refrigerator overnight.
Place pork rub in a large casserole dish
BROWN SUGAR RUB.
In a small bowl, combine brown sugar, smoked paprika, 1
f espresso rub. Set aside.
Rub the remaining espresso rub all sides
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.
For rub: mix all ingredients in a
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.
enerously with the dry rub and pat the rub into the meat
lan to grill, combine the rub ingredients in a bowl. Apply
nject the pork butt. Rub with olive oil and apply rub. Heat skillet
b>pork. Stir constantly for 4-5 minutes until the meat is brown
Combine 1st 7 ingredients (pork through pepper); blend thoroughly.
eat along with the salt pork. Cover and cook until the
o 325\u00b0F.
Dust pork in flour, shaking off excess
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.
ell.
Trim fat from pork, rub pork with thyme mixture.
Place
Combine all spices and rub into pork.
Brown pork in oil and bacon grease.
Add water and chicken broth, scraping up all the brown bits.
Cover tightly with foil and a lid.
Bake at 325* for 45 minute to 1 hour or until temperature reaches 150*.
lid, put the salt, Brown Sugar, peppercorns and mustard powder
Trim fat from edges of pork chops and reserve.
In a large skillet over medium heat, rub fat over bottom of skillet to grease well.
Discard fat and brown pork chops on both sides.
Season with salt and pepper.
Add shallots, vermouth and rosemary if using the dried.
Bring to a simmer over high heat.
Reduce heat to low, add in fresh rosemary if using, cover, and simmer gently for 10-15 minutes, until pork is tender.
Skim any fat from juices and pour over pork chops to serve.