Shared by Connie
Dijon Chops
4 pork chops 1/2 to 3/4" thick
1 c white wine or chicken broth
1 c dijon mustard
1 c oil
1 t basil
1 t rosemary
1 t pepper
1 clove garlic, minced
1 t oregano
Arrange pork chops in a 13x9" baking pan. Combine remaining ingredients & pour over chops.Turn chops to coat. Cover and refrigerate 8 hours or overnight. Remove chops. Grill about 6" above medium coals for 15 to 20 minutes on each side or until done.Servings: 4
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Monday, October 12, 2009
Saturday, June 27, 2009
Spare Ribs
Spare Ribs
(Shared by Noreen)
This is my grand kids favorite and they always want grandma to make spare ribs when they come over for dinner
1 rack of ribs per person
Garlic Powder
Diana's Rib Sauce
2 large onions
In a very large stock pot add ribs, cover with cold water, add 2 onions sliced and 2 tablespoons of garlic powder. Bring to a boil, cook for 20 mins. Remove ribs and rinse off, discard water and onions.
Pre heat over to 350. Place ribs on a large baking sheet and pour Diana's rib sauce over the ribs. Cook in oven for 20 to 25 mins. Turn off oven and turn on broil, do each side of the ribs on broil for 10 mins. Serve with coleslaw or salad, potato salad and dinner rolls.
(Shared by Noreen)
This is my grand kids favorite and they always want grandma to make spare ribs when they come over for dinner
1 rack of ribs per person
Garlic Powder
Diana's Rib Sauce
2 large onions
In a very large stock pot add ribs, cover with cold water, add 2 onions sliced and 2 tablespoons of garlic powder. Bring to a boil, cook for 20 mins. Remove ribs and rinse off, discard water and onions.
Pre heat over to 350. Place ribs on a large baking sheet and pour Diana's rib sauce over the ribs. Cook in oven for 20 to 25 mins. Turn off oven and turn on broil, do each side of the ribs on broil for 10 mins. Serve with coleslaw or salad, potato salad and dinner rolls.
Braided Pork Tenderloins
Braided Pork Tenderloins
(Shared by Dawn)
TIME: Prep: 30 min. + marinating Grill: 10 min.
Ingredients:
2 pork tenderloins (1 pound each)
1/2 cup mango nectar
1/4 cup plus 1 tablespoon spiced rum or additional mango nectar, divided
2 tablespoons olive oil
2 tablespoons Caribbean jerk seasoning, divided
2 garlic cloves, minced
1 cup chopped peeled mango
1 tablespoon heavy whipping cream
Directions:Cut tenderloins in half lengthwise; cut each half into three strips towithin 1-in. of one end. In a large resealable plastic bag, combine themango nectar, 1/4 cup rum, oil, 1 tablespoon jerk seasoning and garlic;add the pork. Seal bag and turn to coat; refrigerate for up to 4 hours. Drain and discard marinade. Place tenderloin halves on a clean cutting board and braid; secure loose ends with toothpicks. Sprinkle withremaining jerk seasoning.
Grill braids, covered, over medium heat for 8-10 minutes or until a meat thermometer reads 160°, turning once. Discard toothpicks. Let stand for 5 minutes before slicing.
Meanwhile, place the chopped mango, cream and remaining rum in a foodprocessor. Cover and process until smooth. Transfer to a small saucepan; heat through. Serve with pork.
Yield: 8 servings (3/4 cup sauce).
Nutrition Facts
One serving:about 3 ounces cooked pork with 4-1/2 teaspoons sauce
Calories: 203,
Fat:8 g,
Saturated Fat:2 g,
Cholesterol: 66 mg,
Sodium:257mg,
Carbohydrate: 6 g,
Fiber:0 g,
Protein:23 gD
iabetic Exchange:3 lean meat, 1 fat.
(Shared by Dawn)
TIME: Prep: 30 min. + marinating Grill: 10 min.
Ingredients:
2 pork tenderloins (1 pound each)
1/2 cup mango nectar
1/4 cup plus 1 tablespoon spiced rum or additional mango nectar, divided
2 tablespoons olive oil
2 tablespoons Caribbean jerk seasoning, divided
2 garlic cloves, minced
1 cup chopped peeled mango
1 tablespoon heavy whipping cream
Directions:Cut tenderloins in half lengthwise; cut each half into three strips towithin 1-in. of one end. In a large resealable plastic bag, combine themango nectar, 1/4 cup rum, oil, 1 tablespoon jerk seasoning and garlic;add the pork. Seal bag and turn to coat; refrigerate for up to 4 hours. Drain and discard marinade. Place tenderloin halves on a clean cutting board and braid; secure loose ends with toothpicks. Sprinkle withremaining jerk seasoning.
