Pork and Potatoes *****

INGREDIENTS

Cubed Pork
Diced Onions
Cubed Potatoes
Soy sauce
Italian Dressing
Salt and Pepper
Corn Starch

DIRECTIONS

1. Salt and Pepper Pork and place in crock pot
2. Add Onions, Soy Sauce, Italian dressing and potatoes
3. Cook until done (couple hours on high; best on low 3-4 hrs)
4. I add cornstarch near the end to thicken the sauce; I don't measure.  My cornstarch is a little old, so I'm sure it's lost some umph.  I add a little at a time until the sauce is how I want it.

**I often add broccoli/peas/greenbeans at the end; typically frozen (in between steps 3 and 4)
**This can be cooked with chicken too.
**It can be cooked in a skillet (my preference actually) but marinate the meat beforehand.


Serve with Rice

Mushroom Porkchops ****

INGREDIENTS

4-6 Porkchops
1 can Cream of Mushroom soup
Salt and Pepper
Onion Powder
Garlic Salt

DIRECTIONS
1. Preheat oven to 350
2. Season pork chops
3. Brown pork chops in skillet 2-3 min on each side.
4. Place pork chops in oven safe dish, top with soup, cover with foil, bake 45 min.

(I eat with mashed potatoes, Pen with rice)

Southern Pork Chops *****

INGREDIENTS

Pork Chops
Flour
Salt and Pepper to taste
Garlic Salt
Milk

DIRECTIONS

1. Season pork chops
2. Coat pork chops with flour
3. Cook with oil till done
4. For gravy: Remove oil (leave pork remains), add flour and milk and stir continually, turn off heat before desired consistency

Bistek/Adobo ****

INGREDIENTS

2 lbs. steak/pork/fish (sliced thin)
2 T lemon juice
3 T soy sauce
1/2 tsp pepper
1/4 c. cooking oil
1/2 c. water
1 c. onion (sliced into rings)
salt to taste

DIRECTIONS

1. Marinate meat in lemon juice, soy sauce, pepper, salt
2. Cook onion in skillet and remove
3. Cook meat; remove
4. Add marinade and water to skillet (10 min)
5. Pour over meat and onion rings

serve with rice

Ginger Pork and Stir Fry Veggies ****

INGREDIENTS

1 (whole ) pork tenderloin, about 12-oz., thinly sliced
2 tablespoon(s) (grated peeled) fresh ginger
1 cup(s) (reduced-sodium) chicken broth
2 tablespoon(s) teriyaki sauce
2 teaspoon(s) cornstarch
2 teaspoon(s) canola oil (I use EVOO)
8 ounce(s) snow peas, strings removed, fresh or frozen
1 medium zucchini, cut lengthwise , in half and thinly sliced crosswise
3 onions, cut into 3-inch pieces

DIRECTIONS

1. Toss pork with ginger in a bowl. Mix broth, teriyaki sauce and cornstarch in a cup; set aside.

2. In a nonstick 12-inch skillet, warm 1 tsp. oil over medium-high heat until hot. Add snow peas, zucchini and green onions, and stir-fry until lightly browned and tender-crisp, about 5 minutes. Transfer vegetables to large bowl.

3. In the same skillet, heat remaining 1 tsp. oil; add pork mixture and stir-fry until pork just loses its pink color, about 3 minutes. Transfer pork to bowl with vegetables.

4. Stir cornstarch mixture to blend; add to skillet and heat to boiling. Boil until sauce thickens slightly, about 1 minute, stirring constantly. Return pork and vegetables to skillet, stir to combine with sauce and heat through. Serve with brown rice, if you like.