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Pork Chops with Roasted Apples and Brussel Sprouts

Let marinate overnight if possible…..
1 tsp paprika
1 tsp chili powder
1 tsp garlic salt
1/8 tsp ground red pepper
1/8 tsp ground cinnamon
3 TBS light brown sugar divided
2 tsp finely chopped rosemary divided
1 tsp kosher salt divided
½ tsp fresh ground pepper divided
(4) 1” thick bone in center cut pork chops
3 TBS & 2 tsp olive oil
3 TBS apple cider vinegar 
1 gala apple cut into ½” wedges
1 lb Brussel sprouts cut in half (fresh)

Bacon Candy

Thick sliced applewood smoked bacon
cover a sheet pan with parchment or foil for easier clean up put slices on a rack that fits pan
sprinkle brown sugar on each slice sprinkle with a little cayenne pepper or cinnamon

Put in the oven at 375 degrees for about 15-20 minutes, or until crispy

Apple Glazed Pork Roast (Crokpot)

4 lb. pork loin roast
6 apples
1/4 C. apple juice
3 Tblsp. brown sugar
1 tsp. ginger, ground

Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well.
Core and quarter apples.

Place apple quarters in bottom of crockpot. Place roast on top of apples.
Combine apple juice, brown sugar, and ginger.
Spoon over top surface of roast, moistening well.

Cover and cook on Low for 10-12 hours, until done.

Pork Chops & Saurkraut

4 - 6 pork chops
1 Lg. pkg sauerkraut (the refrigerated section is better than the jar)
Homemade mashed potatoes

Salt & pepper the pork chops and brown. Put them in a casserole dish and cover with sauerkraut.
Add water to an inch above sauerkraut.

Cook in 350 degree oven for one hour.

Cranberry Pork Roast

1 boneless rolled pork loin roast (21/2 to 3 pounds)
1 can jellied cranberry sauce (16 oz.)
1 tsp. dry mustard
1/4 tsp. ground cloves
1/2 C. sugar
1/2 C. cranberry juice
2 Tbsp. cornstarch
2 Tbsp. cold water salt to taste

Place pork roast in a slow cooker.

In a medium bowl, mash cranberrysauce; stir in sugar, cranberry juice, mustard and cloves. Pour over meat.
Cover and cook on low for 6-8 hours or until meat is tender.

Crockpot Cola Ham

1/2 cup brown sugar
1 tsp dry mustard
1/4 cup cola (Coca Cola, Pepsi, etc)
3 to 4 pound pre-cooked ham

Combine brown sugar and mustard. Moisten with cola to make a smooth paste.
Reserve remaining cola. Score the ham with shallow slashes in a diamond pattern.
Rub ham with mixture.
Place ham in crockpot and add remaining cola. Cover and cook on high
for 1 hour, then turn to low and cook for 6 to 7 hours.

Serves 9 to 12.

Hot and Sweet Sausage Sandwiches with Grilled Peppers, Onions and Horseradish Mustard

2 French sandwich loaves
1 medium yellow onion -- sliced thin
1 Poblano pepper -- sliced thin
1 yellow bell pepper -- sliced thickly
1 red bell pepper -- sliced thin
freshly ground black pepper
4 pieces hot and sweet pork sausage -- 1/2 inch thick
1/2 cup Horseradish Mustard, recipe follows

Prepare a wood or charcoal grill, allow it to burn down to embers.
Slice sandwich loaves in half and hollow out. Grill on each side, just long enough to get grill marks, reserve.

World Champion BBQ Ribs

Pork backrib

***Dry Rub***
4 Tblsp. paprika
2 tsp. salt
2 tsp. onion powder
2 tsp. black pepper
2 tsp. white pepper
1 tsp cayenne

***BBQ Sauce***
6 Tblsp. salt
6 Tblsp. pepper
6 Tblsp. chili powder
4 C. ketchup
4 C. vinegar
4 C. water
1 large onion -- diced
1/2 C. molasses

Dry Rub:
Mix all ingredients together throughly.

