honey-chipotle pork chops

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
4 bone-in pork chops
2 teaspoons ground cumin
6 tablespoons butter
1 cup chicken stock
4 canned chipotle peppers - chopped
2 tablespoons honey
2 teaspoons balsamic vinegar

steps:
1.  season chops; sprinkle with cumin.  in a large skillet, cook chops in 2 tablespoons butter over medium-high until golden brown, about 5 minutes per side.  transfer to a platter.

2.  in skillet, boil stock, peppers and honey 4 minutes.  whisk in vinegar and remaining butter, season.  pour over chops.

- rachael ray magazine, july/august 2014

pulled pork

prep time:  tbd
cook time:  tbd
servings:  4

marinade ingredients:
1 4-pound boneless pork shoulder
2 tablespoons tomato paste
2 tablespoons apple cider vinegar
2 tablespoons dried thyme
2 tablespoon dried oregano
2 tablespoons sweet pimenton
1 tablespoon molasses
1 tablespoon maple syrup
2 tablespoon soy sauce
1 tablespoon olive oil
2 cloves garlic - mined
salt
pepper

cooking ingredients:
1 large yellow onion - roughly chopped
2 garlic cloves - roughly chopped
1/2 cup apple cider vinegar
1/2 cup dark ale
1/2 cup chicken broth

sauce ingredients:
2 tablespoons tomato paste
1/2 cup water
2 tablespoons apple cider vinegar
2 tablespoons molasses
1 tablespoon sweet pimenton
1 teaspoon cayenne pepper
salt
pepper

marinade steps:
1.  place the pork in a large bowl or baking dish.  add tomato past, apple cider vinegar, thyme, oregano, pimenton, molasses, maple syrup, soy sauce, olive oil, garlic and salt and pepper.  massage the marinade into the meat with your hands.  cover and place in the fridge for an hour to overnight.

cooking steps:
1.  in a large dutch oven over medium heat, add a few tablespoons of olive oil.  add the onion and let cook for a minute until translucent.  add the garlic, season with salt and pepper and let cook for a minute until soft and fragrant.  add the vinegar, chicken broth, beer and pork.  cover and transfer to the 300 degree oven.  let cook for 4 - 5 hours until tender and falling apart.

sauce steps:
1.  place tomato paste, water, apple cider vinegar, molasses, pimenton, cayenne pepper, salt and pepper in a pot over medium-high heat.  whisk continuously until sauce is reduced by about a third and thickens, about 10 - 15 minutes.

- goop, february 2014

pork chile verde

prep time:  30 minutes
cook time:  3 hours
servings:  6 - 8

ingredients:
4 pounds pork butt or shoulder - trimmed of fat and cut into 2-inch cubes
2 teaspoons salt
1 teaspoon pepper
flour
1/4 cup vegetable oil
3 yellow onions
2 bell peppers - cut into 1-inch cubes
2 anaheim or poblano chiles - cut into 1-inch cubes
2 - 3 jalapenos - seeded and finely chopped
3 garlic cloves - peeled and finely chopped
1 1/2 pounds tomatillos - roasted, peeled and chopped
1 tablespoon dried oregano
2 teaspoon ground cumin
2 tablespoons coriander seeds - crushed and soaked in a scant amount of water
2 bay leaves
1 bunch cilantro leaves - chopped
4 cups chicken stock

steps:
1.  season the pork meat generously with salt and pepper, lightly flour.  heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunk well in small batches, on all sides.  life pork out of the pan and place in a wide soup pot.

2.  discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes.  add the chiles and jalapenos and cook an additional 3 - 4 minutes, then add the garlic and cook 1 - 2 minutes more.

3.  add the vegetable mixture, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a simmer.  cook for 2 - 3 hours uncovered or until the pork is for tender.

4.  adjust the seasoning to taste with salt and pepper. 

- food network

pork and cabbage soup

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
1/2 pound pork loin - cut into 1/2-inch cubes
1 medium onion - chopped
2 strips bacon - finely chopped
2 cups beef broth
2 cups chicken broth
1 28-ounce can tomatoes - drained and cut up
2 medium carrots - sliced
3/4 teaspoon dried marjoram
1 bay leaf
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley

steps:
1.  cook and stir pork, onion and bacon in a 5-quart dutch oven over medium heat until meat loses its pink color and onion is slightly tender.  remove from heat.  drain fat.

