Pork recipes

[Mama Mangia]

Pesto Pork Chops

3/4 tablespoon boneless pork chops
2 tablespoons flour
2 tablespoons pesto sauce
olive oil flavored cooking spray
salt and pepper

Put flour, salt and pepper on a plate and combine.
Dredge both sides of pork chops in flour, and shake off any excess.

Spray a skillet with the cooking spray and preheat on medium-high.
Add the chops and brown on each side for two minutes.

After they are browned, spread the pesto sauce over the chops and put lid on the skillet.

Continue cooking for an additional two minutes or until they reach 160 degrees. The chops will be juicy and not dried out.

 

[Mama Mangia]

GARLIC PORK ROAST

Serves 6.

5-pound bone-in Boston butt pork roast
6 cloves raw garlic, peeled
3 tablespoons oil
Salt
Pepper
1 tablespoon thyme leaves**
½ teaspoon crushed red or Aleppo pepper
1 teaspoon paprika
1½ cups onions, sliced thin
3 pounds potatoes, any type

Preheat oven to 450 degrees.

Slice the garlic cloves lengthwise into 16-plus slivers. With a thin steak knife, make deep incisions into both sides of the pork roast at intervals and insert these slivers of garlic, making absolutely sure that none of the garlic is exposed. Rub the roast with 1 tablespoon of oil and sprinkle all over with generous amounts of salt, pepper, and all of the spices and herbs.

In a large roasting pan, drizzle 1 tablespoon of oil. Make a bed of the onions and set the pork roast on top, with the fattiest side facing up. Do not peel the potatoes, but cut them into large pieces. Toss them with the remaining tablespoon of oil and a generous sprinkling of salt and pepper. Arrange the potatoes around the pork roast, with their cut surfaces facing up.

Pop the pan into the oven and cook for 30-plus minutes, until the fat on top has browned. Reduce the heat to 325 degrees, and cook for at least another hour, until the pork’s internal temperature is 165 degrees and the meat is tender. Periodically baste both the meat and potatoes with the pan juices.

Remove the pan from the oven, and allow it to rest before carving the meat and serving it with pieces of potatoes and some of the onions.

**THIS CAN BE OMITTED OR ROSEMARY CAN BE USED - ALL TO TASTE.

 

[Mama Mangia]

10 Minute Pork Skillet

1 T. oil 1 lb. pork tenderloin, cut in 1/8 inch strips
2 pkg. pork ramein noodles
1 1/2 c. water
1 bell pepper, chopped
1 c. broccoli flowerts
4 green onions sliced
2 t. parsley flakes
1 T. soy sauce

Heat oil in a 12 inch skillet over med. high heat. Add pork cook 5 minutes or until done. Break up noodles. Add with remaining ingredients and seasoning pkg. Heat to boiling. Cook about 5 minutes or until broccoli and noodles are tender.

 

[Mama Mangia]

Pork with Balsamic Vinegar

2 1 1/2-inch thick boneless center pork loin chops
1 1/2 teaspoons lemon pepper
1/2 teaspoon vegetable oil
2 tablespoons chicken broth
3 tablespoons balsamic vinegar
2 teaspoons butter

Pat chops dry. Coat with lemon pepper. Heat oil in heavy skillet over medium-high heat. Add chops; brown on first side 8 minutes; turn and cook 7 minutes more. Remove chops from pan and keep warm. Add broth and vinegar to skillet; cook, stirring, until syrupy (about 1-2 minutes). Stir in butter, blend well. Spoon sauce over chops. Serve immediately.

 

[Mama Mangia]

Pork Bavarian

4 1 1/2-inch thick boneless pork center loin chops
2 tablespoons flour
1 tablespoon butter
4 ounces mushrooms -- sliced
1/2 teaspoon thyme
8 ounces beer -- room temperature

Melt butter in heavy skillet over medium-high heat. Lightly flour chops and brown quickly on both sides. Remove. Add mushrooms and thyme to pan and sauté one minute. Return chops to skillet, add beer; bring to a boil. Cover and simmer 12-15 minutes.

 

[Mama Mangia]

Ancho-and Chipotle Rubbed Pork Loin

Serve this pork with fresh corn tortillas, and chipotle salsa.

3 dried ancho chilies
2 dried chipotle chilies (or 2 chipotles canned in adobo)
1 teaspoon minced garlic
1 tablespoon minced garlic
1 tablespoon lard (you may substitute vegetable oil)
1 tablespoon ground cumin
Pinch of ground cloves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 boneless loin of pork (about 1 1/2 2 pounds)
1 medium white onion, very thinly sliced


Toast the dried chilies by putting them in a preheated 200 degree F oven for 3 minutes; you should smell them toasting when you open the oven door. (If using canned chipotles, toast only the ancho) Remove the toasted chilies from the oven and open them up. Remove and discard the seeds and stems. Place the chilies in a bowl and cover with hot water.

