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Your Source For Perfect Meals.
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CROCKPOT PORK RIBS.
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3 lbs. country style pork ribs, trimmed of fat
3/4 c. hoisin sauce
3 tbls. dark soy sauce
2 tbls. mirin (Chinese wine - substitute dry sherry if you can't find it)
1 tbls. minced fresh ginger
1 tbls. honey
5 garlic cloves, minced
1 tsp. ground allspice
1 tbls. grated orange zest
1/2 to 1 tsp. crushed hot red pepper
6 scallions, cut diagonally into 1-inch pieces
1 (8 oz.) can sliced water chestnuts
In a small bowl, mix together the hoisin sauce, soy sauce, sherry, ginger, honey, garlic, allspice, orange zest, and hot pepper. Place 1/3 of the scallions and water chestnut slices in a slow cooker (3-1/2 quart or larger). Top with some of the ribs and spoon some of the sauce. Repeat ending with the sauce. Cover and cook on low for 9-10 hours or until the ribs are done.
CROCKPOT PORK ROAST.
********************
3 to 4 lb. pork roast
Salt & black pepper
1 cup of cranberries, finely chopped
1/4 cup of honey
1 teaspoon of grated orange peel
1/8 teaspoon of ground cloves
1/8 teaspoon of ground nutmeg
Sprinkle roast with salt and pepper. Place in slow cooking crockpot. Combine remaining ingredients. Pour over roast. Cover. Cook on low for 8 to 10 hours. Makes 6 to 8 servings.
CROCKPOT PORK ROAST
WITH A SPICY RUB.
*****************
1/8 cup paprika
2 teaspoons onion salt
2 teaspoons dried whole oregano
2 teaspoons garlic powder
2 teaspoons dried whole thyme
½ teaspoon ground red pepper
¼ teaspoon ground black pepper
Rub on pork roast and place in crockpot. Cook on high for 8-10 hours. I start with a frozen roast.
CROCKPOT RIBS.
**************
1 16 oz. bottle of Pepsi
1 small bottle of ketchup [8oz.]
1/2 bottle of barbecue sauce (or to the desired thickness
in texture)
1 large green pepper sliced in strips
1 large onion sliced in strips
6-8 Ribs
Add ribs and all ingredients to crock pot. Slow cook about 7-8 hours with lid tilted. For an extra use of this recipe, pour the sauce over egg noodles if the ribs aren't too fatty.
FANCY PORK TENDERLOIN.
**********************
1 (1 lb.) pork tenderloin
Salt and pepper
2 tbsp. butter
1 tbsp. minced fresh sage or 1 tsp. dried (crumbled)
1/2 c. dry white wine
3 oz. Swiss cheese, cut into 6 slices
4 tsp. Dijon mustard
1/2 c. half and half
Season pork lightly with salt and pepper. Melt butter in a heavy skillet over medium heat. Stir in the sage. Add pork and brown well on all sides. Add white wine. Reduce heat to low, cover and cook until thermometer inserted in thickest part of meat registers 170 degrees (30-40 minutes). Remove pork from skillet. Cut 6 lengthwise slits in top of pork (2 rows of 3 slits). Spread each cheese slice with 1/2 teaspoon mustard. Insert cheese into slits. Return pork to skillet. Cover and cook over medium heat until cheese melts about 5 minutes. Transfer pork to cutting board and cover with foil. Blend remaining 1 teaspoon mustard into juices in a skillet. Add half and half and boil until slightly thickened, stirring
occasionally, about 10 minutes. Cut pork into 1 inch slices. Arrange on plates. Spoon sauce over and serve
FAVORITE PORK CHOPS.
********************
4 pork chops, about 3/4-inch thick
3/4 cup Italian dressing *
1 teaspoon Worcestershire sauce
Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight). Remove chops from bag, dicarding marinade, and grill over a medium-hot fire, turning once, until just done, about 12 to 16 minutes total cooking time.
FRIED PORK CHOPS
WITH CREAMY GRAVY.
******************
1 cup (240 ml) all-purpose flour
1 teaspoon (5 ml) Cajun seasoning
1/4 teaspoon (1.25 ml) garlic powder
1/4 teaspoon (1.25 ml) pepper
8 (4 oz/112 g) boneless center-cut pork chops
1 cup (240 ml) nonfat buttermilk
Vegetable cooking spray
3 T (45 ml) vegetable oil
1 cup (240 ml) fat-free milk
1/4 teaspoon (1.25 ml) salt
Garnish: coarse ground pepper
Reserve 2 T (30 ml) flour, and set aside. Place remaining
flour in a shallow dish. Combine Cajun seasoning, garlic
powder and pepper. Rub pork chops evenly on both side
with seasoning mixture. Dip pork in buttermilk; dredge in
flour. Lightly coat both sides of pork with cooking spray.
Cook pork, in batches, in hot oil in a large heavy skillet
over medium-high heat 5 minutes on each side or until golden brown and fully cooked. Drain on paper towels.
Add reserved 2 Tbsp. (30 ml) flour to pan drippings in skillet; stir in milk and salt, and cook, stirring constantly, until thickened and bubbly. Serve immediately with pork. Garnish, if desired. If you want juicy pork chops, choose those that are about 1 inch (2.5 cm) thick. Thin chops have a tendency to dry out no matter how careful you are.
GARY'S BARBECUED RIBS.
