creative_cooks | Entries tagged with pork

San Francisco Pork Chops
Prep: 20 min. Cook: 7-1/2 hours Makes 4 servings

Ingredients

4 bone-in pork loin chops (8 ounces each)
1 tablespoon canola oil
1 garlic clove, minced
1/4 cup soy sauce
1/4 cup red wine or chicken broth
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked rice

Directions

In a large skillet, brown pork chops on both sides in oil; transfer to a 3- to 4-qt. slow cooker. Add garlic to drippings; cook and stir for 1 minute. Add the soy sauce, wine, brown sugar and pepper flakes; cook and stir until sugar is dissolved. Pour over chops.
Cook, covered, on low 5-7 hours or until meat is tender. Remove chops. Combine cornstarch and cold water until smooth; gradually stir into slow cooker. Return chops to slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Serve with rice.

ysabetwordsmith

I made this today. Now I regret all the leftover mashed potatoes that I've tossed in the past. If you have leftover spuds, this is well worth considering.

"Cheesy Bacon Potato Soup"

Ingredients:
1/8 cup diced bacon (about 2 strips)
1/2 sweet onion, diced
about 1 cup leftover instant mashed potatoes
1/2 cup half-and-half
1/4 teaspoon ground white pepper
about 1/4 cup shredded Gouda cheese

( Read more... )

Current Mood: accomplished

nverland

Slow-Cooker Kalua Pork & Cabbage
Total Time Prep: 10 min. Cook: 9 hours Makes 12 servings

Ingredients

7 bacon strips, divided
1 boneless pork shoulder butt roast (3 to 4 pounds), well-trimmed
1 tablespoon coarse sea salt
1 medium head cabbage (about 2 pounds), coarsely chopped

Directions

Line bottom of a 6-qt. slow cooker with 4 bacon strips. Sprinkle all sides of roast with salt; place in slow cooker. Arrange remaining bacon over top of roast.
Cook, covered, on low 8-10 hours or until pork is tender. Add cabbage, spreading cabbage around roast. Cook, covered, 1 to 1-1/4 hours longer or until cabbage is tender.
Remove pork to a serving bowl; shred pork with 2 forks. Using a slotted spoon, add cabbage to pork and toss to combine. If desired, skim fat from some of the cooking juices; stir juices into pork mixture or serve on the side.

nverland

Slow Cooker Korean BBQ Tacos
Serves: 6-8 servings

Ingredients

3 lbs. boneless pork loin
8 oz hoisin sauce
¼ cup soy sauce
⅔ Cup honey
¼ tsp. ginger
2 Tbs. lemon OR lime juice
Slaw mix or shredded cabbage to top tacos
Corn tortillas

Instructions

Place pork in slow cooker.
Stir hoisin sauce, soy sauce, honey, ginger and lemon juice together.
Pour over pork.
Cook on high 5-6 hours or low 7-8 hours.
Shred meat with a fork.
Serve in taco shells topped with slaw. Or serve over rice.

Slow Cooker Korean BBQ over rice

You can also have the Korean BBQ meat served over rice. You can top it with the slaw and a little diced red pepper, like haystacks. You can also add other raw vegetables, like broccoli, carrots, onion etc.

nverland

SLOW COOKER APPLE BUTTER BBQ RIBS
Prep time: 25 MINUTES + OVERNIGHT MARINATING cook time: 5 HOURS

INGREDIENTS:

RIBS:
1 slab (3 to 4 pounds) pork baby back ribs

RUB:
1/2 cup brown sugar
1 tablespoon garlic powder
2 teaspoons onion powder
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

SAUCE:
1/2 cup good barbecue sauce
1/4 cup apple butter

DIRECTIONS:

Prepare the ribs by removing the thin membrane (silver skin) covering the bone- this prevents the ribs from curling as they cook.
In a small bowl, combine the rub ingredients. Rub all sides of the ribs with rub mixture.
Place the ribs in a large plastic zip bag and refrigerate overnight.
In a small bowl, combine the barbecue sauce and apple butter; set aside.
Cut the ribs into 2-rib portions to fit inside the slow cooker. Cover and cook on high 3 to 5 hours (or until ribs are 170 degrees).
Remove the ribs from the slow cooker and drain off any liquid. Wipe the slow cooker dry. Place the ribs back into the slow cooker. Pour about 1/2 cup of the sauce over the ribs. Cover and cook on high about 30 minutes or until glazed. Serve with remaining sauce (warmed), as desired.

nverland

Cherry Balsamic Pork Loin
Total Time Prep: 20 min. Cook: 3 hours + standing Makes 8 servings

Ingredients

1 boneless pork loin roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
3/4 cup cherry preserves
1/2 cup dried cherries
1/3 cup balsamic vinegar
1/4 cup packed brown sugar

Directions

Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides.
Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low until tender (a thermometer inserted in pork should read at least 145°), 3-4 hours.
Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.

nverland

Rockin' Porchetta with Fall Veggies
Serves10 Total Time half-day

Ingredients

1 bunch of fresh rosemary, finely chopped
1 bunch of fresh sage, finely chopped
10 cloves garlic, thinly sliced
1 tablespoon crushed red pepper
Extra virgin olive oil
1 picnic pork shoulder with the skin on, bone out (save the bone)
Kosher salt
Freshly ground black pepper
5 or 6 onions, sliced
1-pound fingerling potatoes, halved lengthwise
2 pints Brussels sprouts, halved
1 celery root, peeled and cut into ½-inch dice
1 bottle of dry white wine
1 thyme bundle, tied with butcher’s twine
10 bay leaves
2 quarts chicken stock

Instructions

Preheat the oven to 450°F. In a small bowl, combine the rosemary, sage, garlic and red pepper and add enough olive oil to form a loose paste. Rub the mixture all over the inside of the pork (be sure to get it in every nook and cranny). Sprinkle the pork generously with salt and pepper, then roll it back up into a bundle and tie it tightly with butcher’s twine. In a large roasting pan, combine the onions, potatoes, Brussels sprouts, celery root, and wine; season with salt and add the thyme bundle and bay leaves. Lay the pork bone in the pan with the veggies and nestle the pork on top of the bone and in the vegetables. Roast for 30 to 40 minutes, or until skin starts to get brown and crispy. Brush the pork skin with the pan juices and add the chicken stock. Continue roasting for another 3 ½ hours, basting the skin every 30 or 40 minutes. If the skin becomes too dark, tent the pan with aluminum foil, but remember, we want a nice, dark crispy pork skin. Remove the pork from the oven, cut off the twine (you don’t want to floss and eat at the same time), and remove the pork skin—it will probably come off in one large, lovely crispy piece like a helmet! Use kitchen shears to cut the skin into pieces and make sure everybody gets some on their plate. Slice the pork and serve it over the vegetables, drenched in lots of porky pan juices.

ysabetwordsmith

For New Year or Kwanzaa ...

"Crockpot African Black-Eyed Peas"

Ingredients:
1/2 pound dried black-eyed peas (presoaked)
water
1 Maggi cube
1/2 sweet onion
1 tablespoon xawaash spice mix
11 ounces thick-cut applewood smoked bacon
1/4 cup dried moringa leaves

( Read more... )

Current Mood: accomplished

nverland

Mustard-Rubbed Pork with Blackberry-Mustard Sauce and Spiced Oven Fries
Servings: 6

Ingredients

3 tablespoons brown mustard seed
1 teaspoon fennel seed
2 teaspoons coriander seed
1 teaspoon cumin seed
1 teaspoon whole black peppercorns
2 teaspoons dried thyme
1 tablespoon dry mustard
1 teaspoon ground ginger
2 teaspoons coarse salt
1 teaspoon sugar
2 large Idaho potatoes (1 ½ pounds), scrubbed
1 teaspoon extra-virgin olive oil
1 ¼ pounds pork tenderloin
2 tablespoons Dijon mustard
2 tablespoons dry white wine
One 14 1/2-ounce can low-sodium chicken stock, or homemade, skimmed of fat
1 tablespoon all-purpose flour
½ pint blackberries (about 5 ounces)
2 teaspoons chopped fresh thyme, for garnish
Vegetable-oil cooking spray

Directions

Place mustard seed, fennel, coriander, cumin, and peppercorns in a dry skillet. Place over medium heat, moving skillet to keep seeds from burning, until aromatic, about 2 minutes. Mustard seeds will begin to pop. Transfer seeds to a spice grinder, cool slightly, and pulse until finely chopped but not powdery. Transfer mixture to a small bowl, and stir in the thyme, dry mustard, ginger, 1 teaspoon salt, and sugar. Set aside.

