Christina's Marinated Pork Chops

from my mom

3/4 - 1 inch pork chops

1 C soy sauce

1 C water

1 TBSP lemon juice

1 TBSP brown sugar

1 clove minced garlic

2 green onions, sliced

Mix all marinade ingredients in 9x13 pan. Place pork chops in pan and marinate at least 6 hours. Grill 5-8 minutes per side and serve!

Christina's Moroccan Rib Roast

from Better Homes and Gardens

2 tablespoons coriander seeds, crushed 
2 tablespoons finely shredded lemon peel 
1 tablespoon olive oil 
1 teaspoon whole cumin seeds, crushed (or just use a few dashes of cumin)
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon coarse salt 
1 4- to 5-pound beef rib roast (I used country-style pork rib chops instead)
8 cloves garlic, peeled and cut into slivers 
Assorted peeled and cut-up vegetables, such as carrots, turnips, and sweet peppers 

1. In a small bowl stir together coriander seeds, lemon peel, olive oil, cumin, red pepper, and salt. Rub surface of meat thoroughly with coriander mixture. 

2. Cut 1/2-inch-wide slits randomly into top and sides of meat. Insert garlic slivers deep into slits. If desired, cover and chill meat for up to 24 hours. 

3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place meat on the lightly oiled grill rack over the drip pan. 

4. Cover and grill for 1-1/2 to 2 hours or until an instant-read thermometer inserted into the center of the meat registers 155 degree F for medium doneness. Add assorted cut-up vegetables to grill during the last 45 minutes of grilling, removing and setting them aside as they become tender. Carve meat and serve with the grilled vegetables. Makes 8 to 10 servings. 

Test Kitchen Tip: You may prepare this recipe using leg of lamb instead of a beef rib roast as part of a more authentic Moroccan feast. For a 3- to 4-pound leg of lamb, grill for 2 to 3 hours or until a meat thermometer registers 155 degree F for medium doneness. 

Christina's Braised Pork with Turnips

adapted from Mark Bittman

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter (or another tablespoon of oil)
• 1 1/2 pounds boneless pork (shoulder or loin), trimmed of excess fat and cut into 1- to 1 1/2-inch chunks
• 1 1/2 pounds purple-top turnips or rutabagas, peeled and cut into 1-inch chunks
• 1/4 cup white wine
• 1/2 cup chicken stock
• Salt and freshly ground black pepper to taste
• 2 tablespoons minced celery leaves or parsley

Method

• 1. Place a 12-inch skillet, preferably nonstick, over medium-high heat, and heat at least a minute. Add the oil and butter. When the butter foam subsides or the oil is hot, add the pork a few chunks at a time. When it is all in the skillet, turn the heat to high. Cook about 5 minutes, undisturbed, until the pork is nicely browned on one side. Turn each piece, return the heat to medium-high and cook about 3 minutes more.
• 2. Add the turnip chunks, and shake the skillet so that the pork and turnips are all sitting in one layer, or nearly so. Cook another 3 or 4 minutes, or until turnips begin to brown. Add the liquid, and stir once or twice. Add salt, pepper and half the herb, turn heat to medium-low and cover skillet.
• 3. Cook, stirring every 10 minutes, until both pork and turnips are quite tender, about 30 minutes. Remove the cover, and raise the heat to medium-high; boil the liquid until it is reduced to a syrupy glaze. Taste and add more salt and pepper if necessary; then, garnish with the remaining herb and serve.

Christina's Pork Tenderloin with Chimichurri

from Our Best Bites

2-3lb pork tenderloin (2 small-med pork loins)
1 1/2 C chopped parsley
1 1/2 C chopped cilantro
1 1/2 TBSP dried oregano leaves
2 T fresh lime juice
1 T red wine vinegar
3 T chopped garlic (6-7 cloves)
1/4 t red pepper flakes
1 t kosher salt
1/4 t black pepper

Place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt, and pepper in a food processor. Pulse several times until finely chopped.

Transfer to a bowl and sprinkle in some red pepper flakes. Stir in the extra virgin olive oil by hand.

Take about 1/2-3/4 C chimichurri and place in a ziplock bag with the pork. Cover the remaining chimichurri and set both aside for about an hour.

When ready to cook, preheat grill (or indoor grill pan). Remove tenderloins from bag and let excess marinade drip off. Place on grill and cook for about 5-8 minutes before flipping to the other side.

