Tag: Pork

Pork and Summer Squash Curry

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Now is the time of the year for summer squash. Zucchini and yellow squash so abundant that some friends may even be giving it away. We are no exception to that. Receiving a few zucchini and squash every couple weeks from the in-laws, our curry has become more varied as a result. I really do love curry and how easy it is to make. Serving it with rice makes an easy meal and so filling. You can make curry as spicy as you like, and curry can easily be frozen to enjoy later. Like ratatouille, this curry cooked the squash and zucchini perfectly, and the flavors made them so enjoyable! The pork was added for a bit of extra flavor, but you can easily make this dish vegetarian by excluding the pork and substituting in vegetable broth in instead of beef.

Pork and Summer Squash Curry Recipe CardDownload
What You Will Need
  • 2 Pork Chops, diced
  • 1 small onion diced, 1/2 cup
  • 1-2 medium tomatoes, diced
  • 3 cups water
  • 2 beef bouillon
  • 1 medium/large zucchini, 1 1/2-2 cups
  • 2 medium/small yellow squash, 1 1/2-2 cups
  • 2 Tbsp Curry Powder
  • 2 Tbsp Chili Powder
  • 2 tsp Cayenne pepper powder
  • 1 Tbsp Garlic Powder
  • 2 tsp Cumin Powder
  • 1 tsp Paprika
  • Dicer
  • Cutting board and knife
  • Dutch oven
  • Wooden spoon and ladle
  • White rice to serve
Directions
  1. Add diced pork to dicer. Pulse until pork is fully ground. Add to dutch oven with 1 Tbsp oil. Once fully browned, add diced onion and tomatoes. Cook until onion is translucent.
  2. Add water, and bouillons, return to a boil before adding zucchini and squash. Add spices and stir. Cook for 10 minutes uncovered, stirring occasionally. Ready to serve once thick and squash is fully cooked.
  3. Fill bowl 1/2 way with rice before topping with curry and serving.
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Oriental Pork with White Rice

This oriental dish is made with ground pork and is full of traditional flavors. Using oyster sauce and soy sauce, this dish is mostly savory with some sweet flavors. I added onion for an additional flavor. You could also add any other vegetables such as bok choy, peas, broccoli, Swiss chard, or radish. Best served with a side of rice, this dish is full of flavor and very filling. The recipe I made makes 5 adult sized meals.

  1. Place 1/2 pound ground pork into a large sauce pan, and heat over medium heat. Add 2 Tbsp oil. Brown pork and break it up. Add 1 small diced onion (1/2 cup), and cook till translucent.
  2. Add 1 Tbsp oyster sauce and 1 Tbsp soy sauce, cook till dark brown. Add 2 tsp garlic powder, 1 dash red pepper flakes, and 1 tsp ground ginger. Stir.
  3. Add 1 cup water. Simmer until most water is evaporated. Serve with white rice.
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Oriental Pork Chops

These oriental pork chops are both sweet and savory. They are full of flavor and the flavor fully penetrates the pork. I used very thin pork chops only about 1/4 to 1/8 inch thick. I cooked it fully first in the skillet, but the baking heated everything up together, allowed the pork to take the flavor, and allowed the sauce to mature in flavor as it cooked. This recipe is relatively sweet, so if you want it more savory, feel free to cut back on honey or swap out worcestershire for soy sauce and add your desired garlic flavor instead.

  1. Heat oven to 400 F, and begin heating a large skillet over medium high heat. Add 2 Tbsp of oil to the skillet.
  2. Rinse pork chops under low pressured cold water. Transfer your chops to the heated skillet, and cook chops in the pan for 4 minutes per side, or until they begin taking color.
  3. In a 8×8 baking dish, mix together 1 can (8 oz) of tomato sauce, 9 Tbsp of worcestershire sauce, 2 Tbsp honey, and 2 tsp of ground ginger. Transfer pork chops into baking dish, then coat and cover with sauce. Bake for 20 minutes.
  4. Make 1 cup of white rice and serve the pork chops with rice.
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Pork and Sauerkraut

This is a dish I grew up having regularly. It’s so simple and easy. It can be made with less than 5 minutes active cooking time. I like to serve it with mashed potatoes and butter, because pork in butter has a similar flavor to steamed clams, which I love. It also has a more desirable texture then clams if you are grossed out by them. I’m also still feeling sick, so this dinner worked perfectly for us.

  1. Preheat oven to 450 F.
  2. Rinse your pork chops under slow running cold water, then place in a casserole dish. Open a can of sauerkraut and place around the pork in the dish.
  3. Bake in the oven for 30 minutes for thin pork chops. Cook until 170 F internal temperature, and add extra water to the pan as needed. Best served with mashed potatoes and butter.
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Fried Pork Chops

I started frying pork chops this summer and it is my favorite way to cook pork! The crisp breading and the high heat makes the fat able to just melt in your mouth. I used a large dutch oven for my frying, and I used a pie plate to hold my flour. By adding extra herbs and ingredients to the flour you can add extra flavoring to the pork chops, but my best advice would be to serve them with a side that is very flavorful, or with a sauce or gravy that has a complimenting flavor.

  1. Place 1/2 cup of flour for every 4 pork chops in a shallow large dish.
  2. In a large and high sided pot/dutch oven, heat 2/3 cups of oil on medium high heat until rather hot.
  3. Rinse pork chops under very gentle cold water and transfer to small plate.
  4. Flip pork chops in the flour one at a time until the flour sticks to the whole surface and place gently down into oil.
  5. Cook each pork chop 2-3 minutes per side or until the crust turns golden.
  6. Let rest on paper towel lined plate for 3 minutes before serving.
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