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8 boneless pork chops, 1/2 inch thick 1 packet bread crumbs seasoned for Pork 1 jar spaghetti sauce 1 cup shredded mozzarella cheese Moisten chops with water. Shake off excess. Shake 1 or 2 pieces at a time with coating mix. Discard any remaining mix. Place in single layer in baking pan. Bake at 425 for 15 minutes or until cooked through. Top chops with spaghetti sauce and cheese. Bake an additonal 10 minutes or until sauce is warm and cheese is melted. |
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1 tbsp vegetable oil 6 pork chops, 3/4 inch thick 1 jar (28 oz) spaghetti sauce with fresh mushrooms 1 clove garlic minced 6 cups hot cooked med tupbe-shaped macaroni (3 1/2 cups dry) In 10-inch slillet over medium-high heat, in hot oil, cook half of the chops 10 minutes or until browned on both sides. Remove, set aside. Repeat with remaining chops. Pour off fat. Stir spaghetti sauce into same skillet. Heat to boiling. Return chops to skillet. Reduce heat to low. Cover; cook 10 minutes or until chops are no longer pink, stirring occasionally. Serve with macaroni or other pasta. |
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2 tbsp olive or vegetable oil 6 pork chops 1 med green pepper, cut into strips 1 med red pepper, cut into strips 1 med onion, cut into wedges 1 28-oz jar spaghetti sauce with meat 6 cups hot cooked egg noodles In skillet over medium-high heat. Heat 1 tbsp of oil. Cook the pork chops until browned. Set aside. Reduce heat to medium. In same skillet in remaining oil, cook peppers and onions until tender crisp, stirring often. Return chope to skillet. Reduce to low, cook covered for 10 minutes stirring occasionally. Serve with noodles. |
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4 pork chops 1/2 to 3/4 inch thick 1 tbsp oil 1 clove garlic, minced Sauce: 2 tsp oil 4 tbsp dry sherry or broth 4 tbsp soy sauce 2 tbsp brown sugar 1/4 tsp crushed red pepper 2 tsp cornstarch 2 tbsp water Trim pork chops of fat. Heat oil in skillet. Brown chops on both sides. Remove and add a little more oil if needed. Saute garlic for a minute, being careful not to burn it. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper. Place chops in skillet. Pour sauce over them. Cover tightly. Simmer over low heat until chops are tender and cooked through. 30 to 35 minutes. Add a little water, 1 to 2 tbsp if needed to keep sauce from cooking down too much. Turn once. Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thickened. Pour over chops and serve. |
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2 tbsp margarine 3 tbsp all-purpose flour 1/2 tsp dry mustard 1/4 tsp salt 1/8 tsp pepper 1 clove garlic minced 2 cups skim milk 3 cups thinly sliced pared potatoes 1 cup diced fully cooked smoked ham 1/4 cup finely chopped onion Heat oven to 350. Spray 1 1/2 quart casserole with non-stick cooking spray. Heat margarine in saucepan over medium heat until melted. Stir in flour, mustard, salt and pepper. Cook over medium heat, stirring constantly, until margarine is absorbed. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Layer 1/3 of the potatoes, 1/2 of the ham, 1/2 of the onion and 1/3 of the sauce in casserole; repeat. Top with remaining potatoes and sauce. Cover and bake 30 minutes. Uncover and bake about 40 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving. |
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6 medium pork chops 1 tbsp oil or butter 1/2 cup brown sugar 1/4 cup vinegar 1 14 1/2 oz can tomatoes 1 tsp allspice 4 whole cloves salt and freshly ground pepper to taste Brown the pork chops in the oil or butter and place in a single layer in a baking dish. Combine the remaining ingredients in a bowl, mixing to combine, and pour over the pork chops. Bake in a preheated 350 oven for 45 minutes to 1 hour. |
