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chop cooking pork
at recipeseasy.com
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Apple Grilled Pork Chop with Red Onion Marmalade
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Yield: 1 servings
1/2 Stick unsalted butter;
-melted (1/4 cup)
1/4 c Firmly packed light brown
-sugar
2 tb Finally chopped crystallized
-ginger plus
; additional for garnish
2 tb Currants or raisins
1 lg R MacIntosh or Granny Smith
-apple; peeled, cored, and
; sliced thin
1 tb Fresh lemon juice
1/2 c All-purpose flour
1/2 ts Double-acting baking powder
1/4 ts Salt
1/2 ts Cinnamon
2 lg Eggs
1/4 c Plus 2 tablespoons
-granulated sugar
1/2 ts Vanilla
Whipped cream or vanilla ice
-cream as an
; accompaniment
Onto an 8-inch round cake pan pour the butter, swirling the pan, and
sprinkle it with brown sugar, 2 tablespoons of the ginger, and the
currants. In a small bowl toss the apple slices with the lemon juice
and arrange them evenly over the currants. Into another small bowl
sift together the flour, the baking powder, the salt, and the
cinnamon. In a bowl with an electric mixer beat the eggs with the
granulated sugar and the vanilla for 3 to 5 minutes, or until the
mixture is thick and pale and forms a ribbon when the beaters are
lifted. Fold in the flour mixture gently but thoroughly, pour the
batter over the apple slices, and bake the cake in the middle of a
preheated 400°F. oven for 20 to 25 minutes, or until the tester
comes out clean. Run a sharp knife around the edge of the pan, invert
the cake onto a serving plate, and serve it warm with the whipped
cream, sprinkled with the additional ginger.
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Chop-Chop Pork Chops
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Yield: 2 servings
350 g New potatoes; cut in half
150 g Broad beans; shelled
1 bn Radishes
4 tb Olive oil
2 Salad onions; sliced
1 ds Balsamic vinegar
2 Mangoes
200 g Sheeps' yoghurt
1 1/2 tb Honey
1 Pinches ground cinnamon
1 1/2 tb Chopped fresh mint
4 Pork loin chops; about
-475g/1lb 1oz
Few sprigs of fresh thyme
2 Whole peeled garlic cloves
1 Pinches ground nutmeg;
-ginger and cinnamon
2 Sprigs fresh rosemary
150 ml Red wine
Salt and pepper
Preheat oven to 230c/450f/Gas 8.
1 Cook the potatoes in a pan of boiling salted water until tender and
drain. Cook the broad beans in a pan of boiling water for 2-3 minutes.
Drain the beans and mix with the potatoes. Slice half the radishes.
2 Heat 1 tbsp olive oil in a saute pan, add the sliced salad onions
and cook for a minute. Add the beans, potatoes and sliced radishes,
sprinkle over a dash of balsamic vinegar and season. Serve in a bowl.
3 Using a sharp knife, cut down either side of the flat mango stones
and remove 'pockets' of flesh. Use a knife to make a criss-cross
pattern through the flesh, push upwards from below the skin and cut
off squares of mango flesh.
4 Mix with 100g/3 1/2oz yoghurt, 1/2 tbsp honey, pinch ground
cinnamon and 1/2 tbsp chopped mint. Serve in a bowl. For the Radish
Tzaziki: Grate the remaining radishes and mix into 100g/3 1/2oz
yoghurt with 1 tbsp chopped mint. Season.
5 Heat 1 tbsp olive oil in a griddle pan. Add 2 chops, thyme and
garlic and cook the pork for 3-4 minutes on each side, or until
cooked through.
6 Remove from the pan and allow the meat to rest for a few minutes.
Serve the chops with the radish tzaziki.
7 Heat 2 tbsp olive oil in an ovenproof frying pan, add the remaining
chops and sprinkle over a pinch each of nutmeg, ginger and cinnamon,
drizzle over 1 tbsp honey and add rosemary sprigs.
8 Cook for three minutes, transfer the pan to the oven and cook for
4-5 minutes. After this time, pour the red wine into the pan and
continue cooking for a further 3-4 minutes, or until the pork is
cooked through. Serve the pork with the rosemary sprigs.
