This is a recipe from a Chef from South Louisiana he has had many wonderful restaurants, this was one of my fave things he made. I found him online and this recipe along with step by step photos which were great. I emailed him and told him that every time I go to Louisiana I eat at his restaurant. He unfortunately no longer is in the business and I really miss his food.
I make mine very similar to how he does his, I learned from my sister who in my opinion makes the best pork roast in the world, I just can not match her greatness. We put mustard in our onion mix and coat the roast with mustard also.
Donn E Pot roasted stuffed pork loin
Recipe by Donn E of Jennings

5-7lb boneless pork loin(I get mine at Sams)
3T garlic minced( the jar kind is fine)
2-3C onions chopped
2 Bell peppers chopped
Cayenne pepper (or Tonys)
Salt

Take your biggest butcher knife and on the narrow ends of the pork loin insert the knife as far as it will go do this on both ends to make slits into the center about 1 1/2inches wide and as deep as the knife will insert.
Mix onions, bell pepper, garlic, cayenne, salt in a bowl. ( I add about a TBS of mustard)
Use plenty of the seasonings. Take this mixture and stuff it into the slits on each end stuffing it full. There will be some onion mix left set it aside.
Next generously rub salt and cayenne pepper all over the outside of the pork loin. (I rub with mustard first)
In a very large heavy roasting pan add ý inch of oil. Put roast in and put lid on . Using medium heat cook for 30 minutes then check it. Turn roast over and cook 30 minutes then check it. Continue the turning and checking till a meat thermometer in the thickest part is at 160-170 when inserted. Take off the fire and set aside for 30 minutes before removing from pot. Once you remove the meat from pot then add the left over onion mixture to the pot and sauté until wilted. Add 1 ý to 2 cups water slowly a little at a time and gently dissolve the crust from the bottom of the pot .. do this slowly. This will be your gravy. Slice roast into nice thick slices and top with gravy. I always serve with some rice to go with that gravy.
* My only change to this is I usually add about a tablespoon of frenches mustard to the stuffing mix and I also rub a little mustard on the outside also.

I have shared this one with LOTS of people and everyone loves it. Super simple and a great meal.

Crockpot Pork Chops

4-6 boneless center cut pork chops
salt and pepper to taste
1 large onion
1 small can mushroom pieces or chopped fresh mushrooms
1/2 cup diced celery (optional)
1 can cream of onion soup
1 can cream of mushroom soup
2Tbs worchestershire sauce
Tonys Cajun seasoning to taste
Cut onion into slices and place on bottom of crock pot. Salt and pepper and season chops, to taste. Layer chops over onion slices. Drain mushrooms; dump on top of chops. Add celery, if desired. Mix two soups and worchestershire sauce in a bowl, then spread over layers in crock pot. Cover and cook on low for 6 hours. Serve over rice.

This can be done on top of the stove also but I lightly flour chops and brown them in a little oil along with some chopped onions and the celery if using it. Then add the rest of the ingredients and cook till chops are done. I use fresh mushroom when I have them.

Corn Soup
This is an old favorite that is made a lot down in Louisiana where I grew up.ÃÂ You are actually supposed to get fresh sweet corn on the cob right out of the field and scrape the corn off the cob and then "milk" the cob by scrapping it with the back of a butter knife to get all that sweet milk out of it.ÃÂ But since I do not have fresh corn I have found the next best thing I get it at the walmart grocery it is called sams choice super sweet white corn. very simple and fast and sooooooooo good.

corn soup

2lbs or so fresh pork stew meat(must be pork, pork steaks cut up is fine. I usually ask the butcher to make me up some pork stew meat)

1med purple onion chopped

1can diced tomatoes of your choice

1pk onion soup mix(I found dollar general has this and it is better and cheaper than liptons)

1lb package of frozen corn(sams choice super sweet white corn, or if you have it use the fresh corn)

2Tbs Worcestershire sauce

1Tbs Tonys Cajun seasoning

1Tbs Tonys Cajun seasoning with herbs

sprinkle of garlic salt

1clove chopped garlic

1tsp or so of dry Italian herbs seasoning mix

4tomato cans of water

Brown meat and onion in soup pot then add remaining ingredients cook for 45 min to an hour.
ÃÂ I like to serve mine with grated cheese and crushed tortilla chips on top.ÃÂ

Optional if you want you can add a can of creamed corn to make it thicker I do not think it needs it.ÃÂ If you do not have Tonys Cajun seasoning just use any Cajun seasoning and add a few extra herbs.