Heat oven to 450 degrees. Position two racks in oven. Spray a small roasting pan and a large cookie sheet with cooking spray; set aside.

Cut potatoes into 1/3-inch-thick sticks. In bowl, toss with oil and 3 tablespoons spice mixture. Spread in a single layer on cookie sheet; bake on bottom rack 15 minutes.

Meanwhile, rub pork with 1 tablespoon Dijon mustard. Sprinkle with 1/2 teaspoon salt and 2 tablespoons spice mixture; pat with hands to make it stick. Lower oven to425 degrees; place pork in prepared pan. Place on upper rack in oven. Cook until fries are golden and pork is cooked through (145 degrees internally), about 25 minutes. Transfer fries to a bowl and pork to a cutting board; cover both loosely with foil to keep warm.

Place roasting pan on stove over medium-high heat; stir in wine, scraping bottom of pan to release browned bits. Stir in stock; cook, stirring occasionally, until reduced by half, 5 to 7 minutes. Whisk together flour with 1/4 cup water in a bowl; whisk into simmering stock mixture. Whisk in remaining tablespoon Dijon mustard; cook until mixture begins to thicken, 2 to 3 minutes more. Stir in berries; cook until they begin to soften, about 2 minutes. Season fries with remaining 1/2 teaspoon salt. Slice pork, and transfer to platter. Serve immediately with blackberry-mustard sauce and chopped thyme.

nverland

Spiced Pork Tenderloin with Cherry-Thyme Pan Sauce
Yield4 servings Active Time 50 minutes Total Time 50 minutes

Ingredients

1 teaspoon ground coriander
Kosher salt, freshly ground black pepper
2 pork tenderloins (about 2 pounds total)
2 tablespoons olive oil
1 large shallot, thinly sliced lengthwise (about 1 cup)
10 sprigs thyme
1 1/4 cups dry red wine
1 tablespoon balsamic vinegar
1 tablespoon sugar
1 (10-ounce) package frozen dark sweet cherries, thawed, halved (about 2 cups)
1 tablespoon cold unsalted butter

Preparation

Combine coriander, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub pork with spice mixture.
Heat oil in a 12" heavy skillet over medium-high until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into the center of each tenderloin registers 145°F, 20–25 minutes. Transfer pork with tongs to a cutting board (do not wipe out skillet) and let stand 10 minutes.
Meanwhile, cook shallot and thyme in skillet, stirring, until softened and lightly golden, about 2 minutes. Add wine, vinegar, and sugar. Bring to simmer and cook, scraping up any browned bits and stirring frequently, until liquid is reduced by about half and shallots are tender, about 4 minutes. Stir in cherries, any accumulated juices, and 3/4 tsp. salt and cook 1 minute. Remove from heat, add butter, and swirl skillet to combine. Pluck out thyme sprigs, then season with salt and pepper. Slice pork and serve with sauce.

nverland

Root Beer Pork Chops
2 h 40 m 4 servings

Ingredients

4 (1-inch thick) pork chops
3 (12 fluid ounce) cans or bottles root beer
salt and pepper to taste
1 cup beef stock
2 tablespoons brown sugar
1/2 teaspoon chipotle-flavored hot sauce
2 teaspoons Worcestershire sauce
1 pinch salt, to taste

Directions

Place the pork chops in a dish; pour 2 cans of the root beer over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer; season with salt and pepper.
Combine the remaining can of root beer, the beef stock, brown sugar, hot sauce, and Worcestershire sauce in a saucepan over medium heat; simmer the mixture until it reduces to about 3/4 cup. Set aside.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Grill the pork chops on the preheated grill until the no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Brush the chops generously with the reduction sauce and continue cooking for about 2 minutes more per side. Remove from grill and brush with any remaining sauce. Season with salt to taste before serving.

nverland

CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS
YIELD Makes 8 servings

INGREDIENTS

1 cup (packed) light brown sugar
1 cup kosher salt plus more
8 bay leaves, divided
3 tablespoons coriander seeds, divided
1 teaspoon black peppercorns plus more freshly ground
1 quart unfiltered apple cider
1 8-bone pork loin roast (about 5 pounds), chine bone removed, rib bones frenched, tied with kitchen twine
6 Yukon Gold potatoes (about 2 pounds), unpeeled, quartered
4 medium red and/or yellow onions, halved, stem ends intact
5 tablespoons olive oil, divided

PREPARATION

Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool.
Place pork and brine in a large (2-gallon) resealable plastic bag. Seal bag and chill at least 8 hours.
Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
Toss potatoes and onions with 4 tablespoons oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside.
Place rack in lower third of oven and preheat to 425°F. Using the side of a chef's knife, crush remaining 2 tablespoons coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8–10 minutes.
Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°F, 60–75 minutes.
Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing between ribs into chops.

