Southern Yank Pulled Pork BBQ

Southern Yank Pulled Pork BBQ 

Source: tryrecipe.net via Bernadete on Pinterest

Ingredients
1 cup bottled barbecue sauce
3/4 cup ketchup
1 1/2 cups chopped onion
1 cup chopped celery
1 cup water
3 cloves garlic, chopped
1/4 cup honey
1/4 cup light brown sugar
1/4 cup Worcestershire sauce
1 1/2 teaspoons chili powder
1 tablespoon hot pepper sauce (such as Tabasco, or to taste
salt and ground black pepper to taste
1 (3 pound) pork shoulder roast


Directions
Mix together the barbecue sauce, ketchup, onion, celery, water, garlic, honey, brown sugar, Worcestershire sauce, chili powder, hot pepper sauce, salt, and black pepper in a slow cooker until thoroughly combined. Place the pork roast into the mixture, spoon sauce over the meat, and set the cooker to Low. Cook 7 to 8 hours; to serve, shred the meat with 2 forks, and serve with sauce

I used 1 tsp of tabasco as my family  likes things   mild. Overall this tasted great. 

Mini Lasagna Cups

Mini Lasagna Cups

Source: sweetluvininthekitchen.blogspot.com via Bernadete on Pinterest

Ingredients: 

1 lb. Italian sausage
1 1/2 - 2 cups marinara sauce
1 1/2 cups ricotta cheese
1 1/2 cups mozzarella cheese, divided
1 tsp. dried basil
1 tsp. dried oregano
salt and pepper
24 square wonton wrappers
1/4 cup chiffonade of fresh basil 

Directions:

Heat skillet over medium-high heat. Crumble sausage into pan and saute until cooked through. Drain fat from pan and add marinara sauce. Bring to a boil, then reduce heat and simmer for about 10 minutes.

Preheat oven to 375 degrees F. 

In a medium bowl, combine ricotta cheese, dried oregano and dried basil, a pinch of salt and pepper, and just over 1 cup of the mozzarella cheese. Set aside.

Coat a 12-cup muffin pan with cooking spray. Line each cup with 1 wonton wrapper, pressing firmly in the bottom of the cup and up the sides. Using half of the cheese mixture, divide it evenly into each of the muffin cups. Do the same with the meat sauce. Gently press another wonton wrapper, in the opposite direction of the first wrapper. Repeat layers with remaining cheese mixture and meat sauce. Top with remaining mozzarella cheese. 

Bake for 10-15 minutes or until cheese is melted and wonton wrappers are golden. Remove from oven and sprinkle fresh basil over the top of each one. Allow to cool in pan 5-10 minutes before serving.



Review: This is a great fun way to serve lasagna to the kids. This dish also has great flavor and I loved the crispy won tons! 

Spinach and Prosciutto Lasagna

Source: marthastewart.com via Bernadete on Pinterest

Spinach and Prosciutto Lasagna
Ingredients
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 1/2 cups part-skim ricotta
1 garlic clove, minced
Coarse salt and ground pepper
2 1/2 cups jarred tomato sauce
4 ounces thinly sliced prosciutto, finely chopped
6 no-boil lasagna noodles
1 cup shredded part-skim mozzarella (4 ounces)

Directions
1.Preheat oven to 375 degrees.
2. Make filling: In a medium bowl, stir together spinach, ricotta, garlic, teaspoon salt, and 1/4 teaspoon pepper; set aside.
3. In another medium bowl, stir together tomato sauce and prosciutto.
4. In an 8-inch square baking dish, spread cup tomato sauce. Layer 2 noodles, 1/3 filling, and 1/3 remaining tomato sauce; repeat twice. Top with mozzarella.
5. Bake until browned, 35 to 40 minutes.
6. Let stand 5 minutes before serving.

Review:

This recipe tasted good as is. I used half the spinach and cut the filling ingredients in half. After making this recipe I think I will add pork sausage.

