Asian minced pork salad

 

 

Serves:                 2

Prep time:           15 minutes

Cooking time:    15 minutes

 

Ingredients:

 

400 g pork mince

2 cloves chopped garlic

1 T grated ginger

4 red onions, sliced

½ chopped tomato

1 red chilli

3 T chopped mint

2 T chopped coriander

1 t fish sauce

 

Cooking instructions:

 

Fry pork mince, garlic and grated ginger until golden and fragrant.

 

Mix with sliced red onions, chopped tomato, red chilli, chopped mint, chopped coriander, fish sauce and a splash of lemon juice and serve.

 

Pork Fillet with Apple Tzatziki

 

 

Scotch Eggs

Makes 8

Prep 30 min

Cook 10 min

Bake 10 min + chilling












Ingredients

• 10 eggs
• 500g pork mince
• 2 tbsp (30ml) wholegrain mustard
• small handful mixed herbs, like parsley, chives and thyme leaves, chopped
• 2 tbsp (30ml) cold water
• salt and ground pepper
• 1½ cups (375ml) cake flour
• ¼ cup (60ml) milk
• 1 cup (250ml) dried breadcrumbs
• sunflower oil, to deep-fry
• tomato sauce, to serve
• handful watercress (optional)

Instructions

1. Place 8 eggs in a saucepan of water, bring to the boil, then simmer over medium heat for 2 minutes. Plunge into a bowl of iced water and set aside.
2. Mix the mince, mustard, herbs and water together. Season and form into 8 patties.
3. Carefully peel the eggs and gently pat dry. Season and enclose each egg in a patty until completely covered.
4. Season the flour to taste in a bowl. Mix the milk and remaining two eggs together in a separate bowl. Season the breadcrumbs and place in a separate bowl. Roll the eggs first in the flour, then in the milk mixture, and finally in the breadcrumbs to coat well. Chill again for at least 15 minutes.
5. Preheat the oven to 170C.
6. Heat enough oil to come halfway up the sides of a large saucepan over medium-high heat. Deep-fry the eggs, in batches, for 2 minutes or until golden. Place eggs on a baking tray and bake for 5-10 minutes until the meat is just coocked through. Serve with tomato sauce and watercress.

Pork Chops In Creamy Black Pepper Sauce

 

 

Ingredients

 

15 millilitre sunflower oil

4 Pork loin chops, fat removed

1 onion, finely diced

250 gram Button mushrooms, sliced

100 millilitre Sour cream

100 millilitre Water

1 sachet KNORR Black Pepper Sauce

 

 

 

 

 

Instructions

 

1.Preheat oven to 200°C.

2.Heat half the oil over a medium heat and brown the chops on both sides then remove from the pan and place into an oven tray and bake for 10 - 15 minutes or until cooked through.

3.Heat remaining oil in the same pan and fry the onions until soft then add the mushrooms and fry until tender.

4.Add the sour cream and water to the pan and stir in the contents of the sachet of KNORR Black Pepper Sauce.

5.Allow to simmer for 5 minutes stirring continuously to thicken then set aside.

6.Remove pork chops from the oven when done, serve with creamy mashed potato and spoon the sauce over the chops.

 

 

Creamy Mushroom Pork Chops

These easy to prepare pork chops are deliciously indulgent with a hint of mustard and sage. Pair with steamed green beans or wilted spinach and dinner is sorted!

 

 

Ingredients

 

350 millilitre Milk

150 millilitre White wine

1 punnet button mushrooms, sliced

1 Clove crushed garlic

1 Onion, sliced

4 Pork chops

30 millilitre Cooking oil

2.5 millilitre Robertsons Sage

1 sachet KNORR Honey and Mustard Chicken Dry Cook-in-Sauce

 

 

Instructions

 

1.Heat 15ml oil in a large heavy based pan and brown the pork chops in batches for about 5 minutes on each side until they are golden brown then remove from the pan and set aside.

2.Heat the remaining oil in the pan and fry the onion and garlic until soft.

3.Add the sliced mushrooms and fry until soft then add the white wine and allow to simmer until the liquid has reduced by half.

4.Add the milk and stir in the sachet of KNORR Honey & Mustard Chicken Dry Cook-in-Sauce.

