Pork Recipes Chop

pork recipes chop, looking for these recipes? check this for 4 best pork recipes chop: Mustard pork chops with walnut and beetroot salad,Jerk pork chops with mango and black bean salad,Pork and parmesan meatballs,Slow cooker satay pork

Mustard pork chops with walnut and beetroot salad

Image Source: taste.com.au

Ingredients

  • 4 Coles Australian Pork Loin Chops
  • 1 tbs honey
  • 1 tbs wholegrain mustard
  • 2 1/2 tbs olive oil
  • 1 bunch sage, leaves picked
  • 500g cooked baby beetroot, cut into wedges
  • 60g pkt Coles Australian Baby Rocket
  • 50g goat’s cheese, crumbled
  • 1/2 cup (50g) walnuts

Method

  • Step 1
    Preheat oven to 200°C. Place the pork in a large bowl. Add the honey and mustard and toss to combine. Season. Heat 1 tbs of the oil in a large non-stick ovenproof frying pan over high heat. Cook the pork for 2 mins or until golden underneath. Turn the pork and remove pan from heat.
  • Step 2
    Combine the sage and 2 tsp oil in a small bowl. Arrange the sage mixture over the pork in the pan. Bake for 6-8 mins or until the pork is just cooked through. Cover and set aside for 5 mins to rest.
  • Step 3
    Meanwhile, pat the beetroot dry with paper towel. Season. Heat the remaining oil in a medium frying pan over high heat. Add the beetroot and cook, stirring occasionally, for 2 mins or until heated through.
  • Step 4
    Place the beetroot, rocket, goat’s cheese and walnuts in a large bowl. Season and toss to combine. Divide the pork and beetroot mixture evenly among serving plates. Drizzle the pork with the pan juices.

Slow cooker satay pork

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 1 tablespoon olive oil
  • 1.5kg piece pork scotch fillet, cut into 4-5cm pieces
  • 1 brown onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated ginger
  • 90g (1/3 cup) natural crunchy peanut butter
  • 160ml can coconut milk
  • 125ml (1/2 cup) Massel chicken style liquid stock
  • 60ml (1/4 cup) light soy sauce
  • 1 tablespoon sweet chilli sauce
  • 1 red capsicum, deseeded, thinly sliced
  • 2 tablespoons coarsely chopped unsalted peanuts
  • Fresh coriander leaves (optional)
  • Steamed rice, to serve
  • Lime wedges, to serve

Method

  • Step 1
    Heat the oil in a large non-stick frying pan over medium-high heat. Add 1/3 of the pork and cook, turning occasionally, for 5 minutes or until golden. Transfer to the slow cooker. Repeat in 2 more batches.
  • Step 2
    Reduce the heat to medium-low. Add the onion and cook, stirring occasionally, for 4 minutes or until softened. Add the garlic and ginger and cook, stirring, for 1 minute or until aromatic. Stir in the peanut butter, coconut milk, chicken stock, soy sauce and sweet chilli sauce. Pour over the pork.
  • Step 3
    Cover and cook on Low for 6 hours or until the pork is very tender. Taste and add a little more sweet chilli sauce if desired. Sprinkle with the capsicum, peanuts and coriander, if using. Serve with rice and lime wedges.

Jerk pork chops with mango and black bean salad

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 1 tsp ground allspice
  • 1 tsp dried thyme
  • 1 tsp brown sugar
  • 1 tsp cayenne pepper
  • 1 tbs vegetable oil
  • 4 Coles Australian Pork Loin Chops
  • 1 large mango, stoned, peeled, coarsely chopped
  • 400g can black beans, rinsed, drained
  • 1 small red onion, finely chopped
  • 1/4 cup coriander leaves, coarsely chopped
  • 2 limes
  • 2 baby cos lettuce, leaves separated

Method

  • Step 1
    Heat a barbecue grill or chargrill on medium-high. Combine allspice, thyme, sugar and cayenne pepper in a bowl. Add oil and combine. Rub the spice mixture evenly over pork. Cook for 3 mins each side or until just cooked through. Transfer to a plate and set aside for 5 mins to rest.
  • Step 2
    Meanwhile, combine mango, beans, onion and coriander in a bowl. Juice 1 lime. Add to mango mixture. Toss to coat.
  • Step 3
    Cut remaining lime into wedges. Divide lettuce among serving plates. Top with mango mixture. Season. Serve with pork and lime wedges.

Pork and parmesan meatballs

Image Source: taste.com.au

Ingredients

  • 1/2 cup (35g) panko breadcrumbs
  • 1/4 cup (60ml) milk
  • 500g Coles Australian Pork Mince
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1/2 cup (40g) Perfect Italiano Grated Extra Sharp Parmesan
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tbs olive oil
  • 690g jar tomato passata
  • 1/2 cup (125ml) chicken stock
  • 60g baby spinach leaves
  • Mashed potato, to serve
  • Perfect Italiano Grated Extra Sharp Parmesan, extra, to serve

Method

  • Step 1
    Combine breadcrumbs and milk in a large bowl. Set aside for 5 mins or until the milk is absorbed and the breadcrumbs soften. Add the mince, egg, parmesan, half the onion and half the garlic. Season. Use your hands to mix until well combined. Gently roll level tablespoonfuls of mixture into balls (the mixture will be quite soft).
  • Step 2
    Heat 1 tbs oil in a large deep frying pan over medium heat. Cook the meatballs, in 3 batches, turning, for 3 mins or until browned. Transfer to a plate.
  • Step 3
    Heat the remaining oil in the pan. Add remaining onion and garlic. Cook, stirring, for 3 mins or until soft. Stir in passata and stock. Return meatballs to pan. Bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, for 15 mins or until the meatballs are cooked through.
  • Step 4
    Add spinach to the pan. Cook for 1 min or until spinach just wilts. Season. Serve with mash. Sprinkle with extra parmesan.

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