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SAVORY PORK CHOPS

Do you have to limit your red meat intake?  Replace beef with the other white meat – pork. These pork chops are moist, tender and easy to make.   – Pat

BEAN AND PORK CHOP BAKE

4 boneless pork loin chops (1/2-inch thick)

1 tablespoon vegetable oil

1 large tart apple, peeled and chopped

1 small onion, chopped

1 can (28 oz.) baked beans

1/3 cup raisins

1/4 teaspoon ground cinnamon, divided

1 tablespoon maple pancake syrup

1/4 teaspoon salt

Brown the pork chops on both sides in oil in a large skillet. Remove and keep warm. In the same pan, sauté the apple and onion until tender. Stir in beans, raisins and 1/8 teaspoon cinnamon. Spoon into a greased 2-1/2-quart baking dish; top with pork chops. Cover and bake at 350 degrees for 40 minutes. Brush chops with maple syrup; sprinkle with the salt and remaining cinnamon. Bake, uncovered, for 5-10 minutes or until the meat juices run clear.

MARINATED PORK CHOPS

1 can (12 oz.) cola

1/4 cup soy sauce

3/4 teaspoon garlic powder

3/4 teaspoon ground ginger

3/4 teaspoon ground mustard

1/2 teaspoon salt

1/2 teaspoon pepper

6 bone-in pork loin chops (3/4-inch thick)

Combine the first seven ingredients and mix welI in a 2-cup measuring cup. Pour 1 1/2 cups into a large resealable plastic bag; add pork chops. Seal bag and turn to coat. Refrigerate for eight hours or overnight. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from pork. Grill covered, over medium heat for 5-6 minutes on each side or until meat juices run clear, basting with reserved marinade.

ORANGE SAUCED PORK CHOPS

4 bone-in pork loin chops (1-inch thick)

1 tablespoon vegetable oil

1/2 cup orange juice

2 tablespoons brown sugar

2 tablespoons orange marmalade

1 tablespoon cider vinegar

3 to 4 teaspoons cornstarch

2 tablespoons cold water

salt and pepper

Brown pork chops on both sides in oil in a skillet over medium-high heat; drain. Combine the orange juice, brown sugar, marmalade and vinegar and pour over chops. Bring to a boil. Reduce heat; cover and simmer for 14-18 minutes or until meat juices run clear. Remove chops and keep warm. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil and cook and stir for two minutes or until thickened. Season with salt and pepper. Serve with chops.

FAVORITE PORK CHOPS

2 cups soy sauce

1 cup water

1/2 cup packed brown sugar

1 tablespoon molasses

6 bone-in pork loin chops (1 1/2-inch thick)

SAUCE

3/4 cup ketchup

2/3 cup chili sauce

1/4 cup packed brown sugar

2 tablespoons water

1 1/2 teaspoons ground mustard

Bring first four ingredients to a boil in a saucepan over medium heat.  Remove from the heat and cool to room temperature. Pour into a large resealable plastic bag and add pork chops. Seal bag and refrigerate for 3-6 hours. Drain and discard marinade. Place pork chops in a greased 13x9x2-inch baking dish. Cover and bake at 350 degrees for 30 minutes. Combine the sauce ingredients and pour over chops. Bake, uncovered, 20 minutes longer or until meat juices run clear.

QUICK TIPS

• Ice cubes will help sharpen garbage disposal blades.

• Clean CorningWare by filling it with water and dropping in two denture cleaning tablets. Let stand for 30-45 minutes.

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