|by Sharon Herbst|
This extensively revised edition of Sharon Tyler Herbst's all-inclusive and appealing book features the best time and taste-tested recipes from th...
41 - 50 of 65 for breaded pork ribs
Saute onion and ... minutes. Combine with bread crumbs, egg, parsley, ... pocket in each pork chop for stuffing. ... pork is tender, about 1 hour. Serves 4.
Preheat oven to ... until tender. Add bread cubes and brown ... Stand chops on rib rack in shallow ... tender and brown. Baste with glaze every 10 minutes.
Preheat oven to ... until tender. Add bread cubes and brown ... Stand chops on rib bones on rack ... tender and brown, basting with glaze every 10 minutes.
Combine first 4 ... both sides of ribs. Place bony ... into serving sections. A good combination with a green vegetable and apple salad or sauteed apples.
Preheat oven to ... slowly until soft. Add parsley, bread crumbs and salt and pepper. Mix well and correct consistency with more bread crumbs or butter.
Make dressing of bread, onion, parsley, ... cooking smaller quantities than specified in the recipe, reduce heat 25 degrees or more for browning and cooking.
Brown chops well on both sides in hot oil in large skillet. Discard most of fat from skillet, keeping brown particles in bottom. Sprinkle on both ...
Sprinkle salt and pepper over chops. Combine bread cubes, apple, cheese, ... seal. Bake at 350 for 1 1/2 hours or until chops are tender. Makes 8 servings.
Preheat oven to 375 degrees. Trim fat from the chops. Cut a pocket in each chop by cutting from the fattest side almost to the bone. For stuffing, in ...
For stuffing, in ... heat. Stir in bread crumbs, water chestnuts, ... pepper. Place roast, rib side down. On ... Slice meat between ribs. Serve with sauce. Makes 8 servings.
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