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Results 81 - 90 of 159 for pork loin back ribs
Saucepan - cook mushrooms and ... pepper. Place roast rib side down, cut pocket, stuff ... 160 degrees. Cover with tin foil and continue cooking.
82. FOR ROAST PORK
For stuffing, in a saucepan ... pepper. Place roast, rib side down. On the meaty ... Slice meat between ribs. Serve with sauce. Makes 8 servings.
Have butcher cut pockets in roast (about 6). Brown sausage and drain. Add onion and garlic. Combine with egg, stuffing mix, Parmesan ...
For chops, trim fat; cut a pocket in each chop from fat side almost to bone. Spoon about 1/4 cup of the Blue Cheese Stuffing into each ...
Make 20 small incisions all ... wedges. Roast the pork for 45 minutes. Add the ... pork and serve with the pear-cider sauce. Yield: 10 servings.
Brown chops well on both sides in hot oil in large skillet. Discard most of fat from skillet, keeping brown particles in bottom. Sprinkle ...
Combine 2 tablespoons flour, salt, pepper, bay leaf and thyme; rub over entire roast. Place roast with fat side up in a shallow roasting ...
88. HONEY PORK CHOPS
1. Slowly heat large, heavy skillet. Wipe chops with damp paper towels. 2. In hot skillet, brown chops well - about 10 minutes on each ...
Combine the first five ingredients. Place chops in glass baking dish and pour marinade over. Cover and refrigerate 3 to 6 hours or ...
In a skillet, sauté onion and celery in butter until tender. Add bread cubes, parsley, milk, fennel seed, 1/4 teaspoon salt and 1/8 ...
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