Category: PORK

MEAT LASAGNA & CHICAGO METALLIC’S 3-ROW LASGANA PAN

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced sweet onion

2 cloves garlic, crushed

2 cans diced tomatoes with garlic, oregano and basil

1 (6.5 ounce) cans canned tomato sauce

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles(I like the Barilla no cook)

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
  • Stir in crushed tomatoes (juice included) and tomato sauce.
  • Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
  • Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water OR use no bake noodles.
  • In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees.
  •  To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.
  • Arrange 6 noodles lengthwise over meat sauce.
  • Spread with one half of the ricotta cheese mixture.
  • Top with a third of mozzarella cheese slices.
  • Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
  • Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  • Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes.
  • Remove foil, and bake an additional 25 minutes.
  • Cool for 15 minutes before serving.

My mom got me this new lasgana pan from Chicago Metallic for Christmas and I have to say it is awesome.  Lasagna no longer is a mess to cut and each edge of cheese is crispy and just perfect!  Assembly is also a breeze with no overlapping. You can even make 3 different flavors at once.  I can’t wait to try it on some banana bread and meatloafs.

ORANGE MAPLE PORK TENDERLOIN

Orange Maple Pork Tenderloin
1 1/2-2 pound pork tenderloin
2/3 cup pure maple syrup
1/4 cup soy sauce
1/3 cup Panda Express Orange Sauce
2 cloves garlic, finely minced
1 teaspoon white pepper
1/4 teaspoon crushed red pepper

  • Put pork tenderloin in a ziploc bag. 
  • In a separate bowl, mix all the remaining ingredients until well blended and pour into the ziploc bag. 
  • Marinate for as long as you can – overnight, if possible.
  • Remove pork from the plastic bag, reserving the marinade. 
  • Place in baking dish.
  • Bake in a 400 degree oven until the pork reaches an internal temperature of 135 degrees.
  • While the pork is cooking, boil the remaining marinade from the bag for at least 10 minutes.
  • Remove pork from oven and cover with foil for 10 minutes.  The pork will continue to cook and reach 145 degrees.
  • When the pork is finished, slice and serve with the marinade as a sauce.

SWEET and SPICY PORK RIBS

Sweet, Spicy, Tender, Perfect…

SWEET and SPICY PORK RIBS
3 pounds spareribs,  cut into 4-5 rib sections, rinsed and patted dry
1/2 cup Hoisin sauce
3 tablespoons dry sherry
3 tablespoons sesame oil
3 tablespoons, minced fresh ginger
1 1/2 tablespoons soy sauce
1 tablespoons rice wine vinegar
1 large clove garlic, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

  • Generously salt and pepper ribs.
  • In a medium mixing bowl whisk together the Hoisin sauce, sherry, sesame oil, ginger, soy sauce, rice wine vinegar, garlic and pepper flakes.
  • Place ribs in a LARGE ziploc bag and pour sauce over the ribs. Refrigerate overnight.
  • Heat gas grill to medium high or a charcoal grill to medium hot fire.
  • Spray grill with PURE.
  • Grill ribs over indirect heat for 30-45 minutes or until ribs are fork tender and easily separate, turning and basting frequently with reserved marinade.
  • Sprinkle with sesame seeds and serve.
OR a sauce we LOVE
1/2 cup Smucker’s Apricot Jam
1/2 cup Sweet Baby Ray’s BBQ sauce
1 tablespoon red pepper flakes

BEER BRAISED PORK CHOPS

I recently got this recipe from a friend and she was right – they were super!

BEER BRAISED PORK CHOPS
4 – bone in pork chops – I had thin ones already so we used those and they were really good!
1-12 ounce bottle honey wheat beer – we used Amberbock
1 tablespoon safflower oil
2 cloves garlic, minced
1/2 teaspoon coarse ground black pepper
1 cup cheddar cheese
1/4 cup thinly sliced green onions
2 tablespoons chopped walnuts
fresh herb sprigs

  • Place chops in resealable bag set in shallow dish.
  • In a medium bowl combine beer, oil, garlic, 1/4 teaspoon of the pepper and the salt.  
  • Pour over chops; seal bag.  
  • Marinate in refrigerator overnight, turning bag occasionally. 
  • Drain chops, discarding marinade.  
  • Arrange medium-hot coals around a drip pan.    
  • Place chops on grill rack over drip pan.  
  • Cover and grill for 35 to 40 minutes or until chops are slightly pin in center and juices run clear (160).  For gas grill, preheat grill.  Reduce heat to medium.  Adjust for indirect cooking.  Grill as above.
  • Combine cheese, green onions, walnuts and the remaining ¼ teaspoon pepper.  Carefully spoon cheese topping over chops.  Cover and grill for 2-3 minutes until cheese is melted.  
  • If desired, garnish with fresh herb sprigs.  Makes 4 servings.

