Category: Pork

Smoked Ham Salad on Potato Coins

Smoked Ham Salad on Potato Coins is delicious and different. The potato coins make a fabulous base for the salad. They are so different from the usual, expected crackers or bread.

Smoked Ham Salad on Potato Coins

The salad is very nice! But I think the star of the show here are the Gruyere potato coins and they’re so easy!

Just slice peeled potatoes, toss with olive oil, top with the cheese and bake until crispy on the outside and creamy on the inside!

They make fabulous bases for things other than this particular salad. But this smoked ham salad is delicious and the perfect topper for the potato coins!

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Print
Smoked Ham Salad on Potato Coins
Ingredients
  • 2 long thin potatoes cut into 1/8 inch thick slices
  • 1 tablespoon olive oil
  • salt & freshly ground black pepper
  • 1 cup shredded gruyere cheese about 4 ounces
  • 1/2 pound lean smoked ham finely chopped
  • 3 tablespoons mayonnaise
  • 1 scallion finely chopped
  • 1 tablespoon finely chopped cornichon
  • 1 tablespoon finely chopped capers
  • 1 teaspoon finely chopped tarragon
  • 2 teaspoons Dijon mustard
Instructions
  1. Preheat the oven to 350° and line a baking sheet with parchment paper or foil.
  2. Using a 2-inch round biscuit cutter, cut the potato slices into rounds.
  3. In a bowl, toss the potatoes with the olive oil and arrange them in a single layer on the baking sheet.
  4. Season lightly with salt and pepper, then sprinkle with the cheese.
  5. Bake the potato rounds for about 45 minutes, or until deep golden; let cool. Transfer the potato coins to paper towels.
  6. In a small bowl, combine the ham with the mayonnaise, scallion, Cornichons, capers, tarragon and mustard.
  7. Season with salt and pepper.
  8. Spoon the ham salad onto the potato coins and serve.

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Recipe based on one by Mimi Bobeck
Photo by GaylaJ

Follow me

Mom’s Country Fried Pork Chops With Cream Gravy

I stepped back to my childhood with this Country Fried Pork Chops recipe. Yummy, yummy comfort food!!!! This is my Mom’s way of fixing pork chops to a “T”.

 

So simple and yet so yummy.

Delicious country style pork chops! Down-home comfort food. This is not low-fat!

I serve them alongside Fiery Angel Hair Pasta and Green Beans with Cherry Tomatoes.

Be sure to follow Foodgasm Recipes on Pinterest for more great recipes.

Country Fried Pork Chops
Print
Mom's Country Fried Pork Chops With Cream Gravy
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

This is without doubt my Mom's Country Fried Pork Chops With Cream Gravy recipe.

Course: Main Course
Cuisine: American
Keyword: Country Fried Pork Chops
Servings: 8
Calories: 325 kcal
Ingredients
  • 6 pork chops
  • 1 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons oil
  • 2 cups milk
  • Kitchen Bouquet
Instructions
  1. Mix the flour, salt and pepper in a plate or shallow dish. Dredge the pork chops in the seasoned flour (reserve unused flour).
  2. Heat 4 tablespoons of oil in a large cast iron skillet. When hot, add the flour coated pork chops and brown on medium-high. Turn and brown on the other side. Add 1/4 cup water.
  3. Reduce the heat, cover the pan and simmer for 30 minutes or until pork chops are done. Remove the cover, increase the heat and recrisp the chops.
  4. Remove the chops to a paper towel lined plate.
  5. Stir up any flour "crispies" in the skillet to loosen. Add more oil if needed to make about 3 tablespoons.
  6. Add 3 to 4 tablespoons of the reserved seasoned flour to the hot oil, stirring constantly with a whisk until lightly browned.
  7. Add 2 cups of milk all at once and continue stirring until thickened and bubbly. If the gravy is too thick, add some water.
  8. Add a couple of drops of gravy coloring (Kitchen Bouqueif needed to give the gravy a rich color.
  9. Season with salt and pepper.
  10. Serve the pork chops with cream gravy.

 

Enjoy!

More recipes you might enjoy!

