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Old 07-03-2006, 06:52 AM   #1
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Kebamo's Avatar
 
Join Date: Jun 2006
Location: Myrtle Beach, SC
Posts: 138
Apple And Orange Pork Chops

4 Pork Chops; 1/2 " thick
3/4 cup Water
Salt & Pepper
1/2 cup Peeled and chopped tart appl
Shortening for Browning
1/2 cup Orange sections
1/4 cup Chopped onion
1/2 teaspoon Salt
1/2 cup Uncooked rice; not the quick
1/8 teaspoon Poultry seasoning

Trim excess fat from pork chops; season lightly with salt and pepper.
Brown quickly in shortening. Pour from skillet all but 1 T. of drippings.
Saute onion in the fat. Combine all remaining ingredients except pork
chops with the onion; mix well, then pour into a greased 2 qt. shallow
casserole.
Arrange chops on this mixture. Cover & bake at 350 degrees F about 45
minutes. Makes 4 servings.

===============================
Crockpot Corn Stuffed Pork Chops

6 Pork chops
2 tablespoons Minced green pepper
7 ounces Whole kernel corn undrained
1 teaspoon Salt
1/2 teaspoon Sage
1 cup Soft bread crumbs
1 tablespoon Instant minced onion

Have the butcher cut a pocket 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 crock-pot.
Cover and cook on low for 6 to 8 hours. Especially good with fruit salad
and lemon- buttered broccoli.
Makes 5 to 6 servings...
=================================
Pork Chops With Yams

4 Pork chops; 3/4 inch thick
1 tablespoon Fat cut from chops
OR vegetable oil
1 teaspoon Salt
Freshly ground black pepper
1/4 teaspoon Dried thyme (to 1/2 tsp); crumbled
1/4 teaspoon Dried marjoram (to 1/2 tsp)
4 medium Yams; peeled and boiled ti
1 Green pepper; cut in rings
2 cups Canned tomatoes; chopped
OR equivalent fresh tomatoes

In heavy skillet in which the chops fit comfortably, brown them on both
sides in the fat.
Season with salt, pepper and herbs. Leave chops in skillet. 2. Slice the
yams about 1/2 inch thick (do not overcook them or they turn to mush), and
cover the chops with them. Place the pepper rings over the yams, and top
with tomatoes. Bring to a boil over high heat, reduce heat to low, cover,
and cook the chops until tender, about 45 mins.
=================================
German-Style Stuffed Pork


1 (1 pound) pork tenderloin, trimmed; of fat
1/4 cup raisins
1 cup light beer
2 tablespoon cider vinegar
1/2 cup soft pumpernickel bread crumbs
1/4 teaspoon grated orange peel
2 coves garlic, minced
2 tablespoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cinnamon

Cut a lengthwise slit down center of tenderloin 2/3 of the way through the
meat. Place tenderloin between 2 sheets of wax paper, and flatten to 1/4
inch thickness. Combine tenderloin and next 3 ingredients in baking dish.
Cover and marinate in refrigerator 4 hours, turning occasionally. Combine
bread crumbs, orange rind, and garlic; cover and let stand 4 hours. Remove
tenderloin from marinade; strain marinade, reserving raisins. Discard
marinade. Add raisins to bread crumb mixture. Combine brown sugar and
next 3 ingredients; rub over both sides tenderloin. Spread breadcrumbs
mixture over tenderloin to within 1/2 inch from edges. Roll up tenderloin;
jellyroll fashion; starting at narrow end. Tie securely with heavy string
at 2-inch intervals. Place on rack in shallow roasting pan. Bake at 400
degrees for 55 minutes. 4 servings.
==================================
Mandarin Pork Chops


4 pork chop
1 tablespoon vegetable oil
1/2 cup orange juice
1/4 cup water
3 tablespoons brown sugar
2 tablespoons ReaLemon lemon juice from concentra
1 tablespoon cornstarch
2 teaspoons Wyler's Chicken-Flavor Instant Boui
11 ounces canned mandarin oranges; drained
1 green bell pepper; sliced

