Pork Chops with Corn Stuffing
6 pork loin rib chops -- 1-1/4 inches thick
1/4 cup finely chopped onion
1 tablespoon butter or margarine
1 cup soft whole wheat bread crumbs
1 8-ounces can kernel corn -- drained
1/8 teaspoon dried thyme leaves -- crushed
1 Dash pepper
2 tablespoons vegetable oil
2 tablespoons water
Cut an opening in each chop from the rib side, widening the pocket,
without cutting through the other side of the chop. Set aside.
Cook onion in butter in a medium saucepan 2-3 minutes. Remove from heat;
stir in crumbs, corn, thyme and pepper. Fill pocket in each chop with an
equal amount of stuffing.
Heat oil in a large skillet; add chops and brown on each side. Pour off
drippings. Add water; cover tightly and cook over low heat 20-30 minutes.
Caraway Pork with Cabbage
4 teaspoons caraway seed, crushed
2 large garlic cloves, minced
2 teaspoons salt
1 teaspoon ground pepper
3 pounds boneless double loin center cut pork roast
3 tablespoons olive oil
1 large onion, sliced
4 large carrots, peeled and sliced
2 bay leaves
2 1/2 pounds cabbage, shredded
12 ounces beer
2 tablespoons molasses
1 cup beef broth
1. Combine half of the caraway, the garlic, salt and pepper in a bowl. Place pork in a glass baking dish. Rib pork with spice mixture.
Cover and chill up to 24 hours.
2. Preheat oven to 350 degrees F. In a large skillet, heat 1 tablespoon of the olive oil over medium high heat. Add onion, carrots, bay leaves, and half of the remaining caraway; saute until soft (8 minutes). Transfer to a roasting pan. in the same skillet, heat 1/2 tablespoon olive oil over high heat. Add half of the cabbage and half of the remaining caraway. Saute until the cabbage wilts. Add to onion mixture. Repeat with remaing cabbage. Season entire cabbage onion mixture with salt and pepper.
3. In the same skillet, heat 1 tablespoon olive oil over high heat. Add pork; brown on all sides (10 minutes). Set atop the vegetbales in pan. Add beer and molasses to skillet; bring to a boil, scraping browned bits. Pour over vegetables. Add broth.
4. Roast pork nad vegetables for 45 minutes. Turn pork over and roast until thermometer inserted into thick part registers 450 degrees F (45 more minutes). Place pork on cutting board. Discard bay leaves. Using slotted spoon, place vegetables on platter. Slice pork;
place atop vegetables. Transfer cooking juices to a small saucepan. Boil 5 minutes. Spoon over pork.
Quick BLT Pizza
1 Italian bread shell (12 in.)
1/3 cup Mayonnaise
4 plum tomatoes sliced
1/2 cup Shredded Mozzarella Cheese
8 slices Bacon, cut into quarters, cooked
1 cup torn romaine lettuce
Spread bread shell with mayo; layer with tomatoes, cheese
and bacon. BAKE at 450 degrees for 5 to 7 minutes or until
cheese melts. Top with lettuce and cut into wedges.
Pork Roast Stuffed w/Rice
3/4 cup slivered almonds
2 tablespoons butter or margarine
3/4 cup sliced green onions
3/4 cup chopped celery
4 cup cooked brown rice
3/4 cup orange juice; divided
2 tablespoons grated orange peel
1 tablespoon diced crystallized ginger, divided
1/2 ts salt
1 Boneless pork loin roast
-(3-1/2 lbs.), rolled and tied
1 teaspoons dried rosemary, crushed
1/4 teaspons cracked black pepper
16 ounces canned cranberry sauce
1 orange, peeled & sectioned
Cook almonds in butter in large skillet over medium-high heat
until brown. Add onions and celery; cook until vegetables are
tender crisp. Stir in rice, 1/2 cup orange juice, orange peel,
1 teaspoon ginger, and salt; set aside. Untie roast, and spoon
rice mixture lengthwise between loins. Retie roast securely
with string at 2- to 3-inch intervals; place, fat side down,
on rack in shallow roasting pan. Combine rosemary and pepper;
sprinkle over roast. Insert meat thermometer does not touch
stuffing or fat. Bake at 325 degrees. for 1-1/2 hours. Combine
cranberry sauce, remaining orange juice, remaining ginger, and
orange in small saucepan; stir well. Simmer over medium heat 25
minutes, stirring occasionally. Brush about 1/2 cup cranberry
mixture over pork. Bake an additional 15 minutes or until meat
thermometer registers 170 degrees. Let roast stand 10 minutes.
Remove string and slice roast. Serve with remaining cranberry
Yield: 6 Servings
4 pork chops
1 Tbsp. butter
1 pint unsweetened apple juice
pinch dried sage
Melt butter in a frying pan. Add pork chops and fry chops until brown.
Add in enough apple juice to cover the browned chops. Add sage.
Bring to boil and then simmer for about 20 minutes.
Bring back to a boil until apple juice becomes brown and sticky.