Pork Main Dishes

[Emily]

Please post recipes for pork main dishes here.

[Emily]

Apricot-dijon glazed pork chops with peach stuffing
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1 Can ( 8 oz) peaches, with syrup reserved
1/4 c. butter, cut into slices
1 (6 oz) pkg stuffing mix, I use Pepperidge Farm in the Box
4-6 pork chops
1/3 c. apricot preserves
1-2 tbsp Dijon mustard
Hot water

Drain peaches, reserving syrup. Pour syrup into measuring cup and add enough HOT water to make 1 1/2 cups. Mix in large bowl with butter until butter is melted. Stir in stuffing mix and peaches. Let stand 5 minutes. Mix preserves and mustard in small bowl. Spoon stuffing mix into 13X9 pan. Arrange chops over stuffing and spread glaze over the chops. Bake at 375º for 40 minutes.

[Emily]

pork chop casserole
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1/2 cup all purpose flour
6 thick pork chops, rinsed and left damp
3 tablespoons vegetable oil
1 can(14-1/2ounces) ready to use beef broth
1 can(10-3/4ounces condensed golden mushroom soup
1 package (6ounces) long grain and wild rice mix
1 cup water

1. Preheat the oven to 350ºF.

2. Place the flour in a shallow dish; add the pork chops and turn to a coat completely with flour.

3. Heat the oil in a large skillet over medium heat. Brown the pork chops in batches for 5 to 6 minutes per side.

4. Meanwhile, combine the remaining ingredients in a 9" x 13" baking dish, mix well. place the browned pork chops over the rice mixture. Cover the casserole dish with aluminum foil and bake for 1 hour, or until no pink remains in the pork.

[Emily]

Sweet-Sour Pork
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1 1/2 pounds lean pork shoulder, cut in 2 x 1/2-inch strips
1 No. 2 can (2 1/2 cups) pineapple chunks
1/4 cup brown sugar
2 T cornstarch
1/4 c of vinegar
2 or 3 T soy sauce
1/2 tsp salt
1 small green pepper, cut in strips
1/4 c thinly sliced onion

Brown pork in small amount hot fat. Add 1/2 cup water; cover and simmer (do not boil) till tender, about 1 hour. Drain pineapple,(reserving the syrup). Combine sugar and cornstarch; add pineapple syrup, vinegar, soy sauce, and salt. Add to pork; cook and stir till gravy thickens. Add pineapple, green pepper, and onion. Cook 2 or 3 minutes. Serve over hot fluffy rice and pass extra soy sauce. Serves 7.

This great leftover. I don't like leftovers, but this is one of the exceptions.

[Emily]

Mom's Chops

4 to 6 pork chops
1 envelope onion/mushroom soup mix
1 c. sliced mushrooms (I use the ones in the can)
1 tsp. Season-All
1 tsp. garlic salt
1 tsp. onion salt
water (see directions)

Mix all seasonings, except soup mix; sprinkle over chops. Cover and refrigerate. (I've never done that step) Mix soup mix with amount of water called for on package. Pour over chops; add mushrooms. Bake at 350° for 1 1/2 to 2 hours.

These are so tender they melt in your mouth. Wonderful with mashed potatoes, rolls, and green beans.

[Emily]

APRICOT-GLAZED PORK ROAST

INGREDIENTS:

1 3- to 3.5 pound boneless pork shoulder roast
1 18-ounce jar apricot preserves
1/4 cup chicken broth
2 tablespoons Dijon-style mustard
1 large onion, chopped

DIRECTIONS:

1. Trim fat from roast. Cut roast to fit into a 3 1/2- to 6-quart crockery cooker. Place meat in cooker. In a bowl combine preserves, broth, mustard, and onion; pour over meat.

2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a serving plate. Skim off fat from sauce. Spoon some of the sauce over meat. If desired, serve remaining sauce with hot cooked rice.

[Emily]

Mrs C:
grilled on the bbq and add bbq sauce and some seasoning.


Burpin:
Well, thin pork chops are good fried in a little bit of butter in a non-stick frying pan for about 10 minutes per side. Then salt and pepper them and serve.

Or thick ones are good baked at 350 for about 45 minutes...sprinkle with seasonings before baking. Oh ya, put them in any baking dish no extra oil needed.



maconmama79:
I have two ways that I do them that my family seems to like....

First of all...place pork chops in a baking pan, salt and pepper, put sliced potatoes and onions over them. Season to taste. Cover pan and bake 350 degrees for one hour.


Second one...put pork chops in baking pan. (You can brown them first if you want.) Pour about one cup of apple juice over them and bake, covered, for one hour at 350 degrees. These turn out very moist and kind of glazed.


Linderlou:
I have a pork chop recipe posted under the one-skillet thread. It uses a scalloped potato mix. It's really yummy. In fact, seeing your post makes me want to cook it for supper tonight.

