Pork - the Other White Meat - Stuff yourself till you feel like oinking on these delights!

Page last update:02/16/2006 04:02 AM

Pork Recipe Index

Baked Ham with Molasses Crumb Topping

1 boneless cooked lower-sodium ham (3 pounds)
2 tablespoons butter or margarine
1 tablespoon firmly packed light brown sugar
1 tablespoon molasses
1 teaspoon prepared mustard
1/4 cups dry bread crumbs

Preheat the oven to 325 degrees. Score the top of the ham into diamonds. Place the

ham on a rack in a shallow baking pan. Insert a roasting thermometer in the center. Bake

for 1-1/4 hours. Meanwhile, In a small saucepan, melt the butter over moderate heat. Stir

in the brown sugar, molasses, and mustard. Stir in the breadcrumbs. With a large spoon,

spread the crumb mixture over top of ham. Bake for 15 to 30 minutes more or until thermometer

registers 135 degrees. Cover with foil and let stand for 15 minutes before carving. Makes 12

servings. Prep Time 10 minutes, Cooking Time: 1-1/2 hours, Standing Time: 15  minutes
 

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Pork Chops and Rice

6 to 8 pork chops
6 to 8 tablespoons rice
6 to 8 slices onion
6 to 8 slices tomato
6 to 8 slices bell pepper
1 can chicken broth

Brown pork chops on both sides. Grease casserole well. Place 1-tablespoon rice for each pork chop in bottom. Place chops on rice. Place slice of onion, tomato and pepper on each chop. Cover with
chicken broth. Bake for 1 hour at 350 degrees. Yield: 6-8 servings.

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Pork Chops with Mushroom Sauce

1 tablespoon vegetable oil
4 boneless pork sirloin chops, ¾-inch thick (about 1-1/2 pounds)
1 can (10-3/4 ounces) Cream of mushroom soup
1 package (8 ounces) fresh mushrooms, sliced
½ cup Apple Juice or Cider

In a medium skillet over medium-high heat, heat oil. Add pork chops and
cook 10 minutes or until browned. Add apple juice, soup and mushrooms
to skillet and bring to a boil. Reduce heat to low. Cover and cook 10
minutes or until pork chops are no longer pink. Serve pork chops with white

rice and fresh steamed vegetables. Makes: 4 servings.
Prep Time: 5 minutes, Cooking Time: 25 minutes.

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Pork Chops Supreme

4 pork chops, about 1 inch thick
Salt and Pepper to taste
4 slices onion
4 slices tomato

Wash chops; place in shallow pan. Sprinkle lightly with salt and pepper.

Place onion slice on top of each chop. Sprinkle with salt and pepper. Place

tomato slice on top of onion. Season. Add enough water to cover bottom of

pan. Bake at 350 degrees for 1 hour. Add more water if needed. Yield: 4 servings.

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Pork Loin Roast with Cherry Sauce
1 boneless pork single-loin roast (3 to 3-1/2 pounds) trimmed
1/8 teaspoon each salt and pepper

For the sauce:
4 teaspoons cornstarch
1/4 teaspoon ground coriander
1/8 teaspoon ground nutmeg
1 cup cranberry juice cocktail
1/2 cup red currant jelly
2 cups frozen and thawed, pitted tart red cherries, drained, or 1 can
(16 ounces) pitted tart red cherries, drained

Preheat the oven to 325 degrees. Sprinkle the meat with the salt and pepper, then place

it on a rack in a roasting pan. Insert a roasting thermometer in the center. Roast for 1-1/4 to

1-3/4 hours or until thermometer registers 155 degrees. Cover the meat with foil and let stand

for 15 minutes before carving. Meanwhile, to prepare the sauce, in a medium-size saucepan,

combine the cornstarch, coriander, and nutmeg. Stir in cranberry juice cocktail and jelly.
Cook over moderate heat, whisking constantly, until mixture starts to thicken. Cook for 2 minutes

more or until the mixture is thickened, whisking constantly. Stir in the cherries and cook until heated

through. Serve the sauce with the meat and hot cooked rice. Makes 8 to 10 servings.
Prep Time: 10 minutes, Cooking Time: 1-1/4 hours
 

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Sweet and Sour Pork Chops

Nonstick cooking spray
4 boneless pork loin chops (1 pound), 3/4-inch thick and trimmed
2 medium-size carrots, thinly sliced
1 medium-size yellow onion, thinly sliced
4 lemon slices
2/3 cup apple juice
3 tablespoons firmly packed light brown sugar
3 tablespoons vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon each salt and black pepper
3 tablespoons cold water
4 teaspoons cornstarch.

