Pork

49K views · 221 reactions | I bet it's the best meat recipe you've ever tried! | I bet it's the best meat recipe you've ever tried! Ingredients: pork neck: 2 kg (4 lb) onion: 3 pc salt: 10 g (0.4 oz) black pepper: 5 g (0.2 oz)... | By Cookrate | Best meat recipe. Cut the pork into pieces. Add three thinly sliced onions. Season with salt and black pepper. Sprinkle with vegetable oil. Pour beer over the meat. Leave to marinate for 30 minutes. Place the meat in a baking dish. Peel the potatoes. Cut the potatoes into slices. Place the potatoes in a baking dish. Sprinkle with grated cheese. Mix in the Greek yogurt with grainy mustard and mayonnaise. Brush the cheese with sauce. Wrap with paper and aluminum foil. Bake for 45 minutes. Cut the cabbage into thin slices. Add one grated carrot. Celery, canned corn season the salad with black pepper salt apple cider vinegar and vegetable oil toss the salad Place the salad in the refrigerator for 15 minutes. Remove the paper and foil. Bake for another 15 minutes.

German Austrian Swiss Recipes, Deutsch Österreich Schweiz | Pork Schnitzel with Dijon Gravy | Facebook

Ronald Recipes

Luscious Recipes

1.2M views · 10K reactions | A single ingredient and the meat will melt in your mouth like butter! Ingredients: bone-in pork chops: 700 g (25 oz) black pepper: 10 g (0.4 oz) salt: 10 g (0.4 oz) butter: 50 g (1.8 oz) onion: 2 pc garlic: 15 g (0.5 oz) brown mushrooms: 150 g (5.3 oz) flour: 10 g (0.4 oz) chicken broth: 200 ml (6.8 fl oz) pickled cucumbers: 2 pc red bell pepper: 1 pc salt: 5 g (0.2 oz) black pepper: 5 g (0.2 oz) OVER MEDIUM FIRE: 20 MIN butter: 150 g (5.3 oz) | Cookrate

1.3M views · 19K reactions | Personally, we’re on board with anything pretzel-crusted 🥨 , and these Honey Mustard Pretzel Pork Chops REALLY locked that in for us. Ingredients: 2 large eggs, beaten 2 teaspoons hot sauce 3 cups honey mustard pretzels, such as Dots® Honey Mustard pretzels 4 center-cut, bone-in pork chops 1 1/4 teaspoons kosher salt, divided 3/4 teaspoon freshly ground black pepper, divided 2 tablespoons olive oil 1 1/2 tablespoons whole grain mustard 1 tablespoon mayonnaise 1 tablespoon honey 1 teaspoon apple cider vinegar Directions: Preheat the oven to 400 degrees F (200 degrees C). Set a wire rack inside a rimmed baking sheet; set aside. Whisk eggs and hot sauce together in a shallow dish. Crush pretzels in a food processor or plastic bag and add them to a second shallow dish. Season pork chops evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Coat each pork chop in egg mixture, allowing excess to drip off, then coat each liberally in pretzel crumbs. Heat oil in a large skillet over medium-high heat. Cook pork chops, 2 at a time, until golden brown, about 2 minutes per side. Transfer them to the prepared baking sheet. Bake in the preheated oven until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Meanwhile, combine mustard, mayonnaise, honey, vinegar, and remaining salt and pepper in a small bowl and mix well. Microwave mustard sauce for 15 seconds, stir, and serve with pork chops. 📸: @nicolemcmom #pretzel #honeymustard #pretzelcrusted #porkchops | Allrecipes

1.3M views · 19K reactions | Personally, we’re on board with anything pretzel-crusted 🥨 , and these Honey Mustard Pretzel Pork Chops REALLY locked that in for us. Ingredients: 2 large eggs, beaten 2 teaspoons hot sauce 3 cups honey mustard pretzels, such as Dots® Honey Mustard pretzels 4 center-cut, bone-in pork chops 1 1/4 teaspoons kosher salt, divided 3/4 teaspoon freshly ground black pepper, divided 2 tablespoons olive oil 1 1/2 tablespoons whole grain mustard 1 tablespoon mayonnaise 1 tablespoon honey 1 teaspoon apple cider vinegar Directions: Preheat the oven to 400 degrees F (200 degrees C). Set a wire rack inside a rimmed baking sheet; set aside. Whisk eggs and hot sauce together in a shallow dish. Crush pretzels in a food processor or plastic bag and add them to a second shallow dish. Season pork chops evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Coat each pork chop in egg mixture, allowing excess to drip off, then coat each liberally in pretzel crumbs. Heat oil in a large skillet over medium-high heat. Cook pork chops, 2 at a time, until golden brown, about 2 minutes per side. Transfer them to the prepared baking sheet. Bake in the preheated oven until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Meanwhile, combine mustard, mayonnaise, honey, vinegar, and remaining salt and pepper in a small bowl and mix well. Microwave mustard sauce for 15 seconds, stir, and serve with pork chops. 📸: @nicolemcmom #pretzel #honeymustard #pretzelcrusted #porkchops | Allrecipes

