Denton Polka Pork Chops (Organic)


Product Description

Package weight:  3 ounces

Denton enjoys a rich mix of music year round.  Concerts, festivals, schools, bars, restaurants and neighbors fill the air with lively music.  Whether fried, grilled, or broiled, this is the blend for pork chops.  So, polka down Denton!

Ingredients: Organic Coriander, Organic Black Pepper, Organic Onion Granules, Sea Salt, Organic Garlic Granules, Organic Cayenne, Organic Turmeric, Organic Golden Cane Sugar.

Contains Salt and Sugar.

*Good on any cut of meat

*Use as a dry rub on ribs and mop with your favorite basting sauce.

*Serves well as an all-purpose seasoning for burgers, fries, beans and vegetables.


RECIPE:  Denton Polka Pork Chops

Brush both sides of chops with olive oil.  Season with DENTON POLKA PORK CHOPS SPICE, 1/2 teaspoon per side.  Run under the broiler or grill outdoors until done, turning once during cooking.


RECIPE:  Baked Noodles With Cheese

1/4 cup butter

3 tablespoons flour


2 cups milk, heated

1/2 cup dry white wine or chicken broth

2 cups Swiss cheese, grated

1 quart cooked egg noodles

1/2 bunch green onions, sliced

1 small jar chopped pimientos

1 cup Parmesan cheese, grated

In a 3-quart saucepan, heat butter or oil and stir in flour.  Cook over medium heat, stirring constantly, for about 5 minutes.  Whisk in DENTON POLKA PORK CHOP SPICE with heated milk, stirring over heat until thickened.

Add wine or broth along with cheese; stir until cheese is melted.

Fold in remaining ingredients, mixing well.  Pour into a greased casserole, cover and bake at 350 degrees for 30 minutes.  Serve with extra Parmesan cheese.

*This is a great side dish for roasted meats or as a main course with a vegetable and salad.

Yield:  6-8 servings as a side dish

4 servings as a main course


RECIPE:  Baked Okra With Tomatoes

1 quart fresh okra

4 fresh tomatoes, peeled and sliced

1 onion, chopped

Salt to taste


8 slices American or Velveeta cheese

Trim ends off okra and slice.  Place in a large mixing bowl along with tomatoes and onion.  Season with salt and DENTON POLKA PORK CHOPS SEASONING.

Pour 1/2 the seasoned vegetables in a buttered casserole dish; top with 4 slices of cheese.  Repeat with remaining vegetables and cheese.

Cover and bake at 350 degrees for 45 minutes.

*Great with baked ham or smoked brisket.

*Serve with chicken-fried steak.

*Take to your next covered dish supper.

*Add bacon or chopped ham.

*Pair with cornbread or hushpuppies.

*Serve with brown rice for a satisfying vegetarian meal.

Yield:  4-6 servings


RECIPE:  Polka Down Baked Brisket

5 pound brisket, trimmed of most fat

1 and 1/2 cup dry sherry

1/2 cup teriyaki sauce

4 cloves garlic, peeled and halved


2 tablespoons cornstarch

Place brisket in non-reactive pan.  Mix all other ingredients together and pour over meat.  Cover and marinate in refrigerator overnight, turning every 2 hours, or so.

Place brisket and marinade in roasting pan, cover tightly and bake in a 275 degree oven for 5 hours.  Test for doneness before removing from oven.  Cook longer, if needed.

Remove meat to a warm platter.  Skim fat off top of pan juices.  Boil down if needed for a sauce.

*Serve with a potato casserole.

*Include sautéed mushrooms moistened with pan juices.

*Provide soft, chewy rolls for making sandwiches or sopping up the gravy.

Yield:  10-12 servings–more if a lot of side dishes are served


RECIPE:  October Stew

1 pound smoked Polish sausage, sliced

1 pound pork shoulder roast, cubed

1/4 cup cooking oil

1 large onion, chopped

1 cup dark red wine

1  8-ounce can tomato sauce

1 teaspoon caraway seeds


1 pound mushrooms, whole

Brown sausage and pork in oil; transfer to a large casserole.  Brown onions in same oil until golden; place in same casserole as meat.

Whisk together wine, tomato sauce, caraway seeds and DENTON PORK CHOPS SEASONING; pour over meat and onions.

Cover casserole dish and bake in a 350 degree oven 3 hours, basting every hour.  Add water if needed.

Toss in the mushrooms during the last 30 minutes of cooking.

*Serve with green beans, broccoli, cauliflower, cabbage or rutabaga.

*Include boiled new potatoes.

*Provide lots of toasted garlic bread to sop up the gravy.

Yield:  6-8 servings





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Additional Information

Weight 4 oz
Dimensions 6 x 4 x 2 in

3 ounce


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