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PORK RECIPES

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PORK RECIPES BY A PROFESSIONAL CHEF

To discover how to cook pork, see the recipes below which will give you some interesting ideas. My favorite one is the prosciutto wrapped pork loin. Another one that I like a lot is the one I created for a tapas restaurant - the sweet and sour pork kabobs. Cooking pork is a lot of fun. I, actually, prefer fresh organic pork over chicken and beef anytime. Ground pork is also very versatile and easy to cook with. I always use a combination of ground pork and beef for meat sauce, lasagna and even meatballs. Have fun and enjoy.

Pork loin dish

Pork Recipes:

Pork Kabob Recipe - Sweet and sour pork kabob skewered on a celery stick.

Roasted Pork Riblets - An exciting way to enjoy baby back ribs.

Grilled Pork Chop Recipe with Cherry Papaya Sauce - Innovative recipe idea for pork chops.

Pork Roast Recipe - Pork loin roast cooked with sliced peaches.

Pork Tenderloin Recipe - Pork tenderloin stuffed with goat cheese, mushrooms and peppers.

Maple Glazed Pork Tenderloin with Apples - One of fall's favorite pork recipes.

Prosciutto Wrapped Pork Loin - Excellent gourmet recipe, very easy to make.

Braised Pork Chop with Onions and Tomato Sauce - Very simple and tasty pork chop recipe

Pork Medallions in Truffle Sauce - Restaurant quality recipe.

Pan Roasted Pork Loin with Grand Marnier Sauce - You should try it to believe it.

Potato, Okra and Pork Stew - A hearty homemade stew.

Pork and Bean Soup Recipe with Bow Tie Pasta - Delicious hearty winter soup.

Pork Scaloppine In Vermouth Sauce - sweet vermouth, raisins and chives.


ITALIAN PORK ROAST

Ingredients: 2 lb. pork tenderloin; 4 garlic cloves, pressed; 2 tbsp. chopped fresh sage; 2 tbsp. extra virgin olive oil; sea salt to taste; coarsely ground black pepper to taste.

Recipe: Mix together garlic and sage. With a pairing knife, make deep incisions in the meat and insert a little bit of the mix into each cut. Brush the pork with the olive oil and sprinkle with sea salt and black pepper. Place the pork in a baking tray and bake in a preheated oven at 375 F for 25 minutes, or until a food thermometer inserted in the middle of the pork tenderloin, reaches 160 degrees F. Cooking time will vary depending on the thickness of the pork. After the pork tenderloin is cooked, let it stand for 10 minutes, covered with foil, before cutting and serving.


PORK CHOP AND RICE CASSEROLE

Ingredients: 4 pork chops (1-inch thick); 1/2 cup white rice; 1/2 cup chopped green pepper; 1 medium onion, chopped; 1 cup tomato juice; 1 cup water; 1/4 teaspoon chili flakes; 1 garlic clove, pressed; 1 tbsp. olive oil; sea salt and black pepper to taste.

Recipe: Heat the oil in a large heavy skillet and brown the pork chops. Set them aside and reserve the pan drippings. Rinse and sprinkle rice in the bottom of a greased casserole dish. Spread the green pepper and onion over the rice. Top with pork chops and season with salt and pepper. Pour tomato juice and water into drippings in skillet. Add chili flakes. Bring to a boil, then pour over pork chops. Cover and bake for 1 hour at 375 degrees F or until porks chops are cooked and all the liquid is absorbed.


PORK CHOPS IN TOMATO AND MUSHROOM SAUCE

Ingredients: 4 pork loin chops, bone-in; 2 cups diced plum tomatoes; 3 tablespoons olive oil; 3 garlic cloves, chopped; 1 1/2 cups sliced mushrooms; 1 tbsp. chopped fresh parsley; 1 teaspoon chopped fresh oregano; 1/2 cup dry white wine; sea salt and black pepper to taste.

Recipe: Heat the oil in a large heavy skillet and brown the pork chops. Set them aside and reserve the pan drippings. Add the sliced mushrooms and garlic to the hot skillet, and saute for 2 minutes. Add the diced tomato and continue until soft. Deglaze with the white wine and add the fresh herbs. Return the browned pork chops to the skillet and season to taste. Cook in the skillet until the pork chops are cooked through. Add more liquid if needed. You can serve the pork chops with noodles, and sprinkle some Parmigiano cheese on top.


PORK CHOPS IN WINE SAUCE WITH RED PEPPERCORNS

Ingredients: 4 pork loin chops, bone-in, 1-inch thick; 1 tsp. fresh rosemary; 1 tsp. fresh sage; 2 tbsp. butter; 1 tbsp. olive oil; 2 garlic cloves, chopped; 3/4 cup dry white wine; 1/2 tbsp. chopped fresh parsley; 1 teaspoon red peppercorns; sea salt and black pepper to taste.

Recipe: Combine sage, rosemary, garlic, salt and pepper. Press a little of this mixture firmly into both sides of each of the pork chops. Heat butter and oil in a large heavy skillet and brown chops on both sides, turning carefully with tongs. Deglaze with the white wine and bring to a boil. Cover, reduce heat and simmer until chops are tender when pressed, about 20 minutes. Add the rest of the herb mix, the chopped parsley and red peppercorns, and simmer for 5 minutes more. When ready, remove chops aside and add just a splash more wine, to deglaze the pan. Reduce the sauce slightly and pour it over the ready pork chops. Serve the pork chops with mashed potato.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last decade he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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