I also like to oven-fry them. I take about 1/3 cup of seasoned, dry bread crumbs; 1/3 cup of corneal; a little bit of salt and pepper; Shake all together in a plastic zip-lock storage bag. Take 4,1"-thick bone-in pork chops. Dip in milk then shake chops one at a time in crumb mixture. Bake at 375° for 35-45 minutes, or until chops are no longer pink.



Rene:
I brown mine on both sides and then pour a can of condensed cream of mushroom soup over them. Let them simmer on med-low heat for about an hour. The soup makes a gravy. Delicious!

When I was a kid the only way I had them was fried in oil and served with breakfast food for dinner.


Emily:How do I make pork chops? with applesauce, of course!
Pork chops and applesauce--can hear Peter Brady (or was it Bobby?) saying that in my mind!


Toymom:
Regular shakenbake or bbq with seasonings


Michelle:
I take my pork chops and brown them in an electric skillet and then remove them. Drain off the excess grease. Empty a can of cream of mushroom soup in the skillet then fill that can full of milk and pour it in. Then add a packet of lipton's onion's soup mix. Turn skillet up to boil and mix well. Add pork chops back in and let simmer for twenty minutes on each side. They will cut with a butter knife and the gravy is great over the chops and potatoes! Let me know what you think!


BethMlovesJesus:
On the grill!....
I marinate them in Worcestershire sauce and then put them on the grill and season with McCormick's Grill Seasoning for Steak on both sides. Mmmm! Anyone we've served them to, requests we make them anytime they come back!


Kinsa:
Nothing compares to having them done in the crock pot...

When they are cooked in the crock pot, they will literally fall apart on you - so delicious!

There are two ways I do them in the crock pot that my family likes:

1. Like someone else mentioned, with cream of mushroom:

one can cream of mushroom
3/4 cup chicken broth
2 tbsp tapioca
2 tsp worchestershire sauce
1 beef bullion cube
1/4 tsp minced garlic
3/4 tsp thyme

Combine them all, pour over the pork chops, cook on low 8-10 hours, or high 4-5 hours

2. This one is a hit with kids - very sweet! It comes from the "Fix It and Forget It Cookbook" page 138:

Place lightly browned pork chops in cooker. Salt and pepper to taste.

Place drained 29-oz can of cling peach halves on the pork chops. (Make sure you reserve the juice.)

Combine the following ingredients and pour over the peaches and pork chops: 1/4 cup brown sugar, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, 8-oz can of tomato sauce, 1/4 cup of reserved peach juice, and 1/4 cup vinegar.

Cook on low for 3-4 hours.

[Emily]

BBQ/Potato Pork Chop Bake
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My family likes this one.

4-6 boneless pork chops (bones are fine too).

4-5 medium potatoes, peeled and sliced

1 bottle bbq sauce

1 cup water

salt/pepper

Put a little bit of bbq on the bottom in 9X12 dish. Put pork chops on top of bbq. Sprinkle with salt and pepper. Put peeled potatoes in a layer on top of pork chops. Pour the rest of the bbq sauce (which should be most of the bottle) on top and then add the water. Cover and bake at 350 until potatoes are tender and sauce has thickened.

[Emily]

Cheese filled Sausage Balls
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1 (lb) of bulk Italian pork Sausage

1/2 Cup shredded parmesan(you can use grated also)

1/2 Cup instant baking mix

1/4 Cup chopped parsely

2 (tsp) minced garlic (4 med. cloves)

4 (oz) of Mozzorella cheese(into cubes)

Preheat oven to 350º Combine sausage, parmesan, baking mix, parsely & garlic in a lrg bowl. Mix well and shape mixture into 12 2in. balls pat each into a flat patty.

Place 1 cheese cube on each patty and then fold up around to make a ball. Place on baking sheet and bake until they are golden and juices run clear. bake at 20-25 min. *makes 6 servings

[Emily]

Personally, I like them (BBQ Ribs) done in the crock pot!
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I know that's not "authentic", but they really fall apart when they are done in the crock pot.

The way I do it is to broil them for 10-15 minutes on each side, then put them in the CP on low for the day with a bottle of BBQ sauce poured over them. Mmmmm....

[Emily]

Tamales
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This recipe is for 2 dozen tamales.

Filling
1 small onion chopped
1 small can taco sauce/or use taco seasoning or chili powder with some water
1 tbls. veg oil
1 tsp salt
4 cups chopped cooked pork or chicken

Saute onion in oil until clear. Stir in remaining ingredients. Set aside.

Masa dough
1 cup shortening or lard
2 tsp chili powder
2 1/2 cups masa harina (be sure NOT to use corn meal!)
1 tsp salt
1 3/4 cups chicken/pork stock or hot water
24 prepared corn shucks (or 24 6-inch squares aluminum foil)

Cream shortening until fluffy. Add all remaining ingredients, beating until light and fluffy or until a spoonful dropped in water floats. Divide dough into 24 parts, place on corn shucks or foil squares. Spread each to form a 4-inch square, keeping one edge even with the edge of the corn shuck/foil. Top with filling, roll up like a jelly roll. Fold one end up sealing well. Stack open end up on cake rake or colander (to allow tamales to steam). Steam above gently boiling water in covered kettle about 1 hour or until dough does not stick to foil. Serve warm.

