Make your own free website on Tripod.com
Kathy's Cookbook
I love this man More New Recipes! Fresh from the Garden! ALL NEW RECIPES!!!!! Christmas Recipes by Request Money Saving Ideas Fun Stuff For the Kids!!! :-) Appetizers & Dips Beverages Breakfast Ideas Poultry Beef Pork Ham Wild Game Recipes Fish Pasta and Rice One Dish Meals Quick Meals Crock Pot Recipes Cookin for Two Recipes for Diabetics Soups Sandwiches Handy Homemade Mixes Miscellaneous Goodies! Vegetables Salads Bread Machine Recipes Bars & Cookies Pies Breads, Muffins, Coffeecakes, Biscuits Spreads for Breads and Muffins Desserts Cooking Tips My Favorite Links News!!!!! Contact Me
Pork

PORK CHOP CASSEROLE

2 (1-oz) packages dry onion soup mix
3 cups water
2 cups instant rice
1 (4.5-oz) can mushrooms, drained
salt and pepper to taste
6 (3/4-inch thick) pork chops

Preheat oven to 350 degrees F (175 degrees C).

In a medium-size bowl, mix dry onion soup mix and water until
dissolved.  Pour mixture into a 10x15-inch baking dish.  Add rice and mushrooms and mix to distribute well.  Salt and pepper to taste.  Add pork chops in a single layer on mixture.  Push pork chops down into mixture and make sure they are covered with it.
Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour.
6 servings.

Creole Pork Chops
 
4 boneless pork chops
1/4 cup flour
3 T. olive oil
Coat pork chops with flour and brown in olive oil.
1 large onion
1/2 c. finely chopped green pepper
1 celery rib finely chopped
2 cloves garlic, minced
2 cup stewed tomatoes
1/2 tsp salt
1/2 tsp sugar
1/4-1/2 tsp pepper
1/4 tsp hot pepper flakes
Fresh parsley
Saute veggies in oil after removing chops from pan.  Stir in rest of ingredients.  Return pork to pan.  Simmer 10-15 min.
4 servings
 
 
Chop Suey
 
1-1/2 lb lean pork cubed
1 1/2 lb lean veal cubed
3 T butter
3 1/2 cups hot water
2 10 oz bottles low sodium soy sauce
2 cups finely chopped onion
2 1/2 cups celery sliced on diagonal
2 4 oz cans mushrooms, drained
2 5 oz cans bean sprouts, drained
2 5 oz cans water chestnuts, sliced
2 T. flour
2 T. water
In large pot saute meat in melted butter until browned.  Add hot water, soy sauce, onions, and 2 cups of the celery.  Cook over low heat at least 2 hours.  Meat must be very tender.
Add mushrooms, bean sprouts and water chestnuts.  Mix flour and water and add to meat mixture.  Stir and cook until thickened.  Add remaining celery.  Simmer a few more minutes.
Serve over white rice.
Makes 8-10 servings
For my family, I make only half, and sometimes I use beef instead of veal.  Use soy sauce to your own taste. 
 
 

Pork Chop Casserole

4 boneless pork loin chops (3/4 inch thick)
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
2 large potatoes, peeled and sliced 1/4 inch thick
1 medium onion, chopped
3 tablespoons reduced-fat margarine*
1 tablespoon all-purpose flour
1 tablespoon chopped green pepper

Sprinkle pork chops with Italian seasoning and pepper. Arrange in
the center of a 13-in. x 9-in. x 2-in baking dish that has been coated with nonstick cooking spray. Place one layer of potatoes around chops; sprinkle with half of the onion. Dot with 1 tablespoon
margarine; sprinkle with half of the flour. Repeat the layers. Sprinkle with green pepper. Cover and bake at 325 degrees for 45 minutes. Uncover and bake 20-25 minutes longer or until potatoes are tender and meat juices run clear.

Serves 4



 

Szechuuan Pork and Broccoli

1 pound lean fresh pork       6 to 8 green onions

1 green pepper        1 1/2 cups fresh broccoli

1 large onion          12 edible pod peas

3 T. peanut oil or vegetable oil

Sauce

2 cloves garlic, sliced          2 slices fresh ginger chopped

1/4 tsp crushed red pepper flakes           2 T water

2 tsps sugar          6 T catsup

4 T soy sauce

Cut pork into narrow strips.  Set aside.  Cut onions, peppers, broccoli and green onion into 1 in. pieces.  Set aside.  Combine garlic, ginger, pepper flakes, hot water, sugar, catsup and soy sauce.  Set aside.    In wok or large skillet, heat oil over high heat.  Stir fry the pork until browned, remove from wok and keep warm.  Add more oil if necessary and stir fry the veggies until tender crisp.  Add pork and sauce mixture.  Cook until thickened.  Serve with steamed white rice. 

Makes 8 servings

 

LUAU PORK TERIYAKI

1 1/2 pound Pork, lean boneless
1/2 cup Teriyaki sauce
1/2 teaspoon Ground ginger
1 cup Rice, raw
1 cup Pineapple, sliced in syrup
1/4 Green onion, finely chopped
1/4 Garlic powder

Cut Pork into slices about 1/4 inch thick. Drain pineapple,
reserving all syrup. Blend syrup, teriyaki Sauce, Green
Onions, Ginger and garlic powder: pour over Pork and
pineapple. Cover and refrigerate at east 1 hour. Meanwhile,
cook rice according to package directions and prepare grill.
Remove Pork from marinade and grill about 5 inches from hot
coals for about 5 minutes on each side or until completely
cooked. Pour pineapple and remaining marinade into large
skillet. Bring to a boil. Remove from heat and serve Pork
with sauce and pineapple over rice. Serves 4.