Recipes: Hot & Spicy Pepper Steak, Ranch Pork Chop Casserole

To help combat the chill of winter we’re bringing you a couple new recipes that will fill your home with warm, delicious aromas, and heat you up from the inside out!

It may be a little cold to man the grill these days, so take advantage of these wintry months and master your meals on the stove top!

Hot & Spicy Pepper Steak

Hot & Spicy Pepper Steak

  • 1/2 Cup picante sauce
  • 1/3 Cup water
  • 2 Tablespoons soy sauce
  • 1 Tablespoon cornstarch
  • 1/2 Teaspoon ground ginger
  • 2 Tablespoons vegetable oil
  • 1 Pound beef round steak cut into thin
  • strips
  • 1 Clove garlic, minced
  • 1 Cup fresh mushrooms, slices
  • 6 Green onions, chopped
  • 1 Medium red or green pepper; cut into short, thin strips
  • 4 Servings rice

In a small bowl combine picante sauce, water, soy sauce, cornstarch and ground ginger. Set aside.

In a large skillet or wok over high heat, heat vegetable oil. Add the meat and stir-fry 1-2 minutes. Remove with a slotted spoon and set aside.

Add garlic, mushrooms, green onions and peppers. Stir-fry for 3 minutes and return the meat to the skillet.

Cook and stir about 1 minute or until the sauce thickens. Serve over rice with additional picante sauce.

Ranch Pork Chop CasseroleRanch Pork Chop Casserole

  • 6 Pork chops
    Salt & Pepper
  • 2 Tablespoons vegetable oil
  • 2 Stalks celery, chopped
  • 4 Cloves garlic, minced
  • 1 Onion, chopped
  • 3 Cans cream of mushroom soup
  • 1 Teaspoon Spice Island Brand – Beau Monde seasoning
  • 3/4 Teaspoon dry sage seasoning
  • 1 1/3 Cup water
  • 1 1/3 Cup instant minute rice

Salt and pepper pork chops on both sides. Heat oil in a skillet and brown the chops on both sides. Remove and set aside.

Add celery, garlic and onion to skillet and cook until tender. Add soup and seasonings to the veggies and stir until heated through.

Remove 1 can measure of the mixture and reserve as gravy.

Add water and rice to skillet and combine by stirring. Pour into 9 x 12 pan and top with the pork chops.

Bake at 350* for 30 minutes and serve with warm reserved gravy.

Recipe: Root Beer Pork Chops

This recipe for root beer pork chops is the perfect meal to whip together after a long day when your brain and fried and all you want is a delicious meal and your favorite TV show. Root beer pork chops are super easy to make and save pretty well ensuring you’ve got an equally irresistible lunch the next day.  Even better news? If you’re a Passanante’s Home Food Service customer you have the peace of mind that comes with knowing the pork you’re preparing is high quality, locally raised and corn and grain fed. No unsettling secrets about where your food is coming from!

Root Beer Pork Chop Dinner Plated


  • 4 Pork chops cut about 1 inch thick
  • 3 Bottles of root beer
  • 1 Cup beef stock
  • 2 Tablespoons brown sugar
  • 2 Teaspoons Worcestershire
  • ½ Teaspoon chipotle seasoning
  • ½ Teaspoon fresh cut rosemary
  • Salt & fresh ground black pepper to taste
  1. Combine pork chops and two bottles of root beer in a large tupperware container and marinate in the refrigerator for approximately 2 hour.
  2. Remove pork chops from the marinade, pat dry with a paper towel and season lightly with salt and freshly ground black pepper.
  3. Grill the pork chops for about 3 minutes on each side before removing from the heat and allowing them to rest.
  4. In a saucepan combine the remaining bottle of root beer, beef stock, brown sugar, chipotle seasoning and Worcestershire.
  5. Simmer and reduce the sauce by about 75% until it is the consistency of syrup and add the fresh cut rosemary.
  6. Plate the pork chops and top with a few large spoonsful of the sauce. Serve these delicious chops with grilled asparagus, and a loaded baked potato, or next to a flavorful rice and steamed veggie medley.

Recipe: Sweet and Sour Pork

This next recipe is the perfect answer to those impossible-to-shake Chinese food cravings we all get from time to time – Sweet and Sour Pork! Prepare a flavorful feast and enjoy the piece of mind that goes with serving up a healthier (but just as tasty) version of this take-out favorite. Our recipe serves four, so double the ingredients for a dinner party or if you want to enjoy leftovers for lunch.

Sweet and Sour Pork


  • 1 Pound boneless pork cut in 1-inch cubes
  • 1 (20-ounce) Can pineapple chunks in juice
  • 1 Small green pepper, cut into 1-inch squares
  • 1 Clove garlic, crushed
  • 1/2 Cup dark corn syrup
  • 1/4 Cup cider vinegar
  • 2 Tablespoons ketchup
  • 2 Tablespoons soy sauce
  • 2 Tablespoons oil
  • 2 Tablespoons cornstarch
  • 2 Tablespoons water
  • 4 Cups white rice

How to Prepare Sweet and Sour Pork:

  1. Heat oil in a wok or heavy skillet over medium heat.
  2. Add pork and brown on all sides.
  3. Add pineapple with juice, corn syrup, vinegar, ketchup, soy sauce, and garlic.
  4. Bring to a boil; reduce heat; simmer uncovered, stirring occasionally for 10 minutes or until the pork is tender.
  5. Add green pepper.
  6. Mix cornstarch and water together and stir into pork mixture.
  7. Bring to a boil, stirring constantly.
  8. Boil for 1 minute.
  9. Service over hot rice and enjoy!


Looking for more delicious pork recipes? 

