PORK

4-6 pork chops, about 3/4 inch thick
1/2 c. apricot preserves
1/4 c. soy sauce
1/4 c. white wine or chick broth

DIRECTIONS;
Brown chops on both sides.
Place in shallow baking dish.
Combine preserves, soy sauce and wine;
pour over chops.

Cover and bake at 350 for 45 min.

4-6 pork chops
1/3 c. chopped celery
1/8 tsp. black pepper
16 oz. can tomato sauce
2 Tbsp. brown sugar
2 Tbsp. lemon juice
1/2 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. garlic powder

DIRECTIONS;
Brown chops in vegetable oil
pour off excess grease.

Sprinkle celery, brown sugar, lemon juice
and seasonings over chops.

Pour tomato sauce over all.
Cover... simmer until tender.

  1 1/2 to 2 lbs. boneless country pork ribs
1 bottle (8-oz) Catalina dressing
1 onion, chopped
2 cloves garlic, minced

DIRECTIONS;
Combine all ingredients in the crockpot
cover and cook on low for 7 to 9 hours.

4 (3/4-inch-thick) boneless pork chops
2 Tbsp. yellow cornmeal
1 Tbsp. whole wheat or all-purpose flour
1 tsp. paprika
1/2 tsp. garlic salt
1/2 tsp. onion powder
1/4 tsp. pepper
1/4 tsp. ground cumin
1 tsp. olive oil
1 medium green pepper, cut in strips
1 medium sweet red pepper, cut in strips

DIRECTIONS;
Pound pork to 1/4-inch thickness.

Stir together cornmeal, flour, paprika,
garlic salt, onion powder, pepper and cumin.

Dip pork in water..allow excess water to drip off.
Coat with cornmeal mixture

In large skillet heat olive oil.
Cook pork over medium heat for 4 minutes.

Turn over and add pepper strips to skillet.
Cook 4 more minutes or until pork is nicely
browned and just slightly pink in the center.
And Peppers are done

1 lb. Italian sausage
1 14 oz can crushed tomatoes
1 onion, finely chopped
1 Tbsp. brown sugar
1 tsp. prepared mustard
salt and pepper to taste
1 15 oz can baked beans
1 15 oz can kidney beans, drained
6 slices bacon, cooked and crumbled

DIRECTIONS;
Remove sausage from casings,
crumble and sauté until browned.
Drain and set aside.

Simmer tomatoes, onion, brown sugar,
mustard and salt and pepper for 30 minutes,
stirring occasionally.

Stir in sausage, beans, and bacon. Simmer for 15 minutes longer.

1 1/2# Smoked sausage,
cut into bite sized pieces
1 large onion, chopped
1 large bell pepper chopped
1 Tbs. minced garlic
24 oz. of tomato sauce OR V-8
1 10 oz. can of diced Rotel tomates
1 can of whole tomatoes
Cajun seasoning or your preference
water (if necessary)

DIRECTIONS;
Add all ingredients and simmer
till sausages are tender
and gravy is at desired consistency.

Goes well with rice or potatoes

1 tbsp. vegetable oil
4 pork chops, 1/2"thick
1 can Campbell's Cream of Mushroom
1/4 cup water

DIRECTIONS;
HEAT oil in skillet. Add chops and cook until browned.
ADD soup and water. Heat to a boil. Cover and cook over low heat 5 min. or until done.

4 lean pork boneless chops
2 medium onions sliced
1 jar (4-1/2 oz) sliced mushrooms
1 envelope onion soup mix
1/4 cup water
1 can golden mushroom soup

DIRECTIONS;
Spray 4 to 5-quart slow cooker with Pam
Top with onions and mushrooms.
Mix dry soup mix, water and canned soup.
Pour over mushrooms.
Cover and cook on Low 6 to 8 hours
or until pork is tender.

6 pork chops
Salt and pepper, to taste
1 cup applesauce
1 cup sliced onion
1 cup ketchup
1/4 cup water
1 tablespoon soy sauce
1/4 teaspoon sage

DIRECTIONS;
Season pork with salt & pepper
brown in skillet.

Combine applesauce, onion, ketchup,
water, soy sauce and sage.
Pour over meat.

Cover and simmer 1 hour

The sauce is delicious served
on rice or mashed potatoes.

