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Click here for more informationPork Chops with Apples
3 C GF Roasted Apples
Large serving
1 C sliced onions
30 oz bag of Pork
1/4 C
brown sugar 1 tbls olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp sage
Place bag containing pork chop into crockpot- add the following ingredients and seal- knead gently to mix
Place sealed bags of pork chops and apples in empty zipper bag an seal
Pork Milanese with Creamy Caper and Lemon Sauce
Creamy Caper and Lemon Sauce:
2/3 cup mascarpone cheese
3 tablespoons mayonnaise
1/4 cup whole milk
1/4 cup capers, drained and chopped
1 lemon, zested
1 tablespoon fresh chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pork Milanese:
3/4 cup all-purpose flour
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 large eggs, lightly beaten
1 cup seasoned Italian bread crumbs
3 tablespoons vegetable oil
6 thin-cut pork chops
For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.
For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.
Tangy Roasted Pork with Duck Sauce
For the Pork:
Cooking spray
2 pork tenderloins, about 1 pound each
Salt and freshly ground black pepper
1/3 cup reduced-sodium soy sauce
2 tablespoons molasses
2 teaspoons hot mustard powder
2 teaspoons garlic powder
For the duck sauce:
1 1/2 cups plum preserves
1/2 cup mango chutney
2 tablespoons white wine vinegar
2 tablespoons sugar
2 teaspoons fresh ginger, grated
8 ounces somen noodles, cooked according to package directions
2 tablespoons scallions, chopped
2 teaspoons peanut oil
Preheat oven to 400 degrees F.
Coat a large roasting pan with cooking spray.
For the pork:
Season pork all over with salt and black pepper and place in prepared pan. In a small bowl, whisk together soy sauce, molasses, hot mustard, and garlic powder. Brush soy sauce mixture all over pork. Roast for 30 minutes, or until an instant-read thermometer registers at least 160 degrees F. Remove from oven and let pork rest for 10 minutes. Cut crosswise into 1/4-inch thick slices.
For the sauce:
While the pork is roasting, in a small saucepan, combine plum preserves, chutney, vinegar, sugar, and ginger. Set pan over medium heat and bring to a simmer for about 10 to 15 minutes. Remove from heat.
Toss somen noodles with scallions and peanut oil.
Remove pork from the oven. Serve 2/3 of the pork with all of the plum sauce and somen noodles. Reserve remaining pork, about 12 to 16 thin slices, for paninis.
Crispy Pork Fried Rice
1 1/2 tablespoons peanut oil, divided
2 eggs, lightly beaten
1/2 cup chopped onion
3 cloves garlic, minced
2 teaspoons minced fresh ginger
2 cooked pork chops, diced (about 2 cups)
1 cup rice, regular or instant, cooked according to package directions
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
Salt and freshly ground black pepper
1/4 cup freshly chopped cilantro leaves
Heat 1/2 tablespoon of the peanut oil in a large skillet over medium-high heat. Add eggs and tilt pan to coat the surface. Cook eggs in an even layer until cooked through, flipping halfway through cooking (about 2 minutes per side). Remove eggs, dice into small pieces and set aside.
To the same pan, heat remaining peanut oil. Add onion, garlic and ginger and cook 2 minutes. Add diced pork and cook 3 minutes, until golden brown. Add rice, soy sauce and sesame oil and cook 2 minutes to heat through. Season, to taste, with salt and black pepper. Remove from heat and stir in cilantro.
Transfer to a serving plate and top with chopped eggs
Stuffed Grilled Pork Chops4 double thick bone-in loin end pork chops
1 cup salt
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder
2 cups cider vinegar, heated
1 pound ice cubes
1 1/2 cups cornbread, crumbled
2 tablespoons golden raisins
1/4 cup walnuts, roughly chopped
1/4 cup dried cherries, halved
1/4 cup buttermilk
1/2 teaspoon ground pepper
2 teaspoons fresh sage, thinly sliced
1/2 teaspoon kosher salt
In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.
Pork Medallions serves 6
You'll need:
1 c artichokes
1/2 c diced onions
1/2 sliced mushrooms
1/2 c chicken broth
1/4 c roasted red peppers
1 tbls tomato paste
1/4 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c bown rice
30 bag of pork tenderloins
Add all ingredients including pork, except the rice to large zipper bag, marinate.
To cook rice- follow directions on box
Heat large skillet over medium heat and all 1 tbls oil. Add pork and sear 4-5 minutes per side or until lightly browned. Add vegetables and summer for 20-25 minutes. If needed, to thicken sauce ass 1 tbls cornstarch with 1-2 tbls cold water. Serve with brown rice
Smoked Pork Ribs
You will need:
2 racks pork ribs
House Seasoning, recipe follows
Jerry's Basting Sauce, recipe follows
Favorite BBQ sauce, if desired
Prepare smoker to 250 degrees F. I use charcoal and wood chips such as hickory.
Remove membrane from ribs if desired. Rub thoroughly with House Seasoning. Place ribs on smoker grate and cover. Slow smoke ribs for 2 to 3 hours. Every 15 minutes brush ribs with vinegar solution. We serve our ribs without sauce. If you like sauce cooked on, brush ribs with sauce about 15 minutes before they are done, turning often, watching carefully that the sauce does not burn. Ribs are done when they are tender enough to easily pull from the bones. If you're not a sauce eater, remove ribs, cut and serve with BBQ sauce on the side.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Basting Sauce:
3/4 cup white vinegar
3/4 cup lemon juice
4 dashes Worcestershire sauce
3 to 4 dashes hot red pepper sauce
1 small onion, minced
3 to 4 dashes salt
Seasoned pepper, to taste
2 to 3 cups water
In a medium saucepan, mix all ingredients and bring to a boil. Remove from heat. Use this sauce to brush ribs or chicken to keep moist.
Firecracker Barbecued Pork Tenderloin You will need:
2 tenderloins of pork
3/4 cup BBQ sauce
1/3 cup orange marmalade
1/2 tsp hot sauce
1/2 tsp horseradish
Mix ingredients in bowl, except pork.
Grill over medium-high heat for 30-45 minutes. Pour 1/2 sauce in a bowl and baste pork every 10 minutes. Heat remaining sauce and serve with meat. In oven, cook at 450 uncovered for 45-60 minutes. Heat 3/4 cup of sauce to serve with meat, and use the rest to brush meat during the last 15 minutes of roasting.