In large skillet, brown chops in oil; remove from pan. In skillet, add
remaining ingredients except orange segments and green pepper; cook and
stir until slightly thickened. Add chops; cover and simmer 20 minutes or
until tender. Add orange segments and green pepper; heat through.
Refrigerate leftovers.
===================================
Pitkin County Pork Chops

2 tablespoons Butter
2 tablespoons Packed light brown sugar
1/2 cup Chopped onion
2 tablespoons Worcestershire sauce
3 Cloves garlic; minced
6 Pork chops 1-1/2 inches thic
1 teaspoon Salt
3/4 cup Ketchup
1/4 cup Prepared mustard
1/2 cup Chili sauce
1/4 teaspoon Cayenne pepper
1/3 cup Water
2 tablespoons Cider vinegar

In a small bowl, combine butter, onion, garlic, salt, mustard, cayenne
pepper, vinegar, brown sugar and Worcestershire to make a paste. Spread
over porh chops. Place in large baking dish and broil close to heat for 5
minutes. Remove from oven. In small bowl, combineketchup, chili sauce
and water; blend well. Pour sauce over chops. Cover and bake at 350
degrees for 1 hour or until pork is tender. A tantalizing mixture of
sweet, sour and spice which is excellent served over fresh linguine.
===================================
Plantation Pork Chops

4 each double cut loin pork chops
2 cups corn bread stuffing mix
2 tablespoons melted butter
1/4 teaspoon salt
1/3 cup orange juice
1 tablespoon pecans; finely chopped
salt and pepper
1/4 cup light corn syrup
1/2 teaspoon orange peel; grated

Have butcher cut a pocket or with a sharp knife cut a horizontal slit in
side of each chop forming a pocket for stuffing. Cimbine stuffing with
butter, 1/4 tsp. salt, orange juice, and pecans. Fill pockets with
stuffing. Sprinkle chops with salt and pepper. Place on metal rack in
slow-cooking pot. Cover and cook on low for 6 to 8 hours. Uncover; turn
control to high and brush with sauce again. Cook on high for 15 to 20
minutes.
=================================
Pork Chops And Rice

4 each pork chop; lean
2 cups water
1 teaspoon salt
2 tablespoons oil
1 cup rice
1 cond. cream of mushroom soup
1 flour
1/4 cup water

Bring 2c salted water to boil. Add uncooked rice; cook until tender.
Brown floured and salted pork chops in oil. Add mushroom soup and 1/4c
water. Cover and cook 15 minutes. Line casserole with rice, cover with
chops and gravy. Bake 30 to 45 minutes at 350 degrees or until tender.
==================================
Pork Chops Baked With Apples

4 pork chops; thick cut
1 cup sauerkraut
1 large onion; thinly sliced
2 medium apples; peeled,cored,sliced
salt
pepper
2 tablespoons white wine
1 tablespoon white wine vinegar
1 tablespoon brown sugar

Brush a hot skillet with cooking oil and brown pork chops quickly.
Remove from pan. Saute onion slices in same skillet over medium high heat
until they begin to brown, adding a little more oil, if necessary, to keep
them from sticking.
Add sauerkraut to skillet and heat through, stirring. Spread
sauerkraut mixture on bottom of 8" square baking pan. Top with half of
apple slices. Place pork chops on top, season with salt and pepper to
taste, and top with remaining apple slices. Deglaze skillet with wine and
vinegar, stir in brown sugar and pour over pan of pork chops. Bake at 350
degrees for 30-45 minutes.
==================================
Pork Chops In Cream Sauce

6 Loin pork chops
1/4 cup Water
1 Beef bouillon cube
2 tablespoons Finely chopped onion
1/2 cup Water
1/2 cup Dairy sour cream
2 tablespoons Flour
2 tablespoons Catsup
2 tablespoons Brown sugar
1 Garlic clove; minced

