Best Pork Fries Recipes

MANGO-BLACK PEPPER GLAZED GRILLED PORK CHOPS WITH MANGO-BLACK BEAN-GREEN ONION SALSA AND YUCCA FRIES

Steps:

• Place vinegar, sugar and peppercorns in saucepan and reduce until thickened. Whisk in mango puree and cook 1 minute. Strain into bowl. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze.
• For the Mango Salsa: Combine all ingredients in medium bowl and season with salt and pepper. Let sit for 30 minutes before serving.
• For the Yucca Steak Fries: Place yucca in pot filled with 1 quart water and 2 tablespoons of salt. Simmer for 20 to 25 minutes or until soft through the center. Remove from heat with slotted spoon to bowl of ice water. Drain on paper towels. Cut yucca into fries, 3 inches long by 3/4 inches wide. Place cornmeal in medium bowl and add 1 tablespoon salt and ancho chile powder. Roll fries in cornmeal mixture. Preheat oil to 370 degrees F. Fry yucca in batches until golden brown. Drain on plate lined with paper towels and salt immediately.

BBQ PULLED PORK FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Slice the potatoes into ½-inch (1cm) slices, then cut the slices into ½-inch (1cm) strips.
• Place the sliced potatoes on a baking sheet along with the pork shoulder. Make sure that the potatoes are not touching the pork.
• Drizzle the olive oil over the potatoes, then sprinkle the pork and the potatoes with the salt and pepper, rubbing them in so that they are all coated evenly. Cover the pork with one cup (286g) of the barbecue sauce, then rub it evenly on all sides. Bake for 45 minutes.
• Remove the fries, then place the pork in the center of the tray. Bake for another two hours at 350°F (175°C)
• Transfer the pork to a large bowl, and using two forks, shred the pork. Combine the pulled pork with the remaining one cup (286g) of barbecue sauce.
• In a skillet or a baking tray, layer half of the fries, half of the bbq pork, half of the red onion, the pepper jack, half of the scallions, then repeat with the remaining fries, pork, red onion, cheddar, and scallions. Bake for 15 minutes, until cheese is melted.
• Serve with sour cream.
• Enjoy!

MANGO-BLACK PEPPER GLAZED GRILLED PORK CHOPS WITH MANGO-BLACK BEAN-GREEN ONION SALSA AND YUCCA FRIES

Steps:

• Place vinegar, sugar and peppercorns in saucepan and reduce until thickened. Whisk in mango puree and cook 1 minute. Strain into bowl. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze.For the Mango Salsa: Combine all ingredients in medium bowl and season with salt and pepper. Let sit for 30 minutes before serving. For the Yucca Steak Fries: Place yucca in pot filled with 1 quart water and 2 tablespoons of salt. Simmer for 20 to 25 minutes or until soft through the center. Remove from heat with slotted spoon to bowl of ice water. Drain on paper towels. Cut yucca into fries, 3 inches long by 3/4 inches wide. Place cornmeal in medium bowl and add 1 tablespoon salt and ancho chile powder. Roll fries in cornmeal mixture. Preheat oil to 370 degrees F. Fry yucca in batches until golden brown. Drain on plate lined with paper towels and salt immediately.
• Recipe courtesy Bobby Flay

DELICIOUS FRENCH FRIES AND PORK CHOPS (OR CHICKEN) BAKE

Steps:

• Butter a 13 x 9-inch baking dish.
• Sprinkle the pork chops with black pepper and garlic powder on both sides (an a little seasoned salt if desired).
• In a skillet melt the butter with oil over medium heat; brown chops on both sides, then set aside.
• In a bowl mix together the undiluted soup with half and half cream, sour cream, mayonnaise, Parmesan cheese and 1/2 cup grated cheddar cheese; mix well to combine.
• Add in the chopped crinkle fries with half a can of Durkee French fried onions; toss lightly to combine.
• Spread the mixture into the buttered baking dish, then place the browned pork chops on top.
• Cover with foil and bake in a 350 degree oven for about 40 minutes or until the pork are tender (cooking time will depend on the thickness of the chops).
• Remove from the oven sprinkle with about 1-1/2 cups cheddar cheese and the remaining half of the dried onions; return to the oven and bake uncovered for about 5-8 minutes or until the cheese melts.

