70 pork with cooked and gravy Recipes

butter, rye bread, cooked pork, sliced very thin (cold cooked pork chops or pork roast), onion, thinly sliced and sauteed, apple, thinly sliced and sauteed, pork gravy , or, use a mustard vinaigrette (like recipe below)

lean pork chops, vegetable oil cooking spray, chopped onion, chopped green pepper, chopped celery, garlic, mashed, beef gravy, prepared per directions (or 1 - 1 1/2 cups home made or bottled brown gravy), hot cooked rice

chopped red onion, chopped sweet red or chopped green pepper, celery rib, chopped, olive oil, cubed cooked pork (1/2-inch cubes ), frozen sliced carrots, thawed, sliced mushrooms, drained, pork gravy, chicken broth, soy sauce, pepper, hot cooked rice

boneless pork chops (3 oz each), sage, marjoram, black pepper, salt, olive oil or cooking spray, chopped onion, minced garlic, sliced mushrooms, beef broth, sour cream (can use fat free), all-purpose flour, dijon mustard or 1 tsp spicy brown mustard, hot cooked egg noodles

oil, boneless pork shoulder , cut into 1 1/2 inch pieces (or do like me and by a package of pieces!), salt, pepper, red potatoes, quartered, fresh baby carrots, homestyle pork gravy, ketchup, dried rosemary leaves, pepper, ground sage, frozen green beans, thawed

boneless pork loin chops, olive oil, onions, minced, pork gravy, sour cream

butter, melted, all-purpose flour, seasoning salt, paprika, milk, worcestershire sauce, pork sausage, cooked and crumbled , drippings reserved if desired (i like bob evans original)

assorted type bone in pork chops, creole seasoning (i use tony chacherie ), freshly brewed black coffee (use 6 oz of coffee per pork chop), cooked old fashioned grits (not instant )

olive oil, meaty pork neck bones or 1 lb pork spareribs, veal stew meat or 2 veal shoulder chops, italian sausage, garlic cloves, tomato paste, peeled italian tomatoes, water, leaves fresh basil , torn into small pieces, ground beef (or combination of beef or pork), plain breadcrumbs, eggs, minced garlic, freshly grated romano cheese or 1/2 cup parmesan cheese, chopped fresh flat-leaf parsley, salt, pepper, olive oil, pasta shells or 1 lb rigatoni pasta, cooked and hot, freshly grated romano cheese or parmesan cheese

cream gravy, butter, flour, salt and pepper, to taste, milk, water, crispy pieces left in pan after cooking fried chicken, pork chop , or steak. (add last)

boneless pork loin roast (3-1/2 to 4 lb), canola oil, onion, chopped, celery rib, cut into 1-inch pieces, brown gravy mix, water, unsweetened apple juice, unsweetened applesauce, worcestershire sauce, seasoned salt, pepper

boneless pork, cut into 1-inch cubes, canola oil, brown gravy mix, water, honey, soy sauce, red wine vinegar, ground ginger, garlic powder, onion, cut into wedges, sweet red pepper , cut into 1-inch pieces, green pepper , cut into 1-inch pieces, hot cooked rice

boneless pork chops, dried sage, dried marjoram, black pepper, salt, coarsely chopped onion, garlic, minced, sliced mushrooms, reduced-sodium beef broth, sour cream, all-purpose flour, dijon mustard, hot cooked noodles, chopped fresh parsley (optional)

tarragon dijon mustard, onion, chopped, oil (divided for 2 steps), salt and pepper, boneless pork loin chops or 2 -3 lbs pork chops, water, flour (for thickening the gravy, after cooking) or 2 tbsp cornstarch (for thickening the gravy, after cooking)

sausage drippings, all-purpose flour, milk, bulk pork sausage, cooked,crumbled, salt and pepper, to taste, butter or 2 tbsp margarine, all-purpose flour , plus, all-purpose flour, milk, egg, beaten, cooked rice, cooled, bulk pork sausage, cooked,crumbled

saltine crackers, finely crushed (or bread crumbs), flour, salt, divided, plus more for seasoning, freshly ground black pepper, divided, plus more for seasoning, original essence , recipe follows, baking powder, eggs, whole milk, boneless breakfast pork chops (small, thin cuts, about 1/4-inch thick each), vegetable oil, cooked and crumbled andouille sausage, buttermilk mashed potatoes , recipe follows, essence creole seasoning (also referred to as bayou blast), paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, combine all ingredients thoroughly ., recipe from new new orleans cooking , by emeril lagasse and jessie tirsch, published by william and morrow, 1993., buttermilk mashed potatoes, idaho potatoes, peeled and cut into 1-inch pieces, buttermilk, unsalted butter, salt, ground black pepper

canola oil, to cook, minced garlic, minced ginger, fermented black beans, rinsed and chopped, carrots, peeled and 1/4-inch dice, stalks celery, 1/4-inch dice, onions, 1/4-inch dice, zucchini, 1/4-inch dice, sambal, hoisin sauce, cooked long grain rice, ground pork, eggs, lightly beaten, salt and black pepper, to taste, minced garlic, onion, roughly chopped, button mushrooms, sliced, dry red wine, chicken stock, soy sauce, butter, salt and black pepper, to taste

boneless pork loin roast (3 to 4 lb), king arthur unbleached all-purpose flour, montreal steak seasoning, olive oil, divided, sliced baby portobello mushrooms, onion, thinly sliced, water, reduced-sodium teriyaki sauce, mushroom gravy mix, cornstarch, cold water, hot cooked rice