Pork Archives - Page 3 of 4 - Recipes At My Table

Pork and Beans

In a world where everything is uncertain, sometimes it’s good to be certain. I am certain you will like this recipe. My Pork and Beans is a healthier version of the famous pork and beans. Unlike the canned stuff, this recipes comes together with centre cut pork chops and fresh green and yellow beans. Growing up we had very little commercially canned goods in our house. Most of our preserves came from the garden and my mother and nonna spent a lot of time canning.

With the quarantine in place, I am looking for recipes that are simple and made with ingredients from any pantry. It’s also important to have variety. This recipe serves well for family or entertaining. You could substitute the beans with shredded and sautéed cabbage. As I always encourage you, get creative!!

Another great pork recipe and in time for fall is my https://recipesatmytable.com/apple-butter-pork/

Ingredients for Pork and Beans

3 centre cut boneless pork chops cut in half
salt and pepper
2 tbsp flour
2 tsp Italian seasoning
3 tbsp canola oil
1 onion ( chopped)
2/3 cup of beer
1/2 cup of chicken broth
1 lb of green beans
2 tbsp butter
2 tbsp corn starch

Process

Wash the beans and snap the ends. Place in a microwave dish and add a couple of tablespoons of water. Microwave for a few minutes on high. Drain well and dress with salt, pepper and the 2 tbsp of butter. Keep hot.

Salt and pepper the meat. Mix the flour with the Italian seasoning. Coat each pork chop.

Heat the oil and cook the pork chops until brown on one sideFlip the chops and add the onions where they can fit. Cook for about five minutes. This will allow the onions to become translucent and the other side of the pork to brown.

Now it is time to pour in the beer and chicken broth. Cover with a lid and simmer for 15 minutes.

Mix the cornstarch with a little water to make a slurry and add to the pan with the juices and the onions. When thickened pour the sauce over the pork chops.

When the pork chops are cooked, you are ready to assemble. Place the beans on a platter. Take the pork chops out of the pan and put them on top of the beans.

I served it with some baby potatoes tonight. A new healthier version of pork and beans.

November 3, 2020

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Barbecued Pork Kofta Kebabs

I think the more we are different, the more we are the same. I am in love with Lebanese food thanks to many friends from Lebanon. Barbecued Pork Kofta Kebabs are similar to our Italian meatballs. They go onto a skewer and are juicy. Most of all they have vibrant spices, making them extra tasty.

This dish comes together easily with beef or pork. I love the flavour of pork, but at the heart of this dish is making the food to enjoy. I truly believe that we eat to live and the Mediterranean diet certainly allows us to eat healthy wholesome food. My nonna tells me that growing up meat was limited, but it is what you do with the meat and the sides that make the meal. And of course, the most important ingredient is the sharing with family and friends at a table set for life.

If you missed the inspiration to my Lebanese cooking journey, check out https://recipesatmytable.com/rollas-kafta-casserole

Ingredients

2 lbs ground beef or pork ( I use medium ground)
1 tsp salt
1/2 tsp ground black pepper
2 tbsp each of ketchup and your favourite bbq sauce
2 tsp chilli powder
1/2 tsp ground cumin
2 cloves of garlic minced
1/2 cup parsley
1 medium onion
1 tsp red pepper chilli flakes (optional)

Process

Place all the ingredients in the bowl and mix.

Divide dough into four if you want the large kebabs. If you want smaller ones by further dividing each quarter in half again. You will get 8 smaller ones, but most people eat 2.

If you have stainless steel skewers, they are better, but wooden ones work. If using wooden ones ensure that you soak them in water.Roll as a meatball, flatten it out and encase around the skewers.Place in the freezer for at least 4 hours.

Place Kebabs frozen on a well heated medium bbq.

Ten minutes on each side should do it.

Serve with wedges of lemon and some Greek Yogurt. Poolside is best!!

They can be sliced and put into pita bread. Make a big green salad and some couscous to go with them.

July 23, 2020

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Centre Cut Pork Loin with Tomato Pesto

Trying to keep the summer cooking simple and flavourful. With a few ingredients my Centre Cut Pork Loin with Tomato Pesto brings a party of flavours to the table. Always salt and pepper your meat because it is the first infusion of flavours. It goes on the grill with a little olive oil and Italian seasoning.

Meanwhile I prepare a delicious pesto. Now most of my non-Italian friends think that pesto is always associated with basil; however, my nonna made many different types. Pestare in Italian means to pound and we use this method to start soups and sauces. A simple pesto of carrots, celery, onion, parsley and celery starts many of my soups. In my lasagna meat sauce I begin with carrots, celery, onions and garlic. Use your imagination and you too can create your own pesto. One of my favourites that I make is a kale pesto.

Today for my pork I made a tomato pesto simply by adding a Roma tomato to parsley, garlic, olive oil,and some basil.

For a family favourite don’t forget https://recipesatmytable.com/apple-butter-pork/

Ingredients

The Meat

10 centre cut pork loin chops
salt and pepper
1/4 cup canola oil
1 tsp Italian seasoning

The Pesto

1/2 cup of parsley
10 leafs of basil
2 gloves of garlic
1 large roma tomato
1/2 cup of very good olive oil
salt and pepper

The Garnish

Peaches and plums halved
1 tbsp olive oil
salt and pepper

Process

Sprinkle the meat with salt and pepper. Brush both sides with canola oil and then dust it with the Italian seasoning. Put in the refrigerator to marinade for a few hours.

Chop the parsley and add to the olive oil. Add the tomato, garlic, salt and pepper to a food processor.

Pour the olive oil and parsley over this and pulse.

I could just eat this with a spoon. This also makes a great salad dressing or is great for a cold pasta salad too.

Cut the fruit in half and dip the cut side into the olive oil, salt and pepper.

Grilling fruit is so much fun!!

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The pork goes on.

Just a few minutes on each side. Then pop it into a 325 F oven for 20 minutes. This is for an indoor grill. If doing it outside, I close the grill 10 minutes on each side.

Presented on my platter with the fruit and my tomato pesto.

Up close, it’s so luscious!!

July 16, 2020

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Sticky Ribs

Ribs are a favourite at our house and Sticky Ribs melt in your mouth. The dry rub makes them burst with flavour and the slow cook, tenderizes the meat. The barbecue sauce makes them sweet and velvety. I like to use baby back pork ribs for this recipes because there is meat between the bones. They are shorter, curved and sometimes have more meat than other cuts. Spare ribs can be used, but they are fattier and we are trying to watch our fat intake without giving up flavour.

I love the idea of barbecuing, but when I don’t want to go out into the rain, my oven functions as a slow cooking method and a searing one. Barbecuing takes me back to the old days of pouring in the coals and waiting for the right temperature. I remember that timing was of the essence. Dad would have to start those coals an hour before the meat went on the rack. Today, I have a gorgeous Napoleon with all the bells and whistles on it. However, there was something about cooking over those coals that made it extra special.

At our camp (cottage for you southern Canadians etc) we had a huge outside pit. My favourite was when the coals were very hot, my nonna would burry potatoes in the coals. Those were the best alternatives to potato skins. The skin was crisp and the inside was buttery and delicious. No need for extra toppings our sauces. Oh, the simple life.

Of course my nonna’s recipe for Italian ribs: https://recipesatmytable.com/nonnas-oven-baked-ribs-with-potatoes/

As for barbecuing, we all love it. I wanted to find out a little more about it. Here is a very interesting article on the history: https://amazingribs.com/barbecue-history-and-culture/barbecue-history