Pork Pear Casserole Food

PORK CHOPS WITH SLICED PEARS

Steps:

• Drain pears, reserving the juice; cut pears into slices and set aside. In a large skillet, brown the pork chops in butter. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the brown sugar, mustard and reserved pear juice. Pour over chops; top with pear slices. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.

CREAMY PORK & PEAR CASSOULET

Steps:

• Heat half the oil in a medium saucepan or flameproof casserole over a high heat. Season the pork and fry for 3-4 mins, then transfer to a plate. Reduce the heat to medium and add the remaining oil and onion. Soften for 8 mins, then add the garlic and fry for another 2 mins.
• Add the sage and flour, stir and cook for 1 min. Increase the heat, then pour in the cider and bubble for 4 mins. Return the pork and juices to the pan, season, then reduce to a simmer and cover. Cook for 10 mins.
• Add the pear slices, stir and cook for another 10 mins. Stir through the cream, season, then divide between bowls and serve with crusty bread.

PORK PEAR CASSEROLE

Steps:

• Heat oil in large skillet till very hot.
• Add pork, a little at a time and saute till golden brown.
• Stir in water, vinegar, soy sauce, garlic, tiger sauce, salt and pepper; cover and simmer 30-40 minutes till meat is tender.
• Discard garlic.
• Meanwhile, slice green pepper into 1 1/2 inch strips, slice onion lengthwise.
• Cut celery diagonally into 1/2 inch slices, slice chestnuts (thin).
• Blend cornstarch, sugar and lemon juice, stir into skillet.
• Heat, stirring constantly, till mixture is thickened and clear.
• Add green pepper, onion, celery and chestnuts to skillet, cover and simmer 10 minutes.
• Just before serving, halve and core pears, slice lengthwise and fold into pork mixture.
• Serve over hot cooked rice.

SLOW COOKER PORK CASSEROLE

Steps:

• Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
• In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.

GERMAN PORK AND PEAR CASSEROLE

Steps:

• rub salt all over the joint of pork.
• heat the oil in a heavy casserole dish. brown the meat on all sides.
• arrange the pears around the roast in the casserole dish and then arrange the potatoes on top of the pears. sprinkle the caraway seeds over, season with salt and pepper and pour over the chicken stock.
• bring to a boil, then reduce the heat and simmer for at least 1-1/2 hours. remove the meat, pears and potatoes and reduce the sauce until slightly thickened.

PORK STEW WITH PEARS AND THYME

Steps:

• 1. Sprinkle pork with salt and pepper on all sides.Heat large heavy pot (8qt) over medium high heat x a few minutes, then add olive oil
• 2. Lower in pork pieces and cook 3 minutes on a side (till deep caramel in color). Do not try to cram more than one layer, will likely need to do a few batches.Turn heat to medium-low and pour off most of fat (leave thin layer).
• 3. Add in onions and garlic. Cook till softened. Add in broth and wine and scrape bottom of pan with wooden spoon to get up all the caramelized bits
• 4. Add pears, then add back in pork. Tie thyme together with bay leaves and vanilla bean using kitchen twine and nestle between pieces of pork. Cover and cook at a gentle simmer over very low heat until meat is tender, about 2 hours.
• 5. Take out pork and cover loosely. Discard herbs. Add chopped thyme to pot, increase the heat, and boil off liquid until thick enough to coat a spoon (5-10 minutes). Add in parsley and lemon and adjust to taste. Return pork to pan and serve.

PEAR AND CHEDDAR CRISP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.
• Toss pears with lemon juice in a bowl. Combine 1/2 cup light brown sugar, cornstarch, cinnamon, and cloves together in a separate bowl. Add sugar mixture to pear mixture; toss to coat. Transfer to the prepared casserole dish. Sprinkle pear mixture with Cheddar cheese.
• Combine flour and 1/2 cup light brown sugar in a food processor; pulse to mix. Cut butter into flour mixture until crumb consistency. Sprinkle topping over Cheddar cheese layer.
• Bake in the preheated oven until top is golden brown, about 45 minutes.

PORK WITH PEARS

Steps:

• Heat the oil in a roasting tin on the hob (use 2 rings), then add the onions, pears, most of the rosemary and seasoning. Fry for 5 mins or until just starting to caramelise.
• Heat grill to high. Season the pork, then arrange among the veg and fry for 5 mins, turning halfway until golden and cooked through. Scatter with the remaining rosemary and the cheese, grill until the cheese starts to melt, then serve.

PORK CHOPS WITH PEARS

Steps:

• In a large frying pan, brown the pork chops in hot oil; drain.
• Transfer the pork chops to a shallow baking pan and season with salt and pepper.
• Arrange the pear halves around the chops.
• Drizzle orange juice over all.
• Sprinkle with brown sugar and cinnamon.
• Pour sherry over all.
• Place butter in the hollow of pears.
• Cover and bake at 350°F for 20 minutes.
• Uncover and continue baking for 20 minutes, until meat is tender.
• Place the pears and pork chops on a platter.
• Dissolve cornstarch in water, stir into sauce mixture and cook until thickened.
• Pour over pork chops and pears.
• Enjoy!