Family Dinner!

Tonight I had the honor of cooking for my Goddaughter and her family, here is what we served:

Pork Loin
Ingredients
3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
3.Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

Strawberry and Spinach Salad


Baby Red Potato Salad

4 cups baby red potatoes, cut in small pieces
1/2 cup green bell pepper, finely diced
1/4 cup red onion, finely diced
3 scallions, diced
1 tsp dijon mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp reduced fat mayonnaise
salt and fresh pepper

Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.

While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.

Ranch Potatoes
Ingredients:

¼ cup vegetable oil
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

Instructions:
Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.

Three Bean Salad
Ingredients
1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
3/4 cup white sugar
2/3 cup distilled white vinegar
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seed
Directions
1.Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

Sweets:
Resess Peanut Butter cup Bites

Cake Balls

Herb-Crusted Pork Loin Roast

Herb-Crusted Pork Loin Roast from here
1 (2 lb) pork loin roast, with fat left on
1 Tbsp Sea Salt (or regular salt)
2 Tbsp Olive oil
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried basil
1 tsp dried rosemary


Preheat oven to 475 degrees. Place pork loin in a roasting pan.
Combine remaining ingredients in a small bowl. With your fingers, massage the mixture into the pork loin, covering all the meat and fat.
Roast the pork for about 15-20 minutes at 475 degrees, then reduce heat to 350 degrees. Turn the roast over and roast for an additional 35-45 minutes (the original recipe said to use a meat thermometer and when the internal temperature reached 155 degrees, pull it out . . . but I don't have a meat thermometer, so I just kept checking by slicing into the middle of the roast and when it didn't look way pink anymore, I pulled it out. It had cooked for about 45 minutes at 350 when I felt mine was done).
Allow roast to sit for 20 minutes in the roast pan after you pull it out of the oven because it will continue to cook. Carve into pieces and serve!

Review: Overall this was simple and tasty.

Pork chops prepared in the traditional Minho way

Costeletas de Porco a moda do Minho
Pork chops prepared in the traditional Minho way from here


Ingredients:
Pork Chops
Garlic
Bay Leaf
Salt
White Wine
Onion
Olive oil
Bacon, thinly sliced

Potatoes for frying
Parsley


Put the pork chops in a bowl and add the spices, garlic, bay leaf, salt and the white wine. (1-24 hours befor cooking)




Chop the potatoes into cubes OR you can use baby potatoes if you wish. Season with parsley. Fry them until nice and golden, set aside.




In a skillet, add a little bit of olive oil, fry the pork chops on both sides until nice and brown. (do NOT throw out the marinade, keep that you're going to need it). Once the chops are cooked, remove them and keep them warm.




Add the sliced onion and the bacon to the skillet and cook until bacon is done but not crispy. Add the marinade to the skillet and allow to simmer for about 5 minutes.




At this point, you're going to add the fried potatoes and let them cook for a minute or so, just to soak in all that good gravy.




Right before you serve, you can add the pork chops to the skillet too so they can warm up a bit more.




Review: This was great, I loved the taste of the sauce and the best part is that this marinade is the base for many portuguese food recipes.

Febras the Cebolada - Pork Chops with Tomatoes and Onions

Febras the Cebolada - Pork Chops with Tomatoes and Onions from here

1 lb pork tenderloins
1 medium onion, sliced
olive oil
salt and pepper to taste
2 garlic cloves, chopped
1 bay leaf
paprika to taste
1 large can of tomato sauce
white wine or beer (I used a little beer this time, but if you don't want to use any alcohol drink, you can just add water)

In a large saucepan, add a little bit of olive oil and a layer of sliced onions, place the pork chops on top and season with salt and pepper, a bay leaf, paprika and the chopped garlic. Add another layer of onions and pour the tomato sauce over it all. Pour on about 1/4 cup or so of beer/wine/water. Cover and cook over medium heat for about 15 minutes or so until the pork chops are cooked through.