Coat a 10-inch skillet with cooking spray. Heat the skillet over moderate heat. Add the pork chops

and cook for 3 minutes on each side or until browned. Add the carrots, onion, and lemon slices. In

a small bowl, combine the apple juice, brown sugar, vinegar, garlic, salt, and pepper. Pour over the

pork chops and vegetables.Bring to a boil. Lower the heat and simmer, covered, for 5 to 6 minutes

or until chops are no longer pink on the inside. Transfer the chops and lemon slices to a platter; cover

with foil and keep warm. In a small bowl, stir together the cold water and cornstarch, then stir into the

apple juice mixture. Cook for 2 minutes or until the mixture thickens. Spoon over the pork chops. Serve

with hot cooked rice or noodles. Makes 4 servings. Prep Time: 15 minutes, Cooking Time: 15 minutes
 

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Vegetable Ham Hash
1 tablespoon oil
2 cups diced ham
2 tablespoons minced onion
1 small package frozen mixed vegetables
1 cup diced frozen hash brown potatoes

Heat oil; brown ham and onion in heavy skillet. Add ½ cup boiling water and vegetables;

cover. Bring to a boil. Reduce heat. Simmer until vegetables are just tender, about 6 to 10

minutes. Do not overcook vegetables. Yield 4 servings.
 

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Broiled Ham Meal
1 can string or Lima beans
1 can sweet potatoes
1 (1/2-inch) center cut ham slice
Brown sugar to taste
1 small can pineapple slices
4 marshmallows

Place beans in bottom of broiler pan. Heat beans in oven. Heat sweet potatoes in small pan on top of stove. Clip edges of ham; place on beans on boiler rack. Brown ham. Mash sweet potatoes with mixer. Season with brown sugar and cinnamon. Turn ham. Place pineapple slices topped with mound of sweet potatoes around ham in broiler. Heat thoroughly. Just before removing, push marshmallow into each sweet potato mound. Yield: 4 servings.

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Ham Gumbo
4 slices bacon
1/4 cup chopped onion
1 cup diced cooked ham
1/2 pound fresh okra
1/4 teaspoon salt

Lightly brown bacon and tear into pieces. Lightly brown onions. Add all ingredients. Simmer

about 10 minutes. Cook mixture until okra is done, about 15 minutes. Yield: 4 servings.

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Pork Chop and Rice Dinner
1 tablespoon vegetable oil
4 pork loin chops (1-1/2 pounds), ¾ -inch thick and trimmed
1 medium-size sweet green pepper, chopped
1 medium-size yellow onion, chopped
1 can (14-1/2 ounces) lower-sodium stewed tomatoes, undrained and cut up.
2 medium-size apples, unpeeled and chopped
½ cup uncooked long-grain white rice
½ cup lower-sodium chicken broth
1 teaspoon dried marjoram leaves
½ teaspoon ground sage
¼ teaspoon each salt and black pepper

Preheat the oven to 350-degrees. In a 10-inch skillet, heat the oil over moderate heat.

Add the pork chops and cook for 3 minutes on each side or until browned. Remove the

chops. Add the green pepper and onion to the drippings in the skillet. Cook for 5 minutes

or until the vegetables are tender. Stir in the tomatoes, apples, rice, chicken broth, marjoram,

sage, salt, and black pepper. Bring to a boil. Pour the tomato mixture into a 12" x 7-1/2" x 2"-inch

baking dish. Place the chops on top. Bake, covered, for 35 minutes. Bake, uncovered, for 10 to 15

minutes more until the pork chops are no longer pink on the inside and the rice is tender.

Makes 4 servings.

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Easy Pork Chop Casserole
2 medium potatoes, cut into pieces
1 can green beans
6 pork chops

Place potatoes in bottom of casserole. Pour green beans and liquid over
potatoes. Place pork chops on top. Bake for 45 minutes in a 350-degree
oven.

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Skillet Chops and Beans
4 pork chops
4 slices onion
Salt and pepper to taste
1 (1 pound) can pork and beans with tomato sauce
2 tablespoons finely chopped dill pickle
2 teaspoons prepared mustard

Brown chops in skillet. Top each with onion slice. Season with salt
and pepper. Cover. Cook over low heat 45 minutes or until tender.
Push chops to one side; add remaining ingredients. Cover. Cook 5
minutes, stirring. Yield: 5 servings.

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Mouth-Watering Ribs
2-1/2 to 3 pounds pork loin back ribs or spareribs, cut into 2-rib portions
1 medium-size yellow onion, chopped
¼ cup orange juice
½ cup chili sauce
1 tablespoon molasses
1 teaspoon grated orange rind
½ teaspoon dry mustard
¼ teaspoon ground cloves
1/8 teaspoon ground red pepper (cayenne)

Preheat the oven to 350-degrees. Place the pork ribs, bone side down, in a large shallow baking pan. Bake for 1-1/4 to 1-1/2 hours or until tender. Drain off fat. Meanwhile, in a small saucepan, combine the onion and orange juice. Cook over moderate heat for 5 minutes or until onion is tender. Stir in the chili sauce, molasses, orange rind, mustard, cloves, and red pepper. Bring to a boil.
Set aside half of the chili sauce mixture. Brush the ribs with some of the remaining chili sauce mixture. Bake for 15 minutes more, brushing once or twice with the chili sauce mixture. Serve the ribs with the reserved chili sauce mixture. Makes 4 servings. Prep Time: 10 minutes, Cooking Time: 1-1/2 hours.

