PORK ROAST PROVENCAL
This is my daughter's favorite meal and she always requests it for her birthday dinner. I give credit to my mother for teaching me to become skilled in the kitchen.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- Cut tiny slits in the roast and insert garlic slices. Place roast in a large resealable plastic bag or shallow glass bowl. Combine 2/3 cup of broth, lemon juice, oil, onions, bay leaves, thyme, salt and pepper; pour over roast. Seal bag or cover; refrigerate overnight, turning occasionally. Place roast, fat side up, in a shallow roasting pan; pour marinade over. Bake, uncovered, at 350° for 2 to 2-1/2 hour or until a thermometer reads 160°-170°. Remove roast to a serving platter; keep warm. Skim and discard fat from juices in roasting pan. Remove bay leaves. Combine cornstarch and water until smooth; stir into pan juices. Add remaining broth. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with roast.
Nutrition Facts :
PORK PROVENCALE
Make and share this Pork Provencale recipe from Food.com.
Provided by conniecooks
Categories One Dish Meal
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Coat pork with flour seasoned with salt & pepper.
- Heat oil in a large skillet.
- Brown cubes 3- 4 minutes.
- Add onion and garlic saute for 2 minutes.
- Season with salt & pepper.
- Pour in wine.
- Bring to a boil, cover & simmer 35 minutes.
- Add remaining ingredients and simmer another 20 minutes.
- Serve with garlic mashed potatoes.
Nutrition Facts : Calories 739, Fat 31.7, SaturatedFat 7.4, Cholesterol 121.8, Sodium 692.4, Carbohydrate 53.6, Fiber 9, Sugar 16.4, Protein 50.7
CAST-IRON SKILLET PROVENCAL PORK CHOPS AND POTATOES
Everything in this elegant-yet-easy dish cooks in one skillet, cutting down on the cleanup. Holding the potatoes in water after cutting prevents them from discoloring while you prep the other ingredients.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Drain the potatoes. Heat 2 tablespoons of the olive oil in a 12-inch cast-iron skillet over high heat until very hot, about 2 minutes. Add the potatoes and cook, stirring occasionally, until they start to become tender and are just beginning to brown around the edges, about 5 minutes.
- Sprinkle the pork chops with salt and pepper. Move the potatoes to the far edge of the pan, leaving a space to brown the pork chops. Add the pork chops to the pan and cook until browned, 2 to 3 minutes per side. As the pork chops cook, give the potatoes an occasional stir so they continue to brown evenly. Place the pork chops on top of the potatoes, shingling them to leave as much room in the pan as possible. Reduce the heat to low and add the remaining tablespoon of oil to the bare area of the pan. Add the olives, capers, garlic and thyme and cook, stirring continuously, until fragrant and golden, 1 to 2 minutes.
- Increase the heat to medium, add the tomatoes and wine and cook until reduced by half, 2 to 3 minutes, then stir in the chicken broth. Put the pork chops in the sauce and carefully nestle the potatoes around them. Cook 3 to 5 minutes more until the pork chops register 145 degrees F in the center on an instant-read thermometer. Remove the pork chops from the sauce and transfer to shallow bowls or a serving platter. Taste the sauce and season with additional salt and pepper if needed. If most of the liquid in the pan evaporates while you are cooking the pork, stir in tablespoons of water at a time to get it back to a saucy consistency. If the sauce is a little thin and weak, after you take the chops out, turn the heat up and cook 1 to 2 minutes more to thicken and concentrate the flavors. Stir the parsley into the sauce, remove the thyme sprigs, spoon the sauce over the chops and serve.
PORK ROAST PROVENCALE
A busy day recipe that turns out tender and moist. I have made this recipe with boneless pork loin, boneless pork loin roast, and also with pork sirloin roast that has a bone in it-all are good. The timing here does not include MARINATING it overnight. If you prefer more of a lemony taste in your pork gravy, go ahead and increase the lemon juice. I also prefer the lower amount of thyme but you might want to up it. I marinate this in a small oven cooking bag that I plan on roasting it in. I like to serve it with roasted potatoes and baby carrots -I put that in for about 1 hour and 45 minutes.
Provided by WiGal
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut tiny slits in the roast and push in some garlic.
- Place roast in small oven cooking bag.
- Combine chicken broth, all the lemon juice, oil, onion, bay leaves, thyme, and pepper; pour over roast.
