South-of-the- boarder pork chops

Ingredients

4 pork chops
1/2 tsp seasoned salt
garlic powder, to taste
cumin, to taste
2 tbsp butter
1 cup chopped green onion
7 oz green chili salsa
1 tbsp flour
1 cup 1/2 & 1/2

How to prepare

Season chops with seasonings. Brown in butter in skillet; remove. Saut onions in pan drippings. Stir in salsa. Add chops. Simmer, covered, 1 hour or until tender; remove. Blend flour in pan juices. Cook until thickened, stirring constantly. Stir in 1/2 & 1/2. Add chops. Cook until heated through.

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Rio Grande Cafe – Green Chili Pork Chops

Ingredients

1/2 roughly chopped onion
6 peeled garlic cloves
3-4 pork sirloin steaks or boneless pork chops
5 cups water
2 roasted poblano chilies
half bunch fresh cilantro
2 toasted corn tortilla, torn
fresh black pepper, salt

How to prepare

Lightly brown pork in large sauce pan or Dutch oven. Add onion, garlic and water to pot and bring to a boil. Reduce heat and simmer one hour. Meanwhile, roast poblanos under broiler and skin and seed them. Roughly chop toss into blender. Tear up and add tortilla and the cilantro. Add water, garlic and onion at end of hour and blend until smooth return to pot and simmer pork in sauce for 10 min, adding fresh pepper and sauce -Roberto del Grande, Rio Grande Cafe on TV, March 1997

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Cantonese Kitchen – Chinese cooking – Chow Fahn (fried rice)

http://www.youtube.com/v/U4768C21hPs?version=3&f=videos&app=youtube_gdata

My grandmother, a master at Chinese cooking, making fried rice with pork sausage, eggs and green onion.

See the original post:
Cantonese Kitchen – Chinese cooking – Chow Fahn (fried rice)

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Barbecued peppercorn pork chops

Ingredients

6-8″-thick boneless pork chops
1 tbsp bottled green peppercorns, drained
1 clove garlic, minced or pressed
1/4 tsp ground cinnamon
2 tbsp chopped fresh parsley
1/4 cup (1/2 stick) butter, softened

How to prepare

With a sharp knife, make a pocket in each pork chop, cutting horizontally from what was the bone side. Blend the remaining ingredients. Divide the mixture among the pork chops, stuffing it into the pocket of each. Press cut edge together to seal, and stick a wooden toothpick through edge to hold it shut. Place over hot coals. Cook 10 to 12 minutes per side until brown and done to your liking.

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Homemade coriander sausage

Ingredients

2 lbs coarsely ground pork shoulder
2 tbsp whole coriander seeds
1 tbsp ground coriander
1 cup chopped fresh cilantro
1 tsp coarsely ground black pepper
1/2 tsp crushed red pepper
2 tsp salt

7-foot-long natural casing
2 yards butchers twine

How to prepare

In a large mixing bowl, using your hand or a fork, combine all the ingredients for the filling. Prepare casing, fill, link and cook.

Casing prep:
1. Place the casings in a bowl of warm water in your kitchen sink. It will relax nearly instantly. Meanwhile set up the sausage grinder with the stuffing nozzle. 2. Take casings out of water and fit the open end over the faucet. Turn on warm water gently to allow the water to run through the casing. Then remove casing and slide immediately over the sausage nozzle. 3. Place the filling in the top of the grinder and crank the machine so that the filling feeds into the casing. Continue cranking until entire casing is filled. 4. Using butchers twine, tie a knot every 4″ along the length of the sausage.

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Cantonese dinner

Ingredients

1 1/2 lb pork steak, 1/2″ thick, cut into strips
1 8-ounce can tomato sauce
3 tablespoons brown sugar
2 tablespoons oil
1 1/2 tablespoons vinegar
1 large onion, sliced
1/2 teaspoons salt
1 small green pepper, cut into strips 2 teaspoons worcestershire sauce
1 4-ounce can mushrooms, drained

How to prepare

Brown pork strips in oil in skillet to remove excess fat. Drain on double paper towel. Place pork strips and all remaining ingredients into crock-pot. Cover and cook on low 6 to 8 hours. (high: 3 hours). Serve over hot fluffy rice. Serves 4.

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Byerly’s wild rice soup

Ingredients

2 tbsp butter
1 tbsp minced onion
1/4 cup flour
4 cups broth
2 cups cooked wild rice
1/2 tsp salt
1 cup half and half

2 tbsp dry sherry (optional)
1/3 cup minced ham
1/3 cup finely grated carrot
3 tbsp chopped slivered almonds
minced parsley or chives

How to prepare

Melt butter in pan, saut

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Curried pork chops

Ingredients

8 thin pork chops
dash of salt
dash of pepper
1 tsp vegetable shortening
1 large onion, chopped (1 cup)
1 tbsp curry powder
1 cup catsup

1/2 cup worcestershire sauce
1 tbsp cider vinegar
3/4 cup water

How to prepare

Sprinkle pork chops with salt and pepper; brown in shortening in a large frying pan; remove and set aside. Stir onion and curry powder into drippings in pan; saut

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Plantation pork chops

Ingredients

4 double cut pork chop-with pocket
2 cup cornbread stuffing mix
2 tbsp butter, melted
1/4 tsp salt
1/2 cup orange juice
1 tbsp pecans, finely chopped
salt & pepper

1/4 cup karo, light
1/2 tsp orange rind, grated

How to prepare

Combine stuffing mix, butter, salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper, put on metal rack on bottom of crockpot, brush with corn syrup, sprinkle with orange rind. Cover, cook on low 6 to 8 hours. Uncover, brush with additional corn syrup and orange rind, or use sauce from bottom of pan, cover and cook on high 15 to 20 minutes. Yield: 4 servings

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Pork tenderloin with pear sauce

Ingredients

2 tsp dijon mustard
1 shallot, chopped
1/2 tsp ground nutmeg
1/2 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp pepper
1 lb pork tenderloin
2 tbsp butter
1 pear, cored, unpeeled, thinly sliced
3/4 cup marsala wine
2 tsp cornstarch
1/4 tsp nutmeg

How to prepare

In a food processor, combine mustard, shallot, nutmeg, thyme, salt, cinnamon and pepper; process until creamy. Rub over pork. Place tenderloin in roasting pan and roast in a 375 degree oven for 25 to 35 minutes.
To make sauce, melt butter in saucepan. Add pear slices and saut

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