Pork -- Season your pork well with salt and pepper. Add the thick sliced
Brown pork chops in skillet. Combine soup, sour cream and water in bowl. Mix well. Layer thin sliced potatoes, parsley, onions, soup mixture and pork chops in a 2-quart casserole. Sprinkle with salt and pepper. Bake, covered, at 375\u00b0 for 1 hour and 15 minutes. Serves 4.
Marinate sliced pork with soy sauce and sesame oil.
Add 2 tablespoons peanut oil to a preheated wok.
Stir-fry pork until meat changes color.
Pull pork up the sides of the wok.
Mix all ingredients together in a bowl, then pour over meat and marinate in refrigerator, covered, for 1 hour or if you don't have the time, it's just as good to cook immediately on grill or in oven.
Bake at 350\u00b0 for approximately 1/2 hour for thin sliced pork chops.
If substituting other meats, cook as usual.
Cut crusts from bread.
Spread 1 teaspoon butter on each slice of bread, covering completely.
Press a small lettuce leaf onto 1 end of each buttered slice.
Fold and ruffle sliced pork to cover bread completely.
Top each with 1 tablespoon cabbage and 1 pitted prune.
Cut each orange slice from outside edge to center, twist. Place one orange twist on top of each sandwich.
Garnish each with parsley.
In large heavy skillet, pour 1/2 cup oil.
While oil is heating, season pork chops.
Coat on both sides with crushed garlic.
Brown pork chops on both sides; drain.
Serve with rice and favorite stir-fry vegetables.
ater together.
Place the pork chops in the pot.
hake thoroughly.
Shake the pork chops in the seasoned flour
Season pork chops with rosemary and salt.<
Mix all ingredients together, except pork chops, to make a sauce.
Place lean, thin sliced pork chops in baking dish and cover with sauce.
Bake 1 hour at 300\u00b0.
Place pork chops in shallow baking dish.
Combine catsup, water and brown sugar and pour over chops.
Thinly slice lemon and place one slice on top of each pork chop.
Bake at 350\u00b0 for 1 1/2 hours.
Preheat oven to 350\u00b0.
Place rice and bouillon in shallow casserole dish.
(Rice will float some.)
Lay washed pork chops on top.
Bake, uncovered, for 1 hour and 15 minutes.
Trim as much fat as possible from the pork chops. Brush with olive oil.
Brown pork chops lightly.
Place in 9 x 13-inch pan.
Brush each chop with mustard.
Sprinkle brown sugar over all chops. Pour stewed tomatoes over chops.
Bake in oven for 45 minutes at 375\u00b0.
Preheat oven to 350\u00b0.
Place rice and bouillon in shallow casserole dish.
Lay pork chops on top.
Bake, uncovered, for 1 hour and 15 minutes.
Saute onions in a skillet over medium heat.
Add next 8 ingredients and simmer for 30 minutes.
Add pork and simmer for 15 more minutes.
Serve on toasted buns.
This is great for leftover pork or beef roast!
In a large bowl, mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour.
Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. Discard leftover marinade.
Cook ketchup, pork broth, vinegar, mustard and apple jelly about 30 minutes.
Add diced or sliced pork.
Season meat with salt and pepper to taste.
In a large skillet, heat butter and olive oil over medium heat. When skillet is hot, place sliced pork loin into skillet; cook until browned, turning once. After both sides have browned nicely, add chicken stock ,and cook until liquid thickens.
Stir in dry white wine, scraping the bottom of the pan. Reduce heat, and simmer until liquid is reduced by half. Remove from heat, and allow to cool slightly. Stir in cilantro. Spoon sauce over pork when serving.
Remove thin-cut pork chops from their bone, trim