Category Archives: Pork

Pork Chops in Mushroom Gravy


porkchopsinmushroomgravyPork Chops in Mushroom Gravy

This is definitely a “keeper”!!  The mushroom gravy is outstanding!  This recipe is for 2 servings but you should be able to double it quite easy.

  • 2 (1-inch thick) loin pork chops
  • 2 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 small onion, minced
  • 1/2 green pepper, minced
  • 6-8 mushrooms, chopped
  • 1 cup milk
  • Juice of 1/2 lemon

Remove excess fat from edge of chops.  Combine flour, paprika, salt and pepper; dredge chops in mixture.  Set aside remaining flour mixture.  Brown chops in 1 tablespoon oil and remove to shallow casserole.  Add remaining 1 tablespoon oil and onion, green pepper, and mushrooms to skillet; saute until soft.  Add reserved flour mixture; cook, stirring, 3 minutes.  Blend in milk and cook until thickened, stirring constantly.  Stir in lemon juice.  Pour sauce over chops; cover and bake at 350 degrees for 1 hour.  Remove cover and bake 10 more minutes.  (I didn’t do this.)

Yield:  2 servings

“The beauty of creation gives us reasons to sing God’s Praise.”



Best Baby Back Ribs



Best Baby Back Ribs

These are finger lickin’ good.

  • 4 – 5 lbs. baby back ribs (2 racks)
  • 1/3 cup Italian salad dressing
  • 1 1/2 (18-oz) bottles barbecue sauce (We love Bull’s-Eye Original)
  • 1 (26-oz) jar spaghetti sauce
  • 1 1/4 cups brown sugar

Using heavy-duty foil, line a big roasting pan, and lay ribs on foil.  Mix dressing and sauces and pour over ribs, then sugar over all.  (Use 2 pans if necessary; just be sure ribs are mostly covered with sauce.)  Bake uncovered at 250 degrees for 6 hours.

“God’s training is designed to grow us in faith.”

Sausage Gravy and Biscuits



Sausage Gravy and Biscuits

You can serve sausage gravy many ways, but I love them over biscuits.  You can make your own biscuits, but the quickest way is to buy you a can of refrigerated buttermilk biscuits.  Or, if you have no biscuits and don’t want to make them, serve this over toast.  You can have breakfast, lunch or dinner on the table in no time.

My son-in-law loves sausage gravy and biscuits and doesn’t get it very often, so I had the family over and made this for dinner one night.  I had to double the recipe.  Yum!

  • 1 lb. ground pork sausage
  • 1/4 cup butter
  • 1/3 cup all-purpose flour
  • 3 1/4 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper, opt.
  • 1 can Pillsbury Grands buttermilk biscuits

Prepare biscuits as per directions on can.  Keep warm.

Brown sausage in a skillet, stirring until sausage crumbles.  There was not much drippings from my sausage, so I didn’t need to drain any grease off.  But if yours is, keep only 1 tablespoon drippings in skillet and drain the rest off.

Add butter to drippings and sausage; cook over low heat until butter melts.  Add flour; stir until smooth.  Cook 1 minute, stirring constantly.  Gradually add milk; cook, stirring constantly, over medium heat 10 minutes or until thickened and bubbly.  Stir in salt and pepper.

Split biscuits open; serve with gravy.

“God will either spare you from suffering or give you the grace to bear it.”

Barbecued Pork Chops with Rosemary/Lemon Marinade


Barbecued Pork Chops with Rosemary/Lemon Marinade

This is a wonderfully delicious, healthy meal.

  • 2 garlic cloves, minced
  • 1/2 cup lemon juice
  • Grated rind of 1 lemon
  • 2 tablespoons olive oil
  • 1 tablespoon fresh, chopped or 1 teaspoon dried Rosemary
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon lemon pepper seasoning
  • 4 pork chops, cut 1-inch thick

Whisk together first seven ingredients.  Place pork chops in a large plastic bag; pour in marinade, seal and refrigerate at least 2 hours or overnight, turning occasionally.  Drain and discard marinade.  Grill chops over medium coals about 6 minutes per side or until juices run clear.