[Emily]

Mrs D
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You can toss it in the crockpot w/ cream of mushroom soup. Rice or spuds go nicely w/ it. And don't forget to include some crisp green veggies & some fruit too!



emyanne
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i put mine in a crockpot and simmer all day. add about an inch or two of water and two chicken bouillon cubes. then after its done, whisk in a bit of flour water for gravy. yum yum.

we usually just have it with mashed potatoes or biscuits.

leftovers without gravy are yummy in stir fries.


mammaof2boys2000
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I coat mine with bbq sauce and wrap in foil and bake at 375 for about 2-3 hours. I serve with mac n cheese or augrautin potatoes. The leftover pork is awsome reheated with a bit more bbq sauce and served on buns..yummy



Katydid
Roast it
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I wouldn't crockpot it -- it's tender enough w/out that. I save my crockpot for tougher meats.

I use the method in Joy of Cooking -- preheat oven to 450 F, put roast fat side up on a rack in a shallow pan. Put in oven, reduce oven tempt o 325 F and cook 25-35 min/pound. (My oven takes longer -- meat temp should be 170 F)

I usually put crushed garlic and thyme on the meat and lightly coat with seasoned bread crumbs.



mammaof2boys2000
roasting with apples and cranberry sauce is also very good
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pork works well with fruits it gets a really nice flavor.



nell2003
Here's what I like to do with it
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I cut maybe 4 little slits at various places and then I stuff slices of fresh garlic into the slits. Then I put it in a glass pan and pour a little white wine over it, pepper & dried thyme. Then cover with foil & roast at 350 for about and hour. You can take the foil off to let it brown up a bit, but don't forget about it or it will get overdone and not be as good.

I serve it with a side of rice or mashed potatoes, a veggie, and applesauce.




GeorgiaPeach
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What a lot of yummy ideas!

I was going to say it's good rubbed with a little olive oil and either Cavender's or Penzey's Bavarian Mix and roasted.



Sssusan
Do you have Dale's sauce up there?
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I'm not sure if that's a local thing or all over the country. The address on the bottle says Birmingham. If you do have it, put the tenderloin in a small baking dish and cover it with half Dale's (or less) and half worcestershire. Sprinkle with rosemary if you have it. Cover with foil and bake at 350 for 45 minutes. Uncover and cook another 15 minutes to brown it. Dale's is salty so you may want to add some water at first to dilute it. We really like it, though. Also, it does have MSG if that's a problem.

[Emily]

mom2riandkayl

my dh grills them and they are actually pretty good that way. (don't tell him I said so!! ) I grew up w/ my dad flouring and frying it and then serving it w/ mashed potatoes and gravy. I never really cared for it that way.




KristieD

We like it....
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I either grill it, broil it, or use it in a sweet and sour pork dish that we like. I sometimes put bbq sauce on them or Lawery's salt.


sara laughs
I don't think I've ever heard of a pork steak
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Is it like a big pork chop? I have a great recipe for baked pork chops. They never get dried out. Think it would work for a pork steak?

* 4 to 6 pork chops, 1/2 to 3/4 inch thick
* 2 tablespoons vegetable oil
* salt and pepper
* 1 can cream of chicken soup
* 1 medium onion, sliced
* 3 tablespoons ketchup
* 2 teaspoons Worcestershire sauce

Heat oil in skillet over medium heat; brown pork chops; season with salt and pepper. Drain off excess fat. Combine soup, onion, ketchup, and Worcestershire sauce; pour over pork chops. Cover and bake at 350° for 45 to 60 minutes, or until chops are tender.

Serves 4 to 6.




melinda2boys
They're really best grilled..
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but you can also use it in a stir fry like Kristie D suggested. We usually grill them though.
Melinda



Kristine
You could brine them...
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have you ever tried that? It makes the meat so tender!!



mom2riandkayl
Nope... not tough if you cook them slower over low heat.
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They're actually really tender.



mom2riandkayl
NOPE! Not pork chops...
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(Where's my dh when I need him? He's the meat guy!)

Pork chops come from the loin. Pork steak comes from either the butt (like a Boston Butt roast only sliced thinner) or the shoulder (like a blade steak). It's much more tender and has more fat around it than pork chops.

I'll double check w/ my dh later, but I think my info is accurate.


MrsHugs
What about slow cooking them with a sweet n sour sauce
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adding pineapple, chopped onion, mushrooms, tomatoes (maybe?) and serving it with rice??

Chunk the pork steak into 1" pieces first!!
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mom2riandkayl
I was right, but I was confused.
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A Boston Butt roast comes from the shoulder, too. (Don't those people in Boston know where their bottoms are? )

The actual butt of a pig is used to make hams.

