Fishing Camp Pork Chops

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    1 1/4" pork chops;1/2 lb ea -- trim all but thin la
     1/3  cup           Sugar
     1/3  cup           Ketchup
     1/3  cup           Vinegar
     1/3  cup           Vegetable oil
   1      teaspoon      Garlic -- mince
   1      teaspoon      Celery seeds
   1      teaspoon      Hungarian paprika
                        Salt
     1/2  teaspoon      Hot pepper sauce
                        Fresh ground pepper

Put pork chops, sugar, ketchup, vinegar, vegetable oil, garlic, celery seeds, paprika,
1 ts salt and hot pepper sauce in plastic food bag. Combine ingredients through bag.
Close bag, leaving very little airspace.
Marinate at least 2 hours or as long as overnight, refrigerated. Oil clean grill rack.
Prepare medium barbecue fire with few water- soaked mesquite chunks.
Remove meat and reserve marinade. Season meat with salt and pepper to taste.
Grill meat over medium fire until just cooked through, about 18 minutes.
Turn twice during cooking, baste until sauce is used. Serve hot. 445 cal;
28 gr fat; 57% fat. Source: Abby Mandel

                       Garlic-Pepper Skewered Pork

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Copycat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    boneless pork loin roast (2 1/2
                        pounds)
   6      cloves        garlic -- finely minced
     1/3  cup           fresh lime juice
   3      tablespoons   brown sugar
   3      tablespoons   soy sauce
   2      tablespoons   vegetable oil
   2      teaspoons     ground black pepper
     1/4  teaspoon      ground red (cayenne) pepper
   8                    green onions -- cut in 2" pieces,
                        optional

Cutting crosswise, cut about 1 pound off roast; cut this pound crosswise
into six 1/2-inch-thick chops. Set aside in 9-by-13-by-2-inch dish.
Stand remaining 1 1/2 pound roast on end; cut roast in half, slicing down,
across width and cutting lengthwise to make 2 wide slabs. Cut each slab
across grain into 1/8-inch-thick slices; place in dish with chops.
In medium bowl, combine garlic, lime juice, sugar, soy sauce, oil, black pepper
and red pepper. Spoon mixture over each pork chop and each pork slice;
cover and refrigerate at least 1 hour or overnight. Thread pork slices,
ribbon style, onto 4 to 6 (12- to 14-inch) metal skewers, alternating pork
with green onion pieces. Grill skewers and chops over medium-hot briquets
about 3 minutes per side or until no longer pink in center. Chops may
require 1 to 2 minutes longer. Do not overcook. Remove skewers; serve pork slices immediately.
(Cover and refrigerate grilled chops for Thai pork salad). Yield: 4 to 6 skewers
(plus 6 pork chops for Thai pork salad).

                         Ginger Sherry Pork Chops

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Barbecue
                Alcohol                          Marinades

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           Dry sherry
   2      tablespoons   Soy sauce
   1      tablespoon    Vegetable oil
   1      tablespoon    Gingerroot -- finely chopped
   1      teaspoon      Honey
   1                    Garlic clove -- finely chopped
   4                    Butterfly pork chops -- 1" thick

Mix all ingredients except pork in shallow glass dish
. Place pork in dish; turn to coat with marinade.
Cover and refrigerate at least 1 hour.
Remove pork from marinade; reserve marinade.
Cover and grill 4-5" from medium coals, 14-16 minutes,
brushing occasionally with marinade and turning once,
until no longer pink in center.

                        Glazed Apricot Pork Kabobs

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Low Cal
                Main Dish                        Barbecue

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Boneless Pork Loin
                        cut into  1 "cubes
   4      tablespoons   Orange juice
   1                    10 oz. jar apricot preserves
   1      tablespoon    Margerine -- melted

Stir ingrediants well; place in heavy plastic bag.
Marinate at least 30 minutes. Thread pork onto 4-6 skewers
(if using bamboo skewers, soak in water for 30 minutes to prevent burning).
Grill over hot coals 10-12 minutes, turning occasionally.
Baste frequently with marinade.

