Barbara I have 26 tried and true pork recipes plus lots more. I love pork but never cook chops. If you had Living Cookbook 2015, I could send you the entire chapter, but.... I would start with pork tenderloin and then pork butt (aka shoulder).
Here are my three all time favorite pork recipes (apart from real Cuban Pork)
ROAST PORK TENDERLOIN WITH CREAMED CORN AND APPLE-CRANBERRY CHUTNEYI used a little more garlic and marinated it from Friday (4:00 am) to Sunday eve (6:00pm). I cooked it for 20 minutes in a regular oven and rested it for 10 minutes.
Oven Temperature: 400°F
Servings: 6
Yield: Yield: Makes 6 servings
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Inactive Time: 48 hours and 30 minutes
Total Time: 49 hours
2/3 cup fresh mint leaves, chopped
8 garlic cloves
3 fresh rosemary sprigs
2 shallots
3 tsp. kosher salt
1½ tsp. ground black pepper
15 TBS. olive oil divided (¾ cup + 3 TBS.)
2 12- to 14-ounce pork tenderloins, trimmed
Apple-Cranberry Chutneyhomemade
Creamed Cornhomemade
Combine first 6 ingredients in processor and chop finely. Blend in oil. Transfer marinade to glass baking dish. Add pork tenderloins to marinade, turning to coat. Cover dish with plastic wrap and refrigerate for 48 hours if possible, if not for at least 2 hours.
Preheat oven to 400°F. Heat 3 TBS. oil in heavy large ovenproof skillet over medium-high heat. Remove pork from marinade. Add pork to skillet and sauté until brown on all sides, about 5 minutes. Transfer skillet to oven and roast pork until a meat thermometer inserted into center registers 160°F, about 20 minutes. Let rest closely tented in heavy duty foil for 10 minutes.
Serve with Cream Corn and Apple-Cranberry Chutney.
Recipe Type: ALINA'S ADAPTATION, Bon Appetit, Main Dish, Mint, Pork, Shallots
Source: Bon Appétit March 2003
Web Page:
http://www.epicurious.com/recipes/food/v...-Chutney-107862
PORK RAGOUTThis can also be made using canned tomatoes, drained and chopped. The original herb in the recipe was thyme, which was also good, and I have also made it with a combination of sage and rosemary that was fantastic. If you have no Crème Fraiche heavy cream will do, but the Crème Fraiche makes a difference.
I have also made delicious variations on this using veal, and various types of dried mushrooms
Oven Temperature: 300°F
Servings: 6
Preparation Time: 30 minutes
Cooking Time: 2 hours
Inactive Time: 48 hours
Total Time: 50 hours and 30 minutes
5 lb. boneless pork shoulder, cut in 1 ½ in. cubes
4 tsps. kosher salt
4 tsps. fresh sage
4 tsps. fresh rosemary, minced
¼ tsp. allspice
6 2-3 clove(s) garlic; chopped
¼ cup olive oil
4 cup cup(s) onions; thinly sliced
1 cup dry white vermouth
3 cup ½-2 cup(s) fresh tomatoes; peeled, seeded, chopped
4 cup cremini or white mushrooms
2 tsp. lemon juice
½ cup water
2 TBS. butter
¼ tsp. salt
4 ½-2 TBS. cornstarch
¼ cup white wine
½ cup parsley (fresh), chopped
½ cup Crème Fraîche OR heavy cream
A. Combine the salt, allspice, herbs, and garlic in a mortar and pound to a paste. Combine with the meat in a stainless or ceramic bowl and mix to coat the meat. Press a pieces of plastic wrap onto the surface, cover the bowl, and refrigerate for 2 days.
B. Preheat oven to 300 degrees. If pork has exuded juices pat it dry before browning. Heat a large skillet or sauté pan over med-high heat, add oil, and brown the meat on all sides, removing pieces to a casserole as they are browned and adding another, until all are browned. If much fat cooked out, remove most of it (I usually have to add more oil as I go, meat has gotten so lean). When meat is all browned, add the onions and cook several minutes, until lightly browned. Deglaze the pan with the vermouth, and pour into the casserole. Add tomatoes, mix well, and bring to a simmer. Cover and place in oven. Bake 1 ¼-1 ½ hrs., stirring a few times, until meat is tender.
C. Meanwhile, prepare mushrooms: wash and quarter them - if very large (2" or more) cut into sixths. Place in a small saucepan with the lemon juice, water, butter, and a pinch of salt. Bring to a simmer, cover, and simmer 3 min. Pour liquid into casserole, and set mushrooms aside. Combine the starch and wine and set aside.
When meat is done, skim off any fat (if much cooked off), mix the starch/wine well, and pour most of it in, stirring until thickened, adding the rest if needed. Add mushrooms, and simmer, several minutes, stirring frequently. Off heat, stir in the Crème Fraîche, and serve, sprinkled with parsley, and with plenty of freshly baked bread, to soak up the sauce.
Recipe Type: ALINA'S ADAPTATION, Crème Fraîche, Main Dish, Pork
Author: Dave Cook's Illustrated Board
Source: Adapted from From Julia Child's Kitchen
Web Page:
http://www.americastestkitchen.com/ibb/p...p=1#175146HAWAIIAN-STYLE BRAISED PORK WITH STIR-FRIED CABBAGEServings: 4
Yield: Makes 6 to 8 servings
Preparation Time: 30 minutes
Cooking Time: 1 hour and 30 minutes
Total Time: 2 hours
3½ lbs. boneless country-style pork spareribs, cut into 1 ½-inch cubes
3 TBS. vegetable oil
6 garlic cloves, chopped
4 green onions, chopped
2 TBS. chopped peeled fresh ginger
1¾ cup low sodium chicken broth
1/3 cup soy sauce
1 TBS. dark brown sugar
¼ tsp. dried crushed red pepper
¼ tsp. Chinese five-spice powder
1½ TBS. cornstarch
Sprinkle pork with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add ⅓ of pork to pot and sauté until brown, about 6 minutes; transfer to bowl. Repeat with remaining pork. Add garlic, green onions, and ginger to pot; sauté 1 minute. Return pork and any juices to pot. Add 1½ cups broth, soy sauce, sugar, crushed red pepper, and five-spice powder; bring to boil. Reduce heat to medium-low, cover and simmer until pork is very tender, about 1 hour 15 minutes. Stir remaining broth and cornstarch in cup to dissolve; mix into pork. Simmer until gravy thickens, stirring occasionally, about 3 minutes. Season with pepper. (Can be made 1 day ahead. Cool slightly and chill. Rewarm over low heat.) Serve pork with cabbage.
Recipe Type: BEST, Bon Appetit, Main Dish, Make-Ahead, Meat, Pork, Scallions
Source: Bon Appétit | April 2002
Web Page:
http://www.epicurious.com/recipes/food/v...;saved_to_box=yI also love Pork Diane from
C@H June 2007 #63. You can find the recipe
here as well.