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Category: Pork

Coconut Beer Batter Spam with Raspberry Horseradish

Coconut Beer Batter Spam with Raspberry Horseradish

2 3⁄4 C. flour
2 T. oil
2 eggs
6 oz. cold water
16 oz. beer, flat
3⁄4 tsp. salt
1 dash pepper
1 1⁄2 tsp. garlic powder
1 (12 oz.) can Spam
2 C. shredded coconut
1 C. raspberry sauce or 1 C. raspberry jelly
3 T. horseradish sauce

Open beer and leave at room temperature overnight. Chill beer and then add water, oil and eggs.
Mix just enough to break the egg yolks. In separate bowl, mix flour, salt, pepper and garlic powder.
Add to liquid ingredients, while stirring slowly. Add coconut and stir slowly. Prepare deep fryer as directed by manufacturer. When oil is ready, dip 1-inch wide strips of Spam in beer batter and deep fry until they float to the surface. To make raspberry sauce, combine raspberry syrup or jelly with horseradish sauce in small bowl. Dip in raspberry sauce and enjoy.

Glass Noodle and Spam Stir Fry

Glass Noodle and Spam Stir Fry

2 C. glass noodles / cellophone noodle
1 C. spam cut into small cube
1 tsp. oil
1 tsp. dice garlic
1 small grated carrot
3 small red chili pepper
3 C. bean sprouts
200 ml any stock of your preferences
2 tsp. otona no furikake (seaweed)

Soak the glass noodle in water for 2 to 3 minutes till its soft them drain and set aside. With oil pan fry spam ,garlic ,small chili pepper (optional )and grated carrots till spam are cooked and brown. Add the soften glass noodle and beansprout with stock and bring it to a boil then add seasoning then stir fry it Serve glass noodle /cellophane noodle and spam and top with furikake.

Wheat Berries & Spam

Wheat Berries & Spam

3 C. wheat grain/wheat berries
Water to cover the wheat
2 T. peanut oil
1 can Spam ham, cut into ½” cubes
1 tsp. minced garlic
1/2 red bell pepper cut in small cubes
1 C. water
1 tomato cut in small cubes
1/2 C. chives, chopped finely
1/2 C. cilantro, chopped small

Cover the wheat with water and set aside for one hour or until the water is absorbed. Heat the oil and the garlic, stirring to prevent garlic from burning. Add spam and bell pepper, continuing to sauté and stirring gently. Add the hydrated wheat berries, mix well, and continue to cook. Add 1 C. water, cover and lower heat to medium-low. Cook about 15 minutes, until wheat berries are soft and dish is heated through. Stir in chives and cilantro, and serve garnished with the tomatoes.

Spam Musubi Recipe

Spam Musubi Recipe

2 C. short grain rice
2 T. rice vinegar
2 T. sugar
1 T. salt
1 can Spam
3 T. soy sauce
2 T. sugar
2 T. mirin or rice vinegar
2-4 sheets nori (seaweed)

Make rice. Pour rice into a large bowl and swirl around in cold water. Pour water out (you may want to use a cheese cloth) and repeat twice more until water around rice is clear. In a medium pot over high heat, place rinsed rice and 2 C. cold water. Leave uncovered and bring to a boil. Once the pot begins to boil, reduce the heat to low and cover for 15 minutes. Keeping cover on, remove pot from heat and let sit for 10 minutes. In a separate small bowl or ramekin, mix rice vinegar, sugar, salt and microwave until warm (30 seconds). Uncover rice and mix in rice vinegar mixture to coat rice. Let rice sit out until at room temperature. Remove Spam from can and slice into 8-10 equal slices. Prep spam musubi sauce. While rice cools, in a small bowl mix together the soy sauce, sugar and mirin / rice vinegar. Set aside. Heat a large skillet to medium heat and add spam slices. Once slices begin to crisp on both sides, turn heat low and add soy sauce mixture making sure to flip and coat quickly.  Remove caramelized Spam and put aside on a plate. Assemble Spam Musubi. In a rice mold, press down half a C. cooled rice. You can also form your spam musubi without mold by pressing a portion of rice in a small, rectangle tupperware container like we did. Cut long strips of nori / seaweed, about 2-3″ wide and 4-5″ long–enough to wrap around your rice patty. Place rice patty in the center of seaweed strip, and top with one slice of caramelized spam. Wrap seaweed around spam and seal. If seaweed doesn’t immediately stick, lightly wet your fingers and gently rub seaweed. Enjoy your spam musubi fresh, or cling wrap and warm up as a snack

Spanish Pork Chops

Spanish Pork Chops

1 tsp. minced Garlic
1 tsp. Pimenton
1 tsp. Cumin
1 tsp. Coriander
1 tsp. dried Oregano
1 tsp. minced fresh Thyme
Pinch Cayenne
½ tsp. Kosher Salt
Pepper
1 T. EVOO, plus more for cooking
1 tsp. Red Wine Vinegar
4 1” thick Pork Chops, about 2 ½ lb. total
4 thin slices Lemon
Chopped flat leaf parsley, pimenton, lemon wedges, for garnish

