Cookbook Main Dishes Pork

Mom’s Boiled Dinner

This is an all day simmering supper!

In the morning, brown on all sides a small roast or what the locker calls soup bone. Salt and pepper to taste. Cover with water and throw in a few handfuls of dried Great Northern beans. Let this simmer until after lunch. Peel and halve several potatoes and a few carrots. Cut wedges of carrots and place on top. Salt and pepper to taste. Let simmer until all family members are home. Check periodically and add water if needed.

Cookbook Miscellaneous Pork

Pork Chop Marinade

1/4 C. lemon juice
1 T. chili sauce or chili powder
3/4 C. soy sauce powder
1 T. brown sugar
1 clove garlic, or 1/8 tsp. garlic

Marinate 3 to 6 hours or overnight. Grill.

Beef Chicken Cookbook Miscellaneous Pork Turkey

Niki’s Marinade

1/4 C. lemon juice
1 T. chili sauce
3/4 C. soy sauce
1 T. brown sugar, packed
1 clove garlic, or 1/8 tsp. garlic powder or salt
Meat: pork chops, chicken or turkey

Mix ingredients together. Put meat in plastic bag and marinate in refrigerator, turning frequently, 3 to 6 hours or overnight.

Cookbook Main Dishes Pork

Tender Pork Roast

This makes melt-in-your-mouth pork roast. You will love it . . . and it’s SO easy. Fall-apart-tender, so it’s great for sandwiches.

1 boneless pork roast, about 3 lbs.
1 – 8 oz. can tomato sauce
3/4 C. soy sauce
1/2 C. sugar
2 tsp. ground mustard

Cut roast in half; place in a 5-quart slow cooker. Combine remaining ingredients; pour over meat. Cover and cook on low for 8 to 9 hours.

Cookbook Main Dishes Pork

Tangy Pork Chops

4- 1/2″ thick pork chops
1/2 tsp. salt optional
1/8 tsp. pepper
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 – 14 1/2 oz. can stewed tomatoes
1/2 C. ketchup
2 T. cider vinegar
2 T. brown sugar
1 T. Worcestershire sauce
1 T. lemon juice
1 beef bouillon cube
2 T. cornstarch
2 T. water
Cooked rice, optional

  1. Place chops in slow cooker.
  2. Sprinkle with salt and pepper.
  3. Put onions, celery, green peppers and tomatoes on top of chops.
  4. Combine rest of ingredients, except cornstarch and water. Pour over vegetables.
  5. Cover and cook on low for 5 to 6 hours.
  6. Mix cornstarch and water until smooth. Stir into liquid in slow cooker.
  7. Cover and cook on high for 30 minutes, or until thickened.

Serve over hot rice, if desired.

Cookbook Main Dishes Pork Recipes with Pictures

Sunshine Fair Grilled Pork Tenderloin

For the Sunshine Fair, each member of the food committee was to multiply this recipe by 70 and grill the meat at home the night before the fair. It was getting dark when I started to grill so when Rich got home, we moved the floor lamp to the deck so we could see to finish grilling. Cooking this on our family vacation to the Northwest Angle has become a family tradition.

6 large garlic cloves, chopped
2 T. soy sauce
2 T. fresh ginger root, grated
2 tsp. Dijon mustard
1/3 C. fresh lime juice
1/2 C. olive oil
Cayenne pepper to taste
4 pork tenderloins, about 3/4 lb. each, trimmed

MARINADE: In blender or small food processor, blend marinade ingredients with salt and pepper to taste. Put pork in large sealable plastic bag with marinade. Seal bag, pressing out excess air and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.

Prepare grill. Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, grill on oiled rack, turning every 5 minutes, until meat thermometer registers 160º, about 15 to 20 minutes. Transfer meat to a cutting board and let stand 5 minutes before slicing.

Serves 6

NOTE: We always cook enough so that we can have cold pork sandwiches.

Cookbook Main Dishes Pork

San Francisco Pork Chops

4 – 1/2″ to 3/4″ thick pork chops
1 clove garlic, minced
1 T. oil

2 tsp. oil
4 T. dry sherry or chicken broth
4 T. soy sauce
2 T. brown sugar
1/4 tsp. crushed red pepper
2 tsp. cornstarch
2 T. water

  1. Trim fat from pork chops.
  2. Heat oil in skillet and brown pork chops on both sides.
  3. Remove from pan.
  4. Saute garlic for 1 minute; be careful not to burn the garlic.
  5. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper.
  6. Place chops in skillet and pour sauce over them. Cover tightly and simmer over low heat until chops are tender and cooked through, 30 to 35 minutes. Add a little water if needed to keep sauce from cooking down. Turn once during cooking time.
  7. Remove chops.
  8. Stir in cornstarch dissolved in water. Cook until thickened.
  9. Pour over chops and serve.
Cookbook Main Dishes Pork

Pork Tenderloin with Herb Crust

6 C. fresh bread crumbs, from French bread
2/3 C. fresh parsley, chopped
2 T. fresh rosemary, chopped
1 3/4 tsp. bay leaves, crushed, optional
3 lbs. pork tenderloin, trimmed
1 egg, beaten
Salt and pepper to taste
2 T. butter
4 T. olive oil

  1. Mix the first 4 ingredients together.
  2. Sprinkle the tenderloin with salt and pepper to taste.
  3. Brush egg on tenderloin and roll in the bread crumbs and spice mixture.
  4. Melt the butter and olive oil together in skillet and brown roast well.
  5. Bake 20 minutes in 350ºoven. DO NOT OVER BAKE.
  6. Let stand 5 minutes before serving.
Beef Cookbook Main Dishes Pork

Ham Loaf

1 1/2 lbs. ground ham 2 C. graham crackers, crushed
1 1/2 lbs. ground pork 3 eggs
1 1/2 lbs, ground beef 1 1/4 C. milk

1 can tomato soup
1/3 C. ketchup
1/2 C. vinegar
1 1/2 C. brown sugar
1 tsp. dry mustard

Pour over loaves and bake for 1 hour at 350º.

Cookbook Miscellaneous Pork

Elaine’s Pork Chop Marinade

1/4 C. lemon juice
1 T. chili sauce or chili powder
3/4 C. soy sauce
1 T. brown sugar
1 clove garlic or 1/8 tsp, garlic powder

Pour over pork chops and marinate 3 to 6 hours or overnight. Discard marinade and grill pork chops.