Pork Chops with Buttermilk Gravy

 Tyler Florence:

Ingredients

1 cup all-purpose flour

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon cayenne

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 pork chops, 3/4-inch thick, bone-in

1/4 cup olive oil

1 cup chicken broth

1/2 cup buttermilk

Chopped fresh flat-leaf parsley, for garnish

1. 
   
2. DIRECTIONS:
3. Put the flour in a ziplock bag and add the onion powder, garlic powder, cayenne, salt, and pepper.  Shake to mix evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
4. Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3-4 minutes on each side until golden brown (closer to 4 minutes if they are thicker like an unpounded chicken breast). Remove the pork chops from the pan and add 4 sprinkles of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Parmesan Crusted Boneless Pork Chops

Parmesan Crusted Boneless Pork Chops
Giada diLaurentis

Ingredients:

2 large eggs

1 cup dried Italian-style bread crumbs

3/4 cups freshly grated Parmesan

4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces) -- NOTE:  cut them to this thickness if they are thicker.  If you don't then you might burn the parmesan crust because you're cooking it longer to get to 150 degrees.  The timing (6 minutes each side) is perfect for the original thickness.

Salt and freshly ground black pepper

6 tablespoons olive oil

Lemon wedges, for serving

Directions:

1. Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
2. Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Luau Pork (in a slow cooker)

Ingredients:

1 (6 pound) pork butt/shoulder roast

1.5 Tablespoons Hawaiian sea salt (red clay)

1 Tablespoon liquid mesquite flavoring (mesquite)

Directions:

• 1.  Remove most of the fat cap.  Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.  (Can add a banana or two -- in the peel, slightly split on top of pork to let it get some of those banana leaf flavors).  Take banana peel off when you turn the pork.

• 2.  Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.

• 3.  Remove meat from slow cooker, and shred pork.  Keep on warm setting and let shredded pork reabsorb the juices and drippings.
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Rootbeer Slow Cooker Pulled Pork

Ingredients:  

1. 4 pound pork shoulder

1 giant bottle of root beer

1 (18 ounce) bottle Sweet Baby Rays

Also don't forget:

Buns

KFC Coleslaw

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well.  Shred pork and discard the bone.  Stir in barbecue sauce and cook for about another hour.  

Baked Pork Tenderloin in a Garlic Herb Butter Sauce

Ingredients:

Italian Dressing
2 pounds pork tenderloin
2 Tablespoons Italian Seasoning
2 Tablespoons diced garlic (optional)
5 Tablespoons Butter
Salt and Pepper
Olive Oil

INSTRUCTIONS

1. Trim fat off pork tenderloin
2. Marinate in about half a bottle of Italian Dressing (I marinated it for about 6 hours)
3. Preheat oven to 350 degrees.
4. Line baking sheet with aluminum foil.
5. Generously season meat with salt and pepper.
6. In a large pan, heat oil until shimmery.
7. Add pork to pan, and cook on all sides until dark golden brown (about 3 minutes each side)
8. Transfer to baking sheet.
9. Generously coat on all sides with Italian seasoning mix (1/2 Tablespoon per side, per tenderloin).
10. Cut butter into about 10 pieces.  Place pats of butter on top of the pork (about 5 pats per tenderloin)
11. Wrap in foil, bake until meat is 150 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes.)
12. When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
13. Slice against the grain and serve immediately with herb butter sauce.

**********I served with brown rice and sautéed zucchini/squash**********

Pulled Pork

Pulled Pork
Tyler Florence

Ingredients

Dry Rub:

3 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon brown sugar

1 tablespoon dry mustard

3 tablespoons COARSE sea salt

1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

1. 
   
