Lemon pork instead of lemon chicken?

Question

an you use pork instead of chicken in lemon chicken? Or do you have to add something else? As the chicken I had was a bit off but I have pork

Answer 1

Portuguese Pork with Lemon

Ingredients

(6 servings)

2 lb Pork boneless shoulder
2 Cloves garlic, chopped
2 tb Lemon juice
2 tb Olive or vegetable oil
1 ts Salt
1/4 ts Ground cumin
1/2 ts Crushed red pepper
1/4 c Water
1/2 c Pitted ripe olives


Instructions

Trim fat from pork. Cut pork into 3/4-inch cubes. Toss together pork, garlic, lemon juice, 1 tablespoon oil, salt, cumin and red pepper in glass or plastic bowl. Cover and refrigerate, stirring occasionally, at least 8 hours. Remove pork from marinade. Reserve any remaining marinade. Heat 1 tablespoon oil in skillet until hot. Cook and stir pork in oil over medium heat until liquid has evaporated and pork is brown, about 25 minutes. Drain. Add water and reserved marinade. Cover and simmer until pork is tender, about 30 minutes. (Add water if necessary.) Stir in olives.


Greek Honey-Lemon Pork Chops
Yield: 4 Servings

Ingredients

2 tb honey
1 finely grated zest - 1 lemon
2 tb lemon juice
1 tb olive oil
1 tb chopped fresh mint or -
-dried leaf; mint, crushed
1/2 ts salt
1/4 ts ground hot red pepper
4 rib pork chops (about 1 3/4
-- lbs,; 3/4-inch thick)

Instructions

Prep: 15 minutes Refrigerate: 4 hours Grill or Broil: 10 to 12 minutes
Cost: $ 1.67 per serving.

1. Whisk together hones, lemon zest and juice, olive oil, mint, salt and
pepper in small glass measuring cup.

2. Place chops in glass baking dish. Pour marinade over; turn to coat.
Cover; refrigerate at least 4 hour or overnight, turning occasionally.

3. Grill or broil 4 inches from heat 5 to 6 minutes per side or until
cooked through. Serve with summer squash.

Answer 2

If you squeeze the juice into a small container, then get some lemon "zest" by grating a bit of the peel into the juice, you have a good start. Then grind some fresh pepper (or just the ground pepper from the can/jar), add a dash of oregano (if you have some), a pinch of tarragon, a bit of paprika and a small amount of salt.

Of course it depends on what cut of pork you have what happens next, but assuming you have chops, get the oven very hot. Use a wire baking rack over a pan - or, lacking that crinkle some aluminum foil into big peaks and valleys and put into the bottom of the pan (this way you catch the drippings and avoid having the meat stick to the pan; also allows some air to circulate underneath).

Brush your chops with oil or melted butter, then add some of the lemon mixture to both sides. Pop the chops in the very hot oven and immediately turn the heat down to your usual cooking temperature (I use 350 degrees F). Turn them over a couple of times and watch they don't burn. Medium to thick cophs, unfrozen, take 40-60 minutes to be fully cooked; thin ones rarely more than 20-30 minutes. They will be slightly seared and yummy on the outside, juicy and properly-done inside!

Answer 3

I cooked lemon herb pork chops before and they were good. Just take chops and brush fresh lemon juice all over. Sprinkle some rosemary and pepper on both sides and cook.

Answer 4

Yes you can. Pork dries out a bit easier than chicken so you will want to adjust your cooking time accordingly.

Answer 5

I'd go easy on the lemon but add some ginger and a small amount of cardamon. It should be good.

Answer 6

Go for it. I personally love my pork with apple.

Answer 7

Try pork with fried tomato's.

Answer 8

be brave.

try it.

let us know. Seems like a good idea, to me.

I would add some salt and pepper too.

Answer 9

Why not?! If you have the ability to think ahead and use your imagination I'm sure it will be good.

Answer 10

do all the experiment in cooking...dont worry taste wont be that too bad.cheers!