Pork Recipes

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This will be for almost any type of Pork dish that you can imagine. I figure this thread will be length after awhile but feel free to browse through it for any new recipes that interest you and also feel free to share any that you have.[cool]
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[Hutch00]

Roast glazed loin of pork

1 4 1/2 to 5 lb loin of pork (10 chops)
2 teaspoons salt
freshly ground pepper
1 cup orange juice
1/2 cup light brown sugar
1 tablespoon ginger
1/4 teaspoon cloves

Preheat oven to 325F. Place pork, fat side up, in a roasting pan.
Insert thermometer, do not let it touch bone. Rub in the s&p.
Roast for 35 minutes to the pound, or until it reaches 170F. In
a small saucepan, mix the oj, sugar, ginger & cloves. Simmer for
30 minutes. Brush this glaze at least twice over the pork while
it is roasting.

[Hutch00]

Pork-And-Cider Casserole
serves 6

2 pounds lean boneless pork, cut into 3/4 inch cubes
1 quart cold water
2 cups apple cider or apple juice
1 can (10 3/4 oz.) chicken broth
1 cup chopped onion
1 cup chopped celery
2 tablespoons snipped fresh parsley
1 bay leaf, crumbled
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper

1/2 cup evaported milk
1 egg yolk
3 tablespoons softened unsalted sweet butter
3 tablespoons flour
1 tablespoon lime juice

2 macintosh apples, pared, cored, thinly sliced
1 1/2 cups shredded sharp cheddar cheese

Place pork in 6-quart Dutch oven; add cold water. Heat to boiling;
reduce heat. Simmer 2 minutes. Drain; discard liquid. Clean pot.
Rinse meat with cold water.

Combine cider, broth, onion, celery, parsley, bay leaf, thyme,
salt, paprika and pepper in dutch oven. Add pork. Heat to boiling;
reduce heat. Simmer partially covered until meat is tender, about
1 hour.

Mix milk and egg yolk; stir into pork mixture. Work butter and
flour together with fork on small plate; whisk into pork mixture.
Cook, stirring constantly until thickened. Stir in lime juice.

Heat oven to 350. Place pork mixture in 1 1/2 quart baking dish.
Arrange apple slices in concentric circles on top. Sprinkle with
cheese. Bake until cheese is melted and brown, 20-35 minutes."

[Hutch00]

Coca-Cola ™ Basted Ham

1 ham
1 1/2 cups brown sugar
2 teaspoons dry mustard
1/2 cup dry fine bread crumbs
12 ounces Coca Cola ™
cloves

Cook ham accordingly until it reaches an internal temperature of
160F.

When cool enough to handle, pull off skin. Mix brown sugar, mustard
and bread crumbs. Coat top of ham. Score and stud with cloves.
Pour Coca-Cola around ham; cover and bake at 400F for approximately
35 minutes. Baste with liquid every 15 minutes.

Let ham set for 30 minutes before carving. Or cover with waxed
paper and cool. Cold ham slices better than hot.

15 pound ham can serve 30 people.

[Hutch00]

Hunter's Pork With Celeriac Mash

350 gram potatoes, cubed
225 gram celeriac, cubed
1 300 gram tenderloin pork fillet, well trimmed
2 tablespoons seasoned flour
1 tablespoon sunflower oil
50 grams unsalted butter
1 large shallot
fresh sage
150 milliliter chardonnay or another dry white wine
1 heaped tsp rowan or redcurrant jelly
1 small bunch fresh chives
150 milliliter double cream
10 canned or vacuum packed whole peeled chestnuts
170 grams French beans, trimmed
1/2 lemon
salt and freshly ground black pepper

Place the potatoes and celeriac in a pan of boiling salted water,
cover and cook for 10-12 minutes or until tender. Heat a frying
pan. Cut the pork on the diagonal into six medallions, and press
out each one with the palm of your hand. Dust in the flour. Add
the oil and half the butter to the pan and sear the pork for 1-2
minutes on each side. Remove from the pan and set aside. Chop the
shallot and sage, add the shallot to the pan and cook for a few
minutes, stirring. Sprinkle over the sage and cook for 30 seconds.
Pour the wine into the pan, scraping the bottom with a wooden spoon,
and bring to the boil. Whisk in the redcurrant jelly and boil fast
until reduced by half and slightly syrupy. Season. Snip the chives
with scissors and set aside. Add half the cream to the pan and
bring to a simmer. Return the pork with the chestnuts and cook
for 2-3 minutes until the pork is tender, and the sauce is thickened
and reduced. Place the beans in a small pan of boiling, salted
water and cook for 2-3 minutes until just tender. Drain the potatoes
and celeriac and mash well. Add the rest of the cream and a knob
of butter and beat with an electric beater until smooth. Season
generously and stir in the chives. Add a good squeeze of lemon
juice to the pork mixture and adjust the seasoning if necessary.
Pile some mash onto a serving plate and spoon over the pork mixture.
Drain the beans and toss in the remaining butter. Add some to the
plate and serve at once.

