TENDER PORK RECIPES

TENDER PORK STEW | SAINSBURY'S RECIPES

Tender pork stew | Sainsbury's Recipes image

Use chunks of warm, crusty bread to mop up all the lovely juices from this hearty stew

Provided by Sainsbury's

Total Time 155 minutes

Prep Time 15 minutes

Cook Time 140 minutes

Yield 6 - 8

Number Of Ingredients 12

Ingredients

olive oil
pork shoulder, cut into 5cm cubes
plain flour
onion, roughly chopped
carrots, peeled and roughly chopped
celery, roughly chopped
garlic cloves, crushed
tin chopped tomatoes
bay leaf
fresh thyme leaves, chopped
low-salt chicken or vegetable stock cube
grated parmesan

Steps:

Preheat the oven to 150°C, fan 140°C, gas 2. Heat half the olive oil in a medium non-stick saucepan. Dust the pork with the flour. Add half the pork to the pan and brown on all sides. Remove to a plate. Repeat with the rest of the pork and set aside.

Add the remaining olive oil to the pan, along with the onion, carrots and celery and cook, stirring occasionally, for about 10 minutes, until the onion has softened slightly. Return the meat to the pan with the garlic, tomatoes, bay leaf and thyme leaves. Make up 500ml stock using the stock cube and pour 300ml into the pan (save the rest for another recipe). Bring to the boil, then carefully pour the contents of the pan into an ovenproof casserole. Cover with a lid then transfer to the oven and cook for 2 hours.

Just before serving, remove the casserole from the oven, sprinkle with the grated parmesan and bake until the cheese has melted.

Nutrition Facts : Calories 162 calories, FatContent 8.0 grams, SaturatedFatContent 2.7 grams, SugarContent 4.1 grams, SodiumContent 300.0 milligrams salt, CarbohydrateContent 7.6 grams, FiberContent 2.1 grams, ProteinContent 13.8 grams

MOIST & TENDER BAKED PORK CHOPS | JUST A PINCH RECIPES

Moist & Tender Baked Pork Chops | Just A Pinch Recipes image

My husband loves pork chops again. He didnt like pork chops because they were always served to him dry and tough. That is until he got to sample mine. They always come out moist and tender. We have these at least two or three times a month.

Provided by Jolene Kath @LuvRecipes402

Categories Pork

Cook Time 2 hours

Yield 4

Number Of Ingredients 7

Ingredients

4 - boneless, pork chops - ~1 inch thick
1/2 teaspoon(s) black pepper
1 teaspoon(s) seasoning salt
1 teaspoon(s) garlic powder
1 teaspoon(s) onion powder
1 to 2 tablespoon(s) olive oil
1/2 to 1 cup(s) water

Steps:

Preheat oven to 300 degrees.
Mix together black pepper, seasoning salt, garlic & onion powder. Rub evenly all over each pork chop. (Season to your taste. My husband doesnt like his as salt so I season his less.)
Heat olive oil in a frying pan over med-high heat. Lay pork chops on pan and allow to sear for 2 minutes without moving them. Flip the pork chops over and allow to sear for 1 minute longer.
Remove pork chops and place in an oven safe baking dish. I use a 19 x 13 pyrex baking dish.
Pour in the water. You will want the water to come about 1/3 the way up the pork chop.
Cover baking dish tightly. I use tinfoil and seal the sides very tight. Place in preheated oven.
Bake for 1 1/2 to 2 hours. Your pork should be at 160 degrees when done. I would not check until at least an 1 1/2 hours have past. You will let out all the steam that is keeping the chops moist.
The juices in the baking dish make a wonderful gravy.

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