PARMESAN-CRUSTED PORK CHOPS
For dinner tonight, heat up a skillet for Giada De Laurentiis' Parmesan-Crusted Pork Chops recipe from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
- Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
CANTONESE PORK
This Cantonese-style recipe is our favorite way to prepare pork loin. We love it with fried rice and veggies, but it's also delicious sliced and served cold as an appetizer. Try dipping it in soy sauce, hot mustard and sesame seeds. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large shallow bowl, combine the first 10 ingredients and, if desired, red food coloring. Cut pork roast lengthwise in half. Add pork; turn to coat. Cover and refrigerate at least 24 hours., Transfer pork and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in roast reads 145° and meat is tender. Let roast stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 262 calories, Fat 10g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 498mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
PORCHETTA PORK ROAST
This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don't need to de-bone a whole pig). The only potentially tricky part is scoring the skin. If you are buying the meat from your butcher you can have them do it for you. Or, use your sharpest knife or a razor blade. It's worth the effort for the amber-colored cracklings it produces. The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 12h
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Score skin and fat all over pork, taking care not to cut down to the meat.
- In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
- Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
- Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 11 grams, Sodium 777 milligrams, Sugar 0 grams, TransFat 0 grams
PORK BUTT ROAST - CARIBBEAN
Make and share this Pork Butt Roast - Caribbean recipe from Food.com.
Provided by Derf2440
Categories Pork
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cut small marinating slits all over the roast.
- Combine half of the garlic, oregano, pepper flour and olive oil.
- Rub all over the roast.
- In a food processor or blender, puree remaining half of garlic, onion, salt and allspice.
- Rub mixture over the roast.
- Cover and chill for 8 to 12 hours.
- Place roast, fat side up, on a rack in a shallow roasting pan.
- Bake at 325°F degrees for about 3 1/2 hours.
Nutrition Facts : Calories 108, Fat 4.6, SaturatedFat 1.2, Cholesterol 35.7, Sodium 329.2, Carbohydrate 3.1, Fiber 0.5, Sugar 0.6, Protein 12.9
PATA DE CERDO (CANARY ISLAND STYLE PORK ROAST)
Very popular in the Canary Islands, these roast pork sandwiches are sure to please! The meat is juicy, and tender. Perfect for a picnic!
Provided by canarygirl
Categories Lunch/Snacks
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Using a mortar and pestle, mash garlic cloves and sea salt.
- Once creamy, add paprika, thyme, oregano and olive oil; combine well.
- Rub roast all over with this mixture.
- Place uncovered in a preheated 350 degree Fahrenheit oven.
- Bake 3 to 4 hours or until cooked through.
- Remove from oven and allow to stand 15 minutes before slicing.
- Slice into very thin slices.
- Serve on crusty baguettes, lightly salted.
REALLY SLOW ROAST PORK SHOULDER WITH CRISPY, CRISPY CRACKLING AND GARLIC ROAST POTATOES
Provided by Lorraine Pascale
Categories main-dish
Time 6h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Grind the fennel seeds, peppercorns and salt in a spice grinder. Place the pork shoulder into a roasting pan and cut the rind into cross hatches. Rub the spice mixture into the meat and put it in the oven for 4 hours.
- Arrange the potatoes around and under the meat and put it back into the oven for 1 hour.
- Now add the garlic, shallots and carrots around the pork. If your roasting pan is not large enough to accommodate all the vegetables, place them in a separate roasting pan. Cook for 30 minutes, then add the pears. They don't need much cooking time and will disintegrate if cooked too long. Cook for another 30 minutes
- When the meat is tender and flakes with a fork, remove it and the vegetables and keep warm. This will give the pork time to rest and become more tender. If the pork rind is not crispy, put it under the broiler for a few minutes until it is really crunchy and crispy.
- To make the gravy, pour off all but 1 tablespoon of the fat from the roasting pan. Stir the flour into the roasting pan, add the wine, put the roasting pan onto a burner over medium-high heat and cook until the wine is reduced by half. If not using the wine, do this with the stock. Now add the stock and scrape off any bits of meat and vegetable on the bottom of the pan. Taste and add any seasoning if you think it needs it.
- If the gravy is too thin, make a paste in a bowl with 1 tablespoon and 1 tablespoon flour. Add some of the hot gravy to the small bowl and stir. Add this to the hot stock, stirring constantly and bring to a boil. The gravy will thicken slightly.
- If your gravy is too thick, just add a touch more stock. Serve the meat and vegetables with the gravy.
- This dish struggles to make it to the table as the family descends upon it while I am trying to finish the gravy! Use any leftovers for pork sandwiches with some crunchy pickle.
GOURMET PASTELILLOS (MEAT PIES)
The unique flavor of Puerto Rican seasonings, green olives, and lean beef combine in a deep-fried pastry for a deliciously spicy turnover. Can be served small as appetizers or meal size.
Provided by Joanna
Categories World Cuisine Recipes Latin American Caribbean
Time 55m
Yield 15
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, tomato sauce, olives, sofrito, sazon, garlic, and oregano. Bring to a simmer and cook until mixture thickens, about 15 minutes.
- Spoon 1 heaping tablespoon of meat mixture into the middle of a disco. Fold dough over, moisten edges, and press with a fork to seal. Repeat with remaining meat mixture and discos.
- Pour oil into a saucepan and heat over medium-high heat. Fry pastelillos until golden brown and bubbly, about 3 minutes each. Drain on paper towels before serving.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 27.6 g, Cholesterol 20.8 mg, Fat 15.8 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 3.6 g, Sodium 735.9 mg, Sugar 0.3 g
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