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German Pork Sauté
2 cups uncooked egg noodles
2 tablespoons cornstarch
1 (12 ounce) can frozen apple juice concentrate, thawed
8 ounces lean pork
1 teaspoon vegetable oil
1 medium onion, sliced into rings
1 medium apple, coarsely chopped
1/2 cup honey-mustard BBQ sauce
1/4 cup water Black pepper
9 cups pre-shredded coleslaw mix

Cook noodles according to package directions, omitting salt; drain.
Rinse under cold water until pasta is cool; drain well. Stir juice
concentrate into cornstarch in small bowl until smooth; set aside. Cut
pork into 2 x 1/2" slices. Heat oil in large Dutch oven over moderate
heat until hot. Add pork and onion; cook and stir 5 minutes or until
onion is soft and golden. Add apple; cook and stir 3 minutes. Stir
apple juice mixture and add the juice mixture, BBQ sauce and water to
Dutch oven. Bring mixture to boil over medium heat, stirring
occasionally. Add coleslaw mix and noodles. Cook 2-3 minutes or just
until cabbage is wilted. Sprinkle with pepper; serve immediately.
Serves 6.

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Ham And Noodles
2 cups cooked noodles
1 cup cubed ham
1/2 cup cubed Cheddar or American Cheese
1 can cream of mushroom soup
1/2 soup can milk

Combine all ingredients in 1-1/2-quart casserole. Bake at 375-degrees
for 25 to 30 minutes. Leftover cooked peas or other vegetable may be
added. Yield: 4 servings.

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Pork in Milk Gravy
2 pounds pork tenderloin, cut 3/4 inch thick
Flour for dredging
Salt and pepper to taste
2 tablespoons butter
2 cups milk

Trim excess fat from tenderloin. Dredge tenderloin with flour. Season
with salt and black pepper. Brown in butter at 350 degrees in electric
skillet. Reduce temperature to 225 degrees; cover skillet. Cook for 30
minutes to 1 hour or until pork is tender. Add milk. Heat uncovered,
until bubbling hot. Serve immediately. Yield: 6 to 8 servings.

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Pork Chops with Cranberry-Sage Stuffing
1/3 cup chopped cranberries
1 tablespoon sugar
4 pork loin chops with bone (2 pounds), 1-1/4 inches thick and trimmed
1 tablespoon butter or margarine
1/3 cup chopped celery
1/4 cup chopped yellow onion
2 tablespoons orange juice
1 teaspoon grated orange rind
1/2 teaspoon ground sage
1 cup dried bread cubes
1/8 teaspoon each salt and black pepper

Preheat the oven to 375-degrees. In a small bowl, stir together the
cranberries and sugar; set aside. Using a sharp knife, cut a pocket in
each pork chop, cutting from the meaty side toward the bone.
In a small saucepan, melt the butter over moderate heat. Add the celery
and onion and cook for 5 minutes or until the vegetables are tender.
Stir in the orange juice, orange rind, sage, and cranberry mixture.
Stir in the bread cubes, tossing lightly until moistened.
Spoon about 1/4 cup of the bread mixture into each pork chop pocket and
close the opening with toothpicks. Place chops on a rack in a shallow
baking pan. Sprinkle the chops with the salt and pepper. Bake for 35
to 40 minutes or until chops are no longer pink on the inside. Remove
the toothpicks. Makes 4 servings.
Prep. Time: 25 minutes, Cooking Time: 41 minutes.

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Sauerkraut and Cider Pork Chops
Nonstick cooking spray
6 pork loin chops with bone (2 pounds), 3/4 inch thick and trimmed
1 can (16 ounces) sauerkraut, drained and rinsed, or 1 package (16
ounces) refrigerated sauerkraut, drained and rinsed
1 large yellow onion, sliced
1 cup shredded carrot
1/2 cup apple cider or apple juice
1 tablespoon firmly packed light brown sugar
1/2 teaspoon dried rosemary leaves
1/4 teaspoon ground ginger
1/4 teaspoon black pepper

Coat a 10-inch nonstick skillet with cooking spray. Heat the skillet
over moderate heat. Add 3 of the pork chops and cook for 3minutes on
each side or until browned. Remove chops. Repeat with remaining chops.
Add the sauerkraut, onion, apple cider, brown sugar, rosemary, ginger,
and pepper to the skillet; stir until mixed.
Place the chops on top of sauerkraut mixture. Bring to a boil. Lower
the heat and simmer, covered, for 5 to 6 minutes or until chops are no
longer pink on the inside. Makes 6 servings.

