Meatballs & Gravy II

Meatballs & Gravy II
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Sounds very nice, and tasty. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Meatballs & Gravy II
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Sounds very nice, and tasty. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. In a large mixing bowl, add the 11 ingredients, mix well. Shape into 1 1/2 inch meatballs. Place meatballs in a container, cover, and place in the fridge for 1 hour.
  2. When ready to cook, heat the oil in a large non stick pan, when hot, add the meatballs, work in batches if needed, brown the meatballs all over, turning gently until they are firmed up.
  3. Once browned, add the stock, cover, and reduce heat to a simmer. Cook for 40 minutes or until cooked through, turning occasionally.
  4. When cooked through, remove the meatballs with a slotted spoon to a platter. Mix the cornstarch and water, slowly whisk into to the pan and cook and whisk until thickened to make a gravy.
  5. Serve meatballs with pasta, mashed potatoes, or rice, with the gravy spooned over the top.
Recipe Notes

Figure about 150 Baht for the beef and 30 Baht for the pork. For 6 servings, this is about 88 cents per serving.

Shortcut: Bread Crumbs.

Variants: 1. Make the gravy from a package, Lobo Brand is very good. 2. Add chopped fresh mushrooms to the gravy.

Provided courtesy of good friend, Stephen Connell.
United States.

Pork & Stuffing Casserole

Pork & Stuffing Casserole
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Sounds perfect, and two of the major ingredients can be made from shortcuts for cost savings, and in my opinion, better taste. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Pork & Stuffing Casserole
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Sounds perfect, and two of the major ingredients can be made from shortcuts for cost savings, and in my opinion, better taste. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Oil or butter a 9x13 baking dish.
  2. Heat a splash of cooking oil in large non stick pan, season chops with salt and pepper as desired, browns chops on both sides, remove from pan and place in the baking dish.
  3. Prepare the boxed stuffing according to package or make from the shortcut. Spoon the stuffing over the chops.
  4. Mix together the milk and soup, pour over the top of the chops.
  5. Cover the dish with foil and bake for 1 hour. You can bake longer for increased tenderness if desired, the chops will remain moist.
  6. Remove the foil for the last 15 to 20 minutes of baking to nicely brown the top of the casserole.
  7. Serve.
Recipe Notes

I will price this when I get 4 pork chops again, for now I will say Low cost.

Shortcuts: Stove Top Stuffing, Condensed Cream of Mushroom Soup.

Provided courtesy of good friend, Stephen Connell.
United States.

Pork Ragu

Pork Ragu
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Sounds very good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Pork Ragu
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Sounds very good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Ingredients
For the Ragu
For the Garlic Butter Pasta
Servings: servings
Instructions
For the Ragu
  1. Heat 1 tablespoon of oil in a Dutch oven or heavy pot. While the pot is heating, in a large bowl, season the pork with the salt and pepper. Sear the pork on all sides, about a minute per side, remove from the pot and set aside.
  2. Heat the remaining oil in the pot and then add the sausage, break up the sausage with a spatula and cook until golden brown, about 4-5 minutes.
  3. To the pot, add the onion and carrot and cook for about 3 minutes, stirring often. Add the garlic and cook for 1 minute. Season with salt and pepper as desired and cook until the vegetables are soft, about 2 minutes.
  4. Stir in the white wine, tomato paste, brown sugar, tomatoes, thyme, oregano, bay leaves, and cheese rind if you have that. Mix together then add the meat back to the pot and stir in. Season with additional salt and pepper to your liking.
  5. Reduce heat to low and simmer for 3 hours, the meat should be fall apart tender and the sauce slightly thickened. Use two forks and shred the pork and stir into the sauce.
For the Garlic Butter Pasta
  1. In a large non stick pan on medium heat, add the butter, when melted, stir in the garlic and parsley and cook for 1 minute until the garlic is fragrant. Turn off the heat and add your cooked pasta and toss to evenly coat the pasta.'
  2. Serve the ragu over the pasta and garnish with Parmesan.
Recipe Notes

Figure 85 Baht for the pork shoulder and 50 Baht for the sausage, if you make the sausage yourself from pork shoulder, the cost would be much less. For 6 servings, this is about 67 cents per serving.

Shortcut: Italian Sausage.

Variant: 1. This screams of using a slow cooker to simmer the ragu.

Adapted from an internet recipe.

