Pork loin chops

Pork loin chops

  • 19 Recipes
Honey Garlic Baked Pork Bites

Honey Garlic Baked Pork Bites

In a large oven-safe baking dish, gently toss the cubed pork with the salt and pepper, onion, and olive oil
Pork Tenderloin With Fennel Seed and Onions

Pork Tenderloin With Fennel Seed and Onions

Add pork. Transfer pork to warm serving plate. serve over pork. Meanwhile, cut pork into 1-inch (2. Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp (30 mL), 2 to 3 minutes. 1 lb porktenderloin
Pork Steaks in Mustard Sauce

Pork Steaks in Mustard Sauce

PrintPork Steaks in Mustard SaucePork steaks are great for dinner and this recipe boasts a lovely mustard sauce which will complement the meat
Juicy Pork Loin Chops

Juicy Pork Loin Chops

Pour marinade into zip lock bag and massage into porkchops. Sprinkle chops with salt and pepper. Drain chops well
Brown Sugar Pork Roast with Sweet Potatoes and Onion Gravy

Brown Sugar Pork Roast with Sweet Potatoes and Onion Gravy

There are a few folks, a handful, that know a thing or two of how pork entered into our native land. And, in this recipe 'book' contains the story of how pork as we know it, gained foothold on our land and in our Southern area, first brought to us by the Spaniards
Roasted Rosemary Dijon Pork Chops and Potatoes

Roasted Rosemary Dijon Pork Chops and Potatoes

Brush the remaining mustard mixture on the porkchops. Place in the oven when the pork goes in. Add porkchops to the baking dish along with the vegetables
Pork Au Poivre

Pork Au Poivre

While skillet is heating coat the exterior of the loin with the black pepper. Place olive oil in pan and add the pork and cook for 5-6 minutes, turning so that all sides of the meat are seared. Remove pork from pan and cover with foil and let it rest for 8-10 minutes. 1 lb lean porktenderloin, trimmed
Pork Steak Au Poivre with Roasted Peppercorns

Pork Steak Au Poivre with Roasted Peppercorns

  We made this twice last week with different cuts of pork.   IngredientsPork steak or chops, to serve 4salt & coarsely ground peppercorns (roasted as described above)2 tablespoons olive oil2 tablespoons butter1/4 cup diced shallot2 - 4 tablespoons brandy2 tablespoons Dijon mustard1/2 cup heavy creamDirectionsSeason the pork with salt and generous amounts of pepperHeat the olive oil in a large frying pan over medium-high heat