Pork Stroganoff

This variation of a classic recipe uses boneless loin chops instead of the more expensive pork fillet or strips of beef steak. It’s perfect for a filling family meal but special enough for entertaining. Serve with boiled rice, creamed potatoes or buttered noodles and a crisp green salad.

Serves: 6; Time to prepare: 25 mins; Time to cook: 25-30 mins; Cals per portion: 320

Ingredients: 45ml (3 tbsp) flour; 10ml (2 tsp) freshly ground black pepper; 6 boneless loin pork chops; 2 onions, peeled; 350g (12oz) mushrooms, wiped; 1 red pepper, deseeded; 30ml (2 tbsp) oil; 40g (1 ½ oz) butter; 10ml (2 tsp) Dijon mustard; 425ml (¾ pt) meat or vegetable stock; 30ml (2 tbsp) fresh chopped parsley; soured cream to serve

Mix the flour and black pepper together on a plate and season with salt. Dip each pork chop in the flour mixture to coat completely. Reserve any remaining flour mixture. Slice the onions into rings and slice the mushrooms and the red pepper.
Heat the oil in a large frying pan and fry the onions for 8-10 mins until soft and browned. Add the mushrooms and red pepper, then fry for a further 4 mins until the mushrooms are just tender. Remove from the frying pan and set aside.
Add butter to the frying pan and heat until it has melted, then add the pork chops. Cook chops for 6-8 mins on each side until golden brown all over and just cooked through. Remove and set aside with the onions, mushrooms and pepper.
Add mustard to the pan, then stir in reserved flour. Gradually whisk in the stock and simmer for 2-3 mins until thickened. Return chops and vegetables to the pan and simmer for 5 mins. Garnish with parsley and serve with soured cream.
Tip: To make this dish extra special, replace half the stock with dry white wine or add a splash of brandy when frying the pork chops.

Visit my shop to download this and 9 other Pork recipes in the Pork Volume 1 book. A recipe card is also available for download here.

Pork and Bean Casserole

Serves 4; Cals per portion: 370

Ingredients: 30ml (2 tbsp) oil; 400g (14oz) pork cubed, 1 onion, chopped; 100g (3 1/2 oz) button mushrooms, 300ml (1/2 pt) chicken stock; 60ml (4 tbsp) smooth peanut butter; 30ml (2 tbsp) tomato puree; 15ml (1 tbsp) brown sugar; 15ml (1 tbsp) vinegar; 10ml (2tsp) paprika; 30ml (2 tbsp) soy sauce; 397g can mixed beans in chilli sauce.

Heat oil in a large flameproof casserole dish, add pork and fry, turning until evenly browned. Add onion and mushrooms and cook for a few minutes.
Stir in stock, peanut butter, tomato puree, sugar, vinegar, paprika, soy sauce and beans. Bring to the boil, cover and cook at 170oC, 325oF, Gas 3 for 1 hour.
Serve with continental salad and garlic bread.

Escalopes with Prunes and Armagnac

Main course; Cook time: 20 mins

Ingredients: 20 ready-to-eat pitted prunes and 300ml (1/2pt) chicken stock, but with 1/2 a cube; 30g (1oz) butter; 4 x 90g (3oz) veal or pork escalopes; 125ml (4 fl oz) Armagnac; 200ml (7fl oz) creme fraiche. To serve: halved lemon slices, fresh chives and gratin dauphinois

Bring the prunes and stock to the boil, cover and simmer for 5 minutes. Remove 8 prunes and reserve. Increase heat and cook, uncovered, until the stock has reduced by half, then puree in a food processor.
Meanwhile, heat the butter in a heavy pan, add the escalopes and cook 2 minutes each side until pale golden and cooked through. Remove and keep warm.
Add the Armagnac to the pan and ignite carefully, standing well back from the flame. Add the prune puree and creme fraiche, stir until smooth. Season to taste. Spoon some sauce on each plate, arrange an escalope on top and garnish with the reserved prunes, lemon slices and chives. Serve with gratin dauphinois.

Visit my shop to download this and 9 other Pork recipes in the Pork Volume 1 book. A recipe card is also available for download here.

