Pork Schnitzel with Garlic Sauce

 

INGREDIENTS

4 Harter House Pork Cutlets
1 1/2 cups all purpose flour
kosher salt and fresh ground black pepper
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs or Panko.
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 sprig thyme
lemon wedges

Put the flour in a shallow dish and season with salt and pepper.  Whisk the eggs and milk in another shallow dish and season with salt and pepper.  Put the bread crumbs in a third dish and again season with salt and pepper.

Lightly dredge each piece of pork in flour, then egg, and finally the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.

Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate uncovered, for 10 - 12 minutes to allow the coating to dry out a little and adhere to the pork.

Heat oil and butter in a nonstick skillet over medium high heat.  Add the thyme sprig and let it fry for about 1 minute to infuse the oil.  Remove the thyme sprig and reserve.  Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side.  

Remove to paper towels to drain.  Season with salt and transfer to a serving platter while still hot.  Garnish with lemon wedges and the fried sprig of thyme before serving.

GARLIC SAUCE for 4 cutlets

4 Tablespoons butter
2 clove garlic
2 Lemon, juiced
Fresh Parsley or thyme

Add butter and whole garlic and heat to infuse butter.
Squeeze lemon and add parsley / thyme to the pan.  Mix well and pour over schnitzel.

PORK SCHNITZEL SANDWICH

There is not much better than this Pork sandwich.
Add your favorite sauce. provolone cheese, lettuce, tomato, and  onion, on a toasted bun.

Asian Braised Pork shoulder

This recipe comes from Marina at Circle B Ranch.

Ingredients

Extra-virgin olive oil
One 3-pound pork shoulder  (or Boston Pork Roast)
Kosher salt
5 cloves garlic, smashed and finely chopped
One 2-inch piece ginger, peeled and grated
1/2 cup soy sauce
1/2 cup rice wine vinegar
3 to 4 cups chicken stock
1/2 cup hoisin sauce
1/2 cup brown sugar
1/4 cup sambal oelek (Chili Paste - Can substitute Siracha)
1/4 tsp 5 spice
Zest and juice of 1 orange, zest removed in wide strips with a peeler

Instructions

1. Preheat the oven to 300 degrees F.
2. Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
3. Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, hoisin sauce, brown sugar, sambal, 5 spice, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed.
4. Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
5. When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.
6. Serve the pork draped with the sauce. Also serve the pork shoulder with Pickled cucumber and daikon salad.

Pickled cucumber and daikon (radish) salad.

Ingredients

2 carrots, julienned
1 hothouse cucumber, sliced thinly, preferably on a mandoline
1 medium daikon radish, peeled, sliced in half lengthwise and sliced into thin half-moons, preferably on a mandoline
3/4 cup rice wine vinegar
1/4 cup fish sauce
2 tablespoons brown sugar
1 tablespoon sambal oelek (Chili Paste - Can substitute Siracha)
1 teaspoon grated ginger
1 clove garlic, smashed and finely chopped2 scallions, sliced thinly on the bias

Directions

In a large bowl combine the carrots, cucumbers and daikon. 

In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry. 

Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Sprinkle with the scallions. 

Slow Cooker Pepper Pork Chops

I haven't tried this recipe yet, but it looks really good. 

The recipe calls for marinating overnight, so be sure to plan ahead!   ~Shelly

Prep - 20 Minutes

Marinate - 8 hours

Slow Cooker - 6 hr, 20 minutes

Serves 4

Ingredients

2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice
4 (1 to 1 1/2-inch thick) bone-in pork chops  
2 teaspoons kosher salt
3 ounces dried apple slices (Opt. dried apricots or fresh apples)
2 tablespoons olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme

Directions

Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.

Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside

Place the apples in the slow cooker.

Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.

Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.   

Recipe courtesy of Alton Brown

Pairs well with Pinot Noir.       

Recipe on The Food Network.com

BBQ Country Style Ribs

Country-style ribs come from the shoulder portion of the pig. This makes them fattier, easier to prepare and cook.

