February 26, 2015 at 1:19 p.m.

Serving pork a different way

Serving pork a different way
Serving pork a different way

Do you know of someone who “pigs out” when you are serving a meal? We have a relative who has a growing boy (age 16) who can eat not one, but three hamburgers at a meal, along with whatever is being served. Before the family left for dinner at someone else’ home, his Mom would give him a couple of peanut butter sandwiches to sort of fill him up a bit so he wouldn’t pig out at the dinner table. Did it work? Yes and no. It depended on whose home they were at!

Well, it’s about pork today, and if you would like pork prepared in a different way, maybe today’s recipes will help you do just that.

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CREAMY PORK CHOP CASSEROLE
6 boneless, 3/4 inch pork chops, trimmed of fat
2 T. butter or margarine
Seasoned salt
1 can cream of chicken soup, undiluted
1/2 c. sour cream
1/4 c. milk
1-16 oz. pkg. frozen hashbrowns, thawed
1-3-1/2  oz. can French fried onion rings, divided
1/2 c. shredded Cheddar cheese

In a large skillet, over medium-high heat, brown chops in butter on each side (doing three chops at a time in the skillet.) Season with seasoned salt, set aside. While chops are browning, combine soup, sour cream and milk in a bowl, mixing well. Combine the hashbrowns and 1/2 c. onion rings, fold into soup mixture. Spread mixture into a butter 9x13 inch baking pan. Layer chops on top and sprinkle with remaining onion rings. Cover with foil. Bake at 350 degrees for 45 minutes. Remove foil; sprinkle with cheese. Bake additional 15 minutes or until cheese melts. Makes six servings.

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PORK RIBS ‘N HONEY PLUM SAUCE
5-6 lbs. spare ribs or country style ribs, cut in serving size pieces
1 medium onion, quartered

Sauce:
1/2 c. low-sodium soy sauce
3/4 c. each, plum jam and honey
2 large cloves garlic, minced, or 1/4 t. garlic powder

Put ribs in a Dutch oven or large saucepan. Add water just to cover. Bring to boil. When water starts to boil, skim off foam with a small strainer or spoon.  Lower heat, simmer covered, for 35-45 minutes or until ribs are tender. Drain, saving liquid. Transfer to a 9x13 inch baking pan. Combine sauce ingredients, brush over ribs. Bake at 350 degrees, covered, for 20 minutes; brush again with sauce. Bake additional 10 minutes uncovered. Makes five to six servings. Note: What to do with the liquid? Divide it into 1-1/2 cups and freeze it to use in gravy or veggie soup.

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It is citrus fruit season. Take advantage of the oranges, grapefruit and pineapple sales that are going on. They store in the fridge for quite a while to be eaten fresh or in recipes, as in this recipe.

CITRUS CHOPS
8 boneless pork or loin chops, cut 1/2 inch thick
1 T. canola or olive oil
1/4 c. sliced green onion
1 T. grated orange rind
1/2 c. orange juice
1/4 t. basil leaves

Heat oil in a large skillet. Over medium heat, brown chops on both sides, three or four at a time.

 Place in a 9x13 inch baking pan. In a small bowl, whisk together remaining ingredients. Pour over chops. Cover with foil bake at 350 degrees for 40-45 minutes. Makes six to eight servings.

Note: You can substitute 1/4 c. diced fresh onion if you wish. Also, when I peel an orange, I first grate the peel onto wax paper. Let it dry, put it in a small plastic bag and put it in the freezer for use in a recipe that calls for shredded orange peel. Do the same using lemon. Be sure not to grate any of the pith (the white stuff under the peel)

Thought for the Day: Self trust is the first secret of success.

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