Yield:  4 chops

Each serving:  171 calories, 43 mg. sodium, 99 mg. cholesterol, 3 gm. carbohydrates, 17 gm. protein, 10 gm. fat

“God is always in control behind the scenes.”

Oven-Barbecued Ribs (Or Grilled)


Oven-Barbecued Ribs (Or Grilled)

This is what I fixed for our Memorial Day dinner this weekend.  The sauce is awesome.  Even though it is an oven dinner, I put the ribs on the grill the same temperature and time as the oven method.

  • 4 lbs. pork loin back ribs or meaty spareribs, cut into serving-size pieces
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 cup ketchup
  • 2/3 cup chili sauce
  • 1/4 cup brown sugar
  • 1/4 cup chopped onion
  • 2 tablespoons prepared mustard
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons celery seed
  • 1/2 teaspoon salt

Place the ribs in a stockpot; add enough water to cover ribs.  Bring to boiling; reduce heat.  Simmer, covered, for 1 hour.

Meanwhile, for sauce, in a small saucepan cook the garlic in hot butter for 1 minute.  Stir in ketchup, chili sauce, brown sugar, onion, mustard, Worcestershire sauce, celery seed, and salt.  Bring to boiling, stirring to dissolve the sugar.  Remove from heat; set aside.

Drain ribs;  place in a shallow baking pan.  Pour half the sauce over ribs and keep the other half for adding later, if you need it.  Bake, covered, in a 350 degree oven about 20 minutes or until heated through.  Makes 4 servings.

“Follow your Leader into the lives of those around you.”



New Potatoes, Asparagus & Ham in Browned Butter


New Potatoes, Asparagus & Ham in Browned Butter

Believe it or not (browned butter?), this is a healthy recipe.  It was so good, my husband and I wanted to eat the whole recipe.  We had restraint.  Yummy!

If you have everything prepped ahead of time, this is a really quick and easy meal to get on the table fast.

Prep time:  30 minutes          Total time:  30 minutes          6 (1 1/4-cup) servings

  • 1 tablespoon butter
  • 1 pound (about 4 cups) small red new or baby potatoes, washed, quartered
  • 6 tablespoons water
  • 1/2 teaspoon salt
  • 1 1/2 pounds fresh asparagus, cleaned, cut into 2-inch pieces (woody ends removed)
  • 1 teaspoon finely chopped fresh garlic
  • 3/4-pound cooked ham slice, cubed 3/4-inch (2 cups)
  • 1/3 cup butter (5 1/3 tbsp.)
  • 1/4 cup chopped fresh chives
  • 1/4 teaspoon lemon pepper, if desired

Melt 1 tablespoon butter in 12-inch nonstick skillet until sizzling; add potatoes.  Cook over medium-high heat until potatoes are starting to brown (5 to 7 minutes).  Add 4 tablespoons water and salt; reduce heat to low.  Cover; cook 7 minutes.  Add remaining 2 tablespoons water, asparagus and garlic.  Cover; continue cooking until potatoes and asparagus are crisply tender (5 to 6 minutes).  Stir in ham; continue cooking until heated through (2 minutes).

Meanwhile, melt 1/3 cup butter in 1-quart saucepan over medium heat.  Continue cooking, stirring constantly and watching closely, until butter foams and just begins to turn golden (3 to 4 minutes).  Immediately remove from heat.

Place potato mixture into serving bowl.  Pour browned butter over potatoes.  Sprinkle with chives and seasoning, if desired; stir to combine.  Serve immediately.

1 serving.  Calories 240, Fat 14g, Cholesterol 55mg, Sodium 850mg, Carbohydrate 55g, Dietary Fiber 4g, Protein 14g

God entered human history to offer us the gift of eternal life.”

