Peppered Pork With Pecan Biscuits Recipes

PEPPERED PORK WITH PECAN BISCUITS

Steps:

• Heat oven to 450°F. Lightly grease rack in roasting pan with vegetable oil or shortening. Rub pork with pepper and salt; place on rack in roasting pan. Roast 20 to 25 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 145°F. Let stand 10 minutes. Cut into thin slices; cover to keep warm. Reduce oven temperature to 425°F.
• Meanwhile, lightly spray cookie sheets with cooking spray. In large bowl, mix yeast, sugar and warm water; let stand 5 minutes. Add Bisquick mix, pecans, buttermilk, butter and pesto to yeast mixture, stirring until dry ingredients are moistened. Stir in flour as needed (up to 1/2 cup) until dough pulls away from side of bowl. On lightly floured surface, gently knead dough 2 to 3 times. Pat or roll dough to 1-inch thickness; cut with 1 1/2-inch round cutter. Place biscuits on cookie sheets.
• Bake 10 to 12 minutes or until lightly browned. Split biscuits; serve sliced pork in biscuits with mustard.

PECAN-CRUSTED PORK WITH PUMPKIN BUTTER

Steps:

• Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes.
• Meanwhile, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish, and press pork chops into the mixture to coat.
• Heat oil in a skillet over medium-high heat. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with a dollop of pumpkin butter.

PEPPERED PORK WITH MUSHROOM SAUCE

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Brown pork on both sides. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-5 minutes. , In a small bowl, mix flour and broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Return pork to pan. Cook until a thermometer inserted in pork reads 145°.

STEAKHOUSE PECAN PORK CHOPS

Steps:

• Pulse pecans in a food processor until they resemble crumbs. Transfer to a shallow dish; add panko and cornstarch. Stir to blend.
• Season pork chops with Italian seasoning, garlic salt, and pepper. Coat both sides with Dijon mustard and honey. Add pork chops to the pecan mixture, one at a time, pressing with your fingertips to help the coating stick. Shake off any excess and transfer to a lined baking sheet.
• Preheat a large saute pan over medium heat for 2 to 3 minutes. Place butter and oil in the pan, then add pork. Cook for 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium. Let rest for 5 minutes before serving.

PARMESAN AND PEPPER BISCUITS

Steps:

• Preheat a convection oven to 300 degrees F. Butter a baking sheet.
• Whisk together the flour and salt in a large bowl. Beat the butter and sugar in a stand mixer on medium-high speed until light and fluffy, about 8 minutes. Add the cheese, pepper, thyme and lemon zest and continue beating until evenly incorporated, about 2 minutes. Add the flour mixture and beat until just combined. Add just enough ice water to bring the mixture together (about 4 tablespoons).
• Press the dough into the prepared baking sheet. Place a sheet of parchment paper over the top and smooth the surface with your hands. Remove the parchment and bake until the edges are lightly golden, 25 to 30 minutes. Let cool for about 15 minutes, then turn out onto a cutting board. Using a serrated knife, cut the biscuit into 1-inch squares (12 lines horizontally and 16 lines vertically).
• Using a squeeze bottle, place a dab of chutney on each biscuit and serve.

SHREDDED PORK WITH BLACK PEPPER-PEACH GLAZE

Steps:

• Position an oven rack in the lowest position and preheat the oven to 300 degrees F.
• Cut the pork shoulder fat-side up into 4 quarters, making sure each quarter has some of the fat cap. Mix together the pepper, sugar and salt in a small bowl, then rub all over the pork.
• Put the peaches in the bottom of a large Dutch oven. Rest the pork fat-side up on top of the peaches. Bake until the pork is very tender and shreds easily, 3 1/2 to 4 hours. Transfer to a large bowl and let rest until cool enough to shred, keeping all the juices in the pot. Shred and reserve.
• While the pork rests, place the pot with the cooking juices over medium-high heat. Once it starts to bubble, pour in the peach tea and use a wooden spoon to scrape up any browned bits from the bottom and sides of the pot. Return to a boil, reduce the heat to medium and let simmer until the sauce is thickened slightly, 2 to 3 minutes. Add the shredded pork back in the pot and toss to combine.
• Serve the pork with slices of Texas toast if desired.

CHEESE PECAN COCKTAIL BISCUITS

Steps:

• Preheat oven to 350 degrees.
• Cream butter, cheese, salt, and pepper together.
• Beat in flour until smooth.
• Roll into small balls and press a pecan half on each to flatten. Bake 15 minutes at 350 degrees.

PORK STEAKS WITH PEPPERS

Steps:

• In large skillet, heat oil and brown steaks over medium-high heat.
• Remove steaks.
• Reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender.
• Stir in tomato, then onion soup mix blended with water, thyme and pepper.
• Bring to a boil.
• Return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender.

PEPPERED PORK CHOPS

Steps:

• Combine the first five ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; refrigerate 1 to 1-1/2 hours. , Drain and discard marinade. Grill, covered, over medium heat for 12-16 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

PECAN-COATED ROAST LOIN OF PORK

Steps:

• Rub the pork loin with olive oil, making sure that it is well covered. Combine the sage, thyme, garlic, salt, pepper and brown sugar in the bowl of a food processor or blender and pulse until you have a thick paste. You may have to add a drizzle of olive oil to get it started. Slather the paste all over the pork loin, cover it with plastic wrap, and refrigerate it over night.
• Preheat the oven to 400 degrees. Place the pecans in the bowl of a food processor or blender and pulse until they are finely chopped. Roll the pork loin in the crushed pecans and place it in a roasting pan. Make a tent of aluminum foil and arrange it over the pork loin, covering the nuts completely so they won't char.
• Roast for 30 minutes; then lower the heat to 350 degrees and continue to roast. After 1 hour and 20 minutes, remove the aluminum foil and continue to roast until the pork is done, approximately 20 minutes more. Serve hot.

PECAN-ENCRUSTED PORK WITH PEACHES

Steps:

• Preheat oven to 400°F Place tarragon, brown sugar, honey and garlic in food processor container; cover. Process until mixture forms a thick paste. Add 1 tsp. of the oil; cover. Process until well blended. Mix in remaining 1 tsp. oil if necessary for spreading consistency.
• Sprinkle salt and pepper over pork. Rub tarragon mixture over pork; roll in pecans to evenly coat all sides. Place onions and peaches in foil-lined 13x9-inch baking pan; top with pork. Cover with additional foil.
• Bake 1 hour or until pork is cooked through, removing foil from top of pork for last 10 minutes of baking time.