Recipes (210)
Ingredients
1 lb / 0.5 kg lean ground pork
1 Tbsp / 15 mL Asian garlic chili sauce
2 green onions, thinly sliced, white and green parts separated
2 cloves garlic, minced
2 Tbsp / 30 mL grated ginger root
2 Tbsp / 30 mL light soy sauce
1 Tbsp / 15 mL unseasoned rice vinegar
6 cups / 1.5 L sodium-reduced chicken stock
1 tsp / 5 mL Chinese five spice seasoning
½ cup / 125 mL matchstick carrots
1 cup / 250 mL thinly sliced shiitake mushrooms
5 oz / 150 g rice vermicelli noodles, dry
½ cup / 125 mL bean sprouts
Thai basil sprigs for garnish
Directions
- In large saucepan, brown pork over medium-high heat, breaking up larger pieces with spatula until no pink remains, about 10 minutes. Drain any remaining cooking liquid.
- Add chili sauce, whites of green onions, garlic, ginger, soy sauce and rice vinegar. Cook 2 minutes.
- Add chicken stock and Chinese five spice seasoning. Bring to boil.
- Add carrots and mushrooms. Reduce heat and simmer 10 minutes.
- Stir in rice vermicelli noodles; simmer until noodles are tender, 8-10 minutes.
- Ladle into large bowl. Garnish with remaining green onion, bean sprouts and sprigs of Thai basil.
Additional Info
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- Cut Ground pork
- Dish or Meal Type One pot & casseroles
- Cooking style Braise/stew
- Prep Time 10
- Cook Time 30
- Number of Servings 4-6
- Great Tastes of Manitoba Featured Recipes
Ingredients
1 Tbsp / 15 mL canola oil
½ cup / 125 mL finely chopped yellow onion
2 cloves garlic, minced
1 lb / 0.5 kg lean ground pork
2 tsp / 10 mL dried sage leaves
1 tsp / 5 mL EACH dried thyme leaves and dried summer savory leaves
½ tsp / 2 mL EACH ground allspice and celery seed
¼ tsp / 1 mL EACH ground cinnamon and ground nutmeg
⅛ tsp / 0.5 mL ground cloves
1 tsp / 5 mL ground black pepper
½ tsp / 2 mL salt
¾ cup / 175 mL sodium-reduced chicken broth
1 Tbsp / 15 mL brandy (optional)
2 Tbsp / 30 mL chopped fresh parsley
1 large russet potato, baked and coarsely mashed
36 round wonton wrappers, 3 ½-inch diameter
Chopped fresh parsley for garnish
Directions
- Preheat oven to 350°F
- In large skillet, heat oil over medium-high heat.
- Add onion, garlic and ground pork. Thoroughly cook pork mixture until no pink remains, breaking up larger pieces with a spatula, about 15 minutes.
- Add seasonings, broth, brandy and parsley. Stir to combine.
- Gently stir in coarsely mashed potato. Remove skillet from heat. Set aside.
- Press wonton wrappers into greased mini muffin cups.
- Fill wontons evenly with pork mixture. Bake for 10-12 minutes or until golden brown and crisp.
- Garnish with chopped parsley. Serve immediately.
Additional Info
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- Cut Ground pork
- Dish or Meal Type Appetizers & snacks
- Cooking style Pan-fry/sear, Roast/broil
- Prep Time 15
- Cook Time 45
- Number of Servings 36
- Great Tastes of Manitoba Featured Recipes
Ingredients
1 Tbsp / 15 mL canola oil
3 cloves garlic, minced
1 Tbsp / 15 mL grated ginger root
1 lb / 0.5 kg lean ground pork
1 cup / 250 mL matchstick carrots
1 cup / 250 mL diagonally sliced sugar snap peas
1 cup / 250 mL finely chopped white mushrooms
1 cup / 250 mL finely chopped packed baby kale leaves
¼ cup / 50 mL sweet chili sauce, plus more for drizzling
Salt and ground black pepper to taste
3 oz / 85 g rice vermicelli, cooked according to package directions
Romaine lettuce leaves
⅓ cup / 80 mL unsalted peanuts, chopped
Directions
- In large skillet, heat oil over medium-high heat. Add garlic and ginger; cook until fragrant, about 1 minute.
