PORK
Afelia (Braised Pork
with Coriander)
ALL-AMERICAN PORK RIBS
Another Ham Loaf
Apricot-Glazed Ham Patties
BAKED HAM IN FOIL
Baked Pork Chops with
Green Beans
Baked Pork Chops,Country
Style
BARBECUED PORK RIBS
BARBEQUE PORK (FAMILY)
Barger Pork Chops
BASIC BANGERS
Blue Cheese Stuffed Pork
Chops
Braised
Spicy Spareribs (Gewuerzte Schweinrippchen)
Cajun Pork Roast
Chalupas With Chipotle
Chiles
Citrus-Topped Pork Chops
Corn-Stuffed Pork Chops
Country Ham And Potatoes
COUNTRY STYLE RIBS
Creamy Pork Chops
Crock Pot Roast
CROCKPOT PORK CHOPS
Diane's Smothered Pork Chops
Dublin Coddle
Grilled
Pork Chops with Cinnamon-Apple Relish
GRILLED PORK CHOPS
WITH ITALIAN RELISH
Ham & Swiss Cheese Quiche
Ham And Cheese Frittata
Ham and Potato Skillet
Ham And Potatoes Au Gratin
HAM ASPARAGUS ROLLS
Ham Balls
Honey-Maple Pork Chops
Lipton Onion Pork Chops
Marinated Ham (Spanish-Style)
Northshore Jambalaya
Oven-Barbecued Pork Chops
Pickled Pork
Polenta with Fresh Pork
Sausage
Polenta-stuffed Pork Chops
Pork and Pinapple
Pork Chop And Chilies
Casserole
Pork Chop Casserole
Pork Chop Recipe
Pork Chops & Garden
Vegetables
Pork chops Italiano
Pork
Chops with Rome Apple and Rosemary Stuffing
Pork Medallions with
Port Sauce
Pork Tenderloin Perfection
Pork Tenderloin with
Hawiian Sauce
Red-Hots with Kidney Beans
Roast Pork with Potato
Gratin
ROAST PORK WITH
SAVORY APPLE STUFFING
San Francisco Pork Chops
Sicilian Italian Sausage
Smoked Pork Chops with
Polenta
Southern Barbecue Pork
Skillet
Spareribs with Mustard Sauce
Spicy Cajun Pork
Sticky Pineapple Ribs
Stuffed Pork Chops
Stuffed Pork Chops
-- Burgundy Sauce
SWEET AND SASSY RIBS
Tangy Pork Chops
Texas Pork Roast
Toltott kapostzta
fustolt serteshussal
Vietnamese
Pork Sate with Malay Hot Peanut Sauce
Watermelon Ham Wraps
WORKING
PERSON'S CROCKPOT COUNTRY PORK DINNER
******************************************************************
Pork Medallions with
Port Sauce
Servings: 6
2 lb Pork tenderloin, trimmed
Salt and pepper to taste
Flour, as needed
2 tb Unsalted butter or margarine
2 tb Olive oil
1 c Chicken stock
1 c Port wine
1. Slice the tenderloin crosswise into medallions 1/2" thick.
Sprinkle both sides with salt and pepper, and then dredge each in
the
flour to coat, shaking off any excess.
2. Heat the butter and oil in a heavy skillet at medium high. Saute
the medallions in small batches until browned, 1 minute per side.
Turn only once. Remove each batch to an ovenproof serving dish;
keep
warm in a 225 degree oven.
3. Prepare the sauce: put the skillet, with the meat drippings, on
a high heat; add the chicken stock and wine. Bring to a boil, scrap-
ping and stirring until some of the broth evaporates. Keep cooking
the sauce until thick enough to coat the back of a spoon, about
6-8 minutes.
4. Serve the meat with the sauce spooned over the top of each medallion.
Per 4 ounce serving: 347 calories
BACK TO INDEX:
****************************************************************************
Spicy Cajun Pork
Servings: 6
6 Boneless pork chops
1 tb Cajun seasoning
2 tb Vegetable oil
2 lg Red onions; sliced
1/2 c Bottled barbecue sauce
1. Rub both sides of pork chops with Cajun seasoning. Refrigerate
covered
1 hour to marinate.
2. In large skillet, heat 1 T oil over medium-high heat. Add onions;
over
medium heat, saute' until well-browned and soft, about 15 minutes.
Add
sauce; mix. Over low heat, cook 5 minutes. Remove to bowl; keep
warm.
3. In same skillet, heat remaining 1 T oil over medium-high heat.
Add
pork chopes; cook until borwned and just cook throuhg, about 3 minutes
each
side. Serve topped with onion mixture.
BACK TO INDEX:
****************************************************************************
Pork and Pinapple
Yield: 4 servings
1 lb Pork steaks, lean
1 cn Pineapple chunks
1 Green pepper
1 Sweet red pepper
2 T Cooking oil
2 Garlic cloves, minced
1 sm Red chili pepper, minced
Salt
2 T Sweet soy sauce
2 t Cornstarch
2 Green onions, chopped
Cut the meat into thin strips. Drain the pineapple.
Cut the bell peppers into thinner strips than the meat, but same
lenght. Heat the oil in a wok or large skillet and stirfry the garlic
for 30 seconds, add the meat and stirfry for 3 minutes. Add the
pineapple and peppers and stirfry for another 3 minutes.
Add the chili pepper and sprinkle on a little salt, stir well and
add
1 cup boiling water. Stir in the soy sauce and simmer for 3 minutes.
Mix the cornstarch with a 2 Tbsp of water and stir into the liquid
at
the bottom of the wok. Cook, stirring until the sauce thickens.
Increase the heat and bring the liquid just to a boil and mix the
ingredients well. Sprinkle with the chopped onions just before
serving.
BACK TO INDEX:
****************************************************************************
HAM ASPARAGUS ROLLS
14 Thin slices of square coked ham loaf
prepared mustard
2 - 10 oz cans of asparagus spears, drained
3 Tbsp butter or margarine
2 tbsp all purpose flour
1 & 1/2 C milk
3/4 tsp salt
1/4 tsp pepper
1 C grated medium cheddar cheese
1/4 thinly sliced green onions
Spread each slice of ham with mustard. Lay 3 asparagus spears on
each
slice, alternating tips for appearance and ease of rolling.
Roll up and arrange in casserole, seam side down.
Melt butter in medium size saucepan. Stir in flour. Add milk. Stir
and cook until boiling. Add salt and pepper. Stir in cheese
until melted. Add green onions. Stir and pour over meat rolls.
Cover. Bake in 350 F oven for 20 minutes or until hot and
bubbly. Serves 14 as a second meat dish or 5 to 6 as a main
dish. Fresh asparagus may be used. It takes longer to cook but
is such a pretty green.
BACK TO INDEX:
****************************************************************************
Pickled Pork
Yield: 2 servings
1/2 c Mustard seed
1 tb Celery seed
2 tb Louisiana hot sauce
1 qt White vineger
1 Bay leaf
1 tb Kosher salt
12 Peppercorns
6 Cloves of garlic
2 lb Boneless pork butt
Combine everything except the pork in a stainless steel pan and
boil for 3 Min. Cool and place in a refrigerator container (plastic,
glass or stainless steel) and add the pork which you cut into 2"
pcs.
Stir to remove bubbles. Cover and refrigerate for 3 days. Use for
making Red Beans and Rice.
BACK TO INDEX:
****************************************************************************
Dublin Coddle
Ingredients:
1 lb Bacon bits (pref. smoked) 1 lb Good meaty sausages
3 Large onions 3 Potatoes (or even four)
1 Handful fresh parsley 1 Grind fresh pepper
Directions:
Bacon bits are the off-cuts from the various types of bacon, which
are
sold very cheaply in Dublin pork butchers' shops, specifically for
making
coddle. They contain a good mixture of fat, lean and skin. I prefer
to
buy regular bacon with the rind on and cut it up into even-sized
pieces.
Leave on the rind, as it adds great richness to the soup. Buy the
finest
quality pork sausages you can afford (or find). Peel and chop the
onions
roughly. Peel the potatoes as thinly as possible. If they are large,
then cut them into two or three large pieces; otherwise leave them
whole.
Chop the fresh parsley. -- Place a layer of onions in the bottom
of a
heavy pot with a good close-fitting lid. Layer all the other ingredients,
giving each layer a grind or so of fresh-ground pepper. Add no more
than
2 cups of water to the pot. Bring the water to the boil, then reduce
the
heat at once, cover tightly, and barely simmer for 2 to 5 hours.