**********************
1 can (15 oz.) Tomato Sauce
1/2 cup Worcestershire sauce
1/2 cup bottled steak sauce
1 to 2 tbsp. hickory-flavored liquid smoke
1 1/2 tsp. Onion Powder
1 1/2 tsp. Garlic Powder
1 1/2 tsp. Chili Powder
1 1/2 tsp. Ground Black Pepper
2 tbsp. butter or margarine
Bottled hot pepper sauce (optional)
4 lbs. Loin Back Ribs
1. In a medium saucepan, combine tomato sauce, Worcestershire sauce, steak sauce, liquid smoke, onion powder, garlic powder, chili powder, and pepper. Bring to a boil. Add butter and hot pepper sauce, if desired; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until thickened. Reserve 1-cup sauce for ribs. Cover and chill remaining sauce for another use.
2. Meanwhile, preheat grill. Cut ribs into serving-size pieces. Season with salt and pepper. Prepare grill for indirect grilling. Grill ribs, covered, bone side down over medium heat for 1 1/4 to 1 1/2 hours or until ribs are tender and no longer pink, turning and brushing with reserved sauce during the last 10 minutes of
grilling.
GLAZED COUNTRY RIBS.
********************
3/4 cup pineapple juice
1/2 cup vegetable oil
1/2 cup white wine
1/4 cup packed brown sugar
1 tablespoon Worcestershire sauce
6 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried rosemary
3 pounds country style pork ribs
In a medium bowl, whisk together pineapple juice,
vegetable oil, white wine, brown sugar, Worcestershire sauce,garlic,salt,black pepper and rosemary.Place ribs in a large, shallow dish, and pierce several times with a fork.Pour 1/2 the marinade over ribs,reserving remainder.
Cover and marinate in the refrigerator 8 hours, or overnight, turning once. Preheat an outdoor grill for medium, indirect heat and lightly oil grate. Place ribs on the prepared grill. Cook 10 minutes per side,basting often with remaning marinade. Continue cooking 20 minutes or
to desired doneness, turning occasionally.
GLAZED PORK TENDERLOIN.
***********************
1 (4 lb.) boneless pork tenderloin
2/3 c. water
2/3 c. honey
1 envelope dry onion soup mix
1/4 c. ketchup
2 tbls. lemon juice
1 c. mixed dry fruit (apples, cranberries, apricots and dates)
Combine water, honey, soup mix, ketchup, and lemon juice. Stir in dried fruit. Place roast in a roasting pan. Pour fruit mix over the top. Cover and bake at 325F. degrees for 3 - 3 1/2 hours or until internal temperature reaches 160F. degrees. Let stand 10 minutes before carving. Remove cooked fruit to a separate bowl, serve as a chutney.
GRILLED PORK LOIN.
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3-4-Pound Boneless Pork Loin
1 Can (12 ounces) Beer (not "light")
2 Tablespoons Vegetable Oil
1 Cup Corn Syrup
1 Cup Chopped Onions
1/3 Cup Prepared Mustard
4 Cloves garlic, minced
2 Teaspoons cayenne pepper (add more or less, to taste)
Place pork loin in a shallow glass dish. To make marinade, stir together the beer, oil, corn syrup, chopped onions, mustard, minced garlic and cayenne pepper. Pour over pork, cover, and refrigerate overnight, turning occasionally. Remove pork from marinade, and place pork over a drip pan on the grill. Grill, covered, with banked charcoal or on gas grill. Baste frequently with marinade. Remove from grill when meat thermometer reads 155 degrees F., about 1-1 ½ hours. Let pork rest 10 minutes before slicing to serve, allowing the temperature to rise to 160 degrees F.
GRILLED PORK
SKEWERS WITH COUSCOUS.
**********************
1 tsp. Dijon mustard
1 tsp. honey
Juice of 1 lemon
1 tbls. fresh thyme
Salt and black pepper
2 1/2 tbls. olive oil, plus more for grill
2 cloves garlic, minced
1 1/4 lb. pork tenderloin, trimmed and cut into 1-inch cubes
1/2 medium red onion, cut into 1/4-inch dice
1 small zucchini, cut into 1/4-inch dice
1 red pepper, seeded and cut into 1/4-inch dice
1 yellow pepper, seeded and cut into 1/4 inch dice
1 c. couscous
Mix mustard, honey, lemon juice, thyme, salt, pepper, 1 tablespoon oil, and half the garlic in a large bowl. Add pork; cover; let stand for at least 1/2 hour. Heat remaining 1 1/2 tablespoons oil in a saucepan over medium-low heat. Add remaining garlic and the onion. Cook until translucent, about 4 minutes; add zucchini and peppers, raise heat, and cook until just soft, about 5 minutes more. Add couscous and 1 cup boiling water; stir well. Turn off heat, cover, and let sit for 5 minutes. Season with salt and pepper. Heat grill or grill pan to medium hot; brush with oil. Thread pork on skewers; season with salt and pepper. Grill on each side until done. Serve over couscous.
HAWAIIAN PORK ROAST.
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1 (3-4 pound) pork shoulder roast, fat trimmed
4 tsp liquid smoke
4 tsp soy sauce
2 unpeeled ripe bananas
1/2 cup water
Place roast on a large sheet of heavy duty foil and sprinkle with liquid smoke and soy sauce. Wash unpeeled bananas and place at the base of the roast each side. Fold foil around meat and wrap again in another piece. Place in shallow baking dish. Marinate overnight. Turn several times. Next day, place foil wrapped meat in roasting pan. Bake at 400 degrees for 1 hour. Reduce heat to 325 degrees and bake for 3-1/2 hours. Drain all liquid and discard bananas. Shred meat.
HAWAIIAN PORK WITH APPLESAUCE.
