recipecommunity | Entries tagged with pork

SLOW COOKER APPLE BUTTER BBQ RIBS
Prep time: 25 MINUTES + OVERNIGHT MARINATING cook time: 5 HOURS

INGREDIENTS:

RIBS:
1 slab (3 to 4 pounds) pork baby back ribs

RUB:
1/2 cup brown sugar
1 tablespoon garlic powder
2 teaspoons onion powder
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

SAUCE:
1/2 cup good barbecue sauce
1/4 cup apple butter

DIRECTIONS:

Prepare the ribs by removing the thin membrane (silver skin) covering the bone- this prevents the ribs from curling as they cook.
In a small bowl, combine the rub ingredients. Rub all sides of the ribs with rub mixture.
Place the ribs in a large plastic zip bag and refrigerate overnight.
In a small bowl, combine the barbecue sauce and apple butter; set aside.
Cut the ribs into 2-rib portions to fit inside the slow cooker. Cover and cook on high 3 to 5 hours (or until ribs are 170 degrees).
Remove the ribs from the slow cooker and drain off any liquid. Wipe the slow cooker dry. Place the ribs back into the slow cooker. Pour about 1/2 cup of the sauce over the ribs. Cover and cook on high about 30 minutes or until glazed. Serve with remaining sauce (warmed), as desired.

nverland

Cherry Balsamic Pork Loin
Total Time Prep: 20 min. Cook: 3 hours + standing Makes 8 servings

Ingredients

1 boneless pork loin roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
3/4 cup cherry preserves
1/2 cup dried cherries
1/3 cup balsamic vinegar
1/4 cup packed brown sugar

Directions

Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides.
Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low until tender (a thermometer inserted in pork should read at least 145°), 3-4 hours.
Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.

nverland

Rockin' Porchetta with Fall Veggies
Serves10 Total Time half-day

Ingredients

1 bunch of fresh rosemary, finely chopped
1 bunch of fresh sage, finely chopped
10 cloves garlic, thinly sliced
1 tablespoon crushed red pepper
Extra virgin olive oil
1 picnic pork shoulder with the skin on, bone out (save the bone)
Kosher salt
Freshly ground black pepper
5 or 6 onions, sliced
1-pound fingerling potatoes, halved lengthwise
2 pints Brussels sprouts, halved
1 celery root, peeled and cut into ½-inch dice
1 bottle of dry white wine
1 thyme bundle, tied with butcher’s twine
10 bay leaves
2 quarts chicken stock

Instructions

Preheat the oven to 450°F. In a small bowl, combine the rosemary, sage, garlic and red pepper and add enough olive oil to form a loose paste. Rub the mixture all over the inside of the pork (be sure to get it in every nook and cranny). Sprinkle the pork generously with salt and pepper, then roll it back up into a bundle and tie it tightly with butcher’s twine. In a large roasting pan, combine the onions, potatoes, Brussels sprouts, celery root, and wine; season with salt and add the thyme bundle and bay leaves. Lay the pork bone in the pan with the veggies and nestle the pork on top of the bone and in the vegetables. Roast for 30 to 40 minutes, or until skin starts to get brown and crispy. Brush the pork skin with the pan juices and add the chicken stock. Continue roasting for another 3 ½ hours, basting the skin every 30 or 40 minutes. If the skin becomes too dark, tent the pan with aluminum foil, but remember, we want a nice, dark crispy pork skin. Remove the pork from the oven, cut off the twine (you don’t want to floss and eat at the same time), and remove the pork skin—it will probably come off in one large, lovely crispy piece like a helmet! Use kitchen shears to cut the skin into pieces and make sure everybody gets some on their plate. Slice the pork and serve it over the vegetables, drenched in lots of porky pan juices.

alexcat

Growing up, we always had a certain meal that we ate on New Year's Day here in western North Carolina. The foods were eaten to ensure health, wealth and good luck for the coming year.

