Pork – Connie’s Recipes

Creamy Mustard Pork Chops

therecipebum — Sat, 05 Mar 2022 20:49:15 +0000

Creamy Mustard Pork Chops

Ingredients

4 ¾" thick Pork Chops
1 Tbsp Butter
½ Cup Milk
1 ½ tsp Lemon Pepper Seasoning
10.5 oz Cream of Mushroom Soup
1 Tbsp Dijon Mustard
1 Tbsp Chopped Fresh Parsley

Instructions

Season the pork with lemon pepper seasoning
Heat the butter in a 10" skillet over medium-high heat
Add the pork chops and cook until well browned on both sides
Stir the soup, milk and mustard in teh skillet and heat to a boil.
reduce the heat to low.
Cover and cook for 10 minutes or until pork is cooked through.
Sprinkle with the parsley

Orange Glazed Pork Chops

therecipebum — Mon, 02 Nov 2020 16:42:52 +0000

Orange Glazed Pork Chops

Prep Time 10

Cook Time 10

Ingredients

1 1/2 Lbs Bonless Pork Chops 3/4" Thick
Salt
Pepper
2 Tbsp Vegetable Oil
3/4 Cup Fresh Orange Juice Strained to remove Pulp
3/4 Cup Light Brown Sugar Packed
1 Tbso Dijon Mustard

Instructions

Season Pork Chops generously with Salt and Pepper let stand at romm temperature for 20 minutes
In a small bowl, whisk together Orange Juice, Brown Sugar and Dijon Mustard. Set aside.
Warm Oil in a large skillet over medium heat. Brown Pork Chops for about 4 minutes per side and check temperature with an instant read thermometer.
Once internal temperature in the thickest part of the meat reaches 140° F, remove form the pan onto a plate.
Cover loosely with foil. The meat will continue to cook while resting and get to the necessary 145° F for consumption.
Pour out any excess oil form the pan, but do not wipe it clean. Place pan back pan medium-high heat and deglaze the pan with the Orange Juice mixture, scraping up any browned bits.
Let boil, while stirring constantly, about 2 minutes or until thickened.
Pour a little bit of glaze over each Pork Chop and serve immediately.

Linguine with Sausage and Mushrooms

therecipebum — Fri, 23 Oct 2020 12:04:18 +0000

Linquine With Sausage And Mushrooms

Prep Time 10

Cook Time 20

Servings 4

Ingredients

Kosher Salt
12 Ounces Linguine
1 Tbsp Extra Virgin Olive Oil
1/2 LB Sweet Italian Sausage Casings Removed
1 SM Onion Chopped
1 Stalk Celery Thinly Sliced
1/2 LB Mushrooms Sliced
2 Cloves Garlic Chopped
4 Plum Tomatoes Chopped
1/2 Cup Dry White Wine or Low-Sodium Chicken Broth
2/3 Cup Heavy Cream
3 Tbsp Fresh Parsley Chopped
Freshly Ground Black Pepper

Instructions

Bring a pot of Salted Water to a boil.
Add the Pasta and cook as the label directs.
Reserve 1 cup of the cooking water, then drain the pasta.
Meanwhile, heat the olive oil in a large skillet over medium-high heat.
Add the Sausage and cook, stirring until browned, 3 minutes.
Increase the heat to high, add the Onion, Celery and Mushrooms and cook, stirring, until tender, 4 minutes.
Add the Garlic cook 1 minute.
Reduce the heat to medium high, add the Tomatoes and Wine and cook, stirring occasionally, until the liquid is reduced by half, 5 minutes.
Add the Cream and cook until slightly thickened about 4 minutes.
Stir in the Parsley and reduce the heat to low.
Add the Pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2-3 minutes.
*Add some of the reserved pasta cooking water to loosen, if necessary
Season with Salt and Pepper.

