Pork Recipes

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Cinnamon Apple Glaze for Pork Chops

1/2 c. apple jelly
1/4 c. hot water
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1/8 tsp. nutmeg

Combine ingredients in small saucepan; melt over low heat. Brush on meat during last 15 minutes of cooking time. (Pan fry or grill chops until done.)

Medallions of Pork with Fresh Apricots and Mint

18 (1 1/2 oz.) pork tenderloin medallions, skinned and fat removed
9 ripe apricots
1 tbsp. fresh copped rosemary
6 oz. whipping cream
3 egg yolks
1 oz. mint jelly
10 mint leaves--chopped

Flatten medallions slightly and season with salt, pepper and rosemary. Put apricots into boiling water for 15 seconds, then into ice water. Peel the apricots, cut in half and discard the seed. Mix the egg yolk with the mint jelly and chopped mint leaves. Add just a touch of salt and pepper. Whip heavy cream until it peaks and fold in egg yolk mixture. Keep refrigerated until needed. Saute pork medallions over high heat until cooked to desired doneness. Place apricots in saute' pan and cook until heated through. Place three medallions of pork on each plate and top with apricot halves.
Cover apricots with mint sauce and place under broiler until just browned. Fresh peaches cut down to size or slices of papaya may also be used. Note: pork tenderloin can be substituted with any other meat or poultry.
Recipe From:Phoenix Country Club

Cajun Pork Praline

4-5 lbs. pork loin roast
1 c. pecans, crushed
1 oz. salt
1 oz. red pepper
1 oz. black pepper
1/4 c. honey
2 c. pork broth
2 c. red and green pepper strips
1 c. pearl onions

Place pork in a roasting pan. Mix together the pecans, salt, red and black pepper, and honey until a paste forms. Press paste on top of pork loin and add 2 cups water to roasting pan. Roast pork in an oven at 375 degrees about 1 hour or until internal temperature of pork reaches 160 degrees. Remove pork from pan and allow to cool to slice. Bring drippings to a boil and strain. Pour over sliced pork on a serving platter. Saute green and red peppers and pearl onions until tender, but crisp. Arrange vegetables around pork on platter and serve. Serves: 8-10. (Prep and Cooking Time: 1 1/2 hours)

Pork Chop Potato Casserole

8 pork chops
4 lg. or 6 med. potatoes, cut 3/4 inch
2 cans mushroom soup
Salt & pepper to taste
1/2 c. water

Alternate potatoes, chops and soup mixed with water. Cover with tight lid. Cook in oven at 350°F for 1 hour.

Skillet Pork Chop Dinner

1 pkg. frozen peas
4 loin pork chops
Salt and pepper
1 tbsp. oil
1 clove garlic
2 tbsp. sugar
2 tbsp. cornstarch
1 can whole potatoes
1/2 tsp. rosemary
1/2 tsp. salt
1 1/4 c. hot water
2 tbsp. lemon juice
1/4 c. orange juice
4 orange slices

Thaw peas. Salt and pepper chops. Brown chops in hot oil, with garlic. Set aside and discard garlic. To drippings add sugar, cornstarch, rosemary and 1/2 tsp. salt. Gradually stir in water; cook until thick and glossy. Stir in lemon juice and orange juice. Set 1 orange slice on each chop; arrange in sauce. Add peas and potatoes. Cook covered 20 minutes. Uncover, cook 10 minutes longer.

Roast Pork with Ginger and Cashew Stuffing

1 leg pork, about 3 1/2 kg (7 lb.) boned to form a pocket for stuffing

Ginger and Cashew Stuffing:
2 tbsp. butter
3/4 c. chopped shallots
1 c. cashews, roughly chopped
1 1/2 tsp. grated fresh ginger
Grated rind of 1 orange
3 tbsp. finely chopped parsley
4 c. fresh white bread crumbs
2 eggs, lightly beaten
Salt & freshly ground pepper to taste
2 tbsp. coarse salt

1. For stuffing: Melt butter in a frying pan. Add shallots, cashews and ginger and cook over moderate heat for 3 minutes, stirring. Transfer to a large bowl and stir in the remaining ingredients (except coarse salt).
2. Spoon prepared stuffing into pocket in pork, packing it in firmly.
3. Sew up opening in pork with a trussing needle and fine string, or secure the opening with small metal skewers.
4. Place pork on a rack set in a baking dish. Rub rind all over coarse salt. Bake in a preheated very hot oven, 475°F for 20 minutes. Reduce heat to moderate 350°F oven and cook for a further 2 hours or until cooked. (To test whether pork is cooked, run a thin skewer into the thickest part of the meat. The juices should run clear, and the flesh should have no tinge of pink.)
5. Remove pork from oven and allow to rest for 15 minutes before carving. While pork is resting, make gravy from past drippings, if desired.
6. Remove trussing string or skewers and carve pork crosswise into slices, so that each slice contains some of the delicious stuffing.

Pork and Dumplings

4 pork steaks or 5 chops
Salt and pepper to taste
1/3 lb. butter or oleo
3 med. potatoes, peeled and quartered
Place pork chops or steaks in a large pot or large stewing kettle half filled with boiling water. Season with salt and pepper. Add butter and potatoes. Boil until chops are tender. Mix flour and water in a bowl to make sufficient stiff dough for dumplings. Roll out thin as possible on floured board. Cut dough into 3 inch squares. Flour squares before adding. Drop into boiling liquid and stir so pieces of dough won't stick together. Boil slowly until dumplings are done. When ready to serve, garnish with parsley. Accompany with spring salad (tossed cucumber, tomato, radishes, and lettuce). Try a sherbet dessert and serve a delicious dinner for 5 people.

Pork Paprikash

2 tbsp. olive oil
1 lb. Spanish olives, sliced
2 sweet red peppers, cored, seeded & sliced
2 tbsp. all-purpose flour
1 (12 oz.) pkg. fresh mushrooms, sliced
1 c. reduced sodium chicken broth
3 tbsp. tomato paste
2 tbsp. dry sherry
2 tbsp. paprika
2 tsp. salt
1/2 tsp. leaf thyme, crumbled
1/8 tsp. ground hot red pepper
1 lbs. pork tenderloin, trimmed
1 c. low-fat plain yogurt
Wide egg noodles (optional)

Heat 1 tablespoon oil in large skillet. Add onion and pepper. Cook stirring occasionally 8 minutes or until tender. Remove to bowl. Stir flour into skillet; cook, whisking constantly, 2 to 3 minutes. Stir in mushrooms, broth, tomato paste, sherry, paprika, salt, thyme, hot pepper and onion mixture. Cover; simmer for 5 minutes. Meanwhile, slice pork lengthwise in half; slice crosswise in 1/4 inch thick strips. Add to skillet; cook uncovered 5 minutes or until no longer pink in center. Remove from heat; let stand 10 to 15 minutes. Stir in yogurt until blended and smooth. Spoon over egg noodles and garnish with parsley, if you wish.

Smothered Pork Chops

4 pork chops
4 lg. slices of onion
4 slices tomato (canned tomatoes may be substituted)
1/2 c. uncooked rice

Salt and pepper pork chops. Brown on both sides in skillet or electric fry pan. Place sliced onion on each chop; on top of this place tomato. Sprinkle rice around. Cover with water. Simmer 1 hour or until done.

Breaded Pork Chops

2 c. crushed cracker crumbs
1/4 c. flour
3 tbsp. paprika
2 tsp. sugar
2 tsp. onion powder
1/4 tsp. oregano
1/4 tsp. garlic powder
1/4 c. vegetable oil

Mix all ingredients. Put in large plastic bag or bowl with lids. Add pork chops and shake. Bake at 350°F for 1 hour on cookie sheet.

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