We ate black-eyed peas for luck, greens for wealth and hog's jowl for health. What did Y'all eat?

Here are how I prepare those foods:

Black Eyed Peas

1. Sort and wash the beans: Arrange the dried beans on a baking sheet and remove any debris or shriveled beans. Place the beans in a colander and run under cold water to wash anyway any dirt or dust.

2. Soak the beans: If you're cooking black-eyed peas the traditional way (i.e. stovetop method), then you'll need to soak them first. You can soak them one of two ways: 1) Cover them with water and add two tablespoons kosher salt per pound of beans. Soak overnight. 2) Place beans in a large pot over the stove and cover with water. Add salt and bring the water to a boil. Turn off the heat and let them soak for an hour.

3. Cook the beans: Once your beans are done soaking, rinse and drain them. Add them to a pot over the stove and cover with at least two inches of water or stock. Add any salt or aromatics. Simmer until the beans are tender, about an hour. You can test them for doneness by either tasting them or mashing them against the side of the pot.

Greens
Southern Style Greens
If using fresh greens, wash thoroughly, cut out stems, and chop if desired. Boil in a large pot. Greens will wilt down a LOT. Cook them until they are as done as you like. You may season them with whatever seasonings you desire. Where I cam from, they were cooked with pork grease, rendered from frying sliced and salted pork fat or fatback. A little salt and pepper and you're set. Served with vinegar poured over them.
*My mother always brought greens to a boil and cooked them for several minutes then poured that water off and started with fresh water. This parboiling was done tio remove bitterness from some greens.

Hog's Jowl
Here in the south, they sell hog's jowl at this time of the year. It is basically a bacon made of the jowl portion of a hog. It is a mix of lean and fat and salted. It is cooked like bacon.

We also make corn bread to go with our meal.

Cornbread

1 cup self rising corn meal
3/4 cup buttermilk
less than 1/4 cup water

Stir batter until thin, like pancake batter. Pour into a small greased cast iron skillet and bake at 425 for 30 minutes or until the top is brown. Invert onto plate and slice.

So what do you eat on New Year's day?

ysabetwordsmith

For New Year or Kwanzaa...

"Crockpot African Black-Eyed Peas"

Ingredients:
1/2 pound dried black-eyed peas (presoaked)
water
1 Maggi cube
1/2 sweet onion
1 tablespoon xawaash spice mix
11 ounces thick-cut applewood smoked bacon
1/4 cup dried moringa leaves

( Read more... )

Current Mood: accomplished

nverland

Mustard-Rubbed Pork with Blackberry-Mustard Sauce and Spiced Oven Fries
Servings: 6

Ingredients

3 tablespoons brown mustard seed
1 teaspoon fennel seed
2 teaspoons coriander seed
1 teaspoon cumin seed
1 teaspoon whole black peppercorns
2 teaspoons dried thyme
1 tablespoon dry mustard
1 teaspoon ground ginger
2 teaspoons coarse salt
1 teaspoon sugar
2 large Idaho potatoes (1 ½ pounds), scrubbed
1 teaspoon extra-virgin olive oil
1 ¼ pounds pork tenderloin
2 tablespoons Dijon mustard
2 tablespoons dry white wine
One 14 1/2-ounce can low-sodium chicken stock, or homemade, skimmed of fat
1 tablespoon all-purpose flour
½ pint blackberries (about 5 ounces)
2 teaspoons chopped fresh thyme, for garnish
Vegetable-oil cooking spray

Directions

Place mustard seed, fennel, coriander, cumin, and peppercorns in a dry skillet. Place over medium heat, moving skillet to keep seeds from burning, until aromatic, about 2 minutes. Mustard seeds will begin to pop. Transfer seeds to a spice grinder, cool slightly, and pulse until finely chopped but not powdery. Transfer mixture to a small bowl, and stir in the thyme, dry mustard, ginger, 1 teaspoon salt, and sugar. Set aside.