5.Return the pork chops to the pan and allow to simmer on a low heat for 12-15 minutes or until the pork is tender and cooked through.

6.Stir in the sage and serve with mashed potato and steamed green beans or wilted spinach.

 

 

Asian-Style Pork

Ingredients:

 

 

·       1.5 Kilogram Pork loin, boneless, rind off, and rolled

·       1 tin (410g) chopped and peeled

·       125 Millilitre Smooth peanut butter

·       15 Millilitre Dark soy sauce

·       125 Millilitre Sesame oil

·       15 Millilitre Freshly grated ginger

·       2 Cloves garlic, minced

·       15 Millilitre Honey

·       1 KNORR BBQ flavour Cook-in-

·       60 Millilitre toasted cashew nuts

·       3 Spring onions,

·       3 Cups cooked rice

 

 

Instructions:

 

 

1.       Preheat oven to 180°C

2.       Place pork into the roasting bag

3.       In a bowl, mix together the seasoning mix, tinned tomatoes, peanut butter, soy sauce, sesame oil, ginger, garlic and honey until combined

4.       Spoon the sauce into the roasting bag and rub into pork. Close bag using included tie.

5.       Pierce the top of the bag 3 times with a sharp knife for the steam to escape

6.       Place on a baking tray in the centre of the oven and bake for 60 minutes or until cooked through. If you have a meat probe the temperature should reach 72°C. Ensure that the grill is off at all times

7.       Remove from oven and allow rest in bag for 10 minutes before serving.

8.       Spoon cooked rice onto a serving platter. Remove pork from bag, slice, then arrange on top of rice. Pour the bag juices over pork. Sprinkle with toasted cashew nuts and shallots.

Save More Sweet and Sour Chops

 

 

These sweet chops will not leave a sour taste in your mouth as they taste delicious and will cost you under R80 to feed your family.

 

Ingredients

• 6 Kassler chops
• 10 millilitre Mustard
• 440 gram Tin pineapple rings, drained
• 300 millilitre water
• 1 KNORR Sweet & Sour Dry Cook-in-Sauce

Instructions

1. Preheat oven to 200°C.
2. Place the kassler chops in an ovenproof dish in a single layer.
3. Spread a little mustard onto each chop.
4. Arrange pineapple rings over the chops.
5. Mix 300ml water and KNORR Fresh Ideas Sweet & Sour Sauce in a jug and pour over the chops and pineapple.
6. Bake covered for 50 mins until the sauce has thickened and the chops are cooked and tender.
7. Serve with mashed potato and vegetables.

 

Italian Breaded Pork Chops

 

 

Make your own coating for these pork chops by combining bread crumbs with this delicious honey and mustard cook in sauce and parmesan cheese.

Ingredients

• 3 Eggs, lightly beaten
• 1 ½ cups bread crumbs
• ½ cup Grated Parmesan cheese
• 3 Tablespoons milk
• 2 tablespoons olive oil
• 1 sachet KNORR Honey and Mustard Chicken Dry Cook-in-Sauce
• 30 millilitre Fresh chopped parsley
• 4 Pork chops

Instructions

1. Preheat oven to 160°C
2. In a small bowl, beat together the eggs and milk.
3. In a separate small bowl, mix the bread crumbs, KNORR Chicken Honey & Mustard Dry Cook in sauce sachet contents, Parmesan cheese, and parsley.
4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly.
5. Heat olive in a large frying pan over a medium heat.
6. Place coated pork chops in the frying pan, and brown for about 5 minutes on each side.
7. Place the chops in an ovenproof dish and in the preheated oven, and cook 25 minutes.
8. Serve with vegetables.

 

Bacon-Wrapped Pork Fillets with Apple Stuffing

 

Sage, walnut and apples give these pork fillets a decadent flavour.

Ingredients

• 10 millilitre oil
• 1 Red onion
• 5 Robertsons Sage
• 1 Red apple, cubed
• 1 Green apple, cubed
• 2 Whole pork fillets
• 100 millilitre Walnuts, chopped finely
• 1 pinch Robertsons Salt and Pepper to taste
• 6 Rashers bacon
• 1 Sachet Knorr Sausage Gravy

Instructions

1. Fry onion, apple and sage in a little oil until soft.
2. Stir in walnuts and set aside.
3. Slit the fillets down the length and divide the apple mixture evenly.
4. Wrap the bacon around each fillet and secure.
5. Place in the oven for 30 minutes and roast till cooked though at 180°C .
6. Serve with brown rice, vegetables and KNORR Sausage Gravy prepared as per packet instructions.