Combine the garlic, paprika, cumin, coriander, oregano, thyme, if using, cayenne, salt, and pepper in a small bowl. Add the olive oil and vinegar and stir to make a paste. Smear the paste 011 both sides of the pork chops and place a lemon slice on top of each. Let the chops sit in the fridge for 30 to 45 minutes, or longer (or skip the fridge if you don’t have the time). Heat a large skillet over medium-high heat until very hot. Add a couple of tsp. of olive oil and when the oil just starts to smoke, add the pork chops, lemon slice side down. You may have to do this in 2 batches, using a bit more olive oil if the pan is crowded. Let the chops sear without moving them until nicely browned on the bottom, about 4 minutes. Turn the chops, keep the lemon slices in place, and sear the other side, again without moving them, for another 4 minutes or so, until nicely browned on the underside and a meat thermometer inserted into the middle of a chop registers 150°F (the meat will continue to cook after it leaves the pan). Transfer the chops to a serving plate or cutting board and let sit for 4 or 5 minutes before serving whole, or in slices. Sprinkle with parsley or additional paprika if desired, and serve with lemon wedges for squeezing over the pork.

BBQ Chops & Baked Beans

BBQ Chops & Baked Beans

1 1lb. cans Pork & Beans or Baked Beans
6 Pork Chops, trimmed
3 tsp. Mustard
1 ½ tsp. Ketchup
1 ½ tsp. Lemon Juice
1 ½ tsp. Brown Sugar
½ tsp. Salt
1 tsp. Pepper
1 ½ tsp. grated Lemon Zest
Paprika

In a casserole dish spread beans evenly. Arrange pork chops over beans. In a bowl combine mustard, ketchup, lemon juice, sugar, salt and pepper. Spread mixture over each pork chop. Sprinkle evenly with chopped onion. Top with lemon rind and paprika. Bake 325 degrees for 2 hours.

Savory Butternut Tart with Bacon & Cheese

Savory Butternut Tart with Bacon & Cheese

Savory Butternut Tart with Bacon & Cheese

 

1 sheet frozen puff pastry, thawed according to package directions

¾—1 C. fromage blanc or Quark (or substitute ½ C. plain yogurt plus ½ C. softened cream cheese)

¼ tsp. grated nutmeg

½ tsp. kosher salt

¼ tsp. freshly ground black pepper

1 C. (½-inch-wide) butternut squash strips, shaved from the neck with a vegetable peeler

2 slices thick smoked bacon, sliced into ¼-inch strips

2 T. crumbled goat cheese

 

¼ C. extra-virgin olive oil, or other fancy oil

2 T. sherry vinegar

Kosher salt and pepper to taste

 

Flaky sea salt

Fresh or fried sage leaves, optional

 

Preheat oven to 425°F. Line a baking sheet with parchment paper. Roll puff pastry into a 10- by 10-inch square, approximately ⅛ inch thick. Trim the edges if you like or leave them uneven if you prefer a more free-form tart. Place the pastry on the baking sheet and refrigerate while you prepare the other ingredients. In a small bowl, combine the fromage blanc with nutmeg, salt and pepper; set aside. Make the vinaigrette by combining oil, vinegar, salt and pepper in a lidded jar. Give everything a good shake and taste for seasoning. In a medium bowl, toss the squash ribbons with half the vinaigrette. To assemble the tart, spread the fromage blanc mixture evenly over the pastry, leaving a ½-inch border at the edges. (Any leftover fromage blanc is delicious on a piece of toast or as a base for a creamy salad dressing.) Artistically strew the squash ribbons over the fromage blanc. Top with bacon and goat cheese. Bake for 15 to 20 minutes or until pastry is golden and bacon is crisp. Before serving, drizzle with remaining vinaigrette, sprinkle with flaky salt and festoon with fresh or fried sage leaves.

 

Ham, Cheese & Spinach Puffs

Ham, Cheese & Spinach Puffs

2 sheets puff pastry
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup (240ml) warm milk
1 pinch of salt
Freshly cracked pepper, to taste
Ground nutmeg (optional)
1/2 lb (220g) cooked ham, diced
2 cups fresh spinach, rinsed and chopped
1 cup Swiss cheese, grated

Cut the puff pastry sheets into 5-inch (13cm) squares. Set aside in the refrigerator. Pre-heat your oven to 400°F(200°C). For the béchamel sauce: Melt butter over medium heat in a saucepan. Add flour and salt; cook, stirring frequently, until the mixture becomes pale golden with a slightly nutty aroma. Pour warm milk in 2 steps, stirring constantly with wooden spoon and whisk until smooth. Cook the mixture, stirring constantly along the bottom of the saucepan, until boiling, about 7 minutes. Reduce heat to low. Simmer gently until sauce thickens, about 10 minutes. If you still have lumps, use your immersion blender. Stir in spinach and cook for 1 minute. Add ham and cheese and stir well. Set aside. Arrange the puff pastry squares on a baking sheet lined with parchment paper. Dollop 1 or 2 tablespoons of the béchamel mixture, top with grated cheese and close the pockets by folding the corners on top. Make an egg wash using an egg and 1 coffee spoon of cold water. Brush the puff pastry and bake in the oven for 20 minutes, until puffed and golden. Serve immediately with a crisp salad.