Heat oven to 450 degrees. Position two racks in oven. Spray a small roasting pan and a large cookie sheet with cooking spray; set aside.

Cut potatoes into 1/3-inch-thick sticks. In bowl, toss with oil and 3 tablespoons spice mixture. Spread in a single layer on cookie sheet; bake on bottom rack 15 minutes.

Meanwhile, rub pork with 1 tablespoon Dijon mustard. Sprinkle with 1/2 teaspoon salt and 2 tablespoons spice mixture; pat with hands to make it stick. Lower oven to425 degrees; place pork in prepared pan. Place on upper rack in oven. Cook until fries are golden and pork is cooked through (145 degrees internally), about 25 minutes. Transfer fries to a bowl and pork to a cutting board; cover both loosely with foil to keep warm.

Place roasting pan on stove over medium-high heat; stir in wine, scraping bottom of pan to release browned bits. Stir in stock; cook, stirring occasionally, until reduced by half, 5 to 7 minutes. Whisk together flour with 1/4 cup water in a bowl; whisk into simmering stock mixture. Whisk in remaining tablespoon Dijon mustard; cook until mixture begins to thicken, 2 to 3 minutes more. Stir in berries; cook until they begin to soften, about 2 minutes. Season fries with remaining 1/2 teaspoon salt. Slice pork, and transfer to platter. Serve immediately with blackberry-mustard sauce and chopped thyme.

nverland

Spiced Pork Tenderloin with Cherry-Thyme Pan Sauce
Yield4 servings Active Time 50 minutes Total Time 50 minutes

Ingredients

1 teaspoon ground coriander
Kosher salt, freshly ground black pepper
2 pork tenderloins (about 2 pounds total)
2 tablespoons olive oil
1 large shallot, thinly sliced lengthwise (about 1 cup)
10 sprigs thyme
1 1/4 cups dry red wine
1 tablespoon balsamic vinegar
1 tablespoon sugar
1 (10-ounce) package frozen dark sweet cherries, thawed, halved (about 2 cups)
1 tablespoon cold unsalted butter

Preparation

Combine coriander, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub pork with spice mixture.
Heat oil in a 12" heavy skillet over medium-high until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into the center of each tenderloin registers 145°F, 20–25 minutes. Transfer pork with tongs to a cutting board (do not wipe out skillet) and let stand 10 minutes.
Meanwhile, cook shallot and thyme in skillet, stirring, until softened and lightly golden, about 2 minutes. Add wine, vinegar, and sugar. Bring to simmer and cook, scraping up any browned bits and stirring frequently, until liquid is reduced by about half and shallots are tender, about 4 minutes. Stir in cherries, any accumulated juices, and 3/4 tsp. salt and cook 1 minute. Remove from heat, add butter, and swirl skillet to combine. Pluck out thyme sprigs, then season with salt and pepper. Slice pork and serve with sauce.

nverland

Root Beer Pork Chops
2 h 40 m 4 servings

Ingredients

4 (1-inch thick) pork chops
3 (12 fluid ounce) cans or bottles root beer
salt and pepper to taste
1 cup beef stock
2 tablespoons brown sugar
1/2 teaspoon chipotle-flavored hot sauce
2 teaspoons Worcestershire sauce
1 pinch salt, to taste

Directions

Place the pork chops in a dish; pour 2 cans of the root beer over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer; season with salt and pepper.
Combine the remaining can of root beer, the beef stock, brown sugar, hot sauce, and Worcestershire sauce in a saucepan over medium heat; simmer the mixture until it reduces to about 3/4 cup. Set aside.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Grill the pork chops on the preheated grill until the no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Brush the chops generously with the reduction sauce and continue cooking for about 2 minutes more per side. Remove from grill and brush with any remaining sauce. Season with salt to taste before serving.