2.  stir in beef and chicken broth.  stir in tomatoes, carrots, marjoram, bay leaf and pepper.  bring to a boil over high heat.  reduce heat to medium-low, simmer, uncovered, about 30 minutes.  remove and discard bay leaf.  skim off fat.

3.  stir in cabbage.  bring to a boil over high heat.  reduce heat to medium-low, simmer, uncovered, about 15 minutes or until cabbage is tender.

4.  remove soup from heat, stir in 2 tablespoons parsley.

- how stuff works

mustard-braised lettuce & pork chops

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
2 tablespoons olive oil
1 cup chopped onion
1/2 teaspoon dijon mustard
1/2 cup chicken stock
4 cups lettuce - cut into 1-inch ribbons
1/4 cup chopped parsley
1 tablespoon heavy cream
4 pork chops

steps:
1.  season both sides of the pork chops with salt and pepper and set aside.  in a large saute pan, heat butter and olive oil over medium-high heat.  once the oil is heated through, add the onion and cook and stir until soft - about 3 minutes.  push the onion to the edge of the pan and add the pork chops, cooking about 4 minutes, stirring the onions occasionally to avoid burning.

2.  turn the pork chops and cook on the other side, about 4 minutes.  stir the dijon mustard into the onions.  pour in the chicken stock and add the lettuce. sprinkle the parsley over the pork chops.  cover and cook for 4 minutes, until the lettuce is mostly wilted.  remove the cover and remove the pan from the heat.

- coco & kelley, july 2013

parmesan pork roast

prep time:  tbd
cook time:  5 - 6 hours
servings:  tbd

ingredients:
1 boneless whole pork loin roast (3 - 4 pounds)
2/3 cup grated parmesan cheese
1/2 cup honey
 3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoon minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoon cornstarch
1/2 cup cold water

steps:
1.  cut roast in half.  transfer to a 3-quart slow cooker.  in a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt.  pour over pork.  cover and cook on low for 5 1/2 - 6 hours or until thermometer reads 160 degrees.

2.  remove meat to a serving platter and keep warm.  skim the fat from the cooking juices and transfer to a small saucepan.  bring liquid to a boil.  combine cornstarch and water until smooth.  gradually stir into pan.  bring to a boil, cook and stir for 2 minutes or until thickened.  slice roast and serve with gravy.

- aw

pork chops with apples and cider

prep time:  tbd
cook time:  tbd
servings:  4 - 6

salt ingredients:
1/4 teaspoons black peppercorns
3 cloves
4 allspice berries
2 tablespoons roughly chopped sage
1 1/2 tablespoons salt

pork ingredients:
6 boneless pork chops
2 large apples
flour
1/2 cup + 2 tablespoons hard cider - separated
2 teaspoons dijon mustard
1 1/2 cups chicken broth
2 teaspoons potato starch dissolved in 2 tablespoons cold water
3 tablespoons creme fraiche
1 tablespoon calvados
2 tablespoons finely cut chives
2 tablespoons chopped parsley

salt steps:
1.  put peppercorns, cloves, allspice and sage in a spice mill or mortar and grind to a powder.  remove to a bowl and stir in salt.  season pork chops on both sides with salt mixture.  cover and leave chops at room temperature to absorb seasoning for at least 30 minutes.

pork steps:
1.  peel, quarter and core apples, then cut each apple into 12 wedges.  melt 1 tablespoon butter in a wide skillet and raise heat to medium-high.  add apple wedges in one layer and brown gently on one side, about 2 minutes.  brown on the other side and cook for 2 minutes more, or until apples are cooked through but sill firm.  remove apples from pan and keep warm.

2.  add 1 tablespoon butter to pan and swirl to melt.  dust pork chops with flour, and place in pan and brown gently for about 4 minutes per side.  adjust heat if necessary to keep pork from cooking too quickly.  remove chops and keep warm on a platter in a low oven.  discard remaining butter.

3.  add 1/2 cup cider to pan, raise heat to high and cook down to a syrup.  add mustard and chicken broth, and bring to a boil, then reduce heat to a simmer.  add potato starch and stir with a wire whisk as the sauce thickens.  stir in creme fraiche.  season to taste with remaining spiced salt.  add 2 tablespoons cider and the calvados.  cook for 1 minute more.

4.  spoon sauce over the chops, then spoon the apples around the platter.  sprinkle with chives and parsley.

