Pork

[mommamiaria]

Seasoned Pork Loin Roast

2 teaspoons garlic salt
2 teaspoons garlic-pepper blend
2 teaspoons lemon-pepper seasoning
1 boneless rolled pork loin roast (about 5 pounds)
BASTING SAUCE:
3 cups water
2 tablespoons lemon juice
1-1/2 teaspoons dried minced onion
1/2 teaspoon garlic salt
1/2 teaspoon garlic-pepper blend
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon grated lemon peel

Combine the garlic salt, garlic-pepper and lemon-pepper; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 160°. Meanwhile, in a large saucepan, combine the basting sauce ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Brush over roast occasionally while baking. Let roast stand for 10 minutes before slicing.

Slow-Cooked Pork Loin

1 boneless whole pork loin roast (3-1/2 to 4 pounds)
1 tablespoon canola oil
1 medium onion, chopped
1 celery rib, cut into 1-inch pieces
1 envelope brown gravy mix
1 cup water
1 cup unsweetened apple juice
1/2 cup unsweetened applesauce
2 teaspoons Worcestershire sauce
1/2 teaspoon seasoned salt
1/2 teaspoon pepper

Cut roast in half. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. In the same skillet, saute onion and celery until tender; add to slow cooker. In a small bowl, combine gravy mix and water. Stir in the remaining ingredients; pour over pork. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160° and meat is tender. Skim fat from cooking juices; serve with roast.

Country-Style Pork Loin

1 boneless whole pork loin roast (3 pounds)
1/2 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon ground mustard
2 tablespoons canola oil
2 cups chicken broth
1/4 cup cornstarch
1/4 cup cold water
Hot mashed potatoes, optional

Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one piece at a time, and shake to coat. In a large skillet, brown pork in oil over medium-high heat. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. For gravy, pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired.

Applesauce Pork Loin

1 boneless pork loin roast (3 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 cup applesauce
3 tablespoons Dijon mustard
1 tablespoon honey
3 fresh rosemary sprigs

Sprinkle roast with salt and pepper. In a large skillet, brown roast on all sides in oil. Place on a rack in a shallow roasting pan. Combine the applesauce, mustard and honey; spread over roast. Top with rosemary. Bake, uncovered, at 350° for 1-3/4 to 2-1/2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing.

Marinated Pork Loin Roast

3/4 cup ketchup
1/4 cup seedless raspberry jam
1/4 cup white wine vinegar
1/4 cup packed brown sugar
1/4 cup maple-flavored syrup
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon each dried thyme, oregano and marjoram
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Dijon mustard
1 bay leaf
1/4 teaspoon ground ginger
1 boneless pork loin roast (3 pounds)

In a saucepan, combine all ingredients except pork. Bring to a boil over medium heat. Place roast in an 11-in. x 7-in. x 2-in. baking dish. Prick surface of roast with a fork; pour sauce over roast. Cover and refrigerate overnight. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 160°-170°. Let stand 10 minutes before slicing. Remove bay leaf.

Apple-Glazed Pork Loin

1-1/8 teaspoons salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1 boneless rolled pork loin roast (about 3 pounds)
1 jar (12 ounces) apple jelly
4 teaspoons Dijon mustard
3 teaspoons lemon juice, divided

Rub 1 teaspoon salt and 1/4 teaspoon pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes. Meanwhile, in a saucepan, melt jelly over low heat. Whisk in mustard and 1 teaspoon lemon juice. Brush roast lightly with jelly mixture. Bake 60-75 minutes longer or until a meat thermometer reads 160°, basting once with jelly mixture. Let roast stand for 10-15 minutes before slicing. Stir drippings in pan to loosen browned bits. Pour into a measuring cup; skim fat. Stir the remaining jelly mixture, lemon juice, salt and pepper into
drippings; heat through. Serve with the roast.

Orange-Glazed Pork Loin

1 teaspoon salt
1 garlic clove, minced
1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 boneless whole pork loin roast (5 pounds)
GLAZE:
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 cup orange juice
1/3 cup water
1 tablespoon Dijon mustard

Combine the salt, garlic, thyme, ginger and pepper; rub over entire roast. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2 hours. Meanwhile, in a saucepan, combine brown sugar and cornstarch. Stir in the remaining glaze ingredients until smooth. Bring to a boil; cook and stir for 2 minutes. Brush some of the glaze over roast. Bake 1 hour longer or until a meat thermometer reads 160°, brushing occasionally with glaze. Let stand for 10 minutes before slicing; serve with remaining glaze.