Brown Sugar Pork Chops with Onions

Prep Time: 15 min
Total Time: 25 min
Servings: 4 servings


See More Better Homes and Gardens Recipes
Ingredients

  • 2 teaspoons vegetable oil
  • 4 boneless pork rib or loin chops, 1/2 to 3/4 inch thick
  • 1/4 teaspoon ground black pepper
  • 1 medium onion, halved lengthwise and thinly sliced
  • 1/4 cup orange juice
  • 2 tablespoons packed brown sugar
  • 1/4 teaspoon crushed red pepper (optional)

Directions
1. In a large skillet heat oil over medium heat. Sprinkle chops with black pepper. Cook chops in hot oil for 6 to 8 minutes, until brown on outside and slightly pink in center, turning once halfway through cooking time. Remove chops from skillet; cover and keep warm.
2. For sauce, in same skillet cook and stir onion over medium heat for 3 minutes or until tender. Push onion aside. Remove skillet from heat; add orange juice and brown sugar. Return to heat. Cook and stir for 1 minute or until sugar is dissolved. Stir onions into sauce.
3. Spoon sauce over chops; sprinkle with crushed red pepper, if desired. Serve with steamed green beans.

 
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Happy Eating…

SWEDISH MEATBALLS ~ OLDIE BUT GOODIE

Traditionally this recipe is served with lingonberries – YUMMMMMMY!!
MEATBALLS*
1 Jumbo egg
1/4 cup heavy cream
1 large slice white bread, crusts removed, and bread torn into 1-inch pieces
8 ounces ground pork, double ground
8 ounces ground beef, double ground
1 medium onion, grated or minced
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon white pepper
1 teaspoon brown sugar
1 1/2 teaspoons table salt
Olive Oil, heavy coat

  • Preheat oven to 350 degrees.
  • Whisk egg and cream together in small bowl. Stir in bread and set aside to soak.
  • Blend hamburger & pork, onion, nutmeg, allspice, pepper, brown sugar, and salt smooth and uniform.
  • Using fork, mash bread mixture until no large dry bread chunks remain.
  • Add mixture to beef mixture and blend until well mixed.
  • Form 1-inch round meatballs. You’ll have about 25-30. 
  • Bake 20-25 minutes until cooked through.
  • At this point you can either complete the recipe or freeze the meatballs for a later weeknight.

SAUCE
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 tablespoon packed brown sugar
1/2 cup heavy cream
2 teaspoons juice from 1 lemon
Table salt and freshly ground black pepper

  • Melt butter over medium high heat.
  • Once melted, add flour and cook, stirring constantly with whisk, until flour is light brown.
  • Slowly whisk in broth.
  • Add brown sugar and bring to simmer.
  • Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes.
  • Stir in cream and return to simmer.
  • Add meatballs back to sauce and simmer, turning occasionally, until heated through, about 5 minutes.  If making the meatloaf, at this point pour sauce over the meatloaf and bake for 45 minutes at 350 degrees.
  • Stir in lemon juice; season with salt and pepper to taste and serve over noodles.

BAKED PORK STEAKS with BROWN GRAVY

These are the BEST steaks and are fork tender!


OVEN BAKED PORK STEAKS
4 pork steaks
2 cloves garlic, minced
1 small onion, sliced thin
1/4 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon ACCENT
1 teaspoon Worcestershire sauce

  • Preheat oven at 350 degrees.
  • Sprinkle meat on both sides with salt, pepper, meat tenderizer and Worcestershire sauce.
  • Place steaks on foil lined cookie sheet.
  • Top with onions and garlic
  • Bake 20-30 minutes, turning once.
  • Top with gravy.

BROWN GRAVY
1/2 cup butter
1/2 cup flour
1 teaspoon minced garlic, jar
1 tablespoon Worcestershire sauce
2 cups hot water
2 tablespoons Better than Beef Bouillon
salt and black pepper to taste

  •  In a saucepan, melt the butter over medium heat.
  • Whisk together the hot water and bouillon. Set aside
  • Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and fragrant.
  • Add the garlic and cook a few seconds more.
  • Whisk in the beef broth and Worcestershire sauce.
  • Salt and pepper to taste.
  • Bring to a low boil.
  • Reduce the heat to a low simmer for 15-20 minutes, stirring occasionally until desired consistency.
  • Season to taste with salt and pepper.

ULTIMATE COMFORT FOOD ~ BAKED PORK STEAKS with BROWN GRAVY

These are the BEST steaks and are fork tender!