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Wild Rice & Pork Chops
1 cup wild rice
1 medium-sized onion
¼ teaspoon pepper
6 pork chops 1-1/2" thick
8 slices lean bacon
1 teaspoon salt
½ teaspoon crushed oregano

Wash rice well. Cover generously with hot water and allow to boil about
5 minutes. Drain and rinse with hot water. Cover again with hot water.
Add salt. Bring to boil and cook 20 minutes, or until rice is tender.
Stir gently with a fork a few times during the cooking process. Drain
well. Dice bacon and sauté with diced onion until bacon is crisp and
onion is tender. Add rice and seasonings and toss to blend well. Place
mixture in large covered baking dish. Brown chops well on both sides;
sprinkle with salt, pepper and a little poultry seasoning if desired.
Place over rice. Cover and set casserole in a pan of water. Bake at
325-degrees about 1-1/2 hours, or until chops are tender. Make a gravy
in the pan in which the chops were browned. Add 1 (4 ounce) can
mushroom slices, with liquid.

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Golden Pork Chop Casserole
4 pork chops
Salt and pepper to taste
1 can golden mushroom soup
1 box long grain and wild rice

Brown pork chops in small amount of oil. Season with salt and pepper to taste.

Heat mushroom soup, 3/4 can water, rice mix and seasoning mix. Pour over pork

chops. Bake in 300-degree oven for about 1 hour or until tender. Yield: 4 servings.

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Ham and Asparagus Bake
1 (12 ounce) can chopped ham
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup milk
1 (1 pound 3 ounce) can white asparagus spears
1 (3-1/2 ounce) can French-fried onion rings

Sliced chopped ham into 4 equal parts. Blend together mushroom soup and milk.

Place chopped ham slices in a 2-quart casserole. Arrange asparagus spears on top

of the ham. Pour soup mixture over the asparagus. Sprinkle onions over top of the

casserole; cover. Bake in a 375-degree oven for about 20 minutes. Serve hot. Yield: 4 servings.

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Pork Chops with Wild Rice
1 (6 ounce) box long grain and wild rice
1 (10-1/2 ounce) can cream of mushroom soup
1 (16-ounce) can Chinese vegetables, drained
6 lean pork chops
Pepper to taste

Mix rice, soup and 1-1/4 cups water in a 2-quart casserole. Add Chinese vegetables. Arrange pork chops on top. Sprinkle with pepper. Bake for 1 hour and 20 minutes at 350-degrees. Serve with Chinese noodles and soy sauce. Veal chops or chicken may be substitute. Yield: 5-6 servings.

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Smokey Pork Ribs
4 to 6 pounds pork country style ribs, cut 1-inch thick
2 tablespoons butter
3 cloves garlic, chopped
1/4 cup water
1 teaspoon Worcestershire sauce
1 tablespoon hickey liquid smoke
2 tablespoons brown sugar
1 cup catsup
1 teaspoon salt
1 teaspoon pepper

Place the ribs in a large saucepan and cover with water. Bring to a boil; reduce heat, cover and simmer for 20 minutes. In a small saucepan brown the garlic in butter for 2 to 3 minutes. Add the remaining ingredients. Bring to a boil; reduce heat, cover and simmer 10 minutes, stirring occasionally. Place the ribs on the grill and cook 20 minutes, turning and brushing with sauce every 5 minutes. Makes 4 to 6 servings.

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Pork Chop and Potato Casserole

4 pork chops

2 potatoes, sliced

2 onions, sliced

1 can golden mushroom soup, mixed with 1/2 can water

Salt and pepper to taste

Season the chops with salt and pepper.  Brown on both sides in a large skillet.  Place the chops in the bottom of a casserole dish.  Top with layer of potatoes, season with salt and pepper and a layer of onions.  Pour the soup mixture over the top.  Cover casserole dish and bake at 350-degrees for 1-1/2 hours.  Uncover and bake an additional 30 minutes or until the potatoes are soft.

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Pork Chop and Apple Bake

4 rib or loin chops, cut 1/2 to 3/4-inches thick

1 tablespoon shortening

2 cups raw potato, sliced

1 cup onion, sliced

1 teaspoon salt

1/4 teaspoon nutmeg

2 firm red cooking apples, cored and cut into wedges

1-1/4 cups apple juice

1 tablespoon cornstarch

In a large skillet, brown the chops on both sides in shortening, over moderate heat.  Remove from skillet and arrange in a 2-quart lightly greased casserole dish.  Add potato and onion to the drippings in the skillet.  Heat through stirring constantly.  Sprinkle nutmeg and salt over the potato and onion.  Stir in the apple wedges.  Remove from heat and spoon mixture over the chops.  Add 1-cup apple juice to skillet; heat until simmering.  Pour over the top of apple-potato mixture.  Cover the casserole and bake at 350-degrees for 45 minutes or until the chops and vegetables are tender.  Use a slotted spoon to place the apple-potato mixture on a serving platter.  Arrange the chops on top.  In a small saucepan, combine the remaining 1/4-cup apple juice and cornstarch; stir until no more lumps appear.  Pour into pan juices and cook until thickened, stirring constantly.  Serve the sauce over the chops or separately if desired.  Serves: 4.

