Chef Chuck's Pork Kabobs

Spiedini di MaialeThese summer time pork kabobs are made with rosemary stems from the garden, which enhances the flavor of the pork and vegetables. I marinated the pork in an olive oil mixture overnight which really tenderized the pork. The vegetables and pork were placed on a stem of rosemary and grilled to perfection.

Pork Kabobs
Marinate
1 pound county style pork ribs, 1 inch cubes
1/2 cup extra virgin olive oil
3 garlic cloves, chopped
1 tablespoon freshly squeezed
lemon juice
1 teaspoon dry oregano
salt and pepper


Wash and dry pork ribs, cut into one inch cubes. Combine all ingredients place in a large plastic bag add pork and marinate for at least one hour, I prefer overnight in the refrigerator.


Vegetables for Kabobs


1 red bell pepper
1 white onion, quartered
1 zucchini, skin on 1/4 inch thick
small finger potatoes


In a small pot boil potatoes till fork tender. Arrange kabobs I started with a potato, zucchini, red pepper, pork and onion.


Basting Oil


1/3 cup extra virgin olive oil
1 teaspoon dry oregano
salt and pepper


Heat outdoor grill or I used my stove top grill made by, Olvida. Place kabobs onto grill and cook for a few minutes, brush the basting oil on. Then do a quarter turn till all sides are browned and caramelized. Check temperature on pork it should register 155 degrees.

Chef Chuck's Pork Sandwiches

Panini di Maiale


Here's another one of my pork recipes to indulge in for your summer parties. I love the combination of succulent slow cooked pork with grilled peppers, onions and potatoes. Behind every memorable sandwich lies great bread, these homemade Italian dinner rolls were warm out of the oven.

Pork Sandwiches


2-3 pounds pork shoulder
with bone
1 cup vegetable broth
2 bay leaves
3 garlic cloves, minced
1/2 onion, sliced
2 carrots, sliced
2 celery stalks, sliced
sprig of fresh rosemary
salt and pepper


Wash pat dry, salt and pepper both sides of meat, place in a crock pot set on low. Add all other ingredients and cook for 8 hours. Shred pork, set aside.


Grilled Peppers, Onions and Potatoes
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 potatoes, thinly sliced
1 teaspoon fresh rosemary, chopped fine
olive oil


Brush vegetables with olive oil and grill till soft and tender. Sprinkle potatoes with rosemary while cooking.


Dressing
3 tablespoons mayonnaise
2 teaspoons horseradish


Using your favorite rolls assemble sandwich, shredded pork, potatoes, onions and peppers then the dressing.

Chef Chuck's Italian Pan Fried Pork Chops

Braciole di Maiale Fritto in Padella all'Italiana

These succulent pan fried pork chops were moist and tender flavored by the Marsala wine, olive oil and butter. An earthy taste was detected from the sage and a salty touch from those plump capers. Another quick and simple Italian dish to serve your family and friends.

Italian Pan Fried Pork Chops
2 pork chops
salt and pepper
3 tablespoons olive oil
1/4 cup Marsala wine
1 tablespoon butter
3 garlic cloves, minced
2 teaspoons capers
12 sage leaves


Wash and pat dry pork chops, bring pork to room temperature, about 1 hour. Salt and pepper both sides, heat pan add olive oil cook chops on one side for 3 minutes. Flip pork chops lower heat add Marsala wine, butter, garlic, capers and sage leaves. Return heat to medium, tilt pan and spoon gravy onto chops a few times. Cook 2 to 3 more minutes, till internal temperature reaches 150 degrees. Remove pork chops place on a plate, cover with foil and let rest for 8-10 minutes. Serve with a drizzle of olive oil.

Chef Chuck's Pork Chops with Gravy

Braciole di Maiale con Salsa


Succulent pan fried pork chops covered in a rich, full flavored gravy. These pork chops were so tender and juicy. Served with roasted herbed potatoes and healthy spinach with garlic.


