RECIPE FOR SWEET PORK RECIPES

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SWEET BARBECUED PORK CHOPS RECIPE: HOW TO MAKE IT



Sweet Barbecued Pork Chops Recipe: How to Make It image

I often prepare a double batch of these tangy bbq pork chops, then freeze half to keep on hand. They are so easy and taste so fresh, family and friends never guess this quick entree was frozen! —Susan Holderman, Fostoria, Ohio

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 5

2 tablespoons canola oil
8 boneless pork loin chops (3/4 inch thick and 8 ounces each)
1/2 cup packed brown sugar
1/2 cup chopped sweet onion
1/2 cup each ketchup, barbecue sauce, French salad dressing and honey

Steps:

  • In a large skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan., In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.
    Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce; add a little water if necessary.

Nutrition Facts : Calories 282 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 533mg sodium, CarbohydrateContent 41g carbohydrate (37g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

STUFFED PORK LOIN RECIPE | ALLRECIPES



Stuffed Pork Loin Recipe | Allrecipes image

Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.

Provided by skinnychef

Categories     Pork Recipes

Total Time 3 hours 5 minutes

Prep Time 20 minutes

Cook Time 2 hours 45 minutes

Yield 8 servings

Number Of Ingredients 11

3 tablespoons margarine
½ cup chopped onion
½ cup chopped mushrooms
2 stalks celery, chopped
3 cups torn day-old bread
salt and ground black pepper to taste
1 (4 pound) boneless pork loin roast
3 tablespoons water, or as needed
1 tablespoon ground thyme
1 tablespoon herbes de Provence
1 pinch garlic powder, or to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
  • Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
  • Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
  • Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.

Nutrition Facts : Calories 359.7 calories, CarbohydrateContent 8.5 g, CholesterolContent 108.8 mg, FatContent 17.4 g, FiberContent 0.9 g, ProteinContent 39.9 g, SaturatedFatContent 5.5 g, SodiumContent 223 mg, SugarContent 1.3 g

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