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Pork Recipes - Barbecue Ribs, Chops, Sauces & Roasts Using Our Seasonings

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Heaven Made Fried Pork Chops Recipe

Ingredients:
Pork Chops
Buttermilk (enough to just cover the pork chops)
1 teaspoon Black Pepper
1 Tablespoon Heaven Made Amazin Cajun Seasoning or Heaven Made It's Incredible Seasoning or a combination of a little of each.
1/2 Cup All Purpose Flour
Oil for frying

Directions:
Mix the Black Pepper with the Buttermilk and pour over the Pork Chops. Marinate for 1 hour. Heat the oil to 350 degrees F. Remove the Chops from the buttermilk and season liberally with the Heaven Made Seasoning of your choice. Dredge in the seasoned flour, shake off any excess. Fry until golden brown and just cooked through, serve alongside Red Beans & Rice.

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Grilled Pork Chops: Sprinkle a little Heaven Made Amazin Cajun Seasoning on your Pork Chops and grill to your liking.

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Pork Roast Recipe

Ingredients:
1 pork ham roast with skin (quenne) about 6 to 7 pounds
Red Pepper
Black Pepper
Heaven Made Amazin Cajun Seasoning
1/4 cup flour (see note)

Directions:
Preheat oven to 325°. Remove roast from refrigerator 30 minutes before cooking. In a small bowl, mix together the seasonings; rub the seasoning mix on all sides of the roast and in all crevices. Take about 1/4 cup flour and pat it over all the roast, including the skin (quenne). Put roast in a thick pot, skin side up. Cook uncovered at 325° F for 4 hours. DO NOT BASTE, as this will make the skin soft rather than cracklin' good. Remove from the oven. Place roast on a platter & place the roast on the stove top. Add 1/4 cup water to drippings and heat for a few minutes. Serve gravy over steamed rice.

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Oven Barbeque Spare Ribs

Ingredients:
3 cans small tomato sauce
3/4 cup brown sugar
1/2 cup cider vinegar
1 teaspoon Heaven Made Amazin Cajun Seasoning
1 teaspoon black pepper
2 Tablespoons chili powder
1 Tablespoons Worcestershire sauce
1/2 fresh whole lemon sliced thin
1 onion chopped fine
1 rack of ribs pork or beef
Cayenne to taste
Heaven Made It's Incredible Seasoning to taste to add more Garlic flavor.

Directions:
Combine the tomato sauce, sugar, vinegar, salt, pepper, chili powder, Worcestershire sauce, lemon and onion in a medium size heavy duty pot. Cook on high until the mixture begins to bubble. Lower heat and simmer for 1 hour. I like to cut and separate the ribs. Season ribs to taste on one side with the garlic salt and cayenne. Put in a broiler pan and broil until ribs are brown. Take them out and flip the ribs and repeat the process with seasons and the browning. Set oven to 300 degrees. Place the ribs in a deep baking dish/pan. Pour the sauce on top of the ribs. Cook for 1 hour covered and 1/2 hour uncovered. 

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Cajun Deep Fried Ribs

Ingredients:
1 whole slab pork ribs
4 Tablespoons Heaven Made It's Incredible Seasoning
2 Tablespoons Heaven Made Amazin Cajun Seasonings
Red Pepper Crushed 
Flour
Peanut or Canola oil

Directions:
Sprinkle the 2 tablespoons of garlic salt and Cajun seasonings on each side of the slab of ribs. Sprinkle to your taste the crushed red pepper flake. Marinate a minimum of 2 hours, up to 24 hours in your refrigerator. Coat all surfaces lightly with flour. Deep fry in hot oil (peanut oil is recommended as smokes the least when frying) with temperature always on high (350 degrees) for approximately 15 to 20 minutes.

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Pork Ribs with Turnips

Ingredients:
3 pounds lean pork short ribs
6 cups peeled and sliced turnips
1/2 large onion chopped
1/2 1 cup water for smothering the pork
Heaven Made Amazin Cajun Seasoning and Red Pepper for the pork
Heaven Made All Purpose and Black Pepper for the turnips
1 teaspoon sugar for turnips
1/2 cup water for turnip addition

Directions:
Season the ribs with salt and red pepper. In a medium sauce pan, brown the ribs in a small amount of oil. Cook until almost tender, adding small amounts of water each time the ribs start to sizzle (this is called smothering in Cajun lingo). Season the turnips with salt, black pepper and the sugar. Add the turnips, chopped onion and 1/2 cup water to the pork ribs. Continue cooking over medium heat, stirring occasionally until the turnips are tender. Serve with cooked rice or eat as is.