1950s pork dinner. so yummy. | 1950s pork dinner. so yummy. This original video is produced by Ryan R, Rick Lax, and Network Media LLC. This video was filmed and edited by Ryan R team. | By Kiera & Ryan & Danny & Justine | Make sure these all fit in here. Get them all spread out. So, we're going to take our favorite French onion dip. Whatever your choice is, this happens to be my choice and who knew it could be universal. So, this dish I saw and I've tried and now it's a family staple in our house. It's good for when you're off work and you don't want to spend all day in the kitchen. The kids love this. Um you can use as little or as much of the French onion. I use a little bit more just because it melts and gets all yummy and coats all the pork Get that all on there. It's already looking delicious. So we're going to spread this out. So when you cook this it's going to melt and it's going to coat all the pork. You'll see it'll get all under and get all in there. We just kind of want to give it a head start and spread it all out. Make sure it's all coated evenly. This is a great budget dish if you're on a budget for the week this is a good meal to cook everything cost under about $15 so it's all spread out now these delicious yummy things people think you only use this at Thanksgiving I use this a lot salads this dish sometimes I just go in the kitchen and eat them so You could put as little or as much. We're just going to go ahead and use the whole and then we're going to spread that out. So, you got these big pieces, little pieces. After this cooks, it's all going to coat up. It's going to be crunchy with the meat. It's delicious. So, the recipe you could use chives. You could use green onions. Today, we're going to use green onions. Um you're going to take your handy dandy kitchen scissors. Let's not use the scissors that we use for everything else and just cut your green onions and get em all over. So, the chives, I really They're both the same. I don't really can't tell the difference but my store didn't have chives. So, we're going with straight green onions. Cool little random fact about green onions is if you save the end and put 'em in water, you can regrow 'em in your kitchen. Soon as I put this in the oven, I can hear my kids coming down the stairs. So get that all and you can cut as much or as little. You can precut these if you don't trust the scissors or you don't have kitchen scissors. Get that all spread out. All pretty. Next is mustard seed. I never even knew what this was before this dish but this makes the dish. So you're going to go ahead and sprinkle that on there. If they come out. And then we're going to put a little bit of salt and pepper, black pepper. I like the fresh. Just adds that extra tang. Get that all on there. Make sure it's seasoned. It's already going to be seasoned from the French onion but you know there's nothing wrong with a little salt and pepper. And then some pink salt. You can use pink salt, white salt, any salt you want. You can use salt substitute. You could use no salt at all. And pretty much this is it. You pop this in the oven for 400 degrees until it is baked. You can see already everything started to melt down to the bottom. It's all going to melt it coats but 400 degrees about 30 minutes, but it's your oven and deciding on the pork if it's thin or thick but we're going to go ahead put this in the oven and get this going. We have some premade stuffing. Um you just boil it with some water and some butter just pretty much like your box tells you to do. Nothing fancy about this. I'm sure everyone has this leftover from Thanksgiving next we're going to add some apple sauce I know before you judge just wait okay it's about 1/ 3 cup apple sauce not too much you just want it to coat it and add a little bit of texture to it and let the bread crumbs, the stuffing sop it all up This dish is delicious. I know. The first time I saw apple sauce, I said, I don't know what we're doing here and then, we're going to add some crazy cranberry raisins. That's what my kids call em. They love these things. So, we're going to add your craisins to this. Add as much or as little as you like. Too much. It's okay. It's a little sweet. We're going for the sweet and savory. So, we're going to mix this in if it looks dry still add a little more apple sauce like I said don't add too much because you don't want to see the apple sauce you just want it to all kind of blend in there and just make sure that stuffing is nice and moist and look at how simple that was. Oh my gosh, look how good this is. This is still hot. It's very hot actually but look at how delicious this is. Look at, listen to the crisp of those onions. Which piece should we pick? Let's go. Let's go with the corners always better. Let's get scoop of that. Let's not forget, we made this. This is our stuffing. We're going to put a little scoop of that on here. So this is the whole sweet and savory and deliciousness. Let's go ahead. Still hot so I want to cut it. I don't want to burn my mouth but I do want to get all that goodness. Get the stuffing. That is really good. It's creamy. It's got a lot of flavor. The onion adds that texture and then you get the sweetness from the stuffing. This is a winner winner pork dinner. Let me know what you think. I might have to go back for a second bite.

