One Pan Roast Pork With Parmesan Fries Recipes

PAN-SEARED PORK TENDERLOIN WITH BRAISED TURNIPS AND PARMESAN

Steps:

• Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub.
• In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives.

ONE-PAN ROAST PORK WITH PARMESAN FRIES

Steps:

• HEAT oven to 425ºF. Mix cheese, egg white and 3/4 teaspoons garlic salt in large bowl. Add potatoes; toss to coat. Spread onto greased large baking sheet.
• BAKE 15 minute Place meat on same baking sheet next to potatoes; sprinkle with remaining 1/4 teaspoons garlic salt.
• BAKE 20 minute Combine dressing and honey; brush onto meat. Continue baking 10 to 15 minute or until meat is cooked through (160ºF) and potatoes are tender, brushing meat occasionally with any remaining dressing mixture.

PARMESAN PORK ROAST

Steps:

• Cut roast in half. Place in a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a thermometer reads 160°., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Freeze option: Cool pork and gravy. Freeze sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary.

PANKO-BREADED PORK PARMIGIANA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pound pork chops with a meat mallet to an even 1/4- to 3/8-inch thickness. Season with salt and pepper on both sides.
• Place flour and eggs into 2 separate shallow dishes. Combine panko bread crumbs, Parmesan cheese, and Italian seasoning in a third dish.
• Dip each pork chop first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chops in crumb mixture and set on a plate.
• Heat oil over medium-high heat in a large skillet until hot. Fry chops for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Transfer to a baking dish and top each chop with 1/4 cup of sauce, then top with cheese.
• Bake in the preheated oven until sauce is warmed through and cheese is melted, 6 to 8 minutes. Top with parsley before serving.

ONE PAN ROAST PORK WITH PARMESAN FRIES

Steps:

• 1. Heat oven to 425.
• 2. Mix egg white, cheese and 3/4 garlic salt in a large bowl. Add potatoes; toss to coat. Spread onto large greased baking sheet.
• 3. Bake 15 minutes. Add meat to baking sheet with potatoes; sprinkle with remaining garlic salt. Bake 20 minutes.
• 4. Mix dressing and honey, brush onto meat. Bake 10 to 15 minutes or until meat is done and potatoes are tender, brushing meat occasionally with remaining dressing mixture.