Recipe Tag: Pork

Pork Chops

Ingredients:

  • 4 bone-in pork chops (about 1 inch thick)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • Fresh parsley, chopped (for garnish)

Ingredients:

  • 4 bone-in pork chops (about 1 inch thick)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C).
  2. Prepare the Pork Chops:
    • Pat the pork chops dry with paper towels.
    • In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary.
    • Rub the spice mixture all over the pork chops.
  3. Sear the Pork Chops:
    • Heat the olive oil in a large oven-safe skillet over medium-high heat.
    • Add the pork chops to the skillet and sear for 3-4 minutes on each side, until they are golden brown.
  4. Prepare the Sauce:
    • In a small bowl, whisk together the chicken broth, apple cider vinegar, Dijon mustard, and minced garlic.
    • Pour the sauce over the seared pork chops in the skillet.
  5. Bake the Pork Chops:
    • Transfer the skillet to the preheated oven.
    • Bake the pork chops for 10-15 minutes, or until the internal temperature reaches 145°F (63°C).
    • Baste the pork chops with the pan juices halfway through cooking.
  6. Rest the Pork Chops:
    • Remove the skillet from the oven and transfer the pork chops to a plate.
    • Let the pork chops rest for 5 minutes before serving.
  7. Serve:
    • Drizzle the pork chops with the pan sauce and garnish with chopped fresh parsley.

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C).
  2. Prepare the Pork Chops:
    • Pat the pork chops dry with paper towels.
    • In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary.
    • Rub the spice mixture all over the pork chops.
  3. Sear the Pork Chops:
    • Heat the olive oil in a large oven-safe skillet over medium-high heat.
    • Add the pork chops to the skillet and sear for 3-4 minutes on each side, until they are golden brown.
  4. Prepare the Sauce:
    • In a small bowl, whisk together the chicken broth, apple cider vinegar, Dijon mustard, and minced garlic.
    • Pour the sauce over the seared pork chops in the skillet.
  5. Bake the Pork Chops:
    • Transfer the skillet to the preheated oven.
    • Bake the pork chops for 10-15 minutes, or until the internal temperature reaches 145°F (63°C).
    • Baste the pork chops with the pan juices halfway through cooking.
  6. Rest the Pork Chops:
    • Remove the skillet from the oven and transfer the pork chops to a plate.
    • Let the pork chops rest for 5 minutes before serving.
  7. Serve:
    • Drizzle the pork chops with the pan sauce and garnish with chopped fresh parsley.

Pork Tenderloin

Ingredients:

  • 1.5 lbs pork tenderloin
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1/2 cup chicken broth
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • Fresh parsley, chopped (for garnish)

Ingredients:

  • 1.5 lbs pork tenderloin
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1/2 cup chicken broth
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C).
  2. Prepare the Pork Tenderloin:
    • Pat the pork tenderloin dry with paper towels.
    • In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika.
    • Rub the spice mixture all over the pork tenderloin.
  3. Sear the Pork Tenderloin:
    • Heat the olive oil in a large oven-safe skillet over medium-high heat.
    • Add the pork tenderloin to the skillet and sear for 3-4 minutes on each side, until browned.
  4. Prepare the Sauce:
    • In a small bowl, whisk together the chicken broth, Dijon mustard, honey, and minced garlic.
    • Pour the sauce over the seared pork tenderloin in the skillet.
  5. Roast the Pork Tenderloin:
    • Transfer the skillet to the preheated oven.
    • Roast the pork tenderloin for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
    • Baste the pork tenderloin with the pan juices halfway through cooking.
  6. Rest the Pork Tenderloin:
    • Remove the skillet from the oven and transfer the pork tenderloin to a cutting board.
    • Let the pork rest for 5-10 minutes before slicing.
  7. Serve:
    • Slice the pork tenderloin into medallions and drizzle with the pan sauce.
    • Garnish with chopped fresh parsley.

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C).
  2. Prepare the Pork Tenderloin:
    • Pat the pork tenderloin dry with paper towels.
    • In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika.
    • Rub the spice mixture all over the pork tenderloin.
  3. Sear the Pork Tenderloin:
    • Heat the olive oil in a large oven-safe skillet over medium-high heat.
    • Add the pork tenderloin to the skillet and sear for 3-4 minutes on each side, until browned.
  4. Prepare the Sauce:
    • In a small bowl, whisk together the chicken broth, Dijon mustard, honey, and minced garlic.
    • Pour the sauce over the seared pork tenderloin in the skillet.
  5. Roast the Pork Tenderloin:
    • Transfer the skillet to the preheated oven.
    • Roast the pork tenderloin for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
    • Baste the pork tenderloin with the pan juices halfway through cooking.
  6. Rest the Pork Tenderloin:
    • Remove the skillet from the oven and transfer the pork tenderloin to a cutting board.
    • Let the pork rest for 5-10 minutes before slicing.
  7. Serve:
    • Slice the pork tenderloin into medallions and drizzle with the pan sauce.
    • Garnish with chopped fresh parsley.

