Category Archives: Pork
For those of you serving ham for Christmas here is an easy recipe for leftovers…LOL
Easy Ham and Bean Soup
- 1 tablespoon olive oil
- 3 carrots, small dice
- 1 small onion, small dice
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 4 (14.5 ounce) cans white beans (in Mexico I used a large can of charros)
- 3 cups chicken stock
- 2 cups diced smoked ham
- 2 dried bay leaves
- Kosher salt, to taste
- Black pepper, to taste
- 1/4 cup minced parsley
Add olive oil to 5-quart soup pot and set over medium high heat.
When the oil is hot add in the carrots and onions. Cook for about 5 minutes or until the onions just start to soften and turn translucent.
Add in the garlic and thyme leaves and stir to combine.
To the pot add all the beans with the juice from their cans, chicken stock, diced ham and bay leaves. Stir to combine.
Simmer the soup for 10-15 minutes or until it’s slightly thickened.
Taste and season with desired amount of kosher salt and black pepper.
Stir in parsley and serve hot. I put a dollop of sour cream on top when we had it…
After finally getting together all of the ingredients to make MY OWN peameal bacon, I was ready to savour the flavour of a peameal bacon roast! For those not familiar with peameal bacon, it is an Eastern Canadian thing. A pork loin is brined for 5 days and rolled in a crust of cornmeal and placed in the refrigerator for a few days before slicing OR freezing for future use. If any of you are interested in the recipe for making your own peameal bacon, drop me a line. For now here is the roast recipe…
Maple Peameal Bacon Roast
- 1 – 3 1/2 lb. peameal bacon
- 1/2 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh chopped rosemary
- 1 teaspoon fresh black pepper
- 1/4 teaspoon sea salt (optional)
Preheat oven to 350 F or 180 C
- Cut six 1 inch slits across the roast. Place on a rack in a large rimmed baking pan lined with foil.
- Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush the mixture over the roast.
- Bake in centre of oven for 25 minutes and baste with remaining mixture.
- Bake for another 50 minutes OR until thermometer registers 130 F/55 C
- Let rest for 5 minutes before slicing.
Makes a great dinner with some roasted vegetables of mashed potatoes and a side dish of green beans!
Recently we were able to find some parsnips here in Mexico. I found this recipe some time back and found it amongst my other recipes…too late! We already had eaten the parsnips…darn! Nevertheless I ventured forth with this recipe omitting the parsnips. It still is a great recipe. Maybe next time if I ever find parsnips again…
Honey Mustard Pork Chops with Parsnip and Broccoli
- 2 Pork Chops, Thick cut bone in pork chops
- 400 g Parsnips (omitted this time) *
- 350 g Broccoli
- 1 Tbsp Strong English Mustard
- 1 Tbsp Wholegrain Mustard
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Honey
- 35 g Butter
- Salt and Pepper, to taste
- Bring a pan of water to the boil and add a generous amount of salt. *
- Peel and cut the parsnips in half and then add to the boiling water and parboil for 10 minutes. *
- Trim up your pork chops, I like to French trim mine because it means less mess fingers when I pick up the bone to gnaw it clean later.
- Break your broccoli down into florets.
- After your parsnips have been boiling for 10 minutes remove from the water and place in a sieve to steam dry for 2-3 minutes. *
- Heat a pan that will transfer to the oven over a high heat.
- Mix together the mustards, honey and Worcestershire sauce and season with salt and pepper to taste.
- Melt the butter in a hot pan and then toss in the parsnips and caramelize for 4-5 minutes to get a nice colour. *
- Season the pork chops with salt and pepper and nestle into the pan.
10.Pour over the honey and mustard sauce.
- Add in the broccoli and roast in the oven for 30 minutes or until the thickest part of the pork chop reaches 58°C or 135°F.
- Rest with a lid on for 5 minutes or until the temperature of the chop reaches 62°C or 145°F
This marks recipe 350 on buenprovecho.me. At this point I have decided to end the blog, but it will remain accessible to my many followers. Thanks for following along all these years. Hopefully you’ve found a few that you enjoyed…
These were quite awesome, especially since we both love French Onion Soup! Fairly easy to make as well. This recipe serves four as indicated, but since I only wanted to do TWO chops, I halved all of the ingredients except the olive oil. I didn’t want the onions to BURN! As you can see by the photo, I served it with fresh roasted asparagus, adding some Parmesan cheese flakes a few minutes before they were done in the oven.
FRENCH ONION PORK CHOPS
Serves: 4 Prep Time: 25 minutes Cook Time: 30 minutes
1 tablespoon olive oil
4 large sweet onions, sliced
7-8 fresh thyme sprigs (plus additional for garnish, if desired)
1 teaspoon salt (plus additional for the pork chops)
½ teaspoon pepper (plus additional for the pork chops)
1 tablespoon butter
3/4 cup beef stock (I use low-sodium)
¼ cup dry red wine
4 boneless pork chops (seasoned with salt and pepper)
4 teaspoons Dijon mustard
4 ounces shredded Swiss cheese
2 or 3 Baby Portobello mushrooms sliced
-Preheat oven to 325 degrees.
