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Healthy Mediterranean Cooking at Home

Category Archives: Pork


Stuffed Pork Chops

For two servings you need

Ingredients

Freshly ground black pepper
2 one-inch thick boneless pork chops (about 6 oz each), trimmed of all fat and butterflied
½ cup creamed spinach (see recipe below) (leftover or frozen and defrosted)
4 slices Prosciutto di Parma
2 tablespoons olive oil
1 tablespoon butter
Half of a 9 oz.package of frozen artichoke hearts, thawed
2 large or 3 medium shallots peeled and halved
1 large clove garlic, thinly sliced
2 sprigs fresh thyme

Directions

Heat the oven to 400°F.


Pound the butterflied pork lightly just to even out their thick areas. Season the pork chops with black pepper.

Place ¼ cup creamed spinach on half of each pork chop. Fold the uncovered side over the filling. Wrap each chop with two slices of prosciutto.


Heat the oil and butter in a medium ovenproof skillet over medium-high heat, add the chops and brown the bottom side. Turn the chops over, add the garlic, artichokes, and shallots to the pan and cook until the second side is brown.

Stir the vegetables occasionally. Add the thyme and place the pan in the oven. Cook the pork until an instant-read thermometer inserted in the center of a chop reads 140°F, about 6-8 minutes.

Creamed Spinach

This is the recipe I use for creamed spinach. I made it for Thanksgiving and had some leftover.

8 servings

Ingredients

2 tablespoons butter
1/4 cup minced onion
1 garlic clove, grated
1/2 cup heavy whipping cream
1/4 cup cream cheese with chives and onion
1/2 teaspoon salt
1/4 teaspoon pepper
Two 16 oz packages frozen spinach, defrosted and squeezed dry

Directions

In a large skillet, heat butter over medium heat. Add onions; cook and stir 5 minutes or until tender. Add garlic and stir in cream cheese until melted. Add cream and salt and pepper to taste. Add spinach; cook, covered, 3-5 minutes or until the spinach is soft, stirring occasionally. Can do ahead and reheat in the microwave.

Oven Roasted Cauliflower Steaks

4 servings

Ingredients

1 large head of cauliflower
Olive oil
1 large garlic clove, grated
2 teaspoons dried Italian seasoning
Salt and pepper to taste
4 tablespoons shredded Parmesan cheese

Directions

Remove the outer leaves and trim the stem end.
Hold the cauliflower with its stem on a cutting board.
With a sharp knife, make one cut through the center of the cauliflower to divide it in half.
Cut each half into two 3/4-inch thick slices. Save the ends for another recipe.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the cauliflower steaks on the prepared baking sheet. Sprinkle with the garlic, salt, and pepper to taste. Drizzle with olive oil and sprinkle the Italian seasoning evenly over the cauliflower. Top each cauliflower steak with 1 tablespoon of Parmesan cheese.

Roast the cauliflower steaks in the preheated oven for 30 minutes or until tender and golden.

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Neapolitan Meatballs

Makes 12 large meatballs

Ingredients

1 pound lean ground beef
1 pound lean ground pork
1/2 cup Parmesan cheese, grated
1/2 cup heavy cream
1 cup breadcrumbs
2 large eggs, beaten
1/4 cup minced fresh parsley
1 teaspoon dried Italian seasoning
1 onion, finely chopped
1 large clove garlic, grated
1 teaspoon salt
1/2 teaspoon pepper
New York Style Pizza Sauce, recipe below

Directions

Preheat the oven to 400 degrees F.
Using your hands. combine all of the meatball ingredients, except the sauce, in a large mixing bowl. Cover a large baking sheet with foil and coat the foil with olive oil cooking spray. Form the meatball mixture into large meatballs. Use a ½ cup measure. You should be able to make 12 large meatballs.

Place the meatballs on the prepared baking sheet and place the pan in the oven. Bake for 15 minutes and then turn the meatballs over. Bake for 15 minutes more. Place the meatballs in the pot of pizza sauce and simmer for one hour.