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2 hours 30 minutes (30 min prep, 2 hrs cooking)
6-8 servings
1 (5 lb) boneless pork butt
1/4 cup canola oil
1 cup diced onions
1 cup diced carrots
1 cup diced celery
3 bay leaves
3 star anise
1 teaspoon black peppercorns
1 stalk lemongrass, cut in half lengthwise
1/2 vanilla bean, split in half lengthwise
1 piece ginger (2-inch piece)
2 cups dry red wine
2 quarts chicken stock
1 bunch cilantro, tied
1 bunch mint, tied
1/2 cup chilled butter, , chopped
Applesauce:
6 granny smith apples, peeled, cored and sliced
2 teaspoons strained passion fruit or passion fruit nectar
1/2 cup sherry wine
2 teaspoons rice vinegar
2 teaspoons honey
1 star anise
1 (2 inch) piece ginger
1 Cut the pork into 4 pieces and roll up, tying each piece with butchers twine to secure.
2 Heat canola oil and sear pork on all sides until a golden brown all over.
3 Add the onion, vanilla bean and ginger.
4 Sauté for 2 minutes and add the wine, chicken stock, cilantro and mint.
5 Bring to a boil adding the bay leaves, star anise, pepper and lemon grass.
6 Reduce heat and simmer 1 1/2 hours or until meat is tender.
7 Remove pork and set aside.
8 Skim off fat and reduce liquid over medium high heat.
9 You want 2 cups.
10 Strain into a clean pan.
11 Over low heat whisk in butter to form a brown sauce.
12 Keep warm.
Applesauce.
14 Place all ingredients in a large saucepan and cook for 30 minutes.
15 Remove anise and ginger and discard.
16 Transfer apples and liquid to a food processor or blender and puree.
17 Serve hot or cold.
Putting it together.
19 In a saucepan reheat pork in the 2 cups of stock mixture.
20 When hot remove pork and untie.
21 Place on a large serving dish.
22 Ladle brown sauce around pork and applesauce on top of pork.
HERB MARINATED PORK CHOPS.
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4 boneless pork loin chops,about 1 inch thick
2 tbsp lemon juice
2 tbsp olive oil
2 tbsp fresh parsley,chopped
1 tsp fresh rosemary,chopped
1 tsp fresh thyme,chopped
1/2 tsp fresh sage,chopped
1/4 tsp pepper
Brush chops with lemon juice, In a small bowl combine oil,herbs and pepper,mix well. Rub herb mixture on both sides of chops. Arrange in a baking dish,cover and refrigerate 4 hours of overnight. Place pork chops on grill about 5 inches over coals,grill 12-15 minutes,turning once. Garnish with fresh herbs.
Note:if using dried hebs reduce anounts by 1/2-13.
HERBED PORK TENDERLOIN.
***********************
1/3 cup of olive oil
2 cloves of garlic, minced
2 teaspoons of dried rosemary leaves, crushed
2 teaspoons of dried thyme leaves, crushed
1/2 teaspoon of salt
1/4 teaspoon of black pepper
2 whole pork tenderloins (3/4 to 1 lb. each)
2 1/2 pounds of new potatoes, quartered
Heat oven to 375 degrees. Stir the olive oil, garlic and
seasonings. Coat the tenderloins with 3 tablespoons of
seasoning mixture. Place in large roasting pan. Toss the
potatoes with the remaining seasoning mixture and arrange
around the tenderloins in the roasting pan. Roast for 35
to 40 minutes or until meat thermometer registers 155
degrees and juices run clear, stirring potatoes after
20 minutes. Broil on top oven rack for about 5 minutes to
brown. Let stand for 5 minutes before slicing.
HERBED PORK WITH VEGETABLES.
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Deep score the skin on the pork. Stuff fresh thyme stalk, leaves, flowers into the scores. Pour half a glass of freshly squeezed orange juice over the pork about 10 minutes before it has finished cooking Try sprinkling paprika on the potatoes, Honey and fresh herbs on the carrots and cook the turnip with some chopped chives. It gives a real lift to the veggies. With the Beef try laying fresh Sage leaves on the top during cooking
HONEY DIJON PORK CHOPS.
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4 Pork chops, about ¾ inch thick, bone-in or boneless
2 Teaspoons olive oil
½ cup vinegar (white or apple cider)
½ cup honey
½ cup Dijon-style mustard
Heat oil over medium high heat in a large nonstick skillet. Add pork chops and cook for about 3 minutes on each side, or until browned. Remove pork chops from pan.
Mix vinegar, honey, and mustard well in bowl. Add mixture to pan and cook for 3 minutes. Add the pork, reduce heat, and simmer for 10 minutes, turning pork after 5 minutes.
HONEY GARLIC RIBS.
******************
4 pounds pork spareribs
1/2 cup honey
1/4 cup soy sauce
1/4 cup distilled white vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon garlic salt
1 Preheat oven to 375 degrees F (190 degrees C).
2 Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
3 Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
4 Bake for 1 hour, turning every 20 minutes.
Makes 8 servings
HONEY GINGER PORK TENDERLOINS.
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2 (3/4-pound) pork tenderloins
1/4 c. honey
1/4 c. soy sauce
1/4 c. oyster sauce
2 tbls. brown sugar
1 tbls. plus 1 teaspoon minced fresh ginger root
1 tbls. minced garlic
1 tbls. ketchup
1/4 tsp. onion powder
1/4 tsp. ground red pepper
1/8 tsp. ground cinnamon
Fresh parsley sprigs
Place tenderloins in an 11 x 7 x 1 1/2 inch baking dish. Combine honey and next 9 ingredients, stirring well; pour over tenderloins. Cover and marinate in refrigerator 8 hours, turning occasionally. Preheat oven to 350°. Place pork in shallow pan, pouring marinade over meat. Roast until done (45 min. to 1 hour); meat thermometer should read 160°. You may need to add a little water to marinade in pan to prevent burning - check every 20 minutes or so.
