6 rib pork chops, 2 inches thick
1 tsp. salt
Pinch of ground black pepper
5 tbsp. onion, chopped
1 1/2 cups dry bread crumbs
3 tbsp. butter
1 large green apple, sliced
5 tbsp. of seedless raisins.
1/2 tsp. nutmeg
1/4 tsp. cinnamon
2 1/2 tbsp. water

Split the chops through the middle from the outer edge toward the bone,leaving the meat attached.

Open like you would open  a book and pound both sides using a meat mallet.

Season the chops with half of the salt and pepper.

In a heavy skillet, saute the chopped onion and bread crumbs in butter.  Add the slices of apple, raisins, nutmeg, cinnamon, water and the remaining half of the salt.

Mix together well and spread the dressing in even portions on the pork chops.

Fold over as fasten with toothpicks.

Heat your oven to 350 Degrees F and bake for about an hour or until tender.

Turn once during baking time and drain off excess fat.

Serve while warm.

5 lb Pork riblets
Marinade/Basting Sauce:
2/3 c Ketchup
1 rounded
T Freshly minced garlic
2/3 c Hoisin sauce
2/3 c Soy sauce
1/4 c Sugar

 In a medium bowl, combine the ketchup, garlic, soy sauce, hoisin sauce and sugar. Set to the side.
Simmer the riblets in water for 25 minutes, drain and place in a 9 x 13 dish. Pour half the sauce over the riblets, cover with plastic wrap and refrigerate overnight.

Cover the riblets with foil and bake the riblets for 45 minutes in a 350 degree oven. Remove the foil after 20 minutes, baste BOTH sides of the riblets with the remainder of the sauce and continue cooking until done.

This sauce is also fantastic on chicken and works perfectly when grilling outdoors in the summertime.

Easy! 8 thick pork chops
12 oz. cream of mushroom soup
1 tbsp. dried onion flakes
2 tsp. salt
1/4 tsp. freshly ground pepper
Pinch of sage

Trim the fat from the pork chops and use it to grease a large skillet.

Over high heat, brown each side of the chops

As each chop if finished, apply salt and pepper before placing it into the crock pot.

Add cream of mushroom soup, onion flakes and sage into the skillet, stir constantly until the mixture is heated thoroughly.  Pour mixture into the crock pot, cover and cook on low heat for approximately 9 hours.

Tamale Filling:
1 1/4 lb. pork loin
1 large onion, halved
1 clove garlic
4 dried Chile pods
2 cups water
1 1/2 tsp. salt

Tamale Dough:
2 cups Masa Harina
1 (10.5 oz.) can beef broth
1 tsp. baking powder
1/2 tsp. salt
2/3 cup lard
1 (8oz.) package dried corn husks
1 cup sour cream

Place pork into a stock pot or dutch oven with onion and garlic, add enough water to cover pork.  Bring to a boil then reduce heat to low and simmer until the meat is cooked thoroughly, about 2 hours

Use rubber gloves to remove stems and seeds from chile pods.  Place chiles in saucepan with 2 cups of water.  Simmer uncovered to 20 minutes, then remove from heat to cool.  Transfer the chiles and water to a blender and blend until smooth.  Strain the mixture, stir in salt and set aside. 

Shred the cooked meat and mix in 1 cup of the chile sauce.

Soak the corn husks in a bowl of warm water.  In a large bowl, beat the lard with a tablespoon of the broth until fluffy.  Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.

Spread to dough out over the corn husks to 1/4 to 1/2 inch thickness.  Place on tablespoon of the meat filling into the center.  Fold the sides of the husks in toward the center and place in a steamer.  Steam for 1 hour.

Remove tamales from husks and drizzle remaining chile sauce over.  Top with sour cream.  For a creamier sauce, mix the sour cream directly into the chile sauce.

1 can Pineapple chucks with juice, drained, reserving juice (8.25 oz)
1/4 c Soy sauce
4 lb Pork Riblets
1 packet Shake N' Bake Original Pork Seasoned Coating Mix

PREHEAT oven to 350 Degrees F. Combine juice and soy sauce in large bowl. Add ribs; turn over to evenly coat both sides with juice mixture.

SPRINKLE coating mix onto ribs; toss to coat. Place ribs in single layer in shallow foil-lined baking pans; top with the pineapple chunks.

BAKE 45 minutes or until ribs are cooked through.