PORK FRIES

Steps:

• Remove tenderloin from packaging and place on cutting board; cut into 3 equal length sections, each about 3 inches long. Slice each section into 1/4- to 1/2-inch diameter strips. You will end up with approximately 34 strips that are similar in size and shape to French fries.
• Place eggs, breadcrumbs and flour into separate bowls. Dredge pork strips in flour, coat with beaten egg, and toss in breadcrumbs.
• Pour oil into large skillet until 1/4 inch deep; heat over medium-high until breadcrumb dropped in oil sizzles. Gently place approximately 8 breaded pork strips into oil, making sure not to overcrowd them. Fry approximately 1 1/2 minutes per side until golden brown, crisp, and internal temperature of pork is at least 150 degrees F.; drain on paper towels. Repeat until all pork strips are fried. Note that stove temperature may need to be reduced to prevent burning when the oil level lowers after a few batches.
• Serve with BBQ sauce, sriracha mayonnaise, or ranch dressing for dipping.

PORK BELLY DISCO FRIES

Steps:

• For the vinaigrette: Combine the vinegar, mustard, oregano, rosemary, thyme and shallots in a blender. With the motor running, slowly drizzle in the oil. Add salt and pepper to taste.
• For the fries and pork belly: Preheat the oven to 350 degrees F.
• Heat the olive oil in a roasting pan over high heat on the stovetop. Sprinkle the pork belly with salt and pepper on both sides. Sear until golden brown, 8 minutes per side. Remove the pork belly from the pan and add the oregano, rosemary, thyme, garlic, celery, carrots, and onions. Cook for 3 minutes, then deglaze the pan with the white wine. Add the pork belly back into the pan and add the pork stock. Cover the pan with foil and transfer to the oven to braise for 2 to 3 hours. Let rest for 15 minutes, then cut the pork into half-inch cubes.
• Fry the potatoes in a deep-fat fryer until brown and crispy. Season with salt and pepper.
• In an oven-safe dish, plate the fries layered with the pork belly cubes, fontina cheese and banana peppers. Place the dish under the broiler until the cheese is melted and gooey. Dress with malt vinaigrette and garnish with chopped scallions. Serve and enjoy.

MUSTARD-RUBBED PORK WITH BLACKBERRY-MUSTARD SAUCE AND SPICED OVEN FRIES

Steps:

• Place mustard seed, fennel, coriander,cumin, and peppercorns in a dry skillet.Place over medium heat, moving skillet tokeep seeds from burning, until aromatic,about 2 minutes. Mustard seeds will beginto pop. Transfer seeds to a spice grinder,cool slightly, and pulse until finely choppedbut not powdery. Transfer mixture to a smallbowl, and stir in the thyme, dry mustard,ginger, 1 teaspoon salt, and sugar. Set aside.
• Heat oven to 450 degrees. Position two racks inoven. Spray a small roasting pan and a largecookie sheet with cooking spray; set aside.
• Cut potatoes into 1/3-inch-thick sticks. In abowl, toss with oil and 3 tablespoons spicemixture. Spread in a single layer on cookiesheet; bake on bottom rack 15 minutes.
• Meanwhile, rub pork with 1 tablespoonDijon mustard. Sprinkle with 1/2 teaspoonsalt and 2 tablespoons spice mixture; patwith hands to make it stick. Lower oven to425 degrees; place pork in prepared pan. Place onupper rack in oven. Cook until fries aregolden and pork is cooked through (145 degrees internally), about 25 minutes. Transfer fries to a bowl and pork to a cutting board;cover both loosely with foil to keep warm.
• Place roasting pan on stove over medium-highheat; stir in wine, scraping bottomof pan to release browned bits. Stir in stock;cook, stirring occasionally, until reducedby half, 5 to 7 minutes. Whisk together flourwith 1/4 cup water in a bowl; whisk intosimmering stock mixture. Whisk in remainingtablespoon Dijon mustard; cook untilmixture begins to thicken, 2 to 3 minutesmore. Stir in berries; cook until they beginto soften, about 2 minutes. Season frieswith remaining 1/2 teaspoon salt. Slicepork, and transfer to platter. Serve immediatelywith blackberry-mustard sauceand chopped thyme.

