ry ingredients.
Rub the pork rib on all sides with dry
Stir mushroom soup, onion soup mix, and white wine together in a slow cooker; add pork tenderloin tips and stir to coat, making sure to separate the pieces of meat.
Cook on Low overnight to 8 hours.
long the long side of pork and stuff it with the
For the pork rib:
Preheat the oven to
ver the outside of the pork rib roast.
Toss the onions
BRINING=put all ingredients into a glass jar, dissolve salt thoroughly.
Add pork & place jar in refrigerator for soak 4 hours.
Remove pork and rinse thoroughly ( 5+ times).
Preheat smoker to 220F, place full water pan and pre-soaked chips into smoker.
Smoke 2 1/2 hours until internal temperature of 165\u00b0F.
Remove and let rest 10 minutes.
ut the meat into 2-rib sections and place on serving
Buy a 4 pound loin or pork rib end and have your butcher bone and cut it into chops.
You should have at least 9 thick chops from this amount.
Cut excess fat from the chops; otherwise, the sauce will be greasy.
Sear the chops until brown and put in the bottom of a shallow 3-quart casserole dish.
Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper.
ormally.
Remove the Boneless Pork Rib Patty from the container and
and reserve to stuff in pork roast. Spoon remainder into a
n no time.
Make Recipe#390416 combining all the dry
ven to 475\u00b0F. Place pork in a large baking dish
Place all ingredients, except pork, in a bowl and whisk
ontainer large enough to hold pork (3- to 4-gallon
Heat oven to 400*.
Mix together the first 7 ingredients in a small bowl.
Heat skillet over med.-high heat until hot.
Add oil; heat until hot.
Rub chops generously with seasoning mixture.
Add seasoned pork to hot oil; cook 2 minutes or until brown on one side.
Turn pork chops; place skillet in oven and bake 6 to 8 minutes or until no longer pink in the center.
*Tip: You'll have extra rub, which will make this a really quick meal the next time you make this recipe.
immer, covered, 1 hour, until pork is almost tender. Add mushrooms
slow cooker. Place the pork roast into the slow cooker
eck bones, country-style pork rib, beef chuck, beef rib, and lamb shank
n a 10\" skillet brown pork chops over medium heat.
About 1 1/2 hours before serving, with sharp knife, trim fat from chops, each cut about 3/4-inch thick.
In 12 x 8-inch baking dish, arrange pork chops in one layer.
Add water; sprinkle chicken bouillon over pork chops.
Bake in 325\u00b0 oven about 1 hour and 15 minutes or until pork chops are fork-tender, basting occasionally with pan juices during the last half hour.
To serve, spoon pan juices over pork chops.
Makes 6 servings.