PORK CHOP RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE-STUFFED PORK CHOPS (02/05/94) (22:27) 2 - PORK LOIN RIB CHOPS, CUT 1 1/4" THICK 1 - ORANGE 1 - TBSP BUTTER OR MARGARINE 2 - TBSP FINELY CHOPPED ONION 1/2 - CUP SOFT BREAD CRUMBS 1/3 - CUP COARSELY CHOPPED APPLE 1/8 - TSP RUBBED SAGE DASH PEPPER 1 - TBSP BUTTER OR MARGARINE 2 - TSP CORNSTARCH 1/8 - TSP GROUND CINNAMON 2/3 - CUP APPLE JUICE OR APPLE CIDER 2 - TBSP RAISINS FRESH SAGE, OPTIONAL CUT OPENING IN EACH CHOP FROM RIB SIDE, WIDENING POCKET WITHOUT CUTTING THROUGH TO OTHER SIDE OF CHOP. SET ASIDE. SHRED 1 TSP ORANGE PEEL; SET PEEL ASIDE. SQUEEZE ORANGE, RESERVING JUICE. STUFFING: IN MEDIUM SAUCEPAN, COOK ONION IN HOT BUTTER UNTIL TENDER. REMOVE FROM HEAT; STIR IN BREAD CRUMBS, APPLE, 1 TBSP ORANGE JUICE, SAGE AND PEPPER. FILL POCKET IN EACH CHOP WITH EQUAL AMOUNT OF STUFFING. BRUSH BOTH SIDES OF CHOPS WITH SOME REMAINING ORANGE JUICE. PLACE CHOPS IN 8" SQUARE BAKING DISH. BAKE @ 325 DEGREES 45 TO 55 MINUTES OR UNTIL DONE, BASTING OCCASIONALLY WITH ORANGE JUICE. SAUCE: IN SMALL SAUCEPAN, MELT 1 TBSP BUTTER; STIR IN CORNSTARCH AND CINNAMON, MIXING WELL. GRADUALLY STIR IN APPLE JUICE. ADD RAISINS AND SHREDDED ORANGE PEEL. COOK OVER MEDIUM HEAT UNTIL THICKENED AND BUBBLY, STIRRING CONSTANTLY. SERVE SAUCE WITH CHOPS. GARNISH WITH FRESH SAGE, IF DESIRED. MAKES 2 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED PORK CHOPS 1 (05-11-93) (0:56) SERVINGS: 6 6 EA PORK CHOPS 1 EA GARLIC CLOVE; MINCED 1 T CARAWAY SEEDS; CRUSHED 2 T HUNGARIAN PAPRIKA; MILD * 1/2 T SALT 1 X PEPPER; AS DESIRED 1 C WHITE WINE; DRY 1 C SOUR CREAM (OPTIONAL) * USE ONLY HUNGARIAN MILD PAPRIKA. IT IS AVAILABLE AT MOST LARGER STORES AND AT SPECIALTY SHOPS. PLACE THE PORK CHOPS IN AN OVENPROOF CASSEROLE. MIX THE REMAINING INGREDIENTS, EXCEPT SOUR CREAM, AND POUR OVER THE CHOPS. MARINATE THE CHOPS 2 TO 3 HOURS IN THE REFRIGERATOR. BAKE THE CHOPS, UNCOVERED, IN THE MARINADE IN A PREHEATED 325 DEGREE F. OVEN FOR 1 HOUR OR UNTIL TENDER. ADD MORE WINE IF NECESSARY. STIR SOUR CREAM INTO PAN JUICES AND HEAT THROUGH BUT DO NOT BOIL. SERVE CHOPS WITH SOUR-CREAM GRAVY AND BUTTERED NOODLES OR DUMPLINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUED PORK CHOPS 1 (05/14/93) (2:44) SERVINGS: 8 1/2 C WATER 1/4 C VINEGAR 2 T DRY MUSTARD 3 T BROWN SUGAR 4 T CHILI SAUCE 8 EA PORK CHOPS COMBINE INGREDIENTS AND MIX WELL. POUR OVER SEASONED CHOPS IN GLASS BAKING DISH, COVER AND BAKE AT 400 F DEGREES FOR 1-1/2 HOURS, UNCOVERING LAST 30 MINUTES. WATER MAY BE ADDED TO MAKE GRAVY. DELICIOUS WITH RIBS ALSO. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAVARIAN STYLE PORK CHOPS (02/05/94) (22:35) 1/4 - CUP BUTTER OR MARGARINE 2 - LB PORK CHOPS 1 - 27 OZ CAN SAUERKRAUT 3 - STRIPS BACON, MINCED 1 - CUP CHOPPED ONION 1/4 - CUP UNCOOKED RICE 1/2 - TSP CARAWAY SEED 1 - 12 OZ CAN BEER IN ELECTRIC SKILLET, MELT BUTTER WITH HEAT CONTROL SET AT 350 DEGREES FRY PORK CHOPS, 4 AT A TIME, UNTIL BROWN ON EACH SIDE. REPEAT WITH REMAINING CHOPS. REMOVE. TO SKILLET, ADD SAUERKRAUT, BACON, ONION, RICE AND CARAWAY SEED. MIX WELL. POUR BEER OVER MIXTURE. PLACE PORK CHOPS ON TOP OF SAUERKRAUT. TURN HEAT CONTROL DOWN TO 250 DEGREES. COVER AND SIMMER 30 MINUTES OR UNTIL PORK CHOPS ARE FORK TENDER. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERFLY PORK CHOPS SUPREME (02/05/94) (22:29) 4 - BUTTERFLY PORK CHOPS, SLICED THIN 1/2 - CUP OLIVE OIL 1/2 - LB MUSHROOMS, REMOVE STEMS, USING ONLY CAPS, SLICE THINLY 2 - LARGE ONIONS, SLICED FINE, NOT CHOPPED 1 - SMALL CLOVE GARLIC, MINCED 1/2 - STICK BUTTER JUICE FROM 1 LEMON, CUTTING THIN SLICES FOR GARNISH 2 - WELL-BEATEN EGGS 1 1/2 - CUPS PLAIN BREAD CRUMBS 2 - TBSP CRUSHED MINT 1 1/2 - CUPS DRY WHITE WINE OR DRY VERMOUTH 1/2 - CUP GRATED ROMANO CHEESE 1/2 - CUP PARSLEY, CHOPPED FOR GARNISH BLACK PEPPER TO TASTE TRIM ANY EXCESS FAT FROM CHOPS. DIP EACH CHOP INTO EGG, THEN DIP INTO CRUMBS WITH CRUSHED MINT AND BLACK PEPPER. DO THIS TWICE AND PLACE ON LARGE PLATTER AND LET CHOPS STAND FOR 15 MINUTES. IN LARGE SKILLET OVER MEDIUM HEAT, ADD OLIVE OIL AND BROWN CHOPS QUICKLY, BEING CAREFUL NOT TO BURN. REMOVE TO PLATTER; COVER. ADD 1/2 STICK OF BUTTER AND MIX WITH OLIVE OIL. ADD ONIONS AND GARLIC AND SAUTE, BEING CAREFUL NOT TO BURN GARLIC, THEN ADD MUSHROOMS AND CONTINUE TO SAUTE. ADD 1 CUP WINE AND 1/2 OF LEMON JUICE, STIRRING THOROUGHLY. RETURN BUTTERFLY CHOPS TO SKILLET AND PLACE ONIONS, GARLIC, MUSHROOM MIXTURE OVER TOP OF CHOPS. COVER, LOWER HEAT AND COOK ABOUT 10 TO 15 MINUTES. MAKE SURE NOT TO DRY OUT CHOPS. TURN CHOPS ONE TIME DURING THIS PERIOD. REMOVE 4 CHOPS TO WARM SERVING PLATTER AND COVER. ADD REMAINING WINE AND LEMON JUICE AND ROMANO CHEESE AND STIR THOROUGHLY. PLACE MIXTURE OVER EACH CHOP. GARNISH WITH CHOPPED PARSLEY AND LEMON SLICES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAJUNIZED ORIENTAL PORK CHOPS (05/14/93) (2:42) SERVINGS: 6 6 EA THICK PORK CHOPS 1 X SALT & RED CAYENNE PEPPER 1 1/2 C DRY WHITE WINE 1 C BELL PEPPER, CHOPPED 1 C ONIONS, CHOPPED 1 EA CLOVE GARLIC, CHOPPED 3 T SOY SAUCE 1 CN PINEAPPLE CHUNKS (15 OZ.) SALT AND RED PEPPER THE CHOPS. BROWN THEM SLOWLY IN A SKILLET. ADD WINE, BELL PEPPER, ONION, AND GARLIC, COVER AND SIMMER FOR 25 TO 30 MINUTES. REMOVE PORK CHOPS, BEING SURE TO KEEP THEM WARM. ADD THE SOY SAUCE AND SYRUP FROM THE PINEAPPLE. STIR AND SIMMER UNTIL MORE OR LESS THICK. ADD THE PINEAPPLE CHUNKS AND BRING TO A BOIL. SERVE OVER PORK CHOPS AND HOT COOKED RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORIANDER PEPPER PORK (02/05/94) (22:40) 4 - PORK LOIN CHOPS, CUT 1 1/2" THICK 2 - CLOVE GARLIC, CRUSHED 1 - TBSP CRUSHED CORIANDER SEEDS 8 - CRUSHED PEPPERCORNS 1 - TSP BROWN SUGAR 3 - TBSP SOY SAUCE COMBINE ALL INGREDIENTS, EXCEPT PORK CHOPS. BRUSH CHOPS WELL WITH MARINADE. COVER; SET ASIDE FOR 30 MINUTES, BRUSHING OCCASIONALLY WITH MARINADE. PLACE CHOPS ON GRILL, RESERVING MARINADE. COOK AT MODERATE TEMPERATURE 10 TO 12 MINUTES PER SIDE OR UNTIL DONE, BRUSHING OCCASIONALLY WITH MARINADE. SERVE WITH GRILLED PEACH HALVES AND PINEAPPLE SLICES, DUSTED WITH CHOPPED PARSLEY, IF DESIRED. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY SAUCE PORK CHOPS (02/05/94) (22:26) 4 - LOIN PORK CHOPS SALT AND FRESH GROUND BLACK PEPPER 1 - NAVEL ORANGE 1 - CUP RAW CRANBERRIES, CLEANED AND RINSED 2 - TBSP OIL 2 - TBSP BUTTER 1/3 - CUP FINELY CHOPPED ONION 2 - TBSP BROWN SUGAR 2 - TBSP RED WINE VINEGAR 1 - TBSP TOMATO PASTE 1/2 - CUP FRESH OR CANNED CHICKEN BROTH 1 - TBSP FINELY CHOPPED PARSLEY SPRINKLE THE CHOPS ON BOTH SIDES WITH SALT AND PEPPER. PEEL THE ORANGE. CHOP THE ORANGE AND CRANBERRIES COARSELY WITH A KNIFE OR IN A FOOD PROCESSOR. A FOOD PROCESSOR IS MUCH EASIER FOR CUTTING UP CRANBERRIES BECAUSE THEY TEND TO ROLL FROM UNDER THE KNIFE EDGE. THE AMOUNT CALLED FOR WILL YIELD ABOUT 1 1/2 CUPS OF ORANGE CRANBERRY MIXTURE. HEAT OIL IN A SKILLET AND WHEN THE OIL IS HOT ADD THE CHOPS AND COOK UNTIL BROWN ON ONE SIDE, ABOUT 8 MINUTES. TURN AND BROWN ON THE OTHER SIDE, ABOUT 5 MINUTES. REDUCE HEAT. COVER AND SIMMER 12 TO 15 MINUTES. TRANSFER THE CHOPS TO A WARM PLATTER AND POUR THE DRIPPINGS FROM THE SKILLET INTO A GLASS MEASURE CUP. SKIM OFF FAT AND SET JUICES ASIDE. ADD A TBSP OF BUTTER TO THE SKILLET. MELT, THEN ADD ONION. COOK, STIRRING, UNTIL LIMP. ADD BROWN SUGAR AND STIR UNTIL IT LOOKS WET AND SYRUP CONSISTENCY. ADD VINEGAR AND TOMATO PASTE. STIR UNTIL BLENDED. ADD ORANGE CRANBERRY MIXTURE AND BROTH. ADD ANY LIQUID THAT HAS ACCUMULATED ON THE CHOP PLATTER PLUS THE DRIPPING JUICES IN THE MEASURE CUP. STIR TO BLEND. SIMMER ABOUT 2 TO 3 MINUTES. PIECES OF CRANBERRY IN THE SAUCE WILL STILL SHOW THE DEEP, DARK RED HUE OF THE CRANBERRY SKIN. THE SURROUNDING SAUCE WILL HAVE A DULL TOMATO RED COLOR. STIR IN REMAINING TBSP OF BUTTER. POUR SAUCE OVER CHOPS. SPRINKLE WITH FRESH PARSLEY. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY PORK CHOPS AND RICE (02/05/94) (22:24) 4 - PORK CHOPS, 1/2" THICK 2 - TBSP BUTTER OR MARGARINE 1 1/2 - CUPS WATER 1 - 10 3/4 OZ CAN CONDENSED CREAM OF MUSHROOM SOUP 1 - BAG MINUTE BOIL-IN-BAG RICE, COOKED BROWN CHOPS WELL IN HOT BUTTER IN A SKILLET. ADD 1/2 CUP OF THE WATER. COVER; SIMMER 20 MINUTES OR UNTIL TENDER. (ALWAYS COOK PORK THOROUGHLY.) COMBINE SOUP AND REMAINING WATER IN SAUCEPAN. COOK OVER MEDIUM HEAT UNTIL MIXTURE JUST COMES TO A BOIL. ARRANGE PORK CHOPS AND RICE ON A PLATTER. SERVE WITH MUSHROOM SAUCE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FAVORITE PORK CHOP DINNER (02/05/94) (22:38) PREHEAT OVEN TO 375 DEGREES. IN SKILLET, BROWN FIVE 3/4" THICK PORK CHOPS. PLACE BROWNED CHOPS IN UNGREASED 13 X 9" PAN. SEASON WITH SALT & PEPPER. COVER WITH ALUMINUM FOIL. BAKE 20 MINUTES. REMOVE PAN FROM OVEN. DRAIN OFF GREASE. MOVE CHOPS TO ONE END OF PAN. ARRANGE 1- 23 OZ CAN DRAINED SWEET POTATOES AROUND CHOPS. POUR 3/4- CUP MAPLE SYRUP OVER CHOPS AND POTATOES. LET SYRUP RUN ALONG BOTTOM OF PAN. SEPARATE 1- CAN PILLSBURY OR BALLARD BISCUITS. ARRANGE IN OTHER END OF PAN AWAY FROM CHOPS & SWEET POTATOES. BAKE UNCOVERED 20 - 25 MINUTES UNTIL BISCUITS ARE GOLDEN BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FESTIVE PORK CHOPS (02/05/94) (22:40) 2 1 1/2" PORK CHOPS 3 - TBSP BUTTER 8 - OZ MUSHROOMS 1 - MEDIUM ONION 1 - MEDIUM GREEN PEPPER 2 1/2 - CUPS CHABLIS WINE 2 - SLICES AMERICAN CHEESE SLICE WHOLE ONION 1/4" THICK, THEN AGAIN IN HALF. SLICE PEPPER LENGTHWISE INTO THIN STRIPS. SLICE MUSHROOMS THIN LENGTHWISE THROUGH STEM. IN A 10" FRYING PAN(WITH COVER) MELT BUTTER AND SAUTE MUSHROOMS, ONIONS AND PEPPERS UNTIL TENDER. REMOVE WITH REGULAR SPOON AND SET ASIDE. REHEAT PAN OVER MEDIUM-HIGH HEAT UNTIL REMAINING LIQUID STARTS TO BROWN. PLACE CHOPS IN PAN AND SEAR CHOPS 1 MINUTE PER SIDE OR UNTIL LIGHTLY BROWNED. QUICKLY ADD THE