There... more info about cuts of pork than we wanted to know, huh?



morgNmacy
love it grilled w/ BBQ sauce!
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Trish03
just had pork steaks!
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I either grill them or bake them in the oven on my broiler pan so that the grease runs off (otherwise- ewwww) I just slather them up with bbq sauce and we love them!




Kim2005
I grill our pork steak.....like Di said, low heat.
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They're delicious!

My grill tends to overcook things, so I lay a piece of aluminum foil down first and put the steaks on that and cook them.




leighfluver
yes, Di, you are right on!.
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The SHoulder roast is what is cut down to make "pork Steaks". Long, and slow to cook them is one of our favorites, although, you can grill them like we did when I was growing up. They are one of the cheapest cuts of meat to purchase per pound.

I just bought one and plan to mince up bacon, onions and garlic into a paste, then cook it all on teh stovetop with some water for about 3 hours seeing as my roast weighs about 4 lbs. Steaks cooked or BRAISED in this way would cook faster. Remove the bone before serving, but not until then. It adds flavor to the dish. Serve teh "sauce" along side the meat or serve it over noodles. yummy and VERY authentically Italian.

Or, we put it in a crock pot and bake it normal and shred the meat for BBQ pork sandwiches. This is teh easiest way to accomplish your task.

Ju's suggestions souded good as well.

[Emily]

traditional Alfredo recipe with you called Straw and Hay – pronounced “Paglia e Fieno” in Italian. This colorful and unique dish is made using a combination of spinach and traditional fettuccine tossed in a rich, creamy Alfredo sauce with Italian prosciutto ham, fresh garlic and sweet green peas. This classic recipe is easy to make and sure to be a guest favorite!

Straw & Hay

Servings: 4
Cook: 30 minutes
Prep: 1 hr.

Ingredients

PASTA:
1/2 lb(s) Spinach Fettuccine
1/2 lb(s) Fettuccine

ALFREDO SAUCE:
1 1/2 cup(s) White Milk
1 1/2 cup(s) Heavy Cream
1/2 cup(s) Imported Parmesan Cheese, grated
1/2 cup(s) Imported Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper

FINAL ASSEMBLY:
2 tsp Unsalted Butter
2 tsp Fresh Garlic, finely chopped
1/4 lb(s) Proscuitto Ham, sliced very thin then dice medium
1/2 lb(s) Fettuccine, cooked al dente
1/2 lb(s) Spinach Fettuccine, cooked al dente
1/2 cup(s) Green peas, thawed
3 cup(s) Alfredo sauce, well stirred

Procedures

PASTA:
Cook Spinach Fettuccine and fettuccine according to package directions.

ALFREDO SAUCE:
Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer.
Slowly whip in all the cheese, then remove from heat.
In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.
Slowly add the egg yolk mixture back into the remaining cream mixture.
(This will increase the temperature of the egg yolks which is called tempering).
Season to taste with the salt and fresh cracked black pepper.
Refrigerate until needed.

FINAL ASSEMBLY:
Place a large skillet on medium heat.
Add butter, garlic, herbs and proscuitto and cook until the ingredients are hot.
Add the pasta and the Alfredo Sauce and stir until the sauce thicken to the desired consistency.
Toss in the peas and stir and season with salt and pepper.
Serve immediately.

[Emily]

What can you do with smoked sausage?
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I got 2 pks. What kind of recipes can ya come up with?



mom2riandkayl:

I love smoked sausage w/ fried potatoes.
Or you can use it w/rice - like a jambalya type thing. Yum!!



EightisEnuf :
Very versatile!
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We do a sausage and potato casserole (just sliced sausage and potatoes with a little seasoning and flour, butter and water.)

grilled with side dishes

mixed into mac-n-cheese

chopped into scrambled eggs

mix with rice and seasonings

a hearty soup





mom2riandkayl :
It's also good w/ sauer kraut, but I know a lot of people don't care for that.


EightisEnuf :

SMOKED SAUSAGE CASSEROLE

6-8 potatoes
1 lb. smoked sausage
1 med. onion, diced
Salt and pepper to taste
1/2 stick butter
12 to 14 American cheese sliced (can use Velveeta or other substitution)

Peel, slice and boil potatoes until done. Slice smoked sausage into 1/2 inch disc and brown in skillet. Remove from skillet. Saute onion. Then alternately layer the potatoes, onion and sausage and slices of cheese. Salt and pepper to taste and dot with butter. Use casserole or baking dish. Cover with aluminum foil and bake 30 to 40 minutes in 400 degree oven or until bubbling.




christi
It's good with
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sauerkraut if you like that. Or what I do sometimes is cut the sausage up and put it in the bottom of a pot and cover them with just enough water, then cut up a head of cabbage (1/4 or 1/8 it) and put it on top with a little crazy salt and the water steams the cabbage. It's pretty good! Or get some Zatarrains red beans and rice and cook it with the sausage.



