Porkwithcarrotsandpeppers Recipes

Steps:

• Season pork with salt and pepper. Warm oil in large skillet with lid over medium-high heat; add tenderloins and cook until browned on all sides, 8-10 minutes. Remove pork to a plate and set aside.
• Return skillet to medium heat and add apple juice, honey and ginger, scraping up any browned bits on the bottom of the skillet. Stir in carrots. Return pork to skillet, nestling it into carrots. Reduce to simmer, cover and cook 5 minutes.
• Add the apples, cover, and continue to cook until the internal temperature of the pork reaches between 145°F (medium rare) and 160°F (medium) and the carrots and apple are tender, about 5 minutes. Remove the pork from the skillet and let rest 5 minutes. Meanwhile, season carrot-apple mixture with salt to taste. Slice pork and serve with carrots, apples and pan sauce.

Steps:

• Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
• Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
• While the chops cook, slice the garlic, onion and peppers.
• Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.

Steps:

• In a skillet, saute the onion, red pepper and celery in oil until crisp-tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice.

Steps:

• Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
• Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
• Photography by Antonis Achilleos

Steps:

• Heat bacon grease in a large pot over medium heat. Stir in the pork, and cook until evenly browned. Remove pork and liquid from the pot, and set aside.
• In the large pot, melt the butter over medium heat, and saute the onions until tender and lightly browned. Mix in the flour and paprika, and, stirring constantly, cook until thickened.
• Mix pork, green bell pepper, red bell pepper, yellow bell pepper, and jalapeno peppers into the pot. Stir in the beef stock, tomato paste, garlic, salt, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 1 to 1 1/2 hours, stirring occasionally.

Steps:

• With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
• With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
• Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
• Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
• Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

Steps:

• Season pork generously with salt and pepper. Heat olive oil in a large skillet over medium heat for a minute, then add pork. Lightly brown on all sides, about 15 minutes. Remove and cool.
• Enshroud in three layers of plastic wrap, creating a waterproof straitjacket.
• Put a trivet in a roomy pot and place pork on top. Cover with water and place a weight - like a small plate - on top to submerge it. Turn heat to low and bring water to between 170 and 180 degrees - well below a simmer. If a thermometer shows the water is hotter, add ice cubes or cold water. Poach 2 hours.
• While pork is cooking, put garlic in a small pot and cover with oil. Place over low heat and cook until soft but not colored, about one hour.
• Mix vinegar, sugar, chili, cinnamon, star anise and Sichuan peppercorns in a pot. Bring to boil over high heat. Boil 10 minutes, strain and discard spices.
• Remove garlic from oil, and purée it with the vinegar mixture in a blender until silky and loose. Add salt and coloring, if using, and blend again. Taste and add more salt, if needed, and coloring if the sauce is not stop-sign red. (This can be kept for up to 3 or 4 days in the refrigerator.)
• Stick an instant-read thermometer in the center of the pork through the plastic. It should read 150 to 155 degrees. (If not, wrap with another layer of plastic and return to the pot.) Plunge the wrapped pork into an ice bath until chilled. (Once cold, the pork can be stored in the refrigerator overnight.)
• Heat oven to 425 degrees. Unwrap pork, put it on a rimmed baking sheet and bake for 12 minutes. Remove, and generously coat the pork with the sauce. Return to oven and cook until glaze is dark and sticky sweet, 7 to 9 minutes.
• Thinly slice pork against the grain. Sprinkle each slice with Maldon salt. Put about 1/4 pound of pork, a tablespoon or more each of roast peppers and broccoli rabe into the rolls.

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with olive oil cooking spray. Remove fat from pork. Spray pork with cooking spray; sprinkle with 1 teaspoon of the rosemary, 1/2 teaspoon of the salt and the pepper. Place in center of pan.
• In large bowl, mix carrots, onion, garlic powder, the remaining teaspoon rosemary and 1/2 teaspoon salt. Arrange vegetable mixture around pork; spray vegetables with cooking spray.
• Roast uncovered 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of pork reads 155°F and vegetables are tender. Remove from heat; cover with foil and let stand 10 minutes until thermometer reads 160°F. Slice pork; serve with vegetables.

Steps:

• Make 4 servings of rice as directed.
• In a small bowl combine orange juice, soy sauce, honey, cornstarch, and ginger; blend well.
• Set aside.
• Cook pork until no longer pink.
• Add bell peppers; cook and stir 2-3 minutes.
• Add orange juice mixture.
• Bring to a boil.
• Boil 1 minute or until sauce is slightly thickened, stirring constantly.
• Serve over rice.

Steps:

• In a wok combine pork, onion and carrots.
• Cook until no pink remains in the pork and carrots are tender crisp.
• Drain off any fat.
• To pork mixture add pasta, soya, Worcestershire and water; stir to coat.
• Add approx 1/2 of the peppers.
• Cover and simmer 10 minutes.
• Toss and add remaining peppers.
• Cover again and simmer an additional 5 minutes until sauce thickens and vegetables are tender.
• Serve over rice.

Steps:

• In a non stick pan, over medium high heat, cook pork with onions and carrots until the pork is no longer pink. Drain off any fat.
• Add in the soy, worchestershire and water and 1/2 of the green peppers. Cover and reduce heat to medium low. Simmer for 10 minutes.
• Remove cover and add remaining peppers and season with black pepper. Stir and continue cooking until most of the liquid is evaporated, about another 10 minutes.