Roasted Pork Loin

1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
3 tablespoons butter or margarine
6 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 boneless whole pork loin roast (4 to 5 pounds)

In a skillet, combine the first 12 ingredients; saute until the vegetables are tender. Untie roast and separate. Randomly cut 20 deep slits, 1 in. wide, on inside surface of roast. Fill slits with some of the vegetable mixture; retie roast. Place on a rack in a shallow baking pan. Spread remaining vegetable mixture over the roast. Bake, uncovered, at 325° for 2-3 hours or until a meat thermometer reaches 160°-170°. Let stand for 10 minutes before slicing.

Pork Loin

1 boneless whole pork loin roast (4 to 5 pounds)
1/3 cup chopped onion
1/3 cup chopped celery
1 garlic clove, minced
1 teaspoon vegetable oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/3 cup water
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/8 to 1/4 teaspoon hot pepper sauce

Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours. In a skillet, saute the onion, celery and garlic in oil until tender. Stir in the remaining ingredients. Spoon 1 cup sauce over roast. Bake, 45-55 minutes longer or until a meat thermometer reads 160°. Let stand for 10-15 minutes before slicing. Serve with the remaining sauce.

No-Fuss Pork Chops

4 boneless pork loin chops (3/4 inch thick)
2 tablespoons olive or vegetable oil
2 medium onions, chopped
1/2 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/2 teaspoon salt
Hot cooked noodles, optional

In a skillet, cook pork chops in oil until browned on both sides, about 8 minutes. Add the onions; cook until tender. Combine pineapple juice, brown sugar, vinegar and salt; pour over pork chops. Cover and simmer until meat is tender, about 15 minutes. Serve over noodles if desired.

Hawaiian Pork Chops

4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup chopped green pepper
1/3 cup thinly sliced onion rings
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (8 ounces) unsweetened pineapple chunks, undrained
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon cider vinegar
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice, optional

Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with nonstick cooking spray, cook the chops for 4-5 minutes on each side or until lightly browned. Remove and keep warm. In the same skillet, saute green pepper and onion for 2 minutes or until almost tender. Stir in the broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat juices run clear. Combine the cornstarch and water until smooth; stir into skillet. Bring to a boil; cook for 1-2 minutes or until thickened. Serve over rice if desired.

Italian Rubbed Pork Chops

3 tablespoons minced fresh parsley
1 teaspoon dried oregano
1/2 teaspoon fennel seed, crushed
1/4 teaspoon garlic powder
1/2 teaspoon pepper
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)

In a bowl, combine the first five ingredients; rub over pork chops. Place in a 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Bake uncovered, at 350° for 38-42 minutes or until juices run clear.

Dazzling Marinated Pork Chops

1 cup water
1/2 cup soy sauce
1 tablespoon frozen orange juice concentrate
1 tablespoon honey
6 boneless pork chops (3/4 inch thick)

Combine the first four ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; refrigerate at least 6 hours, turning occasionally. Drain and discard marinade. Grill, uncovered, over hot coals, or broil 6 in. from the heat, for 10-14 minutes or until juices run clear.

Golden Pork Chops

1 can (14-3/4 ounces) cream-style corn
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon paprika
1-1/2 cups crushed corn bread stuffing
4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
1 tablespoon brown sugar
1 tablespoon spicy brown mustard

In a large bowl, combine the corn, onion, celery and paprika. Stir in stuffing. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Arrange pork chops
over stuffing. Combine brown sugar and mustard; spread over chops. Bake, uncovered, at 400° for 35-40 minutes or until meat juices run clear.

Pork Chops Over Rice

8 boneless pork chops (3/4 inch thick)
1 tablespoon vegetable oil
1 cup uncooked long grain rice
1 can (14-1/2 ounces) chicken broth
1/2 cup water
1 small onion, chopped
1 package (10 ounces) frozen peas
1/2 teaspoon salt
1/2 teaspoon dried thyme

In a large skillet over medium heat, brown pork chops in oil; remove. Drain. Add the remaining ingredients to skillet. Place pork chops over the rice mixture. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.

