PORK RIB STEW RECIPES

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HERBED PORK RIB ROAST RECIPE - FRANK STITT | FOOD & WINE



Herbed Pork Rib Roast Recipe - Frank Stitt | Food & Wine image

Frank Stitt, the chef and owner of Bottega and Highlands Bar and Grill in Birmingham, Alabama, adores this versatile cut of pork. It can be sliced into chops and cooked individually or roasted whole and carved at the table. More Pork Roast Recipes

Provided by Frank Stitt

Total Time 3 hours 15 minutes

Yield 6

Number Of Ingredients 6

3 garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 tablespoon chopped thyme
1 tablespoon chopped rosemary leaves
One 4-pound pork rib roast cut from the loin end, chine bone removed
Salt and freshly ground pepper

Steps:

  • In a small bowl, blend the garlic with the olive oil, thyme and rosemary. Rub the herb paste all over the pork roast and let stand at room temperature for 2 hours or refrigerate overnight.
  • Preheat the oven to 500°. Set the pork in a small roasting pan and season with salt and pepper. Roast the pork for 15 minutes, then reduce the oven temperature to 325°. Continue roasting the pork for 40 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°. Transfer the pork to a carving board and let stand for about 10 minutes. Cut between the ribs, transfer the chops to plates and serve.

HOMESTYLE PORK & VEGETABLE STEW RECIPE - LAND O'LAKES



Homestyle Pork & Vegetable Stew Recipe - Land O'Lakes image

This hearty pork stew recipe is filled with meat and vegetables.

Provided by Land O'Lakes

Categories     Pork    Soup    Stew    Savory    Cooking    Soup and Stew    Main Course    Soup and Stew    Main Course    Meat, poultry, and seafood

Total Time 0 minutes

Prep Time 15 minutes

Yield 6 servings

Number Of Ingredients 13

3 tablespoons all-purpose flour
1 teaspoon salt
1 pound pork steak, trimmed, cut into 1-inch pieces
2 tablespoons Land O Lakes® Butter
2 1/4 cups water
1 (14 1/2-ounce) can stewed tomatoes with garlic, herbs and onions , undrained, chopped
2 cups cubed peeled red potatoes
2 medium (1 cup) carrots, sliced 1/2-inch
1 rib (1/2 cup) celery, sliced
1 small (1/2 cup) onion, chopped
1 teaspoon dried oregano leaves
1 bay leaf
Chopped fresh parsley, if desired

Steps:

  • Place 2 tablespoons flour and 1/2 teaspoon salt in large resealable plastic food bag; add pork cubes. Tightly seal bag; turn bag several times to coat pork well.
  • Melt butter in 4-quart saucepan until sizzling; add pork. Cook over medium heat, stirring occasionally, 7-10 minutes or until lightly browned. Add remaining 1/2 teaspoon salt, 2 cups water and all remaining ingredients except parsley. Cook over medium-high heat 3-4 minutes or until mixture comes to a full boil. Reduce heat to low; continue cooking 30-40 minutes or until vegetables are fork tender. Remove bay leaf.
  • Combine remaining 1 tablespoon flour and remaining 1/4 cup water in small bowl. Stir into stew. Continue cooking, stirring occasionally, 3-5 minutes or until slightly thickened. Garnish each serving with parsley, if desired.

Nutrition Facts : Calories 290 calories, FatContent 13 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 80 milligrams, SodiumContent 720 milligrams, CarbohydrateContent 22 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 21 grams

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