WINTER FRUIT SALAD
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the sugar, 2 cups water, the ginger and vanilla seeds and pod in a saucepan. Use a vegetable peeler to remove wide strips of zest from the lemon and 1 orange, add to the saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes. Refrigerate until cold.
- Meanwhile, peel the remaining oranges with a paring knife, cutting along the natural curve of the fruit. Hold an orange over a large bowl and cut along both sides of each membrane to free the segments, letting them fall into the bowl. Squeeze each empty membrane to release the juices. Repeat with the remaining oranges. Add the mangoes, bananas, kiwis, kumquats and pomegranate seeds and gently toss. Pour the syrup over the fruit and chill overnight.
- Before serving, remove the citrus zest, ginger and vanilla pod. Spoon the fruit and syrup into bowls.
- To remove pomegranate seeds, cut the fruit into quarters, then break apart in a bowl of water. Skim off the pith that floats to the top and drain the seeds.
Nutrition Facts : Calories 301 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 10 milligrams, Carbohydrate 76 grams, Fiber 11.5 grams, Sugar 57 grams
FRUITY PORK STEAKS
This winter warmer is quick, delicious and packed with healthy ingredients - all it needs is a dollop of mash
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Dust the pork steaks with the Chinese five-spice powder. Heat half the oil in a frying pan and fry the pork for about 3 mins on each side until browned and cooked through. Transfer to a plate.
- Add the remaining oil to the frying pan, reduce the heat slightly, then fry the onion wedges for 2 mins. Add the apples and cook, stirring occasionally, for another 3 mins.
- Add the redcurrant jelly to the pan, followed by the vinegar and then the stock. Bring to the boil and simmer rapidly, uncovered, for 8-10 mins until the sauce is slightly syrupy and the apples are tender. Gently reheat the pork in the sauce, turning to glaze each side.
Nutrition Facts : Calories 304 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.79 milligram of sodium
FRUIT-GLAZED PORK CHOPS
Here's a fast and simple way to grill chops in half an hour. Other fruit preserves can be easily substituted. These are also nice broiled in the oven. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the barbecue sauce, preserves, corn syrup, mustard and cloves; set aside., Sprinkle pork chops with salt and pepper. On a lightly oiled grill, grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with sauce mixture. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 336 calories, Fat 10g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 446mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 35g protein.
WINTER PORK CHOPS
I saw a recipe similar to this in an Uncle Ben's ad some years ago. I never kept the ad, just started making this recipe. Although the seasoning is different, don't let it scare you. Everyone that I have ever made these for loves them, including my husband who doesn't like rice. Try them once. I make it without the craisins but they were in the original recipe.
Provided by Mysterygirl
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet.
- Add pork chops.
- Season pork chops with salt and cinnamon (just like salt& pepper) on each side.
- Lightly brown the chops then remove to a platter.
- Add onions to skillet and cook until tender.
- Add apple juice, rice mix and seasoning packet from mix.
- Bring to a boil.
- Add pork chops and the juices from the platter back to the skillet.
- If using the craisins, add here.
- Cover and reduce heat to a simmer.
- Cook for 20-25 minutes.
- Sprinkle the top with cheddar cheese, cover and cook for 5 minutes more or until most of the juice is absorbed.
Nutrition Facts : Calories 476.2, Fat 30.6, SaturatedFat 11.8, Cholesterol 104.7, Sodium 247.1, Carbohydrate 20, Fiber 0.6, Sugar 17, Protein 29.8
WINTER PORK CHOP BAKE
Pork has always been a family favorite, and this recipe is a winner. All the work is done in the preparation, so there is very little cleanup after the meal.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the first five ingredients in butter for 5 minutes or until red pepper and onion are tender. Remove from the heat; stir in the bread cubes, broth, juice, sage and basil., Meanwhile, in another large skillet, brown chops in oil. Place stuffing in a greased 11x7-in. baking dish. Place chops on top; sprinkle with salt and pepper. Arrange sweet potato around edges of the dish. , Cover and bake at 350° for 35-40 minutes or until a thermometer reads 160°.
