Butterly Pork Chops - Recipes - Page 9

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Results 81 - 90 of 2,360 for butterly pork chops

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81. SIMPLE CABBAGE ROLLS SARMAS

1. Heat oven to 350°F. ... leaves. (You can chop remaining cabbage and cook alongside ... in 2 tablespoon butter in a large frying pan ... onions with beef, pork, cooked jasmine rice, garlic, ... you're good to go!

82. APPLE SMOKED PORK CHOPS WITH APPLE REDUCTION SAUCE

Preheat oven to 350°F. Wrap pork chops with bacon, season with salt ... by half. Add butter, stir apples, cider and ... dinner, but great anytime.

83. NEW ENGLAND CLAM BOIL

Clams- 1.5-2 lbs. per person ... stick pcs) Sausage (pork) 1.5 per person +10% ... Melt 1 lb butter for dipping (for each 10-12 ... 10 min of cooking.

84. MOM'S EASY BAKED PORK CHOPS

This was my Mother's favorite pork chop recipe. She was a cook ... to 350°F. Roll chops in melted butter. Crush crackers in a ... Serves 4 to 6.

85. SWEDISH MEATBALLS

Combine eggs, milk and crumbs. ... 5 minutes in butter. Add to bread crumb mixture with chuck, pork, l 1/2 teaspoons salt, ... Bake, covered, 30 minutes.

86. BARBARA'S PORK CHOP DINNER

Heat butter and oil in large skillet. Brown pork chops on both sides. Set aside. ... before serving. Serve with sauce on the side. Makes 6 servings

87. PERFECT TURKEY STUFFING

Chop sausage very fine with pork, onion, celery and parsley, sage and thyme. Sauté in butter until tender and well-browned, then ... place of white bread.

88. PORK CROWN ROAST WITH STUFFING A'LA WALDORF

Preheat oven to 325 degrees. ... and onion in butter for 2 to 3 minutes. ... combine; add ground pork and mix well. Fill cavity ... between ribs. Serves 6.

89. PORK CROWN ROAST WITH CRAN - APPLE STUFFING

About 4-1/2 hours before serving: ... to 325°F. Sprinkle pork roast with 1 tablespoon salt ... heat in hot butter, cook onions and celery ... 40 minutes per pound.

90. TOURTIER OR FRENCH CANADIAN MEAT PIE

Place first 4 ingredients in ... in bowl. Add butter and cut in with pastry ... minutes or nicely browned. This pie can be frozen before baking.

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