Serve with a classic Baked Beans recipe and a delicious Potato Salad for the perfect family gathering.

Ingredients

• 4 lbs country style ribs
  1.5-2 cups BBQ sauce

Rib Rub

• 1 tablespoon chili powder
• 1 tablespoon dark brown sugar packed
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon red pepper flakes crushed
• 1/2 teaspoon black pepper

Instructions

• Preheat oven to 250°F and place ribs on a rimmed baking sheet (I line with foil for easy cleanup).
• In a small bowl whisk together rib rub ingredients.
• Coat the ribs in the seasoning and cover tightly with foil. Cook for 1 1/2 to 2 hours or until the ribs just start to feel tender.
• Remove from the oven and liberally baste the ribs with bbq sauce. Cook for another 45 mins to 1 hour uncovered until fork tender.
• If desired, turn your oven onto the broil setting and let the BBQ sauce on the ribs bubble and lightly brown.

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Garlic-Herb Crusted Boneless Pork Sirloin Roast

We love to make pork roast for a company meal because it adapts beautifully to a wide variety of seasonings and sauces, and it always yields great results. This recipe features a simple, flavorful rub made with an ample quantity of garlic and an assortment of fresh herbs. It's fabulous on this boneless cut of pork.

Ingredients:

2-1/2 to 3-pound boneless pork roast (pork sirloin or Pork Loin)

For the rub:

3 tablespoons extra virgin olive oil

2 to 3 teaspoons fresh garlic, finely chopped

1-1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1-1/2 teaspoons fresh sage, chopped

1-1/2 teaspoons fresh rosemary, chopped

2 teaspoons fresh thyme, chopped

2 teaspoons finely grated orange zest

Boneless Pork Roast Preparation:

Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking.

Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl.

Preheat the oven to 350°F.

Using your hands, coat the roast completely with the prepared rub. Place on a rack in a roasting pan and pour 1/2-inch of water into the bottom of the pan.

Roast the pork until a thermometer inserted into the center of the roast registers 145°F, 50 to 60 minutes.

Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving.

Slice and serve on a platter garnished with sprigs of fresh herbs.

Makes 6 servings

Boneless pork sirloin roasts generally weigh between 2-1/2 and 3 pounds, enough for about 6 servings. If you're having a larger group, simply cook two roasts side by side. This cut cooks fairly quickly, is easy to carve, and, when done to the proper internal temperature, turns out tender, juicy and full of flavor.

It's a great choice for smaller gatherings, or if you're short on time or oven space and you won't be sacrificing quality or flavor.

Juicy Pork Tenderloin with Peppers and Onions

PREP 15 mins
COOK 40 mins
TOTAL 55 mins

The trick to the best pork tenderloin is to sear the pork on all sides before roasting. In our recipe, the pork is browned on all sides and then baked on top a bed of onions and peppers. Most often, you will find pork tenderloins sold in packages with two tenderloins. One tenderloin should generously serve two people and will most likely serve three. One note, “pork tenderloins” and “pork loin” are two different cuts of meat. Pork tenderloins are much smaller and take less time to cook.

Makes 6 servings

You Will Need

2 pork tenderloins (about 1 1/2-pounds each)

1 tablespoon vegetable oil

1 tablespoon butter

2 medium onions, sliced

3 bell peppers, sliced

1 tablespoon minced garlic cloves (3 cloves)

1 tablespoon whole ground mustard or Dijon mustard

1 tablespoon chopped fresh thyme leaves

Salt and fresh ground pepper

Directions

Prepare Pork
Heat oven to 425 degrees F.
Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
Pat pork dry with paper towels, and then season on all sides with one teaspoon of salt.
Heat the oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, turning every few minutes, until evenly browned all over; 10 to 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).

Prepare Peppers and Onions

Keep the pan used to sear the pork on the stove over medium heat. Add the butter. When the butter is melted and bubbling, stir in the onions then cook, stirring often, until they start to soften, about 5 minutes. Stir in the bell peppers, garlic, one teaspoon of thyme, and 1/4 teaspoon of salt. Cook, stirring every minute or so, for 5 more minutes.