DO AHEAD: The pork can be brined 2 days ahead. Keep chilled.

nverland

Butter Schnitzel
prep: 25 mins cook: 30 mins total: 55 mins Servings: 12

Ingredients

12 boneless pork loin chops, 3/4 inch thick
2 cups bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 teaspoon salt
½ teaspoon freshly ground pepper
½ pound butter
2 cloves garlic, minced
1 cup dry white wine (Optional)
1 pound mushrooms, sliced
1 tablespoon cornstarch
2 tablespoons water
olive oil as needed

Directions

Step 1 Pound the pork chops with a spiked meat mallet until 1/4 inch thick; set aside. In a large bowl, combine the bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper. Press the pork into the crumbs to bread thoroughly; set aside.
Step 2 Melt butter in a large saucepan over medium-high heat. Stir in the garlic and cook until fragrant, about 30 seconds. Pour in the wine and sliced mushrooms. Allow to simmer and cook until the mushrooms have softened, about 10 minutes. Stir together the cornstarch and water, then add to the mushroom sauce. Simmer until the sauce has thickened, then remove from the heat and set aside.
Step 3 Meanwhile, heat a few tablespoons of olive oil in a large, nonstick skillet over medium-high heat. Fry the pork cutlets a few at a time until golden brown and cooked through, 1 to 2 minutes per side. Serve with reserved mushroom sauce.

nverland

Pineapple Glazed Pork Roast with Bacon Wild Rice Stuffing.
Prep time: 30 MINUTES cook time: 1 HOUR 15 MINUTES total time: 1 HOUR 45 MINUTES SERVES 6

Ingredients

1 1/2 cup uncooked wild rice
1 teaspoon salt
6 slices thick cut bacon, chopped
8 ounces button mushrooms, sliced
10 ounces fresh or frozen spinach (thawed if frozen)
1 cup roasted pistachios
8 ounces feta cheese, crumbled
1 (2 1/2 pound) pork loin roast
1/2 cup grainy mustard
1/2 cup brown sugar
Pinch of cayenne pepper
1 medium pineapple (about 5 cups), peeled, cored + diced
1 medium delicata squash, halved, deseeded + sliced into half moons

Instructions

Cook the wild rice according to package directions. I brought 4 cups water to a boil, added the rice and simmered, covered for 45 minutes until the rice was fluffy and the water absorbed. Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until the fat begins to render, about 5 minutes. Add the mushrooms and continue cooking until the bacon crisps, about 5 minutes. Remove from the heat and add the spinach. Allow the spinach to wilt into the bacon mushroom mixture. Once the rice is cooked, stir in the bacon mixture + all the drippings from the pan. Stir in the pistachios and then crumble in the feta. Season the rice with salt + pepper. Place pork, fat side down, on work surface with 1 short end facing you. Using long thin sharp knife and starting 1/2 inch above underside of roast, cut 1/2 inch in along right side. Continue cutting 1/2 inch above underside, unrolling roast like carpet. I found this how-to really helpful. Preheat the oven to 425 degrees F. Position an oven rack in the middle of the oven. Once your pork roast is in a flat piece, use a meat mallet to pound the pork so that most of the meat is in one even layer. Spread about 1 to 1 1/2 cups of the wild rice over the pork. Roll up pork; arrange seam side down on work surface (fat side will be facing up). Using kitchen string, tie at 1- to 1 1/2-inch intervals. Transfer pork, fat side up, to roasting pan. Sprinkle with 1 teaspoon coarse salt and 1/2 teaspoon pepper. Rub the pork all over with the mustard and then sprinkle on the brown sugar + cayenne. Add the pineapple. Roast pork for 25 minutes at 425 degrees F. Add the squash rounds and reduce the oven temperature to 375. Continue to roast until an instant-read thermometer inserted into center of loin registers 140-160 degrees F. (it will be cooked medium but still slightly pink), about 35-50 minutes. Let the roast rest for at least 20 minutes before slicing. Serve the pork alongside the remaining rice + roasted squash and pomegranate arils (if desired).

