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Category Archives: Pork

Sausage Gravy with Biscuits

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Sausage Gravy and Biscuits

 

1 lb Bulk Pork Breakfast Sausage

½ cup Flour

3 cups Milk or half and half

½ to 1 tsp salt

¼ to ¾ tsp Black Pepper

 

Brown and crumble sausage in a skillet over medium heat. Do not drain fat

Add flour to the sausage in the pan and stir for 3-5 minutes until the flour loses its smell

Stir in Milk (or Half and half) and cook until thickened.

Season to taste with salt and Pepper

 

Serve spooned over Biscuits

 

 

Biscuits

2 cups all-purpose flour, plus more for dusting

2 tablespoons baking powder

1 scant tablespoon sugar

1 teaspoon salt

5 tablespoons cold, unsalted butter

1 cup whole milk

 

Preheat Oven to 425°f

In a bowl combine Flour, Baking Powder, sugar, and salt.

Mix in butter and cut in with your hands until it is a coarse

Stir in milk until it just comes together (the less the dough is worked is worked the better)

Pat dough out on floured board and cover with a towel. Let dough rest 15 minutes

Cut Biscuits out by pressing straight down, turning the cutter crimps the edges and the biscuits will not rise as much

Bake for 15-20 minutes

 

Hungarian Goulash

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Hungarian Goulash

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1 ½ lbs Pork shoulder, boneless cut into cubes

2 T vegetable oil

2 medium onions, chopped

2 cloves of garlic, minced

4 carrots, diced

4 parsnip, diced

4 celery ribs, diced

2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste

2 fresh Red Peppers, diced

2-3 medium potatoes, diced

2 ½ T Hungarian paprika powder

1 teaspoon ground caraway seed

2-3 bay leaves

1 ½ quarts Beef or Chicken Stock

Salt and Pepper to taste

Heat up the oil in a pot and brown the Pork in small batches, putting on a plate as the batches are done.

When the meat is done browning add the Onions to the oil and sprinkle with the paprika powder while stirring them to prevent the paprika from burning. Cook for 5-8 minutes until soft

Add the Pork cubes back to the pot as well as any juice that is on the plate.

Add the garlic, the ground caraway seeds, some salt and ground black pepper, the bay leaves, and stock let it simmer on low heat.

After 1 hour, add the Vegetables and some more salt if necessary. You may have to add some more (2-3 cups) water to just barely cover the vegetables.

Simmer for another 45 minutes covered and then remove the lid and simmer for another 30-45 minutes to thicken (if desired you can thicken more by adding a flour and water slurry)

 

I am a bigger fan of székelygulyás which is the Hungarian Goulash above with sauerkraut added. A small can is all you need to add

 

You can also make this with beef by substituting Beef Chuck cubes for the Pork Shoulder

Panko Pork Chops (aka Crispy Pork Chops)

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Panko Pork Chops

Canola or Vegetable oil
6 boneless pork chops (about 2 pounds) pounded this (your butcher will do this for you)
1 1/4 cups Panko crumbs
1/2 cup all-purpose flour

2 T Season Salt
2 eggs, lightly beaten

2 T milk
kosher salt
Black pepper

In three shallow bowls setup a breading station. Add flour and season Salt to one bowl, eggs and milk to another and the Panko to the last.

Season Pork Chops with salt and pepper

In a heavy skillet or braising pan, heat 3 tablespoons of oil over medium high to high heat.

Dredge pork chops first in the flour, then the egg, and lastly in the panko mixture, making sure to coat the meat evenly. Add pork chops to the skillet and allow to cook until golden brown and crispy on each side, about 3 ½ to 4 minutes per side or until cooked to your desired doneness.

It will take 2 batches in the pan to cook all the Pork Chops. Do not crowd them or they will get greasy.

Allow pork chops to rest for 2-5 minutes before serving

Curried Roast Pork with Apple Chutney

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Roast Pork with Apple Chutney

¼ cup Olive Oil

2 tsp Curry Powder

3lb Pork Sirloin Roast

1 ½ lb Red Onions, cut into wedges

Salt and Pepper

Apple Chutney (Recipe below)

 

In a small bowl blend together Curry Powder and Olive oil. Brush Pork Roast with half of the oil mixture and allow the roast to rest in the refrigerator for 1 hour

 

Preheat oven to 350 degrees

 

Season roast with salt and pepper and brown on stove top and place in roasting pan

 

Toss onion wedges in remaining curry oil and arrange around the roast in the pan.

