Nutty Pork Recipes

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NUTTY CRUMB PORK STEAKS



Nutty crumb pork steaks image

This simple pork supper is ready is just in 20 minutes

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 9

4thin pork steaks (about 100g/4oz each)
3-4 tbsp plain flour
1 egg , well beaten
85g breadcrumb (fresh or bought)
3 tbsp chopped roasted hazelnut
1 tsp dried thyme
1 lemon , zest only
3 tbsp light olive or sunflower oil
1knob of butter

Steps:

  • Beat steaks between two sheets of non-stick baking paper, using a rolling pin, to the thickness of two £1 coins. Put the flour, eggs and crumbs into 3 shallow bowls. Mix the nuts, thyme and zest into the crumbs, then season.
  • Coat the steaks in the flour, shaking off the excess. Then coat in the egg, and finally the crumbs, Again, shaking off any excess. Put the steaks on a large plate.
  • Heat the oil in a frying pan until hot. Fry 2 steaks for 2 mins each side until firm and crisp. Add a little butter for the final few secs to coat. Set aside, and repeat (keep steaks warm in the oven). Serve with salad and lemon wedges.

Nutrition Facts : Calories 454 calories, Fat 45 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.69 milligram of sodium

PEANUT NOODLES WITH PORK



Peanut Noodles with Pork image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
12 ounces Chinese chow mein noodles or spaghetti
1/3 cup creamy peanut butter
2 tablespoons rice wine vinegar
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 carrots, shredded (about 3/4 cup)
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1 bunch scallions, chopped (white and green parts separated)
1 bunch scallions, chopped (white and green parts separated)
1 2-inch piece ginger, peeled and minced
4 cloves garlic, minced
12 ounces ground pork
1/4 cup chopped fresh cilantro

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
  • Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
  • Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.

NUTTY PORK FRIED RICE



Nutty Pork Fried Rice image

"Every time I make this versatile dish, I'm told I should send it in to share with readers," says Becky Reilly of Cheney, Washington. "It's so quick, easy and tasty! It makes a great side dish or filling 'bowl meal' with meat." Honeyed walnuts and water chestnuts add crunch to the buttery rice-and-pork blend.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 package (6.2 ounces) fried rice mix
1 cup chopped walnuts, divided
1 tablespoon honey
2 boneless pork loin chops (4 ounces each), cut into strips
2 tablespoons canola oil
1 can (8 ounces) sliced water chestnuts, drained
1 cup sliced celery
1 cup chopped green onions
1/2 teaspoon minced garlic
1 cup coleslaw mix
2 tablespoons sesame seeds, toasted, divided
1 tablespoon lemon juice
1/2 teaspoon sesame oil

Steps:

  • Prepare rice according to package directions. Meanwhile, in a small skillet over medium heat, cook and stir the walnuts and honey for 4 minutes or until coated. Spread on foil to cool., In a large skillet or wok, stir-fry pork in oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon. Stir-fry the water chestnuts, celery, onions and garlic for 3-4 minutes or until vegetables are crisp-tender., Add the coleslaw mix, 1 tablespoon sesame seeds, lemon juice, sesame oil, rice and 1/2 cup walnuts. Cook and stir for 2 minutes. Add pork; heat through. Sprinkle with remaining sesame seeds and walnuts., ,

Nutrition Facts :

NUT-CRUSTED PORK CHOPS



Nut-Crusted Pork Chops image

This recipe proves that even the quickest weeknight pork chop dish can be elegant too. Get out the pecans and Parmesan, and we'll show you how it's done.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 4

1/2 cup finely chopped pecans
1 Tbsp. KRAFT Parmesan Cheese
2 Tbsp. GREY POUPON Dijon Mustard
4 boneless pork chops (1 lb.), 1/2 inch thick

Steps:

  • Heat oven to 350°F
  • Combine nuts and cheese in shallow bowl. Spread mustard onto both sides of chops; dip chops in nut mixture, turning to evenly coat both sides of each chop.
  • Place on rimmed baking sheet sprayed with cooking spray.
  • Bake 25 min. or until done (145°F). Let stand 3 min. before serving.

Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g

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