he scallions, garlic and jalapeno with the vegetable oil.
Grill
Gravy: Add cornstarch to the water with pork drippings for thickness. Add salt and pepper for taste.
cover with cold water. Let stand overnight.
Place the pork on
n a heatproof bowl. Cover with hot water. Soak until softened
Salt and pepper the pork chops and fry in a small amount of oil until slightly browned on both sides; drain.
In a bowl mix together, mushroom soup, wine, water and mushrooms.
Combine soup mixture with pork chops. Cover and simmer on low heat for about an hour until chops are tender.
Place rice in greased 13 x 9 x 2-inch baking dish.
Mix together soups and milk.
Pour over rice.
Sprinkle onion soup mix over soups.
Top with pork chops.
Cover tightly with foil.
Bake at 350\u00b0 for 1 1/2 hours.
Remove foil the last 15 minutes to brown chops.
Yields 6 servings.
nd set aside. Layer potatoes with bacon and onion in prepared
Preheat oven to 350\u00b0.
In oven, melt margarine in bottom of 9 x 12-inch baking dish.
Lightly brown both sides of the pork chops in the margarine.
Remove from baking dish.
Mix onion soup mix with hot water.
Add the mushroom soup and mix well.
Mix water and soup together.
Brown pork chops in skillet. Layer rice, soup and then pork chops in a 9 x 13-inch baking dish. Cover with foil.
Bake in oven at 350\u00b0 for 30 minutes.
Brown pork chops; peel and grate potatoes.
Layer potatoes, onions and cheese in a baking dish or Dutch oven.
Mix soup, made with milk; pour over all.
Arrange pork chops on top, cover and bake at 350\u00b0 for 2 to 2 1/2 hours.
Lay chops in baking dish.
Season with salt and pepper.
On each chop, place 1 tablespoon rice, on rice place 1 tablespoon celery, then a slice of onion.
Pour soup diluted with water over all.
Cover.
Bake at 350\u00b0
for 1 1/2 to 2 hours.
Brown pork chops in hot oil.
Sprinkle with salt and pepper to taste.
Melt butter in saucepan.
Stir in flour, 1 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add chicken broth; cook, stirring constantly until mixture comes to a boil.
Place potatoes in bottom of 11 x 7 x 1 1/2-inch baking dish.
Top with onion rings. Pour chicken broth mixture evenly over top.
Top with pork chops. Cover with foil.
Bake in 350\u00b0 oven 1 hour.
Remove cover and continue baking 30 minutes or until meat is tender.
Makes 6 servings.
Combine pork with salt, 1 tablespoon soy sauce, sherry, ginger, scallion, water and cornstarch.
Mix well.
Remove stems from peppers.
Cut hole at the tops.
Remove seeds.
Wash thoroughly; dry.
Fill peppers with pork mixture.
Heat oil in wok to 350\u00b0. Stir-fry peppers 1 minute.
Add 2 tablespoons soy sauce, stock and sugar.
Bring to boil.
Turn heat down.
Simmer 20 minutes. Thicken gravy with dissolved cornstarch.
Stir constantly.
Remove peppers to platter and pour sauce over them.
Brown pork chops on both sides in
In a small roaster, layer peas, carrots, potatoes and onion. Season each layer with salt and pepper and dot with oleo.
Top with pork chops.
Top pork chops with tomatoes.
Cover.
Bake at 350\u00b0 for 1 1/2 hours.
Take cover off and brown 12 to 15 minutes.
Brown pork chops on both sides in
ggplant in a few places with a fork or skewer. Bake
ut beef. Discard marrowbone. Strain soup in colander. (There should be
Peel and dice the carrots, celery and potatoes.
Cut the leeks and cabbage leaves into fine strips.
Saute the vegetables and soup bone in the butter.
Add the barley.
After a few minutes, pour in the bouillon.
Stick the onion with the clove and add to the soup, along with the bacon.
Simmer for 2 1/2 hours.
Remove the soup bone and onion from the soup.
Mix the egg with the cream; add to the soup.
Heat, but do not boil.
Season to taste with salt and pepper.
0 minutes.
Puree the soup using an immersion blender, or