Here is a delicious pork chop recipe. Remember, pork is not as fattening
as it used to be. Pigs are being fed differently. Also remember, it is no
longer necessary to cook pork till it dries out-pigs are treated different
than years ago. You can safely cook pork medium. There hasn't been a case
of trichinosis in...I don't know how long. It's just not a threat
anymore.Each prepared chop here is 230 cal In large skillet, brown pork
chops. Add 1/2 c water, brown sugar, onion, catsup, garlic and bouillon
cube. Cover; simmer 30-40 min or til tender. Remove chops to serving >>
platter; keep warm. In small bowl, combine flour with 1/4 c water; slowly
add to cooking liquid, stirring constantly. Cook til thickened. stir in
sour cream; heat thoroughly. DO NOT BOIL. Serv sauce over chops. Makes 3 servings
=====================================
Pork Chops With Bananas And Bacon

4 Pork chops; 1" thick
3/4 tablespoon Cumin
Salt and pepper; to taste
1 Lemon; juiced
2 tablespoons Butter; softened
2 Large bananas
6 Strips bacon
Beer (opt)

Combine the butter, salt, pepper and cumin. Rub into both sides of the
meat. Saute' the bacon briefly, until some of the fat has rendered. Remove
and drain.
Peel banana's and cut into 1 1/4 chunks. Place on a dish and sprinkle with
lemon juice. Slice the bacon in strips long enough to wrap around each
banana slice.
Place on skewers, threading through the bacon....
Place the pork chops on a hot grill, for 15 minutes, turning once. Turn
grill down to medium, adding the bacon and banana's; grill another 10
minutes, turning both the meat and banana's. Also good basted with beer,
while the meat cooks.
===================================
Pork Chops And Sweet Potatoes

3 each Sweet potatoes
4 each Pork chops
1/2 teaspoon Salt
1 teaspoon Pepper
1/4 cup Flour
2 tablespoons Shortening
2 tablespoons Butter
1/2 cup Currant jelly
1/2 cup Orange juice
1 tablespoon Lemon juice
1 each Lemon rind
1 teaspoon Dry mustard
1 teaspoon Paprika
1/2 teaspoon Ginger; ground

Preheat oven to 350. Boil and slice potatoes. Salt and pepper the chops
and dredge in flour. Brown in shortening. Melt butter. Stir in jelly,
juices, and lemon rind. Add remaining ingredients, stirring to blend.
Arrange potatoes and chops in casserole and cover with 6 tablespoons
sauce.Bake 30 to 40 minutes, basting occasionally.
==================================
Pork Chop Lima Casserole

4 Pork chops
1 teaspoon Oil
Salt
1/3 cup Hot water
Pepper
1/3 cup Tomato catsup
3 cups Limas drained; reserve liqui
1 Onion
1 Green pepper; diced

Season chops. Brown in oil with onion. Place green pepper, limas and
chops in layers in an oven proof casserole dish. Add hot water to pan
drippings with catsup and bring to a boil. Pour over layered casserole.
Add the bean liquid as needed while baking in the oven. Bake @ 350 for 1
1/2 hrs. Hope you enjoy it!
================================
Chicken-Lickin' Good Pork Chops

8 Lean pork chops; 1" thick
1/2 teaspoon Garlic powder
2 tablespoons Oil
1/2 cup Flour
1 can Chicken and rice soup
1 tablespoon Salt

Dredge pork chops in mixture of flour, salt, and garlic powder. Brown in
oil
in large skillet. Place browned pork chops in crockpot. Add can of soup.
Cover and cook on LOW for 6 to 8 hours.
================================
Fruited Pork Chops

4 each lean pork chops
1/2 teaspoon salt
dash of pepper
1 tablespoon mustard
2 tablespoons wine vinegar
1/8 teaspoon dried dill weed
17 ounces can fruit cocktail
2 tablespoons cornstarch
2 tablespoons cold water

Sprinkle chops with salt and peper. Place in slow-cooking pot. Combine
mustard, vinegar and dill. Drain fruit cocktail; add 1/2 cup syrup from
fruit to mustard mixture. Pour over chops in pot. Cover pot and cook on
low for 4 to 6 hours or until meat is tender. Rvmove chops and t urn
control to high. Dissolve cornstarch in water; stir into pot. Add
drained fruit cocktail, cover and cook on high for 10 to 15 minutes. Spoon
fruit sauce over chops.
__________________