WINE AND BRING TO BOIL. REDUCE TO SIMMER AND PLACE SAUTED MUSHROOMS, ONIONS AND PEPPER ON TOP OF EACH CHOP. COVER AND CONTINUE COOKING FOR 1 HOUR OR UNTIL TENDER. REMOVE FROM HEAT (PAN) AND PLACE 1 SLICE OF AMERICAN CHEESE OVER EACH CHOP. REPLACE COVER UNTIL CHEESE IS SLIGHTLY MELTED. SERVE IMMEDIATELY. SALT AND PEPPER TO TASTE. SERVES 2 HEARTY APPETITES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRAPEFRUIT PORK CHOP CASSEROLE (02/05/94) (22:30) 1 - TBSP SALAD OIL 1 1/2 - TSP SALT 1 - TBSP BROWN SUGAR 1 - ONION, CHOPPED 6 - LOIN PORK CHOPS, ABOUT 3/4" THICK 1 1/2 - CUPS FRESH GRAPEFRUIT JUICE 1 - GREEN CABBAGE, SHREDDED (ABOUT 6 CUPS) 2 - APPLES, CORED, PARED AND DICED 2 - TSP CARAWAY SEEDS 2 - GRAPEFRUIT, SECTIONED HEAT OIL IN SKILLET. ADD ONION AND COOK UNTIL TENDER. ADD CHOPS AND BROWN ON BOTH SIDES, ABOUT 20 MINUTES. REMOVE TO FOUR QUART CASSEROLE. ADD CABBAGE. SPRINKLE WITH CARAWAY SEEDS, SALT, SUGAR AND JUICE. TOP WITH APPLES; COVER AND BAKE @ 350 DEGREES FOR 30 MINUTES. ADD GRAPEFRUIT SECTIONS AND BAKE 5 MINUTES LONGER. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HAWAIIAN PORK CHOPS (02/05/94) (22:36) 1/2 - CUP CHOPPED ONION 1/2 - CUP CHOPPED GREEN PEPPER 2 - TBSP FLOUR 1 - TSP SALT 1/4 - TSP PEPPER 6 - LOIN PORK CHOPS, TRIMMED 6 - PINEAPPLE SLICES, DRAIN JUICE AND RESERVE 1 - TBSP VINEGAR 1/4 - CUP KETCHUP 1/2 - CUP PINEAPPLE JUICE SPRAY SKILLET WITH PAM. COOK ONION AND PEPPER UNTIL ONION IS CLEAR. REMOVE FROM SKILLET. MIX FLOUR, SALT AND PEPPER IN BAG; ADD PORK CHOPS, 1 AT A TIME, TO COAT. BROWN CHOPS IN SKILLET. ADD PINEAPPLE SLICES, ONION AND GREEN PEPPER. COMBINE VINEGAR, KETCHUP AND JUICE. POUR OVER CHOPS. SIMMER 45 MINUTES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ITALIAN STYLE PORK CHOPS (02/05/94) (22:34) 1 1/2 - TBSP VEGETABLE OIL 6 TO 8 - CENTER CUT PORK CHOPS, ABOUT 1/4" THICK 1/4 - CUP DRY WHITE WINE 1/2 - TSP FENNEL SEEDS, OPTIONAL 1 - QT ITALIAN TOMATO SAUCE HEAT THE OIL. ADD PORK CHOPS ( IN BATCHES) AND BROWN OVER MODERATELY HIGH HEAT, TURNING ONCE, ABOUT 5 MINUTES ON EACH SIDE. REMOVE CHOPS FROM SKILLET AND SET ASIDE. DRAIN SKILLET OF EXCESS FAT. ADD WINE AND BOIL UNTIL IT MEASURES ABOUT 2 TBSP (MORE OR LESS). REPLACE PORK CHOPS, ADD TOMATO SAUCE AND FENNEL SEEDS, IF DESIRED, AND COVER. SIMMER OVER LOW HEAT ABOUT 40 MINUTES OR UNTIL PORK CHOPS ARE VERY TENDER. PLACE PORK CHOPS ON PLATTER. IF SAUCE IS WATERY, BOIL IT A FEW MINUTES WHILE STIRRING. SERVE WITH RICE OR BOILED NOODLES AND A TOSSED SALAD. SERVES 6 TO 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LOUISIANA PORK CHOPS (11-18-92) (3:00) IBM 2 MEDIUM PEPPERS, EACH CUT INTO 8 STRIPS 1 LARGE ONION, CUT INTO 8 WEDGES 2 GARLIC CLOVES, MINCED 1 TABLESPOON SALAD OIL 1 14 1/2 TO 16 OUNCE CAN TOMATOES, DRAINED 3/4 TEASPOON OREGANO 1/2 TEASPOON SALT 4 PORK LOIN RIB, OR LOIN CHOPS, EACH 1 INCH THICK 1/2 TO 1 TEASPOON HOT PEPPER SAUCE IN 12 X 8 INCH BAKING DISH, COOK PEPPERS, ONION, GARLIC AND SALAD OIL, COVERED ON MICROWAVE HIGH 6 TO 8 MINUTES UNTIL TENDER, STIRRING HALFWAY THROUGH COOKING. STIR IN TOMATOES, BREAKING UP WITH SPOON, OREGANO AND SALT. ARRANGE PORK CHOPS ON VEGETABLE MIXTURE WITH BONES TOWARD EDGES OF DISH. COOK, COVERED, ON HIGH 5 MINUTES. REARRANGE AND TURN OVER PORK