Pork Chops with Gravy
2 pork chops with bone
flour for dredging
salt and pepper
1 tablespoon butter
1 tablespoon olive oil
1 cup beef broth
2 tablespoons flour


Wash and pat dry chops, mix salt and pepper with the flour and coat both sides. Heat a frying pan on high, add butter and oil then brown pork chops 3 minutes on each side. The internal temperature should be 160 degrees. Remove from pan cover and let rest 5 to 10 minutes. Add the broth slowly to the pan while scrapping the bottom then bring to a boil. Mix 2 tablespoons of flour with a little water to make a watery paste. Drizzle in while stirring, gravy will start to thicken. Serves 2.

Chef Chuck's Stuffed Pork Chops

Braciole di Maiale Farcito


A succulent pork chop with focaccia apple stuffing is a heart warming meal. Cooked to perfection this chop remains moist and tender. I brown the chop in butter and olive oil and transfer to a heated oven to finish the cooking.


Stuffed Pork Chops
2 pounds bone in pork chops
2 cups stuffing
1 tablespoon olive oil
1 tablespoon butter
salt and pepper to taste


Wash and make a cut to form a pocket in the pork chop. Bring chop to room temperature about 1 hour. Make your stuffing and gently place in pocket of chop. Heat frying pan add oil and butter and brown both sides of pork chop. Continue cooking in a 400 degree oven for 10 minutes. The internal temperature should be 160, I remove from oven at 155 because it still cooks when out of the oven. Let rest a few minutes and serve with a green vegetable.

Chef Chuck's Spicy Pork Tenderloin

Filetto di Maiale Piccante

The aroma in the house was so inviting, this spicy pork dish is definitely a favorite. The pork was fork tender, and the heat from the peppers combined with the sweet honey and cinnamon makes this recipe delicious.


Spicy Pork Tenderloin
1 pound pork tenderloin, cubed
1 red onion, sliced
2 small hot chili peppers, sliced
1/2 teaspoon cinnamon
1 tablespoon honey
2 tablespoons red wine vinegar
1 teaspoon oregano
salt to taste
1/2 cup organic vegetable broth
rice


Cut pork in small chunks, heat olive oil in pot and brown meat, about 4-5 minutes. Stir in onions, peppers, cinnamon, honey, red wine vinegar, oregano and salt. Add vegetable broth cover and simmer for 7 minutes. Serve over a bed of rice.

Chef Chuck's Pork Medallions

Medaglioni di Maiale


Tender breaded pork medallions, sweet basil, garden tomatoes and soft mozzarella all together is a symphony. The tenderloin is a lean cut so the juice from the yellow cherry tomatoes and the smooth mozzarella gives moisture to the medallions.


Pork Medallions
1 small pork tenderloin
4 tablespoons olive oil
1 garlic clove, crushed
4 tablespoons flour
1 egg, beaten with salt and pepper
1/2 cup breadcrumbs, panko
cherry tomatoes, sliced thin
fresh basil leaves
mozzarella cheese, sliced thin
salt and pepper to taste


Bring pork to room temperature this takes about half an hour, cut pork in 3/4 inch slices. Lightly dip in flour, egg and then breadcrumbs. Heat olive oil and saute garlic for 1 minute, discard garlic. Brown pork 3 minutes on each side place on a broiler pan. Top with a slice of tomato a basil leave and a slice of mozzarella. Broil on top rack till cheese melts, about 2 minutes. Salt when warm and serve. Makes 8 medallions.

Chef Chuck's Lemon Pork Chops

Arrosto di Maiale al Limone


The aromas from the lemon pork chops was intoxicating. The potatoes were so lemony and the pork chops were tender and moist. A great combination of flavors for a lovely dinner.


Lemon Pork Chops
2 pork chops
flour
zest of 1 lemon, juice of 1 lemon
1/4 cup olive oil
2 large potatoes, thinly sliced
2 garlic cloves, minced
a sprig of rosemary, chopped
1 bay leaf
salt and pepper
1/2 cup vegetable broth


Wash and pat dry the chops, flour both sides. Heat oil in a large pan and brown both sides. Add potatoes, garlic, rosemary, bay leaf, zest of one lemon and the juice, garlic, salt and pepper and broth. Cover and bake at 350 degrees for 35 minutes, or until internal temperature is 160 degrees. Let rest for 10 minutes before cutting. Serves 2

Chef Chuck's Pork Chops and Peppers

Braciole di Maiale

Fork tender pork chops, just like Mom used to make. I gave Mom a call this morning to let her know that her recipe was going to be my next post. She was excited and went over the whole recipe again, wow, I'm so lucky to have her! The vinegar flavors released from the peppers complimented the pork chops and the potatoes so well. Another simple, yet fantastic, Italian dish.

