8 Microwave Pork Recipes All recipes developed for 600-700 watt microwaves. Roast Loin of Pork with Apricot Glaze 1 c coarsely chopped dried apricots 3/4 c orange juice 1/2 c apricot nectar Juice & peel of 1/2 med lemon, seeds removed 1 tbsp honey 1/4 tsp ground cinnamon 3 1/2 lb boneless pork loin roast Mix all ingredients except pork roast in med bowl or 4-cup measure. Microwave at HIGH (100%) until apricots are tender, 8-10 min, stirring 2-3 times during cooking. Remove lemon peel. Set glaze aside. Place pork roast on roasting rack. Cover with 1/2 of glaze. Place thin strips of aluminum foil over top of each end of roast. Microwave at HIGH (100%) 5 min. Reduce power to MED-HIGH (70%). Microwave until internal temp reaches 160°F, 25-40 min, removing foil strips after 1st 15 min & basting 2-3 time with glaze during cooking. If using oven without carousel, rotate roasting rack 1/2 turn once during cooking. Let stand loosely wrapped in aluminum foil until internal temp reaches 170°F, 10-15 min. Spoon any remaining glaze over roast. 4-6 servings Pork Chops & Sauerkraut 1 (16-oz) can sauerkraut, undrained 1 sm onion, thinly sliced, separated into rings 4 (1/2"-thick) pork chops 1 tbsp water 1/4 tsp brown bouquet sauce 1/2 tsp caraway seed 1 med tart apple, cored, cut into thin rings Layer sauerkraut & onions in 8"x8" sq baking dish. Top with pork chops. Mix water & bouquet sauce; brush over pork chops. Sprinkle with caraway. Cover with waxed paper. Microwave at MED (50%) 10 min. rearrange pork chops; top with apple. Cover. Microwave at MED (50%) until meat next to bone is no longer pink & apple rings are tender, 5-7 min. If using oven without carousel, rotate baking dish 2-3 times. 4 servings Applesauce-Barbecued Spareribs 1 med onion, thinly sliced, separated into rings 1 tbsp margarine or butter 1 c applesauce 1/2 c catsup 2 tbsp lemon juice 1 tbsp Worcestershire sauce 1/2 tsp salt 1/8 tsp pepper 2 1/2 lb fresh pork spareribe, but into 2-3-rib pieces Mix onion & margarine in sm bowl. Microwave on HIGH (100%) until tender, 3-5 min. Stir in remaining ingredients except spareribs. Microwave on HIGH (100%) until hot & bubbly, 4-6 min, stirring 2-3 times during cooking. Set barbecue sauce aside. Arrange spareribs in 12"x8" rectangular or 10" sq baking dish.Spread with 3/4 c barbecue sauce. Cover tightly with plastic wrap. Microwave at HIGH (100%) 5 min. Reduce power to MED (50%). Microwave 20 min. Rearrange & turn spareribs over. Cover. Microwave at MED (50%) until fork-tender, 20-25 min. If using oven without carousel, rotate baking dish every 10 min during cooking. Drain. Spread remaining barbecue sauce over spareribs. Microwave, uncovered at MED (50%) until barbecue sauce is hot & spareribs are glazed, 4-6 min. 3-4 servings Baked Pork Chops 4 (3/4"-thick) pork chops 2 tbsp Worcestershire sauce 1/4 tsp dried thyme leaves Dash of pepper Arrange pork chops on roasting rack with meatiest portion to outside. Mix Worcestershire sauce, thyme & pepper. Brush 1/2 of mixture over pork chops. Cover with waxed paper. Microwave at MED (50%) 8 min. Turn over & rearrange pork chops. Brush with remaining sauce. Microwave, uncovered, at MED (50%) until meat next to bone is no longer pink, 4-10 min. If using oven without carousel, rotate rack 2-3 times during cooking. 