The
perfect way to cook it is in a heavy casserole pot in a very low
oven at
250F. I know this sounds vague, but if the pot is heavy and the
lid
tight, it really can't come to any harm. The longer and slower the
cooking, the better. If you prefer, before serving, remove the sausages
and quickly brown them on one side under the broiler. Serve with
white
soda farl to mop up the soup, and bottles of stout. It is a most
restorative food.
BACK TO INDEX:
******************************************************************************
CROCKPOT PORK CHOPS
4 (or more) pork chops
Hickory smoke BBQ sauce
21 oz. can pork and beans
Brown 4 pork chops in skillet. Place in a crockpot. Pour
over them 1/4 to 1/3 cup hickory BBQ sauce. Add pork and
beans. Add more BBQ sauce. Cook on low 6-8 hours.
BACK TO INDEX:
**************************************************************
Crock Pot Roast
Yield: 6 servings
1 Fairly lean pot roast
1 pk Dehydrated onion soup mix
1 Onion, thinly sliced
Place half the onion in bottom of roast. Rub the roast with the soup
mix. Place roast in pot, and top with remaining onion.
Cover and cook on low heat for at least 12 hours. Do not panic and
add water--it will make its own juices.
You can add carrots or potatoes to the roast. Just be sure to place
veggies in the bottom, so they will absorb the juices.
BACK TO INDEX:
****************************************************************************
Toltott kapostzta
fustolt serteshussal
Yield: 8 servings
16 ea Cabbage leaves
--------------------------STUFFING-------------------------------
1/2 lb Ground pork
1 lb Ground beef
1/3 c Rice, cooked in 1 cup
-salted water for 15
-minutes and drained
1 sm Onion; finely chopped
1 ea Egg; lightly beaten
Salt
Pepper
----------------------SAUERKRAUT LAYER---------------------------
2 lb Fresh sauerkraut, rinsed in
-cold water and squeezed dry
1 ea Green pepper; cored and
-seeded, cut into strips
-and parboiled
1 ea Onion; finely chopped
2 c White wine
2 T Tomato paste
1 lb Smoked pork ribs, knuckles
-or butt; cut into small
-pieces
2 ea Bay leaves
16 oz Tomato sauce
Remove the heavy stems from the cabbage. Boil the leaves in a large
saucepan of salted water for 6 minutes and drain. Pat the leaves
dry
on paper towels and leave to one side. To prepare the stuffing,
put
the ground pork, beef, rice, onion, garlic, egg, salt and pepper
in a
mixing bowl and combine thoroughly. Put some of this mixture on
each
of the cabbage leaves, roll them up, and tuck in the ends to enclose
the stuffing. In another bowl, mix together the sauerkraut, green
pepper, onion, wine and tomato paste. Stir in the pork. Make a layer
of the sauerkraut mixture in a casserole dish. Then add a layer
of
stuffed cabbage leaves and a bay leaf. Cover with half the tomato
sauce and repeat the layers. Cover and simmer over low heat for
2
hours. If too much liquid forms, cook without the lid for a while.
Serve from the casserole with an accompaniment of egg nockerl or
boiled potatoes. This dish is even better the second day.
BACK TO INDEX:
****************************************************************************
Sicilian Italian Sausage
Yield: 6 servings
1 lb Italian sausage, raw, cut
-into 1-1/2" chunks
1/4 c Olive oil
1 ts Garlic, minced
1 sm Onion, diced
1/4 c Tomato paste
1 cn Tomatoes, diced (16 oz)
1 cn VEG-ALL Mixed Vegetables,
-with liquid (16 oz)
1 ts Oregano
1/2 ts Basil
1/4 c Red wine
1/4 c Grated Italian cheese
1. Saute Italian sausage in olive oil until meat is no longer pink.
2. Add onions and garlic and saute until onions are soft.
3. Add tomato paste, tomatoes, VEG-ALL and seasonings; simmer 15
minutes with sausage mixture.
4. Add red wine to tomato-sausage mixture and place in casserole dish.
5. Sprinkle cheese over top and bake at 350'F. for 20 minutes.
BACK TO INDEX:
****************************************************************************
Vietnamese
Pork Sate with Malay Hot Peanut Sauce
The sate:
2-1/2 pounds slightly fatty pork (I use boneless pork loin)
6 crushed and chopped garlic cloves
1 teaspoon salt
1 teaspon coarsely ground black pepper
1 teaspoon soft brown sugar
4 tablespoons Chinese rice wine
2 tablespoons olive oil
1 head lettuce
Cut the pork into 1/2 inch cubes.
Mix together the garlic, salt, [e[[er, rice wine and oil. Stir until
the
salt and sugar dissolve.
Stir the meat into the sauce ensuring that it is completely covered.
Marinate
overnight (or 30 minutes).
Soak 16 bamboo skewers in water for 30 minutes.
Thread the meat cubes onto the skewers.
Clean the lettuce, wash the leaves, and dry them as thoroughly as
possible.
Place lettuce leaves in a bowl.
Barbecue the sate for 8-12 minutes over glowing coals. Turn the
sticks
regularly so that the meat is cooked evenly.
Each guest should take a lettuce leaf, add a few pieces of sate,
top with
hot peanut sauce (recipe follows). They should then fold the lettuce
leaf
round, and eat from the hand.
Malay Hot Peanut Sauce
3 tbsp olive oil
6 small dried chilies
2 chopped onions
6 finely chopped garlic cloves
1-1/4 cup (or one can) thin coconut milk
4 tablespoons peanut butter (I like chunky)
2 tablespoons Indonesian sweet soy sauce (ketyap benteng manis)
2 tablespoons lemon juice
Heat the oil and add the crumbled chilies, onions and garlic. Stir
and
cook well.
Stir in the cooconut milk. Bring to a boil, stirring constantly.
Cook,
stirring for 2 minutes.
Add the peanut butter and soy sauce and continue stirring until
very thick
and quite smooth. Stir in the lemon juice.
serve in a separate bowl.
BACK TO INDEX:
****************************************************************************
Afelia (Braised
Pork with Coriander)
Yield: 4 servings
750 g Pork fillet, leg or loin
1/4 c Butter
500 g New potatoes; peeled
250 g Small mushrooms
1 c Red wine
Salt
Freshly ground black pepper
2 ts Crushed coriander seeds
Cut pork into approximately 3 cm (1-1/4 inch) pieces leaving some
fat
on meat as this is desirable.
Heat half the butter in a heavy based pan and brown potatoes. Remove
and keep aside.
Add remaining butter and brown pork on each side, push to side of pan.
Trim and clean mushrooms and fry quickly in pan next to meat. Stir
to
combine. Reduce heat to low.
Pour in wine, add salt and pepper to taste and place potatoes on top.
Sprinkle with coriander seeds, cover pan with lid and simmer over
low
heat for 45 minutes or until pork and potatoes are tender.
Serve with a tossed green salad.
BACK TO INDEX:
****************************************************************************
Barger Pork Chops
1 c Soy Sauce 1 tsp Garlic Salt
1/2 c Brown sugar 1 tsp Molassas
1/2 c Sherry Family pkg Pork Chops (8)
2 tsp Cinnamon
Combine all except pork chopw for a marinade. Pour over chops and
marinate overnight in refrigrator. Place chops about 6"-8" above
fire.
Turn frequently and baiste with marinade while cooking. Done in
35 to 45
min.
BACK TO INDEX:
****************************************************************************
Pork Chops & Garden
Vegetables
6 (1" thick) pork chops 3 tbs butter, melted
3 carrots, cut 1/2" slices 1-1/2 c fresh green beans,cut 1" lengths
3 sm potatoes,peeled, 1/2" cubes 1 tsp basil
6 (1/4 oz) instant onion soup mix 2 c water
Brown chops on both sides in butter in bottom of oven, drain. Place
vegetables in bottom of oven and replace chops on top. Combine dry
soup
mix and water, mixing well. Pour over chops and bring to a boil.
Cover
and reduce heat, simmer 45 min or until chops are tender
BACK TO INDEX:
****************************************************************************
Northshore Jambalaya
1/2 lb pork tenderloin, chopped 1/2 lb smoked sausage, 1/2" slices
1/4 c vegetable oil 1/4 c all-purpose flour
1 c chopped onion 1 c chopped celery
1 bunch green onions, chopped 4 cloves garlic, minced
1 tbs chopped parsley 1 (8oz) can tomato sauce
1 tsp garlic salt 1/2 tsp pepper
1/2 tsp Hungarian paprika 1/2 tsp dried thyme
1/4 tsp red pepper 6 c uncooked rice
Cook sausage and pork until browned; drain well. Set aside. Cook
rice according to package and set aside. Heat oil in dutch oven,
add
oil and cook over medium-high heat stirring constantly, until rue
turns dark brown. Stir in onion, celery, 1/2 of green onion, garlic
and parsley. Cook over medium heat 10 min stirring frequently. Add
tomato sauce and seasonings. Reduce heat and simmer 5 min, stirring
occasionally. Stir in meat and remaining green onions. Cook until
thoroughly heated. Add cooked rice and mix well. Simmer 5 min
covered.