6 pork chops
vegetable oil
seasoned salt
1 can cream of celery soup
1/2 cup milk
1/2 cup sour cream
1/4 tsp pepper
1 pkg (24 oz) frozen O'Brien or Hash Brown potatoes, thawed
1 cup (4 oz) shredded cheddar cheese
1 can (28 oz) Durkee French Fried Onions

DIRECTIONS;
Brown pork chops in lightly
greased skillet. Sprinkle
with seasoned salt and set aside.

Combine soup, milk, sour cream,
pepper and 1/2 tsp seasoned salt.
Stir in potatoes, 1/2 cup cheese
and 1/2 can french fried onions.

Spoon mixture into 9x13 baking dish.
Arrange pork chops over potatoes.

Bake, covered at 350° for 40 minutes.

Top with remaining cheese and onions,
bake, uncovered 5 minutes longer.

4 pork chops, 3/4 inch thick
4 potatoes, halved
4 onions
4 large carrots, peeled
1 cup beef broth
1 (5 1/2 oz.) can tomato paste
1/4 cup brown sugar
1/2 teaspoon dry mustard
1 teaspoon Italian seasoning
2 bay leaves

DIRECTIONS;
Preheat oven to 375°
Put pork chops in and 9" casserole dish. Place vegetables on top.
Mix remaining ingredients together, and pour over the meat and vegetables.
Cover and bake for 1 hour (until veggies are done).
Remove the bay leaves.

1 1/2 lbs. cubed pork
1 lb. cubed beef
2 (6 oz.) cans tomato paste
1/2 cup water
1/4 c. vinegar
1/2 c. brown sugar
1 tsp. salt
1 tbsp. chili powder
1 lg. chopped onion
1 small diced green pepper

DIRECTIONS;
Mix together in crock pot,
cook on low for at least 8 hours.

Shred meat with fork before
serving on buns or hard rolls.  

4 boneless pork chops
1/2 cup orange juice
2 Tbsp. brown sugar
2 Tbsp. orange marmalade
1 tsp. vinegar, optional

DIRECTIONS;
In a skillet brown chops on both sides
and cook for a few minutes.

While cooking
mix orange juice, brown sugar,
marmalade and vinegar.
Pour over the chops.

Reduce heat, cover and simmer
35 to 40 minutes until tender.

Place chops on a plate and
spoon sauce over meat.

4 loin pork chops
1/2 c water
2 tsp. dried parsley
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp.dried thyme leaves (crumbled)
1/4 tsp. Worcestershire sauce
2 Tbsp. flour
1/3 c milk

DIRECTIONS;
In large skillet over med/high heat
brown pork chops on both sides.
Add water, parsley, salt, garlic powder
thyme and and Worcestershire sauce.

Cover, simmer 20 to 30 min.
or until pork is tender.
Remove pork from skillet; keep warm.

In small bowl, combine four and milk
blend until smooth.
Slowly stir into hot mixture in skillet.
Cook until mixture boils and thickens,
stirring constantly.

Serve hot gravy with pork.

And your favorite "fixins'"

2 Tbsp Oil
1/4 cup vinegar
3 Tbsp cornstarch
1 large can pineapple chunks (drained)
2 Tbsp catsup
1/2 green pepper (chopped
2 pound boneless pork (2 inch pieces)
2 Tbsp soy sauce
1/2 cup corn syrup
l large onion chopped
====================
Brown pork in oil.
Layer pork, green pepper and onion in Crockpot
Combine cornstarch with 3 Tbsp of water and remaining ingredients
Pour over pork in crockpot

Cook on LOW for 4 hours or until meat is tender

1 1/2 lb. beef or veal
1 1/2 lb. pork
2 eggs, beaten
Cornflakes or bread crumbs
Salt to taste
Pepper to taste
Oil to brown meat
Wooden skewers

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Slice meat into 1 inch squares 1/4 inch thick.
Alternately place meat on wooden skewers; (one pork, one veal etc.).
Roll finished skewers first into eggs to which you have added salt and pepper; then into cornflake or bread crumbs.
Brown in skillet, being sure coating is well done.
Remove to a baking casserole that has been sprayed with Pam
Bake covered at 300 degrees for about 1 to 1/2 hours