Worcestershire Peppered Pork Recipes

PORK BUTT WITH WORCESTERSHIRE SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Slit the pork in several places and rub the salt, liquid smoke, and Worcestershire sauce all over the pork butt.
• Wrap the pork in the banana leaves and then wrap it in foil. Place pork in a 9 by 13-inch pan and bake for 4 hours.
• Once pork comes out of oven, shred with a fork and serve.

WORCESTERSHIRE PEPPERED PORK

Steps:

• Sprinkle pork chops with 1/2 teaspoon each Worcestershire Pepper and salt.
• Heat oil in large skillet on medium-high heat. Add chops; cook 4 to 6 minutes per side or until desired doneness (if chops brown too quickly, reduce heat slightly). Remove skillet from heat. Transfer chops to serving platter; cover and keep warm.
• Stir wine into skillet, scraping to loosen any browned bits. Add cream, mustard, sage and remaining 1/2 teaspoon Worcestershire Pepper and 1/4 teaspoon salt. Bring to boil on medium heat. Reduce heat to low; simmer, uncovered, 2 minutes or until reduced to about 1/2 cup. Serve sauce over chops.

RUBBED DOWN PORK CHOPS

Steps:

• In a bowl, mix the garlic powder, salt, and pepper. Rub pork chops on both sides with the garlic powder mixture and the minced garlic.
• In a skillet over medium heat, mix the Worcestershire sauce and 1/4 cup water. Place pork chops in the skillet, and cook 10 minutes.
• Turn chops in the skillet, and pour in remaining 1/4 cup water. Mix in the onion and mushrooms, and continue cooking 10 minutes, or to desired doneness.