1.3M views · 19K reactions | Personally, we’re on board with anything pretzel-crusted 🥨 , and these Honey Mustard Pretzel Pork Chops REALLY locked that in for us. Ingredients: 2 large eggs, beaten 2 teaspoons hot sauce 3 cups honey mustard pretzels, such as Dots® Honey Mustard pretzels 4 center-cut, bone-in pork chops 1 1/4 teaspoons kosher salt, divided 3/4 teaspoon freshly ground black pepper, divided 2 tablespoons olive oil 1 1/2 tablespoons whole grain mustard 1 tablespoon mayonnaise 1 tablespoon honey 1 teaspoon apple cider vinegar Directions: Preheat the oven to 400 degrees F (200 degrees C). Set a wire rack inside a rimmed baking sheet; set aside. Whisk eggs and hot sauce together in a shallow dish. Crush pretzels in a food processor or plastic bag and add them to a second shallow dish. Season pork chops evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Coat each pork chop in egg mixture, allowing excess to drip off, then coat each liberally in pretzel crumbs. Heat oil in a large skillet over medium-high heat. Cook pork chops, 2 at a time, until golden brown, about 2 minutes per side. Transfer them to the prepared baking sheet. Bake in the preheated oven until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Meanwhile, combine mustard, mayonnaise, honey, vinegar, and remaining salt and pepper in a small bowl and mix well. Microwave mustard sauce for 15 seconds, stir, and serve with pork chops. 📸: @nicolemcmom #pretzel #honeymustard #pretzelcrusted #porkchops | Allrecipes

781K views · 1.9K reactions | Honey Garlic Pork Tenderloin | This is the most flavorful pork tenderloin you’ll ever make. It’s seasoned with a savory, herby spice blend, seared for a golden crust, and then finished... | By Downshiftology | Facebook

Every time I make this dish, guests ask for the recipe

Ronald Recipes

5.3M views · 27K reactions | Now that's the only way I cook the meat, and the family loves it! Ingredients: pork chop: 1.5 kg (3 lb) soft butter: 150 g (5.3 oz) onion: 3 pc parsley: 7 g (0.2 oz) rosemary: 10 g (0.4 oz) salt: 7 g (0.2 oz) black pepper: 5 g (0.2 oz) sweet paprika: 5 g (0.2 oz) canned mushrooms: 200 g (7.1 oz) onion: 2 pc salt: 7 g (0.2 oz) black pepper: 5 g (0.2 oz) cheese: 150 g (5.3 oz) mayonnaise: 100 g (3.5 oz) eggs: 1 pc | Cookrate

This is my husband's favorite dinner | This is my husband's favorite dinner Kyra makes an easy and delicious pork chop dinner with stuffing. | By Kiera & Ryan & Danny & Justine | Alright, these are just my eight pork chops I placed in my nine by 13dish. Now, I have some Duke's real mayonnaise. I'm just going to do a nice squirt of this Duke's on each one of my pork chops. Everyone always says that Duke's is the absolute best mayonnaise. So, I had to get it. Let me know in the comments why Duke's is the best mayonnaise. Now, I have some shredded Parmesan cheese here. I'm just going to do a nice sprinkle of this all over the top of each of our pork chops. We're probably going to use about a cup of the shredded Parmesan cheese and then we used about maybe/ 2 a cup of the Duke's mayo but you can totally use more or less depending on what you prefer. Now, I have some garlic or minced I just like to call it garlic. I heard that on the internet and I thought that was funny. And I'm just going to put a a hefty amount of this garlic on each one of our pork chops here. If you don't like garlic, you don't need to go as heavy on the garlic. And then what we're going to do is take our little spoon here and just smear the mayonnaise and the cheese and the garlic down on top of each one of our delicious pork chops here. Oh my gosh. This is such an easy dinner. I'm telling you right now your whole family will love it. Go perfect with some green beans or nice side salad. Oh yeah. Okay now we're going to put a little bit of seasoning on there. I have the Sweet Preachers pork rub. You can use whatever pork seasoning you like. This just adds a color and heat to the meat. Oh yeah, that looks so good. It looks delicious. Thank you, David. Now, I have some chicken stuffing mix, the stove top. I'm just going to pour some stuffing onto each one of my pork chops here. We're, we don't need to use the whole box. Probably about half of the box. There we go. Oh I love stuffing. Now I have half a stick of melted butter that I'm going to put right over here. So we gotta focus on that. And then I have some fresh chopped cilantro. You can use parsley or basil. Whatever herb you prefer. We're going to make a delicious garlic butter. Let's see if that's enough. And then of course we need our garlic. So, I'm going to put it just a little bit of garlic in there and then, we're going to mix that up to create a delicious garlic butter. Oh, yeah. That's going to be so good. It's going to make that stuffing nice and soft. Oh, this is so exciting and then, you just want to pour your delicious garlic butter evenly on top of all of your stuffing. It's really going to it cook up nice. It's going to be a little bit of crunch still but it's just going to be just the right amount Perfect. Alright you guys. This is ready to go in the oven at 350 for 35 to 40 minutes. Oh my goodness. These smell so delicious. I'm so excited. Oh I think I'm going to go for this one. Right here in the front. Oh yeah. So juicy and delicious. Oh that's my favorite word. Oh yeah. Just gotta try that baby. Cut into it and see how we did. This actually took me more like an hour to cook. Oh yeah. Did you see how tender that is? Look at that beautiful color we got going on there. Ooh yeah this actually took me like an hour to cook. Cuz as you can see my chops are very thick. So either turn up your temp or get thin chops. That Duke's is good.