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Recipes (190)

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Ingredients

½ cup / 125 mL milk
1 egg
1 Tbsp / 15 mL light soy sauce
1 Tbsp / 15 mL canola oil
6 pork loin centre chops, boneless, fast-fry

Breading:

1 cup / 250 mL flour
½ cup / 125 mL panko breadcrumbs
1 Tbsp / 15 mL salt
2 tsp / 10 mL dried oregano leaves
1 tsp / 5 mL dried thyme leaves
½ tsp / 2 mL EACH ground black pepper, cayenne pepper, ground cumin, garlic powder and paprika

Directions

  1. In small bowl, whisk together milk, egg, and soy sauce. Set aside.
  2. In shallow container, combine breading ingredients until well-blended.
  3. Dip chops in egg wash, then coat with breading.
  4. Transfer chops to a rack. Allow breading to dry, about 15 minutes.
  5. In nonstick skillet, heat oil over medium-high heat.
  6. Cook chops 4-5 minutes per side or until crispy and golden brown; do not overcook.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Pan-fry/sear
  • Prep Time 20
  • Cook Time 15
  • Number of Servings 4-6
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Ingredients

4 pork loin centre chops, boneless, 1-inch / 2.5 cm thick
Salt and ground black pepper
1 Tbsp / 15 mL canola oil

Cranberry-Peach Chutney:

4 tsp / 20 mL canola oil
2 cloves garlic, minced
¼ cup / 50 mL chopped red onion
1 cup / 250 mL whole berry cranberry sauce
2 Tbsp / 30 mL packed brown sugar
½ tsp / 2 mL EACH ground cinnamon and ground nutmeg
3 Tbsp / 45 mL apple cider vinegar
2 Tbsp / 30 mL grated ginger root
½ tsp / 2 mL EACH salt and ground black pepper
1 large peach, pitted and cut into slices

Directions

  1. Preheat oven to 400°F.
  2. Season chops with salt and pepper. In cast iron skillet, heat oil over medium-high heat.
  3. Sear chops, about 2-3 minutes per side. Transfer skillet to oven. Cook 5-6 minutes per side or until instant-read thermometer registers 155°F.
  4. Remove chops from oven onto a clean plate. Tent loosely with foil and allow chops to rest 5 minutes before serving with Cranberry-Peach Chutney.

For the chutney:

  1. In small saucepan, heat oil over medium-high heat.
  2. Add garlic and onions; sauté until softened, about 5 minutes.
  3. Add remaining ingredients, except peaches; simmer, about 3 minutes.
  4. Add peaches and simmer for an additional 2-3 minutes, depending on firmness of peach slice.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Cooking style Pan-fry/sear, Roast/broil
  • Prep Time 15
  • Cook Time 30
  • Number of Servings 4
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

2 Tbsp / 30 mL mayonnaise
2 Tbsp / 30 mL Dijon mustard
1 egg
2 Tbsp / 30 mL water
1 cup / 250 mL panko breadcrumbs*
1 tsp / 5 mL lemon zest
1 tsp / 5 mL dried sage leaves
½ tsp / 2 mL ground black pepper
Canola oil
4 pork schnitzels or scaloppini**
Lemon wedges for garnish

Directions

  1. Set up 3 plates side by side. Combine mayonnaise and mustard on first plate. On second plate, whisk together egg and water. Combine breadcrumbs with lemon zest, sage and pepper on third plate.
  2. Coat schnitzels with mayonnaise mixture, dip into egg mixture, and then coat with breadcrumb mixture.
  3. Transfer schnitzels to a rack; allow crumbs to dry, about 15 minutes.
  4. In nonstick skillet, heat a small amount of oil over medium-high heat.
  5. Pan-fry schnitzels, 4-5 minutes per side until golden brown; do not overcook.
  6. Garnish with lemon wedges.