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2003 F250 Super Duty 7.3 PS
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Old 07-03-2006, 06:52 AM   #2
Senior Member
 
Kebamo's Avatar
 
Join Date: Jun 2006
Location: Myrtle Beach, SC
Posts: 138
Apple And Orange Pork Chops

4 Pork Chops; 1/2 " thick
3/4 cup Water
Salt & Pepper
1/2 cup Peeled and chopped tart appl
Shortening for Browning
1/2 cup Orange sections
1/4 cup Chopped onion
1/2 teaspoon Salt
1/2 cup Uncooked rice; not the quick
1/8 teaspoon Poultry seasoning

Trim excess fat from pork chops; season lightly with salt and pepper.
Brown quickly in shortening. Pour from skillet all but 1 T. of drippings.
Saute onion in the fat. Combine all remaining ingredients except pork
chops with the onion; mix well, then pour into a greased 2 qt. shallow
casserole.
Arrange chops on this mixture. Cover & bake at 350 degrees F about 45
minutes. Makes 4 servings.

===============================
Crockpot Corn Stuffed Pork Chops

6 Pork chops
2 tablespoons Minced green pepper
7 ounces Whole kernel corn undrained
1 teaspoon Salt
1/2 teaspoon Sage
1 cup Soft bread crumbs
1 tablespoon Instant minced onion

Have the butcher cut a pocket 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 crock-pot.
Cover and cook on low for 6 to 8 hours. Especially good with fruit salad
and lemon- buttered broccoli.
Makes 5 to 6 servings...
=================================
Pork Chops With Yams

4 Pork chops; 3/4 inch thick
1 tablespoon Fat cut from chops
OR vegetable oil
1 teaspoon Salt
Freshly ground black pepper
1/4 teaspoon Dried thyme (to 1/2 tsp); crumbled
1/4 teaspoon Dried marjoram (to 1/2 tsp)
4 medium Yams; peeled and boiled ti
1 Green pepper; cut in rings
2 cups Canned tomatoes; chopped
OR equivalent fresh tomatoes

In heavy skillet in which the chops fit comfortably, brown them on both
sides in the fat.
Season with salt, pepper and herbs. Leave chops in skillet. 2. Slice the
yams about 1/2 inch thick (do not overcook them or they turn to mush), and
cover the chops with them. Place the pepper rings over the yams, and top
with tomatoes. Bring to a boil over high heat, reduce heat to low, cover,
and cook the chops until tender, about 45 mins.
=================================
German-Style Stuffed Pork


1 (1 pound) pork tenderloin, trimmed; of fat
1/4 cup raisins
1 cup light beer
2 tablespoon cider vinegar
1/2 cup soft pumpernickel bread crumbs
1/4 teaspoon grated orange peel
2 coves garlic, minced
2 tablespoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cinnamon

Cut a lengthwise slit down center of tenderloin 2/3 of the way through the
meat. Place tenderloin between 2 sheets of wax paper, and flatten to 1/4
inch thickness. Combine tenderloin and next 3 ingredients in baking dish.
Cover and marinate in refrigerator 4 hours, turning occasionally. Combine
bread crumbs, orange rind, and garlic; cover and let stand 4 hours. Remove
tenderloin from marinade; strain marinade, reserving raisins. Discard
marinade. Add raisins to bread crumb mixture. Combine brown sugar and
next 3 ingredients; rub over both sides tenderloin. Spread breadcrumbs
mixture over tenderloin to within 1/2 inch from edges. Roll up tenderloin;
jellyroll fashion; starting at narrow end. Tie securely with heavy string
at 2-inch intervals. Place on rack in shallow roasting pan. Bake at 400
degrees for 55 minutes. 4 servings.
==================================
Mandarin Pork Chops


4 pork chop
1 tablespoon vegetable oil
1/2 cup orange juice
1/4 cup water
3 tablespoons brown sugar
2 tablespoons ReaLemon lemon juice from concentra
1 tablespoon cornstarch
2 teaspoons Wyler's Chicken-Flavor Instant Boui
11 ounces canned mandarin oranges; drained
1 green bell pepper; sliced