BBQ PORK TENDERLOIN & SWEET POTATO FRIES

Steps:

• Heat oven to 425ºF.
• Place rimmed baking sheet in oven; heat 10 min.
• Toss potatoes with oil until evenly coated. Place meat on hot baking sheet; surround with potatoes.
• Bake 25 to 30 min. or until meat is done (145ºF) and potatoes are crisp, brushing meat with half the barbecue sauce and turning potatoes after 20 min. Transfer meat to cutting board; brush with remaining barbecue sauce. Cover loosely with foil; let stand 3 min. before slicing.
• Meanwhile, place potatoes in large bowl. Add cheese and red pepper; mix lightly.
• Serve meat with potatoes.

ONE-PAN ROAST PORK WITH PARMESAN FRIES

Steps:

• Heat oven to 425ºF.
• Mix egg white, cheese and 1/4 tsp. garlic powder in large bowl until blended. Add potatoes; toss to coat. Spread onto large baking sheet sprayed with cooking spray.
• Bake 15 min. Add meat to baking sheet with the potatoes; sprinkle with remaining garlic powder. Bake 20 min.
• Mix dressing and honey until blended; brush onto meat. Bake 10 to 12 min. or until meat is done (145ºF) and potatoes are tender, brushing meat occasionally with any remaining dressing mixture.
• Transfer meat to cutting board; cover. Let stand 3 min. before slicing. Serve with the potatoes.

BONELESS PORK CHOPS AND ROASTED YAM FRIES

Steps:

• Preheat oven to 450 degrees. Arrange racks in upper and lower thirds of oven.
• Cut each yam lengthwise into six spears. Place on baking sheet, and toss with brown sugar, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Place on lower rack of oven, and roast 15 minutes. Remove from oven, and turn over each spear with a metal spatula. Return to lower rack of oven until well browned, about 15 minutes. Remove from oven, and keep warm until ready to serve.
• After returning yams to oven, combine breadcrumbs, oregano, and remaining 1/4 teaspoon each salt and pepper in a shallow bowl. Dredge pork medallions one at a time in breadcrumbs, turning to completely coat. Transfer to a plate while repeating with remaining medallions.
• Coat a shallow baking dish or cast-iron skillet with remaining 1/2 tablespoon oil. Add pork medallions, and transfer to upper rack of oven. Cook 6 minutes; turn and cook until pork is browned and firm to the touch, about 6 minutes more. Transfer to a cutting board.
• While pork and potatoes are cooking, place wet spinach leaves in a large saucepan over high heat. Cover, and steam, stirring occasionally, until wilted, about 3 minutes. Remove from heat.
• Slice pork on the bias, and place on serving plate with yams, steamed spinach, and lime wedges.

ONE PAN ROAST PORK WITH PARMESAN FRIES

Steps:

• 1. Heat oven to 425.
• 2. Mix egg white, cheese and 3/4 garlic salt in a large bowl. Add potatoes; toss to coat. Spread onto large greased baking sheet.
• 3. Bake 15 minutes. Add meat to baking sheet with potatoes; sprinkle with remaining garlic salt. Bake 20 minutes.
• 4. Mix dressing and honey, brush onto meat. Bake 10 to 15 minutes or until meat is done and potatoes are tender, brushing meat occasionally with remaining dressing mixture.

