Pork
Cooking Time - 27 minutes
Servings - 4
Recipe found on everylastbite.com. Click photo for full recipe.
It's pretty hard to get a salad better than this one! I really like Brussel sprouts though.
Ingredients:
500 grams Brussel Sprouts
4 slices Bacon
1 Onion, finely diced
2 Cloves Garlic
2 tablespoon Lemon Juice
½ cup Vegetable or Chicken Stock
Zest from 1 Lemon
⅓ cup roughly chopped Hazelnuts
⅓ cup chopped Fresh Parsley
Instructions:
To shave the Brussel sprouts, cut each one in half lengthwise and then lay them face down on a cutting board and slice into very thin shreds. Place in a bowl and set aside.
Cook the bacon in a skillet on medium heat until crisp, approx. 5 minutes. Roughly chop into small pieces and then set aside.
Add the diced onion and garlic to the skillet with the bacon fat. Cook until the onions soften and then add in the shaved Brussel sprouts, lemon juice and stock. Cook the Brussel sprouts for approximately 7 minutes, stirring frequently, until they have softened, and the water has evaporated.
Stir in the chopped bacon, hazelnuts, parsley, and lemon zest. Serve warm.
Cooking Time - 55 minutes
Servings - 4 without Rice or Quinoa
6 with Rice or Quinoa
Recipe found on chelseasmessyapron.com. Click photo full for recipe.
This is one of my family's favorites! It is quick and easy to make too.
Ingredients:
2 large carrots ~2 cups
2 Red Potatoes ~2 cups
1 small-medium Zucchini ~2⅓ cups
2 Red Peppers ~2 cups
1 head Broccoli ~1½ cups
16 ounces Smoked Italian Turkey or Chicken Sausage
Seasonings
½ Tablespoon EACH: Dried Basil, Dried Oregano, Dried Parsley, Garlic Powder
½ teaspoon EACH: Onion Powder, Dried Thyme
⅛ teaspoon Red Pepper Flakes, optional
⅓ cup Parmesan Cheese, freshly grated, optional
4½ Tablespoons Olive Oil
Optional: Fresh Parsley, Salt and Pepper
Instructions:
Preheat the oven to 400 degrees F.
Prep the veggies: *It is important to prep the veggies according to directions to ensure they all cook at the same time*
Peel and very thinly slice the carrots. Wash and chop the red potatoes. You want the pieces quite small here. (I halve the potatoes and then cut each half into 10-12 pieces)
Halve the zucchini and then cut *thick* coins of zucchini.
Coarsely chop the broccoli.
Remove the stems and seeds from the peppers and chop them into medium-sized pieces.
Chop the sausage into thick coins.
Pour all the veggies and sausage on the sheet pan.
In a small bowl combine, all of the seasonings and salt and pepper if desired (I use about 1/8 teaspoon pepper and 1/2 teaspoon salt) with the olive oil. Stir to combine.
Pour the seasoning & oil mixture on top of the veggies and sausage and thoroughly toss to coat.
Place in the heated oven for 15 minutes. Remove and toss around the veggies + sausage and return to the oven for another 10-20 minutes or until veggies are crisp tender.
Remove and top, if desired, with freshly grated Parmesan cheese and fresh parsley.
Serve on top of rice or quinoa if desired. (Also, great plain!)
Honey Mustard Sheet Pan Pork Chops
Cooking Time - 55 minutes
Servings - 4
Ingredients:
1 pound Brussel Sprouts, halved or quartered, depending on the size (about 4 cups prepared)
2 medium Sweet Potatoes, cut into 1/2-inch cubes (about 3 cups chopped)
10 sprigs Fresh Thyme
2 tablespoons Olive Oil or Ghee
1½ teaspoons Kosher Salt
¼ teaspoon Black Pepper
2 Cloves of Garlic, grated or minced
2 tablespoons Dijon Mustard
2 tablespoons Honey
(4) 1-inch-thick center-cut loin pork chops (about 2-1/2 pounds)
Instructions:
Preheat the oven to 400 degrees F.
Toss together the Brussel sprouts, sweet potatoes, thyme, oil salt and pepper together on a rimmed sheet pan. Make sure the vegetables are coated with oil.
In a small bowl, mix garlic, mustard and honey.
Brush the pork chops with honey-mustard: Nestle the pork chops between the vegetables on the sheet pan. Brush both sides of the pork chops with half of the honey-mustard sauce (reserve the remaining) and sprinkle with some salt and pepper.
Bake in the oven for 10 minutes. Brush both sides of the pork chops with the remaining honey-mustard sauce. Cook another 10-15 minutes, until the meat is cooked through and has reached an internal temperature of 145°.
