We made this in the pizza oven and they were delicious!
1 rack of pork spare ribs
6 t. chopped rosemary
3 t. minced garlic
1 12 oz jar of orange marmelade
1 T. cider vinegar
Rinse the ribs and pat dry. Place the rack on a sheet of heavy duty foil, large enough to wrap the ribs. Sprinkle them with 4 t. rosemary, 2 t. salt, 2 t. garlic. Wrap them with the foil, meaty side down, and make an airtight seal. Transfer them to a baking sheet and roast them in the pizza oven at 600 degrees for 1 hour and 10 minutes (turning it half way).
Meanwhile, for the glaze, whisk together the marmalade, vinegar, 2 t. rosemary, 1 t. garlic. Cover and set aside.
Once the ribs are done, unwrap them and place them onto a baking sheet lined with foil and topped with a cooling rack. Generously brush the marinade on top. Place them back into the oven, uncovered, until the glaze starts to bubble and brown. This will only take a couple of minutes. Once out of the oven, cut them and serve them on a platter lined with rosemary sprigs.
If you’ve got some already made meatballs, this is a snap! A few weeks ago, I had made some smallish meatballs with beef, ground sausage, spices, breadcrumbs, and egg. I made a double dose and froze half of them. I pulled them out for this recipe.
Dipping Sauce Ingredients:
3 T. soy sauce
1 1/2 t. sesame oil
1 1/2 T. fresh lime juice
1 1/2 T. water
1 T. chopped green onions
I’ve always loved this dish, only when I was a little girl, we used to use Campbell’s Cream of Mushroom Soup. This was delicious but now I like to know what’s in my food, so I try to make everything from scratch. This recipe is delicious and just as good as that other stuff!
1/2 lb. ground pork (or ground Italian sausage without fennel)
1/2 lb. ground beef
1 onion (1/2 sliced and 1/2 diced)
1 clove minced garlic
1/3 c. bread crumbs (high quality)
1 egg, beaten
1 t. Italian seasonings or Herbs de Provence (your preference)
1 T. Worchestershire sauce
2 c. sliced mushrooms
2 T. flour
1 c. beef or chicken broth
1 c. fat free milk
1/4 fat free sour cream
Saute the minced onions and garlic in some olive oil. Place into a bowl. Add the meats, bread crumbs, egg, Worchestershire, and spices. Using your hands, mix altogether until well combined. Form meatballs about the size of a ping pong ball (or slightly smaller).
In a frying pan, heat some oil and brown the meatballs well on all sides. Remove from the pan and set aside. In the same pan, add the sliced onions and the mushrooms. Cook until the mushrooms are soft and all the liquid has evaporated. Add the flour and stir. Cook for a few minutes. Add the broth. Whisk in the milk and sour cream. Bring to a boil.
Return the mushrooms to the pan and reduce the heat. Cover and cook for about 20 minutes, making sure that the liquid doesn’t dry out too much. Season to taste.
Serve over some rice or pasta or mashed potatoes.
This was really good and tasty. I would cut the pork strips really skinny.
1/4 c. soy sauce
2 T. ketchup
2 T. worchestershire sauce
2 t. sugar
Red pepper flakes
1 lb. boneless pork loin chops, cut into 1/2 strips
1 c. broccoli florets
1 bag coleslaw mix
2 pkg. (3 oz each) Ramen noodles
Cook Ramen noodles as directed. Set aside.
Whisk the first 5 ingredients in a bowl and set aside.
Cook the pork in some olive oil until no longer pink. Remove from pan.
Add some remaining oil and cook the broccoli for about 3 minutes. Add the coleslaw mix and garlic. Stir fry for a few minutes until the broccoli is crisp tender. Stir in the soy sauce mixture and the pork. Heat through.
Add the noodles to the pan and mix altogether.
Really good but be really careful not to overcook the pork chops!
10 Weight Watchers Smart Points
Ingredients: (Serves 4)
4 boneless center cut loin pork chops (about 3/4 inch thick)
1 c. thinly sliced shallots (about 2 shallots)
2 T. butter
1/2 c. vermouth
1/4 c. chicken broth
2 T. capers, rinsed
Season the pork chops with salt and pepper. Heat oil in a large skillet. Add the pork chops and cook until browned on both sides. Cook until the chops register 145. Remove from pan and keep warm.
Add the shallots and 1 T. butter to the skillet. Cook until the shallots and soft and golden.
Add the vermouth and bring to a boil. Cook until reduced by half. Add the chicken broth and capers. Bring to a boil and cook for about 3 minutes. Add the parsley and remaining 1 T. butter and stir until the butter has melted. Serve over the pork chops.
10 Smart Points
8 oz. ground pork
2 oz. Mexican chorizo, sliced
3 c. sliced onions
2 c. sliced peppers
1/2 t. cumin
1/2 t. chili powder
Cook the pork and chorizo until browned. Remove with a slotted spoon and set aside.
In the same pan, add the onions, peppers, cumin, chili powder and salt. Cook until tender. Return pork mixture to the pan and cook for a few more minutes.
Serve in a tortilla and top with the various toppings.
This was pretty good – and a different take on Cacciatore using pork instead.
5 Weight Watcher Freestyle Points (4 servings)
12 oz. pork tenderloin, cut into chunks
3 small Yukon gold potatoes, peeled and cut into chunks
1 medium onion, thinly sliced
1 bell pepper, cut into chunks
8 oz. cremini mushrooms, sliced or quartered
1 c. marinara sauce
Rosemary to taste
Coat a pan with cooking spray. Sprinkle the pork with salt and pepper. Cook the pork until browned. Remove to a plate.
Add more cooking spray. Add the potatoes, onions, and 1/2 cup water. Cook, scraping up the bottom of the pan. Cover and cook for 5 minutes. Add the peppers, mushrooms, and rosemary. Season with salt and pepper. Saute until the vegetables are browned. Add more water if they start of stick. Cook for about 7 minutes.
Stir in the marinara sauce, pork, and 1/4 water. Bring to a simmer. Cover, reduce the heat, and cook until the vegetables are tender and the pork is cooked through (about 7 minutes).