For the Parmigiana:
For 2 servings
1 cup shredded Mozzarella Cheese
2 Sub Rolls, warmed and sliced lengthwise

Directions

Preheat the broiler.
Place the split sub rolls on a baking sheet.
Place 2-3 cooked meatballs in each sub roll. Spoon a little of the sauce over each meatball.
Sprinkle ½ cup of shredded mozzarella over the meatballs
Place the pan under the broiler until the cheese begins to melt, about 2-3 minutes. Garnish with fresh parsley if desired. Serve with a garden salad.

New York-Style Pizza Sauce

Ingredients

1 (28-ounce) can whole peeled tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
1 teaspoon dried oregano
Pinch red pepper flakes
Kosher salt
2 (6-inch) sprigs fresh basil with leaves attached
1 medium yellow onion, peeled and cut in half
1 teaspoon honey or sugar substitute

Directions

Process tomatoes and their juice through a food mill, or pulse in food processor until pureed, or puree with a hand blender. Puree should not be completely smooth but should have no chunks. Set tomatoes aside.

Combine butter and oil in medium saucepan and heat over medium-low heat until the butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and honey. Bring to a simmer, reduce heat to the lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in a covered container in the refrigerator for up to 2 weeks.


Pork Schnitzel

2 servings

Ingredients

2 boneless pork chops about 1 lb total
1 egg
1 teaspoon heavy cream
2 tablespoons vegetable oil
1/4 cup flour
3 tablespoons grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
¼ teaspoon garlic powder
1/2 teaspoon poultry seasoning
2 tablespoons butter
1/2 cup unsweetened applesauce
1 teaspoon honey or sugar substitute
1 teaspoon Dijon mustard
2 tablespoons sour cream
1 tablespoon fresh parsley, chopped

Directions

Cut the pork chops in half horizontally to make 4 cutlets. Place the pork between sheets of plastic and pound until thin.


In a shallow dish, beat the egg and cream together.
Combine the flour, Parmesan, salt, pepper, garlic powder and poultry seasoning in another shallow dish.


Heat the vegetable oil in a nonstick pan.
Dip the meat cutlets first into the egg, then into the breading. Fry the cutlets until golden brown on both sides and cooked through – about 2 minutes per side. Remove to a paper towel-lined serving plate and keep warm.

For the sauce:

Heat the butter, sweetener, and applesauce in a small saucepan and cook over medium heat for 2 minutes. Remove the pan from the heat and whisk in the sour cream and mustard until combined and creamy. Stir in the parsley. Drizzle some of the sauce over the cutlets and serve the remaining sauce on the side.

Oven Roasted Butternut Squash Spirals

Ingredients

1-12 oz package frozen butternut squash veggie spirals, defrosted
2 tablespoons olive oil
1/4 teaspoon kosher salt
Black pepper, to taste

Directions

Early in the day, place the frozen squash noodles in a colander.
Preheat the oven to 450 degrees F. Lightly coat a large baking sheet with olive oil cooking spray and place the baking sheet in the oven while it preheats.


Place the squash spirals on a kitchen towel and squeeze dry. Transfer the squash to the hot prepared baking sheet and drizzle with the olive oil and toss to coat with tongs. Sprinkle with salt and black pepper and toss again. Spread out on the baking sheet.


Roast until crispy about 20 minutes. Toss the spirals after 10 minutes.

Slow Cooked Green Beans

Ingredients

1 lb green beans, ends trimmed and cut in half
2 tablespoon butter
1 garlic clove, grated
1 tablespoon dried Italian herbs

Directions

In a large, deep skillet with a cover, melt the butter and add the garlic and Italian herbs. Stir in the green beans. Cover the pan and reduce the heat to medium-low. Let cook slowly, stirring occasionally until the beans are tender, about 15 minutes.


Dipping Sauce: To Accompany Wraps

Ingredients

1/3 cup soy sauce
1/3 cup rice wine vinegar
1 tablespoon honey
2 teaspoons sesame oil
Pinch of red pepper flakes
Pinch granulated garlic

Directions

Mix together and let sit at room temperature for several hours to allow the flavors to combine.