2 garlic cloves, chopped
1 tsp. sage
1 tsp. rosemary
1 tsp. salt
Ground black pepper to taste
2 tsp. butter
1 tsp. of olive oil
4 one inch thick pork chops
3/4 cup dry white wine

Combine the garlic, sage, rosemary, salt and pepper

Press a little of this mixture firmly  into both sides of each of the pork chops.

In a heavy skillet, melt the butter and the olive oil.

Brown the pork chops on both sides, using tongs carefully.  Remove and pour off all but a small amount of fat from the pan.  Add 2/3 of the dry white wine and bring to a boil.

Return the pork chops to the pan.

Cover and reduce heat and simmer until the chops are tender when pressed with tip of a knife. (approximately 25-30 minutes)

Once ready to serve, remove the pork chops to a heated plate.  Add the remaining 1/3 of the wine to the skillet and boil down to a syrupy glaze.

Pour the glaze over the pork chops and serve.

4 Boneless pork sirloin chops, 3/4-inch thick
1/4 t Coarsely ground black pepper
1/4 c Apple juice
2 T Apple jelly
2 T Dijon-style mustard

Heat nonstick skillet over medium-high heat. Brush chops lightly with vegetable oil. Season on both sides with pepper. Brown one side of chop, turn.

In a small bowl stir together apple juice, jelly and mustard; add to skillet. Reduce heat to low; cover and cook for 8-10 minutes. Remove chops from skillet.

Cook sauce for 2-4 minutes or until it thickens slightly, stirring often. Great served with rice or potatoes and peas or broccoli spears. Makes 4 servings.

1/2 c Kraft Original Barbecue Sauce
1/2 c Pineapple juice
2 t Grated ginger root
2 t Minced fresh garlic
5 lb Pork shoulder
3/4 c A.1. Original Steak Sauce
20 Hamburger buns, partially split

PREHEAT grill to medium heat. Combine barbecue sauce, pineapple juice, ginger root and garlic. Place pork in disposable baking pan. Pour barbecue sauce mixture over pork. Let stand at room temperature 20 minutes.

PLACE pan on grate of grill; cover with lid of grill. Cook 3 to 3-1/2 hours or until pork is cooked through. Remove from grill; cover with foil. Let stand 10 minutes.

SHRED or pull pork into shreds with 2 forks or your fingers. Add steak sauce; mix lightly. Serve in buns.

2 c Instant white rice, uncooked
1/4 c Zesty Italian Dressing
1 lb Pork sirloin, cut into thin strips
1 Red pepper, cut into thin strips
8 oz Sugar snap peas
3 Green onions, diagonally sliced
2 T Soy sauce
1 t Cornstarch
1/2 t Ground ginger

COOK rice as directed on package.

MEANWHILE, heat dressing in large skillet on medium-high heat. Add meat; cook and stir 2 min. Add peppers and peas; cook 3 min., stirring frequently. Add onions; cook and stir 1 min.
MIX soy sauce, cornstarch and ginger until well blended. Add to meat mixture in skillet; cook 1 min. or until sauce thickens, stirring frequently. Serve over the rice.

1 lb. pork tenderloin, cut into thin slices
1 cup sliced carrots
1/2 cup Asian toasted sesame dressing
1/3 cup BBQ sauce
1 cup snow peas
1/4 cup peanuts

Heat large non-stick skillet on medium-high heat.  Add pork and carrots; cook 5 min, stirring occasionally.

Stir in dressing and BBQ sauce; cook additional 5 minutes or until the carrots are crisp tender.  Add snow peas and heat thoroughly.  Top with peanuts.  Serve with noodles or rice.

4 boneless pork sirloin chops
1/4 tsp. coarsely ground black pepper
1/4 cup apple juice
2 tbsp. apple jelly
2 tbsp. dijon-style mustard

Heat nonstick skillet over medium-high heat.  Brush chops lightly with vegetable oil.  Season on both sides with pepper.  Brown one side of chop and then turn.

In a small bowl stir together apple juice, jelly and mustard; add to skillet.

Cook sauce for 2-4 minutes or untill it thickens, slightly stirring often.  Great served with rice or potatoes and peas or broccoli spears.

1 Boston-cut pork roast (3 lb)
18 oz Barbecue sauce
Juice from 1 medium orange
1/2 c Mayonnaise
12 Sandwich rolls, split, toasted

Place meat in slow cooker; top with barbecue sauce and orange juice. Cover with lid.

Cook on LOW for 8-10 hours (or on HIGH for 4-6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return meat to slow cooker; stir until meat is evenly coated with the barbecue sauce mixture.

Spread mayo on cut sides of rolls. Fill rolls evenly with meat mixture.