1 boneless pork loin roast, about 2 to 3 lbs.
1/2 cup flour
3 tablespoons margarine
2 medium onions, halved and sliced
1 can crushed pineapple (20 oz), undrained
1 tablespoon vinegar
1 tablespoon soy sauce
1 to 2 teaspoons sugar (optional)
1 cup chopped green and/or red bell peppers
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground ginger
1 tsp garlic powder

Slice pork loin in slices about 3/4-inch thick. Dredge in flour seasoned with salt and pepper. Heat margarine in a large non-stick skillet over medium heat. Add pork slices and excess flour; brown both sides. Transfer browned pork to the dutch oven. Add onions and peppers to the skillet, stirring, until slightly browned and tender. Add remaining ingredients and bring to a boil; pour over pork. Cover and cook on low 8 to 10 hours. Serve over hot rice. Serves 6 to 8.
From: http://southernfood.about.com




1 pork shoulder roast, 3 to 4 lbs, trimmed
1/2 tsp salt
1/4 tsp pepper
1 can frozen orange juice concentrate, thawed (6 oz)
1/4 cup brown sugar
1/8 tsp ground nutmeg
1/8 tsp ground allspice
3 tablespoons flour mixed with 3 tablespoons cold water

Place roast in dutch oven; sprinkle with salt and pepper. Combine juice concentrate, brown sugar, nutmeg, and allspice; pour over roast. Cover and cook on high for 1 hour. Reduce heat to low and cook for 8 hours. Before serving, skim juices and pour cooking liquid into a small saucepan. Whisk in the flour-water mixture. Bring to a boil, stirring, and continue cooking until thickened. Serve gravy with the pork roast. Good with rice.
Serves 6 to 8.




6 large pork chops
1 1/2 cups defrosted frozen corn
1 1/2 cups dry bread crumbs
3/4 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. dried parsley
3/4 tsp. ground sage
1 tsp. instant minced onions
1 cup chopped apple
1 egg, slightly beaten
3 tbsp. milk

Cut out center of pork chops leaving a 1/2 to 1 inch border all around shop. Grind up centers and combine with all ingredients and mix well. Heat electric frying pan to medium, or stove top burner to medium, spray pan with vegetable spray. Place pork chops in pan, one by one, filling each with filling mix as you go. When chops are browned on one side, turn over and brown on other side. Place browned chops in heavy baking pan and and bake in 350 degree oven for 1/2 hours. Top each shop with a thick slice of cored but unpared apple, sprinkle with brown sugar. Bake 1/2 hour longer or, until tender. Serves 6.




8 ounces shell macaroni, cooked and drained
8 pork chops
1 clove garlic
salt and pepper
1 8-ounce can sliced mushrooms, drained
6-8 pineapple slices
1 8-ounce can water chestnuts, sliced
curry onion sauce (see recipe below)

Spread cooked macaroni in greased dutch oven. Trim excess fat from chops, rub skillet with fat from one chop and with cut clove of garlic. Brown chops on both sides over medium heat. Season with salt and pepper. Cook and stir mushrooms and water chestnuts in drippings about 5 minutes. Heat oven to 350 degrees, sprinkle mushrooms and water chestnuts over macaroni. Arrange chops on top of macaroni and top each with pieces of pineapple. Pour curry onion sauce over chops and macaroni. Bake 1 1/4 to 1 1/3 hours or, until chops are done.

Curry Onion Sauce

1/2 cup butter or margarine
1/2 cup minced onion
1/4 cup flour
1 tsp. salt
1-1 1/2 tsp curry powder
1 cups milk or chicken broth

Melt butter in skillet used for chops. Add onion, cook and stir until tender. Remove from heat. Blend in flour, salt and curry powder. Cook over low heat stirring until mixture is bubbly. Remove from heat, stir in milk or broth., heat to boiling, stirring constantly. Boil 1 minutes. Serves 6 to 8.





4 pounds pork country-style ribs
1 cup chopped onion
1 clove garlic, minced
1/4 cup cooking oil
1 8-ounce can tomato sauce
1/2 cup water
1/4 cup packed brown sugar
1/4 cup lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
1 tsp. salt
1 tsp. celery seed
1/4 tsp. pepper

In large saucepan or Dutch oven cook ribs, covered, in enough boiling salted water to cover till ribs are tender, 45 to 60 minutes; drain well. Meanwhile, in saucepan cook onion and garlic in hot oil till tender but not brown. Stir in tomato sauce water, brown sugar, lemon juice, Worcestershire sauce, mustard, salt, celery seed, and pepper. Simmer uncovered, 15 minutes; stir once or twice. Grill ribs over slow coals till done, about 45 minutes, turning every 15 minutes. Brush with sauce till ribs are well coated. Makes 6 servings.




1 egg
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 pound lean pork shops
2 tbsp. oil

Combine egg, flour, salt and pepper in flat-bottomed mixing bowl. Beat until smooth. Coat pork shops with mixture. Brown in oil heated to 320 degrees in electric fry pan on both sides. Reduce heat to simmer, cover and cook for 30 minutes turning chops over once after 15 minutes.

Sweet and Sour Sauce

5 tbsp. cornstarch
5 tbsp. soy sauce
1/2 cup sugar
1/3 cup vinegar
1 cup canned pineapple chunks in juice, reserve pineapple
1 cup water
1 large green pepper, cut into 1/4-inch slices
1 medium tomato, sliced
1/2 small onion, sliced

Blend cornstarch and soy sauce in 1-quart saucepan. Add sugar, vinegar, pineapple juice and water. Cook over medium high heat stirring constantly until thick and clear, about 4 minutes. Add green pepper, pineapple, tomato and onion. Reduce heat and simmer for 10 minutes. Pour over cooked pork chops and serve with rice.




1 pound smoked ham, ground
1 pound fresh pork, ground
1 pound veal, ground
Pepper to taste
3 eggs
1 tbsp. Mustard
2 cups corn flakes, crushed
10-12 whole cloves
Pineapple slices, or orange slices
Cherries

Combine all ingredients except cloves and fruits; mix well. Form into loaf; insert cloves in top. Bake at 375 degrees for 1 hour and 15 minutes. Garnish with fruits and bake 15 minutes more.

Horseradish Sauce:
1/4 cup horseradish
1 1/2 tbsp. Vinegar
1 tbsp. Prepared mustard
1/2 tsp. salt
4 drops Worcestershire sauce
Cayenne
Paprika
1/2 cup whipping cream

Combine all ingredients; serve with ham loaf. Yield: 6 servings.





1 1/2 racks of baby back pork ribs
1 small onion chopped
1 cup brown sugar
2 cups water
1 cup red wine garlic vinegar
4 cups ketchup
3 T. liquid smoke
salt & pepper to taste

Garnish:

orange slices
lettuce
bell pepper

How to Prepare:

Saute onions in a little bit of oil until they are just tender. Add rest of ingredients for sauce, add ribs and cook for 1 1/2 hours or until tender. Use about 10-12 coals on bottom & 20 on top. Depending on the weather the oven will take about 10-20 minutes to reach temperature. Use a 14inch Dutch oven. Serves 6-8.