For really flavorful potatoes: Peel potatoes and cut into large chunks. Boil until done; drain. After meat is done add 1/2 cup of water to pan juices and stir. Add drained potatoes to pan juices, stirring to coat potatoes. Heat in oven for about 10 minutes.
HONEY PORK TENDERLOIN.
**********************
1 whole pork tenderloin, about 1 lb
4 Tbsp Honey
2 Tbsp cider vinegar
2 Tbsp brown sugar
1 Tbsp Dijon mustard
1/2 Tsp Paprika
Preheat oven to 375 degrees. Combine all sauce ingredients. Place tenderloin in baking pan sprayed with Pam. Coat tenderloin well with sauce. Roast 30 to 40 minutes, basting occasionally, until meat thermometer registers 155 - 160 degrees. Slice thinly to serve.
HONEY RIBS.
***********
1 cup chili sauce
1/2 cup honey
1/2 cup onion, minced
1/4 cup garlic, minced
2 tbsp dry red wine
1 tbsp worcestershire sauce
1 tbsp soy sauce
1 tsp liquid smoke
1 tsp dijon-style mustard
2 - 2 1/2 lbs. slab babyback ribs
Salt and pepper to taste
Preheat oven to 375 degrees F. Using a sharp pairing knife, trim the ribs of excess skin. In a small sauce pot, combine all ingredients except ribs and salt and pepper.
Then bring to a boil over medium heat, stirring constantly.
Reduce heat and simmer 5 minutes. When done, remove and set aside. While sauce is cooking, sprinkle ribs with salt and pepper, season to taste.Place the ribs in a large baking pan or cookie sheet with 1-inch lip. Cover tightly with foil and bake 45 minutes.Bake 1 hour uncovered,brushing with sauce every 15 minutes, until ribs are fully cooked and tender.
HUNGARIAN PAN FRIED PORK STEAKS.
********************************
2 Lb Pork steaks deboned
1 tsp celery seeds
1/2 cup flour
Salt And Pepper to taste
2 Tbsp lard
1 cup Paprika gravy
Debone the pork steaks and pound to 1/8 inch thickness. Rub both sides of the meat with the celery seeds. Place the flour in a large bowl and season with salt and pepper. Dredge the pork in the seasoned flour. Pan fry in the lard
or peanut oil over medium heat until golden brown on both sides. Serve with paprika gravy.
Hungarian Paprika Gravy
1 Tbs lard
1 1/2 Tbs Paprika or more
1 clove garlic chopped
1 cup chopped anaheim peppers or
1 cup chopped poblano peppers
1 cup chopped onion
1/2 cup chopped tomato
1 tsp chicken base
6 cups beef stock
1 cup sour cream
1/4 cup flour
Sauté the garlic, green pepper, onion and tomatoes in large pot. Simmer for a few minutes. Add the chicken base and beef stock along with salt and pepper to taste. Cook and simmer for 30 minutes. In a metal bowl, mix the sour
cream and flour together. Add a cup of the gravy from the pot and quickly stir it into the cream and flour with a whisk. Remove the gravy from the heat and stir in the cream mixture, whipping it well. return to the heat and simmer, stirring often, for 15 minutes. Strain the gravy and discard the solids or lumps.
ITALIAN SAUSAGE AND PEPPERS.
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2 lbs. of italian link sausage
1 1/2 teaspoons of oregano
6 medium onions, sliced
6 to 8 green peppers, sliced into strips
1/2 teaspoon of basil
1/2 teaspoon of garlic powder
1 cup of white wine
1 tablespoon of oil
Salt and pepper to taste
Separate the sausage links and prick skins with a fork.
Place the sausage in a dutch oven with 1/2 inch of water and bring to a boil. Reduce the heat and simmer until all water has evaporated and sausages are lightly browned all over. Drain the excess fat from the pan and cut the sausages into pieces about 1 1/2 inches long. Add the wine, garlic powder, basil, oil and oregano. Cover and simmer for about 30 minutes. Top with the sliced green peppers and onions and sprinkle with salt and pepper and mix well. Cover and simmer, stirring occasionally for another 30 minutes or until sausage is done.
JERK PORK LOIN.
***************
1/2 cup chopped scallion
4 Serrano or Jalapeno Chiles chopped with seeds or 1/2 Scotch Bonnet Chiles chopped without seeds
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 teaspoons ground allspice
1 garlic clove, chopped
1 teaspoon coarse salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1 lb boneless pork loin, cut crosswise into 1 inch thick slices
2 teaspoons vegetable oil plus extra for brushing
1 tablespoon chopped scallion (optional)
Put pork in a bag, turning to coat, and seal bag. Marinate pork, chilled, turning occasionally for 8 hours. Brush a well-seasoned cast-iron ridged pan lightly with some oil and heat over moderately high heat until hot but not smoking. Grill pork, seasoned with salt, in batches over moderate heat, turning occasionally until cooked through, about 9 minutes each side.
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APPLE STUFFED PORK CHOPS
WITH CIDER GRAVY.
*****************
1 medium chopped onion
6 tablespoons of butter or margarine, divided
4 slices raisin bread, crumbled
1 large apple, peeled, if desired,
cored and chopped
1/4 cup of parsley
1 teaspoon of salt
1/2 teaspoon of sage
1/2 teaspoon of thyme
1/2 teaspoon of pepper
1 egg, slightly beaten
4 (1 1/2 inch thick) pork loin chops
1/2 cup of water
2 tablespoons of flour
1 cup of apple cider
Saute onion in 3 tablespoons butter until tender. Remove
from heat. Stir in bread, apple, parsley, sage, thyme, pepper and egg. Mix well. With sharp knife, cut a deep pocket in each chop. Fill with stuffing. Fasten openings with toothpick. Cook chops in remaining 3 tablespoons butter until browned on both sides. Add water, bring to boil. Reduce heat, cover and simmer 40 minutes or until chops are tender. Remove
chops to heated platter. Sprinkle flour over pan drippings, stir until smooth. Stir in cider, scraping up all browned bits. Cook, stirring constantly, until gravy thickens. Serve with chops. Serves 4.
