Pork Tenderloin & Red Peppers

Recipe courtesy of Mrs.Carlybella

INGREDIENTS:
2 pork tenderloins, about 1.5 lbs. total
Salt, Freshly ground Pepper, and Paprika
3 to 5 T Butter
1T Olive Oil
1 lb. Peeled Roasted Red Peppers (OK from a jar, fresh made are better)
1 medium Onion, very thinly sliced
1T  Balsamic vinegar
1 _ C Red Zinfandel Wine (Same wine to drink with meal)
1 _ C Chicken broth
Scallion stems, sliced at an angle
*6 oz box of Uncle Ben's Long Grain & Wild Rice (original recipe) (suggested side)

DIRECTIONS:
Preheat oven to 400.

     Season the tenderloins with the salt, pepper, and paprika.  In a large roasting pan heat 1 tablespoon of butter and the oil over high heat.  When the butter foam subsides, brown the pork in the pan on all sides, about six minutes.
     Meanwhile, cut the peppers into long strips.  Remove the pork from the pan and set it aside.  Add the onions and peppers to the pan and cook them for five minutes, until the onions brown lightly and become limp.  Add the balsamic vinegar, wine and broth to the pan.  Boil the mixture for two minutes, then return the pork to the pan and put in the oven.  Start the rice.  Roast the pork for 30 minutes checking to see that the liquid doesn't boil away.  If it does, add more chicken broth.
     To serve, first remove the pork to a cutting board, cover with aluminum foil and let it rest while you continue.  Swirl the remaining butter into the mixture in the pan.  Drain the peppers and onion saving the liquid for sauce.  Place peppers and onions in a circle on the four plates with a slotted spoon.  Divide the rice equally in the center of the four plates.  Cut the pork into 3/4 inch slices and divide among the plates on top of the peppers and onions.  Spoon on a modest amount of the sauce from the pan and sprinkle the scallion slices over the top and serve.

Pork Loin with Cranberries

Recipe courtesy of 3Guys&AMomma

3-4 lb. pork loin
2 cloves garlic minced
1 can whole cranberries
1 cup apple juice
1/4 cup brown sugar
few shakes of allspice, nutmeg, cloves, cinnamon
salt & pepper

cook on low in the crockpot for 6-7 hours
remove meat its soooo juicy it falls apart
In a saucepan boil the remaining juice and add 2 tbsp. corn starch to thicken.

Pork in Sour Cream Gravy

Recipe courtesy of Mrs*KaMa

1 center-cut pork loin (cut into thick pieces) or 4-6 very thick center cut pork chops

2 garlic cloves (crushed)

4 tablespoons olive oil (approximate)

Salt and pepper (to taste)

1 1/2 cup sour cream

Water

1/2 teaspoon soup seasoning (I like to use Vegeta) or all-purpose seasoning

1/4 cup all purpose flour

1 onion

1 bay leaf

1. Rub the meat with the crushed garlic, olive oil, salt & pepper.
2. Place the meat in a plastic bag and let it marinate in the mixture for at least 30 minutes.
3. Heat olive oil in a large pot (enough to cover the bottom of the pot).
4. Add 1 onion cut in half and the pork pieces Brown the meat on all sides.
5. Once the meat is browned add enough water to the pot to just cover the meat.
6. Lower the heat to medium and let the meat boil until the water almost completely evaporates (not enough for the meat to start burning).
7. Add enough water again to cover the meat and add a pinch of the Vegeta soup seasoning (or all purpose seasoning).
8. Repeat the process of adding water and letting it evaporate until the meat is tender and falls apart easily.
9. When the meat is tender enough allow the water to again almost completely evaporate.
10. Remove the meat from the pot and the larger pieces of the remaining onion. Discard the onion.
11. Scrape the meat pieces and drippings inside pot so that they are all in the water that remains.
12. Add about a cup of water to the pot (this is the amount of gravy that you want to end up with), stir, and allow to come to a boil.
13. In a separate bowl, combine approximately 1/2 cup of water with the sour cream and flour.
14. Wisk/mix until the mixture is smooth and without lumps.
15. Slowly add this mixture to the pot and let it come to a boil.
16. Reduce the heat and simmer for a few minutes.
17. If the consistency of the gravy is too thin add a little more of flour/water/sour cream mixture. If it is too thick add more water.
18. Add the bay leaf.
19. Bring the mixture to a boil.
20. Remove the pot from heat.
21. Return the cooked meat to the gravy.
22. Let it stand for about 15 minutes in the gravy before serving.

Pork Chops with Fennel and Capers

Recipe courtesy of biochemgirl

1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers

In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.

Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.

Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

Pork Chops in the Slow Cooker

Recipe courtesy of melbride2005

• 6 boneless pork chops
• 1/4 cup brown sugar
• 1 teaspoon ground ginger
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 2 cloves garlic, crushed
• salt and pepper to taste

1. Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
2. Cook on Low setting for 6 hours, until internal temperature of pork has reached 160 degrees F (70 degrees C). 

Pork Chops YumYum

Recipe courtesy of linda98ny

2-4 boneless pork chops
1/2 cup chicken broth
1/4 cup honey
1/4 cup soy sauce
2 tablespoon ketchup
1/2 teaspoon ginger
1/4 teaspoon garlic powder

Brown chops on both sides.
Mix all remaining ingredients and pour over pork chops
and simmer until sauce cooks down to almost a glaze,
about 15 min.

Parmesan Crusted Pork Chops

Recipe courtesy of biochemgirl

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.