Cajun Pork Braid Recipes

CAJUN PORK AND RICE

Steps:

• Mix cumin and chili powder; sprinkle pork chops with 2 teaspoon spice mixture. Transfer to a 4-qt. slow cooker., In a small bowl, mix tomatoes, onion, celery, carrot, garlic, hot sauce, salt and remaining spice mixture; pour over chops. Cook, covered, on low until meat is tender, 4-5 hours., Stir in rice and chicken broth, breaking up pork into pieces. Cook, covered, on low until rice is tender, 12-15 minutes longer. , In a small skillet, heat oil over medium-high heat. Add green pepper; cook and stir 5-7 minutes or until crisp-tender. Serve on top of pork mixture.

GRANDMA EDNA'S CAJUN PORK

Steps:

• Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce., Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender., Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.

CAJUN-SMOTHERED PORK MEDALLIONS

Steps:

• Heat 2 tablespoons canola oil and butter in a heavy skillet (such as cast iron) over medium-high heat.
• Add the onion, reduce heat to medium-low and cook 4-5 minutes or until beginning to soften.
• Add celery, carrot and red bell pepper. Continue cooking over low heat for 5-8 minutes or until vegetables are very tender.
• Add the garlic, thyme, 2 teaspoons Cajun seasoning and flour and stir 1-2 minutes.
• Add the chicken broth and Worcestershire. Transfer to a saucepan, using a rubber spatula to clean out the skillet as much as possible.
• Bring the sauce in the saucepan to a boil, reduce heat and let simmer to thicken up and reduce slightly while cooking the pork medallions.
• Season pork medallions with remaining Cajun seasoning.
• Add remaining canola oil to skillet and heat to medium-high.
• Place the pork medallions in the skillet, reduce heat to medium and sear 2-3 minutes on the first side and 1-2 minutes on the other. Turn each medallion on their sides to sear the sides as well.
• Transfer sauce back to the skillet with the pork medallions and bring to a simmer. Cook the pork to an internal temperature of at least 145 degrees.

CAJUN PORK TENDERLOIN WITH BRAISED GREENS

Steps:

• For the greens: Cook the bacon over medium heat in a large skillet until browned, about 6 minutes. Add the onion, garlic, oregano, salt, pepper flakes and tomato, and cook until vegetables are tender, about 5 minutes. Stir in the kale and 1 1/2 cups broth, cover, cook until wilted, about 8 minutes. Stir in 1/4 cup broth and vinegar, and season with salt and pepper, to taste.
• For the pork: Preheat the oven to 350 degrees F.
• Combine the Cajun spice, 1 tablespoon of the olive oil, and salt to make paste. Rub the pork with spice paste. Heat a skillet over medium-high. Add the remaining olive oil and sear the pork, turning until all sides are golden brown, about 2 to 3 minutes total. Roast until an instant-read thermometer inserted into the meat registers 150 degrees F, about 10 to 12 minutes. Set aside for 5 minutes to rest on a cutting board. Deglaze the pan with 1/2 cup chicken broth. Reduce a little and swirl in 2 tablespoons butter. Thinly slice the pork, divide among 4 plates. Drizzle with pan sauce and serve with the greens and dinner rolls or biscuits.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

CAJUN PORK TENDERLOIN WITH BRAISED GREENS

Steps:

• 1. Preheat the oven to 400 degrees F. Cook the bacon in a large skillet over medium heat until crisp and browned, about 6 minutes. Increase the heat to medium-high and add the onion, garlic, tomato, and season with salt. Cook until the vegetables are tender, about 5 minutes. Stir in the kale and broth, cover, cook until wilted, about 8 minutes. Stir in the vinegar and season with salt.
• 2. Meanwhile mix the Cajun spice with 1 tablespoon vegetable oil to make a paste. Rub the pork with the spice paste. Heat an ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon oil and sear the pork, turning until all sides are golden brown, about 4 minutes. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the meat registers 145 degrees F, about 15 minutes. Set aside for 5 minutes to rest on a cutting board before slicing.
• 3. Thinly slice the pork, divide evenly among four plates. Serve the pork with the greens and their liquid along with store-bought rolls or biscuits.

CAJUN PORK BRAID

Steps:

• Preheat oven 350 degrees.
• In large skillet, brown pork and drain.
• Add onions, celery, green bell pepper, garlic, salt and pepper.
• Cook over low heat for 5 minutes.
• Add cream cheese, green onion, and parsley. Stir until cream cheese is melted and blended; cool completely.
• Unroll dough onto lightly greased cookie sheet and firmly press perforations to seal. This can be done on a greased piece of foil to fit cookie sheet.
• With floured rolling pin, roll dough into a 12"x10" rectangle.
• Spoon pork down center, leaving 1" on both (short) ends and 3" on both (long) sides.
• Cut dough on each long side of filling into fourteen 3/4" diagonal strips, 2" long. This can be done with kitchen shears.
• Brush beaten egg over dough strips.
• Fold ends of dough over filling.
• Lay dough strips alternately over filling, forming a roll resembling a braid.
• Brush exterior dough with remaining egg.
• Bake 350 degrees for 25 minutes or until golden brown.

BRO'S "CAJUN" STUFFED PORK CHOPS

Steps:

• On a flat surface, use a sharp knife to make a pocket inside each of the pork chops. In a mixing bowl, combine the ground pork, salt, cayenne, granulated garlic, black pepper, paprika, and green onions; mix well. Divide the pork mixture into 4 equal amounts and overstuff the mixture into the pocket of each pork chop. Mix all the rub ingredients together in a small bowl. Season each pork chop with the rub. Cover and refrigerate overnight to let the seasoning infuse into the chops. Preheat a grill or BBQ pit to 375 degrees F. Put the stuffed chops on the grill or BBQ pit. After 30 minutes, turn the pork chops over. After an additional 15 minutes, turn each pork chop over and begin basting each side with BBQ sauce. Grill until a pretty glaze forms and the internal temperature registers 170 degrees F on an instant-read thermometer. Serve the pork chops on top of dirty rice, with red beans and tasso, praline yams and cornbread, if desired.

CAJUN PORK CHOPS

Steps:

• Combine paprika, cumin, salt, sage, pepper, garlic powder and cayenne in a bowl. Coat chops with seasoning mixture on both sides, pressing into the meat.
• Heat butter and oil over high heat in a large skillet until very hot. Place chops in skillet, reduce heat to medium and cook 7-8 minutes, turning once halfway through cooking time.

CAJUN PORK

Steps:

• In a large skillet over medium heat, cook and stir the pork, Cajun seasoning, garlic and Italian seasoning in butter for 8-10 minutes or until meat is no longer pink. Meanwhile, cook noodles according to package directions., Stir broth and Worcestershire sauce into pork mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in tomatoes; cook 1-2 minutes longer or until heated through. Drain noodles. Use a slotted spoon to serve pork mixture over noodles; drizzle with pan juices.

CAJUN PORK ROAST

Steps:

• Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 oven for about an hour until internal temp is 155 to 160 degrees F.
• Remove from oven, and let rest 5-10 minutes before slicing.

CAJUN PORK ROAST

Steps:

• Place roast in a shallow baking pan; cut 8-10 small slits in roast. Combine remaining ingredients; press into slits and over top of roast. , Bake, uncovered, at 350° for 45 minutes. Cover and bake 1-3/4 hours longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.