Pork Braised With Turnips And Marjoram Recipes

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BRAISED PORK SHOULDER



Braised Pork Shoulder image

Provided by Anne Burrell

Categories     main-dish

Time 3h45m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons coriander seeds, toasted
2 tablespoons cumin seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Kosher salt
Extra-virgin olive oil
1 fennel bulb, sliced
1 large onion, sliced
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2-inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock

Steps:

  • Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
  • Preheat the oven to 375 degrees F.
  • Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
  • Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
  • Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
  • Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
  • After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
  • Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
  • Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
  • Slice the pork and serve with onions, fennel and juices.
  • Wine Pairing Suggestion: Pinot Grigio

PORK BRAISED WITH TURNIPS AND MARJORAM



Pork Braised With Turnips and Marjoram image

In assembling this rather straightforward pork ragout, my main question was how to produce a sauce with substantial consistency, considering I had not planned to use any flour or other thickener. I thought that finely diced apple, which would melt into the sauce, might do the trick. It did, though also mincing the shallots meant that they, too, would add body. Pork shoulder, called butt for some reason, is the best cut for slow-cooking. It will have fat, which is to its advantage in terms of flavor and texture, and is a component that can be trimmed and put to practical use to start the cooking.

Provided by Florence Fabricant

Categories     dinner, main course

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 14

2 pounds pork shoulder (pork butt)
1 teaspoon ground coriander
1 teaspoon five-spice powder
½ teaspoon hot paprika, preferably Hungarian
Ground black pepper
Salt
½ cup minced shallots
1 medium-size apple, peeled, cored and minced
2 cloves garlic, finely chopped
½ cup oloroso or amontillado sherry
1 ½ cup chicken stock, more as needed
1 pound medium-size white turnips (about 4), peeled and quartered
1 ½ tablespoons marjoram leaves
½ tablespoon fresh thyme leaves

Steps:

  • Trim off excess fat from the pork; dice and reserve it. Cut the rest of the meat in 1 1/2-inch chunks. Mix coriander, five-spice, paprika and 1/2 teaspoon pepper together in a large bowl. Add the pork and, using your hands, coat the meat with the spices.
  • Heat a large sauté pan on medium, add the reserved pork fat and cook until it renders, 5 minutes or so. Increase the heat to medium-high, add the pork, toss in some salt, and sear until browned. Remove to a platter. Reduce heat to low. Add the shallots, sauté until soft, then add the apple and garlic, sauté briefly and add sherry. Cook a few minutes until reduced, add 3/4 cup of the stock, stir, return the meat to the pan, season with salt, baste it, cover and cook on low 30 minutes.
  • Add another 3/4 cup of the stock and tuck in the turnips. Scatter 1 tablespoon of the marjoram and the thyme on top. Cover and simmer 45 minutes, adding a little more stock if needed; there should be sauce, but the meat should not swim. Check salt and pepper and serve, with the remaining marjoram strewn on top, or set aside and reheat, then serve.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 797 milligrams, Sugar 8 grams

SLOW-BRAISED PORK SHOULDER WITH CIDER & PARSNIPS



Slow-braised pork shoulder with cider & parsnips image

Shoulder is the ideal cut for this warming one-pot, which is packed with autumnal flavours and perfect served with a side of mash

Provided by Good Food team

Categories     Main course

Time 2h50m

Number Of Ingredients 11

2 tbsp olive oil
1kg/2lb 4oz pork shoulder , diced
2 onions , sliced
2 celery sticks, roughly chopped
3 parsnips , cut into chunks
2 bay leaves
1 tbsp plain flour
330ml bottle cider
850ml chicken stock
handful parsley , chopped
mashed potato and greens , to serve (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside. Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.
  • Add the cider and stock so that the meat and vegetables are covered. Season and bring to a simmer, then cover and put in the oven for 2 hrs. Serve sprinkled with parsley, with mashed potato and greens, if you like.

Nutrition Facts : Calories 534 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 46 grams protein, Sodium 0.8 milligram of sodium

BRAISED PORK CHOPS



Braised Pork Chops image

This recipe for Braised Pork Chops is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Try serving this with hush puppies and sour slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

2 tablespoons canola oil
Six 6-ounce boneless center-cut pork chops, trimmed of any fat
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
2 tablespoons light-brown sugar
1 tablespoon Worcestershire or soy sauce
1 teaspoon garlic salt
Sprigs fresh parsley, for garnish

Steps:

  • Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
  • Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
  • Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.