                    Grilled Iowa Pork Chops Dijonnaise

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Dijon Mustard
   1      teaspoon      Dry mustard
   1      teaspoon      Salt
     1/2  teaspoon      Pepper -- freshly ground
   4                    To 6 Iowa chops
   3      tablespoons   Butter
                        -----HERB BUTTER-----
   2      tablespoons   Softened butter
   1      tablespoon    Finely chopped parsley
   1      tablespoon    Finely chopped chives
     1/2  teaspoon      Lemon juice
                        Salt and pepper

This is a pork chop recipe that will just melt in your mouth.
Make a paste of the mustards, salt, and pepper and 2 tablespoons butter.
Rub this paste into the chops.  Grill the chops over a very hot charcoal fire
for 4 to 6 minutes on each side.  Place each chop in tin foil and brush with the herb butter.
Wrap each chop and place on grill for 10 minutes.  Brush chops with herb butter and serve.

                    Grilled Iowa Pork Chops Dijonnaise

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Dijon Mustard
   1      teaspoon      Dry mustard
   1      teaspoon      Salt
     1/2  teaspoon      Pepper -- freshly ground
   4                    To 6 Iowa chops
   3      tablespoons   Butter
                        -----HERB BUTTER-----
   2      tablespoons   Softened butter
   1      tablespoon    Finely chopped parsley
   1      tablespoon    Finely chopped chives
     1/2  teaspoon      Lemon juice
                        Salt and pepper

This is a pork chop recipe that will just melt in your mouth.
Make a paste of the mustards, salt, and pepper and 2 tablespoons butter.
Rub this paste into the chops.  Grill the chops over a very hot charcoal fire
for 4 to 6 minutes on each side.  Place each chop in tin foil and brush with the herb butter.
Wrap each chop and place on grill for 10 minutes.  Brush chops with herb butter and serve.

               Grilled Marinated Pork With Jamaican Spices

Recipe By     : Bon Appetit
Serving Size  : 4    Preparation Time :0:00
Categories    : Ethnic                           Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Cups          Onion -- chopped
   1 1/2  Cups          Green onion -- chopped
   1      Cup           Olive oil
     1/2  Cup           Orange juice
     1/2  Cup           Soy sauce
     1/4  Cup           Fresh lemon juice
     1/4  Cup           Fresh thyme leaves
   1      Tablespoon    Fresh ginger -- peeled; minced
   1      Teaspoon      Ground Nutmeg
   1      Teaspoon      Ground allspice
   1      Teaspoon      Ground cinnamon
     1/2                Scotch bonnet pepper <<<or>>
   1                    Serrano chili
   1      Teaspoon      Salt
     1/2  Teaspoon      Ground black pepper
   2                    Pork Tenderloins 12 Oz. Each -- cut

Recipe by: Bon Appetit 6/95

Combine all ingredients except pork in processor and puree until smooth paste forms.
Spread mixture evenly over pork. Place in 13x9x2-inch glass dish. C
over and chill at least 6 hours or overnight.

Prepare barbecue (medium-high heat). Remove Pork from marinade.
Grill pork until thermometer inserted into thickest part registers 155 degrees,
turning occasionally, about 15 minutes. Transfer to cutting board and cut into 1-inch slices.
Serve hot.

               Grilled Pork Medallions/ Ancho-Coconut Sauce

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           White vinegar
   1      cup           Chicken stock
                        or canned broth
   2                    Lemongrass stalks
                        = sliced thin crosswise
     1/4  cup           Gingerroot -- coarse-chopped
  10                    Ancho chile peppers *
   2                    Garlic cloves -- medium
   1      tb            Cilantro -- minced
   3      tb            Lime Juice
     1/2  cup           Unsweetened coconut milk
     1/2  tsp           Salt
     1/4  tsp           Black Pepper -- ground
   8                    Pork loin medallions
                        =(3 oz each)
                        = pounded to 1/4 in thick
     1/2  tsp           Salt
     1/4  tsp           Pepper

