Pork Recipes

Scroll down to see our most mouth-watering pork recipes!

Parmesan Crusted Pork Chops

January 29, 2015 by Kay Leave a Comment

This Parmesan Crusted Pork Chop Recipe gets its flavor from parmesan cheese, seasonings and bread crumbs, and they stay tender and juicy on the inside.

I tend to only eat pork chops when I can prepare them on the grill. I came across this recipe for Parmesan Crusted Pork Chops on Pinterest and it really peaked my interest so I thought I would give it a try. I must say, this recipe is definitely a winner! They are super moist and tender on the inside and I love the combination of parmesand cheese with the pork.

There are two key points in making Paremsan Crusted Pork Chops. One, make sure the pork chops are not too thick, no more than 1/2 in thick. Second, it’s important to use fresh parmesan cheese, it will make a real difference.

Enjoy!

Parmesan Crusted Pork Chops

Rating: 51

Yield: 4 Servings

Serving Size: 1 Pork Chop

Parmesan Crusted Pork Chops

Ingredients

4 boneless pork chops
1 egg
1 Tbsp cold water
1/3 cup Italian seasoned bread crumbs
1/3 cup Fresh Parmesan cheese, grated
1/2 tsp pepper
1 tsp dried parsley flakes
1/2 tsp garlic powder
1/2 tsp onion powder
3 Tbsp olive oil

Instructions

Preheat the oven to 350 degrees.
Whisk together egg and water in a shallow dish.
In another shallow dish, mix together bread crumbs, cheese, pepper, parsley, garlic powder and onion powder.
Heat a skillet to medium hot. Dip pork chops in egg mixture, then in crumb mixture. Brown each side in olive oil in the hot skillet. (It takes 3-5 minutes per side.) Place in a 9×13? baking dish that has been sprayed with cooking spray.
Bake for 30 minutes, or until pork chops are done.

http://www.lovefoodwillshare.com/parmesan-crusted-pork-chops/

Bake until Golden Brown

Parmesan Crusted Pork Chops

Serve with your favorite potato.

Parmesan Crusted Pork Chops

Crispy on the outside.

Great week night meal.

Adapted from Creations by Kara

Tender & Juicy

Fiesta Fettuccine

July 30, 2014 by Kay Leave a Comment

Fiesta Fettuccine is vibrant with color from the peppers, corn and basil. Add to it some spices, pasta and cheese and you have a dish full of flavor.

I could eat pasta every day, really, I love it that much! I try to control the amount of pasta I eat, too many carbs to eat it every day. When I make a pasta dish I like to add in a fair amount of vegetables to off set the carbs. At least in my head I think I am eating healthier. 🙂

There are some wonderful spices in Fiesta Fettuccine, my favorites are paprika and cayenne pepper. These spices add some smokiness and heat to the dish. The cilantro and basil add a fresh element to the dish. Lastly, I added bacon and cheese to the recipe because everything tastes better with bacon and cheese. I’m right, aren’t I?

Enjoy!

Fiesta Fettuccine

Rating: 51

Yield: 4-6 Servings

Fiesta Fettuccine

Ingredients

1 pound fettuccine pasta
3 cups corn, fresh or frozen off the cob
4 tbsp. butter, softened
1 lime, juice of ½, ½ for garnish
½ tsp. paprika
½ tsp. chili powder
Pinch of cayenne pepper, more if you want it spicier
¼ tsp. pepper
½ tsp. salt
1 sweet pepper, seeded and sliced into strips
½ onion, sliced
¾ cup milk
¾ cup heavy cream
1/3 cup parmesan cheese, grated
½ cup sharp white cheddar cheese, shredded
2 tbsp. parsley or cilantro
1/2 cup fresh basil, chopped or julienned
6 sliced bacon, cooked & crumbled
1/2 cup queso fresco, crumbled

Instructions

Cook fettuccine according to package directions. Reserve 1 cup of the pasta water.
Add the corn to a microwave safe dish and heat for 2 minutes, set aside.
In a small bowl, mix together the butter, juice of a ½ a lime, paprika, chili powder, cayenne pepper, pepper and salt. Take ½ of the mixture and mix it in with the corn. Put the other half in a large sauce pan over medium high heat. Add the pepper and onion. Cook for 5-6 minutes, until they start to soften.
Stir in the milk and heavy cream. Cook for 5 minutes stirring often, until the mixture starts to thicken. Stir in the cup of pasta water.
Remove the pan from the heat and stir in the parmesan and cheddar cheeses. Stir to combine, return the pan to the heat. Add in the pasta, corn, parsley or cilantro, basil and bacon. Stir to combine.
Plate the pasta, garnish with queso fresco, a slice of lime and basil.

http://www.lovefoodwillshare.com/fiesta-fettuccine/

It’s almost ready to eat!

Fiesta Fettuccine

Squeeze fresh lime juice before eating.

Queso Fresco is a mild mexican cheese.

