Pork

Porterhouse Pork Chops with Pork Cracklings

Porterhouse Pork Chops with Pork Cracklings
Recipe adapted from Banner Butter’s Chief of Butter, Drew. Visit bannerbutter.com for more recipes using their butter.
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Ingredients
  1. 3 Porterhouse Pork Chops
  2. Salt
  3. Freshly cracked black pepper
  4. 3 garlic cloves
  5. 2 1/2 tablespoons of Roasted Garlic Basil Parsley Butter
Instructions
  1. Set the EGG for direct cooking (no convEGGtor) at 450°F/232°C.
  2. Take the Banner Butter out of the fridge. Crush the garlic cloves (leave skin on) with the flat side of a knife. Heat a cast iron skillet in the EGG for about 10 minutes.
  3. Trim a good portion of the fat from each of the pork chops and cut into 3 or 4 inch strips. Carefully add the fat to the skillet and cook/turn until golden brown on all slides.
  4. While the cracklings are cooking, score the pork chops and add a dash of salt and freshly cracked black pepper on both sides.
  5. Remove pork cracklings and set aside on paper towels to drain. Carefully pour off any additional fat from the skillet.
  6. Add the pork chops and cook on both sides until brown (about 4 minutes for each side). Add the crushed garlic and the pork cracklings, moving them around in the skillet to coat in the cooking liquid. Cook for another 5-10 minutes until pork chops are springy (but not hard) and remove from the EGG.
  7. Divide the Butter evenly and place the Butter on the pork chops; rest the chops for 5 minutes. Plate the buttered chops with garlic and pork cracklings.
Notes
  1. ©Copyright 2016 Big Green Egg®
Adapted from Banner Butter’s Chief of Butter, Drew
Adapted from Banner Butter’s Chief of Butter, Drew
Cooks Recipes http://recipe.cookswarehouse.com/

Lemon-Sage Pork Meatballs over Spaghetti Squash with Herbed Ricotta

Lemon-Sage Pork Meatballs over Spaghetti Squash with Herbed Ricotta
Serves 4
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MEATBALLS
  1. 1 ½ lb ground pork
  2. ¼ cup milk
  3. ½ cup breadcrumbs
  4. ½ cup onion
  5. 1/3 cup parmesan
  6. ¼ cup sage
  7. ¼ tsp cayenne
  8. 2 eggs
SQUASH
  1. 2 spaghetti squash
  2. 2 cups tomato
HERBED RICOTTA
  1. 2/3 cup ricotta
  2. 2 TBSP thyme
  3. 2 green onion
  4. 1 lemon
PREHEAT OVEN & COOK SQUASH
  1. Preheat oven to 400º
  2. Slice squash in half lengthwise then discard seeds & rub squash with oil
  3. Place squash in roasting pan, cut-side down, with ½ cup water then cover with foil
  4. Cook 30-35 min, until tender (alternatively, microwave for 10-12 min in a microwave-safe dish, without tin foil)
PREP & COOK MEATBALLS
  1. Zest lemon
  2. Juice lemon
  3. Chop sage
  4. In a large bowl, combine pork with milk, breadcrumbs, sage, 2 eggs, onion, lemon zest, half of parmesan, cayenne (HOT!), salt & pepper
  5. Form into golf ball-sized meatballs & lay on baking sheet
  6. Cook 18-20 min, until cooked through
MAKE HERBED RICOTTA & FINISH SQUASH
  1. Chop thyme leaves & green onion
  2. Chop tomatoes
  3. In a bowl, combine ricotta with thyme, green onion, lemon juice, remaining parmesan, salt & pepper
  4. With a fork, scrape spaghetti squash to form ‘noodles’
  5. Toss spaghetti squash with tomatoes, 2 Tbsp butter, salt & pepper
PLATE MEAL & ENJOY
  1. Place spaghetti squash on plate, then top with meatballs & garnish with herbed ricotta & lemon wedges
Notes
  1. ©Copyright 2017, Garnish and Gather
Cooks Recipes http://recipe.cookswarehouse.com/

Double Pork Sliders

Double Pork Sliders
Serves 8
These sliders made with pork chops and bacon are perfect for tailgating or dinner parties.
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Ingredients
  1. 4 thin boneless pork loin chops (¼ to ½ in thick)
  2. 2 slices bacon
  3. 8 slider buns
  4. 2 tbsp butter, softened
  5. Salt and pepper
  6. 4 tablespoons steak sauce
Instructions
  1. Set the EGG for direct cooking at 400°F / 204°C.
  2. On a Half Moon Griddle, cook bacon, stirring occasionally, over medium heat for one minute or until there is enough bacon fat released to coat the bottom of the griddle. Push bacon to side and add the chops. Sprinkle chops with salt and pepper. Cook chops for 3 to 10 minutes or until lightly browned and internal temperature on a thermometer reads between 145°F to 160°F / 63°C to 71°C, turning once halfway through. Remove chops and bacon, draining bacon on paper towels and resting chops for a minimum of 3 minutes.
  3. Cut each chop in half so you have 8 pieces; place chops in buns. Top chops with steak sauce and bacon strips. These bacon-infused sandwiches are ideal for tailgating and cocktail parties.
Tasty variations
  1. Italian: Before cooking, dip chops in 2 large eggs, then in seasoned fine dry bread crumbs to cover (approximately 3 tbsp of bread crumbs per chop.) Cook as directed except sprinkle on 1½ tbsp of shredded Parmesan or Provolone on each chop after turning the chops. Omit the butter and steak sauce. Spread buns with ½ tbsp of pre-prepared pesto; add pork and bacon, then top with roasted red pepper slices and arugula
  2. Asian: Cook chops as directed. Omit butter and steak sauce. Place pork and bacon on buns and top with 1 tablespoon bottled peanut sauce. Toss 1 cup shredded cabbage with 2 tbsp of rice vinegar; add to sandwiches atop peanut-sauced chops.
  3. Serves 8
  4. Recipe and photo courtesy of Big Green Egg® and the National Pork Board. For more information, please visit porkbeinspired.com.
Cooks Recipes http://recipe.cookswarehouse.com/