Grill braids, covered, over medium heat for 8-10 minutes or until a meat thermometer reads 160°, turning once. Discard toothpicks. Let stand for 5 minutes before slicing.
Meanwhile, place the chopped mango, cream and remaining rum in a foodprocessor. Cover and process until smooth. Transfer to a small saucepan; heat through. Serve with pork.
Yield: 8 servings (3/4 cup sauce).
Nutrition Facts
One serving:about 3 ounces cooked pork with 4-1/2 teaspoons sauce
Calories: 203,
Fat:8 g,
Saturated Fat:2 g,
Cholesterol: 66 mg,
Sodium:257mg,
Carbohydrate: 6 g,
Fiber:0 g,
Protein:23 gD
iabetic Exchange:3 lean meat, 1 fat.
Sunday, April 19, 2009
Bavarian Pork Roast
Recipe By:
Serving Size: 6
Preparation Time: 0:00
Categories: Crockpot & Slowcooker Main Dish
Pork
1 1/2 lb boneless pork shoulder roast, (1 1/2 to 2-lb)
2 tsp caraway seed
1 tsp dried marjoram, crushed
3/4 tsp salt
1/2 tsp pepper
1 Tbsp olive oil OR cooking oil
1/2 cup water
2 Tbsp white wine vinegar
1 8oz carton dairy sour cream OR plain yogurt
4 tsp cornstarch
1. Trim fat from roast. If necessary, cut roast to fit into a 3-1/2-
to 6-quart crockery cooker. Combine caraway seed, marjoram, salt, and
pepper. Rub all over roast.
2. In a large skillet, brown pork roast on all sides in hot oil.
Drain off fat. Place meat in crockery cooker. Add the water to
skillet; bring to a gentle boil over medium heat, stirring to loosen
brown bits in bottom of skillet. Pour skillet juices and vinegar into
crockery cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-
heat setting for 4 to 5 hours. Remove meat from cooker; keep warm.
4. For gravy, skim fat from juices; measure 1-1/4 cups juices (add
water, if necessary). Pour juices into a saucepan; bring to boiling.
Combine sour cream or yogurt and cornstarch. Stir into juices. Cook
and stir over medium heat until thickened and bubbly. Cook and stir 2
minutes more. Slice meat and serve with gravy. Makes 6 servings.
Cuisine: "German"
Per Serving (excluding unknown items):
314 Calories; 26g Fat (74.2% calories from fat); 16g Protein;
4g Carbs; trace Dietary Fiber; 77mg Cholesterol; 343mg Sodium.
Exchanges: 2 Lean Meat; 4 Fat;
NOTES: For more flavor of Germany, heat a can of Bavarian-style
sauerkraut to serve with the caraway-flavored pork and tangy sour
cream gravy.
Serving Size: 6
Preparation Time: 0:00
Categories: Crockpot & Slowcooker Main Dish
Pork
1 1/2 lb boneless pork shoulder roast, (1 1/2 to 2-lb)
2 tsp caraway seed
1 tsp dried marjoram, crushed
3/4 tsp salt
1/2 tsp pepper
1 Tbsp olive oil OR cooking oil
1/2 cup water
2 Tbsp white wine vinegar
1 8oz carton dairy sour cream OR plain yogurt
4 tsp cornstarch
1. Trim fat from roast. If necessary, cut roast to fit into a 3-1/2-
to 6-quart crockery cooker. Combine caraway seed, marjoram, salt, and
pepper. Rub all over roast.
2. In a large skillet, brown pork roast on all sides in hot oil.
Drain off fat. Place meat in crockery cooker. Add the water to
skillet; bring to a gentle boil over medium heat, stirring to loosen
brown bits in bottom of skillet. Pour skillet juices and vinegar into
crockery cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-
heat setting for 4 to 5 hours. Remove meat from cooker; keep warm.
4. For gravy, skim fat from juices; measure 1-1/4 cups juices (add
water, if necessary). Pour juices into a saucepan; bring to boiling.
