edium-high heat.
Add pork.
Cook 2 to 3
Dice pork chops and saute in shortening.
Drain fat.
Set meat aside.
Grease 1 1/2-quart casserole dish.
In pan, brown chops both sides in oil then transfer to crockpot.
Add garlic to drippings in pan, cook and stir about 1 min or until golden brown.
Stir in soy sauce, broth, brown sugar, pepper flakes and cook and stir until dissolved.
Pour over chops, cover& cook 7-8 hours on low heat.
Remove chops.
Combine corn starch& cold water until smooth and stir into slow cooker.
Return chops, cover, set to high heat and cook for 20 minutes.
Serve over white rice or with a boxed oriental style rice.
Step 1: Rub salt to pork bones, then clean and scald
Trim fat from pork tenderloin; cut pork with grain into 2-inch strips.
Cut strips across grain into 1/4-inch slices.
(For ease in cutting, partially freeze pork, about 1 1/2 hours.)
Toss pork with soy sauce, sesame oil, cornstarch, sugar, salt, pepper and garlic in glass or plastic bowl or heavy plastic bag.
Cover and refrigerate 30 minutes.
Pound each pork chop till thin.
In dish combine sugar,soy sauce and sherry.
Dip each pork chop in mixture and then drege in flour.
Don't discard liquid.
In large skillet heat 1/2 of the oil& stir fry onions till tender,remove from pan.
Add remaining oil& brown pork chops.
Spoon onions over pork chops& also remaining soy sauce& sherry.
Cover and cook for 20 minutes or till tender.
ngredients mix well and add pork, marinade several hours or as
Trim excess fat from pork.
Combine egg, 1/4 cup cornstarch, flour, 1/4 cup chicken broth and 1/2 teaspoon salt (salt optional). Beat until smooth.
Pour salad oil 1-inch deep in electric skillet. Heat to 375\u00b0.
Dip pork in batter and fry 5 to 6 minutes or until golden.
Roll pork in flour and brown in oil over low to medium heat. Drain.
Set aside.
Mix all other ingredients and add to pork. Pour into greased long casserole dish and bake, covered with aluminum foil, for 1 1/2 hours at 325\u00b0.
In medium hot skillet, mix water and soy sauce.
Layer pork chops and top with green pepper and onion.
Sprinkle ginger.
Cook on medium heat until pork chops are done.
Remove chops and add rice to remaining skillet ingredients.
If there is not enough liquid, add more water and soy to desired taste.
Add pork chops and warm.
Serves 8.
Combine soy sauce, oil, orange juice, green peppers, brown sugar, ginger and turmeric in bowl; mix well.
Arrange pork chops in shallow dish.
Add marinade.
Marinate, covered, in refrigerator for 3 hours, turning occasionally.
Drain, reserving marinade.
Place pork chops on grill.
Grill for 25 minutes on each side, basting occasionally with reserved marinade.
n large kettle.
Add pork and cook 5 minutes to
Brown pork chops in Crisco.
Place on tray in pressure cooker. Add 2 tablespoons rice on each pork chop.
Preheat grill to medium-high heat or preheat your oven to 450 degrees.
Place a 4 ounces of pork slices, 1/2 cup broccoli, 1/2 cup carrots, 2 ounces water shestnuts, 1/4 cup red bell pepper strips and 2 Tablespoons green onions on each piece in foil packet.
Combine soy sauce, sesame oil and garlic.
Spoon over pork and vegetables.
Bring up sides of foil and double fold.
Double fold over end of packet, leaving room for heat to circulate.
Grill 4-16 minutes in covered grill or bake 18-22 minutes on a cookie sheet in oven.
Brown pork chops and place in baking pan (one layer).
Place a pineapple ring on each with a mushroom cap in center.
In saucepan, combine pineapple juice (add water to make 2 1/2 cups), soy sauce and sugar; bring to a boil.
Stir in 1/2 cup of water in which the cornstarch has been dissolved.
Bring to a boil again. Pour over chops.
Bake at 325\u00b0 for 2 hours, covered.
In a large ziploc bag,combine first 6 ingredients.
Add pork and turn to coat,seal bag,refrigerate 4-6 hours.
Grill uncovered over medium heat for 10-12 minutes or until juices run clear,turning once.
Trim excess fat from pork. Combine egg, 1/4 cup chicken broth and 1/2 teaspoon salt. Beat smooth.
Pour salad oil into electric skillet to depth of 1-inch.
Heat to 375\u00b0.
Dip pork in batter. Fry in hot oil for 5 to 6 minutes or until golden. Drain and keep warm.
In glass dish, combine all ingredients, except pork chops. Then add pork chops.
Cover and marinate 3 to 4 hours in refrigerator.
Place chops on grill 5 to 7-inches above coals. Cook at low temperature 20 to 25 minutes or until done, turning chops occasionally and brushing frequently with marinade.
Salt and red pepper the chops.
Brown them slowly in a skillet.
Add wine, bell pepper, onion and garlic.
Cover and simmer for 25 to 30 minutes.
Remove pork chops, being sure to keep them warm.
Add the soy sauce and syrup from the pineapple. Stir until more or less thick.
Add the pineapple chunks and bring to a boil.
Serve over pork chops and hot cooked rice.
Makes six servings.
Combine all ingredients except pork in Brown-in-Bag.
Place in a large baking dish. Trim excess fat from pork.
Place in bag. Bake 2 to 2 1/2 hours at 350\u00b0 for 5 pound roast.