Tag: PORK

PORK MARSALA

The Marsala wine is the key to this dish. Hubby HATES mushrooms so I often substitute shallots and the recipe is just as good.
PORK MARSALA
4 boneless pork tenderloin pork chops, pounded to 1/4 inch thick
2 eggs, well beaten
Fresh ground black pepper and salt, to taste
1/2 cup Wondra flour
2 tablespoons avocado oil
4 tablespoons butter
1 pound mushrooms, sliced thin
1 small bunch green onions, sliced thin
1 cup sweet Marsala wine
1 cup beef broth
2 teaspoons cornstarch or Wondra gravy flour
1/2 cup heavy cream
Buttered egg noodles
Chopped flat leaf parsley

  • Heat oil and 2 tablespoons of the butter in large skillet over medium high heat.
  • Generously season pork pieces with fresh ground black pepper and salt.
  • Dredge pork pieces through egg and then flour before adding to skillet.
  • Cook 3-4 minutes per side until browned and cooked through (based on thickness). Set aside and keep warm.
  • Add onions and mushrooms to the skillet cooking 5-6 minutes until golden.
  • Add Marsala wine and beef broth, scraping bits from bottom of pan as you deglaze it.
  • Cook 5-6 minutes until liquid is reduced by half.
  • Whisk the cornstarch into the heavy cream until smooth.
  • When Marsala is reduced and a deep rich color, add the cornstarch mixture and cook 2 minutes until begins to bubble and thicken.
  • Remove from heat.
  • Add remaining butter.
  • Return pork chops to pan, turning to coat.
  • Serve over buttered noodles.
  • Top with sauce and chopped flat leaf parsley.

CREAMY PORK TENDERLOIN

CREAMY PORK TENDERLOIN serves 4
1 pork tenderloin cut into quarters
1 egg, beaten
pinch garlic powder
pinch fresh ground black pepper
pinch fresh ground salt
1 tablespoon milk
1/2 cup Italian bread crumbs
1/4 cup Wondra flour
1 tablespoon butter
1 tablespoon avocado oil
1/2 pound mushrooms, sliced
1 can cream of chicken soup undiluted or soup substitute (recipe below)
1 cup sour cream
1/4 cup chicken broth

  • Preheat oven to 325°.
  • Place each piece of tenderloin in a ziplock bag and flatten to 1/2 inch thick.
  • In a shallow dish combine egg and milk.
  • In another shallow dish sift together the bread crumbs, flour, pepper, salt and garlic powder seasonings.
  • In a large skillet heat butter and oil.
  • Dredge each of pork in the egg mixture then the bread crumb mixture and add to skillet.
  • Brown on each side about 5 minutes until golden.
  • Transfer pork pieces to a baking dish.
  • Add mushrooms to skillet, sautéing until tender.
  • Add soup and broth, folding until smooth.
  • Fold in sour cream.
  • Pour over pork.
  • Cover and bake 30-45 minutes until pork is cooked through.

SOUP SUBSTITTUTE
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/2 cup milk
1/2 cup chicken broth

  • Melt the butter in heavy saucepan.
  • Blend in flour and salt. Cook until bubbly.
  • Remove from heat and gradually stir or whisk in liquid.
  • Return to heat and cook, constantly stirring until smooth and slightly thickened.

ITALIAN PIGGY SHELLS

ITALIAN PIGGY SHELLS
SHELLS
1 pound sweet Italian ground sausage
12-15 jumbo shells
1/3 cup diced onions
1/3 cup diced mushrooms
1 tablespoon avocado oil
2-3 cloves garlic, minced
1/4 cup diced celery & leaf tops
3 tablespoons quality DRY sherry
Fresh ground salt and black pepper, to taste
1 batch Balsamella (Italian béchamel) recipe below
2 cups fresh tomato sauce
1/4 cup fresh torn basil (small pieces)
1/3 cup grated Parmesan cheese
1/2 cup grated Mozzarella cheese

  • Preheat oven to 400°.
  • Add shells to boiling water for 4 minutes in boiling water. Drain in colander and rinse with cool water. Drain again.**
  • Heat avocado oil in skillet over medium-high heat.
  • Add onions and celery, stirring to cook until soft.
  • Add pork, cooking until completely browned. DRAIN off any fat.
  • Add sherry and simmer over medium heat until liquid is completely absorbed, about 5 minutes.
  • Season with salt and pepper to taste.
  • Remove from heat and cool.

