Ingredients 1.5 lb center cut boneless pork chops 1/2 medium onion sliced 2 garlic cloves minced 2 tablespoons olive oil 1 cup heavy whipping cream 1 oz cream cheese 1/3 cup chicken broth 1/3 cup parmesan cheese 1/2 cup cheddar cheese 1 tablespoon Italian seasoning 1/2 teaspoon pepper salt to taste Directions Brown pork chops, onion, and garlic cloves in 2 tablespoons olive oil in a large …
Ingredients 1 1/4 pounds small red-skinned potatoes, halved or quartered 2 yellow and/or red bell peppers, sliced 1/4 cup fresh cilantro, chopped (leaves and tender stems separated) 5 tablespoons extra-virgin olive oil 1 1/2 teaspoons dried oregano Kosher salt and freshly ground pepper 1 pork …
- 8 ounces uncooked brown rice noodles
- 8 ounces ground pork
- 3 tablespoons grated yellow onion
- 1 (8-oz.) pkg. sliced fresh mushrooms
- 2 tablespoons white miso
- 1 tablespoon chili garlic sauce (such as Huy Fong)
- 2 cups unsalted beef stock
- 1 cup matchstick-cut carrots
- 1 tablespoon lower-sodium soy sauce
- 1/2 cup sliced scallions
Cook noodles according to package directions, omitting salt and fat. Drain well, and divide evenly among 4 shallow bowls.
Heat a large nonstick skillet over medium-high. Add pork, onion, and mushrooms; cook until pork is cooked through and mushrooms are tender, about 10 minutes. Stir in miso, chili garlic sauce, stock, and carrots; bring to a boil over high. Cook until carrots are crisp-tender, about 3 minutes.
Top noodles with pork mixture. Drizzle servings evenly with soy sauce, and top evenly with scallions.
Source – http://www.cookinglight.com
Ingredients: 1/4 cup soy sauce 1/4 cup orange marmalade 2 tablespoons ketchup 1 clove of crushed garlic 3-4 lbs pork country style or spare ribs Directions: In a small bowl, combine soy sauce, marmalade, ketchup and garlic. brush both sides of ribs with mixture. Place …
3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine
1.Preheat oven to 350 degrees F (175 degrees C).
2.Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
3.Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Ingredients 2 cups cubed peeled potatoes 1 large carrot, sliced 2 celery ribs, chopped 3 cups water 2 cups cubed fully cooked ham 2 tablespoons chopped green pepper 2 teaspoons finely chopped onion 7 tablespoons butter, divided 3 tablespoons King Arthur Unbleached All-Purpose Flour 1-1/2 …
2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.