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LE PORK CHOP FRANCAIS
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Yield: 8 Cups
---STOCK------
3 lb Beef bones
2 Carrots, chopped
1 sm Onion, halved
1/2 Stalk celery, chopped
1 Bay leaf
10 c Water
----SOUP-------
2 lg Spanish onions, sliced
4 tb Butter
Beef stock (see above)
2 tb Butter blended with 2 Tbsps
Of all-purpose flour
Salt and pepper
Slices of white bread,
Toasted
Grated swiss emmental cheese
Combine all ingredients for soup stock, simmer 5 to 6 hours then
strain. Discard bones and vegetables. To make soup, saute onions
sliced 1/4 inch thick in hot butter until softened. Pour in stock and
simmer gently, covered, for 1 hour. To thicken soup, blend butter
and flour into paste. Stir into soup and continue simmering until
thickened, about minutes. Season with salt and pepper. Spoon soup
into individual bowls, top each with toasted bread. Sprinkle with
cheese and bake in a 350F oven until cheese has melted, about 5 to 10
minutes. From Le Papilon Restaurant, 16 Church St., Toronto, Ontario.
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LICK YOUR CHOP PORK CHOPS
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Yield: 1 Servings
2 c Sugar
1/4 c Cornstarch
1/4 ts Salt
4 c Milk
4 Eggs, beaten
2 tb Vanilla
4 c Light cream
Mix sugar, cornstarch and salt in the top of a double boiler. Blend
in milk gradually and cook over hot water, stirring occasionally
until mixture is thickened, about 12-15 minutes. Blend in a small
amount of the hot mixture into the eggs, then stir the eggs into the
rest of the mixture. Cook 4-5 minutes more, stirring constantly.
Chill custard (I chill overnight if possible). Add vanilla and
chilled cream. Fill freezer not more than 2/3 full. Freeze in
hand-cranked or electric freezer with a mixture of 1 part ice cream
salt to 6 parts crushed Ice. When mixture is frozen, the electric
motor grinds to a halt; the hand crank can no longer be turned.
Remove the dasher and repack the freezer with ice and salt -- i part
salt to 8 parts ice. Cover with a rug or blanket and let cream ripen
in the freezer for about 2 hours. Or pack into containers and
transfer to a home freezer for hardening.
Variations:
Butter Pecan - use brown sugar instead of white, and add 1 cup chopped
pecans, toasted or sauteed in butter.
Chocolate - add 4 oz unsweetened chocolate, melted, and 1/2 cup more
sugar to the basic mix.
Peach/Strawberry/Raspberry - Add to the mix 2 cups pureed, slightly
sweetened fruit.
Lemon - Omit the vanilla and add 1 cup more sugar, 1 cup fresh lemon
juice, and the grated rind of a couple of lemons. (I haven't tried
this one yet, but plan to soon!)
(from Mary Meade's Country Cookbook)
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MEXICALI PORK CHOP CASSEROLE
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Yield: 3 Cups
1/2 lb Ground beef
1/2 ts Dry mustard
1/4 ts Chili powder
1 sm Onion, finely chopped
1/2 md Green pepper, finely chopped
16 oz Mashed refried beans
8 oz Tomato sauce
1 1/4 oz Taco seasoning mix
Sour Cream Topping
Finely shredded lettuce
Shredded Cheddar cheese
Cook and stir gqound beef in 10-inch skillet until brown; drain. Stir
in mustard, chili powder, onion green pepper, beans, tomato sauce and
seasoning mix. Heat to boiling, stirring constantly. Spread in
ungreased pie plate, 9 x 1 1/4 inches.
Spread Sour Cream Topping over ground beef mixture. Sprinkle with
lettuce and cheese. Serve with corn chips if desired. About 3 1/2
cups dip; 30 calories per tb.
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ONE DISH PORK CHOP DINNER
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Yield: 6 Servings
4 c Pepperidge Farm herb season-
-ed cubed stuffing
6 Skinless boneless chicken
.halves
Paprika
1 cn Campbell's cream of mushroom
.soup
1/3 c Milk
1 tb Chopped fresh parsley
1. Mix stuffing, 1/2 cup boiling water and 1 T margarine. 2. Spoon
stuffing across the center of a 3 quart shallow baking dish.
Place chicken on each side of the stuffing. Sprinkle chicken with
paprika. 3. Mix soup, milk and parsley. Pour over chicken. 4. Bake
covered at 400F for 15 minutes. 5. Bake uncovered 15 minutes more or
until chicken is no longer pink.
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ONE POT PORK CHOP SUPPER
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Yield: 4 Servings
8 oz Mafalda (Mini Lasagne)
-OR- Egg Noodles, or...
