PORK AND CABBAGE POCKETS
I like to welcome my family home on fall days to the aroma of these hearty pork pie pockets. I sometimes double the recipe so I can have leftovers for busy-day dinners. -Jan Smith, Kalispell, Montana
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in water. Add shortening, sugar, egg, 1/2 teaspoon salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a skillet, cook sausage until no longer pink; drain. Add cabbage, onion, water, oregano, cumin, pepper and remaining salt. Cook, uncovered, until vegetables are tender and no liquid remains, about 15 minutes. Cool to room temperature. , Punch dough down. Roll into a 24x12-in. rectangle; cut into eight 6-in. squares. Spoon 1/3 cup filling into the center of each square. Bring corners to the center and pinch to seal; pinch seams together. Place on greased baking sheets. Cover and let rise for 30 minutes., Brush with melted butter. Bake at 375° until golden brown, 25-30 minutes.
Nutrition Facts : Calories 405 calories, Fat 19g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 558mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 3g fiber), Protein 11g protein.
PORK CHOP FOIL PACKETS
A delicious blend of pork and vegetables topped with a creamy mushroom and onion sauce and baked in foil.
Provided by DHANO923
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Tear 4 large pieces of aluminum foil, each about 14 inches long. Spray each lightly with cooking spray.
- Mix condensed soup, onion soup mix, and pepper together in a small bowl until well blended.
- Dividing ingredients evenly, place some sliced potatoes on the center of each piece of foil, followed by a pork chop, carrots, mushrooms, green beans, and the condensed soup mixture. Fold the packets by bringing the 2 long ends of foil together and folding over twice to make a seal. Seal the short ends by folding each end over 2 to 3 times; this allows the meat and vegetables to steam. Place the packets on a large cookie sheet.
- Bake in the preheated oven until chops are no longer pink in the center and potatoes are tender, about 30 minutes. Allow packets to sit for 5 minutes before opening.
Nutrition Facts : Calories 444.5 calories, Carbohydrate 56.1 g, Cholesterol 65 mg, Fat 10.5 g, Fiber 6.3 g, Protein 33.2 g, SaturatedFat 3 g, Sodium 1180 mg, Sugar 5.6 g
PORK CHOP POCKETS
Make and share this Pork Chop Pockets recipe from Food.com.
Provided by MizEmerilLagasse
Categories One Dish Meal
Time 40m
Yield 2 pockets
Number Of Ingredients 6
Steps:
- Preheat oven or grill to 350F, cut 4 1 1/2 feet long pieces of foil and place a pork chop in the center of two.
- Top evenly with the onions, peppers, mushrooms, and garlic.
- Sprinkle with the seasoning salt (1 teaspoon per pocket).
- Lay the other two pieces of foil on top with the first two and tightly roll the edges in.
- Poke 2 holes in the tops of each bag and bake or grill for 30 minutes.
Nutrition Facts : Calories 199.6, Fat 8.5, SaturatedFat 2.9, Cholesterol 64, Sodium 73, Carbohydrate 9.3, Fiber 1.9, Sugar 4.1, Protein 21.8
ROUND 2 RECIPE - COWBOY POCKETS
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, combine pork, onion, garlic, chili sauce, and cheese. Mix together and set aside.
- Divide the pizza dough into 4 pieces. Roll each piece into a round about 4 to 5 inches in diameter on a lightly floured surface. Divide filling mixture among the dough rounds. Brush perimeter of dough with egg wash and fold in half. Fold the edges up to seal and transfer to prepared baking sheet. Cut a small vent in each pocket and brush with egg wash. Bake in preheated oven for about 15 minutes or until golden brown.
- Preheat grill or grill pan over medium heat.
- Cut the dough in half and save 1 half for the round 2 recipes. On a lightly floured work surface roll the remaining half out into a rectangular shape about 1/4-inch thick.
- Place the dough onto an oiled grilled grate. Brush the top with half of the reserved marinade. Grill for 4 minutes. Flip the bread and top with remaining marinade and grill for another 3 minutes.
- Remove bread from the grill to a cutting board, cut into pieces and serve warm.
- In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Remove from heat and add to a large bowl with 2 cups of ice.
- Once the brined has cooled add pork chops. Brine for at least 4 hours or up to 24 hours in the refrigerator.
- Remove pork from brine, rinse with cold water and pat dry with paper towels.
- Heat grill or grill pan over medium heat. Sprinkle 1 side of the pork chops with 1/2 the grill seasoning. Place chops on hot oiled grill, seasoned side down. Sprinkle the topside with remaining grill seasoning. Grill chops for 4 to 5 minutes per side. Let rest for 5 minutes before serving.
POCKET PORK CHOPS
This recipe has been posted on the "Pork" The other white meat website. I was looking for a good recipe to use some butterfly pork chops with and decided to try this one....
Provided by Auntd210 Oppel
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut a 4 to 5 inch long slit to make a pocket in each chop.
- In pan over medium heat, combine pineapple, water, celery, onion, butter brown sugar soy sauce vinegar and onion powder.
- Heat to boing, stirring occasionally.
- Add stuffing mix toss lightly to coat.
- Spoon mixture into pork chop pockets.
- Arrange chops, stuffing side up in an oblong baking dish.
- Cover with foil bake at 350 degrees for 20 minutes.
- Uncover and bake an additional 25 minutes or until stuffing is golden brown and chops are no longer pink.
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- CENTER onion slices on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Top with pork chops; sprinkle with salt and pepper. Combine cream of mushroom soup and soy sauce; spoon over pork chops. Top with green pepper slices.
- BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
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