Russianporkchops Recipes

Steps:

• Mix dressing ingredients together; set aside.
• Place chops in a single layer in a shallow casserole dish.
• Top with slice of onion and bell pepper.
• Pour pineapple over top and cover with Russian dressing.
• Bake covered in preheated 375°F oven for 1 hour.
• Serve over rice.

Steps:

• Preheat oven to 350.
• Season pork chops with salt,pepper, paprika mixture on both sides.
• Heat skillet on a med flame with 1 tbsp oil and saute sliced onion rings till lightly carmelized
• Turn heat lower and add garlic and saute for another 2 mins taking care not to burn garlic.
• Remove onion/garlic from skillet and set aside.
• Return skillet to med-high flame and add 1 tbsp oil and brown pork chops on both sides, usually 3-4 mins per side.
• Turn heat to med and pour 1 cup Russian dressing over meat and add onions/garlic back to skillet and toss well to coat.
• ~~Also at this point you can put the pork chops etc away to freeze or refridgerate - to bake later.
• (At this time you could put scalloped potatoes in oven).
• or.
• Put skillet in preheated oven or transfer to oven proof dish (ensure you have sprayed it with non-stick spray.
• Cover and bake for 45 minutes.
• At this time you can remove cover and add another cup of dressing and bake for the last 15 minutes.
• Serve this dish with scalloped potatoes or buttered noodles or rice and a nice salad with a creamy type dressing to off set the sweetness of this dish.
• Oh and please enjoy.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
• Bake for 45 minutes in the preheated oven, turning once. Serve immediately.

Steps:

• Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
• Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
• While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
• Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
• Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
• Bake for 20 minutes in the preheated oven, or until golden brown.