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Country Kitchen
June 1, 2012 Previous Recipe | Next Recipe
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WORKING MAN’S PORK CHOPS Catherine Wood – Autauga County
POLYNESIAN PORK CHOPS JoAnn C. Laney – Russell County
CROCK POT PORK CHOPS WITH SOUR CREAM SAUCE Kristin Quick – Cullman County
PORK ROAST June Dunn – Union Springs
HAM ROLLS Pat Schrand – Coffee County
PORKER POTATO MEAL Phyllis Jones – Cherokee County
PORK TENDERLOIN & BISCUITS Mary Tucker – Fayette County
TUSCAN PORK LOIN ROAST Elaine Helms – Geneva County
EASY MEXICAN SKILLET Phyllis Johnson – Calhoun County
SASSY ROAST PORK Carol Simpson - St. Clair County
PORK PICATTA Sue Walters – Etowah County
TENDERLOIN AND GRAVY Clyde Smith – Jackson County
ALABAMA BBQ RIBS Shirley Ezzell – Franklin County
BAR-B-QUE PORK LOIN Patricia Windsor – Coosa County
BACON AND TOMATO DIP Jennifer Dickerson – Lauderdale County
PORKER POTATO MEAL Phyllis Jones – Cherokee County

1 freshly baked russet potato, about 1.5 pounds
Salt and freshly ground pepper
1 tablespoon butter
2 tablespoons sour cream, plus more for topping
¼ cup shredded sharp cheddar, plus more for topping
¾ cup chopped pork
2 scallions, cleaned, trimmed and chopped
Favorite barbecue sauce

Split baked potato down the middle and scoop out the cooked potato. Season the potato flesh with salt and pepper and mix with butter, sour cream and cheese. Place the seasoned potato back in the potato skin; top with chopped pork. Top with a dollop of sour cream and shredded cheddar. Sprinkle scallions over the top. Serve with sauce on the side.





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