Barbecued Pork Chops

6 boneless pork loin chops (4 ounces each and 1/2-inch thick)
1 medium onion, chopped
1 cup ketchup
1/2 cup water
1/2 cup chopped celery
2 tablespoons lemon juice
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground mustard
1 teaspoon cornstarch
1 tablespoon cold water

Place pork chops in an ungreased 11-in. x 7-in. x 2-in. microwave-safe dish. In a large bowl, combine the next nine ingredients. Pour over the
chops. Cover with plastic wrap; peel back one corner to vent. Microwave on high for 11-13 minutes or until juices run clear. Remove chops; set aside and keep warm. In a small bowl, combine cornstarch and cold water until smooth. Stir into barbecue sauce. Microwave for 30-45 seconds or until thickened. Serve sauce over chops.

Honey-Pecan Pork Chops

2 boneless pork loin chops (about 1/2 inch thick and 4 ounces each)
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons honey
1 to 2 tablespoons coarsely chopped pecans

Flatten pork chops slightly. In a shallow bowl, combine the flour, salt and pepper. Coat chops with flour mixture. In a large skillet, cook pork chops in butter over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Add honey and pecans to the skillet, scraping to loosen browned bits; heat through. Pour over pork chops. 2 servings. Double recipe for 4.

PORK CHOP - GREEN BEAN CASSEROLE

6 rib or loin pork chops, 3/4" thick
2 (10 oz.) pkgs. frozen cut green beans, defrosted
2 cans cream of celery soup
1 c. milk
1/4 tsp. salt

Brown chops, season with salt and pepper. Mix together beans, soups, milk and 1/4 teaspoon salt. Pour mixture into a 2 quart baking dish. Arrange pork chops on top. Cover and bake in 350 degree oven for 45 minutes or until meat is done.

APPLE STUFFED PORK CHOPS

1 med. apple, peeled, cored and diced
1 sm. onion, chopped
1/2 c. raisins
1 tsp. salt
2 c. fresh bread crumbs
1/4 tsp. pepper
1/4 tsp. sage
3 tbsp. melted butter
6 thick pork chops
3 tbsp. vegetable oil

Combine apple, onion, salt, bread crumbs, pepper, sage and butter. Add water if mixture appears too dry. Cut a deep pocket into the side of each pork chop and stuff with the apple dressing. Secure with a toothpick. In large skillet, brown the stuffed chops on each side in the oil. Place chops in shallow ovenproof casserole and arrange the remaining dressing around the chops. Bake in preheated 350 degree oven for about 1 hour. Last 5 minutes, saute lightly the raisins and add to casserole. Serves 4-6 people.

PORK CHOPS IN CIDER

1/4 c. margarine
4 pork loin chops
2 med. red cooking apples (peeled & cut in quarters)
1 med. onion, sliced
1/2 c. apple cider or juice
1/2 tsp. chicken flavor instant bouillon
1/4 tsp. thyme
1/2 c. half and half

Saute pork chops in margarine until brown, remove from pan. In drippings cook apple and onion until tender then remove. Return chops; add cider, bouillon and thyme. Heat to boiling then reduce to simmer, cover and cook 15 minutes. Return apples and onion, cover and simmer 5 minutes. Remove chops and apples. Over high heat stir in half and half and cook until thickens slightly. Pour over chops and serve.

BAKED PORK CHOPS WITH BREAD

4 thick pork chops
Salt & pepper
1 tbsp. brown sugar
1 med. onion, chopped
1 tbsp. Worcestershire sauce
1 lb. can Boston baked beans
Margarine

Season chops with salt and pepper; brown well in pan. Place in shallow baking dish. Dot with margarine. Mix remaining ingredients and pour over chops. Bake for 1 hour at 350 degrees.

PORK CHOP CASSEROLE

3/4 c. uncooked rice
4 pork chops
1 can Campbell's beef broth (bouillon)
Bell pepper
Onion
Tomato

Wash rice and sprinkle in bottom of medium Pyrex baking dish. Brown pork chops in skillet and place on top of rice. On top of each pork chop, put a thin slice of tomato, onion and bell pepper. Pour can of beef broth over this. Cover and bake for 1 hour at 350 degrees.

SAUCY PORK CHOPS

4 pork chops
1 can cream of chicken soup, add a little water
1 med. chopped onion
2 tbsp. catsup
2 tsp. Worcestershire sauce

Brown chops in oil. Season with your favorites. Drain off excess fat. Combine remaining ingredients. Pour over chops. Cover and bake 350 degrees for 45 minutes or until chops are tender. Serves 4.

