-inch thick boneless top loin pork chops and blot.
MIX
Trim the fat from 6 thick loin pork chops and season them lightly with a mixture of salt, freshly ground pepper and powdered rosemary.
In a skillet, brown the chops well on both sides in 1 tablespoon butter.
Place them in one layer in a shallow baking dish and cover them with 3 tart apples, peeled, cored and sliced.
Have butcher cut pockets for stuffing in 6 double loin pork chops.
Take a sharp knife and deepen and widen these pockets yourself, being careful not to cut through the top or bottom of the chop.
Season inside and out with salt and freshly ground black pepper and stuff to capacity with the following dressing.
Preheat oven to 450\u00b0.
Sprinkle the loin pork chops with half the salt and pepper.
Brush all over with 2 tablespoons of salad dressing.
PREPARATION-.
Marinade the pork ribs with 1/4 cup
owder) and rub on pork loin or pork chops.
Roast uncovered for
r roasting pan and brown pork quickly on all sides.
Heat oven to 350\u00b0.
Spread deboned pork loin.
Sprinkle with salt, pepper and marjoram.
Roll and tie securely.
Rub lightly with more marjoram. Sprinkle with garlic salt.
Top with a few dabs of butter.
Place on sheet of foil on an open pan.
Bake, uncovered, about 2 1/2 to 3 hours, until tender.
(To avoid excessive browning, cover loosely with foil the first 2 hours; uncover the last hour.)
Last hour, you can add halved potatoes alongside meat, turning after 30 minutes.
Makes 10 to 12 servings.
Heat oven to 325\u00b0.
Spray a shallow roasting pan with nonstick cooking spray.
Trim fat from pork roast.
Cut pork lengthwise almost into halves; open flat with cut side up.
Mash remaining ingredients into a paste.
Rub 2 teaspoons of paste on inside of pork.
Fold pork lengthwise into halves; rub remaining paste on outside of pork.
Roast, uncovered, 1 hour for medium doneness. Cut into 1/4 inch slices.
Serves 6.
lack pepper.
Rub the pork all over with olive oil
Filling:
Dice the pork loin, pork fat, black mushrooms and bamboo shoot. Place in a mixing bowl.
Add the other ingredients (wine, oil, sugar, salt and pepper) and stir in the same direction until mixed well.
Throw mixture against the inside of the bowl for 3 to 4 minutes so that the ingredients combine thoroughly. Divide into 24 portions.
laded knife down center of loin to make 2-inch opening
Preheat oven to 450\u00b0. Wipe loin pork with damp cloth.
In mixing bowl, combine salt, pepper, thyme and nutmeg.
Mix well. With fingers, rub the mixture over surface of pork, mainly on fatty part.
Place roast, fat side up, in roasting pan. Scrape carrots. Slice carrots and scatter around roast.
Peel onion and slice into rings. Scatter around roast.
Add cloves. Cut celery and add to roast. Add 1/2 cup beef stock, parsley
and bay leaf. Pour 1/2 cup wine or water around roast.
Add 1/2 cup beef stock.
Step 1: Rub salt to pork bones, then clean and scald
Have butcher cut loin chops with a pocket for the stuffing. Brown onion in butter.
Combine with bread crumbs, raisins, salt and seasoning.
Stuff pockets with stuffing.
Place in an 8-inch square baking pan.
Bake at 350\u00b0 for 2 hours.
owl; rub oil mixture over pork and refrigerate while oven preheats
Brown 8 loin chops in a skillet, then place in a casserole. Season with salt and pepper.
Top each with a slice of lemon and onion.
Mix brown sugar and tomato sauce.
Pour over chops.
il remaining in skillet, cook pork chops until lightly browned.
Rub surface of loin with oil.
Combine seasonings and rub mixture well over all surfaces of roast.
Place roast in shallow pan and cook in 350\u00b0 oven for about an hour or until internal temperature is 155\u00b0.
Remove from oven and let rest 5 to 10 minutes before slicing.
Serves 4 to 6.
Chop up the garlic and rub it into the pork; rub in some salt to taste. Heat oil in a large skillet and brown the pork. Add the pepper to taste, wine and stock and bring all to a boil.
Reduce heat to low, cover skillet and let simmer for 50 to 55 minutes or until internal temperature of pork has reached 145 degrees F (63 degrees C). Cut pork into bite size pieces and serve it in the cooking liquids.