easy pork recipe

Juicy and delicious pan-seared pork chops cooked in a rich onion gravy. 

Smothered Pork Chops

FOR THE PORK CHOPS

pork chops, (1-inch thick)

poultry seasoning salt

pepper

olive oil

unsalted butter

FOR THE ONION GRAVY

yellow onion, (thinly sliced)

salt

garlic, (minced)

thyme

chicken broth

heavy cream

parsley (for garnish)

Season pork chops with seasoning salt and pepper.

Heat oil and butter in a large skillet over medium-high heat until butter is melted.

Add pork chops to skillet and sear for 5 minutes per side, until golden brown. If skillet isn't big enough, cook the pork chops in batches.

Transfer to a plate and keep covered.

Return skillet to heat and add a tablespoon of butter; melt over medium heat.

Stir in sliced onions and add a pinch of salt.

Cook onions for 12 minutes, or until very soft and caramelized, stirring frequently.

Add garlic and fresh thyme; continue to cook for 30 seconds.

Pour in chicken broth and using a wooden spoon, scrape up the browned bits from the bottom of the pan.

Whisk in heavy cream and simmer for 1 minute.

Return pork chops and all the pork juices to the skillet.

Reduce heat to medium-low and continue to cook for 3 more minutes, or until pork is completely cooked through and sauce has thickened.

Remove from heat; garnish with parsley and serve.

Try this simple one-pot take on the traditional Brazilian Feijoada, using pork shoulder - throw in leftover chorizo, ham or bacon

Brazilian pork stew with corn dumplings

pork shoulder,

sunflower oil

onions, finely chopped

celerysticks, finely chopped

bay leaves

tbsp cumin

tbsp coriander

allspice

stock pork

tomatoes

cocoa powder

tbsp soft dark brown or muscovado sugar

tbsp red wine vinegar

oranges

red chillies,

spring onions, finely sliced

sweet potatoes,

cold butter, diced

self-raising flour

cornmealor

½ tsp bicarbonate of soda

sweetcorn,

buttermilk

egg,

Start by getting your biggest flameproof casserole dish and sealing the pork chunks in the oil – they don’t have to be very well browned. Do in batches, then transfer to a plate and tip three-quarters of the onions, the celery, bay and oregano into the dish. Add a splash more oil, if you need, and fry gently until softened.

Tip in the spices, stir for 1 min to toast, then return the pork to the dish. Crumble in the stock cube and stir in the tomatoes, cocoa, sugar, 2 tbsp of the vinegar, the zest and juice from 1 orange, and 3 of the chilli halves. Bring to a simmer, then cover and leave to bubble for 1 hr.

Meanwhile, finely chop the reserved chilli half and mix with the remaining onions, the spring onions, and red wine vinegar and the zest and juice from the last orange. Keep cold in the fridge.

After 1 hr, stir the sweet potatoes and red peppers into the stew, then re-cover and simmer for another 30 mins.

When the stew has about 15 mins to go, make the dumplings. Rub the butter into the flour until it resembles fine crumbs, then stir in the cornmeal, bicarb and sweetcorn. Finally, mix in the buttermilk and all but 1 tbsp of the egg to make a soft dough. Season with some salt and roll the mixture into 12 soft dumplings, then roll in a little more cornmeal to coat the tops. Brush the tops with the reserved beaten egg.

Heat oven to 200C/180C fan/gas 6. Stir the beans into the stew, then taste for seasoning. Sit 6 of the dumplings on top of the stew and the rest on a baking tray lined with baking parchment. Put both in the oven – the stew without its lid – and cook for 25 mins until the dumplings are golden and risen.

Carry the stew straight to the table, and sprinkle over a little more oregano before spooning into bowls. Serve the extra dumplings alongside for those who fancy another one, and the onion relish.

Here&#8217;s how to serve pork at its best &#8211; with super crunchy crackling (don’t be shy with the salt), accompanied by buttery roasted apples, carrots and the best cider gravy.