Homemade Egg Rolls

6 rolls

Ingredients

2 tablespoons toasted sesame oil
1/2 pound ground pork
1 tablespoon fresh grated ginger
1 garlic clove, grated
1 cup finely shredded green cabbage
1/4 cup chopped red bell pepper
2 green onions, finely chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon honey
6 large wonton wrappers or medium low carb tortillas
1 egg, beaten
Vegetable oil

Directions

Place a skillet over medium-high heat. Add the sesame oil, ground pork, grated ginger, and garlic.
Brown the ground pork and break it into small pieces with a wooden spoon. Once the pork is mostly cooked through, stir in the shredded cabbage, bell pepper, green onions, honey, oyster sauce, and soy sauce. Cook until the cabbage has softened, about 5 minutes. Remove from the heat and let cool for 10 minutes.

Lay each wonton or tortilla out on a kitchen towel and scoop 1/6 of the pork filling on one end of each wrap. Brush the edges with egg to seal. Fold the edge of the egg wrap over the filling and fold the sides inward, like a burrito. Roll the wrap, tucking in the edges to fully enclose the filling. Brown on all sides in hot vegetable oil and drain on paper towels. Serve with Chinese mustard or dipping sauce.

Cabbage Pot Stickers

Serves 8

Ingredients

8 outer cabbage leaves from a medium head
1/2 pound lean ground pork
2 green onions, chopped
2 teaspoons sesame oil
1 tablespoon soy sauce
1/4 teaspoon ground ginger

Directions

Bring a large pot of salted water to a boil. Cut the core off each of the cabbage leaves and add to boiling water. Boil for 5 minutes, until the cabbage is soft and tender. Use a slotted spoon to transfer cooked cabbage to a plate of paper towels to drain.

Prepare the pot sticker filling by combining the ground pork, chopped green onions, sesame oil, soy sauce, and ground ginger in a skillet and cook until the pork is brown. Place ⅛ of the filling on each cabbage leal and fold in the sides and then roll up the cabbage to enclose the filling.

Brush the skillet with vegetable oil and place the cabbage rolls in the pan. Cover the pan and cook the rolls over low heat for 5 minutes. Turn the rolls over, cover and cook for another 5 minutes. Serve with a dipping sauce.

Lettuce Wraps

4 servings

Ingredients:

1 tablespoon peanut oil or vegetable oil
1 pound chicken tenders
2 cloves garlic, minced
1 celery stalk, finely chopped
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon Sriracha
2 green onions, thinly sliced
Large lettuce leaves

Directions:

Heat the peanut oil in a large skillet over medium-high heat. Add the chicken tenders and cook until browned on both sides, about 5-6 minutes. Remove to a plate to cool. Then cut the tender into small pieces.
Mix together the garlic, celery, green onions, hoisin sauce, soy sauce, sesame oil, rice wine vinegar, ginger and Sriracha in the skillet the chicken was cooked in. Cook 2 minutes and then add the chopped chicken. Cook until hot.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf and roll up.

Asian Broccoli Salad

Side dish for Asian wraps.

2 servings

Ingredients

Half a head of broccoli cut into small florets
1 garlic clove, grated
1 teaspoon sesame oil
¼ cup Teriyaki sauce
Large pinch crushed red pepper flakes

Directions

In a large bowl, stir together the ingredients including the uncooked broccoli florets. Toss to combine.
Let sit for several hours at room temperature. Toss again before serving.


My blogging friend Pam at For The Love Of Cooking recently posted a rub recipe for ribs. My family really likes ribs and after I saw Pam’s recipe, I decided to try a new rub and use her recipe the next time I cooked ribs.  I did tell her I was going to make her recipe soon and now I share that with you. The only change I made to the rub recipe was to use a brown sugar substitute because we do not use regular sugar.

