Country Pork And Parsley Cobbler Recipes

PARSLEY AND PARMESAN CRUSTED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish.
• Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside.
• Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork.
• Sprinkle the bread crumb mixture over the mustard coating.
• Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Allow pork to rest for 5 minutes before slicing.

PORK & PARSNIP COBBLER

Steps:

• For the filling, heat 2 tablespoons of oil in a large pan and fry the pork in small batches for 4-5 minutes until just browned, then remove with a slotted spoon and set aside. Add the onions to the pan and fry for 5-6 minutes until soft and golden. Return the pork to the pan and sprinkle in the flour. Cook for 1 minute, stirring well.
• Add the celery, apricots, lemon and orange zest, apples, garlic, herbs and spices. Pour in the wine and stock and bring to simmering point, then cover and gently cook for 11⁄4 hours or until the pork is tender. Remove from the heat.
• Meanwhile, preheat the oven to 200C/Gas 6/fan oven 180C. Peel and cut the parsnips into 2.5cm/1in dice. Put the remaining oil in a roasting tin and put in the oven for 5 minutes until hot. Tip the parsnip chunks into the roasting tin and coat in the hot oil. Roast in the oven for 30 minutes until cooked through and golden brown. Drain and set aside. When the pork is tender, stir in the parsnips. Spoon into a 2 litre/31⁄2 pint ovenproof dish and leave to cool completely.
• For the cobbler crust, sift the flour and season. Add the suet, butter and parsley and lightly mix in with a fork. Make a well in the centre, then add the lemon zest and juice and gently bring together to make a soft and pliable dough. If it is too dry, add a little cold water, but don't knead the dough or it will become tough. Reduce the temperature to 180C/Gas 4/fan oven 160C.
• Roll out the dough on a lightly floured surface to about 5mm/1⁄4in thick. Cut the dough into rounds using a 7.5cm/3in pastry cutter. Re-roll the trimmings and cut out more rounds until all the dough is used up. Arrange the circles of dough so that they slightly overlap on top.
• Brush the dough with beaten egg and bake in the oven for 45 minutes until the crust is golden.

QUICK LEMON-PARSLEY PORK CHOPS

Steps:

• Mince lemon zest; combine in a small bowl with parsley, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Heat oil in a large skillet over high heat. Season pork chops on both sides with salt and pepper. Cook in skillet until browned, 2 to 3 minutes per side.
• Add 1/2 cup water to skillet; bring to a boil. Reduce heat to medium-low; cover, and simmer gently until pork is cooked through, 8 to 10 minutes. Transfer pork chops to a platter or serving plates; drizzle with pan juices as desired, and sprinkle with lemon-parsley mixture.

COUNTRY FRENCH PORK CHOPS

Steps:

• Season chops to taste with salt andpepper.
• Heat oil in skillet over medium high heat and add chops. Cook until well browned on both sides but still pink in the center, 3-4 minutes per side.
• Remove from skillet, place on platter and cover.
• Add broth to skillet and bring to a boil, scraping up browned bits with a spoon.
• Add brown sugar, red wine vinegar, prunes, and olives; simmer till sauce thickens, 4 to 5 minutes.
• Whisk in butter and parsley.
• Reduce flame to medium low; return chops and accumulated juices to skillet.
• Simmer, turning chops once or twice, until sauce clings and meat is completely cooked, 3-5 minutes.
• Serve at once.