Slow-roasted pork with apples and cider gravy

tsp black peppercorns

tbsp each chopped fresh rosemary, thyme and sage

garlic cloves, crushed

tbsp sea salt flakes,

tbsp olive oil,

onions,

plain flour

dry cider

milliliters chicken stock

For the butter-roasted apples

butter

apples,

tbsp caster sugar

¼ tsp freshly grated nutmeg

cinnamon

For the lemony carrots

carrots,

lemon juice

parsley

In a small bowl, mix the crushed peppercorns, herbs, garlic, salt and oil together to make a paste, then rub into the meaty underside of the pork. Set aside uncovered for 1 hour.

Preheat the oven to 230°C/fan 210°C/gas 8. Spread the onions over the base of a large roasting tin, then put a roasting rack into the tin. Put the pork, skin-side up, on the rack, rub the skin with oil, then sprinkle with sea salt. Pour water into the tin over the onions so it comes 1cm up the sides. Cook for 10 minutes, then lower the oven to 170°C/fan150°C/gas 3½ and roast for 2½ hours, adding a little more water if needed so the onions don’t burn.

For the apples, melt the 50g butter in a frying pan, add the apples and fry over a high heat, turning from time to time, until nicely golden. Add the 4 tbsp sugar and the spices, season and toss together well, then tip everything into a roasting tin and roast for 15 minutes.

Remove the pork from the oven and turn the temperature back up to 230°C/fan210°C/gas 8. Put the onion tin to one side. Pop the pork back in the oven in a clean roasting tin and roast for 15-20 minutes until the skin is crisp.

Meanwhile, cook the carrots in a pan of boiling salted water until just tender. Drain. Return to the pan with the 25g butter, 1tbsp sugar, the lemon juice, salt and some pepper and toss over a medium heat for 2-3 minutes until coated, then add the parsley.

Remove the pork from the oven and leave to rest on a board for 10 minutes. For the gravy, spoon the excess fat from the onion tin and discard, then put the onion tin on the hob over a high heat. Stir in the flour, then the cider and stock and simmer until reduced. Strain and keep warm.

Carve the slow-roasted pork, meat-side down, into slices. Serve with the apples, carrots and gravy. This recipe is taken from https://www.amazon.co.uk/Great-British-Farmhouse-Cookbook-Valley/dp/1849492662The Great British Farmhouse Cookbook, published by Yeo Valley (RRP £20).

Pork and Sauerkraut from Delish.com is an easy, hearty meal for the winter months. We use a pork tenderloin, one of our favorite pork cuts, and braise it in a beer, kraut, apple mixture.

Pork & Sauerkraut

(3-lb.) pork tenderloin

Kosher salt

black pepper

onion,

brown sugar

c. beer or cider

tart apple, thinly sliced

caraway seeds, optional

lb. sauerkraut, drained

Best Pork tenderloin and sauerkraut I've ever eaten. I usually don't care for sauerkraut but this was awesome. Made it for New Year's day dinner.

This recipe made the best and most tender and moist pork roast we've ever had. Thanks for sharing it.

I never have written a review, but i have to with this recipe.  I have made country ribs and kraut for years.  always good.  crock pot.  But i had loin in freezer so i tried this recipe.  i used an old cast iron pot with lid and did made it cooked in oven 350. 45 min then turned off oven.  left in another 15 min to keep warm.    Best we have ever had.  this is now forever out pork and kraut .  delicious!!!!!   shi

Maybe personal preference but if you let your pork cook til its 165 its going to be way overdone. I like to pull it out at 145.

Love the idea I used what I had 1st I turned my already cooked pork loin into pulled pork and added apple butter and sauerkraut and a lil apple cider and 2 tbs of butter let it bake in this mixture and it came out really good just had it on a bun was really good just wanted to do something different then jus bbq this time and it came out great turned my dry few days old half a porkloin into a great meal and wasn’t dry

This was the best sauerkraut!  I used hard lemonade instead of your suggestion. I'll be making a lot of this !