- Add pork to skillet; thoroughly cook until no pink remains, breaking up larger pieces with spatula, about 10 minutes.
- Add carrots, snap peas, mushrooms and kale. Stir to combine; cook 3-4 minutes.
- Stir in chili sauce; cook 1 minute more.
- To assemble, spoon a small amount of vermicelli noodles onto lettuce leaf. Top with ¼-cup pork mixture. Drizzle with additional chili sauce and garnish with chopped peanuts. Serve immediately.
Additional Info
-
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- Cut Ground pork
- Dish or Meal Type Athlete Approved, Burgers / sandwiches / wraps
- Cooking style Pan-fry/sear
- Prep Time 15
- Cook Time 20
- Number of Servings 6-8
Ingredients
1 tsp / 5 mL canola oil
1 ¼ lb / 0.625 kg lean ground pork
1 cup / 250 mL chopped yellow onion
2 ribs celery, chopped
1 clove garlic, minced
1-24 oz / 680 mL can thick pasta sauce
2 Tbsp / 30 mL honey
2 tsp / 10 mL red wine vinegar
1 tsp / 5 mL Worcestershire sauce
1 tsp + ½ tsp / 7 mL dried oregano leaves
1 large green bell pepper, seeded and diced
Salt and ground black pepper to taste
4-6 crusty buns, sliced
Directions
- In large sauté pan, heat oil over medium-high heat.
- Sauté ground pork until thoroughly cooked and no pink remains, breaking up larger pieces with spatula, about 10 minutes.
- Add onion, celery and garlic to pan. Cook 2-3 minutes more, stirring often.
- Add remaining ingredients, except bell pepper; stir to combine, while bringing mixture to a gentle boil.
- Add bell pepper. Stir to combine.
- Reduce heat to low; cover and simmer until vegetables are tender, about 10 minutes.
- Season with salt and pepper according to taste.
- Serve meat sauce over sliced crusty buns.
Tip: 3 Tbsp / 45 mL packed brown sugar may be substituted for the honey.
Additional Info
-
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- Cut Ground pork
- Dish or Meal Type One pot & casseroles
- Cooking style Braise/stew
- Prep Time 15
- Cook Time 20
- Number of Servings 4-6
Ingredients
1 lb / 0.5 kg lean ground pork
3 egg whites
1 cup / 250 mL rolled oats
¾ cup / 175 mL finely diced yellow onion
2 ribs celery, finely chopped
2 cloves garlic, minced
1 tsp + ½ tsp / 7 mL ground black pepper
1 tsp / 5 mL EACH red pepper flakes and salt
½ tsp / 2 mL EACH ground cumin and ground thyme
Directions
- Preheat oven to 375°F.
- In large bowl, gently combine all ingredients; do not overmix.
- Lightly grease 12-cup muffin pan. Scoop mixture evenly into prepared muffin cups.
- Bake 30-35 minutes or until instant-read meat thermometer registers 160°F and tops are nicely browned.
Additional Info
-
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- Cut Ground pork
- Dish or Meal Type Appetizers & snacks, Athlete Approved
- Cooking style Bake
- Prep Time 15
- Cook Time 30
- Number of Servings 12
Ingredients
½ lb / 0.25 kg lean ground pork
1 onion, finely chopped
2 Tbsp / 30 mL curry paste
1 carrot, finely chopped
1 potato, peeled and chopped
¼ cup / 50 mL frozen peas, thawed
Salt and ground black pepper to taste
10 filo pastry sheets
2 Tbsp / 30 mL butter
Store-bought mango chutney for serving
Directions
- Preheat oven to 350°F.
- In skillet over medium-high heat, sauté ground pork and onion until slightly browned and no pink remains.
- Add curry paste and cook 2 minutes.
- Stir in carrot, potato and peas; cook for 2-3 minutes more.
- Season with salt and pepper according to taste. Allow filling to cool.
- Cut filo pastry in strips to form rectangles about 3-½ inch wide. Brush edges with butter. Place a heaped teaspoon of filling onto the pastry. Fold corner over to form a triangle and continue folding, retaining triangular shape. Repeat using remaining ingredients.
- Place samosas on a baking sheet, brush lightly with butter and bake for 15-20 minutes until golden.
- Serve hot with chutney.
