ADVERTISEMENT
- Real Recipes from Real People -

ISO: stuffed pork chops .......

Misc.
ADVERTISEMENT
Help!!! Lordy, tis tough cooking for a meat eater when you have been a vegetarian all your life. I really need some help here, I just do not cook like his "mum" .....and really would like to surprise my new hubby with his favvy food done close to how he is use to devouring it . Not that he does not eat what I cook, just wonders what I do differently. lol... so ladies, or gentlemen, I need to know how to make stuffed pork chops with very little seasoning, he can smell sage a mile away, and they also have to literally fall off the bone. I am not asking for much am I?
MsgID: 0065016
Shared by: Nicole-Pennsylvania
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Red Potato and Green Bean Salad with Dijon Vinaigrette
  • Hi Judy:-) Here is one more recipe for you to consider. I have not tried this one but it does sound good:-)! RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE This lovely side can be made a day ahead. 8 ounces ...
  • Ham-Hamburger Meat Loaf
  • HAM-HAMBURGER MEAT LOAF 1 1/2 pounds hamburger 1 pound ground ham 1 cup soft bread crumbs 1/2 cup sweetened condensed milk 2 eggs, beaten until lemon yellow 1 teaspoon Accent (MSG) (optional) 1/4 teaspoon dry mustard ...
  • Picayune Beignets (1936)
  • PICAYUNE BEIGNETS Source: The Picayune Creole Cook Book, 1936 edition Makes 24 beignets "The most important rule to be observed in making fritters whether of fruit or plain, is to have the batter of the proper consist...
  • How to Prepare Rice, Cooking Rice in Various Liquids
  • HOW TO PREPARE RICE Just remember this combination: 1-2-1 (1 cup rice, 2 cups water,* 1 teaspoon salt). Whenever cooked rice is called for in any recipes, use this method: 1. Combine 1 cup rice, 2 cups water, and 1...
  • OREO O's Graham Cracker Bars
  • OREO O'S GRAHAM CRACKER BARS 9 HONEY MAID Honey Grahams, broken crosswise in half (18 squares) 1/4 cup (1/2 stick) butter or margarine 1 (10-1/2 oz.) pkg. JET-PUFFED Miniature Marshmallows 6 cups POST OREO O's Cerea...
  • Double Creole
  • DOUBLE CREOLE 3 lb rump roast 6 tbsp olive oil 3 tbsp cider vinegar 4 cloves garlic, chopped 1 hot red or green pepper, seeded, chopped 1/8 tsp dried thyme leaves 1 bay leaf, chopped 1 tsp salt 6 whole cloves 3 tbsp a...
ADVERTISEMENT
  • Salted Peanut Chews (using cake mix)
  • SALTED PEANUT CHEWS 1 pkg. yellow cake mix 1/2 c. butter 1 egg Mix together and pat into greased cake pan. Bake at 350 degrees for 12 to 18 minutes, or until golden brown. Take out of oven and add 3 cups mini marshm...
  • Stuffed Spareribs (Lea & Perrins)
  • STUFFED SPARERIBS "Succulent pork with stuffing covered with a luscious glaze." 2 long pieces spareribs (about 4 lbs.) Salt and pepper 1 (8-ounce) package stuffing mix FOR THE SAUCE: 1/2 cup...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: stuffed pork chops .......
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!