Remove from grill and let stand 5 minutes before cutting. Slice and serve with remaining chimichurri drizzled on top.

Christina's Cellophane Noodle Salad with Roast Pork

from Smitten Kitchen

For pork

1 (1-lb) solid piece boneless pork butt (shoulder), halved along the grain

1/4 cup hoisin sauce

1/4 cup soy sauce

1/4 cup Chinese rice wine or sake

1 tablespoon finely chopped peeled fresh ginger

1 teaspoon finely chopped garlic

1/2 teaspoon salt

For dressing

3/4 cup seasoned rice vinegar

1/2 cup peanut or vegetable oil

3 tablespoons fresh lime juice

3 tablespoons finely grated peeled fresh ginger

1 large fresh jalapeno chile, seeded and minced

For salad

8 oz very thin bean-thread noodles (also known as cellophane, glass, or mung bean noodles)

3/4 lb Chinese long beans (1 bunch) or green beans, trimmed and cut into 3-inch pieces

1 seedless cucumber (usually plastic-wrapped; about 1 lb), halved lengthwise and sliced diagonally 1/8 inch thick

1 bunch scallions, cut into matchsticks

1 firm-ripe mango, peeled, pitted, and thinly sliced

2 thin carrots, cut into 1/8-inch-thick matchsticks

1/2 cup loosely packed fresh cilantro leaves

1/2 cup loosely packed fresh mint leaves

1/2 cup loosely packed fresh small basil leaves

Make pork: Cut pork along the grain into long 1 1/2- to 2-inch-wide strips. Remove and discard any sinew but do not trim fat. Transfer pork to a large sealable plastic bag. Stir together remaining pork ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24.

Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2 inch water in a 13- by 9-inch roasting pan and place a metal rack across top of pan (rack should not touch water).

Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.

Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.

Brush both sides of pork with some marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2 or 3 times, 10 minutes more.

Increase oven temperature to 400°F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork should roast for a total of about 50 minutes). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.

Make dressing while pork roasts: Blend together all dressing ingredients in a blender until smooth. Stir before using.

Cook noodles and beans for salad while pork finishes roasting: Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.

Cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. Drain beans and pat dry.

Return bean-cooking liquid to a boil, then cook noodles, uncovered, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.

Assemble salad: Cut as much pork as desired for salad across the grain into 1/4-inch-thick slices. Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl. Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.

Christina's Bacon-Wrapped Pork Tenderloin

from Cafe Johnsonia

2 pork tenderloins, about 1 lb. each
1 tsp. freshly ground black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp dried thyme
12 slices bacon

Preheat oven to 400 degrees. Place the oven rack in the center of the oven.
Line a jelly-roll pan with foil and spray with non-stick cooking spray.
Trim the fat and silver skin from the pork tenderloins. Dry off the surface of the tenderloins with a paper towel. Mix together: pepper, garlic and onion powder, and thyme. Rub the surface of the tenderloins with the spice mixture. You may also need to even up the ends by tucking the thin part underneath, but you won't need twine, the bacon will help hold it just fine.
Begin at the end and wrap the bacon around each tenderloin at a slight angle--overlapping and layering each strip to completely cover the tenderloin.
Roast for about 20 minutes, or until the internal temperature reaches 150 to 160 degrees. Any higher and the tenderloin will be overcooked. You want the center to be slightly pink, but not raw.
Let the tenderloins rest for a few minutes before serving. To serve, cut into 1-2" slices.
If you aren't on a diet, drizzle the tenderloin slices with the rendered fat and juices.

Lorri's Pork Dumplings

1 lb ground pork
a few finely chopped spring onion
1 small finely chopped shallot
1-2 cloves of garlic (she used it from about 1 1/2 tsp from a jar)
2 inches ginger root, finely chopped
2 tbsp soy sauce
1 1/2 tsp corn starch
salt and pepper
1 package wonton/potsticker wrappers, square or round

Mix it all together and put in potsticker wrappers. Fold the wrappers and seal the edges tightly (you can use water but be careful b/c they are going into hot oil.) Deep fry. Serve as an appetizer or with rice. Delicious with soy sauce or Mae Plow's Sweet Chili Sauce.

