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Pork Recipes


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1 Reviews
Biscuits and Gravy Casserole
A meal by itself. Easy to make and very tasty. My family and friends love this dish and it is suitable for any meal of the day.
165
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1 Reviews
Bacon Wrapped Smokies Sausage
I love the taste of smokies and this recipe put them to very good use and in a different way.
318
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1 Reviews
Crock Pot Barbecued Ribs
This recipe makes it possible to cook very good ribs without standing over a grill.
379
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1 Reviews
Crock Pot Ranch Pork Chops
Very tasty and tender variation on pork chops.
384
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1 Reviews
Crunchy Honey Garlic Pork Chops
This is a robust pork chop recipe that is very tasty and filling.
385
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1 Reviews
Crock Pot Dr Pepper Pulled Pork Barbecue
Delicious pulled pork bbq that is easy to cook, no bother, and makes a great main dish or great sandwich.
393
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1 Reviews
Farmers Ham and Cheese Casserole
This casserole is a meal within itself. Easy to make and loaded with good taste.
409
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1 Reviews
Pork Chop Casserole
What a great way to cook pork chops. Easy and very tasty.
531
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1 Reviews
Baked Pork Tenderloin
Pork tenderloin is a tasty and tender cut of meat which makes a great baked dish.
532
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1 Reviews
Sausage Blend Spices
If you like to make home made sausage, this is a good spice blend for the beginning.
575
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HINTS FOR COOKING PORK

Some cuts of pork are in demand as fresh pork, while others are in greatest demand as cured pork. Many pork cuts are sold both fresh and cured.

All cuts of pork are tender, therefore all large or chunky cuts, both fresh and cured, may be cooked by - roasting. Roasting of cured (smoked) cuts is usually referred to as "baking." Roasting and baking, however, so far as meat is concerned, are synonymous.

Fresh pork is usually roasted at 350°F., and cured pork at 300°F. or 325°F. Slow cooking helps retain much of the flavor of pork. The use of a meat thermometer is desirable. Specific times are given in each recipe or consult the time charts at Pork Roasting Chart.

Pork chops, cutlets, sliced fresh ham or shoulder, and sliced pork liver are best if cooked by braising, rather than by broiling, pan-broiling, or griddle-broiling. Braising cooks them well done without drying them out. They may also be cooked by frying.

Sliced cured ham and bacon may be pan-fried, deep-fat fried, or ovencooked on a rack in an open roasting pan at 325°F.

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