SLOW COOKER HOISIN BABY BACK RIBS
1 cup hoisin sauce
1/3 cup rice vinegar (not seasoned)
1/4 cup honey2 tablespoons low-sodium soy sauce
1 tablespoons Sriracha (Asian chile sauce)
1 2 -inch piece ginger, peeled and finely grated
3 cloves garlic, finely grated
3 2 -pound racks baby back pork ribs
1/2 cup ketchup
2 scallions (white and light green parts only), chopped
Coleslaw, for serving
Directions
Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours.
Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.
Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.
PORK WITH TARRAGON SAUCE
1 lb pork tenderloin, seasoned with salt and pepper
3 tsp olive oil
2 TBSP minced shallots
1/2 cup madeira or
1/4 cup low sodum chicken broth
1 TBSP dijon
2 TBSP minced fresh tarragon
Cut tenderloin rosswise into 4 pieces. Butterflly each piece by cutting down the middle, stopping before cutting through. Open each piece like a book, place between sheets of plasttic wrap. With the flat side of a mallet, pound each piece to 1/4 inch thickness. Heat 2 tsp oil in a non stick skillet over medium-high. Saute pork, turning once, until meat is slightly browned, 3 - 4 minutes per side. Transfer port to a plate; tent with foil to keep warm. Add oil and shallots to pan until tender. Stir in Madeira; simmer until liquid is reduced by half. Add broth to reduced Madeira in skillet. Whisk in cream and dijon, simmer until until sauce thickens slightly. Stire in TBSP tarragon.
BONELESS PORK LOIN WITH RED WINE CRANBERRY GLAZE
1/2 cup salt
1/2 cup sugar
2 quarts water
1 tablespoon juniper berries
1 tablespoon freshly chopped sage leaves
1 teaspoon red pepper flakes
4 or 5 cups water
2 cups ice
4 (1 1/2-inch thick) boneless pork loin chops
2 tablespoons olive oil
Red Wine Cranberry Glaze, recipe follows
In a medium saucepan over medium heat, bring the salt, sugar and 2 cups water to a boil and simmer until salt and sugar dissolve. Remove pan from heat. Add juniper, sage and red pepper flakes. Let steep 5 minutes. Pour 4 to 5 cups water and 2 cups ice into the brine. When brine is chilled, submerge chops into mixture for at least 6 hours and up to overnight, refrigerated. When ready to cook, preheat oven to 350 degrees F. Remove pork from liquid and pat dry. Heat oil in a medium saute pan over medium heat. Cook pork until nicely caramelized about 6 minutes per side. Remove to oven to cook through completely, about 10 minutes. Let rest 5 minutes before slicing
Red Wine Cranberry Glaze:
" 1 cup dried cranberries
" 3 cups dry red wine
" 2 oranges, zested and juiced
" 1 cup sugar
Combine all ingredients into a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and reduce liquid by half.
PORK CHOPS IN CHAMPAGNE SAUCE
* Canola oil
* 1/4 cup chopped shallots
* 2 teaspoons dried thyme
* 1 teaspoon dried tarragon
* 1 cup sparkling wine or dry Champagne
* Cream (eyeball it)
Directions
Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk cream into pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes.
PORK MEDALLIONS WITH CHERRY SAUCE
1 1/4 pounds pork tenderloin, sliced into 1/2-inch thick medallions
1/2 teaspoon salt, divided
1/4 teaspoon pepper
3 teaspoons olive oil, divided
2 tablespoons chopped shallots
3/4 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 cup dried tart cherries
Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.
PORK TENDERLOIN A LA CREME
4-6 servings
8 Strips Bacon
8 slices pork tenderloin, 2inches thick, butterflied
1/4 cup brandy or cognac
2 teaspoons dry mustard
salt and freshly ground black pepper
1/4 cup dry white wine
2-3 tbl beef bouillon granules
2 cups heavy cream
2-3 tbl all purpose flour
1/3 lbs mushrooms, sliced
Fry bacon until limp. Wrap bacon around outside edge of each butterflied tenderloin, ecure with a wooden pick and place in ungreased roasting pan. Using a spoon, drizzle brandy over meat. Sprinkle meat with mustard, salt and pepper. Bake uncovered at 350 deg. or 20-30 min. Remove pork. Skim grease from drippings. Add wine and bouillon granules and deglaze roasting pan over med. heat. Whisk together cream and flour until smooth. Whisk in drippings. Stir and boil until thickened and smooth, about 4 min. Return meat to pan, turning to coat both sides. Sprinkle with mushrooms. Bake uncovered at 350 deg. or 15 min. or until sauce is thickened.
HAM & CHEESE CASSEROLE
1 ham steak, cut into bite size pieces or strips
24 oz thawed hash brown potatoes
2 c milk
1 ½ c cheddar cheese, shredded
3 tbsp butter
3 tbsp flour
1 tbsp dijon mustard
10 oz thawed frozen spinach (optional)
salt & pepper to taste
Cheese Sauce
Melt butter and add flour and milk. Cook over medium high until bubbly. Cook for 1 more min, stirring frequently. Remove from heat and stir in cheese and mustard.
In large casserole dish layer ½ ham, ½ potatoes, spinach and ½ sauce. Repeat layers (except spinach). Bake @ 375? for 45 min. or until bubbly and heated through.
HAM,CHEESE AND TOMATO STRUDEL
1 14.5 can garlic flavored or plain petite diced tomatoes
All purpose flour
1/2 17.3 frozen puff pastry
4 oz deli ham (black forest)
2/3 cup grated jarlsberg cheese
1 egg beaten with 1 tbl water
Place tomatoes in strainer, shaking well to drain off juice.
On floured work surface, roll patry into 16 x 10 rectangle.
Transfer to large ungreased baking sheet.
Leaving 1 inch border along one long side and both short sides of the pastry, arrange ham on half of rectangle. Top with tomatoes, then with cheese.
Moisten edges with water, Fold pastry in half over filling, pressing edges together to seal. Trim neatly.
Brush top of strudel with egg mixture. With paring knife, cut 3 inch crosswise slits in top of strudel, about 1 inch apart.
Bake for 15 min. at 400 deg. or until puffed and golden.
APPLE MUSTARD PORK CHOPS
* 1 pound pork chops
2 tsp of infused oil
1/2 cup apple cider
1 tb grainy mustard
1/3 cup heavy cream
Heat the oil in the pan and sear the chops over med high heat for 5 a side. Remove them to finish in the oven. Pour the cider in the pan to deglaze. Let it bubble and add the mustard and the cream on simmer.
Continue cooking until chops are finished in oven and put chops back into sauce to coat and serve.
PEKING PORK
1 1/2 cups water
2 cups granulated sugar
1 cup distilled white vinegar
1/4 cup light soy sauce
1/4 cup ketchup
1/4 teaspoon toasted sesame oil
2 pounds boneless pork loin, cut into 1/4-inch slices
Salt and freshly ground pepper
2 tablespoons Chinese rice wine, sherry or brandy
2/3 cup all-purpose flour
2/3 cup cornstarch
4 cups peanut oil
Cilantro leaves, for garnish
Steamed rice, for serving
In a large, deep-sided skillet, bring the water to a boil with the sugar and white vinegar. Cook for 1 minute, stirring frequently, until the sugar dissolves.
In a small bowl, whisk the soy sauce, ketchup and sesame oil until smooth. Whisk the soy sauce mixture into the vinegar mixture. Bring the sauce to a boil and cook, stirring occasionally, until syrupy, about 5 to 7 minutes, then lower the heat to a simmer.
Season both sides of the pork slices with salt and pepper. Pour the rice wine into a bowl and dredge the pork in the wine. In a shallow bowl, mix the flour and cornstarch until evenly combined. Dredge the pork in the flour mixture, shaking off any excess.
In a wok or large deep-sided skillet, heat the peanut oil until it reaches 350° on a deep-frying thermometer, or until a pork slice sizzles and rapidly rises to the top when placed in the oil. When the oil is ready, carefully add 2 pork slices to it, using tongs. (Stand back from the stove when lowering the pork into the hot oil.) Fry the slices for 1 minute, then remove the pork to a paper towel–lined plate. Repeat with the remaining pork.
Allow the oil to reheat for 2 minutes, then quickly refry the pork slices, 2 at a time, for 1 more minute, and drain on fresh paper towels. The slices should be crisp and golden on the outside, tender and cooked throughout.
Transfer the cooked pork slices to the pan of simmering sweet-and-sour sauce, turning them until they are well coated. Remove the pork to a serving plate. Garnish with cilantro and serve with rice.
APPLE PORK CHOPS
Ingredients
* 4 Golden Delicious apples, chopped
* 2 teaspoons lemon juice
* 2 ounces golden raisins, a handful
* 1-inch piece fresh ginger root
* 3 tablespoons light brown sugar
* 2 cups all natural apple juice or cider, plus a splash for pan sauce
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon freshly grated nutmeg
* 2 tablespoons vegetable oil or olive oil, 2 turns of the pan
* 4 (1-inch) thick center cut boneless pork loin chops, 6 to 8 ounces each
* Salt and pepper
* 2 tablespoons butter
Directions
Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.
Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.
Slow Cooked Ribs in Crock Pot
" 3 to 4 pounds boneless pork country-style ribs
" 1/2 teaspoon salt
" 1/4 teaspoon ground black pepper
" 1/4 cup light brown sugar, packed
" 2 cloves garlic, minced
" 1 large onion, halved, thinly sliced
" 1/2 cup apple juice
" 1 bottle (16 to 18 ounces) barbecue sauce, about 1 1/2 cups
Preparation:
Lightly grease the crockery insert of a 5 to 6-quart slow cooker. Wash pork, trim excess fat and pat dry with paper towels. Put the sliced onions in the bottom of the slow cooker, then place pork on top. Sprinkle the pork with salt and pepper, brown sugar, and minced garlic; turn the pork ribs to coat all pieces. Pour apple juice evenly over the pork. Cover and cook on LOW for 8 to 9 hours. Drain liquids from the pork. Pour barbecue sauce over the pork and stir slightly to distribute the sauce. Cover and cook on LOW for 1 hour longer