Baby Back Ribs

Rub
4 tbsp sweet paprika
3 tbsp brown sugar or brown sugar substitute
2 tbsp black pepper
1 tbsp chili powder
2 tsp garlic powder
2 tsp dry mustard
2 tsp celery salt
1 tsp kosher salt
1 tsp cayenne pepper

Ribs
2 racks of baby back pork ribs
Your favorite barbecue sauce

Directions

Dry the ribs on paper towels.
Combine the spice ingredients and rub 1 tablespoon (4 tablespoons) of the rub mixture on each side of the ribs. Wrap in foil and refrigerate overnight.


Preheat the oven to 250 degrees F.
Place the ribs in a large baking dish and cover the dish tightly with foil. Bake for 3 hours,; until the ribs are tender but not falling apart.

Remove the baking dish from oven and increase the oven temperature to 400 degrees F. Pour off all liquid in the baking dish. Brush the ribs with barbecue sauce and cook for 15-20 minutes or until the sauce begins to get a little sticky. Remove the ribs to a cutting board and cut into two-rib sections to serve.

Potato Patties

Mashed potato recipe

Ingredients

2 cups leftover mashed potatoes at room temperature
1 egg (beaten)
2 scallions, green and white parts finely chopped
1/4 cup flour or arrowroot for low carb
2 tablespoons Parmesan cheese, grated
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter

Directions

Mix together the mashed potatoes, beaten egg, scallions, flour, cheese and pepper and stir well. Using a muffin scoop, measure out 8 scoops of the mixture and place on a waxed paper-lined plate. Refrigerate until time to cook.
In a large nonstick skillet over medium heat, heat the olive oil and butter together until the butter melts and the mixture starts to sizzle.
Using a metal spatula place the potato mixture into the frying pan and pat into 3-inch circles that are about 1/2-inch thick. Cook the potato patties until the bottom is browned and crisp, which will take about 3 to 4 minutes.
Carefully turn each patty over and cook the second side until it is brown and crisp, about 3 to 4 minutes longer. Remove the patties from the pan and drain briefly on paper towels Serve the patties immediately.

Broccoli With Easy Cheese Sauce

Ingredients

1 head of broccoli cut into florets and the stems reserved for another recipe.

Sauce
1 cup heavy cream
4 ounces sharp cheddar cheese grated
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes
1/4 teaspoon sea salt
1/4 teaspoon black pepper freshly ground

Directions

Broccoli

Steam the florets until tender and drain in a colander. Set aside in a serving dish

Sauce

In a 1 1/2 quart saucepan, heat the heavy whipping cream over medium-low heat, stirring occasionally. When the cream begins to simmer (little bubbles form around the edges, whisk in the cheese, mustard, garlic and onion powder, red pepper flakes, sea salt, and black pepper. Turn heat to low.

When the cheese has melted, remove the sauce from the heat. Taste and adjust seasoning, if necessary. Whisk again and pour over the steamed broccoli florets and serve.


Mushroom Pork Chops

Servings: 2

Ingredients

2 (1 lb) boneless pork chops (each 1 inch thick) fat removed
3 tablespoons butter, divided
8 oz sliced mushrooms
1 small-medium onion, diced
1 clove garlic, minced
1/4 cup dry white wine
1/4 cup unsalted chicken broth
1/2 cup heavy cream
1 tablespoon sliced sage leaves
1 tablespoon fresh thyme leaves, chopped
Salt and pepper to taste

Directions

Cut the pork into 4 cutlets and pound to a 1/4 inch thickness. Remove the pork chops from the refrigerator 30 minutes before cooking.

Sprinkle the chops with salt and pepper.
Heat a medium skillet and when hot, add 1 tablespoon butter. After the butter melts add the pork and cook for 2 minutes per side. Remove the pork chops to a plate and tent with foil.


Add the remaining butter, onion, garlic, and mushrooms and stir to coat. Cook until the onions are tender and the mushrooms have released their liquid. Add the wine and cook until mostly evaporated. Add the chicken broth, sage, and thyme and let simmer for a few minutes. Add the heavy cream and cook until the sauce thickens. Place the pork chops in the sauce to heat. Serve over sautéed cabbage.