BBQ Sauce:
Combine ingerdients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10min. or so.
Pour into sterilized canning jars seal and let stand 2 to 6 weeks before use.

Baked Pork Chops

6 pork chops
1 tsp. garlic powder
1 tsp. seasoning salt
2 eggs, beaten
1/4 cup flour
2 cups Italian style seasoned bread crumbs
4 Tblsp. olive oil
1 can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine

Preheat oven to 350.
Rinse pork chops, pat dry and season with garlic powder and seasoning salt to taste. Place beaten eggs in small bowl.
Dredge pork chops lightly in flour, dip in egg and coat liberally with bread crumbs.
Heat oil in medium skillet over medium high heat.
Fry pork chops 5 minutes per side or until breading appears well browned.

Sausage, Peppers and Onions-Giada De Laurentiis

1/4 cup extra-virgin olive oil
1 pound sweet Italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes.

Crunchy Parmesan-Mustard Pork Chops

1 cup plain breadcrumbs
1 tablespoon melted butter
2 tablespoons Dijon mustard
2 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped, fresh parsley
6 boneless pork loin chops, about 4 ounces each
Salt to taste
Freshly ground black pepper

Preheat the oven to 350ºF.
In a small bowl, mix the breadcrumbs, butter, 1 tablespoon of Dijon mustard, Parmesan cheese and parsley.
Season the pork chops with salt and pepper. Spread the remaining mustard on one side of each chop and place the chops (plain side down) on a baking sheet.

Crock Pot Chops-n-Gravy

6 pork chops
1 onion, chopped
3 Tbsp. ketchup
1 (10 3/4 oz.) can cream of chicken soup, undiluted
2 tsp. Worcestershire sauce

Brown chops in a skillet and put in the bottom of a slow cooker. Combine the onion, ketchup, soup and Worcestershire and pour over the chops.
Cover and cook on low for 8-9 hours or until chops are tender.
Good served with rice, noodles or potatoes.

Serves 6.

World Champion BBQ Ribs

pork backrib
***DRY RUB***
4 tablespoonspaprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons white pepper
1 teaspoon cayenne

6 tablespoons salt
6 tablespoons pepper
6 tablespoons chili powder
4 cups ketchup
4 cups vinegar
4 cups water
1 large onion -- diced
1/2 cup molasses

Dry Rub:
Mix all ingredients together throughly.
BBQ Sauce:
Combine ingerdients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10min. or so.

Breaded Dijon Pork Chops

3/4 cup crushed saltines (about 20 crackers)
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 to 1/4 teaspoon rubbed sage
3 tablespoons Dijon mustard
4 pork rib chops (1/2 inch thick and 7 ounces each)
1/4 cup canola oil

In a small bowl, combine the cracker crumbs, thyme, pepper and sage.
Spread mustard on both sides of pork ; coat with crumb mixture.
In a large skillet, cook pork in oil over medium-high heat for 4-5 minutes on each side or until golden brown and meat juices run clear.

Yield: 4 servings.

Kansas City Style Pork Back Ribs

3 slabs pork back ribs
1/2 cup sugar
1/4 cup paprika
3 tablespoons seasoned salt
2 tablespoons chili powder
2 tablespoons ground black pepper
1 tablespoon celery salt
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons ground sage
1 teaspoon dry mustard
1 cup your favorite barbecue sauce
1/2 cup honey

In pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard. Place lid on jar and shake
jar to combine thoroughly. Set spice rub aside.

Low-Fat Oven-Baked Pork Chops

4 pork chops trimmed of fat
1 cup low-fat buttermilk
1 cup fine dry breadcrumbs
2 tsp dried basil
2 tsp paprika
1 tsp lemon pepper
1/2 tsp garlic salt

Allow pork chops to soak in buttermilk, refrigerated, for at least 1 hr.

Combine bread crumbs and remaining spices spread mixture onto wax paper.

Coat each pork chop in dry mixture. Place pork chops on greased cookie sheet and bake in a 425 degree oven for 20-25 mins or until chops are no longer pink inside.

