Pound pork sirloin cutlets to 1/8-inch thick.
Brown cutlets, half at a time, in oil with garlic in frying pan over medium heat; pour off drippings.
Combine sherry, soy sauce, brown sugar and red pepper; pour over cutlets.
Cover tightly and cook slowly 20 minutes or until cutlets are tender.
Combine water and cornstarch.
Add to pan and cook until thickened.
Serve over vermicelli or rice.
Cook pork sirloin according to the directions on
ver medium-high heat, cook pork chops 5 minutes, sprinkling with
Thaw out boneless pork chops; put them in a
Get a piece of boneless pork shoulder, 3/4 inch thick,
Drizzle oil on baking sheet.
Place boneless pork chops on sheet and season with salt, pepper and garlic powder.
Add sliced hot peppers and some hot pepper juice (the hotter you like it the more peppers you use) on top of the pork chops.
Bake at 350\u00b0 for approximately 30 minutes (until pork is white inside).
Just before you take it out of the oven, cover each piece with shredded cheese.
Remove from the oven when cheese has melted.
Batter and fry boneless pork chops until golden brown.
Lay cooked pork chops in 13 x 9 x 2-inch dish; cut raw potatoes.
Lay this on top of chops.
Cut raw onion; lay this on top of potatoes. Cut butter; lay this on top of potatoes.
Salt and pepper to taste, then fill dish with water to top of potatoes.
Cook at 350\u00b0 for 45 minutes.
Remove from oven.
Pour both soups on top; mix if needed.
Add more water if needed.
Cook for 30 minutes more.
br>Trim all fat from boneless pork loin sirloin chops and cut into
arge skillet with oil. Season pork roast with salt and pepper
ell and brush over the pork.
Roast in the oven
br>STEW:
Season the pork with salt and pepper.
Place pork, onions, salt, pepper, cumin, and
o 3 inch chunks. Combine pork, soy sauce, hot chili paste
o 5 holes into the pork roast. Stuff about half the
Soak beans over night and drain.
Put beans into cast iron pot.
Toss pork with chilli powder, cumin, coriander and salt.
Lightly brown onion and garlic with pork in ungreased skillet.
Mix tomatillos into crockpot.
Add the pork, black pepper and 2 cups of light stock. Cover and cook 2 hours at a simmer.
Serve with rice and garnish with coriander.
Trim fat from pork and thinly slice meat into
Transfer to plate.
Season pork with 1/2 teaspoons salt
Heat broiler with rack about 8 inches from heat source.
Thread 2 pieces of pork, 1 pineapple cube and 1 red pepper piece onto each skewer. Wrap exposed end of each skewer with foil to discourage scorching.
Mix honey, vinegar and jerk seasoning together for glaze.
Broil kabobs, turning occasionally, until pork is done, about 8 minutes. Generously brush kabobs with honey glaze during last 2 to 3 minutes.
Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add pork, garlic and gingerroot; stir-fry 3 to 5 minutes or until pork is brown.
Stir in broth, water and soy sauce. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in noodles, carrot and bell pepper. Simmer uncovered about 10 minutes or until noodles are tender.
Stir in spinach. Cook until heated through.
Put beans in crockpot.
Toss pork with chili powder, coriander and salt.
Lightly brown onion and garlic with pork in ungreased skillet.
Mix tomatoes into crockpot with their juice.
Add meat, pepper and 2 cups water.
Cover and cook 9 hours on low.
Ladle over rice and garnish with cilantro.