Lemonato Pork Dish Recipes

Steps:

• In a large bowl, mix first 9 ingredients. Add pork chops and turn to coat. Cover; refrigerate 8 hours or overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-5 minutes per side. Let stand 5 minutes before serving.Freeze option: Freeze chops with marinade in a freezer container. To use, thaw in refrigerator overnight. Drain pork, discarding marinade. Grill as directed.

Steps:

• Place the bacon in a large, deep skillet with a lid, and cook over medium-high heat, turning occasionally, until cooked through but not crisp, about 6 minutes. Remove the bacon from the skillet and set aside to cool. Chop into small pieces.
• Sear the pork chops until browned on each side.
• Place the pork chops, bacon, onion, and potato slices into the skillet, and pour the water over the ingredients. Cover the skillet, bring to a boil over medium heat, reduce the heat, and simmer until the potatoes are tender, about 30 minutes. Sprinkle with salt and pepper, and serve.

Steps:

• Heat oil in frying pan.
• Dip medallion sized pieces of pork first in egg, then in parmesan cheese and fry.
• Do the same with the mushrooms after the pork is almost done.
• When both sides are brown and crispy, remove from heat and serve on plate with lemon juice squeezed over it and a sprinkle of pine nuts!

Steps:

• In a large bowl, season your veal cubes with a bit of salt. Add some flour and toss the cubes around. Then place them into a colander and shake off the excess flour, making sure that each piece is well coated.
• Heat the olive oil in a large pot on medium high heat. Add the veal, and brown on all sides till golden. Remove from pot with a slotted spoon and put aside. Don't place on paper towels.
• To the same pot, add the onion, garlic, and parsley and sauté until onion is translucent.
• Taste and season with salt and pepper if necessary.
• Now, deglaze with a touch of water and stir.
• Add the veal back to the pot with any juices it might have released.
• Add some oregano, not too much.
• Then add about a cup and a half of water and bring to a boil.
• Reduce heat to low and cover.
• Let it simmer for 2 hours or until meat is tender and sauce has thickened.
• Remove from heat and add the juice of half a lemon. If it needs more acidity, add the other half.
• Remember to taste and check for salt regularly.
• Serve with rice or egg noodles.

Steps:

• Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
• In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
• Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
• Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.