Category: PORK

BRAISED PORK POSOLE + WEEKNIGHT SHORT CUT

Pozole or Posole can be prepared in many ways, but all variations include a base of cooked hominy in broth. Hominy is produced from dried maize (corn) kernels.

Typically pork, or sometimes chicken, is included in the base. The traditional spelling with the “z” is the Mexican spelling and the Americanized spelling is usually with the “s”.

The three main types of pozole are white, green and red. White pozole is the preparation without any additional green or red sauce. Green pozole adds a rich sauce based on green ingredients including tomatillos, cilantro, jalapeños or pipits. Red pozole is made by adding a red sauce made from a combination of chiles like ancho, piquin or guajillos.

BRAISED PORK POSOLE + WEEKNIGHT SHORT CUT
1 tablespoon ground cumin
1 tablespoon Mexican Oregano
2 teaspoons FRESH ground sea salt
1 4 pound boneless pork shoulder, cut into 7-8 pieces
2 tablespoons avocado oil
8 cups chicken broth (I like homemade bone broth)
7-8 Chiles de Arbol, stemmed (seeded if you like)
1 large white onion, chopped
5-6 cloves garlic, minced
1 14.5 ounce can fire roasted diced tomatoes
1 large can white hominy, chopped (you don’t have to chop this if you like the large pieces – we don’t though so I chop them smaller)
1-2 cans white shopeg corn

  • Preheat oven to 350°.
  • Whisk together the cumin, oregano and sea salt.
  • Rub pork with seasoning mix, pressing into the meat.
  • In a large dutch oven (cast iron if you have it), heat 1 tablespoon of the oil over medium heat.
  • Sear pork on all sides until browned.
  • Add 1 cup of the broth.
  • Cover and bake 2 hours.

 

  • Remove pork from broth and strain liquid, discarding solids and skimming fat from the top.
  • Shred pork with 2 forks.
  • Add chiles to the now empty pan and cook over medium heat until they puff up.
  • Transfer chiles to blender and add 2 cups of broth. Process until smooth.

 

  • Add remaining oil to the pan.
  • Add onion and garlic, stirring occasionally until tender.
  • Add pork, reserved cooking broth, pureed chiles, tomatoes, shoepeg corn, chopped hominy and remaining broth.
  • Simmer 45-60 minutes.
  • Garnish as desired.

GARNISHES:
chopped avocado
shredded cheese
chopped cilantro
chopped green onions
sour cream

WEEKNIGHT SHORT CUT

  • Substitute the pork for shredded rotisserie chicken. This step saves 2 1/2 hours!
  • Substitute the individual spices for a Taco Bell Pork Carnitas or Carne Asada seasoning package.

APPLE GLAZED PORK ROAST & GRAVY

APPLE GLAZED PORK ROAST & GRAVY
1/2 cup SMUCKERS apple jelly
1 tablespoon white balsamic vinegar
3 pound boneless pork loin roast, tied
FRESH ground sea salt and black pepper

  • Preheat oven to 400°.
  • Whisk together the jelly and vinegar.
  • Generously season pork roast with FRESH ground sea salt and black pepper.
  • Spray roasting pan with non-stick cooking spray.
  • Roast pork roast 1 hour until temperature reaches 145°, brushing with glaze after 45 minutes.
  • Transfer pork to cutting board and cover with foil to rest 10 minutes.
  • While roast rests, pour all but 2 tablespoons of the drippings into saucepan over low heat.
  • Whisk the cornstarch into the 2 tablespoons of drippings to make a slurry.
  • Add slurry to thicken to desired consistency.
  • Slice roast and serve immediately.

HOISIN GLAZED GRILLED PORK CHOPS & PINEAPPLE SALSA

HOISIN GLAZED GRILLED PORK CHOPS & PINEAPPLE SALSA
CHOPS
4-6 bone in THICK pork chops
2 tablespoons toasted sesame oil
1/2 cup Hoisin sauce
3 tablespoons champagne vinegar
FRESH ground sea salt and black pepper

  • Whisk together the Hoisin sauce and vinegar in a small bowl.
  • Transfer 3 tablespoons to a small bowl and set aside.
  • Pat chops dry and generously season with FRESH ground sea salt and black pepper.
  • Brush pork chops with the sauce mixture.
  • Grill pork over hot grill 3-4 minutes per side until seared and cooked through.
  • Transfer pork to platter and brush with reserved Hoisin sauce mixture.
  • Tent with foil and let rest 5 minutes.

SALSA
1 pineapple, peeled, cored and cut into 1/2 inch rings
1 tablespoons toasted sesame oil
1 bunch green onions, sliced thin
1 jalapeno, seeded and minced OR 1/4 cup minced mini red peppers
1/4 cup FRESH chopped cilantro
2 teaspoons FRESH grated ginger

  • Brush pineapple all over with oil.
  • Grill over hot grill 3 minutes on each side until charred.
  • Transfer to cutting board.
  • When cool enough to handle, chop into 1/2 inch pieces.
  • Toss pineapple, green onions, cilantro and ginger with sesame oil.
  • Season to taste with FRESH ground sea salt and black pepper.

GRILLED PORK CHOPS & PLUMS

GRILLED PORK CHOPS & PLUMS
4 thick bone-in pork chops
2 tablespoons avocado oil
4-6 LARGE plums, halved and pitted
Juice from 1 LARGE lemon
2 tablespoons PACKED brown sugar
1 teaspoon ground coriander
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon ground ginger

  • Whisk together the avocado oil and lemon juice. Set aside.
  • Rub plums with half of the brown sugar.
  • Whisk together the remaining brown sugar with the coriander, ginger, salt and pepper.
  • Lightly brush the pork chops with oil mixture and then sprinkle with spice mixture.
  • Sear chops on an oiled grill over medium heat 3-4 minutes per side until you reach 140° and a good sear on each side.
  • Transfer chops to platter and tent with foil while you grill the plums.
  • Add plums to grill 2-3 minutes per side until caramelized and skins are peeling away.
  • Peel away skins and toss plums in remaining lemon juice mixture.
  • Serve immediately.

SHEET PAN RANCH PORK CHOPS

SHEET PAN RANCH PORK CHOPS
5 tablespoons Avocado Oil
2 tablespoons Worcestershire sauce
1 ounce Ranch dressing dry mix packet
FRESH ground sea salt and black pepper
1 LARGE red onion, cut into wedges
1 red bell pepper, seeded and cut into strips
2 small sweet peppers (orange and yellow), seeded and cut into strips
4 THICK boneless pork chops
1 teaspoon paprika
1/4 cup FRESH, FINELY chopped Parsley

  • Preheat oven to 475°.
  • In a large bowl whisk together Avocado oil, Worcestershire sauce, ranch dressing mix, salt and pepper until well blended.
  • Reserve 3 tablespoons in a small bowl.
  • Add the onions and peppers to the marinade and toss until well coated.
  • Remove the onions and peppers with a slotted spoon and layer evenly on your sheet pan.
  • Bake 15-20 minutes until beginning to soften.
  • Add reserve marinade to bowl.
  • Add pork chops and toss to coat.
  • Sprinkle pork chops with paprika.
  • Add pork chops to sheet pan and bake 7-8 minutes until cooked through and no longer pink.
  • Sprinkle with Parsley and serve immediately.

SKILLET CHOPS & OVEN BRAISED RAINBOW CARROTS

This recipe came out of a an old (1960’s) cookbook put together for a lake area homeowner’s association. I loved the sound of it, but canned pork and beans use mustard in their recipes and I’m deathly allergic so I had to adapt it and the flavor profile was GREAT.

SKILLET CHOPS
2 tablespoons butter
FRESH ground sea salt and black pepper
4 thick bone in pork chops
1/2 sweet onion, sliced thin
1 can great Northern beans, drained and rinsed
1 cup tomato sauce
2 tablespoons brown sugar
2 tablespoons jalapeno ketchup

  • Melt butter in cast iron skillet over medium-high heat.
  • Saute onions 1-2 minutes
  • Generously season chops on both sides.
  • Add chops and quickly sear to a golden brown.
  • Whisk together the tomato sauce, brown sugar and jalapeno ketchup.
  • Fold beans into sauce.
  • Arrange beans around pork chops, cover and simmer on LOW 15-30 minutes until chops are cooked through.

OVEN BRAISED RAINBOW CARROTS
1 1/2 pounds rainbow carrots, cleaned and cut to like sizes
4 LARGE green onions, halved lengthwise
1 teaspoon orange zest
1/3 cup orange juice
3 tablespoons melted butter or avocado oil
1 medium shallot, FINELY chopped
1 tablespoon champagne vinegar
FRESH ground sea salt and black pepper to taste

  • Preheat oven to 425°.
  • Whisk together the butter or oil, orange juice, vinegar, orange zest, shallots, FRESH ground salt and pepper.
  • Toss carrots, and green onions with orange juice mixture.
  • Pour into a large flat baking dish, cover with foil and bake 15 minutes.
  • Remove foil and bake another 30 minutes.

BUTTER BRAISED PORK ROAST ala SLOW COOKER

BUTTER BRAISED PORK ROAST ala SLOW COOKER
3-4 pound pork loin
1 bunch green onions, sliced
3 cloves Garlic, minced
4-5 FRESH sprigs of thyme leaves
1 cube KNORR cilantro
1 cube KNORR chipotle
1 cube KNORR garlic
1 tablespoon MONTANA MEX sweet seasoning blend
1 Pinch red pepper flakes
FRESH ground sea salt and black pepper
1/2 cup butter, divided

  • Blot pork roast dry and generously season with FRESH ground sea salt and black pepper.
  • Heat oil in skillet over medium high heat.
  • Sear all sides of roast 1-2 minutes.
  • Place roast in slow cooker.
  • Wipe out skillet of excess oil.
  • Melt butter in skillet.
  • Whisk in seasonings and thyme leaves.
  • Add onions, sautéing a minute.
  • Add garlic and sauté another minute.
  • Pour over pork roast.
  • Cook on LOW 5 hours.
  • Move pork roast to a plate to rest and cover with foil.

GRAVY
stock from slow cooker
1 cup chicken stock
1 tablespoon better than bouillon chicken stock
2 tablespoons cornstarch
1 tablespoon WONDRA flour

  • Melt butter in saucepan.
  • Whisk in cornstarch and flour.
  • Add chicken stock and whisk until smooth.
  • Add renderings from the slow cooker and whisk until smooth and thickened.
  • Adjust seasoning and serve over mashed potatoes with gravy.

BAKED ASIAGO MEATBALL PARMESAN

BAKED ASIAGO MEATBALL PARMESAN

1/2 pound ground pork
1 pound ground beef
6 cloves garlic, minced
1 cup Italian breadcrumbs
1 cup shredded Asiago cheese
FRESH chopped flat leaf parsley, to taste
FRESH chopped oregano, to taste
FRESH chopped basil, to taste
2 LARGE eggs
FRESH ground sea salt and pepper, to taste
3 cups marinara sauce
2 cups chicken broth
1 cup shredded mozzarella cheese

  • Preheat oven to 400°.
  • Mix ground meats, garlic, breadcrumbs, Asiago cheese, parsley, eggs, salt and pepper together until well blended.
  • Form golf ball sized meatballs.
  • Coat a rimmed baking pan with avocado oil and place meatballs on pan.
  • Bake 20 minutes.
  • Remove from oven and cool slightly.
  • In a large cast iron ovenproof skillet (I use my enameled cast iron crock pot) whisk together the marinara and chicken broth.
  • Bring sauce to a SLOW & LOW simmer.
  • Add meatballs to sauce and simmer 4-6 hours.
  • Sprinkle mozzarella cheese over the top until completely covered.
  • Cover dish and bake 20 minutes.
  • Remove foil and bake an additional 20 minutes until golden.
  • Serve with a side of pasta.

SMOKED PORK CHOPS & SAUERKRAUT ala SLOW COOKER

SMOKED PORK CHOPS & SAUERKRAUT ala SLOW Cooker – serves 4

4 bone-in pork chops, at least 3/4 inch thick
FRESH ground salt and pepper, to taste
2 tablespoons butter
1/3 cup FRESH grated apples
2 VIDALIA onions, chopped
2 Granny Smith apples, peeled and sliced
2 LARGE carrots, peeled and sliced into 1 inch pieces
2 pounds sauerkraut and its juice
4-6 LARGE sprigs rosemary

  • Spray crock pot insert with non-stick cooking spray.
  • In a large bowl toss together gently the sauerkraut and its juice, apples, onions and carrots.
  • Spoon half the mixture into the slow cooker.
  • Heat 2 tablespoons of butter over medium high heat in large skillet.
  • Do a quick sear on each side of pork chops.
  • Top with pork chops in a single layer if possible.
  • Cover with remaining sauerkraut mixture on top of pork chops.
  • Sprinkle with rosemary sprigs.
  • Cover and cook on low 2-3 hours or until chops are cooked though and carrots and apples are tender.
  • Remove sprigs and enjoy.

BAKED ZITI

Like Lasagna, but not all the hassle? Makes Broken Lasagna AKA Baked Ziti or ANY pasta for that matter – it’s all about the flavors 😀

BAKED ZITI Recipe Prep time: 10 minutes Cook time: 55 minutes Yield: Serves at least 8
1 pound ziti or pasta of your choice
Avocado oil
1/2 pound ground Italian sausage
1/2 pound ground beef or pork
1 large onion, chopped
3 garlic cloves, chopped
1 tablespoon FRESH basil, minced
1 tablespoon Garden Gourmet Italian seasoning
1/2 teaspoon red pepper flakes
32 ounces marinara (jar or your own homemade)
1/2 pound of grated Mozzarella cheese
1 heaping cup of ricotta cheese
1 cup FRESH grated Parmesan cheese

  • Heat a large pot of water to a hard boil.
  • Add a tablespoon of salt.
  • Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite.
  • Drain the pasta well.
  • Toss with a little avocado oil so it doesn’t stick together.
  • Set aside.

