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Grilled Pork Chops
Ingredients
4 pork chops
1 onion, quartered
1 16 ounce jar applesauce
1 clove garlic, minced
1 jalapeno pepper, seeded and minced
1/2 teaspoon salt
1 tablespoon ground white pepper
salt and pepper to taste
1/2 tablespoon garlic powder
Directions
Soak wood in water for 1 hour. In a medium bowl, combine apple sauce, onion, jalapeno pepper, garlic, salt, and white pepper. Refrigerate applesauce salsa while preparing the pork chops. Season chops with garlic powder, salt and pepper to taste. Preheat grill for medium high heat. Sprinkle soaked wood over coals. Lightly oil grate, and place chops on grill. Cook for 7 to 8 minutes per side, or until done. Serve with applesauce salsa.
Makes 4 servings.
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Pork Chops Deluxe
6 (4 ounce) boneless pork chops, trimmed
2 tablespoons water
1 (14 1/2 ounce) can diced tomatoes, undrained
1 can condensed golden mushroom soup
1/3 cup chopped onion
2 teaspoons Dijon mustard
1 pound fresh mushrooms, sliced
1/4 teaspoon salt
3 cups hot cooked rice
2 tablespoons minced fresh parsley
Coat a skillet with nonstick cooking spray/ brown pork chops on both sides. Remove and set aside. Add water, scraping bottom of the skillet to loosen any browned bits. Drain tomatoes, reserving juice; set tomatoes aside.
Add juice, soup, onion, mustard, mushrooms and salt, if desired, to skillet; mix well. Return chops to skillet. Cover and simmer for 30 minutes or until pork is tender.
Stir in tomatoes; heat through. Combine rice and parsley.
Serve the pork chops and sauce over rice.
Yield 6 servings.
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Pork Chops Cacciatore
6 lean pork chops
1 envelope dry spaghetti sauce mix
1 (15 ounce) can tomatoes, crushed
1 tablespoon brown sugar
1 green bell pepper
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.
Brown pork chops; place into prepared baking dish.
Mix dry spaghetti sauce mix, tomatoes and brown sugar. Pour over the chops.
Cut the green pepper into large rings and place over top of each chop. Cover and bake for 60 minutes; uncover and bake 15 minutes more.
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1 cup Diced cooked pork roast
1 can Cream of Mushroom Soup
1/4 cup Milk
1 teaspoon Soy Sauce
1 cup Celery -- thinly sliced
6 ounces Water chestnuts -- sliced
1 can Chow Mein Noodles
1/4 cup Sliced green onions
2 tablespoons Chopped pimiento -- opt
Combine soup, milk and soy sauce. Add pork, celery water chestnuts,
green onion and pimiento. Fold in 1 cup of chow mein noodles. Spoon
into a shallow 1 1/2 qt casserole. Sprinkle with remaining noodles.
Bake in a 375 degree oven until thoroughly heated, about 20 minutes.
Serve immediately.
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Simple Pork Stir Fry
2 c. instant white rice, uncooked
1 lb. pkg. pork loin, cut into thin strips
1 pkg. (16 oz.) frozen or fresh sugar snap stir-fry vegetables
1/4 c. each soy sauce and water
1 Tbls. cornstarch
1 tsp. minced garlic
Prepare rice as directed on package. Heat 1 Tbls. vegetable oil in large non-stick skillet on medium-high heat. Add pork, cook and stir 5 minutes or until cooked through.
Add vegetables, soy sauce mixture (soy sauce, water and cornstarch) and garlic. Stir-fry on medium-high heat for 3 to 5 minutes or until vegetables are tender. Serve over cooked rice.
Makes 4 servings
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Baked Asparagus with Balsamic Butter Sauce
1 bunch fresh asparagus, trimmed
Cooking spray or oil
Salt and pepper to taste
2 Tablespoons butter
1 teaspoon soy sauce
2 Tablespoons balsamic vinegar
Preheat oven to 400 degrees
Arrange Asparagus on baking sheet coat with oil or spray and season with salt and pepper
Bake asparagus in preheated oven for 12 minutes or until tender. (I like my asparagus with a little crunch; if you like them tenderer you may want to cook for a little longer)
Melt butter in saucepan over medium heat, remove from heat and stir in soy sauce and balsamic vinegar.
Pour over the asparagus and serve.
Cooking spray or oil
Salt and pepper to taste
2 Tablespoons butter
1 teaspoon soy sauce
2 Tablespoons balsamic vinegar
Preheat oven to 400 degrees
Arrange Asparagus on baking sheet coat with oil or spray and season with salt and pepper
Bake asparagus in preheated oven for 12 minutes or until tender. (I like my asparagus with a little crunch; if you like them tenderer you may want to cook for a little longer)
Melt butter in saucepan over medium heat, remove from heat and stir in soy sauce and balsamic vinegar.
Pour over the asparagus and serve.
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2 1/2 pound pork blade steaks -- cut 1-inch thick
2 small cloves garlic -- minced
2 tablespoons finely chopped onion
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon honey
Combine all ingredients in a self-sealing plastic bag; seal bag and place in refrigerator 4-24 hours. Remove steaks from marinade, discarding marinade.
Grill over medium-hot coals, 7 minutes per side, turning once.
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