In large skillet, brown chops in oil; remove from pan. In skillet, add
remaining ingredients except orange segments and green pepper; cook and
stir until slightly thickened. Add chops; cover and simmer 20 minutes or
until tender. Add orange segments and green pepper; heat through.
Refrigerate leftovers.
===================================
Pitkin County Pork Chops

2 tablespoons Butter
2 tablespoons Packed light brown sugar
1/2 cup Chopped onion
2 tablespoons Worcestershire sauce
3 Cloves garlic; minced
6 Pork chops 1-1/2 inches thic
1 teaspoon Salt
3/4 cup Ketchup
1/4 cup Prepared mustard
1/2 cup Chili sauce
1/4 teaspoon Cayenne pepper
1/3 cup Water
2 tablespoons Cider vinegar

In a small bowl, combine butter, onion, garlic, salt, mustard, cayenne
pepper, vinegar, brown sugar and Worcestershire to make a paste. Spread
over porh chops. Place in large baking dish and broil close to heat for 5
minutes. Remove from oven. In small bowl, combineketchup, chili sauce
and water; blend well. Pour sauce over chops. Cover and bake at 350
degrees for 1 hour or until pork is tender. A tantalizing mixture of
sweet, sour and spice which is excellent served over fresh linguine.
===================================
Plantation Pork Chops

4 each double cut loin pork chops
2 cups corn bread stuffing mix
2 tablespoons melted butter
1/4 teaspoon salt
1/3 cup orange juice
1 tablespoon pecans; finely chopped
salt and pepper
1/4 cup light corn syrup
1/2 teaspoon orange peel; grated

Have butcher cut a pocket or with a sharp knife cut a horizontal slit in
side of each chop forming a pocket for stuffing. Cimbine stuffing with
butter, 1/4 tsp. salt, orange juice, and pecans. Fill pockets with
stuffing. Sprinkle chops with salt and pepper. Place on metal rack in
slow-cooking pot. Cover and cook on low for 6 to 8 hours. Uncover; turn
control to high and brush with sauce again. Cook on high for 15 to 20
minutes.
=================================
Pork Chops And Rice

4 each pork chop; lean
2 cups water
1 teaspoon salt
2 tablespoons oil
1 cup rice
1 cond. cream of mushroom soup
1 flour
1/4 cup water

Bring 2c salted water to boil. Add uncooked rice; cook until tender.
Brown floured and salted pork chops in oil. Add mushroom soup and 1/4c
water. Cover and cook 15 minutes. Line casserole with rice, cover with
chops and gravy. Bake 30 to 45 minutes at 350 degrees or until tender.
==================================
Pork Chops Baked With Apples

4 pork chops; thick cut
1 cup sauerkraut
1 large onion; thinly sliced
2 medium apples; peeled,cored,sliced
salt
pepper
2 tablespoons white wine
1 tablespoon white wine vinegar
1 tablespoon brown sugar

Brush a hot skillet with cooking oil and brown pork chops quickly.
Remove from pan. Saute onion slices in same skillet over medium high heat
until they begin to brown, adding a little more oil, if necessary, to keep
them from sticking.
Add sauerkraut to skillet and heat through, stirring. Spread
sauerkraut mixture on bottom of 8" square baking pan. Top with half of
apple slices. Place pork chops on top, season with salt and pepper to
taste, and top with remaining apple slices. Deglaze skillet with wine and
vinegar, stir in brown sugar and pour over pan of pork chops. Bake at 350
degrees for 30-45 minutes.
==================================
Pork Chops In Cream Sauce

6 Loin pork chops
1/4 cup Water
1 Beef bouillon cube
2 tablespoons Finely chopped onion
1/2 cup Water
1/2 cup Dairy sour cream
2 tablespoons Flour
2 tablespoons Catsup
2 tablespoons Brown sugar
1 Garlic clove; minced

