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.

1 lb. pork sausage
4 Tbs. flour
3 cups milk
1/4 tsp. pepper
1/8 tsp. salt
6 home cooked biscuits (see recipe that follows)

Slice pork into 1/2-inch thick slices and cook till well done.
Reserve 2 tablespoons of the pork fat. Crumble half of the sausage into small pieces.
Stir flour into fat in skillet until well blended, cooking about 1 minute.
Gradually add the milk; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly; reduce heat to low.

3 pounds pork ribs
4 tablespoon chili powder
4 tablespoon old bay seasoning
3 tablespoon granulated sugar
4 table spoon garlic powder
2 tablespoon ground cumin
2 tablespoon thyme
2 tablespoon rendered bacon fat
2 tablespoon brown sugar
1 tablespoon salt
1 tablespoon ground pepper

Directions:
Preheat oven to 250 degrees F.
Wash and dry off pork ribs.

1/3 cup butter, cubed
2/3 cup butter and herb-flavored mashed potato flakes
2/3 cup grated Parmesan cheese
3/4 tsp garlic powder
4 bone-in center-cut pork loin chops (6 oz.

INGREDIENTS
3/4 cup Domino® or C&H® Pure Cane Dark Brown Sugar
3/4 cup orange marmalade
1/2 cup Dijon mustard
1/2 fully cooked-bone-in ham (6 to 8 pounds)
1-1/2 teaspoons whole cloves

DIRECTIONS
In a small bowl, combine the brown sugar, marmalade and mustard; set aside.
Score the surface of the ham, making diamond shapes 1/2 in.

INGREDIENTS
1 fully cooked bone-in ham (6 to 8 pounds)
1 cup Domino® or C&H® Pure Cane Dark Brown Sugar
3 tablespoons maple syrup
1 teaspoon ground mustard
1/2 cup Domino® or C&H® Granulated Pure Cane Sugar
3 tablespoons cornstarch
1 cup cold water
1 can (16 ounces) pitted dark sweet cherries, undrained
2 tablespoons lemon juice
1 teaspoon almond extract

DIRECTIONS
Place ham in a roasting pan.

Ingredients
1 Small Red Onion chopped
1 Granny Smith Apple cored & chopped
4 cups Herbed Stuffing mix from 16 oz pkg
4 thick cut Pork Chops (2 ½ lbs total)
1 pkg 10 oz frozen Honey Glazed Carrots
1¾ cup Water
1/8 tsp Pepper
½ tsp Salt divided
½ cup Water

Procedure
Cook onion and apple in nonstick skillet with 1 Tbs Olive Oil over med-high heat 5 min stirring until softened.
Add 1¾ cups water and bring to boil. Stir in stuffing and ¼ tsp Salt.
Place stuffing in microwave safe bowl.
Cut slits in chops. Fill each with ¼ cup stuffing.

Ingredients
1/2 stick butter (1/4 cup)
3/4 cup diced onion
3/4 cup diced celery
1 teaspoon ground sage
1-3/4cups water
1container (6 ounces) stove-top stuffing
4 1" or more thick, center-cut pork chops (about 2 pounds)

Procedure
In a medium saucepan or skillet, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, 8-10 minutes.

Stir in the sage and the 1-3/4 cups of water. Bring to a boil and then stir in the stuffing mix. Remove the saucepan from the heat and let stand for 5 minutes.

Ingredients
1½ cups reduced-fat milk
3¼ cups low sodium chicken broth
1¼ cups instant polenta
½ t salt
2 T grated Parmesan cheese
1/3 cup balsamic vinegar
2 T cornstarch
1 T sugar
6 links sweet Italian turkey sausage
1 t canola oil
1 large onion, cut into ½" slices
1 med-size sweet red pepper, cut into 2 x ½" slices
1 med-size green pepper, cut into 2 x ½" slices
2 garlic cloves, minced

Procedure
Coat 13 x 9 x 2" baking dish with nonstick spray; set aside
Heat oven to 250°.
In a small bowl, stir 1 cup of the milk, 1 cup of the broth, polenta & salt.

Ingredients
1/2 cup all-purpose flour, divided
1/2 cup seasoned bread crumbs, divided
4 pork chops (1/2 inch thick)
2 tablespoons vegetable oil
1 medium onion, sliced
2 cloves garlic, minced
1/4 teaspoon pepper
3 cups water
2 tablespoons instant beef bouillon granules
1 teaspoon browning sauce
2 bay leaves
1 can (4 1/2 ounces) sliced mushrooms, drained
1/2 cup cold water

Procedure
In a shallow bowl, combine half of the flour and half of the bread crumbs; coat the pork chops. In a large skillet over medium heat, brown pork chops on both sides in oil. Add onion, garlic, pepper and water.

