Garlic Butter Pork Bites

These Garlic Butter Pork Bites so easy to throw together and delicious. The meat lovers out there will love this recipe. You could serve this at a party, but a toothpick in each pork bite. 

Garlic Butter Pork Bites 
Recipe by Christine Lamb @ Christine's Pantry 
Ingredients:
1 pound pork for stew 
Salt and pepper, to taste
1/2 stick butter
4 tablespoons minced garlic 
1/4 cup chicken broth 
1 teaspoon olive oil 
1/2 teaspoon paprika 

Directions:

Heat oil in skillet over medium heat. Add season pork bites, cook until golden brown. Remove from skillet and set aside. Add butter and garlic, stirring for 1 minute. Add chicken broth, scraping brown bits from bottom of skillet. Add pork bites, stirring a minute, until  heated thru. Serve with green vegetables. 

Until next time, 

Christine 

Deep Fried Country Style Pork Ribs

Fried pork is wonderful, like fried chicken. Fried pork is less common cooking method than smoking or grilling, but common in other parts of the world. The ribs come together quickly and very yummy. Season  the ribs, egg and bread crumbs before adding the ribs into the oil. Serve along side your favorite sides. Click on recipe name to view recipe. Thank you for visiting my website.  

Pasta Garlic Butter Sauce

American Macaroni Salad

Brussels Sprouts in Tin Foil

Deep Fried Country Style Pork Ribs 

Recipe by Christine Lamb @ Christine's Pantry 

Ingredients 

1 pound country style pork ribs, cut into pieces 

salt and pepper to taste 

1 teaspoon garlic powder 

1 teaspoon paprika 

2 eggs beaten

1/4 cup panko bread crumbs 

vegetable oil

Directions 

Heat oil to 350 degrees. Salt, pepper and add garlic powder to both sides of meat. In a dish add eggs and pinch of black pepper and 1/4 teaspoon water, whisk. In separate dish, add panko bread crumbs and paprika, stir. Dip pork into egg mixture than dip into bread crumbs. Cook in oil about 4 to 5 minutes, until golden brown. 

Until next time, 

Christine 

 

 

 

Pork Chops are Drunk

Who drank the first beer is unknown. Beer is the first alcoholic beverage known to civilian.

Stovetop Pork Chop Dinner

Copyright 2011 Christine's Pantry. All rights reserved.

One of the world's most popular culinary herbs, parsley has many nutritional and health benefits and should often be incorporated in one's diet.

Parsley was discovered in Southern Europe and has been cultivated for over two thousand years. The ancient Greeks used parsley to decorate tombs as well as to crown the winners of many athletic competitions. During the medieval times, parsley was used as an anecdote to treat people who had been poisoned. Although originally known for its medicinal properties, it is now one of the most widely utilized herbs primarily used as a decorative garnish atop salads and cooked meats.

Parsley is rich in phytonutrients, vitamins, minerals and volatile oils, all of which help to enhance the working ability of organ systems as well as the body’s ability to absorb and assimilate nutrients.

Parsley’s therapeutic benefits include its use in aiding with digestion, alleviating fatigue, helping dissolve gall stones, acting as an immune booster and improving cholesterol levels. In women, parsley helps pacify PMS symptoms through the regulation of estrogenic constituents. It also aids with the regulation of menstrual cycles and minimizes menstrual pain. Parsley is a great energy booster as it is high in both vitamin B12 and essential fatty acids. Further, it provides glandular support to both liver and kidneys. Parsley helps improve kidney function through aiding with the reabsorption of salts. An effective blood purifier, parsley helps to clear toxins in the liver thus improving liver function.

Although parsley is one of the most nutritious herbs with significant benefits, it is not used frequently, aside from as a casual garnishing agent. Seeing some of the health perks it provides, it might prove valuable to incorporate its use in our diet on a more regular basis and in a more noteworthy manner.

By http://www.suite101.com/content/the-power-of-parsley-a230722

Stovetop Pork Chop Dinner

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

3 or 4 boneless pork chops

1 cup chicken broth

4 medium potatoes, cut into fourths

1 large onion, cut into fourths

1 teaspoon salt

1 teaspoon pepper

1 heaping tablespoon garlic, minced

olive oil

parsley, garnish, optional

Directions:

Season each pork chop with salt and pepper. In large skillet, heat olive oil over medium high heat. Cook pork chops about 4 to 5 minutes, turning once, until lightly brown. Add chicken broth, potatoes, onions and garlic. Bring to boil, then reduce heat. Cover, and simmer 30 minutes. Garnish with parsley. Enjoy!

Fried Pork Chops

Copyright 2011 Christine's Pantry. All rights reserved.

The pig dates back 40 million years to fossils which indicate that wild pig-like animals roamed forests and swamps in Europe and Asia. By 4900 B.C. pigs were domesticated in China, and were being raised in Europe by 1500 B.C. On the insistence of Queen Isabella, Christopher 

Columbus took eight pigs on his voyage to Cuba in 1493. But it is Hernando de Soto who could be dubbed "the father of the American pork industry." He landed with America's first 13 pigs at Tampa Bay, Florida in 1539. Native Americans reportedly became very fond of the taste of pork, resulting in some of the worst attacks on the de Soto expedition. 

By the time of de Soto's death three years later, his pig herd had grown to 700 head, not including the ones his troops had consumed, those that ran away and became wild pigs (and the ancestors of today’s feral pigs or razorbacks), and those given to the Native Americans to keep the peace. The pork industry in America had begun. Pig production spread throughout the new colonies. Hernando Cortez introduced hogs to New Mexico in 1600, and Sir Walter Raleigh brought sows to Jamestown Colony in 1607. Semi-wild pigs conducted such rampages in New York colonists' grain fields that every owned pig 14 inches high had to have a ring in its nose. On Manhattan Island, a long solid wall was constructed on the northern edge of the colony to control roaming herds of pigs. This area is now known as Wall Street. The pig population of Pennsylvania colony numbered in the thousands by 1660. 

As the seventeenth century closed, the typical farmer owned four or five pigs, supplying salt pork and bacon for his table with surpluses sold as barreled pork. Finishing pigs on Native Americans corn became popular after becoming a common practice in Pennsylvania. After the Revolutionary war, pioneers began heading west and they took their indispensable pigs with them. A wooden crate filled with young pigs was often hung from the axles of prairie schooners. As western herds grew, the need for pork processing facilities became apparent. Packing plants began to spring up in major cities. Pigs were first commercially slaughtered in Cincinnati, which became known as Porkopolis. More pork was packed there than any other place in the mid-west.

By http://www.porkbeinspired.com/About_TheHistoryOfPork.aspx

Fried Pork Chops

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

4 boneless pork chops

2 eggs, beaten

1 cup flour

seasoned salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

vegetable oil, for frying

Directions:

Pour oil in deep skillet, heat to 350 degrees. Season each pork chop, both sides with seasoned salt. In a dish, add eggs. In a separate dish, add flour, pepper, garlic powder and onion powder, mix well. Dip each pork chop in egg, then dip into flour, coat well. Carefully, add pork chops to hot oil. Cook in batches. Fry about 8 minutes, until brown and no longer pink in center. Turn pork chops once. Place pork chops on paper towel lined dish to drain. Serve warm. Enjoy!