Monday, June 15, 2009

Cooking with KCL

Is anyone else swimming in Pork? I have been doubling the $1/1 Hormel Always Tender coupon from 5/17 for all kinds of free pork. The problem is I have NEVER cooked pork before. Here are a few recipes I am excited to try out. Next time you run to Albies to double, take that coupon, it has meant free pork for me each week Albertson's has doubled.

Honey-Glazed Pork Chops
  • 4 bone-in pork loin chops, 3/4- to 1-inch thick
  • Salt
  • Ground black pepper
  • 2 tablespoons packed brown sugar
  • 2 tablespoons honey
  • Nonstick cooking spray

DIRECTIONS

  1. Heat oven to 350 degrees F. Sprinkle chops with salt and pepper. Coat large skillet with nonstick cooking spray. Heat skillet over medium heat. Add pork chops. Cook until brown, turning once. Remove chops. Place chops in 9x13-inch baking dish. Combine brown sugar and honey in small bowl. Microwave on HIGH (100%) for 20 seconds; stir to combine. Spoon half of the honey mixture over tops of chops, spreading evenly.
  2. Bake, uncovered, for 15 minutes. Turn chops; spoon remaining honey mixture over chops, spreading evenly. Bake until internal temperature is 160 degrees F, 15 to 20 minutes. To serve, spoon pan drippings over chops.
Orange Pork Stir-Fry

  • 2 teaspoons cornstarch
  • 1/3 cup orange juice
  • 1/3 cup teriyaki sauce
  • 1 tablespoon Dijon mustard
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon minced garlic
  • 1/2 teaspoon grated orange peel
  • 1 pound pork tenderloin, cut into 2-inch strips
  • 1 tablespoon canola oil
  • 1 (16 ounce) bag frozen Japanese-style stir-fry vegetables
  • Hot cooked rice

DIRECTIONS

  1. In a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange peel; set aside.
  2. In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm. Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in pork. Serve with rice.
Oven-Fried Pork Chops
  • 4 pork chops, trimmed
  • 2 tablespoons butter, melted
  • 1 egg, beaten
  • 2 tablespoons milk
  • 1/4 teaspoon black pepper
  • 1 cup herb-seasoned dry bread stuffing mix

DIRECTIONS

  1. Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9x13 inch baking pan.
  2. Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan.
  3. Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.
Pork Chop Veggie Medley
  • 2 medium onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon olive or canola oil
  • 6 (3/4 inch thick) boneless pork chops
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup water
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) package frozen corn
  • 3 small zucchini, thinly sliced
  • 4 cups hot cooked rice

DIRECTIONS

  1. In a large nonstick skillet, saute onions and garlic in oil for 2-3 minutes. Add the pork chops; brown on both sides and sprinkle with salt and pepper. Remove chops and onions with a slotted spoon; keep warm. Add water to drippings; bring to a boil, scraping any browned bits from pan. Return chops and onions to pan; add the tomatoes. Bring to a boil. Reduce heat cover and simmer for 25-30 minutes or until meat is tender.
  2. Stir in corn and zucchini; cover and simmer for 10-15 minutes longer or until the vegetable are tender. Serve over rice.
What are your favorite Pork Recipes?
Recipes are from AllRecipes.com

10 comments:

The Barkers said...

Cut up pork chops into bite sized peices. Cook in olive oil.Add onion until soft. Season with salt,pepper,seasoning salt,oregano. You can season it any way that you like really. Add heavy cream until bottom of pan is coated plus a little. Heat for a few minutes on med. Add shredded parmesan cheese. 3/4 a cup of parmesan cheese. Add more cream and parmesan as needed/wanted. The cream sauce will thicken as heats. Pour over rice. DONE! Super easy and tasty!

The Barkers said...

Sorry. I meant to say start with 3/4 cup of parmesan. You may need to add a little more for the sauce to thicken. Doen't have to be super thick though! I love to butter sourdough bread and sprinkle some parmesan on top,place in the oven just for a few minutes! Perfect with this meal! Sorry for two posts. I will be sure to read through it next time!

Susan ~ Sweet Pea Creations said...

I just stumbled onto your blog from Shopping with Cents and saw this post.
I wanted to share one of my family's fave recipe using pork:


Cashew Pork & Broccoli
My family’s FAVORITE!

1 12 ounce pork tenderloin or 2 6 ounce tenderloin pork chops
1 tbsp vegetable oil
1 tsp ground ginger
1 clove garlic, minced
1 bunch broccoli, trimmed, sliced
8 ounces mushrooms, sliced
1 medium onion, sliced
2 tbsp soy sauce
½ cup water
2 tsp cornstarch
½ cup cashews

Cut pork into small cubes. Heat oil in a heavy skillet over med-high heat; add ginger. Sauté for 30 seconds.
Add pork and garlic to skillet. Stir-fry for 3 minutes. Add broccoli, mushrooms and onion. Stir-fry for 2 minutes longer. Reduce heat; cover.
Cook pork mixture for 3 minutes or until broccoli is crisp-tender. Blend soy sauce, water and cornstarch in a small bowl.
Stir cornstarch mixture into skillet. Cook stirring continually, until liquid is absorbed, about 3 min. Add cashews; toss lightly. Cook for 1 minute longer. Serve immediately over rice.