PORK CHOPS AND POTATO CASSEROLE

1 can cream of mushroom soup
1 carton sour cream
6 pork chops
Flour
Parsley flakes (optional)
Salt and pepper to taste
5 c. (1/4 inch thick) sliced potatoes

Combine soup and sour cream in bowl, mixing well. Coat pork chops with seasoned flour. Place pork chops in 9x13x2 inch buttered casserole. Arrange pork chops on top. Cover with sour cream mixture. Bake at 350 for about 1 1/4 hours or until pork chops are tender.

PORK CHOP RICE CASSEROLE

4-6 pork chops
2 tbsp. shortening
1 c. uncooked rice
1 (#2) can tomatoes
1 can beef consomme
1 onion, sliced
Salt and pepper
1 tbsp. thyme

Brown pork chops in small amount of shortening. In a greased 1 1/2 quart casserole place uncooked rice. Add other ingredients and cook at 350 degrees for 1 hour.

SAUERKRAUT AND PORK CHOP CASSEROLE

1/4 c. barley (optional)
1 lg. can sauerkraut
1 sm. Onion
5-6 lean pork chops
1 can Golden mushroom soup (Campbell's)
Salt & pepper to taste

Simmer barley. Mix with sauerkraut, onion and soup. Add 1 can of water. Layer over top of the pork chops. Preheat oven to 350 degrees. Bake casserole for 45 minutes. Bring pork chops to the top of the casserole and bake for another 30 minutes until brown.

PORK CHOP - CABBAGE CASSEROLE

4 to 6 pork chops
1 tbsp. water

1/2 head cabbage, shredded
1 onion, cut coarse
1 bell pepper, sliced
2 carrots, shredded1/4 c. vinegar
1/4 c. water
1 tbsp. sugar
1/2 tsp. celery seed
1/2 tsp. dry mustard
1 tsp. Dijon mustard

Add vegetables to this sauce and cook slightly and pour over pork chops.

PORK CHOP & APPLES CASSEROLE

Salt and pepper
Flour
Shortening
4 pork chops
3 apples
4 tbsp. brown sugar
Dash nutmeg
Juice of 1 orange

Salt, pepper and flour chops. Brown on both sides in small amount of fat. Cut up apples in a casserole, sprinkle with brown sugar and nutmeg. Add orange juice. Top with chops. Cover and bake 45-60 minutes at 350 degrees.

PORK CHOP CASSEROLE

4 or 5 slices bacon
1 (16 oz.) can sauerkraut
4-6 pork chops, about 3/4" thick
1 lg. onion, sliced thin
2 or 3 lg. potatoes, peeled, sliced
1 (16 oz.) can solid pack tomatoes, chopped
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. caraway seed

Cover bottom of a casserole with slices of bacon. Top the bacon with a layer of sauerkraut. Lay the pork chops on top with a layer of onion rings. Next arrange a layer of thin potato slices. Cover with tomatoes. Season with salt and pepper and sprinkle on the caraway seeds. Cover and bake at 350 degrees about 2 hours.

PORK CHOP AND STUFFING CASSEROLE

1 pkg. herb & onion stuffing
1 can cream of mushroom soup
8-10 pork chops
1/2 "can" of milk (pour milk into the soup can until it is about ½ full)

Prepare stuffing mix according to directions. Place in 9 x 13 inch pan. Brown pork chops and place on top of stuffing. Mix soup with milk and pour over chops and stuffing. Bake at 350 degrees, covered, for 1 hour.

GLAZED PORK CHOP CASSEROLE

6 lean pork chops, 1 inch thick, trimmed well
1 lg. onion, sliced thin
1/2 tsp. salt
1/4 tsp. pepper
1 c. chicken broth (or 1 env. Instant chicken broth, or 1 chicken bouillon cube)
2 tsp. prepared mustard (I use dark or Grey Poupon)
1/4 c. water and some juice from chops

Brown chops in large frying pan. Place onion slices on bottom of shallow baking pan. Top with browned pork chops. Sprinkle with salt and pepper. Combine chicken broth, mustard, water, and pork chop juice in a cup and pour over chops. Cover. Bake at 350 degrees for 45 minutes. Place a pork chop on plate on top of onions and spoon glaze over.

BAKED PORK CHOP CASSEROLE

4 pork chops
1-1/2 c. chopped onions
1/2 c. chopped green pepper
1/4 c. margarine
1 clove garlic, crushed
1 (1 lb.) can pork-n-beans
1/2 c. chili sauce
1 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
Salt & pepper

Season pork chops with salt and pepper. Brown them well in a skillet. Then place them in a baking dish. Saute onions and green pepper in margarine. Add garlic, beans, chili sauce, brown sugar, Worcestershire sauce and mustard. Mix well. Pour over chops. Bake 1 hour at 350 degrees.

