__________________________________________________ B ARBECUE PORK LOIN Donnie Kemp ___________________________________________________ 1 whole boneless pork loin Lawry’s seasoning salt Sliced onion Sliced bell pepper Bottle Bull’s Eye Barbecue sauce, original recipe DIRECTIONS: Coat all sides of pork loin with seasoning. Salt & place on grill for 25 mins rotating often. Remove from grill and place in casserole dish. Place onions & bell peppers on & around the pork loin. Cover with barbecue sauce. Bake at 325° in the oven for two hours. Slice and serve __________________________________________________ P ARMESAN PORK CHOP Dreama McCool Davidson ___________________________________________________ 4 boneless pork chops 1 tsp olive oil 1 tsp Parmesan 1 c Italian breadcrumbs 1 tsp black pepper 1 tsp garlic powder DIRECTIONS: In a plate mix Parmesan, Italian breadcrumbs, black pepper, & garlic powder. Rubbing pork chops with olive oil, then dip or coat in the cheese. Press mixture over the pork chops to make sure they are well coated. Line a pan with foil & spray with cooking spray. Place pork chops in skillet or pan & cook for 40 to 45 mins. at 350° __________________________________________________ C ROCKPOT RANCH PORK CHOPS, OR CHICKEN BREAST Debra Chandler ___________________________________________________ Package of pork chops or chicken breasts 1 pkg dry ranch dressing mix 1 can of cream of chicken soup DIRECTIONS: In crockpot layer pork chops, add the cream of chicken soup, & then sprinkle dry ranch dressing mix all over. Cover & cook on high for four hours or low for six hours. The pork chops come out very tender & the flavor is amazing. Also provides good gravy for mashed potatoes. __________________________________________________ S TUFFED PORK CHOPS George Anne Raines ___________________________________________________ 4 pork loin chops 1c Pepperidge Farm cornbread stuffing mix (1 1/2 thick) with slip pocket 1/4 c chopped onions 1 c chopped mushrooms 1 c chicken or vegetable stock 1/4 c melted butter 1 can cream of mushroom soup 1 can of water or milk Salt and pepper DIRECTIONS: Sauté onions in melted butter. Add mushrooms, stuffing mix, stock, & salt, & pepper . Stuffed chops & secure with toothpick. Transferred to baking dish.
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