BREW PUB PORK CHOPS
Introducing the kind of pork chops you'd find on a brewpub's menu. These beer-marinated chops with a mustard-garlic rub sizzle with big flavor.
Provided by My Food and Family
Categories Recipes
Time 1h22m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients until sugar is dissolved; pour over chops in shallow dish. Turn chops over to evenly coat both sides of each chop. Refrigerate 1 hour to marinate.
- Meanwhile, mix remaining ingredients.
- Heat grill to medium-high heat. Remove chops from marinade; discard marinade. Grill chops 5 to 6 min. on each side or until done (160ºF), brushing occasionally with mayo mixture.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1040 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 21 g
PUB-STYLE ROAST PORK WITH VEGETABLES
Enjoy a pub classic from the comfort of your own home with this pub-style roast pork recipe. And what tastes best with roast pork? Roasted veggies, of course! Our Pub-Style Roast Pork with Vegetables has it all-potatoes, carrots and parsnips.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Place meat in roasting pan sprayed with cooking spray. Toss vegetables with dressing; place in pan around meat.
- Bake 1-1/2 hours or until meat is done (145ºF), turning vegetables and brushing meat with barbecue sauce after 45 min.
- Remove meat and vegetables from oven. Cover meat loosely with foil; let stand 10 min. before slicing. Serve with vegetables.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
PUB CHOPS
Smothered pork chops in a white wine reduction with garlic and bacon.
Provided by shark77
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Fry bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel-lined plate. Drain skillet, reserving about 2 tablespoons bacon drippings.
- Season pork chops with kosher salt and black pepper; cook in reserved bacon drippings over medium-high heat until browned, 3 to 5 minutes per side. Pour white wine over the chops, reduce heat to medium-low, place a cover on the skillet, and cook 2 minutes more.
- Chop the bacon and add to the skillet along with the onion slices and garlic; replace cover and simmer until chops are no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove pork chops to a paper towel-lined plate to drain.
- Whisk water and cornstarch together in a small bowl; stir into sauce remaining in skillet. Cook and stir until the sauce thickens. Pour sauce over pork chops to serve.
Nutrition Facts : Calories 252 calories, Carbohydrate 7.6 g, Cholesterol 61.6 mg, Fat 7.9 g, Fiber 0.4 g, Protein 24.7 g, SaturatedFat 2.9 g, Sodium 192.3 mg, Sugar 1.4 g
PUB PIES
These are great to freeze. I sometimes break with tradition and use chicken but do make these around 3 times a year for ready made dinners.
Provided by Diana Adcock
Categories Pork
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Also need 10 straight sided, deep individual foil pans.
- Preheat oven to 375°F.
- In a skillet cook onion in the butter until browned.
- Mix in garlic and brandy and continue cooking until most of the liquid has cooked away.
- Using the fine blade of a food processor grind pork well-you should end up with 4 cups.
- Add the onion mixture along with the eggs, parsley, salt, thyme, allspice and pepper; combine well.
- Pastry: In a large bowl combine flour and salt.
- Cut in butter and lard, continuing until mixture is crumbly and forms coarse crumbs.
- Beat egg in a measuring cup, mix in cold water to make 2/3 cup.
- Add egg mixture to flour mixture 2 tbsp at a time and mix with a fork.
- Using your hands form into 2 balls, 1 large and 1 small (2 to 1 ratio) On a floured board roll out the larger ball of pastry to around 1/8 inch thick.
- Cut into 5 inch circles and press them into the foil baking pans-the pans should be around 3 inches in diameter and 1 1/2 inches deep-Divide pork into the 10 lined pans.
- Roll out remaining pastry and cut it into 3&1/2 inch circles, making a small hole in the center of each for venting.
- Cover pork filling with top crusts, moistening edges and pressing them to seal.
- Brush top with egg.
- Place on a foil lined baking sheet and bake until well browned-around 1 1/2 hours.
- Let stand for 5 minutes before serving or cool completely and freeze.
ABSOLUTELY ADDICTIVE ROAST PORK SANDWICHES
A local pub serves these super simple, amazingly tasty Roast Pork Sandwiches. They are sort of a local legend. Making a pork roast just for these sandwiches is a breeze, but this is a great way to use any leftovers from a roast. The pepper jack cheese adds a zip and the dipping "gravy" is what ties it all together. The trick is slicing the pork and the cheese very thin. Enjoy, as the juicy goodness drips down your chin.
Provided by DeSouter
Categories Lunch/Snacks
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees farenheit.
- Sprinkle pork roast with salt and pepper and place on a rack in a roasting pan.
- Roast for two hours or until temperature of center of pork registers 150-160 degrees (145 degrees is the new "safe" temp for pork.).
- Melt butter over roast while it is still in the roasting pan.
- Remove roast from pan, saving the drippings and juice.
- Add Au Jus mix and water to drippings and cook according to directions on package.
- Place bread in the oven (which has been turned off just after the roast is done) and let it crisp a bit. The heat will help to melt the cheese better than just the heat of the meat will.
- Let roast cool for about 10 minutes, then slice thinly.
- Pile pork and cheese on bread while meat is still hot.
- Serve with Au Jus dipping gravy on the side and LOTS o' napkins.
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Servings 6-8Total Time 1 hr 10 minsCategory Pork RecipesCalories 206 per serving
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