Time 40m Yield 4 servings Number Of Ingredients 11 Steps:
Preheat the broiler. Place the pork on a rimmed baking sheet; season generously with salt and pepper. Mix 1 tablespoon olive oil, the grated garlic, paprika, oregano and 1 teaspoon Peppadew brine in a bowl; rub all over the pork and set aside 5 minutes. Broil the pork until lightly browned, about 8 minutes. Meanwhile, toss the broccoli, chickpeas, Peppadews, whole garlic cloves, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Remove the pork from the oven and flip. Spread the broccoli mixture around the pork. Continue broiling until a thermometer inserted into the pork registers 145 degrees F and the broccoli is lightly charred, 6 to 9 more minutes. Transfer the pork to a cutting board and let rest 10 minutes. Squeeze the broiled garlic cloves from their skins; finely chop. Combine the garlic with the remaining 2 tablespoons olive oil and 2 teaspoons Peppadew brine, the parsley, lemon zest and juice and a pinch of salt in a small bowl. Slice the pork and serve with the broccoli mixture. Drizzle the herb sauce on the pork.
Time 1h5m Yield 8 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place rice and water in a saucepan over medium-high heat and bring to a boil. Once the water is boiling, reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a large bowl, mix together the cubed pork, rice and broccoli. Stir in the cream of celery soup and mayonnaise, then season with pepper and curry powder. Transfer to a 9x13 inch baking dish, and cover with aluminum foil. Bake for 45 to 50 minutes in the preheated oven, until evenly heated through. Remove the aluminum foil for the last 5 minutes in the oven.
Time 30m Number Of Ingredients 15 Steps:
Heat a large cast-iron skillet over high. Whisk together soy sauce, broth, lime juice, and cornstarch. Season pork with salt, pepper, and brown sugar. Swirl 2 tablespoons oil into skillet. Add pork and cook, stirring occasionally, until browned in places and just cooked through, 2 to 3 minutes. Transfer to a plate. Swirl remaining 2 tablespoons oil into skillet. Add broccoli, onion, and garlic; reduce heat to medium-high. Cook, stirring frequently, until vegetables are browned in places, about 5 minutes. Add ginger and chili paste; cook 30 seconds. Add soy mixture; simmer until sauce is reduced and thickens slightly and broccoli is crisp-tender, about 2 minutes. Return pork and accumulated juices to skillet along with water chestnuts, stirring until combined and sauce evenly coats pork and vegetables, about 1 minute. Serve over rice.
Time 25m Number Of Ingredients 9 Steps:
In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside. In a large nonstick skillet, heat 1 teaspoon oil over medium. Working in two batches, cook pork until browned on one side, 1 to 2 minutes (pork will cook more in step 4). Transfer to a plate and set aside; reserve skillet. Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated, 2 to 4 minutes. Add pork (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Top with scallion greens.
Time 15m Yield 2 servings. Number Of Ingredients 11 Steps:
In a large skillet, stir-fry pork in oil for 3 minutes or until no longer pink. Remove and keep warm. , In the same skillet, stir-fry broccoli for 2-3 minutes. Add peppers and garlic; cook for 2 minutes. Stir in mushrooms; cook 1-2 minutes longer. Combine the cornstarch, broth and soy sauce until smooth; stir into skillet. , Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice.
Time 30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Cut pork tenderloin into 1/2 inch slices and 1 inch strips. Heat chicken broth in skillet and add 3 cloves of chopped garlic. Saute for a few minutes and then add pork strips. Cook on low until pork is cooked. Add broccoli and mushrooms. Make sauce. SAUCE: Combine peanut butter, soy sauce, oil, rice vinegar, ginger, 2 cloves of crushed garlic until smooth. Pour over pork and broccoli mixture. Cook until heated. Cook noodles as directed and drain. Serve pork and broccoli on top of drained noodles. Enjoy!
Time 30m Yield 8 servings. Number Of Ingredients 15 Steps:
Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.
Time 40m Yield 4 servings Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F. Toss the broccoli, onion, ginger, garlic and orange with 2 tablespoons vegetable oil, 3/4 teaspoon salt, and pepper to taste in a shallow baking dish. Set aside. Pat the pork dry and sprinkle all over with the five-spice powder, 1 teaspoon salt, and pepper to taste. Heat the remaining 2 teaspoons vegetable oil in a large skillet over medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 8 minutes. Add the pork to the baking dish with the broccoli-orange mixture and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 minutes. Transfer the pork to a cutting board and let rest 5 minutes before slicing. Meanwhile, return the broccoli-orange mixture to the oven and roast 5 more minutes. Serve the pork with the roasted broccoli and orange wedges.
More about “pork with broccoli recipes”
Time 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
——Marinade——-Mix garlic, onions, lemon juice, soy sauce and honey together. ——-Pork——–. Trim fat from pork. Cut pork into 1/2" pieces; place into a resealable plastic bag and pour marinade over pork. Seal bag. Marinade pork for 20 minutes, or refrigerate until ready to use, no longer than 24 hours. Drain pork, reserving marinade. Spray skillet with nonstick spray; add olive oil and heat until oil is hot. Add pork; stir-fry until no longer pink in the center. Remove pork from skillet. Add broth to skillet; bring to a boil. Add broccoli, pork and marinade. Reduce heat to medium, cover and cook about 3 minutes or until broccoli is crisp tender. Heat until boiling. Mix cornstarch and water; stir into pork mixture. Cook and stir until thickened. Serve over pasta or rice. Sprinkle with lemon peel.
