I could do with some pork recipe's please?!
Answers: Some thing that is quick to make, thank you
Depends what you're cooking! But to start you off, here's one of mine:
Fruity Winter Grilled Pork Chops
Serves 2
Prep time 10 Min
Cook time 15 Min
Ready in 45 Min
Ingredients
1 tablespoon brown sugar
3 tablespoons orange juice
2 tablespoons apple sauce
1 tablespoon soy sauce
2 cloves garlic, finely minced
? teaspoon fresh minced ginger
2 boneless pork chops
Few sprays low-fat cooking oil
Directions
Combine brown sugar, orange juice, apple sauce, soy sauce, ginger, garlic salt, and pepper.
Score pork chops on both sides with a sharp knife.
Pour marinade over pork chops in an airtight plastic container; shake around to coat thoroughly.
Marinade for 20 minutes at room temperature, turning and shaking a few times to ensure thorough coating.
Preheat an outdoor or oven grill for high heat.
Spray grill rack lightly with oil before placing chops on heat. Brush again with marinade, and spray once with low-fat oil if desired.
Grill under high heat for 12 to 15 minutes, turning and basting with marinade once.
While chops are cooking, heat remaining marinade over high heat, stirring so it doesn’t burn.
Serve chops with remaining sauce.
And this one's good:
Southwest Summer Pork Chops
Serves 2
Prep time 15 Min
Cook time 15 Min
Ready in 30 Min
Ingredients
1-1/4 teaspoons dried minced onion
3/4 teaspoon ground cumin
1/4 teaspoon cornstarch (optional)
1/4 teaspoon chili powder
1/4 teaspoon dried minced garlic
1/8 teaspoon dried oregano
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
2 (3/4 inch) thick bone-in pork chops
1 tablespoon and 1 teaspoon barbecue sauce
2 teaspoons lemon juice
Directions
In a small bowl, combine the first eight ingredients; rub over pork chops. Place pork chops in a large resealable plastic bag. In a bowl, combine barbecue sauce and lemon juice. Pour over pork chops. Gently rub bag to distribute sauce. Refrigerate 1-2 hours.
If grilling the pork chops, coat grill rack with nonstick cooking spray before starting the grill. Grill chops, covered, over medium heat or broil 6 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 160 degrees F.
Anything fruity works really well with pork - I also panfry chops with onion, gravy powder and chopped pineapple, adding a splash of pineapple juice from the can to keep it juicy.
My fave is to brown some pork chops and then add some mushrooms and wholegrain mushroom with some cream and finish off in the oven or I get a jar of honey and mustard sauce and cook them in that.
Brown porkchops and add a jar of applesauce and simmer for a bit. Another easy one is slightly brown 3 to 5 pounds of pork. Cut up a large sweet onion. Put in slow cooker and add 1 or 2 large cans of cream of mushroom soup and of course let it slow cook until the pork is very tender.
Normandy Pork .......Serves 4
2lb Pork cut into thin strips
I large Onion,finely chopped
2tbsp oil for frying.
1lb Apples Peeled, cored, chopped
4 tbsp cider, or apple juice,
salt & freshly ground black pepper,
1/2pt cream or yoghurt
Using a flameproof Casserole dish.
Fry the the onions in the oil, until soft. Add the meat and brown rapidly.
Add the apples, cover, and simmer for 20-30 mins, until meat is tender and the apples have cooked to a thick sauce Season to taste. Increase the heat and add the Cider or Apple juice, and bubble for 1 min. Turn heat down to the lowest setting and add cream or yoghurt. Do not let casserole boil after adding cream.
Serve with Rice or creamed potatoes, and freshly cooked vegetables.
well I take pork short ribs and I put them in a crock pot or slow cooker and add sauerkraut and let cook all day on low . My family loves it . I just call it pork and sauerkraut . it is delicious . good luck .
