Pork Delight Recipes

SMOTHERED PORK CHOPS

Steps:

• Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.
• Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
• Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.
• Remove pork chops from the pan and keep warm.
• In the same pan, heat 1 tablespoon of butter over medium heat.
• Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
• Add the garlic and thyme; cook until fragrant, about 30 seconds.
• Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
• Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
• Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
• Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)
• Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.

PORK CHOP DELIGHT

Steps:

• In a large skillet coated with cooking spray, brown pork chops in oil on both sides. Remove and keep warm. , In the same skillet, saute onion and peppers until crisp-tender, stirring to loosen any browned bits from pan. Stir in the V8 juice, salt and pepper. Return chops to the pan. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender.

PORK LOIN ROAST RECIPE

Steps:

• Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.
• Heat remaining oil (about 2 teaspoons) in a large pan or skillet over medium heat. Sear pork all over until golden browned, rotating the pork around to avoid spices burning.
• Melt butter in the same pan the pork was in while scraping up any leftover bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.
• Place seared pork in a 6-qt (litre) slow cooker. Pour sauce over pork; cover with lid and cook on LOW heat setting for 4 - 5 hours.
• Transfer pork onto serving dish and tent loosely with foil. Let rest for 10-15 minutes.
• While pork is resting: pour juices from the slow cooker bowl into a pot large enough to fit the liquid. Bring to a simmer over medium-high heat.
• Mix 2 tablespoons of the juices with 4 teaspoons of cornstarch (cornflour). Whisk cornstach slurry into sauce and let simmer for a good 5 minutes, or until thickend into a syrup-like consistency. (For a thicker sauce, repeat this step with 1 teaspoon cornstarch mixed with 2 teaspoons water. Add into sauce and cook until thickened (please note: sauce will thicken as it cools). Continue this step until reaching your desired consistency.)
• Slice pork and serve drizzled with Honey Garlic Butter Sauce.
• Preheat oven to 350°F (175°C).
• Place seared/browned seasoned pork in a roasting pan.
• Prepare sauce, as above. Reserve 1/2 cup sauce for basting. Pour remaining sauce over pork.
• Add in 1/2 cup stock and 1/2 cup water around the pork.
• Cover and roast for 20 minutes. Baste with half of the reserved sauce and continue roasting, uncovered, for a further 15 minutes. Baste again and roast for a further 10-15 minutes, until a meat thermometer registers 145°F (62.5°C) in the thickest part(If pan dries out while cooking (it shouldn't), add a little more water.)
• Transfer pork onto serving plate and baste with pan juices. Tent loosely with foil and let rest for 10-15 minutes..
• Scrape up any browned bits leftover in the pan, mixing them through the pan juices and pour juices into a pot. Whisk in cornstarch/stock and water mixture and bring to a simmer. Slowly add in 1/4 cup water, whisk, then add a nother 1/4 cup if needed, until reaching a honey-like consistency. (Please note: sauce will thicken as it cools).
• Slice pork and drizzle with Honey Garlic Butter Sauce.

PORK CHOP DELIGHT

Steps:

• In a large skillet coated with nonstick spray, brown pork chops in oil on both sides.
• Remove and keep warm.
• In the same skillet, saute onion and peppers until crisp-tender, stirring to remove any brown bits from the pan.
• Stir in the V8 juice, salt and pepper.
• Return chops to the pan.
• Bring to a boil.
• Reduce heat, cover and simmer for 8-10 minutes or until meat is tender.

PORK DELIGHT

Steps:

• Heat the oil in a skillet over medium heat, and cook the pork until evenly brown.
• Stir the apple, green onions, garlic, mushrooms, and zucchini into the skillet, and cook until lightly browned. Mix in the tomatoes, and season with cinnamon and Italian seasoning. Reduce heat to low, and simmer 30 minutes, stirring occasionally.