 

  • Heat a tablespoon of avocado oil in a large sauté pan on medium-high heat.
  • When the oil is hot, add the sausage and ground beef or ground pork, breaking up any large chunks as it cooks. Brown well.
  • Season with FRESH ground salt and pepper.
  • Drain off any excessive grease, but leave a little for flavor.
  • Add onions and garlic, sautéing until the onions are translucent and beginning to brown, about 4-5 minutes.
  • Add the basil, Italian seasoning and red pepper flakes, stirring to combine and coat well.
  • Add the marinara sauce and stir well.
  • Bring to a simmer.

 

  • Preheat the oven to 350°.
  • Spread a thin layer of sauce in the bottom of a 9×13-inch casserole pan.
  • Add dollops of half the ricotta cheese.
  • Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole.
  • Pour the rest of the sauce over the pasta.
  • Add dollops of the remaining ricotta cheese over top.
  • Sprinkle the mozzarella and the Parmesan cheese on top.
  • Bake for 20 minutes until the top is lightly browned and the cheese melted.

NOTES:

  • I sometimes add small mini meatballs for fun 😀
  • You can substitute dried herbs if that is all you have on hand. Use 1 teaspoon dried oregano, 1 teaspoon dried basil and 1/2 teaspoon dried thyme to replace the Italian seasoning.

PORK CHOPS in TOMATO GRAVY

PORK CHOPS in TOMATO GRAVY
4 bone-in pork chops
4 slices bacon, diced
1/2 teaspoon sweet paprika
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
1 onion, diced small
1 celery rib, minced
2 garlic cloves, minced
3 tablespoons WONDRA flour
1 tablespoon QUALITY tomato paste
1 cup chicken broth
1 cup tomato sauce
1 teaspoon FRESH minced thyme leaves

  • Combine paprika, sugar, cayenne pepper, salt and black pepper until well mixed.
  • Pat pork chops dry.
  • Rub chops on both sides with spice mixture.
  • Cook bacon in large skillet over medium heat until crispy. Remove bacon pieces with a slotted spoon to drain on paper toweling
  • Add chops to bacon grease and sear 4-5 minutes.
  • Transfer chops to a plate browned side up.
  • Add onion, celery and garlic to pan, sauteing until softened.
  • Add flour and tomato paste, stirring and cooking until well mixed.
  • Add chicken broth, tomato sauce, thyme and bacon pieces.
  • Bring to a SLOW boil.
  • Lower to a simmer, return chops to pan browned side up and simmer 8-10 minutes until chops register 145°.
  • Transfer chops to rest on a platter and tent with foil for 5-10 minutes.
  • Season gravy to taste and keep warm.
  • Serves over prepared pasta, rice or mashed potatoes.

PINEAPPLE ORANGE ROAST HAM with APPLE BUTTER GLAZE

PINEAPPLE ORANGE ONION ROAST HAM with APPLE BUTTER GLAZE
1 LARGE navel orange
1 medium red onion
1 pineapple, rind removed, halved
7 pound fully cooked bone-in ham
1/4 cup ginger beer
1/2 cup packed brown sugar
1 tablespoon Bragg’s liquid aminos
1/2 cup apple butter (see note)
2 tablespoons QUALITY honey

  • Preheat oven to 375°.
  • Cut half of the pineapple into slices and the other half into chunks.
  • Arrange orange slices, onion slices and pineapple rings in roasting pan.
  • Pour 1/4 cup of ginger beer over ham.
  • Cover with foil, sealing edges.
  • Bake 60 minutes.
  • While ham is baking puree pineapple chunks with the apple butter and honey.
  • Transfer puree to a saucepan over medium heat.
  • Add brown sugar and liquid aminos, blending well. Simmer 30-45 minutes, stirring frequently until syrupy and reduced to about 1 cup.
  • Remove ham from oven, uncover and brush 1/3 cup of syrup over ham and return to oven for 5 minutes.
  • Brush another 1/3 cup of syrup over ham for another 5 minutes.
  • Brush with remaining glaze and return to oven uncovered for final 10 minutes.
  • Use an immersion blender on the remaining pieces in the drippings to build a gravy from if desired.

NOTE: This recipe also works with orange marmalade or apricot pineapple jam.