Pork Recipes



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Smothered Pork Chops

4 pork chops, 3/4 to 1 inch thick
1 vidalia or sweet onion, thinly sliced
2 teaspoons seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup all-purpose flour
1/2 cup vegetable oil
2 cups water

In a small bowl combine seasoned salt, black pepper and paprika.

Rub about 3/4 teaspoon of seasoning on each pork chop. Next thoroughly coat each piece of meat with flour and set aside. Save all leftover seasoning for later use in onion gravy.

Heat vegetable oil in heavy skillet over medium-high heat. When the skillet is hot enough add pork chops and brown on each side for about three minutes. Once your meat is browned remove it from the skillet and allow to cool on a plate covered with paper towels.

Now it's time to form the onion gravy. Without removing any dripping add sliced onions to the skillet and cook until browned. Add remaining flour to the skillet and a very small amount of water if necessary. Stir the onions and flour together until golden brown. DO NOT BURN.

Add two cups water to the onion gravy and stir. Bring to a boil over medium high heat. Return pork chops to skillet, reduce heat to simmer, cover and cook for about 1 hour. Add additional seasoning to taste, if necessary.

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Roasted Pork, Bacon, And Sausage With Cabbage And Potatoes

2 pounds green cabbage, cored and sliced 1/2-inch thick
Fine sea salt
12 small new potatoes (about 1 1/2 inches in diameter)
2 tablespoons extra-virgin olive oil
1 1/3 to 1 1/2 pounds solid piece boneless pork shoulder (Boston butt)
1 pound slab bacon in 1 whole piece, cut crosswise into 2 pieces
10 bay leaves
1 tablespoon whole black peppercorns
2 cups dry white wine
3 sweet Italian sausages (about 1 pound)

Heat oven to 350 degrees with rack in the middle.

Combine cabbage, 1/2 cup water and generous pinch pf salt in a large Dutch oven or heavy pot with lid. Heat over medium heat until water simmers; reduce heat to medium-low and cook, covered, stirring occasionally, until cabbage is wilted, about 20 minutes.

Meanwhile, put potatoes in a pot and cover with water by 2 inches. Bring to a boil and cook until potatoes are tender, about 12 minutes. Drain potatoes; put in a bowl and toss with oil and generous pinch salt.

Drain cabbage. In the bottom of a large roasting pan, layer cabbage to make a bed for meats. Put pork shoulder and slab bacon on top of cabbage; scatter with bay leaves and peppercorns. Add 1/2 cup water. Roast for 30 minutes, then add wine. Roast for 1 hour more.

Add potatoes, sausages and 1 cup water to roasting pan; continue roasting until meats are tender and sausages cooked through, about 45 minutes more.

Remove pan from oven. Remove and discard bay leaves. Slice meats and serve with cabbage, potatoes and pan juices.

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Balsamic Pork Chops

1 cup rice
3 tablespoons all-purpose flour
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
6 (3/4-inch-thick) boneless pork chops
2 tablespoons butter
2 tablespoons olive oil
2 garlic cloves, pressed
2 cups chicken broth
1/3 cup balsamic vinegar
Garnish: fresh rosemary sprigs

Cook rice according to package directions; keep warm.

Combine flour, 1 teaspoon rosemary, salt, and pepper. Dredge pork chops in flour mixture.

Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops.

Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over rice. Garnish, if desired.

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Margarita Pork Tenderloin

3 garlic cloves, minced
1 green onion, minced
1/2 jalapeño pepper, minced
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons tequila
1 tablespoon fresh orange juice
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 (1-pound) pork tenderloins

Combine first 10 ingredients in a shallow dish or large zip-top plastic freezer bag. Cut pork diagonally into 1-inch-thick slices, and add to tequila mixture. Cover, or seal, and chill 1 hour, turning occasionally.

Remove pork from marinade, discarding marinade.

Grill, covered with grill lid, over high heat (400-500 degrees) 3 to 4 minutes on each side or until done.

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Chipotle Pork Chops With Chimichurri Sauce

3/4 cup chicken broth
1 drained canned chipotle chile in adobo sauce
4 (6-ounce) center-cut pork chops (about 3/4 inch thick)
Chimichurri Sauce:
1 cup fresh flat-leaf parsley leaves
1/4 cup fat-free, low-sodium chicken broth
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves
1/2 cup shredded carrot
1/2 cup minced fresh onion

To prepare pork chops, combine 3/4 cup chicken broth and chipotle chile in a blender; process until smooth. Combine chile mixture and pork chops in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours. Remove chops from bag; discard marinade.

