Loin Chops/Steaks

Apple and Pecan-Stuffed Pork Chops

With a small sharp knife, cut a small incision horizontally in the fat side of the chop. Work the knife around to make a pocket large enough to accommodate the stuffing. Heat 1 tsp/5 mL oil in a skillet over

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Barbados Chops with Black Bean Relish

Place pork chops in a large plastic bag or non-metal sealable container. Combine 1 Tbsp/15 mL canola oil, garlic, olives, jalapeno, thyme, allspice and lime juice. Pour over pork. Seal and refrigerate 4 to 24 hours. Meanwhile prepare relish. Heat

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Bombay Chops with Corn and Cumin Raita

Brush all surfaces of pork chops with oil. Combine salt, coriander, turmeric, cayenne and mustard and rub evenly over chops. Cover and refrigerate for 1 hour. Meanwhile make Raita. In small skillet, heat cumin seed over high heat, stirring frequently

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Brined Sirloin Steaks with Orange and Rosemary

Grate zest from orange (you should have about 1 tbsp/15 mL). With a small, sharp knife cut peel from orange, then cut out segments from between the membranes and set aside. Combine orange zest, rosemary, oil, garlic, salt and pepper

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Brown Sugar Glazed Pork Chops

Preheat grill on high for 10 minutes; reduce heat to medium-high. Meanwhile, in a small saucepan, over medium heat, combine brown sugar, apple juice, canola oil, soy sauce, ginger, salt and pepper to taste; bring to a boil. In a

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Brew ‘N Que

Place pork in a sealable plastic bag or non-metal sealable container. Combine remaining ingredients and pour over pork. Seal and refrigerate 4 hours or overnight, rotating the bag or turning the pork occasionally. Drain marinade into a small saucepan; boil

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Cajun Grilled Pork Steaks

Combine spices and sprinkle onto pork steaks. Preheat grill on high; reduce heat to medium. Grill on lightly oiled grill over medium heat for 3 – 4 minutes per side until a meat thermomter registers 155-160ºF (68-71ºC). Do not overcook.

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Cajun Pork

Combine flour and seasonings on a plate. In a shallow dish, beat egg with water. Place bread crumbs on a third plate. Dredge pork in flour; shake off excess. Dip in egg mixture, then coat with bread crumbs. If possible,

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Caribbean Pork with Couscous

Cut pork into 3/4″/2 cm cubes. If using wooden skewers, presoak in water for 1 hour. Place pork cubes in a plastic bag. Combine cumin, cayenne, ginger, allspice and garlic powder. Shake to coat well. Thread pork cubes onto skewers.

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Cedar Planked Pork Steaks

Line a baking sheet with wax paper and place pork chops on it. Combine paprika, lemon pepper, brown sugar, tarragon, basil and garlic powder. Sprinkle both sides of chops with this mixture and rub it in. Refrigerate pork, uncovered, for

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