Red Pepper Jelly Pork Chops

Red Pepper Jelly Pork Chops

4 (6-ounce) boneless pork chops (about 3/4 inch thick)

1/4 cup pepper jelly, plus extra for serving on the side

[sweet hot jalapeno jelly; Apricot Pepper Jelly]

1/4 cup dry red wine
1 T. red wine vinegar
1 T. chopped fresh rosemary leaves
1 large garlic clove, grated or minced (about 1 tsp.)
1/2 tsp. chile flakes
Grated zest and juice of 1/2 orange
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper

3 T. extra-virgin olive oil
2 large garlic cloves, grated or minced (about 2 tsp.)
Kosher salt
6 baby bok choy, cored and quartered
Pinch of chile flakes
1/4 cup canola oil (or other neutral-flavored oil)

Rinse pork chops under cool water, pat them dry with paper towels, and place them in a shallow bowl, baking dish or large sealable plastic bag. To make the marinade, whisk together the pepper jelly, wine, vinegar, rosemary, garlic, chile flakes, orange zest and juice, sea salt, and freshly ground black pepper in a small bowl. Pour marinade over the chops, turn to coat the chops (or seal the bag and shake to coat), and set them aside while you make the bok choy. (Note: For best results, marinate the chops overnight.) Heat olive oil, garlic and a pinch of kosher salt in a large skillet over medium-high heat and sauté until garlic is soft and fragrant, about 1 1/2 minutes, stirring often to prevent it from browning. Turn up the heat, add bok choy, and cook for 1 1/2 minutes. Season with kosher salt and sprinkle with chile flakes and 2 T. water. Cover pan and steam the bok choy for about 2 minutes, or until it is just tender but still crisp. Turn off the heat and keep skillet covered while you cook the pork. (Be careful not to overcook the bok choy as it will continue to cook slightly while it rests in the pan.) Heat canola oil in a large skillet over high heat for 2 to 3 minutes, until the oil’s almost smoking (you can smell the oil at that point). Place pork chops in the skillet and cook them for about 3 minutes, until they’re a rich brown color and the rub coating them is browned but not burned. Flip the chops, turn off the heat, and let them sit in the pan until pan stops sizzling, about 3 minutes. The pork will feel firm to the touch and will no longer be pink in the middle, but it will still be moist and juicy. Place one pork chop and one head of boy choy on each of four plates and serve with pepper jelly on the side.

Pineapple Spam and Green Bean Stir

Pineapple Spam and Green Bean Stir

1 C. rice
2 C. water
1 can of spam
2 small onions, sliced thinly into half moons
2 cloves of garlic, minced
1 T. minced ginger
20 oz. can of pineapple slices, cut into cubes (or chunks)
1 C. juice reserved from the canned pineapple
3 T. teriyaki sauce (or more to taste)
1 1/2 C. frozen green beans

Place rice in water in a covered pot. Simmer for 30 minutes. Meanwhile, carefully remove the SPAM from its container and cube into bite size pieces. Fry in a skillet on medium to medium high heat. While the SPAM is cooking, slice the onions. Once the SPAM begins to turn light brown, add the onions. Once the SPAM and onions are a nice shade of brown, add the pineapple slices. Add splashes of reserved pineapple juice from the can to help everything get caramelized. Once the pineapple begins to turn light brown add the garlic, ginger, teriyaki, green beans and any left over juice. The green beans should start to get little black specks on them right about the time the rice is done. Serve the stir fry over the rice. Top with red pepper flakes and soy sauce if that is your sort of thing.

Chops with Cabbage and Apples

Chops with Cabbage and Apples

4 pork loin chops, 3/4 inches thick
Salt & Pepper
3 cloves fresh garlic, peeled
4 tsp. water
1 tsp. salt
1/2 small bay leaf
3 medium apples, peeled, cored and coarsely chopped
1 medium head cabbage, cored and coarsely chopped
1/2 small onion, chopped
1/4 C. sugar
2 tsp. EACH vinegar and water
1 1/2 tsp. flour

Trim fat from chops; cook fat in a skillet to oil its surface. Discard fat, Season chops with salt and pepper; brown chops in the skillet Add garlic, 2 tsp. water, 1/2 tsp. salt, and bay leaf, cover and simmer for 30 minutes. Remove chops and discard garlic and bay leaf. To the skillet add apples and cabbage. Blend onion, sugar, vinegar, and water, flour, and remaining 1/2 tsp. salt. Cover and simmer 5 minutes. Return chops to the skillet, cover and cook 20 minutes until chops are fork tender.

