Ingredient list
1 egg
4 pork chops, 3/4 to 1-inch thick
1 c. bread crumbs
1/2 tsp. pepper
3 T. flour
1/4 to 1/2 c. chicken broth
1/2 large onion, sliced
1 to 2 T. butter
Instructions
Beat egg in small bowl. Mix bread crumbs with flour and pepper; pour onto waxed paper. Dip pork chops into egg, then roll through bread crumb mixture. Dip pork chop into egg and crumb mixture a second time. Melt butter in 10-inch skillet. Place pork chops into skillet and brown both sides lightly. Pour chicken broth into casserole dish, about 1/4 to 1/2-inch deep. Place pork chops into dish and cover with onions. Bake, covered for 35-40 minutes at 425º. Add more broth, if necessary.
March 7, 2019 | Posted in:
Paleo meatballs
Ingredient list
-1 clove garlic, minced (about 1 teaspoon)
-1/2 tablespoon salt
-1 tablespoon caraway seeds
-1 teaspoon ground paprika
-1 tablespoon ground black pepper
-1 cup fresh parsley leaves, minced (about 1/4 cup)
-1 tablespoon grainy mustard
-2 pounds ground pork
Instructions
1. Mix all ingredients together until well blended and form into meatballs. I made them fairly-large – about 9 per pound of meat. (mostly because I get bored rolling meatballs. You could also make these burgers, but balls are more fun. [Heh. I said ‘balls are more fun.’]) (For details on the science of mixing meatballs, read this.)
2. On the grill: Heat grill to high, then cook meatballs five minutes with lid closed, flip, and cook an additional five minutes, until nicely browned.
In the oven: Preheat oven to 400F and cook 20 minutes or so.
On the stovetop: Brown in a hot saute pan, then cover with a lid and reduce heat to medium-low until cooked through.
May 5, 2014 | Posted in:
Slow cooker Mexican pulled pork, or carnitas
This is a crowd-pleaser, and not just for cinco de mayo! I made it for my sisters birthday this past week-end and it was a big hit. The margarita’s helped….
Ingredients
1 pork shoulder – 5-6 lbs
1 onion, peeled
1 orange, washed, and quartered
1 lime, washed, halved
1 tblsp cumin
1 bay leaf
1 tsp peppercorns
3 cups water
Preparation Instructions
Place all ingredients in a slow cooked on high, or in a dutch oven, covered, at 325. Cook 4-5 hours, or until meat is tender and falls apart.
Pull meat apart with a fork, and add 1/2 cup cooking liquid and salt to taste.
Serve with corn or flour tortillas, and your fave toppings- guacamole, grated cheese, fresh salsa, coriander, sour cream and cholula hot sauce.
Black bean, corn and coriander salad makes a great side dish.
October 9, 2012 | Posted in:
Royal swedish meatballs
from Jennifer L.’s book, North Branch , MN
Ingredients
2 lb ground hamburger
1 lb ground lean pork
2 eggs, beaten
1 c. mashed potatoes
1 c. dry bread crumbs
1 tbsp brown sugar
1 c. milk
Preparation instructions
Combine all ingredients except cream; mix well. Form into small balls. Dip in flour. Brown, Put into baking dish. Pour cream over meatballs. Bake in slow oven 325°.
They may be fried in pan instead of baking.
Submitted by: Jennifer L
September 30, 2011 | Posted in:
Pork roast oriental
from Mandy D.’s book, Colton, SD
Ingredients
1Tbls flour
1 tbls sugar
1/2 tsp ginger
1 clove garlic (minced) or 1/8 garlic powder
1/2 cup sherry cooking wine
1/4 cup lemon juice
1/4 soy sauce
1Tbls ketchup
5 to 7lb loin pork roast
Preparation instructions
Mix and marinate pork several hours. Then bake 2 1/2 to 3 hours.
Submitted by: Susan W
| Posted in:
Cowboy tacos
from Mandy D.’s book, Colton, SD
Ingredients
1 lb boneless pork loin, cut into 1-inch strips
1 (1 1/4-oz.) pkg. taco seasoning
1c salsa
1 (15-oz.) can spicy chili beans, undrained
1/4 c. apricot preserves
1c. cooked sweet corn kernels (opt.)
flour tortillas
Preparation instructions
In a shallow bowl, combine pork and taco seasoning. Coat hot frying pan with cooking spray and stir fry pork until no longer pink. Stir in salsa, beans, preserves and corn (if using). Reduce heat to low and simmer 10-12 minutes. Spoon mixture into flour tortilla shells and garnish with shredded cheese if desired.
Submitted by: Susan W