Brush half of jelly
mixture over pork; bake at 500 ° for 5 minutes.
Pour
mixture over pork; top with onion and garlic.
Rub the spice
mixture over the pork.
Combine balsamic vinegar and honey in a small bowl, then brush
the mixture over the pork chops.
Rub the brown sugar
mixture over the pork, wrap tightly in plastic wrap, and refrigerate for 8 to 24 hours.
(Alternatively, shred the pork with 2 forks and pour pan juice
mixture over pork.)
Brush half of mustard
mixture over pork.
Brush remaining
mixture over pork; broil 2 minutes or until done.
Not exact matches
Pour half the spice
mixture over top, then flip the
pork pieces
over and pour the rest of the spice
mixture on the bottom half.
Mix the remaining ingredients into a small prep bowl, and then rub the
mixture all
over the
pork tenderloin.
Rub herb
mixture all
over pork.
Pour this
mixture over the meat in the roasting pan making sure that all the
pork slices are covered in sauce.
Bring the
mixture to a boil
over high heat, reduce the heat to low, cover the skillet, and simmer the
pork chops a minimum of 10 minutes on each side, depending on their thickness.
Serve the
pork chops with the sausage and tomato
mixture spooned
over the top.
Thin the
mixture with 1 1/2 cups of the reserved stock, add the reserved
pork, and simmer
over low heat for 30 minutes.
Serve
pork with onions on buns, passing around remaining vinegar
mixture to drizzle
over sandwiches.
Rub the
mixture all
over the
pork.
Spread the
mixture over the entire surface of the
pork, massaging it into the meat with your fingers.
Brush vinegar
mixture over bacon slices and continue to roast
pork until thermometer registers 150 °F, about 10 minutes more.
While the
pork rests, place the apple
mixture back
over medium heat on the stove.
Rub garlic
mixture all
over tenderloin (if you have time to do this in the morning, great; refrigerate
pork until dinner).
Rub the spice
mixture all
over the
pork.
Spread the remaining garlic
mixture over the remaining
pork.
Spread half of the garlic
mixture over 1 side of the
pork and between the 2 loins that meet in the center of the tied
pork roast.
Heat
pork, lard, fresh ginger, thyme, bay leaf, pepper, nutmeg, cinnamon, cloves, ground ginger, and wine in a medium heavy pot
over high until
mixture begins to bubble, about 5 minutes; cover and transfer to oven.
Rub with clean hands all
over surface of chop, then turn and rub second side with same honey - oil
mixture to evenly coat (this will help the
pork caramelize as you cook it).
Rub spice
mixture evenly
over pork.
Place the
pork shoulder in the slow cooker and smear 1/2 the spice
mixture over the top side of the meat.
Do you mix all the dry ingredients together and coat the
pork chops in the
mixture or do you put the
pork chops in and then sprinkle ingredients
over the chops?