Spam Steaks in Port Wine

Spam Steaks in Port Wine

1 bunch of spring onions
¼ C. butter
2 tsp. olive oil
2 C. chestnut mushrooms, or a mixture of mushrooms
12oz. Spam, cut into thick slices
¼ C. Port
2 tsp. Dijon mustard
carrot and zucchini ribbons to serve

Trim away and discard the green stalks from the spring onions and roughly chop the white part. Heat the butter and oil in a large frying pan, add the spring onions and cook until just golden in color. Add the mushrooms, cook for 3 minutes then remove from the pan with a slotted spoon onto a warmed plate. Put the Spam steaks into the pan and heat until slightly brown on both sides. Pour the port over the Spam and add the mustard. Return the spring onions and mushrooms to the pan and heat well. Arrange the spring onions and mushrooms on a warm serving platter and place the Spam steaks on top. Serve with carrot and zucchini ribbons. If you wanted, you could flavor the ingredients with grated ginger instead of mustard.

Asian Pork Belly Kabobs

Asian Pork Belly Kabobs

1kg pork belly, bone and skin removed but with some fat left

150ml C. reduced salt or light soy sauce
100m water
3 cloves of garlic, mashed
3 tsp. honey
2 tsp. sesame oil
1 thumb fresh ginger, peeled and finely grated
1 fresh chili, chopped (optional)
1 lemon grass stem, bruised
chopped spring onions and toasted sesame seeds for garnish
8 – 10 kebab sticks

Slice the pork belly in 1cm thick and 5cm long slices. Make the marinade by whisking all the ingredients except the lemon grass stem. Pour the marinade over the pork belly, add the lemon grass stem and let it marinate in the fridge for at least 6 hours or overnight. Remove the pork from the marinade and thread the strips on the kebab sticks. Grill on a griddle pan or on the barbecue turning on each side until cooked through.

Slow Cooked Pulled Garlic Ginger Pork

Slow Cooked Pulled Garlic Ginger Pork

1 3-4 pound pork loin roast
1/4 C. lite soy sauce
2 tsp. sesame oil
8 garlic cloves, pressed
2 tsp. ginger, grated (use fresh)
Kosher salt and black pepper to taste
3/4 C. water for bottom of slow cooker

In a mixing bowl, combine soy sauce, oil, garlic, and ginger. Set aside. Sprinkle salt over meat, and follow with some good cranks of fresh ground black pepper. Rub soy mixture all over meat to coat. Pour water into crock pot. Place roast into crock pot and cook over low heat for seven hours. At the seven hour mark, flip the roast over and pull at meat to separate whatever is ready to fall off the bone. Pour some of the liquid over the top of the meat. Cover and allow to cook for another two hours. At the nine hour mark, take two forks and shred the meat. The meat should completely fall apart. Serve over rice or with homemade Mu Shu pancakes. Garnish with scallions, bean sprouts and sesame seeds. Enjoy!

Oven-Barbecued Pork Chops

Oven-Barbecued Pork Chops

Oven-Barbecued Pork Chops1 1/2-1 3/4 pounds bone-in, 3/4-inch-thick pork rib chops, trimmed of fat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 teaspoons canola oil, divided
1 medium onion, diced
1 clove garlic, minced
1/3 cup orange juice
1/2 cup barbecue sauce

Preheat oven to 400 °F. Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate. Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce. Transfer the pan to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145 °F, 6 to 10 minutes. Serve the sauce over the pork chops.

Easy Spam Fried Rice

Easy Spam Fried Rice

2 large eggs, beaten
3 C. cooked short grain rice
2 tsp. oil
½ tsp. onion powder
few grinds of freshly ground black pepper
2 tsp. oyster sauce
1 C. finely diced spam
1 tsp. brown sugar or evaporated cane juice crystals
1-1/2 tsp. lower sodium soy sauce
¾ C. frozen mixed corn and peas

Spray a large non-stick frying pan with non-stick spray and place on medium-high heat. Add eggs. Scramble and cook until done. Remove to a large bowl. Heat oil in the frying pan over medium high heat. Add rice. Sprinkle with onion powder and pepper, then drizzle on oyster sauce. Stir-fry 3-4 minutes until well mixed and heated through. Remove to the bowl with the scramble eggs. Swirl sugar and soy sauce together in the frying pan and place back on medium-high heat. Add spam. Mix and fry until the liquid has mostly evaporated and the spam is browned. Stir in the corn and peas, then add the rice and eggs back in. Stir-fry 3-5 more minutes until well mixed and heated through.