Orange Pork Chops

Mrs. Thomas Moore, Tuscaloosa, AL Junior League âÂÂWinning SeasonsâÂÂ

8 pork chopes, medium thick
1 stick butter
S&P
2 cups orange juice
2 T orange marmalade, if desired

Brown both sides of pork chops in butter in hot skillet. S&P to taste. Pour orange juice over chops. Cover and simmer until done (usually about 1 hour). Add more juice if necessary. Add marmalade if desired. This makes a delicious gravy for rice. Serves 4

Weeds recipe rocks! Don't make it often cos hubby isn't a dijon, or cream sauce, fan.

Thought I posted this yesterday. Betcha' I forgot to hit the "submit" button again!

This makes a really tender pork roast.

Crockpot Pork Roast (Allrecipes)

1 - 2 lb. pork tenderloin (I used 3 lb. Boston Butt)
1 (12 oz.) can root beer

Put pork in crockpot. Add root beer. Cook on LOW for 6-7 hours. Drain and shred pork. Serve on buns with your favorite BBQ sauce. (It's good plain, too.)

This is great to marinate a pork tenderloin roast.

Pork Roast Marinade

1/2 c. soy sauce
1/4 c. oil
2 Tbsp. molasses
1 Tbsp. ground ginger
2 tsp. dry mustard
6 cloves garlic, minced

Mix well with a whisk. Place meat and the marinade in a plastic bag and chill 8 hours (or more), turning occasionally. Remove roast from the bag and place on a rack in a pan. Discard the marinade. Bake at 350 unil meat thermometer reaches 160.

Italian Sausage

1 lb. high-quality, additive-free ground pork
3/4 teaspoon fennel seed
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1/4 teaspoon red pepper flakes (more if you like)
1/4 teaspoon sugar (for browning)

Mix gently, making sure that seasonings are well-distributed. Cover and place in fridge for 24 hours before using for best flavor. Adjust/add seasoning to your personal taste.

This was so good and so easy when I made it last week.

Pork Tenderloin
1 pork tenderloin
salt and pepper
1 tbsp olive oil
2 tbsp brown sugar
2 tbsp balsamic vinegar

Preheat oven to 400.

Salt and pepper tenderloin, and brown in oil in an ovenproof skillet. Combine brown sugar and balsamic.

Place pork in the oven and roast 10-12 minutes, glazing with brown sugar mixture the last 5 minutes of roasting.

Jasdip, just want to make sure I understand that the pork tenderloin is roasted for only for a total of 10-12 minutes.

Hi Walnutcreek, yes, that's what the recipe stated.I probably cooked it closer to 15 minutes..... my timing isn't often bang on, and I tend to cook things a little longer.

It was also well-browned on all sides on the stove-top prior to roasting.
I let it sit for a few minutes and it was perfectly cooked.

I don't really have a recipe but I love making pork chile verde using tomatillos, green chiles and cilantro from the garden along with garlic, onions, cumin and some jalapenos.
I cube the pork, usually pork shoulder, add the onions, garlic and cumin....brown this and then I add the freshly roasted Anaheim chiles and tomatillas. Sometimes I roast the tomatillos after de-husking them and sometimes I just coarsely chop them.
I add salt and pepper and jalapenos to taste. And I add cilantro when I think about it.

Thanks, Jasdip, for that info. This will be a good one to make after coming home from a hard days work.

I am going to pass this along to my granddaughters who need quick meals to make after work. What did you serve with it, jasdip?

This post was edited by walnutcreek on Thu, May 30, 13 at 12:16

APPLE BUTTER PORK RIBS

3 lbs country-style boneless pork ribs
3/4 teaspoon salt
1/4teaspoon pepper
1 cup chopped onion
3/4 cup apple butter
3 tablespoons brown sugar
2 cloves garlic, finely chopped

Rub salt and pepper on ribs. Place in the crockpot. Cover with onions. Mix remaining ingredients and pour over onions. Cover and cook on low for 9 hours. 4 servings

WC, I made a new recipe for Asparagus to serve with it. It also cooks in just minutes and is excellent. Hubby raved about it, and we've had it since. Instead of the pine nuts I threw a handful of toasted sesame seeds.