Pork Liver Soup

Pork Liver Soup
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This is based on a Chinese recipe and I will tailor this when I make it to make it a heartier soup. I added the noodles and spinach. I will update the ingredient amounts when I make this.
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Pork Liver Soup
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This is based on a Chinese recipe and I will tailor this when I make it to make it a heartier soup. I added the noodles and spinach. I will update the ingredient amounts when I make this.
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Ingredients
For the Marinade
Servings: servings
Instructions
  1. Mix together the Marinade ingredients, place the slice liver in a shallow bowl, pour the marinade in and mix together with the liver, let marinate for 20 minutes.
  2. While the liver is marinating, prep the spinach. Squeeze or any water from the spinach. If in leaf form, frozen in balls, chop those. Set aside.
  3. Also while the liver is marinating, heat a small pot of water, when boiling, add the noodles and cook until tender, about 5-10 minutes, drain, and set aside the noodles.
  4. When the liver is marinated, now heat the 4 cups of water in a medium pot, when boiling, add the ginger and remove the liver from the marinade and add to the pot as well. Boil for 30 seconds then remove cover and remove the pot from the heat and let set for 15 minutes.
  5. At the 15 minute mark, place the pot back on a burner and set to high heat, add the noodles and spinach, just before boiling, remove from heat and cover for 2 more minutes to heat the noodles and spinach through.
  6. Serve.
Recipe Notes

Figure about 40 Baht for the liver. For 2 servings, this is about 60 cents per serving.

Adapted from an internet recipe.

Pork Chop Soup

Pork Chop Soup
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Sounds great. This calls for bone in chops (more flavor) but I will test this with boneless loin.
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Pork Chop Soup
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Sounds great. This calls for bone in chops (more flavor) but I will test this with boneless loin.
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. To a large pot, add the first 11 ingredients. Bring to a boil then reduce heat to a simmer and cook for 1 hour, uncovered. Remove the chops and set aside to cool.
  2. Remove 3/4 cup of broth from the pot then whisk the flour into the broth you removed. Set aside. When the chops have cooled, remove and discard any bones and fat then chop the meat into bite size pieces.
  3. To the pot, add the 5 vegetables at the end of the ingredient list and add the chopped pork as well. Stir and bring to a boil and stir in the flour mixture you set aside earlier. Reduce heat to a simmer and let cook for 1 hour, stirring occasionally.
  4. Remove the bay leaf, and optionally, you can gently mash some of the potatoes to make a thicker soup. Serve.
Recipe Notes

Figure about 100 Baht for pork loin (boneless chops). For 8 servings, this is about 40 cents per serving. When I price bone in chops I will update pricing here.

Adapted from an internet recipe.

Basic Baked Pork Chops

Basic Baked Pork Chops
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This is a base recipe and is straight forward. For this you want thick cut chops, 1 to 1 1/2 inches thick. Bone in gives more flavor but you can use boneless. This is a two step cooking process, stove top then oven.
Servings Prep Time
4 servings 5 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
12-15 minutes
Basic Baked Pork Chops
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This is a base recipe and is straight forward. For this you want thick cut chops, 1 to 1 1/2 inches thick. Bone in gives more flavor but you can use boneless. This is a two step cooking process, stove top then oven.
Servings Prep Time
4 servings 5 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
12-15 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 220 C. Line a baking sheet with foil.
  2. Heat a large pan on medium heat with a splash of olive oil. When the oil is hot, sear the chops for two minutes on each side.
  3. Transfer the chops to the baking sheet and bake for 6 to 8 minutes. Remove from the oven and let rest for 3 minutes.
  4. Serve with your choice of sides.
Recipe Notes

I can base this in very thick cut boneless loin chops, you will need two, and cut each one in half to make 4 chops. Figure about 110 Baht for the chops. For 4 servings, this is about 81 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Drunk Monkey Garlic & Mushroom Pork Chops

Drunk Monkey Garlic & Mushroom Pork Chops
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This is from a good friend and I trust her recipes, and this is delicious, I made this on 14 Oct 2017. The red wine imparts a nice flavor in the chops and the sauce. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
6-8 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
6-8 hours
Drunk Monkey Garlic & Mushroom Pork Chops
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Rating: 5
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This is from a good friend and I trust her recipes, and this is delicious, I made this on 14 Oct 2017. The red wine imparts a nice flavor in the chops and the sauce. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
6-8 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. You can use standard bone in or boneless pork chops this. I used 4 thick cut (1 1/2 to 2 inches thick, 350 to 430 grams each) boneless loin chops, read the Variant listed below if you want to use these.
  2. Place the pork chops in your slow cooker, top the chops with the mushrooms and garlic.
  3. Mix together the wine and soup, pour over the chops. (This photo is from about an hour into cooking.)
  4. Cover and cook on Low setting for 6 to 8 hours. Check for tenderness at 6 hours, if tender they are ready to be served, if not tender to your liking, continue cooking and keep checking every hour. Serve with mashed potatoes and a vegetable for a complete meal.
Recipe Notes

For the pork chops I used, the thick cut loin chops, 4 of them were 200 Baht. For 4 servings, this is about $1.47 per serving.

Shortcut: Condensed Cream of Mushroom Soup.