Asian Pork & Noodles

Asian Pork & Noodles

Asian Pork & Noodles

3 C. dry broad noodles
1/2 C. reduced-sodium chicken broth
2 T. reduced-sodium soy sauce
2 T. oyster sauce
2 tsp. sesame oil
1 1/2 tsp. cornstarch
1 tsp. granulated sugar
8 ounces lean ground pork

2 tsp. minced garlic
1 /12 tsp. minced ginger
1 (14-ounce) bag cabbage slaw
Black pepper, to taste

Cook the noodles according to the package directions, reserving 1/3 C. of the cooking water, and set aside. While the noodles cook, in a large measuring C., whisk together the next six ingredients (chicken broth through sugar). Heat a large nonstick skillet over medium-high heat. Add the pork and cook for 2 to 3 minutes, or until just browned, breaking up the meat as it cooks. Stir in garlic and ginger, and then add slaw mix. Add the noodle water to the pan, and cover. Let steam for 2 minutes, uncover, and toss lightly. Add the chicken broth mixture and noodles to the pan and cook for 2 minutes, tossing with tongs, until the sauce thickens and noodles are well coated.

 

Yield: 4 servings

Calories: 260

Fat: 6g

Fiber: 4g

Asia Tacos with Crisp Braised Pork

Asia Tacos with Crisp Braised Pork

1 1/2 C. beef or chicken stock, or water
1T. low-sodium soy sauce
Juice of 1 lime
2 T. minced ginger & 1 tsp. minced garlic
2 1/2 lb. bone-in country style pork ribs

Preheat the oven the 325F. In a small sauce pan, combine the broth, soy sauce, lime juice, ginger & garlic and bring to a boil over high heat. Season the Pork with salt & pepper, place in the roasting pan and pour the boiling soy mixture over the pork. Turn to coat evenly. Cover with foil and place in the heated oven. Cook until the pork is very tender and easy to shred and pull from the bones, about 2 to 3 hours. Remove from the oven and let cool before shredding into bite-sized pieces. Can be made a day ahead.

Cilantro sauce

1 C. roughly chopped fresh cilantro, including stems
1 hot green chile, stemmed and chopped
juice of 1 lime
1 tsp. sugar
1/2 tsp. sea salt
1/4 C. olive oil

Combine all of the ingredients in the food processor and puree until smooth

To Assemble:

12 fresh corn tortillas
1 pint Vietnamese Pickled Vegetables or Do Chau
1 Asian Pear, thinly sliced

Heat a cast iron skillet or other heavy pan over medium-high heat. Warm the tortillas, 1 or 2 at a time about a minute per side. Reserve to a clean kitchen towel to keep warm. Once the tortillas are all heated, add the pork to the skillet and heat turning frequently until the pieces of pork have caramelized and are crispy, about 5 minutes. Fil the tortillas with pork, top with do chau, pear and cilantro sauce. Serve.

Pork Chops with Beer & Sauerkraut

Pork Chops with Beer & Sauerkraut

Pork Chops with Beer & Sauerkraut

1 teaspoon paprika

1/2 teaspoon coriander seeds, toasted and ground

Kosher salt and freshly ground black pepper

4 (4-ounce) boneless pork chops, each 14 inch thick

3 tablespoons olive oil

2 cups thinly sliced red onions

1 cup sauerkraut

1 cup IPA-style beer

1/3 cup fresh flat-leaf parsley leaves, chopped

 

Put a large skillet over high heat. In a small bowl, combine the paprika, coriander, l teaspoon salt, and black pepper to taste. Season both sides of the pork with this spice mixture. Add the olive oil to the preheated skillet. Add the pork in a single layer in the pan. Cook, without moving, until lightly golden brown, about l minute. Flip the meat and scoot to the outer edges of the pan. To the open space in the middle, add the onions and a pinch of salt. Cook for 2 minutes, stirring the onions occasionally. Add the sauerkraut and continue cooking until the onions have softened and the sauerkraut turns golden brown, about 1 1/2 minutes. Add the beer and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the sauce reduces slightly, about 30 seconds. Remove from the heat and stir in the parsley. Serve the pork chops topped with the sauerkraut mixture and any accumulated juices.

Cuban Pork with Pineapple

Cuban Pork with Pineapple

Notes: While the pork, pineapple, and onion marinate, cook rice and heat canned black beans to serve alongside. (Or, for more intense flavor, marinate the pork the night before.) Serve with coleslaw dressed with a white wine vinaigrette spiked with cumin seeds, chopped fresh cilantro, and minced garlic.