Made this for new year's.... Loved it. Used frozen blueberries & ACV no apple avail. AMAZING

I’ve made this twice. My new go to menus. Easy and delishes

This was a change up from our usual NYD ribs and sauerkraut. It was a huge hit!

This was delicious and ridiculously easy!

Definitely a hit at my house. Making it again tonight! No caraway or sugar added though and still delicious for a cool night.

https://streaming.hearstdigitalstudios.com/1a940f81-5d53-4e48-8e55-8e5920af3713/video_rover_16x9_1080p_hd_1541428216_80937.mp4

This recipe is so simple, yet so sophisticated.

This Crock-Pot Pork Roast Is Unbelievably Tender

Nothing says comfort food like this easy Fried Pork Tenderloin Sandwich. This breaded pork tenderloin makes an easy 30 minute weeknight meal the family will love.

Fried Pork Tenderloin Sandwich

pork tenderloin

all-purpose flour

cornstarch

paprika

salt ((or less, to taste))

dry mustard

canola oil ((or your favorite oil))

tomato slices

lettuce

red onion

Pork tenderloin usually comes in two pieces. Slice each piece of pork crosswise into 4 (or 5) chunks.

Place each piece of pork flat on a cutting board. Start to slice each piece in half, but stop short of doing so, leaving the pork about an inch connected.

Open each piece like a book, and use the flat side of a meat mallet to pound each piece of pork flat to about 1/2&quot; thickness.

Prepare the Pork

In a bowl, mix together the flour, cornstarch and spices. Mix well.

Pour 1 cup of buttermilk into another bowl.

Take a piece of pork tenderloin and dunk it into the buttermilk.

Then place the pork in the flour mixture and turn to coat.

Place the pork on a plate to rest. The pork should rest for 10 minutes before frying. This  helps the coating stay on the pork during cooking.

For the Flour Coating

Heat 1/4 cup oil over medium heat.

When the oil is hot, place the breaded pork in the frying pan and allow it to cook for 3-4 minutes.

Turn the pork to cook on the other side and cook an additional 3-4 minutes or until the internal temperature of the pork reaches 145 degrees Fahrenheit. *The exact timing will depend on how thin you&#x27;ve pounded the pork.*

Remove the pork to a wire rack with paper towels underneath to catch drips.

Fry the Pork

Place  a tomato, lettuce and onion on a burger bun. Add the pork tenderloin. Top with your favorite sandwich sauce. Finish off with the top bun.

Serve immediately.

Make the Sandwiches

A deliciously easy, Mexican-inspired slow cooker recipe for pork loin smothered in a bold and flavorful chile verde sauce.

Slow Cooker Pork Chile Verde

vegetable oil

pork

yellow onion, (diced)

green enchilada sauce

salsa verde

4-oz can chopped green chiles

salt, (or to taste)

black pepper, (to taste)

rice

Flour Tortillas, (warmed)

Jalapenos, (seeded and thinly sliced, for garnish)

Chopped fresh cilantro, (for garnish)

Sour cream, (for garnish)

Lime wedges

Heat oil in a large skillet.

To the hot oil, add pork, carrots, onions, and garlic; saute until pork is browned on all sides.

Remove skillet from heat and transfer pork mixture to a 6-quart, or larger, slow cooker.

Stir in the enchilada sauce, salsa verde, green chiles, salt, and pepper; cover the slow cooker and cook on LOW for 6 hours, or until meat is tender and internal temperature registers at 145˚F. Using an instant read thermometer, start checking for doneness around the 4-hour mark.

Remove cover, stir, taste for salt and pepper, and adjust.

Let stand 8 to 10 minutes.

Garnish with jalapenos and cilantro.

Serve over prepared rice or tortillas with sour cream and lime wedges.

This super-quick sticky Chinese pork recipe brings Chinese flavours to the table but is cheaper and healthier than your Saturday night takeaway. Catering for a crowd? Why not add this quick beef stir-fry to the mix?