Additional Info
-
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- Cut Ground pork
- Dish or Meal Type Appetizers & snacks
- Cooking style Roast/broil
- Prep Time 20
- Cook Time 25
- Number of Servings 20 samosas
- Great Tastes of Manitoba Featured Recipes
Ingredients
1 lb / 0.5 kg lean ground pork
½ cup / 125 mL grated carrot
⅓ cup / 80 mL finely sliced green onion
¼ cup / 50 mL oyster sauce
1 tsp / 5 mL sesame oil
1 tsp / 5 mL ground cumin
1 Tbsp / 15 mL sodium-reduced soy sauce
2 cloves garlic, minced
2 tsp / 10 mL hot chili sauce
1-16 oz / 454 g package round wonton wrappers
½ cup / 125 mL water, plus more for steaming
¼ cup / 50 mL canola oil
½ cup / 125 mL EACH sodium-reduced soy sauce and mirin
Directions
- In medium bowl, combine ground pork with carrot, green onion, oyster sauce, sesame oil, cumin, soy sauce, garlic and chili sauce.
- Arrange 10 wrappers on a clean work surface; lightly brush edges with water.
- Place a heaping teaspoon of filling in centre and fold in half. Join ends together and press to seal.
- In a large nonstick skillet, heat 1 tsp oil over medium-high heat. Arrange dumplings in a single layer.
- Cook until bottoms are golden brown.
- Add ¼ to ½ cup water; cover and steam 5-7 minutes. Uncover and continue to cook until water has evaporated, 2-4 minutes.
- Repeat with remaining wrappers.
- In small bowl, combine soy sauce and mirin
- Arrange dumplings on a platter and drizzle with soy sauce-mirin mixture.
Additional Info
-
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- Cut Ground pork
- Dish or Meal Type Appetizers & snacks
- Cooking style Pan-fry/sear
- Prep Time 35
- Cook Time 15
- Number of Servings 40-60 potstickers
- Great Tastes of Manitoba Featured Recipes
Ingredients
1 ½ cups (375 mL) small pasta shapes
1 Tbsp (15 mL) canola oil
1 lb (0.5 kg) lean ground pork
1 cup (250 mL) diced yellow onion
2 cloves garlic, minced
2 large carrots, chopped
2 ribs celery, chopped
5 cups (1.25 L) sodium-reduced chicken broth
1-28 oz (796 mL) can diced tomatoes, undrained
1-19 oz (540 mL) can red kidney beans, drained and rinsed
½ cup (125 mL) tomato passata*
1 tsp (5 mL) EACH dried basil leaves, dried oregano leaves and dried rosemary leaves
Pinch red pepper flakes
¼ cup (50 mL) chopped fresh Italian parsley
Salt and ground black pepper to taste
Freshly grated Parmesan cheese for garnish (optional)
*Tomato passata is an uncooked tomato purée that has been strained of seeds and skins. It has a velvety smooth texture and comes in a glass bottle. If you cannot find it in the grocery isle, substitute 1 part tomato paste mixed with 2 parts water.
Directions
- In large pot of boiling water, cook pasta until tender but firm; drain. Set aside.
- In large pot or Dutch oven, heat oil over medium-high heat. Brown pork until no pink remains, breaking up large pieces with spatula, about 15 minutes.
- Add onion and garlic; stir to combine. Cook until fragrant, about 1 minute.
- Add carrots, celery, broth, tomatoes, kidney beans and passata. Stir and bring to a boil.
- Add basil, oregano, rosemary, red pepper flakes and parsley. Stir to combine.
- Reduce heat to medium. Cook 20-25 minutes or just until carrots are tender crisp.
- Reduce heat to low. Add pasta; mix gently and allow soup to simmer, about 2 minutes.
- Season soup with salt and pepper according to taste.
- Ladle soup into bowls. If desired, sprinkle with Parmesan cheese. Serve immediately.