Serves 4

Low-Fat Oven-Baked Pork Chops

4 pork chops trimmed of fat
1 cup low-fat buttermilk
1 cup fine dry breadcrumbs
2 tsp dried basil
2 tsp paprika
1 tsp lemon pepper
1/2 tsp garlic salt

Allow pork chops to soak in buttermilk, refrigerated, for at least 1 hr.

Combine bread crumbs and remaining spices spread mixture onto wax paper.

Coat each pork chop in dry mixture. Place pork chops on greased cookie sheet and bake in a 425 degree oven for 20-25 mins or until chops are no longer pink inside.

Serves 4

Breaded Italian Pork Chops

Breaded Italian Pork Chops

1/4 cup Italian bread crumbs..Ground Flax seed..
2 tbsp shredded parmesan cheese
1/4 cup all-purpose flour..Almond flour
2 large egg whites, lightly beaten.. 1 large egg with 1 tbs water will work
2 tsp olive oil
4 (2 oz each) boneless pork loin chops

Combine bread crumbs and Parmesan cheese in a shallow dish.
Place flour in another shallow dish place egg whites in a third shallow dish. Dredge pork in flour dip in egg whites and dredge in breadcrumb mixture.
Heat oil in large nonstick skillet over medium-high heat. Add pork to pan.

Crispy Oven Baked Pork Chops

6 pork loin chops, approx. 1/2 to 3/4 inches thick
1 box corn flakes, crushed
2 tablespoons garlic powder
1 tablespoon kosher salt
2 freshly ground black pepper
1 tablespoon rubbed sage
4 eggs, slightly beaten
1 cup flour

Combine the corn flake crumbs, garlic powder, salt, pepper and sage together in a large flat pan. Mix well.

Beat the eggs in a medium bowl. Pour the flour into a large bowl.

Creamy Onion Smothered Pork Chops

4 tenderloin chops
3 tablespoons flour
1 teaspoon sage
1 onion
1 can cream of mushroom soup
1 soup can full of milk
2 teaspoons beef bouillon
2 tablespoons A1 sauce
1/4 cup parsley

Slash edges of pork chops. Combine flour and sage. Dredge chops in flour. Place in casserole with tenderloin inside. Top with onion. Whisk soup, milk, bouillon, steak sauce and remaining flour until smooth.

Pour over chops, coating all.

Cover and microwave at 30% for 15 min. Turn and rearrange chops and push beneath sauce. Cover and microwave 15

Apricot Glazed Ham

1/2 fully cooked bone-in ham (6 to 8 pounds)
1/2 cup packed brown sugar
2 to 3 tablespoons ground mustard
Whole cloves
1/2 cup apricot preserves

Place ham on a rack in a shallow roasting pan.
Score the surface of the ham, making diamond shapes 1/2 in. deep.
Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond.
Place ham on a rack in a shallow roasting pan.
Bake, uncovered, at 325° for 1 hour.
Spoon preserves over ham. Bake 15-30 minutes longer or until a meat thermometer reads 140° and ham is heated through.

Herb-Breaded Pork Chops

Vegetable oil cooking spray
1/4 cup garlic-herb bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried sage
2 tablespoons low-fat or nonfat mayo
1 egg white
4 (3-4 ounces) boneless pork loin chops
1 tablespoon all-purpose flour

Preheat the oven to 375 degrees F.

Spray a 12x8-inch (2-qt) glass baking dish or shallow pan with cooking spray. In a shallow bowl combine bread crumbs, cheese and sage. Mix well.

In another shallow bowl combine mayo and egg white and beat until smooth.

Oven Baked Pork Chops (Low Fat)

4 − 3 to 4 ounce lean pork chops, well−trimmed
1 cup low−fat buttermilk
1 cup fine bread crumbs
2 teaspoons dried basil
2 teaspoons paprika
1 teaspoon lemon pepper
1/2 teaspoon garlic salt

Allow pork chops to soak in buttermilk (in refrigerator) for at least one hour. In a small bowl combine bread crumbs and remaining spices.

