Grilled Apricot-Honey Pork Tenderloins

This is a tantalizing, easy-to-prepare dish. The sweetness of the apricot glaze is a perfect complement to the tender pork, which makes a nice centerpiece to showcase the vibrant vegetable and summer salads.

Makes 8 servings

Ingredients:

Glaze:

1 cup apricot preserves
2/3 cup apricot juice
1/4 cup honey
2 tablespoons white vinegar
2 tablespoons yellow mustard

Tenderloins:

two 1 1/2 pound pork tenderloins
coarse salt and white pepper for seasoning
1/4 cup whole-grain mustard
vegetable oil for brushing the grate

Preparation:

Make the Glaze:

Combine the apricot preserves, apricot juice, honey and vinegar in a heavy bottomed saucepan. Bring to a low boil over medium heat, then reduce heat to medium-low and continue to cook, stirring often, until the mixture is thick and bubbling, about 20 minutes. Remove from heat, whisk in the mustard and set aside.

Prepare the Tenderloins:

Season the tenderloins with coarse salt and white pepper; rub all over with the mustard. Brush the grate liberally with oil. Grill the tenderloins indirectly over medium heat, turning once and brushing often with the glaze until the center is barely pink and reaches an internal temperature of 150 degrees F, 25 to 30 minutes.

Transfer the tenderloins to a platter and let rest at room temperature for 5 minutes before slicing.

B-man

[b-man]

Chicken Fried Pork Chops

1/2 cup all-purpose flour
2 teaspoons salt
1-1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 (3/4 inch thick) pork loin chops, trimmed
2 tablespoons vegetable oil
1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted
1/3 cup water

In a shallow bowl combine flour, salt, mustard and garlic powder; dredge pork chops. In a skillet brown the chops on both sides in oil. Place in crockpot. Combine soup and water; pour over chops. Cover and cook on LOW for 6-8 hours or until meat is tender. Thicken juices and serve with the pork chops, if desired.

B-man

[b-man]

COUNTRY RIBS ITALIAN STYLE

3 pounds country style pork ribs
1 (32-ounce) jar spaghetti sauce
1/4 cup water
2 tablespoons olive oil

Heat the oil in an extra-large skillet over medium-high heat. Add ribs to the skillet and brown on all sides. Pour spaghetti sauce over the ribs and stir in the water. Reduce the heat and simmer, covered for 1 hour, turning ribs after a 1/2 hour of cooking. If the sauce gets too thick, thin it with a little more water.

You can liven things up by adding sliced fresh mushrooms or peppers during the last 15 minutes. Serve over noodles and with a green salad and you’ve got a delicious meal.

Serves: 6.

If you prefer ribs with the bones in, here’s the way to make perfect barbecue ribs every time. The secret is in the sauce, but also in the first round of preparation: Boil the ribs first. You can substitute large beef ribs in this recipe if you prefer, adjusting the time in the slow cooker, as necessary.

B-man

[b-man]

TRADITIONAL RIBS

6 pounds pork baby back ribs
1 pinch black pepper
1 pinch salt
1 pinch crushed red pepper
4 cups barbecue sauce
1 or 2 (12-ounce) bottles beer at room temperature

Serves: 12.

Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water with salt, black pepper and crushed red pepper. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half hour. Preheat an outdoor grill on high.

Lightly coat the ribs with barbecue sauce. Place on a grill and cook the ribs over high heat for 5 to 10 minutes on each side to get a nice grilled look to them.

Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on high for 3 hours. Check ribs every hour or so, and add more beer only if needed to dilute sauce (don’t add too much or you’ll end up with a very watery sauce). Move the ribs on top to the bottom so they are covered with sauce. The ribs are done when the meat is falling off the bone.

Serves: 12.

[b-man]

Awesome Baked Pork Chops

These chops remain moist and tender, and the sauce is to die for! You probably have all the ingredients in your kitchen to make this! Serve these chops over rice!
6 pork chops

1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian style breadcrumbs
4 tablespoons olive oil
1 (10.75 ounces) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine

6 servings
2 hours 30 minutes …30 mins prep

Preheat oven to 350.
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
Place the beaten eggs in a small bowl.
Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat.
Fry the pork chops 5 minutes per side, or until the breading appears well browned.
Transfer the chops to a 9 x 13 baking dish, and cover with foil.
Bake in the preheated oven for 1 hour.
While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.
After the pork chops have baked for an hour, cover them with the soup mixture.
Replace foil, and bake for another 30 minutes.

