Pork - the Other White Meat - Stuff yourself till you feel like oinking on these delights!

Page last update:02/16/2006 04:02 AM

Pork Recipe Index

Baked Ham with Molasses Crumb Topping

1 boneless cooked lower-sodium ham (3 pounds)
2 tablespoons butter or margarine
1 tablespoon firmly packed light brown sugar
1 tablespoon molasses
1 teaspoon prepared mustard
1/4 cups dry bread crumbs

Preheat the oven to 325 degrees. Score the top of the ham into diamonds. Place the

ham on a rack in a shallow baking pan. Insert a roasting thermometer in the center. Bake

for 1-1/4 hours. Meanwhile, In a small saucepan, melt the butter over moderate heat. Stir

in the brown sugar, molasses, and mustard. Stir in the breadcrumbs. With a large spoon,

spread the crumb mixture over top of ham. Bake for 15 to 30 minutes more or until thermometer

registers 135 degrees. Cover with foil and let stand for 15 minutes before carving. Makes 12

servings. Prep Time 10 minutes, Cooking Time: 1-1/2 hours, Standing Time: 15  minutes
 

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Pork Chops and Rice

6 to 8 pork chops
6 to 8 tablespoons rice
6 to 8 slices onion
6 to 8 slices tomato
6 to 8 slices bell pepper
1 can chicken broth

Brown pork chops on both sides. Grease casserole well. Place 1-tablespoon rice for each pork chop in bottom. Place chops on rice. Place slice of onion, tomato and pepper on each chop. Cover with
chicken broth. Bake for 1 hour at 350 degrees. Yield: 6-8 servings.

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Pork Chops with Mushroom Sauce

1 tablespoon vegetable oil
4 boneless pork sirloin chops, ¾-inch thick (about 1-1/2 pounds)
1 can (10-3/4 ounces) Cream of mushroom soup
1 package (8 ounces) fresh mushrooms, sliced
½ cup Apple Juice or Cider

In a medium skillet over medium-high heat, heat oil. Add pork chops and
cook 10 minutes or until browned. Add apple juice, soup and mushrooms
to skillet and bring to a boil. Reduce heat to low. Cover and cook 10
minutes or until pork chops are no longer pink. Serve pork chops with white

rice and fresh steamed vegetables. Makes: 4 servings.
Prep Time: 5 minutes, Cooking Time: 25 minutes.

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Pork Chops Supreme

4 pork chops, about 1 inch thick
Salt and Pepper to taste
4 slices onion
4 slices tomato

Wash chops; place in shallow pan. Sprinkle lightly with salt and pepper.

Place onion slice on top of each chop. Sprinkle with salt and pepper. Place

tomato slice on top of onion. Season. Add enough water to cover bottom of

pan. Bake at 350 degrees for 1 hour. Add more water if needed. Yield: 4 servings.

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Pork Loin Roast with Cherry Sauce
1 boneless pork single-loin roast (3 to 3-1/2 pounds) trimmed
1/8 teaspoon each salt and pepper

For the sauce:
4 teaspoons cornstarch
1/4 teaspoon ground coriander
1/8 teaspoon ground nutmeg
1 cup cranberry juice cocktail
1/2 cup red currant jelly
2 cups frozen and thawed, pitted tart red cherries, drained, or 1 can
(16 ounces) pitted tart red cherries, drained

Preheat the oven to 325 degrees. Sprinkle the meat with the salt and pepper, then place

it on a rack in a roasting pan. Insert a roasting thermometer in the center. Roast for 1-1/4 to

1-3/4 hours or until thermometer registers 155 degrees. Cover the meat with foil and let stand

for 15 minutes before carving. Meanwhile, to prepare the sauce, in a medium-size saucepan,

combine the cornstarch, coriander, and nutmeg. Stir in cranberry juice cocktail and jelly.
Cook over moderate heat, whisking constantly, until mixture starts to thicken. Cook for 2 minutes

more or until the mixture is thickened, whisking constantly. Stir in the cherries and cook until heated

through. Serve the sauce with the meat and hot cooked rice. Makes 8 to 10 servings.
Prep Time: 10 minutes, Cooking Time: 1-1/4 hours
 

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Sweet and Sour Pork Chops

Nonstick cooking spray
4 boneless pork loin chops (1 pound), 3/4-inch thick and trimmed
2 medium-size carrots, thinly sliced
1 medium-size yellow onion, thinly sliced
4 lemon slices
2/3 cup apple juice
3 tablespoons firmly packed light brown sugar
3 tablespoons vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon each salt and black pepper
3 tablespoons cold water
4 teaspoons cornstarch.

Coat a 10-inch skillet with cooking spray. Heat the skillet over moderate heat. Add the pork chops

and cook for 3 minutes on each side or until browned. Add the carrots, onion, and lemon slices. In

a small bowl, combine the apple juice, brown sugar, vinegar, garlic, salt, and pepper. Pour over the

pork chops and vegetables.Bring to a boil. Lower the heat and simmer, covered, for 5 to 6 minutes

or until chops are no longer pink on the inside. Transfer the chops and lemon slices to a platter; cover

with foil and keep warm. In a small bowl, stir together the cold water and cornstarch, then stir into the

apple juice mixture. Cook for 2 minutes or until the mixture thickens. Spoon over the pork chops. Serve

with hot cooked rice or noodles. Makes 4 servings. Prep Time: 15 minutes, Cooking Time: 15 minutes
 

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Vegetable Ham Hash
1 tablespoon oil
2 cups diced ham
2 tablespoons minced onion
1 small package frozen mixed vegetables
1 cup diced frozen hash brown potatoes

Heat oil; brown ham and onion in heavy skillet. Add ½ cup boiling water and vegetables;

cover. Bring to a boil. Reduce heat. Simmer until vegetables are just tender, about 6 to 10

minutes. Do not overcook vegetables. Yield 4 servings.
 

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Broiled Ham Meal
1 can string or Lima beans
1 can sweet potatoes
1 (1/2-inch) center cut ham slice
Brown sugar to taste
1 small can pineapple slices
4 marshmallows

Place beans in bottom of broiler pan. Heat beans in oven. Heat sweet potatoes in small pan on top of stove. Clip edges of ham; place on beans on boiler rack. Brown ham. Mash sweet potatoes with mixer. Season with brown sugar and cinnamon. Turn ham. Place pineapple slices topped with mound of sweet potatoes around ham in broiler. Heat thoroughly. Just before removing, push marshmallow into each sweet potato mound. Yield: 4 servings.

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Ham Gumbo
4 slices bacon
1/4 cup chopped onion
1 cup diced cooked ham
1/2 pound fresh okra
1/4 teaspoon salt

Lightly brown bacon and tear into pieces. Lightly brown onions. Add all ingredients. Simmer

about 10 minutes. Cook mixture until okra is done, about 15 minutes. Yield: 4 servings.

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Pork Chop and Rice Dinner
1 tablespoon vegetable oil
4 pork loin chops (1-1/2 pounds), ¾ -inch thick and trimmed
1 medium-size sweet green pepper, chopped
1 medium-size yellow onion, chopped
1 can (14-1/2 ounces) lower-sodium stewed tomatoes, undrained and cut up.
2 medium-size apples, unpeeled and chopped
½ cup uncooked long-grain white rice
½ cup lower-sodium chicken broth
1 teaspoon dried marjoram leaves
½ teaspoon ground sage
¼ teaspoon each salt and black pepper

Preheat the oven to 350-degrees. In a 10-inch skillet, heat the oil over moderate heat.

Add the pork chops and cook for 3 minutes on each side or until browned. Remove the

chops. Add the green pepper and onion to the drippings in the skillet. Cook for 5 minutes

or until the vegetables are tender. Stir in the tomatoes, apples, rice, chicken broth, marjoram,

sage, salt, and black pepper. Bring to a boil. Pour the tomato mixture into a 12" x 7-1/2" x 2"-inch

baking dish. Place the chops on top. Bake, covered, for 35 minutes. Bake, uncovered, for 10 to 15

minutes more until the pork chops are no longer pink on the inside and the rice is tender.