                                                           
Similar to Mexican mole, which is a chocolate-accented     
sauce flavored with ancho chile peppers, this Ancho-Coconut
Sauce features ingredients from Indonesia -- coconut milk, 
lemongrass, lime juice, ginger, and garlic.                
* soaked in warm water for 1 hour, drained & seeded.       
For the sauce, bring first 4 ingredients to boil in a      
medium nonreactive saucepan. Simmer until liquid reduces to
1 cup, about 15 minutes. Strain liquid into a small bowl,  
then return it to the saucepan; discard solids. Add ancho  
chiles and garlic; cover and simmer until liquid has almost
evaporated and mixture is a deep amber color, about 1 hour.
Puree this mixture in a food processor, then transfer to a 
small nonreactive bowl. Stir in cilantro, lime juice, and  
coconut milk. Season with 1/2 teaspoon salt and 1/4        
teaspoon pepper or to taste; set aside. (Can be cooled,    
covered, and refrigerated up to 4 days.) Heat the grill.   
Sprinkle pork medallions with 1/2 teaspoon salt and 1/4    
teaspoon pepper. Grill pork medallions, turning once, until
cooked through, about 4 minutes.                           
Transfer 2 pork medallions to each warm dinner plate. Spoon
a portion of Ancho-Coconut Sauce alongside the pork on each
plate and serve immediately.

                   Iowa Pork Chops (Mark Martin Style)

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    To 6 loin pork chops *
     3/4  cup           Soy sauce
   2      tablespoons   Olive oil
   1      tablespoon    Ketchup
   1      medium        Onion -- chopped
   1                    To 2 garlic cloves -- minced
                        Freshly ground black -- pepper, to taste

*  with a large section of tenderloin, cut at least 1 1/2 inches thick
Place the pork chops in a glass dish or plastic bag.

Mix together remaining ingredients and pour over chops.
Refrigerate for 2 to 4 hours (no more than 4 or all you'll taste is soy sauce).
Turn chops from time to time.

Grill chops over hot coals in a covered cooker for 3 to 4 minutes per side.
Then stand the chops up on their chine bones, cover the cooker and grill for exactly 14 minutes.
That's it!  Pork chops to perfection.

Jamaican Pork Tenderloin

Recipe By     :
Serving Size  : 4    Preparation Time :0:10
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lean pork tenderloin
   3      tablespoons   fresh lime juice
   1      tablespoon    bottled chopped jalapeno peppers
   1      teaspoon      bottled minced fresh garlic
   1      teaspoon      bottled minced fresh ginger root
     1/4  teaspoon      salt
     1/4  teaspoon      ground allspice
                        Vegetable cooking spray
     1/4  cup           mango chutney

Trim fat from pork.                                        
                                                           
Combine lime juice and next 5 ingredients in a large zip-top
heavy-duty plastic bag. Add pork; seal bag, and marinate in
refrigerator 30 minutes.                                   
Remove pork from bag, reserving marinade.                  
                                                           
Coat grill rack with cooking spray; place over medium coals.
Place pork on rack; cover and cook 27 minutes or until meat
thermometer registers 160 degrees, turning and basting pork
occasionally. Yield: 4 servings (serving size: 3 ounces pork
and 1 tablespoon chutney).                                  
                           

                                Jerk Pork

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Jalapenos -- chopped
   3                    Green onions -- chopped
   4 1/2  tablespoons   Allspice -- ground
     1/2  teaspoon      Cinnamon
     1/2  teaspoon      Nutmeg -- ground
   1      teaspoon      Salt
     1/2  teaspoon      Pepper
   2                    Garlic cloves -- chopped
   1      teaspoon      Ginger -- grated
   4                    Bay leaves -- crumbled
   2      tablespoons   Oil
   2      pounds        Pork chops

Place peppers, green onions, herbs and spices in a food processor.
Finely chop to form a paste.  Add oil and puree until smooth.
Rub on both sides of pork and let stand 30 minutes.  Grill on barbecue.

