pork backrib
***DRY RUB***
4 tablespoonspaprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons white pepper
1 teaspoon cayenne

***BBQ SAUCE***
6 tablespoons salt
6 tablespoons pepper
6 tablespoons chili powder
4 cups ketchup
4 cups vinegar
4 cups water
1 large onion -- diced
1/2 cup molasses

Dry Rub:
Mix all ingredients together throughly.
BBQ Sauce:
Combine ingerdients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10min. or so.

3/4 cup crushed saltines (about 20 crackers)
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 to 1/4 teaspoon rubbed sage
3 tablespoons Dijon mustard
4 pork rib chops (1/2 inch thick and 7 ounces each)
1/4 cup canola oil

Directions
In a small bowl, combine the cracker crumbs, thyme, pepper and sage.
Spread mustard on both sides of pork ; coat with crumb mixture.
In a large skillet, cook pork in oil over medium-high heat for 4-5 minutes on each side or until golden brown and meat juices run clear.

Yield: 4 servings.

3 slabs pork back ribs
1/2 cup sugar
1/4 cup paprika
3 tablespoons seasoned salt
2 tablespoons chili powder
2 tablespoons ground black pepper
1 tablespoon celery salt
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons ground sage
1 teaspoon dry mustard
1 cup your favorite barbecue sauce
1/2 cup honey

In pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard. Place lid on jar and shake
jar to combine thoroughly. Set spice rub aside.

4 pork chops trimmed of fat
1 cup low-fat buttermilk
1 cup fine dry breadcrumbs
2 tsp dried basil
2 tsp paprika
1 tsp lemon pepper
1/2 tsp garlic salt

Allow pork chops to soak in buttermilk, refrigerated, for at least 1 hr.

Combine bread crumbs and remaining spices spread mixture onto wax paper.

Coat each pork chop in dry mixture. Place pork chops on greased cookie sheet and bake in a 425 degree oven for 20-25 mins or until chops are no longer pink inside.

Serves 4

4 pork chops trimmed of fat
1 cup low-fat buttermilk
1 cup fine dry breadcrumbs
2 tsp dried basil
2 tsp paprika
1 tsp lemon pepper
1/2 tsp garlic salt

Allow pork chops to soak in buttermilk, refrigerated, for at least 1 hr.

Combine bread crumbs and remaining spices spread mixture onto wax paper.

Coat each pork chop in dry mixture. Place pork chops on greased cookie sheet and bake in a 425 degree oven for 20-25 mins or until chops are no longer pink inside.

Serves 4

Breaded Italian Pork Chops

1/4 cup Italian bread crumbs..Ground Flax seed..
2 tbsp shredded parmesan cheese
1/4 cup all-purpose flour..Almond flour
2 large egg whites, lightly beaten.. 1 large egg with 1 tbs water will work
here..
2 tsp olive oil
4 (2 oz each) boneless pork loin chops

Combine bread crumbs and Parmesan cheese in a shallow dish.
Place flour in another shallow dish place egg whites in a third shallow dish. Dredge pork in flour dip in egg whites and dredge in breadcrumb mixture.
Heat oil in large nonstick skillet over medium-high heat. Add pork to pan.

6 pork loin chops, approx. 1/2 to 3/4 inches thick
1 box corn flakes, crushed
2 tablespoons garlic powder
1 tablespoon kosher salt
2 freshly ground black pepper
1 tablespoon rubbed sage
4 eggs, slightly beaten
1 cup flour

Combine the corn flake crumbs, garlic powder, salt, pepper and sage together in a large flat pan. Mix well.

Beat the eggs in a medium bowl. Pour the flour into a large bowl.

4 tenderloin chops
3 tablespoons flour
1 teaspoon sage
1 onion
1 can cream of mushroom soup
1 soup can full of milk
2 teaspoons beef bouillon
2 tablespoons A1 sauce
1/4 cup parsley

Slash edges of pork chops. Combine flour and sage. Dredge chops in flour. Place in casserole with tenderloin inside. Top with onion. Whisk soup, milk, bouillon, steak sauce and remaining flour until smooth.

Pour over chops, coating all.

Cover and microwave at 30% for 15 min. Turn and rearrange chops and push beneath sauce. Cover and microwave 15

1/2 fully cooked bone-in ham (6 to 8 pounds)
1/2 cup packed brown sugar
2 to 3 tablespoons ground mustard
Whole cloves
1/2 cup apricot preserves

Place ham on a rack in a shallow roasting pan.
Score the surface of the ham, making diamond shapes 1/2 in. deep.
Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond.
Place ham on a rack in a shallow roasting pan.
Bake, uncovered, at 325° for 1 hour.
Spoon preserves over ham. Bake 15-30 minutes longer or until a meat thermometer reads 140° and ham is heated through.

Vegetable oil cooking spray
1/4 cup garlic-herb bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried sage
2 tablespoons low-fat or nonfat mayo
1 egg white
4 (3-4 ounces) boneless pork loin chops
1 tablespoon all-purpose flour

Preheat the oven to 375 degrees F.