 

Roast for one hour or until they reach an internal Temperature of 150 degrees

 

Remove from Oven and allow to rest for 10 minutes before slicing

 

Serve with Apple Chutney and Onion Wedges

 

 

Apple Chutney

 

2 Large Apples, diced, unpeeled

3 T olive oil

1 cup chopped onion

1 tsp minced Garlic

2/3 cup brown sugar

2 tsp Dijon Mustard

2 tsp fresh Ginger

¾ tsp ground Coriander

¼ tsp ground cinnamon

1/3 cup cider vinegar

Pinch of cayenne pepper

 

In a medium sauce pan heat 2 T olive oil over medium heat. Add the onions and Garlic and sauté for 3-4 minutes. Add remaining oil to the saucepan and stir in the diced apples. Sauté, stirring frequently for 5-6 minutes. Add the remaining ingredients and simmer for 10-12 minutes until it thickens and the liquids are syrupy. Cool to room temperature.

Oven BBQ Spare Ribs

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Oven BBQ Spare Ribs

Sometimes it’s just too cold to fire up the Grill and you have to have ribs

3- Racks Spare Ribs, Berkshire or Red Wattle are awesome

Black Earth Meats Memphis Rib Rub

BBQ Sauce of your choice, Heads Red is my choice

 

 

Preheat oven to 250 degrees

 

Place ribs on a sheet pan with sides and season liberally with the Memphis BBQ Rub

 

Wrap Pan tight with Aluminum Foil and put in Oven for 2 hours or until ribs are tender but not falling off of the bone

 

Take Ribs out of the Oven

 

Reposition Rack for Broiling and turn oven on to high broil

 

Baste Ribs with Heads Red BBQ Sauce and put under broiler for a few minutes to caramelize the sauce

 

Allow to rest for a few minutes and enjoy

Crispy Pan Fried Pork Chops

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Pan Fried Pork Chops

I love pork Chops. And when you make them crispy and pan fried I am in heaven. If you do not have access to the Black Earth Meats Pork Chop Dust then you can substitute Salt, Pepper, Garlic and Onion Powder to taste. Won’t be the same but it will be good

 

6 Pork Chops (I prefer Bone in Chops)

2 T Black Earth Meats Pork Chop Dust

1 cup All-purpose Flour

1/2 cup Olive or vegetable Oil

Salt and Pepper

Heat the oil over medium in a large skillet

Season the Chops lightly with salt and pepper

Mix the Pork Chop Dust and the Flour together on a plate

Dredge the Pork Chops in the seasoned Flour

Cook in the oil over medium heat, 3-4 pork chops at a time, for 5-7 minutes per side, until crispy and brown

Keep cooked chops in a warm place while you finish the others

Pork Chops should only be cooked to 145 degrees internal temperature. In other words there should be some pink in the middle of your pork chops when they are done

Crispy Pan Fried Pork Chops

Posted on

Pan Fried Pork Chops

I love pork Chops. And when you make them crispy and pan fried I am in heaven. If you do not have access to the Black Earth Meats Pork Chop Dust then you can substitute Salt, Pepper, Garlic and Onion Powder to taste. Won’t be the same but it will be good

 

6 Pork Chops (I prefer Bone in Chops)

2 T Black Earth Meats Pork Chop Dust (more if you like)

1 cup All-purpose Flour

1/2 cup Olive or vegetable Oil

Salt and Pepper

Heat the oil over medium in a large skillet

Season the Chops lightly with salt and pepper

Mix the Pork Chop Dust and the Flour together on a plate

Dredge the Pork Chops in the seasoned Flour

Cook in the oil over medium heat, 3-4 pork chops at a time, for 5-7 minutes per side, until crispy and brown

Keep cooked chops in a warm place while you finish the others

Pork Chops should only be cooked to 145 degrees internal temperature. In other words there should be some pink in the middle of your pork chops when they are done