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Pork Chops and Dirty Rice

4 medium pork chops, trim the fat

2/3 cup rice, uncooked

2-3/4 cup water

1 package onion soup mix

In a large skillet brown the pork chops on both sides.  Lightly grease a 2-quart casserole dish.  Put the uncooked rice in bottom of casserole dish.  Place the browned chops on top of rice.  Pour the onion soup mix into the pork drippings; add water, and heat, stirring constantly until heated through.  Pour over the pour chops and rice. Cover.  Bake 1 hour at 375-degrees.  Uncover for the last 15 minutes.  Serves: 4 at 328 calories per serving.

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Mushroom Pork Chops

4-6 pork chops

2 (10-ounce) cans cream of mushroom soup

1 cup milk or water

Onion and garlic to taste

Sprinkle both sides of the pork chops with the onion and garlic salt.  In large skillet brown chops on both sides.  Mix one can soup and the 1-cup of milk or water together in small bowl.  Place in a large casserole dish.  Place pork chops in casserole dish on top of soup mixture.  Cover with the remaining can of undiluted soup.  Cover and bake at 350-degrees for 45 minutes or until tender.  The mushroom sauce may be used as gravy.

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Gruyere-Glazed Pork Chops

4 pork loin chops, cut 1-inch thick and trimmed of excess fat

1 tablespoon olive oil

1 tablespoon margarine

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup dry white wine

1-1/2 cups Gruyere cheese, finely grated

1 tablespoon prepared Dijon-style mustard

1/4 cup heavy cream or evaporated milk

Preheat the oven to 350-degrees.  In a large, heavy skillet brown the chops 4 to 5 minutes on each side in oil and butter over moderately high heat. Drain excess grease.  Transfer to a large casserole dish. Sprinkle with the salt and pepper.  Add the wine, and bake uncovered 50 to 60 minutes until chops are tender.  Meanwhile in medium-sized bowl combine the cheese, mustard, and cream.  The mixture will not be smooth.  When the chops are tender, spread top of each with cheese mixture and then broil 3-inches from heat for 2 to 3 minutes.  Just until they are lightly speckled with brown.  You can save the casserole liquid and serve it in a gravy boat or save for stock.  Serves 4 at about 525-calories per serving.

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Sauerkraut and Pork Skillet

4 pork chops cut 1-inch thick, about 1-1/4 pounds

1 tablespoon cooking oil

1 medium-sized onion, sliced and separated into rings

1 clove of garlic

1 (16-ounce) can sauerkraut, drained and snipped

1/2 cup apple juice

1/2 teaspoon salt

1 teaspoon caraway seed

1/4 teaspoon pepper

1 small apple, cored and diced

In a large heavy skillet brown the pork chops in hot oil.  Remove the chops from heat, reserving drippings in the skillet.  Cook onion and garlic in skillet drippings until onion is tender.  Add sauerkraut, apple juice, caraway seed, salt and pepper.  Place the chops on top.  Sprinkle with salt.  Cover and simmer for 20 minutes or until chops are tender.  Add the apple slices to the skillet.  Cover and simmer for 5 minutes or until the apple is tender.  Makes 4 servings.

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Oven Barbequed Country Style Spareribs

4 pounds spareribs, cut into serving size pieces

Sauce:

1/3 cup orange juice

1/3 cup lemon juice

1/3 cup ketchup

1/3 cup molasses

1 tablespoon Worcestershire sauce

1/2 clove garlic, crushed

1 teaspoon powdered mustard

1 teaspoon salt

1 teaspoon prepared horseradish

3 drops liquid hot red pepper seasoning

Topping:

2 lemons, sliced thin

Preheat the oven to 450-degrees.  Place ribs in a large, shallow roasting pan and roast, uncovered for 30 minutes, turning once.  Remove from the oven and drain off all of the fat.  Turn oven off.  In medium-sized bowl mix all of the ingredients together and pour over ribs.  Top with sliced lemons, cover loosely with foil, and let stand at room temperature for 2 to 3 hours.  Preheat the oven to 325-degrees.  Return ribs to oven and roast, uncovered, about one hour or until tender and well browned, basting frequently with the sauce in the pan.  Remove the lemon slices and serve.  Serves 4 at about 480-calories per serving.

