For Swiss Pork Chops – See Beef
PORK CHOPS – SEASONING
Mix with flour, dip pork chops and brown in skillet:
1 t white pepper
1 t garlic powder
1 t dried thyme
1 t dried basil
1 t salt
PORK CHOP CASSEROLE
***3rd Generation FAMILY FAVORITE***
6 pork chops, dipped in flour and browned
2 cups white rice [NOT COOKED; NOT Minute Rice]
1 can Campbell’s beef broth or beef consume or Onion Soup
1 can French onion soup
1-½ c water
OPTIONAL: Top each chop with a ring of red bell pepper and onion before baking.
Goal is to brown chops–no need for them to be completely done, as they will bake for an hour and finish cooking that way.
Place rice in bottom of large casserole dish.
Place soup into 4 cup measuring cup. Add enough water to make 4 cups.
Pour soup/water mixture over raw rice.
Place pork chops around in liquid, trying not to overlap them much. [will look like chops are swimming! But you’re doing it right!]
Bake at 375° for 40 min, COVERED.
Serve with soy sauce.
PORK ROAST WITH FRESH HERBS 5/06
2 lb pork roast
2 T chopped fresh sage leaves (or 2 t dry sage leaves)
2 T chopped fresh thyme leaves (or t 2 dried thyme leaves)
2 T fresh rosemary
2 t finely chopped fresh garlic
Fresh ground black pepper
Dry roast very well with paper towels.
Coat roast with spices
Heat iron skillet til smoking. Sear roast. Watch out for splattering grease.
Place browned roast in Dutch Oven.
Cover and bake at 350° for 1 hr. or 425 for 25 min; or til thermometer reads 155-160 F in center. (at 350° bake 20-25 min per lb)
Let stand 5 min. before serving.
Serve cooked fresh mushrooms and pork gravy (pkg mix is OK).
Add mushroom juice and juices from meat are part of liquid called for in gravy.
OR serve with good quality Dijon mustard.
Quart Mtn Recipe uses these spices:
Equal amounts of basil leaves, oregano leaves
Coarsely ground black pepper
Garlic
FAVORITE PORK CHOPS 1/95
6 pork chops
1/4 c flour
1/4 t garlic powder
1/4 c black pepper
1 T oil
3 T soy sauce
OPTIONAL TRIMMINGS:
1 med. onion, thinly sliced
1 small can mushrooms, sliced or fresh)
Combine flour, garlic powder and pepper. Coat chops with mixture.
Brown chops on both sides in hot oil over med-high heat.
Sprinkle onion and mushrooms over chops.
Pour in 1/3 c water and soy sauce.
Cover and simmer 45 min, or til tender. Turn chops over once.
Serve hot over noodles, or stuffing mix, if desired.
TRY: Adding 1/2 pkg Lipton’s onion soup mix; leave out tomatoes & onions.
Could add some sour cream also.
MOCK CHICKEN ALMOND (Denise Pontious)
***FAMILY FAVORITE***
Serves 4
1 env. Liptons chicken noodle soup (box kind)
2 c HOT water
OR omit soup/water and USE:
2 oz.Vermicelli, broken into 1″ pieces
2 c chicken broth
1 T soy sauce
1 c medium grain rice (uncooked)
1 lb hot and/or spicy ground pork sausage
1 c chopped celery
¼ c to ½ c chopped red or green bell pepper (opt)
½ c medium chopped onion (opt)
1 c carrots, sliced (opt).
1 c frozen green peas (opt)
1 c sliced fresh mushrooms (opt)
½ c toasted almonds (slivered, whole or sliced)
Brown sausage well, separating into small pieces/chunks.
Place hot water and soup (OR chicken broth and soy sauce) in casserole dish that has lid and boil mixing well.
Add rest of ingredients except almonds. Mix well.
Bake covered for 25 min at 375°, or til rice is done.
Toast Almonds by dribbling butter on raw almonds in pan and bake with casserole til toasted/browned–about 5-10 min., checking and stirring often.
Sprinkle almonds on top or on the side, as they will get soggy when leftovers are refrigerated.
