Pork - recipes which include Pork and yoghurt

Yoghurt or Sour Cream Onion Pork Chops

Ingredients

4 to 6 (1/2-inch thick) boneless pork chops

8 ounces plain yoghurt or sour cream

1/2 cup bread crumbs

1 package Lipton Onion Soup Mix

 

Recipe

 

• Mix bread crumbs and soup mix together in a shallow plate.
• Put yoghurt or sour cream into a bowl, dip pork chops in it to coat well, then dip into the bread/soup mix.
• Place in a baking pan and bake at 400 degrees F for 25 to 35 minutes, covered.
• Uncover and bake 10 minutes longer.

Pork Kabobs with Cucumber Yoghurt Sauce

Ingredients

1/2 cup olive oil

1/4 cup chopped onion

3 tablespoons fresh lemon juice

1 tablespoon minced fresh parsley

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon dried marjoram

1/8 teaspoon pepper

2 pounds boneless pork, cut into 1-inch cube

Cucumber yoghurt Sauce

1 (8 ounce) carton plain yoghurt

1/2 cup chopped cucumber

1 tablespoon chopped onion

1 tablespoon minced fresh parsley

1 teaspoon lemon juice

1/8 teaspoon garlic salt

Pita bread, optional

 

Recipe

 

• In a resealable plastic bag or shallow non reactive container, combine oil, onion, lemon juice, parsley, garlic, salt, marjoram, and pepper, add pork cubes and toss to coat.
• Seal or cover and refrigerate overnight.
• Combine sauce ingredients, cover and refrigerate for several hours.
• Drain pork and discard marinade.
• When ready to cook on grill, thread pork on skewers, leaving a space between each.
• Grill uncovered, over medium coals for 8 to 10 minutes or until meat is done, turning frequently.
• Serve with dipping sauce if using as an appetizer or in pita bread with sauce drizzled over.

Curried Pork Kebabs

Source: National Pork Board

 

Ingredients

1 pound boneless pork loin, cut into 1-inch cubes

1 cup plain low-fat yoghurt

2 tablespoons orange juice

1 tablespoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground ginger

 

Recipe

 

For marinade, stir together yoghurt, orange juice and seasonings in a medium bowl. Blend well.

Add pork cubes to bowl; stir to coat with marinade.

Cover and refrigerate 4 to 24 hours.

Remove pork from marinade; lightly pat dry with paper towels.

Thread pork evenly on skewers.

Grill over medium-hot coals, turning frequently, for about 10 minutes, until nicely browned.

Serve hot.

 

Pork Fajita Pitas

Ingredients

2 tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

2 tablespoons water

3/8 teaspoon salt

3/8 teaspoon black pepper

4 small garlic cloves

15 ounces extra lean extra tender pork center loin c

4 small Roma tomatoes, blanched/seeded

1/4 cup minced onion

1/4 cup minced green bell pepper

1 small jalapeno chilli pepper, seeded and minced

1 tablespoon fresh cilantro (optional)

1 tablespoon ketchup

4 small whole wheat pita bread, heated

2 tablespoons fat-free plain yoghurt

 

Recipe

• In small saucepan combine vinegar, Worcestershire sauce, water, 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Mash 2 garlic cloves; add to saucepan and cook, stirring occasionally, until mixture is heated through (about 2 minutes).
• Pour mixture into a heat resistant bowl (not aluminium); add pork, turn to coat.
• Marinade for 5 minutes at room temperature.
• In medium bowl combine tomatoes, onion, green pepper, jalapeno pepper, cilantro, ketchup, yoghurt, remaining salt and remaining pepper.
• Mince remaining garlic cloves; add to vegetable mixture and stir to combine. Cover and refrigerate until ready to serve.
• Remove pork from marinade, reserving marinade.
• Set pork on rack in broiling pan and broil, turning several times and basting with reserved marinade until pork is browned and thoroughly cooked (8-10 minute).
• To serve, transfer pork to work surface and thinly slice.
• Cut each pita in half crosswise, making 8 halves; open each half to form a pocket. Fill each half with 1/8 of the meat and 1/8 of the tomato mixture.