Pork Recipes

For pork:

• 4 to 6 boneless pork chops or cutlets
• 1/2 cup all purpose flour
• 2 egg
• 1/2 cup dry bread crumbs, regular or seasoned
• 1/2 teaspoon salt
• 1/2 teaspoon paprika

• 1/4 cup grated Parmesan

• 4 Tabelspoons olive, canola or vegetable oil

For potatoes:

• 6 average size Yukon gold potatoes or potato of your choice
• 14 to 16 ounce can chicken broth or stock
• Water
• 1/2 cup milk
• 4 ounces of Philadelphia cream cheese
• 3 Tablespoons butter or margarine (more or less depending how buttery you like your mashed potatoes)
• Salt and Pepper to your taste

Start with the potatoes. To skin or not to skin, that’s up to you. Put potatoes in a large pot. Pour chicken broth on top. Add enough water so that potatoes are completely covered in liquid. Bring to boil. Turn down heat to medium high, cover, and continue to cook until potatoes are fork tender about 20-30 minutes.

Meanwhile, pre-heat oven to 400 degrees. Pork should be thin, about 1/4 inch, so you’ll probably want to slice your pork loins in half lengthwise and then pound them down a bit.

Now you are going to set your assembly line up. First is your pork. Then pour the flour on a plate. Next break the egg into a shallow bowl and beat lightly. Next mix up bread crumbs, Parmesan, paprika, and salt in another shallow bowl. To make things easier, these should all be sitting in a line leading to your stove where you’ll have a large skillet with your olive oil on medium high heat.

Take a piece of pork and dip it into the the flour, then the egg, then the bread crumb mixture and finally set it in the skillet. Repeat until your skillet is full or you run out of pork. Cook until golden, about 1-2 minutes per side. Then transfer to a baking sheet. If you’re cooking for more than two people, then you can brown about 4 pieces of pork at a time, then wipe out the skillet and put in new oil and repeat the process until all pork is browned. Put in oven and cook for an additional 8-10 minutes.

While the pork is cooking in the oven, take the now tender potatoes off the stove and drain all the water out. Place back in the pot and mash the potatoes, add in the cream cheese and butter and stir until combined. Add milk a little at a time till you get them to the consistancy you want. Finally, sprinkle with as much salt and pepper as you want and stir.

• 1/4 cup packed brown sugar
• 2 Tablespoons paprika
• 2 Tablespoons dried minced onion
• 1 teaspoon cumin
• 1 teaspoon onion salt
• 1 teaspoon garlic powder
• 1/2 teaspoon allspice (optional)
• 4 to 5 pounds bone in pork shoulder roast
• 3/4 cup apple cider vinegar
• 1/2 cup green onions or scallions
• 24 small dinner rolls, cut in half

Mix 1 Tablespoon of the brown sugar, paprika, minced onions, cumin, onion salt, garlic powder and allspice. Sprinkle 1 Tablespoon into bottom of slow cooker. Rub remaining mixture over pork. Add vinegar and remaining brown sugar to slow cooker, stir to mix, add pork.

Cover and cook on low for 8 to 10 hours until pork is fork tender. Remove pork to a cutting board and pull apart. Return to slow cooker and add green onions or scallions and toss to mix.

Put about 1/4 to a 1/3 cup onto each bun bottom, top with bun tops.

Serve with hot sauce and coleslaw if desired.

•  4 to 6 pork chops bone in or boneless, your choice
• 1/4 cup brown sugar
• 1 teaspoon ground ginger
• 1/2 cup soy sauce
• 1/4 cup ketchup or your favorite bar-b-q sauce
• 1/2 Tablespoon pre minced garlic or 2 to 3 cloves minced
• 14 to 16 ounce can stewed tomatoes, undrained
• salt and pepper to your taste
• Desired number of washed and scrubbed potatoes left whole, peeled or unpeeled it just depends on how you like them

Place pork chops in crock pot or slow cooker. Combine remaining ingredients except potatoes in a bowl and mix well, pour over pork chops. Place whole potatoes over top. Cover with lid and cook on low for 6 to 8 hours. No need to stir, you'll want to be sure you keep potatoes on top.