Mediterraneanporkstew Recipes

MEDITERRANEAN PORK CHOPS

Steps:

• Coat the pork chops with spray oil and then sprinkle garlic salt and pepper on both sides.
• Cook by preferred method: Foreman grill, baked, broiled or stove-top.
• Place in serving dish.
• While pork chops are cooking you can prepare the sauce.
• Heat olive oil in a small skillet over medium heat.
• Add red onion and sauté for 5 minutes.
• Add garlic and sauté for 2 more minutes.
• Add the rest of the ingredients to the olives and sauté another 3-5 minutes until heated through.
• Pour sauce over cooked pork chops.
• Top with parsley and feta if desired.

MEDITERRANEAN PORK MEDALLIONS

Steps:

• Heat 1/4 cup of the dressing in medium saucepan on medium heat. Add beans; cook 1 min. Stir in broth. Bring to boil. Reduce heat to medium-low; simmer 2 to 3 min. or until beans are crisp-tender. Add rice. Return to boil; cover. Remove from heat; let stand 5 min. or until liquid is absorbed.
• Meanwhile, pound meat with meat mallet to 1/2-inch thickness; sprinkle with rosemary. Heat remaining 1/4 cup dressing in large nonstick skillet. Add meat; cook 4 min. on each side or until cooked through.
• Place two of the meat medallions on each of four individual serving plates; top with the reserved liquid from skillet. Add tomatoes and cheese to rice mixture; stir. Serve with the meat.

MEDITERRANEAN GRILLED PORK CHOPS

Steps:

• In a bowl, mix together the sage, rosemary, thyme, fennel seed, sugar, bay leaf, and salt until thoroughly combined. Rub both sides of the pork chops with the herb mixture, and coat them with olive oil. Refrigerate several hours or overnight.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Grill the chops until they are browned, show good grill marks, and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

EASY MEDITERRANEAN SEAFOOD STEW

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
• Heat olive oil in a large pot over medium heat. Add onion and crushed red pepper. Cook and stir until onion is soft, 5 to 7 minutes. Add garlic and cook 1 minute more.
• Increase heat to medium-high and add tomatoes, reserved potatoes, and white wine. Bring to a simmer. Cook, breaking the tomatoes up with a spoon, 8 to 10 minutes. Pour in fish stock and return to a simmer.
• Add white fish to the pot, nestling the pieces down into the broth. Simmer for 2 to 3 minutes. Add clams, shrimp, and calamari. Simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
• Turn off the heat and stir in basil, parsley, lemon juice, lemon zest. Ladle into bowls to serve.

CROCK POT PORK MEDITERRANEAN STYLE

Steps:

• Mix all the ingredients for the marinade.
• Put the roast in a large bowl, stab all over with a sharp knife, pour over and rub in half of the marinade.
• Turn over and repeat, cover and leave in a cool place for 10-12 hours.
• When ready to cook bring roast back to room temperature.
• Preheat a large frying pan or skillet on the top of the stove.
• Scrape of as much marinade as possible and place that, together with the marinade in the bowl in your crock pot, switch on to low.
• When skillet is hot brown the roast on all sides for about 10 minutes, don't use any oil or butter, there is still enough oil on the roast.
• Put in the crock pot and cook on low for 8-10 hours.
• You can add two tablespoons of cream to the juices or serve them as they are.
• If you don't like the juices just serve the pork with another gravy and discard the juices.
• To serve on buns or in pita, cook the pork 1-2 hours longer so you can pull it apart.

MEDITERRANEAN PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• Salt and pepper pork chops and fry in oil in a frying pan, remove from heat and set aside. (its ok if they arent completely cooked but are only browned on the outside of chops, they will cook completely during baking time).
• Combine 1 1/2 cups manwich sauce and 1 3/4 cups hot water, rice, oregano and basil in a 2 quart baking dish.
• Add half the cheeses and 1/2 tsp salt to mixture and stir to combine.
• Arrange chops over the mixture and cover tightly, with either the lid to the casserole dish or tinfoil.
• Bake 45 minutes.
• Remove cover and top with remaining cheese.
• Pour remaining manwich mixed with remaining water over top of all.
• Bake, uncovered for an additional 10 minutes.