nverland

CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS
YIELD Makes 8 servings

INGREDIENTS

1 cup (packed) light brown sugar
1 cup kosher salt plus more
8 bay leaves, divided
3 tablespoons coriander seeds, divided
1 teaspoon black peppercorns plus more freshly ground
1 quart unfiltered apple cider
1 8-bone pork loin roast (about 5 pounds), chine bone removed, rib bones frenched, tied with kitchen twine
6 Yukon Gold potatoes (about 2 pounds), unpeeled, quartered
4 medium red and/or yellow onions, halved, stem ends intact
5 tablespoons olive oil, divided

PREPARATION

Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool.
Place pork and brine in a large (2-gallon) resealable plastic bag. Seal bag and chill at least 8 hours.
Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
Toss potatoes and onions with 4 tablespoons oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside.
Place rack in lower third of oven and preheat to 425°F. Using the side of a chef's knife, crush remaining 2 tablespoons coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8–10 minutes.
Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°F, 60–75 minutes.
Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing between ribs into chops.

DO AHEAD: The pork can be brined 2 days ahead. Keep chilled.

nverland

Butter Schnitzel
prep: 25 mins cook: 30 mins total: 55 mins Servings: 12

Ingredients

12 boneless pork loin chops, 3/4 inch thick
2 cups bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 teaspoon salt
½ teaspoon freshly ground pepper
½ pound butter
2 cloves garlic, minced
1 cup dry white wine (Optional)
1 pound mushrooms, sliced
1 tablespoon cornstarch
2 tablespoons water
olive oil as needed

Directions

Step 1 Pound the pork chops with a spiked meat mallet until 1/4 inch thick; set aside. In a large bowl, combine the bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper. Press the pork into the crumbs to bread thoroughly; set aside.
Step 2 Melt butter in a large saucepan over medium-high heat. Stir in the garlic and cook until fragrant, about 30 seconds. Pour in the wine and sliced mushrooms. Allow to simmer and cook until the mushrooms have softened, about 10 minutes. Stir together the cornstarch and water, then add to the mushroom sauce. Simmer until the sauce has thickened, then remove from the heat and set aside.
Step 3 Meanwhile, heat a few tablespoons of olive oil in a large, nonstick skillet over medium-high heat. Fry the pork cutlets a few at a time until golden brown and cooked through, 1 to 2 minutes per side. Serve with reserved mushroom sauce.

nverland

Pineapple Glazed Pork Roast with Bacon Wild Rice Stuffing.
Prep time: 30 MINUTES cook time: 1 HOUR 15 MINUTES total time: 1 HOUR 45 MINUTES SERVES 6

Ingredients

1 1/2 cup uncooked wild rice
1 teaspoon salt
6 slices thick cut bacon, chopped
8 ounces button mushrooms, sliced
10 ounces fresh or frozen spinach (thawed if frozen)
1 cup roasted pistachios
8 ounces feta cheese, crumbled
1 (2 1/2 pound) pork loin roast
1/2 cup grainy mustard
1/2 cup brown sugar
Pinch of cayenne pepper
1 medium pineapple (about 5 cups), peeled, cored + diced
1 medium delicata squash, halved, deseeded + sliced into half moons