BACK TO INDEX:
****************************************************************************
Texas Pork Roast
1 small leg of pork 2 tbs lemon juice
1 tsp salt dash of tabasco sauce
pepper to taste 1 c melted cinnamon-flavored
1/8 tsp allspice or plain apple jelly
1 tsp chili powder 1 tbs worcestershire sauce
1-1/4 c chili sauce
Place pork in oven and sprinkle with mixture of salt, pepper, allspice
and
chili powder. Combine remaining ingredients, and spread evenly on
pork.
Roast at 350 for 30 min per pound. Baste frequently with well seasoned
drippings in the pan. Serves 14-16.
BACK TO INDEX:
****************************************************************************
Red-Hots with Kidney Beans
1 lb frankurters OR sausage 1 tbs lemon juice
2 slices bacon, chopped 1 tbs worcestershire sauce
1/4 c chopped onion 1 tbs brown sugar
1 (8oz) can tomato sauce 1 tsp salt
1 can kidney beans 1/2 tsp chili powder
1/4 c catsup 1/8 tsp garlic salt
Fry bacon bits in oven over low flame until crisp. Remove and reserve
bits. Saut onions in bacon fat until light brown. Add tomato sauce
into
which flour has been blended. Cook until slightly thickened, stirring
constantly. Add kidney beans and bean liquid. Blend together liquid
and
dry seasonings seperately; then combine them and stir thoroughly
into bean
mixture. Cover and simmer 15 min. Cut frankfurters into 1" pieces.
Add
to beans, cover and cook for 8 min longer. Sprinkle with bacon bits.
BACK TO INDEX:
****************************************************************************
GRILLED PORK
CHOPS WITH ITALIAN RELISH
3/4 pound plum tomatoes, seeded, chopped
3/4 cup chopped red onion
1/4 cup red wine vinegar
2 tablespoons olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 tablespoon chopped fresh oregano or 1 teaspoon dried
4 3/4- to 1-inch thick center-cut pork chops
Combine first 7 ingredients in small bowl. Season with salt and pepper.
Let stand at least 15 minutes or up to 1 hour.
Prepare barbeque (medium heat). Arrange pork chops in 8x8x2-inch
glass baking dish. Drain liquid from relish; spoon liquid over pork. Let
pork marinate at least 15 minutes, turning occasionally. Grill pork until
cooked through, about 6 minutes per side.
Transfer pork to plates. Spoon relish over and serve. Makes 4 servings.
BACK TO INDEX:
**************************************************************
Watermelon Ham Wraps
1 tablespoon chive and onion spreadable cream cheese
1 large, burrito-size low-fat tortilla
1 ounce thinly sliced low-fat ham
1 lettuce leaf
1 seeded watermelon spear, about 1/2-inch thick, 1-inch wide and
9-inches long
Spread cream cheese on tortilla covering to edges. Place ham across
center of tortilla; top with leaf lettuce making sure edges to be
rolled
are not covered. Place watermelon spear on lettuce just off center.
Roll
tortilla over watermelon spear; continue rolling, tucking in ham
and
lettuce. Cream cheese will help tortilla stay rolled. Fasten with
wooden
pick if needed.
Makes 1 sandwich
Preparation Time: 5 Minutes
BACK TO INDEX:
**************************************************************
Roast Pork with Potato
Gratin
(my family's favorite)
Servings-8
Butter
2 1/2 lb. boiling potatoes peeled & sliced very thin
10-15 unpeeled garlic cloves
4-5 sprigs fresh rosemary or thyme
4 large tomatoes peeled, seeded & diced OR 1 (28oz) can Italian
tomatoes
drained & broken up
Salt & Pepper
1 4lb loin of pork
vegetable oil
3/4 Cup veal stock or brown stock
In buttered shallow baking dish (15X10) arrange potatoes in single
layer
evenly. Top with garlic and Sprigs of herbs, then tomatoes.(there
won't be
enough to completely cover top) Season with salt and pepper. Bake
at 350
while preparing pork.
Remove fat from pork. Season with salt and pepper. In large saute
pan heat
vegetable oil and brown pork well on all sides over medium high
heat. Pour
fat from pan & return to medium high heat & add stock. Bring
to a boil
scraping brown bits from pan. Cook until well reduced by half. Remove
potatoes from oven. Set meat on potatoes and pour reduced stock
over all.
Bake 1 1/2 - 2 hours or until potatoes are done & meat juices
run clear
(internal temp. 160) Serves 8.
BACK TO INDEX:
**************************************************************
Cajun Pork Roast
Yield: 12 servings
10 lb Boneless boston pork roast
1 c Chopped onion
3/4 c Choppped garlic
1/2 c Tiger sauce
1 ts Chopped parsley
1/2 c Worcestershire sauce
2 tb Steak sauce (lea and perrins)
2 1/2 tb Dry mustard
Seasoned salt (dry rub)
6 oz Tomato paste
3 tb Brown sugar
MARINADE: Combine chopped onion, chopped garlic, chopped
parsley with the Tiger Sauce Worchestershire sauce, steak
sauce and dry mustard. Mix well. Make slits into roast
and rub sauce well into and over the roast (a baste-ing
syringe works well to place suace into slits). Allow to
sit in the refrigerator for 6 hours (or overnight). TOMATO
SAUCE: Mix tomato paste and the brown sugar very well and
set aside. Cook roast in a covered grill until the
internal temperature of the roast is 170 degress. Brush
with Tomato Sauce when done and serve. NOTE: Tiger Sauce
is a brand name of sweetened hot sauce.
BACK TO INDEX:
**************************************************************
Pork Tenderloin
with Hawiian Sauce
Yield: 8 servings
6 lb Pork tenderloin
2 qt Reduced pork broth
1 c Brown mustard
1 c Yellow mustard
1/3 c Horseradish
1/3 c Ketchup
1/3 c Brown sugar
4 Cloves minced garlic (large)
1/3 c Salt
1/3 c Cummin
1/3 c Black pepper
16 Small red potatoes
4 Carrots (stripped)
1 c Pineapple rings
In saucepan, place pork broth, brown and yellow mustards,
honey, horse-radish, kechup, brown sugar and garlic. Cook
until simmers and then keep warm, reducing the stock.
Grill pork tenderloin, turing to prevent buring while
brushing sauce over the meat. Remove from grill when done
(170 deg) [about 1 hour on low heat] Grill vegtables and
pineapple during last half of the cooking time and serve
with the meat.
BACK TO INDEX:
**************************************************************
BARBECUED PORK RIBS
Prep time: 25 minutes to prepare sauce
Grilling time: 1 to 1 1/2 hours
Difficulty level: Moderate
Charcoal: Indirect
Gas: Indirect/Medium Heat
1 cup Weber Tangy Barbecue Sauce
3 pounds pork loin back or spareribs
Prepare sauce. Place ribs in center of the cooking grill. Grill 1
to 1
1/2 hours or till tender, brushing with sauce during the last 20
minutes
of grilling time. To serve, cut ribs into 2- or 3-rib portions.
BACK TO INDEX:
**************************************************************
ALL-AMERICAN PORK RIBS
Prep time: 10 minutes
Grilling time: 1 to 1 1/2 hours
Difficulty level: Moderate
Charcoal: Indirect
Gas: Indirect/Medium Heat
3 pounds pork loin back ribs or spareribs
1 cup cider vinegar
3/4 cup chili sauce
1 medium onion, finely chopped
3 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon steak sauce
1 teaspoon chili powder
1 teaspoon hot pepper sauce (or to taste)
Place ribs in center of cooking grate. Grill 1 to 1 1/2 hours or
until
tender.
Meanwhile, in small saucepan, combine vinegar, chili sauce, onion,
brown
sugar, Worcestershire sauce, steak sauce, chili powder, and hot
pepper
sauce. Bring to a boil; reduce heat. Simmer uncovered 15 to 20 minutes,
stirring occasionally. Sauce will thicken slightly.