Absurdly Addictive Asparagus (Food52.com)

I didn't have pine nuts so used a handful of toasted sesame seeds. I also used lime zest, as I had that in the freezer. It worked great. This is a keeper.

4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
1 tablespoon butter
1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
1 1/4 cups leek, thinly sliced crosswise (white and pale green parts only)
2 cloves garlic, minced
Zest of one lemon
1 teaspoon orange zest
2 tablespoons toasted pine nuts
1-2 tablespoon Italian parsley, chopped
Salt and freshly ground pepper to taste

In a large non-stick pan, saute pancetta, stirring frequently, over medium heat, until crisp and lightly golden. Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and saute until asparagus is tender crisp, about 3-4 minutes.

Add garlic, lemon and orange zest, toasted pine nuts and parsley and saute for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.

Thanks, Jasdip. I love asparagus; however, can have it only occasionally (health issues). I will keep your recipe for the next time I have asparagus.

My favorite pork recipes are baby backs or country style ribs browned, dry rubbed with seasonings of choice and braised in the Nesco for a few hours in some beer, LHS and served with a dash of BBQ sauce on the side. Can shred them too if pulled pork is desired.

Pork Chop and Apple Bake
6 pork loin chops
1 1/2 teaspoons salt
1 1/2 teaspoon crumbled dried sage
vegetable oil
3 Granny Smith apples or other tart variety
3 tablespoons molasses
3 tablespoons all-purpose flour
2 cups hot water
1 tablespoon vinegar
1/3 cup raisins
1tbs brown sugar
Season pork chops evenly on both sides with salt and sage. In a large skillet, heat a tablespoon of vegetable oil over medium heat. Brown pork chops in hot oil on both sides; transfer pork chops to a shallow baking dish. Reserve drippings. Peel, core, and slice apples 1/4-inch thick. Arrange apple slices over pork chops. Drizzle molasses and brown sugar over apple slices.
Sprinkle flour over skillet drippings; cook until brown, stirring occasionally. Slowly add water, stirring constantly, until smooth, then bring to a boil. Stir in vinegar, 1/2 teaspoon salt, and raisins; pour mixture over pork chops. Cover pan with foil and bake at 350ð for 50 to 60 minutes. Serves 6

Armadillo Balls / Eggs they go by both names

2 cans whole jalapeno chiles or about 8 or so fresh peppers
8 oz Monterey Jack cheese
1 pound pork sausage
1-1/2 cup Bisquick
2 eggs
2 packages Oven Fry Coating Mix (pork flavor)

Preheat oven to 325 degrees.ÃÂ
Grate 2 oz. of cheese and set aside.ÃÂ Grate the other 6 ozs of cheese and mix it with the sausage and Bisquick.ÃÂ Knead well and set aside.ÃÂ Slit and scrape seeds from peppers, Rinse the jalapenos and stuff each with some of theÃÂ 2 ozs of cheese that was set aside.ÃÂ Separate the sausage dough into patties and form around the stuffed pods wrapping to make ends meet.ÃÂ Make sure the ends are closed and only the stems are showing.

Beat the eggs in a small bowl and set aside.ÃÂ
Spread coating mix on a plate. Dip each covered pepper into egg and rollÃÂ in coating mix.ÃÂ Bake on cookie sheet for 30 minutes,
turning each one over after 15 minutes.
ÃÂ

This is an incredible chili, I got it from a chili contest winner. It takes time to make this chili!

Meat Lovers Red Death Chili
. The secret is in the meat seasoning! A must for any
chili lover! Prep Time: approx. 1 Hour . Cook Time: approx.
4 Hours . Ready in: approx. 5 Hours . Makes 10 servings.

MEAT SEASONING
2 teaspoons ground sage
1 teaspoon dried thyme
1 teaspoon dried basil leaves
1 teaspoon dried marjoram
2 teaspoons ground cumin
1 tablespoon chili powder
1 teaspoon garlic powder
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons cayenne pepper
CHILI
3 pounds beef sirloin
3 pounds pork sirloin
2 (14.5 ounce) cans tomatoes,
drained and chopped
2 (15 ounce) cans tomato sauce
1 (16 ounce) jar salsa
2 teaspoons chili powder
1 tablespoon bacon grease
fresh jalapeno peppers,
seeded and chopped
3 onions, chopped
7 cloves garlic, crushed
salt to taste
2 scoops ice cream, any flavor(hee hee)

