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Pork Chops Recipes

BBQ Pork Chops on Sesame & Maple Roasted Vegetable Bake

BBQ Pork Chops on Sesame & Maple Roasted Vegetable Bake

(Callan product used B.B.Q Pork Chops)

Ingredients:

1 Pnt callon bacon B.B.Q pork chops
1 red onion sliced thickly
2 carrots (peeled & cut into small chunks)
2 parsnips (………………..)
1 butternut squash ( a small one peeled & cut into small chunks)
3 tea sp sesame seeds
3 table sp olive oil
1 tea sp cumin (ground)
1 tea sp coriander (..)
1 tea sp smoked paprika
2 table sp maple syrup
Seasoning
8 baby potatoes cut in ¼

Method:

  1. Put all the prepared vegetables onto a roasting tray & toss them in olive oil & spices. Stir through the maple syrup & seasoning.
  2. Place chops on top & put on oven @ 190C for 25-30 minutes.
  3. Remove chops – sprinkle vegetables with sesame seeds & place on serving plate. Put chops on top.

Dish created by Trisha Hennessy

BBQ Pork Chops with a Smoky Sauce

(Callan bacon product used: B.B.Q bacon chops)

Ingredients:

B.B.Q bacon chops
Juice of 1 orange
1 table sp honey
1 table balsamic vinegar
2 table sp tomato ketchup
1 tablespoon dark soy sauce
1 tea sp Dijon mustard

BBQ Pork Chops with a Smoky Sauce

Method:

  • Put chops on baking sheet.
  • Put all sauce ingredients in pot & bring to the boil. Simmer for 3-4 minutes & pour over chops. Put in oven @ 190C for 15 minutes.

Delicious served with buttery mashed potatoes that you have folded some grated cheddar into.

Dish created by Trisha Hennessy

Chinese Pork Chops with Stir-fry

Chinese Pork Chops with Stir-fry

(Callan bacon product used: Chinese Pork Chops)

Ingredients:

1 ptn Chinese pork chops
1 bag stir-fried vegetables
3 tea sp soya sauce
1 tea sp honey
½ tea sp ginger
Seasoning
1 table sp sesame oil
1 cup basmati rice
2 cups water
Rind & juice of 1 lemon
2 eggs
1 tea sp olive oil

Method:

  • Place pork chops on baking tray with little oil & cook for 15 minutes @ 190C.
  • In a wok heat sesame oil & stir-fry vegetables on high heat for 3-4 minutes. Turn down heat & add soy, honey, ginger & seasoning.
  • Cook the rice & drain well. Heat olive oil in pan. When  good & hot, add rice &  move around. Add lemon rind and juice. Make a wall in the middle of the pan. Break in 2 eggs. Leave them to settle for 1 minute & then with a wooden spoon stir through the rice. Give it a final splash of soy sauce & dinner is good to go.

Dish created by Trisha Hennessy

Crispy Ham & Orange Salad

Serves:

(Callan Product used Bacon Chops with Honey Mustard)

Ingredients:

1Ptn honey & mustard bacon chops
2 oranges (segmented)
2 tea sp grain mustard
2 table sp cider
½ pint cream
3 cooked potatoes (skinned & diced)
1 bag mixed salad leaves
Dash olive oil & balsamic vinegar
1 table sp sunflower oil
seasoning

Crispy Ham & Orange Salad

Method:

  • Remove chops from container & dice them up.
  • In a pan, heat sunflower oil & fry off diced bacon for 5-7 minutes until crispy. Remove from pan & put to drain on kitchen paper.
  • To the pan then add diced potatoes & fry for 3-4 minutes until crispy. Remove & keep warm with bacon.
  • De-glaze pan with cider, mustard & 2 oranges for a few minutes scraping up any little bits. Add cream & seasoning & let it bubble for a few minutes.
  • Toss leaves with a dash of olive oil & balsamic & place on plate. Put crispy bacon & potatoes on top pour over warm dressing. Serve Immediately.

Dish created by Trisha Hennessy

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