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Heaven Made Baby Back Ribs

Ingredients:
1 1/2 Cups Apple Cider or juice
3/4 Cup Cider Vinegar 
1/2 medium Onion, minced 
1 1/2 Tablespoons Worcestershire sauce 
1 Tablespoon Oil 
1 teaspoon dried Thyme 
2 Slabs Baby Back Ribs (approx 3 lbs total) 
1/2 Cup Heaven Made Rib Rub

Apple Rib Mop (optional)
1 1/2 Cups Apple Cider or juice
1/2 Cup Cider Vinegar 
4 teaspoons Worcestershire Sauce

Heaven Made Rib Sauce
1/4 Cup Butter
1 medium Onion, minced 
2 1/2 Cups Apple Juice or Cider 
2 Tablespoons Dark Molasses
2 Tablespoons Worcestershire Sauce 
2 Tablespoons Cider Vinegar 
2 Tablespoons Tomato Paste 
1/2 teaspoon Cinnamon 
1 teaspoon Heaven Made Amazin Cajun Seasoning 

Directions:
The night before you plan to Barbecue, combine the soak ingredients in a large Lidded Jar. Place the Slabs or Ribs in a Plastic Bag or shallow Dish and pour the Marinade over the Ribs. Refrigerate them overnight. Prepare the Smoker for Barbecuing, bringing the temperature to 200° 220°. Remove the Ribs from the Refrigerator and drain them, discarding the Marinade. In a bowl, mix together the dry rub ingredients and pat the Ribs with about half the mixture. Let the Ribs sit at room temperature for 25 to 30 minutes. If you plan to baste the Meat, mix together the Cider, Vinegar and Worcestershire Sauce in a Saucepan. Warm over low heat. Transfer the Meat to the Smoker. Cook the Ribs for approximately 3 hours, turning and basting them with the Mop every hour in a Wood Burning Pit, or as appropriate in your style of Smoker. About 45 minutes before the Ribs are done, brush them with Heaven Made Rib Sauce and repeat the step shortly before you remove the Meat from the Smoker. When the Slabs are ready, the Meat will bend easily between the Ribs, and the Sauce will be gooey and sticky and caramelized in spots. Allow the Slabs to sit for 5 10 minutes before slicing them into individual Ribs. Serve with Sauce on the side. 
The Sauce: In a heavy Saucepan, melt the Butter over medium heat. Add the Onion and sauté for a couple of minutes, until Onion is softened. Mix in the remaining ingredients, reduce the heat to low, and cook the mixture until it reduces by about one quarter, approximately 30 minutes. Stir frequently.

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Chicken, Pork and Sausage Jambalaya

Ingredients:
4 Tablespoons Vegetable Oil - divided 
1/2 pound boneless Pork cut into thin strips 
1 chopped Onion 
1 Clove Garlic - minced 
1 Cup Chicken Broth 
1 teaspoon TABASCO brand Pepper Sauce 
1/2 teaspoon Heaven Made Amazin Cajun Seasoning
1 teaspoon dried Thyme Leaves 
1/2 Pound Andouille or fresh Sausage - 1/2 inch slices 
1 1/2 Cups uncooked Rice
3 Pounds Broiler-Fryer Chicken Parts 
1 Cup sliced Celery 
1 Cup chopped Green Bell Pepper 
4 Cups whole peeled Tomatoes - coarsely chopped 
3/4 Cup Tomato Paste 
1 Bay Leaf 
1 teaspoon dried Oregano Leaves 
1/2 teaspoon Ground Allspice

Directions:
In 5-quart Dutch Oven or Saucepot, heat 2 Tablespoons of Oil over medium-high heat. Add Chicken and brown on all sides, about 10 minutes. Remove. Heat remaining 2 Tablespoons Oil in Saucepot. Add Pork, Sausage, Celery, Onion, Green Pepper and Garlic; stirring frequently, cook 8 to 10 minutes or until tender. Stir in Tomatoes, Broth, Tomato Paste, TABASCO brand Pepper Sauce, Bay Leaf, Heaven Made Amazin Cajun Seasoning, Oregano, Thyme and Allspice. Return Chicken to Saucepot. Cover; reduce heat; simmer for 10 minutes. Stir in Rice. Stirring frequently, simmer 40 minutes or until Chicken and Rice are tender, adding additional Broth if Rice begins to stick to bottom of Sauce pot. 

