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Ingredients

4 pork rib chops, 1-inch / 2.5 cm thick

Herb Marinade:

½ tsp / 2 mL coarse salt
½ tsp / 2 mL ground black pepper
1 Tbsp / 15 mL chopped fresh parsley
1 tsp / 5 mL chopped fresh thyme
1 tsp / 5 mL dried oregano
3 Tbsp / 45 mL balsamic vinegar
2 Tbsp / 30 mL canola oil
2 Tbsp / 30 mL unsalted butter

Jalapeno Corn Salsa:

2 cups / 500 mL frozen kernel corn
1 jalapeno pepper, seeded and minced
1 tsp / 5 mL ground cumin
1 tsp / 5 mL fresh lime juice
Salt and pepper to taste
Chopped fresh cilantro

Directions

  1. In small bowl, combine all marinade ingredients; mix well.
  2. Place chops on clean plate, brush each chop liberally with marinade. Cover loosely with plastic wrap and refrigerator 2-6 hours.
  3. Remove chops from refrigerator 1 hour prior to grilling.
  4. Meanwhile, preheat skillet over medium-high heat. Add butter and allow to melt.
  5. Add corn, jalapeno and cumin. Cook, stirring often, about 5 minutes.
  6. Toss mixture with lime juice and season with salt and pepper. Garnish with chopped cilantro. Set aside.
  7. Preheat barbecue on high; reduce heat to medium-high. Grill chops 5-6 minutes per side or until instant-read thermometer registers 155°F.
  8. Remove chops from grill onto clean plate. Tent loosely with foil and allow chops to rest 3-5 minutes.
  9. Serve with corn salsa.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 15
  • Cook Time 15
  • Number of Servings 4
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Ingredients

4 pork rib chops, bone-in, about 1 ½-inch / 3.75 cm thick
Juice of 2 limes
2 tsp / 10 mL chili powder
1 tsp / 5 mL EACH garlic powder, dried oregano leaves and ground cumin
½ tsp / 2 mL EACH coarse salt and chipotle chili powder
3 Tbsp / 45 mL tequila
2 Tbsp / 30 mL canola oil
Chopped fresh cilantro and wedges of lime for garnish

Directions

  1. With sharp knife, trim chops of excess fat. Place chops in resealable plastic bag.
  2. In small bowl, combine remaining ingredients, except cilantro and lime wedges. Pour over chops. Seal bag. Let stand 30 minutes, turning bag occasionally. 
  3. Remove chops from marinade; discard marinade. Pat chops with paper towels to remove excess marinade.
  4. Preheat barbecue on high; reduce heat to medium. Grill chops 5-7 minutes per side or until instant-read thermometer registers 155°F.
  5. Remove chops from grill onto a clean plate. Tent loosely with foil and allow chops to rest 3-5 minutes.
  6. Garnish chops with cilantro and lime wedges.

 

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 10
  • Cook Time 15
  • Number of Servings 4
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Ingredients

Pork:
½ cup / 125 mL barbecue sauce
2 Tbsp / 30 mL amber rum
2 Tbsp / 30 mL pineapple juice
4 pork loin centre chops, boneless, about 1-inch / 2.5 cm thick
½ tsp / 2 mL sea salt

Pineapple Salsa:
5 cored pineapple spears
1 red bell pepper, diced
¼ cup / 50 mL diced red onion
2 green onions, thinly sliced
2 Tbsp / 30 mL lime juice
¼ tsp / 2 mL salt

Directions

  1. Preheat barbecue on high; reduce heat to medium-high.
  2. Grill pineapple spears on a lightly oiled grate, about 4 minutes per side on until grill marked and warmed through.
  3. Remove pineapple spears from grill and dice.
  4. In glass bowl, toss salsa ingredients together. Set aside.
  5. Prepare glaze by combining barbecue sauce with rum and pineapple juice. Set aside.
  6. Season chops with salt. Cook chops on a lightly oiled grill 3 minutes per side (to get perfect grill marked X, rotate pork chops after 90 seconds, the rotate a quarter turn and cook for remaining 90 seconds; turn pork chops and repeat).
  7. Brush chops with glaze mixture. Continue grilling, turning once, about 1-2 minutes per side or until instant-read thermometer registers 155˚F.
  8. Remove chops from grill. Tent loosely with foil and allow chops to rest 3-5 minutes.
  9. Serve chops with Grilled Pineapple Salsa.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 15
  • Cook Time 20
  • Number of Servings 4
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