Green Beans with Cherry Tomatoes
Fiery Angel Hair Pasta

Be sure to follow Foodgasm Recipes on Pinterest for more great recipes.

Recipe based on one by lazyme
Photo by PaulaG

Follow me

Southern Smothered Pork Chops Recipe

We love smothered stuff in the South. Smothered pork chops and smothered chicken recipes abound. This one has an ingredient you would never expect!

 

That ingredient is buttermilk and that makes it quite different. Who would think to use buttermilk for a sauce? But it totally works!!

These chops have a nice crisp outside and are lovely and juicy inside and the sauce is outstanding.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Smothered Pork Chops
Print
Southern Smothered Pork Chops
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

We love smothered recipes in the South and these pork chops are at the top of the list.

Course: Main Course
Cuisine: Southern
Keyword: Southern Smothered Pork Chops
Servings: 4
Calories: 385 kcal
Ingredients
  • 4 pork chops
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 1 cup flour
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoons smoked paprika
  • 1/4 cup peanut oil
  • 1 medium onion diced
  • 2 cups chicken broth
  • 3/4 cup buttermilk
  • 3 teaspoons hot sauce
Instructions
  1. Pat the pork chops dry with a paper towel and season with salt and pepper.
  2. Combine the flour, onion powder, garlic powder, cayenne and paprika. Dredge the chops in the flour mixture on both sides until lightly coated.
  3. Heat a cast iron skillet over medium heat and coat with the peanut oil.
  4. When the oil is hot, slip in the chops and fry on each side, about five minutes per side, until golden brown. Remove the chops from the pan and set aside.
  5. Add the onions to the pan and saute until fragrant, about a minute. Add three tablespoons of the seasoned flour left over from dredging the chops to the skillet and stir with a wooden spoon until it makes a paste.
  6. Slowly whisk in the chicken broth, making sure there are no lumps. Turn up the heat and allow the chicken broth to reduce and thicken occasionally stirring.
  7. Once the sauce coats the back of your wooden spoon, pour in the buttermilk.
  8. Add the hot sauce and stir to combine.
  9. Return the chops to the skillet and simmer for 15 more minutes until the chops are cooked through.

 

Enjoy!

Up Next: 

Tex-Mex Pork Chops – Delicious and Easy!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by GingerlyJ
Photo by anniesnomsblog

Follow me

Alton Brown’s Perfect Pot Stickers

I started making Alton Brown’s Perfect Pot Stickers after I saw Alton’s show and they are incredible! Not difficult to make and a wonderful taste!

 

Pot stickers are so much easier to make than I thought they would be.

I have also prepared the filling and stuffed the wontons, then flash froze them on a cookie sheet, and bag them when frozen. Just take them out 30 minutes before planning to cook them, and they are great.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Alton Brown's Perfect Pot Stickers
Print
Alton Brown's Perfect Pot Stickers
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
 

You just can't go wrong with an Alton Brown recipe and these pot stickers are not an exception!

Course: Appetizer
Cuisine: Chinese
Keyword: Alton Brown's Perfect Pot Stickers
Servings: 6
Calories: 255 kcal
Ingredients
  • 1/2 pound ground pork
  • 1/4 cup finely chopped scallion
  • 2 tablespoons finely chopped red bell peppers
  • 1 egg lightly beaten
  • 2 teaspoons ketchup
  • 1 teaspoon yellow mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon light brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 35 -40 small wonton wrappers
  • water for sealing wontons
  • 3 -4 tablespoons vegetable oil for frying
  • 1 1/3 cups chicken stock divided
Instructions
  1. Preheat oven to 200 degrees F.
  2. Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
  3. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
  4. Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes.
  5. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze.
  6. Repeat until all the wontons are cooked. Serve immediately.

 

Enjoy!

Up Next: 

Cube Steak and Gravy (Crock Pot)

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by Sandi (From CA)
Photo by Sandi (From CA)

Follow me

Bavarian Pork Tenderloin Stew

This Bavarian Pork Tenderloin Stew is so quick, tasty and easy to do on the stove that even you won’t believe it. The German in me loves the flavors.

