APPLE-ONION-CIDER PORK CHOPS

We do like apples with our pork chops and, of course, onions are always a nice addition. This easy-to-prepare recipe made the forks and knives go crazy. Thumbs up!

Apple-Onion-Cider Pork Chops

4 bone-in pork chops (3/4″-1″ thick)

2 tbsp olive oil

sea salt

ground black pepper

2 tbsp butter

2 large red apples, cored and sliced thin

1 large white onion, sliced thin

1/2 tsp cinnamon

1 cup apple cider

1) Preheat oven to 200 degrees

2) Rub olive oil into both sides of pork chops; lightly sprinkle both sides with sea salt and ground black pepper

3) Heat large skillet over medium-high; add pork chops and cook 4 minutes each side; transfer pork chops to oven-safe plate and place in oven to keep warm

4) In same skillet over medium-high heat, melt butter; add apples and onions and cook, stirring often, 8 minutes; sprinkle with cinnamon, stir in apple cider, and return pork chops to skillet; heap apple-onion mixture over pork chops, cover skillet with lid, and cook until the chops are just cooked through, about 10 minutes; remove from heat and serve

Servings: 4

Advertisements

PORK FRIED RICE

Pork Fried Rice–love it! Fortunately, it’s relatively easy and quick to put on the table. Although our family usually leans more toward chicken, there’s no beating juicy pork tenderloin in fried rice. All thumbs up!

Pork Fried Rice

3 tbsp hoisin sauce

3 tbsp soy sauce

1 tbsp honey

1 lb pork tenderloin, cut into 1/2″ dice

2 tbsp olive oil

1 cup onion, finely chopped

1 carrot, peeled and finely chopped

4 cups cooked white rice

3 eggs, lightly beaten

1/2 cup peas

3 scallions, thinly sliced

1 tsp Asian sesame oil

1) In medium-sized bowl, mix hoisin sauce, honey, and soy sauce; stir in pork and marinate 10 minutes

2) Add oil to large skillet and heat over medium-high; add onion and cook, stirring often, 3 minutes; drain marinade from pork (reserving marinade) and add pork to skillet; cook, stirring often, 4 minutes; add carrots and cook, stirring often, 2 minutes; stir in rice and reserved marinade and cook 3-4 minutes

3) With large spoon, push rice mixture to sides of skillet, forming well in center; add beaten eggs to center and scramble; add peas, scallions, and sesame oil to skillet and, stirring continuously, cook 3 minutes until heated through; serve with additional soy sauce

Servings: 6 dinner-sized; 10 side-sized

PORK TENDERLOIN SMOTHERED IN PEAR-ONION GRAVY

There are few meats as forgiving as pork tenderloin. Even overcooked, it’s tasty. Add pear-onion gravy and we are talking over-the-top amazing. And it’s so easy to make. Try it!
Pork Tenderloin Smothered in Pear Onion Gravy

1/3 cup all-purpose flour

1/2 tsp sea salt

1/4 tsp ground black pepper

2 tbsp olive oil

1-1/2 lb pork tenderloin, sliced 1/2″ thick

2 tbsp butter

1-1/4 cup diced onions

2 pears, cored and diced

1 cup chicken broth

1 tbsp sherry cooking wine

1 tsp champagne vinegar

1 tbsp cornstarch

4 scallions, sliced diagonally

1) Preheat oven to 180 degrees and place 4 oven-safe plates in oven to warm

2) In shallow bowl, mix flour, sea salt, and black pepper

3) To large skillet add olive oil and heat over medium-high; meanwhile, dredge pork tenderloin pieces in flour mixture; place pork tenderloin pieces in skillet and cook 2-3 minutes each side until lightly browned and just done; transfer to warmed plates in oven

4) To same skillet over medium heat, add butter, onions, and pears and cook 5 minutes, stirring occasionally

5) Meanwhile, in small bowl mix: chicken broth, cooking wine, vinegar, and cornstarch; stir into pear-onion mixture in skillet and cook 5 minutes until “gravy” thickens; remove from heat

6) Remove plated pork tenderloin from oven and pour pear-onion “gravy” over the top; sprinkle with scallions and serve

Servings: 4

CINNAMON-BROWN SUGAR-CRAISIN PORK CHOPS

Most unusual, but tonight’s dinner was not planned. You see, boneless pork chops were on sale–big time–and so I deviated from my menu and poked around my fridge and pantry for ingredients to transform my chops into something incredibly tasty. Enter butter, cinnamon, brown sugar, and Craisins. Score!

Cinnamon-Brown Sugar-Craisin Pork Chops

4 tbsp butter, divided

4 boneless pork chops (about 1″ thick)

sea salt

ground black pepper

ground cinnamon

1/2 cup Craisins

1/4 cup brown sugar (not packed)

1) To large, nonstick skillet, add 2 tbsp butter (reserving 2 tbsp) and melt over medium-high heat; before butter browns, add pork chops; lightly season with salt, pepper, and cinnamon and cook each side 4-5 minutes until slightly pink in center; push pork chops to sides of pan

2) Reduce heat to medium and add remaining 2 tbsp butter to center of skillet; when butter has melted, scatter Craisins over butter and brown sugar over Craisins; stirring continuously, cook Craisins 3-4 minutes until pork chops are no longer pink in center

3) Place a pork chop in center of each of four plates and spoon Craisins and sauce over pork chops; serve

Servings: 4

CUBAN PORK QUESADILLAS

There’s something about cuban sandwiches that makes one’s tastebuds sit up and take notice, but place those ingredients between flour tortillas, crisp them up and–oh, yes–even yummier.

Cuban Pork Quesadillas

3 tbsp olive oil, divided

1/2 large red onion, sliced thin

3/4 lb pork tenderloin, sliced thin into bite-sized pieces

sea salt

ground black pepper

4 large flour tortillas

2 tbsp Dijon mustard

6 oz baked ham (about 1/8″ thick)

4 dill pickles, sliced thin

8 oz grated provolone cheese

1) To large skillet, add 1 tbsp olive oil (reserving 2 tbsp) and heat over medium-high; add onions and cook 3 minutes, stirring often; add pork tenderloin pieces, lightly season with salt and pepper, and cook 5 minutes, stirring often, until pork is just cooked through; remove from heat

2) Lay out 4 flour tortillas and assemble quesadillas as follows: spread mustard on half of each tortilla, top mustard with ham, pork and onion mixture, pickles, and cheese; fold tortillas over

3) To each of 2 large skillets (or 1, though you’ll have to cook in batches), add reserved 2 tbsp olive oil and heat to medium; carefully place quesadillas in skillets and cook 3-4 minutes each side until golden brown and crispy; remove from skillets, cut each quesadilla into 4 pieces, and serve

Servings: 4

PORK TENDERLOIN-SUGAR SNAP PEA-HOISIN KABOBS

Goodness, my guys like kabobs. Yes, they do. And when they’re made with the ever tender pork tenderloin, sugar snap peas, and yum-yum Hoisin sauce… I snag one, stand back, and watch the rest disappear. Clean plates galore!

Pork Tenderloin Sugar Snap Pea Kabobs1

Pork Tenderloin Sugar Snap Pea Kabobs2

1/2 cup Hoisin sauce

2 tbsp soy sauce

1/2 tsp ground ginger

1-3/4 lb pork tenderloins cut into 1/2″ to 3/4″ disks

8 oz sugar snap peas (I bought frozen and thawed)

4 scallions, cut into 1-1/2″ pieces

10 bamboo skewers

1) Preheat outdoor grill

2) Soak bamboo skewers in water (to prevent them from becoming overly charred during grilling)

3) In small bowl, mix Hoisin sauce, soy sauce, and ground ginger; set aside

4) Thread pork, snap peas, and scallions on soaked bamboo skewers (as pictured: 1 pork, 2 snap peas, 1 scallion, 2 snap peas, repeated once, and finished with a third piece of pork–this resulted in 10 kabobs, though number may vary)

5) Grill kabobs 4-5 minutes each side until pork is just done; brush kabobs with Hoisin sauce on both sides and cook each side an additional 1 minute; remove from grill and serve with any left over Hoisin sauce; Chomp, chomp!

Servings: 4

PORK AND PLUM SAUCE STIR FRY

This Pork and Plum Sauce Stir Fry is easy and tasty. The only negative for my guys: chopsticks. They know how to use those lovely little pinchers–well, close enough–but chopsticks do limit one’s ability to quickly devour a tasty meal–a plus in my opinion since it always takes far longer to make than to eat 🙂

Pork and Plum Sauce Stir Fry

2 tbsp olive oil

1 tsp sesame oil (optional, but it adds a nice, snappy flavor)

1-1/2 pounds pork tenderloin, sliced thin into bite-sized pieces

1 orange bell pepper, chopped

4 green onions, sliced thin

1-8 oz can bean sprouts

6 oz whole wheat thin spaghetti, prepared al dente according to package directions

3/4 cup plum sauce

3 tbsp sherry cooking wine

sea salt

ground black pepper

2 tbsp chopped fresh cilantro

1) To large wok (or deep skillet), add olive oil and sesame oil and heat over medium-high; add pork and cook, stirring often, 4-5 minutes until lightly browned on both sides and no longer pink

2) Add bell pepper and cook, stirring often, 3 minutes; add green onions, bean sprouts, and pre-cooked spaghetti and cook, stirring often, 3 minutes

3) Stir in plum sauce and cooking wine, season with salt and pepper to taste, and cook 3 minutes; remove from heat, sprinkle with cilantro, and serve–see, easy!

Servings: 4