2. Directions:
3. Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
4. Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it (covered... I just used the dutch oven lid) for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register a minimum of 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
5. Let rest 10 minutes then shred with fork.
6. Add barbecue sauce.
7. NOTE:  I add bbq sauce individually because people like different bbq sauces.  Also, I like to use the plain pork the next day for nachos, sandwiches, etc.
8. Also, I roasted a 5.5 pound for 6.5 hours.  Might want to roast longer for bigger pork.  Also, could reduce temp and roast longer... would probably make meat even more tender.  If you want a chewier "bark", roast it uncovered the last hour or so.

Balsamic Roasted Pork Tenderloins

Balsamic Roasted Pork Tenderloins
Rachel Ray

Ingredients:

2 1/2 pounds pork tenderloins, 1 packages with 2 tenderloins in each package

4 tablespoons balsamic vinegar

4 tablespoons extra-virgin olive oil

6 cloves garlic (use small garlic cloves so they roast in 20 minutes)

Montreal Steak seasoning blend or coarse salt and black pepper

4 sprigs fresh rosemary leaves stripped and finely chopped

4 sprigs fresh thyme, leaves stripped and finely chopped

Balsamic Glaze or Reduction

Directions:

1.  Preheat oven to 500 degrees F.

2.  Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.

3.  Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. 

4.  Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. 

5.  Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub both sides of meat with blend. Roast in hot oven 20 minutes.

6.  Let meat rest, transfer to a carving board, slice and serve.  Top with Balsamic Glaze or Reduction.

Roasted Pork with Dried Fruit Sauce

Roasted Pork with Dried Fruit Sauce:
Southern Living

3 pound pork tenderloin
1 teaspoon salt
1/2 teaspoon pepper
7 teaspoons olive oil, divided
1 cup dried apricots
1 cup dried pitted plums
1 cup dried peaches
1/2 cup dried tart cherries
1/4 cup pine nuts
1 cup port wine
1 cup pomegranate juice
2 (2.5 inch cinnamon sticks)
1/2 cup chicken broth.

Preheat oven to 425 degrees.  Remove silver skin from tenderloin, leaving a thin layer of fat.  Sprinkle pork with salt and pepper.  Cook pork in 6 teaspoons hot oil in a large skilled over medium-high heat 3 minutes on each side or until golden brown.  Transfer pork to a lightly greased jelly-roll or roasting pan, reserving drippings in skillet.

Bake pork at 425 degrees for 18-20 minutes or until 150 degrees.  Remove from oven; cover and let stand 10 minutes until 155 degrees.

While pork is baking, add remaining 1 teaspoon oil to hot drippings in skilled.  Add apricots and next 4 ingredients, and sauté over medium-high heat 3 minutes or until pine nuts are toasted and fragrant.  Add pork wine and next 2 ingredients.  Bring to a boil; reduce heat to low, and simmer 5 minutes or until mixture slightly thickens.  Stir in broth and simmer 15 minutes or until fruit is tender.  Serve with pork.

Pork Tenderloin with Cranberry Sauce

Pork Tenderloin with Cranberry Sauce:
Pioneer Woman

1 whole pork tenderloin
Salt and pepper
3 Tablespoons olive oil
3 Tablespoons butter
1 yellow onion - chopped
1/2 cup red wine (I used burgundy)
3/4 cupe chicken broth
1 can cranberry sauce
Rosemary -- 1 Tablespoon or so

Preheat oven to 425 degrees.

Generously season pork with salt and pepper.

Heat 2 Tablespoons oil and 2 Tablespoons butter in an oven proof skillet.  Sear pork on all sides (about a minute each side).  Remove pan and put in oven for 15 minutes -- until pork reaches 155 degrees.  Let pork rest on cutting board.  Save 1/4 cup juices from the pan.

Meanwhile, heat 1 Tablespoon olive oil and butter over mediu,.  Add onion and cook for a few minutes.  Add wine, chicken broth and rosemary.  Add cranberry sauce.  Stir.  Add 1/4 cup pork juices from pan.  Cook for a few more minutes, then pour sauce over sliced pork.  Delish served with mashed potatoes.