Ingredients:
3 slices Bacon, chopped
1 Onion, chopped
1 Green pepper, chopped
1 C. Okra, thinly sliced
1 Garlic clove, minced
1 C. Cooked ham (about 3 oz.), julienned
3 C. Cooked rice
1 Tomato, seeded and chopped
1 t. Dried thyme
1/2 t. Salt
1/2 t. Dried basil
1/8 t. Red pepper flakes
Procedure:
Cook bacon over medium heat in large skillet until brown; drain fat
Stir in onion, pepper, okra and garlic; sauté for 2 to 3
minutes or until onion is tender
Add ham, continue cooking for 3 minutes
Add rice, tomato, thyme, salt, basil and pepper flakes
Heat thoroughly; serve as a side dish or a main dish
Notes:
Thawed, frozen okra or fresh celery may be substituted for fresh okra,
if desired
Can be garnished with green onion, sprigs of fresh herbs, etc.
Ingredients:
4 Lean boneless pork chops
1/2 C. Dry bread crumbs
3 T. Dijon mustard
3 T. Lemon juice
Vegetable oil cooking spray
Procedure:
Trim all visble fat from pork chops
Spray a 13 by 9 by 2 inch pan with cooking spray
Place bread crumbs in shallow dish
In another swallow dish, combine mustard and lemon juice; blend well
Dip both sides of each pork chop in mustard mixture, then in bread
crumbs to coat
Place chops in pan
Bake in a preheated 375°F oven for 30 to 40 minutes until pork is
no longer pink, turning halfway through baking
Serve and garnish
Notes:
Serve with rice, or potatoes and vegetables
Can be garnished with lemon, sprigs of fresh parsley. etc.
Oriental Pork with Hot Mustard
Sauce:
Ingredients:
1 T. Ground mustard
1 t. Vegetable oil
1 t. Vinegar
1/8 t. Salt
1 dash Ground turmeric
1/4 C. Milk
1/4 C. Soy sauce
2 T. Ketchup
1 T. Sugar
1/4 t. Molasses
1 Cloves garlic, minced
2 Pork tenderloins
1 T. Sesame seeds, toasted
Mustard sauce
Procedure:
In a bowl, combine mustard, oil, vinegar, salt and turmeric; gradually
add milk until smooth. Refrigerate
In a large resealable plastic bag or shallow glass dish, combine soy
sauce, ketchup, sugar, molassas and garlic. Add pork; seal or cover and
refrigerate for 4 to 6 hours, turning occasionally
Place the pork in a shallow roasting pan; discard marinade
Bake, uncovered, in a preheated 350°F oven for 40 minutes or until
a meat thermometer reads 160 to 170°F. Let stand for 5 minutes
Slice pork and sprinkle with sesame seeds
Serve with the mustard sauce
Notes:
Serve with rice, or potatoes and vegetables
Can be garnished with sliced green onion
Ingredients:
6 Boneless pork loin chops, about 4 ounces each
1 C. Chicken stock
1/2 C. Orange juice
2 T. Dark rum
2 T. Lime juice
2 T. Brown sugar
1 Clove garlic, minced
1/2 t. Salt
1/2 t. Ground ginger
1/4 t. Ground nutmeg
1/4 t. Ground cloves
Procedure:
Combine all ingredients in a ziplock bag; seal bag and refrigerate for
4 to 24 hours
Remove chops from marinade, discarding leftover marinade
Grill chops quickly over indirect heat in covered grill about 10 to 12
minutes, turning once to brown both sides
Serve and garnish
Notes:
Serve with rice, or potatoes and vegetables
Can be garnished with orange, sprigs of fresh parsley, etc.
Ingredients:
6 Pork Chops, trimmed of fat
1 Onion, sliced thickly
3 T. Chili Powder
1 Green pepper, chopped
1 C. Rice, uncooked
8 oz. Tomato Sauce
1 1/2 C. Water
2 t. Salt
Procedure:
Brown pork chops in vegetable stock. Remove and refrigerate
Brown onion slices on both sides. Remove and refrigerate
Cook chili powder for 2 minutes then add remaining ingredients
Pour into casserole. Put pork chops on top of rice and put a slice of
onion on top of each pork chop. Cover
Bake for 1 to 1 1/2 hours in a preheated 350°F oven
Serve and garnish
Notes:
Serve with rice, or potatoes and vegetables
Can be garnished with sprigs of fresh parsley
Can also be served with nacho chips on the side