Rosemary Pork Chops

submitted by Jayme S.
This recipe is from 'Taste of Home's 2004 Quick Cooking Annual recipes'

1 1/2 cups dry bread crumbs

1/2 cup all-purpose flour

1 1/2 tsp. salt

1 to 1-1/2 tsp. dried rosemary, crushed

1 tsp. paprika

1/4 tsp. onion powder

3 Tbsp. vegetable oil (more for each batch when you cook it)

6 bone-in pork chops (1/2 inch thick)

In a bowl, combine the first 6 ingredients;stir in oil until crumbly. Store in a covered container in the refrigeratator. (Yield: 3 batches, 2 1/4 cups total)

To prepare pork chops: Place 3/4 cup coating mix in a resealable plastic bag. Place a small amount of water in a shallow bowl. Dip pork chops in water; place in the bag and shake to coat. In a skillet, cook chops in oil over medium heat for 4 minutes on each side or until juices run clear.  Yield 6 servings.

This one is something nice to have the mix all ready to go and on hand just in case you want something last minute or quick.

Brunch Pizza Squares

submitted by Jayme S.
This recipe is from "Taste of Home's 2001 Quick Cooking Annual recipes". 

1 pound bulk pork sausage

1 tube (8 ounces) refrigerated crescent rolls

4 eggs (sometimes we add 1 or 2 more eggs)

2 Tbsp. milk

1/8 tsp. pepper

3/4 cup shredded chedder cheese

In a skillet, cook sausage over medium heat until no longer pink; drain. Unroll crescent dough into a lightly greased 13 in X 9 in. X 2 in. baking pan. Press dough 1/2 in. up the sides; seal seams. Sprinkle with sausage. In a bowl, beat eggs, milk and pepper; pour over sausage. Sprinkle with cheese. Bake, uncovered, at 400 degrees for 15 minutes or until the crust is gold brown and cheese is melted. Serves:8

Pulled Pork Sandwiches

Submitted by Michelle M. 

Whatever size pork roast you want (not pork tenderloin)
Root beer
salt and pepper for seasoning
Onions (if your family likes them)
BBQ Sauce

Place roast in crockpot and season with s & p. If you like onions, slice them into rings and place them on roast. Pour root beer (regular not diet) over roast so it is covered. Cook on low 6-8 hrs or until done. Remove from crockpot and let cool. Discard onions. Shred the pork either using your hands or two forks. Pour a couple of tablespoons of your favorite bbq sauce and stir. Unless you really like bbq sauce, you do not want to use much, just a little to give it a little more flavor. I pour some of juice from the crockpot over the meat also to keep it moist. My family loves this meat.

Peach & Sausage Breakfast Squares

submitted by Heather C.

Ingredients

• 1 can (15-1/4 ounces) sliced peaches
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 3/4 cup maple syrup
• 1 tablespoon butter
• 2 cups pancake mix
• 1 egg, beaten
• 2 tablespoons canola oil
• 1 package (7 ounces) brown-and-serve sausage links, halved lengthwise

Directions

• Drain peaches, reserving juice; set aside. In a small saucepan, combine sugar and cornstarch; stir in 1/2 cup reserved peach juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir in syrup and butter; set aside and keep warm.
• Combine the remaining juice and enough water to measure 1 cup. In a small bowl, combine the pancake mix, egg, oil and juice mixture. Pour into a greased 13-in. x 9-in. baking dish. Arrange sausages and peaches over the top.
• Bake, uncovered, at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm with peach syrup. Yield: 6 servings.

Original Recipe here.

Ginger, Garlic & Honey Marinade for Ribs

4 racks true baby back ribs (each 3/4-1lb) or 2 racks American baby back ribs (each 2-2 1/2 lbs)
6 cloves garlic, coarsely chopped
1 piece (2 in) fresh ginger, peeled and coarsely chopped
1 T sugar
1 T coarse salt (kosher or sea)
2 tsp. fresh ground black pepper
2 T honey
1 T soy sauce
1 T Asian fish sauce or additional soy sauce

For dipping sauce:
4 tsp. coarse salt
4 tsp. white pepper
4 juice limes, cut in half

Marinate ribs in refrigerator, covered, 1 to 4 hours.

I think this marinade would be good on any pork.

Pork Tenderloin - crock pot recipe!

This recipe originally came from AllRecipes.com

I made this about a month ago and my husband gave it over-the-top, rave reviews.  The amount of red cooking wine made it a little sharp for me, so just adjust the recipe according to what you like.  Was great served with mashed potatoes and broccoli!

Amazing Pork Tenderloin in the Slow Cooker

Ingredients

1 (2 pound) pork tenderloin  ** The last two tenderloins I have used have been about 1-1/2 lbs. I still used the full amounts of the rest of the ingredients even though the tenderloin was smaller.**
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Directions
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.