This is a nice French recipe for Pork fillet & prunes with a creamy sauce
Ingredients
* 2 pork fillet, weighing anything between 400-600g each
* 16 prunes, pitted
* 15ml (1 tbsp) oil
* 45g (1?? oz) butter
* 1 onion, finely chopped
* 150ml (5 fl oz) white wine
* 250ml (8?? fl oz) chicken stock
* 1 bay leaf
* 2 thyme sprigs
* 250ml double (heavy) cream
Method
1. Preheat the oven to 180?°C (fan 170?°C/350?°F/gas 4). Trim the pork fillet, removing any fat or sinew from the outside.
2. Heat oil and half the butter in a frying pan, add the pork fillet and cook until lightly browned all over. (Retain the cooking oils in the pan.) Remove and place in an oven-proof dish and bake for 15 minutes for medium to well-done or 20 minutes for well-done. Leave in a warm place for 10 minutes before slicing in 2.5cm (1 inch) diagonal wedges. (See notes.)
3. For the sauce, reheat the oils in the frying pan and add the remaining butter. Add the onion. And cook over a low heat until softened but now browned. Add the wine, bring to the boil and simmer for 2 minutes. Add the stock, bay leaf and thyme and bring to the boil. Reduce the heat and simmer for 10 minutes or until reduced by half.
4. Strain the stock into a bowl and rinse the frying pan. Return the stock to the pan, add the cream and prunes and simmer for 8 minutes, or until the sauce thickens slightly.
5. Serve the slices of pork with the creamy prune sauce over it.
Serving Suggestion
* Serve with steamed new potatoes, carrots and broccoli.
Notes
* If the prunes you are using are hard and tough, the following will help. Put the prunes in a small saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer the prunes for 5 minutes. Drain well.
* If you are going to cook the pork to well done, I suggest you take the following route. After the fillets have been browned all over, remove and place on a rack in a baking dish. Add 125ml (4?? oz/?? cup) water to the baking dish and bake for 20 minutes. Leave in a warm place for 10 minutes before slicing in 2.5cm (1 inch) diagonal wedges. Follow the rest of the recipe.
Mustard Pork Chops by home cook chef nigella lawson
2 pork chops, about 1-pound total weight
2 teaspoons infused oil
1/2 cup hard cider
1 tablespoon grain mustard
1/3 cup heavy cream
Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.
Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.
Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.
Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.
http://www.foodnetwork.com/food/recipes/...
http://youtube.com/watch?v=t9XgW39rJ1Q
others:
http://search.foodnetwork.com/food/recip...
http://www.taste.com.au/recipes/search.p...
http://www.foodtv.ca/recipes/Browse/brow...
http://www.kuali.com/recipes/search_resu...
http://find.myrecipes.com/recipes/recipe...
http://www.bettycrocker.com/search/searc...
http://www.channel4.com/food/browse.jsp?...
Roasting Meat
One of the simplest ways to cook a large piece of meat.
Roasting is often the method of choice because it yields a tender interior and browned exterior through prolonged oven cooking. One of the most attractive aspects of roasting to a busy cook is that while the roast is cooking, the cook is freed to perform any other tasks that need attention before dinner is served. Before beginning the oven cooking segment of the roasting process, the meat must be trimmed, tied and seasoned, and seared.
1. The standard temperature for cooking roasts is 350 degrees F (175 degrees C). Technically, the lower the heat of the oven, the better the final roasted product will be. At a lower temperature, the meat will take longer to cook but will produce more flavor and moisture. Never roast meat at a temperature below 200 degrees F (93 degrees C). Once a temperature to cook the roast at has been decided upon, and the oven preheated, place the trimmed, tied, seasoned, and seared meat onto a baking dish and into the oven.
2. Roast the meat until its ideal internal temperature is reached. The ideal interior temperature will depend wholly on what type of meat is being roasted. We have chosen to roast a pork loin, a pork roast's final interior temperature should be 160 degrees F (70 degrees C). Gauge the interior temperature of meat by using a meat thermometer.
3. Once the meat has rested, remove the string from the exterior of the roast. Be cautious when cutting the string free as the meat may still be hot.
4. Slice the meat as thick or as thin as desired.
5. Inspired to make a fancy roast? Give any of these scrumptious recipes a try:
Overnight Pork Roast With Cabbage
Porchetta Italiana
Kosher Salt Encrusted Prime Rib Roast