- Put tie around bag, refrigerate overnight, and turn occasionally.
- Preheat oven to 350 degrees.
- Remove bag from refrigerator, put into pan, and roast for 20 minutes per pound, or until a meat thermometer reads 145 degrees.
- Remove roast from bag-cover with foil and let rest.
- Skim and discard fat from juices in roasting pan.
- Remove both bay leaves.
- Put liquid into 3 quart saucepan and heat up over medium setting.
- Put cornstarch and cold water into small jar, put lid on, and shake it up.
- Add cornstarch mixture to liquid in saucepan.
- Bring to a boil and boil for 2 minutes, stirring constantly.
- Season with salt to your taste.
Nutrition Facts : Calories 495.8, Fat 21, SaturatedFat 4.6, Cholesterol 195.6, Sodium 292.2, Carbohydrate 9.8, Fiber 1, Sugar 2.2, Protein 63.9
ONE-POT PORK WITH ORANGE, OLIVES & BAY
A Provençal-style pork casserole with vibrant citrus flavours, sweet shallots, new potatoes and sundried tomatoes
Provided by Jane Hornby
Categories Dinner, Main course
Time 3h15m
Number Of Ingredients 14
Steps:
- Heat 1 tbsp of the sundried tomato oil in a large, flameproof casserole dish. Toss the pork in the flour, tap off any excess, then brown it in 2 batches, transferring to a large bowl once golden and crusted. Use a splash more oil for the second batch if needed.
- Tip 1 tbsp oil, shallots, onion, bay leaves and thyme into the pan and fry for 5 mins until golden here and there. Stir in the garlic and sundried tomatoes, cook for 1 min more, then tip onto the pork.
- Splash the wine and orange juice into the dish, add the orange zest and boil hard for 5 mins. Add the meat and onions back in.
- When ready to cook, heat oven to 160C/140C fan/gas 3. Stir the stock, canned tomatoes, potatoes and olives into the casserole, then bring to a simmer. Prod the potatoes as far under the surface of the liquid as you can. Cover, leaving a slight gap to one side, then cook in the oven for 2½ hrs, or until the meat is tender enough to cut with a spoon. Spoon away any excess fat and let the stew rest for a few mins before ladling into shallow bowls.
Nutrition Facts : Calories 670 calories, Fat 36 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 1.2 milligram of sodium
PROVENçAL PORK SKEWERS
Don't let the rain get you down, get the griddle pan out and do an indoor BBQ with these fun kebabs
Provided by Good Food team
Categories Buffet, Dinner, Main course, Snack, Supper
Time 18m
Number Of Ingredients 6
Steps:
- Cut the pork into bite-size chunks and cut the spring onions into 3cm lengths. In a bowl mix together the herbs, lemon zest and juice, honey, oil and a little seasoning. Add the pork and onions and stir well to coat all the pieces of meat evenly.
- Thread the meat and onion alternately onto 4 or 8 skewers. Heat barbecue, griddle pan or grill until hot. Cook the skewers for 6-8 mins, turning occasionally, until browned.
Nutrition Facts : Calories 220 calories, Fat 6 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.2 milligram of sodium
PORK CHOPS PROVENCAL
Provided by Robert Farrar Capon
Categories dinner, main course
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet (12 or 15 inches) and brown chops on both sides over moderate heat, about 15 minutes. Remove chops. If necessary, prepare chops in 2 batches.
- Add mushrooms to skillet and saute until lightly browned. Add wine and stir to loosen all brown bits from bottom. Empty mushrooms and wine into a bowl and mix with tomatoes, onions, garlic, parsley and reduced chicken stock.
- Return all chops to skillet (making 2 layers, if necessary) and pour mixture in bowl over them. Season very lightly with salt and pepper, cover skillet securely and cook over very low heat about 2 hours, or until meat is almost but not quite falling off the bone.
- Remove chops to serving platter and keep warm. Raise heat under skillet and boil contents hard, stirring constantly, until the mixture has a viscous, saucelike consistency. Pour over chops and serve.
Nutrition Facts : @context http, Calories 541, UnsaturatedFat 16 grams, Carbohydrate 17 grams, Fat 27 grams, Fiber 4 grams, Protein 54 grams, SaturatedFat 8 grams, Sodium 1406 milligrams, Sugar 8 grams, TransFat 0 grams
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