Review: This was simple and tastes great over mashed potatoes. I also have a similar recipe listed on the blog for an oven backed version

Amazing Pork Tenderloin in the Slow Cooker

Amazing Pork Tenderloin in the Slow Cooker from here

Ingredients
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water 3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Directions
Place pork tenderloin in a slow cooker with the contents of the soup packet.

Pour water, wine, and soy sauce over the top, turning the pork to coat.

Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible.

Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Review:
Overall this was a good recipe. I would sprinkle with tenderizer and leave in sauce over night for next time. My husband made sandwiches. Overall a verstile recipe with serveral ways to serve.

Pork Tenderloin with Dijon Marsala Sauce

Pork Tenderloin with Dijon Marsala Sauce from allrecipes

2 lba pork tenderloins
Season tenderloin to taste (I used onion powder, garlic salt, and all seasoning)
4 tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
2 shallots, minced (I used onion)
fresh/canned mushroom
1 cup Marsala wine
1 tablespoon Dijon mustard
1 cup heavy cream

Directions
1. Preheat oven to 350 degrees F (175 degrees C).Season tenderloin to taste (I used onion powder, garlic salt, and all seasoning) Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.

2. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.

3. Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired oneness.

4. About 10 minutes before the tenderloin is fully cooked, melt butter over medium heat in the same pan used to cook the pork. Cook shallots/onion/,mushrooms in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.

Review: The meat was tender and the sauce tasted great. I was worried about the Dijon flavor being overpowering but that was not the case at all. My husband dislikes mustard but didn't complain, he actually enjoyed it :)

Spaghetti and Ham bake

Spaghetti and Ham bake

From: Better Homes and Gardens

Ingredients
2 packages (7 ounces each) thin spaghetti, broken into 2-inch pieces
4 cups cubed fully cooked ham
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups (16 ounces) sour cream
1/2 pound sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup sliced ripe olives, optional
1-1/2 teaspoons ground mustard
1 teaspoon seasoned salt
2 teaspoons Worcestershire sauce

TOPPING:
2 cups soft bread crumbs
1/4 cup butter, melted
2 cups (8 ounces) shredded cheddar cheese
Directions
Cook spaghetti according to package directions; drain and place in a large bowl. Stir in the ham, soup, sour cream, mushrooms, onion, olives if desired, mustard, seasoned salt and Worcestershire sauce.
Transfer to two greased 11-in. x 7-in. baking dishes. In a small bowl, toss bread crumbs and butter; add cheese. Sprinkle over casseroles.
Cover and freeze one casserole for up to 2 months. Bake the remaining casserole, uncovered, at 325° for 30 minutes or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Bake, uncovered, at 325° for 50-55 minutes or until heated through. Yield: 2 casseroles (6 servings each).

Review: I prepared and cooked this all on the same night. This dish had a great combonation of flavors and was a great way to use up leftover ham. Once again it was very good!

Thanksgiving Meal

Candied Sweet Potatoes

Ingredients
2 large sweet potatoes
1/4 cup butter
1/2 cup packed brown sugar
1/4 cup orange juice

Directions
Boil cut-up sweet potatoes or bake at 350 degrees F (175 degrees C) whole sweet potatoes until tender.
In a frying pan, melt the butter and brown sugar together until bubbly. Add the orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar.

Ultra Creamy Mashed Potatoes
Ingredients
3 1/2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
5 large potatoes, cut into 1-inch pieces
1/2 cup light cream 2 tablespoons butter Generous dash ground black pepper

Directions
Heat broth and potatoes in 3-quart saucepan over high heat to a boil.
Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.

Slow cooked Ham

7-8 pound bone-in spiral-cut ham

1 cup dark brown sugar

1/2 cup all natural maple syrup

2 cups pineapple juice



The Directions.


