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Results 81 - 90 of 159 for pork loin rib end
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 ...
Have butcher cut pockets in roast (about 6). Brown sausage and drain. Add onion and garlic. Combine with egg, stuffing mix, Parmesan ...
Saucepan - cook mushrooms and ... pepper. Place roast rib side down, cut pocket, stuff ... 160 degrees. Cover with tin foil and continue cooking.
84. 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.
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 ...
Brown chops well on both sides in hot oil in large skillet. Discard most of fat from skillet, keeping brown particles in bottom. Sprinkle ...
87. 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 ...
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.
Combine the first five ingredients. Place chops in glass baking dish and pour marinade over. Cover and refrigerate 3 to 6 hours or ...
Combine 2 tablespoons flour, salt, pepper, bay leaf and thyme; rub over entire roast. Place roast with fat side up in a shallow roasting ...
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