Excellent recipes with garlic and pork in different ways. Get inspired!

Do you want to try recipes for pork with garlic, which will have the whole family and friends licking their lips?

Delight those around you and conjure up luxurious treats for meat lovers.

You can get inspired in our article, where you will find a collection of selected delicacies for real gourmets.

It can be a delicious lunch, dinner, or even a treat for a birthday party.

Roast pork with onions and garlic

This dish is prepared in foreign households especially at Christmas or New Year, which does not mean that we cannot enjoy it practically every year.

This recipe was created by a mother who was raising 11 children and after simple meals, she always wanted to prepare something special, at least on holidays.

After all, when you taste it, you will see that it is definitely worth it. Do not hesitate to take a look at other holiday treats that have almost disappeared in some households. An example can be recipes for Christmas Kuba .

Ingredients:

• 4 stalks of celery stalks
• 1/2 green pepper
• 1 bunch of spring onions
• 10 cloves of garlic
• 2 kg whole boneless pork loin
• 1 teaspoon of salt
• 1/4 teaspoon cayenne pepper

Method:

• Preheat the oven to 180 degrees.
• Clean the celery, pepper and onions and cut them into fine cubes.
• Peel the garlic and press it through a garlic press.
• In a small bowl, mix the celery, paprika, onions and garlic.
• Place the roast fat side up and use a sharp knife to make deep cuts in the upper part and on the sides.
• Fill all the created holes with the vegetable mixture.
• We press it in thoroughly so that nothing falls out, and we salt and pepper the roast.
• Put it in the oven and let it bake for about 1 1/2 hours.
• If the surface begins to brown too quickly, cover the roast with aluminum foil.
• After the baking time, take out the meat, remove the foil and let it rest for about 15 minutes.
• Only then do we serve with mashed potatoes or just boiled potatoes.

Simple garlic pork

These juicy honey cutlets are ready in a flash and taste absolutely perfect. You’ll find yourself licking them in a week. At the same time, they are not demanding at all.

Ingredients:

• 4 boneless pork chops
• Salt and ground black pepper to taste
• 1 teaspoon of dried garlic powder
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon unsalted fresh butter
• 8 cloves of garlic
• 1/4 cup honey
• 1/4 cup chicken broth or water
• 2 tablespoons of rice wine vinegar

Method:

• Heat the stove to a medium-high temperature and prepare a pan.
• Pour olive oil into it and heat it.
• Meanwhile, salt and pepper the chops and sprinkle with garlic powder.
• As soon as the oil is hot, put the chops in the pan and fry until golden on all sides for about 4 to 5 minutes on each side.
• Fry the narrow sides by holding them with kitchen tongs until they are fried.
• When the chops are thoroughly fried, remove them from the pan and place them on a plate under foil.
• Lower the heat a little and melt the butter in the pan.
• Gently scrape off the stuck pieces from the pan with a wooden spoon and throw in the peeled and sliced garlic cloves.
• Fry for about 30-45 seconds and immediately add honey and chicken stock (water) with vinegar.
• Increase the temperature a little and cook, stirring constantly, for about 4 minutes, until the sauce starts to thicken.
• Put the pork chops back in and reheat with the sauce for about 2 minutes, using a spoon to pour the sauce over each chop so that the flavors combine.
• The moment the edges of the chops start to turn slightly brown and look like they are toasted, they are done.
• We serve garnished with parsley with mashed potatoes, vegetable garnish, boiled rice, but also with pasta.

Pork in garlic sauce

Cutlets can be prepared in many ways and when the right ingredients are added to it, we have a perfect delicacy. This recipe is intended for anyone who loves Asian cuisine and likes to be inspired by their interesting recipes.

Ingredients:

• 4 teaspoons of cornstarch
• 6 tablespoons of soy sauce
• 500 g boneless pork chops
• 1 cup of uncooked long grain rice
• 1/4 cup of water
• 4 teaspoons of hoisin sauce
• 1 teaspoon of sesame oil
• 1 tablespoon of peanut oil
• 250 g of fresh mushrooms (champignons, porcini mushrooms, shii-take or oyster mushrooms)
• 4 spring onions
• 1 yellow onion
• 5 cloves of garlic
• 2 teaspoons grated fresh ginger
• 1 teaspoon of dried red pepper
• 2 tablespoons of fresh orange juice (if we don’t have it, we can also use juice)

Method:

• Cut the cutlets into thin strips and mushrooms and cleaned onions with classic onions into slices.
• Peel the garlic and press it in a press, or use a knife to spread it on a cutting board if you don’t have a press.
• Cook the rice exactly according to the instructions on the package. After cooking, we keep it warm.
• Put 2 spoons of cornstarch, 2 spoons of soy sauce in a bowl, stir to make the mixture smooth, and put the chopped chops into it. Set aside and let rest for 15-20 minutes.
• In another bowl, then mix the remaining 2 teaspoons of cornstarch, 4 tablespoons of soy sauce, 1/4 cup of water and 4 teaspoons of hoisin sauce.
• In a large pan (ideally if we have a Wok pan), heat both types of oil on a medium temperature for about 2 minutes.
• Add the pork with the marinade and fry for 3-4 minutes, stirring constantly, until the meat begins to take on a brown color.
• Add chopped mushrooms, onions, spring onions, ginger and dried paprika, mix and fry for another 2 minutes.
• Then stir in the liquid mixture with the hoisin sauce and cook for another minute.
• Finally, stir in the orange juice and set aside.
• Serve with rice and decorate according to your imagination, for example with a piece of pepper, herbs, but also slices of garlic or chopped spring onions.

Krkovicka in Szechuan

This garlic pork is one of the signature dishes of this cuisine. It has a spicy, sweet and sour taste and is perfectly filling. It can easily be a luxurious lunch or a hearty dinner.

Ingredients:

For meat:

• 300 g pork neck
• 2 teaspoons Shaoxing rice wine for cooking
• 2 teaspoons light soy sauce
• 3 teaspoons of water
• Salt to taste
• 1 teaspoon cornstarch

For vegetables:

• 2 tablespoons Sichuan pickled chili peppers
• 1 teaspoon of ginger
• 2 teaspoons of garlic
• 60 g of oyster mushrooms
• 60 g of bamboo shoots
• 1 large carrot
• 1 bunch of spring onions

For the sauce:

• 1 1/2 tablespoons Shaoxing rice wine
• 1 tablespoon light soy sauce
• 1/2 tablespoon dark soy sauce
• 2 tablespoons of black rice vinegar
• 2 tablespoons of brown sugar
• 1 1/2 tablespoons cornstarch
• 3 tablespoons of cooking oil

Method:

• Cut the pork neck into thin long strips and place in a bowl.
• Add rice wine, soy sauce, water and mix. Sprinkle with cornstarch and mix again. Set aside and let marinate.
• We put the Szechuan chili in a bowl, add ginger and garlic, while we put the oyster mushroom and carrot cut into thin strips, bamboo shoots, and finally the chopped spring onion on the plate.
• Pour rice wine, both soy sauces and rice vinegar into a bowl. Sprinkle brown sugar with cornstarch and mix carefully, ideally with a whisk.
• Stir until the sugar dissolves and any lumps from the starch disappear.
• Heat a wok or a larger frying pan to high heat and pour oil into it.
• After a few seconds, add the marinated pork and let it fry while stirring constantly. It only takes a moment for the meat to turn pale on all sides.
• Remove the meat to a plate and add the chilli, ginger and garlic mixture to the pan.
• Add bamboo shoots, carrots and oyster mushrooms. Fry for about 1 minute and then return the meat to the pan. Let it cook for another minute.
• Mix the prepared sauce so that no starch settles at the bottom and pour it into the pan.
• As soon as it thickens, remove the pan from the heat and sprinkle with chopped spring onions. Serve with noodles, rice or just with fresh bread.

Pork cubes on garlic

This dish takes a maximum of 30 minutes to prepare, but it is definitely worth it. The meat is seconded by green beans, which give the whole dish the right twist.

Ingredients:

• 650 g boneless pork chops
• 1 tablespoon pork seasoning mix
• 2 tablespoons of extra virgin olive oil
• 1/2 cube of butter
• 60 ml of vegetable broth
• Juice from 1/2 chemically untreated lemon
• 6 – 8 cloves of garlic
• 450 g of green beans
• 1/4 teaspoon red chili flakes
• Fresh parsley and lemon slices for garnish

Method:

• Cut the pork into medium-sized cubes, peel the garlic and cut it into fine slices.
• Remove the ends from the green beans and blanch them. If they are thin, we can skip blanching.
• Put the meat in a bowl, sprinkle with spices and mix so that it gets on every piece of meat.
• Heat the oil in a frying pan over medium heat, then add the pork cubes and fry for 3 minutes on all sides until they are crispy and brown around the edges. Add more oil if necessary.
• Remove the fried meat from the pan and throw in the melted butter. Lower the heat a little and once the butter is melted, add the garlic and sauté for about 30 seconds to 1 minute.
• Scrape the pan thoroughly from pieces of meat and pour vegetable broth with lemon juice.
• Stir for about 1 minute and then add the green beans and cook for 4 minutes, turning them regularly with tongs.
• Finally, put the beans in the pan aside and return the meat to reheat.
• We serve meat with beans decorated with lemon slices and sprinkled with fresh chopped parsley. If you want, you can add chopped fresh chili peppers.

Creamy cutlets

You’ll be so excited about this garlic pork that you’ll keep coming back for it. If you are looking for an interesting treat for yourself and your family, you have a clear winner. Once you taste it, you will fall in love with this recipe.