Pork tenderloins are one of my favorites and this recipe is exceptionally good. There are so many different layers to the flavors.

It’s my go-to every year for the last couple years when it gets cold. My family absolutely loves it!

It’s great the day you make but even better the next day as most stews are.

I like to serve it over noodles with a hearty German rye bread. Reminds you of fall and Oktober fest!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Pork Tenderloin Stew
Print
Bavarian Pork Tenderloin Stew
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

The part of my heritage that's German loves this stew. Well, so does the rest of me!!!

Course: Main Course
Cuisine: Eastern European
Keyword: Pork Tenderloin Stew
Servings: 4
Calories: 395 kcal
Ingredients
  • 2 1 lb pork tenderloin
  • 2 tablespoons butter
  • 1 large onion chopped
  • 1 garlic clove minced
  • 1 cup chicken broth
  • 2 tablespoons cider vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme leaves crushed
  • 1/2 pound mushrooms sliced
  • 2 cups new potatoes peeled cubed
  • 1 cup sliced carrot
  • 1 cup sliced celery
  • 1 1/2 cups half-and-half
  • 2 tablespoons flour
  • 3/4 cup light sour cream
Instructions
  1. Cut the pork tenderloins into 1-inch cubes.
  2. Melt 2 tablespoons butter in a 5-quart Dutch oven. Stir in the pork, onions and garlic; cook until pork is browned.
  3. Stir in the broth, vinegar, sugar, seasonings and vegetables. Bring to a boil. Cover; reduce heat and simmer 30 minutes or until meat and vegetables are tender.
  4. In a medium bowl, slowly add light cream to flour; mixing until well blended. Stir into pork mixture.
  5. Heat until thickened, stirring constantly.
  6. Just before serving, stir in the sour cream. Heat until warm.

Enjoy!

Up Next: 

Marinated Pork Tenderloin – Easy and Delicious!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by LAURIE
Photo by yogiclarebear

Follow me

One-Pan Pork Chop Supper – Easy Prep

Looking for a stick-to-your-ribs skillet supper? This One-Pan Pork Chop Supper simmered with potatoes and veggies are just the ticket.

 

You’ll love how easy this is to prep and make and that there’s not much washing up!

Juicy pork chops with potatoes and veggies that your family will love.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

One-Pan Pork Chop Supper
Print
One-Pan Pork Chop Supper
Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
 

I'm all for any meal that just uses one pan but this pork chop supper is also delicious!

Course: Main Course
Cuisine: American
Keyword: One-Pan Pork Chop Supper
Servings: 2
Calories: 395 kcal
Ingredients
  • 2 6 ounce boneless pork chops
  • 1 large onion sliced
  • 1 14 1/2 ounce can stewed tomatoes, we like Italian flavored
  • 2 medium potatoes peeled and quartered
  • 1/2 cup broccoli spear
  • 1/2 cup cauliflower spears
  • salt and pepper
  • vegetable oil cooking spray
Instructions

  1. Spray a 12 1/2 inch cast iron pan with cooking spray and heat to medium-high.

  2. Add the pork chops and sear on all sides, about 5 minutes.

  3. Add the onion slices and cook until transparent and just turning brown, about 5 minutes.

  4. Add the stewed tomatoes; bring to a simmer, cover, and simmer for 30 minutes.

  5. Add the potatoes around the outside of the pan; simmer 15 minutes, add the broccoli and cauliflower and sprinkle with salt and pepper; simmer a further 15 minutes or until the potatoes are cooked through.

  6. Serve hot.

 

Enjoy!

Up Next: 

Marinated Tomato and Cucumber Salad

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Recipe based on one by Derf
Photo by anniesnomsblog

Follow me

Southern Fried Pork Chops – The Best in the World

The Absolute Best Southern Fried Pork Chops in the World! This is a staple Southern fried pork chop recipe. Super great seasoning!

 

Nothing really fancy but they are always super tasty and so easy to pull together.

Like I said the seasoning is great plus they are not greasy in the littlest bit!

The coating is a basic flour mix given to me by a friend that her former mother-in-law, who grew up in Caruthersville, Missouri, gave to her.

