Apple to the Core
Apple Glazed Pork Chops
Combine first four ingredients in saucepan; cook over low heat, stirring occasionally, until jelly melts. Keep warm. Place pork chops on rack in broiler pan. Broil five inches from heat, seven minutes on each side. Remove from oven; brush one side with jelly glaze, and broil three minutes. Flip and brush other side with glaze; top with apple slices, and drizzle with remaining glaze. Broil three minutes
Pork Chops Ole
In a large skillet coated with nonstick cooking spray, brown pork chops; sprinkle with seasoning blend and pepper. Meanwhile, in a 13x9" baking dish coated with nonstick spray, combine rice, water, tomato sauce and taco seasoning; mix well. Arrange chops on top; sprinkle with green pepper. Cover and bake at 350º for 1½ hours. Uncover and sprinkle with cheese; return to oven until cheese is melted. Makes 6 servings. Each serving = 268 calories, 7 grams fat, saturated fat 3 grams.
Scalloped Potatoes and Pork Chops
In a greased 13x9" baking dish, layer half of the potatoes and onion; sprinkle with salt and pepper. Repeat layers. Combine the soup and sour cream; pour over mixture. Cover and bake at 375º for 30 minutes. Meanwhile, in a skillet, brown pork chops on both sides. Place chops on top of casserole. Cover and return to the oven for 45 minutes or until chops are tender, uncovering during the last 15 minutes of baking. Sprinkle with parsley. Makes 6 servings.
Ranchero Pork Chops
In a 2-qt saucepan, over medium heat, cook onion and green pepper in hot oil until tender, stirring occasionally. Stir in chili powder and cumin; cook 1 minute. Add tomatoes with their liquid, sugar and salt; over high heat, heat to boiling, string to break up tomatoes. Reduce heat to low; simmer, uncovered for 10 minutes.
While mixture is cooking, sprinkle cracked pepper on pork chops on both sides. Cook pork chops in butter on a skillet, turning chops once. While chops are cooking, peel and cut avocado into thin slices. To serve, spoon tomato mixture onto platter; arrange pork chops on top. Arrange avocado slices and sour cream on same platter. Serve with tortilla chips. Makes 4 main dish servings.
Pineapple-Garlic Pork Chops
Combine all ingredients except chops; mix well. Place chops in a shallow dish; pour marinade over chops. Cover and refrigerate overnight. Remove chops from marinade. Broil 5 inches from heat, 4-5 minutes on each side. Serves 4.
Pork Chops with Pepper and Olives
Rub chops with oil and garlic. Season with salt and pepper. Let meat stand while preparing vegetables. Place a small amount of olive oil in a skillet and cook pork chops until half done. Add 2 tablespoons olive oil to skillet and add onions, sauté until they soften. Add peppers; sauté until they are barely tender. Add tomatoes, olives and 2 tbl parsley; reserve remaining parsley. Cook until vegetable are tender and chops are cooked through. Season with salt and pepper and remove from heat. Divide sautéed vegetable among 6 warm plates. Place a pork chop on top of vegetables. Sprinkle with reserved parsley. Makes 6 servings.
Variation: 12 (6 oz) lamb chops can be used in place of 6 large pork chops.
Grind ham and pork together. Chop green pepper and onion. Add to meats. Add egg, crumbs and salt and pepper. Mix well and place in a loaf pan. Bake at 350º for about one hour. Pour tomato soup heated with a little water over the top of loaf when serving.
Pork Chops and Potatoes
Brown pork chops; sprinkle with seasoning salt. Set aside. Combine milk, sour cream, soup and pepper in a large bowl. Stir in potatoes, 1/2 cup cheese and 1/2 can onions. Spoon into 9x13" pan. Arrange pork chops on top. Bake, covered, at 350º for 40 minutes. Uncover and top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Makes 4 to 6 servings.
Pork Chops and Rice
Heat oven to 350º. Brown pork chops , then place in 9x13" pan. Top each pork chop with a slice of onion, slice of green pepper and then tomatoes. Pour tomato sauce over all. Bake 50 to 60 minutes until hot and bubble and vegetable are tender crisp. Meanwhile, boil water; add rice. Set aside. Top cooked mixture with rice, then cheese. Return to oven until cheese melts. Makes 4-6 servings.
