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6 ingredients or less recipes for July 12

RutaMoose

2 medium rutabagas, cubed

6 medium potatoes, quartered

4 to 6 pork steaks

water

salt and pepper to taste

Cover the pork steaks with water and boil until the meat falls off the bones. Remove the bones from the pot and add the rutabagas and potatoes. Add more water until the vegetables are covered. Cook until the vegetables are soft. Salt and pep-per to taste.

Patricia Bastle

Grand Rapids

"This recipe was handed down from my late husband's grandmother, Ingred."

Theresa's Orange Pork Chops

4 pork chops

4 cloves

1/2 to 3/4 c. brown sugar or to taste

1 T. cinnamon

1 1/2 to 2 c. orange juice

1 can Mandarin oranges

Place one clove in the center of each chop. Brown the chops in a skillet. Mix the brown sugar, cinnamon and orange juice. Pour over the chops. Turn the heat to low and simmer for 30 minutes or until well-done. Remove the cloves and drain the sauce. Arrange the Mandarin oranges on the chops and serve. You can also add the oranges 5 minutes before removing the chops from the heat if desired.

Gretchen Heath

Duluth

Apple-Wrapped Pork Roast

1 - 3 lb. lean pork roast or pork tenderloin

1 1/2 cloves garlic, chopped

1 1/2 T. onion powder

1 T. mustard powder

1 T. Greek seasoning

2 pinches of salt and pepper

2 medium apples (Liberty, Red Baron, Courtland or McIntosh)

Mix the garlic, onion powder, mustard powder, Greek seasoning, salt and pepper. Rub the mixture into the pork and place it in a plastic bag in the refrigerator to "dry marinate" overnight. Peel the apples. Using a paring knife, peel the "meat" (white) of the apple into long strips going around the circumference of the apple. The strips may break but that is okay. Remove the pork from the refrigerator and take it out of the plastic bag. Wrap the apple strips around the roast. Place on a meat rack over a drip pan in a 275 degree oven for 4 hours or until a meat thermometer inserted into the pork shows 175 degrees. Slice and serve. The apple strips are edible but can be rubbery; eat or toss as desired. Serves 8.

Lori D. Peterson

Cloquet

Easy Baked Pork Chops

8 pork chops

1 tsp. salt

8 thin slices onion

8 thin slices lemon

1/2 c. brown sugar

1/2 c. ketchup

Trim the fat from the chops. Place the chops in a shallow pan. Sprinkle with salt. Top each chop with an onion slice, lemon slice, sugar and ketchup. Cover, bake at 350 degrees for 1 hour. Uncover and bake for an additional 15 minutes or until tender and well done. Makes 8 servings.

Edna E. Anderson

Two Harbors

Oven Barbequed Ribs

1 pkg. pork ribs (boneless or bone-in)

1 c. brown sugar

dry mustard

cayenne pepper

salt and pepper to taste

onion slices

1 small bottle of catsup

Place the ribs in a single layer in a baking dish. Sprinkle with cayenne pepper and dry mustard. Top each with brown sugar and onion slice. Cover with catsup. Repeat layers if needed. Rinse the empty catsup bottle with a small amount of water and add to the rib mixture. Bake at 350 degrees for 2 to 2 1/2 hours. The barbeque mixture works well as a gravy for mashed potatoes.

Cheri Manderfeld

Cloquet

Slovak Goulash

3 lbs. boneless center cut pork loin, cut into thin strips

1/4 c. virgin olive oil

1 large Texas sweet onion

1 clove garlic

1 quart Swanson chicken broth

3 T. Hungarian paprika

1 T. ground pepper

1 T. sea salt

In a large pot, sauté the onion in olive oil until the onion is transparent. Add the sliced pork and mix with salt and pepper. Sauté for 10 to 15 minutes. Add the chicken broth and bring to a boil. Add the paprika, lower to simmer for one hour, stir-ring occasionally. Serve as a soup over rice, mashed potatoes or noodles.

Ja'n and Jean Gadzo

Chisholm

Saucy Pork Chops

4 c. pork chops

salt and pepper to taste

onion slices

1 can cream of chicken soup

1/4 c. catsup

3 to 4 tsp. Worcestershire sauce

Brown the pork chops. Season with salt and pepper. Place a slice of onion on top of each chop. Mix the soup, catsup and Worcestershire. Pour over the chops. Simmer for 1 hour, covered.

Jan Lenes

Duluth

Baked Pork Chops and Stuffing

4 pork chops

1 box Stove Top stuffing (any flavor)

1/4 tsp. garlic powder

1/2 tsp. Creole seasoning

1/2 tsp. Lawry's season salt

butter or margarine

Liberally season the chops with garlic powder, Creole seasoning and season salt. Brown the chops in a hot frying pan with a little butter or margarine; about 3 to 5 minutes per side or until nicely browned. In a 2-quart baking dish, prepare the stuff-ing according to the package's microwave directions. Fluff with a fork. Place the chops on top of the stuffing and place a small dab of butter on each chop. Bake in a 350 degree oven for 35 to 45 minutes or until the stuffing starts to brown around the dish sides.

Jamie Bowden

Cotton

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