3/4 cup condensed mushroom soup (or make a mushroom-flavored white sauce)
1/4 cup peanut butter
4 onion slices (I like these fairly thick)
1/8 tsp black pepper
shortening or oil
4 pork chops, about 1/2 inch (1 cm) thick
1/4 cup milk
1 tsp Worcestershire sauce
1 tsp salt

1. In a frying pan big enough to hold all of the chops at once, brown pork chops on both sides in a little shortening or oil. Pour off fat, leaving chops in frypan.

2. Place an onion slice on top of each chop.

3. Mix peanut butter, mushroom soup, milk, Worcestershire sauce, salt, and pepper. Pour over chops.

4. Cover and simmer over medium to low heat for 45 minutes. You may want to move the chops around in the pan from time to time to keep them from sticking.

Smooth peanut butter is best. The chunky variety gives a strange consistency to this dish.

This is so good. Serve it hot with mashed potatos. A green bean casserole goes well with this.

4 1 1/2-inch-thick pork center loin chops
Horseradish Crust (recipe below)
2 cloves garlic, minced
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon olive oil

In a large self-sealing bag, mix together the garlic, herbs and 2 tablespoons olive oil; add chops and seal bag; refrigerate overnight. Remove chops from bag; season with salt and pepper. Heat oven to 450 degrees. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chops and cook for 5 minute, turn and brown for 5 minutes more. Remove chops to shallow baking dish; top each chop with 1-2 tablespoons Horseradish Crust and place in oven for 6-8 minutes, until crust is golden brown.

Horseradish Crust:
In large mixing bowl, beat together well, 1 stick softened butter, 6 tablespoons prepared horseradish, 1/4 teaspoon ground black pepper and 1 cup fine dry bread crumbs. Cover and refrigerate until ready to use; refrigerate any leftovers.

Note: This makes plenty of crust, so I suggest halving the recipe. It’s still plenty for 4 chops

8 boneless pork chops, about 3/4-inch thick
12 ounces (1 1/2 cups) balsamic vinaigrette dressing

Place chops in large resealable bag; pour vinaigrette dressing over. Seal bag and refrigerate for 2 to 24 hours. Prepare medium-hot grill. Remove chops from marinade & pat dry. Discard remaining marinade. Grill chops directly over heat for about 8 to 10 minutes, turning once. Serve desired number of chops for dinner; wrap and refrigerate remaining chops for up to 3 days.

1/2 finely diced medium onion
1/8 lb. chopped crawfish tail meat
stick of butter
1/8 cup breadcrumbs
oregano
10 oz./each tenderloin
Cajun seasoning
1 garlic clove minced
basil
black pepper
3 chopped 16/20 gulf white shrimp

To prepare the stuffing:

First sauté diced onion in 1/8 stick of butter. When then onions are translucent add a touch of oregano, Cajun seasoning, garlic clove, a touch of basil, and a dash of black pepper. Add the shrimp (you can also use popcorn or salad shrimp) and crawfish tail meat. Sauté these items until the seafood is just cooked. Then add breadcrumbs according to taste. You can use dry bread in this mixture. Add 1/2 stick of melted butter. Allow to cool for 20 minutes.

To prep tenderloin:

Lay tenderloin on its side and determine the direction of the “grain” of the meat. Then stand the tenderloin on end, cut a “cross” using a small steak knife in the center-top of the tenderloin around of 1/16 of an inch from the edges. Be careful not to cut too deep and open the bottom. Stuff tenderloin with 1/4 cup of stuffing mixture and roll it into a roll about 4” long. Load it into the tenderloin and lightly flatten excess on top. Lightly roll tenderloin in Cajun seasoning and you are ready to cook it.

Options to cooking:

The ideal way is to grill at a medium high heat on all sides saving the top for last. It takes about 20 minutes to cook properly. Another way is to place on a cast iron skillet heated to 700-750 degrees for about 4 minutes a side. Then finish cooking in a grill or your oven. Be aware that if you use a skillet you must do it outside or in a ventilated kitchen with a hood that exhausts to the outside. Serve medium rare to medium.

1/2 cup oil
1 pint oyster — chopped/drained
1/4 cup flour
2 teaspoons salt
1 pound ground round
1/2 teaspoon red pepper
1/2 pound ground pork — lean
1 large onion — minced
1 small bell pepper — minced
4 cloves garlic — minced
1/4 cup chopped green onion tops

Pastry:
3 cups biscuit mix
1/2 teaspoon red pepper
1/8 teaspoon salt

Heat oil in skillet. Add flour. Stir until roux becomes dark brown.

In another skillet brown beef and pork. Add onion, bell pepper, garlic, onion tops and parsley. Saute until vegetables are wilted. Add chopped oysters, salt and pepper to taste. Add roux and simmer on low heat 20 minutes, stirring occasionally. Set aside and cool.

Prepare pastry:
Stir biscuit mix, red pepper and salt together with fork. Cut in shortening with pastry blender or 2 knives. Sprinkle water until dough can be worked into ball. Divide in half. Roll out very thin, cut into 3-inch rounds. Place 1 tablespoon meat filling in center. Fold in half. Crimp open edges together with fork. Bake on ungreased sheet in preheated 375F oven 20-25 minutes until golden brown. (Can also make 1 9″ pie)

2 lb Pork meat, 30 % fat (Pork Butt works well)
1 Lot sausage casing
1 1/2 lb Pork liver
2 teaspoons Salt
2 teaspoons Black pepper
1 large Onion, finely chopped
3 Green onions, chopped
12 cups Cooked rice
2 tablespoons Cajun spice

Place meat in enough water to cover and season with salt and pepper. Cook until meat falls apart. Remove meat and reserve some of broth. Grind meat, onion, and green onions. Mix the ground meat mixture with the Cajun spice, rice and enough broth to make a moist mixture. Taste mixture and adjust seasoning. Using a sausage stuffer, stuff the mixture into sausage casing.