Brush ribs with sauce during the last 20 minutes of grilling time.
To
serve, cut ribs into 2- or 3-rib portions. Serve with remaining
sauce.
Makes 4 servings.
BACK TO INDEX:
**************************************************************
ROAST PORK WITH
SAVORY APPLE STUFFING
Charcoal: Indirect
Gas: Indirect/Medium Heat
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons margarine or butter
1 1/2 cups finely chopped, peeled apples (2 apples)
1/4 cup apple juice
3/4 cup soft rye or pumpernickel bread cubes
1/3 cup chopped almonds
1/4 teaspoon salt
1/4 teaspoon caraway seed
1 4- to 5-pound pork loin center rib roast, backbone loosened (8
ribs)
Red apple, cut into wedges (optional)
Celery leaves (optional)
For stuffing, in a saucepan cook onion and celery in margarine till
tender. Add apple juice and apples. Cover and simmer 5 minutes.
Uncover
and simmer 5 minutes more or till liquid evaporates. Remove from
heat.
Stir in bread cubes, almonds, salt, and caraway seed.
Place roast, bone side down, on a cutting board. On the meaty side,
cut
a pocket above each rib, making 8 pockets total. Spoon stuffing
into
pockets. Place roast with tips of ribs upward in center of the cooking
grill. Cover stuffing area loosely with foil. Insert a meat thermometer
into meatiest portion of roast. Grill 1 to 2 1/2 hours for medium
160°F
(71°C) or 1 3/4 to 2 1/2 hours for well-done 170°F (77°C).
Remove foil
halfway through grilling. Cover and let stand 10 minutes before
carving.
Garnish with fresh apple slices and celery leaves, if desired.
BACK TO INDEX:
**************************************************************
Baked Pork Chops,Country
Style
4 Servings
4 Loin pork chops
2 tablespoons olive oil
2 tablespoons butter,melted
2 onions cut into thin rings
4 thin slices mozzarella
1 can (8 ounces) tomato sauce
1/4 cup of bouillon
Preheat oven to 350.Brown chops in hot olive oil on both sides.remove
from pan. Cover bott6om of baking dish with melted butter and top
with
onion rings,spreading evenly,Arrange browned chops on onion,top
eash
chop with a slice of mozzarella and spread with tomato sauce.pour
bouillon into baking dish ,cover and bake for 40 minutes
BACK TO INDEX:
**************************************************************
SWEET AND SASSY RIBS
2 lb. country-style pork loin ribs
1/2 cup apple butter
1/2 cup honey barbeque sauce
1/4 cup chopped onion
1. GRILL DIRECTIONS: Place ribs in large saucepan
or Dutch oven. Add enough water to cover. Bring to
boil. Reduce heat; cover and simmer 45 minutes oe
until tender. Drain thoroughly.
2. Meanwhile, in small saucepan, combine apple butter,
barbeque sauce and onion; mix well. Bring to boil,
stirring occasionally. Reduce heat; cover and simmer
15 to 20 minutes.
3. Heat grill. When ready to grill, brush ribs with apple butter
mixture. Place ribs on gas grill over medium heat or on
charcoal grill 4 to 6 inches from medium coals; cover grill.
Cook 10 to 20 minutes or until pork is browned, turning
and brushing occasionally with apple butter mixture.
4. Bring any remaining apple butter mixture to a boil.
Serve mixture with ribs.
4 servings
Note: To broil, place ribs on broiler pan; broil 4 to 6
inches from heat using times above as guides.
Ingredient Info: Country-style ribs are the meatest ribs.
Cut from loin rather than the side like spareribs, country style
ribs are available either bone-in or boneless. If you prefer
boneless, use about 1 1/2 pounds of ribs in this recipe.
BACK TO INDEX:
**************************************************************
Pork Chop Recipe
4-6 servings
6 Loin Pork Chops 1/2 inch Thick
2 Tablespoons cooking oil
salt and pepper to taste
3/4 cup of uncooked long grain rice
1 1/2 cups water
1 can 8 ounces tomato sauce
1/2 envelope taco seasoning mix
1 medium green pepper chopped
1/2 cup of shredded cheddar cheese
In a large skillet,brown pork chops in oilsprinkle with salt and
pepper.Meanwhile in a greased 13 inch x 9 x 2 inch baking dish combine
rice,water,tomato sauce and taco seasoning mix well,arrange pork
chops
over rice,top with green pepper coverf and bake at 350 for 1 1/2
hours
uncover and sprinkle with cheese return to oven until cheese is
melted
BACK TO INDEX:
**************************************************************
Pork Chop And Chilies
Casserole
1 tablespoon cooking oil
4 rib pork chops -- (3/4 to 1 inch -- thick)
1 medium onion -- chopped
1 can chopped green chilies -- (4 ounces)
1/2 cup chopped celery
1 1/2 cups uncooked instant rice
1 can cream of mushroom soup -- undiluted (10-314 -- ounces)
1 soup can water
3 tablespoons soy sauce
In a skillet, heat oil over medium high heat. Brown pork chops on
both
sides. Remove and set aside. In the same skillet, saute onion, chilies
and celery until onion is tender. Stir in rice; saut, until lightly
browned. Add soup, water and soy sauce; blend well. Place in a greased
2-qut. casserole. Top with pork chops. bake at 350 for 30 minutes
or
until rice is tender. Yield: 4 servings.
BACK TO INDEX:
**************************************************************
Citrus-Topped Pork Chops
1 tablespoon cooking oil
6 loin pork chops -- (1 inch thick)
Salt and pepper to taste
1/4 teaspoon paprika
1/2 cup apple jelly
1 cup orange juice
1/2 teaspoon lemon juice
1 teaspoon dry mustard
1 dash ground ginger
6 orange slices
6 lemon slices
In a large skillet, heat oil over medium high. Brown chops on both
=
sides. Season with salt, pepper and paprika. Combine jelly, juices,
=
mustard and ginger. Pour over chops. Simmer, covered,
for 15 minutes. Turn chops; cover and simmer 15 minutes. Top each
chop =
with an orange and lemon slice Cover and cook 6-5 minutes longer
or =
until chops are done. Yield: 6 servings.
BACK TO INDEX:
**************************************************************
Ham And Cheese Frittata
2 tablespoons butter or margarine
1/2 cup sliced fresh mushrooms
1/2 cup chopped sweet red or green pepper
1/4 cup sliced green onions
6 eggs
2 tablespoons water
1/2 cup diced cooked ham
1 cup shredded cheddar cheese -- (4 ounces)
In a skillet, melt butter over medium heat- Saut, mushrooms, pepper
and
onions until tender. In a mixing bowl, beat eggs with water until
foamy;
stir in ham. Pour over the vegetables. Let eggs set on the bottom,
then
lift the edges to allow any uncooked egg to flow underneath. Cover
and
cook until the eggs are set, about 3 minutes, Sprinkle with cheese
and
cut into wedges to serve. Yield: 4 servings.
BACK TO INDEX:
**************************************************************
Pork chops Italiano
(amounts are approximate, I just throw in the appropriate)
4 pork chops
1 small can tomato sauce
herbs (basil, oregano, parsley)
salt and pepper
1 Tablespoon sugar
4 slices mozzarella cheese
Brown the pork chops in a frying pan with a little oil. Add the tomato
sauce, basil, oregano, parsley, salt and pepper, and sugar. Let
simmer
until porkchops are tender. Put a slice of cheese on each porkchop
and
cover to allow the cheese to melt.
BACK TO INDEX:
**************************************************************
Sticky Pineapple Ribs
Yield: 4 Servings
3 lb Pork back spareribs
1 c Apricot jam
1/4 c Soy sauce
2 tb Packed brown sugar
2 tb White wine vinegar
2 Cloves garlic, minced
1 ts Ground ginger
1/2 ts Each salt and pepper
1/4 ts Cayenne pepper
1 cn (8 oz) pineapple tidbits
Cut between bones to separate spareribs into ribs;
trim off excess fat. Arrange in single layer in
greased 13x9 inch baking dish.
Combine jam, soy sauce, sugar, vinegar, garlic,
ginger, salt, pepper, cayenne and pineapple and
juices; pour over ribs, turning to coat.
Bake in 350øF oven, basting every 15 minutes without
turning, for 1 1/2 hours or until glazed and tender.
Skim fat from sauce; serve with ribs. Makes 4
servings.
