Paul Prudhommes Roast Pork With Gingersnap Gravy Recipes

ROASTED PORK SHOULDER WITH PAN GRAVY

Steps:

• Preheat the oven to 300 degrees F.
• Sprinkle the pork really well with salt, pepper and paprika. Tie the pork with kitchen twine (or you can purchase it tied from the butcher). Set a roasting rack inside of a roasting pan and place the pork on the rack. Roast for 3 hours, basting periodically.
• After 3 hours remove the pork from the oven and gently lift the rack off the pan. Scatter the carrots, potatoes, onions and garlic in an even layer and season with salt and pepper. Place the rack and pork back on top of the vegetables and continue to roast until the vegetables are caramelized and the pork is tender and yielding, another 2 to 3 hours.
• Remove from the oven and allow the pork to rest for 15 minutes while you make the pan gravy.
• Remove the vegetables to your serving platter and place the pan over the stove-top burner on medium heat. Add the flour and stir to combine with the fat. Gradually stir in the stock, being sure to scrape the bottom of the pan for brown bits. Bring to a simmer so the gravy can fully thicken, and then stir in the parsley. Serve the pork with lots of vegetables and the pan gravy on and around.

THICK PORK CHOPS WITH GINGERSNAP GRAVY

Steps:

• 1. Preheat oven to 450F. Rinse and pat dry pork chops. Salt and pepper them to taste.
• 2. In a Dutch oven or large heavy pot, heat the oil and add the onion and salt and cook on medium for 7 minutes. Add the gingersnaps, beer, ground ginger, sugar, pepper and cinnamon. Bring to a boil over medium heat, reduce to a simmer and cook for 10 minutes. Whisk to smooth gravy.
• 3. Whisk in cream. Taste for seasoning and add more salt and pepper, if needed. Keep warm.
• 4. Oil an ovenproof skillet and heat it until it is very hot. Sear the pork chops on both sides until they turn golden. Place pan in oven and roast pork chops from 5-10 minutes, depending on thickness. They should reach 135F. on a meat thermometer. Let them rest 10 minutes.
• 5. Place cooked egg noodles on each plate and add one chop on each plate. Ladle gravy over noodles and serve extra gravy in a bowl on table.

PAUL PRUDHOMME'S ROAST PORK WITH GINGERSNAP GRAVY

Steps:

• Preheat oven to 325 degrees F.
• Saute onion, green bell pepper, celery, garlic, salt, pepper, paprika, thyme, and mustard in butter in large heavy skillet over medium-high heat for 4-5 minutes or until vegetables soften; remove from heat.
• Place roast in shallow roasting pan; fat side up.
• Make several slits with sharp knife in the top of the roast, cutting downward, but not through to the bottom.
• Stuff pockets with the vegetable filling.
• Roast in preheated oven for 1 hours or more, or until a meat thermometer reads the temperature you desire (160 degrees-for medium; 170 degrees for well-done).
• Remove roast from pan; keep warm; reserve pan drippings.
• To prepare gingersnap gravy, pour off pan juices into a 1 cup measure; skim off fat.
• Add enough water to make 1 cup and pour back into the pan.
• Set pan on top of the stove over medium-high heat, and simmer for 2 minutes, scraping brown bits from the bottom of the pan; remove from heat.
• Saute chopped onion, chopped celery, minced garlic in butter in large skillet for 4-6 minutes.
• Add ginger, salt, pepper, thyme, sage, and cumin, mixing well; cook 5 minutes.
• Add pan juices from roasting pan and the can of beef broth.
• Bring all to the boiling, then lower heat and simmer, uncovered, for 3 minutes.
• Break gingersnaps into pieces and add to skillet.
• Cook gravy until cookies absorb liquid, then whisk until smooth; simmer 10 minutes more.
• Strain gravy, and keep warm.
• To serve, slice pork into medallions, and spoon a little gravy over meat; serve extra gravy on the table.

CRISP ROAST PORK WITH HONEY MUSTARD GRAVY

Steps:

• Heat oven to 240C/220C fan/gas 9. Pat the pork all over with kitchen paper. Lightly rub all over with oil and sprinkle liberally with salt. Cook for 20 mins, turn down the oven to 190C/170C fan/gas 5, then cook for 30 mins per 500g (about 2 hrs). Remove from the tin, place on a serving plate and loosely cover with foil.
• Pour off excess fat from the tin. Add stock to the tin, then stir to incorporate meat juices and sticky bits at the bottom. Pour through a sieve into a small pan. Add mustard, honey and thyme, plus juices from the resting meat. Stir and simmer for 5 mins until starting to turn syrupy. Serve alongside the pork.

ROAST PORK WITH CIDER GRAVY

Steps:

• Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2.
• After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes.
• Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
• To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.

PRUDHOMME'S BAKED PORK CHOPS WITH ONION GRAVY

Steps:

• Combine the seasoning mix ingredients together in a bowl.
• Sprinkle evenly on both sides of the chops, making sure to use all of it.
• Cover and refrigerate overnight.
• Preheat the oven to 400°F.
• Grease a skillet heavily with 1 tablespoon margarine and heat until very hot.
• Add the pork chops in batches and brown well (about 3 minutes/side).
• Transfer to a large baking pan.
• Melt the remaining margarine over high heat.
• Add 2 cups of the onions and sauté until dark golden (about 5 minutes), stirring frequently to prevent scorching.
• Add the remaining 2 cups onions and cook until translucent.
• Add the garlic, remove from heat, and immediately spoon over browned chops.
• Pour the stock around the edges and seal the pan with foil.
• Bake for about 30 minutes, or until the meat is cooked through and tender.
• Remove from oven and serve with rice or mashed potatoes.

GINGERSNAP GRAVY

Steps:

• Combine the seasoning mix ingredients in a small bowl and set aside.
• Melt the fat and butter in a large skillet over medium heat.
• When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally.
• Stir in the seasoning mix and cook 5 minutes more, stirring occasionally.
• Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes.
• Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved.
• Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved.
• During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste.
• Strain the gravy.

CHEF PAUL'S PORK ROAST

Steps:

• Heat the butter and oil in a skillet over high heat.
• Add the onions.
• Cook, stirring frequently, until the onions are just beginning to brown on the edges, about 5 minutes.
• Add the celery and bell peppers.
• Cook, stirring frequently, until the celery and peppers are softened, about 2 minutes.
• Add the garlic and stir well.
• Add the seasoning and cook until it darkens slightly, about 2 minutes.
• Remove from heat and set aside to cool.
• Preheat the oven to 275°F.
• Place the roast in a baking pan, fat side up.
• Make several slits in the meat with a knife, to form pockets, being careful not to cut through to the bottom. If you make the slits lengthwise, every slice will have some of the stuffing in it.
• Stuff the pockets generously with some of the vegetable mixture.
• Spread the remaining vegetable mixture over the top of the roast and rub a little on the sides.
• Roast uncovered at 275°F until meat is tender, about 4 hours.

PORK ROAST WITH GRAVY

Steps:

• In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast., Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices., Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan., Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.