My Quick Dinner Recipes » Pork

Mexican Breakfast Tortillas

admin — Wed, 05 May 2010 15:14:00 +0000

Serves 4

Ingredients:

4 flour tortillas
8 – 10 eggs
1/2 cup salsa (medium hot or hot)
1/3 cup milk
2 green onions, sliced
4 oz tasty Cheddar cheese, grated
4 slices of good quality cooked ham, chopped into bite-size pieces
Salt and pepper

Instructions:

Beat the eggs together with the milk. Pour the egg/milk mixture into a non-stick pan and cook over medium heat until almost done. Stir occasionally. Stir in green onions and ham and season with salt and pepper.

Divide the egg mixture on each tortilla, top with cheese and salsa. Roll up and enjoy.

Healthy Pork Casserole

admin — Thu, 22 Apr 2010 15:07:00 +0000

Serves 4

Ingredients:

4 x 5 oz lean pork loin cutlets
1 medium onion, finely chopped
1 cup zucchini, sliced
1 tsp dried oregano
1 tsp dried basil
1 14.5 oz diced tomatoes
2 tsp Worcestershire Sauce
2 tsp oil

Instructions:

In a large skillet, heat oil on medium heat. Add onions and saute until soft. Add zucchini and dried herbs, mix well and saute for about two minutes. Place pork into skillet and cook for about 2 – 3 minutes each side. Add canned tomatoes and Worcestershire Sauce, cook for 3 – 4 minutes and serve immediately with rice or couscous.

Spinach Salad with Pine Nuts

admin — Sun, 11 Apr 2010 15:14:48 +0000

Serves 8

Ingredients:

1/2 cup pine nuts
8 slices of bacon
8 oz spinach (preferably baby spinach), washed and dried
15 oz can mandarin oranges, drained
Dressing of your choice (optional)

Instructions:

In a small frying pan, toast the pine nuts carefully until golden brown. Remove from the pan and set aside to cool. In another frying pan, fry the bacon slices until nice and crisp, crumble and set aside.

Just before serving, combine all ingredients in a large salad bowl and toss well.

A delicious side salad for your Easter lunch.

Family-Style Pork Chops

admin — Wed, 24 Mar 2010 15:13:36 +0000

Serves 4

Ingredients:

4 center-cut pork chops
1 onion, minced
2 tbsp flour
2 tbsp oil
Salt and pepper
1/3 cup celery, chopped
2 cloves garlic, minced
1 cup chicken broth
1/4 tsp dried thyme
1 bay leaf

Instructions:

Season both sides of the pork chops with salt and pepper, then dunk into flour to coat.

Heat oil in a heavy skillet and fry the pork chops on both sides until nice and brown. Set aside and discard most of the fat in the skillet.

Add garlic, celery and onion to the skillet and gently fry until soft. Place the pork chops into the skillet and add the broth, bay leaf and thyme. Cover and bring to a quick boil. Once boiled, immediately lower the heat and cook for about 30 minutes. Take the lid off and cook for a further few minutes. Skim off some of the fat and season.

Enjoy with a vegetable side dish and mashed potatoes.

Slow Cooker Pork Pot Roast with Cranberries

admin — Fri, 29 Jan 2010 16:58:00 +0000

Ingredients:

4 lb boneless pork roast
1 cup cranberries, finely chopped
1 tsp grated orange peel
1/4 cup honey
Salt and pepper to taste
Pinch of ground cloves
Pinch of ground nutmeg

Instructions:

Gently rub salt and pepper onto the pork roast, then place in the slow cooker.

In a bowl, thoroughly combine the rest of the ingredients and pour over the top of the pork roast. Cover and cook on low heat for about 8 to 10 hours.

Enjoy with a variety of steamed vegetables.

Pasta with Peas and Prosciutto

admin — Sun, 17 Jan 2010 16:58:00 +0000

Serves 4

Ingredients:

1 lb fettuccine
4 tbsp unsalted butter
6 oz prosciutto, cut into julienne strips
2 tbsp all-purpose flour
2 cups whipping cream
1 cup cooked peas
12 tbsp freshly grated Parmesan
2 tbsp fresh chives, snipped
1 tbsp flat-leaf parley, chopped
1 tsp freshly ground pepper

Instructions:

Cook pasta according to package instruction and drain.

In a heavy saucepan, melt the butter and add the prosciutto. Saute on low heat for one minute. Then stir in the flour and cook for a further 3 minutes. Gradually add the whipping cream, while constantly stirring with a wire whisk. Continue cooking for a further 5 to 6 minutes or until the sauce begins to thicken.

Add the peas, Parmesan, pepper, chives and parsley. Bring to a simmer until heated through. Toss with the cooked fettuccini and serve immediately.