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Tostadas with Pork

1 pound ground lean pork

1 cup onion, chopped

1 jar (8-ounce) taco sauce

1 teaspoon salt

1/2 teaspoon chili powder

1/4 cup pitted ripe olives, slices

Cooking oil

4 corn or flour tortillas, about 7-inch in diameter

3 to 4 cups lettuce, shredded

1/2 cup Monterey jack or Cheddar cheese, shredded

1 medium tomato, cut into thin wedges

1/2 cup sour cream

Additional taco sauce (optional)

In a large skillet lightly brown the pork and onions.  Add the taco sauce, salt, chili powder.  Cover and cook over low heat for 15 minutes or until pork is done and flavors are blended.  Stir in olives.  In another large skillet heat approximately 1/8-inch oil over medium-high heat.  Fry tortillas, one at a time, turning frequently until crisp, slightly puffed and lightly browned.  Drain on towel.  For each tostadas place a crisp tortilla on plate.  Top with layer of lettuce, then hot pork mixture (about 2/3-cup).  Sprinkle with cheese.  Garnish with tomato wedges and a dollop of sour cream.  Serve with additional taco sauce if desired.  Makes 4 large tostadas.  If large tortillas are not available you can use 6 to 8 smaller ones.

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Pork Rice Dish

Boneless pork chops, cubed

2 cups rice, cooked

Green pepper, chopped

Onion, chopped

1 can mushroom soup

1 can stewed tomatoes

Colby or Cheddar cheese, grated

In a large skillet brown the chops.  Drain off fat. Place chops in a large baking dish. Add the green pepper, onion, mushrooms and stewed tomatoes.  Spread the rice on top.  Bake in a 350-degree oven for 30 to 45 minutes.  Top with grated cheese.  Return casserole to over until the cheese melts.  Serves: 4 to 6.

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Baked Stuffed Pork Chops

6 double-cut pork chops, cut about 1/2-inch thick

2 tablespoons butter or margarine

1/4 cup onion, diced 

1/4 cup celery, diced

3 slices bread, diced

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon poultry seasoning

1 can cream of mushroom soup, undiluted

Cut a pocket in the chops with a sharp boning knife. Melt butter in large skillet; add the onion and celery. Cook until onion turns clear. Add the diced bread, salt, pepper and poultry seasoning. Stuff dressing into pocket of chops; secure with a toothpick. Arrange the chops in baking dish. Cover with mushroom soup. Bake at 325-degrees for 2 hours. Serve in baking dish. Serves: 6.

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Bourbon Pork Tenderloin

1 pork tenderloin

1/4 cup bourbon

1/4 cup soy sauce

1/4 cup brown sugar, packed

1/4 cup olive oil

1/4 cup Dijon mustard

2 to 3 teaspoons minced garlic

1 teaspoon powdered ginger

In a small bowl combine all of the ingredients except for the pork.  Mix

well.  In a container with a lid place the pork.  Pour the marinade over

the pork.  Cover and refrigerate overnight. Heat the coals on the grill

to medium.  Cook the pork for 20 minutes or until done.

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Sage and Cider Scented Fresh Ham Roast

1 (5 to 7 pound) fresh half ham (shank or butt portion)

3-3/4 cups apple cider

1 tablespoon powdered sage

2-1/2 teaspoons salt (approximately)

1/4 teaspoon pepper

5 tablespoons flour blended with 1/2-cups cold water

Preheat the oven to 325-degrees.  Leave the skin on the ham and score at 1/2-inch intervals or, if you prefer, remove and trim the fat to 1/2-inch.  Place ham on rack in a shallow roasting pan.  Moisten the surface with 1/4-cup cider, sprinkle evenly with sage and if you have left the skin on, with 1-teaspoon salt.  Insert a meat thermometer in the center of ham, not touching the bone.  Roast uncovered, 30 to 35 minutes per pound or until thermometer reaches 170-degrees.  After roasting for 1 hour, pour 1-cup cider over the ham.  Continue to roast, basting occasionally with pan drippings.  When the ham is done transfer to a serving platter and let stand.  Remove the rack from the roasting pan, add the drippings and scrape the browned bits from the bottom of the pan into a small saucepan and combine with remaining cider.  Heat over moderate heat.  Mix in flour paste and heat, stirring constantly until thickened and smooth.  Add remaining salt and the pepper.  Strain the gravy before serving.  Serves: 10 to 12 at about 390 calories for 10 servings and 325 calories for each of 12 servings.

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Grilled Ham

1 ham slice, 1-1/2 inch thick or 2 pounds

Marinade

1/2 cup sparkling apple juice

1/4 cup orange juice

1/4 cup light brown sugar

1 tablespoon wine vinegar

1 tablespoon oil

1 teaspoon dry mustard

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

In a small bowl combine the ingredients for the marinade.  Mix well.  Place the ham in a glass dish.  Pour the marinade over the ham.  Cover and marinate overnight in the refrigerator for best flavor or for 2 hours at room temperature.  If broiling the ham place about 3-inches from the heat source for 5 to 7 minutes per side.  If grilling over charcoal, cook 8 to 12 minutes per side.  As the ham cooks baste with the marinade.  Serves: 4 at 546 calories per serving.