BACK TO INDEX:
**************************************************************
Baked Pork Chops
with Green Beans
8 pork chops
1 can cream of celery soup
1 can cream of mushroom soup
1 can evaporated milk
1 package dry onion soup mix
1 12 oz frozen or fresh green beans
Preheat oven to 350o F. Oil a 9" x 13" baking pan. Spread the green
beans on bottom of pan. Arrange the pork chops on top of green beans.
Combine the celery and mushroom soups with the milk; then pour over
pork
chops. Sprinkle the the onion soup mix on top. Cover with foil and
bake
30 minutes. Remove foil and continue baking for another 10 minutes.
BACK TO INDEX:
**************************************************************
Pork Chop Casserole
8 1/2 " thick pork chops
4 medium potatoes, thinly sliced -with ot without peel, to taste
1 large onion thinly sliced
1 lb can stewed tomatoes, drained with 1/2 c liquid reserved
1 Tb oregano
salt & pepper to taste
Lightly grease a large, shallow casserole. Preheat oven 350 degrees.
Trim exccess fat from chops and brown on both sides in their own
fat
rendered in a skillet. line the bottom of the casserole with the
potato
slices. Place chops on top. sprinkle with salt and pepper and half
the
oregano. Top with the sliced onion, then the stewed tomatoes. Pour
reserved tomato liquid over the top. Sprinkle with remaining oregano
and
a dash more salt & pepper. Cover with foil. Bake 1 hr. Remove
foil,
return to oven and bake another 15 min.
Notes: Even better reheated, as potatoes soak up more of the flavors.
I prefer the tomatoes coarse chopped up a bit before adding to the dish.
I usually add some more potatoes and an extra sliced onion or two
and
just use all the juice from the tomatoes to cook it in. That's usually
a
bit too much for my largest casserole, so I use a pyrex lasagna
pan. You
can be pretty flexible about all the amounts, so long as there's
enough
liquid to cook the potatoes in and keep stuff from sticking.
BACK TO INDEX:
**************************************************************
Creamy Pork Chops
4 1" thick pork chops
2 cans cream of mushroom soup
Place pork chops in baking dish and cover with soup. Cover with lid
or
aluminum foil and put in 350 degree oven for about 1 hour. The extra
mushroom
gravy is excellent over potatoes!
This can also be made in the crockpot with the same ingredients cooked
on low
all day....use frozen or thawed pork chops for slowcooker.
BACK TO INDEX:
**************************************************************
Diane's Smothered Pork
Chops
Brown pork chops that are seasoned with garlic salt and liquid smoke.
Place in dish. Slice a large onion and layer on top of that. Sprinkle
brown sugar on top of that and then drizzle with ketchup and add
water
about 1/2 way up the dish. Bake at 350 degrees for 3 hours. Serve
over
rice.
BACK TO INDEX:
**************************************************************
Honey-Maple Pork Chops
2 tablespoons honey
2 tablespoons Hungry jack Microwave Ready Reg. Syrup
1/8 teaspoon allspice
4 pork loin chops (3/4" thick) -- (6 oz)
1/4 teaspoon salt
1/8 teaspoon pepper
Grill Directions:
Heat grill. In small bowl, combine honey, syrup and allspice; mix
well.
Sprinkle pork chops with salt and pepper.
When ready to grill, brush pork chops with honey mixture. Place chops
on
gas grill over medium heat or on charcoal grill 4 to 6 inches from
medium coals; cover grill. Cook 8 to 10 minutes or until pork is
no
longer pink in center, turning once and brushing occasionally with
sauce.
To Broil:
Place pork chops on broiler pan; broil 4 to 6 inches from heat using
times above as a guide.
BACK TO INDEX:
**************************************************************
Lipton Onion Pork Chops
5 pork chops
2 eggs
1 envelope Lipton recipe soup mix
1 long roll of crushed Ritz crackers
butter or margarine, -- melted
Heat oven to 350 degrees. Spray baking sheet with "Pam". Mix crushed
crackers with soup mix. Coat each pork chop in egg and roll in crumbs.
Place on baking sheet and drizzle with butter. Bake 45-50 minutes,
turning over at half way point.
BACK TO INDEX:
**************************************************************
Pork Tenderloin Perfection
2 pork tenderloins, (1 lb each)
1/4 cup light soy sauce
1 tablespoon catsup
1/4 teaspoon garlic powder
3 tablespoons toasted sesame seeds
Chinese hot mustard
In small bowl, combine the soy sauce, catsup and garlic powder. Place
tenderloin in a plastic bag set in a shallow dish; pour soy sauce
mixture over meat. Turn meat to coat all sides. Close bag and marinate
meat in the refrigerator for 24 hours, turning meat occasionally.
Drain
meat, discarding marinade. Place tenderloin on a rack in a shallow
roasting pan. Insert a meat thermometer. Roast, uncovered, in a
325F
oven for 45-60 minutes or till thermometer registers 160F. Sprinkle
sesame seed on a piece of foil. Carefully roll meat in sesame seed.
Cut
into thin slices. Serve with mustard.
BACK TO INDEX:
**************************************************************
Tangy Pork Chops
4 pork chops -- 1/2 inch thick
1/2 tsp salt -- optional
1/8 tsp pepper
2 med onions -- chopped
2 celery ribs -- chopped
1 lg green pepper -- sliced
1 14.5 oz can stewed tomatoes
1/2 c ketchup
2 tbsp cider vinegar
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tbsp lemon juice
1 beef bouillon cube
2 tbsp cornstarch
2 tbsp water
Hot cooked rice -- optional
Place chops in a slow cooker; sprinkle with salt if desired and pepper.
Add the onions, celery, green pepper and tomatoes. Combine ketchup,
vinegar, sugar, Worcestershire sauce, lemon juice and bouillon;
pour
over vegetables. Cover and cook on LOW for 5-6 hours. Mix cornstarch
and
water until smooth; stir into liquid in slow cooker. Cover and cook
on
HIGH for 30 minutes or until thickened. Serve over rice if desired.
BACK TO INDEX:
**************************************************************
Apricot-Glazed Ham Patties
Yield: 6 Servings
1 1/2 lb Ground cooked ham
1/2 c Soft bread crumbs
1/2 c Milk
2 Eggs
1/4 c Chopped onion
1/4 c Crumbled blue cheese
1 tb Worcestersire sauce
2 ts Prepared mustard
1/4 ts Sage
1/4 ts Pepper
1/2 c Apricot preserves
2 ts Vinegar
Heat oven to 350 degrees. Combine ham with bread crumbs, milk, eggs,
onion, cheese, Worcestershire sauce, 1 teaspoon prepared mustard,
sage
and pepper. Shape into 6 patties. Place in shallow baking dish;
bake 30
minutes.
Combine preserves, vinegar and remaining 1 teaspoon prepared mustard.
Brush on ham patties. Bake 10 minutes longer.
BACK TO INDEX:
**************************************************************
Grilled
Pork Chops with Cinnamon-Apple Relish
4 pork center loin chops
salt and pepper -- to taste
--- Apple-Cinnamon Relish ---
1 small red bell pepper -- diced
1 small onion -- diced
4 Granny Smith apples -- peeled
2 tablespoons fresh ginger root -- grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon curry powder
1/2 teaspoon turmeric
1 cinnamon stick
5 whole cloves
2 bay leaves
1 1/2 cups apple juice
1 cup apple cider vinegar
1 cup toasted almonds
1 tablespoon cornstarch
1 1/2 tablespoons water
Season pork chops with salt and pepper. Sear on both sides in a hot
pan
over medium-high heat until golden brown. Remove and place on a
baking
sheet. Place in a 375F oven for 8 minutes. Remove from oven. Spoon
cinnamon-apple relish on a sesrving platter and arrange chops on
top.
For Cinnamon-Apple Relish: Coat a large skillet with cooking spray
and
place over medium heat. Add bell pepper and onion; saute until softened.
Add apples, ginger, brown sugar, red pepper flakes, curry powder,
turmeric, cinnamon stick, cloves and bay leaves. Continue to saute
until
they release their aroma. Add apple juice and vinegar and bring
to a
boil. Add almonds.
Dissolve cornstarch inwater and stir into mixture; simmer and let
reduce
for 20 minutes.
BACK TO INDEX:
**************************************************************
Polenta-stuffed Pork Chops
2/3 cup cornmeal
1/2 teaspoon salt
2 tablespoons olive oil
1/3 cup onion -- chopped
2 cloves garlic -- minced
1/4 cup mixed herbs -- basil, sage& parsley
6 tablespoons parmesan cheese -- grated
1/4 teaspoon pepper
4 boneless pork sirloin -- 1-1 1/2" thick
1/4 teaspoon garlic powder
3 tablespoons dry white wine
balsamic vinegar
In a heavy saucepan, mix cornmeal with 2 cups of water with a whisk
until smooth. Add salt and cook over medium heat, stirring frequently,
until it is thick. Reduce heat to medium-low and cook, stirring
until it
comes to a boil. Continue cooking until polenta is smooth and thick
and
lost it's grainy look. Remove from heat.