nverland

Spicy-Sweet Sambal Pork Noodles
6–8 servings

Ingredients

2 Tbsp. extra-virgin olive oil
2 lb. ground pork, divided
1 2" piece fresh ginger, peeled, cut into thin matchsticks or finely chopped
8 garlic cloves, thinly sliced
2 Tbsp. sugar
2 Tbsp. tomato paste
2 sprigs basil, plus more for serving
⅓ cup hot chili paste (such as sambal oelek)
¼ cup soy sauce
¼ cup unsweetened rice vinegar
1½ lb. fresh ramen noodles or 18 oz. dried spaghetti
Kosher salt
2 Tbsp. unsalted butter

Preparation

Heat oil in a large wide heavy pot over medium-high. Add half of pork to pot, breaking apart into 6–8 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath, about 5 minutes. Turn pieces and continue to cook, turning occasionally, until pork is browned on 2–3 sides, about 5 minutes longer. Add ginger, garlic, sugar, and remaining pork to pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about 5 minutes longer. Add tomato paste and 2 basil sprigs. Cook, stirring occasionally, until paste darkens, about 2 minutes. Add chili paste, soy sauce, vinegar, and 2 cups water. Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened and flavors have melded, 30–45 minutes.

Cook noodles in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. Add to pot with sauce along with butter and a splash of pasta cooking liquid. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 1 minute. Pluck out basil sprigs.

Divide noodles among plates. Top with torn basil.

nverland

Instant Pot Garlic Butter Pork Shoulder
Total: 1 hour 50 minutes Servings: 4 – 6

Ingredients
3 - 3.25 pounds (1457g) 4-inch thick pork shoulder
1 cup (250ml) unsalted chicken stock
½ teaspoon (2.8g) table salt
1 tablespoon (15ml) regular soy sauce
2 tablespoons (28g) unsalted butter or olive oil
2 (550g) onions, sliced
12 (41g) garlic cloves, crushed
2 teaspoons (2.2g) dried rosemary
2 (0.3g) bay leaves
Thickener:
2 tablespoons (30g) cornstarch
3 tablespoons (45ml) cold water
Tools
Instant Pot Pressure Cooker

( Read more... )

nverland

Bombur’s Pork Pie
Yield: 6 prep time: 25 minutes total time: 1 hour 30 minutes and overnight to chill

Ingredients:

Pastry:
350g all-purpose flour, sifted
200ml water
75g unsalted butter
1/2 tsp salt

Filling:
380g ground pork
1 tsp fresh thyme, chopped
1/2 tsp freshly ground nutmeg
1/4 tsp ground mace
1 1/2 tsp salt
1/4 tsp ground white pepper
1/4 cup diced onions
1/4 cup diced carrots
1 Tbsp canola oil

Jelly:
275 ml chicken stock
1 leaf gelatin, bloomed

Egg wash
1 egg
1 Tbsp cream

Directions:

Preheat oven to 350F. Heat a medium sauté pan over medium heat and add canola oil. Add diced onions, thyme, and carrots and cook for 5 minutes until translucent. Set aside.
In a bowl, combine ground pork, nutmeg, mace, salt, and white pepper. Add the sautéed onions. Mix to combine. Set aside until needed.
Heat water, butter, and salt to a simmer. Add 3/4 of the liquid into your sifted all-purpose flour. Mix together until a ball forms. Add more liquid if needed. Work with the dough while it is still warm. Take 3/4 of the dough and roll it out with a rolling pin until it fits into a 4 1/4″ spring form pan. Gently place the rolled out dough into the springform pan. Gently press it into the edges. Trim off any excess while leaving a 1″ overhang.
Add your mixed pork into the springform pan. Be sure not to pack or overfill your pan with the filling. Set this aside as you roll of the rest of the dough for your top. Roll out the rest of the dough to a circle with 5″ in diameter. Place the round on top of the pork filling. Gently press down the edges of the dough to fuse the two pieces together. Crimp the dough however you please, I used my fingers as if I was making a pie. Cut off any excess. Punch a small circle in the center of the top to act as a vent while the pie bakes. Brush with egg wash before baking.
Bake the pie in the 350F oven for approximately 35 – 40 minutes or until cooked through. Let the pie cool before unmolding. While cooling, bloom the gelatin in ice cold water for 5 minutes. While blooming, heat the stock to a simmer. Turn off the heat when it comes to a simmer. Squeeze out the excess water from the gelatin and add to the warm stock. Mix to dissolve. Gelatin will melt above body temperature but it’s important not place it in very hot liquid or it will break the chains in the gelatin.
Pour the stock into the hole. Chill in the refrigerator overnight.