CHOPS; STIR SAUCE. COOK, COVERED, 5 TO 7 MINUTES UNTIL MEAT THERMOMETER REGISTERS 150 DEGREES. STIR IN HOT PEPPER SAUCE; LET STAND, COVERED, 2 MINUTES; TEMPERATURES WILL RISE TO 160 DEGREES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OVEN BARBECUED PORK CHOPS (12-12-92) (0:06) IBM 1 CUP TOMATO JUICE 1/3 CUP WATER 1/3 CUP PACKED BROWN SUGAR 2 TABLESPOONS TOMATO PASTE 2 TABLESPOONS WORCESTERSHIRE SAUCE 1 1/2 TABLESPOONS WINE VINEGAR 1 TEASPOON PREPARED MUSTARD 1/2 TEASPOON GARLIC POWDER 4 PORK CHOPS (ABOUT 1 INCH THICK) IN A BOWL, COMBINE ALL INGREDIENTS EXCEPT FOR THE PORK CHOPS. HEAT THE MIXTURE ON MICROPOWER HIGH FOR 5 MINUTES. PREHEAT CONVECTION TO 300 DEGREES FOR 8 MINUTES. DIP PORK CHOPS IN THIS MIXTURE. PLACE CHOPS ON GRILL RACK OVER THE OVEN TRAY. BAKE FOR APPROXIMATELY 40 MINUTES OR UNTIL THE MEAT IS TENDER. BASTE OCCASIONALLY WITH REMAINING SAUCE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PARTY TIME PORK CHOPS (02/05/94) (22:38) 4 - 1/2" THICK PORK CHOPS SALT AND PEPPER TO TASTE 1 - CUP UNCOOKED RICE 1 - BELL PEPPER CUT INTO 1/4" RINGS 1 - ONION, SLICED 1/4" THICK 1 - 8 OZ CAN TOMATO SAUCE 2 - 4 OZ CAN SLICED MUSHROOMS, UNDRAINED 1 - CUP WATER 1/4 - TSP TABASCO 1/2 - TSP WORCESTERSHIRE SAUCE SALT AND PEPPER PORK CHOPS AND BROWN IN AN OVENPROOF SKILLET OR AN ELECTRIC SKILLET IN A SMALL AMOUNT OF SALAD OIL. REMOVE CHOPS AND SPOON RICE INTO SKILLET IN DRIPPINGS. PUT PORK CHOPS BACK ON TOP OF RICE AND TOP EACH WITH A SLICE OF BELL PEPPER AND SLICE OF ONION. CHOP REMAINING BELL PEPPER AND ONION AND COMBINE WITH REMAINING INGREDIENTS, STIRRING WELL TO BLEND. POUR OVER CHOPS AND RICE. COVER AND BAKE IN PREHEATED 350 DEGREE OVEN FOR 55 TO 60 MINUTES UNTIL DONE. (OR COVER ELECTRIC SKILLET, SET TIME AND COOK UNTIL DONE.) CHECK PERIODICALLY TO SEE IF MORE MOISTURE IS NEEDED. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK CHOP CASSEROLE (02/05/94) (22:35) 5 - PORK CHOPS 1 - TBSP BROWN SUGAR 1 - TSP WORCESTERSHIRE SAUCE 1 - 1 LB 4 OZ CAN BAKED BEANS GREEN PEPPER RINGS 1 - CUP CHILI SAUCE TRIM EXCESS FAT OFF CHOPS AND RENDER IN FRYING PAN. HEAT FAT TO MEDIUM HIGH HEAT. BROWN CHOPS THOROUGHLY ON BOTH SIDES, SEASON WITH SALT AND PEPPER. PLACE IN BOTTOM OF UNCOVERED 3 QUART CASSEROLE BAKING DISH. TO THE BEANS ADD CHILI SAUCE, BROWN SUGAR AND WORCESTERSHIRE SAUCE. POUR OVER CHOPS. PLACE GREEN PEPPER RINGS ON TOP. BAKE IN 375 DEGREE PREHEATED OVEN FOR 1 HOUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK CHOP AND VEGETABLE SKILLET (02/05/94) (22:31) 4 - PORK CHOPS, CUT 1/2" THICK (ABOUT 1 1/4 LB TOTAL) 1 - TBSP COOKING OIL 2 - MEDIUM ONIONS, THINLY SLICED AND SEPARATED INTO RINGS 1 - 7 1/2 OZ CAN TOMATOES, CUT UP 3/4 - CUP WATER 2 - TSP PAPRIKA 1/2 - TSP GARLIC SALT 1/2 - TSP CARAWAY SEED 3 - MEDIUM POTATOES, SLICED 1 - SMALL GREEN PEPPER, CUT INTO STRIPS TRIM FAT FROM PORK CHOPS. IN A 12" SKILLET, COOK CHOPS OVER MEDIUM- HIGH HEAT IN HOT OIL 4 TO 5 MINUTES PER SIDE OR UNTIL BROWN. REMOVE FROM SKILLET. ADD ONIONS; COOK 3 TO 5 MINUTES OR UNTIL TENDER. DRAIN OFF FAT, IF NECESSARY. ADD UNDRAINED TOMATOES, WATER, PAPRIKA, GARLIC SALT AND CARAWAY SEED. RETURN CHOPS TO SKILLET. BRING TO BOILING; REDUCE HEAT. COVER; SIMMER 10 MINUTES. ADD POTATOES AND GREEN PEPPER. COVER; SIMMER 15 TO 20 MINUTES OR UNTIL PORK AND POTATOES ARE TENDER AND NO PINK REMAINS IN PORK. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK CHOP PARMESAN (02/05/94) (22:37) DIP: PORK CHOPS IN SLIGHTLY BEATEN EGG THEN A MIXTURE OF: ITALIAN BREAD CRUMBS PARMESAN CHEESE GARLIC SALT SALT & PEPPER BROWN CHOPS LIGHTLY IN BUTTERED SKILLET. ADD TO JAR OF RAGU: OREGANO, GARLIC SALT, CHILI POWDER, SUGAR & PEPPER. PUT CHOPS IN BAKING DISH. POUR SAUCE OVER MEAT. SPRINKLE PARMESAN CHEESE ON TOP. BAKE @ 350 DEGREES FOR 1 HOUR. WHEN DONE, LAY 1 SLICE OF MOZZARELLA CHEESE ON EACH CHOP. RETURN TO OVEN UNTIL CHEESE IS MELTED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK CHOPS AND RICE (05/19/93) (21:52) SERVINGS: 4 4 EA PORK CHOPS, LEAN 2 C WATER 1 T SALT 2 T OIL 1 C RICE 1 CN CREAM OF MUSHROOM SOUP 1 X FLOUR 1/4 C WATER BRING 2C SALTED WATER TO BOIL. ADD UNCOOKED RICE; COOK UNTIL TENDER. BROWN FLOURED AND SALTED PORK CHOPS IN OIL. ADD MUSHROOM SOUP AND 1/4C WATER. COVER AND COOK 15 MINUTES. LINE CASSEROLE WITH RICE, COVER WITH CHOPS AND GRAVY. BAKE 30 TO 45 MINUTES AT 350 DEGREES OR UNTIL TENDER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK CHOPS AU POIVRE (11-05-93) (20:34) 4 PORK CHOPS (6 OUNCE EACH) LEAN CENTER LOIN (3/4 INCH THICK) 2 TABLESPOONS CRACKED BLACK PEPPER VEGETABLE COOKING SPRAY 1/4 CUP COGNAC TRIM EXCESS FAT FROM CHOPS. RUB CHOPS ON ALL SIDES WITH PEPPER, LET STAND AT ROOM TEMPERATURE 30 MINUTES. PLACE ON RACK OF A BROILER PAN COATED WITH COOKING SPRAY. BROIL 4 TO 5 INCHES FROM HEATING ELEMENT 15 MINUTES ON EACH SIDE OR UNTIL DESIRED DEGREE OF DONENESS. TRANSFER CHOPS TO A HOT PLATTER. PLACE COGNAC IN A SMALL SAUCE PAN; HEAT JUST UNTIL WARM. POUR OVER STEAK, AND IGNITE WITH A LONG MATCH. AFTER FLAMES DIE DOWN, SERVE IMMEDIATELY. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK CHOPS CREOLE (02/05/94) (22:39) 4 - PORK LOIN OR RIB CHOPS, 1/2 TO 3/4" THICK 1 - TSP SALT 1/4 - TSP PEPPER 4 - THIN ONION SLICES 4 - GREEN PEPPER RINGS 4 - TBSP UNCOOKED INSTANT RICE 1 - 8 OZ CAN STEWED TOMATOES IN A 10" SKILLET, BROWN CHOPS OVER MEDIUM HEAT. SPRINKLE SALT AND PEPPER ON CHOPS. TOP EACH WITH 1 ONION SLICE, 1 GREEN PEPPER RING, 1 TBSP RICE AND 1/4 CUP TOMATOES. REDUCE HEAT; COVER AND SIMMER UNTIL DONE, ABOUT 45 MINUTES. ADD SMALL AMOUNT OF WATER IF NECESSARY. SERVES 2. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK CHOPS DIJON (08-20-93) (23:10) SERVINGS: 4 4 X PORK LOIN CHOPS, 1/2 THICK 1 X ONION, MEDIUM 3 T DIJON-STYLE MUSTARD 2 T ITALIAN SALAD DRESSING * 1/4 T PEPPER * LOW-CALORIE DRESSING --------------------------------------------------------------------- ---- PER SERVING: 248 CAL., 25G PRO., 2G CARBO., 14G FAT, 80MG CHOL., 390 SODIUM TRIM EXCESS FAT FROM CHOPS. SPRAY A 10-INCH SKILLET WITH NONSTICK SPRAY COATING. BROWN CHOPS ON BOTH SIDES IN HOT SKILLET. REMOVE CHOPS. ADD ONIONS; COOK AND STIR OVER MEDIUM HEAT 3 MINUTES. PUSH ONIONS ASIDE; RETURN CHOPS TO SKILLET. COMBINE MUSTARD, DRESSING AND PEPPER; SPREAD OVER CHOPS. COVER; COOK OVER MEDIUM-LOW HEAT 15 MINUTES OR TILL MEAT IS TENDER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK CHOPS IN ONION SAUCE (05-11-93) (0:56) SERVINGS: 4 4 EA PORK CHOPS 1/2 T SALT 1/4 T PEPPER 1 1/2 T UNBLEACHED FLOUR 1 1/2 T VEGETABLE OIL 