Hawaiian Pork Chops
Heat oil in large skillet. Brown pork chops on both sides; remove from pan. Melt butter in same skillet. Add onions and garlic; sauté until tender. Stir in flour, curry powder, chicken broth, salt pepper and crushed pineapple with juice. Bring mixture to a boil. Return pork chops to pan. Cover and simmer 20 minutes or until pork chops are done. Serve over rice. Makes 4 servings.
Gingered Pork and Asparagus
In a large resealable plastic bag or shallow glass container, combine the first four ingredients. Remove 1/3 cup and set aside. Add pork to remaining marinade, seal bag or cover container and turn to coat. Refrigerate for 1 hour. In a large skillet or wok over medium-high heat, stir-fry half of the pork in 1 tbl oil for 2-3 minutes or until no longer pink. Remove pork with slotted spoon; set aside. Repeat with remaining pork and oil. In the same skillet, stir-fry the asparagus for 2-3 minutes or until crisp-tender. Stir cornstarch into reserved marinade; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to skillet and heat through. Serve over rice. Makes 4 servings.
Heat oven to 425 degrees. Sprinkle bacon, cheese and onion in pie crust. Beat together the remaining ingredients; pour into pie pan. Bake 15 minutes.
Reduce oven temperature to 300 degrees. Bake pie 30 minutes longer or until knife inserted 1 inch from edge comes out clean. Let pie stand 10 minutes before cutting. Serve in wedges. Make 6 servings.
San Francisco Chops
Trim pork chops of fat. Heat oil in skillet. Brown chops on both sides. Remove and add a little more oil if needed. Sauté garlic for a minute, being careful not to burn it. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper. Place shops in skillet. Pour sauce over them. Cover tightly. Simmer over low heat until chops are tender and cooked through, 30 to 35 minutes. Add a little water, 1 to 2 tbl if needed to keep sauce from cooking down too much. Turn once. Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thickened. Pour over chops and serve.
Good served with noodles tossed with butter and sauce.
Hungarian Pork Paprika
Combine flour, paprika, salt and pepper. Toss with meat. In skillet, brown meat in hot oil. Stir in tomatoes. Cook, uncovered, over medium heat 20 minutes or until meat is tender, stirring frequently. Remove pan from heat. Remove 1/2 cup of sauce mixture from skillet and blend with sour cream. Return mixture to skillet; blend well. DO NOT BOIL. Serve over hot cooked noodles or rice. Makes 4 servings.
Heat oven to 450 degrees. Cut pepper quarters into 1/2 inch diagonal pieces. Place in 13X9" baking dish. Drizzle with 3 tbl olive oil; salt and pepper to taste. Bake until peppers are charred on edges and tender, stirring occasionally, 30 to 40 minutes. Remove from oven. Finely chop parsley, oregano, thyme, garlic together and set aside. Heat 3 tbl oil in large non-stick skillet. Add mushrooms, cook, stirring over medium heat until mushrooms are tender and golden brown. Add chopped herb and garlic mixture, sauté, stirring, 2 minutes. Sprinkle with salt and pepper, transfer to side dish. Wipe out skillet. Place sausage into skillet, cook, stirring, over medium high heat, until sausage is browned. Transfer to strainer, drain. To baking dish with roasted peppers, add mushroom mixture and sausage. Cover with foil. Keep warm in oven, set at lowest temperature. Boil a large pot of salted water, stir in penne pasta and cook until pasta is tender. Ladle out 1/4 pasta liquid; reserve. Drain pasta. In a large deep platter, combine pasta, red pepper, mushroom and sausage mixture. Stir to combine. Add pasta liquid to moisten pasta. Sprinkle with cheese. Serve with hot crusty bread. Makes 4 servings.
Heat oven of 350 degrees. Cook asparagus spears as directed on package; drain. Wrap each ham slice around 2 or 3 asparagus spears. Place in ungreased baking dish, 10x6". Mix soup and wine; pour on ham rolls. Bake, uncovered, until bubbly, 20 to 25 minutes. Makes 3 servings.
Toss ham, celery, apple and pineapple. Mix mayonnaise, soy sauce and ginger; stir into ham mixture. Refrigerate at least one hour. Just before serving, toss ham mixture with spinach. Makes 4 to 6 servings.