Yankee Barbecued Spareribs
4 pounds meaty pork spareribs Salt and pepper, to taste 1 lemon, thinly sliced 1 large onion, chopped 1 teaspoon chili powder 1 teaspoon celery seed 1/4 cup brown sugar 1/4 vinegar, or lemon juice 1 tablespoon Worcestershire sauce 1 cup catsup 2 cups water Spread ribs, meaty side up, in roasting pan. Sprinkle with salt and pepper. Arrange lemon slices on ribs and brown, uncovered, in 450 degree oven for 45 minutes. Mix remaining ingredients together to make sauce. Pour over ribs. Reduce heat to 350 degrees and continue baking for 1-1/2 hours. Do not cover, but baste and turn ribs occasionally. If sauce gets too thick, add a little water.
Sweet 'n' Sour Pork
ingredients for 6 servings: 1 1/2 lb Fresh pork shoulder * 8 oz (1 cn) pineapple chunks 3 tb Cornstarch 1 tb Imported soy sauce 1/8 ts Pepper 1 ea Small green pepper ** 1/4 c Packed brown sugar 2 tb Lemon juice 1 ts Salt 1/8 ts Ground ginger 6 oz (1 pk) frozen pea pods Preparation: * Pork shoulder should be cut into 1/2-inch cubes. ** Green pepper should be seeded and cut into 1-inche pieces. Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover and microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes, stirring every 3 minutes. Stir in green pepper and pea pods. Cover and microwave on high (100%) green pepper and pea pods are tender, 3 to 4 minutes.
Tangy Stir-Fried Pork
A little stir-fry flash in the pan makes pork jump with flavor. It's time to wok and roll! 12 ounces pork tenderloin 1 teaspoon cooking oil 1/4 cup dry white wine or reduced-sodium chicken broth 6 unpeeled kumquats, thinly sliced, or 1/4 of an orange, thinly sliced 2 tablespoons hoisin sauce 1 green onion, bias-cut into 1/4-inch slices 2 teaspoons toasted sesame seed 2 cups hot cooked quick-cooking brown rice 1. Cut tenderloin into 1/2-inch-thick slices. In a wok or large nonstick skillet heat oil. Add pork and cook and stir over medium- high heat for 6 to 8 minutes or until cooked through. Remove pork from wok. 2. Reduce heat. Add white wine or broth, kumquats or orange, and hoisin sauce to wok. Cook and stir 1 minute. Return pork to wok. Heat through. Stir in onion and sesame seed. Serve over rice. Makes 4 servings. Nutritional facts per serving calories: 292 , total fat: 5g , saturated fat: 1g , cholesterol: 60mg , sodium: 205mg , carbohydrate: 33g , fiber: 4g , protein: 21g , vitamin A: 1% , vitamin C: 19% , calcium: 3% , iron: 12%
Seasoned Pork Roast
2 teaspoons McCormick® Garlic Salt 1/2 teaspoon McCormick® Ground Black Pepper 1 to 2-pound boneless pork roast 1/4 cup honey 1 teaspoon prepared horseradish 1 teaspoon McCormick® Ground Ginger Orange slices and sprigs of Italian parsley to garnish 1. Combine garlic salt and pepper. Rub over roast. 2. Place roast on rack in roasting pan and roast in 350 F oven 40 minutes per pound. 3. Combine honey, horseradish, and ginger. Baste roast with honey mixture during last 30 minutes of cooking. 4. Remove to carving board and let stand about 5 minutes before slicing. Garnish with orange slices and sprigs of parsley. Makes 4 to 6 servings
Smothered Pork Chops
Ingredients : 2 tbs. cornstarch 1 can (14 1/2oz) Beef Broth 1 tsp. packed brown sugar 6 pork chops 1 med. onion, sliced (approx. 1cup) Instructions : 1) Mix cornstarch, broth and brown sugar until smooth. Set aside. 2) In medium skillet over medium-high heat, heat half the margarine. Add chops in 2 batches and cook 10 minutes or until browned. Set chops aside. 3) Reduce heat to medium. Add remaining margarine. Add onion. Cook until tender and crisp. 4) Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chops to pan. Reduce heat to low. Cover and cook 5 minutes or until chops are no longer pink. Serves 6. Prep: 5 min Cook: 35 min