 

Pork Chops In Orange Sauce

 

 

Ingredients

• 4 Large carrots, cut into 2,5cm chunks
• 4 Pork chops
• 5 millilitre Extra virgin olive oil
• 15 millilitre Dijon mustard with seeds
• 200 millilitre Water
• 250 millilitre Brown rice
• 1 peck KNORR Honey and Mustard Chicken Dry Cook-in-Sauce
• 1 Small red onion, sliced
• 200 millilitre Fresh orange juice

Instructions

1. Boil carrots until soft
2. Prepare rice according to packet instructions
3. Meanwhile, press each chop with palm of hand to flatten slightly
4. Season both sides with the KNORR Fresh Ideas Chicken Honey & Mustard powder, reserving any left-overs
5. Heat a heavy based frying pan on medium-high until hot
6. Add oil, then pork chops in a single layer
7. Sprinkle onions in pan around pork, cook for 4 minutes or until pork browns
8. Turn pork over and stir onion
9. Cook for a further 4-5 minutes or until pork is cooked but not dry
10. Transfer pork to a plate, leaving onion in pan
11. Add mustard, orange juice, left-over contents from cook-in-sauce packet and water to the pan
12. Cook, stirring occasionally until sauce thickens
13. Divide pork, carrots and rice between 4 serving plates and spoon sauce over

Pork and Apple Casserole

Cherry Pork Chops

Description

In this rich and filling recipe, pan fried pork chops are cooked with cherry pie filling. This savoury-sweet dinner is one of the best crockpot pork chops recipes.

Ingredients

• 6 pork chops, cut 3/4 inch

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 can cherry pie filling (1 cup)

• 2 lemon juice

• 1/2 teaspoon instant chicken bouillon granules

• 1/8 teaspoon ground mace

Instructions

1. Trim excess fat from pork chops. Brown pork chops in hot skillet with butter or oil. Sprinkle each chop with salt and pepper.

2. Combine cherry pie filling, lemon juice, chicken bouillon granules, and ground mace in crock pot. Stir well. Place pork chops in crockpot. Cover.

3. Cook on low for 4-5 hours. Place chops on platter. Pour cherry sauce over meat, and serve.

Pork Chops and Gravy

Description

Go back to basics with this easy crockpot pork chops recipe. Enjoy pork chops with gravy like your mom used to make.

Ingredients

• 6 thick pork chops

• flour for dredging

• 2 cloves garlic, minced

• 1 can tomato paste

• 1 can mushrooms, drained

• 1 can mushroom soup, undiluted

• garlic salt

Instructions

1. Dredge pork chops in flour, salt and pepper, and place in crockpot.

2. Add remaining ingredients and cook on low all day, 5-6 hours or until pork chops are tender. Serve over buttered noodles or mashed potatoes.

Hawaiian Pork Chops

Description

Give this crockpot pork chops recipe a boost by adding Hawaiian coconut and pineapple. Enjoy these tender pork chops tonight.

Ingredients

• 6 lean boneless pork chops or cutlets

• 1 tablespoon prepared mustard

• 2 white wine vinegar

• 1 tablespoon hoisin sauce

• 1/2 teaspoon salt

• 1/8 teaspoon pepper

• 8 can pineapple chunks in juice

• 2 corn-starch

• 2 water

• 1 papaya, peeled, seeded, and, sliced

• Toasted coconut and/or chopped macadamia nuts

Instructions

1. Place chops in slow cooker. In a small bowl, combine mustard, vinegar, hoisin sauce, salt, and pepper. Drain juice from pineapple and add juice to mustard mixture; reserve pineapple chunks . Pour sauce over chops in cooker. Cover and cook on Low 5 to 6 hours or until meat is tender.

2. Remove chops and keep warm. Turn control to High. Dissolve corn-starch in water in small bowl; stir corn-starch mixture into juices in cooker. Cover and cook on High 10 to 15 minutes. Stir in pineapple chunks and papaya. Serve chops accompanied by sauce and let each diner add

coconut or macadamias as desired.