*Okay really, I usually put a layer of oil in the pan and flip them. Sometimes I employ the two pan method: I let the potstickers fry in one pan and then I move them to a second hot pan where some of the oil can drain off. When she taught me, she just let the pork cook during the frying process. This can be tricky if your oil is too hot. Ocassionally I cook the pork mixture before I fill the potsticker wrappers.

Christina's Pork and Pear Stir Fry

1-1/2 cups fresh or 1 6-ounce package frozen pea pods (I used 1 1/2 cups fresh green beans)
1 pound pork tenderloin
1/2 cup plum preserves
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon prepared horseradish
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper
2 teaspoons grated fresh ginger
1 tablespoon cooking oil
1 medium yellow or red sweet pepper, cut into thin strips
1 medium pear, cored and sliced
1/3 cup sliced water chestnuts
1 to 2 tablespoons sliced almonds, toasted (optional)
Hot cooked rice

1. Thaw pea pods, if frozen. Cut pork into thin bite-size strips. Set aside.

2. For sauce, in a small bowl stir together preserves, soy sauce, lemon juice, horseradish, cornstarch, and ground red pepper. Set aside.

3. In a wok or large skillet stir-fry ginger in hot oil for 15 seconds over medium-high heat. (Add more oil, if necessary, during cooking.) Add sweet pepper and pear; stir-fry for 1-1/2 minutes more. Remove vegetables from wok. Add pork to wok; stir-fry for 2 to 3 minutes or until done. Push pork from center of wok. Stir sauce; add to wok. Cook and stir until bubbly. Add water chestnuts. Return vegetables to wok; stir to coat. Cook and stir about 2 minutes more. Top with pea pods; cover and heat through. Sprinkle with almonds, if desired. Serve with hot cooked rice.

Christina's Pork Tenderloin with Prosciutto, Sage and Asiago Cheese

from foodnetwork. com

2 pounds pork tenderloin, pounded to 1/4 inch thickness
1 1/2 cups all-purpose flour, plus 2 tablespoons
8 tablespoons butter
2 cups grated Asiago cheese
16 slices prosciutto, thinly sliced
2 cups chicken broth
4 tablespoons chopped fresh sage leaves, plus 16 whole leaves
2 cups vegetable oil

Preheat oven to 375 degrees F.

Coat pork lightly in flour, brushing off excess. Melt 4 tablespoons of butter in frying pan, add pork and cook quickly 1 minute per side. Remove from pan and continue cooking the remaining pork. Add 3 to 4 tablespoons of cheese to each pork tenderloin and top with 2 prosciutto slices. Bake in oven for 5 to 6 minutes until cheese is bubbling.

In another frying pan, over medium heat, add remaining 4 tablespoons of butter and stir in 2 tablespoons of flour. Cook flour and butter mixture for 1 minute, stirring constantly. Add chicken broth and chopped sage and cook until thickened. Serve over pork tenderloins.

In heavy saucepan, heat oil and deep-fry sage leaves for garnish.

Christina's Pork or Lamb Vindaloo

from Recipe Source

1 ½ Tbs grainy mustard
1 ½ tsp. ground cumin
¾ tsp. ground turmeric
½ to 1 tsp. cayenne pepper
1 tsp. salt
1 tsp. red wine vinegar (or any other)
3 Tbs. vegetable oil
1 small onion
6 large, peeled, crushed garlic cloves
1 ¼ lbs. boned shoulder of pork or lamb cut to 1 in. cubes*
2/3 cup canned coconut milk, well stirred

Combine mustard, cumin, turmeric, cayenne, salt, vinegar in a cup. Mix well. Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onions. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 20 seconds. Put in the spice paste. Stir and fry for one minute. Put in the meat. Stir and fry for about 3 minutes. Now add the coconut milk and 2/3 cup water if you are going to cook in a pressure cooker or 1 cup water if you are going to continue to cook in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60 to 70 minutes in the frying pan. Serves 3-4.

*The recipe says to throw the meat in after you've cooked the onions, garlic, and spice paste. If you do it this way, all the fat that cooks off the meat will rise to the top of the sauce. It's a huge pain to remove. Some of the fat may also come from the oil initially added to the onions. I suggest stir frying the meat on the side, pouring off the fat, and THEN adding it to the mixture. Crock pots also work well.

