Ranch Chops 

Ingredients 

• 6 thin boneless pork chops 
• 2 cups oil 
• 1 cup ranch dressing 
• 1 cup flour 
• salt and pepper (to taste) 
• garlic (to taste)  

Instructions: 

Apply amounted wanted of salt, pepper and garlic to the pork chops. 

Roll the pork chops in flour, then in ranch dressing, then a final time in the flour. 

Fry pork chops in oil until done.

Cajun Grilled Chops

• 4 boneless pork center loin chops, 1 1/2 inches thick
• 1 tsp. seasoned salt
• 1 tsp. rubbed sage
• 1 tsp. paprika
• 1/2 tsp. cayenne pepper
• 1/2 tsp. black pepper
• 1/2 tsp. garlic powder

Directions:

Combine all seasonings and mix well.

Once combined, coat chops with seasoning mixture.

Grill each side of chops over medium-high heat for about 7-8 mins., turning once.

Southwestern Grilled Pork Tenderloin

• 2 whole pork tenderloins
• 5 tsp. chili powder
• 1 1/2 tsp. oregano
• 1 tbsp. vegetable oil
• 3/4 tsp. ground cumin
• 2 garlic cloves — crushed

Directions:

In a small bowl, thoroughly mix together vegetable oil and all seasonings.

Rub mixture over all the surfaces of pork tenderloins.

Cover and refrigerate at least 2 hours (okay up to 24 hours).

Grill tenerloins over medium-hot coals for about 15-20 mins., turning occasionally.

Pork should be done when there is still a hint of pink left in the center.

Slice to serve.

Asparagus and Ham

• 2 lbs. young asparagus
• 3/4 lbs. thinly sliced prosciuto ham
• 1/2 cup olive oil
• 1 tbsp. sesame seeds
• pinch of salt
• pinch of coarse black pepper

Directions:

Wash asparagus and trim the cut ends. Wrap prosciuto ham around 2-3 pieces of asparagus in a tight spiral and tuck ends between asparagus to secure.  Combine salt, pepper, sesame seeds and olive oil.  Marinade asparagus for a min. of 30 min.  Place on grill for 4-8 min (depending on size) turning frequently.

Pork Roll-Ups

• half pork loin
• 1 lb. fresh grated parmesan cheese
• dijon mustard
• 1/2 lb. very thinly sliced prociutto ham
• coarse black pepper
• toothpicks

Cut pork loin in half, then slice lenghtwise into 1/8″ to 1/4″ thick slices, which will result in 3-4″ wide by 6-8″ long pieces. 

Coat one side of pork with a small amount of dijon mustard.

Sprinkle with 1 tbsp. parmesan.

Place 2 half slices of prociutto on top.

Season with black pepper.

Roll pork tightly and secure with wet toothpick.

Roll “roll-up” in parmesan cheese to coat outside

Place on greased foil pan or greased HD foil.

Place on grill for approx 10 min.

Remove from pan/ foil and place on grill for 1-2 min to brown.