Ingredients:
6 boneless pork chops
3 potatoes
1 large onion
seasoning to taste
parsley
oregano
1 tsp crushed garlic
Method:
1.Lightly brown pork chops in skillet, Remove and put aside.
2.Peel potatoes and slice into about 8 pieces. Cut onion into slices the same size as potatoes. Place potato slices in a well-greased casserole pan.
3.Place the pork chops on the potatoes and then add a layer of onion slices. Sprinkle with parsley, oregano, black pepper and garlic powder.
4.Cover the dish with aluminum foil, poking holes in foil with a fork. Bake at 350F (180C) degrees for 1 hour or until potatoes are cooked.
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Ingredients:
4 – 6 pork steaks or chops
juice and rind of 1 lemon
1 Tsp of wholegrain mustard
olive oil
salt, pepper and garlic and herb seasoning
apple sauce to serve
Method:
1.Combine lemon juice,rind and 45 ml olive oil and whole grain mustard in a bowl. Coat pork steaks or chops with this mixture and leave in the refrigerator to marinate for 1 to 2 hours.
2.Remove steaks or chops from marinade, pan-grill in a tablespoon of heated olive oil in a heavy-based frying pan on a low heat until well cooked.
3.Serve with a dollop of apple sauce on each steak
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Ingredients:
600 g boned loin of pork, cut into 2 cm thick steaks
4 tart apples, peeled, cored and chopped
several spinach leaves
2 eggs
100g flour
100g coconut
mixed herbs to taste
oil for cooking
salt and pepper
Method:
1.Flatten steaks
2.Sprinkle the surface of the meat with salt, pepper and mixed herbs.
3.Lay the spinach leaves on the meat (do not let leaves hang over the edge of the meat.)
Fry the chopped apples until they start to caramelize.
4.Mash the apple, but retain some of the chunkiness. Spread the apple on the spinach.
Roll the meat up – place seam side downward onto a floured baking tray and let it rest in a freezer for 5 minutes.
Cover the roll with flour and shake off the excess. Dip into the beaten eggs, cover completely. Cover well with coconut.
Brown roll. Roast at 180ºC for 20 to 30 minutes.
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Ingredients:
4 Pork fillets, butterflied. (Cut length-wise, almost all the way through and then opened)
Cheese topping:
250g (1 cup) Mature cheddar cheese, grated
15ml (1 tablespoon) hot prepared mustard
125ml (½ cup) thick cream
Salt and pepper to taste
Method:
Place pork fillets open onto a board, gently flatten with a rolling pin or palm of hand. Grill the fillets until nearly done.
Mix all ingredients for cheese topping. Place fillets into a heated oven proof dish, pour the cheese topping over. Place in a moderate oven for 15 minutes or until cheese is lightly browned.
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Ingredients:
1 kg (2lb) pork shanks
15 ml (1 tablespoon) cooking oil
2 onions, chopped
2 garlic cloves, crushed
30 ml (2 tablespoons) mild curry powder
3 large tomatoes, skinned and chopped
freshly-ground black pepper to taste
5 ml (1 teaspoon) salt
250 ml (1 cup) apricot juice
60 ml lemon juice (4 tablespoon)
125 ml sultanas (½ cup)
1 large apple, cored and chopped
Method:
1.Brown meat in heated cooking oil.
2.Add onions and garlic and sauté until transparent.
3.Add curry powder and fry for 1-2 minutes.
4.Add remaining ingredients.
5.Cover and simmer for 1½ – 2 hours or until the meat is tender.
6.Remove lid, increase heat and allow liquid to reduce until
7.suitably thickened.
8.Serve with rice.
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