February 27, 2020 at 1:04 p.m.
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.
CREAMY PORK CHOP CASSEROLE
6 boneless, 3/4 inch pork chops, trimmed of fat
2 T. butter or margarine
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 has browns 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.
PORK RIBS ‘N HONEY PLUM SAUCE
5-6 lbs. spare ribs or country style ribs, cut in serving size pieces
1 medium onion, quartered
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 start 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.
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.
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.