Instructions

Cook the wild rice according to package directions. I brought 4 cups water to a boil, added the rice and simmered, covered for 45 minutes until the rice was fluffy and the water absorbed. Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until the fat begins to render, about 5 minutes. Add the mushrooms and continue cooking until the bacon crisps, about 5 minutes. Remove from the heat and add the spinach. Allow the spinach to wilt into the bacon mushroom mixture. Once the rice is cooked, stir in the bacon mixture + all the drippings from the pan. Stir in the pistachios and then crumble in the feta. Season the rice with salt + pepper. Place pork, fat side down, on work surface with 1 short end facing you. Using long thin sharp knife and starting 1/2 inch above underside of roast, cut 1/2 inch in along right side. Continue cutting 1/2 inch above underside, unrolling roast like carpet. I found this how-to really helpful. Preheat the oven to 425 degrees F. Position an oven rack in the middle of the oven. Once your pork roast is in a flat piece, use a meat mallet to pound the pork so that most of the meat is in one even layer. Spread about 1 to 1 1/2 cups of the wild rice over the pork. Roll up pork; arrange seam side down on work surface (fat side will be facing up). Using kitchen string, tie at 1- to 1 1/2-inch intervals. Transfer pork, fat side up, to roasting pan. Sprinkle with 1 teaspoon coarse salt and 1/2 teaspoon pepper. Rub the pork all over with the mustard and then sprinkle on the brown sugar + cayenne. Add the pineapple. Roast pork for 25 minutes at 425 degrees F. Add the squash rounds and reduce the oven temperature to 375. Continue to roast until an instant-read thermometer inserted into center of loin registers 140-160 degrees F. (it will be cooked medium but still slightly pink), about 35-50 minutes. Let the roast rest for at least 20 minutes before slicing. Serve the pork alongside the remaining rice + roasted squash and pomegranate arils (if desired).

nverland

Pork Tenderloin with Three-Berry Salsa
Total Time Prep: 30 min. + standing Cook: 25 min. Makes 6 servings

Ingredients

1-1/4 cups fresh or frozen blackberries (about 6 ounces), thawed and drained
1-1/4 cups fresh or frozen raspberries (about 6 ounces), thawed and drained
1 cup fresh or frozen blueberries (about 6 ounces), thawed
1 medium sweet red pepper, finely chopped
1 jalapeno pepper, seeded and minced
1/2 medium red onion, finely chopped
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1/4 teaspoon salt

PORK:
2 pork tenderloins (3/4 pound each), cut into 3/4-inch slices
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil, divided
1/2 cup white wine or chicken broth
2 shallots, thinly sliced
1/2 cup chicken stock

Directions

Place the first five ingredients in a bowl; toss lightly to combine. Reserve 1 cup berry mixture for sauce. For salsa, gently stir onion, lime juice, cilantro and salt into remaining mixture; let stand 30 minutes.
Meanwhile, sprinkle pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half of the pork and cook until a thermometer inserted in pork reads 145°, 2-4 minutes on each side. Remove from pan. Repeat with remaining pork and oil.
In same pan, add wine, shallots and reserved berry mixture, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to 1 tablespoon, 4-6 minutes. Stir in stock; cook until shallots are tender, about 5 minutes longer, stirring occasionally. Return pork to pan; heat through. Serve with salsa.

nverland

Spicy-Sweet Sambal Pork Noodles
6–8 servings

Ingredients

2 Tbsp. extra-virgin olive oil
2 lb. ground pork, divided
1 2" piece fresh ginger, peeled, cut into thin matchsticks or finely chopped
8 garlic cloves, thinly sliced
2 Tbsp. sugar
2 Tbsp. tomato paste
2 sprigs basil, plus more for serving
⅓ cup hot chili paste (such as sambal oelek)
¼ cup soy sauce
¼ cup unsweetened rice vinegar
1½ lb. fresh ramen noodles or 18 oz. dried spaghetti
Kosher salt
2 Tbsp. unsalted butter

Preparation

Heat oil in a large wide heavy pot over medium-high. Add half of pork to pot, breaking apart into 6–8 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath, about 5 minutes. Turn pieces and continue to cook, turning occasionally, until pork is browned on 2–3 sides, about 5 minutes longer. Add ginger, garlic, sugar, and remaining pork to pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about 5 minutes longer. Add tomato paste and 2 basil sprigs. Cook, stirring occasionally, until paste darkens, about 2 minutes. Add chili paste, soy sauce, vinegar, and 2 cups water. Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened and flavors have melded, 30–45 minutes.

Cook noodles in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. Add to pot with sauce along with butter and a splash of pasta cooking liquid. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 1 minute. Pluck out basil sprigs.