Place the chops on grill rack coated with cooking spray; cook 5 minutes on each side or until done. Serve with Chimichurri Sauce.

To prepare Chimichurri Sauce, combine parsley and next 7 ingredients (parsley through garlic) in a blender; process until smooth. Pour into a bowl; stir in carrot and onion. Set aside.

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Argentinian Pork

6 tablespoons olive oil, divided
1 cup fresh parsley leaves, divided
2/3 cup fresh cilantro leaves, divided
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1 (1-pound) pork tenderloin, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1 tablespoon fresh oregano leaves
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
2 garlic cloves, chopped
1 shallot, chopped

Combine 2 tablespoons oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and red pepper in a shallow dish. Add pork. Cover with plastic wrap, and refrigerate 1 hour, turning once.

Preheat grill to medium-high.

Sprinkle pork with 1/2 teaspoon salt and black pepper. Place pork on a grill rack coated with cooking spray, and grill for 8 minutes. Turn pork over, and grill 7 minutes or until a thermometer registers 145 degrees. Remove pork from grill. Let stand for 5 minutes. Slice pork crosswise.

Combine 3/4 cup parsley, 1/3 cup cilantro, 1/4 teaspoon salt, oregano, and remaining ingredients in a food processor; pulse 10 times. Drizzle 1/4 cup olive oil through food chute with food processor on. Serve with pork.

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Vietnamese Pork Spareribs

1 rack (about 3 pounds) pork spareribs
Sauce:
3 tablespoons oyster sauce
2 tablespoons soy sauce
3 tablespoons water
1/2 cup granulated sugar
2 tablespoons minced scallion
2 teaspoons minced garlic
1/2 teaspoon grated lemon peel
1/2 teaspoon crushed red pepper

Heat oven to 350 degrees.

Have ready a large roasting pan with a rack. Pour 1/2 inch water into pan. Place ribs on rack in pan. Cover with foil and bake 11/2 hours or until tender.

Meanwhile mix oyster sauce, soy sauce and 1 tablespoon of the water in a small bowl. Set aside.

Put remaining 2 tablespoons water and the sugar in medium-size skillet. Cook over medium to medium-high heat until sugar dissolves. Cook, without stirring, but swirling pan to blend darkening syrup into light syrup, until syrup turns pale amber. Remove from heat. (Watch carefully that it doesn’t get too dark or it will taste burned.) Stir in sauce mixture (sugar syrup will bubble vigorously). Place over low heat and, stirring constantly, boil gently 3 minutes or until thick as molasses. Remove from heat and stir in remaining sauce ingredients.

Brush 1 side of rack with sauce. To grill or broil: Grill 4 to 6 inches above medium-hot coals 5 to 6 minutes, turning and brushing with remaining sauce until browned and glazed. Broil on broiler-pan rack 4 to 6 inches from heat source, cooking as directed. Cut into individual ribs to serve.

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Burmese Pork Curry

1/4 cup peeled slivered fresh ginger
1 1/2 pounds country-style boneless pork ribs, cut into 1-inch cubes
2 tablespoons red curry paste
1/4 cup light brown sugar
2 1/2 cups water
2 teaspoons ground turmeric
1 tablespoon soy sauce
1/4 cup thinly sliced shallots
2 tablespoons minced garlic
1/4 cup fresh lime juice

Place the ginger in a small bowl with 1/3 cup of hot water and set aside until needed.

Cook the pork with the curry paste and brown sugar in a large deep skillet, stirring to coat meat, for about 15 minutes, until pork is nicely browned.

Meanwhile, mix the turmeric, and soy sauce into the water and add to the pork. Bring mixture to a boil, then reduce heat and simmer, uncovered, until meat is tender and sauce has thickened, about 45 minutes.

Add the ginger (with its water), the shallots, garlic, and lime juice. Simmer for 5-7 more minutes, allowing the flavors to blend through.

Check seasoning, adding more sugar, lime juice, or even a little salt, if necessary.

Serve at once with steamed jasmine rice.

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Pork Souvlaki

1 1/4 pounds trimmed pork shoulder, cut into 3-by- 1/2-inch strips
1 large onion, cut into 1/2-inch wedges
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh oregano
2 garlic cloves, mashed to a paste
Kosher salt and freshly ground pepper
Lemon wedges
Pita
Tzatziki sauce

In a medium bowl, toss the pork strips and onion wedges with the olive oil, lemon juice, chopped oregano and garlic paste. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper and let stand for 20 minutes.

