December 2020 – Pork

Country Pork Chop Dinner

Gloria Dougherty, Akron


  • 4 pork loin chops (½” thick)
  • 1 small onion, chopped
  • 1 tablespoon vegetable oil
  • 4 medium red potatoes, cubed
  • 1 cup thinly sliced carrots
  • 4.5 oz. jar sliced mushrooms, drained or 1 cup sliced fresh mushrooms
  • 10.75 oz. can condensed cream of celery or cream of mushroom soup
  • ½ cup water
  • 1 teaspoon salt, optional
  • ½ to 1 teaspoon dried thyme

In a large skillet, cook pork and onion in oil until meat is browned; drain. Top with potatoes, carrots and mushrooms. Combine the soup, water, salt if desired and thyme; pour over vegetables. Bring to a boil; reduce heat. Cover and simmer for 25-30 minutes or until vegetables are tender.

Yield: 4 servings.

Country-Style Ribs

Janice Martin, East Earl

  • 1 onion, sliced
  • 3 lb. pork ribs
  • 18 oz. barbecue sauce

Place onion in bottom of greased crock pot. Place ribs on top. Cover and cook on high for an hour. Pour barbecue sauce on ribs. Cover and cook on low for 4 more hours, or until tender.

Serves 4 to 6.

Sweet Barbecued Pork Chops

Pat Roth, Ephrata

“These are delicious!”

  • 2 tablespoons canola oil
  • 8 boneless pork chops, ¾” thick
  • ½ cup packed brown sugar
  • ½ cup chopped sweet onion
  • ½ cup ketchup
  • ½ cup barbecue sauce
  • ½ cup French salad dressing
  • ½ cup honey

In a skillet, heat the oil over medium heat. In batches, brown the pork chops on each side. Put the pork chops in a 9”x13” baking pan.

In a small bowl, mix the remaining ingredients. Pour this over the chops. Bake in a 350°F oven for 1½ hours, covered with foil.

Recipe can be halved if desired.

Apple Sausage Ring

Pat Roth, Ephrata

  • 3 eggs
  • ¾ cup milk
  • 2 cups crushed butter flavored crackers (about 50 crackers)
  • 1½ cups tart apples, peeled and chopped
  • 1/3 cup finely chopped onion
  • 2 lbs. bulk pork sausage

In a large bowl, beat the eggs and milk. Stir in the cracker crumbs, apples and onions. Crumble sausage over the mixture and mix well.

On a 15”x10”x1” baking pan coated with non-stick spray, shape the pork mixture into a 9” ring. Bake, uncovered, at 350°F for 1 hour, or until meat thermometer reads 160°F.

Yield: 12 to 14 servings.