Make your own free website on
Managing Kids Clothes
What Freezes?
Party Pages
Saving Money
Save on gift containers
Recipes & Cooking
Food Management: Grocery Shopping & Meal Planning
House Cleaning
Decorating & Hospitality
Time Management
Financial Management
Family Friendly Events
Holiday Pages
Recommended Reading
Great Links
Contact Us

The Homemaker


Peach Dijon Pork Chops

½ cup peach preserve

2 T

2Tblspn soy

¼ tspn salt

1/8 tspn pepper

heat oven. Mix preserves, mustard, soy sauce, marjoram and make a marinade. Marinade in ½ mixture serve the rest with sauce.

Serve with Rice


Stuffed Pork Chops

2 tablespoons vegetable oil

4 thick cut pork chops

3 cups day-old bread cubes

1/4 cup butter, melted

1/4 cup chicken broth

2 tablespoons chopped celery

2 tablespoons chopped onion

1/4 teaspoon poultry seasoning

1 (10.75 ounce) can condensed cream of mushroom soup

1/3 cup water

Preheat oven to 350 degrees F (175 degrees C). In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish. In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops. Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops. Cover and bake for 30 minutes. Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 160 to 170 degrees.


Pork chops with scalloped potatoes

Pork chops


Cream of mushroom soup – large can


House seasoning

Slice potatoes and put in the bootom of 9X13” pan. Cover with ½ the mushroom and milk mixture and a little house seasoning. Place pork chops on top and cover with rest of mushroom mixture. Cover and bake at 375* for 1 ½ hours. This can be done in a slow cooker.


Hawaiian Grilled Country Spareribs

Country Pork Spareribs

½ cup soy sauce

6 tablespoons crushedpineapple in syrup

½ cup soy sauce

½ cup catsup

1 tablespoon brown sugar

6 Tbspn undiluted frozen lemonade

1 Tbspn mild mustard

½ teaspoon garlic powder


Day before: Simmer  8-10 ribs in salted water until cooked, but not falling apart. Drain. Combine all ingredients, except the ribs, mix thoroughly. Cover with marinade. Refrigerate overnight. Just before serving drain and grill on outdoor grill for 30 minutes or until heated through using marinade as basting sauce.


Festival Pork/Chicken

1 (12 oz) jar apricot preserves

1 8 oz bottle Russian style salad dressing

1 packet dry onion

1 4# chicken or 4# of pork chops

Preheat oven to 350*. In a medium bowl combine all of the other ingredients and stir. Place chicken/pork in a greased 9X13 (chicken skin side down). Bake at 350 for ½ hour. Brush the skin side of the chicken with the glaze mixture, using only ½ the mixture and return to oven. Reduce the temperature to 250* and bake for another ½ hour . Brush with remaining glaze mixture before serving.


Pineapple Pork-Chops

6 to 8 thick boneless pork chips

1 6oz can frozen pineapple juice concentrate

¼ cup packed brown sugar

1/3 cup wine vinegar

1/3 cup honey

1-2 cups of cooked rice to serve with the chops.

Put chops in the crock pot, Stir together all of the other ingredients except the rice. Pour over the chops. Cook on high for 4-6 hours if frozen or on low for 5-6 hours if defrosted.


Pork Chops in Onion Gravy

4 bone in chops

½ t salt

½ t pepper

2 T all purpose flour

2 T vegetable oil

2 medium onions, cut in half and thinly slice

1 cup beef broth

1 t cornstarch

2 T water

combine flour, salt & pepper. Dredge chops in flour. Cook chops in hot oil in a heavy skillet over medium high heat 3 minutes on each side. Add sliced onion and cook 5 minutes turning chops once. Add broth, cover and reduce heat simmer 15 minutes until chops reach desired doneness. Remove chops reserving onion mixture in skilled keep warm. Stir together cornstarch and 2 T water until blended; stir into onion mixture. Cook over medium high heat stirring constantly, 3 minutes or until gravy is thickened and bubbly. Spoon over pork chips and serve immediately.


Pork Chop Supreme

Kitchen of Melissa Sulzer


Salt pepper

1 Slice onion per chop

1 slice lemon per chop

brown sugar 1 T per chop

catsup 1 T per chop


Brown chops on both sides. Mix brown sugar, ketsup and some lemon juice. Coat the chops with sugar mixture. Then lightly spray oven dish top with remaining ingredients(lemon & onion). Bake 350* for 25-30 minutes.


Braised Pork Medallions with Apples

1# pork tenderloin

1 t pepper

1t pumpkin pie spice

1 t vegetable oil

1 small chopped onion

1 apple chopped, cored

½ c apple cider


slice tenderloins into 8 pieces, sprinkle with pepper and pumpkin spice. Brown medallions on both sides in skillet with 1 t of oil. Then set aside. Add chopped onion & apple  and sauté until soft. Add ½ cup apple cider to skillet; heat to a simmer. Return pork tenderloins to pan cover and simmer for 5 minutes.


Citrus Chops

½ t oil

4 pork chops

¼ c sliced green onion

1 T orange peele

½ cup orange juice and ¼ t dried basil


Heat oil in nonstick skillet over medium heigh heat. Add 4 chops and brown on each side. Reduce heat to low add 1/4c sliced green onion, 1 T orange peel 1/2c orange juice and basil. Cook and simmer for 7-8 minutes. Serve immediately.


Pork Dijon

4 (4oz) boneless center cut pork loin chops

½ tsp salt

½ tsp coarsely ground pepper

1/3 cup chicken broth

1 ½ Tablespoon Dijon mustard

1/3 cup evaporated milk

1 tsp flour

sprink both sides of the ork chops with salt and pepper

coat large non stick sillet with cooking spray and heat over medium high

add chops and cook 5 minutes on each side or until browned. Remove and set aside.

Add broth to skillet and stir. Combine mustard, evap. Milk & flour in small mixing bowl. Add to skillet.

Reduce heat and simmer 7 min or until sauce is slightly thicken stirring constantly

Spoon sauce over chops and serve immediately (w/ potato dish)

Enter supporting content here