Makes 4 servings.

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Easy Pork Chop Casserole
2 medium potatoes, cut into pieces
1 can green beans
6 pork chops

Place potatoes in bottom of casserole. Pour green beans and liquid over
potatoes. Place pork chops on top. Bake for 45 minutes in a 350-degree
oven.

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Skillet Chops and Beans
4 pork chops
4 slices onion
Salt and pepper to taste
1 (1 pound) can pork and beans with tomato sauce
2 tablespoons finely chopped dill pickle
2 teaspoons prepared mustard

Brown chops in skillet. Top each with onion slice. Season with salt
and pepper. Cover. Cook over low heat 45 minutes or until tender.
Push chops to one side; add remaining ingredients. Cover. Cook 5
minutes, stirring. Yield: 5 servings.

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Mouth-Watering Ribs
2-1/2 to 3 pounds pork loin back ribs or spareribs, cut into 2-rib portions
1 medium-size yellow onion, chopped
¼ cup orange juice
½ cup chili sauce
1 tablespoon molasses
1 teaspoon grated orange rind
½ teaspoon dry mustard
¼ teaspoon ground cloves
1/8 teaspoon ground red pepper (cayenne)

Preheat the oven to 350-degrees. Place the pork ribs, bone side down, in a large shallow baking pan. Bake for 1-1/4 to 1-1/2 hours or until tender. Drain off fat. Meanwhile, in a small saucepan, combine the onion and orange juice. Cook over moderate heat for 5 minutes or until onion is tender. Stir in the chili sauce, molasses, orange rind, mustard, cloves, and red pepper. Bring to a boil.
Set aside half of the chili sauce mixture. Brush the ribs with some of the remaining chili sauce mixture. Bake for 15 minutes more, brushing once or twice with the chili sauce mixture. Serve the ribs with the reserved chili sauce mixture. Makes 4 servings. Prep Time: 10 minutes, Cooking Time: 1-1/2 hours.

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German Pork Sauté
2 cups uncooked egg noodles
2 tablespoons cornstarch
1 (12 ounce) can frozen apple juice concentrate, thawed
8 ounces lean pork
1 teaspoon vegetable oil
1 medium onion, sliced into rings
1 medium apple, coarsely chopped
1/2 cup honey-mustard BBQ sauce
1/4 cup water Black pepper
9 cups pre-shredded coleslaw mix

Cook noodles according to package directions, omitting salt; drain.
Rinse under cold water until pasta is cool; drain well. Stir juice
concentrate into cornstarch in small bowl until smooth; set aside. Cut
pork into 2 x 1/2" slices. Heat oil in large Dutch oven over moderate
heat until hot. Add pork and onion; cook and stir 5 minutes or until
onion is soft and golden. Add apple; cook and stir 3 minutes. Stir
apple juice mixture and add the juice mixture, BBQ sauce and water to
Dutch oven. Bring mixture to boil over medium heat, stirring
occasionally. Add coleslaw mix and noodles. Cook 2-3 minutes or just
until cabbage is wilted. Sprinkle with pepper; serve immediately.
Serves 6.

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Ham And Noodles
2 cups cooked noodles
1 cup cubed ham
1/2 cup cubed Cheddar or American Cheese
1 can cream of mushroom soup
1/2 soup can milk

Combine all ingredients in 1-1/2-quart casserole. Bake at 375-degrees
for 25 to 30 minutes. Leftover cooked peas or other vegetable may be
added. Yield: 4 servings.

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Pork in Milk Gravy
2 pounds pork tenderloin, cut 3/4 inch thick
Flour for dredging
Salt and pepper to taste
2 tablespoons butter
2 cups milk

Trim excess fat from tenderloin. Dredge tenderloin with flour. Season
with salt and black pepper. Brown in butter at 350 degrees in electric
skillet. Reduce temperature to 225 degrees; cover skillet. Cook for 30
minutes to 1 hour or until pork is tender. Add milk. Heat uncovered,
until bubbling hot. Serve immediately. Yield: 6 to 8 servings.

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Pork Chops with Cranberry-Sage Stuffing
1/3 cup chopped cranberries
1 tablespoon sugar
4 pork loin chops with bone (2 pounds), 1-1/4 inches thick and trimmed
1 tablespoon butter or margarine
1/3 cup chopped celery
1/4 cup chopped yellow onion
2 tablespoons orange juice
1 teaspoon grated orange rind
1/2 teaspoon ground sage
1 cup dried bread cubes
1/8 teaspoon each salt and black pepper

Preheat the oven to 375-degrees. In a small bowl, stir together the
cranberries and sugar; set aside. Using a sharp knife, cut a pocket in
each pork chop, cutting from the meaty side toward the bone.
In a small saucepan, melt the butter over moderate heat. Add the celery
and onion and cook for 5 minutes or until the vegetables are tender.
Stir in the orange juice, orange rind, sage, and cranberry mixture.
Stir in the bread cubes, tossing lightly until moistened.
Spoon about 1/4 cup of the bread mixture into each pork chop pocket and
close the opening with toothpicks. Place chops on a rack in a shallow
baking pan. Sprinkle the chops with the salt and pepper. Bake for 35
to 40 minutes or until chops are no longer pink on the inside. Remove
the toothpicks. Makes 4 servings.
Prep. Time: 25 minutes, Cooking Time: 41 minutes.

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Sauerkraut and Cider Pork Chops
Nonstick cooking spray
6 pork loin chops with bone (2 pounds), 3/4 inch thick and trimmed
1 can (16 ounces) sauerkraut, drained and rinsed, or 1 package (16
ounces) refrigerated sauerkraut, drained and rinsed
1 large yellow onion, sliced
1 cup shredded carrot
1/2 cup apple cider or apple juice
1 tablespoon firmly packed light brown sugar
1/2 teaspoon dried rosemary leaves
1/4 teaspoon ground ginger
1/4 teaspoon black pepper

Coat a 10-inch nonstick skillet with cooking spray. Heat the skillet
over moderate heat. Add 3 of the pork chops and cook for 3minutes on
each side or until browned. Remove chops. Repeat with remaining chops.
Add the sauerkraut, onion, apple cider, brown sugar, rosemary, ginger,
and pepper to the skillet; stir until mixed.
Place the chops on top of sauerkraut mixture. Bring to a boil. Lower
the heat and simmer, covered, for 5 to 6 minutes or until chops are no
longer pink on the inside. Makes 6 servings.

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Wild Rice & Pork Chops
1 cup wild rice
1 medium-sized onion
¼ teaspoon pepper
6 pork chops 1-1/2" thick
8 slices lean bacon
1 teaspoon salt
½ teaspoon crushed oregano

Wash rice well. Cover generously with hot water and allow to boil about
5 minutes. Drain and rinse with hot water. Cover again with hot water.
Add salt. Bring to boil and cook 20 minutes, or until rice is tender.
Stir gently with a fork a few times during the cooking process. Drain
well. Dice bacon and sauté with diced onion until bacon is crisp and
onion is tender. Add rice and seasonings and toss to blend well. Place
mixture in large covered baking dish. Brown chops well on both sides;
sprinkle with salt, pepper and a little poultry seasoning if desired.
Place over rice. Cover and set casserole in a pan of water. Bake at
325-degrees about 1-1/2 hours, or until chops are tender. Make a gravy
in the pan in which the chops were browned. Add 1 (4 ounce) can
mushroom slices, with liquid.

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Golden Pork Chop Casserole
4 pork chops
Salt and pepper to taste
1 can golden mushroom soup
1 box long grain and wild rice

Brown pork chops in small amount of oil. Season with salt and pepper to taste.

Heat mushroom soup, 3/4 can water, rice mix and seasoning mix. Pour over pork

chops. Bake in 300-degree oven for about 1 hour or until tender. Yield: 4 servings.

