Glorified Pork Chops

• 4 Boneless Pork Chops
• Adolph's Seasoned Tenderizer
• 1 cup flour
  
• ½ cup cooking oil
• Salt
• Pepper
• 1 can Cream of Celery Soup
• 2/3 soup can milk
• 8 oz. Sour Cream

1. Sprinkle pork chops on both sides with Adolph's Seasoned Tenderizer.
2. Let seasoed pork chops absorb the tenderizer for 15 minutes.
3. Heat oil in a skillet.
4. Put the flour in a dish.
5. Dip pork chops in the flour, covering well.
6. Using tongs, transfer each pork chop to the skillet.
7. Season with salt and pepper.
8. After 7minutes, add more flour to the surface. Using tongs, turn.
9. Season with salt and pepper.
10. Cook 7 more minutes.
11. While chops are cooking, in a mixing bowl, combine the celery soup, 2/3 cup of milk, and sour cream. Mix well.
12. Using tongs, remove chops and drain on a paper towel.
13. Turn the burner off. Let the oil left if the skillet cool a little bit.
14. Pour the oil in the empty soup can, leaving the browned flour that was shed in the bottom of the skillet.
15. Add the soup, milk, and sour cream mixture to the skillet.
16. Turn burner back on and stir mixture with browned bits constantly.
17. Cook for approximately 3 minutes.
18. Plate the pork chops.
19. Spoon the gravy over it.

Enjoy.

Pulled Pork Using an Instapot

 

• 2 Pork tenderloins (about 3 pounds total)
• Montreal steak seasoning
• 8 ounces of Coca-Cola
• Hamburger buns
• Your favorite barbecue sauce

1. Rub the meat with Montreal Steak Seasoning.
2. Cut the meat into sections about 2 inches long.
3. It is not necessary to saute the meat for this recipe.  It will have plenty of flavor.
4. Put the chunks of meat and the 8 ounces of Coca-cola in the Instapot.  It will not be necessary to add additional liquid for steaming as the cola serves as the liquid.
5. Put the lid on and set the Instapot for 40 minutes. 
6. When finished, let the pot exhaust naturally.
7. Remove the lid and transfer the chunks to a bowl. 
8. Use a mixer to shred the meat.
9. Serve with buns and barbecue sauce.   

 

 

 

 

 

Orange Glazed Pork Chops

• 8 half or 4 whole butterfly pork chops
• 2 tablespoons olive oil
• salt and pepper
• ½ red onion, chopped finely
• 1 tablespoon minced jarred garlic
• 1 tablespoon thyme
• 1 tablespoon Worcestershire sauce
• 1 cube chicken bouillon dissolved in 1 cup water
• 4 Tablespoons orange marmalade

1. Salt and pepper the pork chops.
2. Heat the olive oil in a skillet.
3. Brown the pork chops under medium heat in two groups on each side.
4. Remove to a plate to set aside.
5. In the same skillet, sweat the finely chopped red onion.
6. Add the minced garlic (not too soon or it will burn).
7. Add thyme, Worcestershire sauce and the chicken bouillon and stir.
8. Cook under low heat for several minutes.
9. Add the orange marmalade and stir.
10. Return the chops to the liquid and let them simmer for 10 minutes.
11. Remove from heat and serve.

Ham Balls

• ½ pound ground ham
• ½ pound ground sausage
• ½ cup gingersnaps, ground fine in a blender
• 1/8 teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon mustard powder
• 1 tablespoon pineapple juice
• ½ cup milk
• 1 egg, beaten

1. Combine ground gingersnaps, salt, pepper, mustard powder, pineapple juice, milk and beaten egg in a blender and blend about 30 seconds.
2. Add the ground ham and mix.
3. Use a large scoop to make 6 large meatballs.
4. Place on a parchment lined 9 x 13 inch glass baking dish.
5. Bake at 350 degrees for 50 minutes, basting every ten minutes with the glaze below.  

      Glaze:

• ½ cup pineapple juice
• ¼ cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 ½ teaspoons ketchup
• 1 teaspoon mustard powder

     Mix all the ingredients and baste the meatballs every ten minutes.

     You may also do the final basting with barbecue sauce if you prefer.