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Heavenly Pork Tenderloin with Rosemary Marinade
by Chef Nadine Cugal

Preparation Time: 5 minutes to prep, 1 hour to marinade
Cooking time: 20 minutes
Serves: 4

Ingredients:
1 pork Tenderloin cut into 1 inch pieces

(Marinade) 
2 Tbsp. Heaven Made It's Incredible Seasoning
1 Tbsp. Dried Rosemary or 2 Tbsp. Fresh Rosemary Crushed
1/3 cup Olive oil
1/4 cup White wine of choice

Instructions:
Mix all Marinade ingredients in a bowl. Cut pork into 1 inch pieces and place in Ziploc Bag and pour Marinade on top of pork and massage to coat pork. Let marinade for 1 hour. After an hour preheat skillet on medium high and add your pork. (Cook in batches not to crowd skillet) Cook 5 minutes on each side or temperature of 135° and add remaining marinade in bag and cook for 5 minutes longer on low letting it simmer. After 5 minutes temp pork to read at 145° and serve. If you want a cream sauce add in 1/3 cup heavy cream to sauce for the last 5 minutes.

Tip:  serves well with roasted potatoes, and toss salad.

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Pork Chop Casserole

Ingredients:
5 pork chops
1 can cream of mushroom
1 package Lipton onion soup mix
1 can water
1 tsp kitchen bouquet

Directions:
Mix the cream of mushroom soup, onion soup, water, kitchen bouquet, and lastly add the uncooked pork chops. Bake in a 9X13 casserole dish covered with foil. Bake at 350 degrees for about one and one half hour. You can also use chicken or meatballs. No need to cook meat before adding to casserole. Serve over rice.

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Awesome Pork Jambalaya

Ingredients:
4 pounds pork fingers cut up (best if it has lots of meat)
1 pound smoke sausage cut up
1 package fresh sausage (browned then cut up in pieces)
1 large onion
1 large bell pepper
2 3 pods garlic
2 cans Rotel or tomatoes with chilies
Heaven Made Amazin Cajun Seasoning
Heaven Made It's Incredible Seasoning

Directions:
Cut up and season pork meat with the Heaven Made Amazin Cajun Seasoning and the Heaven Made It's Incredible Seasoning. Brown until it makes a good brown crust on the bottom of the pot. (Black pot recommended) Once that is brown, brown fresh sausage and smoke sausage. Remove meat from pot and set aside. Add onions, bell peppers, garlic and rotel tomatoes and scrape the dripping at the bottom of the pot and smother (cook until ingredients reduce in size and water evaporates) everything really well. Add about 4 cups of water, use your judgment and let it boil about 30 minutes, then add all the meat back in the pot. Let it cook for about an hour or until sauce starts to thicken a little then add cooked rice. You want to leave it juicy because the rice will absorb the juices. 

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Pork Stew Fricassee

Ingredients:
1 1/2 pound pork loin/backbone or pork chops with bone in cut in bite size pieces 
3 5 medium Irish potatoes peeled and cubed
2 cloves of garlic minced
1 onion chopped
1 large bell pepper chopped
2 stalks celery chopped
1 quart water
Heaven Made Amazin Cajun Seasoning
Black Pepper and Red Pepper to taste
1 cup flour
3/4 cup oil

Directions:
Make a roux with the oil and flour. After the roux is made, sauté the onion, bell pepper and celery. Add the garlic and cook 3 minutes more. Add the water, stir and mix thoroughly. Cut the pork into bite size pieces and season with Heaven Made Amazin Cajun Seasoning and brown in a separate skillet to seal in the juices and set the seasoning then add to the stew. Add the potatoes and simmer for 1 hour until potatoes are done. Serve over hot cooked rice.

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