Tag Archives: Pork

Stir-Fried Pork with Asparagus

9 Jun

By far THE BEST homemade stir-fry I have ever had. For the longest time I have been trying to find a good stir-fry sauce and have been failing miserably. The packages you can buy are just gross and nothing was really working for me. This recipe is so simple and I loved it. I absolutely cannot wait to do different types of stir-fry with more vegetables and different meats. The only thing I found with it is it asks for rice wine and cornstarch….you make such a tiny little amount I didn’t really find it to be necessary. So if you don’t already have rice wine, I wouldn’t bother going out and buying any.

Stir-Fried Pork with Asparagus

1 pound asparagus
2 teaspoons cornstarch
1 teaspoon chinese rice wine
1/2 pound boneless pork chops
1 tablespoon soy sauce
2 tablespoons hoisin sauce
1 teaspoon sugar
3 tablespoons canola oil
1 garlic clove, sliced

1. Snap or cut off the tough ends of the asparagus, cut into diagonal 2 inch pieces.

2. In a medium bowl, whisk together cornstarch and rice wine. Cut the pork into 1/4 inch thick strips the same length as the asparagus. Add to the cornstarch mixture and mix well. In a small bowl mix together the soy sauce, hoisin sauce, and sugar.

3. In a wok or stir-fry pan heat 1 tablespoon oil over high heat until hot. Add asparagus and stir until they turn a darker green. Add 1/4 cup water, cover the pan, and cook until tender 3-5 minutes. Transfer asparagus and any liquid to a platter.

4. Add remaining oil to the same pan and heat. Add garlic and stir until oil is hot and garlic sizzles. Stir up the pork mixture, add to pan and cook, stirring constantly, until the pork is no longer pink, about 2-3 minutes. Add the soy sauce mixture and stir for about 20 seconds. Return asparagus to pan and stir for another 30 seconds. Serve immediately.


Sage Pork Chops with Parmesan Rice

3 Jun

These pork chops were really good, I have never cook pork in oil in this way and I was very happy with how moist it came out. I have also never really added sage to anything, so I didn’t know what to expect from the flavor. It was good, not overpowering in the way that mint can be. The Parmesan rice with this was delicious! I mean, I figured it would be, cheese makes everything better, but seriously, really good rice!

**Recipe from Everyday Food

Sage Pork Chops

4 boneless pork loin chops
coarse salt and ground pepper
1 tablespoon olive oil
i tablespoon butter
1 medium shallot, minced
1 teaspoon chopped sage
1/4 teaspoon dried thyme leaves
1/2 cup dry white wine

1. Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium heat; add pork. Cook until browned and opaque throughout, about 3-4 minutes per side. Transfer to a plate, and cover with foil to keep warm.

2. Make sauce: add shallot to skillet; cook over medium, stirring until softened, 1-2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, about 2-3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce.

Parmesan Rice

Cook one cup rice according to package, then toss with 2 tablespoons butter, 3 tablespoons grated Parmesan cheese and 1/4 cup chopped parsley. You might want to start the rice when you start the pork. (And I’m pretty sure I used more than 3 tablespoons cheese, but I kinda love cheese…)

Pork and Peaches

30 May

Pork and Peaches was not something I would have ever thought of putting together. The red onions and the blue cheese did an amazing job counterbalancing the sweetness from the peaches. The blue cheese was a bit much about halfway through the dinner. I think next time i make this I will definitely cut back what the recipe calls for. If you are making this dish for two people, like me, then you will probably have a ton of left over topping. Try planning for burgers or steaks the next night because the topping is great on beef too! Once again another pleasant surprise with this recipe 🙂

Recipe from Men’s Health Magazine

** Once again, I didn’t have pine nuts

Grilled Pork and Peaches

2 8-oz thick-cut (1-inch), bone-in pork chops
2 firm peaches or nectarines, halved and pitted
2 Tbsp pine nuts, toasted
1 small red onion, thinly sliced
½ cup crumbled blue cheese
Olive oil
Salt and pepper
1 Tbsp balsamic vinegar

1. Preheat a grill set on high. Brush the pork with olive oil and season with salt and pepper.

2. Grill for 4 to 5 minutes on each side. The outside should be charred (not burned), but the meat should be light pink in the middle.

3. While the chops cook, brush the peach halves with oil and add to the grill face-down.

4. Grill for 5 minutes or until soft. Remove, slice and toss with the pine nuts, onion, blue cheese and vinegar. Add salt and pepper to taste.

5. Top each chop with half the salad and serve. Makes 2 servings

Per serving 430 calories, 38 g protein, 16 g carbs, 24 g fat (9g saturated), 2 g fiber, 530 mg sodium