THE ULTIMATE PULLED PORK FRIES

Steps:

• Heat oven to 425ºF.
• Cover rimmed baking sheet with foil; spray with cooking spray. Spread GOLDEN CRINKLES onto prepared baking sheet.
• Bake 40 to 45 min. or until golden brown.
• Cover with cheese and meat; bake 5 to 6 min. or until cheese is melted and meat is heated through.
• Top with remaining ingredients.

PORK PANINI & SPICED FRIES

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Cut potatoes into 1/4-in. sticks. Add to bag, a few pieces at a time, and shake to coat. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 30-35 minutes or until crisp and golden brown, stirring once., Meanwhile, cut bread in half widthwise (save one half for another use). Cut bread in half horizontally; cut into fourths widthwise. In a small bowl, combine the mayonnaise, chili sauce, mustard and cumin; spread over bread. Layer each with pork, pickles and cheese. Replace tops., Cook on a panini maker or indoor grill for 2-3 minutes or until cheese is melted. Serve with fries.

CHILI-PORK HOME FRIES

Steps:

• Preheat the oven to 400 degrees F.
• Put the cooked home fries on a baking sheet or in a cast-iron skillet.
• Top with pulled pork to cover completely, then top with the chili.
• Sprinkle the shredded cheese all over the top of the chili. Place in the oven just long enough to melt the cheese, 2 to 3 minutes. Serve.

BBQ PORK TENDERLOIN & SWEET POTATO FRIES

Steps:

• HEAT oven to 425ºF.
• PLACE rimmed baking sheet in oven; heat 10 min.
• TOSS potatoes with oil until evenly coated. Place meat on hot baking sheet; surround with potatoes.
• BAKE 25 to 30 min. or until meat is done (145ºF) and potatoes are crisp, brushing meat with half the barbecue sauce and turning potatoes after 20 min. Transfer meat to cutting board; brush with remaining barbecue sauce. Cover loosely with foil; let stand 3 min. before slicing.
• MEANWHILE, place potatoes in large bowl. Add cheese and pepper; toss to coat.
• SERVE meat with potatoes.

PORK LOIN & FIG PANINI WITH SWEET POTATO FRIES

Steps:

• To make the panini, preheat an electric panini press to "panini" mode or medium-high heat according to the manufacturer's instructions. Brush one side of each bread slice with olive oil. Place the slices, oiled side down, on a clean work surface. Sprinkle the cheese on 4 of the slices, then arrange the pork and spinach evenly on top. Spread 1 Tbs. spiced fig jam on each of the other bread slices and top each sandwich with one of the slices, oiled side up. Place 2 sandwiches on the preheated panini press and close the lid. Cook until the cheese is melted, about 6 minutes. Transfer the sandwiches to a cutting board and cut in half. Repeat with the remaining sandwiches. Serve immediately with the sweet potato fries. Serves 4.

ONE-PAN ROAST PORK WITH PARMESAN FRIES

Steps:

• Heat oven to 425ºF.
• Mix egg white, cheese and 1/4 tsp. garlic powder in large bowl until blended. Add potatoes; toss to coat. Spread onto large baking sheet sprayed with cooking spray.
• Bake 15 min. Add meat to baking sheet with the potatoes; sprinkle with remaining garlic powder. Bake 20 min.
• Mix dressing and honey until blended; brush onto meat. Bake 10 to 12 min. or until meat is done (145ºF) and potatoes are tender, brushing meat occasionally with any remaining dressing mixture.
• Transfer meat to cutting board; cover. Let stand 3 min. before slicing. Serve with the potatoes.

PULLED PORK & SWEET POTATO FRIES

Steps:

• Place meat in slow cooker sprayed with cooking spray. Combine all remaining ingredients except fries and buns; pour over meat. Turn to evenly coat meat. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours). About 15 min. before meat is done, bake fries as directed on package.
• Remove meat from slow cooker; trim and discard excess fat. Chop or shred meat; return to slow cooker. Stir to evenly coat meat with sauce.
• Fill buns with meat mixture. Serve with fries.