Porkchops With Onions

In frypan,heat thoroughly:
2 tbsp.vegetable oil
Add and cook until browned on both sides
6 porkchops,1/2 inch thick
Sprinkle with:
1 envelope onion soup mix
1/4 tsp.pepper
Place on chops:
6 peeled orange slices
Pour over top:
1 cup orange juice
Bring to a boil,cover,reduce heat and simmer
for 30 minutes or until chops are tender.
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Porkchops Parmesan

Dredge: 6 loin porkchops(1-inch thick)
In a mixture of:
1/4 cup flour
1/2 tsp.salt
1/4 tsp.pepper
Dip in:
2 eggs,slightly beaten
Then coat in mixture of:
1 1/2 cups fine dry bread crumbs
1/2 cup grated parmesan cheese
In frypan,heat until foamy:
Add breaded chops and cook until brown on both sides.
Cover,reduce heat,and continue cooking for 20 minutes,
or until meat is tender.Garnish with lemon slices.
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Curried Porkchops&Apples

1/4 cup flour
2 tsp.salt
6 porkchops,cut 3/4 inch thick
2 tbsp.lard or drippings
1 tsp.curry powder
1/4 cup ketchup
1 1/2 cups apple juice
4 apples,quartered and cored
1/3 cup raisins
Combine flour and salt,dredge chops,reserving
excess flour.Heat lard in skillet.Add chops and cook
until browned.Pour off drippings.Combine reserved flour
with curry powder.Blend in ketchup.Stir in apple juice
and pour over chops.Cover tightly and cook for 40 minutes.
Add apples and raisins,continue to cook slowly,covered,
for 15 minutes,or until chops are tender.
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Pork Loaf

2 pounds lean ground pork
1/4 cup ketchup
1 egg,slightly beaten
1 cup cracker crumbs
1 1/2 tsp.salt
1/2 tsp.pepper
3 tbsp.ketchup
Combine all ingredients,except for the 3 tbsp.ketchup,
in a large bowl.Mix well.Press firmly into loaf pan.
Spread 3 tbsp.ketchup over the top.Bake at 350 for 1 hour.
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Baked Porkchops
In Tomato Sauce

4 porkchops
1(8-ounce)can tomato sauce
1/2 cup water
2 cups finely diced celery
2 tbsp.sugar
1/2 tsp.dry mustard
Brown porkchops.Place in shallow greased dish.
Combine remaining ingredients and pour over chops.
Bake at 350 for 1 1/4 hours,or until tender.
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Citrus Porkchops

4 pork loinchops,cut 3/4 inch thick
1 tbsp.oil
1/4 cup sliced scallions
1 tbsp.orange peel
1/2 cup orange juice
1/4 tsp.dried basil
Heat oil in skillet.Add scallions and orange peel.
Saute 3-4 minutes,or until onion is almost tender.
Remove onion and orange peel.Set aside.Add porkchops
and brown on both sides over medium heat.Add onion
and orange peel.Add orange juice and basil.
Cover and simmer for 10 minutes.
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Herb Roasted Pork

1 tbsp.flour
1 large Look Oven Bag
2 tbsp.canola gold cooking sauce
2 tsp.each dried thyme and tarragon leaves
1 tsp.dried rosemary,crumbled
1/4 tsp.pepper
1 pork loin roast
1/2 small lemon,cut into 4 wedges
2-3 tsp.corn starch
Sprinkle flour in oven bag and place in 13x9
baking pan.Continue cooking sauce,herbs and pepper.
Place pork in bag and spread evenly with herb mixture.
Add lemon to bag.Proceed as directed on package.
Bake at 325 for 1 1/2-1 3/4 hours or until internal
temperature registers,160F on instant read thermometer.
Carefully open bag,avoiding steam and place pork
on cutting board.Pour drippings into small sucepan,
discard lemon.Dissolve cornstarch in 1 tbsp water,
stir into pan.Cook and stir until thickened,
season with salt and pepper.Serve with the pork.
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Quick Pork Fajitas

2 tbsp.mazola corn oil or canola oil
2 pkgs.instant beef bouillon
1 tbsp.chili powder
1 1/2 tsp.grated lime rind
1 tsp.dried oregano
1 -1 1/2 tsp.tabasco garlic pepper sauce
1lb.lean pork,cut into strips
1 each red&green pepper,cut into strips
1/2 spanish onion,thinly sliced
8 medium flour tortillas,warmed
In shallow dish,combine oil,bouillon,chili powder,
rind,oregano and pepper sauce.Add pork,cover and
refrigerate for 30 minutes,turning occasionally.
In large skillet,stir fry pork with peppers and
onion over high heat 6-8 minutes or until pork is
cooked and vegetables are tender.
Spoon into tortillas.Top with salsa,chopped lettuce
and green onions.Fold tortillas around filling.
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