Now Choose From Multiple Easy Pork Chop Recipes To Create That Perfect Meal. I love church recipe books and got this from my friends church's cookbook. I can' remember the name of the church, but the recipe is awesome. Shares.
and repost with results--although that may be a few weeks as meals are planned through middle of March 2022. Thanks for the inspiration and motivation--now all I need is a sale on pork tenderloins. ;-
denheels and lovemybilly--From my slow cooker manual: Lean meats such as chicken or pork tenderloin will cook faster than meats with more connective tissue and fat.. And always select meats that are one half to one pound in weight per quart capacity of your slow cooker. So, adjust accordingly; and make sure you use apples that will hold up, like the Granny Smith. Start out at HIGH for three hours, or LOW at six. I hope that guides you in the right direction. I'll try this both ways.
If youve wondering how to cook pork stew meat on the stove, well, its super convenient. Yes, you could do this recipe in slow cooker, crock pot or multi-cooker, but theres nothing more like Grandmas kitchen than pulling out a big pot and using your stove.
I have three recipes for hearty beef stew on my website. But I have not made a stew with pork until now. This pork stew starts with lean, quick cooking pork tenderloin. The pork ends up incredibly tender. The meat is complimented by onion, cabbage, potatoes and green beans. And the broth has some surprising ingredients in it. Keep reading to find out how to make this incredibly delicious pork stew.
Why is pork tenderloin the best choice for this pork stew?
Pork Tenderloin is lean and it cooks quickly. It gets very tender while being braised with the vegetables and broth in this stew. A cut like pork shoulder is more fatty. It also requires low and slow heat to become tender. This pork stew is a quick meal. And so pork tenderloin is the only cut of pork Id recommend for this recipe.
I am calling this dish Pork Chop Stew because what other name can you give to a protein braised in a liquid with a host of vegetables? To me that spells stew. While not a fancy name, nor a fancy or elegant dish this one is down home, comfort cooking at it's finest.
pork meat finely choppedcabbage finely choppedlarge onion finely choppedtomatoes finely choppedcapsicum finely choppedcourgette finely choppedgarlic and ginger finely choppedBlack pepper, paprika, curry powder, royco
olive oil or vegetablecooking bacon, choppedpork shoulder or pork steaks, trimmed of visible fat, cut into 1-inch cubesplain floursaltblack pepperlarge onion, choppedlarge garlic cloves, minced
Pork Belly cut into chunky piecesâ€¢Chorizo Sausage thickly slicedâ€¢Oil I used Canola Oilâ€¢Cooked Rice to serveâ€¢Salt & Black Pepperâ€¢Chicken Stock OR Stock of your choiceâ€¢Bay Leafâ€¢Garlic finely chopped
1 The Wine. The best substitute for wine is unsweetened 100% grape juice â€“ white grape juice for white wine, and red grape juice for red wine. You do this on a 1-to-1 basis, meaning one cup of wine equals one cup of juice. Conversely, you could also use about two to three tablespoons of red or white wine vinegar, or two to three tablespoons of fresh lemon juice per cup of wine. While none of these substitutes are perfect, they each bring something to the table that the wine would bring.
3 The Fresh Parsley. Here again, a few generous dashes of dried parsley will substitute in just fine. If you dont have dried parsley on hand, an equal amount of fresh cilantro will work just fine, or a few dashes of dried cilantro. Yes, I know, this is heresy according to what Ive written here on Living the Gourmet previously about how different and noninterchangeable parsley and cilantro are, but the substitution will work just fine in this recipe. That said, dried parsley will make the flavor-profile of the recipe somewhat less bright, and a tad more rustic. Cilantro, by contrast, dried or fresh, will give the dish a much more herbal and earthy quality.
4 The Fresh Tomatoes. At the risk of sounding like Madam Obvious, simply substitute in three to four ounces of canned crushed tomato in place of the single fresh tomato. This will obviously make the dish a bit more liquid, and you may want to adjust your seasonings accordingly.
A fair few of us probably use the words stew and soup almost interchangeably, or simply use the word stew to denote a hardier or less brothy soup. Bisque and Chowder? Those are just names for the soups you order in a dinner, right?
To start, the fading differentiation between stew and soup is a North American phenomenon, and largely comes down to an ever-increasing cultural difference between North America and the British Isles. However, there is a concrete culinary difference between a soup and stew, and its one that is actually pretty well publicized. According The Kitchn, Taste of Home, and My Recipes, the difference is not related the contents of the recipe, but rather to the amount of liquid and the method of cooking. A soup or stew can, in fact, be any mix of ingredients cooked in a liquid, but a soup features the ingredients wholly submerged beneath the liquid, and can be boiled. A stew, on the other hand, features its ingredients only partially submerged in a comparatively small amount of liquid, and is cooked via a gentle stewing, think prolonged simmering but never boiling.
1 The Color â€“ Pinker is Better. As with other meats, you want to pay close attention to the color. If the pork is grey or whitish, that means a lot of its juices have either set, due to being left out for too long, or that they have simply drained away somewhere on its journey to your market shelf. By contrast, pork that is pinkish or rosy red is still full of free-flowing juice, and will provide you with a tender, juicier piece of meat, and a more flavorful experience overall. This is also an indication that the meat hasnt been sitting on a shelf, and of better-quality handling over all.
2 Marbling â€“ The Skinny on Fat. The truth here is that if you want a good tasting piece of meat, you need a piece with a decent amount of fat. The fat is where the flavor is. When the pork is cooking, the more fat that reduces into the pan for the meat to cook in, and that absorbs into the meat itself, the better tasting the pork will be â€“ and the juicier it will be. You want a nice rind of fat on the outside of the meat, as well as speckled within the meat itself.
4 Bones are White. If buying bone-in pork, and this applies to all cuts with bones, you want a white or off-white bone. Dark bones are sign of encroaching decay, meaning the pork has been sitting out on the shelf much too long.
1 Spinach and Meatball Soup. One of my new favorite ways to prepare soup. The meatballs give the broth a thick texture and meaty flavor, while the veggies and herbs keep the sound grounded. I really cant recommend this one enough.
2 Bean and Vegetable Soup. The quintessential vegetable soul, perfect for weeknights when you want something hardy and warming, but dont have the time to start with a full entrÃ©e and all the trimmings.
4 Potato and Leek Soup. This soup is thick, hardy, and easy to make. From start to finish, its a recipe focused squarely on those pleasantly chilled, blissfully dreary late November and early December days.