SPRINKLE chops with lemon pepper
HEAT oil in skillet
Add chops and cook
until browned
Remove chops
ADD
mushrooms and cook until tender
ADD soup, milk, wine and mustard
Heat to
a boil
Add chops
Cover and cook over
low heat 5 min. or until done
Serves
4
Directions: 1 Melt butter or margarine in a
large saucepan over medium heat
Add the
Worcestershire sauce, lemon juice, sugar,
paprika, salt and cayenne pepper
Mix
together and bring mixture to a boil,
stirring often
Add the cooked pork and
let simmer just until pork is heated
through
Divide into 4 equal portions onto
the bottom of each hamburger bun
Makes 4
sandwiches
Combine all ingredients in a large bowl and
mix well
Shape mixture into 1-inch
meatballs
Heat 2 Tbsp. olive oil in a
skillet and brown meatballs until cooked
through usually about 5 - 8 minutes
Drain
on paper towels before serving
You may
use prepared sweet and sour sauce or the
recipe to follow
Combine all ingredients in a blender and mix
well
Warm in small saucepan before
serving
MIX stuffing, soup, corn, onion and
celery
Spoon into greased 9" pie
plate
Top with chops
MIX sugar and
mustard and spoon over chops
BAKE at 400°F. for 30 min. or until done
Serves 4
Cut cabbage in half,
remove tough core
and cut in slices.
Arrange cabbage in
bottom of large baking casserole with
lid.
If you don't have a large enough
casserole for the entire cabbage,
then
put one half of the cabbage in each of two
casseroles.
Arrange cabbage slices in
bottom of casseroles
and then place pork
loin chops on top of the cabbage.
Pour
vinegar over chops
and then season with
onion salt, regular salt and pepper.
If
using two casserole dishes,
then put four
pork chops and add 1/2 cup vinegar in each
casserole.
Place 1 tsp. of rosemary on
the middle of each pork chop.
Cover
casserole
and
bake in 350 degree oven
for 1 hour and 30 minutes
or until pork
chops are cooked through
and
tender.
HEAT oil in skillet.
Add chops and cook
until browned.
ADD soup and water.
Heat to a boil.
Cover and cook over low
heat 5 min. or until done.
Serves
4.
Rub pepper into pork and place pork in a
large plastic zipper bag (such as
Ziploc).
Whisk together wine,
Worcestershire, and garlic powder and pour
over pork.
Seal the bag and place in the
refrigerator to marinate 2-24 hours,
turning the bag occasionally to coat.
Preheat oven to 375F.
Combine all
stuffing ingredients but raisins in microwave
and cook 3 minutes.
Stir in raisins,
return to microwave and cook 1 minute.
Let stand 5 minutes.
Cut a slit in the
side of each pork chop to form a pocket;
divide stuffing and stuff pork pockets.
Secure with a toothpick.
Place chops in a
shallow roasting pan and bake 40-50 minutes
or until no pink remains.
Remove
toothpicks and place on serving platter.
Meanwhile,
heat butter in small saucepan
over medium-high heat.
Add green onions
and sauté until wilted.
Add apricot
preserves and Dijon mustard;
cook and
stir until preserves are melted,
about 10
minutes.
Spoon over stuffed chops and
serve.
Serves 4
Directions
MIX cornstarch, broth and pepper.
SPRAY skillet with vegetable cooking spray and heat 1 min.
Add chops and cook until browned.
Remove chops.
Remove skillet from heat.
SPRAY with cooking spray and heat 1 min.
Add onion and cook until tender-crisp.
ADD cornstarch mixture.
Cook until mixture boils and thickens,
stirring.
Return chops to skillet.
Cover and cook over low heat 5 min. or until done.
Serves 6.
HEAT oil in skillet.
Add chops and cook until browned.
ADD soup and water.
Heat to a boil.
Cover and cook over low heat 5 min. or until done.
Serves 4.
Heat oven to 350.
In large skillet,
brown pork chops in oil.
Place in ungreased 13x9-inch pan.br> In medium bowl,
combine soup, celery, onions, pepper, poultry seasoning and egg;
mix well.
Separate dough into 10 biscuits cut each into 8 pieces.
Stir biscuit pieces into soup mixture;
spoon over pork chops.
Yield: 6 servings
HEAT oil in skillet.
Add chops and cook until browned.
ADD soup and water.
Heat to a boil.
Cover and cook over low heat 5 min. or until done.
Serves 4.
Heat oil in 12" skillet or Dutch oven over med.-high heat until hot.
Add pork chops;
cook 2-3 min. on each side or until browned.
Remove pork chops from skillet.
Add 1/2 cup of the pineapple liquid, brown sugar, salt and cinnamon to the same skillet,
blend well.
Reserve remaining pineapple liquid. Add sweet potatoes to skillet;
turn to coat with liquid.
Add pork chops.
Bring to a boil.
Reduce heat to low;
cover and simmer 15 to 25 min. or until potatoes are tender.
Stir in bell pepper and pineapple chunks.
Cover;
simmer an additional 5 min.
Transfer pork chops to a warm platter.
In a small bowl,
stir cornstarch into remaining pineapple liquid until dissolved.
Gradually stir into mixture in skillet.
Cook and stir over med.-high heat until sauce is bubbly and thickened.
Spoon over pork chops.
