20 Minute Barbecue Pork Skillet Food

20-MINUTE BBQ PORK CHOP & STUFFING SKILLET

Steps:

• Cook and stir onions and peppers in 1 Tbsp. hot oil in medium skillet on medium-high heat 3 to 5 min. or until crisp-tender. Remove from skillet.
• Add remaining oil and chops to skillet; cook 4 to 5 min. on each side or until chops are done (145ºF). Meanwhile, prepare stuffing as directed on package.
• Spoon vegetable mixture over chops; top with barbecue sauce. Cover; simmer on low heat until 3 min. or sauce is heated through. Sprinkle with green onions. Serve with stuffing.

20-MINUTE PORK PAN-FRY

Steps:

• Coat the pork: Cut the pork diagonally into finger-thick slices. Tip the flour and rosemary into a large plastic food bag, add some salt and pepper and the pork, and toss until the meat is well coated.
• Start cooking: Heat 2 tablespoons of the oil in a large wide frying pan. Add the pork and fry for about 3-4 minutes until nicely browned on both sides, turning once. Remove from the pan.
• Fry the mushrooms: Heat the remaining oil in the pan, tip in the mushrooms and fry until they start to soften, about 2 minutes. Sprinkle in the garlic and return the pork to the pan with any flour left in the bag. Stir in the stock and bring to the boil. Simmer for 5 minutes or until the pork is cooked.

SWEET BARBECUED PORK CHOPS

Steps:

• In a large skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan., In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce and adding a little water if necessary.

ONE-POT BARBECUE PORK AND BEANS

Steps:

• Heat the oven to 350 degrees. Season the pork all over with 1 tablespoon salt and 3/4 teaspoon pepper. In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes. Spoon out all but 1 or 2 tablespoons of fat.
• Meanwhile, in a small bowl or measuring cup, stir together the barbecue sauce, chipotle and brown sugar. Taste, and add more brown sugar or chipotle, as needed.
• Add the onion and garlic to the oil in the Dutch oven, season with salt and pepper and stir to coat. Cook over medium-high until the onions are softened, just 1 minute. Spoon the barbecue sauce over the pork, seeking to cover all exposed sides. Pour the chicken broth over the onion and garlic.
• Cover and transfer to the oven, basting the pork with the sauce every 30 minutes or so until the pork falls apart when prodded with a fork, 2 1/2 to 3 hours. Open the cans of beans and drain and rinse one of the cans. When the pork is tender, add 1 can of beans and its liquid along with the rinsed beans; stir to combine. Cook, uncovered, in the oven until the pork is glazed and the beans are warmed through, about 20 minutes.
• Transfer the pork to a cutting board, then season the beans to taste with salt and pepper. Slice the pork against the grain into 1/2-inch-thick slices, or shred the pork with two forks. Serve the pork with the beans right out of the pot.

BARBECUE PORK AND PENNE SKILLET

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through.
• Drain pasta. Add pasta and cheese to pork mixture. Sprinkle with green onions.

BBQ PORK CHOP & STUFFING SKILLET

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chops; cover. Cook 4 min. on each side or until done (145ºF). Remove from skillet; cover to keep warm.
• Add corn and water to skillet; bring to boil. Add stuffing mix; stir just until moistened. Top with chops and barbecue sauce; cook, covered, on low heat 5 min. or until heated through.

SLOW-COOKED PORK BARBECUE

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Pour 1/4 cup cola over roast. Cover and cook on low for 4-5 hours or until meat is tender., Remove roast; cool slightly. Shred meat with 2 forks and return to slow cooker. Combine barbecue sauce and remaining cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on buns.

SAUCY BBQ PORK CHOP SKILLET

Steps:

• Brown chops in oil in large non stick skillet on medium heat, 5 minute on each side. Remove skillet, keep warm.
• Add vegetables to skillet, cook and stir 5 minute.
• Add BBQ Sauce, bring to simmer.
• Add chops to skillet, spooning sauce over top.
• Simmer 3 to 5 min or until heated through, turning chops once.