1/3 C. pineapple juice
1/4 C. soy sauce
1 T. firmly packed brown sugar
1 T. vegetable oil
1 tsp. ground ginger
1/2 tsp. ground allspice
1/2 tsp. hot chile flakes
1/2 tsp. dry mustard
4 pork loin rib chops (3/4 in. thick, 6 to 8 oz. each)
12 oz. peeled and cored pineapple
1 red onion (8 oz.)
2 T. chopped fresh mint leaves
Lime wedges

In a 1-C. glass measure, whisk pineapple juice, soy sauce, brown sugar, oil, ginger, allspice, chile flakes, and dry mustard to blend. Trim fat on pork chops to 1/4 inch; rinse pork and pat dry. Place chops in a 1-gallon zip-lock plastic bag and add all but 1/4 C. juice mixture. Seal bag and turn to coat. Let stand, turning bag occasionally, at least 20 minutes, or chill up to 1 day. Meanwhile, cut pineapple into 1/2-inch-thick slices. Peel onion and cut crosswise into 1/2-inch-thick slices, discarding ends. Place both in a rimmed dish and drizzle evenly with remaining juice mixture. Let stand about 20 minutes, turning slices once. Lay chops (discard marinade), pineapple, and onion on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until pineapple and onion are browned, 5 to 6 minutes total, and pork is browned on the outside and no longer pink in the center (cut to test), 5 to 7 minutes total. Transfer chops to plates. Garnish with grilled pineapple and onion. Sprinkle with mint; offer lime wedges to squeeze over pork.

Korean-Style BBQ Pork Belly Skewers

Korean-Style BBQ Pork Belly Skewers

Korean-Style BBQ Pork Belly Skewers16 bamboo skewers, soaked in water about 30 minutes

2/3 C. Korean chili paste (gochujang)
5 T. sugar
4 T. low-sodium soy sauce
4 T. Korean chili powder (gachugara)
4 T. sesame oil
4 scallions, thinly sliced
4 garlic cloves, minced

2 pounds pork belly, cut in half widthwise and sliced into 1/4-inch thick slices
2 T. vegetable oil
2 C. cooked white rice
16 leaves red-leaf lettuce
2 scallions, thinly sliced
2 T. toasted sesame seeds

For the marinade, place all marinade ingredients in a bowl and whisk until well combined. Add pork belly slices and toss gently to coat. Refrigerate at least 1 hour and up to 24 hours. Preheat the grill to high and brush with oil. Thread pork belly onto skewers. Shake off excess marinade and grill 2-3 minutes on each side (Note: We didn’t feel the pork was cooked enough at this point and moved the skewers over to the side, turned the heat down to medium, closed the grill, and continued cooking over indirect heat for another 15 minutes. Watch carefully, as the fat and marinade causes flare-ups).To serve, place 2 T. of rice on each lettuce leaf. Top with 1 pork belly skewer and finish with a sprinkle of scallions and sesame seeds.

Teriyaki Pork Chops with Blueberry-Ginger Relish

Teriyaki Pork Chops with Blueberry-Ginger Relish

Teriyaki Pork Chops with Blueberry-Ginger Relish4 bone-in center-cut pork chops, (about 1 3/4 pounds), trimmed of fat

3 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry, (see Ingredient Note)
2 cloves garlic, crushed
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper

1 cup fresh blueberries, coarsely chopped
1 shallot, chopped
1 serrano chile, seeded and minced
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon minced fresh ginger
1/4 teaspoon salt

To marinate: Place pork chops in a large sealable plastic bag. Whisk soy sauce, sherry, garlic, brown sugar and crushed red pepper in a small bowl. Add the marinade to the bag, seal and turn to coat. Marinate in the refrigerator for at least 2 hours or overnight. To prepare relish: About 20 minutes before grilling the pork, combine blueberries, shallot, chile, cilantro, lime juice, ginger and salt in a small bowl. Preheat grill to high. Remove the pork chops from the marinade (discard marinade). Grill the chops 3 to 5 minutes per side. Let them rest for 5 minutes before serving with the relish.

Ingredient Note: The “cooking sherry” sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.

Spiced Pork Chops with Maple-Braised Greens

Spiced Pork Chops with Maple-Braised Greens

Spiced Pork Chops with Maple-Braised Greens

2 teaspoons sweet paprika

2 teaspoons ground cumin

1 teaspoon ground coriander

Kosher salt and freshly ground pepper

4 bone-in pork chops (1 inch thick; about 6 ounces each)

3 tablespoons extra-virgin olive oil

1 onion, sliced

1 5-ounce package mixed hearty greens (such as kale, spinach and/or collards; about 5 cups)

1/4 cup pure maple syrup

2 15-ounce cans small white beans, drained and rinsed

2 tablespoons tomato paste

2 tablespoons apple cider vinegar

 

Combine the paprika, cumin, coriander, 3/4 teaspoon salt and a few grinds of pepper in a small bowl. Season the pork chops all over with 1 tablespoon of the spice mixture; set aside the remaining spice mixture.  Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork chops and cook until browned on both sides, about 3 minutes; remove to a plate. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Stir in the onion and greens. Cook, stirring occasionally, until the onion starts softening and the greens wilt, about 4 minutes. Sprinkle with the remaining spice mixture and stir to combine. Add 2 cups water, the maple syrup, beans, tomato paste and vinegar to the skillet. Bring to a simmer, then nestle the pork chops in the mixture. Simmer until the pork is just cooked through, 5 to 7 minutes; remove to a plate. Increase the heat to medium high and simmer until the greens are tender and the sauce thickens, 3 to 4 minutes. Season with salt and pepper. Serve with the pork chops.