4 pork loin center chops, boneless, 1-1 ½-inch thick / 2.5-3.75 cm thick
Maple bacon flavoured seasoning, like Clubhouse (La Grille) brand
4 slices thick cut bacon, partially cooked, drained and slightly cooled
½ cup / 125 mL apricot jam
½ cup / 125 mL lightly packed dark brown sugar
3 Tbsp / 45 mL Dijon mustard
2 Tbsp / 30 mL bourbon

Directions

  1. Arrange chops on plate or cutting board.
  2. Shake seasoning onto both sides of chops.
  3. Wrap bacon slice around chop. Secure with wooden toothpick. Repeat with remaining chops and bacon. Set aside.
  4. In small saucepan, combine jam, brown sugar, mustard and bourbon. Bring to a boil. Reduce heat to low; simmer 10 minutes. Remove glaze from heat; reserve half the glaze.
  5. Preheat barbecue on high; reduce heat on one side to medium. On lightly oiled grill grate, sear chops over high heat side, 2-3 minutes per side.
  6. Slide chops over to lower heat side. Grill chops an additional 8-10 minutes, or until instant-read thermometer registers 155°F. Turn chops occasionally and brush often with glaze.
  7. Remove chops from grill onto a clean plate. Tent loosely with foil and allow chops to rest 3-5 minutes.
  8. Remove toothpicks. Serve chops with reserved glaze.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 15
  • Cook Time 25
  • Number of Servings 4
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Ingredients

4 pork loin centre chops, boneless, 1-1 ½-inch / 2.5-3.75 cm thick
Salt and ground black pepper
1 cup / 250 mL Caribbean-flavoured barbecue sauce, like Bon Vivant!

Minted Mango Salsa:
1 ripe mango, peeled, pitted and diced
1 clove garlic, minced
1 small jalapeno pepper, seeded and minced
1 Tbsp / 15 mL lime juice
1 Tbsp / 15 mL chopped fresh mint
1 Tbsp / 15 mL canola oil

Directions

  1. Season chops with salt and pepper on both sides.
  2. Preheat barbecue on high; reduce heat on one side to medium.
  3. On a lightly oiled grill grate, sear chops over high heat, 2-3 minutes per side.
  4. Slide chops over to lower heat side. Grill an additional 8-10 minutes or until instant-read thermometer registers 155°F. Turn chops occasionally and brush often with barbecue sauce.
  5. Remove chops from grill onto a clean plate. Tent loosely with foil and allow chops to rest 3-5 minutes.
  6. Arrange chops on a platter. Serve with Minted Mango Salsa.

For the salsa:

  1. In medium glass bowl, fold ingredients together with a rubber spatula.
  2. Cover and refrigerate for up to 3 hours before serving.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 210
  • Cook Time 15
  • Number of Servings 4
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Ingredients

½ cup / 125 mL packed brown sugar
½ cup / 125 mL apple juice
¼ cup / 50 mL canola oil
1 Tbsp / 15 mL sodium-reduced soy sauce
½ tsp / 2 mL ground ginger
1 Tbsp / 15 mL cornstarch
½ cup / 125 mL water
Salt and ground black pepper to taste
6 pork loin centre chops, boneless, about 1-inch / 2.5 cm thick

Directions

  1. In small saucepan, combine brown sugar, apple juice, oil, soy sauce and ginger. Bring to a boil.
  2. In small bowl, combine cornstarch and water; whisk into brown sugar mixture. Stir until thickened. Remove saucepan from heat and let mixture cool slightly.
  3. Season mixture with salt and pepper according to taste.
  4. Preheat barbecue on high, reduce heat to medium. Place chops on lightly oiled grill grate. Grill 5-7 minutes per side or until instant-read thermometer registers 155°F.
  5. Brush chops often with glaze and again before removing from grill.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 15
  • Cook Time 15
  • Number of Servings 6
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Ingredients

4 pork rib chops, bone-in, 1-1 ½-inches / 2.5-3.75 cm thick
1 ¾ cups / 425 mL water
1 bottle dark beer
2 Tbsp / 30 mL pancake syrup or maple syrup
4 cloves garlic, minced
3 Tbsp / 45 mL EACH brown sugar and coarse salt
2 tsp / 10 mL ground black pepper