Steps:

• Heat a very large cast-iron skillet over medium-high heat. Add the bacon and cook until browned, 5 to 6 minutes. Remove to paper towels, reserving the drippings in the skillet.
• Add additional oil to the pan if needed. Add the onion, carrot and peppers and cook until the vegetables begin to soften, about 5 minutes. Stir in the cabbage and garlic and saute until the cabbage begins to brown, about 10 minutes.
• Stir in the hot sauce and bring to a boil. Cover, then reduce the heat to low and simmer until the cabbage is tender, about 15 minutes. Stir in the reserved bacon, and season with salt and pepper.

Steps:

• Preheat the oven to 375 degrees F.
• Trim and reserve the carrot tops. In a large bowl, toss the carrots with 2 tablespoons olive oil and the curry powder and salt. Arrange the carrots in a single layer on a baking sheet and roast until tender when pierced with the tip of a knife, 15 to 20 minutes. Sprinkle with the brown sugar and roast 2 to 3 minutes more. Remove and cool.
• In the food processor, pulse the walnuts a few times to break them up. Add the basil, carrot tops, honey, 3 tablespoons olive oil, a pinch of salt and 1/4 cup cold water. Pulse until combined but not completely smooth. If dry or too chunky, add another tablespoon olive oil or 1 to 2 tablespoons water to loosen. Transfer to a medium bowl. Taste for seasoning.
• Transfer the carrots to a serving platter. Stir the vinegar into the pesto and spoon the pesto over the roasted carrots.

Steps:

• Heat oil in a large skillet over high heat. Place the pork in the oil and sprinkle with salt. Fry for 5 to 10 minutes, or until brown on all sides. Remove the pork from the oil, cover with foil to keep warm, and set aside.
• In the same skillet over medium heat melt the butter. Mix in the bell pepper, onion, and garlic and saute for 5 minutes. Stir in the flour and sugar and cook for 1 minute. Stir in the wine, vinegar, and water. Mix in the soy sauce, ketchup, and black pepper. Reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened. Return the pork pieces to the skillet and stir until well combined.

Steps:

• Chop whole onions and saute in hot oil in a nonstick skillet.
• Mince garlic, and add to onion.
• Trim fat from the tenderloin, and cut the meat into 2- or 3-inch strips, 1/4 inch wide. Add to pan and cook until brown on both sides.
• Wash, trim, seed and slice whole peppers into thin strips, about 1/4 inch wide. Add to pan, and continue cooking over medium heat.
• Wash, trim and slice whole mushrooms, and grate ginger. Add mushrooms, ginger, hot-pepper flakes, sherry and soy sauce to pan, and cook until mushrooms begin to soften.
• Stir one tablespoon of water into the cornstarch to make a paste; stir in remaining water, and mix with beef broth. Add to pan, and cook over low heat, stirring, until mixture thickens.

Steps:

• In a large skillet over medium heat, cook pork in oil until browned, about 15 minutes. , In a small bowl, combine the gravy mix, water, honey, soy sauce, vinegar, ginger and garlic powder; add to the pork. Cover and simmer for 20 minutes, stirring occasionally. Add onion and peppers; cook 5-10 minutes longer. Serve with rice.

Steps:

• Place the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, crushed red pepper flakes, red bell peppers, and pork chops into a slow cooker, stir together, and set the cooker on Low. Cook for 5 to 6 hours until the pork is tender, and remove the pork from the sauce. Shred the pork, return to the sauce, let cook until hot, and serve.

Steps:

• Heat oil in a skillet. Slice chops horizontally into thirds. Sprinkle with salt and pepper and fry in oil on medium high heat until browned on both sides, 2-3 minutes per side. Remove from pan. Set aside.
• Add carrots and snow peas to pan. Cook, stirring, one minute.
• Combine broth, flour and lemon juice. Add to carrots in skillet. Cook, stirring, 1 minute, or until liquid is slightly thickened. Return pork to pan. Heat through.

Steps:

• Trim any excess fat from the crops.
• Heat olive oil in a large non-stick frying pan over medium heat.
• Brown pork chops in oil, cook until barely done.
• Remove pork chops from pan, add peppers and onions to pan and cook until crisp tender.
• Return pork chops to pan, add chicken broth, wine and vinegar to pan and stir, reduce heat and cover.
• Simmer over a low heat for 5 to 6 minutes until pork chops are tender.
• In a small bowl combine cornstarch with enough water to make a thin paste.
• Add a tablespoon or so of the liquid from the pan to the cornstarch paste and blend.
• Add this mixture to the pan and stir until sauce thickened and smooth.
• Add salt and pepper to taste.
• Stir in parsley.
• Serve with rice or noodles.

Steps:

• Heat a grill to medium-high. Clean and lightly oil hot grill. In a bowl, mix pork with fennel seeds. Form into 4 patties. On a large piece of foil, combine oil, peppers, and onion. Season with salt and pepper. Fold foil around vegetables and crimp ends. Grill packet until vegetables are crisp-tender, about 8 minutes. Season patties with salt and pepper. Grill until cooked through, about 6 minutes per side.
• In a medium bowl, toss vegetables with vinegar. Top each patty with vegetables and a slice of mozzarella. Cover grill and cook until cheese is bubbling, 1 to 2 minutes. Serve burgers on toasted buns.