Pork Medallions with Apples

Pork Medallions with Apples

Pork Medallions with ApplesPotatoes
1 pound small red-skinned potatoes, halved
1 T. vegetable oil
1/4 tsp. salt
1/8 tsp. black pepper

Pork
8 thin boneless pork cutlets (about 11/4 lbs total)
3/4 tsp. salt
1/4 tsp. black pepper
1 tsp. dried rosemary
2 T. vegetable oil
2 Gala apples, peeled, cored and thinly sliced
1 C. frozen chopped onion, thawed
1 T. jarred chopped garlic
1 T. plus 1 tsp cornstarch
2 1/2 cups apple cider
2 T. Dijon mustard
Steamed green beans (optional)

Potatoes. Heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Place on a rimmed baking pan and roast for 20 minutes or until tender. Turn after 10 minutes. Pork. Meanwhile, season pork with 1/2 tsp of the salt, 1/8 tsp of the pepper and 3/4 tsp of the rosemary. Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 2 minutes per side. Remove to a plate; keep warm. Add apples, onion and garlic to skillet; cook 5 minutes, stirring occasionally. Combine cornstarch and cider; add to skillet. Stir in remaining 1/4 tsp each salt and rosemary and remaining 1/8 tsp pepper. Simmer 1 minute until thickened; stir in mustard. Serve pork chops and potatoes with apples and sauce spooned over and, if desired, green beans on the side.

Pork Chops with Apple Cream Sauce (Adults) or BBQ Sauce (Children)

Pork Chops with Apple Cream Sauce (Adults) or BBQ Sauce (Children)

Pork Chops with Apple Cream Sauce (Adults) or BBQ Sauce (Children)

4 medium-size sweet potatoes, scrubbed
4 thick bone-in center-cut loin pork chops (about 2 pounds total)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried thyme
1 T. olive oil
2 large Vidalia onions, cut in half, then sliced about 1/4-inch thick
1 1/2 cups apple juice or cider
1 1/2 cups chicken broth
1/2 C. heavy cream
4 tsp. Dijon mustard

For children: BBQ sauce

Heat oven to 375 degree F. Place potatoes on baking sheet and bake for 45 minutes or until tender. While potatoes bake, season both sides of chops with salt, pepper and thyme. Heat nonstick skillet large enough to hold the chops in a single layer over medium-high heat. Add oil, then chops; cook until lightly browned on one side, about 4 minutes. Turn and cook another 4 minutes. Remove to a plate. Reduce heat to medium low; add onions and cook, stirring, about 3 minutes until onions soften. Spray with nonstick spray, if needed. Stir in 2/3 C. apple juice. Place chops on top of onions, cover and cook over medium heat about 15 minutes or until pork reaches 155 degree F on an instant-read thermometer. Place pork on serving plate; remove onions with a slotted spoon and place alongside chops or in separate bowl. Cover loosely with aluminum foil. Increase heat to high; add remaining apple juice and broth to skillet; cook over high heat, stirring, about 5 to 8 minutes or until slightly reduced. Add cream and cook another 5 minutes. Remove from heat and stir in mustard. Serve sauce on the side

Serve plain pork chop with a kid friendly sauce like homemade or prepared bbq sauce. You can also replace the sweet potato with a plain white potato if your children prefer.

Skillet Lasagna

Skillet Lasagna

Skillet LasagnaLasagna isn’t usually a dish you can throw together at the last minute. Even with no-boil noodles, it takes a good amount of time to get the components just right. Our goal was to transform traditional baked lasagna into a stovetop skillet dish without losing any of its flavor or appeal.

We built a hearty, flavorful meat sauce with onions, garlic, red pepper flakes, and meatloaf mix (a more flavorful alternative to plain ground beef). A large can of diced tomatoes along with tomato sauce provided juicy tomato flavor and a nicely chunky texture. We scattered regular curly-edged lasagna noodles, broken into pieces, over the top of the sauce (smaller pieces are easier to eat and serve). We then diluted the sauce with a little water so that the noodles would cook through. After a 20-minute simmer with the lid on, the pasta was tender, the sauce was properly thickened, and it was time for the cheese. Stirring Parmesan into the dish worked well, but we discovered that the sweet creaminess of ricotta was lost unless we placed it in heaping T.fuls on top of the lasagna. Replacing the lid and letting the cheese warm through for several minutes was the final step for this super-easy one-pan dish.
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Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it’s unavailable, use ground beef. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

1 (28-ounce) can diced tomatoes
Water
1 T. olive oil
1 medium onion, minced
Table salt
3 medium cloves garlic, minced or pressed through a garlic press (about 1 T.)
1/8 tsp. red pepper flakes
1 pound meatloaf mix
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 (8-ounce) can tomato sauce
1/2 C. grated Parmesan cheese plus 2 additional T.
Ground black pepper
1 C. ricotta cheese
3 T. chopped fresh basil

Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 tsp. salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes. Remove skillet from heat and stir in 1/2 C. Parmesan. Season with salt and pepper. Dot with heaping T. ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 T. Parmesan. Serve.

