Lemonlimecountrystyleporkribs Recipes

Steps:

• Combine ingrediets for your marinade and pour over meat or veggies. Refrigerate for 1 hour or overnight.
• Heat small saucepan over medium. Add olive oil, garlic, and chili powder. Saute for about one minute. Add remaining ingrediets and combine. Simmer until your desired consistancy is reached.
• It is up to you how you bring the marinated ingredients and BBQ sauce together. You can use the grill, oven, or stove-top. I personally like to brown my country ribs on all sides then add the finished BBQ sauce to the ribs. I simmer with a lid on until the ribs are done.
• Enjoy!

Steps:

• Spray a glass 8 X 10 flat dish with pam.
• Preheat oven to 375*.
• Place the bonless country style ribs in the glass dish.
• Sprinkle the top with All Seasoning.
• Then Sprinkle the Lemon Pepper all over, tops and sides.
• Lay the bacon strips over the top of the ribs.
• Push the ribs together so the bacon strips cover all of the ribs.
• Sprinkle Lemon Pepper over the slices of bacon.
• Cover tightly with alumimum foil.
• Cook for 45 minutes. Then Peek, should be fork tender, if not a few minutes longer.
• I wrap up medium potatoes, coat with margarine, foil and cook at the same time. Serve with Coleslaw, or other Salad.
• I have never had any leftovers. There is something about the flavor of lemon pepper and bacon with pork that is tantalizing to the taste buds.

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
• For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
• For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
• Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
• Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
• Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.

Steps:

• Tie the pork roast with butcher's twine at one - inch intervals to help it maintain a round shape for even cooking (a butcher will also be able to do this for you). The pork roast should be approximately 12 - inches in length, not doubled and tied. Rub the roast with the oil and vinegar. Place the lemon zest, garlic, kosher salt, thyme, and peppercorns in the work bowl of your Cuisinart® Food Processor. Process on Grind for 10 seconds, stop and scrape the work bowl, process on Grind 5 - 10 seconds longer, until the mixture resembles a coarse paste. Rub the paste evenly all over the surface of the roast. The meat may be roasted immediately or covered loosely with waxed paper, and refrigerated for up to 8 hours (the longer the rub is on the meat, the more intense the flavor will be). If refrigerated for longer than 1 hour, take the meat out of the refrigerator 20 - 30 minutes before roasting. Arrange the rack in Position A and preheat the Cuisinart® TOB-Series Toaster Oven Broiler to 450 degrees F Bake Setting. Arrange the rack in the drip pan in the upper most position and coat lightly with cooking spray. Center the roast on the rack and roast in the preheated 450 degrees F oven for 15 minutes. Lower the temperature to 325 degrees F and continue roasting for an additional 35 - 45 minutes, until the temperature when tested in the center of the roast is 155 - 160 degrees F. Turn off the oven, transfer the roast to a warm platter, and let rest for 10 minutes before slicing. Use the Cuisinart® CEK - 40 Electric Knife to carve roast into slices 1/4-inch thick or less, as preferred.

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag; refrigerate overnight, turning meat several times. , Discard marinade. Grill, covered, over medium heat for 5 minutes. Turn; baste with reserved marinade. Cook 15-20 minutes longer or until juices run clear, basting occasionally.

Steps:

• Bring a medium pot of water to a boil. Reduce to a simmer and drop in the lemons and limes. Simmer for 3 to 4 minutes. Drain. Combine the salt and lemon juice and pour a little in the bottom of a glass jar. Add the lemons and limes to the jar and pour in the remaining salt mixture. Seal tightly. Let stand for seven days, shaking the jar each day to redistribute the salt mixture. Rinse the salt off the lemons and limes before using.

Steps:

• Place egg and bread crumbs in separate shallow bowls. Sprinkle pork chops with salt and pepper; dip in egg, then coat with crumbs, pressing to adhere., In a large skillet, heat oil over medium heat. In batches, cook pork until golden brown, 2-3 minutes per side. Remove from pan; keep warm., Wipe pan clean. In skillet, heat butter over medium heat; saute mushrooms until tender, 2-3 minutes. Stir in garlic, lemon zest and lemon juice; cook and stir 1 minute. Serve over pork. If desired, serve with lemon wedges.

Steps:

• Mix seasonings; rub over both sides of chops. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook until a thermometer reads 145°, 5-8 minutes per side., Remove from heat; drizzle with lemon juice. Let stand, covered, 5 minutes before serving.

Steps:

• Preheat oven to 325.
• Place ribs meaty side up in an ungreased baking dish.
• Sprinkle with garlic powder, salt, and pepper.
• Cover with foil and bake for 2 hours.
• Drain liquid.
• Brush ribs generously with BBQ sauce.
• Bake uncovered for an additional 30 minutes in oven or on the BBQ.
• Add more sauce half-way through.

Steps:

• Pound the cutlets into 1/4" thick cutlets. Season with salt, pepper and a dash of garlic powder.
• In one bowl, whisk together eggs and milk or water. In another dish, add flour, season with a little salt and pepper and lemon zest, stirring to combine.
• Dip pork cutlets into the egg mixture, turning to coat then dip into the flour mixture; coating both sides. Lay coated cutlets on waxed paper.
• In a large saute pan, heat the butter and oil until hot. Fry the cutlets until they are browned on each side, about 3-4 minutes. Drain on paper towels to remove excess oil. Place cutlets on a serving platter and drizzle the lemon sauce on top. Garnish with minced parsley.
• To make lemon cream sauce: In a small saucepan, melt butter. Add lemon juice, heavy cream, cheese, salt and pepper and bring to a boil. Reduce heat and simmer low for 7-10 minutes until sauce reduces and thickens to desired consistency.

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.