Onion-Dijon Pork Chops

Ingredients

  • 4 boneless pork loin chops (5 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup thinly sliced red onion
  • 1/4 cup water
  • 1/4 cup cider vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons honey Dijon mustard
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Grilled Pork Chops With Blueberry Compote

Ingredients

Chops
  • 4 pork chops*
  • 1 C all-natural, unsweetened apple juice
  • 1 Tbsp salt
  • 1 Tbsp olive oil
  • Fresh cracked pepper to taste
Blueberry Compote
  • 1 C medium chopped onions
  • 1 C large peeled and chopped granny smith apples
  • 1 tsp butter
  • 2 tsp minced garlic
  • 1 C all-natural, unsweetened apple juice
  • 2 C fresh blueberries
  • 2 Tbsp balsamic vinegar
  • ¼tsp salt
Polenta
  • 6 C water
  • ¼ tsp salt
  • 1 C cornmeal
  • 2 Tbsp butter
  • Fresh basil for garnish

Pork Potstickers

Ingredients

  • 1 pound ground pork
  • 1 1/4 cups green onions, thinly sliced
  • 1/3 cup finely chopped fresh cilantro leaves
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons chili garlic sauce, or more, to taste
  • 2 teaspoons sesame oil
  • 32 (3-inch) round wonton wrappers
  • 2 tablespoons canola oil
  • 1/2 teaspoon sesame seeds

Chicken Quesadilla

Ingredients

  • 2 tbsp. extra-virgin olive oil, divided
  • 2 bell peppers, thinly sliced
  • 1/2 onion, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. boneless skinless chicken breasts, sliced into strips
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 4 medium flour tortillas
  • 2 c. Shredded Monterey jack
  • 2 c. shredded Cheddar
  • 1 avocado, sliced
  • 2 green onions, thinly sliced
  • Sour cream, for serving

Directions

  1. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add peppers and onion and season with salt and pepper. Cook until soft, 5 minutes. Transfer to a plate.
  2. Heat remaining tablespoon oil over medium-high heat. Season chicken with spices, salt, and pepper and cook, stirring occasionally, until golden and cooked through, 8 minutes. Transfer to a plate.
  3. Add 1 flour tortilla to skillet and top with both cheeses, cooked chicken mixture, avocado, and green onions. Place another tortilla on top and cook, flipping once, until golden, 3 minutes per side. Repeat to make four quesadillas.
  4. Slice into wedges and serve with sour cream.

One Pan French Onion Smothered Pork Chops

Ingredients

  • 2 yellow onions peeled, cut in half, and sliced into half-moon shaped slices
  • 3 Tbsp unsalted butter
  • 1 Tbsp extra virgin olive oil
  • 1 cup plus 4 Tbsp beef stock
  • 4 boneless pork chops about 1 – 1 ½ inches thick
  • ½ tsp kosher salt
  • 1/4 tsp black pepper
  • ½ tsp dried thyme
  • ¼ tsp garlic powder
  • 2 ½ Tbsp all purpose flour
  • 4 slices provolone cheese
  • 1 cup shredded gruyere cheese or swiss
  • Fresh thyme sprigs for adding to pan

Cider-Glazed Pork and Apples

Ingredients

  • 1 tbsp. ground fennel seeds
  • 1 1/2 tsp. crushed red pepper
  • 1 boneless pork loin (about 3 lb.), butterflied*
  • 2 tbsp. vegetable oil
  • 3 medium Gala or Fuji apples, cored and cut into 6 wedges
  • 2 large onions, cut into thin wedges
  • 2 tbsp. butter, cut up
  • 1 1/2 c. apple cider
  • 1/4 c. cider vinegar
  • 2 sticks cinnamon
  • 3 whole star anise
  • 5 thin slices fresh ginger
  • Parsley leaves, for garnish

Pulled Pork

Ingredients

  • 1/4 cup brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 pork shoulder roast (also called pork butt)
  • 4 onions, cut into halves
  • 1 bottle good barbecue sauce and good-quality hamburger rolls, for serving

Directions

  1. Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.Preheat the oven to 300 degrees F.
  2. Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.
  3. Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce.
  4. Pour in the barbecue sauce and stir to heat.
    Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it’s coated to your liking! Serve on hamburger rolls.