4 EA ONIONS; SMALL (2 MED) * 1/2 C BEER 1/2 C BEEF BROTH; HOT 1 T CORNSTARCH * ONIONS ARE TO BE THINLY SLICED. SEASON PORK CHOPS WITH SALT AND PEPPER; COAT WITH FLOUR. HEAT OIL IN A HEAVY FRYPAN. ADD PORK CHOPS; FRY FOR 3 MINUTES ON EACH SIDE. ADD ONIONS; COOK FOR ANOTHER 5 MINUTES, TURNING CHOPS ONCE. POUR IN BEER AND BEEF BROTH; COVER AND SIMMER 15 MINUTES. REMOVE PORK SHOPS TO A PREHAEATED PLATTER. SEASON SAUCE TO TASTE. BLEND CORNSTARCH WITH A SMALL AMOUNT OF COLD WATER. STIR INTO SAUCE AND COOK UNTIL THICK AND BUBBLY. POUR OVER PORK CHOPS. BLEND CORNSTARCH WITH A SMALL AMOUNT OF COLD WATER. STIR INTO SAUCE AND COOK UNTIL THICK AND BUBBLY. POUR OVER PORK CHOPS. SERVE WITH BRUSSELS SPROUTS AND BOILED POTATOES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK CHOPS IN WINE SAUCE (08-20-93) (23:11) SERVINGS: 4 1 T SAGE 4 EA 1" THICK PORK CHOPS 1 T ROSEMARY 2 T BUTTER 1 T SALT 1 T OLIVE OIL 2 EA GARLIC CLOVES CHOPPED 3/4 C DRY WHITE WINE 1 X FRESHLY GROUND PEPPER COMBINE SAGE, ROSEMARY, GARLIC, SALT AND PEPPER. PRESS A LITTLE OF THIS MIXTURE FIRMLY INTO BOTH SIDES OF EACH OF THE PORK CHOPS. MELT BUTTER AND OIL IN HEAVY 10 TO 12 IN SKILLET. BROWN CHOPS ON BOTH SIDES, TURNING CAREFULLY WITH TONGS. REMOVE AND POUR OFF ALL BUT A SMALL AMOUNT OF FAT FROM PAN. ADD 2/3 OF THE WINE AND BRING TO BOIL. RETURN CHOPS TO PAN. COVER, REDUCE HEAT AND SIMMER UNTIL CHOPS ARE TENDER WHEN PRESSED WITH TIP OF KNIFE, ABOUT 25 TO 30 MINUTES. WHEN READY TO SERVE, REMOVE CHOPS TO HEATED PLATE. ADD REMAINING WINE TO SKILLET AND BOIL DOWN TO A SYRUPY GLAZE. POUR OVER CHOPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK CHOP LENTIL BAKE (02/05/94) (22:31) 1 - CUP CHOPPED ONION 1 - CLOVE GARLIC, MINCED 2 - TBSP COOKING OIL 2 1/2 - CUPS WATER 1 1/2 - CUPS DRIED LENTILS 2 - MEDIUM CARROTS, CHOPPED 2 - TBSP SNIPPED PARSLEY 2 - TSP INSTANT CHICKEN BOUILLON GRANULES 1 - BAY LEAF 6 - PORK CHOPS (ABOUT 1 1/2 LB) IN A 2 QT SAUCEPAN, COOK ONION AND GARLIC IN OIL UNTIL ONION IS TENDER BUT NOT BROWN. ADD WATER, LENTILS, CARROTS, PARSLEY, BOUILLON GRANULES AND BAY LEAF; BRING TO BOIL. REDUCE HEAT. COVER AND SIMMER 30 MINUTES. REMOVE PAN FROM HEAT. REMOVE AND DISCARD BAY LEAF. SPOON LENTIL MIXTURE INTO A 12 X 7 1/2 X 2" BAKING DISH; ARRANGE PORK CHOPS ON TOP. COVER AND BAKE IN A 350 DEGREE OVEN 25 MINUTES. UNCOVER; BAKE 15 MINUTES MORE. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK CHOPS PARMESAN (02/05/94) (22:41) 3 - TBSP FRESH WHOLE-WHEAT BREAD CRUMBS OR CORNMEAL 1 - TBSP FRESHLY GRATED PARMESAN CHEESE 1/2 - TSP SALT 1/2 - TSP BLACK PEPPER 1/2 - TSP DRIED BASIL LEAVES 4 - PORK RIB CHOPS, EACH ABOUT 5 OUNCES, 1/2" THICK, TRIMMED OF FAT 1 OR 2 - TBSP VEGETABLE OIL 1 - BUNCH SCALLIONS, CUT INTO 1" PIECES, ABOUT 1 CUP 1 - CLOVE GARLIC, CRUSHED 1/4 - TSP FENNEL SEEDS, CRUSHED SCALLION BRUSHES, OPTIONAL FRESH PARSLEY SPRIGS, OPTIONAL IN SMALL BOWL, COMBINE BREAD CRUMBS, GRATED PARMESAN, SALT, PEPPER AND BASIL. PAT PORK CHOPS DRY WITH PAPER TOWELS; SPRINKLE BOTH SIDES OF EACH CHOP WITH ABOUT 1 1/2 TSP BREAD CRUMB MIXTURE, PRESSING CRUMBS WITH FINGERTIPS TO ADHERE. IN 12" NONSTICK SKILLET OVER MEDIUM HIGH HEAT, HEAT 1 TBSP OIL. ADD CHOPS. COOK 2 TO 3 MINUTES ON EACH SIDE UNTIL BROWNED, ADDING ADDITIONAL 1 TBSP OIL AS