Additional Info
-
Hero Photo
- Cut Ground pork
- Dish or Meal Type Athlete Approved, One pot & casseroles
- Cooking style Braise/stew
- Prep Time 20
- Cook Time 30
- Number of Servings 4
Ingredients
½ cup / 125 mL diced pancetta
1 lb / 0.5 kg lean ground pork
2 cups / 500 mL chopped yellow onion
3 cloves garlic, minced
1 large carrot, peeled and chopped
2 ribs celery, chopped
3 cups / 750 mL store-bought marinara sauce
⅓ cup / 80 mL dry white wine or sodium-reduced chicken broth
¼ tsp / 1 mL EACH ground nutmeg and ground cinnamon
1 bay leaf
Salt and ground black pepper to taste
Hot cooked pasta for serving
Freshly grated Parmesan cheese for serving
Chopped fresh basil for garnish
Directions
- In large sauté pan, fry pancetta over medium heat until brown and crisp, about 5 minutes.
- Remove pancetta to a plate lined with paper towels; set aside.
- Drain all but 1 Tbsp fat from pan. Increase heat to medium-high. Add ground pork, onion and garlic to pan. Thoroughly cook pork until no pink remains, breaking up larger pieces with a spatula, about 10 minutes.
- Stir in carrot and celery; cook until vegetables are tender, about 5 minutes.
- Stir in marinara sauce, wine or broth, nutmeg, cinnamon and bay leaf. Return pancetta to pan; stir to combine. Cover and allow mixture to simmer over low heat, about 15 minutes.
- Remove bay leaf, and season mixture with salt and pepper according to taste.
- Serve meat sauce over your favourite style of hot cooked pasta. Sprinkle with Parmesan cheese and garnish with chopped basil.
Additional Info
-
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- Cut Ground pork
- Dish or Meal Type One pot & casseroles
- Cooking style Braise/stew
- Prep Time 20
- Cook Time 25
- Number of Servings 6-8
- Great Tastes of Manitoba Featured Recipes
Ingredients
1 Tbsp / 15 mL canola oil
1 cup / 250 mL chopped yellow onion
1 lb / 0.5 kg lean ground pork
1-19 oz / 540 mL can black beans, drained and rinsed
1-12 oz / 341 mL can whole kernel corn, undrained
1-19 oz / 540 mL can diced tomatoes, undrained
2-4.5 oz / 127 mL cans chopped green chilies, mild
1 ½ cups / 375 mL beef broth
1 cup / 250 mL water
1 tsp / 5 mL ground cumin
2 tsp / 10 mL chili powder
Chopped fresh cilantro for garnish
Directions
- In large Dutch oven, heat oil over medium-high heat.
- Add onion and sauté 2 minutes.
- Add pork and thoroughly cook until no pink remains, breaking up larger pieces with a spatula, about 10 minutes.
- Once most of the cooking liquid has evaporated, add remaining ingredients. Stir to combine.
- Bring mixture to a boil. Reduce heat, cover and simmer, about 15 minutes.
- Ladle soup into individual bowls and garnish with chopped cilantro.
Additional Info
-
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- Cut Ground pork
- Dish or Meal Type One pot & casseroles
- Cooking style Braise/stew
- Prep Time 15
- Cook Time 35
- Number of Servings 6-8
- Great Tastes of Manitoba Featured Recipes
Ingredients
1 lb / 0.5 kg lean ground pork
¼ cup / 50 mL chili sauce (Heinz brand)
2 tsp / 10 mL Worcestershire sauce
¼ cup / 50 mL chopped fresh parsley
2 Tbsp / 30 mL chopped yellow onion
1 tsp / 5 mL dried thyme leaves
½ tsp / 2 mL salt
¼ tsp / 1 mL EACH ground cinnamon, ground black pepper and garlic powder
Pinch ground cloves
Additional chili sauce for basting
Directions
- Preheat the oven to 350°F.
- In large bowl, gently combine pork with remaining ingredients; do not overmix.
- Form pork mixture into a log and place into a loaf pan. Do not press down or into corners.
- Bake 50 minutes. Brush top of meatloaf with additional chili sauce and bake 10 minutes more or until instant-read thermometer registers 160°F.
- Remove meatloaf from oven; let rest 5 minutes.
- Remove meatloaf from pan and slice into ½-inch thick slices.
Tip: Recipe can easily be doubled to serve 6-8.