Directions

  1. Trim excess fat from chops and place in large resealable plastic bag.
  2. In 4-cup measuring cup, combine water, beer, syrup, garlic, brown sugar, salt and pepper. Stir until sugar and salt dissolve. Pour brine over chops; seal bag.
  3. Marinate in refrigerator 8-24 hours, turning bag occasionally.
  4. Drain chops; discard brine. Pat chops with paper towels to remove excess brine.
  5. Preheat barbecue on high; reduce heat to medium. Grill chops 6-8 minutes per side or until instant-read thermometer registers 155°F.
  6. Remove chops from grill onto a clean plate. Tent loosely with foil and allow chops to rest 3-5 minutes before serving.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 20
  • Cook Time 20
  • Number of Servings 4
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Ingredients

Pork:
4 pork loin centre chops, boneless, about 1-inch / 2.5 cm thick
1 Tbsp / 15 mL canola oil, divided
2 cloves garlic, minced
2 tsp / 10 mL finely chopped green olives
½ jalapeno pepper, seeded and finely chopped
1 tsp / 5 mL dried thyme leaves
½ tsp / 2mL ground allspice
2 Tbsp / 30 mL lime juice

Relish:
1 Tbsp / 15 mL canola oil
1 small yellow onion, diced
1-14 oz / 398 mL can black beans, drained and rinsed
½ sweet red pepper, diced
2 Tbsp / 30 mL cider vinegar
½ tsp / 2 mL hot pepper sauce
1 Tbsp / 15 mL chopped fresh cilantro

Directions

  1. Place chops in large resealable plastic bag.
  2. In small bowl, combine canola oil, garlic, olives, jalapeno, thyme, allspice and lime juice. Pour over chops. Seal bag.
  3. Marinate in refrigerator 4-24 hours, turning bag occasionally.
  4. Meanwhile, in small skillet, heat oil over medium-high heat. Sauté onion just until tender, about 4 minutes.
  5. In medium bowl, combine onion with remaining relish ingredients. Cover and let stand at room temperature for 1 hour to let flavours develop. Refrigerate for longer storage.
  6. Remove chops from marinade, discard marinade. Pat chops with paper towel to remove excess marinade.
  7. Preheat barbecue on high; reduce heat to medium. Grill chops 5-7 minutes per side or until instant-read thermometer registers 155°F.
  8. Remove chops from grill onto a clean plate. Tent loosely with foil and allow chops to rest 3-5 minutes.
  9. Serve with black bean relish.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 25
  • Cook Time 15
  • Number of Servings 4
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Ingredients

⅓ cup / 80 mL all-purpose flour
1 tsp / 5 mL salt
¼ tsp / 1 mL ground black pepper
2 lb / 1 kg pork stewing cubes, well-trimmed
1 Tbsp / 15 mL canola oil
1 large yellow onion, coarsely chopped
3 cloves garlic, minced
½ cup / 125 mL beef broth
1-12 oz / 355 mL can stout beer
2 Tbsp / 30 mL red wine vinegar
8 baby potatoes, quartered
4 carrots, diced
1 cup / 250 mL thinly sliced leeks
1 tsp / 5 mL EACH caraway seed and dried thyme
1 bay leaf
Chopped fresh parsley for garnish
Salt and ground black pepper to taste

Directions

  1. In large bowl, combine flour, salt and pepper. Dredge pork cubes in seasoned flour; shake off excess.
  2. In Dutch oven, heat oil over medium-high heat. Brown cubes on all sides turning occasionally.
  3. Add onion and garlic; cook and stir, about 5 minutes.
  4. Add remaining ingredients; scraping brown bits from bottom of Dutch oven while stirring.
  5. Bring contents to a boil. Cover. Reduce heat to low. Simmer for 1 to 1 ¼ hours or until meat is very tender, stirring occasionally.
  6. Ladle stew into bowls; garnish with chopped parsley.
  7. Season with additional salt and pepper according to taste.

