Category: Main Dishes

Ingredients:

T. all-purpose
T. ground n1ustard
1 tsp. seasofted salt
1/1 tsp. pepper
4 pork chops (3/4&” thick)
2 T. vegetable oil
1/2 c. t hoppoo onion
2 T. ketchup
2 T. ontnge marmalade
1 T. soy sau’l!
1 T. Dijon mustard

Instructions:

In a bowl, combinl! the! first four ingredic!nts. Dredge pork chops in flour mixture. In a skillc!t over med. heat, brown chops in oil on both sides. about 8 minutes. Combine the sauce ingredients; pour m, er chops. Cover and simmer until meat is tender. about 20 minutes. Spoon sauce over chops when serving. Yidds 4 servings. Mustard Sauce: tsp. round mustard 1 c. water

Ingredients:

1 pork loin crown roast (5-6 lbs, about
10 ribs)
1/4 tsp. seasofted salt

Instructions:

Place roast, rib ends up. in a shallow roasting pan; sprinkle with sea-soned salt. Cover rib ends with foil. Bake, uncovered, at 325° for I 1/2 hours. Meanwhile, prepare stuffing.

Ingredients:

3 (12-oz.) cans beer (or
41/1 cups water)
3 large onions, thinly sliced and separated into rings
6 minced garlic doves
1 T. hot pepper sauce
2 to
3 tsp. pepper
2 to
3 tsp. celery salt
1 tsp. chili powder
15 fresh bratwurst links (3
1/2 to
4 lbs.)
5 bot dog buns or brat buns, split

Instructions:

In a large saucepan or Dutch oven, combine the first seven ingredien: ts. Bring to a boil. Add bratwurst. Reduce heat; simmer, uncovered, for 20-25 minutes or until bratwurst is firm and cooked. Drain, reserving onions. Refrigerate or free-ze JO bratwurst. Grill remaining bratwurst for 4 minutes or until browned, turning once. Serve on buns with reserved onions. Yields 5 servings.

Ingredients:

J lb. lean loin pork cutlet’i
1 egg slightly beaten
1/2zcup packaged seasofted dry bread crumbs
2 Tbsp. salad oil
1 (10’12-oz.) can condensed cream-of-mushroom soup, diluted

Instructions:

Wipe cutlets with damp paper towels. Pound thin with malleL Dip cutlets into egg, then into bread crumbs, to coat well. Slowly heat oil in large skillet. Saute cutlets, over medium heat. until golden on both sides, J5 minutes in all. Combine soup with 3/_. cup water; simmer, covered, 20 minutes. Serve cutlets with sauce.

Ingredients:

Pork chops
Chopped onion
Lemon
1 tsp. sugar
1/2 cup catsup
1/2 cup water

Instructions:

Place chopped onion, lemon. and I t. sugar on top or your pork chops. Combine;,. cup catsup and;,. cup water. Pour on chops. Cook covered I hour on low heat until done.

Ingredients:

I (14-oz.) jar cherry prnes
1/2& cup red wine vinegar
3 Tbsp. light corn syrup
1/2 tsp. salt
1/2&tsp. ground dnnamon
1/2&tsp. ground nutmeg
1/2&tsp. ground doles
4 Tbsp. slivered almonds, to asted
1 (3 pound) bonel pork loin roast
1/2 tsp. saJt
1/2&tsp. pper

Instructions:

Garnish with ttlery lea, es and whole almonds Combine first 7 ingredknts in a small sauct’pan. Bring to a boil; reduce heat, and simmer 2 minutes. Add almonds. Sprinkle roast with salt and pepper. Place roast, fat side up, on rack in a shallow roasting pan. Bake, uncovered 0-50 minutes.

Ingredients:

3 lbs. boneless rolled pork loin roast
1 (16-oz.) can Jellied cranbe11ry sauce
1⁄2 c. sugar
1⁄2 c. cranberry Jui. cc
1 tsp. dry mustard
1/1 tsp. ground cloves
2 Tbsp. cornstarch
2 Tbsp. cold water

Instructions:

Place roast in slow cooker. ln a bowl, mash cranberry sauce; stir in sugar, juice, mustard and cloves. Pour over roast. Cover and cook on low 6-8 hours. Remove roast. Skin fat. Measure 3 cups, add water if necessary and put in pan. Boil. Mix cornstarch and water to make a paste; stir into gravy. Cook and stir till thicken.

Ingredients:

2 thick cut pork chops (, or ground chuck, chicken breasts, steak cutlet, etc.)
1 c. baby carrots (or fresh

Instructions:

carrots cut into bite sizes) 1 large potato, slices into pieces 1 large green pepper, cleaned and cut up 1 small yellow squash, cut up 2 T. Worcestersbi. re sauce cabbage wedges (optional) 1 large onion, sliced salt and pepper to taste Tbsp. recipe is for 2 people but ingredients can easily be adjusted to make as many servings as you need. Divide ingredients evenly onto two sheets of heavy foil paper placed on a cookie sheet, layering your favorite vegetables on top of the meat. Put another piece of foiI on top, and go around edges and crimp foil so it is air tight. Bake on 350° for about 45 minutes or more, depending on how many items you add to your meal. Cool 10 minutes before opening. Transfer to large dinner plate, or for ease of clean up, juM remove top foil and serve.

Ingredients:

1/-, cup lt!mon juice;., cup butter or margarine
2 Tbsp. Worcestershire sauce;., tp. salt
1/2 tsp. pepper
4 pork chops ( l” thick)

Instructions:

Combine all ingredients except chops in small saucepan, stirring wII; bring to boil. Reduce heat, and simmer. uncovered, 15 minutes; stir occasionally. Remove sauce from heat; set aside. Trim excess fat from chops. GrilJ over hot coals 20 minutes per side or until desired doneness. Baste frequently with sauce. Yields 4 servings.

Ingredients:

71/2 lb. leg of venisoft roast J tsp. salt
1/2 tsp. dried thyme leaves
1/2 tsp. pepper
2 Tbsp. chopped onions
I garlic cloves crushed

Instructions:

;., cup lemon juke 1 cup beef bouillon 1 cup Burgundy Preheat oven to 500°. Wipe roast with damp paper towels. Arrange 6 bacon slices on inside surface of roast; roll up. and tie securely. Place 3 bacon slices across top. Place roast on rack in shallow roac; ting pan. Sear, in oven, IO to 15 minutes. Remove roac; t from oven. Lower oven temperature to 425°. Combine remaining ingredients; pour over roast. Cover with foil. roast, basting occasionally with pan drippings2 1/2 to 3 hours, until meat is tender. Remove to heated serving platter. Strain pan drippings, and pass with roast. Makes 15 to 20 servings.