Divide noodles among plates. Top with torn basil.

nverland

Instant Pot Garlic Butter Pork Shoulder
Total: 1 hour 50 minutes Servings: 4 – 6

Ingredients
3 - 3.25 pounds (1457g) 4-inch thick pork shoulder
1 cup (250ml) unsalted chicken stock
½ teaspoon (2.8g) table salt
1 tablespoon (15ml) regular soy sauce
2 tablespoons (28g) unsalted butter or olive oil
2 (550g) onions, sliced
12 (41g) garlic cloves, crushed
2 teaspoons (2.2g) dried rosemary
2 (0.3g) bay leaves
Thickener:
2 tablespoons (30g) cornstarch
3 tablespoons (45ml) cold water
Tools
Instant Pot Pressure Cooker

( Read more... )

nverland

Bombur’s Pork Pie
Yield: 6 prep time: 25 minutes total time: 1 hour 30 minutes and overnight to chill

Ingredients:

Pastry:
350g all-purpose flour, sifted
200ml water
75g unsalted butter
1/2 tsp salt

Filling:
380g ground pork
1 tsp fresh thyme, chopped
1/2 tsp freshly ground nutmeg
1/4 tsp ground mace
1 1/2 tsp salt
1/4 tsp ground white pepper
1/4 cup diced onions
1/4 cup diced carrots
1 Tbsp canola oil

Jelly:
275 ml chicken stock
1 leaf gelatin, bloomed

Egg wash
1 egg
1 Tbsp cream

Directions:

Preheat oven to 350F. Heat a medium sauté pan over medium heat and add canola oil. Add diced onions, thyme, and carrots and cook for 5 minutes until translucent. Set aside.
In a bowl, combine ground pork, nutmeg, mace, salt, and white pepper. Add the sautéed onions. Mix to combine. Set aside until needed.
Heat water, butter, and salt to a simmer. Add 3/4 of the liquid into your sifted all-purpose flour. Mix together until a ball forms. Add more liquid if needed. Work with the dough while it is still warm. Take 3/4 of the dough and roll it out with a rolling pin until it fits into a 4 1/4″ spring form pan. Gently place the rolled out dough into the springform pan. Gently press it into the edges. Trim off any excess while leaving a 1″ overhang.
Add your mixed pork into the springform pan. Be sure not to pack or overfill your pan with the filling. Set this aside as you roll of the rest of the dough for your top. Roll out the rest of the dough to a circle with 5″ in diameter. Place the round on top of the pork filling. Gently press down the edges of the dough to fuse the two pieces together. Crimp the dough however you please, I used my fingers as if I was making a pie. Cut off any excess. Punch a small circle in the center of the top to act as a vent while the pie bakes. Brush with egg wash before baking.
Bake the pie in the 350F oven for approximately 35 – 40 minutes or until cooked through. Let the pie cool before unmolding. While cooling, bloom the gelatin in ice cold water for 5 minutes. While blooming, heat the stock to a simmer. Turn off the heat when it comes to a simmer. Squeeze out the excess water from the gelatin and add to the warm stock. Mix to dissolve. Gelatin will melt above body temperature but it’s important not place it in very hot liquid or it will break the chains in the gelatin.
Pour the stock into the hole. Chill in the refrigerator overnight.

nverland

Breaded Air Fryer Pork Chops

Ingredients

4 boneless, center-cut pork chops, 1-inch thick
1 teaspoon Cajun seasoning
1 1/2 cups cheese and garlic flavored croutons
2 eggs
cooking spray

Directions

Preheat the air fryer to 390 degrees F (200 degrees C).
Place pork chops on a plate and season both sides with Cajun seasoning.
Pulse croutons in a small food processor until they have a fine consistency; transfer to a shallow dish. Lightly beat eggs in a separate shallow dish. Dip pork chops into eggs, letting excess drip off. Coat chops in crouton breading and set on a plate. Mist chops with cooking spray.
Spray basket of the air fryer with cooking spray and place chops inside, making sure to not overcrowd the fryer. You may have to do two batches depending on the size of your air fryer.
Cook for 5 minutes. Flip chops and mist again with cooking spray if there are dry or powdery areas. Cook 5 minutes more. Repeat with remaining chops.

