background preloader

Pork

Facebook Twitter

Blog Archive » CrockPot Autumn Sausage Casserole. Posted by Nina on Nov 22 This is like autumn in a bowl. It’s so good and makes your house smell fantastic! Ingredients: 1 pound sausage 1 large, or 2 small apples, chopped (no need to peel) 1/2 yellow onion, chopped 1/2 cup chopped carrots 3 cups already cooked long-grain rice 1/2 cup raisins 1 T dried parsley flakes 1 T brown sugar 1/2 tsp allspice 1/2 tsp cinnamon 1/4 tsp black pepper 1/3 cup chicken broth or water Instructions: If you are going to use uncooked pork sausage, I’d recommend browning on the stove top, and draining before adding to the crockpot. Otherwise, dump all the ingredients into the crock, and stir well. Cover and cook on low for 5-7 hours, or on high for 3-4. This will not stick together like a gloppy casserole; it has the consistency of fried rice.

The amount of ingredients fit nicely in a 4 quart crockpot. What did the family think? From crockpot365.blogspot.com. Sausage Bake. Apricot Pork Chops. Herbed Grilled Pork Tenderloin with Peaches Recipe. Herbes de Provence is a mixture of dried herbs typical of the Provence area of France. The mixture I used has chervil, basil, rosemary, tarragon, garlic, lavender, marjoram, savory, thyme and parsley.

This somewhat floral herb mixture works great with the peaches and the pork. If you don't have herbes de Provence, you can use an Italian herb seasoning, or any favorite combination of dried herbs, salt, and pepper. Method 1 Coat the tenderloin with olive oil, then sprinkle with salt. Roll the tenderloin in the herbes de Provence and set aside at room temperature for 30 minutes. 2 Prepare your grill for high direct heat on one side, and low heat on another side. 3 Grill the tenderloin until until a meat thermometer inserted into the center of the thickest part reads 140°F, about 5 minutes per side. 4 Paint the peaches with a little olive oil and grill on high direct heat for 1-2 minutes per side, just enough to get some good grill marks.

Pork Chops with Dijon Sauce Recipe. If using bone-in chops, score the fat that surrounds the chops (make vertical cuts through the fat, without cutting into the meat), so that the chops don't warp in shape as they cook. Ingredients 1 Tbsp butter1 Tbsp olive oil4 center-cut rib or loin pork chops, boneless or bone-in (whatever you prefer), about 1 1/4 inch thickSaltFreshly ground black pepper1/4 cup chopped shallots or minced onions1 cup dry white wine3/4 cup chicken stock*1/2 cup heavy cream2 Tbsp Dijon mustard1 Tbsp chopped parsley (optional) *If cooking gluten-free, use homemade chicken stock or gluten-free packaged stock. MethodHide Photos 1 Sear the pork chops: Pat the pork chops dry with paper towels. As soon as the butter has melted, add the pork chops to the pan and sear them, about 2-3 minutes on each side. 2 Sauté onions or shallots, deglaze the pan with wine: Remove the pork chops from the pan and pour off most of the fat.

Remove from the heat and whisk in the mustard and parsley. Hello! Pork Tenderloin with Apples Recipe. Use a good cooking apple such as a Jonagold, Fuji, or Pink Lady (not Red Delicious). You can easily cut this recipe in half, for a quick meal for two people. Method 1 Preheat oven to 400° F. With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper and cumin. 2 Heat the oil in a skillet on medium high heat and sear the tenderloin well on all sides (about 10 minutes). 3 Remove the tenderloins from the skillet (do not discard the juices in the skillet) and place in a roasting pan. 4 After you've placed the tenderloins in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin. 5 After the tenderloins have cooked in the oven for 10 minutes remove them from the oven. 6 Slice the tenderloins into 1/4 inch thick slices, add the sliced apples to the meat in the serving dish, drizzle some gravy over and serve immediately.

Polish Hunter’s Stew Recipe, Bigos Recipe. 1 Pour hot tap water over the dried mushrooms and submerge them for 20-40 minutes, or until soft. Grind or crush the juniper berries and black peppercorns roughly; you don’t want a powder. Cut the pork shoulder into large chunks, about 2 inches. Cut the sausages into similar-sized chunks. Drain the sauerkraut and set aside. Clean off any dirt from the mushrooms and cut them into large pieces; leave small ones whole. 2 Heat the bacon fat or vegetable oil in a large lidded pot for a minute or two. Working in batches if necessary, brown the pork shoulder over medium-high heat. 3 Put the onion and fresh cabbage into the pot and sauté for a few minutes, stirring often, until the cabbage is soft. 4 Add the mushrooms and cook them without any additional oil, stirring often, until they release their water. 5 You should not have enough liquid to submerge everything. 6 Bigos is better the longer it cooks, but you can eat it once the ham hock falls apart.