Pork Provencale Recipes

Steps:

• Cut tiny slits in the roast and push in some garlic.
• Place roast in small oven cooking bag.
• Combine chicken broth, all the lemon juice, oil, onion, bay leaves, thyme, and pepper; pour over roast.
• Put tie around bag, refrigerate overnight, and turn occasionally.
• Preheat oven to 350 degrees.
• Remove bag from refrigerator, put into pan, and roast for 20 minutes per pound, or until a meat thermometer reads 145 degrees.
• Remove roast from bag-cover with foil and let rest.
• Skim and discard fat from juices in roasting pan.
• Remove both bay leaves.
• Put liquid into 3 quart saucepan and heat up over medium setting.
• Put cornstarch and cold water into small jar, put lid on, and shake it up.
• Add cornstarch mixture to liquid in saucepan.
• Bring to a boil and boil for 2 minutes, stirring constantly.
• Season with salt to your taste.

Steps:

• Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the roast, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth.
• Crush the tomatoes through your fingers into the slow cooker; stir in their juices, 3 tablespoons of the cognac, herbes de Provence, and the 2 teaspoons salt.
• Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours). Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker.
• To finish the sauce: Stir the remaining 1 tablespoon cognac, the tomato tapenade, parsley, and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper, to taste. Slice the meat and lay the slices down the center of a serving platter. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.

Steps:

• Coat pork with flour seasoned with salt & pepper.
• Heat oil in a large skillet.
• Brown cubes 3- 4 minutes.
• Add onion and garlic saute for 2 minutes.
• Season with salt & pepper.
• Pour in wine.
• Bring to a boil, cover & simmer 35 minutes.
• Add remaining ingredients and simmer another 20 minutes.
• Serve with garlic mashed potatoes.

Steps:

• Heat oil in a large skillet (12 or 15 inches) and brown chops on both sides over moderate heat, about 15 minutes. Remove chops. If necessary, prepare chops in 2 batches.
• Add mushrooms to skillet and saute until lightly browned. Add wine and stir to loosen all brown bits from bottom. Empty mushrooms and wine into a bowl and mix with tomatoes, onions, garlic, parsley and reduced chicken stock.
• Return all chops to skillet (making 2 layers, if necessary) and pour mixture in bowl over them. Season very lightly with salt and pepper, cover skillet securely and cook over very low heat about 2 hours, or until meat is almost but not quite falling off the bone.
• Remove chops to serving platter and keep warm. Raise heat under skillet and boil contents hard, stirring constantly, until the mixture has a viscous, saucelike consistency. Pour over chops and serve.

Steps:

• Heat 1 tbsp of the sundried tomato oil in a large, flameproof casserole dish. Toss the pork in the flour, tap off any excess, then brown it in 2 batches, transferring to a large bowl once golden and crusted. Use a splash more oil for the second batch if needed.
• Tip 1 tbsp oil, shallots, onion, bay leaves and thyme into the pan and fry for 5 mins until golden here and there. Stir in the garlic and sundried tomatoes, cook for 1 min more, then tip onto the pork.
• Splash the wine and orange juice into the dish, add the orange zest and boil hard for 5 mins. Add the meat and onions back in.
• When ready to cook, heat oven to 160C/140C fan/gas 3. Stir the stock, canned tomatoes, potatoes and olives into the casserole, then bring to a simmer. Prod the potatoes as far under the surface of the liquid as you can. Cover, leaving a slight gap to one side, then cook in the oven for 2½ hrs, or until the meat is tender enough to cut with a spoon. Spoon away any excess fat and let the stew rest for a few mins before ladling into shallow bowls.

Steps:

• Place pork, potatoes, green beans, onion, garlic, thyme & pepper in a 4-qt slow cooker.
• Dissolved beef bouillon cubes or base in 3 cups warm water. Pour over ingredients already in cooker.
• Cook on low 8-10 hours or high 4-5 hours.
• Mix 1/2 cup water & 1/4 cup cornstarch & add to slow cooker; stir to mix.
• Recover slow cooker. If cooking on low, switch to high. Cook for an additional 30 minutes to thicken.
• **Check the beef broth/bouillon for potential gluten-containing ingredients. If the product is made in the U.S. or Canada, the source of things like maltodrextrin will tell if it comes from wheat. If the source is outside the U.S. or Canada, assume the product contains wheat. Two cans of beef broth can be substituted for the water + beef bouillon/base. Add 1/2-1 tsp salt. Use 1/2 cup broth + 1/4 cup cornstarch to thicken.

Steps:

• Place your pork chops on a plate.
• Rub down chops with the olive oil.
• Salt and Pepper the chops and then evenly sprinkle on the Herbs de Provence.
• Put chops in a plastic bag, and let sit 4-6 hours.

Steps:

• Preheat the olive oil in the French Oven on very low heat for a few minutes. Lightly sauté the onions and garlic on medium heat for about 5 minutes (do not caramelize the onions). Rinse the pork chops in cold water and pat dry with a paper towel. Slice each pork chop from center to edge to prevent curling while cooking. Add pork chops, apple butter, tomatoes (with canned liquid), spices, and wine to French Oven. Cover and bring to a slow boil over medium heat. Gently stir in the vegetables and lay out the bacon strips in parallel on top of the stew. Cover the French Oven and bring it to a slow boil over medium heat. Reduce the heat to low and simmer for 3 hours (until the pork chops are almost falling apart and the potatoes start melting), stirring occasionally with a wooden or silicone spoon to avoid damaging the French Oven's enamel coating. Liquid will emerge from the meat and vegetables while cooking, so adding water should not be necessary.