4 servings Almond-Stuffed Pork Chops 1/4 c chopped celery 1/4 c chopped onion 1/4 c chpped almonds 1 tbsp margarine or butter 2 c soft bread cubes 1 tsp instant chicken bouillon 1/2 tsp dried parsley flakes 3 tbsp water, divided 1/4 tsp almond extract 4 (1"-thick) loin or rib chops, with pockets cut into chops on meat side 1/4 tsp brown bouquet sauce Combine celery, onion, almonds & margarine in sm bowl. Microwave at HIGH (100%) until celery is tender, 3-4 min, stirring after 1/2 cooking time. Stir in bread cubes, bouillon, parsley, 2 tbsp water & almond extract. Divide stuffing mixture into 4 equal portions. Spoon into each pork chop pocket; place on roasting rack. Mix 1 tbsp water & bouquet sauce. Brush pork chops with 1/2 of bouquet sauce mixture. Cover with waxed paper. Microwave at MED (50%) 10 min. Turn over & rearrange pork chops. Brush with remaining bouquet sauce mixture. Microwave, uncovered, at MED (50%) until meat next to bone is no longer pink, 7-10 min. 4 servings Cinnamon Spareribs 1/2 c soy sauce 2 tbsp packed brown sugar 1/2 tsp ground cinnamon 1/4 tsp ground cloves 2 1/2 lb fresh pork spareribs, cut into 2-rib pieces 1 tbsp cornstarch 2 tbsp water Mix soy sauce, brown sugar, cinnamon & cloves in sm bowl or 1-cup measure. Microwave at HIGH (100%) until hot, 30-60 sec, stirring 2-3 times during cooking. Arrange spareribs in 12"x8" rectangular or 10" sq baking dish. Pour soy sauce mixture over spareribs. Cover tightly with plastic wrap or glass cover. Microwave at HIGH (100%) 5 min. Reduce power to MED (50%). Microwave 20 min. Rearrange & turn spareribs over. Cover. Microwave at MED (50%) until fork-tender, 20-25 min. If using oven without carousel, rotate baking dish every 10 min during cooking. Drain liquid; reserve. Microwave spareribs, uncovered, at MED (50%) 4 min. Skim fat from reserved meat juices. Mix cornstarch & water. Stir into meat juices. Microwave at HIGH (100%) until thickened, 1 1/2-2 min, stirring after 1/2 cooking time. Serve over spareribs. 2-4 servings Sweet & Sour Pork 2 tbsp packed brown sugar 2 tbsp cornstarch 1 (8-oz) can pineapple chunks, drained, reserve juice 1/4 c teriyaki sauce 3 tbsp catsup 1 lb boneless pork shoulder, cut into 3/4" cubes 2 med green peppers, cut into 3/4" chunks Mix brown sugar & cornstarch in 2-qt casserole. Blend in pineapple juice, teriyaki sauce, vinegar & catsup. Stir in pork & pepper. Cover. Microwave at HIGH (100%) 5 min. Stir in pineapple chunks. Cover. Microwave at MED (50%) until pork is cooked & sauce is thickened, 12-15 min, stirring once. Serve over rice, if desired. 4 servings Oriental Pork & Tomato Casserole 1 lb boneless pork loin, cut into thin strips 1 c thinly sliced celery 1 med onion, thinly sliced, separated into rings 1 clove garlic, minced 1 tbsp cornstarch 2 tbsp soy sauce 1 tbsp water 1 tbsp packed brown sugar 1/4 tsp ground ginger 1 med green pepper, thinly sliced 1 med tomato, peeled, cut into wedges Combine pork, celery, onion & garlic in 2-qt casserole. Microwave at HIGH (100%) until pork loses pink color, 5-10 min, stirring twice during cooking. Drain. Mix cornstarch, soy sauce & water. Stir soy sauce mixture, brown sugar, ginger & green pepper into pork. Microwave at HIGH (100%) until pepper is tender-crisp & sauce is thickened, 4-5 min, stirring after 1/2 cooking time. Stir in tomato wedges. Microwave at HIGH (100%) until tomatoes are hot & green pepper is tender, 1 1/2-2 min. 4 servings
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