Pork Balls:
Serves 4 (as main meal)
Ingredients:
500g NZ Trim Pork Mince
2 tablespoons Lee Kum Kee Sweet Chilli Sauce
2 tablespoons chopped fresh herb such as mint, coriander
or parsley - chopped
Lettuce leaves
Method:
Using clean wet hands, mix all ingredients together.
Shape into balls, patties or onto soaked bamboo sticks.
Bake at 170oC until cooked - the time depends on the
 size of the balls. Serve on a bed of lettuce with a dipping
bowl of Lee Kum Kee Sweet Chilli Sauce or over pasta,
 rice, noodles or mashed potatoes.
Mike's Tips:
Clean wet hands makes handling easy.
Pork Mince doesn't need anything to make it bind.
Lee Kum Kee Sweet Chillli Sauce is great as a
 flavouring ingredient and as a dipping sauce.
The pork balls and patties can also be cooked in
a fry pan, or on a BBQ.
Try pressing the mix into a loaf tin, baking and
 serving cold at a picnic.Pork is great with Asian Flavours.
The lettuce is great to serve on-adds colour, and
 forms an edible garnish

Tropical Pork Curry
2 small pork tenderloins, about 1 1/2 pounds total,
 cut into 3/4-inch cubes
1 tablespoon butter
1/2 cup chopped onion
2 teaspoons curry powder
1 medium pineapple, cored & cubed (or 3 8-oz.
cans pineapple chunks, drained)
1 cup pineapple juice, divided
2 tablespoons cornstarch
2 bananas, peeled and sliced
In large nonstick skillet sauté onion in
 butter until translucent, about 3-4 minutes.
 Stir in curry and blend thoroughly.
Add pork cubes and cook, stirring, for 4 minutes,
until lightly browned. In small bowl stir together
cornstarch and 1/4 cup pineapple juice; set aside.
 Stir pineapple chunks and remaining 3/4 cup
juice into pork mixture; bring to a boil and stir
 in cornstarch mixture. Cook and stir for about
2 minutes, until thickened. Stir in banana just
 before serving.
Serves 6

New Zealand Pork 'n' Beans
 A tasty variation of Boston baked beans.

500 g New Zealand Pork mince
1 large onion, chopped
2 tablespoons maple flavoured syrup
1 x 400 g can tomatoes in juice
1 tablespoon malt vinegar
1 tablespoon whole grain mustard
3 cups cooked kidney beans
Heat a heavy based pan. Add the pork mince
 and onion and cook until the onion is tender.
Add the maple syrup, tomatoes, vinegar and kidney beans.
Simmer 10-15 minutes.
Serve with toasted herb bread.

N.Z.Pork Spareribs with Chilli and Cranberry
    Serves 6 - 8
2 kg 100% New Zealand Pork Spareribs,
cut into individual ribs
1 cup cranberry juice
1 tablespoon soy sauce
1 teaspoon crushed garlic
1 teaspoon minced chilli
2 tablespoons runny honey
 Preheat the oven to 180°C.
Place the spareribs in a baking dish.
Combine all other ingredients and pour over the spareribs.
Bake in preheated oven for 45 - 60 minutes.
Baste frequently with the cranberry mixture during cooking.
 

Pork and Pasta Skillet Supper 
1 pound ground pork
1 medium onion, chopped
1 14 1/2-oz. can pasta-ready tomatoes
1 8-oz. can tomato sauce
1 small yellow summer squash or zucchini
1 1/2 cups (4 oz. uncooked) hot cooked penne pasta,
or other small pasta shape
Heat nonstick skillet over medium-high heat.
Add pork & onion;cook & stir until evenly browned.
Stir in tomatoes and tomato sauce; bring to a boil.
Reduce heat to low; cook for 5 minutes.
Stir in squash and pasta. Cook for 2-5 minutes
or until heated through.
Serves 4 
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Caramel Apple Pork Chops
4 boneless pork chops, 3/4-inch thick
2 tablespoons brown sugar
Salt and black pepper, to taste
1/8 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons butter
2 medium tart red apples, cored and sliced
into 1/2-inch wedges
3 tablespoons chopped pecans
Heat skillet over medium-high heat. Saute chops,
5-6 minutes, turning occasionally, until both sides
are evenly browned. Remove; keep warm.
In a small bowl, combine brown sugar,salt,
pepper, cinnamon and nutmeg.
Add butter to skillet; stir in brown sugar mixture
and apples. Cover and cook for 3-4 minutes or
just until apples are tender. Remove apples with
a slotted spoon and arrange on top of chops;
keep warm. Continue cooking mixture in skillet,
uncovered, until sauce thickens slightly.
Spoon sauce over apples and chops.
Sprinkle with pecans.
Serves 4. 

All-Star Pork Meatballs
1 pound ground pork
1 tablespoon onion flakes
3/4 cup crushed corn flakes
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 egg
1/4 cup ketchup
3 tablespoons brown sugar
1 teaspoon dry mustard
Heat oven to 375 degrees F. In a large bowl,
combine ground pork, onion flakes, corn flakes,
 salt, pepper and egg. In a small bowl stir
together ketchup, brown sugar and dry mustard.
Spoon 2 tablespoons of the ketchup mixture
into the pork and mix well. Spray muffin tin
with vegetable cooking spray. Form 6 meatballs
and place in muffin tin. Coat the top of each
 meatball with the remaining ketchup mixture.
Bake for 30 minutes at 375 degrees F.,
until nicely browned and glazed.
Serves 6 

  Barbecue Pork Skillet
4 pork chops, 3/4-inch thick
1 teaspoon vegetable oil
1/4 cup Italian dressing
1/4 cup barbecue sauce
Heat oil in large skillet over medium-high heat
 and brown chops about 1 minute on each side.
Add remaining ingredients to pan, stirring
to blend. Cover and simmer for 5-8 minutes,
until chops are cooked
Serves 4. 