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Ham and Asparagus Bake
1 (12 ounce) can chopped ham
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup milk
1 (1 pound 3 ounce) can white asparagus spears
1 (3-1/2 ounce) can French-fried onion rings

Sliced chopped ham into 4 equal parts. Blend together mushroom soup and milk.

Place chopped ham slices in a 2-quart casserole. Arrange asparagus spears on top

of the ham. Pour soup mixture over the asparagus. Sprinkle onions over top of the

casserole; cover. Bake in a 375-degree oven for about 20 minutes. Serve hot. Yield: 4 servings.

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Pork Chops with Wild Rice
1 (6 ounce) box long grain and wild rice
1 (10-1/2 ounce) can cream of mushroom soup
1 (16-ounce) can Chinese vegetables, drained
6 lean pork chops
Pepper to taste

Mix rice, soup and 1-1/4 cups water in a 2-quart casserole. Add Chinese vegetables. Arrange pork chops on top. Sprinkle with pepper. Bake for 1 hour and 20 minutes at 350-degrees. Serve with Chinese noodles and soy sauce. Veal chops or chicken may be substitute. Yield: 5-6 servings.

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Smokey Pork Ribs
4 to 6 pounds pork country style ribs, cut 1-inch thick
2 tablespoons butter
3 cloves garlic, chopped
1/4 cup water
1 teaspoon Worcestershire sauce
1 tablespoon hickey liquid smoke
2 tablespoons brown sugar
1 cup catsup
1 teaspoon salt
1 teaspoon pepper

Place the ribs in a large saucepan and cover with water. Bring to a boil; reduce heat, cover and simmer for 20 minutes. In a small saucepan brown the garlic in butter for 2 to 3 minutes. Add the remaining ingredients. Bring to a boil; reduce heat, cover and simmer 10 minutes, stirring occasionally. Place the ribs on the grill and cook 20 minutes, turning and brushing with sauce every 5 minutes. Makes 4 to 6 servings.

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Pork Chop and Potato Casserole

4 pork chops

2 potatoes, sliced

2 onions, sliced

1 can golden mushroom soup, mixed with 1/2 can water

Salt and pepper to taste

Season the chops with salt and pepper.  Brown on both sides in a large skillet.  Place the chops in the bottom of a casserole dish.  Top with layer of potatoes, season with salt and pepper and a layer of onions.  Pour the soup mixture over the top.  Cover casserole dish and bake at 350-degrees for 1-1/2 hours.  Uncover and bake an additional 30 minutes or until the potatoes are soft.

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Pork Chop and Apple Bake

4 rib or loin chops, cut 1/2 to 3/4-inches thick

1 tablespoon shortening

2 cups raw potato, sliced

1 cup onion, sliced

1 teaspoon salt

1/4 teaspoon nutmeg

2 firm red cooking apples, cored and cut into wedges

1-1/4 cups apple juice

1 tablespoon cornstarch

In a large skillet, brown the chops on both sides in shortening, over moderate heat.  Remove from skillet and arrange in a 2-quart lightly greased casserole dish.  Add potato and onion to the drippings in the skillet.  Heat through stirring constantly.  Sprinkle nutmeg and salt over the potato and onion.  Stir in the apple wedges.  Remove from heat and spoon mixture over the chops.  Add 1-cup apple juice to skillet; heat until simmering.  Pour over the top of apple-potato mixture.  Cover the casserole and bake at 350-degrees for 45 minutes or until the chops and vegetables are tender.  Use a slotted spoon to place the apple-potato mixture on a serving platter.  Arrange the chops on top.  In a small saucepan, combine the remaining 1/4-cup apple juice and cornstarch; stir until no more lumps appear.  Pour into pan juices and cook until thickened, stirring constantly.  Serve the sauce over the chops or separately if desired.  Serves: 4.

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Pork Chops and Dirty Rice

4 medium pork chops, trim the fat

2/3 cup rice, uncooked

2-3/4 cup water

1 package onion soup mix

In a large skillet brown the pork chops on both sides.  Lightly grease a 2-quart casserole dish.  Put the uncooked rice in bottom of casserole dish.  Place the browned chops on top of rice.  Pour the onion soup mix into the pork drippings; add water, and heat, stirring constantly until heated through.  Pour over the pour chops and rice. Cover.  Bake 1 hour at 375-degrees.  Uncover for the last 15 minutes.  Serves: 4 at 328 calories per serving.

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Mushroom Pork Chops

4-6 pork chops

2 (10-ounce) cans cream of mushroom soup

1 cup milk or water

Onion and garlic to taste

Sprinkle both sides of the pork chops with the onion and garlic salt.  In large skillet brown chops on both sides.  Mix one can soup and the 1-cup of milk or water together in small bowl.  Place in a large casserole dish.  Place pork chops in casserole dish on top of soup mixture.  Cover with the remaining can of undiluted soup.  Cover and bake at 350-degrees for 45 minutes or until tender.  The mushroom sauce may be used as gravy.

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Gruyere-Glazed Pork Chops

4 pork loin chops, cut 1-inch thick and trimmed of excess fat

1 tablespoon olive oil

1 tablespoon margarine

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup dry white wine

1-1/2 cups Gruyere cheese, finely grated

1 tablespoon prepared Dijon-style mustard

1/4 cup heavy cream or evaporated milk

Preheat the oven to 350-degrees.  In a large, heavy skillet brown the chops 4 to 5 minutes on each side in oil and butter over moderately high heat. Drain excess grease.  Transfer to a large casserole dish. Sprinkle with the salt and pepper.  Add the wine, and bake uncovered 50 to 60 minutes until chops are tender.  Meanwhile in medium-sized bowl combine the cheese, mustard, and cream.  The mixture will not be smooth.  When the chops are tender, spread top of each with cheese mixture and then broil 3-inches from heat for 2 to 3 minutes.  Just until they are lightly speckled with brown.  You can save the casserole liquid and serve it in a gravy boat or save for stock.  Serves 4 at about 525-calories per serving.

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Sauerkraut and Pork Skillet

4 pork chops cut 1-inch thick, about 1-1/4 pounds

1 tablespoon cooking oil

1 medium-sized onion, sliced and separated into rings

1 clove of garlic

1 (16-ounce) can sauerkraut, drained and snipped

1/2 cup apple juice

1/2 teaspoon salt

1 teaspoon caraway seed

1/4 teaspoon pepper

1 small apple, cored and diced

In a large heavy skillet brown the pork chops in hot oil.  Remove the chops from heat, reserving drippings in the skillet.  Cook onion and garlic in skillet drippings until onion is tender.  Add sauerkraut, apple juice, caraway seed, salt and pepper.  Place the chops on top.  Sprinkle with salt.  Cover and simmer for 20 minutes or until chops are tender.  Add the apple slices to the skillet.  Cover and simmer for 5 minutes or until the apple is tender.  Makes 4 servings.

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Oven Barbequed Country Style Spareribs

4 pounds spareribs, cut into serving size pieces

Sauce:

1/3 cup orange juice

1/3 cup lemon juice

1/3 cup ketchup

1/3 cup molasses

1 tablespoon Worcestershire sauce

1/2 clove garlic, crushed

1 teaspoon powdered mustard

1 teaspoon salt

1 teaspoon prepared horseradish

3 drops liquid hot red pepper seasoning

Topping:

2 lemons, sliced thin

Preheat the oven to 450-degrees.  Place ribs in a large, shallow roasting pan and roast, uncovered for 30 minutes, turning once.  Remove from the oven and drain off all of the fat.  Turn oven off.  In medium-sized bowl mix all of the ingredients together and pour over ribs.  Top with sliced lemons, cover loosely with foil, and let stand at room temperature for 2 to 3 hours.  Preheat the oven to 325-degrees.  Return ribs to oven and roast, uncovered, about one hour or until tender and well browned, basting frequently with the sauce in the pan.  Remove the lemon slices and serve.  Serves 4 at about 480-calories per serving.