- new your times, october 2012

nutzie's pulled pork

prep time:  1/2 hour
cook time:  4 - 5 hours
servings:  10 - 12

barbecue sauce ingredients:
2 tablespoons vegetable oil
1 1/2 cups chopped onions
2 tablespoons finely chopped garlic
4 cups ketchup
1/2 cup cider vinegar
1/2 cup firmly packed brown sugar
1/4 cup honey
1/4 cup tomato paste
3 tablespoons worcestershire sauce
2 tablespoons dijon mustard
1 tablespoons chili powder
salt
pepper

pork ingredients:
1 bone-in pork butt (5 - 6 pounds)
1 - 1 1/2 teaspoon salt
1/2 - 1 teaspoon pepper
3 cups chicken broth
1 tablespoon liquid smoke
4 cups barbecue sauce
1/2 cup cider vinegar + more to taste
sliced soft rolls

barbecue sauce steps:
1 heat oil in a large saucepan over medium heat.  add onion and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes.  add ketchup, vinegar, brown sugar, honey, tomato paste, worcestershire sauce, mustard and chili powder.  season with salt and pepper, stir well and let simmer over medium-low heat until flavors meld, about 15 minutes.

2.  let cool and puree in a food processor.

pork steps:
1.  preheat oven to 350 degrees.  place pork butt in a large pot with a lid.  season with salt and pepper to taste.  pour broth around pork until it covers about 1/4 of the meat.  add liquid smoke.  cover pot and put in oven.

2.  bake pork until internal temperature registers 190 - 200 degrees on an instant-read thermometer and meat is falling apart, 3 1/2 - 4 1/2 hours.  use a fork to pull at pork and make sure it comes apart easily.  remove pork butt from oven and let it sit in pot 15 - 20 minutes.  remove from pot and discard bone and cooking liquid.  cut fatty parts off meat, then use two forks or your fingers to shred meat into small pieces.  place shredded pork in a large bowl. 

3.  warm barbecue sauce in a small pot over medium heat.  mix shredded meat with barbecue sauce and vinegar until evenly coated.  taste.  add more vinegar if needed.  season with salt and pepper.

4.  pile pork onto rolls and serve.

- wall street journal, may 2012

frank de carlo's black chickpea soup

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 cup dried black chickpeas
2 tablespoon olive oil + more for croutons
1 pound meaty pork bones
1 medium yellow onion - peeled and diced
1 carrot - diced
1 tablespoon minced garlic
8 cherry tomatoes, cut in half
1 bay leaf
2 sprigs thyme
1/2 cup white wine
20 bread cubes - 3/4-inch
salt
pepper
1 cup chard - chopped
2 eggs
grated parmesan
basil - torn.

steps:
1.  wash the chickpeas and soak them in water to cover for at least 6 hours or overnight.  drain.

2.  heat the oil in a soup pot over medium heat and brown the bones well.  add the onion, carrot and garlic.  saute for about 5 minutes or until the onion becomes translucent.

3.  add the tomatoes, bay leaf, thyme, chickpeas and wine, and enough water to cover by about an inch.  cover and bring the soup to a boil over medium-high heat, then turn the heat down to low and cook, checking occasionally to make sure the mixture doesn't dry out.  the chickpeas and meat will become tender about the same time; 3 hours or more.

4.  in the meantime, preheat the oven to 325 degrees.  toss the bread cubes with olive oil. bake baking sheet, toss occasionally, until golden.  sprinkle with salt and set aside.

5.  remove the bones, shred and return the meat to the pot.  reheat, adding the greens and cooking until tender, about 10 minutes.  remove the bay leaf.  beat the eggs, add them and stir.  add 2 handfuls of cheese.

6.  ladle into bowls, top with pepper and torn basil. 

- new york times,

grilled mac and cheese with pulled pork

prep time:  tbd
cook time:  tbd
servings:  4 sandwiches

ingredients:
1 stick unsalted butter - softened
6 tablespoons mayonnaise
4 cups prepared macaroni and cheese - warmed
2 onions - thinly sliced
salt
pepper
1 cup barbecue sauce
2 cups prepared pulled pork
8 slices buttermilk or white bread
12 slices sharp cheddar cheese

steps:
1.  put 6 tablespoons butter and the mayonnaise in a bowl of a stand mixer, beat with the paddle attachment until combined, scraping down the sides of the bowl as needed.  set aside.

2.  spread the macaroni and cheese in an 8-inch square baking dish to about 3/4 inch thick.  cover with plastic wrap and chill until firm, about 45 minutes.  cut the macaroni and cheese int squares that are slightly smaller than the bread slices.

