Tag Archives: pork

Roasted Pork Loin

Main Course, Meat/ Poultry, Uncategorized, , , , ,

Although last year was a tough year dealing with the new corona virus Covid-19, we had a very Merry Christmas. Instead of making another traditional holiday meal with turkey and ham I decided to make a nice Roasted Pork Loin and indeed it was nice.

I must have hit the supermarket at the right time because I found a couple of beautiful pork loins on sale. One for Christmas and one for a later date. I have to admit I wasn’t sure my hubby would like pork loin since he is not a big pork fan except for bacon. Because of that I also made my Baked Chicken with a Mango Chutney Glaze in case he didn’t like the pork loin.

The first sign that the pork loin might go over well with hubby was the wonderful smell roaming through the house as it cooked. The next was when I pulled the pork loin out of the oven and let it rest before slicing and I saw several eyeballs checking out the pork loin. I even thought I heard the smacking of lips. While I was slicing up the meat hubby came over and said that looks really good and I’m hungry. I asked if he wanted to try a piece and he happily took it and gobbled it up. His first response was “Wow, that is tender. I like it”. Then he took another small piece of meat to tide him over until dinner.

After that hubby was hooked and at dinner he praised the roast pork loin. He even went back for seconds which is rare unless it is for salad. Looks like I have a new menu item to choose from for future holidays.

Roasted Pork Loin

Ingredients:

1 pork loin

½ small onion sliced

½ cup chicken stock or white wine

1 tbsp Cajun seasoning

1 tbsp olive oil

1 tbsp salt

½ tbsp ground black pepper

1 tsp dried oregano

1 tsp dried rosemary

1 tsp smoked paprika

Preheat oven to 350 degrees.

Place Cajun seasoning, rosemary, oregano and olive oil in a small bowl and mix until seasonings are wet. Set side.

Heat large skillet over medium high heat. Rinse the pork loin and pat dry. Sprinkle with salt and ground black pepper on all sides. Place in hot skillet and brown on all sides.

Place sliced onions on the bottom of a large casserole dish or Dutch oven and top with the browned pork loin. Top the pork loin with the wet seasoning mix and rub into the meat on all sides. Add the chicken stock to the casserole dish.

Place the pork loin into the oven (uncovered) and roast for approximately 45 minutes. Baste the pork loin then cover with foil and cook for another hour and 15 minutes. Baste the pork loin approximately every 20 minutes. Remove the pork loin from the oven (keep covered) and place on a platter to cool for 10 – 15 minutes before slicing..

Advertisement

Sticky Ginger Pork Chops

Main Course, Meat/ Poultry, Uncategorized, , , , , ,

During the coronavirus pandemic I have had to be a little more creative with putting dinner on the table. Since most of us are shut up in the house it means cooking a lot more. Especially for those of us who had college kids return home. My youngest had to come home to complete his senior year of college (Congratulations to T on his graduation 5/21/20). The traditional mom side of me makes me want to have a nice dinner every day for the family. When it was just hubby and me I bailed on cooking dinner and opted for healthy take out food more than I probably should have done. Sorry hubby! Don’t worry, hubby really didn’t suffer because the take out was usually his favorite meal from a Korean BBQ restaurant EB told me about. Hubby could eat their food every other day if I was so inclined.

Anyway, back to the Sticky Ginger Pork Chops. Growing up, pork chops were one of my favorite foods. My dad used to tell people I could eat five pork chops in one sitting. Yes, he was exaggerating because my mom usually only made two pork chops per person. So, unless someone else was giving up their pork chops I couldn’t eat five of them at one time. Granted, I am a meat eater and if I only had a plate of pork chops for dinner and no side dishes, I might have been able to eat at least three chops in my younger days. Today, I eat only one unless I am super hungry then I could eat two.

Sticky Ginger Pork Chops came from a recipe I saw on the Test Kitchen show. They showed how to make Sticky Pork Spareribs instead of pork chops. I used pork chops because my local grocer had a fantastic sale on a large package of chops for less than $4.00 so I couldn’t pass them up. When it came time to cook the pork chops I decided to tweak the Sticky Pork Spareribs to create my own recipe.

My recipe has the basics of the Test Kitchen recipe but with a few changes based on what I had in the refrigerator and pantry. The end result was a thumbs up so I knew the recipe was blog worthy. Enjoy!

Sticky Ginger Pork Chops

Ingredients:

4 – 6 bone in pork shops

3 scallions diced

½ cup chicken stock or broth

2 tbsp sea salt

2 tbsp olive oil

2 tbsp honey

2 tbsp soy sauce

2 tbsp slice fresh ginger

2 tbsp rice vinegar

2 tbsp rice wine

1 tbsp garlic powder

½ tbsp cracked black pepper

1 tsp red pepper flakes (optional)

Preheat oven to 350 degrees.

Season pork chops with sea salt, garlic powder and cracked black pepper. Heat olive oil in a large cast iron skillet over medium high heat. Add pork chops in batches and brown on both sides (place browned pork chops on plate while cooking other pork chops). Lower heat to medium and place all pork chops back in the skillet. Sprinkle with red pepper flakes and ginger slices. Drizzle with honey, soy sauce, rice wine and rice vinegar. Sprinkle with scallions and then pour in chicken stock. Bring to a boil then remove from heat. Cover the skillet with foil then place in the oven to bake. Baste the pork chops after the first 15 minutes and cook for 15 minutes more. Remove the foil then baste again and cook for another 30 minutes. Serve with your favorite side dishes.

Follow my blog with Bloglovin

Teriyaki Baby Back Ribs

Dressing/ Sauce/ Dip, Main Course, Meat/ Poultry, Uncategorized, , , , , , , ,

Ribs, ribs and more ribs. Okay, so you may be wondering how many rib recipes can there possibly be in the world. Well, the short answer is a lot! Granted, my family does not eat ribs often but when we do I like to try different sauces instead of using bbq sauce all of the time.

Teriyaki Back Back Ribs are a new favorite flavor whenever we get tired of traditional bbq and don’t feel like firing up the grill. Ribs can taste great whether you char them on the grill or bake them in the oven. One is just less time consuming to prepare. Baking ribs means you can do minimal work up front then stick them in the oven to bake low and slow. After that you can move on to doing something else productive like blogging.

If you like Asian flavors, you will enjoy Teriyaki Baby Back Ribs. P. F. Chang has become my  favorite teriyaki sauce because of the subtle hint of garlic, the slight tang of ginger and the sweetness of brown sugar. I use it as a marinade, glaze for pork, chicken or salmon and for a teriyaki brown rice side dish I recently made.

Whatever brand of teriyaki sauce you decide to use you cannot go wrong making a rack of ribs with a teriyaki twist.

Teriyaki Baby Back Ribs

Ingredients:

1 rack pork baby back ribs sliced
1 bottle P.F. Chang Teriyaki sauce
1 small onion sliced
1 cup water
2 tbsp vegetable oil
1 tbsp worcestershire sauce
1 tbsp salt
1 tsp ground black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder

Preheat oven to 325 degrees.

Season ribs with seasonings. Heat vegetable oil over medium high heat in a non stick frying pan. Brown ribs on all sides. Place ribs and onions in dutch oven. Add water then pour teriyaki sauce over the ribs. Cover and back for 1 ½ – 2 hours until ribs are tender and cooked through.

Follow my blog with Bloglovin

Roasted Pork Tenderloin

Main Course, Meat/ Poultry, Uncategorized, , , , , , ,

IMG_2368_1

I have to say on the day I prepared this recipe I was really stopped up and couldn’t enjoy the normal aromas surrounding me when I cook. But, the Roasted Pork Loin smell came through loud and clear. The pork smelled heavenly with the onions and jalapeno peppers I added to the dish. All of a sudden I felt my mouth watering and I realized it was because of the delicious smell coming from the oven. It is nice when good food evokes that kind of reaction. The smell is great, your mouth waters and you just cannot wait to eat!

IMG_2380_1

Not everyone enjoys pork but if you are willing to serve it to family and friends this will be a crowd pleaser. Pork loin is a tender piece of meat but like with any meat it can dry out if you are not careful. I think surrounding the pork loin with lots of onions and peppers along with a little water then wrapping it up tight helps to lock in the juices and the flavors.

IMG_2389_1

Roasted Pork Loin is excellent as a sandwich or paired with fried apples and mashed potatoes. No matter what you decide to make as a side dish the Roasted Pork Loin with be the star on your table. “Mr. DeMille, I’m ready for my close-up”.

IMG_2403_1

Roasted Pork Loin

Ingredients:
1 – 2 pork loins
1 large onion sliced
1 jalapeno pepper sliced
1 cup of water
1 tbsp salt
1 tbsp black pepper
1 tsp onion powder
½ tsp ground ginger
paprika

Preheat oven to 350 degrees.

Season pork loins with all seasonings and place in a roasting pan. Cover with onions and jalapeno peppers. Pour water into the pan and wrap tightly with foil. Bake for 1 ½ hours until cooked and tender. Slice for a meal or sandwiches.

Follow my blog with Bloglovin

Pork and White Bean Stew

Main Course, Meat/ Poultry, Soups/ Salads / Stews, Uncategorized, , , , , ,

IMG_1140_1

I spotted some nice country style ribs at the grocer while shopping this week. They looked so good and were on sale so I couldn’t pass them up. I was sure I could come up with a new recipe to include the country style ribs so they landed in my cart.

IMG_1144_1

Country style ribs are thick and meaty and are great in chili, stew or all by themselves. I am not sure if I should classify my Pork and White Bean Stew as a stew or a chili dish. I will leave that up to others. For now I will call it a stew. I just liked the idea of the pork with white beans and a few fresh veggies. Plus, one pot dishes are at the top of my list when it comes to cooking. Who wants to clean a lot of pots and pans when you can toss everything into one pot? Definitely, not me. In the case of my Pork and White Bean Stew I did use two pots. I used a pressure cooker to speed up the process of making the pork nice and tender. If you are not comfortable using a pressure cooker I would stick to cooking the pork a little longer to make sure it is tender. Just don’t over cook the meat or it will be dry and chewy.

IMG_1156_1

The flavors of the pork were amazing with the white beans. At the last minute, I decided to throw some fresh chopped tomatoes from our garden into the pot to give the dish a pop of color. The smell of the home grown tomatoes hit my nose before I could even take a bite of the stew. Wow, what a difference between home grown tomatoes and hot house tomatoes. Home grown beats out store bought tomatoes every time.

IMG_1175_1

Stew or chili? I am still not sure which one describes this dish the best. Whatever you decide to call it, I know you will like it.

IMG_1185_1

Pork and White Bean Stew

Ingredients:
4 – 6 thick country style ribs cubed
2 15oz cans cannellini beans (do not rinse/drain)
1 can green chiles
2 small tomatoes large dice
1 small onion diced
1 small green pepper diced
1 clove garlic minced
3 cups chicken broth
2 cups water
1tbsp cilantro
1 tbsp salt
1 tbsp ground black pepper
1 tsp cumin
1 tsp nutmeg
1 tsp parsley chopped
½ tsp cayenne (optional)
1 pkg whit chicken chili dry mix

Place pork in a large bowl and sprinkle with salt, pepper and cayenne. Toss until well coated. If comfortable with using a pressure cooker, place pork in pressure cooker with water and cook for 30 minutes to tenderize meat. Then place pork and remaining ingredients in a large pot along with 1 cup of juice from pressure cooker. Skim off grease. Cook for 1 hour. If not comfortable with using a pressure cooker, place all ingredients in a large pot and cook for 2 hours over medium high heat until meat is tender.

Follow my blog with Bloglovin

Fried Spare Ribs

Appetizers, Main Course, Meat/ Poultry, , , ,

IMG_8569_1

Last Christmas my brother “O” insisted on making Fried Spare Ribs as an appetizer. I will admit I was skeptical for two reasons. One, because he wanted to make ribs as an appetizer prior to a big Christmas dinner. Two, because he wanted to fry the ribs. I had never heard of fried spare ribs and could not imagine what they would look like or how they would taste.

IMG_8581_1

Usually, when I fix ribs it takes hours in the oven or on the grill. I figured that frying ribs would make them tough. Well, I was wrong. I was surprised at how tender the ribs were and even more surprised at how everyone gathered in the kitchen waiting for the ribs  drooling. As fast as as the ribs came out of the pot they were gobbled up.

IMG_8583_1

Compliments to my brother “O” for giving me a new idea for ribs even if he did not share his exact recipe. Of course, since I am a decent cook it didn’t take much for me to figure out how to make my own delicious Fried Spare Ribs. I can say with confidence that once you try fried ribs you may not look at BBQ ribs the same way any more.

IMG_8573_1

Fried Spare Ribs

Ingredients:
2 pkgs baby back ribs or 1 slab of ribs cut up
4 cups vegetable oil
1 ½ cups flour
1 tbsp seasoned salt
1 tbsp black pepper
1 tbsp Adobo seasoning
1 tbsp salt
1 tbsp onion powder
1 tbsp smoked paprika

Heat oil in a large dutch oven over medium high heat until lightly smoky.

Combine flour, Adobo seasoning, onion powder, seasoned salt and paprika in a large plastic zip lock bag then shake to mix ingredients.

Season ribs with salt and black pepper. Drop 5 – 6 ribs into the plastic bag then shake to coat ribs. Shake off excess flour and gently drop ribs into hot oil. Cook for 10– 15 minutes turning ribs mid-way through cooking process. Drain on paper towels and serve immediately.

Follow my blog with Bloglovin

Slow Cooked Pork

Meat/ Poultry

Pork_1

Slow and steady wins the race when fixing slow cooked pork. I know most of my recipes are designed to be quick and easy but this one is just easy.

pork roast 1_1

After you season the meat and stick it in the oven you can go about your business and not fuss over what to do next. Once the pork is fork tender and pulls apart easily the dish is almost complete.

pork roast 4_1

Pork, apples and pears. I have always thought the combination of these three foods was a match made in heaven. Add some fennel and it is out of this world. The apples, pears and fennel can be served warm with the pork or as a cool side salad. Depending on which one you choose the seasonings used with the fruit will be a little different. I like making the warm version in the fall and winter and the cool version during hotter weather. Pork? I can eat it any way any time of the year.

pork roast 8_1

In this case, I will let you be the judge. Try making both the warm and cool version and see which one you like best. You may just be surprised.  Another great way to serve the pork is in chili.  I have a wonderful recipe for Chili with Slow Cooked Pork at dmariedining.com.

pulled pork 1_1

Slow Cooked Pork

Ingredients:
1 small pork shoulder
1 large onion sliced
1 large green pepper sliced
1 tbsp thyme
1 tbsp salt
1 tbsp black pepper
1 tbsp Adobo seasoning
1 tsp onion powder
1 tsp basil
1 tsp parsley

Preheat oven to 325 degrees.

Layer onions and green peppers in the bottom of a roasting pan. Sprinkle with a little salt. Sprinkle pork with seasonings and place on top of onions and peppers. Pour 1 cup of water into pan. Cover with foil and cook for 3 hours until pork is fork tender and easily pulls apart.

Chili with Slow Cooked Pork

Meat/ Poultry, Soups/ Salads / Stews, ,

pulled pork 6_1

Chili is one of those dishes that packs in everything you need in a meal. Meat, veggies and protein. How can you can wrong? Usually, I make chili using ground turkey but I decided to shake things up a bit and added slow cooked pork instead. My original plan for the pork was to make shredded BBQ pork sandwiches but my family was not in the mood for BBQ. So I figured I would try the pork in a pot of chili to see how it would taste.

chili start_1

After trying chili with slow cooked pork I am not sure I will ever make chili with ground turkey again. The tenderness of the pork combined with the beans and chili seasonings turned the chili into a delicious flavorful meal. Sports fans would love this chili after any “big” game especially with a side of cornbread.

pulled pork 5_1

chili_1

chili 4_1

Chili with Slow Cooked Pork

Ingredients:
1 small pork shoulder cooked and shredded (see recipe below)
1 28 oz can black beans undrained
1 14 oz can small white beans undrained
1 14 oz can cannellini beans undrained
1 14 oz can fire roasted tomatoes
1 12 oz bottle beer
1/2 cup chicken stock
1 tbsp salt
1 tbsp black pepper
1 tsp garlic powder
1 packet chili seasonings
½ tsp cayenne pepper

Add all ingredients to a large pot and let simmer for 1 hour on medium heat. Stir occasionally. Serve with corn bread.

Slow Cooked Pork

Ingredients:
1 small pork shoulder
1 large onion sliced
1 large green pepper sliced
1 tbsp thyme
1 tbsp salt
1 tbsp black pepper
1 tbsp Adobo seasoning
1 tsp onion powder
1 tsp basil
1 tsp parsley

Preheat oven to 325 degrees.

Layer onions and green peppers in the bottom of a roasting pan. Sprinkle with a little salt. Sprinkle pork with seasonings and place on top of onions and peppers. Pour 1 cup of water into pan. Cover with foil and cook for 3 hours until pork is fork tender and easily pulls apart.