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How to Cook Pork Chops

Pork chops are nature's perfect food. When you see the cheap pork chops on sale at the grocery, buy a bunch of them and keep them in the freezer for later. Pork can sometime carry a parasite called trichinella, but the parasites are killed at 140 degrees Fahrenheit, far lower than the usual temperature of cooked pork. Trichinosis from pork has been exceedingly rare in the U.S. for the past 30 years.

Ingredients

• Pork chops
• Oil
• Rosemary leaves

Steps

1. Thaw the pork if it's frozen. You can do this in the microwave or more preferably, you can put the entire frozen package of pork under a faucet that's running cold water for a while. DO NOT use hot water, as it can encourage the growth of bacteria.
2. Use a heavy pan - cast iron, anodized aluminum, or a good stainless steel pan is best. Non-stick pans will suffice, but they won't give you as good of a crusty caramelized exterior.
3. Heat the pan on the stove top on medium high. Season the chops with salt and pepper.
4. Once the pan is hot, add the oil. Don't add oil to a cold pan. You can also use butter, but butter will burn and smoke at a lower temperature compared to oil.
5. Once your oil is hot, add the thawed chops gently. Be careful not to splatter yourself with hot oil in the process!
6. Leave the chops alone for a 3 to 5 minutes. Once the edges of the chops start to come up slightly from the pan, it's time to flip the chops. DO NOT use a fork, only use tongs or a metal spatula. If you try to flip too early, the pork could be stuck to the pan and tear, making the pan very hard to clean and ruining the caramelization.
7. Right before you flip the chops, take some rosemary leaves and rub them between your palms over the pan. this will bruise the spices and make the oils come out. The goal is to rub them and allow them to fall onto the meat and oil.
8. Cook the chops on the new side until the edges come up from the pan, like before.
9. Add some more rosemary and flip them. When they are done, take them out of the pan and set aside on a warm plate.
10. Add some water, wine, or broth to the pan and scrape up the browned bits on the pan. This will deglaze the pan. The liquid will boil shortly and begin to evaporate off. In cooking terms, this is called "reducing". In fat guy terms, this is called "making gravy". Once the liquid has boiled almost all the way off, you'll notice a new sound. Now is your time to spring into furious action!
11. Grab a couple pats of butter and start swirling the liquid around the pan to combine. Add the chops back to the pan and all the juices that have run out. Flip the chops and coat the other side as well.

Tips

• Cheap pork is just fine.
• You can add other things to the water phase. White wine is good if you are trying to impress a chick or feel you deserve a better quality of food. Just add it to the cold water and let it reduce.
• If you like a spicier chop, add some hot pepper chips to the chops in the rosemary phase. Hot sauce works, too.

Warnings

• The USDA recommends cooking pork to at least 150 degrees. Use a meat thermometer for best accuracy.

Things You'll Need

• A pan

wikiHow

How to Make Smoked Bacon Rarebit

Here is a nice easy recipe that will keep you fed for a few days.

Ingredients

• 12 slices of good streaky bacon
• 4-6 slices of crusty white bread
• 375g strong cheddar
• 75ml milk
• 100ml double cream
• 1 egg + 1 egg yolk
• 1/2 tbsp mustard powder
• 25g plain flour
• 25g fresh white breadcrumbs
• a dash of Worcestershire sauce (or US equivalent)
• a dash of Tabasco sauce
• salt and pepper, to taste

Steps

1. Grate all of the cheese into a large pan. Put the pan on the heat and start to melt the cheese.
2. Add the milk and stir.
3. Add the double cream and stir.
4. Add the eggs and stir.
5. Put the bacon under the grill.
6. Add the mustard powder and stir.
7. Add the flour and breadcrumbs.
8. Add the Worcestershire & Tabasco sauces. Stir everything together.
9. Change heat to low.
10. Check the bacon. If they are done remove from the grill, place on a plate cover with kitchen towel.
11. Now put the bread under the grill and brown on one side.
12. When done, remove the bread from the grill and turn brown side down.
13. Place the bacon on the bread and cover with the cheese mixture.
14. Place your rarebits under the grill until they start to brown.
15. Serve with a hot cup of tea.