Preheat oven to 425F and spray a cookie sheet with non−stick spray oil. Spread mixture onto wax paper and dip each pork chop in crumb mixture.
Place chops on prepared cookie sheet and bake for 20 to 25 minutes, or until chops are no

Sausage Balls

1 pound mild or hot Sausage
2 cups Bisquick
1/2 pound Cheddar Cheese, grated
1/4 cup Water.

Fry Sausage drain and crumble. Add Bisquick and cheese to sausage gradually add water while stirring. Mix well. Roll mixture into small balls.
Bake on un-greased baking sheet at 350F for 20 to 30 minutes and when the balls are golden brown.

You can make ahead and freeze on cookie sheet then bag in zip bag.

No need to thaw before baking.

Pink Ribbon Cookbook, Women First Breast Cancer Support Group

In Memory of Pam Ledbetter.

Baked Pork Chops with Garden Stuffing

1 can (10 3/4 oz.) Campbell's® Condensed Golden Mushroom Soup
3/4 cup water
1 bag (16 oz.) frozen vegetable combination, (broccoli, cauliflower,carrots)
1 tbsp. butter
4 cups Pepperidge Farm® Herb Seasoned Stuffing
6 bone-in pork chops, 3/4" thick (about 2 pounds)

Heat the oven to 400°F.

Heat 1/3 cup soup, 1/2 cup water, vegetables and butter in a 3-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat.

Add the stuffing and mix lightly.

Spoon the stuffing mixture into a greased 3-quart baking dish. Arrange the pork on the stuffing.

Orange Topped Pork Chops

6 (1/2-inch thick) pork chops
1 tablespoon vegetable oil
1 (11 oz.) can mandarin oranges, drained
1/2 tsp. ground cloves
Pepper, to taste

In a skillet, brown pork chops on both sides in oil.
Top with oranges; sprinkle with cloves and pepper. cover and simmer for 35 minutes or until meat juices run clear.

Serves 6.

Country Style Ribs And Vegetables

1 1/2 teaspoon oil
1 1/2 pound boneless country style pork ribs
3/4 cup apple cider
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1/4 pound baby onions, or onion wedges
1/4 pound baby carrots
1/4 pound new potatoes

Heat oil in a Dutch oven over medium high heat. Brown ribs.

Add next 3 ingredients and cover. Reduce heat to low and simmer 1 hour.

Add vegetables and simmer 45 minutes more.

Serves 4

Brown Sugar Glazed Bacon

2/3 cup light brown sugar
16 slices bacon
Black pepper (optional)

Heat oven to 400 degrees.

Line 2 rimmed baking sheets with foil and place metal racks on top of the foil.

Arrange bacon in a single layer on the racks and sprinkle with the sugar and pepper, if using.

Bake until the sugar has melted into a glaze and the bacon is crisp, 18 min. Let cool 5 min. before serving.

Makes 8 Servings

Golden Ham Casserole

2 cups cubed potatoes
1 cup sliced carrots
1 cup chopped celery
2 cups cubed ham
2 TBSP chopped green pepper
2 tsp. chopped onion
1/4 cup plus
3 TBSP butter or margarine, divided
3 TBSP all-purpose flour
1-1/2 cups milk 1/2 cup (2 ounces)
shredded Cheddar cheese
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup soft breadcrumbs

Cook potatoes, carrots and celery in a small amount of boiling unsalted water until crisp-tender; drain and set aside.

Parmesan-Crusted Pork Loin Cutlets

Parmesan-Crusted Pork Loin Cutlets


1 (12 to 16 ounce) pork loin
2 cups of Italian style bread crumbs
1/2 cup Parmesan cheese, grated
1/2 cup flour
1 large egg
1 tbsp butter
3 tbsp canola oil
Salt and freshly ground black pepper
1 lemon cut into wedges

Cut the pork loin into equally-sized pork chops. Pound each chop to about
1-inch thick. Mix bread crumbs, Parmesan cheese, salt, and pepper together in
a shallow bowl. Prepare a breading station: In a shallow bowl or plate, place the