BRAISED PORK CHOPS



Braised Pork Chops image

Simple seasonings in this recipe let the wonderful natural flavor of braised pork chops really shine through. With homemade bread and a salad, this makes a delightful meal.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
4 pork chops (3/4 inch thick)
2 tablespoons vegetable oil
1 medium onion, sliced
3/4 cup sliced celery
1 garlic clove, minced
1 can (13-3/4 ounces) beef broth
1 teaspoon dried thyme
1 bay leaf

Steps:

  • In a large resealable plastic bag, combine flour, salt and pepper. Add chops; seal bag and shake to coat. , In a skillet over medium-high heat, cook chops in oil for about 3 minutes per side or until well browned. Remove chops and set aside. Cook onion, celery and garlic in drippings until tender. , Return chops to the skillet; add broth, thyme and bay leaf. Simmer, uncovered, for 30 minutes or until pork juices run clear. Remove bay leaf. , Transfer chops to a serving plate. With a slotted spoon, remove celery and onion; spoon over chops. Thicken juices for gravy if desired.

Nutrition Facts : Calories 433 calories, Fat 26g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 679mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.

SUCCULENT BRAISED PORK



Succulent Braised Pork image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 3h55m

Yield 4 servings plus leftovers

Number Of Ingredients 14

2 pounds pork shoulder, cut into 6 large chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red wine
1 1/2 cups beef stock or broth
1 bunch parsley stems, tied with string
2 bay leaves
1 cup water

Steps:

  • Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
  • In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

BRAISED PORK SHOULDER



Braised Pork Shoulder image

Make and share this Braised Pork Shoulder recipe from Food.com.

Provided by Barb G.

Categories     Pork

Time 5h

Yield 10-12 serving(s)

Number Of Ingredients 12

4 -6 lbs boneless pork shoulder
2 -3 tablespoons olive oil
1 onion, cut in half, then thinly sliced
4 medium tomatoes, seeded and chopped
4 -6 garlic cloves, peeled, and chopped
1/2 teaspoon cumin
2 -4 sprigs fresh oregano
2 whole cloves
2 bay leaves
2 dried chipotle peppers
1/4-1/2 cup water
salt and pepper

Steps:

  • Generously salt and pepper the pork shoulder and let meat come to room temperature (about 2 hours) Preheat oven to 325°F.
  • Add olive oil to a large, deep pan, Over medium-high heat, sear pork until brown on all sides; set aside.
  • Dump excess oil from pan, leaving a coating of oil.
  • Add onions to pan and sweat over low heat until translucent.
  • Return pork to pan and add remaining ingredients.
  • Cover and place in oven, and cook for 2 to 3 hours (internal temperature should be about 140-150°F) or cook on stove top for 2 to 3 hours over low heat.
  • Remove pork from pan and let rest 10-15 minutes before slicing.
  • Serve with a starch and vegetables.

COOKED TURNIPS AND PORK



Cooked Turnips and Pork image

I found this Pensylvania Dutch recipe at teriskitchen.com anwsering a community request. I post it here so that it can be put in my cookbook. I haven't tried it yet, so let me know what you think. - Here the original comment for the recipe,"This is the way my mother and grandmothers cooked turnips. It is an example of simple, basic Pennsylvania Dutch cooking. Beef can be used in place of the pork. I like it either way. We usually use this as a main dish, served with rye bread and Apple Butter. But the Dutch would also serve it as a side dish for a large meal."

Provided by Inge 1505

Categories     One Dish Meal

Time 1h40m

Yield 3-4 serving(s)

Number Of Ingredients 6

2 lbs country-style pork ribs (or use beef, such as chuck)
1 medium onion, cut in wedges
6 -8 cups water
1 teaspoon salt, to taste
pepper, to taste
4 lbs turnips, peeled and cut into 1 1/2 inch wedges

Steps:

  • NOTE: I GUESSED THE AMOUNTS OF WATER AND SALT AS THE ORIGINAL RECIPE GIVES NO AMOUNTS FOR BOTH, SO USE AS A GUIDELINE ONLY. :).
  • Place the pork and onions in a 5 or 6 quart stock pot. Add enough water just to cover. Season with salt and pepper. Place on high heat and bring to a boil. Cover, reduce heat to medium-low and simmer until pork is very tender, about 1 hour.
  • Remove pork from pot. When cool enough to handle, take the meat off the bones and cut into small pieces. Reserve for later.
  • Add the turnips to the broth. Add more salt and pepper to taste. Bring back to a boil, then reduce heat, cover and simmer until turnips are tender, about 30 minutes.
  • Add the reserved pork and cook another 5 minutes. Taste for seasoning. Serve immediately, or keep over very low heat.
  • Notes (by original author): Although my mother would never do it, you could first brown the meat in a little oil to add extra flavor to the broth. Sometimes turnips are slightly more bitter, depending on the season. When that happens, we usually add a little sugar to the broth.
  • NUTRITIONAL FACTS: Amount of fat and calories in the dish will be much less if you spoon off fat on top of broth and remove excess of fat when cutting up meat.

