Best Creamy Pork On Toast Recipes

CREAMY PORK ON TOAST

Steps:

• Combine flour, 1/2 tsp salt and pepper in ziplock and shake to mix. Dredge chops in mixture. Set aside.
• Cook pork chops in hot oil in large skillet over high heat 4-5 minutes per side or until browned. Remove chops from skillet.
• Add vinegar and cook 2 minutes, stirring to loosen particles from bottom of skillet.
• Stir in sour cream, sugar, cloves and bay leaves, and remaining 1/4 tsp salt; simmer 5 minutes.
• Remove and discard bay leaves from sauce.
• Plate toast and chop/cut ip chops or leave whole, placing meat on top of toast.
• Pour sauce over meat. Sprinkle with parley. Serve.

CLASSIC PORK CROWN ROAST

Steps:

• Put the pork on a rimmed baking sheet and sprinkle all over with 1 tablespoon salt and several grinds of pepper; set aside.
• Put the fennel, allspice, whole peppercorns and juniper berries in a small skillet over medium heat and cook until the fennel begins to turn slightly golden, about 5 minutes.
• Transfer the toasted spices to a blender, add the bay leaf and blend until coarsely ground. Add the olive oil and 1 tablespoon salt and process until a coarse paste forms, about 1 minute. Spread the paste over the pork, making sure to get it into all the nooks and crannies; use a spatula to scrape up all the paste from the blender. Cover the pork with plastic wrap and refrigerate at least 8 hours and up to 24 hours.
• When ready to cook the pork, preheat the oven to 450 degrees F.
• Put the pork on a rack set in a large roasting pan and cook for 20 minutes. Lower the oven temperature to 350 degrees F and continue to cook until an instant-read thermometer registers 135 degrees F, about another 1 1/2 hours.
• Meanwhile, combine the sugar, sage, thyme, apples, onions and 6 tablespoons of the butter in a large bowl until well coated. Heat a large skillet over high heat until very hot, about 3 minutes. Add half of the apple and onion mixture and cook, stirring occasionally, until the apples and onions are dark golden all over but the apples are still firm, 2 to 3 minutes. Transfer to a rimmed baking sheet and spread into a single layer to cool, using a heatproof spatula to scrape all the remaining sugar from the skillet over the apples and onions. Repeat with the remaining apple and onion mixture.
• Return the skillet to high heat and add the wine. Cook until syrupy and reduced to about 2 tablespoons, about 4 minutes. Add the cider and cook until thickened and glossy, about 8 minutes; you should have about 1/3 cup of glaze. Swirl in the remaining 2 tablespoons butter and set aside.
• Once the pork reaches 135 degrees F, increase the oven temperature to 450 degrees F and brush the pork all over with half the glaze. Return to the oven and cook for 5 minutes. Brush with the remaining glaze and continue to cook until the internal temperature registers 145 degrees F, about another 5 minutes. Transfer to a serving platter and let rest for 30 minutes. Serve with the apples and onions.

ROAST PORK ON TOAST ROUNDS WITH MANGO CHUTNEY

Steps:

• Lightly spread mustard on each toast round. Arrange the rounds on a serving platter. Top with a portion of pork, spoon a small dollop of chutney on each piece of pork, garnish with parsley leaves if desired, and serve.
• Adjust an oven rack to the upper middle position and heat the oven to 425 degrees. Arrange bread on a large wire rack. Set the wire rack on the oven rack and bake until toasts are crisp and golden brown on the outside and a little soft on the inside, 4 to 5 minutes.

DAD'S BASIC MOIST PORK ROAST

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

CREAMED PEAS ON TOAST

Steps:

• On stove in small pot melt butter and add flour slowly to thicken it.
• When it is almost like a paste add the milk and stir.
• Continue stirring on low heat until the mixture thickens.
• Add the drained can of peas and stir for a few more minutes.
• Pour hot mixture over a buttered slice of toasted bread, add salt& pepper to taste.
• Use a knife and fork to slice and eat your meal and enjoy.

ROAST PORK WITH CREAMY PEAS

Steps:

• Prepare the pork: Mix 2 tablespoons brown sugar, 2 teaspoons each mustard powder and chile powder, 1 tablespoon salt and 1/4 teaspoon pepper in a bowl. Put the pork on a plate, pat dry and rub all over with the spice mixture. Refrigerate, uncovered, at least 4 hours or overnight.
• Whisk the remaining 2 teaspoons brown sugar, 1 teaspoon each mustard powder and chile powder, the Worcestershire sauce, vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; set aside for brushing.
• Preheat the oven to 375 degrees F. Rinse the pork and pat dry. If desired, tie kitchen twine around the pork in a few places to help it keep its shape. Heat the olive oil in a large skillet over medium-high heat. Add the pork, fat-side down, and sear until golden, about 5 minutes. Continue to cook, turning, until golden all over, about 5 more minutes. Transfer to a rimmed baking sheet, fat-side up, and roast 30 minutes. Brush with three-quarters of the vinegar mixture; continue roasting until a thermometer inserted into the center registers 145 degrees F, 15 to 20 more minutes. Transfer to a cutting board and brush with the remaining vinegar mixture. Let rest 15 minutes before slicing.
• Meanwhile, make the peas: Bring 6 cups water, the granulated sugar and 1/4 teaspoon salt to a boil in a saucepan. Add the peas, bring to a simmer and cook until tender, 8 to 10 minutes for fresh peas or 3 to 4 minutes for frozen. Drain, transfer to a bowl and keep warm. Add the cream to the pan, bring to a boil and cook until reduced by half, about 3 minutes. Whisk in the butter, then add to the peas and toss. Add the parsley and scallions, season with salt and pepper and toss. Serve with the pork.

CREAMED PEAS ON TOAST

Steps:

• Melt butter in a large saucepan or pot.
• When butter is almost melted, add the flour and stir it until a paste forms. DON'T LET IT BURN!
• Add the 2 cups of milk and stir constantly on high heat until it thickens. Do not stop stirring or the bottom will burn.
• When it is quite thick, add a little more milk to thin it. Then continue stirring until it has thickened again.
• Repeat this step as needed until there is as much white sauce as you think you need. We usually have quite a lot.
• Salt, Pepper and/or parmesan cheese can be added at this point, if desired.
• When all milk has been added, and sauce has thickened again, add the drained peas. Stir.
• Serve on warm, buttered toast, with more grated parmesan on top. Mmmm.