Mom's Pork Roast

My mother-in-law, second in greatness only to my grandmother, used to make this dish on Sundays in the fall and winter. Southern ladies didn't serve pork in the summer. She made corn muffins to pour the yummy gravy over, and some times I thought the Dodd boys would come to blows over who got the the last one!

Ingredients:
3-4# fresh pork butt roast
1 large onion cut in half
Salt and pepper to taste
3 TBS Worcestershire sauce
2 TBS oil
Flour and water thickening

Instructions:
Heat oil in roasting pan that can be covered. Salt and pepper roast, and brown on all sides in oil. Pour Worcestershire sauce over roast. Secure the two thick slices of onion to top of roast with toothpicks. Place meat on rack in pan; add about 1 cup of water to bottom of pan. Cover, put in 350* oven, and cook about 30 minutes per pound, or until pork is 160*. Remove meat when done, put pan on stove burner and bring to boil. Whisk in thickening until gravy is desired consistency.

Pan Grilled Asian Style Pork Chops

Ingredients:
4 cloves of garlic minced
2 tsp. rice vinegar
1 TBSP olive oil
1/2 tsp. sriracha sauce, or to taste
1 TBSP hoisin sauce
1 tsp. fresh ginger, grated
2 tsp. soy sauce
2-4 thick cut boneless pork chops
1 tsp. oil

Instructions:
Combine first seven ingredients together in a zip lock bag, mix them thoroughly, then add the pork chops and marinate in the refrigerator for at least 2 hours. Heat the grill pan and 1 tsp. oil over medium high heat until hot. Add the pork chops. Cook for 5-6 minutes then turn, and cook for 5-6 minutes more, or until the pork is cooked through. Let the meat rest for 5 minutes before serving.
I found this recipe on For the Love of Cooking, a really good food blog. I served these with Rice with Carrot and Ginger, and homemade Egg Rolls. A very tasty meal!