Step 1: Rub salt to pork bones, then clean and scald
he garlic and half the oil in a shallow dish. Add pork
Combine ketchup, honey, soy sauce and garlic.
Set aside.
Lightly season pork with salt and pepper.
Brush each chop with sauce to coat.
Cook chops on greased grill 4 to 6 inches (10 to 15 cm) from medium-hot coals or on medium setting, basting with sauce often, for about 5 minutes on each side or until meat is cooked through.
In a bowl combine all marinade ingredients, adjusting to suit taste.
Prick the chops all over with a fork, and place in a shallow glass dish.
Pour the marinade over the chops and turn to coat well.
Cover and refrigerate for 24 hours, or overnight (turning the pork chops occasionally to make certain that it gets marinated evenly).
When ready to grill, discard the marinade.
On a medium-high heat, grill the chops on both sides for about 6-8 minutes on each side, or until the chops are done.
Place pork chops on pan. Smear 1/2 to 1 teaspoon of minced garlic on each pork chop. Cover each pork chop with a thin
layer of cheese, then sprinkle Mrs. Dash. Broil pork chops until cooked, but be sure to frequently check to ensure moist pork chops.
Combine paprika, lemon peel and juice, thyme, garlic, honey and oil in large bowl. Add ribs; rub all over with marinade. Refrigerate for several hours, or overnight to marinate.
Preheat the oven to 450\u00b0F. Line 2 baking pans with parchment paper. Place ribs on pans.
Bake for 30 mins, or until well browned. Cut into individual ribs to serve.
Preheat oven to 350\u00b0F.
In a small bowl mix the oregano, garlic, black pepper, seasoned salt, chili powder, cumin and red pepper together; rub evenly over roast.
Place on a broiler pan coated with cooking spray.
Bake for 1 1/2 hours or until a thermometer register 155-160\u00b0F.
Let stand 10 minute before slicing.
In a shallow dish, whisk together honey, soy sauce and garlic.
Coat chops in mixture.
Reserve left over honey mixture for basting.
Place chops on greased grill over med high heat, close lid and cook. basting 2 times.
ed wine vinegar, red wine, garlic, bay leaves, cloves, black pepper
owl, combine pineapple, mustard, honey, garlic and salt
Place mixture
lid.
Season the pork by rubbing it with the
Wash cubed pork with the juice of a lime.
Place in an earthenware jar or crock.
Mix vinegar with garlic, thyme, hot pepper, salt and cloves.
Pour over pork and completely cover with liquid.
Refrigerate, covered, for 2 days.
Remove pork from marinade.
Heat oil in frying pan and fry pork until brown, about 10 minutes.
Serve hot.
Serves 6 to 8.
hen oil is hot, add pork pieces, being careful not to
Place pork in a large shallow dish.
ish.
Season pork chops with salt, pepper, and garlic powder. Heat
Combine brown sugar, garlic, rice vinegar, and fish sauce
For the Pork:.
Put pork in a bowl, cover with
rim the fat from the pork and cut out any bones
In 12-inch skillet, heat oil over medium-high heat until hot. Place pork roast in skillet and cook until just browned on all sides.
Transfer pork to 5 to 6 quart slow-cooker pot, sprinkle with salt and pepper. Add broth, onion, garlic, lemon peel, potatoes and carrots to pot. Sprinkle with thyme.
Cover slow cooker with lid and cook pork and vegetables on the low setting 7 to 8 hours or until pork and vegetables are tender. Skim any fat from broth. Serve pork with vegetables and broth.
ver medium heat. Add the pork chops, and brown for about