Honeyed Pork Tagliatelle

A recipe by Rosemary Conley

Serves: 4; Prep: 20 mins; Cook: 20-25 mins

A filling combination of pasta and lean pork in a delicious tomato sauce

Ingredients: 15fl oz/450ml tomato passata; 1 chicken stock cube; 2 medium onions, finely chopped; 4 oz/125g mushrooms, sliced; salt and black pepper; 1 lb/450g pork fillet or thin pork escalopes; 2 tsp/10ml clear honey; 1 tbsp/15ml soy sauce; 8-10oz/225-275g tagliatelle; basil, to garnish

Place the passata in a pan and add the chicken stock cub and chopped onions. Heat gently until the stock cube dissolves, then simmer slowly until the onions are almost tender. Add the sliced mushrooms and seasoning to taste and continue cooking for 4-5 minutes until the mushrooms and onion are cooked.
Meanwhile, cut the pork fillet or escalopes into thin strips. Quickly dry fry the pork strips in a hot frying pan. When the pork is nicely coloured, stir in the clear honey and the soy sauce. Mix thoroughly to ensure that the strips are well coated.
Pour the tomato, onion and mushroom mixture onto the cooked pork strips in the frying pan, stir well and cook gently for a further 3-4 minutes or until the pork is tender.
Cook the tagliatelle in a large pan of boiling water according to the instructions on the packet. Drain the pasta well and pile it onto a warm serving dish. Top with the pork mixture, garnish with the basil and serve hot.

Chilli Sausage Hash

Serves: 4 Cals per portion: 525

Ingredients:
700g (1 lb 9oz) potatoes, peeled; 10ml (2 tsp) chilli powder; 450g (1 lb) pork sausage meat; 15ml (1 tbsp) flour; 30ml (2 tbsp) oil; 1 large onion, peeled and sliced; 1 red chilli, deseeded and chopped (optional)

Method:

Cut the potatoes into small chunks, cook in a large saucepan of boiling, salted water for 5 mins, then drain. Mix the chilli powder into the pork sausage meat, season well with salt and freshly ground black pepper and shape into eight patties. Roll each pattie in flour to coat.
Heat the oil in a large frying pan and fry the patties for 5 mins on each side. Remove and set aside. Add the onion to the pan and fry for 2-3 mins. Then add the potatoes and chilli (if using) and cook, stirring frequently, until the potatoes are just tender.
Return the patties to the frying pan and cook for 4-5 mins until piping hot and the potatoes are golden brown.

Visit my shop to download this and 9 other Pork recipes in the Pork Volume 1 book. A recipe card is also available for download here.

Pork Chops in Mushroom Sauce

Serves: 4-5

Ingredients: 4 or 5 boneless pork chops; 1 egg, beaten; 3 ½ oz (85g) packet sage and onion stuffing; 12oz (450g) tin mushroom soup

Preheat the oven to 180oC/350oF/Gas Mark 4. Place the pork chops in an ovenproof dish. Mix the beaten egg into the stuffing crumbs. Divide the stuffing into 4 or 5 portions and spread on top of the chops. Pour the mushroom soup around the chops. Cook in the oven for about 45 minutes until the pork is tender, the stuffing is crunchy, and the soup has made a rich and tasty sauce.
Serve immediately with mashed potatoes and vegetables or rice and salad.

Visit my shop to download this and 9 other Pork recipes in the Pork Volume 1 book. A recipe card is also available for download here.

Pork Escalopes with Parmesan, Anchovies & Olives

A recipe by Gary Rhodes

“These Pork escalopes are pan-fried in my special breadcrumbs, and finished with a tangy garlic and lemon butter. You can also serve them with spaghetti, tossing the pasta in the butter and adding lots of chopped basil and parsley.”

Serves 4

Ingredients: Garlic butter: 4 oz (100g) butter; 2-3 garlic cloves, crushed; ½ onion, chopped; zest and juice of 1 lemon

Pork: 10 slices white bread, crusts removed, crumbed; 8-10 anchovy fillets finely chopped; 2 oz (50g) fresh Parmesan, grated; 2oz (50g) black olives, chopped; 8 x 3 oz (75g) slices pork loin; 2 tblsp plain flour; 2 large eggs, beaten; 1 tblsp olive oil; Knob of butter

For the garlic and lemon butter, melt 1/2oz (15g) of the butter and fry garlic and onion for about 5 minutes. Add lemon zest and juice, cool. Beat the mixture into remaining butter and wrap in clingfilm. Roll the butter into a cylindrical shape and then refrigerate.
For the pork, mix breadcrumbs with anchovies, Parmesan and olives. Season with pepper, put to one side. Place pork slices between 2 sheets of clingfilm, flatten with a rolling pin. Season pork, dust with flour, Dip in egg, coat in breadcrumbs. Criss cross with a knife to make grill-like markings.
Heat oil and butter, fry pork for 2-3 mins on each side until golden. Top with a slice of garlic and lemon butter.

Visit my shop to download this and 9 other Pork recipes in the Pork Volume 1 book. A recipe card is also available for download here.