APPLE STUFFED PORK TENDERLOIN.
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1 pound pork tenderloin
2 TBS. butter
1 medium onion
1 cup fresh bread crumbs
2 apples(McIntosh, Rome or Empire)
1 tsp. oregano
1/2 tsp black pepper
1/2 tsp salt
1 TBS. olive oil
Glaze:
4 TBS. maple syrup
2 TBS cider vinegar
2TBS. brown sugar
1 TBS. brown mustard
Split tenderloin almost in half lengthwise. pound to about 1/2 inch thick. Melt butter in skillet over medium heat. Add apple and onion and saute till light brown and soft, about 5 minutes. Add breadcrumbs, oregano and toss with the apple onion mixture until moist. Remove from heat. Salt and pepper the inside of tenderloin and spread apple stuffing over surface.
Roll tenderloin lengthwise and tie with kitchen string, reheat skillet over medium heat. Add oil and brown pork on all sides. Place in baking dish. Make the glaze by combining the maple syrup, sugar, vinegar and mustard. Pour 1/4 of glaze over pork and bake in preheated 375F. degree oven for 45 minutes. Baste again every 15 minutes until done. Let stand out of oven for 10 minutes before serving. Serve with apple sauce and mashed potatoes
APRICOT AND GINGER
GLAZED PORK ROAST.
******************
1 - 2 to 3 lb boneless top loin roast
2/3 cup apricot preserves
4 teaspoons lime juice
2 teaspoons soy sauce
1/8 teaspoon ground ginger
dash of black pepper
Insert meat thermometer in roast. Sprinkle with salt. Place on a rack in a shallow roasting pan. Roast in a 325 degree oven for 1 1/4 to 1 3/4 hours or until thermometer reaches 155. Meanwhile in a small sauce pan combine 2/3 cup apricot preserves, 4 teaspoons
lime juice, 2 teaspoons soy sauce, 1/4 teaspoon ground ginger, and a dash of pepper. Cook and stir until bubbly. Brush on roast for the last 30 minutes of roasting. Let stand 15 to 20 minutes before carving.
APRICOT GLAZED PORK ROAST.
**************************
2 1/4 lb Pork loin roast; rolled, boned
1/2 c Apricot preserves
1 tb Dijon-style mustard
1 ts Dried thyme
Nonstick cooking spray
Preheat oven to 325 degrees F. Unroll roast; trim fat. Reroll roast; secure at 1-inch intervals with heavy string. Combine preserves, mustard and thyme in a bowl; stir. Brush 1 Tbsp apricot mixture over roast. Place on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of roast. Bake for 1 hour and 45 minutes or until meat thermometer registers 160øF (slightly pink), basting once with apricot mixture. Let stand 15 minutes before slicing. Bring remaining apricot mixture to a boil; reduce heat and cook 2 minutes. Serve with the roast.
BABY BACK RIBS.
***************
1 rack baby back ribs
Dijon mustard
1 onion, chopped
Lawry's Seasoned Salt
Barbecue sauce
Season the ribs to taste with the Lowry's Seasoned Salt. Rub the ribs with some mustard and sprinkle with the chopped onion. Bake, covered at 300F degrees for 2 1/2 hours. Remove the cover and baste with your favorite barbecue sauce. Bake for an additional 30 minutes, uncovered.
BAKED PORK CHOPS.
*****************
4-1 inch thick loin pork chops
1 thinly sliced onion
1 thinly sliced lemon
1 tbls. packed brown sugar
1 tbls. ketchup
Salt & pepper to taste
Preheat oven to 350 degrees. Place pork chops in greased baking pan. Season with salt & pepper. Mix brown sugar and ketchup in a small bowl. Place this mixture on top of the pork chops and layer the onion and lemon on top of each chop. Bake covered for about 1/2 hour. Uncover, and continue to bake until done.
BAKED PORK CHOPS.
*****************
6 chops 1 inch thick
1 tbls. prepared mustard
salt-pepper
flour
1 tbles. bacon or pork fat
2 large onions sliced
1 green pepper cut into rings
1 tsp. minced parsley
2 tsp grated lemon rind
Rub chops, both sides with mustard, season and flour. Brown chops in fat. Lay chops in shallow casserole, arranging onion and pepper over them, salt, sprinkle with parsley and lemon rind.Bake at 325 degrees for 45 to 60 minutes, of until tender. Keep covered for first 30 minutes.
BAKED PORK CHOPS
WITH MUSHROOMS.
***************
1 1/4 pounds lean Pork Tenderloin -- 6 chops
1 teaspoon vegetable oil
2 cups fresh mushrooms, sliced
1 cup chicken broth
5 teaspoons cornstarch
1/4 teaspoon dried tarragon, crushed
2 ounces processed Swiss cheese
3 cups cooked rice
In a large, pre-heated skillet, sear both sides of pork chops quickly to seal in juices. Grease bottom of a 9 x 9 inch baking dish with the vegetable oil and place pork chops in bottom of pan. Cover pork chops with sliced mushrooms and set aside. In a 2-cup microwave-safe measuring cup, combine chicken broth, cornstarch and tarragon. Microwave broth mixture on HIGH (100% power) for 3-4 minutes, stirring twice until thickened and bubbly. Stir in cheese until melted. Pour broth mixture over mushrooms and pork chops. Cover loosely with foil and bake for 20 - 25 minutes at 350 degrees F, or until pork is cooked through. Serve hot on a bed of cooked rice
Recipe submitted by Thunderbird
BAKED PORK TENDERLOIN.
