Recipes Provided By Chef Rusty Ryan: Hatfield Quality Meats
Italian Pork Chops:
Ingredients:
4 italian style simply tender pork chops
Pepper and salt to taste
1 tbsp canola oil
2 sweet Italian sausages
1 medium onion, sliced
1/4 lb mushrooms, sliced
1 minced garlic clove
1/4 cup beef broth
1 (8 oz can) tomato sauce
1/2 tsp Italian herb seasoning
Directions:
Sprinkle chops with salt and pepper. In skillet over med heat, add oil, brown chops on both sides. Remove chops from pan, reserve.
Pour off and discard all but 1 tablespoon of pan drippings. Remove casings from sausages, crumble meat into same skillet. Mix in onions and mushrooms.
Cook, stirring until onion and sausage brown lightly. Mix in garlic. Return chops to pan. Spoon sausage mix over chops.
Pour in broth and tomato sauce. Sprinkle with herbs. Bring to boil, cover, reduce heat, simmer until chops are tender, 35-40 minutes. Serve chops with sauce spooned over them.
ADDITIONAL DISHES
Sweet & Sour Pork Kabobs:
Ingredients:
2 med. carrots, bias sliced into 1-inch pieces
1 (8 oz.) can pineapple slices (juice pack)
1/4 c. red wine vinegar
1 tbsp. cooking oil
1 tbsp. soy sauce
1 1/2 tsp. cornstarch
1 tsp. sugar
1 clove garlic, minced
12 oz. lean boneless pork, cut into 1-inch pieces
1 sm. green pepper, cut into 1-inch squares
1 sm. sweet red pepper, cut into 1-inch squares
Directions:
In a saucepan cook carrots, covered, in a small amount of boiling water for 8 minutes; drain well. Drain pineapple, reserving juice. Cut pineapple slices into quarters; set aside.
For sauce, in a saucepan combine reserved pineapple juice, vinegar, oil, soy sauce, cornstarch, sugar and garlic. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more.
Thread cooked carrots, pineapple, green and red pepper, and pork on four 12 to 14 inch skewers, leaving 1/4 inch between each piece of food.
Grill kabobs on an uncovered grill directly over medium-hot coals for 8 to 12 minutes or until pork is no longer pink. (Or, broil 4 to 5 inches from the heating unit for 15 to 18 minutes.)
Chipolte & Lime Chop Sandwiches
Ingredients:
Pre-marinated chipotle lime pork tenderloins
1/2 cup fresh lime juice
1/4 cup honey
1/4 cup water
2 cloves garlic, minced
2 pounds pork tenderloins
8 hard rolls, split
Directions:
Combine lime juice, honey, water and garlic. Place pork tenderloins in plastic bag or utility dish; add marinade, turning pork to coat. Tie bag securely or cover dish and marinate in refrigerator 6 hours or overnight, turning pork once.
Drain, reserving marinade. Place pork on a rack in open roasting pan. Roast at 425 degrees F. for 20 to 30 minutes.
Place reserved marinade in a small saucepan, cover and cook 5 minutes; keep warm.
Carve pork into thin slices; place in shallow serving dish. Pour warm marinade over pork. Serve sliced pork in rolls.