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Pork Chop and Potato Casserole 2

Thank you Joan!

6 pork chops

1 teaspoon Dijon type mustard

1/2 teaspoon lemon/pepper salt

3 tablespoons butter

2 medium potatoes

1 onion, thinly sliced

Salt and pepper to taste

3/4 cup milk

Rub the pork chops on both sides with the mustard and lemon/pepper salt. Brown in the butter. Pour the butter into a shallow baking dish and spread all over the dish. Layer with potatoes and onions. Pour in the milk. Place the pork chops on the top of the potatoes and bake in a 325° oven for one hour. May be put together ahead of time and put in the oven just before dinner. Server six (or four large appetites).

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German Pork Chops

6 pork chops, remove excess fat and reserve fat

1 can (1 pound 11-ounces) sauerkraut, drained

1 tablespoon onion, minced

1/4 cup brown sugar

1/4 cup dry red wine

2 apples, cut in eighths

4 frankfurters, finely chopped

Place the fat from the chops in a heavy skillet and fry.  Remove fat from skillet and discard. Add the chops and brown the chops in the remaining hot fat on both sides. In a mixing bowl, combine the remaining ingredients; mix well. Remove the chops from skillet; add sauerkraut mixture, place the chops on top. Cover; cook slowly 45 to 50 minutes or until tender. Makes 6 servings.

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Pork Chop Casserole

4 loin or rib pork chops, cut 1-inch thick and trimmed of excess fat

1-1/2 teaspoons salt

3 to 4 medium-sized potatoes, sliced 1/2-inch thick

2 large yellow onions, sliced 1/4-inch thick

1/8 teaspoon pepper

1 (10-ounce) can condensed cream of mushroom, celery, or chicken soup

2/3 cup water

Preheat the oven to 350-degrees.  In a lightly greased 2-1/2 quart casserole arrange the chops.  Sprinkle with 3/4-teaspoon salt and top with potatoes, onions, remaining salt, and pepper.  In a small bowl blend the soup and water.  Pour into casserole.  Cover and bake for 1 hour.  Serves 4 at about 435-calories per serving.

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Oven Pork Barbecue

1 pork tenderloin (1-1/2 pounds)

1/8 teaspoon each salt and black pepper

1 can (8-ounces) lower-sodium tomato sauce

1 small yellow onion, finely chopped

2 tablespoons vinegar

1 tablespoon vegetable oil

1 tablespoon lower-sodium Worcestershire sauce

1 clove garlic, minced

1-1/2 teaspoons drained prepared horseradish

1 teaspoon dry mustard

1/2 teaspoon chili powder

1/4 teaspoon salt

1 tablespoon minced parsley

Preheat the oven to 425-degrees.  Sprinkle the pork with the salt and pepper.  Rub it into the meat. place on a wrack in a roasting pan.  Roast for 40 to 50 minutes or until meat thermometer inserted in the center reads 155-degrees. In a small saucepan, combine the tomato sauce, vinegar, onion, oil, Worcestershire sauce, horseradish, garlic, mustard, chili powder, and the 1/4-teaspoon salt.  Bring to a boil, uncovered, over moderate heat for 10 to 15 minutes or until thickened, stirring occasionally.  Stir in the parsley.  Set aside half of the mixture; cover and keep warm.  Brush pork with remaining sauce during the last 10 minutes of roasting. Cover the meat with foil and let stand for 15 minutes before carving.  Serve the meat with reserved sauce.  Makes 6 servings. Prep Time: 10 minutes, Cooking Time: 40 minutes, Standing Time: 15 minutes, Calories Per serving: 182.

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Pork Chops and Sauerkraut

6 pork chops

1 large can sauerkraut, drained

1 can tomato soup

1 cup brown sugar

In a large baking pan arrange the pork chops.  In a mixing bowl, combine the sauerkraut, soup and brown sugar and mix well.  Pour over the pork chops.  Bake uncovered at 350-degrees for 30 minutes until the chops are cooked through.

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Ham-Cheese Surprise

12 slices white bread

3/4 pound sliced sharp process cheese

1 (10-ounce) package frozen chopped broccoli, cooked and drained

2 cups ham, diced

6 eggs, slightly beaten

3-1/2 cups milk

1/4 teaspoon salt

1 teaspoon instant onion

1/4 teaspoon dry mustard

Arrange half of the bread slices in a 13 x 9-inch baking pan. Cover with the cheese, cooked broccoli, and cheese.  Top with the remaining bread. In a small bowl, combine the eggs, milk, salt, onion and mustard.  Mix well. Pour the mixture over the ingredients in the pan.  Bake, uncovered, at 325-degrees for 55 minutes.  Serves: 6.