Variant: Use thick cut boneless loin chops or any chops thicker than 1 inch, if you want to use these, first, pound each chop with a needle tenderizer, two, you may need to extend the cooking time for tender chops but you do risk drying them out as well, so keep checking tenderness from 6 hours on.

Provided by Slow Cooker Kitchen and the link to this recipe is here. You have to scroll down to find this recipe.
United States.

Simple Thick Cut Pork Chops

Simple Thick Cut Pork Chops
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Four ingredients and very simple instructions makes for tasty thick cut pork chops. This is for 1 1/2 to 2 inch thick chops, bone in or bone out.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Simple Thick Cut Pork Chops
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Four ingredients and very simple instructions makes for tasty thick cut pork chops. This is for 1 1/2 to 2 inch thick chops, bone in or bone out.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C.
  2. Rub olive oil over all sides of the pork chops, about a tablespoon or so. Generously salt both sides and pat that in well and the same with the pepper. Let the chops sit out.
  3. Preheat your oven to 200 C. Once the oven is hot, heat a oven proof pan, cast iron would be ideal, over high heat.
  4. When the pan is almost smoking, add the chops and sear for 2 minutes on each side.
  5. Place the pan in the oven and figure about 15 minutes for a 1 1/2 inch thick chop, 20 minutes for 2 inch thick. Internal temp should be 63 C / 145 F. Remove from oven and let rest for for 5 minutes.
  6. Serve with mashed potatoes and a vegetable for a complete meal.
Recipe Notes

I will price this the next time I pick up boneless pork chops. This is low cost however.

Adapted from an internet recipe.

Citrus Marinated Pork Chops

Citrus Marinated Pork Chops
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This sounds really good and I have some thick pork chops I am going to try this with.
Servings Prep Time
4 servings 6-8 hours
Cook Time
20 minutes
Servings Prep Time
4 servings 6-8 hours
Cook Time
20 minutes
Citrus Marinated Pork Chops
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This sounds really good and I have some thick pork chops I am going to try this with.
Servings Prep Time
4 servings 6-8 hours
Cook Time
20 minutes
Servings Prep Time
4 servings 6-8 hours
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large baking dish (glass, do not use metal), add the pork chops in a single layer, mix together the first 8 ingredients to make the marinade, pour over the pork chops and and flip them to make sure they are coated well. Place in the fridge for 6 to 8 hours, turning them once in a while.
  2. When you are ready to cook, heat a heavy pan on medium heat for two minutes, while the pan is heating, remove the pork chops from the marinade, set the marinade aside.
  3. Brush the pan with 1 teaspoon of olive oil, cook pork chops for 5 minutes on each side, pour in the marinade and reduce the heat to low, cover the pan and cook for 7 minutes, turning them once.
  4. Remove the pork chops and set aside. Turn the heat to medium and reduce the marinade until thickened then stir in the butter. Strain the sauce and pour over the pork chops.
  5. Serve with mashed potatoes and a vegetable.
Recipe Notes

I will have to price the pork chops next time I go to the store. This probably low cost.

Variant: Double the marinade for more sauce and to cover the chops better when marinating.

Adapted from an internet recipe.

Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)

Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)
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Sounds very nice. On my to cook list for sure. This may not be a main item to use for cooking, but heart is a great meat to use.
Servings Prep Time
2-3 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 30 minutes
Cook Time
20 minutes
Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)
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Sounds very nice. On my to cook list for sure. This may not be a main item to use for cooking, but heart is a great meat to use.
Servings Prep Time
2-3 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 30 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. First thing, need to clean the heart, cut in half lengthwise, remove the string parts and cut off the tubes on the top end and discard those. Wash the heart and remove any blood. Slice the heart lengthwise into strips. Add the pieces to a bowl and add salt and pepper as desired, mix well and let sit for 15 minutes.
  2. For the cucumber, cut in half lengthwise scoop out seeds, then cut each piece into thin slices. Prep the rest of the vegetables and fruit as stated.
  3. Heat a non stick pan with a splash of cooking oil, when heated, add the 1/2 the onion and stir fry until soft, then add the heart and stir fry until the heart is cooked through, remove the heart and onion and set aside.
  4. Same pan, add the remaining onion and stir fry for 2 minutes. Add the tomato, pineapple, cucumber and stir fry. Add the fish sauce, Maggi sauce, and salt as desired. Continue to stir fry to soften the cucumber and tomato.
  5. Add the heart back to the pan, mix, adjust seasoning to taste with fish sauce or salt, and pepper. When the heart is warmed through, remove from heat.
  6. Garnish with chopped spring onion, serve with rice.
Recipe Notes

I will price this when I buy a pork heart, they do sell them in town once in a while. I think this is low cost overall.

Provided by Vietnamese Food and the link to this recipe is here.
Vietnam.