Category Archives: Pork

Glazed Ham

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Glazed Ham

Glazed Ham

Ingredients

  • 1/2 spiral cut smoked ham 3-4 lb
  • 6 Tbsp Guldens mustard
  • 3 Tbsp Lakanto maple syrup
  • 3 Tbsp golden Monkfruit sweetener
  • 2 Tbsp avocado oil
  • 1/2 tsp garlic powder
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon
  • 1/8 tsp cayenne pepper

Instructions

  1. Preheat the oven to 325°.
  2. Place the ham, fat side up, in a pan with a rack. Bake for about 50 minutes, or until temperature is around 125-130.
  3. Combine the mustard, syrup, sweetener, avocado oil, and spices.
  4. Brush 1/2 of glaze over ham, bake for 10 more minutes, then brush the ham with the rest of glaze and bake until ham is 140°F, about 10 minutes more.
  5. Cover the ham and let it rest for 10 minutes.

Pork Chops in Mushroom Gravy

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Pork Chops in Mushroom Gravy

Pork Chops in Mushroom Gravy

Ingredients

  • 4 pork chops, bone in medium cut
  • 8 oz mushrooms, sliced
  • 1/2 cup onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon Homemade Seasoned Salt
  • 1 tablespoons olive oil
  • 1 1/4 cups chicken broth
  • 2 tablespoons sherry
  • 2 tablespoons cornstarch
  • Gravy
  • 1 cup cold milk
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons butter room temperature
  • 1/2 tsp sea salt
  • dash black pepper
  • Rice recipe

Instructions

  1. Whisk together gravy ingredients and set aside.
  2. Trim pork chops, pat dry and season both sides well with seasoned salt.
  3. Turn pressure cooker to saute or browning and allow to heat. Add the oil to the pressure cooker cooking pot and when hot, sear both sides of pork chops, one at a time and then remove to plate. Add onions and saute for one minute. Add garlic and saute for one more minute, being careful not to let the garlic burn.
  4. Add a splash of sherry or broth to deglaze the cooking pot. Scrape any brown bits. Add the rest of the broth to the cooking pot.
  5. Pour in the gravy mixture and stir until butter is melted. Add in the mushrooms and pork chops, along with any juice.
  6. If making this a one pot meal, add the rice or potatoes now.
  7. Lock lid and c lose pressure valve.. Cook on high pressure for 8 minutes.
  8. When beep sounds, allow a 10 minute natural release.
  9. Remove pork chops to serving plate. Remove rice/potatoes and trivet.
  10. Push the saute or browning button. Remove 1/2 cup of liquid from the pot and add 2 tablespoons cornstarch and whisk well. Pour into pot and stir to thicken gravy.

Nutrition Information

Serving Size

4
Amount Per Serving Calories 243Total Fat 18gSaturated Fat 7gCholesterol 42mgSodium 2416mgCarbohydrates 10gSugar 2gProtein 9g

Pork Tenderloin Sandwiches

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Yield: 4

Pork Tenderloin Sandwiches

Pork Tenderloin Sandwiches
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 pork tenderloin
  • 1 egg
  • 1/4 cup milk
  • 4 tablespoon butter
  • 1/2 cup AP flour
  • 1/2 cup Panko bread crumbs
  • 1 tablespoon seasoning salt Lowery's or similar
  • 1/2 teaspoon pepper
  • whole wheat hamburger Buns
  • tomato slices
  • lettuce, 1 leaf
  • relish
  • mayonnaise

Instructions

  1. Preheat oven to 350 convection or 375 conventional.
  2. Trim a pork tenderloin of any visible fat and the silverskin. Cut the tenderloin into four approximately equal pieces by weight. Next “butterfly” the pieces. Do this by cutting 3/4 of the way through and fold it back to double the size. On the thinner end which would be longer do two cuts one-third on opposite sides of the meat.
  3. Next cover with plastic wrap or place in a zip lock bag and pound to 1/4 - 1/2 inch thick.
  4. Place 4 tablespoons butter on a large baking tray and place in oven for a few minutes to melt the butter. Set up two pans. In the first, combine one egg and 1/4 cup milk. Whip well. In the second pan, 1/2 cup flour, 1/2 cup panko bread crumbs, one tablespoon seasoning salt and 1/2 tsp pepper. Start with coating the meat with the egg wash. Shake to remove excess.
  5. Coat well in the flour mixture and shake off excess. Place on the tray with the melted butter.
  6. Place in oven for 20 minutes. Flip and bake another 10 minutes until golden brown.
  7. Serve with lettuce, tomato, mayonnaise, relish.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 880Total Fat 51gSaturated Fat 31gCholesterol 149mgSodium 4890mgCarbohydrates 84gSugar 4gProtein 22g
© Laurie

Ham, Green Bean and Potato Crockpot

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image

Yield: 10 servings

Ham, Green Bean and Potato Crockpot

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

Ingredients

  • 1 lb. ham slice, cut into 1" pcs.
  • 2 cups green beans, cut into 1" pcs.
  • 2 cups potatoes, sliced
  • 2 cups cheddar cheese, grated
  • 2 onions, med, sliced
  • 1 can mushroom soup, condensed
  • Salt
  • Pepper

