GARLIC-LIME PORK CHOPS
These deliciously seasoned, slightly spicy pork chops can be eaten as-is for a great main dish or turned into pork tacos. They are really quick and easy.
Provided by Cheryl Thompson
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Mix salt, Italian seasoning, black pepper, chili powder, 1/4 teaspoon garlic powder, paprika, and onion powder together in a bowl. Sprinkle spice mixture generously on both sides of pork chops.
- Heat butter and olive oil in a large, heavy skillet over medium heat. Cook pork until no longer pink in the center and golden brown on both sides, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer pork chops to a serving plate, reserving juices in the skillet.
- Add lime juice and garlic powder to the same skillet and mix into leftover juices. Stir to combine and pour over the pork chops.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 2.5 g, Cholesterol 69.5 mg, Fat 15.6 g, Fiber 0.4 g, Protein 22 g, SaturatedFat 6.5 g, Sodium 510.6 mg, Sugar 0.6 g
MARINATED GRILLED PORK TENDERLOIN WITH SPICY ORANGE VINAIGRETTE AND BLACK BEANS AND RICE
Steps:
- Place the soaked beans in a large saucepan, cover with water, add the ham hock and beer. Cook over medium-high heat until tender, about 11/2 hours. Drain. Heat the olive oil in a large saucepan over medium heat until almost smoking. Add the onions and cook until soft. Add the rice and cook, stirring until it is coated with the oil, about 2 minutes. Add the water and 1 tablespoon salt, stir, and bring to a boil. Lower the heat and simmer until the water is absorbed and the rice is tender. Place the basil, pine nuts and garlic in a food processor and process until smooth. Slowly add the oil to make a smooth paste. Combine the cooked rice and beans in a large saucepan and cover with water, cook over medium heat until almost dry. Add the pesto and stir to incorporate. Stir in the cheese, parsley and season with salt and pepper to taste.
- Heat orange juice in a medium saucepan and reduce to 1/4 cup. Let cool slightly. Combine the orange syrup, vinegar, mustard and ancho chile powder in a blender and blend 30 seconds. With the motor running slowly add the oil until the dressing emulsifies. Season to taste with salt and pepper.
- Combine all ingredients in a blender and blend until smooth. Reserve 1/2 cup of the marinade, pour the remaining marinade into a large baking dish, add the tenderloin and turn to coat. Cover and refrigerate for 4 hours. Preheat grill pan until almost smoking. Remove pork from marinade and grill for 10 to 12 minutes basting with the reserved marinade. Let rest 10 minutes before slicing.
- Spoon rice and beans onto a large platter, top with sliced pork and drizzle with Spicy Orange Vinaigrette.
PORK WITH MUSTARD LIME VINAIGRETTE
Food & Wine. WINE RECOMMENDATION: Merlot's soft, supple texture and ripe, juicy plum and chocolate flavors have made it a current favorite among red wines. Savor a well-made version from California's Napa Valley here, and you'll know what all the fuss is about.
Provided by dicentra
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE PORK: Heat the oven to 450 degrees F. Coat the pork with the 1 tablespoon of mustard and the 1-1/2 teaspoons of oil. Sprinkle it with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
- Put the pork on a baking sheet and roast until just done, 20 to 25 minutes. Transfer the pork to a carving board and leave to rest in a warm spot for 5 minutes.
- FOR THE ONIONS: Meanwhile, put the onion in a small bowl of cold water and let stand for 10 minutes. Drain the onion, rinse, and then pat dry with paper towels.
- FOR THE DRESSING: In a large glass or stainless-steel bowl, whisk together the lime juice, the 1 teaspoon mustard, and the remaining 1/4 teaspoon each salt and black pepper. Add the 1/4 cup oil slowly, whisking.
- TO SERVE: While the pork is still warm, cut it into bite-size pieces. Add the pork, onion, red-pepper flakes, and cilantro to the vinaigrette and toss.
- VARIATIONS: Leftover pork or beef would not only taste great, it would actually be more traditional. The meat should really be cooked through, though, not rare.
Nutrition Facts : Calories 350.9, Fat 21.4, SaturatedFat 4.1, Cholesterol 110.6, Sodium 583.3, Carbohydrate 2.5, Fiber 0.6, Sugar 0.9, Protein 35.6
CREAMY MUSTARD PORK
A delicious recipe to add new dimensions of flavour to pork - also works well served with noodles
Provided by Phil Vickery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
- Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.
Nutrition Facts : Calories 522 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.89 milligram of sodium
LIME & MUSTARD VINAIGRETTE
Simple and quick to make- Delish on a salad. This recipe makes about 1 1/2 cups and will keep in the refrigerator for up to two weeks.
Provided by Jubes
Categories Salad Dressings
Time 15m
Yield 1 1/2 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- Whisk all ingredients together and season to taste.
- Use immediately or chill for up to 2 weeks.
Nutrition Facts : Calories 201.8, Fat 21.7, SaturatedFat 3, Sodium 34.4, Carbohydrate 2.8, Fiber 0.2, Sugar 1.6, Protein 0.2
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- Heat the oven to 450°. Coat the pork with the 1 tablespoon of mustard and the 11/2 teaspoons of oil. Sprinkle it with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Put the pork on a baking sheet and roast until just done, 20 to 25 minutes. Transfer the pork to a carving board and leave to rest in a warm spot for 5 minutes.
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