3.  meanwhile, melt the remaining 2 tablespoons of butter in a skillet over medium heat.  add the onions and cook, stirring, until caramelized, about 20 minutes.  season with salt and pepper.

4.  combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.

5.  generously spread the butter-mayonnaise mixture on one side of each slice of bread.  flip over half of the bread slices, layer 1 slice of cheddar, 1 macaroni-and-cheese square and another slice of cheddar on each.  top each with one-quarter of the pulled pork and caramelized onions and another slice of cheddar.  top with the remaining slices of bread, buttered-side up.

6.  heat a large skillet or griddle over medium-low heat.  working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes per side.

- food network magazine, april 2011

spice-rubbed pork with quinoa

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
2 teaspoons smoked paprika
1/2 teaspoon red pepper flakes
2 teaspoon ground cumin
salt
2 pork tenderloins - halved crosswise
1 tablespoon olive oil + more for drizzling
1 cup quinoa - rinsed
1 1/2 cups frozen corn - thawed
2 scallions - thinly sliced
pepper
salsa verde (optional)

steps:
1.  preheat the oven to 425 degrees. combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish.  rub the pork all over with the olive oil, then roll in the spice mixture to coat.  transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees, 15 - 20 minutes.  transfer to a cutting board and let meat rest, 5 minutes.

2.  meanwhile, bring a large pot of salted water to a boil.  add the quinoa and cook until tender, about 10 minutes.  drain and fluff with a fork.  toss with the corn, scallions, and slat and pepper to taste.

3.  slice the pork and drizzle with olive oil.  serve with the quinoa and salsa verde.

- food network magazine, april 2011

asian style pork chops

prep time:  tbd
cook time: tbd
servings:  4

ingredients:
3 tablespoons soy sauce
1 1/2 tablespoon vinegar
2 tablespoons light brown sugar
1/4 teaspoon crushed red pepper flakes or cayenne pepper
2 tablespoons vegetable oil
4 boneless pork chops
1 garlic clove - finely chopped

steps:
1.  combine soy sauce, vinegar, brown sugar and red pepper in a small bowl.  stir to dissolve sugar.

2.  heat vegetable oil in a wide skillet over high or medium-high heat.  add chops, and cook without moving, about 4 minutes.  flip the pork chops over, cook 2 minutes more.

3.  remove to place.  drain excess oil from pan; put pan back on heat and add garlic.  cook for a few seconds until the garlic is aromatic then add soy sauce mixture.  it should boil rapidly for a few seconds.  pour over shops and serve with snow peas and rice.

- unknown

apricot-pineapple pork ribs

prep time:  tbd
cook time:  2 hours
servings:  tbd

ingredients:
4 pounds pork back ribs

marinade ingredients:
1 cup soy sauce
1 cup apricot-pineapple preserves
1 cup pineapple juice
dash of wright's liquid smoke

glaze ingredients:
1/2 cup pureed cooked dried apricots
1/2 cup smooth peanut butter
3/4 cup soy sauce

marinade steps:
1.  mix marinade ingredients well.  place ribs in large plastic bag and cover with marinade.  refrigerate 6 - 24 hours.

steps:
1.  preheat grill to medium, remove ribs from marinade and discard marinade.

2.  cook ribs over indirect heat for 2 hours, until meat is very tender.

glaze steps:
1.  mix together ingredients for glaze.  during last 20 minutes of cooking, baste ribs on both sides with glaze.

- char-broil sizzle on the grill

grilled sage pork tenderloin with cranberry-apple relish

prep time:  tbd
cook time:  7 minutes
servings:  4

ingredients:
3 tablespoons plus 1/4 cup apple jelly
2 tablespoons plus 1 teaspoon coarse grainy mustard
2 tablespoons chopped fresh sage
cayenne pepper
2 pork tenderloins - cut crosswise into 1 1/2-inch pieces
salt
pepper
1/2 cup dried cranberries
1/2 teaspoon cider vinegar
1 large granny smith apple - cored and diced

steps:
1.  combine 3 tablespoons jelly, 2 tablespoons mustard, sage and 1/4 teaspoon cayenne pepper in medium bowl.  season pork with salt and pepper to taste and toss in bowl with jelly-mustard mixture.

2.  combine cranberries, remaining 1/4 cup jelly and vinegar in medium bowl.  cover with plastic, poke holes in plastic and microwave on high power until cranberries are plump, about 1 minutes.  stir in apple, remaining 1 teaspoon mustard and 1/8 teaspoon cayenne and season with salt.