nverland

Breaded Air Fryer Pork Chops

Ingredients

4 boneless, center-cut pork chops, 1-inch thick
1 teaspoon Cajun seasoning
1 1/2 cups cheese and garlic flavored croutons
2 eggs
cooking spray

Directions

Preheat the air fryer to 390 degrees F (200 degrees C).
Place pork chops on a plate and season both sides with Cajun seasoning.
Pulse croutons in a small food processor until they have a fine consistency; transfer to a shallow dish. Lightly beat eggs in a separate shallow dish. Dip pork chops into eggs, letting excess drip off. Coat chops in crouton breading and set on a plate. Mist chops with cooking spray.
Spray basket of the air fryer with cooking spray and place chops inside, making sure to not overcrowd the fryer. You may have to do two batches depending on the size of your air fryer.
Cook for 5 minutes. Flip chops and mist again with cooking spray if there are dry or powdery areas. Cook 5 minutes more. Repeat with remaining chops.

Cook's Notes:
Keep chops warm in an oven on the lowest setting while air frying remaining chops.
For thicker chops, add an extra minute to the cook time. For thinner chops, cook 1 minute less.

Nutrition Facts

Per Serving: 394 calories; 18.1 g fat; 10 g carbohydrates; 44.7 g protein; 218 mg cholesterol; 429 mg sodium. Full nutrition

nverland

Stuffed Cuban Pork Tenderloin
Prep 30 min Total 1 hr 5 min Servings 6

Ingredients
1 ¼ lb pork tenderloin, trimmed of fat
1 tablespoon yellow mustard
6 thin slices Swiss cheese (0.5 oz each)
1/3 cup dill pickle relish
3 deli slices ham (about 1/4 lb)
1 tablespoon vegetable oil
½ teaspoon salt
½ teaspoon pepper

Steps

1 Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Insert knife one-third of way up from bottom of tenderloin along 1 long side, and cut horizontally, stopping 1/2 inch before edge. Open up flap.
2 Keeping knife parallel to cutting board, cut through thicker portion of tenderloin about 1/2 inch from bottom of tenderloin, keeping knife level with first cut and stopping about 1/2 inch before edge. Open up this flap.
3 Press sides of tenderloin down so it lies flat. Cover with plastic wrap; pound with flat side of meat mallet to 1/2 inch thick. Spread mustard down center of tenderloin. Top with cheese slices, pickle relish and ham slices, folding to fit, if necessary.
4 Tightly roll up tenderloin lengthwise, and tie tightly with twine. Brush tenderloin with oil, and sprinkle with salt and pepper.
5 Heat 12-inch nonstick skillet over medium-high heat. Add tenderloin; cook 5 to 6 minutes or until browned on all sides. Transfer to pan; roast 28 to 32 minutes or to at least 145°F. Remove from oven; tent with foil and let stand 3 minutes.
6 Remove strings from pork; cut into 1/2-inch slices. Serve with extra mustard, if desired.

Expert Tips

Lining pan with cooking parchment paper will cut down on mess and make cleanup easier.
Pork tenderloins are sometimes sold in packages of two. If so, freeze the second for another time.

nverland

Instant Pot Baby Back Ribs
Prep Time 15 mins Cook Time 25 mins Total Time 50 mins Servings: 2 - 4

Ingredients

For the Instant Pot
1 1/2 cups Water (or Apple Juice/Cider)
2-3 Tbsp. Liquid Smoke (goes right in the water)
1/3 cup Apple Cider Vinegar (adds a nice hint of apple and tanginess)

For the Ribs
1-2 racks Baby Back Ribs (you can use other pork ribs; I get what's on sale)
1/2 - 1 cup Dry Spice Rub Use your favorite, or make a batch of my Rib Spice Rub
1 cup BBQ Sauce I like to use one with a smoky flavor.

Instructions

Prepare the Instant Pot
Put a trivet in the inner liner pot of your pot. Add the water or juice, liquid smoke, and ACV to the inner liner pot.