                           Kentucky Pork Chops

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Loin Pork Chops
   4      tablespoons   Dijon Mustard
   4      tablespoons   Dark Molasses
   4      tablespoons   Bourbon
     1/4  teaspoon      Tabasco Sauce
     1/4  teaspoon      Orange Rind -- Grated
     1/2  pound         Yams -- Peeled & Sliced
     1/3  cup           Lime Juice
   2      tablespoons   Shallots -- Minced
   1      tablespoon    Parsley -- minced
     1/2  teaspoon      Salt
     1/2  teaspoon      Pepper -- cracked
     1/2  cup           Peanut oil
   1                    Head chicory
                        Chunked small
                        Red cabbage -- shredded
   1                    Tart apple -- cored

Start the barbecue, it will be ready when all the coals are evenly covered
with a thick layer of gray ash. The pork chops should be cut 1" thick.
Cut the tart apple into wedges. The chicory chunks should be cut into bite sized chunks.
Place the pork chops in a large dish.
Combine 1/2 the mustard, 1/2 the molasses, 1/2 the bourbon, 1/2 the
Tabasco and the orange rind. Mix well. Add the yams to the chops.
Pour the mustard mixture over the yams and chops. Marinate at room
temperature for at least 30 minutes. Remove the meat and yams from the marinade,
scraping most of it off. Grill, covered, six minutes per side for the meat, eight minutes
per side on the yams, turning once, until cooked through. Pork should be white but moist when cut.
Yams should be browned and soft. Whisk the remaining mustard, molasses
, bourbon and hot sauce with the lime juice, shallots, parsley, salt and pepper.
Whisk in the oil to make a dressing.
Arrange the chicory chunks, shredded cabbage and apple wedges on a platter.
Drizzle with dressing. Serve.

                            Luau Pork Teriyaki

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Barbecue

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Pork -- lean boneless
     1/2  cup           Teriyaki sauce
     1/2  teaspoon      Ground ginger
   1      cup           Rice -- raw
   1      cup           Pineapple -- sliced in syrup
     1/4                Green onion -- finely chopped
     1/4                Garlic powder

Cut Pork into slices about 1/4 inch thick.  Drain pineapple, reserv- ng all syrup.
  Blend syrup, teriyaki Sauce, Green Onions, Ginger and arlic powder:
pour over Pork and pineapple.  Cover and refrigerate at east 1 hour.
Meanwhile, cook rice according to package directions nd prepare grill.
Remove Pork from marinade and grill about 5 inches rom hot coals for
about 5 minutes on ea ch side or until completely ooked. Pour pineapple
and remaining marinade into large skillet. ring to a bOil. Remove from
heat and serve Pork with Sauce and ineapple over rice.

                       Marmalade Glazed Pork Kabobs

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Meat, Miscellaneous

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         boneless lean pork loin cut into 1 inch cu
   1      cup           orange marmalade
     1/4  cup           orange juice
   4      teaspoons     margarine
     1/8  teaspoon      cloves -- ground

Combine orange marmalade, orange juice, margarine, and cloves. Heat until
margarine is melted. Place pork cubes in bowl and cover with orange
marmalade mixture. Cover and refrigerate overnight. Remove pork cubes from
sauce. Thread pork cubes onto skewers. Grill 6 inches over hot coals for 10
to 15 minutes, turning once. Baste once on each side with sauce.

                            Pork en Brochettes

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats                            Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  pounds        Lean boneless pork -- 1" cubes
   1      cup           Dry white wine
   1      tablespoon    Soy sauce
   1      teaspoon      Tabasco
   1      tablespoon    Garlic -- mince
   1      tablespoon    Dried rosemary
   2      tablespoons   Parsley -- chop fine
                        Salt and fresh ground pepper
   2      tablespoons   Olive oil
   1      tablespoon    Fresh lemon juice
                        Melted butter -- opt

Put the meat in a bowl. Add the wine, soy sauce, Tabasco, garlic, rosemary, parsley, salt,
pepper, olive oil and lemon juice. Toss to coat evenly.
Marinate for at least 2 hours. Drain the meat and reserve the marinade.
Thread the meat on 6 to 8 skewers. Prepare a charcoal fire.
Place the brochettes on the grill, close the lid and cook, turning every 5 to 10 minutes
and cook for about 20 minutes, or until the pork is cooked through. Serve with melted
butter if the pork is too dry for your taste.