{"id":130,"date":"2014-08-20T01:14:55","date_gmt":"2014-08-20T01:14:55","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=130"},"modified":"2014-10-10T01:56:37","modified_gmt":"2014-10-10T01:56:37","slug":"pork","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/meat\/pork\/","title":{"rendered":"~ Pork"},"content":{"rendered":"

For Swiss Pork Chops – See Beef<\/strong><\/p>\n

\n

PORK CHOPS – SEASONING<\/strong><\/p>\n

Mix with flour, dip pork chops and brown in skillet:
\n1 t white pepper
\n1 t garlic powder
\n1 t dried thyme
\n1 t dried basil
\n1 t salt<\/p>\n

\n

PORK CHOP CASSEROLE
\n***3rd Generation FAMILY FAVORITE***<\/strong><\/p>\n

6 pork chops, dipped in flour and browned
\n2 cups white rice [NOT COOKED; NOT Minute Rice]
\n1 can Campbell\u2019s beef broth or beef consume or Onion Soup
\n1 can French onion soup
\n1-\u00bd c water
\nOPTIONAL:\u00a0 Top each chop with a ring of red bell pepper and onion before baking.<\/p>\n

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.
\nPlace rice in bottom of large casserole dish.
\nPlace soup into 4 cup measuring cup.\u00a0 Add enough water to make 4 cups.
\nPour soup\/water mixture over raw rice.
\nPlace pork chops around in liquid, trying not to overlap them much. [will look like chops are swimming! But you\u2019re doing it right!]
\nBake at 375\u00b0 for 40 min, COVERED.
\nServe with soy sauce.<\/p>\n

\n

PORK ROAST WITH FRESH HERBS\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a05\/06<\/strong><\/p>\n

2 lb pork roast
\n2 T chopped fresh sage leaves (or 2 t dry sage leaves)
\n2 T chopped fresh thyme leaves (or t 2 dried thyme leaves)
\n2 T fresh rosemary
\n2 t finely chopped fresh garlic
\nFresh ground black pepper<\/p>\n

Dry roast very well with paper towels.
\nCoat roast with spices
\nHeat iron skillet til smoking.\u00a0 Sear roast.\u00a0 Watch out for splattering grease.
\nPlace browned roast in Dutch Oven.
\nCover and bake at 350\u00b0 for 1 hr. or 425 for 25 min; or til thermometer reads 155-160 F in center.\u00a0 (at 350\u00b0 bake 20-25 min per lb)
\nLet stand 5 min. before serving.<\/p>\n

Serve cooked fresh mushrooms and pork gravy (pkg mix is OK).
\nAdd mushroom juice and juices from meat are part of liquid called for in gravy.
\nOR serve with good quality Dijon mustard.<\/p>\n

Quart Mtn Recipe uses these spices:<\/strong>
\nEqual amounts of basil leaves, oregano leaves
\nCoarsely ground black pepper
\nGarlic<\/p>\n

\n

FAVORITE PORK CHOPS\u00a0\u00a0 \u00a01\/95<\/strong><\/p>\n

6 pork chops
\n1\/4 c flour
\n1\/4 t garlic powder
\n1\/4 c black pepper
\n1 T oil
\n3 T soy sauce<\/p>\n

OPTIONAL TRIMMINGS:
\n1 med. onion, thinly sliced
\n1 small can mushrooms, sliced or fresh)
\nCombine flour, garlic powder and pepper. Coat chops with mixture.
\nBrown chops on both sides in hot oil over med-high heat.
\nSprinkle onion and mushrooms over chops.
\nPour in 1\/3 c water and soy sauce.
\nCover and simmer 45 min, or til tender. Turn chops over once.
\nServe hot over noodles, or stuffing mix, if desired.
\nTRY: Adding 1\/2 pkg Lipton’s onion soup mix; leave out tomatoes & onions.
\nCould add some sour cream also.<\/p>\n

\n

MOCK CHICKEN ALMOND\u00a0\u00a0\u00a0 (Denise Pontious)
\n***FAMILY FAVORITE***<\/strong>
\nServes 4<\/p>\n

1 env. Liptons chicken noodle soup (box kind)
\n2 c HOT water
\nOR<\/strong> omit soup\/water and USE:
\n2 oz.Vermicelli, broken into 1″ pieces
\n2 c chicken broth
\n1 T soy sauce
\n1 c medium grain rice (uncooked)
\n1 lb hot and\/or spicy ground pork sausage
\n1 c chopped celery
\n\u00bc c to \u00bd c chopped red or green bell pepper (opt)
\n\u00bd c medium chopped onion (opt)
\n1 c carrots, sliced (opt).
\n1 c frozen green peas (opt)
\n1 c sliced fresh mushrooms (opt)
\n\u00bd c toasted almonds (slivered, whole or sliced)<\/p>\n

Brown sausage well, separating into small pieces\/chunks.
\nPlace hot water and soup (OR chicken broth and soy sauce) in casserole dish that has lid and boil mixing well.
\nAdd rest of ingredients except almonds.\u00a0 Mix well.
\nBake covered for 25 min at 375\u00b0, or til rice is done.<\/p>\n

Toast Almonds<\/strong> by dribbling butter on raw almonds in pan and bake with casserole til toasted\/browned–about 5-10 min., checking and stirring often.
\nSprinkle almonds on top or on the side, as they will get soggy when leftovers are refrigerated.<\/p>\n

