Recipes from Cooking with Doyle Moore on Focus 580

March 3, 1999:  Pork

PORK TENDERLOINS

Flatten tenderloins with your hands.  Cover with seasoned flour then sauté them for 4-5 min.

Set to the side.  Spoon 1 Tbsp. raspberry jam on top of the tenderloins.  Let sit.  Deglaze the pan and add some real raspberries and let them cook just a little bit.  Then add cream to it.

PORK LOINS

Heat butter in a casserole dish, brown the pork loins on all sides.  Then add salt, pepper, and 2½ cups milk.  After milk comes to a boil, turn the heat down.  Cover with lid partly on and cook for two hours.  You braise the pork loin in the milk which helps the fat come out into the milk.  The milk turns into nuggets.  This is used as a sauce to put over the pork.

PORK CHOPS (1)

Put pork chops in a bag with bread crumbs and shake to coat all sides.  Then put in the oven.

PORK CHOPS (2)

Coat pork chops with flour.  Fry in 1 Tbsp. oil; brown both sides.  Then put in a rack pan with water in the bottom.  Cover with foil and bake for an hour at 250° F.  I usually put it in the oven and let it cook while I’m at church. In the pan you fried the pork chops in, add milk and flour to the drippings to make a delicious gravy.

MARINATED BUTTERFLY LOIN OF PORK

Debone pork and marinate for 24 hours in a mixture of:

• 2-3 cloves garlic

• 2 tsp. salt

• ½ tsp. dried rosemary

• ½ tsp. thyme

• ⅛ tsp. powdered allspice. 

• 3 Tbsps. olive oil

Brush that on the non fat side of the roast.  Let sit overnight and then bake at 375° for one hour.  Turn over and let the fat side up brown for 10 min. It is done at internal temperature of 160° F.

PEACH MUSTARD GLAZED PORK CHOPS

• 4 boneless pork chops

• 1 tsp. black pepper

• 16 oz. can of sliced peaches

• ½ cup of apple juice or orange juice

• 1 tsp. Worcestershire sauce

• 2 Tbsps. peach preserves

• 2 Tbsps. Dijon mustard

Stir together peaches, Worcestershire sauce, preserves, and the mustard.  Set aside.

Brush chops lightly with vegetable oil and season with pepper.  Brown one side of the chops for 5-6 min. And then turn.  Add peach mixture to skillet.  Reduce heat to low, cover,  and let cook for 5 min.

PORK CHOP WITH ORANGE SOY SAUCE

• 1 cup orange juice

• 1 Tbsp. Soy sauce

• 2 cloves of garlic

• ½ tsp. thyme

• 4 pork chops

Season chops and sear then put in oven to cook for 10 minutes.  Put pork chops on a plate and keep warm.  Take the mixture of juice, soy sauce, garlic, and thyme and cook it.  Reduce it by half.  Then add pork chops.

PORK CHOP IN ORANGE SAUCE

• 1/3 c. orange juice

• 1/3 c. catsup

• 1 Tbsp. orange marmalade

• ½ tsp. grated orange peel

• 1 orange for garnish

Salt and pepper chops as you prefer.  Brown in olive oil. Then transfer to crockpot.  Add orange juice and catsup into the pan drippings.  Stir in the rest and boil for one minute.  Put over chops in crock pot. Cover and cook for 6-8 hours.  Serve with orange slices as garnishes

PORK

Take pork pieces, some fresh green beans, a fresh tomato, an onion, some garlic and oregano.  Drizzle olive oil and lemon juice on top and cook.

PORK RIBS

Boil ribs for a considerable length of time until they fall off the bone. Add some sauerkraut.  Very juicy, more like a soup.