Nutrition Facts :
FRUIT AND VEGETABLE PORK
I had apples that needed using and a small can of sauerkraut in my cupboard and went from there. A little different, delicious and so easy. The sauerkraut, apples and brown sugar give the chops a sweet and sour flavor.
Provided by Shirl Soots
Categories Meat and Poultry Recipes Pork
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium high heat. Add chops and brown well. Top with apple slices.
- Meanwhile, in a medium bowl combine the sauerkraut, sugar and onion and mix all together. Thicken slightly with cornstarch. Place this mixture over the chops and apples and season with pepper to taste.
- Reduce heat to medium low. Cover skillet and cook all for 15 to 20 minutes or until chops are cooked through. Serve hot.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 42 g, Cholesterol 37.1 mg, Fat 13.4 g, Fiber 3.4 g, Protein 14.6 g, SaturatedFat 3.3 g, Sodium 400 mg, Sugar 35.3 g
PORK CHOPS WITH CARAMELIZED ONIONS AND FRIED APPLES
Make this hearty meal with a German twist.
Provided by Mary's Nest
Categories Main Course
Time 1h20m
Number Of Ingredients 7
Steps:
- Melt 3 tablespoons of butter in a wide saucepan or Dutch oven on medium heat.
- Generously salt and pepper one side of the pork chops.
- Once the butter has melted and is sizzling in the pan, place the seasoned side down of the pork chops into the pan.
- Salt and pepper the top side of the pork chops.
- Sear the pork chops on each side for approximately 3 minutes until they develop a golden-brown crust.
- Remove the pork chops to a platter and set them aside.
- Add onions to the pan and caramelize. This process takes approximately 10 minutes.
- Add the pork chops back into the pan by placing them on top of the onions.
- Pour the apple cider into the pan.
- Bring the mixture to a boil, cover, and allow to simmer for one hour on medium low heat.
- After one hour, remove the pork chops and onions from the pan to a clean platter and tent with foil to keep warm.
- Add the remaining 3 tablespoons of butter to the pan and allow it to dissolve in the apple cider. Add the apples and toss well. (See video.)
- Bring the mixture up to a medium simmer, cover, and allow the entire contents to simmer for 10 minutes.
- After 10 minutes, remove the lid, turn the heat to high, and allow the liquid to begin to thicken. This may take only about 1 minute. Watch closely and stir well to make sure the apples do not stick to the bottom of the pan. Once they are coated with the thickened apple cider, they are done.
- Plate a pork chop and top with the onions and apples. Enjoy!
WINTER-FRUIT PORK CHOPS
I love chops this way, but then again I'm a cranberry freak. I turn up the oven a bit on the last part and sometimes add some soy sauce and pineapple to the recipe.
Provided by Diana Adcock
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy skillet brown chops in a small amount of butter or oil-remove and place in a casserole dish in a single layer-salt and pepper them.
- Cut 6 slices from the middle of the oranges.
- Squeeze juice from remaining orange pieces and the last whole one.
- You will want 1/2 cup juice plus 3 T.
- Set aside the 3 T.
- Mix the 1/2 cup juice with the brown sugar and pour over chops.
- Bake in 350°F oven for 45 minutes.
- Meanwhile dice bread, cranberries, celery and add to that salt and juice in a small bowl.
- Pull chops out of the oven, place an orange slice on each and mound with cranberry "stuffing".
- Spoon on some juice from the pan; return to oven and bake for 15 minutes longer.
Nutrition Facts : Calories 446.7, Fat 18.8, SaturatedFat 6.1, Cholesterol 137.3, Sodium 510.5, Carbohydrate 23.8, Fiber 3.1, Sugar 11.4, Protein 43.7
PORK ROAST WITH WINTER FRUITS AND PORT SAUCE
Provided by Ruth Cousineau
Categories Roast Christmas Dinner Dried Fruit Pork Tenderloin Port Winter Christmas Eve Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Make stuffing:
- Simmer apricots, prunes, and Port in a small heavy saucepan, covered, 5 minutes. Remove from heat and let stand 10 minutes.