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2 small pork tenderloins
salt and pepper
flour
2 tbsp oil
1 celery stalk,sliced
1 small onion,sliced
1 envelope mushroom soup mix
1 1/2 cups water
Season tenderloins with salt and pepper and roll in flour.Brown on all sides in oil.Remove to shallow baking dish,Lightly brown celery and onion in drippings.Pour over meat.Combine soup mix and water, pour over meat.Cover and let stand in refrigerator overnight.Bake at 350 for 2 hours.
BANGERS.
********
½ lb Lean ground pork
½ lb Lean ground veal
6 oz ground Pork fat
3 slices crumbled white bread w/ crust
1 tsp Salt
¼ tsp Black pepper
¼ tsp Cayenne pepper
1/8 tsp Mixed grated nutmeg
1/8 tsp Mace
¼ tsp Minced fresh thyme or
1/8 tsp Dried thyme
¼ tsp Minced fresh marjoram or
1/8 tsp Dried marjoram
2 tsp Minced fresh sage or
1 tsp Dried sage
1 tsp Loosely packed finely grated lemon peel
1 lg Egg
Prepared Hog Casings
Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin. Poach, braise, or fry them before serving. The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week. They can also be frozen (raw, poached, or braised) for 3 months. Makes 2 lbs.
Recipe submitted by Dee.
BARBECUED BABY BACK RIBS.
*************************
2 slabs of baby back ribs (approximately 5 pounds)
Salt
Garlic Powder
Black Pepper
For the sauce:
1 (32 oz.) bottle tomato catsup
1/2 C. brown sugar
1/2 tsp. salt
1 clove garlic, mashed
3 heaping T. prepared mustard
1/4 C. red wine
1/2 tsp. ground black pepper
5 drops Tabasco sauce
Rub the slabs of baby backribs with salt and garlic powder. Sprinkle liberally with freshly-ground black pepper. Place the ribs on a preheated outdoor grill and cook slowly for approximately 45 minutes, turning as needed. Baste with the sauce and continue cooking for about 20 minutes. Baste and turn often to keep the brown sugar in the sauce from burning.
BARBECUED KEBOBS.
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2 lb Boneless pork shoulder cut into 1" squares
3/4 cup of peanut oil
1/4 cup oc cider vinegar
1 clove of garlic, peeled and split
1/2 teaspoon of salt
1 teaspoon of mixed italian herbs
3 medium green peppers, seeded and cut into 1" squares
1 - 16 ounce can of pineapple chunks
Place the pork cubes in a nonmetal bowl. Combine oil, vinegar, garlic, salt and herbs, blend well, and pour over pork cubes. Cover and refrigerate for 4 hours or more, overnight if desired. Drain and reserve. Alternately thread pork cubes, peppers (1" square), and pineapple chunks on metal skewers. Brush with marinade and place on barbecue grill as far as possible over glowing coals. Broil, brushing with marinade and turning often, for 30 to
40 minutes.
BARBECUED PORK CHOPS.
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1 T. paprika
2 tsp. ground cumin
2 tsp. garlic powder
1-3/4 tsp. salt, divided
6 pork chops, 1 inch thick, about 3-3/4 lbs.
1 (8-oz) can tomato sauce
3 T. packed brown sugar
1 T. plus 1 tsp. cider vinegar
1 tsp. chili powder
1/2 tsp mustard powder
Combine paprika, cumin, garlic powder, teaspoon salt, and 1/4 teaspoon cayenne; rub over both sides of pork chops. Cover; refrigerate 20 minutes or overnight. Prepare grill for direct heat. In small pot combine tomato sauce, sugar, vinegar, chili powder, mustard powder and remaining salt and cayenne. Over medium-high heat bring to a boil; reduce heat to low. Simmer, stirring occasionally until thickened, 15 minutes. Meanwhile, place pork on grill; cook until just slightly pink in center, 5-8 minutes per side. Brush with sauce; turn and grill 1 minute. Brush with sauce; turn and grill until no longer pink in center, about 1 minute. Serve with remaining sauce.
BARBECUED PORK SANDWICHES.
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2 pound boneless pork butt roast
Salt and pepper to taste
1 tablespoon canola or other cooking oil
Water, approximately 1 cup
2 tablespoons butter
1/4 cup chopped onions
1 can (8 ounces) tomato sauce (I use unsalted)
1 cup ketchup
3 tablespoons Worcestershire sauce
3 tablespoons cider vinegar
1 tablespoon brown sugar
1/2 teaspoon yellow prepared mustard
1/8 teaspoon ground cinnamon
8 soft hamburger buns
Preheat oven to 350° F. Remove some, but not all, of the visible fat from the roast. Season all over with salt and pepper. Heat the oil in an ovenproof pan over medium-high heat. Add the pork and brown on all sides. Add as much water as is needed to fill the bottom of the pan by about 1/4-inch. Cover tightly and place in oven until pork is very tender, about 2 hours and 15 minutes. (The pork may be roasted 1 or 2 days ahead and kept covered in the refrigerator until needed.) Let pork rest about 15 minutes, then cut into small chunks. Remove the fat from the pan, reserving the cooking liquid. You should have about 1/2 cup broth. Place pan over medium heat. Melt the butter, then add the onions and sauté until softened. Add the remaining ingredients except the buns. Add the pork and stir well to combine. Reduce heat to low; cover and simmer about 30 minutes. Taste for seasoning. Serve hot in hamburger buns.
BARBECUED SPARE RIBS.