Love the color combination.

Pasta Perfection

Beef & Chorizo Quesadilla

July 28, 2014 by Kay Leave a Comment

Beef & Chorizo Quesadilla’s is a quick snack or dinner option if you are short on time. The meat mixture along with cheddar & queso fresco cheese are layered between two flour tortillas and fried until the tortilla is golden brown and the cheese has melted and is oozing out the sides.

Are you familiar with chorizo sausage? It’s a variety of heavily seasoned sausage, either cured or fresh, that is common in Spanish and Mexican cuisine. It has a little kick to it, but not too much. I like to mix chorizo with beef when I make Mexican dishes as fresh chorizo can be very greasy and adding it to beef cuts back on the grease and calories.

Top the Beef & Chorizo Quesadilla with your favorite toppings: sour cream, salsa, green onions, more cheese, avocado, fresh tomatoes, lettuce, etc. I went with sour cream, salsa and green onions for my toppings.

Serve this up with your favorite Mexican beer, Sangria or a Margarita!

Enjoy!

Beef & Chorizo Quesadilla

Rating: 51

Yield: 8 Quesadillas

Beef & Chorizo Quesadilla

Ingredients

1 lb. ground chuck
1/2 lb. chorizo sausage
Flour tortillas
Cheddar Cheese
Queso Fresco Cheese
Green Onions

Instructions

In a sauce pan over medium high heat, add the ground beef and chorizo. Cook the meat for 8-10 minutes, until the meat is cooked through about 8-10 minutes. Drain the grease off of the meat.
Turn your griddle on medium high (you can also fry this in a frying pan). Place a tortilla on the griddle, Add some cheddar cheese to the top of the tortilla, add some of the meat mixture and top with more cheddar and queso fresco cheese and lastly top with green onions. Top with another tortilla. Close the griddle and cook until the cheese oozes out the side. Place the quesadilla on a plate and cut into fourths. Top with your favorite toppings.

http://www.lovefoodwillshare.com/beef-chorizo-quesadilla/

Brown the beef and chorizo.

Add a tortilla to the griddle and add some cheese.

Add some of the meat mixture.

Add more cheese and some green onions.

Cook until golden brown.

Beef & Chorizo Quesadilla

My favorite topping is sour cream.

Cut into fourths and top with your favorite toppings.

I love how crisp it gets.

Beef & Chorizo Quesadilla

Mexican Spiced Pork Kebabs with Grilled Pineapple Salsa

June 2, 2014 by Kay Leave a Comment

Happy Monday Everybody! I hope everyone had a warm and sun-filled weekend. My husband, Mr. B discovered a new bulk food store not too far from where we live so we took a ride this weekend to check it out. He knows the way to my heart!

I picked up many things but the few things that I found that I haven’t seen or are hard to come by are: candy coated mini chocolate chips, ClearJell, reasonably priced gluten-free cookie mixes and frozen gluten-free pizzas.

Today’s recipe, Mexican Spiced Pork Kebabs with Grilled Pineapple Salsa is a mix of a little heat in the kebabs and sweetness from the pineapple. Pork and pineapple are a classic combination and a grilled version certainly was needed for grilling season.

I said good-bye to my in-laws, they are headed back to New Hampshire. It’s always enjoyable having them visit and stay at our home, or as we refer to it when they visit, The Bastian B&B.

Have a great week,

Mexican Spiced Pork Kebabs with Grilled Pineapple Salsa

Rating: 51

Yield: 4 Servings

Mexican Spiced Pork Kebabs with Grilled Pineapple Salsa

Ingredients

1 pineapple, peeled and cored, cut crosswise into 1/2-inch-thick slices
1 jalapeño, seeded and finely chopped
1 cup roughly chopped fresh cilantro leaves
Juice of one large lime
1/4 teaspoon freshly ground black pepper
3 tbsp. olive oil, divided
1 3/4 tsp. salt, divided
2 tbsp. chili powder
1 tsp. cumin
½ tsp. garlic powder
2 lbs. thick cut boneless pork chops cut into 1 inch cubes
6-8 wooden skewers, soaked in water

Instructions

Heat your grill to medium-high.
Grill the pineapple slices for 3-4 minutes per side. You want some nice grill marks on the pineapple. Cut into a jalpaneo, cilantro, lime juice, pepper, 1 tbsp. olive oil and ¾ tsp. of salt. Stir to combine and set aside.
In a large bowl, combine 2 tbsp. olive oil, chili powder, cumin, garlic powder and 1 tsp. salt. f Add the pork and toss to combine, making sure all the meat is covered in the mixture. Let sit for 30 minutes.
Thread the pork onto the skewers. Grill the kebabs, turning every 2 minutes, until cooked through, about 15 minutes total.
Serve the kebabs alongside the pineapple salsa.

Notes

Adapted from Real Simple.

http://www.lovefoodwillshare.com/mexican-pork-kebabs/