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Tostadas with Pork

1 pound ground lean pork

1 cup onion, chopped

1 jar (8-ounce) taco sauce

1 teaspoon salt

1/2 teaspoon chili powder

1/4 cup pitted ripe olives, slices

Cooking oil

4 corn or flour tortillas, about 7-inch in diameter

3 to 4 cups lettuce, shredded

1/2 cup Monterey jack or Cheddar cheese, shredded

1 medium tomato, cut into thin wedges

1/2 cup sour cream

Additional taco sauce (optional)

In a large skillet lightly brown the pork and onions.  Add the taco sauce, salt, chili powder.  Cover and cook over low heat for 15 minutes or until pork is done and flavors are blended.  Stir in olives.  In another large skillet heat approximately 1/8-inch oil over medium-high heat.  Fry tortillas, one at a time, turning frequently until crisp, slightly puffed and lightly browned.  Drain on towel.  For each tostadas place a crisp tortilla on plate.  Top with layer of lettuce, then hot pork mixture (about 2/3-cup).  Sprinkle with cheese.  Garnish with tomato wedges and a dollop of sour cream.  Serve with additional taco sauce if desired.  Makes 4 large tostadas.  If large tortillas are not available you can use 6 to 8 smaller ones.

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Pork Rice Dish

Boneless pork chops, cubed

2 cups rice, cooked

Green pepper, chopped

Onion, chopped

1 can mushroom soup

1 can stewed tomatoes

Colby or Cheddar cheese, grated

In a large skillet brown the chops.  Drain off fat. Place chops in a large baking dish. Add the green pepper, onion, mushrooms and stewed tomatoes.  Spread the rice on top.  Bake in a 350-degree oven for 30 to 45 minutes.  Top with grated cheese.  Return casserole to over until the cheese melts.  Serves: 4 to 6.

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Baked Stuffed Pork Chops

6 double-cut pork chops, cut about 1/2-inch thick

2 tablespoons butter or margarine

1/4 cup onion, diced 

1/4 cup celery, diced

3 slices bread, diced

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon poultry seasoning

1 can cream of mushroom soup, undiluted

Cut a pocket in the chops with a sharp boning knife. Melt butter in large skillet; add the onion and celery. Cook until onion turns clear. Add the diced bread, salt, pepper and poultry seasoning. Stuff dressing into pocket of chops; secure with a toothpick. Arrange the chops in baking dish. Cover with mushroom soup. Bake at 325-degrees for 2 hours. Serve in baking dish. Serves: 6.

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Bourbon Pork Tenderloin

1 pork tenderloin

1/4 cup bourbon

1/4 cup soy sauce

1/4 cup brown sugar, packed

1/4 cup olive oil

1/4 cup Dijon mustard

2 to 3 teaspoons minced garlic

1 teaspoon powdered ginger

In a small bowl combine all of the ingredients except for the pork.  Mix

well.  In a container with a lid place the pork.  Pour the marinade over

the pork.  Cover and refrigerate overnight. Heat the coals on the grill

to medium.  Cook the pork for 20 minutes or until done.

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Sage and Cider Scented Fresh Ham Roast

1 (5 to 7 pound) fresh half ham (shank or butt portion)

3-3/4 cups apple cider

1 tablespoon powdered sage

2-1/2 teaspoons salt (approximately)

1/4 teaspoon pepper

5 tablespoons flour blended with 1/2-cups cold water

Preheat the oven to 325-degrees.  Leave the skin on the ham and score at 1/2-inch intervals or, if you prefer, remove and trim the fat to 1/2-inch.  Place ham on rack in a shallow roasting pan.  Moisten the surface with 1/4-cup cider, sprinkle evenly with sage and if you have left the skin on, with 1-teaspoon salt.  Insert a meat thermometer in the center of ham, not touching the bone.  Roast uncovered, 30 to 35 minutes per pound or until thermometer reaches 170-degrees.  After roasting for 1 hour, pour 1-cup cider over the ham.  Continue to roast, basting occasionally with pan drippings.  When the ham is done transfer to a serving platter and let stand.  Remove the rack from the roasting pan, add the drippings and scrape the browned bits from the bottom of the pan into a small saucepan and combine with remaining cider.  Heat over moderate heat.  Mix in flour paste and heat, stirring constantly until thickened and smooth.  Add remaining salt and the pepper.  Strain the gravy before serving.  Serves: 10 to 12 at about 390 calories for 10 servings and 325 calories for each of 12 servings.

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Grilled Ham

1 ham slice, 1-1/2 inch thick or 2 pounds

Marinade

1/2 cup sparkling apple juice

1/4 cup orange juice

1/4 cup light brown sugar

1 tablespoon wine vinegar

1 tablespoon oil

1 teaspoon dry mustard

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

In a small bowl combine the ingredients for the marinade.  Mix well.  Place the ham in a glass dish.  Pour the marinade over the ham.  Cover and marinate overnight in the refrigerator for best flavor or for 2 hours at room temperature.  If broiling the ham place about 3-inches from the heat source for 5 to 7 minutes per side.  If grilling over charcoal, cook 8 to 12 minutes per side.  As the ham cooks baste with the marinade.  Serves: 4 at 546 calories per serving.

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Pork Chop and Potato Casserole 2

Thank you Joan!

6 pork chops

1 teaspoon Dijon type mustard

1/2 teaspoon lemon/pepper salt

3 tablespoons butter

2 medium potatoes

1 onion, thinly sliced

Salt and pepper to taste

3/4 cup milk

Rub the pork chops on both sides with the mustard and lemon/pepper salt. Brown in the butter. Pour the butter into a shallow baking dish and spread all over the dish. Layer with potatoes and onions. Pour in the milk. Place the pork chops on the top of the potatoes and bake in a 325° oven for one hour. May be put together ahead of time and put in the oven just before dinner. Server six (or four large appetites).

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German Pork Chops

6 pork chops, remove excess fat and reserve fat

1 can (1 pound 11-ounces) sauerkraut, drained

1 tablespoon onion, minced

1/4 cup brown sugar

1/4 cup dry red wine

2 apples, cut in eighths

4 frankfurters, finely chopped

Place the fat from the chops in a heavy skillet and fry.  Remove fat from skillet and discard. Add the chops and brown the chops in the remaining hot fat on both sides. In a mixing bowl, combine the remaining ingredients; mix well. Remove the chops from skillet; add sauerkraut mixture, place the chops on top. Cover; cook slowly 45 to 50 minutes or until tender. Makes 6 servings.

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Pork Chop Casserole

4 loin or rib pork chops, cut 1-inch thick and trimmed of excess fat

1-1/2 teaspoons salt

3 to 4 medium-sized potatoes, sliced 1/2-inch thick

2 large yellow onions, sliced 1/4-inch thick

1/8 teaspoon pepper

1 (10-ounce) can condensed cream of mushroom, celery, or chicken soup

2/3 cup water

Preheat the oven to 350-degrees.  In a lightly greased 2-1/2 quart casserole arrange the chops.  Sprinkle with 3/4-teaspoon salt and top with potatoes, onions, remaining salt, and pepper.  In a small bowl blend the soup and water.  Pour into casserole.  Cover and bake for 1 hour.  Serves 4 at about 435-calories per serving.