To FinishUse a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, two teaspoons of thyme, and a generous amount of black pepper (1/4 to 1/2 teaspoon).

Place the seared pork tenderloins on top of the onions and bell peppers, and then slide the pan into the oven. Roast 15 to 20 minutes or until an internal thermometer inserted into the thickest part registers 145 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 5 minutes.

To serve, slice pork into 1-inch slices then serve on top of the onions and peppers.

Adam and Joanne's Tips

• You need a large oven-safe skillet for this recipe. If you do not have one, you can brown the pork and partially cook the onions and peppers on the stove. Then, transfer the peppers and onions to a baking dish and place the pork on top.
• Substitute the fresh thyme with 1 teaspoon of dried thyme.
• Pork tenderloin doneness: We cook our pork to 145 degrees F. This means the pork will be barely pink in the middle, safe to eat, and ultra juicy. You can cook pork tenderloin to anywhere between 145 degrees F and 160 degrees F. Just keep in mind that keeping it as close to 145 degrees F will result in the juiciest, most tender piece of meat.

From: Inspiredtaste.net

Pulled Pork in the Crock Pot

(1) 6-7 pound pork shoulder roast or Boston Butt from Harter House
Dry Rub
3-4 drops Liquid Smoke (optional)


My favorite Dry Rub

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

Add all ingredients to a small bowl and stir until combined.

Rinse roast with cold water then pat dry with paper towels.  Using your hands, rub roast with Dry Rub until evenly coated.

Cover rubbed roast with plastic wrap and refrigerate overnight if possible.  It’s not a deal-breaker if you can’t but it’s SO much better if it can soak up the flavors of the rub overnight.

Remove the plastic and place the roast, fat-side down, in a large crock pot.  Cover and cook on high for 4 hours.  Do not add water.

Add Liquid Smoke to the broth that has been created from cooking the roast (not directly onto the roast).  Reduce heat to low and continue cooking for 4 more hours.

Remove broth from crock pot to use for gravy or freeze for later use.  Turn crock pot off and let roast rest, covered, for 30-45 minutes.

Remove roast from crock pot.  The meat will “pull” away easily.  Toss or serve with BBQ sauce if desired.

Enjoy!

Parmesan Baked Pork Chops

Ingredients

• 4 boneless pork chops, 1/2" thick
• 1 Tbsp olive oil
• 1/2 c parmesan cheese
• 1/2 c Italian bread crumbs
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Directions

1. On a plate combine the last 4 ingredients.
2. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.
3. Line a pan with tin foil and spray with cooking spray.  
4. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

This come from Just a Pinch Recipes 

Braised Meat - Berkshire Pork Osso Bucco & Braised Pork Shank

Have you ever run across a recipe that requires you to braise the meat? Does it sound like a foreign word to you? Are you just beginning to find your place in the kitchen, and have no clue about the terms or techniques?

While braising sounds like a scary term, it is actually a very simple technique. Once you learn how to do it, it won’t be long before you’re a pro.

Check out these tips plus 2 recipes from Circle B Ranch in Seymour, Mo. 

First, you begin with the meat:

• Choose your meat. You can decide on beef, chicken, fish, lamb, or pork. Of course, I am going to focus on pork—my favorite! You don’t have to start with a high-dollar cut either; the liquid you use in braising will make the meat succulent and tender.
• Brown the meat. Using a little bit of oil in a skillet, sear the meat on all sides, and give it a bit of color. A golden hue is perfect. This will help seal in juices, and the crust will make your dish more visually appealing. Searing the meat also leaves you little bits in the pan which will play a part in a future step—“deglazing.” 