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Oven Easy Pork Chops

1/4 cup butter

1 cup coarse cracker crumbs

3 tablespoons Parmesan cheese, grated

1/2 teaspoon salt

1/8 teaspoon pepper

1 egg, beaten

2 tablespoons milk

6 pork chops, 3/4-inch thick

Place the butter in a 13 x 9-inch baking pan.  Place in a preheated 325-degree oven to melt.  In a shallow bowl combine the crumbs, cheese, salt and pepper.  In another shallow bowl blend together the egg and milk.  Coat the pork chops with the crumb mixture, dip in the egg mixture and again in the crumb mixture.  Place in the baking pan with the melted butter.  Bake at 325-degrees for 30 minutes.  Carefully turn the chops over and bake an additional 30 minutes or until done.  Serves: 6.

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Gourmet Pork Chops

2 tablespoons flour

1 teaspoon salt

Dash of pepper

6 (1/2-inch) thick loin pork chops

2 tablespoons shortening

1 (10-1/2 ounce) can cream of mushroom soup

1/2 teaspoon ground ginger

1/4 teaspoon dried rosemary, crushed

1 (3-1/2 ounce) can French fried onions

1/2 cup sour cream

On a piece of waxed paper combine the flour, salt and pepper.  Coat the chops with the seasoned flour.  In a large skillet heat the shortening.  Brown the chops well on each side.  Place the chops in a greased 11 x 7 x 1-1/2-inch baking dish.  In a small bowl combine the soup, 3/4-cup water, ginger and rosemary.  Mix well.  Pour over the chops.  Sprinkle with 1/2 of the onions; cover.  Bake at 350-degrees for 50 minutes or until chops are tender.  Uncover; sprinkle remaining onions over the top.  Bake for 10 minutes longer.  Remove the chops to a serving platter.  Blend the sour cream into soup mixture in skillet; heat.  Serve with the chops.  Serves: 6.

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Mushroom-Stuffed Pork

3 to 3-1/2 pound pork loin, center cut

Lemon juice

3/4 cup fresh mushrooms, sliced

Seasoned salt

1 tablespoon margarine

Fennel or anise seeds

Salt

3/4 cup consommé

3/4 cup dry sherry (or use 1-1/2 cups consommé)

1/2 cup sour cream

Rub the meat with 1-tablespoon lemon juice.  Allow to stand at room temperature for 20 minutes.  While your waiting sprinkle mushrooms with seasoned salt.  Let stand a few minutes.  Makes 3 rows of slits in the fatty top of the surface of the roast.  Push the mushroom slices well down into each of the slits.  In a roasting pan; melt the butter.  Heat oven to 450-degrees.  Sprinkle the roast with the salt and approximately 1-teaspoon fennel or anise seeds.  Place in the roasting pan.  Brown the meat in the oven for about 20 minutes.  Turn the heat down to 325-degrees.  Cook the roast 1-3/4 to 2 hours or until the meat thermometer reaches 160-degrees to 170-degrees.  Bast the meat often during cooking with the consommé and sherry, if used.  Remove to a hot platter.  Let stand for 10 minutes.  Skim the fat off the pan drippings.  Blend in the sour cream.  Slice the meat and serve the sour cream gravy separately.  Serves: 4 to 6 at 932 calories per serving.

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Sicilian Sausage and Peppers

1 pound Italian sausage

2 large green peppers, sliced

1 small onion, Sliced

1 (15 ounce) can and 1(8 ounce) can tomato sauce

1 teaspoon parsley

Olive oil

1 clove garlic or 1 teaspoon garlic powder

1/2 teaspoon oregano

1/2 teaspoon thyme

Dash of sage

Pepper to taste

In a large heavy skillet brown the sausage.  Add olive oil (1 to 2 tablespoons), onion, green peppers and garlic.  If you are using garlic powder add it after the tomato sauce.  Sauté until onions are tender.  Stir in tomato sauce.  Add all other ingredients.  Simmer 30 to 45 minutes.  Serve with pasta or rice.  Serves 4.

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Saucy Pork Chops

6 pork chops

1 can cream of chicken

1 onion, sliced

3 tablespoons ketchup

3 teaspoons Worcestershire sauce

In a large skillet brown the chops in oil.  Season with salt and pepper.  In a small bowl combine the soup, ketchup, and Worcestershire sauce.  Mix well.  Add a small amount of water to the soup can.  Just enough to rinse the can.  Mix well.  Remove the chops from heat and drain the excess fat.  Place the chops in a baking dish and place the sliced onions on top.   Pour the soup mixture over the top of the onions.  Cover and bake at 350-degrees for 45 to 60 minutes or until chops are done.  Remove the cover during the last 10 minutes of baking.

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