Pork Fried Rice

Ingredients
1 (6 ounce) boneless pork loin chop, cut into 1/2 inch pieces
1/4 cup finely chopped carrot
1/4 cup chopped fresh broccoli
1/4 cup frozen peas
1 green onion, chopped
1 tablespoon butter
1 egg, beaten
1 cup cold, cooked long-grain rice
4 1/2 teaspoons reduced-sodium soy sauce
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger

Directions
1.In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside. In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through.

Schnitzel

Ingredients
1 lb Pork cutlets 1/2 inch thick
1 Egg; beaten
Salt and pepper
1/2 c Bread crumbs

Pound cutlets. Rub salt and pepper onto cutlet. Let stand for about 10 minutes. Dip cutlet in beaten egg and then in crumbs. Brown in a small amount of oil over low heat for approximately 10 minutes on each side.

The Best Oven-Roasted Ribs

recipe by Pam Anderson
Serves 6 to 8

6 tablespoons brown sugar
6 tablespoons paprika
3 tablespoons ground black pepper
3 tablespoons garlic powder
1 1/2 teaspoons salt
3 slabs of pork spareribs or 4 slabs of baby-back ribs
9 tablespoons (1/2 cup + 1 tablespoon Dijon or yellow mustard
2 teaspoons liquid smoke (optional)
Heavy-duty foil
Your favorite barbecue sauce

1. Adjust oven rack to upper-middle position and preheat the broiler. Mix sugar, paprika, pepper, garlic, and salt in a small bowl. Mix mustard and optional liquid smoke in a small bowl. Brush both sides of each slab with mustard, and then sprinkle both sides with the dry rub.
2. Line a large jelly-roll pan or other shallow roasting pan with a sheet of foil large enough to cover the oven floor (or one of racks if the electric coil is installed in the oven floor). There should be enough foil overhang on the pan so that all slabs fit. (If not, cut one of the slabs in half.)
3. Broil the ribs, moving the pan around so that they evenly brown. Remove pan from oven, and then place the broiled ribs directly on the oven rack. Place the foil-lined pan on the oven floor (if oven is gas) or bottom oven rack (if oven is electric), making sure that foil covers the entire oven level. Roast ribs at 250 degrees until fork tender, 2 to 3 hours for spare ribs and 1 1/2 to 2 hours for baby backs.
5. If coating the ribs with barbecue sauce, remove foil-lined pan from oven, pouring off excess fat. Transfer ribs from oven rack to foil-lined pan, meat side down. Turn on broiler.
6. Brush ribs with half the sauce or glaze, return rack to oven and broil until glaze bubbles vigorously. Remove rack from oven, turn ribs over, brush with remaining glaze, return to oven and broil until glaze bubbles vigorously. Let stand 5 to 10 minutes, cut into individual ribs and serve.

Yummy Pork Chops

Ingredients

2 cups Italian-style salad dressing
1/4 cup soy sauce
1/2 teaspoon pepper
4 boneless pork chops

Directions

In a bowl, mix the Italian-style salad dressing, soy sauce, and pepper.
Place the pork chops in a skillet over medium heat, and cover with the dressing mixture. Cover skillet, and cook pork chops 25 minutes, turning occasionally. Remove cover, reduce heat to low, and continue cooking to desired doneness.

Optional -
Add fresh minced garlic to the dressing/soy mixture. Using butterfly chops, brown in olive oil for a few minutes, then sliced an onion and layered the slices in the bottom of a glass pan. Put the chops on top of the onions and pour the mixture over them and cooked them in the oven at 375 for about a half hour.