4 Lean Pork Chops 1/2 cup white wine 1 cup cream 1 midium Cabbage pinch of sage, salt and pepper 1/2 cup grated cheese
Remove the outside leaves of a small young cabbbage, slice it finely, and boil it for 7 minutes in salted water. Drain the cabbage thoroughly, add salt and pepper and 1 cup of cream, and simmer it, covered, for 30 minutes. Meanwhile, in an iron skillet saute 4 lean, well-trimmed pork chops in a little butter until they are brown and cooked through. Remove the chops and season them with salt and freshly gound pepper. Stir 1/2 cup of white wine briskly into the pan juices, add a good pinch of sage, and simmer the mixture for a couple of minutes. Stir this juice into the creamed cabbage. Spread half the cabbage in the bottom of an ovenproof casserole. Add the pork chops, cover them with the rest of the cabbage and cream sauce, sprinkle generously with the grated Parmesan and a little melted butter, and bake the casserole, uncovered, in a 350 degree oven for 20 minutes, or until the top is golden brown. Serves 4.
Notes -- 1. The Chamberlains' cooking times are too generous. The cabbage need be boiled for only 3 minutes or so, then simmered for maybe 10 or 15 minutes with the cream.
Pork Tenderloin - whole or half Fresh Smashed Garlic Fresh Ground Place Pepper Olive Oil
Rub Pork Tenderloin with Olive Oil - then heavily with garlic - sprinkle heavily with pepper! Grill on all sides - You get much better taste if you grill over mesquite wood on open fire. Grill till done. Let sit covered with foil for 20 minutes.
Prepare cheese queso of your choice. I use traditional Velveeta and rotel tomatoes and green chilies.
Slice pork and serve with queso.
Fabulous!!!
INGREDIENTS:
4 pork chops, 3/4" to 1" thick pinch salt and pepper 1/4 cup flour 1 Tbsp cooking oil 3/4 cup onion, finely chopped 1 cup diced green chiles (a 7 oz can) 2 cups Mexican style sliced stewed tomatoes, (a 14.5 oz can) 2 tsp dried oregano, crushed 2 tsp onion powder 1/2 tsp garlic powder
1 oven bag, 14" X 20"
Preheat oven to 275F.
Sprinkle pork chops with salt and pepper; dredge in flour to coat. Heat oil in skillet and lightly brown pork chops on both sides.
Place baking bag on 11"x15" baking tray or in shallow baking dish of the same size. Lay pork chops at the closed end of the baking bag and roll the top of the baking bag back to expose the chops; spoon chopped onion and diced green chiles onto the top of each of the pork chops, covering evenly. Sprinkle covered chops with oregano, onion powder, and garlic powder. Spoon stewed tomatoes into spaces between covered pork chops. Elevate open end of baking bag, gradually pour liquid from stewed tomatoes into bag, then secure open end of bag with nylon tie. Puncture top of baking bag with four small holes.
Place tray or dish with baking bag and contents in oven and bake at 275F for three hours.
Spoon sliced tomatoes and liquid from baking bag onto tops of pork chops when serving.
2 green onions, chopped 1/3 cup soy sauce 2 tablespoons grated, peeled gingerroot 1/4 cup packed light brown sugar 4 pork loin chops, each 3/4inch thick (about 8 ounces each) 1 small pinapple green-onion strips for garnish In 13" by 9" glass baking dish, prepare 1. Teriyaki sauce: With fork, mix green onions, soy sauce, ginger, and 2 table spoons brown sugar. 2. Add pork chops, turning to coat with teriyaki mixture. Let stand 20 minutes to marinate. Meanwhile, cut off rind from pinapple, then cut crosswise into inch-thick slices. Rub pineapple slices with <1/4 cup brown sugar. Place pineapple slices on grill over
medium heat. Cook pineapple slices 15 to 20 minutes until browned on both sides, turning slices occasionally.
After pinapple has cooked 10 minutes, add pork chops and cook until lightly browned on both sides and chops just lose their pink color throughout, about 10 minutes.
Turn chops occasionally and brush with remaining teriyaki mixture halfway through cooking time. Serve port chops with grilled pineapple slices. Garnish with green-onion strips. Makes 4 main-dish servings. or leftovers for the week Each serving About 620 calories, 44 g protein, 38 g carbohydrate, 32 g total fat (12 g saturated), 104 mg cholesterol, 970 mg sodium
4-lb. boneless pork loin 1/2 tsp. salt 1/4 tsp. garlic powder 2 tbs. Dijon mustard 1 (11-oz) can mandarin oranges 1/4 cup brown sugar 1/4 cup vinegar 1 chicken bouillon cube 1 tbs. soy sauce 2 tbs. cornstarch 1/2 cup water 1 medium onion, chopped 1/3 cup chopped green pepper Trim excess fat from roast. Sprinkle roast with salt, pepper, and garlic powder. Spread mustard over roast and place it in large Dutch oven. Cover and bake 2 1/2 hours at 325 degrees, or until meat thermometer reads 170 degrees. Drain mandarin oranges, reserving liquid. Set oranges aside. Combine liquid, brown sugar, vinegar, bouillon cube, soy sauce, cornstarch, and water in a saucepan. Cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in onion, green pepper, and oranges. Spoon sauce over roast. Bake uncovered, for 30 minutes at 400 degrees, basting occasionally. Slice pork and serve with warm pan drippings. Serves 12-14 or planty of leftovers.( usualy I put some in the freezer..
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