Pork And Greens Skillet Pie Recipes

HAWAIIAN PORK N' GREENS

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, mix together 1 tablespoon of salt, sugar, oregano, 1 teaspoon of black pepper, white pepper, and cayenne. Rub the mixture over tenderloins to coat.
• In a straight-sided oven-proof skillet large enough to fit the entire length of the loins, heat 2 tablespoons of the oil over medium heat. When hot, add the pork loins and sear on all sides until just golden, about 2 to 3 minutes each side. (Depending on the size of the skillet, you may need to sear in batches.) Transfer to the oven and bake until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 to 25 minutes. Remove the skillet from the oven and transfer the roasts to a cutting board. Loosely cover with aluminum foil and let rest 10 minutes.
• Heat the skillet over medium heat, add the remaining oil, the onions, pineapple and garlic. Saute until the pineapple caramelizes slightly. Add the red pepper flakes and saute a few minutes more. Stir in the spinach and season with salt and pepper, to taste. Add broth, cover and cook the spinach until it wilts. Slice the pork and arrange on a serving platter. Serve with the greens and pineapples.

FLATTENED PORK CHOPS WITH GREENS AND MUSTARD PAN SAUCE

Steps:

• Place shallot and mustard seeds in a small bowl or heatproof jar. Bring sugar, 1/4 cup vinegar, 1/2 teaspoon salt, and 2 tablespoons water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over shallot and mustard seeds; set aside.
• Pound pork chops between 2 layers of plastic wrap to 1/4-1/2" thickness; season with salt and pepper. Heat 3 tablespoons oil in a large skillet over medium-high.
• Working in batches if needed, cook pork chops until browned and cooked through, about 3 minutes per side. Transfer to a large plate.
• Reduce heat to medium-low and add mustard, honey, remaining 2 tablespoons vinegar, and a splash of water to skillet. Bring to a simmer and cook, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, about 1 minute. Season with salt and pepper. Remove pan sauce from heat.
• Place greens in a large bowl; season with salt and pepper. Drizzle warm sauce over greens and toss to coat. Drain shallot and mustard seeds.
• Serve pork chops with greens topped with pickled shallot and mustard seeds and drizzled with more oil.

CREAMED GREENS POTPIE

Steps:

• Heat the oven to 400 degrees and line a baking sheet with parchment or foil.
• In a medium (10-inch) oven-proof skillet over medium heat, melt the butter. Add the garlic, shallot and thyme and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.
• Add a handful of the greens and season lightly with salt and pepper. Using tongs, toss the greens in the butter until wilted. Repeat, making sure to season each batch, until all the greens are added and wilted. (They will eventually all fit.)
• Stir in the flour until it disappears into the greens, then add the cream and hot sauce and stir well to combine. Bring to a simmer, then remove from heat and stir in the Parmesan. Season to taste with salt and pepper.
• On a lightly floured work surface or the bottom of another baking sheet, use a lightly floured rolling pin, roll and trim the puff pastry into a 12-inch circle. If you find the pastry contracts when you roll it, give it a few minutes between each roll to relax a little.
• Transfer the skillet to the lined baking sheet. Drape the puff pastry over the skillet so that there is about 1/2-inch hang over on all sides. (Trim any sides that have more than an inch.) Brush the beaten egg onto the puff pastry, then cut four large slits into the pastry. Bake until the puff pastry is puffed and golden brown, about 10 minutes. Reduce the oven temperature to 375 degrees and bake until the pastry is cooked through and the filling is bubbling, 30 to 35 minutes. (If the pastry is getting too dark, cover with foil.) Let sit for a few minutes before diving in.

CREAMY PORK POTPIE

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pork, vegetables, cheese, seasoned salt and pepper; heat through., Transfer to a greased 11x7-in. baking dish. On a lightly floured surface, roll pastry into an 11x7-in. rectangle. Place over pork mixture. Brush with egg. , Bake, uncovered, at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.

STIR-FRIED PORK AND GREENS WITH NOODLES

Steps:

• Fill a large pot with water, and bring to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Cook the greens 1 to 2 minutes, until just tender, and transfer with a slotted spoon or deep-fry skimmer to the ice water. Drain and squeeze out the water (you don't have to squeeze them completely dry). Chop coarsely.
• Cook the noodles. Bring the water in the pot back to a boil, add the noodles, and stir to separate the strands. Add a couple of tablespoons cold water, just so the water doesn't boil over. Boil somen noodles for two minutes, rice vermicelli for five to seven minutes, until tender. Drain and rinse with cold water. Place in a bowl of cold water, then drain and toss with the sesame oil. Set aside.
• Heat a large, heavy skillet or wok over high heat until hot enough to evaporate a drop of water on contact. Add 1 tablespoon of the oil, swirl to coat the pan, and reduce the heat to medium-high. Add the pork, and stir-fry for two to three minutes, until the meat is cooked through and there are no longer any traces of pink.
• Add the remaining oil, ginger and garlic, and stir-fry until fragrant and beginning to color, about 20 to 30 seconds. Stir in the greens, noodles, soy sauce and stock or water. Stir together until heated through, and serve.

