Pork Main Dishes

Barger Pork Chops
1 c Soy Sauce
1 tsp Garlic Salt
1/2 c Brown sugar
1 tsp Molasses
1/2 c Sherry Family pkg Pork Chops (8)
2 tsp Cinnamon
Combine all except pork chops for a marinade. Pour over chops and marinate overnight in refrigerator.
Place chops about 6"-8" above fire. Turn frequently and baste with marinade while cooking. Done in 35
to 45 min.
Pork Chops & Garden Vegetables
6 (1" thick) pork chops
3 tbs butter, melted
3 carrots, cut 1/2" slices
1 tsp basil
6 (1/4 oz) instant onion soup mix
2 c water
1-1/2 c fresh green beans, cut 1" lengths
3 small potatoes, peeled, 1/2" cubes
Brown chops on both sides in butter in bottom of oven, drain. Place vegetables in bottom of oven and
replace chops on top. Combine dry soup mix and water, mixing well. Pour over chops and bring to a boil.
Cover and reduce heat, simmer 45 min or until chops are tender
Texas Pork Roast
1 small leg of pork
2 tbs lemon juice
1 tsp salt
Dash of Tabasco sauce
Pepper to taste
1 c melted cinnamon-flavored
1/8 tsp allspice or plain apple jelly
1 tsp chili powder
1 tbs Worcestershire sauce
1-1/4 c chili sauce
Place pork in oven and sprinkle with mixture of salt, pepper, allspice and chili powder. Combine
remaining ingredients, and spread evenly on pork. Roast at 350 for 30 min per pound. Baste frequently
with well seasoned drippings in the pan. Serves 14-16.
Ham & Chicken la
1-1/2 c baked ham, 1/2" cubes
3 tbs flour
1/2 c cooked chicken, 1/2" cubes
1 c hot chicken stock
1 c sliced mushrooms or liquid from mushrooms
1 c light sour cream
Salt
1 large green pepper, chopped
Ground pepper
3 tbs butter
1 large pimento cut in small squares
Sauté mushrooms and green pepper in butter; remove to a hot platter. Add flour to the oven and blend
well. Gradually stir in hot stock, cream, salt & pepper. Place over low heat and simmer for about 10 min.
Combine chicken, ham, mushroom mixture and pimento, and add to the sauce. Heat thoroughly. Serves
8 to 10.
Northshore Jambalaya
1/2 lb pork tenderloin, chopped
1/2 lb smoked sausage, 1/2" slices
1/4 c vegetable oil
1/4 c all-purpose flour
1 c chopped onion
1 c chopped celery
1 bunch green onions, chopped
4 cloves garlic, minced
1 tbs chopped parsley
1 (8 oz) can tomato sauce
1 tsp garlic salt
1/2 tsp pepper
1/2 tsp Hungarian paprika
1/2 tsp dried thyme
1/4 tsp red pepper
6 c uncooked rice
Cook sausage and pork until browned; drain well. Set aside. Cook rice according to package and set
aside. Heat oil in Dutch oven, add oil and cook over medium-high heat stirring constantly, until rue turns
dark brown. Stir in onion, celery, 1/2 of green onion, garlic and parsley. Cook over medium heat 10 min
stirring frequently. Add tomato sauce and seasonings. Reduce heat and simmer 5 min, stirring
occasionally. Stir in meat and remaining green onions. Cook until thoroughly heated. Add cooked rice
and mix well. Simmer 5 min covered.
Red-Hots with Kidney Beans
1 lb frankfurters
1 tbs lemon juice
2 slices bacon, chopped
1 tbs Worcestershire sauce
1/4 c chopped onion
1 tbs brown sugar
1 (8 oz) can tomato sauce
1 tsp salt
1 can kidney beans
1/2 tsp chili powder
1/4 c catsup
1/8 tsp garlic salt
Fry bacon bits in oven over low flame until crisp. Remove and reserve bits. Sauté onions in bacon fat
until light brown. Add tomato sauce into which flour has been blended. Cook until slightly thickened,
stirring constantly. Add kidney beans and bean liquid. Blend together liquid and dry seasonings
separately; then combine them and stir thoroughly into bean mixture. Cover and simmer 15 min. Cut
frankfurters into 1" pieces. Add to beans, cover and cook for 8 min longer. Sprinkle with bacon bits.