Here is a delicious pork chop recipe. Remember, pork is not as fattening
as it used to be. Pigs are being fed differently. Also remember, it is no
longer necessary to cook pork till it dries out-pigs are treated different
than years ago. You can safely cook pork medium. There hasn't been a case
of trichinosis in...I don't know how long. It's just not a threat
anymore.Each prepared chop here is 230 cal In large skillet, brown pork
chops. Add 1/2 c water, brown sugar, onion, catsup, garlic and bouillon
cube. Cover; simmer 30-40 min or til tender. Remove chops to serving >>
platter; keep warm. In small bowl, combine flour with 1/4 c water; slowly
add to cooking liquid, stirring constantly. Cook til thickened. stir in
sour cream; heat thoroughly. DO NOT BOIL. Serv sauce over chops. Makes 3 servings
=====================================
Pork Chops With Bananas And Bacon

4 Pork chops; 1" thick
3/4 tablespoon Cumin
Salt and pepper; to taste
1 Lemon; juiced
2 tablespoons Butter; softened
2 Large bananas
6 Strips bacon
Beer (opt)

Combine the butter, salt, pepper and cumin. Rub into both sides of the
meat. Saute' the bacon briefly, until some of the fat has rendered. Remove
and drain.
Peel banana's and cut into 1 1/4 chunks. Place on a dish and sprinkle with
lemon juice. Slice the bacon in strips long enough to wrap around each
banana slice.
Place on skewers, threading through the bacon....
Place the pork chops on a hot grill, for 15 minutes, turning once. Turn
grill down to medium, adding the bacon and banana's; grill another 10
minutes, turning both the meat and banana's. Also good basted with beer,
while the meat cooks.
===================================
Pork Chops And Sweet Potatoes

3 each Sweet potatoes
4 each Pork chops
1/2 teaspoon Salt
1 teaspoon Pepper
1/4 cup Flour
2 tablespoons Shortening
2 tablespoons Butter
1/2 cup Currant jelly
1/2 cup Orange juice
1 tablespoon Lemon juice
1 each Lemon rind
1 teaspoon Dry mustard
1 teaspoon Paprika
1/2 teaspoon Ginger; ground

Preheat oven to 350. Boil and slice potatoes. Salt and pepper the chops
and dredge in flour. Brown in shortening. Melt butter. Stir in jelly,
juices, and lemon rind. Add remaining ingredients, stirring to blend.
Arrange potatoes and chops in casserole and cover with 6 tablespoons
sauce.Bake 30 to 40 minutes, basting occasionally.
==================================
Pork Chop Lima Casserole

4 Pork chops
1 teaspoon Oil
Salt
1/3 cup Hot water
Pepper
1/3 cup Tomato catsup
3 cups Limas drained; reserve liqui
1 Onion
1 Green pepper; diced

Season chops. Brown in oil with onion. Place green pepper, limas and
chops in layers in an oven proof casserole dish. Add hot water to pan
drippings with catsup and bring to a boil. Pour over layered casserole.
Add the bean liquid as needed while baking in the oven. Bake @ 350 for 1
1/2 hrs. Hope you enjoy it!
================================
Chicken-Lickin' Good Pork Chops

8 Lean pork chops; 1" thick
1/2 teaspoon Garlic powder
2 tablespoons Oil
1/2 cup Flour
1 can Chicken and rice soup
1 tablespoon Salt

Dredge pork chops in mixture of flour, salt, and garlic powder. Brown in
oil
in large skillet. Place browned pork chops in crockpot. Add can of soup.
Cover and cook on LOW for 6 to 8 hours.
================================
Fruited Pork Chops

4 each lean pork chops
1/2 teaspoon salt
dash of pepper
1 tablespoon mustard
2 tablespoons wine vinegar
1/8 teaspoon dried dill weed
17 ounces can fruit cocktail
2 tablespoons cornstarch
2 tablespoons cold water

Sprinkle chops with salt and peper. Place in slow-cooking pot. Combine
mustard, vinegar and dill. Drain fruit cocktail; add 1/2 cup syrup from
fruit to mustard mixture. Pour over chops in pot. Cover pot and cook on
low for 4 to 6 hours or until meat is tender. Rvmove chops and t urn
control to high. Dissolve cornstarch in water; stir into pot. Add
drained fruit cocktail, cover and cook on high for 10 to 15 minutes. Spoon
fruit sauce over chops.
__________________
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2003 F250 Super Duty 7.3 PS
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