To cook all of the ingredients in one pan, a little attention to the ordering of the layers is necessary. It may not look like much as you begin the cooking process, but, after 20 minutes and an occasional stir, a layered lasagna appears almost as if by magic. Start by sautéing onion, garlic, and meat in the skillet. Scatter the broken lasagna noodles over the meat. Pour the diced tomatoes and tomato sauce over the noodles. Cover and cook for 20 minutes. Add Parmesan, dot with ricotta, cover the skillet, and let cheese soften off heat.

Country French Pork Chops

Country French Pork Chops

Country French Pork Chops4 pork chops, 1 inch thick
salt
pepper
2 teaspoons vegetable oil
3/4 cup chicken broth
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1/2 cup pitted prune, coarse chopped
1/2 cup green olives, coarse chopped
1 tablespoon butter
2 tablespoons fresh parsley, chopped

Season chops to taste with salt and pepper. Heat oil in skillet over medium high heat and add chops. Cook until well browned on both sides but still pink in the center, 3-4 minutes per side. Remove from skillet, place on platter and cover. Add broth to skillet and bring to a boil, scraping up browned bits with a spoon. Add brown sugar, red wine vinegar, prunes, and olives; simmer till sauce thickens, 4 to 5 minutes. Whisk in butter and parsley. Reduce flame to medium low; return chops and accumulated juices to skillet. Simmer, turning chops once or twice, until sauce clings and meat is completely cooked, 3-5 minutes. Serve at once.

Fried Pigs Ears with Kale

Fried Pigs Ears with Kale

Note: Adapted from the Purple Pig in Chicago. Pig ears can be found at Chinese and select Asian markets, and can be ordered from most butchers and meat departments.

Fried Pigs Ears with Kale

1 pound pig ears (about 2 ears)
4 gallons water, divided
1 cup diced carrot
1 cup diced celery
1 cup diced onion
1 cup milk
1 cup instant flour, such as Wondra
Frying oil
Salt
1 bunch kale (about 10 ounces), tom into 2-inch pieces
6 to 8 pickled cherry peppers, julienned
6 to 8 fried eggs
1 to 2 tablespoons oil
Pepper

In a medium pot, cover the pig ears with 2 gallons of water. Bring to a boil and cook for 20 minutes. Strain and return the pig ears to the pot. Cover with another 2 gallons of water and add the carrot, celery and onion. Bring to a boil, then reduce to a low simmer and cook, loosely covered, for 3 hours. Strain the pig ears and place on a baking dish. Refrigerate for several hours, preferably overnight, flipping the ears mid-way to make sure both sides are dry. Fill a wide, heavy-bottomed pot with oil until it comes up the sides of the pot by 3 inches. Heat the oil until a thermometer reads 350 degrees. While the oil is heating, thinly julienne the pig ears and dip them in milk, then dredge in the instant flour. Fry the strips in small batches until lightly golden-brown, 2 to 3 minutes, then strain, pat dry and place in a large bowl. Fry the kale until bright and crisp, about 30 seconds. Strain and gently toss into the bowl along with the julienned peppers. Season with 2 teaspoons of salt, or to taste. Hold in a warm place. In a shallow flying pan, fly7 the eggs in a light film of oil until the whites are cooked but the yolk is still runny, about 3 minutes. Divide the pig ears among 6 to 8 shallow bowls, and top each with a fried egg. Season the eggs with a sprinkling each of salt and pepper, and serve immediately.

Roasted Pork Tenderloin with Seckel Pears + Pistachios

Roasted Pork Tenderloin with Seckel Pears + Pistachios

Preheat the oven to 425°F. Combine 1/2 tsp. ground cardamom, 1/4 tsp. ground coriander, 1 tsp. sea salt, and 1/2 tsp. freshly ground black pepper in a small bowl. Rub the spice mixture on a 1 1/2-pound pork tenderloin, patted dry and trimmed. Heat 2 tsp. olive oil in a large skillet over high heat until very hot. Add the pork and sear, turning occasionally, until browned on all sides, about 8 minutes. Meanwhile, halve 7 Seckel pears* and set aside. Stir together 1 tsp. honey and 1 tsp. water in a C.. When the pork is browned, add the pears to the skillet, and toss. Transfer the skillet to the oven and roast 5 minutes. Remove, toss in 1/4 C. shelled pistachios with the pears, and drizzle half of the honey mixture over the pork and brush to coat. Return the skillet to the oven and roast until the pork is barely pink in the center, 5 minutes. Brush the pork with the remaining honey mixture and slice. Toss 1 tsp. salted butter with the pears and pistachios in the skillet, and serve. * Or small Bartletts. Also try: pork tenderloin + seedless red grapes + walnuts