KristieD
I slice it....
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then fry it. I also have mac & cheese with it.

We had the Smoked Sausage grillers. I boiled those, then served them with scrambled eggs for breakfast. You could do that for a dinner.



Amy F in CA
Check out the Hilshire Farms website...
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I bet they have recipes.

I usually make a potato stew w/sausage or a chicken and sausage gumbo.


mommaKatebyadoption
hAVE NOT READ OTHERS - jAMbaLIA (sp?).....
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saute

Smokes saugage (about 4 oz) cut into 1/4 in slices
1/2 Medium onions
1/2 Green Bell Pepper
1 Stalk Celery
2 Gloves of Garlic


Add 1 C Rice

1 1/4 C Water
8 oz tomatoe sauce
1/8 tsp cayanne pepper (I use a couple shakes don't measure)

Simmer 20-25 minutes until rice is tender

Its EASY Cheap and even my kids like it as a main or a side!



Linderlou

I love to serve it with Hot German Potato Salad. Yum.

[Emily]

Southwestern Stir Fry

1 (1 pound) pork tenderloin
2 tablespoons dry sherry
2 teaspoons cornstarch
1 teaspoon ground cumin
1 clove garlic, finely chopped
1/2 teaspoon seasoned salt
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, cut into strips
12 cherry tomatoes, halved
Warm flour tortillas
Green chili salsa

Cut pork tenderloin lengthwise into quarters. Cut the quarters into 1/4-inch thick slices. Combine sherry, cornstarch, cumin, garlic and seasoned salt in a medium-size bowl. Add the pork slices and stir to coat.

Heat the oil in a large cast iron skillet over medium-high heat. Add the pork mixture and stir-fry for 3 to 4 minutes. Stir in the onion, green pepper and tomatoes. Reduce the heat; cover and simmer for 3 to 4 minutes.

Serve hot with tortillas and salsa.

[Emily]

Leftover shredded pork loin ideas?
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I've already made pork "tacos" and DH is sick of them. So now I need to know what to do with the rest of this meat.

Thanks!!



Mom In Missouri
Pour a bottle of BBQ sauce over it and eat it on sandwiches, toasted bread or plain buns.

I serve mine with coleslaw...but it would go with anything.



Linderlou
Shepherd's pie.
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It's great with pork.





EllieFunt
I put in a can of hominy and a jar of Recaito. Which is a cilantro based seasoning sauce - you'd find it in the Mexican food aisle (in case you didn't know)

My kids love this dish. I sometimes serve it with tortillas on the side or Indian fry bread. Stew style. You can also use shredded chicken.

[Emily]

2½ lbs ground ham
1 lb ground pork
1 bl ground beef
2 cups graham cracker crumbs
2 eggs
2 cups milk

Mix well. Form into balls (anywhere from meatball size to mini-loafs).

Sauce:
2 cans tomato soup
2 cups brown sugar
2 tsp ground mustard
½ cup vinegar
Mix well. Pour over ham balls. Bake at 350º for 1 hour.

(I like to prebake my meatballs for 20 minutes before adding the sauce, but you don't have to. It just makes them a little "crispier" on the outside.)

This recipe freezes really well.

[Emily]

To facilitate cleanup, spray the rack and pan with vegetable oil spray. The pork will release liquid and fat during the cooking process, so be careful when removing the pan from the oven. If you don't have a wire rack that fits in a rimmed baking sheet, substitute a broiler pan, although the meat may not darken as much. Pay close attention to the meat when broiling-you are looking for it to darken and caramelize, not blacken. Do not use a drawer broiler--the heat source will be too close to the meat. Instead, increase the oven temperature in step 5 to 500 degrees and cook for 8 to 12 minutes before glazing and 6 to 8 minutes once the glaze has been applied; flip meat and repeat on second side. This recipe can be made with boneless country-style ribs, but the meat will be slightly drier and less flavorful. To use ribs, reduce the uncovered cooking time in step 4 to 20 minutes and increase the broiling and glazing times in step 5 by 2 to 3 minutes per side. This dish is best served with rice and a vegetable side dish. Leftover pork makes an excellent addition to fried rice or an Asian noodle soup.


Serves 6


4 pound boneless pork butt (Boston butt) , cut into 8 strips and excess fat removed, see illustrations below (also see illustrations for removing the bone from a bone-in pork butt, if necessary)
1/2 cup sugar
1/2 cup soy sauce
6 tablespoons hoisin sauce
1/4 cup dry sherry
1/4 teaspoon ground white pepper
1 teaspoon Chinese five-spice powder
1 tablespoon toasted sesame oil
2 tablespoons grated fresh ginger (from 4- to 6-inch piece)
2 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
1/4 cup ketchup
1/3 cup honey






1. Using fork, prick pork 10 to 12 times on each side. Place pork in large plastic zipper-lock bag. Combine sugar, soy, hoisin, sherry, pepper, five-spice powder, sesame oil, ginger, and garlic in medium bowl. Measure out 1/2 cup marinade and set aside. Pour remaining marinade into bag with pork. Press out as much air as possible; seal bag. Refrigerate for at least 30 minutes or up to 4 hours.