Sautéed Cabbage

2 servings

Ingredients

Half of a medium head of Savoy cabbage, sliced into thin ribbons
1 clove garlic, minced
2 tablespoons butter
Salt and pepper

Directions

Melt butter in a deep frying pan. Add the garlic and cook for one minute. Add the shredded cabbage and stir.
Lower the heat and continue cooking until the cabbage is silky soft.., about 20 minutes. Stir often. Season with salt and pepper.

Green Beans with Shallots

Ingredients

1 lb green beans, ends trimmed and cut in half
Salt
1 large shallot or 2 small, sliced into thin rings
Black pepper
2 tablespoons olive oil

Directions

Cover beans with water and add a 1/2 teaspoon salt. Bring to a boil, lower heat and cook for about 4 minutes. Drain in a colander.
To the empty pan add the olive oil and the shallots. Cook until tender and soft. Return drained beans to the pan and add a sprinkle of black pepper. Cook for a minute or two to reheat the beans.


I have family visiting, so this week I will share with you some of our main dish entrees.

Pulled Pork Tacos

Ingredients

2 tablespoons vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground chili powder
1 carton Pomi Tomato Sauce — 17.64 oz
¼ cup orange juice
2 tablespoons apple cider vinegar
1½ tablespoons Worcestershire sauce
2 bay leaves
Salt and pepper
1 (2 1/2- to 3-pound) boneless pork butt roast
10-12 (6-inch) corn tortillas

New Mexican Green Hatch Chili Sauce, see recipe below

Directions

Adjust the oven rack to a lower-middle position and heat the oven to 275 degrees F. Heat oil in a Dutch oven over medium heat until shimmering. Brown the pork on all sides. Remove to a plate,

Add the onion and cook until lightly browned 4 to 6 minutes. Add garlic and spices and cook for 30 seconds. Stir in tomato sauce. orange juice, vinegar, Worcestershire, bay leaves, 1 teaspoon salt, and 1 teaspoon pepper, scraping up any browned bits.

Return pork to the pot and bring mixture to a boil. Transfer the pot to the oven, uncovered, and cook until pork is tender about 3 hours, ­stirring once halfway through cooking. Remove the pot from the oven and shred the pork with two forks.

Serve the shredded pork on top of the tortillas with Green Chili Sauce, cheese and other toppings of choice.

New Mexico Green Chile Sauce

Ingredients

1 tablespoon vegetable oil
1⁄2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons masa harina flour (corn flour) or regular flour
1⁄4 teaspoon ground cumin
Salt and pepper, to taste
1 1⁄2 cups chicken stock, see above
1 cup chopped roasted and peeled New Mexico Hatch green chilies
1⁄4 teaspoon dried oregano

Directions

To prepare the peppers:

The peppers need to be roasted on the grill or under a broiler before making the sauce.

Place the chiles on an outdoor grill or under the broiler and roast until the skin is charred and blistered, about 3 to 5 minutes.

Avoid completely blackening the chiles; you’re looking for them to be about 40% to 50% charred.

Using tongs, turn the chiles over and roast on the other side until the skin is charred and blistered about 3 to 5 minutes.

Remove the chiles from the grill or broiler and place them in a paper bag, food-safe plastic bag or heat-safe bowl.

Close the bag or cover the bowl, and let stand for 10 to 15 minutes. The steam will help loosen the peel from the chiles.

When cool enough to handle, pull the skins off and set aside.

To prepare the sauce:

(I do not like the sauce chunky, so I puree the chopped peppers with half of the chicken broth first and then add it to the sauce.)

In a medium saucepan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).

Stir in the flour, cumin, salt, and pepper and cook over medium heat, stirring, for 2 minutes.

Stir in the stock and simmer until thick and smooth.

Stir in the chiles and oregano.

Cool the sauce and store in the refrigerator, covered, for up to one day or the freezer for several months.



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