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Episode 6 - Pork Sirloin

Pork Chops

Dale’s Seasoning



Trim excess fat from pork chops then marinate (to taste) using Dale’s seasoning for several hours.

Heat grill to 350 degrees. Sprinkle pork chops with parsley before placing on the grill. Cook until inside of pork chops  is white (no pink). Top with sautéed mushrooms and grilled asparagus and serve.


Yellow Onion

Fresh Mushrooms (do not wash before cooking)

Yellow Squash

Zucchini Squash



Olive Oil



Garlic Cloves

Worcestershire Sauce

Cooking Red Wine


Chop unwashed mushrooms and place in pot. Add in cooking red wine and Worcestershire sauce and cook on high heat until boiling. Reduce heat. Top off pot with water, cover and simmer until mushrooms are tender. Wash and chop up carrots and place in a separate pot.  Boil carrots until tender. Drain and season with salt and pepper to taste. Chop onion and place in a large skillet. Mince garlic cloves and mix in with onion. Add in olive oil and cook until onions are carmelized. Next, add sliced squash and water to the mix. Cook squash until tender. Add salt and pepper to taste. Wash and lightly salt asparagus. Place on grill and cook until tender.


1 packet Hidden Valley Ranch Salad Dressing Mix

1 cup light Mayonnaise

1 cup 2% milk


Whisk all ingredients together until mixture is smooth. Refrigerate and serve over salad.



Seedless Grapes





Wash all fruit. Remove stems of strawberries. Chop up strawberries and pineapple and mix in bowl with other fruit and serve.


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