Pan-fry

Fresh Pork Lettuce Wraps

In skillet over medium-high heat, heat oil and chili sauce until fragrant. Add ginger and cook one minute. Add lean ground pork and brown completely, breaking up pork with spatula. Drain fat and add carrot and mushrooms, cook until carrots

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Fruit Stuffed Pork Chops

Combine raisins, lemon juice and rind, apple, salt and pepper to make stuffing. Mound stuffing on one half of each butterflied chop. Fold second half of chop over and close with toothpicks. Lightly coat each chop with flour. Heat oil

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Ginger Mustard Pork Chops

Dredge chops lightly with flour. In a non-stick skillet over medium-high heat, melt butter. Sauté chops until lightly browned, about 2 – 3 minutes per side. Remove chops and keep warm. Pour broth into skillet, increase heat, and deglaze skillet

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Ginger-Plum Cutlets

In a large skillet over medium-high heat, lightly brown pork on both sides in oil. In a separate small bowl, stir together remaining ingredients; then add to skillet. Lower heat and simmer 4 to 5 minutes. Serve pork cutlets over

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Grilled Pork Chop with Corn Mango Salsa

Salsa: In a mixing bowl, combine 2 Tbsp/25 mL olive oil, diced mango, cilantro, green onions, lime juice, and garlic; season to taste. Cut off corn kernels with a sharp knife. In a non-stick skillet heat, 1 Tbsp/15 mL oil

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Grilled Shoulder Blade Chops with Pineapple Relish

Drain pineapple; put chunks and juice in separate containers. Process juice, soy sauce, ginger, garlic and green onions in a food processor or blender, or chop everything very finely. Marinate chops, refrigerated, in this mixture in a sealed plastic bag

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Hot ‘n Cold Sausage Salad

In a large skillet, over medium heat, sauté pork sausage about 11 minutes, or until no longer pink in the centre. Remove from pan; drain and slice thinly. Meanwhile on 4 dinner places, mound salad greens. Top with sliced red

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Italian Pork Cutlets

Combine bread crumbs, Parmesan cheese, salt and Italian seasoning. Dip cutlets into flour to coat; shake off excess. Dip in egg mixture, then coat with bread crumb mixture. Heat oil in a large nonstick skillet over medium-high heat. Sauté cutlets

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Lemon Pork Piccata

Combine flour, salt, pepper and garlic powder; stir to blend evenly. Coat pork with seasoned flour. Heat oil in a large non-stick skillet over medium heat. Brown chops for one minute on each side. Remove from heat, squeeze lemon over

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Lemon-Sage Schnitzel with Panko Crust

On a plate, combine crumbs with lemon rind, sage and pepper. Combine mayonnaise and mustard. Whisk egg and water together in a medium bowl. Dredge schnitzels with mayonnaise mixture, dip into egg mixture, then coat with crumbs. Transfer to a

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