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Berkshire Pork Chops
Ingredients
5-6 Large Berkshire Pork Chops
1 Cup Fine Bourbon
2/3 Cup Cold Water
1/4 Cup Table Salt
1/2 Cup Dijon Mustard
1 Tablespoon Of Teriyaki Sauce
3 Teaspoons Ground Paprika
4 Tablespoons Pure Maple Sugar
2 Garlic Cloves, Minced
1 Heaping Tablespoon Brown Sugar
5-6 Strips Peppercorn Bacon Strips
Instructions
First in a large mixing bowl add bourbon, brown sugar, minced garlic, ground paprika, maple syrup, Dijon mustard, salt and water, mix vigorously. Marinade Berkshire chops for at least 30 minutes, in a separate dish rub brown sugar into bacon and wrap each Berkshire chop with bacon. Pin with soaked wood clip. Grill on Hickory plank or straight on grill until internal temp is 150 degrees. about 5-7 minutes per side. Serve hot with fine white wine and enjoy (Serves 6)
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Stuffed Pork Chops
Ingredients
2 Pounds Of Thick Lean Pork Chops
1/4 Cup Butter Or Margarine
1/3 Cups Fresh Chopped Mushrooms
1/4 Cup Chopped Onion
2 Tablespoons Fresh Parsley
1/2 Cup Finely Chopped Crushed Saltine Crackers
1 1/2 Cup Milk
1 Cup Shredded Swiss Cheese
3 Tablespoons Butter Or Margarine
3 Tablespoons All Purpose Flour
1 Pinch Of Salt, Paprika, Fresh Ground Pepper, Each
1/3 Cup Dry White Wine
Cooking Directions:
Make Deep Slicing Cuts into Center of Chops. Deep enough to fill. Cook Onions in butter for 3 minutes. Stir in the mushrooms, crushed crackers, parsley, 1/2 teaspoon salt, and pepper. Place mixture into the Pork chops overfilling them. Place pork chops into a baking dish. In Saucepan melt 3 tablespoons butter, add flour and salt. Then add milk and wine to saucepan with melted butter, flour and salt. Cook and stir until mixture is thick and bubbly. Pour mixture over stuffed pork chops in baking dish and bake at 400 degrees for 30 minutes. Top with cheese and paprika and return to oven for 5 minutes. (Serves 6)
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Pork Stroganoff
Ingredients:
1 Pound Lean Pork Chops
2 Teaspoon Virgin Olive Oil
1 Large Yellow Diced Onion
1 Cup Fresh Sliced Mushrooms
1/4 Cup Of Mineral Water
2 Teaspoon Dijon Mustard
2 Teaspoon Teriyaki Sauce
1 Pinch Of Black Pepper
1 Pinch Of Table Salt
8 Ounces Of Sour Cream
1/8 Cup Parsley
Cooking Directions:
Put the extra virgin olive oil in large frying pan. Brown pork chops all the way through. After brown on both sides remove lean pork chops and put fresh cut mushrooms and chopped onions to the pan and saute till tender but crunchy. Add the pork chops to the pan with the onions and mushrooms combine salt, Dijon mustard and water, bring it to a boil. After boiling for 30 seconds put on low to medium. Cover and simmer for an additional hour. Garnish sour cream. (Serves 6)
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Pork Chops
Ingredients:
5 Lean Tenderloin Pork Chops
1/2 Cup Sweet Diced Onions
1/2 Cup All Natural Maple Syrup
2 Tablespoons Aged Cider Vinegar
1/2 Teaspoon Fresh Ground Chili Powder
2 Tablespoons Soy Sauce
2 Tablespoons Teriyaki Sauce
2 Fresh Squeezed Lemon Juice
1 Pinch Of Garlic Salt
1 Pinch Of Ground Black Pepper
1 Pinch Of Table Salt
Cooking Directions:
The first step to this mouth watering and delicious recipe is pull out a large size baking dish. Now, in a medium size mixing bowl combine all of the ingredients, except the meat, and blend them together thoroughly. Once the everything is mixed, you may now start pasting and coating the pork chops with sauce. You will now want to preheat your oven to 350 degrees. Place the prepared baking dish into the oven and bake for 1 hour. Serve pork chops with rice or potatoes. (Serves 5)
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Pork Chop Casserole
Ingredients:
3/4 Cup All White Rice
4 Lean Tender Pork Chops (3/4?? Thick)
1 Can Your Favorite Campbell?fs Soup
Half Can Water
Half Can Non-Fat Milk
1 Large Bell Pepper Sliced
1 Medium Onion Sliced + 1 Fresh Tomato Sliced
1/3 Tablespoon Butter Or Margarine
Cooking Directions:
The first step to this amazing dish is to get some fresh long grain rice and pour the 3/4 cup into a baking dish. In a Small mixing bowl combine condensed soup with milk and water, mix till well blended then set aside. Add the butter or margarine to a skillet and cook all sides of pork chops until golden brown. 6-7 minutes on medium-high heat. Lay pork chops on the rice in the baking dish. Now arrange sliced tomato, onion and bell pepper on all 4 pork chops. Pour your soup mix atop the tomato, onion and bell pepper covered pork chops and rice. Once all that is complete, place the baking dish into a preheated oven at 350 degrees and bake for 1 hour. Serve hot and enjoy. Serves well with bread. (Serves 6)
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Baked Pork Chops
Ingredients
4 Pork Chops 1/2 Inch Thick
2 Teaspoons Parsley Flakes
2 Teaspoons Herb Mixture. (Thyme/Garlic/Marjoram/Pepper)
3 Cups Potato?fs Cut Into Wedges. About 6 Small Potato?fs
1 1/2 Cups Fresh Sliced Mushrooms
1 Medium Red Bell Pepper Cut In 1 Inch Pieces
1 Medium Tomato, Cut Into 8 Wedges + 1 Medium Onion, Cut In Wedges
Cooking Spray
Cooking Directions
Preheat oven to 425 degrees. Take each Pork Chop and spray lightly with cooking spray. Sprinkle with 1 1/2 teaspoons of herb mixture evenly on both sides of all 4 pork chops. Use a large baking pan and place pork chops in each corner of the pan. In a mixing bowl add Potatoes, Mushrooms, Bell Peppers, and onions. Spray vegetables very lightly with cooking spray then add rest of herb mixture and toss till the herbs are evenly distributed. Pour vegetables into center of baking pan with pork chops. Bake 45 Minutes uncovered. Turn pork, stir veggies and place tomato wedges on vegetable and cook an additional 10-15 minutes until pork is tender. Serve warm with fine white wine. (Serves 6)