Category Archives: Pork

Sausage Jambalaya

1/2 pound sausages, sliced and browned
1 cup chicken broth
2 (14 oz.) cans canned stewed tomatoes
1/2 cup onions, diced
1/2 cup red and yellow bell pepper, diced
1 teaspoon Cajun seasoning
2 cups instant rice
Add all ingredients to a large pot.  Simmer for 3 minutes.  Add the rice, cover and cook for 5 minutes.
4  Servings

Pork, Chicken and Potato Stew in Peanut Sauce

1-1/2 pounds pork shoulder, cut into 1/3-inch cubes
5-1/2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
8 small purple Peruvian or red potatoes (about 1 pound), quartered
1 large onion, chopped
6 large garlic cloves, minced
4 cups low-sodium chicken broth
2 boxes (10 ounces each) frozen corn, thawed
1-1/2 tablespoons adobo sauce from canned chipotle in adobo
1/2 cup reduced-fat peanut butter
1/2 cup chopped fresh cilantro or flat-leaf parsley, for garnish
Rinse pork and pat dry; season with salt and pepper. Heat 2 tablespoons oil in a heavy 5-quart pot over moderately high heat until hot but not smoking. Add pork, in 3 batches, and cook, turning, until golden brown, about 6 minutes per batch (adding oil, 1 tablespoon at a time, as needed). Transfer, as cooked, with a slotted spoon to a bowl, leaving fat in pot.  Rinse chicken and pat dry; season with salt and pepper. Add 1-1/2 tablespoons oil to fat in pot and heat over moderately high heat. Add chicken and cook, turning, until golden brown, about 3 minutes. Transfer with a slotted spoon to bowl with pork. Add potatoes, onion and garlic to pot; cook over moderately high heat until onion is softened, about 3 minutes. Stir in broth, corn, adobo sauce and peanut butter. Return pork and chicken to pot with any drippings and push into liquid. Simmer, uncovered, stirring occasionally, until slightly thickened, meat is cooked through and potatoes are fork-tender, 35 minutes; salt and pepper to taste.
To serve, ladle stew into bowls and garnish with cilantro, if desired. 
6  Servings

Pork Fried Rice

2 cups pork tenderloin, cooked, diced
2 cups rice, cooked
1/2 cup carrots, shredded
1/4 cup scallion tops, sliced
1/4 cup frozen peas
2 eggs
dash soy sauce
dash sesame oil
dash ginger
1 teaspoon garlic, crushed
1/2 teaspoon white pepper
Heat 2 tablespoons oil in large skillet.  add 2 cups each of diced pork and rice, carrots, peas and scallions.  Stir fry until hot.  Add 2 beaten eggs and remaining ingredients. Stir until eggs are set.
4  Servings

Pork Chops with Stuffing

4 pork chops, boneless, trimmed
2 cups stuffing cubes, or Stove Top Stuffing
1 3/4 cups water
1/2 stick margarine, or butter, cut up
1/4 cup honey mustard
Sprinkle dried stuffing into a casserole dish, add water and place cut up butter or margarine over top.  Place pork chops over stuffing.  Spread honey mustard over pork chops.  Bake at 350ยบ F. for approx 30 minutes.
4  Servings

Pork Chops Paprika

1 tablespoon paprika, hot
1 teaspoon garlic salt
1/4 teaspoon onion powder
1/8 teaspoon ground cloves
4 pork chops, bone in- center cut (about 2 1/2 pounds total)
2 tablespoons unsalted butter
3/4 cup apple juice
In a small bowl combine first 4 ingredients.  Rub onto both sides of the chops.  Melt 2 tablespoons butter in a 12 inch skillet over med-high heat.  Add pork chops and cook 3 minutes, turning once.  Reduce heat to low and add juice.  Cover and cook 10 to 15 minutes, depending on thickness.  Serve with pan juices.
4  Servings