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Cooking from Scratch - Recipes with Pork

Posted by on Dec. 8, 2008 at 1:41 PM
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by on Dec. 8, 2008 at 1:41 PM
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by Group Owner on Dec. 8, 2008 at 1:42 PM

Sausage Gravy:

 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.

by on Dec. 8, 2008 at 1:50 PM

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
  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.


by on Dec. 8, 2008 at 2:07 PM

hi! heres some babybacks we make, this recipe is also good used on tri tip, chicken, any other kind of ribs or salmon.

Babyback Ribs

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.




by Group Owner on Jan. 3, 2009 at 6:47 PM

Paprika Pork Roast

  • 2 tsp. garlic salt
  • 1 tsp. ground ginger
  • 1 tsp. ground black pepper
  • 1 tsp. paprika
  • 1 4 to 4 1/2 lb. pork roast
  • 1 to 2 medium onions, sliced
  • 1 cup water

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.

by on Mar. 26, 2010 at 11:50 AM

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 

by Group Owner on May. 13, 2012 at 4:20 PM


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.

Cook 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.

Stir 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!

by Group Owner on May. 13, 2012 at 4:20 PM

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

Add 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. 

by Group Owner on May. 13, 2012 at 4:20 PM
  • Sausage & Potato Skillet

    This is a fairly inexpensive, quick-to-fix simple main dish.

    Sausage & Potato Skillet

    • 1 lb. fully cooked smoked or Polish sausage, sliced into 1/4" slices
    • 3 to 5 medium baking potatoes, cut into 1/2" cubes
    • 1 medium onion, cut length-wise into thin wedges
    • garlic powder, onion powder, salt and pepper to taste
    • 3 to 4 Tbsp. butter

    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.

by Group Owner on May. 13, 2012 at 4:20 PM

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

Grease 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 tender.

by Group Owner on May. 13, 2012 at 4:21 PM

Roast Pork/Ham with Herb Crust

  • 6 cloves garlic, minced (1 Tbsp.)
  • 1/2 c. chopped fresh parsley or 2 Tbsp. dried
  • 1 Tbp. ground black pepper
  • 1 tsp. dried thyme leaves
  • 2 tsp. dried rosemary
  • 1 tsp. salt
  • 1/2 c. spicy brown mustard
  • 1 Tbsp. olive oil
  • 3 lb. pork loin (or other cut) roast or smoked ham roast (not fully cooked)

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.

Place 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.

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 160°.

Remove roast to a platter and let rest for 15 minutes before slicing.

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