Westport Spice Pork Recipes.

Trim pork chops and heat 2 tablespoons of vegetable oil in a large skillet.

Brown pork chops well on both sides, remove and set aside.

In the same skillet, add remaining tablespoon of oil and flour, stir until mixture is smooth.

Add chopped vegetables and continue cooking over medium heat for 1 minute, stirring.

Slowly add water while stirring.

Add Cattlemen's Choice Beef Sauce Spice Blend stirring until mixture thickens.

Stir in remaining seasonings.

Place chops along with any juices into a 9x13 inch baking dish.

Pour sauce over top.

Cover tightly with foil, bake in a preheated 350 degree oven for 1 hour.

Lower the temperature to 250 degrees and cook for 30 minutes longer or until meat is very tender.

Arrange pork chops on individual plates, spoon sauce over chops and hot cooked rice or baked (mashed) potatoes.

Serve immediately.

Heat 1 tablespoon of oil in a 12-inch skillet over medium heat. Brown the pork tenderloins well on both sides, remove and set aside.

In the same skillet, add the remaining tablespoon of oil and sauté all the vegetables until tender. Add the RoTel tomatoes and 1 teaspoon of Sizzlin Sunset Cajun Spice Blend Seasoning to the vegetables in the skillet.

Return the pork tenderloins to the skillet, spoon the vegetables over the top and cover. Continue to cook over low heat, turning once, until the pork is cooked through and no liquid remains.

Meanwhile, combine the chicken broth, cornstarch, and 2 teaspoons of Sizzlin Sunset Cajun Spice Blend Seasoning in a saucepan. Bring to a boil over medium heat, stirring until thickened.

Spoon the hot cooked rice onto individual serving plates. Place one pork tenderloin along with some vegetables on top and spoon the broth equally over all.

Heat oil in a 10 inch skillet over medium-high heat. Add pork chops and cook until browned on both sides.

Arrange chops in a 7 x 11 inch baking dish.

In the same skillet, add cream of chicken soup, evaporated milk, green chiles, and Border Bandito's Salsa Spice Blend. Bring mixture to a gentle boil, stirring until thickened and smooth.

Pour gravy over chops, cover with foil, bake in a 350 degree oven for 30 minutes.

Serve pork chops with the creamy green chile gravy.

Heat oil in a 12-inch nonstick skillet over medium-high heat. Add pork chops and brown on both sides, set aside.

In the same skillet, add chicken broth, water, rice, celery, and Garden Harvest Special Blend, stir. Bring rice mixture to a full boil.

Immediately spoon rice mixture into a 9 x 13-inch baking dish. Spread sliced onion over hot rice, arrange pork chops evenly on top.

Cover dish with foil, bake in a 375-degree oven for 45 minutes or until rice is cooked through and tender.

Remove foil, top each pork chop with a bell pepper ring, and bake for an additional 10 minutes.

In a large bowl, mix together the pork tenderloin, Tumbleweed Taco Spice Blend, and 1 tablespoon of oil.

Cover and refrigerate for at least 30 minutes or up to 2 hours.

In a large skillet, heat the remaining 1 tablespoon of oil over medium heat.

Add the marinated pork to the skillet and cook until browned and fully cooked, about 8-10 minutes.

Add the minced garlic, diced onion, and diced bell pepper and cook until tender.

Stir in the diced tomatoes and black beans and cook for another 5 minutes.

Warm the flour tortillas according to package instructions.

To assemble the burritos, spoon the pork mixture onto each tortilla and wrap tightly.

Serve hot and enjoy your Tumbleweed Burrito!