Bbq Pork Peppers Food

SAUCY BARBECUED PORK CHOP SKILLET

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chops; cook 5 min. on each side or until evenly browned on both sides. Remove from skillet; cover to keep warm.
• Add vegetables to skillet; cook and stir 5 min. Stir in barbecue sauce; bring to boil.
• Return chops to skillet; spoon sauce in skillet over chops. Simmer 4 to 5 min. or until chops are done (145ºF), turning after 3 min. Remove skillet from heat. Let stand 3 min. before serving chops topped with barbecue sauce mixture.

SLOW COOKER PULLED PORK BARBEQUE

Steps:

• Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture.
• Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.

BBQ PORK & PEPPER WRAPS

Steps:

• Heat dressing in large nonstick skillet on medium-high heat. Add meat and peppers; cook and stir 3 to 4 min. or until meat is no longer pink.
• Stir in barbecue sauce. Reduce heat to medium-low; simmer 6 to 8 min. or until meat is cooked through and sauce is thickened, stirring occasionally. Remove from heat; stir in cheese.
• Spoon evenly onto tortillas; roll up.

GRILLED PORK CHOPS WITH LONG HOTS AND YELLOW BELL PEPPERS

Steps:

• Heat your grill. Season pork chops with steak seasoning, salt and pepper. Heat olive oil in a saute pan and add hot peppers, yellow bell peppers, basil and garlic, cooking over medium heat until light golden brown. Grill pork chops to desired doneness and arrange on serving platter with peppers and garlic mixture.

BBQ PEPPERED PORK CUTLETS

Steps:

• Mix the paprika, pepper, ginger, salt and sage together.
• Lightly rub this seasoning over both sides of the pork.
• Cook the pork on a preheated char grilled BBQ over a medium heat for 2-3 minuteseach side, depending on the thickness.
• Remember, less time in the cooking means a lot more juiceness in the eating.
• Try pork with a hint of pink in the middle.
• Rest the pork a minute before serving.
• Serve with potatoe salad and mixed leaf salad.

BBQ PORK & PEPPERS

Steps:

• Place chops in a 4-qt. slow cooker coated with cooking spray. Top with onion, peppers and barbecue sauce. Cover and cook on low 8-10 hours or until pork is tender. If desired, top with chopped fresh parsley.

BBQ STUFFED PEPPERS

Steps:

• Fold together Curly's Sauceless Pulled Pork, BBQ sauce, wild rice and Monterey Jack cheese. Cut the tops of the peppers off and remove core. Fill with BBQ mixture.
• Dust top with breadcrumbs. Bake in pan with 1 cup water and cover with foil at 350 degrees F for 40 minutes.

FILIPINO PORK BARBECUE

Steps:

• Rinse pork strips and drain well. Pat dry.
• In a large bowl, combine 7-up, soy sauce, vinegar, 1 cup of the oyster sauce, brown sugar, garlic, black pepper, and chili peppers.
• Add pork and massage meat to fully incorporate. Marinate, turning meat once or twice, in the refrigerator for at least 4 hours or overnight for best results.
• Thread 2 to 3 meat slices onto each skewer.
• In a bowl, combine remaining 1 cup of oyster sauce, banana ketchup, and sesame oil. Set aside.
• Grill meat kebabs over hot coals for about 2 to 3 minutes each side.
• When pork starts to lose its pink, baste with oyster sauce-ketchup mixture. Continue to grill and baste, turning on sides, until meat is cooked through. Remove from heat and serve as is or with spicy vinegar dip.

BBQ PORK & PASTA STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 350 degrees.
• While oven is heating up, cut peppers in half lengthwise and remove seeds and membrane.
• Also while oven is heating up, boil water for pasta.
• When water starts to boil, add pasta and cook till almost al dente'.
• In a separate pot large enough to hold cut peppers, add 4 cups of water and start boiling over medium heat.
• Add peppers and cook until peppers are slightly tender,drain.
• Mix together cooked pasta, pork, and BBQ sauce. ( at this time you can add more sauce if you think you want it "saucier " ).
• Divide pork/pasta mixture evenly between peppers, top each pepper with 1/8 cup of cheese.
• Place into a 11 x 9 inch dish that has been lined with aluminum foil and bake for about 25 minute or until filling is heated through and cheese is melted.

PORK TENDERLOIN MARINADE RECIPE

Steps:

• Whisk all of the ingredients together in a large bowl.
• Add the pork tenderloin to the bowl and cover with marinade. Or, use a large sealable baggie.
• Marinate the pork tenderloin for 2 hours minimum, or up to 24 hours for the best flavor penetration.
• When you're ready to cook, remove pork tenderloin from marinade and discard the marinade. Cook as desired.

JUICY PORK TENDERLOIN WITH PEPPERS AND ONIONS

Steps:

• Heat oven to 425 degrees F.
• Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
• Pat pork dry with paper towels, and then season on all sides with one teaspoon of salt.
• Heat the oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, turning every few minutes, until evenly browned all over; 10 to 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
• Keep the pan used to sear the pork on the stove over medium heat. Add the butter. When the butter is melted and bubbling, stir in the onions then cook, stirring often, until they start to soften, about 5 minutes. Stir in the bell peppers, garlic, one teaspoon of thyme, and 1/4 teaspoon of salt. Cook, stirring every minute or so, for 5 more minutes.
• Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, two teaspoons of thyme, and a generous amount of black pepper (1/4 to 1/2 teaspoon).
• Place the seared pork tenderloins on top of the onions and bell peppers, and then slide the pan into the oven. Roast 15 to 20 minutes or until an internal thermometer inserted into the thickest part registers 145 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 5 minutes.
• To serve, slice pork into 1-inch slices then serve on top of the onions and peppers.