Additional Info
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Hero Photo
- Cut Ground pork
- Dish or Meal Type Meatballs & meatloaf
- Cooking style Bake
- Prep Time 15
- Cook Time 60
- Number of Servings 3-4
Ingredients
1 lb / 0.5 kg lean ground pork
1 Tbsp / 15 mL sodium-reduced soy sauce
3 Tbsp / 45 mL dark rum
½ tsp / 2 mL sesame oil
2 cloves garlic, minced
½ tsp / 2mL EACH ground coriander, ground cumin and salt
¼ tsp / 1 mL ground ginger
⅛ tsp / 0.5 mL ground cloves
¼ tsp / 1 mL red pepper flakes (or more to taste)
5 large flour tortillas
½ cup / 125 mL chopped red onion
½ cup / 125 mL chopped red or green bell pepper
½ cup / 125 mL drained crushed pineapple
1 cup / 250 mL shredded partly-skimmed Mozzarella cheese
Bottled plum sauce
Directions
- In large bowl, gently combine ground pork, soy sauce, rum, sesame oil, garlic, coriander, cumin, salt, ginger, cloves and red pepper flakes; do not overmix. Cover and refrigerate 2-8 hours.
- In nonstick skillet over medium-high heat, thoroughly cook mixture until no pink remains, breaking up larger pieces of pork with spatula, about 10 minutes. Drain any fat.
- Spread pork mixture on one half of each of 5 tortillas. Top meat with onion, bell pepper, pineapple and cheese.
- Spread unfilled side of each tortilla with 1 Tbsp plum sauce. Fold over filled sides and press gently.
- In nonstick skillet over medium-high heat, cook tortillas until lightly browned and cheese has melted.
- Remove from heat and slice into 4 wedges. Serve with additional plum sauce.
Additional Info
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- Cut Ground pork
- Dish or Meal Type Appetizers & snacks, Burgers / sandwiches / wraps
- Cooking style Pan-fry/sear
- Prep Time 20
- Cook Time 20
- Number of Servings 10-20
- Great Tastes of Manitoba Featured Recipes
Ingredients
Pork:
1 Tbsp / 15 mL canola oil
1 cup / 250 mL chopped yellow onion
2 cloves garlic, minced
1 lb / 0.5 kg lean ground pork
1-10 oz / 284 mL can sodium-reduced beef broth
2 Tbsp / 30 mL tomato paste
2 Tbsp / 30 mL chopped fresh parsley
1 tsp / 5 mL chopped fresh thyme
2 cups / 500 mL mixed frozen vegetables
Salt and ground black pepper to taste
Chopped fresh parsley for garnish
Potato Topping:
2 large russet potatoes, peeled and cut into 2-inch pieces
3 Tbsp / 45 mL butter
½ cup / 125 mL milk
Salt to taste
Directions
For the pork:
- In large skillet, heat oil over medium-high heat.
- Add onion, garlic and ground pork. Thoroughly cook pork until no pink remains, breaking up larger pieces with a spatula, about 15 minutes. Drain cooking liquid if needed.
- Add broth, tomato paste, parsley, thyme and frozen vegetables. Mix well. Simmer until juices thicken, about 10 minutes.
- Spoon mixture into lightly greased 1 ½ quart casserole.
- Spread Potato Topping on top.
- Preheat oven to 375°F. Bake 30-35 minutes or until potato topping starts to brown.
- Garnish with additional parsley.
For the potato topping:
- Cook potatoes in large pot of boiling water until tender. Drain well.
- Mash with butter, milk and salt.
Additional Info
-
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- Cut Ground pork
- Dish or Meal Type One pot & casseroles
- Cooking style Bake, Pan-fry/sear
- Prep Time 30
- Cook Time 35
- Number of Servings 4-6
- Great Tastes of Manitoba Featured Recipes
Ingredients
1 Tbsp / 15 mL canola oil
1 lb / 0.5 kg lean ground pork
¼ cup / 50 mL thinly sliced green onion
2 cloves garlic, minced
2 cups / 500 mL finely shredded savoy cabbage
½ cup / 125 mL shredded carrot
½ cup / 125 mL chopped water chestnuts
2 Tbsp / 30 mL EACH light soy sauce and oyster sauce
1 Tbsp / 15 mL cornstarch
1 tsp / 5 mL sesame oil
Ground black pepper to taste
1 package large egg roll wrappers
1 egg, slightly beaten
Canola oil for brushing
Bottled plum sauce for dipping
Directions
- In nonstick skillet, heat oil over medium-high heat.
