Orange Pork Stroganoff Recipes

Steps:

• Heat oil in a large skillet over medium-high heat. Cook chops until well browned on both sides. Remove chops and set aside.
• Add onion and mushrooms to the skillet and cook until tender, stirring occasionally. Return chops to skillet. Add water, mustard and salt. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
• Remove chops to a warm platter. Into skillet add sour cream and heat through (do not boil). Pour sauce over pork chops. Garnish with parsley and serve.

Steps:

• In a saucepan coated with cooking spray, brown pork; drain. Remove meat and set aside. In the same pan, bring 1-1/4 cups water, bouillon and paprika to a boil. Add pork, onion and garlic. Reduce heat; cover and simmer 45 minutes or until meat is tender. Combine cornstarch and remaining water; gradually add to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in sour cream and parsley. Serve over noodles.

Steps:

• Optional Marinade:.
• In a shallow non metal dish, mix together lemon juice, lime juice, honey, and dry mustard. Add pork strips and mix to coat. Cover and refrigerate 1-8 hours. Remove pork and discard remaining marinade.
• Melt the butter and oil in heavy frying pan,(I use my dutch oven).
• Add onions and cook to soften for 3 - 4 minutes.
• Remove the onions with a slotted spoon to a small bowl.
• Increase pan heat to medium high, when hot add pork, stirring continuously until browned,(If the pork seems too crowded in your frying pan,you can fry the pork in 2 batches and just add it back to the pan when done browning).
• Add mushrooms, onions, mustard, and wine. Bring to a vigorous simmer.
• Add the creme fraiche and season with a little salt and freshly ground black pepper.
• Bring to vigorous simmer and cook until reduced to a creamy consistancy.
• Remove from heat and stir in heavy cream.
• Serve over a bed of rice or noodles.

Steps:

• In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink.
• Remove and keep warm.
• In the same skillet, saute mushrooms, onions and garlic for 3 minutes.
• Add the broth, tomato paste, lemon juice, tarragon and pepper.
• Simmer, uncovered, for 5 minutes.
• Return pork to the pan.
• Combine flour and sour cream; stir into pork mixture.
• Bring to a gentle boil; cook and stir for 2 minutes.
• Sprinkle with parsley.
• Serve over noodles.

Steps:

• FOR THE PORK: Heat a little butter in a skillet and cook leek until tender.
• Add pork in small amounts and stir constantly for 1-2 minutes until just browned.
• Add mushrooms, red pepper and tomato and cook a further 2 minutes.
• Stir in combined Vegemite, tomato paste, sour cream and parsley. Heat gently, but don't boil.
• FOR THE FETTUCCINE: Melt the butter in a frying pan.
• Stir in Vegemite. Add pasta and spring onions and toss well. Serve under or beside the cooked pork.