Guy Cooks With Kids Jessies Pork Loin With Apple Cider Gravy Recipes

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GUY COOKS WITH KIDS: E.J. AND GUY'S PASTA



Guy Cooks With Kids: E.J. and Guy's Pasta image

Provided by Guy Fieri

Time 25m

Yield 2 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1/4 cup chopped onion
1/4 cup chopped Italian sausage (hot or sweet)
1/4 cup chopped red bell pepper
1/4 cup thinly sliced mushrooms
1/4 cup chopped broccoli
3 tablespoons finely chopped garlic
1/3 cup cubed grilled chicken
1/4 cup chicken stock
1 cup whole wheat penne rigotte, cooked al dente and strained
1/2 cup heavy cream
1/4 cup grated Parmesan, plus more for serving, optional
2 tablespoons chopped fresh Italian parsley
3 tablespoons chopped fresh spinach
1/4 cup chopped Roma tomatoes

Steps:

  • Preheat a saute pan over high heat, add the olive oil and allow to come up to a high temperature. Add the onions and cook until slightly softened, 1 to 2 minutes. Stir in the sausage and red bell peppers, making sure to move the pan around and to continue stirring for even cooking. Cook 1 to 2 minutes. Stir in the mushrooms and broccoli and cook 1 to 2 minutes. Stir in the chopped garlic and cook for 3 to 4 minutes, stirring constantly. (The garlic should take on a golden color, but be sure to not let it burn.) Stir in the chopped chicken and cook 1 to 2 minutes.
  • Deglaze the pan by adding the chicken stock. Stir around to coat all the ingredients. Add the pasta to the pan, stir to coat and cook for 1 to 2 minutes. Stir in the cream sprinkle in the cheese and cook 2 to 3 minutes. Stir in the parsley and spinach. Remove the pasta from the heat.
  • Pour the pasta onto a plate, top with the tomatoes and more cheese, if desired.

APPLE CIDER SAUCE AND PORK LOIN CHOPS



Apple Cider Sauce and Pork Loin Chops image

Seasoned pork loin chops baked with apple cider and Worcestershire sauce and finished with sherry make even the pickiest husband say, 'Wow!' Serve with mashed potatoes.

Provided by suzette

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 55m

Yield 4

Number Of Ingredients 9

3 tablespoons olive oil
4 pork loin chops
seasoning salt to taste
black pepper to taste
garlic powder to taste
½ teaspoon poultry seasoning
3 tablespoons Worcestershire sauce
1 (8 ounce) container frozen apple cider concentrate, undiluted
¼ cup dry sherry

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
  • Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 28.6 g, Cholesterol 36.9 mg, Fat 16.6 g, Fiber 0.3 g, Protein 14.1 g, SaturatedFat 3.8 g, Sodium 307.3 mg, Sugar 23.5 g

APPLE CIDER SAUCE AND PORK LOIN CHOPS



Apple Cider Sauce and Pork Loin Chops image

Seasoned pork loin chops baked with apple cider and Worcestershire sauce and finished with sherry make even the pickiest husband say, 'Wow!' Serve with mashed potatoes.

Provided by suzette

Categories     Pan Fried Pork Chops

Time 55m

Yield 4

Number Of Ingredients 9

3 tablespoons olive oil
4 pork loin chops
seasoning salt to taste
black pepper to taste
garlic powder to taste
½ teaspoon poultry seasoning
3 tablespoons Worcestershire sauce
1 (8 ounce) container frozen apple cider concentrate, undiluted
¼ cup dry sherry

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
  • Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 28.6 g, Cholesterol 36.9 mg, Fat 16.6 g, Fiber 0.3 g, Protein 14.1 g, SaturatedFat 3.8 g, Sodium 307.3 mg, Sugar 23.5 g

ROAST PORK WITH CRACKLING



Roast pork with crackling image

This classic roast pork recipe with lots of delicious crackling is great for Sunday lunch with the family. Top with our tasty apple & cider gravy

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h30m

Number Of Ingredients 11

1.8kg piece of rolled and tied pork loin with the skin scored
2 garlic cloves, sliced into thin slivers
small bunch rosemary, broken into small sprigs
3 bay leaves, torn
1 onion, roughly chopped
1 large carrot, chopped
1 Bramley apple, peeled, quartered, cored and roughly sliced
1 tbsp sunflower oil
2 tbsp plain flour
100ml good quality cider
500ml vegetable or chicken stock

Steps:

  • If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge. Heat the oven to 230C/210C fan/gas 8. Turn the pork rind-side down and with a small knife make about 6 deep incisions along the meat. Poke a sliver of garlic, a piece of rosemary and bay in each incision and turn the pork the right way up. If you didn't salt the pork earlier salt the skin now.
  • Mix the carrot, onion and apple and scatter along the middle of a shallow roasting tray to make a bed for the pork to sit on. Sit the pork on the vegetables and rub the skin with the oil. Place the pork in the oven and leave for 15 mins then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1hr 30 mins. If after this time you don't have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.
  • Remove the pork from the roasting tray to a board to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the cider and bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10 mins until you have thickened gravy. Strain the sauce into another saucepan pushing as much puréed apple as you can through the sieve. Simmer again and season to taste.
  • Carve the pork loin with crackling attached into slices using a serrated knife and serve with your favourite vegetables and the apple and cider gravy.

Nutrition Facts : Calories 562 calories, Fat 32.8 grams fat, SaturatedFat 11.3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5.1 grams sugar, Fiber 2 grams fiber, Protein 52.6 grams protein, Sodium 0.5 milligram of sodium

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