- Add pork to skillet and thoroughly cook until no pink remains, breaking up larger pieces with a spatula, about 10 minutes.
- Add green onion, garlic, cabbage, carrot and water chestnuts; cook 3 minutes more.
- In small bowl, whisk together soy sauce, oyster sauce, cornstarch and sesame oil; pour into skillet. Toss well. Season pork filling with pepper according to taste. Let cool slightly.
- Forming one roll at a time, place wrapper onto a clean work surface. Spoon ⅓-cup pork filling onto wrapper, about 2 inches from bottom corner. Roll tightly about half way up wrapper, making an elongated roll.
- Moisten remaining edges with beaten egg. Fold each side corner over filling and roll all the way up. Place seam side down on a rimmed baking sheet lined with parchment paper.
- Brush tops lightly with oil.
- Preheat oven to 375°F. Bake egg rolls until golden, about 10 minutes. Turn and bake 8-10 minutes more. Remove egg rolls from oven.
- Serve with plum sauce for dipping.
Additional Info
-
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- Cut Ground pork
- Dish or Meal Type Appetizers & snacks
- Cooking style Bake
- Prep Time 20
- Cook Time 30
- Number of Servings 12-20
- Great Tastes of Manitoba Featured Recipes
Ingredients
1 ½ cups / 375 mL sodium-reduced chicken broth
¼ cup / 50 mL black bean sauce
1 Tbsp / 15 mL unseasoned rice vinegar
2 tsp / 10 mL sesame oil
2 Tbsp / 30 mL cornstarch
1 tsp / 5 mL grated ginger root
3 Tbsp / 45 mL packed brown sugar
1 tsp / 5 mL red pepper flakes
1 lb / 0.5 kg lean ground pork
1 clove garlic, minced
2 cups / 500 mL sliced white or cremini mushrooms
1 red bell pepper, seeded and chopped
Prepared rice vermicelli or hot cooked rice for serving
Diagonally sliced green onions for garnish
Directions
- In large bowl, combine broth, black bean sauce, rice vinegar, sesame oil, cornstarch, ginger, brown sugar and red pepper flakes. Set aside.
- In nonstick skillet over medium-high heat, sauté ground pork and garlic until pork is thoroughly cooked and no pink remains, breaking up larger pieces with spatula, about 10 minutes.
- Add mushrooms and bell pepper. Sauté 3 minutes or until vegetables are tender.
- Add reserved sauce to skillet; simmer until slightly thickened, about 3 minutes.
- Serve over prepared rice vermicelli or hot cooked rice.
- Garnish with green onion.
Additional Info
-
Hero Photo
- Cut Ground pork
- Dish or Meal Type One pot & casseroles
- Cooking style Pan-fry/sear
- Prep Time 10
- Cook Time 15
- Number of Servings 6
More...
Ingredients
1 lb / 0.5 kg lean ground pork
1 cup / 250 mL quick-cooking oats
1 medium-size red apple, finely chopped
¼ cup / 50 mL finely chopped yellow onion
¼ cup / 50 mL finely chopped green bell pepper
1 whole egg or 2 egg whites, slightly beaten
¼ cup / 50 mL tomato ketchup
1 tsp / 5 mL salt
½ tsp / 2 mL EACH ground black pepper and dry mustard
Pinch ground cloves
Directions
- Preheat oven to 375°F.
- In large bowl, gently combine all ingredients; do not overmix.
- Lightly grease 12-cup muffin tin pan or line muffin cups with nonstick parchment baking cups for easier cleanup. Scoop and lightly pack mixture evenly into prepared muffin cups.
- Bake 25-30 minutes or until instant-read meat thermometer registers 160°F and tops are nicely browned.
Tip: To enhance the flavour, mix ingredients ahead of time and refrigerate 8-12 hours. Bring mixture to room temperature before baking.