Spam Musubi

Ingredients:

  • 1 can Spam, sliced into 8 equal pieces
  • 3 cups cooked sushi rice
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 2 tablespoons mirin (optional)
  • Nori (seaweed) sheets, cut into strips
  • Furikake (optional, for seasoning the rice)
  • Plastic wrap or musubi mold (optional)

Ingredients:

  • 1 can Spam, sliced into 8 equal pieces
  • 3 cups cooked sushi rice
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 2 tablespoons mirin (optional)
  • Nori (seaweed) sheets, cut into strips
  • Furikake (optional, for seasoning the rice)
  • Plastic wrap or musubi mold (optional)

Instructions:

  1. Prepare the Spam:
    • In a small bowl, mix the soy sauce, sugar, and mirin (if using) until the sugar dissolves.
    • Heat a large skillet over medium heat and add the Spam slices.
    • Fry the Spam until both sides are lightly browned and crispy.
    • Pour the soy sauce mixture over the Spam slices in the skillet.
    • Let the Spam cook in the sauce for a few minutes, turning to coat each side, until the sauce thickens and caramelizes. Remove from heat.
  2. Prepare the Rice:
    • While the Spam is cooking, prepare the sushi rice according to the package instructions.
    • If using furikake, mix it into the cooked rice for added flavor.
  3. Assemble the Musubi:
    • Lay a piece of plastic wrap on a flat surface, or use a musubi mold if you have one.
    • Place a strip of nori, shiny side down, on the plastic wrap or in the mold.
    • Scoop about 1/4 to 1/3 cup of sushi rice onto the nori strip and press it down firmly.
    • Place a slice of Spam on top of the rice.
    • Add another scoop of rice on top of the Spam and press it down firmly, forming a compact block.
    • Wrap the nori around the rice and Spam, using a bit of water to seal the ends of the nori.
  4. Serve:
    • Slice the Spam musubi in half if desired, and serve immediately.

Instructions:

  1. Prepare the Spam:
    • In a small bowl, mix the soy sauce, sugar, and mirin (if using) until the sugar dissolves.
    • Heat a large skillet over medium heat and add the Spam slices.
    • Fry the Spam until both sides are lightly browned and crispy.
    • Pour the soy sauce mixture over the Spam slices in the skillet.
    • Let the Spam cook in the sauce for a few minutes, turning to coat each side, until the sauce thickens and caramelizes. Remove from heat.
  2. Prepare the Rice:
    • While the Spam is cooking, prepare the sushi rice according to the package instructions.
    • If using furikake, mix it into the cooked rice for added flavor.
  3. Assemble the Musubi:
    • Lay a piece of plastic wrap on a flat surface, or use a musubi mold if you have one.
    • Place a strip of nori, shiny side down, on the plastic wrap or in the mold.
    • Scoop about 1/4 to 1/3 cup of sushi rice onto the nori strip and press it down firmly.
    • Place a slice of Spam on top of the rice.
    • Add another scoop of rice on top of the Spam and press it down firmly, forming a compact block.
    • Wrap the nori around the rice and Spam, using a bit of water to seal the ends of the nori.
  4. Serve:
    • Slice the Spam musubi in half if desired, and serve immediately.

Pork Meatballs

Ingredients:

  • 1 lb ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1 large egg, beaten
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons olive oil (for frying)

Ingredients:

  • 1 lb ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1 large egg, beaten
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons olive oil (for frying)

Instructions:

  1. Prepare the Meatball Mixture:
    • In a large mixing bowl, combine ground pork, breadcrumbs, grated Parmesan cheese, finely chopped onion, minced garlic, chopped parsley, beaten egg, dried oregano, salt, black pepper, and crushed red pepper flakes (if using).
    • Mix well until all ingredients are evenly incorporated.
  2. Form the Meatballs:
    • Use your hands to shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get approximately 18-20 meatballs.
  3. Cook the Meatballs:
    • Heat olive oil in a large skillet over medium heat.
    • Add the meatballs to the skillet, making sure not to overcrowd them. You may need to cook them in batches.
    • Fry the meatballs for about 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 160°F (71°C).
    • Remove the meatballs from the skillet and drain on paper towels.
  4. Serve:
    • Enjoy your pork meatballs with your favorite dipping sauce, pasta, or as part of a meatball sub.

Instructions:

  1. Prepare the Meatball Mixture:
    • In a large mixing bowl, combine ground pork, breadcrumbs, grated Parmesan cheese, finely chopped onion, minced garlic, chopped parsley, beaten egg, dried oregano, salt, black pepper, and crushed red pepper flakes (if using).
    • Mix well until all ingredients are evenly incorporated.
  2. Form the Meatballs:
    • Use your hands to shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get approximately 18-20 meatballs.
  3. Cook the Meatballs:
    • Heat olive oil in a large skillet over medium heat.
    • Add the meatballs to the skillet, making sure not to overcrowd them. You may need to cook them in batches.
    • Fry the meatballs for about 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 160°F (71°C).
    • Remove the meatballs from the skillet and drain on paper towels.
  4. Serve:
    • Enjoy your pork meatballs with your favorite dipping sauce, pasta, or as part of a meatball sub.