For corn relish.
Fry bacon
This was my mom's recipe for pork chops. I do not add
th the dressing. Let sit for 15 minutes, toss again and
For Pork Filling: In a dutch oven
n the \"Shake 'n Bake for Pork\" box. (Mine says 425*F
For pork loin:
Make a pocket in the loin, making sure not to cut all the way through.
Coating:
Grind all ingredients in grinder.
Stuffing:
Cook sausage, crumble. Combine sausage, feta cheese and chilpotle sauce. Stuff roast with sausage mixture. Tie roast to hold stuffing. Season with salr and pepper. Coat roast with coating mixture.
Roast at 350 degrees for 45 minutes or internal temperature of 170 degrees.
Season for Pork Loin: Combine garlic salt, garlic-pepper and lemon-pepper. Rub over roast.
Place on a rack in a shallow roasting pan. Bake uncovered at 325 for 1 1/2 to 2 hrs or until thermometer reads 160.
Basting sauce: in a large saucepan, combine all ingredients and bring to a boil. Reduce heat and let simmer, uncovered, for 10 minutes. Brush over roast while baking.
When roast is done cooking, let it sit for 10 minutes before slicing.
Combine seasoning blend from 1 package of Bag'N Season for pork chops with marmalade.
Arrange cooking bag in 9 x 13 x 2-inch pan. Spread marmalade mixture over roast.
Place roast in bag.
Close and tie.
Bake at 350\u00b0 for 25 minutes per pound.
Let stand 5 minutes and serve.
slow cooker. Place the pork roast into the slow cooker
he marinade and decide for themselves.
For stuffing combine the following
Combine the pork chop breading ingredients - flour, Parmesan
You can use my recipe for char siu (#34265) or make
Toss pork strips in the taco seasoning
Trim Boboli shell (see recipe).
Place in a pizza pan.
Set aside.
Trim fat off pork and cut into thin strips.
Combine pork with marinade ingredients in a zip-top plastic bag, and shake well to coat.
Marinate in refrigerator for 20 minutes.
Heat moo shu shells according to directions on package.
Coat a skillet with cooking spray, and warm over medium-high heat until hot.
Stir-fry pork for 4 minutes.
Divide pork evenly between moo shu shells, drizzle with hoisin sauce, and roll up.
For more than 60 plus years I have ate pork ribs and
For Pickled Carrots and
Slice pork into thin strips.
Marinate strips in garlic, oregano, cumin, salt, orange juice, vinegar and hot sauce for 30 minutes.
Heat heavy skillet or griddle until hot. Add the oil, and when it is hot, and pork strips. Stir-fry until pork is no longer pink.
Add bell pepper and onion and cook until vegetables are limp.
Serve on flour tortillas.
Garnish with green onions, salsa, cheese and lettuce.
Note: prep time includes marinade time.
he onions. Brown the onions for five minutes, stirring occasionally. Place
- For this recipe I used a 6-qt