Moo Shoo Pork Wrap

  "A very quick and easy version of Moo Shoo Pork using a tortilla in place of a Chinese pancake"

Recipe By     : Ellen M. Davis
Serving Size  : 4    


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             tablespoon    vegetable oil
  1             teaspoon       vegetable oil
  1             pound           pork loin
  1             teaspoon       cornstarch
  1                                  garlic clove -- minced
  16           ounces         Broccoli Slaw
  1                                  red bell pepper -- julienne
  10           ounces  sliced mushrooms
  10           ounces  coleslaw
     1/2       cup               oyster sauce
  3                                  green onions -- sliced
  4             large             tortilla GF
  4             tablespoons  hoisin sauce -- - gluten free
     1/4       cup               hoisin sauce -- - gluten free/for dipping

Heat large, deep skillet or wok over high heat. Add 1 tablespoon oil and heat until almost smoking. Toss pork with cornstarch in medium bowl. Add pork to skillet and cook, stirring, until beginning to brown, 3 to 4 minutes. With slotted spoon transfer pork to a bowl.

Add remaining 1 teaspoon oil to skillet; add garlic and cook 15 seconds. Add vegetables and Stir-Fry Sauce to skillet. Cook, stirring frequently, until vegetables are tender-crisp, 5 minutes. Return pork to skillet and cook 1 minute more. Transfer to serving bowl and sprinkle with green onions.

Wrap tortillas in paper towel and microwave on High 1 1/2 minutes.

To serve, spread Hoisin sauce on tortillas, spoon on Moo Shoo Pork and roll up.


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Per Serving : 802 Calories; 24g Fat (26.0% calories from fat); 34g Protein; 117g Carbohydrate; 11g Dietary Fibre; 42mg Cholesterol; 2412mg Sodium.  Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 4 Fat; 1 1/2 Other Carbohydrates.

Cider Mustard Pork Chop

Cider Mustard Pork Chops

"A cider, mustard and brown sugar glazed pork chop with a little kick. Use butterfly pork chops as you can get the glaze into the centre of the meat.

4 tablespoons brown sugar

1 tablespoon dry yellow mustard powder

1/8 teaspoon chilli flakes

1 teaspoon hot sauce

1 teaspoon gf soy sauce

Pinch of ground black pepper

4 boneless pork loin chops

3 tablespoon apple cider vinegar

Preheat oven to 350°F.

In a small bowl, combine the chilli flakes, soy sauce, pepper, brown sugar, vinegar and mustard. Mix together well.

Butterfly the pork chops* and dip to coat the inside and outside of the pork chops, fold them back up and arrange them in a 2 quart baking dish.

Bake at 350°F for 25 minutes, or to desired doneness.

*Note:

To Butterfly you pork loin chop

Set your loin chop flat on a cutting board.

Place your non-knife hand gently over the chop, holding it steady but not pressing down too hard. Hold the knife parallel to the cutting board.

Cut horizontally through the meat, slowly moving the knife back and forth. Stop when you are a little bit more than two-thirds through.

Pull the meat open gently like a book. If the meat lays flat open, the chop is butterflied. If not, cut through a bit more until the chop lays flat. Do not cut all the way through the meat.

Pork Loin Chops with Orange Peanut Sauce

serves 4

4 pork loin chops, 1” thick

1 tablespoons olive oil

salt and pepper to taste

juice of 1 orange

zest of 1 orange

3 tablespoons orange marmalade

1 tablespoon lime juice

1teaspoon grated fresh ginger

2 teaspoons hot sauce

3 tablespoons peanut butter, preferably natural

2 tablespoon gf soy sauce

1/8 teaspoon dried chilli flakes

Whisk orange juice, marmalade, peanut butter, ginger, soy sauce and chilli flakes in a small saucepan. Cook over medium heat until smooth and bubbling, 3 to 5 minutes. Remove from the heat and set aside.

Season chops with salt and pepper. Sear chops on each side in olive oil and then cook 3 minutes on each side. Cover with foil and let rest for 10 minutes.  Serve chops with sauce.

Hint: I keep my ginger root in a zip lock bag in the freezer and grate off what is needed and replace the ginger root to the freezer. I don’t end up with as much waste and I always have fresh ginger at hand.