[RippledBegonias]

My pork chops are more like a chicken cutlet.

whats you will need
3 boneless center cut pork chops
3 +++ cloves of garlic, thinly sliced
flour, about  3/4 cup
egg wash ( 3 beaten eggs + 3 TBS milk, mixed)
breadcrumbs, about a cup
olive oil - 3TBS
pan that can go from stove top to oven
meat mallet




- heat oven to 325
-trim extra fat from chops, thin with meat mallet
-coat each chop with flour
-dip in egg Wash, than bread crumbs- and repeat
- pan fry in olive oil, on each side about 2 min. (or until lightly golden)
-add garlic to pan
- bake at 325 until inside temp. reaches 160 (about 20 min)

-serve, topped with garlic.. mmmmm

[mommamiaria]

THANKS FOR POSTING THIS RECIPE. PORK IS A POPULAR CATEGORY. KEEP THEM COMING. THANKS FOR JOINING!

[DereknBrookeMom]

This is great, I just bought a pork roast and I was looking for something different to do with it. I will be tryong one of these out and let you know how it goes

 

[samnjrsmom]

Baked Pork Chops and Rice

Elsie Merrill

 

6 pork chops, browned in 2 Tbsp. oil

1 C. regular rice, uncooked

1 envelope onion soup mix

4 oz. can sliced mushrooms, drained, liquid reserved

2 Tbsp. pimento

 

Spread rice on bottom of a 13 1/2 x 9 x 2-inch baking dish. Sprinkle soup mix over rice. Add mushrooms and pimento. Add hot water to mushroom liquid to make 3 C. and pour over rice. Place pork chops on top and cover with foil. Bake at 350 for 45 minutes to 1 hour.

  
Pulled Pork BBQ

Natalie Coffman

MOMS

 

1 boneless pork tenderloin

Your favorite BBQ sauce, to taste

Garlic salt, pepper, and Mrs. Dash, to taste

Hot sauce (optional)

Flour (if needed)

 

Put tenderloin in a crock pot on low for 6 hours, covered with BBQ sauce. After 3 hours, pull apart pork with two forks and cover with more BBQ sauce, adding garlic salt, pepper, Mrs. Dash, and hot sauce to taste. If it gets too watery, add flour to thicken.

  
Rio Grande Pork Roast

Anne Watson

 

2 ½ lb. to 4 ½ lb. boneless pork roast

½ tsp. salt

½ tsp. garlic salt

1 tsp. chili powder

½ C apple jelly

½ C. ketchup

1 Tbsp. vinegar

1 C. finely crushed corn chips

 

Rub roast with salt, garlic salt, and ½ tsp. of the chili powder, and place in a shallow roasting pan. Roast at 325 for 35-45 minutes per pound, basting frequently during last ½ hour with sauce. To make sauce, mix together apple jelly, ketchup, vinegar, and the remaining ½ tsp. of chili powder. When done, remove from oven and cover with crushed corn chips. Let stand 10-15 minutes before carving.

  
Pork Tenderloins in Sour Cream Sauce

Anne Watson

 

1-2 lbs. pork tenderloin, sliced ½-inch thick

¾ tsp. dried sage, crushed

½ tsp. salt

Dash pepper

2 Tbsp shortening

1 medium onion, sliced

1 beef bouillon cube

¼ C. boiling water

1 C. sour cream

1 Tbsp. all-purpose flour

2 Tbsp. snipped parsley

 

Mix together sage, salt and pepper, and rub pork slices with mixture. Brown lightly on both sides in hot shortening. Drain off excess fat; add onions. Dissolve bouillon cube in boiling water. Pour over meat. Cover, and simmer 30 minutes or until meat is done. Remove meat. Prepare gravy by combining sour cream and flour in small bowl. Slowly stir in meat drippings. Return mixture to skillet; cook and stir just until boiling. Add water until gravy is desired consistency. Serve meat on noodles and spoon on gravy.