Spray a 12x8-inch (2-qt) glass baking dish or shallow pan with cooking spray. In a shallow bowl combine bread crumbs, cheese and sage. Mix well.

In another shallow bowl combine mayo and egg white and beat until smooth.

4 − 3 to 4 ounce lean pork chops, well−trimmed
1 cup low−fat buttermilk
1 cup fine bread crumbs
2 teaspoons dried basil
2 teaspoons paprika
1 teaspoon lemon pepper
1/2 teaspoon garlic salt

Allow pork chops to soak in buttermilk (in refrigerator) for at least one hour. In a small bowl combine bread crumbs and remaining spices.

Preheat oven to 425F and spray a cookie sheet with non−stick spray oil. Spread mixture onto wax paper and dip each pork chop in crumb mixture.
Place chops on prepared cookie sheet and bake for 20 to 25 minutes, or until chops are no

1 pound mild or hot Sausage
2 cups Bisquick
1/2 pound Cheddar Cheese, grated
1/4 cup Water.

Fry Sausage drain and crumble. Add Bisquick and cheese to sausage gradually add water while stirring. Mix well. Roll mixture into small balls.
Bake on un-greased baking sheet at 350F for 20 to 30 minutes and when the balls are golden brown.

You can make ahead and freeze on cookie sheet then bag in zip bag.

No need to thaw before baking.

Pink Ribbon Cookbook, Women First Breast Cancer Support Group

In Memory of Pam Ledbetter.

1 can (10 3/4 oz.) Campbell's® Condensed Golden Mushroom Soup
3/4 cup water
1 bag (16 oz.) frozen vegetable combination, (broccoli, cauliflower,carrots)
1 tbsp. butter
4 cups Pepperidge Farm® Herb Seasoned Stuffing
6 bone-in pork chops, 3/4" thick (about 2 pounds)

Heat the oven to 400°F.

Heat 1/3 cup soup, 1/2 cup water, vegetables and butter in a 3-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat.

Add the stuffing and mix lightly.

Spoon the stuffing mixture into a greased 3-quart baking dish. Arrange the pork on the stuffing.

6 (1/2-inch thick) pork chops
1 tablespoon vegetable oil
1 (11 oz.) can mandarin oranges, drained
1/2 tsp. ground cloves
Pepper, to taste

In a skillet, brown pork chops on both sides in oil.
Top with oranges; sprinkle with cloves and pepper. cover and simmer for 35 minutes or until meat juices run clear.

Serves 6.

1 1/2 teaspoon oil
1 1/2 pound boneless country style pork ribs
3/4 cup apple cider
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1/4 pound baby onions, or onion wedges
1/4 pound baby carrots
1/4 pound new potatoes

Heat oil in a Dutch oven over medium high heat. Brown ribs.

Add next 3 ingredients and cover. Reduce heat to low and simmer 1 hour.

Add vegetables and simmer 45 minutes more.

Serves 4

2/3 cup light brown sugar
16 slices bacon
Black pepper (optional)

Heat oven to 400 degrees.

Line 2 rimmed baking sheets with foil and place metal racks on top of the foil.

Arrange bacon in a single layer on the racks and sprinkle with the sugar and pepper, if using.

Bake until the sugar has melted into a glaze and the bacon is crisp, 18 min. Let cool 5 min. before serving.

Makes 8 Servings

2 cups cubed potatoes
1 cup sliced carrots
1 cup chopped celery
2 cups cubed ham
2 TBSP chopped green pepper
2 tsp. chopped onion
1/4 cup plus
3 TBSP butter or margarine, divided
3 TBSP all-purpose flour
1-1/2 cups milk 1/2 cup (2 ounces)
shredded Cheddar cheese
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup soft breadcrumbs

Cook potatoes, carrots and celery in a small amount of boiling unsalted water until crisp-tender; drain and set aside.

Parmesan-Crusted Pork Loin Cutlets

Ingredients:

1 (12 to 16 ounce) pork loin
2 cups of Italian style bread crumbs
1/2 cup Parmesan cheese, grated
1/2 cup flour
1 large egg
1 tbsp butter
3 tbsp canola oil
Salt and freshly ground black pepper
1 lemon cut into wedges

Directions:
Cut the pork loin into equally-sized pork chops. Pound each chop to about
1-inch thick. Mix bread crumbs, Parmesan cheese, salt, and pepper together in
a shallow bowl. Prepare a breading station: In a shallow bowl or plate, place the

Pork chops
Salt and pepper
Sage, powdered or ground
Bread crumbs

Season the pork chops with salt, pepper and a light dusting of sage.
Dip seasoned pork chops in bread crumbs.

Fry pork chops in hot oil for about 20 minutes or until golden. The juices should run clear when the chops are sufficiently cooked. Remove half of the pan juices and make a pan gravy in saucepan, if desired.
Fry the cored and sliced apples in the remaining pan juices. Season the cooking apple slices with a bit of salt and pepper.
Serve the pork chops with the fried apple slices.