Tips

• This recipe serves 4-6 but if only you are eating today simply scoop the rest into a plastic container and leave in the fridge for up to 1 week.
• Make sure you clean up after yourself. The best way to do this is to clean up as you go along. Once you've finished grating the cheese you wont be using the grater again, so clean that while the cheese starts to melt.

Warnings

• Do not ever, EVER leave a boiling pot or simmering pan unattended if your house doesn't catch fire your stove will be badly burned and/or stained.

wikiHow

How to Cook Bacon

Want to smell cooked bacon in the morning? The only way to smell(and eat)it is to cook it! So just follow these simple steps and you really will be enjoying that bacon.

Steps

1. Add bacon to frying pan, placing the strips side by side and not touching. Do not heat the pan first, as that will cause the bacon to curl more.
2. Do not keep the burners on too high. The fat from the bacon will start spitting and might hit you in the family bits .
3. Turn over the bacon once in a while, to cook it completely. Once it is fully cooked, close the burner, place on a napkin as to drain the fat from the bacon. The bacon will be soft and crispy.

Tips

• Practice cooking the bacon until you get the correct timing.
• If the bacon seems too chewy, you have not cooked it enough. Unless you like it chewy, then feel free to cook it for as long or as short as you like.

Warnings

• Do not use fingers to flip the bacon!
• Never wash the pan right after cooking. This may damage non-stick surfaces, or cause it to crack.

arnings

How to Smoke a Ham

Smoked ham is a delicious meal that adds some extra taste to your breakfast/lunch or dinner unless the more traditional cooked ham. Here are the steps on how to smoke a ham.

Steps

Purchased (cured) ham

1. Check the color from the ham you are buying. A cured ham is usually deep rose or pink. Fresh which isn't cured has a pale pink to a beige color. If the ham isn't cured you need to either cured it yourself or cook it. See the steps below to cure it and smoke.

Fresh ham

1. Cure the ham. Before you smoke the ham you must either dry cure or wet cure/brine cure the ham. Curing is when you add salt, sodium nitrate or saltpeter, nitrites and sometimes sugars, seasonings, phosphates and ascorbates to pork for preservation, color development and flavor enhancement to the ham.
   • To dry cure a ham they rub the ham with a solution of a dry-cure mixture of salt and other ingredients.Since dry curing draws out moisture, it reduces ham weight by at least 18% -- usually 20 to 25%; this results in a more concentrated ham flavor. Dry-cured hams may be aged from a few weeks to more than a year. Six months is the traditional process but may be shortened according to aging temperature.Nitrate and nitrites contribute to the characteristic cured flavor and reddish-pink color of cured pork. Nitrite and salt inhibit the outgrowth of Clostridium botulinum, a deadly microorganism which can occur in foods.

Tips

• Try mixing up wood chips to change the flavor.

Warnings

• Mold can often be found on country cured ham. We believe most of these are harmless but some molds can produce mycotoxins. Molds grow on hams during the long curing and drying process because the high salt and low temperatures do not inhibit these robust organisms. do not discard the ham. Wash it with hot water and scrub off the mold with a stiff vegetable brush.

wikiHow

How to Make Roast Pork

Fragrantly herbed pork with a crispy, crunchy crackling finish. Here is how to make roast pork.