2. While meat marinates, combine ketchup and honey with reserved marinade in small saucepan. Cook glaze over medium heat until syrupy and reduced to 1 cup, 4 to 6 minutes.

3. Adjust oven rack to middle position and heat oven to 300 degrees. Line rimmed baking sheet with aluminum foil and set wire rack on sheet.

4. Remove pork from marinade, letting any excess drip off, and place on wire rack. Pour 1/4 cup water into bottom of pan. Cover pan with heavy-duty aluminum foil, crimping edges tightly to seal. Cook pork for 20 minutes. Remove foil and continue to cook until edges of pork begin to brown, 40 to 45 minutes.

5. Turn on broiler. Broil pork until evenly caramelized, 7 to 9 minutes. Remove pan from oven and brush pork with half of glaze; broil until deep mahogany color, 3 to 5 minutes. Using tongs, flip meat and broil until other side caramelizes, 7 to 9 minutes. Brush meat with remaining glaze and continue to broil until second side is deep mahogany, 3 to 5 minutes. Cool for at least 10 minutes, then cut into thin strips and serve.




STEP BY STEP: Butchering Pork Butt
Pork butts are usually about 4 inches thick. If using a pork butt that is thinner than 4 inches, cut into six pieces instead of eight.


1. Cut roast in half lengthwise.
2. Turn each half on cut side and slice lengthwise into 4 equal pieces.

3. Trim excess hard, waxy fat, leaving some fat to render while cooking.


STEP BY STEP: Removing the Bone from Pork Butt
If you wind up purchasing a bone-in pork butt for Chinese Barbecued Pork, here's how to remove the bone before proceeding with the recipe.


1. Position meat with fat cap facing up and visible part of bone facing you. Insert boning knife just above bone and, with short, sweeping strokes, follow the contour of the bone to separate the meat.
2. Once meat has been separated on top side, flip pork butt over and repeat on other side until bone is completely detached and can be easily removed with your hand.

1. Prick: Using fork, prick pork 10 to 12 times on each side.
2. Marinate: Place pork and marinade in bag and refrigerate for 30 minutes.

3. Roast: Place pork on rack set in foil-covered baking sheet; add water.
4. Glaze: Turn oven to broil and brush pork with glaze.

[Emily]

JAMBALAYA

1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup diced onion
1 medium green pepper, diced
1 cup long-grain rice
16 ounces stewed tomatoes
1 cup water
hot sauce, to taste
creole seasoning, to taste
1/2 cup ham cubes
8 ounces kielbasa or andouille sausage, chopped
1 teaspoon thyme or oregano
1 pound medium shrimp, cleaned

Saute onion, garlic and green pepper in oil. Add all remaining ingredients except shrimp; simmer 20 minutes. Add shrimp and cook 5-10 minutes longer until rice is tender and shrimp are pink

[Emily]

Four Beans and Sausage

15-oz. can Great Northern beans, drained
15 1/2-oz. can black beans, rinsed and drained
16 oz. can red kidnety beans, drained
15-oz. can butter beans, drained
1 1/2 cups ketchup
1/2 cup chopped onions
1 green pepper, chopped
1 lb. smoked sausage, cooked and cut into 1/2-inch slices
1/4 cup brown sugar
2 garlic cloves, minced
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/2 tsp. Tabasco sauce.

Combine all ingredients in slow cooker, cover, and cook on low 9-10 hours, or high 4-5 hours.


Our family loves this.

[Emily]

I need a quick, simple recipe that uses Italian sausage in links/casings...

Can anyone help?


Territs
I just brown them (I don't cook them through completely). After browning, drain any grease, throw them in a slowcooker with spaghetti sauce, and then serve them tonight with any kind of pasta.



emyanne
i throw the sausage and peeled potatoes in the crockpot for four hours along with some onions and/or peppers...then right before dinner i slice them and saute them and serve along with some muffins. sometimes i crack some eggs into it for a sortof frittata.


StillJulie
I need it for lunch in less than an hour. (that Julie--always asking for more! :p)

Territs
I need it for lunch in less than an hour.
You can still do my recipe...just completely cook the sausage through when browning.


Cindy Margaret
Basic Pasta dish
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Slice your sausage and sautee it with big pieces of onions abd bell peppers and garlic. Italian seasonings. Toss with some tomatoes or sauce. Add to pasta. Yumm..


Ericanaysha

Slice it
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mix it with 2 cans of green beans with taters. Pour into baking dish, top with butter. Bake for about 20 mins.

[Emily]

Swedish Ham Balls

1# ground ham
3/4# unseasoned pork sausage
3/4# ground beef
2 c saltines (1/4 of a standard size box)
2 beaten eggs

Mix the above ingredients and shape into small balls. Place in baking dish and pour heated syrup over them.