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Oven Pork Barbecue

1 pork tenderloin (1-1/2 pounds)

1/8 teaspoon each salt and black pepper

1 can (8-ounces) lower-sodium tomato sauce

1 small yellow onion, finely chopped

2 tablespoons vinegar

1 tablespoon vegetable oil

1 tablespoon lower-sodium Worcestershire sauce

1 clove garlic, minced

1-1/2 teaspoons drained prepared horseradish

1 teaspoon dry mustard

1/2 teaspoon chili powder

1/4 teaspoon salt

1 tablespoon minced parsley

Preheat the oven to 425-degrees.  Sprinkle the pork with the salt and pepper.  Rub it into the meat. place on a wrack in a roasting pan.  Roast for 40 to 50 minutes or until meat thermometer inserted in the center reads 155-degrees. In a small saucepan, combine the tomato sauce, vinegar, onion, oil, Worcestershire sauce, horseradish, garlic, mustard, chili powder, and the 1/4-teaspoon salt.  Bring to a boil, uncovered, over moderate heat for 10 to 15 minutes or until thickened, stirring occasionally.  Stir in the parsley.  Set aside half of the mixture; cover and keep warm.  Brush pork with remaining sauce during the last 10 minutes of roasting. Cover the meat with foil and let stand for 15 minutes before carving.  Serve the meat with reserved sauce.  Makes 6 servings. Prep Time: 10 minutes, Cooking Time: 40 minutes, Standing Time: 15 minutes, Calories Per serving: 182.

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Pork Chops and Sauerkraut

6 pork chops

1 large can sauerkraut, drained

1 can tomato soup

1 cup brown sugar

In a large baking pan arrange the pork chops.  In a mixing bowl, combine the sauerkraut, soup and brown sugar and mix well.  Pour over the pork chops.  Bake uncovered at 350-degrees for 30 minutes until the chops are cooked through.

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Ham-Cheese Surprise

12 slices white bread

3/4 pound sliced sharp process cheese

1 (10-ounce) package frozen chopped broccoli, cooked and drained

2 cups ham, diced

6 eggs, slightly beaten

3-1/2 cups milk

1/4 teaspoon salt

1 teaspoon instant onion

1/4 teaspoon dry mustard

Arrange half of the bread slices in a 13 x 9-inch baking pan. Cover with the cheese, cooked broccoli, and cheese.  Top with the remaining bread. In a small bowl, combine the eggs, milk, salt, onion and mustard.  Mix well. Pour the mixture over the ingredients in the pan.  Bake, uncovered, at 325-degrees for 55 minutes.  Serves: 6.

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Oven Easy Pork Chops

1/4 cup butter

1 cup coarse cracker crumbs

3 tablespoons Parmesan cheese, grated

1/2 teaspoon salt

1/8 teaspoon pepper

1 egg, beaten

2 tablespoons milk

6 pork chops, 3/4-inch thick

Place the butter in a 13 x 9-inch baking pan.  Place in a preheated 325-degree oven to melt.  In a shallow bowl combine the crumbs, cheese, salt and pepper.  In another shallow bowl blend together the egg and milk.  Coat the pork chops with the crumb mixture, dip in the egg mixture and again in the crumb mixture.  Place in the baking pan with the melted butter.  Bake at 325-degrees for 30 minutes.  Carefully turn the chops over and bake an additional 30 minutes or until done.  Serves: 6.

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Gourmet Pork Chops

2 tablespoons flour

1 teaspoon salt

Dash of pepper

6 (1/2-inch) thick loin pork chops

2 tablespoons shortening

1 (10-1/2 ounce) can cream of mushroom soup

1/2 teaspoon ground ginger

1/4 teaspoon dried rosemary, crushed

1 (3-1/2 ounce) can French fried onions

1/2 cup sour cream

On a piece of waxed paper combine the flour, salt and pepper.  Coat the chops with the seasoned flour.  In a large skillet heat the shortening.  Brown the chops well on each side.  Place the chops in a greased 11 x 7 x 1-1/2-inch baking dish.  In a small bowl combine the soup, 3/4-cup water, ginger and rosemary.  Mix well.  Pour over the chops.  Sprinkle with 1/2 of the onions; cover.  Bake at 350-degrees for 50 minutes or until chops are tender.  Uncover; sprinkle remaining onions over the top.  Bake for 10 minutes longer.  Remove the chops to a serving platter.  Blend the sour cream into soup mixture in skillet; heat.  Serve with the chops.  Serves: 6.

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Mushroom-Stuffed Pork

3 to 3-1/2 pound pork loin, center cut

Lemon juice

3/4 cup fresh mushrooms, sliced

Seasoned salt

1 tablespoon margarine

Fennel or anise seeds

Salt

3/4 cup consommé

3/4 cup dry sherry (or use 1-1/2 cups consommé)

1/2 cup sour cream

Rub the meat with 1-tablespoon lemon juice.  Allow to stand at room temperature for 20 minutes.  While your waiting sprinkle mushrooms with seasoned salt.  Let stand a few minutes.  Makes 3 rows of slits in the fatty top of the surface of the roast.  Push the mushroom slices well down into each of the slits.  In a roasting pan; melt the butter.  Heat oven to 450-degrees.  Sprinkle the roast with the salt and approximately 1-teaspoon fennel or anise seeds.  Place in the roasting pan.  Brown the meat in the oven for about 20 minutes.  Turn the heat down to 325-degrees.  Cook the roast 1-3/4 to 2 hours or until the meat thermometer reaches 160-degrees to 170-degrees.  Bast the meat often during cooking with the consommé and sherry, if used.  Remove to a hot platter.  Let stand for 10 minutes.  Skim the fat off the pan drippings.  Blend in the sour cream.  Slice the meat and serve the sour cream gravy separately.  Serves: 4 to 6 at 932 calories per serving.

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Sicilian Sausage and Peppers

1 pound Italian sausage

2 large green peppers, sliced

1 small onion, Sliced

1 (15 ounce) can and 1(8 ounce) can tomato sauce

1 teaspoon parsley

Olive oil

1 clove garlic or 1 teaspoon garlic powder

1/2 teaspoon oregano

1/2 teaspoon thyme

Dash of sage

Pepper to taste

In a large heavy skillet brown the sausage.  Add olive oil (1 to 2 tablespoons), onion, green peppers and garlic.  If you are using garlic powder add it after the tomato sauce.  Sauté until onions are tender.  Stir in tomato sauce.  Add all other ingredients.  Simmer 30 to 45 minutes.  Serve with pasta or rice.  Serves 4.

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Saucy Pork Chops

6 pork chops

1 can cream of chicken

1 onion, sliced

3 tablespoons ketchup

3 teaspoons Worcestershire sauce

In a large skillet brown the chops in oil.  Season with salt and pepper.  In a small bowl combine the soup, ketchup, and Worcestershire sauce.  Mix well.  Add a small amount of water to the soup can.  Just enough to rinse the can.  Mix well.  Remove the chops from heat and drain the excess fat.  Place the chops in a baking dish and place the sliced onions on top.   Pour the soup mixture over the top of the onions.  Cover and bake at 350-degrees for 45 to 60 minutes or until chops are done.  Remove the cover during the last 10 minutes of baking.

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Baked Ham Slice with Cranberry-Honey Sauce

1 cup center-cut ham slice (1-1/2 pounds), 1-inch thick and trimmed

1 tablespoon whole cloves

1/2 cup dry red wine or orange juice

1/4 cup honey

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1-1/2 cups cranberries

1 cup frozen small whole onions

Preheat the oven to 350-degrees.  Score the top of the ham slice into diamonds, then stud the ham with the cloves.  Slash the edge of ham at 1-inch intervals.  Place the ham on a rack in a shallow baking pan.  Bake for 30 minutes or until heated through. Meanwhile, in a medium-size saucepan, combine the wine, honey, ginger, and allspice.  Bring to a boil.  Stir in the cranberries and onions.  Return to a boil.  Boil gently over moderately high heat for 5 minutes or until the cranberry skins pop.  Serve the cranberry mixture over ham.  Makes 6 servings. Prep Time: 10 minutes Cooking Time: 30 minutes.

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Baked Ham-Potato Casserole

1 cup potato, mashed

2/3 cup smoked ham, cooked and chopped

2 teaspoons onion, finely chopped

2 teaspoons butter or margarine

1/4 cup cheese, shredded

In a bowl combine the potato and ham.  Mix well.  In a skillet cook the onion in oil until the onion is clear but not brown.  Add to the potato and mix well.  Pour the mixture in a small casserole dish and top with cheese.  Bake at 375-degrees until the top begins to brown and the cheese is melted, approximately 25 minutes. Makes: 2 (1-cup) servings.