B-man

[b-man]

No Time To Cook Pork Chops

Mouth watering chops almost cook themselves.

4 boneless pork chops
2 tablespoons olive oil
1 cup chopped onions
1/2 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/2 teaspoon salt

4 servings
26 minutes …8 mins prep

Brown chops in oil.
Add onions; cook until onions are tender.
Combine remaining ingredients; pour over chops.
Cover and simmer until tender, about 15 minutes.

B-man

[b-man]

Polynesian Pork Stir-Fry

Servings: 4

Cook’s notes: If you don’t have fresh pineapple chunks, substitute one (15-ounce) can pineapple chunks packed in juice. (The juice is used for the sauce.) Sometimes pork tenderloin is sold with two tenderloins in each package, and the weight of each piece can vary slightly. Use only tenderloin for this recipe. (The remaining tenderloin can be frozen for up to one month.)

Cooked rice, for serving, (optional)
2 teaspoons peanut or other vegetable oil
1 large onion (for about 1 cu p of slices)
1 pork tenderloin (1 to 11/4 pounds), defrosted if frozen, (see Cook’s notes)
1 large green or red bell pepper (about 11/2 cups chunks)
2 cups fresh pineapple chunks with juice, (see Cook’s notes)
2 tablespoons fruit-only apricot preserves
1 tablespoon reduced-sodium soy sauce
1 tablespoon cornstarch

Cook rice, if desired.
Meanwhile, heat oil over medium heat in an extra-deep, 12-inch skillet. Peel onion and cut in half. Cut each half into crescent-shaped slices about 1/4 inch thick. Add to skillet.

Cut pork tenderloin into bite-size chunks. Add to skillet. Stir occasionally.
Rinse and seed bell pepper, and cut into bite-size chunks. Add to skillet.
Drain pineapple chunks, reserving juice.
Add chunks to skillet.

Measure 1/2 cup pineapple juice into a 2-cup glass measure. (Reserve remaining pineapple juice for another use.) Add apricot preserves and soy sauce, and whisk well. Add sauce to skillet and reduce heat to medium. Continue cooking until pork is no longer pink in center, about three minutes. (Cut into a larger chunk to test for doneness.)

Place cornstarch in a small container with a lid and add 2 tablespoons cold tap water. Cover and shake well until lumps disappear. Add mixture to skillet, stir and cook until liquid thickens slightly, one to two minutes.

Serve at once, over a bed of rice with additional soy sauce, if desired.

B-man

[Anonymous]

Grilled Orange-Sage Pork Chops

2/3 – cup olive oil
1/2 - cup orange juice
2 – teaspoons dried sage
2 – teaspoons grate orange zest
1 – clove garlic, peeled and crushed
1/4 - teaspoon salt
1/4 - teaspoon pepper
4 – pork chops, 1-inch thick

Marinade: In a glass or ceramic baking dish or large re-sealable plastic bag, mix olive oil, orange juice, orange zest, garlic, salt, and pepper. You want the ingredients well mixed together. Trim chops of fat. Add the chops to the marinade and cover or seal. Place in refrigerator for 12 to 24 hours. Turn the chops intermittently. Prepare your grill to a medium heat and lightly oiled. Remove chops from marinade and discard marinade. Place chops on grill. Cover grill and cook the chops for 5 minutes. Turn over and continue cooking for 5 minutes for a total of 10 minutes

[chefphronc]

Caribbean Baby Back Ribs

3 pounds pork baby back ribs
1 cup orange juice
1/2 cup lime juice
1/2 Tablespoon minced garlic
1 Tablespoon oregeno
1/2 Tablespoon onion powder
1/2 Tablespoon ground thyme
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayanne pepper

Combine all ingredients except ribs and mix well.

Place ribs in a shallow pan, pour mixture over ribs. Cover and
refridgerate allowing to marinate over night.

Put ribs in roasting pan, reserving marinade, cover with foil.
Bake for 1 hour in 350 degree oven.

Baste with marinade, recover and continue baking for 30 minutes.
Uncover, baste with marinade, cook for an additional 15 minutes
to allow ribs to brown slightly.