Combine sour cream or yogurt and cornstarch. Stir into juices. Cook
and stir over medium heat until thickened and bubbly. Cook and stir 2
minutes more. Slice meat and serve with gravy. Makes 6 servings.
Cuisine: "German"
Per Serving (excluding unknown items):
314 Calories; 26g Fat (74.2% calories from fat); 16g Protein;
4g Carbs; trace Dietary Fiber; 77mg Cholesterol; 343mg Sodium.
Exchanges: 2 Lean Meat; 4 Fat;
NOTES: For more flavor of Germany, heat a can of Bavarian-style
sauerkraut to serve with the caraway-flavored pork and tangy sour
cream gravy.
Friday, April 10, 2009
Easy Slow Cooker Ham
1 (6 pound) bone-in country
ham30 whole cloves3 cups apple cider, or as
needed1 cup brown sugar1 cup maple syrup2 tablespoons ground
cinnamon1 tablespoon ground nutmeg2 teaspoons ground ginger2 tablespoons ground cloves1 tablespoon vanilla
extract (optional)1 orange's peel
Press whole cloves into the ham so they are evenly
distributed. You may score the ham for easier insertion if you wish. Place the
ham in a slow cooker. Pour in apple cider until only about 2 inches of ham is
above the surface. Pack the brown sugar on top of the ham, pressing into the
cloves. This will get washed away in the next step but any that stays on is a
bonus. Pour the maple syrup over the ham. Season the apple cider with cinnamon,
nutmeg, ginger, ground cloves and vanilla. Add the orange peel to the pot. Fill
the slow cooker as full as you can with apple cider without going over the fill
line. Cover and set to Low. Cook for 8 to 10 hours.
ham30 whole cloves3 cups apple cider, or as
needed1 cup brown sugar1 cup maple syrup2 tablespoons ground
cinnamon1 tablespoon ground nutmeg2 teaspoons ground ginger2 tablespoons ground cloves1 tablespoon vanilla
extract (optional)1 orange's peel
Press whole cloves into the ham so they are evenly
distributed. You may score the ham for easier insertion if you wish. Place the
ham in a slow cooker. Pour in apple cider until only about 2 inches of ham is
above the surface. Pack the brown sugar on top of the ham, pressing into the
cloves. This will get washed away in the next step but any that stays on is a
bonus. Pour the maple syrup over the ham. Season the apple cider with cinnamon,
nutmeg, ginger, ground cloves and vanilla. Add the orange peel to the pot. Fill
the slow cooker as full as you can with apple cider without going over the fill
line. Cover and set to Low. Cook for 8 to 10 hours.
Potato and Pork Bake
8 potatoes, cubed
8 thick cut pork chops
1 packet dry onion soup mix
Preheat oven to 400 degrees. Place the potatoes in a 15x10-inch baking dish and arrange the pork chops over the potatoes. Prepare the onion soup mix according to package directions and pour over the pork and potatoes. Bake at 400 degrees for 30 to 40 minutes, or until potatoes are tender.
8 thick cut pork chops
1 packet dry onion soup mix
Preheat oven to 400 degrees. Place the potatoes in a 15x10-inch baking dish and arrange the pork chops over the potatoes. Prepare the onion soup mix according to package directions and pour over the pork and potatoes. Bake at 400 degrees for 30 to 40 minutes, or until potatoes are tender.
Sunday, March 22, 2009
Crockpot Maple-Mustard Country-Style Ribs
1 large onion, cut into 1-inch slices, separated into rings
1/3 cup Maple Syrup
1/4 cup spicy brown mustard, or country- style Dijon mustard
2-1/2 - 3 lb country-style pork ribs, trimmed of fat, cut into 3-inch pieces
Place onion rings in 3-1/2 or 4 quart slow cooker.
In small bowl, combine syrup and mustard; mix well. Spread evenly on ribs. Place
coated ribs over onion. Cover, cook on low setting for at least 8 hours or until
ribs are tender.
If desired, serve with additional mustard
4 servings
1/3 cup Maple Syrup
1/4 cup spicy brown mustard, or country- style Dijon mustard
2-1/2 - 3 lb country-style pork ribs, trimmed of fat, cut into 3-inch pieces
Place onion rings in 3-1/2 or 4 quart slow cooker.
In small bowl, combine syrup and mustard; mix well. Spread evenly on ribs. Place
coated ribs over onion. Cover, cook on low setting for at least 8 hours or until
ribs are tender.
If desired, serve with additional mustard
4 servings
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