Cook's Notes:
Keep chops warm in an oven on the lowest setting while air frying remaining chops.
For thicker chops, add an extra minute to the cook time. For thinner chops, cook 1 minute less.

Nutrition Facts

Per Serving: 394 calories; 18.1 g fat; 10 g carbohydrates; 44.7 g protein; 218 mg cholesterol; 429 mg sodium. Full nutrition

nverland

Stuffed Cuban Pork Tenderloin
Prep 30 min Total 1 hr 5 min Servings 6

Ingredients
1 ¼ lb pork tenderloin, trimmed of fat
1 tablespoon yellow mustard
6 thin slices Swiss cheese (0.5 oz each)
1/3 cup dill pickle relish
3 deli slices ham (about 1/4 lb)
1 tablespoon vegetable oil
½ teaspoon salt
½ teaspoon pepper

Steps

1 Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Insert knife one-third of way up from bottom of tenderloin along 1 long side, and cut horizontally, stopping 1/2 inch before edge. Open up flap.
2 Keeping knife parallel to cutting board, cut through thicker portion of tenderloin about 1/2 inch from bottom of tenderloin, keeping knife level with first cut and stopping about 1/2 inch before edge. Open up this flap.
3 Press sides of tenderloin down so it lies flat. Cover with plastic wrap; pound with flat side of meat mallet to 1/2 inch thick. Spread mustard down center of tenderloin. Top with cheese slices, pickle relish and ham slices, folding to fit, if necessary.
4 Tightly roll up tenderloin lengthwise, and tie tightly with twine. Brush tenderloin with oil, and sprinkle with salt and pepper.
5 Heat 12-inch nonstick skillet over medium-high heat. Add tenderloin; cook 5 to 6 minutes or until browned on all sides. Transfer to pan; roast 28 to 32 minutes or to at least 145°F. Remove from oven; tent with foil and let stand 3 minutes.
6 Remove strings from pork; cut into 1/2-inch slices. Serve with extra mustard, if desired.

Expert Tips

Lining pan with cooking parchment paper will cut down on mess and make cleanup easier.
Pork tenderloins are sometimes sold in packages of two. If so, freeze the second for another time.

nverland

Instant Pot Baby Back Ribs
Prep Time 15 mins Cook Time 25 mins Total Time 50 mins Servings: 2 - 4

Ingredients

For the Instant Pot
1 1/2 cups Water (or Apple Juice/Cider)
2-3 Tbsp. Liquid Smoke (goes right in the water)
1/3 cup Apple Cider Vinegar (adds a nice hint of apple and tanginess)

For the Ribs
1-2 racks Baby Back Ribs (you can use other pork ribs; I get what's on sale)
1/2 - 1 cup Dry Spice Rub Use your favorite, or make a batch of my Rib Spice Rub
1 cup BBQ Sauce I like to use one with a smoky flavor.

Instructions

Prepare the Instant Pot
Put a trivet in the inner liner pot of your pot. Add the water or juice, liquid smoke, and ACV to the inner liner pot.