Heat a large cast-iron griddle or grill pan until very hot. Add the pork and onion wedges along with any marinade and cook over high heat, turning once or twice, until the pork and onion are tender, about 10 minutes. Transfer the pork and onion to plates and serve with the tzatziki, lemon wedges and pita.

Serve with tzatziki sauce, lemon wedges, and pita.

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Spare Ribs And Sauerkraut - German Style

3 pounds of spare ribs
2 bags sauerkraut
1/2 teaspoon caraway seeds, if desired

In a large pot, layer one package of sauerkraut on the bottom. Then layer the ribs on top of the sauerkraut. Sprinkle with caraway seeds. Then add the remaining sauerkraut on top of the ribs. Add water to about 2 inches over sauerkraut. Bring to a boil uncovered. When boiling, cover and lower heat to low and cook for 2 hours.

Serve over whole boiled and peeled potatoes.

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Spare Ribs And Sauerkraut - Maryland Style

3 pounds of spare ribs
Salt and black pepper
1 quart sauerkraut
1/2 cup diced onion
1 apple, peeled and sliced
3 tablespoons brown sugar

Season the spare ribs with salt and pepper then brown slowly in a large sauce pan. Add water to a depth of 1 inch. Cover and cook on medium heat for one hour. After one hour add sauerkraut, onion and apple. Sprinkle brown sugar over top. Cover and cook on low heat for one more hour.

Serve with mashed potatoes and green peas.

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Mu Shu Pork

2 (4-ounce) boneless pork loin chops, trimmed
1 1/2 teaspoons cornstarch
3 tablespoons soy sauce
2 tablespoons peanut or vegetable oil, divided
2 large eggs, lightly beaten
1 cup shredded napa cabbage
1 (8-ounce) can bamboo shoots, drained and chopped
1 1/2 cup sliced fresh mushrooms
2 green onions, cut into 1-inch pieces
9 mu shu pancakes, or flour tortillas
1/4 cup hoisin sauce

Freeze pork chops 30 minutes or until firm. Remove from freezer, and cut into 1/8-inch-thick strips. Toss with cornstarch and soy sauce; set aside.

Heat 1 tablespoon oil in a large skillet or wok at medium-high heat 2 minutes. Add eggs; stir-fry 1 minute or until done. Remove eggs from wok.

Add remaining 1 tablespoon oil to skillet, and heat over medium-high heat 2 minutes. Add pork, and stir-fry 3 to 4 minutes or until done. Add cabbage, bamboo shoots, and fresh mushrooms. Stir-fry 2 to 3 minutes. Add eggs and green onions, and stir-fry 30 seconds. Spoon evenly down center of each pancake; roll up. Serve with hoisin sauce.

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Spicy Pok Stirfry

1 pound boneless pork loin
3 tablsepoons soy sauce
3 tablespoons water
1 tablespoon cornstarch
1 teaspoon peanut oil
1 teaspoon chili powder
1/4 teaspoon ground cumin
2 cups Chinese cabbage, sliced
1 cup sliced carrots
1 small red bell pepper, cut into 3" pieces

Partially freeze pork. Thinly slice across the grain into bite-size strips. Place pork in shallow baking dish or heavy plastic bag.

For marinade, combine soy sauce, water and cornstarch; pour HALF the marinade over pork. Marinate in refrigerator 30 minutes; reserve the remaining marinade.

Preheat wok over high heat; add peanut oil, chili powder and cumin. Stir-fry HALF the pork until browned; remove. (Add more oil to pan, if necessary.) Stir-fry the remaining pork; remove. Add Chinese cabbage, carrots and red pepper to wok; stir-fry 2 minutes or until crisp-tender. Return pork to wok along with the reserved marinade; stir-fry 1-2 minutes or until heated through.

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Thai Ground Pork Basil

2 tablespoons peanut oil
1/4 cup minced garlic
12 Thai chiles, sliced very thin
1 pound lean ground pork
1/4 teaspoon sugar
2 teaspoons black soy sauce
1 tablespoon fish sauce
1/2 cup fresh basil leaves
2 tablespoons water

Heat a wok over high heat until smoking. Pour in peanut oil, then immediately add garlic. Stir-fry garlic until it begins to turn golden brown, about 20 seconds. Mix in the ground pork and continue cooking and stirring until the meat is crumbly and no longer pink, about 2 minutes. Stir in the sliced chilies, sugar, soy sauce, and fish sauce. Cook for about 15 seconds to soften the chilies, then add the water and basil, and continue cooking until the basil has wilted. Serve on rice.

