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Recipes for Pork Dishes

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ORANGE PORK CHOPS

4 pork chops, about 1/2 inch thick
*3 tablespoons orange-flavored liqueur, such as Grand Marnier or Curacao
3 cloves garlic, finely minced
1/3 cup orange juice
Grated peel of 1 orange
1/2 cup KEN DAVIS BAR-B-Q-SAUCE

Place the chops in a large resealable plastic bag with the liqueur and garlic. Seal the bag; shake and squeeze it to distribute the liqueur. Refrigerate at least 30 minutes and up to 24 hours. In a small bowl, mix the orange juice, orange peel and KEN DAVIS BAR-B-Q-SAUCE.

Preheat the broiler. Broil the chops about 4 inches from the heat about 5 minutes on each side. Immediately brush with the sauce. Serve with remaining sauce.

4 Servings

*You can substitute orange juice if you don't have orange-flavored liqueur

HEARTLAND BARBECUED PORK CHOPS

4 pork chops, about 1 1/4 inches thick
1/2 cup KEN DAVIS BAR-B-Q-SAUCE
1/3 cup honey
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
Dash hot pepper sauce

For sauce, mix all ingredients except pork chops in a small bowl. Place pork chops over direct heat above medium-hot coals. Grill chops for about 4 to 5 minutes, until nicely browned on one side; turn and brush liberally with sauce. Grill for a few minutes more, turning and brushing with sauce. Discard any leftover sauce.

4 Servings

BAR-B-Q PORK STEAKS WITH HOMINY

1 medium onion, thinly sliced
2 tablespoons vegetable oil
6 pork cubed steaks
2 tablespoons hot water
3/4 cup KEN DAVIS BAR-B-Q-SAUCE
2 cans (15 ounces) hominy, drained

Heat oil in 10-inch skillet. Cook and stir onion in oil until onion is tender; remove from skillet with slotted spoon. In same skillet, cook pork over medium heat until brown on all sides. Add the onions, water and KEN DAVIS BAR-B-Q-SAUCE. Top with hominy. Cover and simmer until pork is done, about 15 minutes.

6 Servings
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