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4 boneless pork chops 1 18-oz bottle BBQ sauce 4 large tomato slices 4 onion slices 4 Kaiser rolls or onion rolls Leaf lettuce salt and pepper Place chops on grill over medium-hot coals. Brush with bbq sauce. Grill 6 to 7 minutes on each side, brushing occasionally with sauce. Place tomato and onion on grill during last 4 minutes of grilling time, turning and brushing occasionally with sauce. Spread rolls with bbq sauce. Fill with lettuce, chops, tomato and onion. |
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1/4 cup plus 1 tbsp butter, room temperature 1 tbsp cracked white peppercorn 4 1/2 lb boneless pork loin roast rolled and tied 1 tbsp whole mustard seeds 2 tbsp flour 2 tsp brown sugar 2 tbsp dijon mustard 2 tsp dried thyme, crumbled 1 tbsp cracked black peppercorns 1 tbsp cracked green peppercorns Position rack in lowest third of oven and preheat to 475. Add 1 tbsp butter to a heavy large skillet over medium-high heat and roast and cook until brown, about 4 minutes per side. Remove from skillet. Cool 10 minutes. Transfer to roasting pan. Combine remaining 1/4 cup butter with flour, mustard, peppercorns, mustard seeds, sugar and thypme in bowl. Spread paste over top and roast. Roast 30 minutes. Reduce heat to 325. Continue cooking about 1 hour and 20 minutes. Transfer roast to cutting board and tent with foil. Transfer 2 tbsp drippings in pan to heavy small saucepan; discard remaining drippings. Cider Gravy 1 1/2 cup apple cider 3/4 cup chicken broth 3 tbsp apple jack 1 tbsp cider vinegar 1 tbsp flour 1 tsp dijon mustard salt and pepper Heat roasting pan over medium-low heat. Add cider and boil until liquid is reduced to 3/4 cup scraping up any browned bits, about 8 minutes. Stir in applejack, boil 1 minute. Heat drippings in saucepan over medium-high heat. Add flour and stir until golden brown, about 2 minutes. Whisk in cider mixture and stock. Simmer until thickened, stirring occasionally, about 2 minutes. Remove from heat. Mix in vinegar and mustard. Season with salt and pepper. Carve roast and serve with gravy. |
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2 or 3 large cloves garlic 2 tsp salt 1/2 tsp dried rosemary 1/2 tsp dried thyme 1/8 tsp ground allspice 6 tbsp olive oil 1 double loin boneless pork roast, rolled and tied (3 1/2 lbs) For marinade, mince garlic in fine pieces and sprinkle with salt. Press with theflat blade of a knife. Continue mincing and pressing until mixture is pureed. Crush rosemary and thyme into a small bowl. Add garlic mixture, allspice, and olive oil; mix well. Unroll the roast. Brush all over with marinade. Roll and tie with heavy cotton string. Place roast and any remaining marinade in a plastic bag. Close bag and place in a large bowl. Refrigerate overnight, turning occasionally. Bake uncovered at 325 for 1 to 1 1/2 hours or until a meat thermometer registers 170 degrees. Remove from oven. Let stand 10 to 15 minutes before carving. Serves 8-10. |
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1/2 cup apricot preserves 2 tbsp prepared mustard 1 tbsp apple cider vinegar 8 oz canned Ham 1 1/2 cups shredded Swiss cheese 8 puff pastry sheets, 5x5 1 egg white 1 cup canned whole-berry cranberry sauce 1/2 cup plus 1 tbsp red jelly or jam 2-3 tbsp brown sugar 1 oz fresh peeled ginger root Whisk together first 3 ingredients. Set aside. Process ham in a food processor or chop with a knife until finely minced. In a bowl, combine ham, cheese and apricot mixture until blended. Place 1/2 cup of ham mixture in the center of each 5x5 pastry square. Moisten edges around filling with egg white. Put opposite edges together to form triangle. Press edges to seal. Place on lightly oiled cookie sheet. Trim any extra pastry from tips of triangle and use scraps of pastry to decorate top of trianular puffs. Use tines of fork to press joined sides of triangle to secure seal. Brush entire top with egg white. Repeat with remaining pastry sheets and filling. Bake in a preheated 400 degree oven for 20-25 minutes or until pastries are puffed high and golden brown. Serve puffs hot from the oven topped with fruit sauce and sprigs of fresh herbs. Prepare sauce by blending together, in a blender or a food processor, the last four ingredients. Process until ginger root is pureed. Serves 8. |