  
Les Petites Filets de Porc a la Moutarde
(Pork Tenderloins in Mustard Sauce)

Anne Watson

La Boucherie Bernard

 

2 pork tenderloins

8 Tbsp. Dijon mustard

2 Tbsp. oil

2 Tbsp. butter

Salt and white pepper to taste

1/3 C. dry vermouth

½ C. heavy cream

 

Cut the tenderloins into 1/2 –inch thick slices. Season with salt and pepper, and spread the top with mustard. Heat the oil in a sauté pan, add the oil, and when foaming, add the filets mustard side down. Spread more mustard on top and sauté gently for 3 minutes on each side. Remove from pan, and add the vermouth to the pan. Reduce by boiling to half, add the cream, and boil for 2 minutes. Place the filets back in the cream to warm up and serve with sauce. Sprinkle with chopped parsley.

  
Beer-Simmered Grilled Sausages

Anne Watson

Epicurious.com

 

A needle or pin and a cork

3 lbs. uncooked sausages (any type you like)

1 onion, thinly sliced

3 C. beer, as needed

1 Tbsp vegetable oil

Mustard, for serving

 

Prick each sausage a half-dozen times with a needle or pin stuck in a cork. Arrange the onion slices on the bottom of a sauté pan just large enough to hold all of the sausages. Place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages in the beer until half cooked, about 4-5 minutes. Drain sausages in a colander, and if need separate into links. Set up the grill for direct grilling and preheat to medium-high. When ready to cook, brush the sausages lightly on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through. Cooking them through should take about 30 minutes. Should flare-ups occur, move sausages to a different part of the grill. Transfer the sausages to plates or platter to serve, be sure to have plenty of mustard! Good with grilled onions and sauerkraut.

  
Baked, Stuffed Pork Tenderloin

Anne Watson

 

3 pork tenderloins (3/4 lb. each)

Salt

1 clove garlic, cut (optional)

Bread stuffing

 

Heat oven to 350. Split each tenderloin lengthwise almost all the way through. Lay flat; sprinkle with salt and rub with garlic. Spread half of each tenderloin with stuffing. Fold halves back together; tie with string. Set on rack in a shallow open pan. Bake 1 ¼ hour, or until tender; remove string before serving.

  
Breaded Pork Tenderloin

Anne Watson

 

3 pork tenderloins (3/4 lb. each)

Seasoned flour

   (1/4 C. flour, ¾ tsp. salt, ¼ tsp. pepper, ¼ tsp. paprika)

1 clove garlic, cut (optional)

1 egg, slightly beaten

2 Tbsp. water

Packaged dried bread crumbs

¼ C. fat or salad oil

 

Cut meat into 2-inch thick slices Rub lightly with garlic. Dip into seasoned flour, then into egg mixed with water, then into bread crumbs. In hot fat in a skillet, Cook meat until golden brown on all sides; then cook over low heat, covered, 30 minutes or until tender. Serve with Italian Tomato Sauce (recipe in sauce section).

[elasmimi]

Pork Stroganoff

1 lb pork tenderloin

1 onion, thinly sliced

2cloves garlic, chopped

8-10 oz fresh mushrooms, sliced

4 T. olive oil, divided

Splash of brandy

squeeze of lemon juice

8 oz. sour cream or heavy cream

2 T. paprika

salt and pepper to taste

Remove fat and silvery sinew from tenderloin. Slice thinly, and season with salt, pepper, and paprika. Meanwhile, heat 2 T. olive oil in larger skillet. Saute onion about 8 minutes over med. heat. Add garlic and mushrooms and continue to cook until mushrooms are soft. pour mixture into bowl and keep warm. Heat other 2 .t olive oil in skillet, add pork and cook over high heat 4-5 minutes until browned. Add mushroom mixture, splash of brandy, and continue to cook 1-2 minutes. Add cream and splash of lemon juice and bring to a boil. Reduce to simmer and cook just until heated through. Serve over rice or noodles.

I don't keep brandy in the house, so I bought a small bottle (cheap), because I didn't know if substtuting wine would be the same. You might want to try if you know much about cooking with brandy. I used sour cream, but next time I'll try heavy cream to get more of the delicious gravy.

[arthistmom]

These are tempting! Will definitely have to try a few of these, especially as my husband requested that I NOT make turkey for Thanksgiving this year. Done. :)

[jax81]

Here's a super easy one I recently found and made:

Creamy pork chops

Frozen pork chops (I had 6 boneless, I think center cut, chops-they were on the smaller side)

1 can cream of mushroom soup

Place frozen chops in slow cooker and cover with soup, cook on low for 8 hours.

They turned out really tender, but when I was putting it in I remember thinking that it would taste too plain so before I put in the soup I sprinkled a couple shakes of pepper, garlic powder, onion powder and paprika.