Instructions

  2. Layer half of the ham, potatoes, green beans, onions, cheese in large crockpot; sprinkle with salt and pepper.
  3. Repeat layer, and spoon mushroom soup over top.
  4. Cook on low 6-8 hours.
© Laurie

 

Italian Sausage with Shells and Kale

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italian sausagepasta

Yield: 2

Italian Sausage with Shells and Kale

Italian Sausage with Shells and Kale
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • salt to taste
  • 8 ounces spicy Italian sausages, casings removed
  • 3 1/2 cups low-sodium* chicken broth, divided, or as needed (see note)
  • 1 1/4 cups shells or orecchiette pasta, or more to taste
  • 1/2 cup roughly chopped kale, or to taste
  • 1/4 cup finely grated Parmigiano-Reggiano cheese, or to
  • taste

Instructions

  2. Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
  3. T
  4. Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
  5. Stir kale into pasta-sausage mixture until it wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.
  6. *Note: because of the sodium already in the sausage, make sure broth is low-sodium.
© Laurie

 

Breakfast Sausage

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breakfast sausage

Yield: 16 2" patties

Breakfast Sausage

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients

  • 2 pounds pork butt (2.5 # with bone), diced into 1/4" pieces
  • 1/2 pound fat back, diced into 1/4" pieces
  • 2 tsp Kosher salt
  • 1 1/2 tsp ground black pepper
  • 2 tsp fine chopped fresh sage
  • 2 tsp fine chopped fresh thyme
  • 1/2 tsp fine chopped fresh rosemary
  • 1 tablespoon light brown sugar
  • 1/2 tsp fresh grated nutmeg
  • 1/2 tsp cayenne pepper
  • 1/2 tsp red pepper flakes

Instructions

  2. Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1 inch rounds. Refrigerate and use within 1 week or freeze up to 3 months. For immediate use, saute patties over medium low heat. Saute until brown and cooked through, approximately 10-15 minutes.
© Alton Brown

 

Italian Sausage

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italian sausages

Yield: 3 pounds

Italian Sausage

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 3 pounds pork shoulder, cut into 1" strips
  • 3 tsp salt
  • 1 1/2 tsp pepper
  • 1 1/4 tsp cayenne pepper
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/8 tsp marjoram
  • 1/8 tsp rosemary
  • 1/8 tsp thyme
  • 1 1/8 tsp toasted fennel
  • 3/8 tsp chile flakes
  • 1/2 cup dry red wine
  • 1 tablespoon shortening*

Instructions

  2. Place pork on a metal baking sheet and freeze 20 minutes. Combine salt, pepper, cayenne, garlic, onion powder, paprika, marjoram, rosemary, thyme, fennel and chile flakes. Sprinkle over pork. Assemble grinder using coarse plate. Grind pork into bowl. Add wine and stir to mix.
  3. *shortening is for sausage stuffing:
  4. Assemble sausage stuffer. Grease stuffer with shortening and slide casing on tightly. Tie off end of casing. Stuff pork mixture into casings. Twist sausage into smaller links and refrigerate or freeze until ready to use.
© Laurie

 

Pork Tenderloin Slow Cooker

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pork_tenderlion_slow

Yield: 10

Pork Tenderloin Slow Cooker

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

Ingredients

  • 2 pound Pork Tenderloin
  • 1/4 cup low sodium soy sauce
  • 1 TBS Yellow Mustard
  • 2 TBS maple syrup
  • 2 TBS olive oil
  • 2 TBS Diced dried onions
  • 1 1/2 TSP Garlic Powder

Instructions

  2. Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.
© Laurie

 

Balsamic Pork Chops

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porkbalsamic

Yield: 4

Balsamic Pork Chops

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 bell pepper, red
  • 1 bell pepper, yellow
  • 1 onion -- sliced thinly
  • 1 teaspoon thyme, fresh
  • 4 pork chops, boneless
  • 1/4 cup balsamic vinegar
  • 1/2 cup chicken broth
  • 1 clove garlic -- minced
  • 1 teaspoon butter

Instructions

  1. Seed and cut peppers into 1/2" wide strips. In a large skillet, heat 1 tablespoon oil. Add pepper, onion, 1/2 of the salt and pepper and thyme and saute 8-10 minutes until onions are golden and peppers tender. Transfer to plate, cover with foil. In a medium skillet, heat remaining oil. Season chops with salt and pepper. Add to skillet and cook for 8-10 minutes, turning 1/2 way through cooking. Place on top of the pepper mixture.
  2. Add vinegar to skillet and boil until liquid is reduced to 2 tablespoons. Scrape up brown bits as it cooks with wooden spoon. Add broth and garlic; boil 3 minutes. Remove from heat and swirl in butter until just mixed and sauce is thick. Pour sauce over chops and peppers.
© Laurie

 

Pulled Pork

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pulled pork

Pulled Pork

Pulled Pork
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes

Ingredients

  • 1 tablespoon butter
  • 2 pounds boneless pork roast
  • 1 tablespoon Cajun seasoning
  • 1 medium onion, chopped
  • 4 cloves garlic, crushed
  • 4 cups water
  • 1 tablespoon liquid smoke flavoring

Instructions

  2. Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
  3. Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
  4. Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.
© Laurie
Cuisine: American