3.  grill pork over high heat until golden brown on exterior and slightly pink in center, about 3 1/2 minutes per side.  transfer pork to serving platter.  serve with cranberry-apple relish.

- cook's country , august/september 2006

creamy herbed pork chops

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
4 pork chops
1 tablespoon butter
1/3 cup finely chopped carrots
1 tablespoon parsley flakes
2 teaspoons flour
1/2 teaspoon dried thyme
1/2 teaspoon instant beef bouillon granules
2/3 cup milk or light cream
2 tablespoons dry white wine or water
1/4 teaspoon pepper

steps:
1.  trim fat from meat.  salt and pepper to taste.  in a large skillet cook chops in butter over medium heat for 5 minutes.

2.  turn and add carrots, cook 5 - 7 minutes.  remove chops.

3.  in a small bowl, mix all dry ingredients and add into pan.  add cream or milk.  cook, stirring until thickened and bubbly.  return pork chops to skillet and heat about 30 minutes on low or until pink is gone from middle.  spoon sauce over chops to serve.

- ree ree

mediterranean pork and orzo

prep time/ cook time:  30 minutes
servings 6

ingredients:
2 pork tenderloins (3/4 pound each)
1 teaspoon coarsely ground pepper
2 tablespoons olive oil
3 quarts water
1 1/4 cups uncooked orzo pasta
1/4 teaspoon salt
1 package (6 ounces) fresh baby spinach
1 cup grape tomatoes - halved
3/4 cup crumbled feta cheese

steps:
1.  rub pork with pepper.  cute into 1-inch cubes.  in a large nonstick skillet, cook pork in oil over medium heat for 8-10 minutes or until no longer pink.

2.  meanwhile, in a large saucepan, bring water to a boil.  stir in orzo and salt; cook , uncovered, for 8 minutes.  stir in spinach; cook 45-60 seconds longer or until orzo is tender and spinach is wilted.

3.  add tomatoes to the pork; cook and stir for 1 minute or until heated through. 

4.  drain orzo mixture; toss with pork mixture and feta cheese.

- light & tasty, june/july 2006

crock pot ribs

prep time:  tbd
cook time:  9 - 10 hours
servings:  tbd

ingredients:
3 1/2-pound pork loin ribs
1/4 cup brown sugar
3 tablespoons liquid smoke
1/2 teaspoon pepper
2 cloves minced fresh garlic
1 medium onion - sliced
1/2 cup cola
1 1/2 cup bbq sauce

steps:
1.  mix brown sugar, liquid smoke, garlic, pepper, and salt.  rub into ribs. 

2.  layer rips alternately with onions into crock pot.  pour cola over ribs.  cover and cook on low for  8 - 9 hours.

3.  remove ribs and onion remnants and discard liquid.  dip ribs into bbq sauce and put back into crock pot.  pour remaining bbq sauce over ribs.  cover and cook on low for 1 hour.

- unknown

tangy pulled pork sandwiches

prep time:  10 minutes
cook time:  4 hours
servings:  4

ingredients:
1 pork tenderloin (1 pound)
1 cup ketchup
2 tablespoons plus 1 1/2 teaspoons brown sugar
2 tablespoons plus 1 1/2 teaspoons cider vinegar
1 tablespoon plus 1 1/2 teaspoons worcestershire sauce
1 tablespoon spicy brown mustard
1/4 teaspoon pepper
4 kaiser rolls - split

steps:
1.  cut the tenderloin in half; place in a 3-quart slow cooker.  combine the ketchup, brown sugar, vinegar, worcestershire sauce, mustard and pepper; pour over pork.  cover and cook on low for 4-5 hours or until  meat is tender.

2.  remove meat; shred with two forks.  return to the slow cooker; heat through.  serve on rolls.

- light & tasty, june/july 2006

pork chops with dijon sauce

prep time/ cook time:  30 minutes
servings:  4

ingredients:
4 boneless pork loin chops
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
1/3 cup chicken broth
2 tablespoons dijon mustard
1/3 cup half-and-half

steps:
1.  sprinkle pork chops with salt and pepper.  in a large nonstick skillet coated with cooking spray, cook chops in oil for 5-7 minutes on each side or until a meat thermometer reads 160 degrees.  remove and keep warm.

2.  stir broth into skillet, scraping up any browned bits.  stir in the mustard until blended.  stir in the half-and-half.  bring to a boil.  reduce heat, simmer, uncovered, for 5-6 minutes or until thickened.  serve with pork chops.

- light & tasty, june-july 2006