Pork With Garlic Cream Sauce Recipes

Steps:

• Cut pork into 1-in. slices; flatten to 1/2-in. thickness. Place in a 15x10x1-in. baking pan coated with cooking spray. Brush oil over all sides of pork; sprinkle with half of the sesame seeds. , Broil 4-6 in. from the heat for 3-5 minutes; turn and sprinkle with remaining sesame seeds. Broil 3-5 minutes longer or until meat juices runs clear., Meanwhile, in a saucepan, saute garlic in butter for 1 minute. Stir in milk and cream cheese. Reduce heat; cook and stir until blended and smooth. Stir in chives. Serve with pork.

Steps:

• Cut pork into 1" slices. Peel and mince the garlic. Chop the celery and green pepper into 1" pieces.
• Heat a wok (dry), then add 2 tablespoons of peanut oil. When oil is heated add half of the chopped garlic. Stir until garlic turns light brown in color.
• Add the pork and stir-fry until it begins to turn white. Add the soy sauce and rice vinegar and stir for 30 seconds. Remove all ingredients from wok and set aside.
• Add the remaining 1 tablespoon of peanut oil to the heated wok. Add the remaining chopped garlic and stir until it begins to brown.
• Add the celery pieces and stir for 30 seconds. Add the green pepper and stir for 15 seconds.
• Add a pinch of sea salt and stir quickly. Add the pork mixture that was set aside and stir for 2 minutes.
• Sprinkle sesame oil over the dish and turn off heat. Cover and let sit for 1 minute.
• Serve immediately with rice or noodles.

Steps:

• Place chicken broth and garlic in a small saucepan and bring to a boil over high heat, cover; reduce heat to low and simmer 25-30 minutes. or until garlic mashes easily with a fork. Set aside to cool and then puree until smooth in a blender or food processor.
• Heat olive oil in a large, non-stick skillet over medium-high heat. Add the pork and cook 1 to 1 1/2 minutes on each side or until browned.
• Pour the garlic puree into the skillet and sprinkle with the parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 15-20 minutes until pork is juicy and barely pink in center. Remove pork from skillet and keep warm.
• Combine flour and water in a small cup and slowly pour into skillet; bring to a boil. Cook, stirring, until mixture thickens. Stir in sherry.
• Serve sauce over pork and rice.

Steps:

• Cut pork into 1 inch slices and flatten to 1/2 thickness.
• Place sliced pork on a greased/oiled baking sheet. Brush oil over top of sliced pork. Sprinkle sliced pork with 1 teaspoon sesame seeds (optional).
• Broil 4-6 inches from the heat for 3-5 minutes; turn and sprinkle remaining sesame seeds (optional). Broil 3-5 minutes longer or until meat juices run clear.
• Meanwhile, in a saucepan, saute garlic in butter for 1 minute. Stir in milk and cream cheese. Reduce heat; cook and stir until blended and smooth. Stir in chives. Serve over pork.
• Great accompanied with buttered noodles or roasted potatoes.

Steps:

• Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.
• Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes. Reserve remaining pork for rice.

Steps:

• Heat butter and oil in a saucepan until the butter is melted.
• Add garlic to saucepan and stir until fragrant. I recommend using ready to use pre-diced garlic or garlic paste. If you don't have these then try to get your garlic as fine as possible.
• Add flour to garlic and butter mixture in saucepan and stir until fully incorporated.
• Add heavy cream and chicken broth to the saucepan and continue cooking over medium-low heat, stirring frequently, for approximately 10 minutes.
• Add about a teaspoon of salt, more or less to taste, then cover and cook on low heat for another 5 minutes.
• This sauce goes fantastic with pork chops and chicken breasts. Serve immediately over fully cooked chicken or pork chops.

Steps:

• Season both sides of pork chops with paprika, salt, and pepper.
• Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
• Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
• Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
• Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

Steps:

• Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
• In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

Steps:

• Salt and pepper pork.
• Heat oil and butter in skillet.
• Dredge chops in flour.
• Fry on med-hi until browned on both sides.
• Reduce heat to low, cover and simmer for 10 minutes.
• Remove chops and keep warm.
• To skillet add garlic.
• Cook 1 minute until garlic is soft.
• Add cream, cook for 1 minute.
• Add 1 t butter, stir to mix well.
• Serve chops with sauce on top.

Steps:

• Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
• Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.