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Country Ham With Red Eye Gravy

1 (8 to 12 ounce) slice country ham (1/4 to 1/2-inch thick)       

3/4 cup water

1/4 cup strong black coffee

Small piece of ham fat  

1 teaspoon Worcestershire sauce

1 tablespoon brown sugar

Slash the fat edge of ham to prevent curling. In a large skillet heat the ham fat.  Add the ham and cook over low heat until lightly browned on one side. Turn and sprinkle with half of the sugar. Brown the second side; turn and sprinkle with remaining sugar. Turn the ham in the pan quickly to caramelize sugar on both sides. Remove ham to serving dish and keep warm. Add the water, coffee, and Worcestershire sauce to skillet; simmer for 5 minutes, stirring occasionally. Serve the hot gravy over ham. Makes 2 to 3 servings.

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Pork Barbecue

1/2 cup celery, diced

1/2 cup onion, diced

2 cups leftover pork, cut into small pieces

1/2 cup catsup

1 teaspoon chili powder

Salt to taste

8 hamburger buns

In a large skillet cook the celery and onions in ½ cup water until tender.  Remove from heat and mash.  Combine the pork, catsup and chili powder.  Mix well.  Simmer for 10 minutes.  Stirring occasionally.  Season with salt to taste.  Serve on hamburger buns.  Yield: 8 serving.

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Southern Short Ribs

1-1/2 teaspoons salt

1/2 teaspoon pepper

3 to 4 pounds short ribs of beef

1 can (8 ounces) tomato sauce

2 tablespoons molasses

2 tablespoons cider vinegar

1 teaspoon Worcestershire sauce

1-1/2 tablespoons onion, minced

Sprinkle salt and pepper on all sides of the short ribs and place in 3-quart baking dish. Heat oven to 275-degrees. In a small saucepan combine the tomato sauce with molasses, vinegar, Worcestershire sauce, and onion; bring to a boil and simmer for 5 minutes. Pour over the short ribs: cover and bake for 3 to 4 hours or until very tender. Spoon off excess fat before serving.

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German Skillet Breakfast

1/4 cup margarine

2 cups frozen hash browns, shredded

1/8 teaspoon salt

Pinch of pepper

4 eggs, lightly beaten

1/2 pound fully cooked ham, julienned

1/2 cup Cheddar cheese, shredded

In a skillet over medium heat, melt the margarine.  Add the potatoes, salt, and pepper.  Cover and cook for 15 minutes, stirring occasionally. Pour the eggs over the potatoes.  Sprinkle with the ham.  Cover and cook for 10 to 12 minutes or until the eggs are set.  Sprinkle with cheese. Cook, uncovered, until the cheese is melted.  Cut into wedges.  Serves: 6.

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Pork Chop Skillet Meal

4 pork chops

2 tablespoons vegetable oil

1-1/4 cup water

2/3 cup uncooked rice

1/2 cup chopped onion

1 teaspoon salt

1 can whole kernel corn, drained

1 (15-ounce) can diced tomatoes, undrained

1/4 teaspoon pepper

Brown pork chops in oil, in a large skillet. Remove from heat and drain.  Place chops on a warm platter and keep warm. Combine the water, rice, onion and salt in the skillet. Place chops over the mixture. Top with corn and tomatoes. Sprinkle with pepper. Bring to boil. Reduce heat, cover and simmer for 25 minutes or until chops and rice are tender. Serves: 4.

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White Beans and Ham

4 cups water

1-1/2 cups dried navy or great Northern beans, soaked

1 cup bite-size pieces cooked lower-sodium ham

1 large yellow onion, chopped

2 stalks celery sliced

3 bay leaves

1/4 teaspoon each salt and black pepper

1/8 teaspoon ground cloves (optional)

In a Dutch oven, combine the water and the soaked beans.  Bring to a boil.  Lower the heat and simmer, covered, for 1 to 1-1/2 hours or until the beans are tender.  Drain beans, reserving 1-1/2 cups liquid.  Remove 2 cups of beans from Dutch oven; using fork, slightly mash these beans.  Return mashed beans to Dutch oven. Stir in the reserved liquid, ham, onion, celery, bay leaves, salt, pepper, and cloves (if using).  Bring to a boil.  Lower the heat and simmer, covered, for 30 minutes or until vegetables are tender, stirring occasionally.  Discard the bay leaves.  Makes 8 side-dish or 4 main-dish servings. Prep Time: 15 minutes plus soaking, Cooking Time: 1-3/4 hours.

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Bacon and Tomato Cups

8 slices bacon

1 tomato, chopped

1/2 onion, chopped

3-ounce Swiss cheese, shredded

1/2 cup mayonnaise

1 teaspoon dried Basil

1 (16-ounce) can Refrigerated Buttermilk Biscuit Dough

Preheat the oven to 375-degrees. Lightly grease a mini muffin pan. In a skillet over medium heat, cook the bacon until evenly brown. Remove and drain on paper towels. Crumble the bacon into a medium-sized mixing bowl and mix with tomato, onion, Swiss cheese, mayonnaise and basil. Separate the biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture. Bake for 10 to 12 minutes in the preheated oven or until golden brown.

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Pork Chops with Apples

9 loin pork chops, 3/4-inch thick

Salt

Pepper

3 unpeeled tart red apples

1-1/2 tablespoons butter

9 maraschino cherries

6 tablespoons brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

In a large skillet brown the chops slowly on both sides; place in a shallow baking dish one layer deep. Sprinkle with salt and pepper. Core the unpeeled apples and slice in 1/2-inch thick rings. Add the butter to skillet in which chops were browned, and sauté the apple rings until slightly tender. Place one ring on top of each chop. Cover, and bake at 300-degrees for 45 to 60 minutes. Remove from oven. Place a cherry in the center of each apple ring; sprinkle all with mixture of brown sugar, cinnamon and ginger. Baste with drippings to moisten sugar. Finish baking, uncovered, at 350-degrees for 15 to 20 minutes. Serves: 9.

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Dixie Pork and Sweets

8 medium-size sweet potatoes (about 3 pounds), pared and quartered

3 pounds pork shoulder, cubed and excess fat removed

3 medium-size onions, sliced

4 medium-size tart red apples, cored and sliced into rings

2 tablespoons brown sugar

3 tablespoons flour

2 teaspoons salt

1 teaspoon marjoram

1/4 teaspoon pepper

3 cups apple juice

In a large saucepan cook the sweet potatoes in water just to cover for 20 minutes, or until tender; remove from heat and In a skillet brown the pork, a few pieces at a time, in a little trimmed fat. Arrange the potatoes around the edge of a 12-cup baking dish; place half of meat in the middle; top with a layer each of half the onion slices and apple rings; sprinkle with half the brown sugar. Repeat to make a second layer of meat and onions; overlap remaining apple rings around edge; sprinkle remaining brown sugar over. Drain fat from skillet, do not discard. Measure the fat and return 3 tablespoons to pan. Blend in flour, salt, marjoram, and pepper; slowly stir in apple juice. Cook, stirring constantly, until the sauce thickens and boils for 1 minute; pour over the mixture in the baking dish; cover; chill. Remove from refrigerator and let stand at room temperature 30 minutes before baking. Bake at 350-degrees for 2 hours, or until meat is very tender. If using a pressure cooker, cook for 35 minutes.  Serves: 8.

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Quick Skillet Pork and Rice
1 pound bulk pork sausage
1 medium onion, chopped
3 cups rice, cooked
1 (15-ounce) can pinto beans
1 to 3 tablespoons jalapenos, chopped

Cook the sausage in a 10-inch skillet over medium-high heat until brown,
stirring to crumble. Spoon off the excess fat; reserving 2-tablespoons of fat.
Add the onion and cook until soft but not brown. Stir in the rice, beans and
jalapenos. Heat thoroughly. Serves: 6.