Ingredients:

• 4 pork chops
• Salt and ground black pepper to taste
• 1 tablespoon of extra virgin olive oil (if you don’t like it, you can use regular oil or 1 tablespoon of lard)
• 2 tablespoons fresh unsalted butter
• 3 – 4 cloves of garlic
• 1 tablespoon of flour
• 1/2 cup chicken broth
• 1/2 teaspoon fresh lemon (or lime) juice
• 1/4 teaspoon garlic powder
• 3/4 cup whipping cream
• Fresh parsley for garnish

Method:

• Take the chops out of the fridge and let them rest at room temperature for 30 minutes, then season them with enough salt and pepper on both sides.
• Prepare a deep pan, add olive oil and 1 tablespoon of butter. Heat at a medium-high temperature and fry the chops in the hot oil. Bake for about 5 minutes on each side so that they acquire a golden hue. For thin slices, 3 minutes is enough.
• Transfer the fried chops to a plate and wrap in foil.
• Add the remaining butter and garlic cloves to the pan. We lower the temperature a little and fry the garlic for about 3 minutes so that it turns a little brown. We have to stir it because it must not burn.
• Place the garlic on a plate and sprinkle the contents of the pan with flour. Cook for about 30 seconds to combine with the butter. Return the garlic back to the pan and add the chicken stock with lemon juice.
• Mix the garlic powder in the whipping cream and add to the pan. Stir with a whisk until the garlic powder dissolves.
• Put the pork chops back in and let it cook for 5 minutes so that the sauce begins to bubble slightly and thicken a little. However, it must not be cooked too much.
• Season with salt and pepper as needed and serve with pasta or rice. Garnish with parsley.

Baked doll

Garlic can flavor practically anything, and this is doubly true in the case of meat. Try this interesting recipe for garlic pork and see if it will get you.

Ingredients:

• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of sea salt mixed with ground black pepper
• 1,250 g of pork tenderloin
• 4 tablespoons fresh unsalted butter
• 10 cloves of garlic
• 1 teaspoon dried basil
• 1 teaspoon of dried oregano
• 1 teaspoon of dried thyme
• 1 teaspoon dried parsley
• 2 teaspoons of Italian herb mixture

Method:

• First, preheat the oven to 180 degrees and prepare a baking sheet with aluminum foil.
• In a small bowl, mix pressed garlic, basil, oregano, thyme, parsley and Italian herb mixture.
• Season the meat with salt and pepper on all sides.
• Heat the olive oil in a large pan and put the doll in it, which we fry on all sides until golden brown, so that the meat is tender.
• Remove from the pan, transfer to a baking sheet on which we have spread foil. Spread with the prepared herb mixture and cover with chopped pieces of butter.
• Wrap the doll in foil and place in the preheated oven. Bake for about 25-30 minutes.
• Then we turn off the oven and leave the meat inside for another 5 minutes.
• Finally, take the tray out of the oven, remove the foil and let it rest for another 5 minutes.
• Cut into slices and serve. The perfect side dish is mashed potatoes.

Garlic slices with vegetables

If you have run out of ideas for what to make for a hearty lunch or dinner, try this recipe with pork chops, which will make your taste buds dance the zumba.

Ingredients:

• 1 kg of potatoes
• 2 tablespoons of extra virgin olive oil
• 1 spoon of Kremž mustard
• 2 teaspoons of smoked paprika
• 4 pork chops
• 1 red or yellow onion
• 1 package of baby carrots
• 60 g fresh unsalted butter
• 4 – 5 cloves of garlic
• 1 bunch of asparagus
• 3/4 cup frozen peas
• 4 sprigs of fresh dill
• 1 handful of fresh parsley leaves
• Salt and ground black pepper to taste

Method:

• Preheat the oven to 200 degrees and prepare a large baking tray/tray.
• Wash the potatoes thoroughly, cut them in half (leave the skin on them) and spread them on a baking sheet.
• Drizzle with olive oil, season with salt and pepper and bake for 30 minutes.
• Mix mustard with smoked paprika in a small bowl and rub the resulting mixture on both sides of the cutlets, which we previously salted and peppered.
• Then we take the baking pan out of the oven, add peeled and sliced onions, cleaned carrots and seasoned chops.
• Put it back and bake for another 15 minutes.
• Clean the garlic, press it through a garlic press and mix it with softened butter. Cut the asparagus at the end.
• We take the tray out of the oven again and add the asparagus with frozen peas, spread it out and spread the garlic butter evenly over everything.
• Return to the oven and bake for another 5-10 minutes so that the vegetables are beautifully soft and the meat acquires a golden hue.
• Serve drizzled with lemon juice, sprinkled with fresh chopped dill and parsley. If you want, you can add a slice of lemon.

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