Golden Pork Chops

Description

Give tonight's pork dinner a kick in the pants with Golden Pork Chops. Cinnamon, sugar, and fruit sweeten these juicy pork chops, but tomato sauce and spices keep them from tasting cloying.

Serves: 5

Ingredients

• 5 to 6 pork chops

• 1/4 cup brown sugar

• 1/2 teaspoon cinnamon

• 1/4 teaspoon cloves

• 1 8oz can tomato sauce

• 1 29oz can cling peach halves

• 1/4 cup vinegar

• salt and pepper, to taste

Instructions

1. Lightly brown pork chops on both sides in large skillet or slow-cooking pot with browning unit. Pour off excess fat. Combine brown sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches, and vinegar.

2. Sprinkle chops with salt and pepper. Arrange chops in slow cooking pot. Place drained peach halves on top. Pour tomato mixture over all. Cover and cook on low for 4 to 6 hours.

Crazy Crockpot Pork Chops

Description

I found that the only crazy thing about these pork chops is that they weren't prepared in the oven! Make salty, fragrant pork chops using this crockpot pork chops recipe. Tastes just like oven-made!

Serves: 4

Ingredients

• 4 loin chops, lean

• 2 medium onions, sliced

• 1 teaspoon butter

• salt and pepper, to taste

• spices of choice, to taste

Instructions

1. Stand chops in crock pot, thin side down. Sprinkle with salt, pepper and spices.

2. Cover with the onion slices, which have been separated into rings. Place butter on top. And cook on low heat for 6 to 8 hours, or until chops are tender and onions are done. The result is moist, tender chops with a deep brown colour as if broiled in the oven.

Apple-Apricot Pork Chops

Description

This slow-cooked recipe is a delight. Try sweet, fruit-rich crockpot pork chops tonight!

Ingredients

• 2 pork filets or chops

• 1 cup chopped apples

• 1 cup chopped dried apricots

• 1/2 cup fresh or dried cranberries (optional)

• 1 medium onion, chopped

• 2 ribs celery, sliced in 1/2-inch pieces

• 1/2 cup apple juice

• 1/2 cup brown sugar

• 1/4 cup dry sherry or wine (or more apple juice)

• salt and pepper to taste

• 1 1/2 corn-starch mixed with 2 tablespoons cold water

Instructions

1. Combine all ingredients; cover and cook 7 to 9 hours on low. 30 minutes before serving, pour liquid into a separate container to skim off excess fat.

2. Stir in corn-starch mixture and return broth to crockpot. Continue cooking on low until smooth and thickened.

Notes

Serves 4-6.

Apple Cider Pork

Description

Try this warm and tasty apple cider pork and vegetables for a great autumn meal. Add the ingredients to the crock-pot before you leave for work or start your day, and by the time you return, you will have a hearty meal waiting for you.

Cooking Time: 8 hr

Ingredients

• 4 sweet potatoes, peeled and cut in 1/2 inch slices

• 6 ounce dried fruit mix package

• 1 medium onion, sliced thin

• 1 bay leaf

• 3/4 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon dried rosemary, crush

• 1 1/2 lean boneless pork, 1

• 1/2 cup all-purpose flour

• 2 vegetable oil

• 1 cup apple cider

Instructions

1. Place first 7 ingredients in slow cooker; set aside.

2. Dredge pork in flour and brown in hot oil. Remove pork, reserving drippings in skillet. Place pork in cooker.

3. Add cider to skillet, stirring to loosen any browned particles; pour over pork.

4. Cover and cook on low 6 to 8 hours. Remove and discard bay leaf.

Texas Toast Stuffed Pork Chops

2 slices New York Brand® Garlic Texas Toast

4 boneless pork chops, 1 to 1 ¼″ thick

Salt and black pepper

1/2 cup chopped onions

3 tbsp. olive oil, divided

1 tsp. Italian seasoning

4 sundried tomatoes packed in oil, chopped

1 tbsp. chopped parsley

1/4 cup grated Parmesan cheese

1/2 cup chicken stock

Preheat oven to 425 degrees F.