Additional Info
-
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- Cut Ground pork
- Dish or Meal Type Appetizers & snacks, Athlete Approved
- Cooking style Bake
- Prep Time 20
- Cook Time 30
- Number of Servings Makes 12 muffins
Ingredients
6 pork loin chops, bone-in, about ¾-inch / 2 cm thick
2 Tbsp / 30 mL ground allspice
1 tsp / 5 ml EACH ground cinnamon and ground nutmeg
1 Scotch bonnet pepper, seeded and chopped (or 2 jalapeno peppers, seeded and chopped)
3 green onions, thinly sliced
4 tsp / 20 mL chopped garlic
¼ cup / 50 mL finely chopped ginger root
2 Tbsp / 30 mL chopped fresh thyme (or 2 tsp / 10 mL dried thyme leaves)
1 Tbsp / 15 mL packed brown sugar
2 Tbsp / 30 mL soy sauce
1 Tbsp / 15 mL Worcestershire sauce
1 cup / 250 mL dark rum
1 lime, juiced
Directions
- Trim excess fat from pork chops and place in ceramic or glass dish.
- Place all remaining ingredients in small food processor and pulse until smooth.
- Pour marinade over chops, reserving ½ cup for basting. Cover and refrigerate 4 hours.
- Preheat barbecue on high; reduce heat to medium. Pat chops with paper towels to remove excess marinade.
- Grill chops 6-7 minutes per side, basting with reserved marinade.
- Grill until instant-read thermometer registers 155°F.
- Remove chops from grill onto a clean plate. Tent loosely with foil and allow chops to rest 3-5 minutes before serving.
Additional Info
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- Cut Chops/steaks
- Dish or Meal Type Mains
- Cooking style Grill
- Prep Time 20
- Cook Time 15
- Number of Servings 6
Ingredients
2 Tbsp / 30 mL tomato ketchup
1 tsp / 5 mL unsweetened cocoa powder
½ tsp / 2 mL garlic powder
¼ tsp / 1 mL cinnamon
1/8 tsp / 0.5 mL cayenne pepper
1 Tbsp / 15 mL minced onion
1 Tbsp / 15 mL water
Salt to taste
4 pork loin centre chops, about ¾-inch / 2 cm thick
Directions
- In small bowl, combine ketchup, cocoa, garlic powder, cinnamon, cayenne pepper and onion.
- Blend in water to form a paste. Season mixture with salt according to taste.
- Preheat barbecue on high; reduce heat to medium. Brush one side of chops with ketchup mixture. Grill chops over medium heat, 5-6 minutes.
- Turn chops and brush second side. Grill another 5-6 minutes until chops are browned or instant-read thermometer register 155ºF.
- Remove chops from grill onto a clean plate. Tent loosely with foil and allow chops to rest 3-5 minutes.
Additional Info
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- Cut Chops/steaks
- Dish or Meal Type Mains
- Cooking style Grill
- Prep Time 10
- Cook Time 12
- Number of Servings 4
Ingredients
1 lb / 0.5 kg pork loin centre chops, boneless, well-trimmed
½ cup / 125 mL all-purpose flour
1 egg, slightly beaten
2 Tbsp / 30 mL water
1 cup / 250 mL Italian breadcrumbs
1 Tbsp / 15 mL butter
Canola oil for frying
1 cup / 250 mL prepared pasta sauce, warmed
½ cup / 125 mL shredded mozzarella cheese
½ cup / 125 mL grated Parmesan cheese
Chopped fresh Italian parsley for garnish
Hot cooked pasta or gnocchi for serving
Directions
- Place chops between sheets of waxed or parchment paper. Using a meat mallet, rolling pin or heavy pan, pound chops until ¼-inch thick.
- Set up 3 plates side by side. Place flour on first plate. On second plate, whisk together egg and water. Place breadcrumbs on third plate.
- Dust chops with flour, dip into egg mixture, then coat with breadcrumbs.
- Transfer chops to a rack; allow crumbs to dry, about 15 minutes.
- In large, nonstick fry pan, heat butter and a small amount of oil over medium-high heat.
- Pan-fry chops until golden brown, 3-4 minutes per side.
- Remove chops from pan onto a clean plate. Carefully wipe pan with a wad of paper towels. Reduce heat to low and return pan to element.
- Return chops to pan, gently pour warmed pasta sauce over chops.
- Sprinkle with grated cheese. Cover and heat for 2-3 minutes or until cheese melts and sauce is hot.
- Garnish chops with parsley. Serve with pasta or gnocchi.
Additional Info
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- Cut Chops/steaks
- Dish or Meal Type Mains
- Cooking style Pan-fry/sear
- Prep Time 30
- Cook Time 15
- Number of Servings 4
- Great Tastes of Manitoba Featured Recipes