2 tsp. vegetable oil
1/3 cup onion, finely chopped
1/3 cup celery, finely chopped
2/3 cup ketchup
1/3 cup molasses
1/3 cup water
1 Tbs. plus 1 tsp. red wine vinegar
1-1/4 tsp. dry mustard
1/8 tsp. cayenne pepper, or to taste
4 center cut pork loin, about 6 oz. each, cut 1inch thick

Heat oil in a heavy nonstick saucepan over medium heat. Cook onion and celery 5 minutes.
Stir in remaining ingredients, except chops, and salt to taste. Mix well and bring to a boil. Reduce heat to low and simmer about 15 minutes, stirring occasionally. Prepare broiler.

1 cup diced pineapple (fresh or canned in juice)
1 cup peeled and diced kiwi (about 2 or 3 whole kiwi)
2 tablespoons chopped fresh cilantro leaves
1 jalapeno, seeded and minced
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
1 tablespoon olive oil
1 pound leftover roasted pork tenderloin, sliced crosswise into 1-inch thick slices
1 tablespoon chili powder

Directions
In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and pepper and set aside.

1 pork chop for each person
6 to 8 Irish potatoes, sliced
3 medium onions, sliced
1 can cream of mushroom soup
1 teaspoon salt (sprinkle over potatoes)

Directions
Preheat oven to 325 degrees.
Brown chops well on both sides. Place in bottom of casserole dish. Arrange layer of potatoes on top, alternately, with slices of onion.
There should be at least 2 complete layers.
Add 1 can of water to cream of mushroom soup, blend and pour over contents of casserole.
Cover.
Bake 60 minutes.

Uncover and bake until lightly browned on top.

1/4 cup Italian seasoned bread crumbs
1/4 cup freshly-grated Parmesan cheese
4 pork loin or rib chops (1-inch thick)

Preheat barbecue grill. In a shallow pie plate, combine bread crumbs and
Parmesan cheese; coat pork chops with the crumb mixture.

Place pork chops onto hot grill. Cover barbecue with lid, open any vents, and
cook 25 to 35 minutes or until the internal temperature reaches 155°F on a meat
thermometer; turn after 15 minutes.

Remove from grill and transfer onto a serving platter.

Makes 4 servings.
　

1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbecue sauce

Preheat grill for high heat.

In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.

Jerk Pork Loin

2 cups sliced scallions
3 cloves garlic, smashed and peeled
1 scotch bonnet or habanero pepper, quartered and seeded
1/3 cup cider vinegar
1/4 cup packed dark brown sugar
2 tablespoons peanut oil , or canola oil
2 teaspoons ground allspice
2 teaspoons ground coriander
2 teaspoons dried thyme
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground pepper
1 3-pound center-cut pork loin, trimmed

Puree scallions, garlic, chile pepper, vinegar, brown sugar, oil, allspice, coriander, thyme, salt, cinnamon and pepper in a food processor.

1/2 cup KRAFT or BULL'S-EYE Original Barbecue Sauce
1/2 cup chopped fresh cilantro
1 jalapeño pepper, seeded, finely chopped
1/2 tsp. grated orange zest
2 Tbsp. orange juice
4 bone-in or boneless pork chops, 1/2 inch thick (about 1 lb.)
Make It!

Preheat grill to medium-high heat. Combine all ingredients except pork chops. Reserve half of the barbecue sauce mixture; set aside.

Grill chops 7 to 8 min. on each side or until cooked through (170°F), brushing occassionally with the barbecue sauce mixture.
Serve with the reserved barbecue sauce mixture.

**Use Your Broiler

2 1/2 pounds pork shoulder
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups ketchup
1/4 cup Worcestershire sauce

Cut boneless pork shoulder crosswise into 1/4 inch slices. Partially freezing it will make slicing easier.

Slow Cooker Recipe
In the slow cooker, combine sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well, and cover. Cook on Low, stirring occasionally, for 6 to 8 hours or until the meat is tender.

INGREDIENTS
 1 onion, chopped
 4 cloves crushed garlic
 6 (3/4 inch) thick pork chops
1/2 cup water
1/3 cup all-purpose flour
1 (14.5 ounce) can fat-free chicken broth
1 tablespoon browning sauce
 
DIRECTIONS
1. Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.

 2. Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well.

Cover and cook over low heat 30 to 45 minutes or until tender.

Dry Rub:
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2 tablespoon cayenne

4 pound shoulder pork roast
2 cup apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire
1/2 tablespoon liquid smoke
1/2 tablespoon garlic powder
6 soft hamburger buns with seeds

BBQ Sauce
Cole slaw

Preheat oven to 325 degrees F.

6 pork chops
1 C. honey
3 Tbs. mustard

Mix honey and mustard well with a wire whisk. Pour over chops.
Bake in a350-degree oven for 1 hour.