Ingredients

• 3 pounds, 3 ounces to 4 pounds, 4 ounces (1.5 to 2 kg) boned loin of pork
• Sea salt
• 3 tablespoons olive oil
• 2 garlic cloves
• Rosemary, sage, or thyme

Steps

1. Make sure that the loin is absolutely dry before you start. Pat dry with paper towels or leave the loin in the refrigerator overnight.
2. Preheat the oven to 480 degrees F, 250 degrees C, or on gas mark 9.
3. Score the skin by cutting deep slashes all the way around the skin at 1.5 cm intervals. Use quick and sharp movements in a downwards position.
4. Brush oil all over the pork loin. The oil helps the salt stick to the pork.
5. Sprinkle sea salt on the loin. Rub it into the rind as much as possible. This helps dry it out during cooking and makes the skin crispy.
6. Make small incisions in the meat and insert thin slices of garlic, rosemary, and fresh herbs.
7. Place the pork loin in a tin and into the oven for 30 minutes.
8. Lower the temperature to 375 degrees F, 190 degrees C, or on gas mark 5. Continue roasting for another 35 minutes.
9. Check the meat by inserting a small knife into the thickest part of the meat. Check the juice colors, as they should be completely clear. If they're still pink, leave the joint to cook for a few more minutes.
10. Let the pork cool for 15 minutes before serving.

Tips

• Save the pork juices to use as a meat sauce while serving.
• Serve with gravy, roast potatoes, and your choice of vegetables.

Things You'll Need

• Solid large shallow roasting tin
• Small sharp knife
• Brush
• Cutting board

How to Make Pork Chops with Red Cabbage

A colourful and satisfying cooking classic. A great dinner party treat for friends.

Serves 2

Ingredients

• 2 pork chops with the fat and bone
• 60 ml vegetable oil
• 1 knob of butter
• Half a red cabbage, shredded
• Quarter of an onion, sliced
• Half an apple, peeled and chopped
• 120 ml red wine
• 30 g brown sugar
• 1 tbsp butter
• 2 tbsp balsamic vinegar
• 2 tbsp water

Steps

1. Fry the cabbage. Put 1 tbsp of vegetable oil into the shallow pan and heat over a medium to high temperature. Once the oil is fairly hot add the red cabbage, season well with salt and pepper and fry while stirring for 5 minutes.
2. Add the onion and apple. Add the onion and apple to the pan and fry for another 2 minutes. Keep the ingredients moving to avoid them sticking.
3. Add the remaining ingredients. Add the following: the wine, balsamic vinegar, brown sugar, butter and water and stir well.
4. Stew the cabbage. Lower the temperature, cover the pan with the lid and leave the cabbage to stew until the liquid evaporates.
5. Prepare the pork. Make sure that the pork chops are dry before preparation. Season both sides of each chop with salt and pepper.
6. Fry the pork chops. Put the frying pan onto a high heat and add the remaining oil and butter. When the butter melts, add the pork chops and fry. Once golden brown, turn them in the pan and fry the other side.
7. Lower the heat. Once caramelized, lower the heat and fry for a further 5 minutes or until they are firm to the touch.
8. Serve. Spoon the cabbage onto a plate, place the pork chops on top and pour over any juices left from stewing the cabbage.

Things You'll Need

• 1 shallow saucepan with its lid
• 1 large frying pan
• 1 wooden spoon
• 1 fork
• 1 spoon

wikiHow

How to Make Jerk Pork

The preceding is a colloquial terminolgy used throughout the caribbean, meaning to tempt, dare, test or in this case taste the jerk pork. Although the jerk method has been used for other proteins the original protein is Pork. If cooked to the right temperature(no more than 3 minutes) jerk shrimp is also excellent.

Ingredients

• Seasoning
  • 5 lbs. Pork Shoulder
  • 1 cup Escallion
  • 5 Cloves Garlic
  • 2 tsp. Fresh Thyme
  • 1 Scotch Bonnett Pepper (with or without seeds)
• Jerk Marinade
  • 5 tsp. Salt
  • 2 tsp. Sugar
  • 2 1/2 tsp. Cracked Pimento (Allspice)
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground mace
  • 1 tsp. black pepper

Steps

1. Rub the seaoning into the pork shoulder. Leave for the pork shoulder for a minimum of 1/2 an hour.
2. Rub on the jerk marinade and leave it on the pork shoulder for at least 5 hours (overnight is reccommended).
3. The next morning,prepare a grill and barbecue the pork shoulder until it's nice and tender.
4. Chop the pork shoulder into bite size pieces when it is ready to serve.
5. Feel free to serve it with hard dough bread.

