Oven baked pork chops by recipie tin

Ingredients

Rub

• 1 tsp Worcestershire Sauce
• 2 tbsp ketchup (Note 1)
• 1 tbsp soy sauce (Note 2)
• 2 tbsp brown sugar (or white)
• 1 tbsp olive oil (or vegetable or canola oil)
• 1 clove garlic, minced
• 1 tsp apple cider vinegar (Note 3)

Chops

• 4 pork chops / cutlets , around 200g/7oz each including bone (Note 4)
• 800g/ 1.6 lb baby potatoes , larger ones cut in half (Note 5)
• 1 tbsp olive oil

Instructions

1. Preheat oven to 200C / 390F (fan forced / convection) or 220C / 430F (standard oven).
2. Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray.
3. Place in oven for 15 minutes (giving them a head start).

Pork

1. Meanwhile, mix the Rub ingredients together in a small bowl.
2. Slather the pork on both sides with the Rub, reserving some Rub for basting. (See notes for marinating)
3. Take the tray out of the oven. Place pork on the tray.
4. Bake for 10 minutes. Remove tray from oven, spoon over reserved rub on the surface then bake for a further 10 minutes (or 15 minutes for large chops ~ 350g/12oz) (Note 4).
5. Take tray out of the oven, flick to grill/broiler on high.
6. Use a brush to get the golden juices off the tray (especially around pork) and dab it onto the pork - this is key for flavour and colour!
7. Pop pork under grill/broiler for a few minutes until pork is caramelised and golden.
8. Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired. 

Easy croc pot pork chops

Ingredients

• 6-8 thinly sliced pork chops (you can usually buy them already cut thin)
• 1 pkg. Hidden Valley Ranch Dressing powder
• 1 can cream of chicken soup
• 1 can cream of mushroom soup

Instructions

• Spray slow cooker with cooking spray.
• Add pork chops.
• Sprinkle ranch dressing powder evenly over the pork.
• Add soups and cook on low heat for 6-8 hours (or high heat for about 3-4 hours).
• Serve with mashed potatoes or rice.

Nepal Momo

INGREDIENTSNutrition

SERVINGS 4-6UNITS US

• Dough for wrappers

• 4cups all-purpose flour
• 1tablespoon oil
• water, as required
• 1pinch salt

• Filling

• 2lbs lean ground meat (50% lamb or chicken & 50% pork works best)
• 1cup red onion, finely chopped
• 1⁄2cup green onion, finely chopped
• 1cup ripe tomatoes, finely chpped
• 3tablespoons fresh cilantro, chopped
• 1tablespoon fresh garlic, minced
• 1tablespoon fresh ginger, minced
• 1⁄4teaspoon nutmeg, freshly grated
• 1⁄2teaspoon turmeric
• 1tablespoon curry powder, or momo masala if available
• 3fresh red chilies, minced (or to taste)
• 3tablespoons cooking oil
• salt and pepper

DIRECTIONS

1. Dough: In a large bowl combine flour, oil, salt and water.
2. Mix well, knead until the dough becomes homogeneous in texture, about 8-10 minute.
3. Cover and let stand for at least 30 minute.
4. Knead well again before making wrappers.
5. Filling: In a large bowl combine all filling ingredients.
6. Mix well, adjust for seasoning with salt and pepper.
7. Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors.
8. This also improves the consistency of the filling.
9. Assembly:.
10. Give the dough a final knead.
11. Prepare 1-in. dough balls.
12. Take a ball, roll between your palms to spherical shape.
13. Dust working board with dry flour.
14. On the board gently flatten the ball with your palm to about 2-in circle.
15. Make a few semi-flattened circles, cover with a bowl.
16. Use a rolling pin to roll out each flattened circle into a wrapper.
17. For well executed MOMO's, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming.
18. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time.
19. Continue until the wrapper attains 3-in diameter circular shape.
20. Repeat with the remaining semi-flattened dough circles.
21. Cover with bowl to prevent from drying.
22. For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats.
23. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
24. This holds the key to good tasting, juicy dumplings.
25. Heat up a steamer, oil the steamer rack well.
26. This is critical because it will prevent dumplings from sticking.
27. Arrange uncooked dumplings in the steamer.
28. Close the lid, and allow steaming until the dumplings are cooked through, about 10 minutes.
29. Take dumplings off the steamer and serve immediately.
30. Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. Be careful not to over boil the dumplings.
31. You may also slightly sauté cooked dumplings in butter before serving.
32. To serve, arrange the cooked dumplings (MOMO's) on serving plate with hot tomato achar or any other chutneys as condiment.