Additional Info

  • Hero Photo Hero Photo
  • Cut Braising/stewing cubes
  • Dish or Meal Type One pot & casseroles
  • Cooking style Braise/stew
  • Prep Time 30
  • Cook Time 75
  • Number of Servings 8
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1- 12 oz / 375 g pkg thick cut bacon, coarsely chopped
½ cup / 125 mL finely chopped yellow onion
1 clove garlic, minced
½ cup / 125 mL freshly brewed coffee
½ cup / 125 mL maple syrup
⅓ cup / 80 mL apple cider vinegar
¼ cup / 50 mL packed light brown sugar
⅛ tsp / 0.5 mL ground ginger
Dash of cayenne pepper
¼ cup / 50 mL whisky or apple juice
1 tsp / 5 mL lemon or orange zest

Directions

  1. In large skillet, fry bacon over medium-high heat, turning often until fat is rendered and bacon is lightly browned.
  2. With slotted spoon, transfer bacon to a plate lined with paper towels to drain. Pour off all but 1 Tbsp fat from skillet.
  3. Add onion; cook until translucent, about 5 minutes.
  4. Add garlic; cook until fragrant, about 30 seconds.
  5. Stir in coffee, maple syrup, vinegar, brown sugar, ginger and cayenne pepper. Bring mixture to a boil, stirring and scraping up brown bits from bottom of skillet.
  6. Return bacon to skillet. Add whiskey or apple juice; stir to combine. Reduce heat and let mixture simmer, stirring occasionally until liquid has thickened, 30-45 minutes.
  7. Transfer mixture to small food processor. Add lemon or orange zest. Pulse mixtures about 5 times; do not over-blend.
  8. Transfer marmalade to a sterilized glass jar with screw top lid. Store in refrigerator for up to 3 days.

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon
  • Dish or Meal Type Treats & desserts
  • Cooking style Braise/stew
  • Prep Time 15
  • Cook Time 60
  • Number of Servings 1 cup
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Ingredients

4 tart apples, peeled, cored and thinly sliced
⅓ cup / 80 mL dark brown sugar
1 tsp / 5 mL ground cinnamon
½ tsp / 2 mL ground nutmeg
2 Tbsp / 30 mL butter
6 slices Applewood Smoked Bacon, cooked, drained and torn into small pieces
3 large eggs
1 cup / 250 mL milk
½ cup / 125 mL EACH all-purpose flour and whole-wheat flour
2 Tbsp / 30 mL sugar
1 tsp / 5 mL vanilla extract
½ tsp / 2 mL salt
Maple syrup for drizzling

Directions

  1. Preheat oven to 425˚F.
  2. In large bowl, combine apple slices, sugar, cinnamon and nutmeg; toss gently to coat. Set aside.
  3. In 10-inch oven-proof or cast iron skillet, melt butter over medium heat; swirl to coat bottom and sides of skillet.
  4. Arrange seasoned apple slices over bottom of skillet. Sprinkle with bacon pieces.
  5. In small bowl, whisk together eggs and milk. Add flours, sugar, vanilla extract and salt; whisk until batter is smooth.
  6. Pour batter evenly over apples and bacon.
  7. Place skillet in oven and bake, uncovered, 20-25 minutes.
  8. Remove skillet from oven. Slide pancake onto serving platter and slice into wedges. Serve immediately.
  9. Drizzle with maple syrup if desired.

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon
  • Dish or Meal Type One pot & casseroles
  • Cooking style Bake
  • Prep Time 15
  • Cook Time 30
  • Number of Servings 4-6
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Ingredients

4 large flour tortillas
8 green lettuce leaves
2-3 large Roma tomatoes, sliced
1 avocado, peeled, pitted and sliced
12 slices bacon, cooked crisp and drained

Bacon Mayo
3 slices thick or extra thick cut bacon
½ cup / 125 mL mayonnaise
2 Tbsp / 30 mL sour cream
1 Tbsp / 15 mL thinly sliced green onion
Salt and ground black pepper to taste

Directions

For the wrap:

  1. Spread tortillas with a dollop or two of Bacon Mayo (recipe below).
  2. Top each tortilla with 2 lettuce leaves, a few tomato and avocado slices, and 3 strips of bacon.
  3. Fold or roll up tortillas as desired.
  4. Arrange on a plate or platter and serve.

For the mayo:

  1. In skillet, over medium heat, fry bacon until crispy.
  2. With slotted spoon, transfer bacon to paper towel to drain fat.
  3. Dice bacon; set aside.
  4. In small bowl, whisk together mayonnaise and sour cream.
  5. Add bacon and green onion. Stir to combine.
  6. Season with and salt and pepper according to taste.
  7. Cover and refrigerate until ready to use.

Tip: Bacon Mayo may be made up to one day ahead. Use as a condiment on sandwiches, wraps and burgers.

Makes ¾ cup

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Pan-fry/sear
  • Prep Time 20
  • Cook Time 5
  • Number of Servings 4
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