1. Place the pork chops in a bag set in a bowl; add marinade. Seal bag and chill 4 to 24 hours, turning bag occasionally. Drain chops, discarding marinade. 2. Grill pork chops on rack of an uncovered grill directly over medium coals 8 to 11 minutes or till... - 36.0579

To make the chutney: In a medium saucepan, combine the bell pepper, onion, and broth. Bring to a boil over high heat. Reduce the heat to low and simmer for 4 minutes, or until the vegetables are tender and the broth is reduced. Add the peaches, cover, and... - 45.5915

Partially freeze tenderloins; trim fat from tenderloins. Cut tenderloins diagonally across grain into 1/4-inch-thick slices. Cook half of pork in 1 tablespoon hot olive oil in a large skillet over medium-high heat 3 minutes on each side or until pork is... - 39.5864

MAKING 1) Chop the tenderloin into 3 pieces, sandwich between 2 sheets of greaseproof paper or cling film to slightly flatten with a rolling pin. 2) In a small frying pan, heat the oil and saute the pork on each side for a min, remove the pork and keep... - 41.3335

GETTING READY 1) Wash the pork and place on paper towels. MAKING 2) Cut pork into 1/2-inch cubes. 3) In a pan, add oil and heat. 4) Sear pork on all sides and lower heat, then add the garlic. 5) Mix in the onion and chiles and cook for 2 to 3 minutes. 6) Mix... - 40.2386

Place pork slice[s] in 12-oz shallow casserole [22-oz shallow casserole]. Brush with margarine. Mix remaining ingredients; spoon over pork. Cover with waxed paper and microwave on medium-high (385 watts) 1 min [2 min]; rotate casserole 1/2 turn. Microwave... - 33.8751

Combine pork, chutney, chilli, cumin, garlic, ginger and juice in large bowl. Cover; refrigerate 3 hours or overnight, [can be prepared ahead to this point; refrigerate overnight or freeze] Cook capsicum in heated oiled wok or large pan, stirring, until... - 34.7422

TRIM PORK CHOPS of excess fat and sinew. 1.Combine wine, oil, honey, cumin and garlic in small jug; mix well. Place chops in shallow non-metal dish; pour marinade over. Store, covered with plastic wrap, in refrigerator several hours or overnight, turning... - 42.4654

Combine first five ingredients. Puree in blender or food processor, or chop chutney very fine before adding to other ingredients. Combine with pork in a medium-sized skillet and saute over medium-low heat until pork is thoroughly hot and glazed with the... - 28.2431

Combine chutney ingredients in saucepan and bring to a boil over medium-high heat. Lower heat and simmer until fruit is tender, 30 to 40 minutes. Cool, cover and refrigerate at least 4 hours and up to 2 weeks. Coat pork chops with the rub and rotate in the... - 34.0664

GETTING READY 1) Preheat oven to temperature of 325 degrees. 2) Get the pork loin toast boned and butterflied so that it measures about 12-inches x 8-inches. 3) Leave about 1.4-inch of surface fat intact. MAKING 4) Place a skillet over medium flame. Crumble... - 43.1084

Melt 1 tablespoon butter in a large heavy skillet. Add roast; cook 4 minutes on each side or until browned. Remove roast from skillet, and let cool 10 minutes. Transfer roast to a rack in a lightly greased roasting pan. Combine remaining 2 tablespoons butter,... - 43.6972

Mix cabbage, yogurt, sugar and mustard. Heat mango chutney and ham over medium heat, stirring occasionally, until hot. Cut pita breads in half to form pockets. Fill each half with ham mixture. Spread cabbage mixture over ham mixture. - 28.4038

GETTING READY 1) Wash the pork and place on paper towels. MAKING 2) In a 1 1/2-quart baking dish, place 2 large onion slices. 3) Arrange the chops on the top and place the rest of the onion and apple rings in alternating layers. 4) Spread the chutney over... - 32.6354

Cut toast fingers the width of a bacon slice and half the length. Cut bacon slices in half crosswise; fry over low heat until half done, but not brown. Spread chutney on toast fingers and top each with half slice of bacon. Broil 5 inches from heat until bacon... - 21.0176

GETTING READY 1. Pit and chop the peaches coarsely MAKING 2. In a large 2-quart saucepan, combine the honey, vinegar, onions, raisins, ginger, and cumin and mix well to make a uniform sauce. 3. Simmer this mixture for 10 minutes and then add the peaches 4.... - 39.5219