3 New Game Day Party Pleasers!

Well, football season is in full swing and you know what that means — weekend watch parties with friends, family, and foes! We’re always looking for more delicious recipes to add to our game day playbook and we love when Passanante’s Home Food Service customers share their best kept secrets with us! Throughout the 2013 football season we’ll be adding tons of great new appetizer and dinner recipes to our blog and our Facebook page so check in with us regularly and don’t miss out on your next new favorite food!

Football Season Menu

Playbook Pot Stickers

  • 1 cup pork tenderloin, cooked and finely chopped
  • 1/3 cup bok choy or cabbage, finely chopped
  • 1/3 cup celery, finely chopped
  • 1/4 cup green onion, finely chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon vegetable oil
  • 1 1/2 teaspoons cornstarch
  • 36 wonton wrappers
  • 2 tablespoons oil

Mix the bok choy (or cabbage), celery, and green onion. Combine soy sauce, sherry, and 1 teaspoon vegetable oil. Stir in the cornstarch and pour the mixture over pork – toss to coat. Cover and chill for 30 minutes.

Cut the wonton wrappers into 4-inch circles with a cookie cutter. Spoon 2 teaspoons of the filling in the center of the round. Bring the sides up and seal the edges with water (keep the rest of the rounds covered with a dry cloth while you prepare them one by one.) Transfer the pot stickers to a baking sheet and cover with a dry cloth.

In a large skillet heat 2 tablespoons of oil. Carefully place half of the pot stickers in the skillet; do not let them touch each other. Cook over medium heat for 1 minute or until the bottoms are browned.

Gently add 1/2 cup water to the skillet and reduce the heat; cover and simmer for 10 minutes. Uncover and cook an additional 3-5 minutes  or until the water evaporates. Transfer pot stickers to a baking sheet and allow them to sit in the oven on 250 to keep warm. Repeat with the other half of your pot stickers and serve with soy sauce!

Beer Cheese Dip

  • 2 cups shredded cheddar cheese
  • 2 (8 ounce) packages cream cheese, softened
  • 1 package ranch dip mix
  • 1/2-3/4 your favorite beer
  • 4 chopped green onions
  • pretzels and assorted veggies

In a medium bowl combine cheddar cheese, cream cheese, and dip mix. Gradually stir in beer until the mixture reaches the desired consistency. Add green onions and stir. Garnish with extra green onions and cheddar cheese. Makes 3 cups.

Hail Mary Hot Crab, Parmesan and Artichoke Dip

  • 1 tablespoon vegetable oil
  • 1 large green pepper, chopped
  • 2 (14 ounce cans) artichoke hearts, drained and chopped finely
  • 2 cups mayonnaise
  • 1/2 cup scallions, thinly sliced
  • 1 cup grated Parmesan cheese
  • 1 1/2 tablespoons lemon juice
  • 4 teaspoons Worcestershire sauce
  • 1 teaspoon celery salt
  • 1 pound crab meat, drained
  • 1/3 cup sliced almonds, lightly toasted
  • pita chips

Preheat oven to 375 degrees.

In a small skillet over medium heat, stir vegetable oil and green pepper until soft. Set aside.

In a large bowl, combine artichoke hearts, mayonnaise, scallions, Parmesan, lemon juice, Worcestershire sauce and celery salt. Gently stir in crab meat. Transfer the mixture to buttered baking dish and sprinkle with almonds.

Bake 25-30 minutes or until the top is golden brown and the mixture is bubbly. Serve with pita chips.

Recipe: Gourmet Pork Chops

A friend of ours had the pleasure of enjoying this next recipe while on a small-town vacation in Texas. These “Gourmet Pork Chops” are fancy enough for any dinner party and apparently pretty hard to forget.  We know a lot of effort goes into preparing a gourmet meal at home, which is why we only provide the best hormone-free meats available — nothing can ruin a great recipe faster than a bad cut of meat. All of the pork Passanante’s Home Food Service delivers is locally raised, corn and grain fed, and consistent in color and taste so you can be sure your recipe will turn out just the way it’s meant to!

Pork Chops

What you’ll need for “Gourmet Pork Chops”:

  • 8 – 1/2 inch thick pork cutlets
  • 1 cup chicken stock
  • 1/2 cup Madeira wine
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1/2 cup onion, chopped
  • 1 cup plum tomatoes, peeled and diced
  • 1/2 cup raisins
  • 1 large lime, peeled, seeded, and cut into small cubes
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon grated lime rind
  • 2 tablespoons chopped fresh coriander or parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper

What to do:

  1. Soak the raisins in the Madeira wine for 30 minutes.
  2. In a large non-stick frying pan, heat the vegetable oil.
  3. Remove the fat from the pork cutlets and pound them slightly flat. Sprinkle them with salt and pepper before placing them in a pan over medium heat. When both sides are browned, cook for another 10 minutes. Move to another frying pan and keep warm.
  4. Discard all fat from the first frying pan and add the onion. Stir and brown slightly.
  5. Add tomatoes, lime juice, chicken stock, and lime. With a spatula, scrape and stir to dissolve the solids in the pan.
  6. Add raisins and Madeira, and the lime rind.
  7. Reduce the liquids in the pan to about 1 cup.
  8. Swirl in 1 tablespoon of butter.
  9. Pour the sauce over the cutlets.
  10. Serve very hot, garnished with fresh coriander or parsley.

Love pork chops as much as us? Check out a few more incredibly share-worthy pork chop recipes from our blog!

Pork Chop Casserole
OMGoodness Honey Tabasco Pork Chops & Creamy Butter Beans
Grilled Pork Chops with Apple Compote

Happy Eating!