Sticky Chinese pork

pork loin

soy sauce,

tbsp sesame oil

tsp Chinese five-spice powder

garlic clove, crushed

ginger,

tbsp honey

red pepper, sliced

mangetout, finely sliced

choi,

beansprouts

sesame

Place the pork in a bowl with the soy sauce, sesame oil, five spice, garlic, ginger and honey. Toss together and set aside for 10 minutes.

Heat half the oil in a frying pan over a medium heat. Add the pork with a slotted spoon and fry until almost cooked. Add the marinade and bubble for 5 minutes until sticky.

Meanwhile, in a separate wok or frying pan, heat the remaining oil and stir-fry the pepper and mangetout with a splash of water for a few minutes. Add the pak choi and cook for a further minute, then stir in the beansprouts. Toss with the pork, drizzle with soy sauce, sprinkle with the sesame seeds and serve.

With just 5 basic pantry staples and about 5 minutes of prep, you can prepare a juicy, tender, and healthy&nbsp;Mustard and Brown Sugar Baked Pork Tenderloin! This easy dinner recipe is also high in protein and low in calories!

Mustard and Brown Sugar Baked Pork Tenderloin

yellow mustard

Preheat oven to 425 degrees F.

In a small bowl, stir together first 4 ingredients (brown sugar through pepper).

Line a dish or rimmed baking sheet with foil or parchment for easy cleanup. Spray the dish or baking sheet with cooking spray.

Place pork on the prepared baking sheet. Pat dry with a paper towel.

Rub brown sugar mixture all over the pork.

Bake pork for 20-30 minutes, or until a thermometer reads 145 degrees F.

Remove from oven, tent with foil, and allow to rest for about 5 minutes before slicing and serving.

https://www.youtube.com/watch?v=Ht2P4Wf9GqY

With just 5 basic pantry staples and about 5 minutes of prep, you can prepare a juicy, tender, and healthy Mustard and Brown Sugar Baked Pork Tenderloin! This easy dinner recipe is also high in protein and low in calories!

For the full recipe: https://www.theseasonedmom.com/baked-pork-tenderloin/

Learn how to make this crunchy, fried, and delectable Cantonese favorite at home!

Top 21 easy pork recipe recipes from across the web

The most viewed easy pork recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smothered Pork Chops

Brazilian pork stew with corn dumpl...

Slow-roasted pork with apples and c...

Pork & Sauerkraut

Fried Pork Tenderloin Sandwich

Slow Cooker Pork Chile Verde

Sticky Chinese pork

Mustard and Brown Sugar Baked Pork ...

Salt and Pepper Pork Chops (椒鹽豬扒)

Easy Pork Medallions with Maple-Bal...

PAN SEARED PORK MEDALLIONS WITH PAN...

Pork Tenderloin with Caramelized Ca...

How to Cook a Boston Butt

Pork Schnitzel

Super Easy Slow Cooker Pork

Super Easy Slow Cooker Pork

5 Ingredient Spicy Pork

5 Ingredient Spicy Pork

Smoked Pork Tenderloin

Pork Tenderloin with Fig Glaze and ...

Pork Tenderloin Stuffed with Sausag...

Top 21 easy pork recipe recipes from across the web

The most viewed easy pork recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smothered Pork Chops

Brazilian pork stew with corn dumpl...

Slow-roasted pork with apples and c...

Pork & Sauerkraut

Fried Pork Tenderloin Sandwich

Slow Cooker Pork Chile Verde

Sticky Chinese pork

Mustard and Brown Sugar Baked Pork ...

Salt and Pepper Pork Chops (椒鹽豬扒)

Easy Pork Medallions with Maple-Bal...

PAN SEARED PORK MEDALLIONS WITH PAN...

Pork Tenderloin with Caramelized Ca...

How to Cook a Boston Butt

Pork Schnitzel

Super Easy Slow Cooker Pork

Super Easy Slow Cooker Pork

5 Ingredient Spicy Pork

5 Ingredient Spicy Pork

Smoked Pork Tenderloin

Pork Tenderloin with Fig Glaze and ...

Pork Tenderloin Stuffed with Sausag...

The most viewed easy pork recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine