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Pat’s Pantry: Pork chop dinner

By Pat Mills

These Swiss-stuffed pork chops are great for everyday or special occasions. Paired with fresh vegetable sauté you can’t go wrong. – Pat

Swiss-stuffed chops

1 cup (4 oz.) shredded Swiss cheese
1 jar (4 ½ oz.) sliced mushrooms, drained
¼ cup minced fresh parsley
4 bone-in pork loin chops (7 oz. each)
1 egg
6 tablespoons dry breadcrumbs
dash pepper
2 tablespoons vegetable oil
1/3 cup water
1 tablespoon all-purpose flour
¼ cup cold water

In a bowl, combine the cheese, mushrooms and parsley. Cut a pocket in each pork chop by slicing almost to the bone. Stuff each with 1/2 cup cheese mixture; secure with toothpicks, in a shallow bowl, beat the egg. In another shallow bowl, combine the breadcrumbs and pepper. Dip the chops in egg, then coat with crumbs. In a large skillet, brown the chops in oil on both sides. Add water. Cover and simmer for 40-45 minutes or until juices run clear. Remove chops and keep warm; discard toothpicks. Combine flour and cold water until smooth; stir into pan juices. Cook and stir for 2 minutes or until thickened. Spoon over pork chops. Yield: 4 servings.

Corn zucchini sauté

¾ cup chopped sweet onion
3 tablespoons olive oil
2 garlic cloves, minced
3 medium zucchini, quartered lengthwise and sliced
1 plum tomato, seeded and chopped
1-½ cups fresh corn, cut from the cob or 1 can (15.25 oz) whole kernel corn, drained
¼ cup water
1 tablespoon dried parsley flakes
¼ teaspoon salt
¼ teaspoon pepper
½ cup shredded cheddar cheese

In a large skillet, sauté onion in oil until tender. Add garlic; sauté for 1 minute. Add the zucchini and tomato. Cook for 5 minutes, stirring occasionally.  Stir in the corn, water, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted. Yield: 4 servings.

Cheesecake waffle cups

1 package (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
4 waffle bowls
1 cup cherry pie filling

In a small mixing bowl, beat cream cheese until smooth. Gradually beat in milk. Stir in lemon juice and vanilla. Spoon about 1/3 cup into each waffle bowl; top with 2 tablespoons pie filling. Repeat layers. Yield: 4 servings.

FOOD FACTS

• Many sandwiches can be frozen for up to two weeks. Best fillings are cold cuts, meat loaf, chicken, peanut butter (no jelly), tuna and beef.
• When baking any pie or dish with a graham cracker crust, dip the pan in warm water for 10 seconds and it will be easier to remove it in one piece.

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