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Ham, Onions, and Potatoes Au Gratin

5 medium onions (2-pounds)

3 tablespoons butter

5 large potatoes (3-pounds)

Salt and pepper to taste

Fresh grated nutmeg

1-1/2 pounds cooked ham, sliced

1-1/2 cups heavy cream

Peel and slice the onions into thin rings.  Saute in butter until transparent (do not brown).  Peel and slice the potatoes into thin rounds; rinse in cold water and dry on paper towels.  In a 3-quart shallow ovenproof baking dish, layer half the potatoes, then half the onions.  Sprinkle with salt, freshly ground pepper, and freshly ground nutmeg.  Cover the onions with the sliced ham.  Layer the other half of the onions, then the remaining potatoes on top. Pour most of the cream over the potatoes, reserving some for basting. Make sure all the top slices are moistened.  Sprinkle with salt and pepper.  Bake at 375-degrees for about 1-1/2 hours.  Brush the top of the potatoes with the remaining cream several times during baking. Potatoes should test done and top should be golden brown. Serves: 6

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Ham and Broccoli Casserole

1 package frozen or 1 bunch fresh broccoli, cooked

1/2 cup cheese, shredded

2 teaspoons prepared mustard

4 slices cooked ham

1 teaspoon salt

2 cups cream sauce, recipe below

1 tablespoon minced onion

Arrange the cooked broccoli in the bottom of a l-1/2 quart casserole dish. Place the ham slices over the broccoli. Prepare the cream sauce, add the cheese, mustard, salt and onion to the cream sauce and stir over low heat until the cheese is melted. Pour the sauce over the meat and broccoli. Bake at 400-degrees for 25 to 30 minutes. Serves: 4.

This sauce is also commonly known as White Sauce. For thinner sauce increase the milk to 2-cups.

Cream Sauce 

1/4 cup shortening

1/4 cup enriched flour

1 tablespoon onion, minced

1-1/2 cups milk

1/2 cup cream or evaporated milk

In a saucepan melt shortening, add the flour and mix well. Add the minced onion and gradually stir in the milk. Cook over medium heat, stirring constantly, until the sauce is thick. Cook over low heat for 5 minutes and stir in the cream or evaporated milk. Makes 2-cups.

Variation: Chicken Divan:

Make as above using sliced cooked chicken meat in place of ham.

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Ham Brunch Casserole

12 slices day old white bread

1 pound ham, cubed

2 cups Cheddar cheese, shredded

2 cups Jack cheese, shredded

12 eggs

3 cups milk

1/2 teaspoon salt and pepper

Grease a 9 x 13-inch baking pan. Remove the crusts from the bread and

cut into 1/2-inch strips. Line the bottom of the pan with half of the bread

slices.  Scatter the ham cubes over the bread and top with the cheeses.

Top with the remaining bread.  In a large bowl combine the eggs, milk,

salt, and pepper. Pour over the casserole.  Cover and refrigerate overnight.

Bake at 350-degrees for  1 hour. Cool the casserole before serving. Serves: 12.

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Sausage and Beef Burgers 

Prep. time: 20 minutes

1 pound bulk pork sausage ( Your favorite brand)

2 pounds ground beef chuck

1/4 cup minced onions

2 cloves garlic -- mashed with salt

2 tablespoons Worcestershire sauce

1/2 teaspoon coarse-ground black pepper

 Favorite burger toppings

In a large mixing bowl, combine all ingredients and

mix gently with hands. Form into 10-12 patties;

place on waxed-paper-lined sheet pan, cover and

chill at least 1 hour and up to 3 hours. Grill, broil or

fry in a skillet 5-6 minutes per side or to desired

doneness. Serve with everyone's favorite toppings.

Serves: 10-12

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Glazed Baked Ham

1 (10 to 12-pound) bone-in ham, fully cooked

1 cup orange juice

1 stick cinnamon

1 whole gingerroot

1-1/2 teaspoon whole allspice

Whole cloves

1/2 cup strained honey

Preheat the oven to 325-degrees. Place the ham, fat side up, on a rack in a shallow roasting pan. Insert the meat thermometer into the center of the thickest part of the ham, being careful not to let thermometer touch the bone. In a small saucepan combine the orange juice, cinnamon, gingerroot. allspice and 1/2-teaspoon cloves in a small saucepan, bring to boiling point. Reduce the heat and cover. Simmer for 5 minutes. Bake the ham for 18 minutes per pound or to 130 degrees on meat thermometer, basting with the spiced orange juice every 15 minutes. Score the fat of ham in 1-inch diamonds. Place a whole clove in the center of each diamond and drizzle half the honey over the ham. Bake for an additional 20 minutes. Drizzle the remaining honey over ham and bake for 15 to 20 minutes longer or until golden brown. Serves: 20.

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Ham and Noodle Casserole

1/2 pound noodles

1-1/2 cups cooked ham, diced

2 eggs, beaten

1-1/2 cup milk

Cook the noodles in salted boiling water until soft. Pour into colander, drain and rinse.

Into a well greased casserole put alternate layers of noodles and ham. In a bowl beat the

eggs with the milk and pour over the noodles and ham. Set the casserole in a pan of hot

water and bake at 350-degrees for 30 minutes.

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Pork Chop Potato Bake Casserole

6 pork chops

1 can cream of celery, or mushroom soup

1/2 cup milk

1/2 cup sour cream

Salt and pepper

24 ounces O'brien potatoes, or hash browns

1 cup Cheddar cheese, shredded

1 can fried onions

Brown the pork chops in a small amount of oil. Sprinkle with salt and pepper. Stir in the

potatoes, 1/2-cup shredded cheese, and half of the fried onions. Spoon the mixture into

a 13 x 9-inch baking dish. Arrange the pork chops and cover. Bake at 350-degrees for

40 minutes. Top with the remaining cheese and onions. Bake for an additional 5 minutes,

uncovered. Serves 6.

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Black-Eyed Pea Jambalaya

1-1/2 cups dried black-eyed peas

4 (10-1/2 ounce) cans ready-to-serve, no-salt-added chicken broth

2 cups tomato, chopped

1 cup lean cooked ham, cubed

1 cup onion, chopped

3/4 cup green pepper, chopped

1/4 cup celery, chopped

2 cloves garlic, minced

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon dried thyme

1/8 teaspoon ground cloves

1-1/2 cups long-grain rice, uncooked

1-1/2 teaspoons Tabasco sauce

1/2 cup green onions, sliced

Sort and wash the peas; place in a 5 or 6-quart pressure cooker. Add the next 11 ingredients; stir to mix well. Close the lid securely; according to manufacturer's directions, bring to high pressure over high heat (about 10 to 12 minutes). Reduce the heat to medium-low or level needed to maintain high pressure; cook for 15 minutes. Remove from heat; run cold water over pressure cooker to reduce pressure instantly. Remove the lid so that steam escapes away from you. Drain the mixture, reserving 3-cups cooking liquid. Remove the black-eyed pea mixture from the cooker, and keep warm. Remove and discard the bay leaf. Add the rice and 3-cups reserved cooking liquid to cooker. Close the lid securely; bring to high pressure over high heat (about 5 minutes). Reduce the heat to medium-low or level needed to maintain high pressure; cook for 5 minutes. Remove from heat; let stand 10 minutes or until the pressure drops normally. Remove the lid; add the pea mixture, hot sauce, and green onions, and toss gently. Serves: 8 (223 calories per 1-1/4 cup serving). 9.9 grams protein, 1.8 grams fat, 40.2 grams carbohydrate, 10 milligrams cholesterol, 333 milligrams sodium, and 32 milligrams calcium.