[Hutch00]

Island Simmered Pork
6 servings

4 pounds boneless pork loin or butt
3/4 cup white vinegar
1/2 cup soy sauce
1/2 cup brown sugar, firmly packed
1/2 teaspoon grated ginger, or ground ginger can be substituted

Place pork loin or butt in a 5-quart kettle. In a bowl, mix together
vinegar, soy sauce, brown sugar and ginger. Pour over pork, cover
and simmer approximately 3 hours or until pork is tender when
pierced with a fork.

You can double all the ingredients except the pork for more sauce.
You can leave it thin or thicken the sauce with a little cornstarch
for more of a gravy effect.

Serve this with hot rice.

A combination of steamed pineapple chunks, carrots, green peppers,
and onions on the side is outstanding

[Hutch00]

Pork and Green Chile Stew
1 pound pork butt, trimmed of fat
2 yellow onions, quartered
1 tablespoon ground cumin
2 bay leaves
2 teaspoons dried Mexican oregano
1 teaspoon salt
1 teaspoon black peppercorns
1/2 teaspoon cayenne
Chile Verde, recipe follows
Corn Tortillas, accompaniment
Diced, seeded tomatoes, accompaniment
Sour cream, accompaniment
Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.
Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander.
Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments.
Chile Verde:
1 pound fresh mild green New Mexico chiles, or Anaheims
1 pound fresh hot green New Mexico (Big Jim) chiles, or anchos or poblanos
2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons minced garlic
1 tablespoon minced, seeded jalapeno pepper
2 teaspoons dried Mexican oregano
1 teaspoon salt
1 teaspoon ground cumin
2 tablespoons all-purpose flour
3 cups chicken stock, or canned low-sodium chicken broth
1/2 cup chopped fresh cilantro
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.
In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.

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[font "Arial"][size 4] [/size][/font] Chops Hawaiian
Pork chops or ribs
1 can pineapple pie filling
1/2 cup vinegar
1/2 cup water
1 onion, thinly sliced
1 green bell pepper, cut into strips
3 tablespoons soy sauce
Season and brown meat. Place in a baking dish. Simmer other ingredients for 3 minutes. Pour over meat and bake at 325 degrees F until meat is done

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[font "arial"][size 4]Chops 'n' Beans
8 pork chops
Salt and pepper
1 (20 ounce) can baked beans
1 cup chili sauce
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1 green bell pepper, cut into rings
Brown chops on both sides in skillet. Season with salt and pepper. Place in a deep 3-quart baking dish.
Mix baked beans, chili sauce, brown sugar and Worcestershire sauce. Pour over chops; place green pepper rings on top. Bake at 350 degrees F for one hour.
Yields 5 servings.[/size][/font]

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[font "Arial"][size 4] [/size][/font] Cider Basted Ham
This is a Pillsbury recipe.
1 (4 1/2 to 5 pound) fully cooked boneless ham
12 whole cloves
1 cup firmly packed brown sugar
3 1/2 teaspoons dry mustard
1/3 cup apple cider
1 (29 ounce) can peach halves, drained
1 (16 ounce) can whole berry cranberry sauce
Preheat oven to 325 degrees F.
Score top of ham with sharp knife and insert cloves. Place in shallow roasting pan. Bake at 325 degrees F for 1 1/4 to 1 1/2 hours, or until thoroughly heated.
Meanwhile, in small bowl combine brown sugar, mustard and cider. During last 20 minutes of baking, spoon half of brown sugar glaze over ham. Continue baking, occasionally spooning glaze over ham.
Place peach halves cut side up in 9-inch square pan; pour remaining half of glaze over peaches. Bake at 325 degrees F for 10 minutes. Fill each warmed peach with cranberry sauce and serve with ham.