Bake New York Brand® Texas Garlic Toast according to package directions. Cool. Cut each toast into 1 inch pieces. Lower oven temperature to 350 degrees F.

Cut a pocket into meaty side of each chop. Place chops on a tray and season with salt and pepper.

Place onions and 1tbsp. oil in a medium microwave proof bowl, cover and microwave 1 minute or until onions are tender. Add a pinch each salt and pepper, pieces New York Brand® Texas Garlic Toast and remaining ingredients and mix to incorporate.

Divide stuffing and fill cavity of each pork chop. Thread one or two toothpicks along cut side of chops to seal in stuffing.

Heat remaining 2 tbsp. oil in a large ovenproof skillet, over medium high heat; add chops and brown each side. Transfer skillet to preheated oven and bake for 20 to 30 minutes (depending upon size of chop) or until chops are thoroughly cooked and reach 160 degrees F. Remove toothpicks and serve.

Crispy Pork Cheeks with Creole Dirty Rice

Dirty rice is a staple in Louisiana’s Creole cooking. Spencer Minch, my chef de cuisine at Emeril’s Delmonico, created this recipe for crispy pork served over Creole dirty rice. Chef Spencer confits the pork cheeks – cooking them covered with oil in the oven at a low temperature until they are fork tender. He then sautés the pork in a little butter until slightly crispy. The dirty rice is delicious all by itself, but the pork cheeks are definitely worth the effort. This dish has developed quite a following in New Orleans and one of the most popular dishes at Delmonico!

Ingredients

2 1/2 pounds pork cheeks,  cleaned and trimmed of all tough membranes

8 cloves garlic

6 sprigs fresh thyme

1 1/2 tablespoons Kosher salt

1 tablespoon coarsely ground black pepper

1 tablespoon coriander seeds

Vegetable oil as needed

1 cup flour, or more as needed for  dusting

2 tablespoons unsalted butter

1 recipe Creole Dirty Rice, for  serving

- Makes 4 servings

INSTRUCTIONS

Preheat the oven to 325 degrees F.

Place the pork cheeks, garlic, thyme, salt, pepper, and coriander seeds in a baking dish just large enough to hold the pork in one layer. Add enough vegetable oil to completely cover the pork. Cover the dish tightly with aluminium foil and bake until cheeks are fork-tender, usually 4 to 4 1/2 hours. (Note: this will depend on the size of pork cheeks you are able to procure, so check periodically during the cooking time.) When the pork is tender, remove from the oven and allow to cool in the oil. Once cool, remove the cheeks from the oil and pat dry with paper towels. (Oil may be strained and used for another purpose.)

Dust the cheeks lightly with flour. Heat a medium sauté pan over medium-high heat. When hot, add 2 tablespoons of oil to the pan and, when oil is hot, add 1 tablespoon of the butter. Sauté the cheeks, in batches if necessary, until golden brown on all sides, 2 to 3 minutes. Remove from the pan and repeat with remaining cheeks, adding more vegetable oil and remaining butter if necessary.

Serve the cheeks hot, with the Creole Dirty Rice.

Creole Dirty Rice

Ingredients

1 tablespoon vegetable oil

1 tablespoon butter

1/2 cup chopped yellow onion

1/2 cup chopped bell pepper

1/4 pound ground pork

1/4 pound chicken livers, pureed

2 bay leaves

1 tablespoon finely chopped  jalapeno

1/2 teaspoon salt

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon cayenne

2 cups cooked long grain white  rice

1/4 cup beef stock or canned, low  sodium beef broth

Dash of Tabasco, or other  Louisiana hot sauce, or to taste

- Makes about 3 cups

INSTRUCTIONS

In a large skillet, heat the oil over medium high heat. When hot, add the butter, onions, and bell peppers and sauté vegetables until tender and lightly caramelized, 4 to 6 minutes. Add the pork and cook, using the spoon to break the pork into small pieces of meat, until well-browned, 1 to 2 minutes. Add the liver puree, bay leaves, jalapeno, salt, coriander, cumin, and cayenne and cook until liver is cooked through and spices are fragrant, 2 to 3 minutes. Add the rice and beef stock and continue to cook, stirring, until well-combined and rice is heated through, 2 to 3 minutes longer. Adjust the seasoning if necessary and add hot sauce to taste.