Ingredients
6 boneless Pork Chops
¼ tsp. Salt
1/8 tsp Black Pepper
1 to 3 tsp. minced Ginger
2 cloves Garlic crushed
1 Tbs Vegetable Oil
1/3 cup Orange Juice
2 Tbs Honey
3 Tbs Soy Sauce
1 Tbs Dijon Mustard

Procedure
Sprinkle each chop with salt and pepper. Heat oil in large skillet.

Ingredients
4 Rib Pork Chops 2 lb total
¼ tsp Salt
1/8 tsp Black Pepper
½ cup All-Purpose Flour
2 Tbs Vegetable Oil
1 can Crushed Pineapple un-drained 8 oz size
½ cup Ketchup
¼ cup Distilled White Vinegar
2 Tbs light Brown Sugar
1 Tbs Soy Sauce
1 Tbs Worcestershire Sauce

Procedure
Season chops on both sides with salt & pepper. Coat in flour.
Heat oil in skillet. Brown chops for about 2 to 3 minutes per side.
Mix together pineapple, ketchup, brown sugar, soy sauce, Worcestershire sauce, & vinegar. Pour over chops.
Cook uncovered over low heat for about 30 min until tender.

Ingredients
4 to 6 pork chops (boneless best)
2 large russet potatoes, thinly sliced
1 (10.75 ounce) can condensed French onion soup
1 (10.75 ounce) can condensed Cheddar cheese soup

Procedure
Preheat oven to 350 degrees F.

Spray 9 x 13-inch baking dish with nonstick cooking spray. Layer potatoes on bottom of baking dish, trying to keep to single layer, but double layer is okay, too. Lay pork chops on top of potatoes.

In small bowl, blend the two soups together. Pour over pork chops,trying to cover them evenly with mixture.

Bake for 1 hour.

Ingredients
4 pork chops
2 tablespoons oil
1 onion, sliced
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1 cup chicken broth
4 potatoes pared and thinly sliced (can use more)
1 tablespoon parsley

Procedure
Preheat oven to 350°.
Grease a 13 x 9-inch pan. Brown pork chops in oil.

Remove chops from pan; add onion rings and sauté until tender. Remove from heat.
In saucepan, melt butter; stir in flour, salt, and pepper; cook 1 minute.

Ingredients
2 Tblsp  vegetable oil
1 cup finely chopped onion
2 cloves garlic minced
1 bottle (12 oz) chili sauce
1/3 cup honey
1 Tbs prepared horseradish
1 Tblsp. grated orange peel
3 lbs baby back pork ribs

Procedure
In saucepan, heat oil & onions over medium heat; cook until golden brown, about 10 min. Stir in galic; cook until just fragrant.
Stir in remaining ingredients except prok. Cover & simmer over very low heat for 5 minutes. Remove from heat.

Place ribs in foil lined baking pan. Spread evenly with 1 cup of sauce.

Ingredients
4 pork chops, 3/4" thick
1/2 tsp garlic-pepper blend seasoning
3 tsp olive oil, divided
2 small onions, sliced & separated into rings
1 Tblsp.  packed brown sugar
1 tsp cornstarch
1/3 cup water
1/4 cup sweetened dried cherries (I use cherry flavored craisins)
3 Tblsp.  balsamic vinegar

Procedure
Season pork chops with garlic-pepper.  Heat 1 tsp oil in lg nonstick skillet over med high heat.
Saute chops for 6 to 8 min or until cooked through, turning once.

Remove from skillet; keep warm.  Cook onions in remaining oil in same skillet, covered, over med low heat for 12 to 14 min

Ingredients
6 chops
½ c cranberry or apple juice
1 can jellied cranberry sauce
¼ c sugar
2 T spicy mustard
2 T cornstarch
¼ c cold water
salt to taste
pepper to taste

Procedure
Place chops in slow cooker. Mix juice, cranberry sauce, sugar and mustard together and pour over the chops.
Cook for 7-8 hours. Take out chops. Mix cornstarch and water in a saucepan and stir until smooth.
Slowly add cooking juices to the cornstarch and water. Boil and stir until thick.
Salt and pepper and serve with chops.

Mary Poppins 2

Ingredients
6-8 pork chops
1 cup ketchup
1 cup coke

Procedure
Brown pork chops and place in a greased baking dish. Mix ketchup and coke and pour over chops.

Cover and bake at 375° for 45 minutes.

Ingredients
3 bags refrigerated Sauerkraut 1 lb each
1½ lb small red potatoes scrubbed & halved
6 medium size Carrots
¼ tsp Black Pepper
2 smoked Pork Chops ¾ lb
2 regular Pork Chops ¾ lb
1 cup Dry White Whine
1 lb smoked Kielbasa sliced
Salt to taste (optional)

Procedure
Drain sauerkraut thoroughly then combine with potatoes, carrots, & pepper in large flameproof casserole or deep heavy pot.