"I am only one, but still I am one.
I cannot do everything, but still I can
do something;
and because I cannot do everything, I will not refuse to do something I can do."
-Edward Everett Hale
Pork
Spiced Pork Chops
Preparation Time: about 10 minutes
Cooking Time: 1 hour
Serves: 4
Amount Ingredient
-------- -----------------------------
1/2 C (70g) Flour
1-1/2 tsp Garlic Powder
1-1/2 tsp Ground Dry Mustard
1-1/2 tsp Paprika
1/2 tsp Celery Salt
1/4 tsp Ground Ginger
1/8 tsp Dried Oregano
1/8 tsp Dried Basil
1/8 tsp Salt
Pinch Ground Black Pepper
4 Pork Loin Chops (about 3/4 inch thick)
1 to 2 tsp Cooking Oil
1 cup (2dL) Ketchup
1 cup (2dL) Water
1/4 C (~40g) Brown Sugar, packed
In a shallow dish, combine the first 10
ingredients; dredge pork chops on both sides. In a skillet, heat oil and brown chops on both sides. Place the chops in a greased 9x13 inch (23X30 cm) baking dish. Combine ketchup, water and brown sugar; pour over chops. Bake uncovered, at 350F (180C) for 1 hour or until tender.
Pork Medallions with Port Cranberry Sauce
Preparation Time: about 10 minutes
Cooking Time: aprox 30 minutes to cook pork and make sauce
Serves:
Amount Ingredient
-------- -----------------------------
1 lb (450g) Pork Medallions
1/2 C (~75g) Dried Cranberries
1 C (2dL) Water + 1 Tablespoon
1 tsp Vegetable oil
to taste Salt
to taste Fresh Ground Pepper
1 Shallot, peeled and chopped
1/2 C (1dL) Port or Sherry (port is the best in this recipe)
1/4 C (1/2dL) Distilled Vinegar
1 C (2dL) Chicken Stock
1 T Fresh Thyme, minced
1 tsp Cornstarch
Place cranberries in a saucepan over medium low heat.
Add 1 cup of water and stir together. Bring to a light
boil, reduce heat and let simmer for 3 minutes. Reserving both cranberries and liquid.
In a large skillet, heat oil over medium heat. Season
pork medallions with salt and pepper and add to skillet.
Saute on both sides until browned and no longer pink
inside, about 3 minutes per side. Reserve the pork, cover loosely and keep warm. Do not wash skillet. Add chopped shallot to skillet and saute, stirring, for 30 seconds. Pour in port (or sherry) and vinegar and bring to
a boil, stirring to scrape up any brown bits on the
bottom of the skillet.
Boil until liquid is reduced by half, about 5 minutes. Add chicken stock, thyme and the cranberry liquid; boil
all together until reduced by half, about 5 to 7 minutes. In a small bowl dissolve cornstarch in 1 tablespoon water and mix together. Stir cornstarch mixture into saucepan and let simmer,
stirring, until sauce is slightly thickened. Stir
in reserved cranberries and season with pepper to taste. Place one Port Medallion on each plate with sauce spooned
on top and some to the side. Add a sprig of thyme on the
side. Spoon sauce over pork and serve.
Thai Inspired Pork Tenderloin
Preparation Time: 10 minutes and 4 hours to marinade
Cooking Time: <20 minutes
Serves: 6
Amount Ingredient
-------- -----------------------------
1/2 C (1dL) Soy Sauce (I use lite salt)
1/4 C (1/2dL) Lime Juice
1/3 C () Brown Sugar
2 cloves Garlic
1/2 tea Anchovy Paste
2 lb (900g) Pork tenderloins
to taste Fresh Ground Black Pepper
1/2 T Olive Oil
3 T Fresh Shredded Basil
3 T Salted Peanuts, chopped
Sprigs Basil
Combine soy sauce, lime juice, brown sugar, garlic
and anchovy paste. Pour over pork in a marinating
dish. Marinate at least 4 hours in the refrigerator. Drain meat reserving marinade. Season with the pepper. Brown meat in hot oil in a heavy sauce pan. Strain reserved marinade into the pan and bring meat and marinade to a simmer. Cover and cook until meat reaches internal temperature of 150F (70C), about
10 minutes.
Uncover and boil over high heat turning meat frequently
until the marinade has reduced to a glaze. This step
takes less than 5 minutes. Remove meat from pan, reserving the glaze. Cover the glaze and let the meat and glaze rest for 10 minutes. To serve: slice meat at an angle and drizzle some glaze on each plate. Fan meat over glaze and sprinkle meat with 1/2 tea of shredded basil and 1/2 tea chopped peanuts. Garnish with basil sprig.
Pork Chops Diablo
Preparation Time: about 15 Minutes
Cooking Time: about 20 minutes
Serves: 4
Amount Ingredient
------------ -----------------------
1 Lg Onion
1/3 C (45g) All-purpose Flour
2T (or more) Chili Powder
1/4 tsp Black Pepper
Pinch (or more) Cayenne Pepper
4 Center-cut Pork Chops
about 1/2 inch thick each
2 tsp Vegetable Oil
1 T Butter
1-8 oz(2dL) can Tomato Sauce
1/3 C (3/4 dL) Beef Broth
2 tsp Worcestershire Sauce
taste Hot Pepper Sauce
1 tsp Dry Mustard
Cut the Onion into wedges (you can use an apple
slicer if the onion is small enough). In a plastic bag or on a plate, combine the flour, chili powder, black pepper and cayenne, either dredge or shake the pork chops to coat lightly. Remove the chops and reserve the flour mixture.
In a large skillet, warm the oil over medium-high
heat until hot but not smoking. Add the pork chops and
cook until browned all over, about 3 minutes per side. Remove the chops to a plate and cover loosely to keep warm. Add the butter and onion to the skillet and sauté until the onion begins to brown, about three minutes.
Stir in about one Tablespoon of the reserved flour mixture
and cook, stirring, until the flour is no longer visible,
about one minute. Add the tomato sauce, Beef Broth,
Worcestershire sauce, hot pepper sauce and mustard. Pour any juices that have accumulated under the chops into the skillet and bring the mixture to a boil over medium-high heat, Stirring constantly.
Add the chops, reduce the heat to low, cover and simmer
until the chops are cooked through, about 12 minutes:
turn the chops over after 6 minutes. Serve the chops topped with sauce and onions.
20 Minute Pork Chop
Prep Time:5 mins.
Ready In: 20 mins.
Serves: 4
Ingredients:
------------
2 Tbsp. butter or margarine
4 pork chops, 3/4 inch thick
1-1/4 cups water
1 cup applesauce
1 red or green apple , chopped
1/2 tsp. ground cinnamon
1/2 tsp. salt
2 cups MINUTE Brown Rice , uncooked
MELT butter in large nonstick skillet on medium-high heat. Add chops; cook 5 minutes on each side or until cooked through. Remove chops from skillet.
ADD water, applesauce, apple and seasonings to skillet; stir. Bring to boil. STIR in rice. Top with chops; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes.
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