MAKING 1) In a large mixing bowl, combine the pineapple, mint, peppers, ginger and lime juice. 2) Let the mixture stand at room temperature for 30 minutes before serving time. SERVING 3) Serve the chutney as an accompaniment to Grilled Pork Tenderloin or... - 32.1763

MAKING 1. In a 4 quart kettle, put together all ingredients and bring to a boil. 2. Reduce heat to low and simmer uncovered for about 30 minutes until apples are translucent and tender; stir frequently. FINALISING 3. Into 7 hot half-pint jars, ladle mixture... - 36.4914

MAKING 1. In medium saucepan combine all ingredients and bring to a boil over medium heat. 2. Reduce heat to low and cook, stirring occasionally, about 40 minutes until apples are tender and sauce has thickened slightly. SERVING 3. Serve with poultry, pork... - 36.8675

GETTING READY 1) Skin apples and core it. Chop coarsely. 2) Chop apricots. Measure and keep aside. MAKING 3) In a large bowl mix the remaining ingredients. 4) Cook and simmer for 1 hour until thick. 5) Pour the mixture beans, leaving 1/4-inch headspace. 6)... - 42.4241

1. Cut ribs into serving-size pieces. Place ribs in a large pot. Add enough water to cover ribs. Bring to boiling; reduce heat. Simmer, covered, about 1 hour or till meat is tender. Drain ribs; sprinkle lightly with salt. 2. For sauce, in a medium saucepan... - 32.4185

MAKING 1) Take a large saucepan and combine together water, sugar, brown sugar and grated orange rind in it. 2) Bring the mixture to a boil. Reduce heat and simmer for about 30 minutes. 3) Add vinegar, apples, salt, ground ginger, mace, curry powder and... - 41.2161

In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Add the onion, apple and pear; cook for 5 minutes. Remove from the heat; stir in raisins, lemon juice and... - 44.3257

Mix breading ingredients and place mixture on a flat plate. Roll pork chops in cornmeal mixture. Let chops stand for 10 minutes. Preheat stovetop grill. Brush grill surface lightly with olive oil. Cook pork chops over medium-high heat for about 3 to 4... - 36.4059

Trim fat from pork; sprinkle pork with 1 teaspoon curry powder. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add pork chops; cook 3 minutes on each side or until browned. Remove pork from skillet. Add onion and garlic to... - 41.371

Sprinkle the rice in a large casserole dish, add the currants. Layer the pork over the rice. In a skillet heat the oil and saute the onion, apples and garlic until tender. Stir in the curry powder, reduce the heat and cook for 3 minutes longer. Stir in the... - 39.7421

Drain peaches, reserving syrup and set aside. Combine reserved syrup, sherry, coriander, cumin, ginger, cayenne pepper and garlic powder; blend well. Pierce pork chops with fork and place in a shallow cooking dish. Pour marinade over chops. Let stand 1 hour... - 33.2509

GETTING READY 1. Have the butcher bone both pieces of meat and roll and tie them together, keeping the pork fat outside. MAKING 2. Dredge the roast with seasoned flour. 3. Place the roast veal side down in a large casserole. 4. Pour the water over the... - 39.1575

About 3 hours and 15 minutes before supper: 1. Start heating oven to 350°F. 2. In large bowl or kettle, with hands, mix together ham, pork, beaten eggs, crumbs, milk, salt, and pepper. Pack into a 15 1/2-by-4 1/4-by-4 1/4-inch long angel loaf pan. 3. Bake... - 36.3842

Grind ginger, garlic, green leaves, chillies and 1 small onion to a paste. Mix with all the spices and set the chutney aside. Steam-cook the chops. Apply chutney on the chops, roll in crumbs, dip in egg and roll once again in crumbs. Shallow fry to a golden... - 37.7109

MAKING 1. Take a skillet; add oil and brown chops in it. 2. Stir in condensed tomato soup, shrimp, water, chutney, green pepper, lemon juice and ground coriander. 3. Cover and simmer for 10 minutes until shrimp and pork are cooked. SERVING 4. Serve this... - 37.1045

Place roast, fat side up, in roasting pan. Peel garlic, cut in half and rub cut sides over meat. Sprinkle roast with thyme and sage. Insert meat thermometer, if using, into thickest part of roast, being careful that it doesn't touch bone. (Mom or Dad can... - 42.3602

1. Combine pork, onion, garlic, tomato puree, chutney, stock and wine in a large saucepan. Bring to boil, lower heat and simmer, uncovered, for 1 hour. Stir occasionally. Transfer mixture to an ovenproof pie dish, arrange the pear slices on top and sprinkle... - 29.4822