Use a 6-7 quart slow cooker. Unwrap the ham, and discard flavor packet. Place it into your stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 6-8 hours. If possible, baste ham with collected juice from the bottom of the crock an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 minutes before carving.

Shredded Brussels Sprouts

Ingredients
1/2 pound sliced bacon
1/4 cup butter
2/3 cup almonds
2 pounds Brussels sprouts, cored and quarterd
3 green onions, minced
1/2 teaspoon seasoning salt pepper to taste

Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

Shrimp Scampi

Ingredients
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 pounds medium shrimp, peeled and deveined

Directions
In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.

Pumpkin Roll

Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt 3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Directions
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Turkey in a bag and mom's stuffing~

Hot Ham and Cheese Sandwich

Hot Ham and Cheese Sandwich from 5 dinners in an hour


2-8oz boxes corn muffin mix
2 eggs
2/3 C. milk
3/4 lb deli sliced ham( I used leftover ham from thansgiving)
6 slices cheddar cheese (I used shredded because it is what I had) :)

Mix first 3 ingredients in medium bowl. Spread 1/2 batter into a 7x11 casserole dish sprayed with non stick spray.


Layer ham & cheese over batter.




Pour remaining batter over top. Cover with plastic wrap.







Take off plastic wrap and bake in 400 degree oven for 20-25 minutes or until cornbread is golden brown.






Serve with a green salad.

You could even use chili instead of ham. YUM!

Review: I used leftover ham, and this was quick and easy!

Kaula Pork

Kalua Pork from My Kitchen Cafe

10-12 pounds pork shoulder butt roast (don’t substitute a leaner cut of pork or it will be dry)
1 bottle liquid smoke
2 tablespoons sea salt (or hula salt if you can find it)
1 1/2 cups water

Preheat oven to 375 degrees.

Trim roast of large pockets of fat (but leave some fat on there to help the pork stay tender while cooking). Place pork in large roasting pan (the aluminum, deep roasting pans you can buy at the grocery store work great if you don’t own a heavy-duty roasting pan). Rub 2-3 tablespoons of sea salt into pork. Pour the bottle of liquid smoke over and around the pork. Pour the water around the pork. Cover roasting pan TIGHTLY with two layers of aluminum foil.Bake for 5-7 hours (don’t uncover while baking – let the steam and heat work it’s magic!).

I cooked mine in the crockpot for 13 hours.

Shred with two forks and serve with rice.

Review: Smells and Tasted Great!

Pork Chop Scallop

Pork Chop Scallop
From Easy recipes for Mom's

Serves: 4

4 pork chops
1 pkg. scalloped potatoes
2 T. butter
Milk (as called for in box of potatoes)
Salt
Pepper

Lightly salt & pepper pork chops. In a large skillet, brown pork chops on both sides in butter. Remove from heat; set aside. Empty potatoes and packet of seasoned sauce mix into skillet. Stir in water and milk as called for on package. Heat to boiling; reduce heat and place chops on top. Cover and simmer 35 minutes or until potatoes are tender and chops reach an internal temperature of 160 degrees.

Recipe from The Four Ingredient Cookbook

Review: Simple and filling!

Honey Pork Chops

from: Eat at Home
Ingredients:
6 boneless pork chops
1/2 cup honey
1/4 cup cider vinegar (I used white wine vinegar)
1/4 tsp. ground ginger
1 clove garlic, minced
2 Tbs. soy sauce
dash black pepper
Put all the ingredients, except the pork chops in a blender and mix well. Put the chops in a ziplock freezer bag and pour the marinade over them. Label the bag and freeze.

