Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.
Cook juicy, tender kabobs, pork chops, and pork tenderloin on the grill with these tips!
Pork Chops & Pork Tenderloin
Grill pork chops, pork tenderloin, and kabobs over direct heat (right over the coals). When the internal temperature reaches 140 degrees F (60 C), pull the meat off the grill; it’ll continue to cook due to the residual heat and will reach 145 degrees F (63 C). Let the pork rest for 5 to 10 minutes before serving to redistribute the juices.
If you add ground pork to your burgers or meat kebabs, they need to be fully cooked. Remove them from the grill when the temperature reaches 155 degrees F (68 C); as the burgers rest, the temperature will increase to 160 degrees F (70 C). Let the meat rest for 5 to 10 minutes before serving.
Grill ribs “low and slow.” Cook them over indirect heat: keep the coals on one side of the grill and place the ribs on the grate away from the hot coals. Add more coals/wood chips as needed, and cook until the meat is tender.
If you’ve pre-cooked the ribs in the oven, then they just need to be reheated and/or smoked on the grill for flavor.
To smoke pre-cooked ribs: prepare the grill for indirect heat, with the coals on one side of the grill.
Soak a large handful of woodchips (apple wood, hickory, or other fruit wood) in water for at least 30 minutes.
When the coals are ready, place the ribs on the grate away from the heat, and toss the drained woodchips onto the hot coals. Cover the grill with the lid and smoke for about 20 minutes. Brush the ribs with sauce, if desired, and continue smoking for another 5 minutes.
Pork Butt & Pork Shoulder
Follow the instructions for “low and slow” cooking. A charcoal chimney is useful for lighting coals so they’ll already be hot when you add them to the grill–you’ll need to replenish the coals several times during a nice long day of barbequing.
Remove the grill grate and hold your hand above the coals, at the level of the grate. According to The Food Lover’s Companion, “The number of seconds you can comfortably hold your hand there will give you a rule of thumb for how hot the fire is.”
Spiral-sliced hams are already cooked and sliced for convenience. The spiral cut gives you slices of equal thickness. Spiral-sliced hams make an ideal menu choice for moms on busy holidays because they are tasty and easy to prepare. The ham is already cooked, so be careful not to dry it out during the heating process. We offer several different types of ham, but the most popular is our spiral sliced honey glazed ham!!
To keep a cooked spiral-sliced ham from drying out in the oven, place it cut-side down in a roasting pan. Wrap the top of the ham with aluminum foil to help keep the moisture in. Creating an aluminum foil tent over the top of the ham works well.
Preheat your oven to 325 degrees Fahrenheit. To heat the ham all the way through, bake it for 10 to 12 minutes per pound. Heat the ham to 140 degrees F; this will reduce the risk of food-borne illness. Insert an instant-read food thermometer into the thickest portion of the ham to check the temperature.
Spiral-cut hams make it much faster to get the ham from a baking dish to the plate because much of the slicing is already done for you. You still need to so some carving. Spiral-cut hams are sliced thinly in a spiral pattern, while still remaining attached to the ham shank. Each slice is the size of the ham, which can be much larger than the average dinner plate. Before serving the ham, you must carve the meat from the bone and slice it into smaller pieces.
Items you will need
Step 1Place the ham on a cutting board with the bone facing toward you. The bone is usually in the center of the ham or slightly off-center. If the opposite end of the ham is flat, you can stand the ham up on the cutting board with the bone facing up.
Step 2Insert a boning knife — a knife with a long, narrow blade and sharp tip — in the ham between the bone and the meat. Carve all the way around the bone to separate the meat from the bone.
Step 3Find the lines of natural separation in the ham. These are usually lines of fat to separate the meat into two to four sections.
Step 4Insert the boning knife and cut along the separation lines to cut the large, spiral-cut slices into smaller pieces. Place the ham slices on a platter or individual plates.