How do you COOK and SEASON your PORK?

Answer 1

Adobo & Sazon Goya! Puerto Rican seasonings found in your local supermarket. You could then fry or bake.If its a whole shoulder: you mix sazon, adobo, vinegar, oil, fresh mashed garlic and a little pepper, mix and apply all over. Be sure to make several holes throughout the shoulder and season inside. Cover and put in oven at 300 degrees for 5-6 hours (basting every 45 min) then remove foil increase heat to 375 for about 1 1/2 hours till skin is crispy. Best if seasoned the night prior.

Answer 2

I made pork chops last night. I just use kosher salt and fresh ground pepper. Brown them, turn over, brown the other side, and then pour in 1/2 cup or more white wine, vermouth, or broth. Cover, turn the heat to very low, and cook for 15 more minutes until just pink inside. I serve with apple sauce and relish. Great with risotto.

Answer 3

It depends what cut it is. If its just a chop, to be sauteed in a pan, then paprika, salt and pepper. If its a rib, barbecue sauce and hot sauce on the barbie. If its a roast, with the skin on, rub it with oil and salt to make the crackling. Generally if its a great cut of pork and high quality just salt and pepper is all it needs.

Answer 4

Grill it in the oven under the top element for about 8-10 minutes turning every few minutes. 6'' from the heat on a rack in a pan.

Answer 5

If its chops, grill them and when almost cooked, top with a spoonful of apple sauce and then top that with stilton or other blue cheese and melt under the grill. The sweetness of the apple sauce works really well with the cheese.

Answer 6

i marinate it in mojo sauce and bake it in the oven, on 400 for about 45 minutes juice and all......

Answer 7

Pork Stir Fry
Great leftovers, you can make a little, or a lot
Ingredients
Stir-Fry Frozen Veggies
2 cups Rice
Cooking oil
2 Pork Chops
Lemon Pepper seaonsing
Salt
*pinch* Chinese Five Spice Seasoning
3 Eggs
Soy Sauce
Preparation

Begin to cook rice. season pork chops with Lemon Pepper & Salt, cook through, set aside. Heat veggies in Microwave. Cut Pork chops & veggies into small pieces. Cook & scramble eggs, set aside. reheat all ingredients together seasoning with soy sauce & chinese five spice.


OR

Week-Night Pork Chops

4 medium boneless loin pork chops
1 clove garlic, cut in half
1/2 teaspoon sea salt or kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon plus 2 teaspoons butter, divided
1 tablespoon olive oil
3/4 cup high-quality chicken broth
2 sprigs thyme
1 clove garlic, crushed
2 tablespoons chopped parsley or chervil

Pat any excess moisture from the surface of the pork chops. Rub both sides of the chops with the cut garlic. Season both sides with salt and pepper.

Heat 1 tablespoon butter and oil in a large, heavy skillet over medium-high heat. Add the pork chops and sear 3 to 4 minutes per side until browned. Remove pork chops to a plate and cover with foil to keep warm.

Pour off excess fat. Add the chicken broth, stirring to scrape up any browned bits from the bottom of pan. Add the thyme and the crushed garlic clove.

Bring the sauce to a simmer and cook until reduced to 1/2 cup, about 2 minutes. Add the chops back to the pan and cook 1 to 2 minutes to finish cooking. Remove the chops from the skillet.

Remove the garlic and thyme. Add the remaining 2 teaspoons butter, tilting the pan and swirling the butter until the sauce is slightly thickened. Spoon the sauce over the chops. Sprinkle with parsley or chervil and serve. Total time: 20 minutes. Makes 4 servings.


OR

Roast pork loin with garlic and rosemary


4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed

Fresh rosemary sprigs (optional)

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Answer 8

I sprinkle salt and pepper