Nutrition Facts : Calories 913.7, Fat 57.2, SaturatedFat 19.7, Cholesterol 208.7, Sodium 1366.7, Carbohydrate 42.6, Fiber 11.4, Sugar 24.6, Protein 57.2

BRAISED PORK WITH TURNIPS



Braised Pork With Turnips image

Provided by Mark Bittman

Categories     dinner, project, main course

Time 50m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon neutral oil, like canola
1 tablespoon butter (or another tablespoon of oil)
1 1/2 pounds boneless pork (shoulder or loin), trimmed of excess fat and cut into 1- to 1 1/2-inch chunks
1 1/2 pounds purple-top turnips or rutabagas, peeled and cut into 1-inch chunks
3/4 cup white wine, chicken stock or water
Salt and freshly ground black pepper to taste
2 tablespoons minced fresh lovage, celery leaves or parsley

Steps:

  • Place a 12-inch skillet, preferably nonstick, over medium-high heat, and heat at least a minute. Add the oil and butter. When the butter foam subsides or the oil is hot, add the pork a few chunks at a time. When it is all in the skillet, turn the heat to high. Cook about 5 minutes, undisturbed, until the pork is nicely browned on one side. Turn each piece, return the heat to medium-high and cook about 3 minutes more.
  • Add the turnip chunks, and shake the skillet so that the pork and turnips are all sitting in one layer, or nearly so. Cook another 3 or 4 minutes, or until turnips begin to brown. Add the liquid, and stir once or twice. Add salt, pepper and half the herb, turn heat to medium-low and cover skillet.
  • Cook, stirring every 10 minutes, until both pork and turnips are quite tender, about 30 minutes. Remove the cover, and raise the heat to medium-high; boil the liquid until it is reduced to a syrupy glaze. Taste and add more salt and pepper if necessary; then, garnish with the remaining herb and serve.

Nutrition Facts : @context http, Calories 544, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 37 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 13 grams, Sodium 913 milligrams, Sugar 7 grams, TransFat 0 grams

FLAVORFUL BRAISED PORK CHOPS



Flavorful Braised Pork Chops image

"I'm always looking for recipes that are low-calorie and sugar- and salt-free to fix for my husband-he's diabetic and prone to high blood pressure," writes Shirley Antaya of Arab, Alabama, who shared the recipe for these tender chops.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 9

1/2 teaspoon dried marjoram
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 bone-in pork loin chops (6 ounces each)
1 teaspoon olive oil
1/2 cup water
2 teaspoons cornstarch
1/4 cup reduced-sodium chicken broth

Steps:

  • Combine seasonings; sprinkle over pork chops. In a nonstick skillet, cook chops in oil until browned on both sides. Add water. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove meat and keep warm. Combine cornstarch and broth until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

Nutrition Facts : Calories 180 calories, Fat 9g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 83mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

CIDER-BRAISED PORK SHOULDER



Cider-Braised Pork Shoulder image

Chunks of pork shoulder cook low and slow in an apple cider sauce until perfectly tender and sauce has thickened. This is delicious served over spätzle or buttered rice.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 2h25m

Yield 4

Number Of Ingredients 13

1 (3 pound) pork shoulder roast, cut into 3- or 4-inch chunks
Kosher salt to generously season pork
1 tablespoon vegetable oil
1 large onion, chopped
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
¼ cup fresh sage leaves, torn
1 (750 milliliter) bottle hard apple cider
⅓ cup apple cider vinegar
½ cup creme fraiche or heavy cream
1 pinch cayenne pepper
Creme fraiche for garnish
Chopped fresh chives for garnish

Steps:

  • Generously salt all sides of the pork shoulder chunks. Heat oil in a heavy pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side. Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.
  • Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.
  • Raise heat to high and bring sauce to a simmer. Whisk in creme fraiche. Simmer until liquid is reduced by half and is slightly thickened, 8 to 10 minutes. Stir in a pinch of cayenne. Transfer pork back to pot; reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.

Nutrition Facts : Calories 696.3 calories, Carbohydrate 16.8 g, Cholesterol 176.5 mg, Fat 47.1 g, Fiber 0.7 g, Protein 36.3 g, SaturatedFat 19.7 g, Sodium 1670.7 mg, Sugar 14.3 g

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