Syrup:
1/2 c water
1 1/2 c brown sugar
1/2 c cider vinegar
1 tsp dry mustard

Bake 2 hours at 275º. Turn them occasionally and baste.

[thebeckery]

From 2lplvr -

boston butt pork roast
beer
chipotle pepper
worstershire
cayenne pepper
paprika
salt
pepper
bay leaf
crock pot for several hours you could probably do a can of tomato sauce and eliminate some of the peppers if you don't like too much spice
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from Gabbers -

1 pork butt
1 bottle of BBQ sauce
cook in crockpot 'til it falls apart
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from pthrlisa -

I just put a pork roast in the crock pot w/ a can of chicken broth and some garlic seasoning. When the roast is cooked through I remove it and either slice or pull it w/ 2 forks to shread it. Then place it in the crock w/out the broth and top w/ my favorite sauce on low for a couple hrs stiring every now and then. hth
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from mom2two -

I buy the pork butt and put it in the crockpot with a little water. I set it up in the evening and let it cook through the night.

In the morning I drain it real good, put it back in the crockpot, shred it and add bbq sauce (it takes a bottle or two depending on how big the roast is) and let it cook again until lunch or dinner.


from JenRen -

We use leftover roast.

Shred it and then put it in a large sauce pan on the stove. Add ketchup, mustard, brown sugar and a little vinegar.

It is sooo good!



from Ericanaysha -

Well I get a smoked pork butt from my neighbor then I shred it up and put it in Sonny's Sweet BBQ sauce. Hee hee

[1joyfulbelle]

Please post recipes for pork main dishes here.

1 cup yellow mustard
1/2 cup sugar
1/4 cup brown sugar
3/4 cup vinegar
1/4 cup water
2 tablespoons chilli powder
1 teaspoon black pepper
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon soy sauce

Combine the above in a saucepan and simmer for 30 minutes. Add 2 tablespoons butter or margarine and 1 tablespoon liquid smoke and simmer for another five minutes.

*I left out the Liquid Smoke and it will do fine with or without it.

Betty

[mommakate]

yup is shredded.....

Boston Butt roast 2-3 LBs

Salt and Pepper it and put in a 350 oven directly on the rack.

Place a pan with Chicken broth (about 4 cups - I use 3 cans) on the rack below your roasts.

Roast 1 hour and then flip. COntinue cooking 2 -2 1/2 more hours until meat temp is 160.

Pull from oven and let cool until able to handle.

There are several sauces you can make of varying spiciness - I make a mild one with Coke. (Have used Bulls Eye Original in a pinch!)

Place on buns and serve.

A Southern thing is to put coleslaw right on the sandwich and NOT on the side!!!!

Its actually really easy. Someone was talking about crocking it - but I do not own one. I'm a toss it in the oven a leave it kind of gal.

I run errands and what not and don't worry about it. I also have a new stove and don't worry about having my oven on when not home! Dh pulls it when he gets home - he really likes the crispy outsides! :giggle:

Smiles

Kate

[1joyfulbelle]

Brown pork chops ( 4 to 6) and season with salt and pepper
In a casserole, put 1 cup rice (you may use minute or regular) and 1 can of chicken and rice soup and one cup of orange juice in the bottom of the casserole. Put the browned chops on top. Cover and bake at 350 degrees for an hour.

I added some minced onion and red bell pepper. I used chicken broth instead of soup since I did not have the soup.

Betty

[illinibaby1]

These turned out really well! I liked the sweet and salty mix. Using leftovers for pulled BBQ pork sandwiches. Make extra so you can turn the rest into BBQ. On a side note the chops looked so pretty before I cooked them, but not so pretty when I pulled them out. They tasted great, just looked like crockpot meat KWIM? So they might look prettier if baked:dunno:

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Crock pot Cranberry pork chops

6-8 Pork chops ( butterflied but any cut would do or even just the whole loin)
1 can whole berry cranberry sauce
1/2 cup apple juice
1 pkg onion soup mix


Add to crock pot and wait. I did mine on high for about 4hrs. Could do longer at lower temp. Also could do this in oven say 350 for 1+hrs or till 180*F.

[Flautista]

Ham and Hash Brown Casserole
(good for brunch or supper)

2 cups ham cubes
26 ounces hash browns, thawed
2 cups cheddar cheese
1 can condensed cream of mushroom soup
1 can condensed cream of celery soup
1½ cups milk
1/4 tsp salt
1/8 tsp pepper

Mix well; pour into greased 9x13 baking dish. Cover and bake 30 minutes at 350°. Uncover and bake 50-60 minutes until potates are tender.

[Flautista]

Ham Tetrazzini

1½ cups ham cubes
1 can condensed cream of mushroom soup
1/2 cup evaporated milk
1 tsp prepared horseradish
1/2 cup parmesan cheese
1/2 cup green olives, sliced
4 ounces canned mushroom slices, drained
3 cups cooked linguini

Mix all ingredients except pasta in crockpot. Cook on LOW for 5-6 hours Toss with hot linguini and serve.