Prepare the Ribs
Lay out the rack of ribs, meaty side down, on a baking sheet. Remove the thin membrane (also called silver skin, if it's still on there) by grasping it with your bare hands, or a paper towel, and pulling down the length of the rack. It should come off pretty easily.
Sprinkle dry spice rub liberally over the ribs and gently rub it in. Flip the rack over and do the same to the other side.
Carefully roll the rack into a "C" shape and put it in the pot sideways (the meaty side will face the outside of the pot. You can also cut the rack into a few pieces and stack it in the pot.
Put the lid on the pot and close it, turning the venting knob to the Sealing position.
Press the Pressure Cook (Manual) button or dial, and then the +/- button or dial to choose 25 minutes.
The pot will take a few minutes to come to pressure, and will begin the cook time when pressure is reached. After cook time ends, and the unit beeps, just leave it alone as it will enter the NPR, or Natural Pressure Release phase. The display time will begin counting up.
Let it NPR for 10 minutes. Then use a wood spoon or something to carefully turn the knob to venting and release the rest of the pressure until the pin in the lid drops, indicating it is safe to open the lid.
Remove the rack of ribs using tongs, and place on a baking sheet.

OPTIONAL: Turn your oven to BROIL at 400° and set the oven rack about 8-10 inches from element. If it is hot in the kitchen I don't do this step, but on a cool day I don't mind the oven being on for a few minutes.
Pour your BBQ sauce on the hot ribs and use a brush or a spatula to cover them completely and generously.
Put the pan under the broiler for a few minutes, until the sauce gets bubbly. Be careful not to leave them in there too long as they might dry out. No one wants dry ribs! Enjoy!

Profile

creative_cooks

Odd Little Bits and Pieces

January 2026

S	M	T	W	T	F	S
				1	2	3
4	5	6	7	8	9	10
11	12	13	14	15	16	17
18	19	20	21	22	23	24
25	26	27	28	29	30	31

Syndicate

Page Summary

nverland - San Francisco Pork Chops
ysabetwordsmith - Recipe: "Cheesy Bacon Potato Soup"
nverland - Slow-Cooker Kalua Pork & Cabbage
nverland - Slow Cooker Korean BBQ Tacos
nverland - SLOW COOKER APPLE BUTTER BBQ RIBS
nverland - Cherry Balsamic Pork Loin
nverland - Rockin' Porchetta with Fall Veggies
ysabetwordsmith - Recipe: "Crockpot African Black-Eyed Peas"
nverland - Mustard-Rubbed Pork with Blackberry-Mustard Sauce and Spiced Oven Fries
nverland - Spiced Pork Tenderloin with Cherry-Thyme Pan Sauce
nverland - Root Beer Pork Chops
nverland - CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS
nverland - Butter Schnitzel
nverland - Pineapple Glazed Pork Roast with Bacon Wild Rice Stuffing
nverland - Spicy-Sweet Sambal Pork Noodles
nverland - Instant Pot Garlic Butter Pork Shoulder
nverland - Bombur’s Pork Pie
nverland - Breaded Air Fryer Pork Chops
nverland - Stuffed Cuban Pork Tenderloin
nverland - Instant Pot Baby Back Ribs

Style Credit

Base style: Ciel by carisma_sensei
Theme: Aranel by nornoriel

Expand Cut Tags

No cut tags

Page generated Jan. 3rd, 2026 11:40 pm

Creative Cooks

Entries tagged with pork

San Francisco Pork Chops

Recipe: "Cheesy Bacon Potato Soup"

Slow-Cooker Kalua Pork & Cabbage

Slow Cooker Korean BBQ Tacos

SLOW COOKER APPLE BUTTER BBQ RIBS

Cherry Balsamic Pork Loin

Rockin' Porchetta with Fall Veggies

Recipe: "Crockpot African Black-Eyed Peas"

Mustard-Rubbed Pork with Blackberry-Mustard Sauce and Spiced Oven Fries

Spiced Pork Tenderloin with Cherry-Thyme Pan Sauce

Root Beer Pork Chops

CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS

Butter Schnitzel

Pineapple Glazed Pork Roast with Bacon Wild Rice Stuffing

Spicy-Sweet Sambal Pork Noodles

Instant Pot Garlic Butter Pork Shoulder

Bombur’s Pork Pie

Breaded Air Fryer Pork Chops

Stuffed Cuban Pork Tenderloin

Instant Pot Baby Back Ribs

Profile

January 2026

Syndicate

Most Popular Tags

Page Summary

Style Credit

Expand Cut Tags