Stuffed Pork Chops
INGREDIENTS 6 bacon slices 2 Granny Smith apples, peeled and diced 2 shallots, finely chopped 1 tablespoon chopped fresh ginger 1 tablespoon chopped fresh sage 1 cup fontina cheese, cubed 6 (1 1/2-inch-thick) center-cut pork loin chops 1 1/8 teaspoons salt 1 1/4 teaspoons pepper 2 tablespoons olive oil INSTRUCTIONS Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside. Sauté apples, shallots, and ginger in hot drippings 5 minutes or until tender. Remove from heat; stir in sage. Stir together apple mixture, bacon, and cheese in a bowl. Cut a horizontal slit through thickest portion of each pork chop, cutting to, but not through, other side to form a pocket. Sprinkle both sides and pocket of each pork chop with salt and pepper. Spoon apple mixture evenly into pockets, and secure with wooden picks. Cook pork chops, in 2 batches, in hot olive oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until golden. Place pork chops in a lightly greased roasting pan or large shallow baking dish. Bake at 425° for 25 to 30 minutes or until done. YIELD: Makes 6 servings PREPARATION TIME: 30 min. COOKING TIME: Cook: 20 min., Bake: 30 min.
pork chops idea
From: "Margo Messer" Subject: pork chops idea My daughter makes a delicious meal with these and the price is so much better than the "better" cuts - and even better - quick and easy :)!!!! Michelle's Smothered Pork Chops serves about 6 4-5 assorted pork chops 1/2 c diced onions, or enough to cover top of chops cream of mushroom soup salt - to taste pepper - to taste garlic powder - to taste Place pork chops in pan with onions on top, add salt, pepper and garlic powder and sautee for about 45 minutes. Mix cream of mushroom soup with milk. Pour over top and let simmer for approximately 15 minutes.
Boston Butt Pork Roast
From: "Margo Messer" Boston Butt Pork Roast 350*->325* MY TNT-AWESOME Margo's Method 3-4 pound Boston butt roast (or larger if desired) 6-8 potatoes peeled, and cut in half lengthwise 1 pound baby carrots 1 delicious (or other sweet) apple, cut in eighths water Preheat oven and roasting pan to 350*. Salt and pepper one side of the roast. Place seasoned side of roast down on preheated pan. Bake for 20 minutes season top side of roast Turn roast over and decrease oven heat to 325* Roast for about 2 1/2 hours at 325* (longer time if larger roast) Turn roast over, and add vegetables around base of roast in pan - with potatoes on bottom, covered by the carrots and at least 2 pieces of the apple on top of the roast. Cover the roasting pan after adding the vegetables. Add hot water to depth of about 1" Bake for additional hour or hour and 15 minutes or until vegetables are done and meat shreds easily. Remember to check water level occasionally - do not want it to go dry A 4# roast will yield a terrific meal for 8 and enough leftovers for barbecued pork sandwiches the next night and lunch for 1 or 2 the day after :)
Pork in Bourbon Maple Marinade
submitted by Diane Prep. time: 10 minutes Cooking time: 10 minutes Serves: 6 Ingredients 1/4 cup bourbon 2 tablespoons maple syrup 2 tablespoons catsup 1/4 cup water 1/2 teaspoon nutmeg 1/4 teaspoon ginger 1 1/2 pound pork tenderloin Directions Combine all ingredients except the pork and pour into a nonmetal, shallow dish. Add the pork tenderloin and allow to marinate overnight. The next day, slice the pork tenderloin into 6 serving pieces. Prepare an outdoor grill with the rack set 4 to 6 inches from the heat source, or prepare an oven broiler. Grill each pork slice until no pink remains and the pork is cooked through, about 6 to 8 minutes.
