PORK RECIPE FOR DINNER RECIPES

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PORK AND CABBAGE DINNER RECIPE: HOW TO MAKE IT - TASTE …



Pork and Cabbage Dinner Recipe: How to Make It - Taste … image

I put on this pork roast in the morning to avoid that evening dinner rush so common on busy weeknights. All I do is fix a side of family-favorite potatoes and we can sit down to a satisfying supper.—Trina Hinkel, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Dinner

Total Time 04 hours 15 minutes

Prep Time 15 minutes

Cook Time 04 hours 00 minutes

Yield 10 servings.

Number Of Ingredients 9

1 pound carrots
1-1/2 cups water
1 envelope onion soup mix
2 garlic cloves, minced
1/2 teaspoon celery seed
1 boneless pork shoulder butt roast (4 to 6 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds, cabbage, cut into 2-inch pieces

Steps:

  • Cut carrots in half lengthwise and then into 2-in. pieces. Place in a 5-qt. slow cooker. Add the water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt and pepper. Cover and cook on high for 2 hours., Reduce heat to low; cook for 4 hours. Add cabbage; cook 2 hours longer or until the meat and cabbage are tender., Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

PORK AND ASPARAGUS SHEET-PAN DINNER RECIPE ... - TASTE OF HO…



Pork and Asparagus Sheet-Pan Dinner Recipe ... - Taste of Ho… image

When time is of the essence, it's nice to have a quick and easy meal idea in your back pocket. Not only is it delicious, but you can clean it up in a flash. —Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 11

1/4 cup olive oil, divided
3 cups diced new potatoes
3 cups cut fresh asparagus (1-inch pieces)
1/4 teaspoon salt
1/4 teaspoon pepper
1 large gala or Honeycrisp apple, peeled and cut into 1-inch wedges
2 teaspoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
4 boneless pork loin chops (1 inch thick and about 6 ounces each)
2 teaspoons Southwest seasoning

Steps:

  • Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; brush with 2 teaspoons olive oil., In a large bowl, toss potatoes with 1 tablespoon olive oil. Place in 1 section of prepared baking pan. In same bowl, toss asparagus with 1 tablespoon olive oil; place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus., In same bowl, toss apple with 1 teaspoon olive oil. In a small bowl, mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of pan., Brush pork chops with remaining 1 tablespoon olive oil; sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 486 calories, FatContent 23g fat (5g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 447mg sodium, CarbohydrateContent 32g carbohydrate (10g sugars, FiberContent 5g fiber), ProteinContent 37g protein.

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