Christina's Pork Loin with Creamy Pesto Sauce

from Better Homes and Gardens

1 12- to 16-ounce pork tenderloin
1 teaspoon olive oil
1-1/2 teaspoons fines herbes or dried basil, crushed
1/4 teaspoon salt
1 tablespoon butter
4 teaspoons all-purpose flour
1/4 teaspoon ground white pepper
1 cup milk
2 tablespoons purchased pesto

Hot cooked pasta (optional)
Wilted spinach* (optional)

1. Trim fat from pork. Brush pork with olive oil. Sprinkle pork with fines herbes and salt; rub in with your fingers.

2. Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Place pork on grill rack over drip pan. Cover and grill for 30 to 35 minutes or until pork juices run clear (155 degree F). Remove from grill. Cover with foil; let stand for 10 minutes. The temperature of the pork will rise 5 degree F during standing.

3. Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and white pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in pesto.

4. To serve, slice pork. If desired, serve over hot cooked pasta tossed with spinach. Spoon sauce over pork. Makes 4 servings.

*Note: To wilt the spinach, place it in a colander and drain the hot cooked pasta over the leaves.

Lorri's Spareribs

source unknown

Boil spareribs (I cut them up into individual pieces first) in ¼ cup vinegar and water to cover for 15 minutes, then drain.

Sauce:

¾ c. red wine vinegar

1 cup catsup

2 tbsp Worcestershire sauce

1 cup brown sugar

2 cloves garlic

1/2 tsp ground cloves

1/2 tsp cayenne pepper

2 tbsp dry mustard.

Line cookie tray with two layers of foil.

Pour sauce over warm spareribs, mixing so each piece is coated with sauce. Bake in oven 350 for 1 hour. Turn once at 30 minute point. I usually serve this with rice.

Lorri's Rolled Meatloaf

1 1/2 pounds ground beef, pork and veal mix from the butcher's counter (meatloaf mix)
Salt and pepper
1/2 cup Italian bread crumbs
1 egg
2 cloves garlic, minced
1/4 small white onion, grated
2 tablespoons golden or dark raisins, chopped
3 tablespoons pine nuts(or cashews), chopped
3 tablespoons grated cheese, Parmigiano or Romano (optional)
2 tablespoons chopped flat-leaf parsley
1 cup baby spinach (its easiest if you roughly chop it)
6 slices prosciutto di Parma or deli sliced ham for those on a budget ☺
6 slices deli sliced provolone
Extra-virgin olive oil, for drizzling

Preheat oven to 450 degrees F.
Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. The easiest way to do this is to use cookie sheets. Cover the first with wax paper and put the meat on that. Then cover the meat with waxed paper and use the other cookie sheet to smash the meat down. Great method!
Cover meat with spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, , working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly. Don’t drizzle too much. This just keeps the raisins from burning and looking absolutely disgusting. However, too much oil means a greasy meatloaf.
Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.

Christina's Sweet Pork Burritos

1 (2-3 lb) pork roast
salt
pepper
garlic salt
1/3 c water
1 pkg flour tortillas, warmed in microwave
2 (15 oz) cans mild green chili sauce or enchilada sauce, divided
1/2 c brown sugar
1 (15 0z) can black beans
1 bunch cilantro-chopped
Monterey Jack cheese, grated

Season roast with salt, pepper, and garlic salt. Place roast and water in crockpot. Cook on high 4 hours or on low for 8 hours until meat is tender. Shred pork and place in a bowl. Stir in 1/2 cut green chili sauce and 1/2 cup brown sugar. Mix well. Spray 9 x 13-inch pan with cooking spray and pour 1/2 cup green sauce into bottom of the pan. Fill each tortilla with pork, 1-2 tbsp beans, and 1-2 tsp cilantro. Roll burrito and place seam side down in baking dish. Pour remainder of green sauce over the burritos and sprinkle with cheese. Cover with foil and bake at 350 degrees for 25-30 minutes. Makes 6-8 servings. Serve with the following garnishes: chopped tomatoes, salsa, lettuce, sour cream, guacamole, etc.

