Pork Medley Recipes

PASTA PORK MEDLEY

Steps:

• In a small bowl, combine the first five ingredients. Place pork in a large resealable plastic bag; add the marinade. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Place pork on a rack coated with cooking spray in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°. Cover with foil; let stand for 10 minutes before cutting into thin slices., Place 5 qts. water in a soup kettle; bring to a boil. Add pasta; cook, uncovered, in boiling water for 10 minutes. Add snow peas; cook 1-2 minutes longer or until pasta and peas are tender; drain., In a large nonstick skillet, whisk the broth, peanut butter, vinegar, oil, ginger, garlic, soy sauce and pepper flakes until blended. Bring to a boil. Reduce heat; simmer for 2-3 minutes. Add the pasta mixture and tomatoes; heat through. Arrange sliced pork over pasta mixture. Sprinkle with onions. Serve immediately.

PORK CHOP VEGGIE MEDLEY

Steps:

• In a large nonstick skillet, saute onions and garlic in oil for 2-3 minutes. Add the pork chops; brown on both sides and sprinkle with salt and pepper. Remove chops and onions with a slotted spoon; keep warm. Add water to drippings; bring to a boil, scraping any browned bits from pan. Return chops and onions to pan; add the tomatoes. Bring to a boil. Reduce heat cover and simmer for 25-30 minutes or until meat is tender., Stir in corn and zucchini; cover and simmer for 10-15 minutes longer or until the vegetable are tender. Serve over rice.

BARBECUE PORK CHOPS MEDLEY

Steps:

• Preheat oven to 450 degrees F or grill to medium-high.
• Center one pork chop on each sheet of Reynolds Wrap® Aluminum Foil. Arrange vegetables beside each pork chop. Sprinkle pork chops and vegetables with garlic salt. Combine barbecue sauce, celery and onions; spoon over pork chops.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• Bake 18 to 22 minutes on a cookie sheet in oven.
• OR grill 14 to 16 minutes in covered grill.
• Serve with rice, if desired.

PORK MEDLEY

Steps:

• Boil the potatoes then mash them with 1 oz butter, the yogurt and salt and pepper.
• Make a white sauce by melting 2 oz butter, stirring in the flour and cooking for a minute, then break up the stock cube and stir it in.
• Gradually blend in the milk and wine, stirring all the time over the heat until the sauce had come to the boil and is thick.
• Add the pork, mango chutney, vegetables and herbs to the sauce with salt and pepper to taste.
• Put it in an ovenproof dish and top with the potatoes.
• Scatter over the cheese and cook at 200C or gas mark 6 for 15 mins until reheated and golden brown.

SLOW COOKER PORK STEAK RECIPE

Steps:

• Pat the pork steaks dry.
• Combine the salt, pepper, cumin, chili powder, and paprika in a bowl.
• Rub the spice blend on both sides of the pork steaks.
• Place the pork in the slow cooker, and cook on high for 4 hours.
• Serve on a platter topped with the juice from the slow cooker.
• Sprinkle with a garnish of Italian parsley, and enjoy.

PORK MEDLEY

Steps:

• Coat pork with flour; sprinkle with pepper. Melt butter in large skillet over medium heat. Add pork and carrots; cook 4 minutes. Turn pork over. Add green onions, mushrooms and rosemary; cook until mushrooms are just softened, about 1 minute. Stir in cooking wine and broth. Bring to a boil; reduce heat. Simmer until pork is tender and no longer pink, about 3 to 5 minutes.