Tag: Pork

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

Notes:

Servings Yield:

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.

Notes:

Tbsp. is a very elegant looking dish that everyone will love, and it is really easy to prepare. You may need to remember to order the crown roast from your butcher ahead of time, but it will definitely be worth it

Servings Yield:

Yields 8 servings

Ingredients:

S boneless pork loin chops
(1/2″ thick)
1/2, tsp. lemon-herb seasofting
2112 Tbsp. all-purpose
1 Tbsp. olive oil
2/1 cup balsamic vinegar
1/2? cup chicken broth

Instructions:

Sprinkle pork evenly with seasoning and flour. Cook. pork in hot oil in large skillet over medium heat 4 minutes on each side or until browned. Remove from skillet, and keep warm. Add vinegar and broth to skillet, stirring to loosen particles from bouom. Coo stirring often. over medium heat 5 minutes or until slightly thkkened Spoon sauce over pork, and serve immediately. Yields 5 servings.

Notes:

Servings Yield:

Serve immediately

Ingredients:

l (S lb.) pork shoulder roast
1/2 cup catsup
1 can tomato soup undiluted
1/2, cup water
1/1 cup vinegar
112cup water
10 bay leaves
10 whole clo’es or
1 T. ground cloves
salt and pper to taste

Instructions:

Place roast in foil lined pan. Bake at 325° about 31/1 hours. Combine remaining ingredients to make a sauce. Bte roast frequenlly ith sauce during last 30 minutes of baking. Lefto’er sauce can be uScXI for ribs or hamburgers. Serves 6-8.

Notes:

Servings Yield:

Make a sauce

Ingredients:

4 pounds rn.”Sh sparribs ?/J cup catsup
1/2?cup bottled smokc-lbnor barb«ue sauce
1/-1cup light corn syrup

Instructions:

Have your buu. hr crn.-k ribs in half kngth,, ise to fonn long strips. Simmer strips. covered. in boiling saltnl watr in a kttle I hour or until tender, drain. When ready to grill. thread strips, accordion style, onto long skewers. Mix catsup. barbecue sauce, and corn syrup in small saucepan; brush part over ribs; place on grill about 6″ above hot coals. Grill. turning and brushing often with remaining sauce, 20 minutes or until richly glazed. Makes 4 servings. (see Barbecue Sauce recipes for additional sauce ideas)

Notes:

Servings Yield:

Makes 4 servings

Ingredients:

1/2-inch-thick pork chops
1 jar apple jelly
Vinegar
Seasofting and browning sauce
Pinch of ground cloves

Instructions:

Cover pork chops with apple jelly. Remove excess fat from 11⁄2″ thick pork chops. Combine and heat 1 jar apple jelly,;,. c. vinegar, I T. seasoning and browning sauce, and a pinch of ground cloves. Grill chops for30 minutes, 15 minute toeach side, before brushing with gravy baste. Baste frequently during remaining 30 to 40 minutes on grill.

Notes:

When a group of people were coming for dinner, my husband fired up the smoker and we prepared these with foil on the bottom and the pork chops and all ingredients on top of them.

Servings Yield:

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.

Notes:

Servings Yield:

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.

Notes:

Here is a delightful brunch or breakfast dish that I have served many times for dinner guests. It goes great with my Baked Cinnamon Apples, but you can safely choose almost any side dish and be suc-cessful.

Servings Yield:

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.

Notes:

Servings Yield:

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.

Notes:

Servings Yield: