More Pork Recipes
- 4 Bone-in Ribeye Pork Chops about 1 inch thick
- 2 teaspoons Tuscany Seasoning*
- 14.5 oz. can low sodium chicken broth
- ¾ cup red (or dry white) wine
- Olive oil if needed
- Pork Baby back ribs
- Dry Rub
- Barbecue sauce
- A friend is both a barbecue judge and author of a successful barbecue book. He cautions that judges look for ribs that pull cleanly off the bone but require a slight tug. Falling off the bone maybe a favorite for many but may won’t win contests.
- Rest refrigerated ribs before placing in grill or smoker.
- Thin and even; place pork between sheets of wax paper. Pound with a meat mallet. That helps thin and even the thickness of the pork down to about 50%. Like cooking a fine steak, that helps me char pork’s top and bottom while cooking quicker and evenly inside.
- Marinate for several hours. Coat both sides with olive oil, coat with spice blends like Tuscany Season Salt, Greek Seasoning, Herbes de Provence, Montreal Steak Seasoning, fresh herbs like sage, thyme, tarragon, and rosemary; salt and fresh ground pepper.
- Roast or Pan Sear.
Pork Pot Pie with Biscuits Crust
This version uses the same prized Pillsberry™ pot pie filling recipe linked above but replaces traditional pie crust with biscuit batter.
Their recipe calls for precooked chicken or turkey. I again substituted leftover “Always Moist” pork, a favorite in our home. Leftover chicken, turkey and ham also work wonderfully well.
Portions of this comfort recipe will serve a family.
Prepare the prized pot pie recipe liked above substituting leftover “Always Tender” pork roast.
Assemble double your favorite biscuit recipe from scratch or mix. Mold a ¼ to ½ inch thick layer onto an ungreased 10” x 10” oven safe pan. Add filling.
Distribute spoon fills of biscuits over top. Dot with butter and cook in oven as directed above and top is lightly tanned; cut and serve.