1. Place fillets in a shallow glass or ceramic dish. Combine honey, Worcestershire sauce and wine, pour over fillets and marinate, turning occasionally, for 15-20 minutes. Drain pork and cook on a preheated hot barbecue or grill, turning and brushing with... - 36.4522

GETTING READY 1) Set the oven temperature to 350°F before roasting. 2) Using the tip of a small sharp knife, cut deep slits in the pork loin. MAKING 3) Fill the pork with garlic slivers and keep it aside in a shallow roasting pan. 4) In a large deep... - 41.829

GETTING READY 1. Preheat oven to 350°F. MAKING 2. Add spinach, after discarding the stems, to boiling water and cook till spinach wilts. Drain well and chop. 3. Discard the tough stems of cleaned mushrooms and chop roughly. 4. Take a heavy skillet, add... - 46.8072

MAKING 1) Into the blender, add in the curry sauce, drained chutney, ginger and salt. 2) Pulse on LOW speed about 2 to 3 times. The chutney must be coarsely chopped. 3) Transfer the mixture into a saucepan. Add in the coconut, chicken, turkey or pork. Heat... - 34.3783

GETTING READY 1. In a medium saucepan, boil 2 cups water and white vinegar. 2. Add pork cubes and simmer for 45 minutes; drain. 3. In a shallow baking dish, put together all marinade ingredients and mix well. 4. Add pork and toss until well coated. 5. Cover... - 45.817

Sprinkle meat with salt and pepper. Chop 1 package of sprouts and mix with remaining ingredients. Put crown roast on a pieces of foil in a shallow baking pan. Fill roast with stuffing. Bake in preheated slow oven (325°F.) for about 3 hours, depending on... - 34.4373

Sprinkle meat with salt and pepper.. Chop 1 package of sprouts and mix with remaining ingredients. Put crown roast on a piece of foil in a shallow baking pan. Fill roast with stuffing. Bake in preheated slow oven (325°F.) for 3 1/2 to 3% hours, depending on... - 40.7774

Partially freeze tenderloins; trim fat from tenderloins. Cut tenderloins diagonally across grain into 1/4th inch-thick slices. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add half of pork, and cook 3 minutes on... - 39.21

MAKING 1) Snip away the rind of the bacon and chop the bacon finely. 2) Saute the bacons and onion together till they are quite soft. 3) Add to the sausage meat, along with the breadcrumbs, parsley, mixed herbs, chutney, Worcestershire sauce, mustard and... - 42.5552

GETTING READY 1) Preheat oven to 400°F. - Gas Mark 6. 2) Trim off the rind from the pork chops. 3) Season with salt and use a small baking or roasting tin, to place the pork chops. MAKING 4) Use a small saucepan to heat butter or margarine. 5) Add onions... - 45.7697

GETTING READY 1) Grease an ovenproof dish. MAKING 2) In a frying pan, heat the butter and brown the chops. 3) Use half the amount of potatoes to cover the base of a greased casserole. 4) Add lemon juice over the top and place the chops over the top. 5) Layer... - 42.4639

In a bowl, stir together sausage, ground pork, salt, mustard, coriander, allspice, egg, bread crumbs, and onion until well blended. Shape into 1-inch balls. (At this point you may refrigerate until next day, or freeze.) Place meatballs (thaw if frozen) on... - 34.5397

To make glaze, melt butter in a small saucepan over moderate heat. Do not brown. Remove pan from heat and add chutney, curry powder, mustard and ginger. Stir with a wooden spoon. Place ham in a pan of hot water for 5 minutes to remove some of the... - 40.9378

MAKING 1) Into a shallow baking pan, place the roast with the rib ends facing up 2) Using foil, wrap up the bones to prevent them from burning while roasting 3) Roast the meat in the oven at 325 F for 1 hour 4) Into a frying pan, dab in the butter and saute... - 44.7257

GETTING READY 1. Trim excess fat and gristle from the steak 2. Cube the steak. 3. Peel and quarter the onion. 4. Combine steak, pork and onion in a mincer or grinder and mince finely, two or three times. MAKING 5. In a large mixing bowl, combine minced... - 42.8958

MAKING 1) In a large, microwavable dish, add in the honey, wine, wine vinegar, apple or tomato chutney, mixed peppers, mustard, cornflour, salt and pepper. Mix well. 2) Microwave for 1 minute so that the ingredients soften slightly. 3) Add in the spare ribs.... - 45.5784

