Pork Medley Recipes

PORK CHOP VEGGIE MEDLEY

Steps:

• In a large nonstick skillet, saute onions and garlic in oil for 2-3 minutes. Add the pork chops; brown on both sides and sprinkle with salt and pepper. Remove chops and onions with a slotted spoon; keep warm. Add water to drippings; bring to a boil, scraping any browned bits from pan. Return chops and onions to pan; add the tomatoes. Bring to a boil. Reduce heat cover and simmer for 25-30 minutes or until meat is tender., Stir in corn and zucchini; cover and simmer for 10-15 minutes longer or until the vegetable are tender. Serve over rice.

PASTA PORK MEDLEY

Steps:

• In a small bowl, combine the first five ingredients. Place pork in a large resealable plastic bag; add the marinade. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Place pork on a rack coated with cooking spray in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°. Cover with foil; let stand for 10 minutes before cutting into thin slices., Place 5 qts. water in a soup kettle; bring to a boil. Add pasta; cook, uncovered, in boiling water for 10 minutes. Add snow peas; cook 1-2 minutes longer or until pasta and peas are tender; drain., In a large nonstick skillet, whisk the broth, peanut butter, vinegar, oil, ginger, garlic, soy sauce and pepper flakes until blended. Bring to a boil. Reduce heat; simmer for 2-3 minutes. Add the pasta mixture and tomatoes; heat through. Arrange sliced pork over pasta mixture. Sprinkle with onions. Serve immediately.

SNOW PEA PORK MEDLEY

Steps:

• In a large microwave-safe bowl, combine the cornstarch, soy sauce, bouillon, water and ginger if desired; stir until smooth. Cover and microwave on high for 2 minutes, stirring once., Add the water chestnuts, bamboo shoots, peas and onions. Cover and cook on high for 4-5 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in pork; cook 2-3 minutes longer or until heated through. Serve over rice.

PORK MEDLEY

Steps:

• Boil the potatoes then mash them with 1 oz butter, the yogurt and salt and pepper.
• Make a white sauce by melting 2 oz butter, stirring in the flour and cooking for a minute, then break up the stock cube and stir it in.
• Gradually blend in the milk and wine, stirring all the time over the heat until the sauce had come to the boil and is thick.
• Add the pork, mango chutney, vegetables and herbs to the sauce with salt and pepper to taste.
• Put it in an ovenproof dish and top with the potatoes.
• Scatter over the cheese and cook at 200C or gas mark 6 for 15 mins until reheated and golden brown.