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[font "Arial"][size 4] [/size][/font] Cinnamon Apple Pork Roast
Serves 6.
1 (2 pound) boneless, skinless pork roast
1 tablespoon vegetable oil
1 teaspoon black pepper
1 teaspoon ginger, ground
1/2 teaspoon nutmeg, ground
1/2 teaspoon cinnamon, ground
1/2 cup apple juice
1/4 cup honey
1 tablespoon lemon juice
2 apples, cored, peeled, and sliced into wedges
Brush pork loin with oil. Combine all the pepper and half of the ginger, nutmeg, and cinnamon. Rub mixture over surface of roast.
In small saucepan, combine the other half of the spices with the apple juice, honey, lemon juice and apple wedges.
Roast pork loin in shallow pan in a 350 degree F oven for 45 minutes to an hour, until internal temperature reads 155 degrees F. Remove from oven; let roast stand for 10 minutes (internal temperature will rise to 160 degrees F).
Meanwhile, cook apple mixture over medium heat until apples are tender. \
Serve sliced roast with apples.

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[font "Arial"][size 4] [/size][/font] Citrus Pork Roast
1 medium grapefruit
1 medium orange
1 medium lemon
2 tablespoons olive or vegetable oil
1 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1 garlic clove, minced
1 (5 pound) boneless pork loin roast, trimmed
Cut fruit in half; squeeze to remove juice, reserving rinds. In a large resealable plastic bag, combine fruit juices, oil, rosemary, salt, if desired, and garlic. Make shallow cuts in top of roast. Place roast in bag; seal and turn to coat. Refrigerate overnight.
Place roast and marinade in a shallow baking pan. Bake, uncovered, at 325 degrees F for 1 1/2 hours, basting with juices every 30 minutes.
Meanwhile, slice fruit rinds into 1/4-inch strips; arrange around roast. Bake 30 minutes longer or until meat thermometer reads 160 to 170 degrees F. Let stand for 15 minutes before slicing. Arrange pork slices on a platter; drizzle with 1/4 cup of pan juice.
Yield 18 servings.

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[font "Arial"][size 4] [/size][/font] Coca-Cola Glazed Kielbasa
1 to 2 tablespoons olive oil
1 red onion, thinly sliced
1 green bell pepper, thinly sliced
2 rosemary sprigs
1/3 cup honey
1 tablespoon Yellow mustard seed
2 pounds Polish kielbasa sausage
1 (12 ounce) can Coca-Cola Classic
Rosemary sprigs for garnish
In a 5 1/2-quart Dutch oven over medium-high heat, heat the oil until hot. Add the onions, green bell pepper and two rosemary sprigs. Lower the heat to medium and cook until the onions are nearly translucent, about 3 to 5 minutes.
Stir in honey, mustard seed, and sausage. Pour the Coca-Cola over the sausage and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the liquid is absorbed and glazes the sausage. This will take about 30 to 40 minutes. Stir frequently to prevent the sausage from sticking.
Remove the rosemary sprigs from the Dutch oven and transfer the sausage slices to serving platter. Garnish with fresh rosemary sprigs.

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[font "Arial"][size 4] [/size][/font] Coca-Cola Ham
1 (6 pound) ham
Brown sugar
1 (12 ounce) can Coca-Cola®
Preheat oven to 325 degrees F.
Score top of ham. Place in oven just until hot. Remove from oven and cut skin off ham. Pack outside of ham well with brown sugar about 1/4-inch thick. Pour Coca-Cola® in bottom of pan. Do not pour over ham. Place ham in oven and let top of ham cook dry for about 10 minutes. Remove and baste. Continue cooking ham, uncovered, for 1 hour, basting every 10 minutes. Take ham out of oven and baste occasionally as it cools.

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[font "Arial"][size 4] [/size][/font] Coco Kiwi Pork
1 pound boneless fresh ham, sliced for stir fry
1/4 cup soy sauce
1/4 cup dry white wine or chicken broth
2 tablespoons honey
1 tablespoon lime juice
1 tablespoon cornstarch
1 teaspoon dry ginger
1 tablespoon vegetable oil
1/2 onion, thinly sliced
1/2 cup cashews
1/2 cup shredded coconut
1 kiwifruit, peeled and sliced
In medium bowl, combine soy sauce, wine, honey, lime juice, cornstarch and ginger. Add pork strips. Marinate for 20 to 30 minutes.
Drain pork, reserving marinade.
Heat oil in large skillet over medium-high heat. Add pork and stir fry 3 to 4 minutes. Add onion and stir fry one minute longer.
Add marinade to skillet. Cook and stir until sauce thickens. Stir in cashews and coconuts. Heat through.
Serve garnished with kiwifruit slices.