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3 T. soy sauce
2 T. sherry
4 T. cranberry jelly
3 T. molasses
1/4 tsp. garlic powder
1/4 tsp. allspice
1 T sugar
1/2 tsp. red food coloring
2 to 3 lbs. spareribe(1 complete rack)
Mix all of the above together. Bake 350F. degree oven for 50 minutes. Turn heat to 450F. degrees and bake 5 to 15 minutes longer. Baste and turn frequently.
BASIL PORK CHOPS.
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4 (1-1/4 lbs.) lean center-cut pork chops
1 teaspoon dried basil
1/2 teaspoon salt (optional)
1 cup unsalted V-8 Juice
1 teaspoon coarsely ground black pepper
Trim and discard excess fat from chops. In a large frying pan, brown chops without added fat. When chops are browned, add other ingredients. Cover tightly and simmer 40 minutes or until tender.Turn meat occasionally and add a few tablespoons of water if necessary to prevent burning.
BEER BABY BACK RIBS.
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Marinade
1 16-oz. bottle Imperial Stout or Porter beer
2 oranges, sliced
2 shallots, sliced
6 stalks lemongrass, chopped
2 two-inch pieces ginger, peeled and grated
1/2 cup vegetable oil
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
Barbeque Sauce
2 Tbls butter
1 onion, chopped
1/4 cup Stout or Porter beer
4 cups ketchup
2 Tbls lemon juice
2 Tbls orange juice
1/4 cup cider vinegar
1/3 cup brown sugar
1/2 cup Worcestershire Sauce
2 chipotle chiles, chopped
1/2 cup water
Combine beer, orange slices, shallots, lemongrass, ginger, vegetable oil and olive oil in large glass bowl. Place baby back ribs in large, shallow dish; pour Marinade on ribs and turn to coat all sides. Cover with plastic wrap and marinate in refrigerator at least 6 hours, or overnight. Preheat oven to 225° F. Drain marinade; place ribs on baking sheet. Sprinkle with salt and pepper. Place in oven and bake for 2 hours. While ribs are cooking, prepare barbeque sauce by melting butter in medium saucepan over medium-high heat. Place onion in pan and sauté 2 minutes. Add beer; warm and stir. Stir in ketchup, lemon juice, orange juice, cider vinegar, brown sugar, Worcestershire sauce, chilies and water. Simmer 15 minutes. Prepare gas or charcoal grill. Brush ribs with barbeque sauce; place on grill. Grill 6 minutes on each side, turning once, basting, until browned.
CAJUN CHOPS.
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1 tbsp paprika
1 tsp seasoned salt
1 tsp rubbed sage
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp garlic powder
4 lean boneless center cut pork chops, 1/2 inch thick
2 tsp butter
Combine paprika, salt, sage, cayenne and black pepper and garlic powder. Coat chops well on both sides with seasoning. Heat butter on high heat just till it starts to brown. Put chops in pan, reduce to medium. Fry on both sides until dark brown,about 6-8 minutes per side.
CAROLINA BARBECUED PORK.
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2 onions quartered
2 Tbsp brown sugar
1 Tbsp paprika
2 tsp salt
1/2 tsp pepper
1 (4 to 6 pound) boneless pork loin, butt or shoulder roast
3/4 C cider vinegar
4 tsp Worcestershire Sauce
1 1/2 tsp crushed red pepper
1 1/2 tsp sugar
1/2 tsp dry mustard
1/2 tsp garlic salt
1/4 tsp cayenne
Place onions in crock pot. Combine brown sugar, paprika, salt and pepper. Rub over meat. Place meat over onions.
Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt, and cayenne; stir to mix well. Drizzle about 1/3 of vinegar mixture over meat; cover and refrigerate remaining vinegar mixture.
Cover and cook on low 8 to 10 hours (High 4 to 6 hours). Drizzle about 1/3 of reserved vinegar mixture over meat during last 1/2 hour of cooking. Remove meat and onions and drain. Chop or shred meat and chop onions. Ready to serve. Can use remaining vinegar mixture to drizzle over sandwiches....I usually just mix it in the meat once it is ready to serve.
CHINESE BARBECUED
PORK AND GARLIC SAUCE.
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For barbecued pork:
1 tbls. hoisin sauce
1 tbls. ketchup
1 tbl. soy sauce
2 tsp. minced garlic
1/2 tsp. sugar
3/4 lb. pork tenderloin
For garlic soy sauce:
2 tbls. soy sauce
1 1/2 tbls. minced garlic
1 tsp. rice vinegar
1 tsp. sugar
1 tsp. Asian chili oil
1/4 c. fresh coriander leaves.chopped
Barbecued pork: Preheat oven to 350 degrees and line a shallow baking pan with foil. In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar. Put pork tenderloin in baking pan and coat with hoisin mixture. Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Cool pork completely in baking pan.
Make garlic sauce while pork is cooling: In a small bowl stir together sauce ingredients until sugar is dissolved. Transfer pork to a cutting board and with a knife held at a 45 degree angle cut meat across grain into thin slices. Arrange pork, overlapping slices slightly, over noodles. Spoon garlic sauce over pork and sprinkle pork with coriander.
CHINESE SPARE RIBS.
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6 pounds pork spareribs
1/4 cup hoisin sauce
1/4 cup water
3 tablespoons dry sherry
2 tablespoons honey
2 tablespoons soy sauce
2 garlic cloves, minced
Cut spareribs into serving-size portions. Place large plastic bag in large bowl. In bag, combine remaining ingredients; mix well. Add ribs, close bag tightly. Refrigerate 6 hours or overnight; turn bag several times to distribute marinade. Drain ribs, reserving marinade. Place ribs in shallow roasting pan; cover with foil and bake in a 350 degree F. oven for 1 1/2 hours. Uncover and brush ribs with the reserved marinade. Discard leftover marinade. Bake, uncovered, for 30 minutes or till done.
