Sentences with phrase «over the pork»

Using your hands, rub an even coating of the mustard mixture all over the pork.
Pour over pork chops and toss to coat completely.
Combine balsamic vinegar and honey in a small bowl, then brush the mixture over the pork chops.
Pour marinade over the pork chops and turn to coat on all sides.
Drizzle sauce over pork; toss gently to coat.
Pour marinade over pork shoulder and rub it in with hands.
Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 1 teaspoon oil, thyme, and garlic; rub evenly over pork.
Stir together applesauce, maple syrup or honey, vinegar, cinnamon, ginger, sage and red pepper flakes and pour over the pork roast in the slow cooker.
You now have a very interesting and incredible reduction to drizzle over your pork chops.
However, you will have some extra cherry filling left over that you can cook down into a sauce for serving over pork chops, chicken or of course, ice cream.
Pour over pork in the bag and move the pork around to coat with marinade.
Top with pork; pour reserved glaze over pork.
Remove the corn and tomatoes from the oven and spoon over the pork - it will make a beautiful presentation when served on the platter.
The sauce is first brushed over the pork then it's wrapped in bacon and more sauce is brushed over the bacon to make it melt - in - your - mouth delicious.
Combine salt, pepper, bay leaves and oregano in a small bowl then sprinkle over the pork on all sides, using all the seasoning mixture.
Place the pork chops on top of the bean mixture and pour in any accumulated juice over pork.
Sprinkle cheese over pork and vegetable and grill an additional 2 minutes or until cheese is melted.
Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork.
Pour broth over pork, cover, and cook until pork is tender, 9 to 11 hours on low or 5 to 7 hours on high.
I ended up having an entire plate full of left over pork chops.
It would be really good over some pork or chicken along with some rice.
Place this mix over the pork and roll the pork into a cylinder.
I make something like this to put over a pork roast.
Maybe it's because I prefer chicken over pork, but the flavors in that recipe are tough to beat!
Sprinkle the dry rub over the pork until fully covered.
In a large glass bowl, pour marinade over pork chunks and refrigerate for at least 1 hour.
Combine the mustard, honey, chili powder and a good sprinkle of salt and pepper and rub all over the pork.
Bake 10 minutes, stir potatoes, spoon sauce over pork, and continue baking 15 minutes or until internal temperature of the pork reaches 150 °F.
Combine paprika, 1/2 teaspoon salt, and black pepper; rub evenly over pork.
Pour pan juice mixture over pork; cover and keep warm.
For best results, pour marinade over pork, using 1/2 cup marinade per pound of pork.
Pour this sauce over the pork chops and garnish with the pickled pepper strips.
Then pour over the pork and cover with the lid.
Mix the remaining ingredients into a small prep bowl, and then rub the mixture all over the pork tenderloin.
Once the pork is unrolled, place plastic wrap over the pork and pound with a mallet until meat is 3 / 4 - inch thick.
Leftover barbecue sauce can be brushed over pork ribs during the last few minutes of grilling or combined with ground turkey for burgers.
Sprinkle 1/8 teaspoon salt over pork.
Over pork wontons served in a perfect broth fragrant with fresh spring onions, he says that, «in Hong Kong, there's a different way of thinking about food.»
To serve, place the pork on the buns, spread the sauce of choice over the pork, and then add coleslaw to taste.
Rub over the pork sirloin, cover with plastic wrap and store in the refrigerator to marinate for at least one hour to overnight.
Rub generously over pork tenderloin and let sit for about 10 minutes.
Squeeze the juice from the oranges and limes over the pork.
Sprinkle the cheese over the pork rinds, then top with the salsa.
Sprinkle salt and pepper over the pork pieces and add them to the hot skillet, browning on each side until golden (the pork doesn't need to cook all the way through in this step, just get a nice color on all the pieces).
Place the roast skin - side down on a work surface and evenly distribute the filling over the pork, leaving a 1 - inch border around the sides so the filling doesn't fall out when you roll the meat.
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