Sweet Pork Salad

Sweet Pork Salad

Ingredients:

• 6 large Tortillas
• Shredded cheese, Mexican blend
• Rice
• 2.5 Cups of long grain or jasmin rice
• 2.5 cups of liquid consisiting of:
• juice of 3-4 limes
• chicken broth
• 4 TBS of melted butter
• 4 TBS of finely chopped cilantro
• 1.5 tsp of salt
• 1/2 tsp of cummin
• Black Beans
• Sweet Pork
• 3-4 lb. Pork Roast
• 3/4 Cup Apricot Jame
• 1/2 Cup brown sugar
• 1 minced garlic clove
• 1/4 Cup apple cider vinegar
• 1/2 Cup soy sauce
• 1/4 Cup chicken broth

• Lettuce (leafy green or Romaine)
• Pico de gallo
• Guacamole

3 avocados
Red onion, chopped (about 1/4 c.)
2 cloves garlic, minced
1/2 bunch cilantro leaves, chopped
1 jalapeno, finely chopped (or to taste)
1 large ripe garden tomato (or 2 smaller tomatoes), diced
juice of 1 lime
Kosher salt, to taste
Fresh cracked pepper, to taste

• Sour cream
• Tortilla chips
• Parmesan cheese
• Cilantro Lime Vinaigrette
• 2 tamatillos
  1/2 bunch cilantro
  2 cloves garlic
  1 Tbsp. diced jalapeno
  Juice of 2 limes
  1 Tbsp. sugar
  1 c. balsamic vinaigrette salad dressing (NOT balsamic VINEGAR... there is a difference.)

Directions:

Sweet Pork:

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours.

Guacamole:

Pit avocados and mash in a bowl. If you like your guac kind of chunky, coarsely chop with the side of a fork instead of using the fork to mash it straight down. Carefully stir in remaining ingredients until well mixed.

Cilantro Lime Vinaigrette:

In a food processor or blender, combine tamatillos, cilantro, garlic, jalapeno, lime juice, and sugar. After it is all blended up well combine with balsamic vinaigrette in an airtight container and refrigerate for at least 2 hours (overnight is best).

Cilantro Lime Rice:
 4 TBS. Butter
4.5 Cups of Jasmine or long grain rice
4.5 Cups chicken broth
1.5 tsp salt
Juice and zest from 4 small limes
4 TBS chopped cilantro
1/2 tsp cumin

Melt butter and add other ingredients, cook rice as usual.

Gyoza

1 Head Napa Cabbage
1 Head Cabbage
1 container of mushrooms (about 10)
Same amount of Shiitake
2 bunches of green onions

Shred in a food processor.
Mix together in a bowl and heavily salt (1/4 Cup ish)
Squash the juice out of it with a 100% cotton cloth
There should be about a cup or more of juice that comes out.

Then add

Liberal dusting of garlic powder (about 2 TBS)
Pepper
1/2 C + soy sauce
1/2 C sesame oil
1/4 C mirin (this is a yellowish clear liquid, should be in the asian isle)
1/2 C gingerroot (8inches/29cm long) (grated) or you could use the paste
1 lbs/500g ground pork
1 lbs/500g  ground beef (mince)

Mix ingredients together.

Get a packet of gyoza skins and put a little under 1TBS of mix in the middle of the skin and wet the outside edge with finger then proceed to fold together.



Then when you're ready to cook put the gyoza in a frying pan with a tiny bit of oil on med/high and cook till the bottom is brown, then throw in 1/8 to 1/4 cup of water and quickly chuck on the lid and let the gyoza steam for about a min. Then they're ready to eat with some rice. You'll need to get some gyoza sauce to dip the gyoza in. SO YUMMY.

Stuffed pork chops

INGREDIENTS

6 pork rib or loin chops, 1 to 1 1/4 inches thick (about 4 pounds)

4 slices bacon, cut into 1/2 inch pieces

1 medium onion, chopped (1/2 C)

1 small green bell pepper, chopped (1/2 C)

1 cup corn bread stuffing crumbs

1/2 cup water

1/2 cup shredded cheddar cheese (2 oz)

1/2 tsp seasoned salt

1/2 tsp dried marjoram leaves

1/4 tsp pepper

DIRECTIONS

Heat oven to 350.

Make a pocket in each pork chop by cutting into side of chop toward the bone.

Cook bacon over medium heat, stirring occasionally, until crisp.  Stir in onion and bell pepper.  Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender; remove from heat.  Drain.  Stir in stuffing crumbs and water until well mixed.  Stir in cheese.

Sprinkle both sides of pork with seasoned salt, marjoram and pepper.  Fill pockets with about 1/3 cup corn bread mix.  Cook pork in same skillet over medium heat, turning once, until brown.

Place pork in ungreased rectangular pan, 13 x 9 x 2 inches.  Cover tightly with aluminium foil.

Bake 45 mins.  Uncover and bake about 15 minutes longer or until pork is slightly pink when cut near bone.

I got this recipe from Betty Crocker.