She also filled me in on her trick to frying it. The same trick she used for fried chicken!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Southern Fried Pork Chops
Print
Southern Fried Pork Chops
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 

In my world, Southern Fried and Pork Chops just go together!

Course: Main Course
Cuisine: Southern
Keyword: Southern Fried Pork Chops
Servings: 4
Calories: 425 kcal
Ingredients
  • 1 lb pork chop
  • 1 1/2 cups flour
  • 1 tablespoon garlic powder
  • 1/2 tablespoon salt
  • 1 teaspoon pepper
  • 1 teaspoon seasoning salt
  • water Milk, Buttermilk or Egg Wash can be substituted
  • oil for frying
Instructions

  1. Mix the dry ingredients in a resealable bag (Ziplock).

  2. Rinse the pork chops under running water. Toss them into the ziplock bag and shake, to coat well.

  3. In a cast-iron skillet, cook the chops in enough oil to come 1/2 way up the side of the chops, for example - 1-inch chops need 1/2 an inch of oil, on medium-high heat for approximately 4 minutes each side, until golden brown.

  4. For the last 30 seconds of cooking the second side, increase the heat to high, to “cook the grease out of it” (The mother-in-law secret for Southern-fried!).

Recipe Notes

Blot on paper towels before serving.

 

Enjoy!

Up Next: 

BBQ Pulled Pork Recipe – Slow Cooker Easy

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by ATM 67
Photo by anniesnomsblog

Follow me

South Carolina Style Pulled Pork Sandwich

I like to call this South Carolina Style Pulled Pork Sandwich “The Worlds Greatest Sandwich”. Cooked overnight in a crock pot, the meat is tender, juicy, and messy..the way a BBQ sandwich should be.

Top it with your favorite coleslaw, and you have one tasty meal.

The meat is just incredible. Fall apart tender. I had a hard time getting it out of the crock pot. It just kept falling apart!

I wasn’t too sure about the sauce when I made it what with all that mustard; but, oh my heavens, is it good. The house smells wonderful.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

South Carolina Style Pulled Pork Sandwich
Print
South Carolina Style Pulled Pork Sandwich
Prep Time
40 mins
Cook Time
12 hrs 40 mins
Total Time
13 hrs 20 mins
 

When it comes to BBQ it just doesn't get any better than South Carolina Style!

Course: Main Course
Cuisine: American
Keyword: South Carolina Style Pulled Pork Sandwich
Servings: 12
Calories: 395 kcal
Ingredients
  • 2 onions quartered
  • 2 tablespoons light brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4 -6 lbs boneless pork butt
  • 3/4 cup apple cider vinegar
  • 4 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon dry mustard ie -- Colman's
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon cayenne pepper Spice it up a bit with 1/2 tspn
Barbecue Sauce
  • 1 cup American style prepared yellow mustard i.e. French's. Not Dijon, Gulden's, or any other type of spicy mustard.
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 3/4 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon soy sauce
  • 2 tablespoons butter
  • 1 tablespoon liquid smoke
Extras
  • 20 buns
  • 1 lb Coleslaw
Instructions
The Meat --.
  1. Place the quartered onions in a crock pot.
  2. Combine the brown sugar, paprika, salt and pepper: rub over the roast. Place the roast over the onions in the crock pot.
  3. Combine the vinegar, Worcestershire Sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well.
  4. Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture.
  5. Cook on low for 8-12 hours. Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking.
  6. While the meat is cooking, prepare the barbecue sauce.
  7. Mix all ingredients except the soy sauce, butter and smoke. Simmer, uncovered, on low heat for 30 minutes. Stir in the remaining ingredients and simmer, uncovered, for 10 more minutes. Set aside to cool.
  8. Remove the meat from the crock pot and allow to rest for at least 15 minutes. (Very important step -- longer is better).
  9. Remove the onions and chop to a fine consistency.
  10. Pull apart the meat with a couple of forks. Meat should have a shredded look to it.
  11. Mix the chopped onions and shredded pork along with a little bit of juice from the crock pot to taste.
  12. Add sufficient barbecue sauce to the mixture to achieve desired taste. Meat should have distinctive barbecue flavor.
  13. To serve, spread barbecue sauce on bottom of a hearty bun. Put layer of pulled pork on bun. Spread barbecue sauce over meat. Add a layer of your favorite Cole slaw on top of the meat. Layer some more barbecue sauce over Cole slaw.
  14. Spread the top of bun with more sauce.