Foiled Pork with Potatoes:

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Makes: 2 servings

Ingredients
2 (1 1/4 inch thick) pork chops
2 large sweet potatoes
2 slices onion
2 apples - peeled, cored and sliced

Directions
1. Preheat oven to 350 degrees F (175 degrees C).

2. Lay out a piece of aluminum foil large enough to hold the ingredients. Place the pork chops, on the foil, then place the sweet potato, onion and apple over the chops. Fold up and seal each package.

3. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until the potato is soft when pricked with a fork. (Note: Do not open packages while baking as this will allow the steam to escape and will dry out the pork chops. Also, be careful when opening as the steam can burn.)

 

alternatively add same amount of pineapple in place of  the apple.

or 2 large size yams in place of potatoes

Grilled Pork Chops with Lavender Flowers
I love using lavender in my cooking, and I'm always experimenting.
You'll love this easy and delicious recipe.
-4 pork loin or rib chops, about 3/4-inch thick
1 teaspoon coarse kosher salt
1 teaspoon coarsely ground black pepper
3/4 teaspoon minced fresh lavender flowers or 1/2 teaspoon dried lavender
2 teaspoons minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 tablespoon extra-virgin olive oil
In a small bowl, combine salt, pepper, lavender, thyme, rosemary, and olive oil; rub mixture onto the pork chops. Cover the chops with plastic wrap and let sit 1 to 2 hours at room temperature.
Preheat barbecue grill. Place pork chops onto hot grill. Cover barbecue with lid, open any vents, and grill 4 to 5 minutes; turn and grill an additional 3 to 4 minutes or until the internal temperature reaches 155°F on a meat thermometer. Remove from barbecue and serve.
Makes 4 servings.

ginger pork ribs-

serves 4
1 Tbls butter
1 Medium onion, chopped
1 Cup Orange Marmalade or your favorite preserve [I use orange]
1/4 Cup Soy Sauce
3 Tbls Honey
3 Tbls Merlot or a dry red wine
1 Tbls Fresh grated ginger
1 Tbls Fresh grated orange rind
4-5 Lbs Baby Back Pork Ribs

Melt butter in a heavy sauce pan over medium heat. Add onion and cook until tender. Add marmalade [or preserves], soy sauce, honey, wine, ginger, and orange rind. Cook over medium heat, stirring constantly until heated through. Place ribs in a baking pan [I usually place in foil inside pan...less sticky mess]. Pour marmalade mixture over ribs. Cover [I usually wrap foil around] and bake at 275 degrees for 3-4 hours, until rib meat is tender. I usually baste 2-3 times. In the meantime, prepare coals or charbroiler to finish the cooking process. When ribs are tender [they get kind of caramalized with the marinade], remove from oven and discard marinade. Place ribs on coals or charbroiler. Broil until brown and crisp or until just the way you like them [usually about 5 minutes per side]. The meat should fall off the bones. These ribs are so delicious and juicy that a sauce is not needed. But if desired, serve with a barbecue sauce of your choice.
 

Roasted Pork Chops and Vegetables-

[a full roasted meal]

Makes 4 servings
2 teaspoons parsley flakes
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic salt
1/4 teaspoon coarse ground pepper
4 pork rib chops, 1/2 inch thick (1 pound)
Olive oil-flavored cooking spray
6 new potatoes, cut into fourths (3 cups)
4 ounces mushrooms, cut in half (1 1/2 cups)
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, cut into thin wedges
1 medium tomato, cut into 8 wedges
Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Mix parsley, marjoram, thyme, garlic salt and pepper. Spray both sides of pork chops with cooking spray. Sprinkle with 1 to 1 1/2 teaspoons herb mixture. Place in corners of pan.
Mix potatoes, mushrooms, bell pepper and onion in large bowl. Spray vegetables 2 or 3 times with cooking spray; stir. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in center of pan between pork chops.
Bake uncovered 45 minutes. Turn pork; stir vegetables. Place tomato wedges over vegetables. Bake uncovered 10 to 15 minutes or until pork is slightly pink when cut near bone and vegetables are tender.

 

From CanadianSheWolfTM   Bombay Pork Skillet

4 boneless pork chops, cut into 3/4-inch cubes
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground mace
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon vegetable oil
2 large onions, chopped
3 cloves garlic, crushed
3/4 cup beef broth
3 tablespoons honey
2 tablespoons lemon juice
1 cup plain yogurt
2 tablespoons all-purpose flour
1/4 cup chopped parsley

Hot cooked rice for accompaniment

Chopped cashews for garnish

Chopped fresh cilantro for garnish

1. Put cumin, cardamom, cinnamon, coriander, mace, pepper and salt in large plastic bag; shake to blend. Add pork pieces, shake gently to coat pork.
2. Heat oil over medium-high heat in large skillet; cook and stir onions and garlic until tender. Add pork, cook and stir for 2 to 3 minutes or until browned.
3. Stir in broth, honey and lemon juice, bring to a boil; reduce hat, cover and simmer 10 minutes or until pork is tender.
4. In small bowl stir together yogurt and flour; stir into skillet with parsley. Cook and stir over medium heat, until mixture thickens.
5. Spoon pork mixture over hot cooked rice, garnish with chopped cashews and chopped fresh cilantro.

Makes 4 servings