Heat 1 tablespoon oil in skillet, add onion and sate about 2 minutes.
Add herbs and garlic. Cook for 30 seconds. Remove from heat. Stir
in
cheese and pepper. Stir mixture into polenta and set aside.
Preheat oven to 350F. Using a sharp knife, cut a deep pocket into
the
side of each pork chop, taking care not to cut through to the other
side. Season all over with salt, pepper and garlic powder. Fill
with
polenta (do not overfill) and press edges closed to seal.
In the same skillet, heat remaining olive oil over medium-high heat.
Brown pork chops on all sides. Transfer to a baking dish. Add white
wine
to skillet. Stirring and scraping the bottom of the pan to deglaze.
Pour
drippings over chops. Bake 20 to 25 minutes. Do not overcook. If
desired, splash with balsamic vinegar before serving.
BACK TO INDEX:
**************************************************************
Pork
Chops with Rome Apple and Rosemary Stuffing
2 leeks (white part only) -- washed, chopped
1 medium idaho potatoes
1 sprig rosemary -- finely chopped
1 apple -- peeled, cored, diced
1 slice wheat bread -- crumbled
8 pork loin chops
1 tablespoon olive oil
In a large skillet coated with cooking spray, saute the leeks until
soft. Add the potato and rosemary.
Add the apple and continue sauteing. Add some water if the mixture
is
too dry. When the potato is tender, add the bread and salt and pepper
to
taste. Lower heat to keep the stuffing warm.
In a separate skillet, saute the pork chops in olive oil for 6 to
8
minutes per side, making sure the oil is hot before addint the pork
chops. Serve with a spoonful of the stuffing.
BACK TO INDEX:
**************************************************************
San Francisco Pork Chops
1 1/2 pounds boneless pork sirloin -- cut into 4 servings
1 tablespoon olive oil
1 clove garlic -- minced
2 teaspoons oil
4 tablespoons dry sherry
4 tablespoons soy sauce
2 tablespoons brown sugar, packed
1/4 teaspoon crushed red pepper
2 teaspoons cornstarch
1 tablespoon water
Trim pork chops of fat. Heat oil in skillet. Brown chops on both
sides;
remove from skillet. Saute garlic for one minute, being careful
not to
burn it. Combine oil, sherry, soy sauce, brown sugar and red pepper.
Return chops to skillet and pour sauce over. Cover tightly.
Simmer over low heat until chops are tender and cooked through, about
30
to 35 minutes, turning once. Add a little water, 1 to 2 tablespoons,
if
needed to keep sauce from cooking down too much. Remove chops to
platter. Dissolve cornstarch in water, and stir into sauce. Cook
until
thickened. Pour over chops and serve.
BACK TO INDEX:
**************************************************************
Smoked Pork Chops with
Polenta
3 1/2 cups chicken broth, canned
1 cup polenta, instant
1 can creamed corn
4 smoked pork chops
2 tablespoons parmesan cheese -- grated
2 tablespoons parsley -- chopped
Pour broth into a shallow 2/12 quart baking dish. Gradually and smoothly
stir in polenta; mix in corn. Lay pork chops on top of polenta mixture.
Bake in a 350 degree oven until pork chops are hot in thickest part,
25
to 30 minutes. Sprinkle meat with parmesan cheese and chopped parsley.
BACK TO INDEX:
**************************************************************
Southern Barbecue Pork
Skillet
1/4 cup italian salad dressing
1/4 cup barbecue sauce
1 teaspoon chili powder
4 pork chops
Combine salad dressing, barbecue sauce and chili powder. Pour over
pork
chops. Marinate for 30 minutes. Heat a nonstick skillet over medium-high
heat. Drain pork, reserving marinade. Place pork in skillet and
brown on
both sides. Add reserved marinade. Cover and simmer over medium
heat for
5 minutes.
BACK TO INDEX:
**************************************************************
Stuffed Pork
Chops -- Burgundy Sauce
6 pork chops -- double thick
1 tablespoon butter, lite -- lite
1 tablespoon onions -- minced
1/2 cup mushrooms -- chopped
1 clove garlic -- minced
1/4 green pepper -- chopped
salt and pepper -- to taste
Paprika and cayenne -- to taste
8 slices turkey bacon -- cooked and crumbled
1/2 cup cooked rice
Paprika
--- For the Burgundy Sauce ---
2 tablespoons butter, lite
3 tablespoons flour
1 1/2 cups beef broth, canned -- undiluted
1/4 cup burgundy
1 tablespoon sherry
1/2 teaspoon worcestershire sauce
1 tablespoon currant jelly
1/8 teaspoon pepper
1 teaspoon Kitchen Bouquet
For the chops:
Melt butter in skillet. Add onions, mushrooms, garlic and green
pepper.
Cook 5 minutes over low heat. Remove from heat. Add seasonings,
bacon
and rice. Mix well. Stuff into pockets which have been slit in chops.
Dust chops with paprika. Brown the chops in a skillet in a bit of
olive
oil and then place them in a casserole with a splash of wine (water
or
broth could be used as well) and bake them covered. Bake at 325F
for 1
1/2 hours, basting frequently. Serve with Burgundy sauce.
For the sauce:
Melt butter in saucepan. Stir in flour. Slowly add beef broth. Simmer
until thickened. Add remaining ingredients; stir well and simmer
5
minutes. makes about 2 cups.
BACK TO INDEX:
**************************************************************
Ham and Potato Skillet
1/2 lb Ground fully cooked Ham
2 c Chopped Potatoes
1/2 c Chopped Onion
1/4 ts Dried Thyme, crushed
1 tb Grated parmesan cheese
1 c Sliced Celery
1 c Fresh or frz cut Green Beans
1/2 c Water
1/8 ts Pepper
1. Spray a large skillet with Pam. In the skillet cook ham, celery,
and
onion till vegetables are tender.
2. Stir in potatoes; fresh green beans if using them; water; thyme;
and
pepper.
3. Bring to boiling; reduce heat. Cover and simmer for 20 minutes
or
till potatoes are tender and most of the liquid is absorbed.
4. If using frozen green beans, add to ham and potato mixture the
last 7
minutes of cooking.
5. To serve, sprinkle with Parmesan cheese.
BACK TO INDEX:
**************************************************************
Blue Cheese Stuffed
Pork Chops
Yield: 4 Servings
1/2 c Carrot; Shredded
1/4 c Pecans; Chopped
1/4 c Cheese, Blue; crumbled
1 Onions, Green; sliced
1 ts Worcestershire sauce;
4 Pork loin chops;
1/4 c Yogurt, Plain;
4 ts Flour, All-purpose;
3/4 c Milk;
1/2 ts Instant chicken bouillon;
ds Pepper;
In a small bowl, combine carrot, pecans, blue cheese, green onion
and
worcestershire sauce for stuffing. Trim fat from meat. Make a pocket
in
each chop by cutting horizontally into the chop from the fat side
almost
to the bone. Spoon about 1/4 of the stuffing into each pocket. Fasten
with wooden toothpicks if needed. Grill until brown and cooked through.
In a small sauce pan, mix yogurt and flour. Add milk, chicken bouillon,
and pepper. Cook and stir until thickening and bubbly. Cook and
stir for
2 minutes more. To serve, remove the toothpicks, and serve sauce
over
chops.
Original Posters Notes: From the Better Homes and Gardens "Grill
It
Right" cookbook. Got the book at Sam's about 4 months ago. Very
good
book. I fixed this because my wife LOVES blue cheese, any form,
on or in
anything . I am so-so on it, but this is a very good recipe, and
well
worth the trouble to make the pockets and stuffing.
BACK TO INDEX:
**************************************************************
Chalupas With Chipotle
Chiles
3 pounds pork loin roast
1 teaspoon salt
pepper -- to taste
3 cloves garlic -- sliced
1 16 oz pkg dried pinto beans -- soaked several hrs
1 teaspoon oregano
1 teaspoon ground cumin
1 tablespoon chili powder
1 7 ounce can chopped green chiles -- drained
2 chipotle peppers -- en adobo, minced (2
to 3)
Rub roast with salt and pepper. Cut small slits in roast; insert
garlic
slices. Place on rack in broiler pan. Broil for 15 minutes. Place
roast
in slow cooker. Rinse pinto beans; drain. Add to slow cooker. Add
oregano, cumin, chili powder, green chiles and enough water to cover.