SAUSAGE-CHEESE BALLS
DON’T DOUBLE—won’t fit in mixing bowl
1-1/2 c Bisquick
½ lb cheese, grated (1 cup)
½ lb Owens HOT sausage
Let cheese stand til it reaches room temperature.
Mix with mixer all ingredients
Make into 1” balls.
Bake at 350 on ungreased cookie sheet for 15-20 min.
SPANISH PORK CHOPS & RICE
Makes 6 servings.
4-6 medium thick pork chops, washed, fat trimmed off
¾ c flour
1 t salt
1 t chili powder
¼ t cayenne pepper
3 T oil
1-1/2 c uncooked medium grain rice (NOT Minute Rice)
14oz petite diced tomatoes with juice
2-1/4 c chicken broth or water
½ t garlic, minced
onion slices/rings
bell pepper circles (red or green)
Jalapenos as desired
Dip pork chops in flour mixed with cayenne pepper, chili powder and salt.
Heat oil in large skillet and brown pork chops.
In large casserole dish, place rice and add tomatoes, garlic and liquid.
Place pork chops on rice in liquid so they don’t overlap.
Place rings of onion & bell pepper on top of each pork chop.
Bake at 375° for 25-30 min. til rice is done.
Serve with Salsa.
SWEET & SOUR PORK
8 oz. pork, cut into 1-inch cubes
2 T oil
1/2 c bell pepper
1/4 c thinly sliced carrot
1/4 c thinly chopped green onion
2 cloves garlic, minced
Dip pork cubes in self rising flour; then egg-milk mixture; then self rising flour. Deep fry
Saute pepper, carrot, onion and garlic in oil til vegetables are tender crisp, about 5 min.
SAUCE:
½ c chicken broth
2 t red wine vinegar
2 t soy sauce
1 t brown sugar
1 T COLD water
2 t cornstarch
1/2 c pineapple chunks (no sugar added)
Bring to boil: broth, vinegar, soy sauce and sugar. Reduce heat and simmer 5 min. In small cup, combine cold water and cornstarch, stirring to dissolve cornstarch. Add to sauce, along with pineapple. Cook, stirring constantly til slightly thickened. Add pork and other vegetables.
Serve over rice.
PORKCHOPS EN WINE-MUSHROOM SAUCE
4 pork chops, fat trimmed off
1 bell pepper, sliced
1 tomato, sliced
1 onion, sliced
1 t garlic powder
1 can mushroom soup
3/4 c cooking wine
2 Jalapeno peppers, cut in round slices
Salt, pepper chops, coat in flour and brown lightly.
Drain. Place in bottom of baking dish and sprinkle garlic on top.
Pour wine directly on each chop, letting it soak into it.
Top with 2-3 slices of hot pepper, slice each tomato, bell pepper and onion.
Pour warm diluted soup over top, entirely covering.
Bake covered 400° for 30-45 min.
PORK CHOPS, WILD RICE & BARLEY
6 pork chops, dipped in flour and browned
1 med onion shopped finely
1 c med pearl barley (not quick-cooking)
1 box Uncle Ben’s Long Grain & Wild Rice-Roasted Garlic
1/2 c oleo
1/2 c chopped fresh parsley
1/4 c thinly sliced green onions
1 c celery, chopped small
8-10 fresh mushrooms, sliced
1/2 t salt
1/4 t pepper
1/4 t garlic powder
2 can beef broth
2 c water
2 T soy sauce
1/4 lb HOT ground sausage, browned-opt
1/2 c slivered almonds, toasted*
Saute in oleo onion and barley till barley is browned.
Add green onions, parsley, celery and mushrooms, salt & pepper and saute 3-4 min longer.
Transfer to greased 4 qt baking dish.
Stir in sausage, rice, soy sauce, water, broth, rice seasoning packet. Place/press pork chops in broth till they are totally submerged.
Bake covered at 350° for 45 min; remove cover, sprinkle almonds on top
Bake 30 more min., til barley is tender and liquid is absorbed.
*Toast almonds by placing on paper plate, drizzling melted oleo over them, and micro for 4 min, stirring after each minute.