Quick Pork Sauce Food

QUICK 'N EASY PORK CHOP SIMMER

Steps:

• Mix barbecue sauce, dressing and mustard in shallow dish until blended. Remove 6 Tbsp. barbecue sauce mixture; reserve for later use.
• Add chops to remaining barbecue sauce mixture in dish; turn to evenly coat both sides of chops. Refrigerate 10 min.
• Cook chops in large skillet on medium heat 5 min.; turn. Add carrots and reserved barbecue sauce mixture; cover. Cook 7 to 10 min. or until sauce is thickened and chops are done (145ºF). Remove from heat. Let stand 3 min. Meanwhile, cook rice as directed on package.
• Serve chops with rice.

QUICK PORK AND SHRIMP STIR-FRY

Steps:

• Mix cornstarch and soy sauce until blended. Heat 1 Tbsp. oil in wok or large skillet on medium-high heat. Add meat; stir-fry 5 min. or until done. Remove from wok; cover to keep warm.
• Heat remaining oil in wok. Add broccoli and carrots; stir-fry 3 min. Add beans, broth and dressing; stir-fry 3 to 5 min. or until vegetables are crisp-tender.
• Add soy sauce mixture and meat to vegetable mixture in wok; stir-fry 1 to 2 min. or until sauce is thickened. Add shrimp; stir-fry 2 to 3 min. or until shrimp turn pink.

PORK WITH PEKING SAUCE

Steps:

• Gather the ingredients.
• Shred the pork by cutting it into thin slices, then stacking them up one on top of the other, and cutting across into shreds.
• In a medium-sized bowl, combine the pork shreds with the rice wine or sherry, dark soy sauce, salt, and cornstarch, adding the cornstarch last. Marinate the pork for 20 minutes.
• While the pork is marinating, shred the cabbage or lettuce. Arrange the shredded cabbage on a plate.
• Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot , add the pork shreds and stir-fry until they change color and are nearly cooked. Remove from the wok.
• Add 1 tablespoon oil. When the oil is hot, add the ginger and the sweet bean sauce (or hoisin or sweet bean paste/water mixture). Cook until aromatic.
• Add the pork back into the pan and mix with the sauce. Season with salt, soy sauce and/or freshly ground white pepper if desired.
• Arrange the pork shreds on the shredded vegetables and add garnishes, if desired. The flavor of green onions is especially good with this dish.

QUICK BBQ SAUCE

Steps:

• Whisk together all ingredients.

INSTANT POT PORK CHOPS

Steps:

• Season pork chops with garlic powder, paprika, salt, pepper, basil, and rosemary.
• Turn on the Instant Pot and press the "Saute" button.
• Add olive oil and butter to the instant pot.
• When oil is hot and butter is melted, add the pork chops and brown on each side; about 2 to 3 minutes per side.
• Remove pork chops and transfer to a plate; set aside.
• To the insert of the instant pot add the onions and cook for 1 minute. Add more oil, if needed.
• Add sliced mushrooms and cook for 3 minutes.
• Stir in chicken broth.
• Return pork chops to the instant pot.
• Secure the lid in place. Select "Pressure Cook" and set on HIGH for 10 minutes.
• When the cooking time ends, release pressure and then do a quick release.
• Carefully remove the lid and transfer pork chops to a serving dish.
• Select the "Saute" mode on the Instant pot.
• In a small bowl whisk together the cornstarch and water until combined; add it to the sauce in the instant pot. Stir constantly until gravy has thickened.
• Optionally, stir in some heavy cream for a creamier gravy sauce and continue to cook for 1 minute, or until heated through.
• Taste for salt and pepper; adjust to taste.
• Serve the pork chops with the creamy mushroom sauce.
• Garnish with parsley and serve.

QUICK PORK SAUCE

Steps:

• Combine all ingredients and use as a basting sauce for pork.

TONKATSU WITH HOMEMADE SAUCE

Steps:

• For the sauce: Stir together the ketchup, soy sauce, Worcestershire sauce, mirin, sugar, Dijon and garlic powder in a small bowl. Set aside while you prepare the pork.
• For the pork: Put the flour in a shallow bowl. Whisk the egg with a small splash of water in a second shallow bowl. Add the panko to a deep dish.
• Lightly pound each piece of pork with a meat mallet, then generously sprinkle on both sides with salt and pepper. Dredge one cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing it into the panko so the crumbs stick. Transfer to a plate and repeat with the remaining cutlets.
• Heat about 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown on the bottom, about 3 minutes. Flip the pieces over and cook until almost cooked through but still pink, 1 to 2 minutes more. Transfer the cutlets to a paper towel-lined cutting board, sprinkle with salt and tent with foil to keep warm. Repeat with the 2 remaining cutlets.
• For serving: Slice the cutlets crosswise into 1/2-inch strips. Place a sliced cutlet on each plate along with a scoop of rice, a mound of cabbage and 2 tomato wedges and/or cucumber slices, if using. Drizzle the cutlets with the sauce and serve with extra sauce on the side.