MAKING 1)In a bowl, mix the mustard,cinnamon,sugar and spread half of this mixture over the gammon steaks. 2)Now arrange these in an ovenproof dish. 3)Now take the orange juice,add the liquid from the drained peces and make it 2 cups. Pour this around the... - 43.6189

GETTING READY 1) Preheat the oven to 450F. 2) Roll out a large part of the short crust or flaky pastry. 3) Line a 7-inch sandwich tin, a plain flan ring or an overturned baking tray with the rolled out pastry. 4) In a bowl, mix together the pork sausage meat... - 46.6123

GETTING READY 1) Preheat the barbeque. 2) Grease the grill. MAKING 3) In the preheated barbeque, on the grill, place the... - 45.6567

Spread each slice of bread with mayonnaise and mustard to taste. On half the bread slices, build sandwiches with slice of pork, slice of cheese, lettuce leaf and layer of chutney. Repeat layers, top with second bread slice and cut sandwiches in half. Serve... - 21.8352

MAKING 1. Take a food processor with steel blade, add pork fat, lamb, parsley, wine, marjoram, rosemary, cloves, tarragon and nutmeg and pulse to mince the ingredients. 2. Make the mixture into ovals of ½ inch X 3 inch, as designed using a pencil. 3. Warm... - 32.9219

GETTING READY 1) Cut the meat into 4 slices lengthwise, then cut each slice in half. MAKING 2) Add the butter and half the egg to the potatoes. 3) Beat well and check seasoning. 4) Spread each slice of meat with chutney. 5) Pipe or pile the potato on to each... - 38.8963

GETTING READY 1) Set your oven to preheat at 180C/fan 160C/gas 4. 2) Use a 1 kg loaf tin to butter the inside. 3) Take 3 of the pork rashers to chop roughly and combine with thyme and peppercorns. Mix well and set aside. 4) In your food processor, add the... - 42.0619

Bring the stock to the boil and add the rice. Cover and simmer for 15-20 minutes or until the rice is tender and has absorbed all the stock. Mix the meat and chicken with the cooked rice and set aside to cool. Mix together the mayonnaise, vinegar, chutney,... - 45.4262

MAKING 1) In a saucepan, melt butter and saute the sausages, bacon and onion for 5 minutes or until lightly browned. 2) Stir in tomatoes, curry powder, mustard, ketchup, chutney, cayenne and seasoning. 3) Simmer for 5 minutes more, stirring constantly or... - 45.4525

1. In a 10- to 12-inch frying pan over high heat, stir oil, onion, and turkey until meat is browned and crumbly, about 7 minutes. 2. Add curry powder; stir until fragrant, about 30 seconds. Add papaya, broth, and chutney. Cover and cook over medium heat,... - 33.0495

Cut chicken, beef and pork into very thin strips; peel and devein shrimp. Arrange chicken, meat, shrimp and tofu on large platter. Arrange vegetables on 1 or 2 other platters. Pour stock into 2 stainless steel or enamelled fondue pots, using more or less... - 42.5984

To make filling, heat oil in pan over medium heat, saute onion until transparent. Add mince, masala paste, salt, chilli, stir until the meat is separated and cooked through. Add peas, potato, water, cover, cook on low until potato is tender (approx 8... - 39.7253

MAKING 1. In a large saucepan heat oil over a medium heat, and cook onion and garlic, stirring, for 3-4 minutes until onion is tender. 2. Add curry powder, ginger and chilli, if using, and cook, for 1 minute or until fragrant. 3. Add carrots, celery, apple,... - 44.3859

GETTING READY 1. Cut the leftover meat (pork, lamb, veal or chicken) into ½ inch cubes. MAKING 2. In a large saucepan, melt butter over a medium flame.. 3. Add onions and celery and sauté till golden and soft 4. Blend in the flour and curry powder and... - 46.3393

MAKING 1. Take a large saucepan and add water to it. Stir in chicken broth or bouillon cubes, curry powder or cumin seeds and rice and cook for about 15- 20 minutes until the rice turns just soft and liquid gets absorbed completely. Spread the rice into a... - 40.2392

GETTING READY 1. Preheat the oven to 220°C/425ºf or Gas Mark 7 2. On a floured surface roll out the dough to a rectangle 35 x 30 cm/14 x 12 inches. MAKING 3. In a bowl mix the remaining ingredients together, reserving a little of the egg for glazing, then... - 44.5501