-In a large, oven proof skillet over medium heat, caramelize the onions in the olive oil along with the thyme sprigs (about 15 minutes), stirring occasionally. Add the beef broth, butter, salt and pepper. Five minutes before the onions are caramelized, add mushrooms.
-Simmer to reduce the broth (about 5 minutes).
-Remove the caramelized onions to a bowl and keep warm, Wipe out the skillet with a paper towel.
-Pat the chops with a paper towel to dry. Spread Dijon mustard on both sides of the chops and season each with salt and pepper to taste.
-Return the skillet to medium/high heat and brown the pork chops on both sides (approximately 3 minutes per side). Remove chops to a plate.
Do NOT be afraid to try these Keto recipes. Yes, they are low in carbs, medium in fat and high in protein BUT they really do taste great! Keto likes things like cream cheese, oil, whipping cream, cheddar and Parmesan cheeses. There are very little pasta or grain foods in Keto, which aids in trying to shed some pounds. Most spices are allowed.
Once you try this recipe you will LOVE it!
Keto Parmesan Garlic Pork Chops
1.5 lb. center cut boneless pork chops
½ medium onion, sliced
2 garlic cloves, minced
2 tablespoons of olive oil
1 cup heavy whipping cream
1 oz. cream cheese
⅓ cup chicken broth
⅓ cup parmesan cheese
½ cup cheddar cheese
1 tablespoon Italian seasoning
½ teaspoon pepper
salt to taste
Brown pork chops, onion, and garlic cloves in 2 tablespoons olive oil in a large skillet on medium/high (approx. 3-5 minutes each side).
Remove pork chops from skillet.
Add the rest of the ingredients, and cook on medium until sauce thickens. Make sure to use a whisk and stir continuously.
Add pork chops back to sauce mixture and simmer on low for 5 minutes or until done.
Serve with cauliflower rice or broccoli (the latter is a little high in carbs)
Nutritional Information based on MyFitnessPal app (6 servings) – 529 calories,
36.5 g fat, 48.9g protein, 2.7g carbs – .2g fiber = 2.5g Net Carbs
You just can’t have one without the other, as the old song used to say! Oh, that was love and marriage….for those old enough to remember. I had purchased ground pork and ground beef to make Low Carb Crustless Taco Pie. Since I did not use all of the pork I had fresh ground pork to use up. Pinterest again! There was also some leftover chicken breast from the rotisserie chicken I had purchased. Clean out the fridge!!! Today you are getting both recipes…..
Chinese Pork Meatballs
∙ Makes 20 meatballs
- 1 lb. Ground pork
- 3 Garlic cloves
- 1 tsp Ginger
- 2 tsp Soy sauce
- 2 tsp Brown sugar
- 1 tbsp Cornstarch
- 1 tsp Five-spice powder
- 2 pinches White pepper, ground
- 3 tbsp Peanut oil
In a large bowl, combine the pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder, and pepper, and mix well.
Roll 1 heaping tablespoon of pork mixture into a ball and continue until all the pork mixture is used.
In a wok over medium heat, heat the peanut oil. Using a wok spatula, spread the oil to coat enough of the wok surface to fry about 10 meatballs at a time. Lower the meatballs into the wok in batches.
Cook without moving for about 2 minutes, or until the bottoms are cooked through. Use the spatula to carefully rotate the meatballs to cook on the other sides.
Keep rotating the meatballs gently until cooked through.
For a heavenly dipping sauce, combine equal parts low-sodium soy sauce and honey.
Chinese Fried Rice Serves: 4
- 4 cups cooked brown or white rice
- 1 cup frozen peas and diced carrots
- 1 egg, whisked
- ⅓ cup soy sauce
- 1 tablespoon oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon ground ginger (optional)
- 3 green onions, diced
- Add veggies and oil to a large pan or skillet and sauté for 3-4 minutes until cooked through. Scoot all of the veggies to one half of the pan. Add egg and allow to cook for 1 minute, then scramble it with a spoon or spatula and stir in with veggies.
- Add rice to pan. Add soy sauce and stir over medium heat for 6-8 minutes until browned. Sprinkle remaining seasonings over the rice and stir another 1-2 minutes. Remove from heat and stir in green onions.
Thanks to all of you for getting me past the 14000 views this week! You are all awesome. In return is an awesome Aztec recipe for a soup/stew called pozole. Get out your slow cooker.
Pozole can be prepared in many ways. All variations include a base of cooked hominy in broth. Typically pork, or sometimes chicken, is included in the base.
Vegetarian recipes substitute beans for the meat.
The three main types of pozole are blanco/white, verde/green and rojo/red.
Red Pozole is usually made without the green sauce, instead adding a red sauce made from one or more chiles, such as guajillo, piquin, or ancho.
Slow Cooker Easy Pork Pozole
- 2 – 15 oz. cans hominy (white corn), rinsed and drained (fresh in the deli section) In our grocery store here, this is the brand I buy. I use 3/4 package.
- 1 – 16 oz. jar salsa
- 1 – litre reduced sodium chicken broth (I actually used almost 2 to get it less thick)
- 2 – 4 oz. cans diced green chile peppers undrained (to taste, truthfully, I used two thin slices)
- 1 – cup coarsely chopped onion
- 1 – T ground cumin
- 4 – cloves garlic minced
- 1 – tsp. dried oregano, crushed
- ¼ – tsp. red pepper
- 12 oz. – pork loin, cut into bite sized pieces
- Fresh cilantro snipped
In the removable crock pot liner, combine the first 9 ingredients (through the red pepper). Stir in the pork pieces. Cover and refrigerate overnight.
Let the liner stand at room temperature for 15 minutes. Place in slow cooker. Cover and cook on LOW for 6 to 7 hours (depending on your slow cooker)…or on HIGH for 3 to 3.5 hours. Check frequently… mine was done in 5 hours on low!
Sprinkle cilantro onto each serving in large soup bowls. Serve with tortillas if desired.
OPTIONAL – In separate side bowls, provide a few sliced radishes, more chopped onion, oregano, chopped cabbage, avocado, cilantro. Let your guests choose what they want to add. I like to add some sour cream for smoothness.
Makes 6+ servings.
This is an older recipe which I did not realize I had never posted before. I served this with my Slow Cooker Pulled Pork which was posted last year I believe. I served the pork on a ciabatta bun topped with a little sauce, the red onions and slices of avocados. Hope you might try this semi-Mexican dish. FYI…this recipe will last a couple of weeks in the fridge. Drain off the liquid before serving.
And here is the recipe…
Marinated Red Onions (LCBO Food and Drink)
1 lb. red onions sliced (2 large)
2 cups white wine vinegar
¼ cup cilantro sprigs
½ cup lemon OR lime juice
½ cup orange juice
½ tsp. salt
Put all of the ingredients together and marinade for at least 24 hours. The acid cooks down the onions… remember to drain it off before serving.
Serve with my Slow Cooked Pulled Pork!!
Sadly, my Maple Chipotle Rub being sent from Canada seems to have gotten lost along the way. In desperation I sought out another rub recipe on Pinterest as I bought some lovely boneless beef ribs at Costco. The recipe was posted from inthekitchenwithkath.com. (It had been adapted from Mark Bittmans How to Cook Everything the basics). It can be used on beef, pork or poultry. Below are the instructions with the recipe for Southern Barbecue Rub below that. The rub will keep in the fridge…
Slow Roasted Ribs (one 3 or 4 lb. rack)
- Preheat the oven to 250˚F*
- Remove the membrane from the back of the ribs. This is easily done by loosening an end with a knife and then grabbing the piece with a clean paper towel and pulling it off.
- Place the ribs on a large rimmed baking sheet, meaty side down. Rub a generous amount of the barbecue rub on both sides of the rack.
- With the ribs bone-side down, put the baking sheet in the preheated oven and roast for 2 hours.
- Turn the ribs over and roast for another hour.
- Turn the ribs over so they are again bone-side down and roast for one more hour, or until the ribs are fork-tender and practically falling off the bone.
- Cut the ribs into serving pieces and enjoy!
*NOTE Because my ribs were boneless I was able to reduce the cooking time! I cooked them first for 1 hour at 300 degrees F and then turned them over to cook for another half hour, reducing the heat to 250 F. They were done, but you should check them before turning off the oven, depending on the thickness of the boneless ribs.
*Southern Barbecue Rub (Adapted from a recipe in Joy of Cooking)
- ¼ cup sweet paprika
- 2 tablespoons chili powder (You could use smoked paprika instead.)
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- 2 tablespoons salt
- 2 tablespoons ground pepper
- 2 tablespoons brown sugar (optional) I used this
Good use of leftover pork loin roast!
Sesame Noodles with Pork by Stacey Snacks
- 1/2 box linguine (8 oz.)
- leftover cooked pork tenderloin (I used half a tenderloin, about 1/2 lb.), shredded
- handful of cilantro
- 1 carrot, cut into ribbons w/ a vegetable peeler
- handful of chopped scallion or chives
- sesame seeds
- canola oil for the frying pan
- 2 garlic cloves, chopped
- 2 tbsp sesame oil
- 2 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 1 tbsp honey
- 1/8 tsp or squirt of Sriracha sauce (or hot chili sauce)
In a large heavy skillet, heat the canola oil and cook your garlic only 2 minutes until fragrant and transfer to a bowl.
Add the rest of the sauce ingredients to the garlic and whisk together. Set aside.
Cook your pasta and drain. Add the pasta back into the skillet (you may need to add some more canola oil) and toss around with tongs.
Add the leftover pork and pour the sauce over the noodles and pork to combine, tossing to heat thru.
Empty the contents into a big bowl and add the carrots, cilantro, green onions and sesame seeds and mix together. You can refrigerate and serve cold, but we liked it warm like Lo Mein noodles.