Baked Pork Chops and Roasted Vegetables

admin — Sun, 20 Dec 2009 15:03:08 +0000

(Serves 4)

Ingredients:

4 pork chops about 1/2 inch thick
2 tsp herb mixture (thyme, garlic, marjoram, pepper)
2 tsp parsley flakes
6 small potatoes, cut into wedges (about 3 cups)
1 medium red bell pepper, cut into 1-inch pieces
1 medium tomato, cut into 8 wedges
1 medium onion, cut into wedges
Olive oil

Instructions:
Preheat oven to 425F.

Brush each pork chop with a bit of olive oil and sprinkle with 1 1/2 tsp of the herb mixture on both sides.

Arrange the pork chops in a large baking pan in each corner of the pan.

In a large bowl, combine all vegetables and add some olive oil. Mix until well coated. Add the rest of the herb mixture and toss.

Then place the vegetables into the center of the large baking pan. Bake in the oven for about 45 minutes uncovered.

After 45 minutes, turn over pork chops, stir the vegetables and place the tomato wedges on top of the vegetables. Cook for a further 10 to 15 minutes or until the pork chops are tender.

Enjoy!

Potato Soup With Bacon Bits

admin — Thu, 19 Nov 2009 16:36:08 +0000

(Serves a family of 4-6)

Ingredients:

5 cups water
1/2 lb bacon, diced
8-10 potatoes, peeled and cut into chunks
1 medium onion, chopped
1 medium carrot, grated
1 (12oz) can evaporated milk
1/4 cup fresh parsley, minced
2 tbsp butter
2 tsp Worcestershire sauce
1/2 tsp ground mustard
1/2 tsp ground nutmeg
Salt and pepper to taste

Instructions:

Saute bacon bits and onion in a large skillet, drain fat and set aside.

In a big pot, cook potato chunks and carrot in water for about 20 minutes or until potatoes are cooked. Do not drain.

Add remaining ingredients and then stir in bacon mixture. Cook for a further 10 minutes and serve immediately with nice crusty bread.

Quick Mandarin Pork Steaks

admin — Tue, 03 Nov 2009 15:35:20 +0000

Ready in 30 minutes
Yield: 4 portions

In a large heated stainless-steel skillet, heat:

2 tablespoons vegetable oil

On a platter or tray, arrange:

4 pork steaks

Season each side of each pork steak with:

rock salt
freshly-cracked black peppercorn

Brown each side of the pork steaks in the heated
skillet. Remove from pan. Keep warm covered on a
serving platter.

Remove excess fat from the skillet if there is any.
Return over heat. Pour in:

1/2 cup fresh Mandarin orange juice
juice of 1 piece lemon or lime
1/4 cup chicken stock or water

Simmer to de-glaze the pan drippings, scraping the
bottom of the pan. Add:

3 tablespoons brown sugar, firmly-packed

Continue to simmer for about 5 minutes. Thicken
sauce with a mixture of:

1 tablespoon cornstarch
1 tablespoon chicken stock or water

Continue to cook for a minute, stirring continuously,
or until the desired consistency is achieved.

Return the pork steaks into the skillet. Bring to a
simmer. Cover. Continue to cook over low heat for
10 minutes, stirring sauce constantly. Season
to taste with:

fine salt
ground white pepper

Top the pork steaks with:

1 can Mandarin orange sections, drained
1 medium-sized green bell pepper, sliced into
strips

Simmer for another minute. Could be served with piping
hot rice and steamed vegetables.

Quick Pork Chops Dinner

admin — Tue, 03 Nov 2009 15:22:50 +0000

Ready in 30 minutes
4 servings

Preheat oven to 350 degrees F.

Heat a large oven-proof skillet. Add:

2 tablespoons vegetable oil

Heat oil over medium heat. Meanwhile, arrange on a tray or platter:

4 pieces boneless pork chops

Season both sides with:

1 tablespoon Italian seasoning
fine salt
ground black pepper

Over high heat, sear pork on both sides. Remove from pan and set aside. Remove excess oil from pan. Saute:

1 white onion, sliced

Cook onion until translucent. Put back the pork chops, arrange one layer only. Stir-in:

1-2/3 cup pasta sauce with mushrooms
1/2 cup chicken stock

Bring to a quick boil and immediately reduce heat to simmer. Simmer for about 5 minutes, basting chops with sauce. Check seasonings and adjust if necessary with:

Italian seasonings
fine salt
ground black pepper

Remove from heat. Top with:

1 tablespoon fresh basil leaves, sliced into julienne
1/2 cup mozzarella cheese, grated

Finish cooking in the oven for 10 minutes and until cheese has melted. Or finish cooking over low heat on the stove covered. Serve over risotto, polenta or cooked rice.