Tips

• Use a knife and fork to deseed pepper or use your hands if you are looking for adventure. Better yet, wear latex gloves when handling and cutting hot peppers!
• If possible, use the pimento bark when grilling...this will give you the true essence of Jerk Pork!
• The juices should run clear but it should still be there!

Warnings

• Be sure to wash your hands thoroughly if you choose to go on a scotch bonnett adventure!

wikiHow

How to Make Ham Leek Rolls

This is tasty dish that warms you up in the winter,lots of people enjoy it and it easy and quick to make.

Ingredients

• 4 leeks cut into pieces
• Salt and pepper
• 25 gram butter
• 25 gram flour
• 3 dl milk
• 125 g rasped Parmesan
• 12 slices ham

Steps

1. Preheat the oven.
2. Boil the pieces leek in boiling water for about ten minutes until its soft.Leave it in a colander.
3. Let the butter melt in a pan,stir the flour in and let the roux while you stir it simmer it for about 1 minute.
4. Pour while you stir the milk with the roux.Let the sauce boil gently when you stir for 2 minutes.
5. Add 100 gram from the Parmesan to the sauce.And let the cheese melt while stirring the sauce.Season the sauce with the pepper and salt.
6. Roll the leek pieces into the ham slices, and lay them next to each other in the oven dish.Pour the sauce over it and sprinkle the rest of the cheese over it.
7. Place the oven dish under the grill for 20 minutes until it become goldbrown.

Things You'll Need

• Knife
• Cutting board
• Colander
• Whisk
• Pan
• Measuring cup
• Rasp
• Spoon

wikiHow

How to Cook Pork Ribs

Do you want that restraunt style, fall off the bone, melt in your mouth ribs? Well i'll give you recipe that works everytime and will impress your friends.

Steps

1. Turn the ribs over so that the white membrane is facing up. Try using the point of a thermometer at the corner. Start separating the membrane from the ribs and pull it completely off the ribs and discard.
2. Preheat oven to 350 degrees
3. With the ribs facing up, wrap them in tin foil and add 1 tablespoon of water in the wrap.
4. Place on a baking pan
5. Put them in preheated oven for one and half hours.
6. Add sauce and enjoy.

Tips

• Open it up about 15 minutes before they are done and add your sauce at this time. It will cook the sauce in the meat a little bit.

How to Cook a Ham

This is a simple method which will ensure the most juicy cold ham imaginable.

Steps

1. Soak the ham for about 12 hours in cold water, then drain.
2. Put the ham into a saucepan and cover with cold water.
3. Bring to the boil and simmer gently, allowing 20 minutes per lb (45 mins per kilo).
4. Top up with boiling water as necessary so that the ham stays covered during cooking.
5. Remove the skin and trim the fat neatly.

Tips

• If the ham is to be eaten hot, then sprinkle with brown sugar and serve.
• If the ham is to be eaten cold, then after skinning, return to the pan to cool in the water as this will ensure that the joint stays moist and succulent.

wikiHow

How to Cook Stir Fried Pork

Looking for a delicious and quick meal? Try this recipe.

Ingredients

• 150 g carrots
• 2 tbsp sunflower oil
• 350 g pork neck fillet, thinly sliced
• 1 onion, sliced
• 2 cloves garlic
• 1 yellow pepper, sliced
• 150 g mangetout
• 75 g fine asparagus

Steps

1. Slice the carrots into thin slices using a sharp knife.
2. Heat the oil in a large wok. Add the meat, onions, and garlic. Fry for four minutes.
3. Add the carrots, peppers, mangetout, and asparagus to the wok. Fry for an additional five minutes.
4. Transfer the stir-fry to warm serving plates and serve.

Tips

• This dish can be spiced up a little with curry powder, which can be added to the meat mixture near the end of the cooking time.

wikiHow