Prepare the Ribs
Lay out the rack of ribs, meaty side down, on a baking sheet. Remove the thin membrane (also called silver skin, if it's still on there) by grasping it with your bare hands, or a paper towel, and pulling down the length of the rack. It should come off pretty easily.
Sprinkle dry spice rub liberally over the ribs and gently rub it in. Flip the rack over and do the same to the other side.
Carefully roll the rack into a "C" shape and put it in the pot sideways (the meaty side will face the outside of the pot. You can also cut the rack into a few pieces and stack it in the pot.
Put the lid on the pot and close it, turning the venting knob to the Sealing position.
Press the Pressure Cook (Manual) button or dial, and then the +/- button or dial to choose 25 minutes.
The pot will take a few minutes to come to pressure, and will begin the cook time when pressure is reached. After cook time ends, and the unit beeps, just leave it alone as it will enter the NPR, or Natural Pressure Release phase. The display time will begin counting up.
Let it NPR for 10 minutes. Then use a wood spoon or something to carefully turn the knob to venting and release the rest of the pressure until the pin in the lid drops, indicating it is safe to open the lid.
Remove the rack of ribs using tongs, and place on a baking sheet.

OPTIONAL: Turn your oven to BROIL at 400° and set the oven rack about 8-10 inches from element. If it is hot in the kitchen I don't do this step, but on a cool day I don't mind the oven being on for a few minutes.
Pour your BBQ sauce on the hot ribs and use a brush or a spatula to cover them completely and generously.
Put the pan under the broiler for a few minutes, until the sauce gets bubbly. Be careful not to leave them in there too long as they might dry out. No one wants dry ribs! Enjoy!

nverland

Roast Pork Loin with Dried Fruit Compote
Yield: 4 servings Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour

Ingredients

1 (4 pound) pork loin roast
Kosher salt, to taste
Black pepper, to taste
2/3 cup chopped dates
2/3 cup dried chopped apricots
2/3 cup golden raisins
1 large orange, juiced
1 clove garlic, grated
2 tablespoons minced cilantro

Instructions

Preheat oven to 400 degrees.
On a baking sheet add your pork loin roast and season liberally with kosher salt and black pepper.
Bake until the center of the pork roast reaches 140 degrees. Pull it out of the oven and let it rest for about 5 minutes where the center of the roast should reach 145 degrees.
While the roast cooks in a small saucepan add chopped dates, apricots, golden raisins, orange juice, and garlic. Simmer on low until the dried fruit becomes plump and most of the liquid has cooked away. Do not brown your fruit, you're just looking to create a soft spoonable compote.
Remove the compote from the stove and stir in the cilantro.
After your pork has rest, slice the pork and serve with the dried fruit compote.

alexcat

We had this the other night and LOVED it. The sauce would be good over pasta or chicken as well.

Greek Pork Chops with Potatoes
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings

Ingredients:
1 1/4 pounds Yukon Gold potatoes, cut into 1-inch cubes
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 boneless pork chops (3/4 inch thick; about 1 1/2 pounds)
1 teaspoon dried oregano
1 1/2 cups halved cherry tomatoes
2 cloves garlic, thinly sliced
1/4 cup dry white wine
12 pitted kalamata olives, halved
1/4 teaspoon sugar
1/3 cup crumbled feta cheese
1/4 cup chopped fresh dill

Directions:
1. Put a baking sheet in the oven and preheat to 475 degrees F. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread out on the hot baking sheet and roast, flipping halfway through, until browned and tender, about 25 minutes.

2. Meanwhile, make 3 shallow cuts in the fat on the side of the pork chops to prevent curling. Rub the pork with 3/4 teaspoon oregano and season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork and cook until just cooked through, 2 to 3 minutes per side. Remove to a large plate.

3. Add the tomatoes, garlic and remaining 1/4 teaspoon oregano to the skillet. Cook, stirring, until the tomatoes soften, about 2 minutes. Add the wine and cook until mostly dry, 1 to 2 minutes. Add 1/4 cup water and cook, lightly crushing the tomatoes, until slightly thickened, 1 to 2 minutes. Stir in the olives, sugar and any juices from the plate of pork; season with salt and pepper.

4. When the potatoes are done, sprinkle with the feta and let soften for a minute. Sprinkle with the dill and gently toss. Divide the potatoes and pork among plates. Spoon the tomato sauce over the pork and drizzle with the remaining 1 tablespoon olive oil.