* Panko breadcrumbs are a lighter, fluffy type of crumb. Regular fine breadcrumbs may be substituted.
** Trimmed pork loin centre chops, pounded to ¼-inch thick, may be substituted for schnitzels.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Pan-fry/sear
  • Prep Time 45
  • Cook Time 10
  • Number of Servings 4
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

4 pork loin centre chops, boneless, about 1-inch / 2.5 cm thick
½ tsp / 2 mL salt
1 tsp / 5 mL ground black pepper
2 tsp / 10 mL ground cumin
2 tsp / 10 mL chili powder

Pineapple Pepper Salsa:

1 dried hot pepper
1-19oz / 540 mL can pineapple tidbits, drained
1 medium cucumber, peeled, seeded and diced
1 Tbsp / 15 mL lightly packed brown sugar
½ tsp / 2 mL salt
1 Tbsp / 15 mL lime juice

Directions

  1. Place pork in shallow glass dish.
  2. In small bowl, combine salt, pepper, cumin and chili powder. Sprinkle mixture evenly over both sides of chops. Cover loosely with plastic wrap and refrigerate 1-4 hours.
  3. Preheat barbecue on high; reduce heat to medium. On lightly oiled grill grate, grill chops 5-7 minutes per side or until instant-read thermometer registers 155°F.
  4. Remove chops from grill onto a clean plate. Cover loosely with foil and allow chops to rest 3-5 minutes.
  5. Serve with Pineapple Pepper Salsa.

For the salsa:

  1. Cover hot pepper with hot water and soak 15 minutes. Drain, remove stem and seeds (use rubber gloves when handling pepper) and finely chop pepper.
  2. Transfer pepper to bowl. Add remaining salsa ingredients; stir to combine.
  3. Cover and let stand at room temperature up to 1 hour to blend flavours. Refrigerate for longer storage.

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

4 pork loin or rib chops, boneless, about 1-inch / 2.5 cm thick

Marinade:

2 Tbsp / 30 mL hoisin sauce
1 Tbsp / 15 mL tomato ketchup
1 Tbsp / 15 mL light soy sauce
1 Tbsp / 15 mL rice wine or cider vinegar
2 tsp / 10 mL orange zest
¼ cup / 50 mL fresh orange juice
1 tsp / 5 mL Sriracha sauce
1 tsp / 5 mL ground cumin
1 tsp / 5 mL sesame oil

Directions

  1. Place chops in resealable plastic bag.
  2. In small glass bowl, combine marinade ingredients until well-blended. Pour over chops. Seal bag.
  3. Refrigerate for a minimum of 4 hours, preferably overnight.
  4. Remove chops from marinade; discard marinade. Pat chops with paper towel to remove excess marinade.
  5. Preheat barbecue on high; reduce heat to medium. Grill chops 5-7 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 15
  • Cook Time 12
  • Number of Servings 4
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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 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 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

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  • 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

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  • 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 lightly packed 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

4 pork rib chops, bone-in, about 1-inch / 2.5 cm thick
1 cup / 250 mL packed fresh basil
2 cloves garlic, minced
2 Tbsp / 30 mL EACH extra virgin olive oil and lemon juice
1 tsp / 5 mL coarse salt
½ tsp / 2 mL ground black pepper

Directions

  1. With sharp knife, trim chops of any unwanted fat.
  2. Finely chop basil and place in a small bowl. Add remaining ingredients. Stir until mixture is the consistency of a thin paste.
  3. Spread basil mixture on both sides of chops. Cover loosely with plastic wrap and let stand 30 minutes.
  4. Preheat barbecue on high; reduce heat to medium. Grill chops on a lightly oiled grill grate, 5-7 minutes per side or until instant-read thermometer registers 155°F. Turn once or twice.
  5. Remove chops from grill onto a clean plate. Tent loosely with foil and allow chops to rest 3-5 minutes before serving.

Additional Info

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  • 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:
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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Manitoba Pork represents 613 Manitoba hog farms