Tonkatsu

 Ingredients

4 x 150g (5.3 oz) boneless pork cutlets, loin fillets or neck steaks

1 cup plain flour

2 eggs, lightly whisked

2½ cups panko breadcrumbs*

vegetable oil for frying

Japanese tonkatsu sauce* (or any kind of barbecue sauce)

finely shredded cabbage, to serve

salt

chilli powder (optional)

 

Steps

• 
  

  Cover the pork pieces with baking paper and use the bottom of saucepan or a meat mallet to gently pound each piece to about 1½ cm (about ½ inch) thick. Season the pork generously on both sides with salt and let sit about 15min. Pat dry. Place the flour, egg and breadcrumbs in three separate large bowls or trays. Dip each piece of pork into the flour, then egg and then the breadcrumbs. Press the breadcrumbs into the pork to evenly cover each piece.

• 
  

  Pour about a 1cm (1/2 inch) depth of oil into a large non-stick frying pan. Place the pan over medium-high heat. Cook the crumbed pork for 4 minutes each side or until golden and cooked through. Drain on a wire rack or on kitchen paper.

https://www.marionskitchen.com/japanese-crumbed-pork-tonkatsu/

Honey Brown Sugar Ham Glaze

Ingredients:

• 2/3 cup Brown Sugar
• 3 tablespoon Honey
• 1 tablespoon Prepared English Mustard

Directions:

Combine all ingredients in a sauce pan. Stir and simmer over medium-low heat until thickened, about 10 minutes. Brush glaze over the ham during the last 15 minutes of warming or cooking.

https://www.smithfieldmarketplace.com/recipe_view/81

Oven Baked Pork Chops

Juicy Oven Baked Pork Chops

• PREP 30min
 
• COOK 15min
 
• TOTAL 45min

These tender, juicy, and flavorful oven-baked pork chops can be customized to your liking with your favorite spices and seasonings. Baked pork chops are a quick, healthy, and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Use our seasoning suggestions — we especially love the roasted lemon wedges — or substitute with your favorite spice blends (we’ve shared some tips in the article above).

We ask you to cover the pork with foil or parchment during baking. By gently cooking the chops this way, they remain juicy and become tender.

Makes 4 servings

YOU WILL NEED

4 pork chops, about 1-inch thick and 6 to 7 ounces each

Salt and freshly ground black pepper, to taste

1 tablespoon high-heat cooking oil like grapeseed, avocado, or vegetable oil

2 teaspoons fresh thyme leaves, chopped

1 lemon, cut into wedges

Handful of tender herbs like parsley or dill, chopped

DIRECTIONS

• DRY BRINE CHOPS

Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.

• COOK CHOPS

Heat the oven to 375 degrees Fahrenheit (190° C).

Heat the oil in a large oven-safe skillet — such as a cast iron pan — over medium-high heat. As soon as the oil is hot and looks shimmery, pat the pork dry, and then add the pork. Cook until golden, 2 to 3 minutes. While the pork sears, scatter half of the thyme over the side of the pork chops that are facing up.

Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.)

Scatter the remaining thyme over the seared side of the pork. Arrange lemon wedges around the chops, and then loosely cover with foil or tuck parchment paper around the pan. Slide the skillet into the oven to finish cooking. (If you do not have an oven-safe skillet, transfer the pork chops to a baking dish.)

Bake 8 to 15 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes, then go from there, checking every 2 minutes.) If you do not have a thermometer, you will know they are done, if the juices run clear when cutting into the chops.

Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes. Serve with additional herbs, roasted lemon wedges, and a spoonful of pan juices on top.

https://www.inspiredtaste.net/38978/oven-baked-pork-chops/

Roasted Pork Loin

4.47 from 1155 votes

Perfectly Moist Pork Loin

 Prep Time5 minutes

 Cook Time1 hour 40 minutes

 Total Time1 hour 45 minutes

 Servings8

 Calories339kcal

 AuthorAubrey

Ingredients

• 4-5 pounds pork loin roast
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

Instructions

• Preheat oven to 400 degrees F.
• Rub entire pork roast with olive oil. Then rub with salt, pepper, garlic powder, and onion powders on all sides.
• Place pork in roasting pan fat side up.
• Cook for 10 minutes.
• Lower heat to 350 degrees F and cook for 20 per pound until the internal temperature reads 145 degrees F.
• Remove pan from oven, and put a piece of foil loosely on top of the roast. Let meat rest for 10 minutes.
• Transfer roast to a cutting board to slice for serving.

Nutrition

Calories: 339kcal | Carbohydrates: 2g | Protein: 51g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 142mg | Sodium: 984mg | Potassium: 881mg | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1.4mg

https://realhousemoms.com/perfectly-moist-pork-loin/

Mom's pork roast with green beans

Use pork butt bone-in or a shoulder bone-in works too.