Meanwhile prepare the balsmella sauce recipe below.

  • Combine the meat mixture and the balsmella sauce until well blended.
  • Combine tomato sauce and basil pieces.
  • Pour half the sauce into the bottom of your baking dish.
  • Carefully stuff each shell and arrange on sauce in the baking dish.
  • Cover with foil.@@
  • Bake 15 minutes.
  • Remove foil.
  • Drizzle remaining tomato sauce over top of all the shells.
  • Sprinkle with cheeses.
  • Bake 5 minutes more until cheese is melted and starting to brown.
  • Garnish with basil.

**NOTE 1: BE SURE TO BREAK DOWN THE MEAT INTO TINY PIECES to make stuffing the shells easier. I use my NINJA to breakdown the meat mixture into a smooth consistency.
@@NOTE 2: This can be refrigerated overnight and baked the following day. Bring to room temperature before baking.

BALSMELLA (Bechamel)

1/2 tablespoon unsalted better
2 tablespoons Wondra flour
3/4 cup whole milk
1/2 teaspoon fresh ground nutmeg
Fresh ground salt and pepper, to taste

  • Melt butter to a saucepan over medium heat.
  • Whisk in flour until golden brown.
  • Whisk in milk and nutmeg until well blended.
  • Bring to a SLOW simmer, whisking intermittently. Simmer until it thickens, about 10 minutes.
  • Season with salt and pepper to taste.
  • Remove from heat and cool slightly.

**NOTE: Cook the shells 4 minutes ONLY – JUST enough to be pliable for filling! They will continue cooking while the dish bakes.

Save

COUNTRY BISTRO

Country BistroCOUNTRY BISTRO

1 bag baby carrots

1 box sliced mushrooms

14.5 ounce can Hunt’s petite diced tomatoes

1 pound pork loin or 4 boneless pork chops

1 tablespoon herbs de provence

1 can cream of potato soup

1 tablespoon Classico sun dried tomato pesto

3 tablespoons dry sherry (I used Amontillado)

  • Combine carrots, mushrooms and tomatoes in a 5 quart slow cooker.
  • Season pork with salt and pepper.
  • Place on top of vegetables.
  • In a small bowl combine, soup, pesto and sherry, blending well.
  • Pour over pork.
  • Cover and cook on low 4-6 hours.
  • Remove pork and shred with 2 forks.
  • Return pork to vegetable mixture and mix well.
  • Serve over mashed potatoes or noodles.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

PORK CHOPS in ORANGE SAUCE

PORK CHOPS in ORANGE SAUCE

4 boneless pork chops

2 tablespoons butter

1/4 teaspoon paprika

1/4 teaspoon white pepper

3/4 cup fresh squeezed orange juice

2 tablespoons sugar

2 tablespoons flour

1/4 cup cold water

  • Combine paprika and pepper.
  • Rub both sides of all pork chops with mixture.
  • Melt butter in skillet and brown pork chops over medium heat.
  • Combine the orange juice and sugar, stirring until sugar is dissolved.
  • Pour over pork chops.
  • Reduce heat and simmer covered for 20 minutes until chops are cooked through.
  • Remove chops and keep warm.
  • Whisk together the flour and water until smooth.
  • Whisk into orange juice mixture and bring to a boil, simmering until thickened.
  • Serve over the chops.

With just the 2 of us, I take the leftover pork chops and shred them into the sauce. We then eat the leftovers over noodles or mashed potatoes.