Pork Provencale Recipes

PORK ROAST PROVENCAL

Steps:

• Cut tiny slits in the roast and insert garlic slices. Place roast in a large resealable plastic bag or shallow glass bowl. Combine 2/3 cup of broth, lemon juice, oil, onions, bay leaves, thyme, salt and pepper; pour over roast. Seal bag or cover; refrigerate overnight, turning occasionally. Place roast, fat side up, in a shallow roasting pan; pour marinade over. Bake, uncovered, at 350° for 2 to 2-1/2 hour or until a thermometer reads 160°-170°. Remove roast to a serving platter; keep warm. Skim and discard fat from juices in roasting pan. Remove bay leaves. Combine cornstarch and water until smooth; stir into pan juices. Add remaining broth. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with roast.

CAST-IRON SKILLET PROVENCAL PORK CHOPS AND POTATOES

Steps:

• Drain the potatoes. Heat 2 tablespoons of the olive oil in a 12-inch cast-iron skillet over high heat until very hot, about 2 minutes. Add the potatoes and cook, stirring occasionally, until they start to become tender and are just beginning to brown around the edges, about 5 minutes.
• Sprinkle the pork chops with salt and pepper. Move the potatoes to the far edge of the pan, leaving a space to brown the pork chops. Add the pork chops to the pan and cook until browned, 2 to 3 minutes per side. As the pork chops cook, give the potatoes an occasional stir so they continue to brown evenly. Place the pork chops on top of the potatoes, shingling them to leave as much room in the pan as possible. Reduce the heat to low and add the remaining tablespoon of oil to the bare area of the pan. Add the olives, capers, garlic and thyme and cook, stirring continuously, until fragrant and golden, 1 to 2 minutes.
• Increase the heat to medium, add the tomatoes and wine and cook until reduced by half, 2 to 3 minutes, then stir in the chicken broth. Put the pork chops in the sauce and carefully nestle the potatoes around them. Cook 3 to 5 minutes more until the pork chops register 145 degrees F in the center on an instant-read thermometer. Remove the pork chops from the sauce and transfer to shallow bowls or a serving platter. Taste the sauce and season with additional salt and pepper if needed. If most of the liquid in the pan evaporates while you are cooking the pork, stir in tablespoons of water at a time to get it back to a saucy consistency. If the sauce is a little thin and weak, after you take the chops out, turn the heat up and cook 1 to 2 minutes more to thicken and concentrate the flavors. Stir the parsley into the sauce, remove the thyme sprigs, spoon the sauce over the chops and serve.

POULET DE PROVENCAL

Steps:

• Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
• Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
• Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

PORK ROAST PROVENCALE

Steps:

• Cut tiny slits in the roast and push in some garlic.
• Place roast in small oven cooking bag.
• Combine chicken broth, all the lemon juice, oil, onion, bay leaves, thyme, and pepper; pour over roast.
• Put tie around bag, refrigerate overnight, and turn occasionally.
• Preheat oven to 350 degrees.
• Remove bag from refrigerator, put into pan, and roast for 20 minutes per pound, or until a meat thermometer reads 145 degrees.
• Remove roast from bag-cover with foil and let rest.
• Skim and discard fat from juices in roasting pan.
• Remove both bay leaves.
• Put liquid into 3 quart saucepan and heat up over medium setting.
• Put cornstarch and cold water into small jar, put lid on, and shake it up.
• Add cornstarch mixture to liquid in saucepan.
• Bring to a boil and boil for 2 minutes, stirring constantly.
• Season with salt to your taste.

PORK PROVENCALE

Steps:

• Coat pork with flour seasoned with salt & pepper.
• Heat oil in a large skillet.
• Brown cubes 3- 4 minutes.
• Add onion and garlic saute for 2 minutes.
• Season with salt & pepper.
• Pour in wine.
• Bring to a boil, cover & simmer 35 minutes.
• Add remaining ingredients and simmer another 20 minutes.
• Serve with garlic mashed potatoes.

BEEF PROVENCALE

Steps:

• Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the roast, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth.
• Crush the tomatoes through your fingers into the slow cooker; stir in their juices, 3 tablespoons of the cognac, herbes de Provence, and the 2 teaspoons salt.
• Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours). Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker.
• To finish the sauce: Stir the remaining 1 tablespoon cognac, the tomato tapenade, parsley, and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper, to taste. Slice the meat and lay the slices down the center of a serving platter. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.

PORK CHOPS PROVENCAL

Steps:

• Heat oil in a large skillet (12 or 15 inches) and brown chops on both sides over moderate heat, about 15 minutes. Remove chops. If necessary, prepare chops in 2 batches.
• Add mushrooms to skillet and saute until lightly browned. Add wine and stir to loosen all brown bits from bottom. Empty mushrooms and wine into a bowl and mix with tomatoes, onions, garlic, parsley and reduced chicken stock.
• Return all chops to skillet (making 2 layers, if necessary) and pour mixture in bowl over them. Season very lightly with salt and pepper, cover skillet securely and cook over very low heat about 2 hours, or until meat is almost but not quite falling off the bone.
• Remove chops to serving platter and keep warm. Raise heat under skillet and boil contents hard, stirring constantly, until the mixture has a viscous, saucelike consistency. Pour over chops and serve.

PROVENçAL PORK SKEWERS

Steps:

• Cut the pork into bite-size chunks and cut the spring onions into 3cm lengths. In a bowl mix together the herbs, lemon zest and juice, honey, oil and a little seasoning. Add the pork and onions and stir well to coat all the pieces of meat evenly.
• Thread the meat and onion alternately onto 4 or 8 skewers. Heat barbecue, griddle pan or grill until hot. Cook the skewers for 6-8 mins, turning occasionally, until browned.