August 17, 2009 • 9:52 pm
From: AllRecipes.com
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Makes: 6 servings
Ingredients
1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
1/2 cup water
6 boneless pork chops
Directions
1. Preheat an outdoor grill for high heat.
2. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
3. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.
Filed under: pork , pork
August 16, 2009 • 5:59 pm
From: Betty Crocker
Prep Time: 15 minutes
Total Time: 10 hours, 45 minutes
Makes: 18 fajitas
Ingredients
1 pork boneless loin roast, (2-1/2 pounds), trimmed on fat
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 bag (1 pound) frozen stir-fry bell peppers and onions
1/2 teaspoon salt
18 flour tortillas (8 to 10 inches in diameter)
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired
Directions
1. Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork and onion.
2. Cover and cook on Low heat setting 8 to 10 hours.
3. Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
4. Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.
Filed under: pork , pork
August 15, 2009 • 10:30 pm
From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Makes: 6 servings
Ingredients
1 tablespoon vegetable oil
6 pork chops
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
1 (20 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1-1/2 cups French-fried onions, divided
Directions
1. Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper toweling.
2. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9×13 inch baking dish. Arrange pork chops over potato mixture.
4. Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 160 degrees F (70 degrees C). Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.
Filed under: pork , pork
August 13, 2009 • 10:04 pm
From: AllRecipes.com
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Makes: 4 servings
Ingredients
3 tablespoons olive oil
4 pork loin chops
seasoning salt to taste
black pepper to taste
garlic powder to taste
1/2 teaspoon poultry seasoning
3 tablespoons Worcestershire sauce
1 (8 ounce) container frozen apple cider concentrate, undiluted
1/4 cup dry sherry
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
3. Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.
Filed under: pork , pork
August 10, 2009 • 9:00 pm
From: AllRecipes.com
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour, 40 minutes
Makes: 8 servings
Ingredients
1 sheet puff pastry
1 egg
1 tablespoon water
1 tablespoon vegetable oil
1 large onion, chopped
1 (7 ounce) bag dried mixed fruit, coarsely chopped
1/4 cup port wine
2 (1 pound) pork tenderloins
1/3 cup all-purpose flour
Directions
1. Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 375 degrees F. Lightly grease or line a baking sheet with parchment paper. Stir the egg and water in a small bowl with a fork.
2. Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until it’s tender. Stir the fruit and wine in the skillet. Cook for 5 minutes or until all the liquid is evaporated. Let cool completely.
3. Coat the pork with the flour.
4. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut the pastry sheet into 2 (14×7-inch) rectangles. Spread half of the onion mixture lengthwise on each rectangle. Top each with a pork tenderloin. Brush the edges of the pastry with the egg mixture. Fold the pastry over the filling and press the edges together to seal. Place seam-side down on the baking sheet. Tuck the ends the pastry rolls under. Brush the pastry rolls with the egg mixture.
5. Bake for 30 minutes or until the pastry is golden. Remove the pastry rolls from the baking sheet and let cool for 10 minutes. Slice and serve warm.
Filed under: pork , pork
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