Leigh

Pan fried pork chops

Posted on by Leigh

Pan fried pork chops

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 275kcal

Ingredients

  • 4 pork chops (about 150-200g each)
  • 2 tbsp olive or vegetable oil
  • salt and pepper to taste
  • 2 garlic cloves minced(optional)
  • 1 tsp dried thyme (optional)
  • 1 tsp paprika (optional)

Instructions

Preparation:

  • Take the pork chops out of the refrigerator and let them sit at room temperature for about 20-30 minutes. This helps them cook more evenly.
  • Pat the pork chops dry with paper towels to remove any excess moisture.
  • Season both sides of the pork chops with salt, pepper, and any optional seasonings like minced garlic, dried thyme, or paprika.

Heat the Pan:

  • Place a large skillet or frying pan over medium-high heat.
  • Add the vegetable oil and let it heat up until it shimmers, indicating it's hot enough for searing.

Sear the Pork Chops:

  • Carefully place the seasoned pork chops into the hot pan.
  • Cook the pork chops for about 4-5 minutes on each side, or until they develop a golden brown crust and are cooked to your desired level of doneness.
  • Use tongs to flip the pork chops and avoid piercing them with a fork to retain their juices. The internal temperature should reach at least 63°C for safe consumption.

Rest the Pork Chops:

  • Once the pork chops are cooked to your liking, remove them from the pan and place them on a plate.
  • Tent the plate loosely with aluminum foil and let the pork chops rest for about 5 minutes. This allows the juices to redistribute and keeps the meat moist.

Serve:

  • After resting, serve the pan-fried pork chops with your favorite sides, such as mashed potatoes, steamed vegetables, or a salad.
    Enjoy your delicious pan-fried pork chops! You can also deglaze the pan with a bit of broth or wine to make a simple pan sauce if desired.
Nutrition Facts
Pan fried pork chops
Amount per Serving
Calories
275
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
9
g
Cholesterol
 
90
mg
30
%
Sodium
 
65
mg
3
%
Potassium
 
520
mg
15
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.3
g
1
%
Sugar
 
0.1
g
0
%
Protein
 
29
g
58
%
Vitamin A
 
265
IU
5
%
Vitamin C
 
1
mg
1
%
Calcium
 
18
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Pork and peanut curry

Posted on by Leigh

Pork and peanut curry

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 930kcal

Ingredients

  • 500 g pork cubed
  • 200 g unsalted peanuts
  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 2 tbsp vegetable oil
  • 400 ml coconut milk
  • 2 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 carrot sliced
  • fresh coriander leaves for garnish
  • lime wedges for garnish
  • cooked rice noodles for serving

Instructions

  • Preheat your oven to 180°C (350°F). Spread the unsalted peanuts on a baking sheet and roast them for about 8-10 minutes or until they turn golden brown. Keep an eye on them to prevent burning. Remove from the oven and let them cool.
  • Once the roasted peanuts have cooled, place them in a food processor and blend until you get a smooth peanut paste. Set aside.
  • In a large, deep skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onions become translucent.
  • Stir in the red curry paste and cook for 1-2 minutes until fragrant.
  • Add the cubed pork to the skillet and cook until it's browned on all sides.
  • Pour in the fish sauce, soy sauce, and brown sugar. Stir well to combine.
  • Pour in the coconut milk and stir until everything is well mixed. Bring the mixture to a simmer.
  • Reduce the heat to low, cover the skillet, and let the curry simmer for about 20-25 minutes or until the pork is tender and fully cooked.
  • Add the sliced red and green bell peppers, as well as the sliced carrot. Simmer for an additional 5-7 minutes or until the vegetables are tender.
  • Stir in the peanut paste that you prepared earlier. Mix it well into the curry, allowing it to thicken and add a rich nutty flavor.
  • Once the curry is heated through and the sauce has thickened to your liking, remove it from the heat.
  • Serve the Pork and Peanut Curry over cooked rice or noodles. Garnish with fresh cilantro leaves and lime wedges.
    Enjoy your delicious Pork and Peanut Curry with this recipe!
Nutrition Facts
Pork and peanut curry
Amount per Serving
Calories
930
% Daily Value*
Fat
 
79
g
122
%
Saturated Fat
 
33
g
206
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
12
g
Monounsaturated Fat
 
28
g
Cholesterol
 
90
mg
30
%
Sodium
 
714
mg
31
%
Potassium
 
1126
mg
32
%
Carbohydrates
 
25
g
8
%
Fiber
 
7
g
29
%
Sugar
 
10
g
11
%
Protein
 
37
g
74
%
Vitamin A
 
4798
IU
96
%
Vitamin C
 
68
mg
82
%
Calcium
 
100
mg
10
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Braai pork ribs

Posted on by Leigh

Braai pork ribs

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 6 people
Calories: 609kcal

Ingredients

Pork Ribs

  • 1.5 kg pork ribs
  • 2 tbsp olive oil
  • salt and black pepper to taste

Marinade

  • 250 ml tomato sauce
  • 125 ml soy sauce
  • 4 tbsp Worcestershire sauce
  • 4 tbsp brown sugar
  • 2 garlic cloves minced
  • 1 onion finely chopped
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tbsp chili powder (adjust to your spice preference)
  • 1 tsp dried thyme

Instructions

Prepare the Ribs:

  • Rinse the pork ribs under cold water and pat them dry with paper towels.
  • Remove the membrane from the back of the ribs. This can be done by sliding a knife under the membrane and then using a paper towel to grip and peel it off.

Marinate the Ribs:

  • In a mixing bowl, combine all the marinade ingredients: tomato sauce, soy sauce, Worcestershire sauce, brown sugar, minced garlic, chopped onion, paprika, ground cumin, chili powder, and dried thyme.
  • Mix the marinade until the sugar has dissolved.

Marinate the Ribs:

  • Place the pork ribs in a large zip-top plastic bag or a shallow dish.
  • Pour the marinade over the ribs, making sure they are well coated.
  • Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results. Turn the ribs occasionally to ensure even marination.

Prepare the Braai (Barbecue):

  • Remove the ribs from the marinade and let any excess marinade drip off.
  • Brush the ribs with olive oil and season them with salt and black pepper.

Cook the Ribs:

  • Place the ribs on the preheated braai (barbecue) grates and cook for about 20-30 minutes per side, or until they are cooked through and have nice grill marks.
  • Baste the ribs with any remaining marinade during grilling for extra flavor.

Serve:

  • Once the ribs are cooked and have a delicious smoky flavor, remove them from the braai.
  • Let them rest for a few minutes before slicing them into individual ribs.

Enjoy:

  • Serve your braai pork ribs hot with your favorite side dishes like coleslaw, potato salad, or grilled vegetables.
    These succulent braai pork ribs are sure to be a hit at your barbecue gathering. Enjoy your meal!
Nutrition Facts
Braai pork ribs
Amount per Serving
Calories
609
% Daily Value*
Fat
 
46
g
71
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
19
g
Cholesterol
 
140
mg
47
%
Sodium
 
1665
mg
72
%
Potassium
 
801
mg
23
%
Carbohydrates
 
18
g
6
%
Fiber
 
2
g
8
%
Sugar
 
12
g
13
%
Protein
 
31
g
62
%
Vitamin A
 
1200
IU
24
%
Vitamin C
 
6
mg
7
%
Calcium
 
81
mg
8
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.