Thaw completely in the fridge. Bake at 350 degrees for 1 hour and 15 minutes. Or grill. Or pop them in the slow cooker, cooking 5-6 hours on low

Tangy Sliced Pork Sandwiches

This was a great way to serve up last nights leftover pork lion

Tangy Sliced Pork Sandwiches from Real Mom Kitchen

1/4 cup butter
1/4 cup Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons white sugar
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 pound boneless pork, cooked and sliced thin
4 hamburger buns

Melt butter or margarine in a large saucepan over medium heat. Add the Worcestershire sauce, lemon juice, sugar, paprika, salt and cayenne pepper. Mix together and bring mixture to a boil, stirring often. Add the cooked pork and let simmer just until pork is heated through. Divide into 4 equal portions onto the bottom of each hamburger bun.

SPICY PORK LOIN

SPICY PORK LOIN


Ingredients:

1 pork loin, boned and skinned
1 teaspoonground cumin
3 cloves garlic
1 teaspoon grated fresh ginger
plenty freshly ground pepper
2 tablespoons soy sauce
1 Tablesppon vinegar
1 tablespoon apple cider vinegar
2 Tablespoons of brown sugar


Directions:

Combine all ingredients, rub over meat. Bake in baking dish (not on rack) approximately 1 1/2 hours basting frequently.

Stand 20 minutes, cut into thick slices,

Garnish with coriander. Serve with roast vegies or steamed rice and pineapple or mango and a green salad.

Review: I would double the sauce. Where the flavor had seeped it tasted good, other parts of the pork where a little bland.

Slowe cooker Ham and Chessy Mashed potatoes and ham

Slow Cooker Ham Ingredients
2 cups packed brown sugar 1 (8 pound) cured, bone-in picnic ham
Directions
Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.

Review: Simple and delicious!

So we had leftover ham and I wanted to try something new. Here is the recipe I tried from all recipes.
Ham and Cheesy Mashed potatoes

So here is another great way to use leftover mashed potatoes and ham.

Ingredients
2 cups mashed potatoes
3/4 teaspoon garlic salt
1 cup diced fully cooked ham
1 cup shredded Cheddar cheese
1/2 cup heavy whipping cream, whipped


Directions
In a bowl, combine the potatoes and garlic salt. Spread into a greased 1-1/2-qt. baking dish. Sprinkle with ham. Fold cheese into whipped cream; spoon over ham. Bake, uncovered, at 450 degrees F for 15 minutes or until golden brown.

Review: This was simple, to add some more texture and taste I sprinkled the top with bread crumbs and Parmesan cheese. I think next time I will add more cheese, but that is because I like things cheesy.

Crockpot Scalloped Potatoes and Ham

Crockpot Scalloped Potatoes and Ham from Tami's Kitchen Talk

Ham - I used about 1 lb of deli ham (you can also use ham steaks)
8-10 medium potatoes, peeled and thinly sliced
2 onions, diced- forgot to add them!
2 cups grated cheddar cheese
1 can cream of mushroom soup

Peel potatoes and dice up the ham.

Layer half of the potatoes, ham and onions into the crockpot. Top with half of the cheese.
Repeat for a second layer. Spoon the soup on top of the cheese on the second layer.

Cover and cook on high for 4 hours or on low for 7-8 hours.

Review: This was simple to prepare and tasted great! I added a can of mushrooms and some salt a pepper on the potatoes for added flavor. This was a great weeknight meal!

Bifanas Portuguese Pork Sandwiches

From Full Bellies, Happy Kids

Ingredients
Pork loin chops or pork cubed steaks (you need at least one for each person)
salt and pepper
garlic powder
paprika
bay leaf
white wine
Portuguese Rolls (or any other roll that is thick and doughy)


Season chops with salt, pepper, garlic powder, and paprika. Place in a shallow bowl cover with white wine and place bay leafs in the marinade. Refrigerate and Marinate overnight.

When you're ready to cook, add some olive oil to a skillet and then add the pork steaks, top with some butter and fry until cooked through and nice and brown.

Review: This is a good recipe, tastes exactly like the ones served at the festas and made at home by my mom. The key is definitely to marinate overnight. Will be a staple in our house now. Thanks Sandra for sharing!