Chinese Pork Fried Rice


Chinese Pork Fried Rice

I just ran across this recipe that I fixed years ago and I remember it being delicious!  I’ve got to fix it again soon.

  • 2 cups uncooked long-grain rice
  • 1 lb. shoulder pork chops
  • 1 med. green pepper, chopped
  • 6 green onions, sliced with some tops
  • 2 tablespoons vegetable oil
  • 1/2 cup soy sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 6 eggs, lightly beaten
  • 1 tablespoon butter

Cook rice, following label directions.

In meantime, remove all fat and bone from pork; cut pork into thin strips 2 inches long.

Saute green pepper and onions in oil in a wok or large skillet until tender, about 3 minutes.  Remove with a slotted spoon to a small bowl.

Add pork to wok; stir-fry about 3 minutes.  Add soy sauce, garlic powder and pepper.  Cover.  Simmer 8 minutes.  Add vegetables; simmer 2 more minutes.

Scramble eggs in butter in a medium-size skillet until softly set.

Stir pork-vegetable mixture into rice.  Gently stir in eggs.  Serve at once.

Makes 6 servings.

“Prayer is the child’s helpless cry to the Father’s attentive ear.”

Pork Schnitzel


Pork Schnitzel

I got this recipe out of a newspaper many years ago and have made it many times.  It is a family favorite.  I didn’t make the sauce this time.

  • 6 pork cutlets, tenderized, about 1 1/2 lbs.
  • 1/2 cup flour
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon pepper
  • 2 eggs, beaten
  • 1/4 cup milk
  • 1 1/2 cups fine dry bread crumbs
  • 2 teaspoons paprika
  • 6 tablespoons vegetable oil

Dill Sauce

  • 1 1/2 cups chicken broth, divided
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon dill weed
  • 1 cup (8-oz.) sour cream

Coat meat with mixture of flour, salt and pepper.

Combine eggs and milk.  Dip cutlets in egg mixture, then in mixture of crumbs and paprika.

In large skillet, cook 3 cutlets at a time in hot shortening 2 to 3 minutes on each side.

For sauce:  Pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits.  Combine flour and remaining broth until smooth; stir into skillet.  Bring to a boil.  Cook; stir for 2 minutes or until thickened.  Reduce heat.  Stir in dill and sour cream; heat through (do not boil).  Pour over pork.

Serves 6.

“Keeping in tune with Christ keeps harmony in the church.”

Ham Salad Spread


Ham Salad Spread

Use this as a dip with crackers or make a delicious ham salad sandwich.

  • 1 pound lean ham, chunked
  • 3/4 to 1 cup mayonnaise
  • 1/4 cup sweet pickle relish

Put ham in food processor and grind until fine.  Put in bowl and add mayonnaise and pickle relish.  Mix all together.    Enjoy!

“Even when we cannot sleep, God can give us rest.”

Sauteed Boneless Pork Chops


Sauteed Boneless Pork Chops

My daughter and I have made these pork chops numerous times and they are very good every time.

  • 2 tablespoons butter
  • 1 tablespoon oil
  • 6 (1-inch thick) boneless pork chops
  • 1/4 cup flour
  • Salt and pepper

Heat butter and oil in a 12-inch skillet over low heat.  While pan is heating, sprinkle chops on both sides with salt and pepper, then dredge in flour.

A couple of minutes before sauteing, increase heat to medium-high.  When the butter stops foaming and starts to smell nutty brown, arrange chops in the skillet.  Cook, turning only once, until they are a rich golden brown, about 3 minutes per side.  Remove from skillet.

Make a pan sauce by adding 1/2 cup liquid (chicken broth, water, wine) to the skillet; boil until the liquid is reduced to about 1/4 cup.  Whisk in 1 tablespoon butter or 2 tablespoons heavy cream until sauce is smooth and glossy.  Spoon a portion of sauce over each chop and serve immediately.

Serves 6.

“We all need Christian fellowship to build us up and hold us up.”