\n

SAUSAGE-CHEESE BALLS<\/strong>
\nDON\u2019T DOUBLE\u2014won\u2019t fit in mixing bowl<\/p>\n

1-1\/2 c Bisquick
\n\u00bd lb cheese, grated (1 cup)
\n\u00bd lb Owens HOT sausage<\/p>\n

Let cheese stand til it reaches room temperature.
\nMix with mixer all ingredients
\nMake into 1\u201d balls.
\nBake at 350 on ungreased cookie sheet for 15-20 min.<\/p>\n

\n

SPANISH PORK CHOPS & RICE<\/strong>
\nMakes 6 servings.<\/p>\n

4-6 medium thick pork chops, washed, fat trimmed off
\n\u00be c flour
\n1 t salt
\n1 t chili powder
\n\u00bc\u00a0 t cayenne pepper
\n3 T oil
\n1-1\/2 c uncooked medium grain rice (NOT Minute Rice)
\n14oz petite diced tomatoes with juice
\n2-1\/4 c chicken broth or water
\n\u00bd t garlic, minced
\nonion slices\/rings
\nbell pepper circles (red or green)
\nJalapenos as desired<\/p>\n

Dip pork chops in flour mixed with cayenne pepper, chili powder and salt.
\nHeat oil in large skillet and brown pork chops.
\nIn large casserole dish, place rice and add tomatoes, garlic and liquid.
\nPlace pork chops on rice in liquid so they don\u2019t overlap.
\nPlace rings of onion & bell pepper on top of each pork chop.
\nBake at 375\u00b0 for 25-30 min. til rice is done.
\nServe with Salsa.<\/p>\n

\n

SWEET & SOUR PORK<\/strong><\/p>\n

8 oz. pork, cut into 1-inch cubes
\n2 T oil
\n1\/2 c bell pepper
\n1\/4 c thinly sliced carrot
\n1\/4 c thinly chopped green onion
\n2 cloves garlic, minced<\/p>\n

Dip pork cubes in self rising flour; then egg-milk mixture; then self rising flour. Deep fry
\nSaute pepper, carrot, onion and garlic in oil til vegetables are tender crisp, about 5 min.<\/p>\n

SAUCE:
\n\u00bd c chicken broth
\n2 t red wine vinegar
\n2 t soy sauce
\n1 t brown sugar
\n1 T COLD water
\n2 t cornstarch
\n1\/2 c pineapple chunks (no sugar added)<\/p>\n

Bring to boil: broth, vinegar, soy sauce and sugar. Reduce heat and simmer 5 min.\u00a0 In small cup, combine cold water and cornstarch, stirring to dissolve cornstarch. Add to sauce, along with pineapple. Cook, stirring constantly til slightly thickened.\u00a0 Add pork and other vegetables.
\nServe over rice.<\/p>\n

\n

PORKCHOPS EN WINE-MUSHROOM SAUCE<\/strong><\/p>\n

4 pork chops, fat trimmed off
\n1 bell pepper, sliced
\n1 tomato, sliced
\n1 onion, sliced
\n1 t garlic powder
\n1 can mushroom soup
\n3\/4 c cooking wine
\n2 Jalapeno peppers, cut in round slices<\/p>\n

Salt, pepper chops, coat in flour and brown lightly.
\nDrain. Place in bottom of baking dish and sprinkle garlic on top.
\nPour wine directly on each chop, letting it soak into it.
\nTop with 2-3 slices of hot pepper, slice each tomato, bell pepper and onion.
\nPour warm diluted soup over top, entirely covering.
\nBake covered 400\u00b0 for 30-45 min.<\/p>\n

\n

PORK CHOPS, WILD RICE & BARLEY<\/strong><\/p>\n

6 pork chops, dipped in flour and browned
\n1 med onion shopped finely
\n1 c med pearl barley (not quick-cooking)
\n1 box Uncle Ben’s Long Grain & Wild Rice-Roasted Garlic
\n1\/2 c oleo
\n1\/2 c chopped fresh parsley
\n1\/4 c thinly sliced green onions
\n1 c celery, chopped small
\n8-10 fresh mushrooms, sliced
\n1\/2 t salt
\n1\/4 t pepper
\n1\/4 t garlic powder
\n2 can beef broth
\n2 c water
\n2 T soy sauce
\n1\/4 lb HOT ground sausage, browned-opt
\n1\/2 c slivered almonds, toasted*<\/p>\n

Saute in oleo onion and barley till barley is browned.
\nAdd green onions, parsley, celery and mushrooms, salt & pepper and saute 3-4 min longer.
\nTransfer to greased 4 qt baking dish.
\nStir in sausage, rice, soy sauce, water, broth, rice seasoning packet.\u00a0 Place\/press pork chops in broth till they are totally submerged.
\nBake covered at 350\u00b0 for 45 min; remove cover, sprinkle almonds on top
\nBake 30 more min., til barley is tender and liquid is absorbed.<\/p>\n

*Toast almonds<\/strong> by placing on paper plate, drizzling melted oleo over them, and micro for 4 min, stirring after each minute.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":113,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-130","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=130"}],"version-history":[{"count":8,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/130\/revisions"}],"predecessor-version":[{"id":1149,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/130\/revisions\/1149"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/113"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}