10 recipes for pork in a frying pan in which to cook in again and again

1. Pork in a frying pan with olives and zucchini

Ingredients

• 450 g pork tenderloin;
• 2 onions;
• 1 zucchini;
• 10-12 pitted olives;
• 1 clove of garlic;
• 1 small bunch of basil;
• 4 tablespoons balsamic vinegar;
• 4 tablespoons olive oil;
• ½ teaspoon smoked or regular paprika;
• 1 tablespoon honey - optional;
• ¼ teaspoon salt;
• ¼ teaspoon ground black pepper;
• oregano ¼ teaspoon;
• ¼ teaspoon of dried marjoram or rosemary.

preparation

Pork chop medium slices thickness of about 1 cm, onions - semicircles, zucchini and olives - thin slices.

Chop the garlic. Basil leaves detach from the stems.

Mix the balsamic vinegar, olive oil, paprika, honey, Garlic, salt, pepper, oregano and marjoram.

Put the meat in the package. Pour the sauce, stir and leave for 20-30 minutes in the refrigerator.

Heat a frying pan over medium heat without oil Brown the onion for 2-3 minutes. Add the pork with the sauce and cook for 5-6 minutes more. Fill the zucchini and olives. Continue to fry for 5-7 minutes more, stir constantly.

Before serving, sprinkle with basil.

2. Pork in a frying pan with cashews from Jamie Oliver

Ingredients

• 200 g of pork loin;
• 4 onions;
• 1 paprika;
• 2 garlic cloves;
• 1 piece of ginger length of about 4 cm;
• salt and pepper - to taste;
• 1½ teaspoon Chinese spices "5 spice" or ⅓ teaspoon ground cinnamon, star anise, Sichuan pepper, cloves and fennel seeds;
• 5 teaspoons of vegetable oil;
• 2 tablespoons of soy sauce;
• 1 teaspoon of corn or wheat flour;
• 175 ml of water;
• 50 g of cashew.

preparation

pork cut into slices the thickness of about 2-3 cm, onions and peppers - a little thinner. Chop the garlic and ginger.

Meat salt, pepper, add the spices and 2 teaspoons oil.

Soy sauce, mix with flour and water.

In a frying pan over medium heat, heat the oil 1½ tea spoon. Fry the pork and cashew nuts for 5-6 minutes, stir constantly. Arrange the meat on a plate and nuts.

In the same pan, add the remaining oil. Fry the onions and peppers for 2 minutes, put the garlic with ginger and leave on heat for another 1 minute. Fill with water and flour sauce. Boil for 2-3 minutes, stirring constantly.

Return the pork to the pan with nuts and cook for a couple of minutes.

3. Pork in a pan with rice and cheese

Ingredients

• 450 g of pork without bone;
• ½ onion;
• 1 carrot;
• 2 garlic cloves;
• 3-4 green onion stalk;
• 130 g of cheddar;
• 2 tablespoons olive oil;
• 200 g of rice;
• 1 tablespoon seasoning "Italian herbs" or other spices to your taste;
• 100 g of frozen peas;
• 500 mL chicken broth (available from cube);
• 120 g sour cream;
• salt and pepper - to taste.

preparation

Pork chop into small pieces, onions and carrots - cubes. Garlic chop on a grater or skip through the press. Onion chop feathers. Cheese rub on a small grater.

In a frying pan heat the oil over medium heat. 5-7 minutes Brown the pork with onions and carrots.

Add rice, Spices, peas and broth. Boil for 18-20 minutes periodically stir.

Add sour cream and half the cheese. Salt and pepper. Mix well. Sprinkle the remaining cheddar. Cover and let stand for 2-3 minutes.

Before serving, garnish with green onions.

4. Pork in a frying pan with paprika and mushrooms

Ingredients

• 450 g pork tenderloin;
• 300 g mushrooms;
• 3-4 tomatoes;
• 1 onion;
• 1 clove of garlic;
• 2-3 sprigs of greenery;
• salt and pepper - to taste;
• 2 tablespoons paprika;
• 3 tablespoons olive oil;
• ½ teaspoon thyme;
• ½ teaspoon of dried cumin - optional;
• 2 tablespoons tomato paste;
• 120 mL chicken broth (available from cube).

preparation

If there is pork fat, remove it. Cut the meat, mushrooms and tomatoes into small pieces, onion - small. Small mushrooms can be left whole. Garlic pass through the press. Chop the greens.

Sprinkle pork with salt, pepper and paprika half. In a frying pan over medium heat, heat the 1 tablespoon of olive oil. Fry the meat for about 5-6 minutes. Once put on a plate and cover with foil to keep it warm.

In the same pan, pour the remaining oil and Brown the mushrooms 5 minutes. Put the mushrooms to the pork.

In the same skillet for 3-5 minutes, saute the onion until brown. Sprinkle with garlic, remaining paprika, thyme and cumin. Stir and cook for another couple of minutes. Add tomatoes, tomato paste and broth. Bring to a boil and simmer for 10 more minutes.

Return the pork to the pan and mushrooms. Simmer for 10-15 minutes, or even longer, until the meat is tender.

Before serving, sprinkle with herbs.

5. Pork in a frying pan with flour

Ingredients

• 300 g of pork ham;
• 1 egg;
• 240 ml of milk;
• 300 g flour;
• 1½ teaspoons of salt;
• 1 teaspoon ground black pepper;
• ½ teaspoon ground red pepper;
• ¼ tsp grated nutmeg;
• 2-3 tablespoons of vegetable oil.

preparation

Pork cut into long thin slices.