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Oven Baked Spareribs

1 rack Baby Back Spareribs
Cajun Dry Rub

Season both sides of the spareribs. Wrap the ribs in plastic wrap and let them rest on the counter top for an hour.

The secret to great oven baked ribs is to keep them up out of the melted fat. Place your rib rack on a baking sheet and stand the ribs on edge, or lay the slabs on cooling racks.

Set the oven temperature at 250 degrees, and bake the ribs for 3 to 4 hours. If you like you can baste them with a non-sugary liquid every 30 minutes or so.

The ribs will have a crusty bark on the outside when oven baked. If you prefer a more tender slab, wrap the ribs in foil after the first 1-1/2 hours of baking. The ribs will be moist and juicy throughout.

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Pork Chili Verde

4 pounds lean pork, diced
2 cups green enchilada sauce
4 tablespoons fresh cilantro, chopped
1 medium onion, chopped
3 green onions, chopped
1 fresh jalapeno, seeded and chopped
1 small can diced green chiles
Garlic powder, to taste
Freshly ground black pepper

Simmer diced pork in water until tender. Drain pork and return to pot. Add remaining ingredients and simmer until thoroughly heated.

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Yu-Shiang Pork

1 Teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoo white pepper
1 tablespoon rice wine
3/4 pound boneless lean pork, cut in matchstick pieces
3 1/2 tablespoons peanut oil
Cooking Sauce (directions follow)
2 cloves garlic, minced
1 teaspoon minced fresh ginger
3 or 4 dry, hot chile peppers
2/3 cup sliced bamboo shoots, cut in matchstick pieces
10 whole green onions, cut in 2-inch lengths

In a bowl, combine conrstarch, salt, pepper, and wine. Add pork and stir to coat. Stir in 1 1/2 teaspoons of the oil. Let stand for 15 minutes to marinate.

Prepare cooking sauce and set aside.

Heat a wide frying pan or wok over high heat. When pan is hot, add 2 tablespoons of the oil. When oil begins to heat, add garlic, ginger and chile peppers; stir once. Add pork and stir-fry until meat is lightly browned (about 4 minutes); remove from pan.

Heat the remaining 1 tablespoon oil in pan. Add bamboo shoots and onion and stir-fry for 1 minute. Return meat to pan. Stir cooking suce, add to pan, and cook, stirring, until sauce bubbles and thickens.

Cooking Sauce:

1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon rice wine
2 tablespoons soy sauce
3 tablespoons chicken broth
2 teaspoons cornstarch

Combine all ingredients in a bowl.

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Roasted Pork Tenderloin

1 to 1 1/2 pounds pork tenderloin
2 tablespoons olive oil

Rub olive oil over pork tenderloin. Place tenderloin on rack in a roasting pan. Tuck thin end of meat under. Roast, uncovered, at 425 degrees for about 20 minutes, or until internal temperature is 155 degrees. Cover with aluminum foil and let rest at least 15 minutes before slicing.

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Chinese Barbecued Pork (Char Shu)

1 cup water
6 tablespoons sugar
1 tablespoon salt
1 teaspoon Accent
1/2 cup dark soy sauce
1/4 cup rice wine
2 cloves garlic
3 slices ginger root
3 lb pork -- butt, shoulder, or tenderloin

Marinate:
Heat water and add sugar, salt, and Accent, stirring until melted. Remove from stove. Add soy sauce and rice wine. Smash, peel, and mince garlic, and add to the soy sauce mixture. Peel and mince ginger root and add. Mix well. Place meat in a bowl and pour the mixture over it. If meat is not completely covered, you will need to turn it frequently as it marinates. Allow it to stand in the refrigerator for 48 hours. (You can cheat and make the marinating time shorter -- never shorter than 6 hours -- but the longer the time, the more the meat will tenderize and absorb the fine flavor.) Pour off marinade, but do not wipe meat. Place the meat on a rack in a baking pan.

Cooking:
Heat oven to 450-degrees. Bake the meat for 10 minutes. Reduce heat to 250-degrees and bake for 30 minutes. Turn meat over and bake for another 30 minutes.

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