OVEN BAKED PORK STEAKS
4 pork steaks
2 cloves garlic, minced
1 small onion, sliced thin
1/4 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon ACCENT
1 teaspoon Worcestershire sauce

  • Preheat oven at 350 degrees.
  • Sprinkle meat on both sides with salt, pepper, meat tenderizer and Worcestershire sauce.
  • Place steaks on foil lined cookie sheet.
  • Top with onions and garlic
  • Bake 20-30 minutes, turning once.
  • Top with gravy.

BROWN GRAVY
1/2 cup butter
1/2 cup flour
1 teaspoon minced garlic, jar
1 tablespoon Worcestershire sauce
2 cups hot water
2 tablespoons Better than Beef Bouillon
salt and black pepper to taste

  •  In a saucepan, melt the butter over medium heat.
  • Whisk together the hot water and bouillon. Set aside
  • Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and fragrant.
  • Add the garlic and cook a few seconds more.
  • Whisk in the beef broth and Worcestershire sauce.
  • Salt and pepper to taste.
  • Bring to a low boil.
  • Reduce the heat to a low simmer for 15-20 minutes, stirring occasionally until desired consistency.
  • Season to taste with salt and pepper.

LUAU BENEDICTS

LUAU BENEDICTS
1 English muffin per person
2 eggs per person
leftover sweet and sour pulled pork
Hollandaise sauce

  • Prepare Hollandaise sauce.
  • Toast English muffins.
  • Poach eggs.
  • Layer together starting with English muffin, pulled pork, poached egg and the hollandaise sauce.
  • Enjoy.

HOLLANDAISE SAUCE
1/2 cup butter
3 large egg yolks
1 tablespoon plus 1 teaspoon of lemon juice
1/8 teaspoon salt
dash cayenne pepper or hot pepper sauce
2 tablespoons hot water
finely chopped fresh parsley, if desired

•    Heat butter in a heavy saucepan until hot and foamy, but not browned.
•    In a small bowl, whisk or beat egg yolks with lemon juice, salt, and  hot sauce.
•    Gradually beat in butter, then water.
•    Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
•    Serve immediately or let stand over warm water for up to 30 minutes.
•    If desired, sprinkle with chopped fresh parsley before serving.

Makes about 2/3 cup of hollandaise sauce.

OVEN BBQ PORK CHOPS

OVEN BBQ PORK CHOPS
1 1/2 to 2 pounds pork rib chops, trimmed of fat 

1/4 teaspoon sea salt 

1/4 teaspoon  freshly ground pepper
3 teaspoons safflower oil, divided
1 medium onion, sliced thin
1 clove  garlic, minced
1/2 cup  orange juice 

3/4 cup  barbecue sauce
2-3 cups prepared white rice

  • Preheat oven to 400 degrees.
  • Generously sprinkle pork chops with salt and pepper. 
  • Heat 2 teaspoons oil in a large ovenproof skillet over high heat. 
  • Add the pork chops and sear to brown, 1 to 2 minutes per side. Transfer to a plate.
  • Add the remaining 1 teaspoon oil to the pan. 
  • Add onion and cook, stirring, until softened. 
  • Stir in garlic and cook, stirring, until fragrant. 
  • Add orange juice and cook until most of the liquid has evaporated. 
  • Stir in barbecue sauce until well blended. 
  • Return the pork chops to the pan, turning several times to coat with the sauce.
  • In a large baking dish layer the rice on the bottom, smoothing the top.
  • Add pork chops to top of rice.
  • Pour remaining sauce over the chops and rice.
  • Transfer the dish to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers at least 145 degrees. 10-15 minutes.

OVEN BBQ PORK CHOPS

OVEN BBQ PORK CHOPS
1 1/2 to 2 pounds pork rib chops, trimmed of fat 

1/4 teaspoon sea salt 

1/4 teaspoon  freshly ground pepper
3 teaspoons safflower oil, divided
1 medium onion, sliced thin
1 clove  garlic, minced
1/2 cup  orange juice 

3/4 cup  barbecue sauce
2-3 cups prepared white rice

  • Preheat oven to 400 degrees.
  • Generously sprinkle pork chops with salt and pepper. 
  • Heat 2 teaspoons oil in a large ovenproof skillet over high heat. 
  • Add the pork chops and sear to brown, 1 to 2 minutes per side. Transfer to a plate.
  • Add the remaining 1 teaspoon oil to the pan. 
  • Add onion and cook, stirring, until softened. 
  • Stir in garlic and cook, stirring, until fragrant. 
  • Add orange juice and cook until most of the liquid has evaporated. 
  • Stir in barbecue sauce until well blended. 
  • Return the pork chops to the pan, turning several times to coat with the sauce.
  • In a large baking dish layer the rice on the bottom, smoothing the top.
  • Add pork chops to top of rice.
  • Pour remaining sauce over the chops and rice.
  • Transfer the dish to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers at least 145 degrees. 10-15 minutes.