Serves 4

Enjoy!
Susan

Rosie said...

Do I have to ask the butcher block to put a hormel sticker on the package to use the Q?

Also, my favorite pork recipe is totally made up...

Cube pork chops (about 1 lb), sprinkel with seasoning salt and ground pepper.
marinate for 15 minutes or more in a mixture of soy sauce, a little worchesterschire and a drop or 2 of liquid smoke... a little pineapply juice is also yummy.
Cut up bell pepper (any color) & onions. Open a can of pineapply chunks.
Now, either make kabobs out of the stuff and grill, or toss it all in a hot pan coated with oil and stir fry.
Serve with rice.
My husband loves this dish. We call it pork and pineapply veggies.

Suzette said...

Lightly brown some pork chops. In the meantime make a box of your favorite stove top stuffing. Put the tove top on the bottom of a cake pan and put the pork chops on top. Mix together a can of cheddar cheese soup with a can of cream of mushroom soup and dump over the pork chops. Cover with foil. Bake at 350 degrees until pork chops are done.

Also, if you have pork loin or pork chops, you can marinade them in just about anything. I know I have a lot of salad dressing and BBQ sauce. Any type of vinagrette dressing works great!

My favorite seasoning for pork is Spicecraft roast pork and chop seasining. It is difficult to find though. When I have been able to find it, it is located in the meat department, not in with the other spices.

Haylee said...

Try these:

Souvlaki (Greek Kabobs)
http://allrecipes.com/Recipe/Souvlaki/Detail.aspx

BBQ Pork
3-4 boneless pork chops or ribs
3/4 cup brown sugar
3/4 cup ketchup
3/4 cup water
2 tablespoons worcestershire sauce
2 tablespoons apple cider vinegar
1 onion (sliced)

Place pork ribs in crock pot. In medium bowl, mix brown sugar, ketchup, water, worcestershire sauce, and vinegar. Pour mixture over pork and put onion slices on top. Cook on high for 3-5 hours, serve over rice.

Smothered Sweet Pork Burritos (Like Cafe Rio)
2 1/2 pounds pork (any cut)
flour tortillas
2 cans (15 oz) mild green chili sauce, divided
1/2 cup brown sugar
1 can (15 oz) black beans, drained (optional)
1 bunch cilantro chopped (optional)
cooked rice (we add lime and cilantro to it once cooked)
1/3 lb Monterey jack cheese, grated

Place pork in crock pot with 1/2 C water. Season with salt pepper and garlic salt. Cook on high 4 hours or low 8 hours, until well done
Remove meat and shred. Place in bowl. Stir in 1/2 C green chili sauce and brown sugar
Heat oven to 350. In a 9X13 dish, poor 1/2 C green chili sauce on bottom.
Roll tortillas with pork, black beans, cilantro and rice. Place seam-side down in pan. Pour 1 1/2 - 2 C green chili sauce over burritos and sprinkle with cheese.
Cover with foil and bake 25-30 minutes or until cheese is melted and burritos are warmed through.

These are all favorites at our house, so hopefully you'll love them too!

The Barkers said...

Just made the glazed pork chops that were posted! I can't believe I have never had these before! They were simple and delicious! Thanks!

Niki said...

For the Gravy lover in your family...Breaded Pork Chops

Night before or first thing in the day:
Dredge 5 or 6 chops in milk or egg and dip in seasoned bread crumbs. Fry lightly on each side until golden (they should not be cooked through, just browned).

In a crock pot combine three cans of fat free cream of mushroom soup with an equal amount of milk. Stir to combine and add milk until a "cake batter" consistency. Add browned pork chops and stir to cover. More soup/milk may be added for the amount of gravy you want.

Cook on low all day, stirring occasionally to keep chops off of bottom. Mash potatoes or use instant and serve! My family's FAVORITE.

Utah Deal Diva said...

Ok, I'm stumped- how are you using the pork coupon to get free pork?! I double checked last night- all of the smaller packages of pork aren't the specific kind stated on the coupon. So I was left with the pre-packaged pork roasts which are pricey! Even doulbed it didn't even save me 50%. How are you using them?

Heather Wheeler said...

Jessica-
At 2 different Albertson's that I went to- the Hormel Always Tender Pork was B1G1 FREE, and then I doubled the $1/1 coupon.
The packages that I found were in the refrigerated meat section by the butcher block.
Hope this helps!