Whisk the egg in a bowl with milk. In another mix the flour, salt, pepper and nutmeg.

Meat roll in flour mixture and place on a flat plate. Over medium heat, heat the oil in a frying pan.

Each piece is first dipped in egg-milk mixture, then again in the flour and then spread on one layer of the pan. Fry for 3-5 minutes. Turn to a uniform brown.

After roasting the meat lay on a paper towel to remove excess oil.

6. Pork in a frying pan with peaches and walnuts

Ingredients

• 75 grams of walnuts;
• 1 peach;
• 4 pieces of pork without bone thickness of about 1 cm;
• salt and pepper - to taste;
• 2 tablespoons butter;
• 2-3 sprigs of rosemary;
• 2-3 sprigs of thyme;
• 2 tablespoons brown sugar.

preparation

Nuts divide in half. Peach slice.

Pork salt and pepper.

In a frying pan, melt the butter over medium heat. Brown the peaches for about a minute and a half on each side. Arrange on a plate and cover with foil.

In the same pan fry the pork for 3-5 minutes on each side or more if the thicker pieces.

Put the meat peaches, walnuts, rosemary and thyme. Sprinkle with sugar, cover and leave to heat for another 3-4 minutes.

7. Pork in a frying pan with cabbage and cider

Ingredients

• 450 g pork tenderloin;
• 1 onion;
• ½ small of red or white cabbage cabbage;
• 2 tablespoons of mustard Bavarian;
• 1½ teaspoons of salt;
• ½ tablespoon of olive oil;
• 160 ml apple cider;
• 1 teaspoon of apple cider vinegar.

preparation

Pork chop slices of thickness of about 2 cm, onions - finely. Chop the cabbage.

Mix 1 tablespoon mustard 1 teaspoon of salt. Rub a mixture of tenderloin.

Heat the oil in a frying pan over medium heat. Sear the tenderloin for 2-3 minutes on each side. Arrange the meat on a plate and cover with foil.

In the same skillet, place onion and cabbage. Cook 3-4 minutes, stirring constantly. Add the cider, salt and the remaining mustard. Bring to the boil. After return to the pan and cook the pork for 5-6 minutes more. Before serving, pour the apple cider vinegar.

8. Pork in a pan with vegetables and sesame

Ingredients

• 450 g pork tenderloin;
• 1 carrot;
• 1 pepper (can use two colored halves);
• 200 g of broccoli;
• 1 piece of ginger of approximately 3 cm;
• 2 garlic cloves;
• 1 tablespoon of corn starch or normal;
• 120 ml of water;
• 80 ml of soy sauce;
• 3 tablespoons sugar;
• 1 tablespoon honey;
• 1 teaspoon sesame or olive oil;
• 1 tablespoon vegetable oil;
• salt and pepper - to taste;
• 1 tablespoon sesame.

preparation

Pork, carrots and bell pepper cut into small pieces. Broccoli disassemble into florets. Chop the ginger and garlic.

Starch is dissolved in 30 ml of water.

The pan connect soy sauce, the remaining water, sugar, honey and sesame oil. Stir until the sugar is completely dissolved. Bring to the boil and add starch. Cook for another minute or two, until the sauce thickens.

Over medium heat in a skillet, heat the vegetable oil half. For 4-6 minutes, saute broccoli, bell pepper and carrots. Salt and pepper. Arrange on a plate and cover with foil.

In the same pan, pour the remaining oil and Brown the pork for 4-5 minutes. Season with salt and pepper, sprinkle with garlic and ginger. Cook for another 30 seconds, stirring constantly.

Put the vegetables back into the pan. Pour the sauce and mix.

Before serving, sprinkle with sesame seeds.

9. Pork in a pan with onions and beer

Ingredients

• 1 kg of pork shoulder;
• 4 onions;
• 1 clove of garlic;
• 1½ teaspoons of salt;
• ½ teaspoon pepper;
• 3 tablespoons flour
• 2 tablespoons of vegetable oil;
• 1 teaspoon cumin;
• 1 bay leaf;
• 1 tablespoon brown sugar;
• 450 mL chicken broth (available from cube);
• 1 bottle of beer (light gives a light aroma);
• 2 tablespoons red wine vinegar.

preparation

Pork chop slices having a thickness of 1½-2 cm, onions - rings. Garlic chop.

The meat with salt and pepper and roll in flour. Heat on medium heat oil and cook the pulp to a golden brown, about 5-6 minutes. Add the garlic and onion and continue to cook. Constantly stir.

When the onion is tender, put in a pan, cumin, bay leaf and sugar. Pour the broth, beer and vinegar.

Bring to boiling dish, reduce heat, cover and simmer for 1 hour.

10. Pork in a pan with potatoes

Ingredients

• 450 g pork tenderloin;
• 450 g of potato;
• 1 paprika;
• 1 onion;
• 2-3 sprigs of greenery;
• 4 garlic cloves;
• 2 tablespoons olive oil;
• 1 tsp Tabasco or other hot sauce;
• 1 tablespoon paprika;
• ½ teaspoon cumin;
• salt and pepper - to taste;
• 750 ml of water.

preparation

Pork and potato slice into pieces 2-3 cm in width. Bell peppers and onions - finely. Chop the greens. Chop the garlic.

In a large skillet, heat the oil over medium heat. A few minutes fry the onion until transparent. Add the meat with garlic, potatoes and bell pepper. Cook for another 10 minutes, stir occasionally.

Spice Tabasco, paprika, cumin, salt and pepper. Pour water, stir and bring to a boil. After the cook on minimum heat for 40-45 minutes.

When serving sprinkle with herbs.