November 9, 2018 at 2:26 p.m.

Apples and pork go together

Apples and pork go together
Apples and pork go together

I think I’m done with apple recipes for this season…….one never knows. It’s really pork recipes today. There is a small amount of apple cider or apple juice and 2 whole apples in a couple of pork recipes today. That’s just the way it is.

I have a couple tips for you, especially if you are a new homemaker. When buying pork chops to stuff, buy chops that are 1-inch thick. It’s much easier to slit the chops to make room for stuffing. Freezing the chops for about half an hour will also make it easier to make a slit.  

If baking a roast and you don’t have a meat thermometer to test for doneness, prick the center of the roast using the tip of a sharp knife or a two-tined fork. If the juice which rises is clear, it is done. Check the temperature and time per pound for amount of servings needed. When removing from the oven, cover lightly with foil and let sit 10 to 15  minutes before slicing.

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PORK CHOP AND 
RICE DINNER
1 T. canola or vegetable oil
4 pork loin chops with bone (1-1/2 lbs.), 3/4-inch thick and trimmed
1 medium-size green pepper, diced in 3/4-in. pieces
1 medium-size yellow onion, diced in-3/4-in. pieces
1 – 15 oz. can regular or low-sodium stewed tomatoes, un-drained and cut into smaller pieces
2 medium-size apples, unpeeled and diced, 3/4-inch (Braeburn, Golden Delicious, Honeycrisp)
1/2 c. uncooked long-grain rice
1/2 c. lower-sodium or regular chicken broth
1 t. dried marjoram leaves
1/2 t. ground sage
1/4 t. each, salt and pepper

In a 10-in. skillet, heat oil over moderate heat. Add chops and cook for 3 minutes on each side or until browned. Remove chops. Add pepper and onion to the drippings in the skillet. Cook for 5 minutes or until veggies are crisp-tender. Stir in remaining ingredients. Bring to a boil.
Pour tomato mixture into a 9x13-in. baking dish. Place chops on top. Bake covered, for 35 minutes. Bake uncovered, for 10-15 minutes more or until chops are no longer pink on the inside and rice is tender.  Makes 4 servings.

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SAUERKRAUT AND CIDER PORK CHOPS
Nonstick cooking spray
6 pork loin chops with bone (2 lbs.). 3/4 –in. thick and trimmed
1-16 oz. can kraut, drained and rinsed, drained or 1-16 oz. refrigerated kraut or 2 c., drained and rinsed
1 large yellow onion, sliced
1 c. shredded carrot
1/2 c. apple cider or apple juice
1-T. packed light brown sugar
1/2 t. dried rosemary leaves
1/4 t. each, ginger and pepper

Coat a 10-in. nonstick skillet with cooking spray. Heat the skillet over moderate heat. Add 3 of the chops and cook for 3 minutes on each side or until browned. Remove chops. Repeat with remaining chops. Add remaining ingredients; stir until mixed well.
Place chops on top of kraut mixture. Lower heat and simmer, covered, for 5 to 6 minutes or until chops are no longer pink on the inside.  Makes 6 servings.

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OVEN PORK
BARBECUE
1 pork tenderloin ( 1-1/2 lbs.)
1/8 t. each salt and pepper
1-8 oz. lower-sodium tomato sauce
1 small yellow onion, minced
2 T. vinegar
1 T. canola or vegetable oil
1 T. Worcestershire
1 clove garlic, minced
1-1/2 t. drained prepared horseradish
1 t. dry mustard
1/2 t. chili powder
1/4 t. salt
1 T. minced parsley

Sprinkle pork with the 1/8 t. salt and pepper, then place on a rack in a roasting pan. Roast at 425 degrees for 40 to 50 minutes or until an instant-read thermometer inserted in the center registers 155 F.
Meanwhile, in a small saucepan, combine next 12 ingredients. Bring to a boil. Boil uncovered, over moderate heat for 10 to 15 minutes or until thickened. Stir in parsley. Set aside half of the mixture; cover and keep warm. Brush pork with remaining half of the tomato mixture during last 10 minutes of roasting. Cover meat with foil and let stand for 15 minutes before carving. Serve meat with the remaining tomato mixture.  Makes 6 servings.

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SPICY CHOCOLATE CHIP BARS
1 c. butter or margarine, softened
1 c. packed brown sugar
2 eggs
1-1/2 c. flour
1 t. baking powder
1/2 t. each, baking soda and salt
1 t. cinnamon
1/4 t. cloves
1 – 12 oz. pkg. chocolate chips, divided
1/2 c. chopped walnuts

In a mixing bowl, cream butter and brown sugar until fluffy. Beat in eggs. In another bowl, combine dry ingredients; beat into butter mixture. Stir in 3/4 of chips (not 3/4 c.) and nuts. Spread in a greased 9x13-in. pan. Sprinkle with rest of chips. Bake at 350 degrees for 20 - 25  minutes. Cool completely before cutting.  Makes 24 bars.

Thought for the Day: Don’t wish your days away. Try to enjoy each one as best as you can.

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