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1 lb. Cob-Smoked Boneless Pork Filets(Cut into ¼
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¼ c. of Toasted Chopped Cashews
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4 Cups of Cut Green Beans
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¼ c. Soy Sauce
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2 tsp. Sesame Oil
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2 tsp. Cornstarch
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2 tsp. of Ground Ginger or 1 tbs. Fresh Minced
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¼ c. of Chicken Broth
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2 Garlic Cloves, Minced
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Cooking Spray
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2 Cups of Hot Cooked Rice
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Mix soy sauce and cornstarch; add pork. Cover and chill until ready to cook. Cook beans in boiling water for five minutes. Drain and plunge into cold water; drain. Heat sesame oil in large skillet coated with cooking spray over medium heat. Add garlic and ginger and sauté´ 1 minute. Add pork and stir-fry 2 minutes until done. Stir in broth, and reduce heat. Simmer for two minutes. Serve over rice and sprinkle with cashews. SERVES 4
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Sprinkle both sides of pork chops with garlic powder and black pepper. Sprinkle with soy sauce. Grill or broil for 7 minutes on each side until warmed. Do not overcook. SERVES 6-8
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Preheat oven to 325º F. Spread sauerkraut over the bottom of a baking dish and sprinkle with the cloves and caraway seeds. Place pork chops on top of sauerkraut and apple slices on the pork chops. Sprinkle with the cinnamon and cover. Bake for 25 minutes or until pork is tender. Do not overcook pork. SERVES 6
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2 Cob-Smoked Boneless Pork Filets
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4 Cups of cooked Wild Rice, Chilled
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1 tbs. Soy Sauce
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1 tbs. Cooking Sherry
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2 Large Egg Whites
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Cooking Spray
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1 Large Egg
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2 Cups of Sliced Mushrooms
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1 tbs. Minced, Peeled Fresh Ginger
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2 Cups of Snow Peas
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2 Garlic Cloves, Minced
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2 Cups Sliced Onion
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1 tsp. Salt
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½ c. Chopped Green Onions
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Cut pork into strips and add soy sauce and sherry. Cover and marinate for at least 30 minutes. Drain and discard marinade. Mix egg whites and egg in a mixing bowl with a whisk. Coat a wok or skillet with cooking spray and heat over medium heat until hot. Add the egg mixture and cook until done. Remove egg from wok. Add ½ tsp. oil to the skillet. Add pork and stir-fry for 2 minutes or until done. Remove from wok and keep warm. Add ½ tsp. oil to wok. Add onion and peas. Stir-fry for 2 minutes. Add mushrooms and garlic; stir-fry for 1 minute. Remove onion mixture from skillet and keep warm. Add remaining teaspoon of oil to skillet; add the rice and cook for 1 minute without stirring so rice will start to "clump". Stir in egg mixture, pork, salt, and onion mixture. Stir-fry 2 minutes or until heated. Sprinkle each serving with green onions. SERVES 5
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Melt butter and garlic in a fry pan over medium heat until garlic for 3 minutes. Sauté pork in butter for 4 minutes on each side until heated through. Remove pork from fry pan and keep warm. Combine chicken broth and tomato paste in fry pan and stir in the mushrooms. Cook for 4 minutes until mushrooms are tender. Serve mushrooms over the pork and sprinkle with the chopped green onions. SERVES 6
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6-8 Cob-Smoked Pork Chops
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3 tbs. Minced Shallots
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3 tbs. Lime Juice
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¼ c. Soy Sauce
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1 tbs. White Wine
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2 tsp. Fresh Minced Peeled Ginger
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1 ½ tsp. Brown Sugar
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2 Minced Garlic Cloves
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Combine filets in an airtight container with all other ingredients. Turn filets to coat and refrigerate for 3 hours. Reserve marinade. Coat grill with cooking spray. Cook pork for 5 minutes on each side until done, brushing with marinade. SERVES 6
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6 Pork Chops
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¼ cup Pure Vermont Maple Syrup
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¼ cup chopped onion
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¼ cup water
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1 tablespoon vinegar
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1 tablespoon Worcestershire Sauce
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½ teaspoon chili powder
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1 ½ teaspoons salt
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1/2 teaspoon pepper
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Flour to thicken gravy (optional)
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Preheat oven to 350º. Place chops in greased flat baking dish. Combine other ingredients over low heat and pour over chops. Cover and bake approximately 20 -25 minutes until warm, basting occasionally. Remove chops, keep warm, thicken sauce and serve over chops.
Special note: Dakin Farm Center Cut Pork Chops are fully cooked and simply need to be warmed and served. Please take special care to not overcook.
Preparation Time: 35 minutes
Number of Servings: 6
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