1 1/2 cups all-purpose flour
1 1/2 teaspoons ground paprika
1/2 teaspoon garlic powder
1/2 cup milk
1/2 (16 ounce) package saltine crackers, crushed
1/2 cup dry potato flakes
1/2 cup all-purpose flour
4 (3/4 inch) thick pork chops
salt and pepper to taste
1 1/2 cups vegetable oil for frying
In a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder.
In a second shallow bowl, whisk together the eggs and milk until thoroughly blended. In a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour.
With a fork, prick the pork chops thoroughly to tenderize the meat. Season the chops with salt and pepper.
Gently press the pork chops into the flour to coat, and shake off the excess flour. Dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. Gently toss between your hands so any crumbs that haven’t stuck can fall away
Heat the oil in a large, deep skillet over medium heat, and gently place the pork chops into the hot oil. Fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. Remove the chops from the pan, and drain the excess oil on paper towels.
1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
1/2 cup rice vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed
Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker.
Combine the barbecue sauce, rice vinegar, and chicken broth and whisk together. Add the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Whisk everything together and pour over the pork roast.
Cover and cook on high for 5 hours. Let roast sit in crock pot on warm for up to an hour, then shred the meat with 2 forks.
Strain the sauce and discard solids. Mix a teaspoon of cornstarch with a small amount of water to make a paste. Continue adding water, a little at a time, to make the cornstarch mixture thinner. Add cornstarch mixture and strained sauce to a saucepan and bring to a boil. Simmer ten minutes or until slightly thickened.
Pour half of the sauce into the shredded meat and combine. Add more if needed, serve the remainder on the side.
Optional: Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
* 4 whole Lean Pork Chops
* 1 whole Medium Onion, Sliced Or Diced
* ½ cups Cup Sliced Mushrooms
* 2 cans (10 3/4 Oz Size) Mushroom Soup
* 4 Tablespoons Soy Sauce
* 2 Tablespoons Worcestershire Sauce
* 1 teaspoon Dried Parsley
* 1 teaspoon Garlic Salt
* ¼ teaspoons Pepper
Place pork chops in a crock pot (or in a baking dish for the oven). Lay onion slices and mushrooms over the pork chops. Mix the rest of ingredients in a bowl and pour over the pork chops. Cook on low in the crock pot for 5 to 6 hours (or in the oven on 350F for 1 hour).
Serve with mashed potatoes.
Note: After baking, I remove the chops and strain the gravy. This way I have a smooth gravy and I reserve the onions (and mushrooms if you used them) for those who like them so they can put them on their chops.
6 or 8 pork chops
4 to 6 large potatoes
1- medium green bell pepper chopped
1- 14.5 ounce can crushed tomatoes
1- 14.5 ounce can water
1- 8 ounce can tomato sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 Tablespoon lemon juice
2 Tablespoons Worcestershire sauce
salt and pepper to taste.
Pan grill the pork chops until browned on both sides. Peel and quarter the potatoes. Arrange the potatoes on the bottom of a greased 9×13″ baking dish. Lay fried pork chops on top of potatoes.
Mix together all the sauce ingredients and pour over chops and potatoes. Bake at 350°F for 1 hour.
2 cups ham (diced)
1 medium onion
1 celery stick
1 medium carrot (grated fine)
Salt and pepper, to taste
1/4 cup catsup
Hot peppers (optional)
Keep seeds in for fire!
Mix ingredients in saucepan. Cover with water and cook for about 45 minutes. Then add 2 cans (16 ounces) of great northern beans, and cook for 15 minutes.
3 slices back bacon
3 stalks celery, chopped
2 medium carrots, chopped
1 medium onion, chopped
1 cup chopped turnip
3 cups beef broth
1 bay leaf
1/2 teaspoon thyme
1 can (19ounce) kidney or pinto beans, drained
When the vegetables are finely chopped it takes only a short simmering time to develop and blend the flavors of the bacon and assorted winter vegetables. The beans add character and a heartiness that is satisfying. And an added plus the soup is better a day or two after it is made. Store it in a covered container in the refrigerator. Cut bacon into thin slivers. In a 12-cup saucepan, combine bacon, celery, carrots, onion, turnip, beef broth, bay leaf and thyme. Bring to a boil; reduce heat, cover and simmer for 15 minutes or until vegetables are tender. Add beans and continue to simmer for 5-10 minutes or until hot, and flavors are blended. Remove the bay leaf and ladle into warm soup tureen or soup bowls.
4 pounds lean ham cooked, chopped finely
5 green apples, chopped
2 onions, chopped fine
1 teaspoon sage
1 tablespoon mixed vegetable seasoning
1 cube bouillon
4 potatoes, cooked and mashed
3 tablespoons melted butter
In a deep baking dish, arrange alternate layers of ham and apples. Sprinkle each layer with onion and seasonings. Moisten each layer with bouillon. Cover this with a thick layer of mashed potatoes. Brush the potato peaks with melted butter. Bake at 325 degrees for 1 1/2 to 2 hours or until the ham is thoroughly heated and the potato peaks are browned.