Grab a fist full of napkins, and enjoy this South Carolina Style Pulled Pork Sandwich.

Up Next:

Perfect Pork Tenderloin – Really Moist & Tender

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by graftonr
Photo by NcMysteryShopper

Follow me

Spicy Skillet Pork Chops – Easy Weeknight Meal

These Spicy Skillet Pork Chops are soooo good. I thought they were going to be too spicy, but they were just right. A very nice weeknight meal.

 

There’s very little prep work involved and they’re really easy to make!

This is a rather different type of pork chop. The sauce has a really good flavor. Good served with Mexican Rice.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Spicy Skillet Pork Chops
Print
Spicy Skillet Pork Chops
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Spicy Skillet Pork Chops are excellent for a weeknight meal.

Course: Main Course
Cuisine: American
Keyword: Spicy Skillet Pork Chops
Servings: 4
Calories: 345 kcal
Ingredients
  • 1 1/2 cups frozen whole kernel corn loose-packed
  • 1 10 oz can tomatoes and green chilies
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon bottled hot pepper sauce
  • 2 garlic cloves minced
  • 4 boneless pork loin chops cut 3/4 inch thick
  • 1/2 teaspoon chili powder
  • 2 teaspoons cooking oil
  • 1 medium onion cut into thin wedges
  • 1 tablespoon fresh cilantro chopped
Instructions
  1. In a medium bowl combine the corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
  2. Trim any fat from the chops. Sprinkle both sides of each chop with chili powder.
  3. In a 12-inch nonstick skillet heat oil over medium-high heat. Add the chops; cook the chops about 4 minutes or until browned, turning once. Remove chops from skillet, reserving drippings.
  4. Reduce the heat to medium. Add the onion to the skillet. Cook and stir for 3 minutes. Stir the corn mixture into the onion mixture in the skillet. Place the chops on the corn mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pork juices run clear or meat thermometer inserted into chops registers 160 degrees).
  5. To serve, remove the chops from the skillet. Stir the chopped cilantro into the corn mixture in the skillet; serve the corn mixture with the chops. If desired, garnish with cilantro leaves.

 

Enjoy!

Up Next:

Pan-Grilled Pork Chops

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Recipe based on one by Crafty Lady 13
Photo by PaulaG

Follow me

Nancy’s Melt in Your Mouth Barbecue Ribs

Beth's-Melt-in-Your-Mouth-B

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

My good friend Nancy clued me in to how to cook ribs. These killer ribs were easy to prepare and cook. I can’t wait to have people over for a barbecue. I will now be the rib king. These can be done with baby back or regular pork ribs.

So easy and the results blew me away. If you love ribs, then this is the way to go. I know I won’t ever have to look for a new recipe after trying this one.

Nancy’s Melt in Your Mouth Barbecue Ribs

Ingredients

4 lbs pork ribs
3⁄4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1⁄2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)

Directions

Preheat your oven to 300 degrees f.

Peel off the tough membrane that covers the bony side of the ribs.

Mix together the sugar and spices to make the rub. Apply the rub to ribs on all sides. Lay ribs on two layers of foil, shiny side out and the meaty side of the ribs down.

Lay two layers of foil on top of the ribs and roll and crimp edges tightly, edges facing up to seal.

Place on a baking sheet and bake for 2-2 1/2 hours or until the meat is starting to shrink away from the ends of the bone.

Remove from the oven and heat the broiler.

Cut the ribs into serving sized portions of 2 or 3 ribs. Arrange on the broiler pan, bony side up. Brush on the sauce. Broil for 1 or 2 minutes until the sauce is cooked on and bubbly. Turn the ribs over and repeat on the other side.

Alternately, you can grill the ribs on your grill to cook on the sauce.

Enjoy!

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Recipe based on one by Not-2-Sweet
Photo by Kristy

Follow me