Dredge pork in flour, shaking off excess.
b>pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney
For chutney, melt butter over medium-high heat.
Add apple, saute 4 minutes or until lightly browned.
Add remaining 7 chutney ingredients; bring to a boil.
Reduce heat and simmer 8 minutes or until apples are tender, stirring occasionally.
For pork, combine the 5 spices and sprinkle over pork.
Grill, either on an outdoor grill or a grill pan, cooking approximately 4 minutes on each side.
Serve with chutney.
To prepare chutney, in a heavy medium saucepan,
sugar, honey, bay leaf and apple juice to a boil in
et aside.
Season the pork chops with 1 1/2
he Cheddar cheese and apple. Lay out the pork chops and spread
For corn relish.
Fry bacon
Saute the onions in the butter until translucent Add apple, celery& parsley, mix well Season with salt& pepper.
Add bread cubes and stir well so they soak up all the butter Add remaining ingredients and mix well Stuff the pork.
This was my mom's recipe for pork chops. I do not add
For Pork Filling: In a dutch oven
n the \"Shake 'n Bake for Pork\" box. (Mine says 425*F
th the dressing. Let sit for 15 minutes, toss again and
For pork loin:
Make a pocket in the loin, making sure not to cut all the way through.
Coating:
Grind all ingredients in grinder.
Stuffing:
Cook sausage, crumble. Combine sausage, feta cheese and chilpotle sauce. Stuff roast with sausage mixture. Tie roast to hold stuffing. Season with salr and pepper. Coat roast with coating mixture.
Roast at 350 degrees for 45 minutes or internal temperature of 170 degrees.
Season for Pork Loin: Combine garlic salt, garlic-pepper and lemon-pepper. Rub over roast.
Place on a rack in a shallow roasting pan. Bake uncovered at 325 for 1 1/2 to 2 hrs or until thermometer reads 160.
Basting sauce: in a large saucepan, combine all ingredients and bring to a boil. Reduce heat and let simmer, uncovered, for 10 minutes. Brush over roast while baking.
When roast is done cooking, let it sit for 10 minutes before slicing.
Combine seasoning blend from 1 package of Bag'N Season for pork chops with marmalade.
Arrange cooking bag in 9 x 13 x 2-inch pan. Spread marmalade mixture over roast.
Place roast in bag.
Close and tie.
Bake at 350\u00b0 for 25 minutes per pound.
Let stand 5 minutes and serve.
b>pork roast into the slow cooker; pour in the barbecue sauce, apple
ecide for themselves.
For stuffing combine the following.
Combine apple juice
poon over the roast.
Chutney - Ingredients begin with the cranberries
Place pork chops in baking dish.