Easy Pork Recipes

Pork and Potatoes

-Cook chunks of pork in water in a covered pot several hours on low heat until tender, or until they fall apart when poked with a fork.

-Peel about 5 potatoes (or however big your family is) quarter them, and add the potatoes to the pork.
-Add a chopped onion and carrots if you like. Cook until potatoes fall apart with a fork. Add salt and pepper to taste.

My Note: This is an easy recipe that I cook all the time. Great for those cold winter days too. Add shredded cabbage for a German hotdish. Sometimes I put green beans in it instead of carrots.
Recipe from a 1953 cookbook

Roast Pork

Wipe pork, sprinkle with salt and pepper, place on a rack in a dripping-pan, and dredge meat and bottom of pan with flour. Bake in a moderate oven three or four hours, basting every fifteen minutes with fat in pan. Make a gravy as for other roasts.

Pork Tenderloins with Sweet Potatoes

Wipe tenderloins, put in a dripping-pan, and brown quickly in a hot oven; then sprinkle with salt and pepper, and bake forty-five minutes, basting every fifteen minutes.

Sweet Potatoes. Pare six potatoes and parboil ten minutes, drain, put in pan with meat, and cook until soft, basting when basting meat.

How to Cook Pork Chops

Pork Chops in Gravy

• 1/4 loin of chops
• 1/2 tsp. Italian seasoning
• 3/4 cups water
• 1 can chicken gravy
• onion salt to taste
• garlic salt to taste

Flour, salt and pepper pork chops. Brown on both sides. Drain grease. Add all seasonings and water. Simmer for 45 minutes, add more water if needed. Then add gravy, simmer another 20 minutes.
See the recipe: Pork Chops in Gravy

Pork Chop Casserole

• 2 lbs. pork chops, browned
• 2 cups water
• 1/2 cup rice (uncooked)
• 1 tsp. salt
• 1 tsp. sage
• 1 tsp. parsley flakes
• dash of pepper
• 1 onion, sliced
• 1 can cream of mushroom soup
• 1 can cream of chicken soup

Mix rice, water and seasonings and spread evenly on the bottom of fry pan. Add the pork chops. Slice one onion over top (more if desired). Add soups over onions and pork chops. Cover and simmer one hour. Stir until all is mixed well. (Can add water if gets a little dry while cooking.)

Baked Pork Chops

• Sprinkle chops with salt and pepper, spread each with chili sauce.
• Put in a shallow baking pan with chili sauce on top.
• Pour in enough milk to just cover them.

Bake 1 hr at 350°. Milk may be thickened for gravy after chops are removed.
Recipe from 1979 newspaper

Pork Chop Bake

• 6 pork chops, 1" thick
• 4 med. potatoes, uncooked, peeled, and thinly sliced
• 1 can (4 oz.) sliced mushrooms, drained
• 1 cup water
• 1 envelope Lipton onion soup mix

Preheat oven to 350 deg. In large skillet, brown chops; drain on absorbent paper.

In buttered 2 quart oblong baking dish, arrange potatoes, mushrooms, and the chops.

In a small bowl, combine water and Lipton onion soup mix; pour over meat. Cover with foil and bake 1 1/4 hours or until potatoes are tender. Makes 6 servings.
See the recipe: Pork Chop Bake

Baked Pork Chops and Potatoes

Place 5 large potatoes peeled and sliced and 1 sliced onion in a greased baking dish. Arrange pork chops on top. Dot with butter. Season with salt and pepper. Pour milk over all. Bake for 1 hr at 325 or until potatoes are done.
Recipe from a 1979 recipebook

Baked Pork Chops and Rice

• 4 butterfly pork chops
• 1 1/3 cup Minute Rice
• 2 cans mushroom soup

Brown pork chops. Mix uncooked rice and soup together. Put rice mixture in bottom of a 12x7 1/2x2 inch baking dish. Place browned pork chops on top. Bake in 350 oven for 45 minutes, covered. Bake an additional 10 minutes uncovered.

Baked Pork Chops with Apples

• 5 thick pork chops
• 6 tart apples, peeled and diced
• 1/4 cup brown sugar
• cinnamon
• 2 tablespoons butter or margarine

Heat oven to 350°. Brown chops slowly, but well on both sides in a greased skillet. Slice apples 1 inch thick. Place pork chops in greased baking dish. Arrange apples on top. Sprinkle with brown sugar and cinnamon, dot with butter. Cover and bake 1 hour or until chops are tender.
Recipe from 1981 church cookbook

Savory Pork Chops

• 1 tbsp. shortening
• 4 to 6 pork chops
• 2 cups cubed potatoes
• 1/2 cup water
• 2 cups 1 in. carrot slices
• 1 can of mushroom soup

In a 400 electric fry pan, melt shortening, then brown chops on each side. Add potatoes, carrot slices, soup and water. Season with salt and pepper. Simmer 30-45 minutes. Serves 4.

Marinated Pork Chops

• 8 oz Italian dressing
• 1/3 cup brown sugar
• 1/3 cup soy sauce
• 3/4 cup pineapple juice

Let pork chops marinate for six hours or more. Grill until done.

Broiled Pork Chops

Marinate pork chops in:
• 1/2 cup pineapple juice
• 1/2 cup apple juice for 3-4 hours.

Brush on before grilling:
• 1 tbsp. Paprika
• 2 tsp. Seasoned salt
• 2 tbsp. Oil

Mix the above and brush on. Grill 6-7 minutes a side, 4” from heat.

Easy Barbecued Pork Chops

• 8 pork chops
• 1 cup barbecue or sweet-sour sauce

Brush each pork chop generously with sauce, then place in slow cooker.
Cover and cook on low 7-8 hours.

Crock Pot Pulled Pork

• 4 lb pork roast
• 2 onions, sliced, divided
• 1 onion, chopped
• 5 or 6 whole cloves
• 2 cups water
• 16 oz bottle BBQ sauce
• salt and pepper

Place one sliced onion at the bottom of Crock Pot. Stud pork roast with cloves and season with salt and pepper. Place roast in on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two thirds of the way. Cover and cook on low 8 to 12 hours.

Remove roast. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot. When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded. Return the pulled pork to the crockpot. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1-3 hours or until the onions are soft. Serve on large, crusty buns.

BBQ Honey Shredded Pork

• 1-1/4 cups catsup
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup water
• 1/2 cup honey
• 1/4 cup lemon juice
• 3 Tbsp white vinegar
• 3 Tbsp Worcestershire sauce
• 2 Tbsp dry mustard
• 1 tsp. salt
• 1/2 tsp. pepper
• One 3- to 4-LB boneless pork shoulder roast
• Crusty rolls or flour tortillas

In a medium bowl stir together the catsup, celery, onion, water, honey, lemon juice, vinegar, Worcestershire sauce, mustard, salt and pepper. Remove string or netting from pork, if present. Trim any fat from pork. Place pork in a 13x9x2-inch baking pan. Pour sauce mixture over pork. Cover pan with foil. Bake in a 300-degree oven for 3-1/2 to 4 hours or until pork is very tender.

Remove pork to a cutting board, reserving sauce. Using two forks, shred pork; place in a medium bowl. Skim fat from sauce. Add enough of the reserved sauce to moisten pork (about 1 cup) Serve pork in rolls or tortillas.