Jud is the griller in our family. He is so good at it that I never tried to learn. My mom told me when I got married to never learn to do something that your husband does well, or it will become your job. I have taken that lesson to heart.
Ingredients:
1 pork tenderloin (plain)
1/2 bottle Italian dressing
Marinade the pork in the Italian dressing for at least 2 hours. Jud pours the marinade over at lunch and takes it out when he is ready to grill.
Dirrections:
Prepare the grill and let the coals get hot. Place the pork tenderloin (throw the marinade away) on the grill and grill for about 20-25 min. Turn often. Jud and I have a running argument about cutting the pork in 1/2. I say it lets all the juices run out, but he is the boss of the grill so he cuts it in 1/2 after about 20 min. to check to see if it is done. It is always delecious, so he must be right.
Showing posts with label Pork 2009. Show all posts
Showing posts with label Pork 2009. Show all posts
Wednesday, October 28, 2009
Tuesday, October 20, 2009
Pork Chops with Fennel and Caper Sauce
Ingredients:
1/4 cup olive oil
4 boneless pork chops
3/4 teaspoon salt and pepper, plus more for seasoning meat
2 fennel blubs with fronds, thinly sliced (about 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leav parsley, plus 1/3 cup
1/2 cup white wine
1 (28 oz. can diced tomatoes, with their juices
1/2 lemon, zested
2 Tablespoons capers
Instructions:
In a heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 min. per side. Remove the pork from the pan, cover loosely with foil, and set aside3.
Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 min. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nesting the chops bvetween the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 - 15 min.
Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each of salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately. I am planning to stir some cooked pasta into the sauce.
1/4 cup olive oil
4 boneless pork chops
3/4 teaspoon salt and pepper, plus more for seasoning meat
2 fennel blubs with fronds, thinly sliced (about 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leav parsley, plus 1/3 cup
1/2 cup white wine
1 (28 oz. can diced tomatoes, with their juices
1/2 lemon, zested
2 Tablespoons capers
Instructions:
In a heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 min. per side. Remove the pork from the pan, cover loosely with foil, and set aside3.
Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 min. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nesting the chops bvetween the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 - 15 min.
Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each of salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately. I am planning to stir some cooked pasta into the sauce.
Friday, August 7, 2009
Holiday Pork Chops
Ingredients
1 Tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup fresh breadcrumbs
1/2 cup dried cranberries, coarsely chopped
1/4 cup chicken broth
1 Tablespoon chopped fresh parsley
1 teaspoon grated orange rind
1 teaspoon salt
1/4 teaspoon ground sage
4 boneless pork chops (1"thick)
3 Tablespoons dried steak seasoning
2 Tablespoons olive oil
Directions:
Melt butter in an ovenproof skillet over medium-high heat. Add onions and celery. Saute' 10 minutes until vegetables are tender and liquid evaporates. Remove from heat. Stir in breadcrumbs, cranberries, and next 5 ingredients. Let stand 10 min. Pour mixture in plastic bag after 10 min. or another container. Wipe skillet clean. Cut a pocket in one side of each chop, cutting to but not through other side to form a pocket. If you put the mixture in a bag, snip one corner of the bag, and pipe breadcrumb mixture evenly into slits in port. You can also just spoon it from another container into the pocket. Sprinkle both sides of stuffed chopes with steak seasoning. Cook chops in hot oil in ovenproof skillet over medium-high heat 2-3 min. on each side or until chops are browned on both sides. Cover skillet with lid or aluminum foil and bake 350 degrees for 20-25 min or until thermometer inserted in port registers 155 degrees. Remove from oven, and let stand 5 min. or until thermometer registers 160 degrees.
1 Tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup fresh breadcrumbs
1/2 cup dried cranberries, coarsely chopped
1/4 cup chicken broth
1 Tablespoon chopped fresh parsley
1 teaspoon grated orange rind
1 teaspoon salt
1/4 teaspoon ground sage
4 boneless pork chops (1"thick)
3 Tablespoons dried steak seasoning
2 Tablespoons olive oil
Directions:
Melt butter in an ovenproof skillet over medium-high heat. Add onions and celery. Saute' 10 minutes until vegetables are tender and liquid evaporates. Remove from heat. Stir in breadcrumbs, cranberries, and next 5 ingredients. Let stand 10 min. Pour mixture in plastic bag after 10 min. or another container. Wipe skillet clean. Cut a pocket in one side of each chop, cutting to but not through other side to form a pocket. If you put the mixture in a bag, snip one corner of the bag, and pipe breadcrumb mixture evenly into slits in port. You can also just spoon it from another container into the pocket. Sprinkle both sides of stuffed chopes with steak seasoning. Cook chops in hot oil in ovenproof skillet over medium-high heat 2-3 min. on each side or until chops are browned on both sides. Cover skillet with lid or aluminum foil and bake 350 degrees for 20-25 min or until thermometer inserted in port registers 155 degrees. Remove from oven, and let stand 5 min. or until thermometer registers 160 degrees.
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