- Medium Shells, uncooked
1 lb Lean beef
-- cut into 1-inch cubes
1/2 lg Onion; chopped
2 Carrots; scraped and
- sliced diagonally into
- 3/4-inch thick ovals
1/2 Sweet red pepper
- cut into 1/2-inch strips
8 oz Small fresh mushrooms
- cleaned
2 Tomatoes; cut into wedges
1 c Red wine
1 Bay leaf
1/4 c Chopped fresh parsley
1/4 ts Hot red pepper flakes
1/2 ts Salt
1/4 ts Black pepper
1 c Frozen peas; thawed
In a large heavy pot, combine beef, onion, carrots, red pepper,
mushrooms, tomatoes, wine, bay leaf, parsley and red pepper flakes.
Cover and simmer over low heat for 1 1/2 hours, stirring
occasionally. Stir in salt, black pepper and pasta. Cover and cook 10
minutes, stirring occasionally. Add peas and stir to mix. Serve hot.
Serves 4-5
Each serving contains; 652 Calories; 48.2 g Protein; 60.7 g
Carbohydrates; 20 g Fat; 172 mg Cholesterol; 451 mg Sodium. Calories
from Fat: 28%
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MUSTARD PORK CHOP IN FOIL
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Yield: 1 Servings
2 qt Tomato, green
2 qt Pickles, small sweet
2 qt Onion, small white
6 ea Bell pepper, green
2 ea Cauliflower, heads
1 c Salt
3 qt Vinegar, white wine
1 c Flour
1 1/2 c Sugar
1/4 lb Mustard, dry
1 oz Celery seed
1/2 oz Turmeric
Separate the cauliflower into flowerets, peel the onions and slice the
peppers real fine, slice the tomatoes and combine all four
ingredients. Cover with the salt and let stand over night. Drain,
cover with boiling water and cook until vegetables are soft. Drain.
Heat the vinegar and pour over the flour, sugar, mustard, celery seed
and turmeric which have been mixed together. Mix thoroughly. Add the
pickles to the cooked vegetables and pour over the liquid, cook about
10 minutes or until mixture thickens. Pour into sterilized jars and
seal.
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PORK CHOP & POTATO CASSEROLE
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Yield: 4 Servings
1 lb Ground Beef
1/2 c Rice; Regular, Uncooked
1/2 c Water
1/4 c Onion; Chopped, 1 Sm.
1 ts Salt
1/2 ts Celery Salt
1/8 ts Garlic Powder
1/8 ts Pepper
15 oz Tomato Sauce; 1 Cn.
1 c Water
2 ts Worcestershire Sauce
Mix the meat, rice, 1/2 Cup of water, the onion and the seasonings.
Shape the mixture by TBLS into 1 1/2-inch balls. TO COOK IN A
SKILLET: Heat 1 TBLS of salad oil in a large skillet and cook the
meatballs over medium heat until brown. Add remaining ingredients
and heat to boiling. Reduce the heat, cover and simmer for about 45
minutes. TO COOK IN THE OVEN: Place the meatballs in an ungreased
baking dish, 8 X 8 X 2-inches. Mix the remaining ingredients and pour
over the meatballs. Cover and bake in a 350 degree F. oven for about
45 minutes. Uncover and bake 15 minutes longer.
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PORK CHOP & APPLE CASSEROLE
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Yield: 6 Servings
20 lb Pork chitterlings
1 pt Vinegar
2 Large onions; chopped
6 Hot peppers
1/4 c Salt
Corn meal
Salt and pepper
Oil
Thin pancake batter
In large pot, out in the yard, bring chitterlings, vinegar, onions,
peppers and salt to a boil in lots of water. Simmer 3-1/2 to 4 hours,
changing water 2 times, until fork tender. Cool. Remove all fat and
foreign matter. Reheat in fresh water and serve piping hot. Pass hot
pepper sauce. To fry: dip 2-inch pieces of chitterlings in corn meal,
salt and pepper. Fry in deep fat, not too crisp. For battered
chitterlings: make a thin pancake batter. Dip chitterlings in batter
and fry until golden brown. Serve with baked potatoes, slaw and corn
bread. Serves 4-6.
From Glen Hosey's Recipe Collection Program, hosey@erols.com From
"High Cotton Cookin'", Marvell Academy Mother's Association, Marvell,
AR 72366.
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