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Spiced Pork Roast with Pears

4 to 4 1/2-pound bone-in pork loin roast

1 clove garlic, halved

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1/4 cup firmly packed brown sugar

2 tablespoons lemon juice

1/2 cup dry sherry or apple juice

3 or 4 ripe Anjou pears

1 tablespoon cornstarch mixed with

2 tablespoons water

Place the roast, fat side up, on a rack in a shallow roasting pan. Rub the meat with the cut garlic; drop the garlic into the pan. Insert a meat thermometer into thickest part of meat, without touching the bone. Roast, uncovered, at 325-degrees for about 1-1/2 hours or until thermometer registers 140-degrees. Meanwhile, in a small mixing bowl, combine the salt, pepper, ginger, cinnamon, sugar, lemon juice, and sherry. Mix well. Just before the thermometer reaches 140-degrees, peel, quarter, and core the pears. Remove the roast and rack from the pan. Place the meat directly in pan, add the pears, and pour the sherry mixture evenly over the roast and pears. Turn the pears over to coat all sides. Return the pan to oven and continue roasting for about 45 additional minutes or until the thermometer registers 170-degree; baste the roast and pears often with the pan drippings. Lift out the pork and pears; arrange on a warm serving platter and keep warm. Discard the garlic; skim and discard the excess fat from the drippings. Pour the drippings into a small saucepan, scraping the browned particles free from the roasting pan. Stir in the cornstarch mixture into the drippings and cook over medium heat, stirring constantly, until the sauce boils and thickens. Pass the sauce at the table. Serves: 6 to 8.

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Roast Leg of Pork

About 7-pound bone-in shank end leg of pork

1/2 large unpeeled orange, cut into pieces

1/2 large unpeeled lime, cut into pieces

1 clove garlic, quartered

3 tablespoons salad oil

2 tablespoons vinegar

1/4 teaspoon each rubbed sage and thyme leaves

With a sharp knife, cut off and discard the leathery skin from the pork. Score the fat by making diagonal cuts at1/2 to 3/4-inch intervals through fat just to, but not into, flesh. Place the meat in a deep, close-fitting container. In a blender or food processor, combine the orange, lime, garlic, oil, vinegar, sage, and thyme; whirl until well blended. Spread the orange mixture over the meat; cover and refrigerate until next day. Place the pork on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest part of the meat, without touching the bone. Roast, uncovered, at 325-degrees for approximately 4 hours or until thermometer registers 170-degrees. Serves: approximately 10.

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Vieux Carre Creole Curry 

1-1/2 cups leftover pork, diced 

1/4 cup butter

1 teaspoon curry powder

1/4 cup all-purpose flour

1 tablespoon instant minced onion

2 cups milk

1 cup Cheddar cheese, shredded

1 cup dry white wine or sherry

Salt and pepper, to taste

Hot white rice

Melt the butter in a medium-sized saucepan.  Add the curry powder. Cook for a few minutes. Blend in the flour. Cook until bubbly. Turn off the heat, stir in the instant minced onion and milk. Return to heat and cook, stirring, until thickened. Add the cheese and wine. Stir in the pork. Heat through. Add the salt and pepper, to taste. Serve with white rice and desired accompaniments. Serves: 4 at 331 calories.

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Pork Cathay

2 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 egg

1/2 cup vegetable oil

1 teaspoon onion salt

1 clove garlic, finely chopped

1 pound lean boneless pork, cut into 1/2-inch cubes

1 chicken bouillon cube

1 cup boiling water

1 cup pineapple cubes, drained

3 medium green peppers, 

2-1/2 tablespoons cornstarch

2 teaspoons soy sauce

1/2 cup vinegar

1/2 cup sugar

1/4 cup slivered almonds

1 can (5-1/2 ounces) crisp Chinese noodles

Combine flour, salt, and pepper; add to egg and beat with a fork until blended. In a large skillet heat the oil. Add the onion salt and garlic. Dip each piece of pork in the egg mixture and drop into the hot oil.  Cook for 10 minutes, or until the meat is browned all over. Pour off all but 1-tablespoon of oil.  In a bowl dissolve the chicken bouillon cube in boiling water. Add 1/3-cup of bouillon, along with the pineapple and peppers, to the meat mixture. Cover; cook over low heat for 10 minutes.  In a small bowl blend together the cornstarch, soy sauce, vinegar, sugar, and remaining bouillon. Add to the meat mixture. Cook, stirring constantly, until clear and thickened, about 5 minutes. Add almonds, serve over noodles.

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Ham Croquettes

2 cups ground ham

1/2 cup soft breadcrumbs

1/4 cup milk

1 egg, beaten

1 (16-ounce) can sliced peaches, drained

1 tablespoon brown sugar

In a large bowl combine the ground ham, breadcrumbs, milk, and egg.  Mix well. 

Shape the mixture into 4 rolls.  Place the rolls in a greased 12 x 8 x 2-inch baking dish. 

Bake at 350-degrees for 40 minutes.  Remove from oven.  Arrange the peaches around

the rolls.  Sprinkle the peaches with brown sugar.  Bake an additional 10 minutes.  Serves: 4.

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Baked Pork Chops

2 to 4 center cut boneless chops

1/2 cup Italian-style salad dressing or cooking oil

1 cup bread crumbs

Salt and pepper to taste

Place salad dressing or oil in a small flat dish. Place bread crumbs in another flat dish.

Dip both sides of the pork chops into dressing or oil. Coat the pork chops on both sides

with crumbs, salt and pepper mixture. Place the coated pork chops into an oven proof glass

pan.  Bake at 400-degrees for 25 to 30 minutes or until pork chops are fully cooked.

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Sweet and Sour Pork

2 pounds pork boneless top loin

Vegetable oil

1/2 cup all-purpose flour

1/4 cup cornstarch

1/2 cup cold water

1 teaspoon salt

1 egg

1 can (20-ounces) pineapple chunks in syrup, drained, reserve syrup

1/2 cup packed brown sugar

1/2 cup vinegar

1 teaspoon salt

2 teaspoon soy sauce

2 carrots, cut diagonally into thin slices

1 clove garlic, finely chopped

2 tablespoons cornstarch

2 tablespoons cold water

1 green pepper, cut into 3/4-inch pieces

Trim the excess fat from the pork; cut the pork into

3/4-inch pieces. Heat 1-inch of oil in a Dutch oven or

deep fryer to 360-degrees. In a bowl combine the flour,

1/4-cup cornstarch, 1/2-cup cold water, 1-teaspoon salt

and the egg with hand beater until smooth. Stir pork into

batter until well coated. Add the pork pieces, one at a time

to the oil. Fry approximately 20 pieces at a time, turning 2

or 3 times, until golden brown. Drain and keep warm. Add

enough water to the reserved pineapple syrup to measure 1-

cup. Heat the syrup mixture, brown sugar, vinegar, 1- teaspoon

salt, soy sauce, carrots and garlic to boiling in Dutch oven; reduce

heat. Cover and simmer until the carrots are crisp tender.

Approximately 6 minutes. Mix 2-tablespoons cornstarch and 2-

tablespoons cold water; stir into the sauce. Add the pork, pineapple

and green peppers. Heat to boiling, stirring constantly. Boil and stir 3

minutes. Serve over cooked rice.

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Pork Kabobs 

1-1/2 pounds lean, boneless, pork tenderloin

1/2 cup orange juice

1/4 cup wine vinegar

1 clove garlic, minced

1/2 teaspoon oregano, crushed

2 small onions, quartered

1 large bell pepper, cut in 1-inch pieces

1/2 pound fresh mushrooms, washed

Trim the fat and cut the pork into 1-inch cubes. In a bowl

combine the juice, vinegar, garlic and oregano. Place the

pork, onion, pepper and mushrooms in a bowl; add the

marinade, cover and marinate for 2 hours at room temperature.

Put the pork and vegetables alternately on skewers; grill over

medium heat, turning frequently. Baste with marinade every 12

to 15 minutes or until meat is done. Serves: 6.

Nutrient Analysis per Recipe Serving: Calories-196, Carbohydrates-

7g, Protein-21g, Cholesterol-58mg, Sodium-52mg, Fat-7g

(33% of calories from fat)

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