SLOW-COOKER SPICY PORK CHILI
Tender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 6h10m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, cook pork in oil over medium-high heat until browned, 5-6 minutes. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne and pepper. , Cover and cook on low until pork is tender, 6-7 hours. Stir in cilantro. Serve with cheese if desired.
Nutrition Facts : Calories 395 calories, Fat 12g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 1055mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 8g fiber), Protein 39g protein.
ORANGE GLAZED PORK STEAKS
My husband normally hates pork, but tonight the sample lady at our local Safeway was giving out pork steak, and he loved it enough that it became dinner....
Provided by Chelle-Anne
Categories Pork
Time 50m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients in a medium sized freezer bag. Shake well. Let sit in the refrigerator at least 1/2 hour.
- Preheat a pan on the stove (I recommend cast-iron) on medium heat.
- Remove the pan from the heat to set the steaks in the pan.
- Pour the marinade over top of the steaks.
- Return the pan to the heat, flipping the steaks several times (every 3 minutes or so)until the marinade has cooked off and the steaks have browned (about 10-15 minutes).
- Serve and enjoy! Can be doubled in a large enough pan.
Nutrition Facts : Calories 227.7, Fat 13.4, SaturatedFat 3.2, Cholesterol 66.6, Sodium 52.9, Carbohydrate 4, Fiber 0.6, Sugar 2.6, Protein 21.8
ORANGE CHILLI PORK BUTTERFLY STEAKS
Make and share this Orange Chilli Pork Butterfly Steaks recipe from Food.com.
Provided by Lene8655
Categories Pork
Time 11m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine orange juice and rind, chilli and ginger in non-metallic bowl, spoon over pork.
- Heat a frying pan.
- Lightly oil pan and cook pork steaks for three minutes on each side.
- Rest pork for two minutes before serving with steamed vegetables or salad.
- Mix a new batch of marinade and drizzle over steaks if desired.
Nutrition Facts : Calories 50.5, Fat 0.2, Sodium 1.7, Carbohydrate 12.4, Fiber 3.6, Protein 1
MARMALADE PORK
Pork steaks work perfectly with a sticky orange sauce. Serve with potatoes and your favourite vegetables
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat the oil in a large frying pan and briefly cook the garlic, stirring with a wooden spoon, to start it softening. Add the pork to the pan in a single layer, season and cook for 6 mins each side, until golden and cooked through.
- Meanwhile, mix the stock with the thyme and marmalade. Remove the pork from the pan and set aside briefly to rest on a warm plate. Pour off any oil from the pan, then pour in the marmalade mixture and bubble to make a sauce. Return the pork to the pan, coat in the sauce and serve with quick-cooking vegetables like baby potatoes, spinach and peas.
Nutrition Facts : Calories 335 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 0.2 grams fiber, Protein 42 grams protein, Sodium 0.2 milligram of sodium
ORANGE PORK CHOPS
I'm constantly on the lookout for ways to "spice up" a standard dish. When I fixed these pork chops for the first time, my husband-who has a hearty appetite for down-home cooking-commented, "You can make this anytime!" We have a 5-month-old son, and he's already showing signs he'll take after his dad in the eating department. Our daughters, 6 and 8 , help me with the cooking. So it's a good thing that I have a large recipe collection!
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chops in oil on both sides. Add water, paprika, pepper and 1 teaspoon salt; bring to a boil. Reduce heat to low; cover and simmer about 35 minutes, turning once. Meanwhile, grate peel from the stem end of the orange, then cut six slices from the other end. Set aside. In a saucepan over medium-high, combine 1 tablespoon peel, sugar, cornstarch, cinnamon, cloves and remaining salt. Stir in juice. Cook and stir until thickened. Add orange slices, cover and remove from the heat. To serve, top chops with sauce and orange slices.
Nutrition Facts :
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