[Flautista]

Fettucine with Ham and Mushrooms

1/4 cup margarine
8 ounces fresh mushrooms, sliced
1 cup chopped onion
2 cups ham cubes

WHITE SAUCE BASE

2 tablespoons margarine
2 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon hot sauce
1 cup milk

1/4 cup milk
1/4 cup grated Parmesan cheese
8 ounces fettucine, cooked and drained

In large pan melt margarine; sauté mushrooms and onion until tender. Add ham; mix well.

In small saucepan, make white sauce base: Melt butter over low heat; blend in flour, salt and hot sauce. Gradually stir in milk. Cook over medium heat, stirring until mixture thickens and comes to a boil. Simmer and stir for 1 minute.

[Flautista]

Ham and Broccoli Casserole

1 cup cooked ham, cubed
1 cup borroli flowerets
2 Tbsp cornstarch
1/2 tsp dry mustard
dash pepper
2 tbsp margarine
2½ cups milk
8 ounces Velveeta
1¾ cups elbow macaroni, uncooked
2 tbsp bread crumbs
paprika

Preheat oven to 375°. Parboil (partially cook) the broccoli. Cook elbow mac for 6 minutes, drain and set aside. Combine cornstarch, dry mustard, pepper, butter and milk. Stirring constantly, bring to a boil; boil for 1 minute. Stir in cheese until melted; add macaroni, broccoli and ham. Turn into greased 2-quart casserole. Sprinkle with bread crumbs and paprika. Bake uncovered for 25 minutes.

[Flautista]

Ham and Stuffing Bake

4 eggs
1½ cups milk
2 tbsp dijon mustard
6 ounce box Stove Top
1½ cups diced ham
1/2 cup chopped onion
4 ounces canned mushroom slices, drained
1 cup shredded cheddar or mazzarella cheese

Mix eggs with milk and mustard in a greased 9" baking dish. Stir in dry stuffing mix and then remaining ingredients. Bake at 350° for 40-45 minutes. For less crusty top, bake 30 minutes covered, then uncover for last 15 minutes.

[Flautista]

Ham Hash

I add 1 to 2 tbsp oil to a skillet and heat. Then I slice or cube about 4 potatoes. Once those get going I add a small chopped onion and salt them. When the potatoes are just about done I add 2 or 3 cups of ham cubes. Easy and delicious, and great for breakfast, brunch or supper.

[Emily]

A nice southwestern style barbecue pulled pork recipe which can be eaten with or without the bun. Cooked in a slow cooker this barbecue style pork has its own sauce. (Emily says, "This is AWESOME!!!" :licklips:)
Prep Time: 15 minutes

Cook Time: 8 hours, 00 minutes

Ingredients:


3 pound. boneless pork loin roast
1 8 oz. can tomato sauce
8 ounces green chilies, diced
1 cup barbecue sauce, store bought
1/2 onion, sliced
4 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
hot sauce to taste
1/2 cup cilantro, chopped
Preparation:

Combine all ingredients except pork loin and cilantro in a 4 quart slow-cooker. Place pork loin in cooker coating with sauce. Cover and cook for 8-10 hours on low heat. When pork is finished cooking, remove and place on cutting board. Shred pork, top with cilantro, and serve with sauce on side.

[1joyfulbelle]

Grease an 8" square baking dish. Beat 4 eggs. Add 1 1/2 cup milk and 2 tbls. mustard (regular or dijon). Pour into dish. Add 6 oz. box of stuffing mix, 1 1/2 cup diced ham, and 1/2 cup chopped onion. I didn't add mushrooms, but some may be added at this point (4 oz. can of sliced mushrooms). Top with 1 cup of shredded cheddar or mozzarella cheese. Bake at 350 for 40-45 minutes. For less crusty top, bake 30 minutes covered, then uncover for last 15 minutes.

[mom2two]

Indonesian Pork Tenderloin

Prep Time: 5 Minutes Ready In: 20 Minutes
Submitted By: Pat Patty Cook Time: 15 Minutes Servings: 4

"From Spring, Texas, Pat Patty shares her favorite recipe for tangy grilled pork tenderloin. Marinated in soy sauce, lime juice, red pepper and ginger, the meat takes on plenty of flavor-and is special enough for company."

Ingredients:
3 tablespoons lime juice
3 tablespoons reduced
-sodium soy sauce
3 tablespoons stir-fry sauce
3/4 teaspoon ground ginger 1 teaspoon crushed red
pepper flakes
3 garlic cloves, minced
1 (1 pound) pork tenderloin

Directions:
1. In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a meat thermometer reads 160 degrees F and juices run clear, basting occasionally with reserved marinade.
ALL RIGHTS RESERVED © 2010 Allrecipes.com

Link to recipe (http://allrecipes.com/Recipe/Indonesian-Pork-Tenderloin/Detail.aspx)