Pork

Herb Crusted Pork Chops

Source: www.eat-yourself-skinny.com

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Cream Cheese Chicken Crockpot R: I Cook Chicken With Good Seasonings 3 Or 4 Hrs, Add Cheese And Soup Cook Additional 2 Hrs. R: Also Works With Pork Chops. Favorite

Source: mycottageofbliss.blogspot.com

Hawaiian Pork Chops I Cooked For 24 Years At The Fire Hall, Retired In 1997 And Guys Still Ask Me For This Recipe. This Is So Good It’s Like I Say, “it’ll Jerk A Tear Out Of A Glass Eye.”

Source: www.twirlandtaste.com

Roasted Pork Tenderloin with Cognac Dijon Sauce

Roasted Pork Tenderloin with Cognac Dijon Sauce
Cuisine: American
Recipe type: Pork
Serves: 6

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 pork tenderloins
  • 1 tbs. vegetable oil
  • ¼ cup green onions, chopped
  • ½ cup cognac
  • 1 cup chicken stock
  • ¾ cup heavy cream
  • 2 tbs. dijon mustard
  • Salt and pepper

Instructions
  1. Pre-heat oven to 425 degrees. Add vegetable oil to a cast-iron skillet. Season pork loin with salt and pepper. Add pork to the skillet, browning on all sides, 2minutes per side, about 8 minutes total.
  2. Place skillet with both tenderloins into oven for 10-15 minutes, or until the internal temperature reaches 145-150 degrees.
  3. Remove from oven, set the tenderloins aside on a plate while you make the pan sauce. Using the skillet, add green onion, cook for one minute. Add the cognac, bring to a boil, deglazing the pan by scraping the pork bits off of the bottom of the pan. Add stock, bring to a simmer and let reduce for 8 minutes or so, until the sauce is reduced by a third.
  4. Turn the heat to medium and stir in the heavy cream, cook for another 3 minutes, until the sauce thickens.Roasted Pork Tenderloin with Cognac Dijon Sauce

 

Pork Tenderloin with Apple-Raisin Compote

Pork Tenderloin with Apple-Raisin Compote
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 (2-pound) pork tenderloin, trimmed
  • 2 tablespoons vegetable oil
  • 4 gala apples, peeled, cored, and cut into a ½-inch dice
  • 2 tablespoons sugar
  • ¼ cup raisins
  • 2 tablespoons cider vinegar
  • 1 teaspoon ground ginger
  • pinch of cayenne pepper
  • ½ cup chicken broth
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 400ºF.
  2. Place a large, ovenproof skillet over medium-high heat.
  3. Season the pork tenderloin with salt and pepper. Add the oil followed by the pork and cook until well seared on all sides, about 3 minutes per side.
  4. Transfer the skillet to the oven and cook until the pork is no longer pink in the middle, about 7 minutes.
  5. Transfer the pork to a cutting board and loosely tent with foil to keep warm.
  6. Meanwhile, add the apples, sugar, raisins, vinegar, ginger, cayenne, and chicken broth to the pan that the pork was cooked in and season with salt and pepper.
  7. Cook, stirring occasionally, until almost all of the liquid has evaporated and the apples are tender, about 12 minutes.
  8. Slice the pork tenderloin crosswise into 1-inch thick slices.
  9. Serve the apple compote alongside the pork and enjoy.Pork Tenderloin with Apple Compote

 

Pork Chops with Mustard-Lemon Sauce

Pork Chops with Mustard-Lemon Sauce
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 4 (6-ounce) bone-in pork chops
  • 1 tablespoon vegetable oil
  • ¾ cup chicken broth
  • 2 tablespoons lemon juice
  • 2 tablespoons whole-grain mustard
  • ⅓ cup shredded Parmesan cheese, divided
  • ½ teaspoon lemon zest
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste

Instructions
  1. Preheat a large skillet over medium-high heat.
  2. Season the pork chops with salt and pepper.
  3. Add the oil followed by the pork chops and cook until browned on both sides and no longer pink in the middle, about 5 minutes per side.
  4. Transfer the pork chops to a plate and loosely tent with foil to keep warm.
  5. Drain the fat from the pan that the pork chops were cooked in, then add the chicken broth, lemon juice, and mustard, whisking and scraping the brown bits from the bottom of the pan.
  6. Simmer the sauce for 5 minutes, then stir in ¼ cup of shredded Parmesan and lemon zest.
  7. Pour the sauce over the pork chops, sprinkle with the remaining Parmesan and the parsley, then serve.Pork Chops with Mustard-Lemon Sauce