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    You are in: Home / Cookbooks / pork
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    30 recipes in

    pork

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    Adopted recipe. Please note that this is not a sweet BBQ sauce at all. If you are looking for a "Memphis" or "Kansas City" style sauce, with tomatoes and molasses or brown sugar, please look elsewhere or you will be disappointed. Eastern North Carolina is where you would find the original inspiration for this. Traditionally, a whole hog is cooked and this style of sauce is used both for the mop and on the side. I really like this stuff, it's a nice change from sweet sauces and makes a dynamite mop, as well. Keeps in a covered container in the fridge almost indefinitely.

    Recipe #31020

    I found this recipe in one of my old cookbooks at home here. It's all Andrea's fault I am on a Balsamic kick !!!

    Recipe #141653

    Easy, yummy pork chops. I get these marinating in the fridge in the morning and they're all set to throw on the grill when I get home from work. Prep and cook time does not include marinating time (from 10 minutes to 6 hours)

    Recipe #84076

    3 Reviews |  By Bergy

    A real time saver from Campbells, very tasty.

    Recipe #40005

    Recipe comes from Food & Wine. This is a different take on the traditional pork chop. Its simple and quick to make. A nice sauce is made to cover the pork chops and the sauce can double as a gravy to be served over mashed potatoes. Menu Suggestion: mashed potatoes and sauteed mushrooms.

    Recipe #137064

    This recipe comes from "Let the Flames Begin". It calls for thin chops, but I used regular cut, and I also used my grill pan, not my outdoor grill. Very good!

    Recipe #121074

    Quick and simple dinner for those busy weeknights that we all know and love! Serve over steamed rice for a tasty meal.

    Recipe #57790

    Posted for 2006 Zaar World Tour - Asia. This recipe is adapted from a cooking websites newsletter.

    Recipe #172609

    Something a little different. The red pepper flakes give it just a little kick.

    Recipe #123901

    3 Reviews |  By chia

    this brine works well with chicken too prep time does not reflect overnight brining.

    Recipe #69031

    You'll be singing mariachi tunes after a plateful of these babies! Can you say "yummy" amigos? Keep in mind the prep time does not include cooking shredded meat as this step can be done days ahead.

    Recipe #45734

    6 Reviews |  By HeliWif

    Not your usual red tomato sauce calzone. This recipe came from my mother who had clipped it out of a magazine eons ago. This has been a family favorite since I can remember! With simple alterations to recipe, I'm sure you can add any of your favorite ingredients!

    Recipe #52554

    I copied this from The Orlando Sentinel months ago and just now found it. We eat pork chops at least once a week and this is our favorite.

    Recipe #95222

    After not being able to find restaurant ribs that satified my hot sweet appetite, I carefully attempted various combinations of flavors until I found one that I and my family thought was perfect. Hope you enjoy them too.

    Recipe #8701

    My mums well used recipe.

    Recipe #83440

    68 Reviews |  By Dawn

    Honey Baked Hams are basted in fruit juices and then glazed with a mixture of brown sugar and honey. Here is a copy cat recipe from Family Circle Magazine. Have to say, I love Honey Baked Hams. Makes 1 7 lb. ham.

    Recipe #45896

    This is a simple recipe I have adapted from Company's Coming.It is simple to throw together the marinade in the morning before going off to work and coming home to an easy dinner to prepare at night.

    Recipe #27210

    I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.

    Recipe #107786

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