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Brown 1/4 lb. pork sausage. Stir in 1/4 c. flour until well mixed. Gradually stir in 2 c. milk (add a bit at a time and stir until it's mixed well, add more milk, stir....). Add 1/2 tsp. salt and 1/4 tsp ground black pepper. Cook, stirring constantly, until thickened and bubbly, about 5 minutes. Serve over hot biscuits.
oh gee another favorite of ours, its from a rest. back east.
Braised Pork Chops Serves 6 2 tablespoons canola oil Six 6-ounce boneless center-cut pork chops, trimmed of any fat 1 teaspoon Dijon mustard or whatever mustard you have 1 tablespoon red-wine vinegar or any vinegar you have 2 tablespoons light-brown sugar 1 tablespoon Worcestershire or soy sauce 1 teaspoon garlic salt Sprigs fresh parsley, for garnish 1. Heat oil in a large heavy-bottomed skillet over medium high heat. Brown pork chops on all sides, 2 to 3 minutes per side. 2. Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour. 3. Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.
i serve this with turnip greens and hushpuppies.
hi! heres some babybacks we make, this recipe is also good used on tri tip, chicken, any other kind of ribs or salmon.
Dry Rub Ribs mix
2 pounds baby back ribs
For the Rub: 1/4 teaspoon cayenne pepper 1 teaspoon ground cumin 2 teaspoon paprika ( i used smoked paprika)1 teaspoon dry oregano 1 teaspoon sugar 1 teaspoon salt 25 grinds fresh black pepper 3 tablespoons vegetable oil
Preheat over to 300 degrees F. Mix the rub ingredients together well in a small bowl. Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet. Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.
* i also grill these.
Paprika Pork Roast
Combine spices and rub over entire roast. Place roast with fat side up on a greased rack in a roasting pan. Top with onion. Pour water into pan. Bake uncovered at 325 for 2 to 2 1/2 hours until meat thermometer reads 160 to 170 degrees. Let stand for 10 to 15 minutes before slicing.
Pork Chops with cream of mushroom soup and mashed potatoes
Brown pork chops salt, pepper, garlic layer them in a roasting pan ,, add mushroom soup and 1 can of milk put into a 350 degree oven and cook till no longer pink make potates and use the mushroom soup as a gravy
APPLE & SAGE PORK CHOPS
1 Tbsp. flour
1 1/2 tsp. rubbed sage
1 tsp. salt
1 tsp. dried minced garlic
1 tsp. dried thyme leaves
1/2 tsp. paprika
1/2 tsp. ground allspice
4 boneless pork chops
2 Tbsp. olive/canola/vegetable oil
1 medium onion, thinly sliced
2 apples, thinly sliced
1/2 c. apple juice (we used cider since we didn't have juice)
1 Tbsp. brown sugar
Mix flour, spices and salt in a small bowl. Sprinkle both sides of chops with the seasoned flour.
pork chops in hot oil in large skillet on medium high heat until
browned on both sides. Remove from skillet. Add onion; cook and stir 3
minutes or until tender. Add apples; cook and stir for 2 minutes.
in juice, sugar, and remaining seasoned flour until well mixed.
Return pork chops to skillet. Bring to a boil. Reduce heat to low;
cover and simmer 5 minutes or until desired doneness.
NOTE: I've also left off the apples, allspice, and apple juice for some tasty sage & onion pork chops!
Pork Chops with veggie sauce
4 to 6 pork chops
2 medium onions, chopped
2 celery ribs, choped
1 large green pepper, chopped
1 15 oz. can stewed or diced tomatoes
1/2 c. ketchup
2 Tbsp. vinegar
2 Tbsp. brown sugar
2 Tbsp. worcestershire sauce
1 Tbsp. lemon juice
1 beef bouillon cube
2 Tbsp. cornstarch
2 Tbsp. water
all ingredients except water and cornstarch to the crock pot. Cook on
low for 5 1/2 hours. Mix cornstarch and water together and stir into
crock pot. Cook 30 minutes more. Usually served over rice.
Brown chops in skillet. Add rest of ingredients except water and cornstarch. Reduce heat, cover and simmer for 20 minutes. Mix cornstarch and water together and add to skillet, stirring gently to mix. Simmer until sauce thickens.
This is a fairly inexpensive, quick-to-fix simple main dish. Sausage & Potato Skillet
Melt butter in a non-stick pan or electric skillet set on medium low
heat. Add potatoes and onions. Cook, stirring frequently and
carefully and covering between stirring until potatoes are just tender.
Add the seasonings and gently stir to mix well. Add the sausage,
cover and cook until sausage is heated through. Serve.
Crockpot Ham & Potatoes
6 - 8 medium potatoes, peeled & sliced
1/2 to 1 lb. ham, sliced or diced
1 small onion, thinly sliced
1 c. shredded cheddar
1 can cream of mushroom soup
the inside of the crock pot lightly. Layer 1/2 the potatoes, 1/2 the
ham, 1/2 the onion, and 1/2 the cheese. Repeat. Spread soup over
top. Cover and cook on low for 6 to 8 hours, until potatoes are
Roast Pork/Ham with Herb Crust
Preheat oven to 400° F.
Combine garlic, parsley, pepper, thyme, rosemary, and salt.
In a small bowl mix the mustard and olive oil.
Line a shallow roasting pan with aluminum foil, lightly greased or sprayed with cooking spray.
pork on foil; spread mustard mixture on sides & top. Sprinkle the
garlic & herb mixture over top and sides and press in gently.
Insert oven proof meat thermometer near the center of the roast.
in preheated oven for 10 minutes, then reduce oven temp to 325°F and
continue roasting for 1 1/4 hrs to 1 3/4 hours until thermometer reads
Remove roast to a platter and let rest for 15 minutes before slicing.
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