"Three Little Pigs"

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( published May, 2001 )

stuffed pork chops, country spareribs, tenderloin, fried chops

Pork is often referred to as the other chicken. It is a white meat with low cholesterol. Many ways of preparing it are similar to the methods used for cooking chicken. The following recipe is a favorite of mine.

stuffed pork chops


  • Flat roasting pan
  • Double thick pork chops with a pocket / 1 per person
  • 6 oz box Stove Top stuffing
  • Lawry's seasoning
  • Orange glaze / barbecue sauce
  • Toothpicks
  • Water


  • Pre-heat oven to 375
  • Prepare stuffing according to box instructions
  • Open chop pockets wide / fill with stuffing
  • Close pocket opening with toothpicks
  • Cover bottom of pan with water
  • Sprinkle Lawry's seasoning on chops
  • Cover / bake 45 min
  • Un-cover / bake 20 min / add glaze
  • Baste as necessary
  • Serve with applesauce

country style spareribs

These are not your usual spareribs. They are meaty, broiled in the oven and simply delicious. They are definitely worth trying! You can buy them with or without the chop bone ... I prefer those with the bone.


  • 2 or 3 ribs per person
  • Barbecue sauce
  • Water
  • Plastic bag or container of choice


  • Equal parts sauce & water to cover ribs
  • Place ribs in container
  • Pour water and sauce mix over ribs to cover
  • Refrigerate at least 2 hours / turn periodically to evenly marinate / discard liquid
  • Pre - heat oven to broil
  • Place rack in center
  • Put single layer ribs on flat pan
  • Broil each side until brown / add sauce as needed
  • Total broiling time about 1 hour

pork tenderloin


  • 2 - 3 lb pork tenderloin
  • Orange glaze / barbecue sauce
  • Salt & pepper to taste
  • Water


  • Pre-heat oven to 375
  • Water to cover bottom of pan
  • Place tenderloin on flat baking pan / season
  • Spread meat with glaze / barbecue sauce
  • Cover / bake 45 min
  • Uncover / add more glaze
  • Bake 15 min
  • Serves 4 - 6 adults

fried pork chops

In the meat case you will find packages of pork chops marked family size. They can be loin or rib chops but both will be cut thin. These chops dry out easily so it is best to quickly fry them. Chances are you will need 2 per adult.


  • Large frying pan
  • 2 chops per person
  • Oil for frying
  • Salt & pepper


  • Heat oil in pan / Pam spray can be used
  • Season chops
  • Quickly brown each side

To make this a more festive entree, buy a package of prepared stuffing, follow the instructions and serve under each chop


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