Need ideas for pork

Nikki1007 · October 2008

I took a pork loin out of the freezer and i need some ideas on what to do with it. All I can think of right now is parmesean crusted pork chops.

HikerBride07 · October 2008

I like it baked with lemon pepper and butter in foil to keep it moist.

heather_09_15_07 · October 2008

You could make an apple stuffing.

MarcyIam · October 2008

This is good:

Dijon Pork Chops

Total time: 25 minutes

4 Pork chops (with or without the bone)
1 Can Cream of Celery
2 Tbsps. Dijon Mustard
1/2 cup of Apple juice or water
1 Tbsp of honey
Pepper
Egg noodles

Pan sear the pork chops until brown on both sides (almost cooked all the way). Remove pork chops from the pan. I would start to boil the water for the egg noodles. I would make about half the bag. Combine cream of celery, 2 tbsps of Dijon mustard, 1 tbsp of honey, 1/2 cup of apple juice or water and some black pepper. Mixed this together and cook it in the same pan as the pork chops. Bring the mixture to a boil. Put the pork chops back in the mixture and cover the pan and let it sit between 5-10 minutes. Place the pork chops and egg noodles on the plate. Lightly drizzle sauce over the both.

Mrs White · October 2008

I have some Caribbean Jerk Seasoning that I usually put all over it then bake it.. make up some yellow rice and then my black bean recipe.. YUM!!!

MarcyIam · October 2008

And so is this one (despite the ingrendients not sounding like they go well together: ;-)

Peach and Mustard Glazed Pork Tenderloin

Prep: 10 min Marinate: 1 hour Bake: 30 min Stand: 15 min Cook: 2 min

Serves: 6

Ingredients:

1/2 c Peach Preserves
2 T      Dijon Mustard
2 t       Vegetable Oil
1/4 t    Dried Thyme leaves
1/4 t    Salt
2         Pork Tenderloins (about 3/4 lb each)

Directions:

1. Mix all ingredients except pork. Place pork in a resealable plastic food-storage bag or shall glass or plastic dish.

2. Pour preserves mixture oer pork; turn pork to coat with preserves mixture. Seal bag or cover dish and refrigerate at least 1 hour but no longer than 8 hours, turning pork occasionally.

3. Heat oven to 450

4. Remove pork from marinade; reserve marinade in 1-qt saucepan. Place pork in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork.

5. Bake uncovered 24-30 min or until thermometer reads 155.

6. Cover pork with aluminum foil and let stand 10-15 min, brushing once with reserved marinade, until thermometer reads 160 (Temperature will continue to rise about 5 degrees, and pork will be easier to carve).

7. Heat marinade to boiling. Boil 1 minute, stirring constantly. Cut pork into slices. Serve with marinade.

MarcyIam · October 2008

Or you could just slather it in yummy BBQ or Teriyaki sauce and grilll ;-)

hula_lula · October 2008

I have a recipe I just added last night to my blog for apple pork loin with cider sauce. it was quite tasty

Nikki1007 · October 2008

Thanks ladies! I think i will just do the parmesean crusted pork chops because i am too lazy to go to the store and i have everything for that at home.

pmarie33 · October 2008

I rub this stuff and bake

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