Serve. Divide the vegetables and pork chops between plates and serve while hot.
Cooking Time - 7 hours 10 minutes
Servings - 5
Recipe found on wholelottayum.com. Click on photo for full recipe.
Italian crockpot sausage, peppers, and onions is a super easy yet amazing dish that is packed with flavor. Serve the Italian sausages straight from the pot, broil a little cheese on top, or serve on a bun.
Ingredients:
1 package Italian Sausages (5), uncooked
2 Bell Peppers (red & green), sliced
1 Large Onion, sliced
½ teaspoon Garlic Salt
½ teaspoon Italian Seasoning
½ teaspoon Freshly Ground Pepper
1 cup Marinara or Pasta Sauce, Rao’s recommended
1 Tablespoon Olive Oil
½ to ¾ cup Shredded Mozzarella Cheese (optional), not pre-shredded
Instructions:
Heat a skillet on medium heat and add a drizzle of olive oil to the pan.
Sear the Italian sausages 2-3 minutes on each side until starting to brown. You aren’t trying to cook them all the way through, you’re just browning the outside a bit which increases the flavor while slow cooking. Transfer them to the bottom of a slow cooker.
Add the sliced onions and peppers on top of the sausages. Sprinkle with garlic salt, black pepper, and Italian seasoning.
Spread marinara sauce over the onion and pepper mixture.
Cook the sausages and peppers on HIGH for 3-4 hours or LOW for 6-7 hours until the peppers are soft, and the Italian sausages are cooked through.
Adding Cheese (Optional)
Sprinkle ½ to ¾ cups of your favorite shredded white cheese, like mozzarella, Monterey Jack, and Italian blend, or Colby Jack would all be great choices.
Broil the Italian sausage and pepper mix for 1-2 minutes 4” from the heat source until the cheese is melted.
Cooking Time - 20 minutes - canned beans
6 hours - soaking & cooking beans
Servings - 6-8
Recipe found on simplyrecipes.com. Click photo for full recipe.
A quick and easy Italian sausage spaghetti sauce works beautifully with white beans as well as pasta. And it's a great way to lower the carb content and up the protein of the dish without sacrificing flavor.
Ingredients:
Dry Beans Method:
1-pound dried Cannellini Beans
2 Tablespoons Extra Virgin Olive Oil
4-5 Sage Leaves
2 cloves Garlic, crushed
3 teaspoons Kosher Salt
4 Black Peppercorns
Canned Beans Method:
4 (15-ounce) cans Cannellini Beans
5 Tablespoons Extra Virgin Olive Oil
1½ pounds Sweet Italian Sausage
4 cloves Garlic, peeled and crushed
3-4 Plum tomatoes, chopped
1 pinch Red Pepper Flakes
1 cup Tomato Puree
2 teaspoons (approximately) Salt and Fresh Ground Pepper
Instructions:
Dry Bean Method:
Rinse and soak the beans: Rinse the dry beans under cold water, removing any stones you may find. Place the beans in a large pot and cover with at least a couple inches of cold water. Soak for at least 4 hours. (To do a quick soak, you can pour boiling water over the beans and cover by a couple inches and just soak for 1 hour instead of 4).
Cook beans with aromatics: Drain the beans. Return the beans to the pot and add 3 quarts of water to the pot. Add 2 Tablespoons olive oil, sage leaves, 2 cloves crushed garlic, 3 teaspoons kosher salt, and the peppercorns. Cover, bring to a simmer on medium heat, and simmer beans for 1 hour. Lower the heat so the beans are barely simmering. Cook for an additional 1-2 hours, or until the beans are just tender. Note the fresher the beans the shorter the cooking time, the older the beans the longer the cooking time. Remove from heat and let cool in cooking liquid. Set aside ½ cup of the cooking liquid, drain the rest from the beans.
Preparing the canned beans:
Taste the liquid from the cans of beans. If it tastes good (and it should), drain the beans and reserve ½ cup of the bean liquid. If the liquid doesn’t taste good (which may happen if the can has been sitting around too long), discard the liquid and use ½ cup of water instead of the bean liquid in the next step.
Preparing the beans and sausage:
Cook the sausage: Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium heat. Remove sausages from their casings (if the sausage has come in casings), and cook in skillet until lightly browned, about 3-4 minutes.
Add the reserved bean cooking (or can) liquid, 4 Tablespoons olive oil, garlic, chopped tomatoes, and red pepper flakes. Stirring occasionally until slightly thickened, about 5 minutes.
Add the reserved beans and tomato puree. Season to taste with salt and pepper. Simmer a few minutes longer, stirring gently, until sausage is cooked through, and the sauce has thickened. Be careful not to break up the beans.
Cooking Time - 37 minutes
Servings - 4
Recipe found on onceamonthmeals.com. Click photo for full recipe.
These Instant Pot Pork Chops with Brussels Sprouts are pressure cooked to juicy perfection for a super easy dinner that's complete with tender veggies. A little garlic and thyme give every bite a well-rounded taste of home.
Ingredients:
1-pound Boneless Pork Chops
1 teaspoon Salt
1 cup Onion, sliced
2 teaspoons Garlic Cloves, minced
½ teaspoon Dried Thyme
2 cups Brussels Sprouts, halved
1 cup Carrot, chunked
1 cup Chicken Stock/Broth
1 Tablespoon Tapioca Flour
Instructions:
**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings, you may need to increase your cooking time.**
Sprinkle pork chops with salt.
Add pork chops, garlic, thyme, and onions to pot along with chicken broth.
Lock cover into place and seal steam nozzle.
Cook on HIGH pressure for 15 minutes.
Do a quick release of pressure.
Remove lid and add Brussels sprouts and carrots.
Cook on HIGH pressure 3 minutes.
Quick release and remove lid.
Remove pork chops, vegetables from inner pot and add tapioca flour to cooking liquid. Whisk until thickened.
Serve gravy over pork chops, Brussels sprouts and carrots.
Cooking Time - 1 hour
Servings - 2-4
Recipe found on pressurecookrecipes.com. Click photo for full recipe.
Easy to cook Instant Pot Pork Roast with few healthy pantry ingredients. Juicy, Tender, Flavorsome Instant Pot Pork Butt done in an hour! Enjoy this budget-friendly Wholesome Sunday Pork Roast.
Ingredients:
1—2 pounds Pork Shoulder
2 Large Russet Potatoes (around 1-pound)
8 Large Cremini Mushrooms, roughly chopped
2 Carrots, cut into large chunks
2 Tablespoons Unsalted Butter
2 Tablespoons Coconut Aminos
1 Tablespoon Olive Oil
6 Garlic Cloves, minced
2 Bay Leaves
A dash of Balsamic Vinegar
1 cup Unsalted Chicken Stock
Kosher Salt & Ground Black Pepper, to taste
Italian Parsley for Garnish (optional)
Thickener
2 Tablespoons Arrowroot Flour
2 Tablespoons Cold Water
Instructions:
Brown Pork Butt: Heat up Instant Pot by using “Sauté More” function. Wait until the indicator says “HOT”.
Generously season pork butt with kosher salt and ground black pepper. Add 1 Tablespoon olive oil in Instant Pot. Make sure to coat the oil well over the whole bottom of the pot. Add in seasoned pork butt, then let it brown for exactly 5 minutes on each side. You don’t constantly have to flip the meat. When the pork butt is nice and browned, remove and set aside to rest for 5 minutes on a chopping board.
Sauté Mushrooms: Add 2 Tablespoons unsalted butter in Instant Pot. Add in chopped cremini mushrooms. Season with a pinch of kosher salt and ground black pepper. Stir to evenly coat the mushrooms with butter.
Mushrooms will start releasing their moisture. Let the moisture evaporate, then stir occasionally until mushrooms are slightly crisped and browned.
This step usually takes 7-12 minutes, but it’ll greatly enhance the gravy’s flavors.
Cut Pork Butt: While the mushrooms are sautéing in Instant Pot, cut the pork butt into ½” thick slices.
Sauté Garlic & Carrots: Add in minced garlic, then sauté until fragrant (<20 seconds). Add in carrots, 2 bay leaves, then sauté for another 2 minutes.
Deglaze Instant Pot: Pour in a dash of Balsamic vinegar, then fully deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Mix in 1 cup unsalted chicken stock and 2 Tablespoons coconut aminos.
Pressure Cook Pot Roast: Add in sliced pork butt with all the meat juice. Layer potato chunks on top. With venting knob in venting position, close the lid, then turn Venting Knob to sealing position. Pressure cook on HIGH for 5 minutes, then natural release for 10 minutes.
Make Gravy: Placed sliced pork, carrots, and potatoes on a large serving plate. Taste the gravy and season with more salt if necessary. Mix 2 Tablespoons arrowroot flour with 2 Tablespoons cold water, then stir mixture into gravy one third at a time until desired thickness. Put the sliced pork, carrots, and potatoes back into the gravy, then mix gently to coat them with gravy.
Serve: Serve the flavorful pork roast with your favorite side dishes or eat as a meal.