Mix together salt, pepper and rubbed sage at a 1:1:1 ratio for meat. Cut peeled garlic cloves into half or thirds (depending on size) toss in seasoning to coat garlic. Using a serated knife, cut a slit into pork and slide in a piece of garlic (garlic should have some of the seasoning on it and should not fall out after putting it in, so it's a deep cut, maybe 1/2in.) I put the garlic pieces in about 1/2 in to an inch apart on the meat. Don't worry about the side that's all fat or has gristle, it's hard to cut. In a hot pan, sear all sides of meat. Cover with half chicken stock and half water. I put in a carrot cut in half and a stalk of celery cut in half and an onion. Simmer on stovetop or in crockpot until tender. Pull out carrot and celery. Make slurry of cornstarch to thicken broth. Add greenbeans and cook until finished. Serve with rice.

Tacos

Tacos

Marinate pork or beef shoulder or chuck (whatever is cheap) overnight. I use Kroger brand marinade, Chipotle Lime. Cook in a crock pot until meat is very tender. Sometimes I'll get chicken and do it on the grill and shred it if I'm short on time. Simple ground beef cooked in garlic, onions and some lemon with taco seasoning is just fine too.

I like to use corn tortillas. I'll wrap them up in a wet paper towel and microwave them until they're soft and warm. I also like to fry up my own shells--no store bought tacos at our house. Just heat up oil and dip a tortilla half way into oil until crispy. Flip it over and cook the other side, making sure to hold the shell up so you can stuff it. Sprinkle with salt.

Serve with salsa, sour cream, cilantro, finely minced onion, tomatoes, cheese, lime wedges and a coke :) If you're doing al pastor style (soft corn tortilla) the cilantro, onions and lime are a must.

Enchiladas for an army

ENCHILADAS (enough for 2 big pans)

Marinate pork or beef shoulder or chuck (whatever is cheap) overnight. I use Kroger brand marinade, Chipotle Lime. Cook in a crock pot until meat is very tender. Sometimes I'll get chicken and do it on the grill and shred it if I'm short on time.

Make rice night before (you want cold rice, so you can just use leftovers too). Cook one chopped onion with 2-3 cloves of minced garlic. Add 3-4 cups of rice, one 15 oz. can of black beans, rinsed and drained, one 14.5 oz. can of stewed, diced tomatoes (mexican style) and 2-3 TBS salsa. Salt and pepper to taste. Add cheddar cheese to liking (maybe 1 cup). If you like olives, I add almost a whole can of sliced olives to the mix too.

I think I get the 48 pack of yellow corn tortillas. It's the one that's like 4 inches tall. Heat oil in a skillet. Fry each tortilla in the oil long enough so it's barely crispy (about 30 sec. per side depending on how hot the oil is). Drain on papertowels. I've heard that you can steam them in the microwave and get a similar result. I've never personally done it that way though.

I get two of the big cans of green enchilada sauce (not the giant, giant ones, but bigger than the regular-sized ones) for pork and chicken or I get two cans of the red for beef. Dip a cooked tortilla in the enchilada sauce to coat, fill with some of the rice mixture and some of the meat. Roll up and place in an ungreased pan. Repeat until you're done or have a full pan (this recipe makes enough for 2 big pans). Add some of the enchilada sauce over the top of the enchiladas (I forgot to do this when I made them for you guys, which is why they stuck to the bottom of the pan). Sprinkle with cheese and more olives. Bake in 400 degree oven until golden and bubbly, about 35 minutes.

Gyoza
1 lb. Ground beef
1 lb. Ground pork
2 TBS Soy Sauce—or so
½ tsp. Sesame seed oil
1 zucchini
4 oz. Mushrooms
3 stalks green onion
1 clove garlic, minced
7 oz. Firm tofu
½ head of a medium size cabbage ( i use nappa)
Peeled ginger the size of a man’s thumb, minced
Salt and pepper to taste

Chop cabbage into very small pieces. Sprinkle with about a tablespoon salt. Mix in with cabbage. Let sit for about 5 minutes. By handfuls, squeeze as much water as possible out of the cabbage. If no water comes out initially, let it sit longer. Place “drained” cabbage into a large bowl. Follow same process with grated zucchini, finely chopped mushrooms, or whatever else you like. I think I've thrown yams in one time, even. Add tofu and meats, mix with vegetables. Add soysauce, sesame seed oil and some salt and pepper. Sometimes I’ll add some red pepper flakes if it needs some zing.

For this much meat mixture you’ll probably use 2 pkgs. of wonton skins.
Fill the wontons and close tight.

To cook the wontons, you ABSOLUTELY need a non-stick frying pan. On the low end of medium heat, warm up the frying pan. Spray with non-stick or coat pan with ½ tsp. oil. Place pot stickers along the bottom of the pan, Mark likes his individual instead of in a giant saucer like mom made, so mine don't touch. When they are brown on one side (2-3 minutes), flip them over. Cook on the other side just until they stop sticking to the pan but aren’t brown (like 1 minute) put enough hot water into the bottom of the pan just to cover half the pan (maybe ¼ c. if you’re using a larger pan). Cover pan with lid and let cook until all or most of the water has evaporated (5 minutes or so). Take the cover off and let the rest of the water cook off. When the bottoms get brown and aren’t sticking to the pan, flip the pot stickers back over to crisp up the first side. This process takes a long time, so when I finish cooking all of the pot stickers, I put all of them back in the pan to warm them through.

Serve pot stickers with a sauce of half soysauce, half vinegar and a few dashes of sesame seed oil. If you like it spicy, also add a few dashes of chili oil.