Christina's Fennel-Crusted Roast Pork

4 small red onions (10 oz total), each cut into 6 wedges
3 teaspoons balsamic vinegar
2 teaspoons fennel seeds
1/2 teaspoon salt
1 lb boneless pork loin, trimmed and tied
2 cups fat-free chicken broth
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon unsalted butter
Garnish: fresh flat-leaf parsley

Preheat oven to 425°F. Brush onions with 2 teaspoons vinegar in a lightly oiled shallow (1-inch-deep) baking pan. Roast in middle of oven, turning over halfway through roasting and keeping wedges intact, until browned and tender, about 15 minutes. Cover to keep warm. Reduce temperature to 400°F. Coarsely grind fennel seeds, salt, and pepper to taste with a mortar and pestle or in an electric coffee/spice grinder, then spread on a plate. Roll pork in fennel mixture, coating all sides evenly. Roast in a flameproof small shallow roasting pan in middle of oven until a thermometer inserted 2 inches into center of pork registers 155°F, 40 to 45 minutes. Transfer pork to a plate and let stand, covered, 15 minutes. Add broth to roasting pan and deglaze by boiling over moderately high heat, scraping up brown bits, 1 minute. Transfer broth to a small saucepan and simmer until reduced to about 1/2 cup, 10 to 15 minutes. Add remaining teaspoon vinegar and simmer 1 minute. Stir together cornstarch and water and stir into broth. Bring to a boil, then remove from heat and stir in butter. Serve pork with onions and sauce.

Christina's Cranberry Pork Chops

1/2 teaspoon pepper
1/4 teaspoon celery salt
4 pork loin chops (about 12 ounces total)
2 teaspoons cooking oil
1 large onion, thinly sliced and separated into rings
2 tablespoons water
1/2 cup dried sweetened cranberries
3 tablespoons water
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon finely shredded orange peel
1/2 teaspoon ground sage
1/4 teaspoon salt

1. In a small bowl stir together pepper and celery salt; rub onto both sides of chops. In a medium skillet heat oil over medium-high heat. Cook chops and onion rings in hot oil until chops are browned, turning once. Carefully add the 2 tablespoons water to skillet. Cover and cook over medium heat for 15 to 20 minutes more or until no pink remains and juices run clear. Transfer chops to serving plates; keep warm. Remove onions from juices with a slotted spoon; set aside.
2. Meanwhile, for the sauce, in a medium saucepan combine the cranberries, the 3 tablespoons water, the orange juice concentrate, orange peel, sage, and salt. Cook and stir over medium heat about 10 minutes or until the cranberries plump and mixture thickens. Stir in the onions; heat through. Remove from heat.
3. To serve, spoon about 1/4 cup sauce over each pork chop. Makes 4 servings.

Christina's Chili Verde

1 lb. tomatillos
3 Tbs canola oil
3 lbs boneless pork butt (also called shoulder blade roast) , cut into 1-in chunks
2 fresh jalapeño chilies, seeded and chopped
5 garlic cloves, minced
1/2 tsp salt

Peel and discard husks from tomatillos. Rinse under cold water. Heat a large cast iron skillet over high heat and toast the tomatillos until slightly burned, about 5 minutes. Transfer to a food processor or blender and puree.

Heat oil in large Dutch oven. Add pork and brown on all sides. Stir in the jalapeños and garlic, and sauté for 3 minutes. Stir in the tomatillo puree and salt. Bring to a boil, scraping up the browned bits on the bottom. Reduce to low and cover with a lid; simmer for 2 hours. (Or you can transfer the entire mixture to a crock pot and cook on low for about 6 hours). The pork is done when it falls apart when pierced with a fork. Season with salt and pepper. Serve warm.

Christina's Rice and Sage Stuffed Porkchops

1 C cooked rice
1/3 C shredded carrot
1/4 C green onion, sliced
1/2 dried sage
1/4 tsp salt
1/8 tsp pepper
4 pork loin rib chops, 1 1/4 inch thick
1 C sliced fresh mushrooms
1 TBSP butter
2 tsp flour
1/4 tsp salt
1/2 C milk
1/4 C sour cream
1 tsp dried parsley

In a small mixing bowl, stir together rice, carrot, green onion, salt and pepper.

Cut a pocket in each chop by cutting from fat side almost to bone.

Spoon stuffing into chops and secure with toothpicks. Place on rack in shallow roasting pan. Sprinkle with pepper. Bake 35-45 minutes at 375.

In small saucepan, cook mushrooms in butter until tender. Stir in flour, salt and dash pepper. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly, then 1 minute more. Stir in sour cream and parsely. Heath through.

To serve, remove toothpicks from ships and cover with sauce.