INSTANT POT PULLED PORK RECIPE BY TASTY
Succulent pulled pork is made unbelievably tender in the Instant Pot. Pile atop buns with coleslaw, or serve on nachos, salads, rice bowls, or tacos.
Provided by Tasty
Categories Dinner
Time 1h25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- On a cutting board, pat the pork shoulder dry with paper towels.
- In a small bowl, mix together the salt, pepper, brown sugar, paprika, cumin, and ground mustard. Rub the spice mixture all over the pork shoulder pieces.
- Add the grapeseed oil to the Instant Pot and set to sauté. Once the oil begins to shimmer, add the pork shoulder, working in batches to avoid overcrowding, and brown on all sides, about 3 minutes per side. Transfer the browned pork to a large bowl.
- Return all of the pork to the Instant Pot, then pour in the barbecue sauce and chicken stock. Secure the lid of the Instant Pot and set to pressure cook on high for 1 hour. Once the timer is up, adjust the pressure release valve to quick release.
- Transfer the pork to a cutting board and shred with 2 forks.
- Set the Instant Pot to sauté and reduce the liquid to 1 cup, about 15 minutes.
- Return the shredded pork to the sauce and stir to combine.
- Serve the pulled pork on buns with coleslaw and more barbecue sauce.
- Enjoy!
Nutrition Facts : Calories 304 calories, Carbohydrate 33 grams, Fat 16 grams, Fiber 0 grams, Protein 6 grams, Sugar 20 grams
GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY
Forget dry pork chops because these pan-fried cutlets are coated in golden panko bread crumbs and stuffed with a creamy garlic and herb cheese filling to keep them juicy. They're tender, bursting with flavor, and come together in less than 30 minutes. If you've only ever had dry, sad pork chops before and want to try something different, this is the recipe for you.
Provided by Tasty
Categories Dinner
Time 25m
Yield 8 pork chops
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
- Season all sides of the pork chops with salt and pepper.
- Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
- Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
- Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
- Enjoy!
Nutrition Facts : Calories 1077 calories, Carbohydrate 50 grams, Fat 71 grams, Fiber 1 gram, Protein 58 grams, Sugar 4 grams
CREAMY HERBED PORK CHOPS
This is one of the best comfort meals I have ever had. It is so creamy and delicious you won't want to stop eating.
Provided by Cassie
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Season pork chops on all sides with Montreal steak seasoning.
- Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add remaining butter to the pan as needed so that about 3 tablespoons pan drippings remain in the pan when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat.
- Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve.
Nutrition Facts : Calories 600.7 calories, Carbohydrate 10.9 g, Cholesterol 165.4 mg, Fat 43.6 g, Fiber 0.8 g, Protein 40.3 g, SaturatedFat 22.6 g, Sodium 620.6 mg, Sugar 5.9 g
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