Cooked pork recipes recipes
Our top 3 of 35 Cooked pork recipes recipes
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- 6-8 thin slices of pork loin
- 2 thin slices of fresh pineapple cored and skin removed
- ½ small red pepper de-seeded
- ½ small onion peeled
- 1 tbls soy sauce
- 1 tbls white wine vinegar
- 1 tsp sugar
- 2 cm piece of fresh ginger grated
- small piece green chilli (optional)
- 1 tbls fresh coriander chopped
- 1. First make the salsa.
- Finely dice the pineapple,pepper,onion and chilli and place in a bowl with the ginger,
- soy sauce,vinegar and sugar. Mix well and add the coriander. Cover and refrigerate for at least 30 minutes.
- 2. Heat a little oil in a large frying pan until very hot then add the pork and fry for about 2 minutes on each side.
- 3.Slide onto serving plates and spoon the salsa over the top.
- Try serving with a mixed salad and some crusty bread.
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- 2 pork escalopes
- 1 small garlic clove
- approx 120 ml chicken stock
- 1 tbls grainy mustard
- approx 80-100 ml double cream
- salt and pepper
- Put tbls of oil in large frying pan, add crushed garlic then the pork and fry for about 3 or 4 minutes on each side.
- Transfer pork to oven dish and cook in oven at 180 oC for about 15 minutes.
- In frying pan add mustard and stock and reduce till a bit thicker.
- Add in cream and heat through.
- Pour this sauce over the pork in the oven and leave for 5-10 minutes while you serve potatoes and veg.
Remove bone before cooking – you’re going to pile lots of lovely things on top of these ‘chops’ before cooking and guests won’t be able to see bones in the meat. The bones also take up space – this meat is cooked laid out in a roasting tin – so to minimize oven space used remove the bones first. Breadcrumbs can be made anytime from left over bread (you should never have to throw unused bread away). Use a food processor or hand blender and dry stale bread as it crumbs more easily. You can buy a pork roasting joint and cut thick steaks from it – this is good value and you’ll be able to cut the steaks as you want them – allow good thick cuts,try and buy the browner pork meat - it has fat rippled through it which gives the meat a great flavour and helps keep it moist.
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- 4 Pork Chops
- 50g smoked lardons
- 1tbsp Dijon mustard
- 1tsp dried thyme
- 2tbsp breadcrumbs
- pinch Salt/pepper
- 100ml water
- 1 chicken stock cube
- 2tbsp crÃ¨me fraiche
- ½ Onion, finely chopped
- 150ml white wine
- Put the butter and oil into the saucepan pan and fry the chops quickly, in batches, on each side. Put into an ovenproof dish in a single layer. Season the chops well with salt and pepper.
- Put the onions into the pan stir well with the fat and cover. Cook over a low heat until onions are really sweet smelling and completely translucent. Don’t skimp on time here –onions are a big part of the flavour and if they’re not properly cooked here the flavours will never work well. Add the lardons and turn the heat up for a few minutes to fry off the bacon.
- Mix the mustard and thyme with the onions/bacon mix and divide this mixture between the chops piling the mustard and onions on the top of each chop. Press breadcrumbs into the mixture on each chop.
- Put wine, water and stock cube into same pan and season well with salt and pepper. Bring to the boil then pour around chops so liquid comes up to level of the breadcrumbs but doesn’t cover the chops. Cook any left over juice in saucepan for about 20 minutes. Bake pork uncovered for 40 minutes.
- Remove the liquid and put into saucepan. Cover chops and keep them in a warm place. Reduce the liquid to 150ml (it should have reduced to this in the pan already) and add the crème fraiche. Taste. If the flavour is good and the sauce is very runny thicken slightly with a little cornflour mixed with cold water first. The sauce shouldn’t be too thick but a syrupy consistency - creamy with a good mustard tang.