When chilies are soft (after about 15 minutes), remove them from the water and place them (or the ancho and the canned chipotle) in the work bowl of a food processor, along with the garlic , lard, cumin, cloves, salt, and pepper. Pulse to make a rough paste. Rub the paste all over the pork loin with your fingers. Cover the rubbed pork and refrigerate for 8 hours. Remove it from the refrigerator 1 hour before you're ready to put it in the oven.

Make a bed of half the sliced onion in the clay pot. Lay the marinated pork loin over it. Cover the pork with the remaining onion.

Most clay pots call for soaking the lid and then placing the entire pot, with food inside, in a cold oven before turning on the heat. Follow the instructions for your pot. In any case, the oven should be set to 300 degrees F. Once the oven is hot, cook the roast for 1 hour. Do not open the pot. After an hour, remove the roast from the oven. let it sit in its broth for 10 minutes. Slice the roast thinly and serve.

 

[Mama Mangia]

Apricot-Stuffed Pork Tenderloin

1 cup onions, peeled,washed and chopped
1 tablespoon butter or margarine
1 cup chopped apricots or dried fruit
1/2 cup herb seasoned stuffing mix
1/2 cup chopped pecans
1/2 teaspoon thyme
2 (1 1/4 lb) pork tenderloins


In a saucepan, saute onions in hot and melted margarine or butter until they
are tender.

Stir in apricots, stuffing mix, 1/2 cup water and pecans.

Preheat your oven to 425°F. Trim fat from meat. Make a cut down lengthwise down the tenderloins, cutting to within 1/2 inch of opposite side. Spread open and cover the surface with plastic wrap. Pound with the flat side of a meat mallet to 1/2 inch thickness. Spoon half the fruit mixture over each tenderloin. Working from a long side, roll up tenderloins to cover the
stuffing. Tuck in ends. Tie at 1 inch intervals with a cotton kitchen
twine.

Place tenderloins on a rack in a shallow roasting pan. Rub with thyme and
pepper.

Roast foor 30-35 minutes or until the meat and stuffing reach 160°F. Remove twine, slice and serve.

 

[Mama Mangia]

Pork with Sauerkraut

3 lbs. pork roast - loin, boneless
6 large carrot
6 medium red potatoes
1 large onion
32 ounces sauerkraut
1/8 cup caraway seed
pepper

Drain sauerkraut and mix in caraway seeds. Place pork roast in a roasting pan. Lightly pepper top of roast. Place sauerkraut around the roast. Peel and quarter the potatoes. Peel and halve the carrots. Peel and quarter the onion. Place the potatoes, carrots and onions around and on top of the pork roast. Place in a preheated 350 degree oven and roast for 30 minutes plus an additional 30 minutes per pound.

 

[Mama Mangia]

Dill Gravy
Serves 6.

2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup milk
1/4 cup dill weed
pepper

Melt butter in a heavy bottom pan over low heat. Stir in flour and increase heat until mixture begins to bubble. Cook for 5 minutes. Take care to not allow mixture to brown. Slowly stir in 2/3rds of the chicken broth. Add dill weed. Slowly stir in 2/3rds of the milk. Cook over medium heat until gravy reaches the desired thickness. Add remaining chicken broth and/or milk as necessary to maintain the desired thickness. Add pepper to taste. Serve immediately.

 

[Mama Mangia]

Pork Fajita Salad

1-1/2 pounds boneless pork loin chops (about 6)
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon dried oregano
1 teaspoon chili powder
1 head iceberg lettuce
1 15-ounce can black beans, drained
1 8-ounce package shredded cheddar cheese, divided
guacamole (recipe below)
1 8-ounce jar salsa (mild, medium or hot)
16 ounces (2 cups) sour cream
3 cups cooked white rice
1 2 1/4-ounce can sliced black olives, drained
2 green onions, thinly sliced
Corn tortilla chips

 

[Mama Mangia]

Pork Chops with Orange-Soy Sauce

3/4 C orange juice
1 TBSP reduced sodium soy sauce
2 cloves of garlic, minced
1/2 tsp dried thyme
4 bone-in pork chops, trimmed of fat
1/4 tsp salt
fresh ground pepper to taste
2 tsp canola oil

Preheat oven to 400 degrees. Combine juice, soy sauce, garlic & thyme in small bowl and set aside.

Season pork chops with salt & pepper. Heat oil in large oven proof skillet over high heat. Add chops and sear until browned about 1-2 minutes per side. Transfer pan to overn and bake until just cooked through - about 5 minutes. Transfer chops to plate and cover to keep warm.