- Cook onion and shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Add apple and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, until apple is just tender, about 5 minutes. Stir in apricot mixture and cool.
- Stuff and roast pork:
- Preheat oven to 500°F with rack in middle.
- Make a pocket in center of roast by making a horizontal 1 1/2-inch-wide cut into 1 end of roast with a long thin knife, repeating from opposite end so pocket runs all the way through. Then make a vertical cut through center (forming a cross) to widen pocket. Push about 1 cup stuffing into pocket using a long-handled wooden spoon (you may need to stuff from both sides if roast is long). Reserve remaining stuffing for sauce.
- Season roast with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and put in a large flameproof roasting pan. Wrap with bacon, between rib bones, tucking ends under roast. Roast pork 20 minutes, then reduce oven to 325°F and roast until an instant-read thermometer inserted 2 inches into center of roast (do not touch bone or stuffing) registers 155°F, 1 1/4 to 1 1/2 hours total.
- Transfer roast to a cutting board, reserving pan, and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to about 160°F; meat will be slightly pink.)
- Make sauce:
- Skim fat from pan drippings and reserve 1 1/2 tablespoons fat. Straddle pan across 2 burners and add Port to drippings, then deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain pan juices through a fine-mesh sieve into a bowl, discarding solids.
- Cook shallot in reserved fat in a heavy medium saucepan over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in pan juices, 1 1/4 cups water, and reserved fruit stuffing and bring to a simmer. Whisk together arrowroot and remaining 1/4 cup water until smooth, then whisk into sauce with any juices from cutting board.
- Simmer sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.
- Carve roast into chops by cutting between ribs, then serve with sauce.
PORK ROAST WITH WINTER FRUITS AND PORT SAUCE
Steps:
- MAKE STUFFING
- Simmer the apricots, prunes, and wine in a small heavy saucepan, covered, 5 minutes. Remove from the heat and let stand 10 minutes.
- Cook the onion and shallot in the butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Add the apple and salt and pepper and cook, stirring occasionally, until apple is just tender, about 5 minutes. Stir in the apricot mixture and cool.
- STUFF AND ROAST PORK
- Preheat the oven to 500°F, with the rack in the middle.
- Make a pocket in the center of the roast by cutting a horizontal 1 1/2-inch-wide slit into one end with a long thin knife and repeating from the opposite end so a pocket runs all the way through. Make a vertical cut through the center (forming a cross) to widen the pocket. Push about 1 cup stuffing into the pocket using a long-handled wooden spoon (you may need to stuff from both sides if roast is long). Reserve the remaining stuffing for the sauce.
- Season the roast with salt and pepper and put in a large flameproof roasting pan. Wrap with the bacon between rib bones, tucking the ends under the roast. Roast the pork 20 minutes, then reduce the oven to 325°F and roast until an instant-read thermometer inserted 2 inches into the center (do not touch bone or stuffing) registers 155°F, 1 1/4 to 1 1/2 hours total.
- Transfer the roast to a cutting board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of the meat will rise to about 160°F; meat will be slightly pink.)
- MAKE SAUCE
- Skim the fat from the pan drippings and reserve 1 1/2 tablespoons fat. Straddle the pan across 2 burners and add port to drippings, then deglaze by boiling over high heat, stirring and scraping up browned bits, 1 minute. Strain the pan juices through a fine-mesh sieve into a bowl, discarding the solids.
- Cook the shallot in the reserved fat in a heavy medium saucepan over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in the pan juices, 1 1/4 cups water, and any reserved fruit stuffing and bring to a simmer. Whisk together the arrowroot and remaining 1/4 cup water until smooth, then whisk into the sauce along with any juices from the cutting board. Simmer the sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.
- Carve the roast into chops by cutting between ribs, then serve with the sauce.
- DO AHEAD
- The STUFFING can be made 2 days ahead and chilled. The UNCOOKED ROAST improves in flavor if stuffed, seasoned, and wrapped with bacon 1 day ahead and chilled. Bring to room temperature before roasting.
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