Recipes with 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.
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