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[font "Arial"][size 4] [/size][/font] Cornbread and Bacon Stuffed Pork Chops
6 pork rib or loin chops, 1 to 1 1/4 inches
thick (about 4 pounds)
4 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 (1/2 cup) small green bell pepper, chopped
1 cup cornbread stuffing crumbs
1/2 cup water
1/2 cup shredded Cheddar cheese (2 ounces)
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper
Preheat oven to 350 degrees F.
Make a pocket in each pork chop by cutting into side of chop toward the bone. Cook bacon in a 12-inch skillet over medium heat stirring occasionally until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally until vegetables are crisp-tender. Remove from heat. Drain. Stir in stuffing crumbs and water until well mixed. Stir in cheese.
Sprinkle both sides of pork with seasoned salt, marjoram and pepper. Fill pockets with about 1/3 cup cornbread mixture. Cook pork in same skillet over medium heat, turning once until brown. Place pork in ungreased 13 x 9 x 2-inch pan. Cover tightly with aluminum foil. Bake 45 minutes.
Uncover and bake about 15 minutes longer or until pork is slightly pink when cut near bone.

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[font "Arial"][size 4] [/size][/font] Country Ham with Brown Sugar Coating
1 (10 to 12 pound) uncooked country ham
1 (64 ounce) bottle apple juice
2 teaspoons ground cloves
2/3 cup firmly packed brown sugar
2 1/2 tablespoons dry sherry, red wine, or cider vinegar
Place ham in a large container. Cover with water, and let soak 24 hours. Drain. Scrub ham in warm water with a stiff brush; rinse well. Place ham in a large cooking container. Insert meat thermometer, making sure it does not touch fat or bone. Add apple juice. Add enough hot water to cover ham. Bring to a boil; cover, reduce heat and simmer 2 hours or until meat thermometer registers 142 degrees F.
Let ham cool in drippings 3 hours. Remove from drippings. Cover and refrigerate ham at least 8 hours.
Trim skin from ham. Place ham, fat side up, on a rack in a shallow roasting pan. Sprinkle fat with ground cloves. Combine brown sugar and sherry; brush over ham. Bake at 425 degrees F for 10 to 15 minutes or until coating is golden and crusty (ham will be cool). Slice thinly to serve.
Makes 30 servings.

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[font "Arial"][size 4] [/size][/font] Cranberry Onion Chops
4 (4 ounce) boneless pork chops
1 (8 ounce) bottle reduced-calorie French dressing
1 package dry onion soup mix
1 (16 ounce) can whole cranberry sauce
In large nonstick skillet, brown pork chops on one side over medium-high heat.
In a medium bowl, stir together remaining ingredients to mix well. Turn chops; pour cranberry mixture over chops in skillet, bring to a boil. Lower heat, cover and simmer for 10 minutes, until chops are just done and still tender.
Serve with rice or noodles, if desired.
Yield: 4 servings.

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[font "Arial"][size 4][/size][/font]Creamy Santa Fe Cutlets
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound 1/4-inch thick pork cutlets
3 teaspoons oil
1/2 cup salsa
1/2 cup frozen corn
1/4 cup water
1/4 cup reduced-fat sour cream
1/4 cup chopped cilantro
Combine flour, salt and pepper; dredge pork cutlets in flour mixture.
Heat 2 teaspoons oil in a nonstick skillet. Saute half the cutlets 1-1/2 minutes per side until cooked. Remove to a side plate.
Repeat with remaining oil and cutlets. Cover to keep warm.
After removing cutlets from skillet, add salsa, frozen corn and water. Simmer 1 minute.
Off the heat, stir in reduced-fat sour cream and chopped cilantro.
Makes 4 servings.

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[font "Arial"][size 4][/size][/font]Crispy Potato Flakes Pork Chops

2/3 cup potato flakes, instant
1 egg, beaten
3 tablespoon milk
4 medium pork chops
Salt and pepper to taste
Paprika
Preheat oven to 400 degrees F. Spray pan with nonstick spray.
Wash pork chops; set aside.
Beat egg and milk together. Place potato flakes in shakable container. Dip pork chops in egg mixture, then into potato flakes. Lay in pan. Sprinkle salt and pepper to taste. Sprinkle paprika on top to brown. Bake approximately 45 minutes or until done.