Cajun Red Beans and Brown Rice with Andouille

therecipebum — Sun, 18 Oct 2020 15:11:00 +0000

Cajun Red Beans and Brown Rice with Andouille

Prep Time 30

Cook Time 10 30

Total Time 11

Servings 8 1 Cup

Ingredients

1 LB Dried Red Kidney Beans
1 Tbsp Olive Oil
6 Ounces Andouille Sausage Sliced
1 Cup Green Bell Pepper Chopped
1 Cup Yellow Onion Chopped
1 Cup Celery Chopped
1/4 Cup Green Onions Chopped
1 Tbsp Garlic Minced
1 Tbsp Fresh Thyme Chopped
2 tsp Fresh Sage Chopped
1/2 tsp Red Pepper Ground
6 Cups Water
4 Cups Unsalted Chicken Broth
1 tsp Kosher Salt
1 Bay Leaf
1 Cup Uncooked Long Grain Brown Rice
1/4 Cup Fresh Flat Leaf Parsley Chopped
Parsley Leaves Optional
Hot Sauce Optional

Instructions

Rinse Beans and place in bowl with water to cover by 2 inches. Let stand 8 hours or overnight. Drain.
Heat Oil in dutch oven over medium-high heat.
Add Andouille: cook, stirring occasionally, until browned, about 3 minutes.
Using a slotted spoon, transfer andouille to a bowl, reserving drippings in pan.
Add Bell Pepper, Onion, Celery, Chopped Green Onions, Garlic, Thyme, Sage, and Red Pepper to pan: Cook, stirring occasionally, until softened and browned, about 7 minutes.
Add beans, 6 cups water, Stock, Salt, and Bay Leaf: Bring to a boil.
Reduce heat to medium and simmer uncovered, until beans are mostly tender, about 1 1/2 hours.
Stir in Andouille and Rice; cover and cook 1 hour or until rice is tender.
Remove from heat: Discard Bay Leaf. Stir in Chopped Parsley.
Top with Parsley Leaves and serve with Hot Sauce, if desired.

French Onion Pork Chops

therecipebum — Sun, 18 Oct 2020 13:38:24 +0000

French Onion Pork Chops

Course Dinner

Cuisine Pork

Prep Time 10

Cook Time 40

Servings 4 People

Ingredients

4 Pork Chops Boneless
3 Tbsp Dijon Mustard
2 Tbsp Olive Oil Divided
4-5 Large Sweet Onions Sliced
7-8 Sprigs Fresh Thyme + Extra for garnish
1 Tbsp Butter
1 tsp Salt + Additional to season chops
1/2 tsp Pepper + Additional to season chops
1/4 Cup Dry red or white wine
1/2 Cup Beef or Chicken Stock
4 Ounces Shredded Swiss or Gruyere Cheese Gruyere preferred

Instructions

Brush the Dijon Mustard evenly on both sides of the pork chops
Season each chop, on both sides, with salt and pepper
Add 1 Tbsp of Olive Oil to a large skillet over medium/high heat and brown the chops on both sides, (Approximately 2-3 minutes per side)
Removed the browned chops to a plate and keep warm
In the same skillet, add the remaining 1 Tbsp of Olive Oil, the Butter, and the sliced onions, stirring well to coat the onions in the oil. Add 1 tsp salt and 1/2 tsp black pepper.
Cook the Onions, stirring only occasionally, until they're golden brown and caramelized. This should take at least 15 minutes over medium/high heat.
Add the Wine, Stock, and Fresh Thyme to the Onions, making sure to scrape up the browned bits from the bottom of the pan.
Cook an additional 2-3 minutes after addition of the wine and stock, stirring frequently.
Reduce the heat to medium and add the Chops back into the skillet along with the Onions.
Cover the skillet and cook for approximately 15 minutes, or until the Chops are no longer pink in the center.
Remove the cover and add the Shredded Cheese to the top of each chop.
Return the cover to the skillet. Turn off the heat, and allow the Cheese to melt.
Garnish the top of each Chop with a sprig or two of Fresh Thyme.
Serve the Chops on a bed of caramelized onions, making sure to remove the older thyme sprigs before serving.