Mediterraneanporkstew Recipes
MEDITERRANEAN PORK STEW
Put this in the slow cooker in the AM and it is ready for you and your company in the PM. The feta cheese will give you a salty taste while the goat cheese is more like cream cream.
Provided by Charlotte J
Categories Stew
Time 9h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Toss pork cubes with flour, cinnamon and thyme.
- Place in 4-quart slow cooker with onions.
- In medium bowl, stir together broth, wine, honey and vinegar.
- Pour over pork; cover and cook on low heat setting for 9-10 hours, until very tender.
- Serve portions in shallow soup plates over pasta or rice, garnish with goat cheese.
Nutrition Facts : Calories 425.6, Fat 23.8, SaturatedFat 9.7, Cholesterol 113.1, Sodium 531.3, Carbohydrate 10.3, Fiber 0.3, Sugar 4.1, Protein 34.9
MEDITERRANEAN PORK AND ORZO
On a really busy day, this meal in a bowl is one of my top picks. It's quick to put together, leaving a lot more time to relax at the table. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes., Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook until orzo is tender and spinach is wilted, 45-60 seconds longer. Drain., Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.
Nutrition Facts : Calories 372 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
MEDITERRANEAN PORK MEDALLIONS
Frozen cut green beans and instant white rice help make this delicious Mediterranean-style pork medallion recipe a weeknight-quick dish.
Provided by My Food and Family
Categories Home
Time 28m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat 1/4 cup of the dressing in medium saucepan on medium heat. Add beans; cook 1 min. Stir in broth. Bring to boil. Reduce heat to medium-low; simmer 2 to 3 min. or until beans are crisp-tender. Add rice. Return to boil; cover. Remove from heat; let stand 5 min. or until liquid is absorbed.
- Meanwhile, pound meat with meat mallet to 1/2-inch thickness; sprinkle with rosemary. Heat remaining 1/4 cup dressing in large nonstick skillet. Add meat; cook 4 min. on each side or until cooked through.
- Place two of the meat medallions on each of four individual serving plates; top with the reserved liquid from skillet. Add tomatoes and cheese to rice mixture; stir. Serve with the meat.
Nutrition Facts : Calories 410, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
MEDITERRANEAN PORK CHOPS
The RSC#10 contest ingredients inspired this tangy Mediterranean sauce for pork chops. It turns out like a chutney or salsa. Beautiful, easy and gourmet.
Provided by Engrossed
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Coat the pork chops with spray oil and then sprinkle garlic salt and pepper on both sides.
- Cook by preferred method: Foreman grill, baked, broiled or stove-top.
- Place in serving dish.
- While pork chops are cooking you can prepare the sauce.
- Heat olive oil in a small skillet over medium heat.
- Add red onion and sauté for 5 minutes.
- Add garlic and sauté for 2 more minutes.
- Add the rest of the ingredients to the olives and sauté another 3-5 minutes until heated through.
- Pour sauce over cooked pork chops.
- Top with parsley and feta if desired.
Nutrition Facts : Calories 292.1, Fat 11.2, SaturatedFat 3.2, Cholesterol 76, Sodium 500.1, Carbohydrate 22.6, Fiber 2.4, Sugar 15.6, Protein 26
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