GREEK SKILLET PIES WITH FETA AND GREENS

Steps:

• Make the phyllo dough: Combine flour and salt in the work bowl of a stand mixer fitted with dough hook. Add olive oil, vinegar and 1/2 cup cold water. Mix at medium speed for about 5 minutes to obtain a smooth, soft dough. If the dough seems dry, add up to 3 tablespoons more water. Wrap in plastic film and let rest for 15 minutes.
• Meanwhile, make the filling: Blanch greens in salted boiling water for 30 seconds. Drain, rinse with cool water, squeeze dry and chop fine. In a small bowl, put chopped greens, parsley, dill, oregano, black pepper to taste, a pinch of crushed chile pepper and the feta. Mix with a fork to combine.
• Give dough a quick knead and divide into 6 pieces. Dust dough with cornstarch or rice flour, then roll each piece of dough as thinly as possible, stretching gradually to a diameter of 16 inches. Alternatively, roll dough to the thinnest possible setting of a pasta machine. Cut each circle in half and dust pieces with cornstarch or rice flour and stack off to the side. Alternatively, roll dough to the thinnest possible setting of a pasta machine and make smaller pies.
• Assemble the pies: Put a ridged stovetop grill or cast-iron skillet over medium-high heat. For each pie, lay 1 sheet phyllo on work surface and brush with olive oil. Cover half the sheet lightly with filling, using 3 to 4 tablespoons of mixture per pie. Fold over the other side and press down to seal pie. It will be a rough, very flat triangle shape.
• Brush both exterior sides with olive oil, carefully lay pie on the grill and cook for 3 to 4 minutes, until golden and crisp (reduce heat as necessary). Flip pie and cook the other side for 3 to 4 minutes, until golden and crisp. Remove and serve warm; cut into smaller pieces if desired. Continue to make pies with remaining ingredients.

PORK-AND-GREENS SKILLET PIE

Steps:

• Preheat oven to 375 degrees. In a cast-iron skillet, cook pork over medium, breaking up meat with a wooden spoon, until browned, about 7 minutes. Add onion and Swiss chard stems, increase heat to medium-high, and saute until translucent, 8 to 10 minutes. Stir in Swiss chard leaves and cook until wilted, 2 minutes. Stir in 2 tablespoons cornmeal, 1/4 cup Parmesan, and 1 1/2 cups water and bring to a rapid simmer. Cook until liquid thickens, stirring occasionally, about 14 minutes. Season with salt and pepper. Remove from heat.
• In a small saucepan, bring 2 cups water to a boil. Whisk in remaining 3/4 cup cornmeal and cook, whisking constantly, until mixture thickens, about 2 minutes. Stir in 1/4 cup Parmesan, season with salt and pepper, and spoon over pork and greens. Sprinkle with remaining 1/4 cup Parmesan, transfer to oven, and bake 20 minutes. Heat broiler and broil until top is golden brown and mixture is bubbling at edge, 2 minutes.

SMOTHERED PORK CHOPS WITH COLLARD GREENS

Steps:

• Season each chop with salt and pepper, then dust with flour. Heat a cast iron skillet just large enough to hold the pork over a medium heat. Add the reserved pork fat and brown the pork chop well-approximately 4 minutes per side. Remove the chops from the pan and set aside. If the pan is dry, add another tablespoon of fat. Add the onions and peppers. Increase the heat to medium high in order to brown the vegetables well. Sprinkle flour over the vegetables and cook, stirring constantly, for 5 minutes. Remove pan from the flame and stir in the hot hock stock until thickened and smooth. Bury the pork chops in the gravy. Cover the skillet and place in a 300 degree oven. Cook 2 hours, or until pork is very tender;
• Collard Greens: Place hock stock in a large sauce pot over a medium high heat. Bring hock stock to a rapid simmer. Pack collards into the stock with the onion and jalapeno. Simmer 2 hours. Season to taste with salt, pepper and malt vinegar.;
• Ham hock stock: Place ham hocks in a stock pot large enough to hold the hocks, leaving 6 inches of free space at the top of the pot. Pour enough cold water over the hocks to cover by 3 inches. Bring to a rapid simmer over a medium high heat. A thick foam will build on the top of the stock. Carefully remove all of the foam. Reduce heat to low and simmer 6 hours. Constantly skim the clear fat that builds at the top of the stock. Reserve the fat for cooking.

MUSTARD GREENS WITH PORK, STIR-FRIED

Steps:

• Leaving the greens tied in a bunch, cut off half an inch of stem and chop the greens into three-inch lengths, separating stems from leafy part. Slice the pork thin, then shred.
• Combine the cornstarch, sherry and sugar and mix well. Add the oyster and soy sauces and set aside.
• Heat the oil in a wok or skillet. Add the ginger, garlic and scallions and stir-fry for 30 seconds. Add the pork and stir-fry for one minute. Add the mustard green stems and stir-fry for one minute. Add the leaves and stir-fry for 30 seconds, then add the sauce. Stir-fry for a few more seconds until well mixed. Serve immediately.