Directions
1 To Marinate: The day before preparing the chili, in a
large bowl mix together the sage, thyme, basil, marjoram,
cumin, chili powder, garlic powder, salt, black pepper and
cayenne pepper. Cut beef and pork into 1/2 inch cubes and add
to bowl. Mix meat and seasoning together, cover bowl and
refrigerate overnight.
2 To Make Chili: Begin to heat tomatoes, tomato sauce,
salsa and 2 teaspoons chili powder in a large pot over
medium low heat. Meanwhile, heat bacon grease in a large
skillet over medium heat. Add jalapeno peppers and saute until
soft, 1 to 2 minutes, then add them to large pot.
3 In same skillet fry beef and pork with onion and garlic, in small batches, about 15 to 20 minutes each. As each
batch is done add to large pot.
4 When all ingredients are in the large pot, season with
salt to taste. Bring to a boil. Cover, reduce heat to
medium low and simmer for about 3 hours.
5 After eating chili, eat ice cream and say "Come on, ice cream!"

This recipe came from a friend. It is very, very, very tasty.

SLOW ROASTED PORK SHOULDER (adapted from the LA Times)

10 peeled cloves garlic
1/2 cup fennel seeds
2 tablespoons coarse sea salt
1/2 teaspoon freshly ground black pepper
5 to 6 crumbled small dried red chiles, incl. seeds
1 pork shoulder butt, bone-in or boneless (about 6 to 7 pounds)
1/2 cup hot water
Juice of 1 lemon
1/2 cup chicken broth
olive oil

Heat the oven to 450 degrees. Using a mortar and pestle, crush the garlic and fennel seeds and mix them together. Add the salt, pepper and chiles and combine.

Cut 1-inch wide slits all over the surface including top and bottom of meat. Rub the garlic-seed mixture into the slits.

Heat 2 tablespoons olive oil in a large, heavy Dutch oven. Sear the meat on all sides over medium-low heat for about 10 to 12 minutes. Don't burn the garlic!.

Remove the roast from the pot, add the hot water, scraping the bottom to deglaze the pan. Place a rack in the bottom of the pan, add the meat, fat side up, and roast uncovered for 30 minutes.

Pour the lemon juice and the chicken broth over the meat. Brush with more olive oil.

Reduce the heat to 250 degrees, cover the pan and roast the meat 8 to 10 hours, occasionally basting with pan juices. The roast will be done when the meat falls apart when poked with a fork.

Remove the roast from the pot and place it on a serving platter. Skim the fat from the pan drippings and serve these on the side or drizzled over the meat.

I'm surprised Nita hasn't check in. Hubby loves this recipe she posted:

From Nita AZ

Party Bake Pork Chops
Betty Crocker New Dinner For Two Cookbook copyright 1964

4 lean pork chops, 1" thick
4 thin slices onion
1/4 cup uncooked rice (not instant)
1 can (1 lb. 13 oz.) tomatoes
1/2 to 1 tsp. salt
pepper

Trim any excess fat from chops. Season chops well on both sides with salt and pepper. Brown on both sides in lightly greased hot skillet. Top each chop with a slice of onion, 1 tbsp rice, and cover with whole tomatoes. Add any remaining tomatoes and juice to skillet. Cover tightly; simmer over low heat or bake in foil covered baking dish at 350 degrees for 1 1/2 hours or until tender.
4 servings.

How I do it.

I don't brown the chops. I put them in an oblong baking dish and put sliced onions on them and then I rinse my oriental rice (Calrose or Hinode) to remove the talc. It won't hurt if you have a little extra rice. Then I take a large can of whole tomatoes and break them up all over the pork chops. I add some water to the can to get the rest of the juice and then cover with foil and bake. This is delicious served with soy sauce to taste.

Angela, I've seen the recipe before, and it looks so good.
I definitely have to try it since pork chops are on sale this week!
Thanks for the reminder and recommendation.

Texas Baked Han

Allegedly, this was a favorite of Sam Houston.

1 butt end ham
Dried Sage
1 c. apple cider
apple jelly

Remove rind from ham; rub dried sage over entire ham. Place in a roasting pan; add cider. Bake according to directions on ham, basting occasionally. Spread thick coating of apple jelly over surface 20 minutes before ham is done.