Cook, covered, on low for 8 or 9 hours, stirring occasionally. Add
the
chipotles. Cook, uncovered, for 1 hour longer. Skim off fat; discard
bones. Serve on a bed of corn chips with shredded cheese, chopped
green
onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream.
Add
a can of diced tomatoes or Rotel to leftovers and serve over rice.
BACK TO INDEX:
**************************************************************
Another Ham Loaf
1 1/2 pounds ground ham
2/3 pound fresh pork
1 cup dry bread crumbs
1/4 teaspoon pepper
2 eggs -- beaten
1 cup milk
***GLAZE***
1/4 cup vinegar
1/3 cup brown sugar
1 teaspoon dry mustard
Combine meats, crumbs, pepper, eggs and milk, mix well. Form into
loaf,
make a "ditch" in the top of the loaf. (Run the back side of a butter
knife down the middle a few times). To prepare the glaze, combine
all
ingredients and mix well. Pour glaze into the ditch on top of the
loaf.
Bake at 350 degrees for 1 1/2 hours. Baste occasionally.
BACK TO INDEX:
**************************************************************
Ham Balls
***BALLS***
1 1/2 pounds ground ham
1 1/2 pounds ground pork
1 cup milk
1 cup fine bread crumbs
2 eggs -- beaten
salt and pepper to taste
***SAUCE***
1 cup brown sugar
1/2 cup water
1/4 cup vinegar
1 tablespoon cornstarch
1 teaspoon dry mustard
Combine all ham ball ingredients and mix well. Shape into balls and
arrange in baking pan (this makes about 25-30 balls). In a saucepan
combine all sauce ingredients and bring to a boil. Lower heat and
simmer
for 3 minutes until well blended. Pour sauce over ham balls. Bake
at 325
degrees for 1 hour.
BACK TO INDEX:
**************************************************************
Marinated Ham (Spanish-Style)
15 pounds Fresh -- uncured ham
Salt
4 centiliters Garlic; 3 cut in slivers -- -1 minced
1 cup Fresh lemon juice
1 cup Fresh lime juice
Prepare ham the night before by trimming away some of the excess
fat,
but leave as much skin as possible. Salt the meat to taste; cut
small
slashes into the ham and wedge in the slivers of garlic. Mix a marinade
of minced garlic, lemon and lime juice. Pour over meat, cover tightly
with foil, and refrigerate overnight. When ready to cook, heat the
oven
to 300F. Roast the meat about three hours, basting evry half hour.
Bring
the center of the ham to 165 F degrees (use a meat thermometer to
check
temperature). Just before removing the ham from the oven, raise
the heat
to crisp the skin.
BACK TO INDEX:
**************************************************************
Oven-Barbecued Pork Chops
6 loin or rib pork chops -- (3/4 inch thick), up -- to 8
1 tablespoon Worcestershire sauce
2 tablespoons vinegar
2 teaspoons brown sugar
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon paprika
3/4 cup ketchup
1/3 cup hot water
Place chops in a heavy cast-iron skillet. Combine all remaining
ingredients; pour over chops. Bake, uncovered, at 375 for 1 hour.
Yield:
6-8 servings.
BACK TO INDEX:
**************************************************************
Ham And Potatoes Au Gratin
2 cups sliced peeled potatoes -- cooked
1 cup diced fully cooked ham
1 tablespoon minced onion
1/3 cup butter or margarine
3 tablespoons all-purpose flour
1 1/2 cups milk
1 cup shredded cheddar cheese -- (4 ounces)
3/4 teaspoon salt
1 dash white pepper
Chopped fresh parsley
Combine potatoes, ham and onion in a greased 1 -qt. casserole; set
aside. In a saucepan, melt butter over medium heat; stir in flour
until
smooth. Gradually add milk, stirring constantly until mixture thickens
and bubbles. Add cheese, salt and pepper; stir until cheese melts.
Pour
over potato mixture and stir gently to mix. Bake at 350 for 35-40
minutes or until bubbly. Garnish with parsley.
Yield: 2 servings.
BACK TO INDEX:
**************************************************************
Country Ham And Potatoes
2 tablespoons butter or margarine -- up to 3
2 pounds fully cooked sliced ham -- (about 1/2 inch
-- thick)
1 1/2 pounds potatoes -- peeled, quartered
-- and cooked
Snipped fresh parsley
In a large heavy skillet, melt butter over medium-high heat. Brown
ham
on both sides. Move ham to one side of the skillet; brown potatoes
in
the drippings. Sprinkle potatoes with parsley. Yield: 6 servings.
BACK TO INDEX:
**************************************************************
BAKED HAM IN FOIL
Pour 1/2 c. water in CROCK-POT. Wrap precooked 3 to 4 pound ham in
fold
place in CROCK POT. Cover and cook on High 1 hour, then Low 6 to
7 hours
or until ham is hot. If desired, sprinkle ham with liquid smoke
before
wrapping in foil. 5 quart unit: if cooking larger ham, cook 1 hour
on
High then Low 8 to 10 Hours.
BACK TO INDEX:
**************************************************************
Corn-Stuffed Pork Chops
Yield: 6 servings
6 Pork chops; 1 t0 2" thick
7 oz Corn; whole kernel,not/drain
1 c Bread crumbs; soft
1 ts Onion; instant, minced
2 tb Green pepper; minced
1 ts Salt
1/2 ts Sage
Have the butcher cut or with a sharp knife cut a horizontal slit
in the
side of each chop forming a pocket for stuffing. Mix undrained corn,
bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture
into the
slits. Close with toothpicks or small skewers. Place on a metal
rack or
trivet in crockpot. Cover and cook on LOW for 6 to 8 hours. Especially
good with fruit salad and lemon-buttered broccoli. Makes 5 to 6
servings...
BACK TO INDEX:
**************************************************************
WORKING
PERSON'S CROCKPOT COUNTRY PORK DINNER
Yield: 4 servings
3 lb Pork loin country-style ribs -cut into serving pieces
1/3 c Flour
2 tb Oil
1 1/2 c Apple cider
1 c ;Water
1 tb Salt
1/2 ts Pepper
2 lb Small red potatoes
16 oz Carrots; cut into 2" pieces
1 lg Onion; coarsely chopped
1 sm Cabbage; shredded
1 ts Caraway seeds
All preparation can be done the night before and assembled in the
morning before leaving for work so you'll be greeted with a hearty
supper at the end of the day.
In a large plastic bag combine flour, salt and pepper. Drop meat
into
bag and coat pork loin country-style ribs with flour mixture; reserve
leftover flour. In large skillet over med-high heat, in hot salad
oil,
cook meat, a few pieces at a time, until well browned on all sides,
removing pieces as they brown.
Reduce heat to med; into drippings in skillet, stir reserved flour
until
blended. Gradually stir in apple cider. Simmer to thicken to gravy.
Remove from heat and set aside.
In 6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle
with caraway seeds. Top with meat. Pour on gravy. Cover crockpot
and
cook on high for 6 hours or low for 8-10 hours.
BACK TO INDEX:
**************************************************************
BARBEQUE PORK (FAMILY)
Yield: 32 servings
4 lb Pork Butt or Shoulder Roast; -lean, boneless
2 lg Spanish onions; (sweet)
1 lg Bottle Kraft Honey BBQ Sauce OR KC Masterpiece BBQ Sauce
1 c Ginger Ale (or Coke)
4 pk Sandwich buns (8 per pkg.)
Cut onions in half lengthwise, slice in 1/4" slices, halve the slices
and separate into rings. Trim all possible fat from roast and sprinkle
with garlic salt and seasoned pepper. Place half the onions in crockpot,
put in roast and top with rest of onions. Pour 1 cup of soda over
all,
cover and cook on LOW for 10 to 12 hours, or overnight until pork
can be
easily shredded with two forks. Remove pork from pot, shred in a
bowl,
removing all possible fat. Remove onions with slotted spoon and
add to
bowl. Discard juice in pot. Return onions and pork to pot, add BBQ
sauce
to all and mix. Continue to cook on LOW for 5 to 6 hours, adding
more
BBQ sauce as needed. Serve as sandwiches in buns. (I use Pepperidge
Fram
Sandwich rolls). Leftovers may be cooled, made into sandwiches,
wrapped
in heavy plastic wrap and frozen individually for later use. (I
store
them in the sandwich roll bags, 8 to a bag, sealed with the tab
that
came with the bag). They keep well and may be unwrapped, rewrapped
in
paper towels and heated in a microwave at 50% for a few minutes.
