May 7, 2014
This goes very good with the Tuscan Fried Potatoes.
Tuscan Pork Chops
Florence
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main
Cuisine American
- 1/4 Cup Beaufort Tuscan Herb Olive Oil
- Salt & Pepper to Taste
- 6 Center Cut Pork Chops
Place Olive Oil in frying pan.
Heat EVOO over medium heat.
Place pork in pan and salt and pepper to your liking..
Cook Pork chops for 5 to 7 minutes on each side until golden brown.
Check pork chop to make sure that they are completely done and no pink is left.
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May 2, 2014
Pork With Hot Peanut Sauce
Florence
- 3 tablespoons peanut oil
- 1/2 pound pork butt
- 2 cloves garlic -- minced
- 1 tablespoon fresh gingerroot -- minced
- 1/2 cup preserved radish
- 4 squares firm bean curd
- 2 green onions
- **SAUCE**
- 2 tablespoons crunchy peanut butter
- 1 tablespoon dark soy sauce
- 1 tablespoon cider vinegar
- 2 tablespoons sesame oil
- 2 dried hot red chili peppers
- 2 teaspoons sugar
- 1/3 cup stock
- 1/2 teaspoon MSG - this is totally optional for dietary reasons
Soak radish in warm water for 45 minutes.
Drain radish and cut in to 1/2" cubes.
Cut pork into 1/2" cubes
Drain & rinse canned bean curd; cut into 1/2" cubes
Cut green onions, including tops, in to 1/2 finger length size.
**SAUCE**
Cream together peanut butter and soy sauce.
Mix in remaining sauce ingredients.
Add oil to hot fry-pan or wok.
Add pork to hot oil.
Fry for approximately 1 minute.
Add garlic & ginger; stir-fry for another 30 seconds to 1 minute.
Transfer pork to saucepan; add peanut sauce; simmer for 15 minutes, adding onions in about 7 minutes in.
Remove excess oil.
Add more stock if sauce thickens
Steam radish and bean curd for approximately 15 minutes.
Top vegetables with pork and peanut sauce
Server warm.
Enjoy !
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April 8, 2014
Stuffed Pork Tenderloin
Florence
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Main
Cuisine American
- 4 pounds Pork Tenderloin
- 1/2 teaspoon Basil
- 1 Package Pork Stuffing Mix
- 1/2 Pepper Yellow, Red or Orange
- 1 Small Onion
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- Cooking Twine
Chop onion & pepper in to small pieces.
In small pan saute onions & peppers with salt and pepper
While that is cooking, take Pork Tenderloin and cut lengthwise down the center leaving approximately 1/2 inch at the bottom so it is still attached.
Mix together salt, pepper & basil and coat the outside of the tenderloin.
Make stuffing according to package instructions with sauted onions and peppers in it.
Stuff tenderloin and tie with Baking Twine.
Preheat oven to 400°F.
Bake tenderloin for 60 minutes.
Check to make sure meat is cooked properly.
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February 12, 2014
Pork Burritos
Florence
Course Main
Cuisine Tex-Mex
- 1 tablespoon olive oil
- 3 pounds pork cut in 1-in. cubes
- 1 large chopped onion
- 1 diced red bell pepper
- 1 diced yellow bell pepper
- 2 minced cloves garlic
- 1 fresh minced jalapeno pepper omit if too spicy
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons salt
- 2 - 4 oz cans chopped green chiles
In large skillet, brown pork in olive oil.
Add all ingredients to skillet except for green chiles and simmer for 1 1/2 hours.
Add green chiles just before serving for best results.
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January 28, 2010
Summer Vegetable Bowl
Florence
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Vegetables
Cuisine American
- 4 bacon slices
- 1 small white onions
- 1 green pepper - diced
- 2 cups hot water
- 1 pound green beans
- 8 oz corn
- 1 tablespoon salt
- 2 teaspoons sugar
- 1/4 teaspoon pepper
- 6 small zucchini - 1" chunks
- 5 celery stalks - 1" slices
- 1 large tomato - cut in wedges
In 6-quart Dutch oven over medium heat, fry bacon until crisp; pat dry with paper towels.
Saute onions and green pepper; cook until golden;.
Add hot water and next 5 ingredients green beans, corn, salt, sugar and pepper.
Bring boiling; reduce heat, cover and simmer for approximately 10 minutes.
Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.
Arrange veggies on large platter and crumble bacon over top.
Garnish with tomato wedges.
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January 27, 2010
Summer Squash Medley
Florence
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main
Cuisine American
- 8 small young summer squash zucchini, yellow, patty, etc
- 1 pound seasoned pork sausage
- 1 garlic clove
- 1/2 large onion
- 1/2 large green pepper
- 4 large tomatoes
- 1 teaspoon dried basil leaves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups bread crumbs
- 1/2 cup grated cheese
Preheat oven to 350°F
Wash & Slice squash.
Grease a 13 x 9 baking pan.
In a large skillet, fry sausage until mostly cooked.
Drain sausage.
Add garlic, onion, green pepper, tomatoes, basil, salt and pepper and cover simmer for approximately 20 minutes.
Into the prepared baking dish, spread evenly 1/2 cup bread crumbs.
Layer 1/3 Tomato Mixture, 1/2 Mixed Squash, Bread Crumbs, Tomato Mixture, Remaining Squash, Remaining Tomato Mixture and Remaining Bread Crumbs.
Bake about 30 minutes, until squash is tender and pork done
Toward the last 15 minutes of cooking, sprinkle cheese over the top.
Bake until cheese has melted and slightly browned.
Remove from oven, and serve immediately.
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