COCA-COLA PORK CHOPS.
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6 to 8 pork chops
12 to 16 ounces Coke
1 large onion
3 tablespoons prepared mustard
6 tablespoons ketchup
1 dash pepper
1 can sliced mushrooms (, or fresh)
1 dash garlic powder
1 Brown the pork chops on both sides and drain.
2 Remove from pan.
3 Slice onions and fry lightly.
4 Remove from pan.
5 Pour Coke and other ingredients in the skillet.
6 Add pork chops and onions back into the skillet.
7 Simmer on low with a lid for 30-45 minutes until liquid is evaporated and a thickened sauce has formed
COUNTRY STYLE RIBS.
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3 lb. pork country-style ribs
1 cup catsup
1/2 cup firmly packed brown sugar
1/2 cup chili sauce
2 tbsp cider vinegar
2 tbsp liquid smoke
1 tbsp lemon juice
Preheat oven to 325 degrees. Sprinkle ribs with garlic salt and fresh ground pepper. Combine remaining ingredients in a medium saucepan. Cook over medium heat for about 10 minutes, stirring occasionally; keep warm.
Place ribs, rib bones down, on rack of a shallow roasting pan. Baste with sauce.Bake at 325 for 1 1/2 to 2 1/2 hours, turning and basting with sauce every 30 minutes.
Cut into serving-size portions. Bring remaining sauce to a boil and serve with ribs.
CUBAN PORK TENDERLOIN.
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2 pork tenderloins, 3/4-1lb. each
6 garlic cloves, crushed
1/2 tsp oregano
juice of 2 lemons
1 bay leaf
salt and pepper to taste
peanut oil
Marinate tenderloins overnight in galic, oregano, lemon juice and bay leaf. Salt and pepper the meat and brown in oil in a skillet. Place in baking dish and pour leftover marinade over meat. Roast about 1/2 hour at 400. Serves 8
CROCKPOT LEMON PORK CHOPS.
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4 bone-in pork loin chops (3/4-in. thick)
1/2 tsp salt
1/4 tsp pepper
1 medium onion, cut into 1/4-in. slices
1 medium lemon, cut into 1/4-in. slices
1/4 cup packed brown sugar
1/4 cup ketchup
Place pork chops in a slow cooker. Sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup. Cover and cook on LOW for 6 hours or until meat juices run clear.
CROCKPOT PORK CHOPS.
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1/2 c. flour
1 1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. garlic powder
6 boneless pork chops (1-inch thick)
1 (10.75 oz.) can chicken broth
2 tbls. vegetable oil
Combine first 4 ingredients in a shallow dish. Dredge chops in flour mixture and set aside. Combine leftover flour mixture with chicken broth and put in crockpot.
Pour oil into skillet and brown chops in hot oil on both sides. Place chops in crockpot and cook on high for 2 to 5 hours. Serve with rice or mashed potatoes.(If gravy becomes too thick add a little water, or if too thin you can add a little more flour). Salt and pepper to taste.
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GLAZED PORK CHOPS.
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Serves 4
Glaze:
1/2 cup distilled white vinegar or cider vinegar
1/3 cup light brown sugar
1/3 cup apple cider or apple juice
2 tablespoons Dijon mustard
1 tablespoon soy sauce
Pinch cayenne pepper
Chops:
4 boneless, center-cut pork loin chops , 5 to 7 ounces each, 1/2 to 3/4 inch thick
Table salt and ground black pepper
1 tablespoon vegetable oil
1. Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. Following illustrations below, trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper.
2. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. (Check internal temperature of thinner chops; see note above.) Return chops to skillet, browned side up, and add glaze mixture; cook until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes. Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes.
3. When chops have rested, add any accumulated juices to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.
CREOLE PORK CHOPS.
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2 tablespoons vegetable oil or shortening
4 center-cut loin pork chops
4 tablespoons flour, seasoned with salt, pepper, and paprika or whatever you like ...
1 cup water or chicken broth
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup thinly sliced green onion tops
1/4 cup chopped celery
dash cayenne pepper
salt and pepper to taste
bay leaf
Heat oil in a heavy skillet over medium heat. Dredge pork chops in seasoned flour and brown both sides in the hot fat. Pour in 1 cup of water or broth; add remaining ingredients. Cover and simmer until pork is cooked through, about 15 to 20 minutes.
Remove bay leaf.
PORK TENDERLOIN WITH SALSA.
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Pork Tenderloins, trimmed of fat with
a bit of olive oil in skillet,
chop half an onion, and
4 cloves of garlic.
1 cup water
1 cup long grain rice
1 jar of thick and chunky salsa
Saute in pan with pork until pork is browned on both sides. Add 1 cup water, 1 cup long grain rice and 1 jar of thick and chunky salsa. Cover and cook until rice is done. This was awesome.
PORK CHOP CASSEROLE.
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1 (6-oz.) package Uncle Ben's long grain and wild rice mix (not the quick cooking)
2 cups hot water
6 (1/2 inch thick) bone-in pork loin chops, trimmed of most fat
1/4 tsp. pepper
1 can cream of mushroom soup
1/2 cup milk
Combine rice, seasoning packet from rice mix and hot water; place in a lightly greased 13x9 baking dish. Set aside. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake at 350 degrees for 1 hr. Uncover casserole; combine soup and milk and pour over casserole. Bake, uncovered about 15 min. more or until thoroughly heated. You can even add another half can of soup and milk for more gravy.
MARINATED PORK CHOPS.
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Marinated them in
Worcestershire sauce,
soy sauce,
a little teriyaki sauce,
lemon juice,
salt and cracked black pepper.
You can pan fry, bake or grill them.
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