Pork Chops and Peppers

2 organic pork chops, bone in
1 jar, 16 ounce sweet cherry peppers,
drained, remove seeds, cut in half
2 potatoes, thinly sliced
1/2 tablespoon butter
1 teaspoon extra virgin olive oil

salt and pepper to taste

Let meat rest till room temperature. Wash and pat dry chops, salt and pepper both sides. In a large frying pan heat butter and olive oil brown pork chops 3 minutes on each side. Add sliced potatoes over top cover with lid and simmer for 30 minutes. Then add vinegar peppers and simmer an additional 15 minutes with lid on.

Buon Appetito

Chef Chuck's Pistachio Porketta

Porchetta 


An Italian roast pork dish that's moist, tender and full of flavor. A traditional Italian dinner served on special occasions and holidays. A porchetta usually is the whole pig slow roasted
this is my version. I use a pork tenderloin, by browning each side in olive oil it seals in all
the natural juices. The pistachio's saltiness and nutty flavor enhances this tenderloin. Along with the fennel, garlic, oregano and balsamic vinegar every bite is delicious. I like to serve this dish with roasted potatoes, spinach and bread.

Porchetta
1 1/2 pound pork tenderloin
1/2 cup pistachio's, peeled
4 garlic cloves
1 tablespoon fennel seed
1 tablespoon oregano
1/4 teaspoon salt
1 teaspoon black cracked pepper
1 tablespoon balsamic vinegar
5 tablespoons olive oil
1/2 cup vegetable broth


In a food processor blend pistachio's, garlic, fennel, oregano, salt, pepper, balsamic vinegar and 3 tablespoons olive oil.
Butterfly tenderloin to about 1/2 inch thick, coat mixture on top of pork and roll up. Tie with
string or toothpicks to hold it together.
In a large fry pan on medium high heat add 2 tablespoons olive oil and brown pork on all sides.
Put lid on pan and cook in a 425 degree oven for about 15 minutes or until internal temperature reaches 150-155 degrees. If your pan can't go in the oven transfer pork to a baking dish cover with foil.
Cover and let pork rest for 15 minutes before carving. While meat is resting pour vegetable broth in hot pan to deglaze. Stir with wooden spoon to release bits on bottom and simmer about 3 minutes. Strain gravy to remove bits and pour over pork.

Chef Chuck's Pork Stew

Spezzatino di maiale

Pork is a popular meat in Italy as well as America and a great choice for a robust stew. This tender white meat is a good choice for stews. Chianti adds the warmth and aroma to this stew and my kitchen. All these ingredients combined with the fresh sprig of rosemary truly enhances this dish. A quick and nutritious dinner for the whole family. Serve with a salad, bread and finish the Chianti!

Pork Stew

1 pound boneless cubed

3 celery stalks chopped

2 carrots chopped

1 onion sliced

3 garlic cloves minced

4 tablespoons extra virgin olive oil

2 cups chicken broth

1 cup Chianti wine

1 large can San Marzano tomatoes

2 potatoes peeled and cubed

1 potato peeled whole

1 can cannellini beans, rinsed

1 sprig fresh rosemary
1 bay leaf salt and pepper to taste

In a large pot heat 2 tablespoons olive oil and brown pork for about 5 minutes. Remove and set aside. Add 2 more tablespoons olive oil and saute' onions, carrots, and celery for about 5 minutes stirring occasionally. Add garlic, deglaze pot with wine then pour in chicken broth, tomatoes and meat. Add potatoes, salt, pepper, rosemary and bay leaf. Bring to a boil then simmer 1/2 hour. Turn heat off add beans and mash whole potato.