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    You are in: Home / Cookbooks / Pork
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    38 recipes in

    Pork

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    Given to me by my best friend, Ronna, under threat of serious injury, this method, along with the use of boneless, thick-cut chops, qualify it as the best pork chop recipe I’ve ever had. No more dry, tough chops in MY house. Easily good enough for company. We always make it with Better Than Bouillon brand chicken stock concentrate, which is a paste in a jar, but you can use regular chicken stock/broth as well. Please read ingredient list carefully. It’s *either* stock concentrate AND water or prepared stock and NO water.

    Recipe #138276

    This has been a family favorite for years, it's an easy recipe that may also be made in an electric skillet instead of the oven, I have made this using cubed pork in place of the pork steaks/chops, and you can also make this using chicken pieces, see recipe#348602 the pork steaks can be browned in a skillet first if desired for extra flavor, use only low-sodium soy sauce for this, serve with cooked rice

    Recipe #134655

    Pan-fried pork tenderloin strips, in a creamy mustard-sage-wine sauce - which is low in the bad fats - served with celeriac-potato cakes, and steamed green vegetables, such as snow peas or broccoli. Adapted from English chef Louise Blair’s ‘Low GI Cookbook’.

    Recipe #124295

    My family's favorite pork chop recipe with a barbecue sauce containing chili sauce. Good served with roasted potatoes and carrots.

    Recipe #113037

    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

    Unbelievably quick and easy, you can marinate overnight, or throw it together 15 minutes before cooking. This is one of our summertime favorites. Serve with rice and a vegetable.

    Recipe #90640

    I love finding new and easy recipes that are also inexpensive and quick. This pork chop recipe is all that and more! This serves two people but is very easy to double. From my local paper.

    Recipe #89089

    One of our everyday dish. If you don't have a clay pot, use a normal saucepan, big enough to hold about 1 1/2 lbs. pork and some sauce. I prefer pork tender loin with a bit of fat, but many people like pork shoulder or pork chops. If you use pork chops, change to about 1 3/4 - 2 lbs.

    Recipe #88691

    This recipe sounds like a lot of work, but it just the old fashion method of braising. The meat is so tender, and the onions, are sweet in taste. A really large electric fry pan, works the best. I sometimes add sour cream to the liquid, the last 10 minutes or so, for an even richer taste.

    Recipe #84221

    My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous homemade sauce!

    Recipe #83678

    I've made this a couple of times, to rave reviews from my family. It's really easy to make, it's tasty and hearty, and makes the shrimp go a long way.

    Recipe #78024

    Easy to make tender oven baked pork chops. My family likes these chops with fresh steamed buttered green beans, or frozen peas mixed with fresh mushrooms sliced and sauteed lightly, and mashed potatoes.Tip: Fill a clean empty spice bottle (one with large holes in the shaker top) with cornstarch to use for dusting any meat before browning - a great tenderizer.

    Recipe #76925

    This is a nice pork recipe to serve company but easy enough to have any night of the week. Very good over egg noodles or mashed potatoes.

    Recipe #71691

    This is what we call a sweet sate and the chili paste that I add does not really belong in this recipe. Can be made with chicken breasts and then it is called Sate Ayam. Here it usually served with a ketjap peanut sauce and prawn crackers, it can be an appetizer, snack or a side dish when part of an Indonesian rijsttafel. If you cannot get the sweet soy sauce, use regular and add some brown sugar. Marinating time is not included.

    Recipe #65246

    This is really an amazing baby back ribs recipe! I found it about a year ago at another recipe site and have been making it ever since.

    Recipe #59776

    7 Reviews |  By HEP MEP

    This is a recipe I tore out of a magazine in 1987, lost track of, and never made till last night. Was an ad for the Pork Council's "Pork - The other white meat" ad campaign. I did just a couple things differently. I don't like "rubber" mushrooms so I used 8oz.fresh mushrooms sauteed in a little butter. Also seasoned the pork with salt and pepper and added some crushed rosemary to the butter for browning the pork. And I used fresh fettucini. We all loved it,and I served broccoli spears on the side.

    Recipe #57987

    Outstanding rib-sticking breakfast, lunch or dinner

    Recipe #52039

    37 Reviews |  By P4

    Brining pork chops is undoubtedly the best way to prepare them. After I did it once, I will no longer prepare them any other way. They are juicy and delicious and far better than any I've ever had before.

    Recipe #51886

    9 Reviews |  By Bergy

    Just a slight twist to your usual Breakfast bacon. Try it you may love it!

    Recipe #27664

    4 Reviews |  By Dee514

    My grandmother used to make this bread as an appetizer for holiday dinners. Its also a great dish for a light supper or super bowl parties, etc. It is not as difficult to make as it may sound. Each loaf will yield 6-10 servings depending on how large you mke the slices.

    Recipe #23867

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