TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Brown pork chops quickly in a little fat in a heavy skillet. Sprinkle with salt and pepper.
In slow cooker stir together half of the can of cherry pie filling, lemon juice, mace, and bouillon granules.Mix well.
Place pork chops on top of mixture.
Cover and cook on LOW for 6 to 7 hours.
Warm the other half of cherry pie filling and pass in sauce dish when serving chops.
Using an electric frying pan, brown pork chops in olive oil.
Remove from pan.
Lower heat and add can of cheese soup, then fill can with milk and add.
Stir with whisk until smooth.
Add pork chops, potatoes and onion.
Bring temperature up to simmer.
Simmer covered for 30 minutes, stirring occasionally.
Serve in a casserole dish.
(Very rich & delicious!).
Brown pork chops which have been seasoned with salt and pepper. Put rice evenly into large casserole.
Sprinkle parsley flakes and oregano on top of rice.
Place pork chops on top of rice, then onion and pepper on top of chops.
Mix bouillon cubes and boiling water.
Pour over casserole.
Cover with foil and bake at 350\u00b0 for 1 hour or until rice is done.
Serves 6.
lid, put the salt, Brown Sugar, peppercorns and mustard powder
Add chops and cover with brine.
Refrigerate for 2 hours
ombine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and
nd add ice.
Cut pork butt into 2\" cubes. Place
br>If necessary, place the brine into the refrigerator until it
b>pork. Stir constantly for 4-5 minutes until the meat is brown
or 2 hours (his original recipe said to braise for 2
Combine 1st 7 ingredients (pork through pepper); blend thoroughly.
eat along with the salt pork. Cover and cook until the
From the drippings (at least 2 T of oil) and brown bits from Recipe #32541 add butter, onions, and garlic. Sautee onions till just turning brown.
Add flour and stir till a light brown roux.
Add water slowly.
Add one can of tomato soup.
Stir and simmer for 20 minutes.
Add Kitchen bouquet for color.
Serve with breaded pork chops.
brown pork chops in pressure cooker on
Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.
Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.
Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.
ver Medium-High heat and brown pork chops on both sides in
1. in a 12 inch skillet, heat 1 Tablespoon olive oil over medium-high heat; brown pork . Remove and set aside.
2. In same skillet; heat remaining 1 tablespoon olive oil and cook assorted vegetables. stirring occasionally, 5 minutes. Stir in water chestnuts, soup mix blended with water, orange juice, soy sauce and garlic powder. Bring to boil over high heat. reduce heat to low and simmer uncovered for 3 minutes. Return pork to skillet and cook 1 minute or until heated through.
epper, the ginger, thyme and pork chops in a 1-gallon
medium-size mixing bowl (pork through cayenne). Set aside.