NOTE:
Idea from Laurie Robinson (SNMJ29D) 01/14/93: "I made up a batch
of BBQ
pork but did not have enough rolls to freeze it with. I put globs
of it
on cookie sheets and froze them for a day. Then I put the globs
into zip
lock baggies and popped them in the freezer. I have used a glob
on a
baked potato for lunch (terrific), and sent some to work with my
hubby
with fresh rolls for the microwave. These globs take very little
space
in the freezer and are very convenient for use."
BACK TO INDEX:
**************************************************************
Stuffed Pork Chops
8 Pork chops; double-cut with pocket cut for stuffing
2 c Herb-seasoned stuffing
1/2 c Water
2 Chicken bouillon cubes, crush
Onion salt
Prepare herb-seasoned stuffing according to package directions. Stuff
pockets in chops with stuffing mixture; fasten pockets with toothpicks.
Sprinkle chops with onion salt. Combine water and bouillon cubes
in
removable liner. Place trivet in crock and arrange chops on trivet.
Place liner in base. Cover and cook on auto 6 hours, low 8-10 hours
or
high 4-5 hours.
BACK TO INDEX:
**************************************************************
COUNTRY STYLE RIBS
3 lb Pork loin country-style ribs -cut into serving pieces
1/3 c Flour
2 tb Oil
1 1/2 c Apple cider
1 c ;Water
1 tb Salt
1/2 ts Pepper
2 lb Small red potatoes
16 oz Carrots; cut into 2 pieces
1 lg Onion; coarsely chopped
1 sm Cabbage; shredded
1 ts Caraway seeds
All preparation can be done the night before and assembled in the
morning before leaving for work so you'll be greeted with a hearty
supper at the end of the day.
In a large plastic bag combine flour, salt and pepper. Drop meat
into
bag and coat pork loin country-style ribs with flour mixture; reserve
leftover flour. In large skillet over med-high heat, in hot salad
oil,
cook meat, a few pieces at a time, until well browned on all sides,
removing pieces as they brown.
Reduce heat to med; into drippings in skillet, stir reserved flour
until
blended. Gradually stir in apple cider. Simmer to thicken to gravy.
Remove from heat and set aside.
In 6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle
with caraway seeds. Top with meat. Pour on gravy. Cover crockpot
and
cook on high for 6 hours or low for 8-10 hours.
BACK TO INDEX:
**************************************************************
Polenta with Fresh
Pork Sausage
4 1/2 pints water
1 tablespoon coarse sea salt
3 1/2 cups polenta meal or coarse cornmeal
1 pound fresh Italian prrk sausage
2 tablespoons butter
1 tablespoon extra virgin olive oil
1 small branch rosemary
2/3 cup dry white or red wine
Prepare polenta. by boiling salted water, add corn meal in thin stream
stirring constantly and rapidly in one direction usinf a whisk so
that
no lumps form. As this cooks use a long handled wooden soon. COntinue
in
same circular motion. At a certain point you will notice that it
begins
to with draw from sides of pot in which a thin crust is forming.
The
polenta should be stirred for 50 to 60 minnutes About 20 minutes
before
polenta is cooked pierce holes about 1 inch apart on the sausage
(don't
use a fork as the holes will be to close together) Roll the sausage
up
in a flat spiral, piercing it horizontally with two long thin wooden
or
metal skewers, plced crosswise so that it keeps it shape. Melt butter
in
a skillet add oil and rosemary then carefully add sausage. Brown
3 to 4
minutes over medium heat, then turn so other side will brown. In
crease
the heat and pour the wine into the pan as soon as pan is hot, lower
heat and cover pan. SAute for 10 minutes turning sausage after first
five minutes. When cooked remove skewers and cut the sausage into
2 - 3
inch long pieces. Transfer polenta to a wide serving dish and arrange
saussage pieces on top. Discard rosemary from pan and drizzle juice
over
the polenta. Serve hot.
BACK TO INDEX:
**************************************************************
BASIC BANGERS
Yield: 4 servings
1 lb Pork shoulder, lean
8 oz Pork fat
1 Salt & pepper
1 1/2 oz Fresh breadcrumbs
Nutmeg
Cloves, ground
Mace
Thyme
2 Egg yolks
8 Sausage skins
Mince the lean pork and pork fat finely. Seasoin generously with
salt,
pepper, and at least a pinch each of nutmeg, cloves, mace and thyme.
Add
the breadcrumbs and egg yolks and mix well. Refrigerate the mixture
to
make it easier to handle, then stuff into the skins and twist to
secure
the ends. If sausage skins are not available, coat with egg and
dry
breadcrumbs. Serve grilled or fried.
BACK TO INDEX:
**************************************************************
Braised Spicy Spareribs
(Gewuerzte Schweinrippchen)
Yield: 4 Servings
4 lb Spareribs, cracked through 2 T Vinegar
- center 1/2 t Celery salt
1/3 c Flour, all purpose 1/8 t Cayenne pepper
2 t Salt 3 Whole cloves
1/4 t Black pepper 3 Whole allspice
3 T Cooking oil 1/2 Bay leaf
1 1/2 c Meat broth 1/2 cl Garlic, minced
1/4 c Ketchup 1 Onion, medium, chopped
3 T Worcestershire sauce
Set out a skillet and a roastin pan having a tight-fitting cover.
Cut
the ribs into serving size pieces. Coat the ribs with a mixture
of the
flour, salt, and pepper.
Add the oil to the skillet and then add the ribs and brown slowly
on
both sides.
While the meat is browning, to the meat broth add the ketchup,
Worcestershire sauce, vinegar, celery salt, cayenne pepper, cloves,
allspice, bay leaf, and the garilc. Put the meat into the roasting
pan.
Pour broth mixture over browned ribs. Add chopped onion. Cover and
put
in 350 degree F. oven for about 1 1/2 hours, or until ribs are tender.
With a slotted spoon, remove meat from pan to a warm serving platter.
Set aside to keep warm while preparing sauce.
For Sauce - If necessary, skim excess fat from cooking liquid. Strain
the liquid and pour into a small saucepan.
Put into a 1-pt. screw-top jar
: 1/4 cup cold water
Sprinkle onto it
: 2 tablespoons all-purpose flour
Cover the jar tightly and shake until mixture is well blended.
Bring liquid in saucepan to boiling; stirring constantly, slowly
pour
one-half of the flour mixture into cooking liquid. Bring to boiling.
Gradually add only what is needed of the remaining flour mixture
for
consistency desired. Bring sauce to boiling after each addition.
Cook 3
to 5 minutes.
Spoon or pour about one-half of the hot sauce over spareribs on the
platter. Serve remaining sauce in a gravy boat if desired.
BACK TO INDEX:
**************************************************************
Ham & Swiss Cheese Quiche
1/3 C. chopped onions
1/2 C. cubed ham
6 oz. shredded swiss cheese
Layer in an unbaked pie crust in a 10 in. quiche pan or deep dish
pie shell
4 large slighly beaten eggs
16 oz. whipping cream (not whipped)
1/4 tsp. salt
1/4 tsp. sugar
dash of cayenne
Whisk together & pour over other ingredients in pie shell Bake
at 425
for 15 minutes. Lower temperature to 300 and bake 30* minutes longer
or
until knife inserted comes out clean.
*Keep checking it took longer than the 30 minutes additional cooking
time for me...but boy was it good!
BACK TO INDEX:
**************************************************************
Spareribs with Mustard
Sauce
Yield: 8 servings
10 lb Spareribs
1 c Salt
1 c Cummin
1 c Black pepper
1/3 c Cayenne pepper
1/3 c Minced garlic
1 c Brown sugar
1/3 c Ground horseradish
1/3 c Yellow mustard
1/4 c White wine
1 c Honey
Dry Rub Seasonings: Combine salt, cummin, black pepper and cayenne
pepper and mix well. Rub over entire surface of the spareribs. Creole
Mustard: Combine horseradish, yellow mustard and white wine. This
will
keep refrig-erated for several months. Mustard Sauce: Combine minced
garlic, brown sugar, and Creole Mustard in a bowl and mix well.
Grill
ribs bone side down, glazing with mustard sauce as it cooks. Turn
several times to avoid buring, adding sauce to the upper side. Glaze
ribs with the honey near the end of the cooking time (approx 15
min)
BACK TO INDEX:
**************************************************************