Berkshire Osso Bucco, Searing in Olive Oil

• Set the meat aside. It’s time to think about your veggies. If you are including tougher vegetables like carrots or celery or onion, you will now add them to the oil in the pan and “caramelize” them. Sauté them until they are softer and light brown in color, but be careful not to burn them.
• Deglaze the pan. Add just a little bit of liquid to the pan (wine, beer, chicken stock, vinegar, water, cider, or juice), and scrape up any caramelized bits from the skillet with a wooden spoon. But don’t get rid of them. Stir them into your liquid! These tasty bits are going to add immense flavor to the braise.
• Choose your liquid. Most braises are created from stock or wine, but little additions can enhance flavor and add a little flair. Your decision can be based on what you have on hand, or make a selection according to your cooking goals or tastes. For example, you can braise with water, but the result won’t be very flavorful. Some chefs prefer beer, specifically lighter lagers (an acquired taste), to complement pork. Cider, as well as apple or citrus based juices, can be used to sweeten poultry or pork. Don’t be afraid to be adventurous—some cooks have even tried milk or coconut milk!
  
  

Braised Circle B Ranch Pork Shank

In my Braised Circle B Ranch Pork Shank recipe, I added my Marina’s Italian Style Tomato Sauce to the braise. And it turned out to be absolutely delicious!

1. Add your meat back in. Put your meat in a coverable pan or Dutch oven, along with your veggies, and pour in your liquid until it sets about one-half the way up the side of your meat. Don’t completely cover the meat; the liquid will seep in and flavor it.
2. Add a little spice. It’s customary to use bay leaves, and salt and pepper is usually a given, but don’t limit yourself!
3. Cover and cook. The hardest part of your work is over. Slide the meat into the oven and cook on low heat, usually 325° but no more than 350°. The meat should cook for about 2-3 hours depending on the cut, but you will know when it is done because the meat will be tender and literally sliding off the bone, or easily cut with a knife.
4. Broth or Sauce. At this point, you can serve the meat as is or you can choose to create a sauce, which will enhance the dish. Take out the meat and the vegetables. Skim off the fat, and simmer the liquid until it thickens enough to coat a spoon. Then add your meat and veggies back in to heat them back through.
5. Give it a little zing. If you want to add texture or give the dish your own personal touch, you can top it off with a handful of chopped herbs, grated citrus zest, or crème fraiche.
When I make Berkshire Pork Osso Bucco, I top it off with a classic Italian gremolata—parsley, garlic, and lemon zest.

And that’s it. Braising, once you understand the process, is as simple as breathing. I hope you give braising a try, experiment, and have as much fun with it as I do!

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"Last night I made the Osso Bucco and I was amazed how delicious it turned out.

These are the ingredients.  I used Veal Shanks. "  ~Shelly

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1. 4-6 meaty slices of pork shank, cut 1.5 inches thick
2. 2 tablespoons olive oil
3. 1/3 cup carrots diced
4. 1/3 cup onions diced
5. 1/3 cup celery diced
6. 4 cloves garlic, minced
7. 1 cup dry white wine
8. 1 cup chicken stock
9. Ground black pepper to taste
10. Salt to taste

  

Gremolata

1. 2 tablespoons fresh flat-leafed parsley, chopped
2. 2 cloves garlic, minced
3. 2 teaspoons lemon zest, grated

 

Veal Shanks Browning

Instructions

1. Preheat oven to 350 degrees F. Heat the olive oil in a large dutch oven. Add the shanks and brown on both sides.
2. Remove the shanks from the dutch oven. Reduce the heat to medium, and add the carrots, onions, celery and garlic. Cook and stir until the vegetables have softened-5 to 10 minutes.
3. Add the wine, chicken stock, salt and black pepper. Add the shanks back to the stock and bring to a boil.
4. With the lid back on the pot put the Dutch oven into the oven and cook the shanks for one to two hours, or until fork-tender.
5. Sear the Berkshire Osso Bucco in Olive Oil.
6. Remove the Dutch oven from the oven and prepare the Gremolata.

 

Gremolata

1. Check the shanks that they are fully cooked.
2. Take the shanks out of the pot.
3. Reduce the liquid in the Dutch Oven by half and add the gremolata, a classic Northern Italian seasoning.
4. Return shanks to the pot.

I served it with Garlic Mashed Potatoes.  So Yummy!

Visit Marina's website at 

https://www.circlebranchpork.com/