NECESSARY. REDUCE HEAT TO MEDIUM-LOW. COOK CHOPS, COVERED, 15 TO 20 MINUTES UNTIL TENDER, TURNING ONCE. REMOVE CHOPS TO SERVING PLATTER; KEEP WARM. ADD SCALLION PIECES, GARLIC AND FENNEL SEEDS TO DRIPPINGS IN SKILLET; COOK 2 OR 3 MINUTES UNTIL SCALLIONS AND GARLIC ARE TENDER. TO SERVE: SPOON SCALLION MIXTURE OVER CHOPS. GARNISH WITH SCALLION BRUSHES AND PARSLEY SPRIGS, IF DESIRED, MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK CHOPS VERMONT (11-14-93) (17:30) 1 C CATSUP 1 C MAPLE SYRUP 2/3 C WHITE WINE 1/4 C WATER 1 BOUILLON CUBE 1 BAY LEAF 2 CLOVES GARLIC, MINCED 1/4 TSP GROUND GINGER 3/4 TSP THYME 1 1/2 TSP BASIL 1/2 TSP DRY MUSTARD 1/2 TSP SALT 1/4 TSP PEPPER 4 PORK CHOPS, 1 1/2" THICK IN SAUCE PAN, COMBINE ALL INGREDIENTS EXCEPT PORK CHOPS. BRING TO A BOIL, THEN REDUCE HEAT AND SIMMER UNCOVERED FOR 30 MINUTES; STIR OCCASIONALLY. MEANWHILE, BAKE CHOPS 30 MINUTES AT 375 DEGREES; POUR SAUCE OVER CHOPS. BAKE 15-20 MINUTES MORE, SPOONING SAUCE OVER CHOPS EVERY 5 MINUTES. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK CHOPS WITH APPLES AND SAUERKRAUT (02/05/94) (22:29) 4 - PORK CHOPS, ABOUT 1" THICK SALT AND PEPPER 2 - TBSP OIL 2 - GOLDEN DELICIOUS APPLES, CORED AND DICED 1 - MEDIUM ONION, COARSELY CHOPPED 1 - 16 OZ CAN SAUERKRAUT, RINSED AND DRAINED 1 - TSP CARAWAY SEEDS 1/2 - CUP DRY WHITE WINE 8 - GOLDEN DELICIOUS APPLE SLICES SPRINKLE CHOPS WITH SALT AND PEPPER. HEAT OIL IN SKILLET. ADD PORK CHOPS; BROWN ON BOTH SIDES. REMOVE FROM SKILLET. ADD APPLES AND ONIONS; SAUTE UNTIL TENDER. STIR IN SAUERKRAUT AND CARAWAY SEEDS. SAUTE A FEW MINUTES LONGER. ADD WINE. TRANSFER TO SHALLOW BAKING DISH. ARRANGE PORK CHOPS OVER SAUERKRAUT MIXTURE. TOP EACH WITH 2 APPLE SLICES. COVER TIGHTLY; BAKE @ 375 DEGREES 45 MINUTES TO 1 HOUR, UNTIL CHOPS ARE TENDER. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK CHOPS W/GARLIC AND ONIONS (08-20-93) (22:56) SERVINGS: 4 1 T GRANULATED SUGAR 2 T FISH SAUCE(NUOC MAM) 1 EA ONION 4 EA CLOVES GARLIC 1 T VEGETABLE OIL 4 EA BONELESS PORK CHOPS COMBINE SALT, SUGAR, FISH SAUCE, MINCED ONION, CHOPPED GARLIC AND OIL. POUR OVER CHOPS IN A SHALLOW DISH. LET MARINATE 3 TO 4 HOURS, TURNING MEAT OCCASIONALLY. GRILL OR BAKE IN A 350 DEGREE OVEN FOR 45 MINUTES TO 60 MINUTES OR UNTIL COOKED. SLICE INTO BITE SIZES PIECES BEFORE SERVING. MAKE 4 SERVINGS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK CHOPS WITH PEANUT SAUCE (02/05/94) (22:32) 2 - TBSP COOKING OIL 2 - PORK LOIN CHOPS, CUT 3/4" THICK (ABOUT 12 OZ TOTAL) 1/4 - CUP CHICKEN BROTH 3 - TBSP PEANUT BUTTER 1 - GREEN ONION, THINLY SLICED 1 - TSP LEMON JUICE 1/4 - TSP GARLIC POWDER 1/8 - TSP GROUND GINGER 2 - TBSP CHOPPED PEANUTS PREHEAT A LARGE SKILLET OVER MEDIUM HIGH HEAT; ADD OIL. ADD CHOPS; REDUCE HEAT TO MEDIUM. COOK 7 MINUTES. TURN CHOPS OVER. COOK 5 TO 8 MINUTES MORE OR UNTIL CHOPS ARE NO LONGER PINK. REMOVE CHOPS FROM SKILLET; COVER TO KEEP WARM. DRAIN OFF FAT IN SKILLET. FOR SAUCE, IN SKILLET, STIR TOGETHER BROTH, PEANUT BUTTER, ONION, LEMON JUICE, GARLIC POWDER AND GROUND GINGER. COOK AND STIR OVER MEDIUM HEAT ABOUT 30 SECONDS OR UNTIL SMOOTH AND SLIGHTLY THICKENED. SERVE SAUCE OVER CHOPS. TOP WITH PEANUTS. SERVES 2. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PORK CHOPS WITH PLUM SAUCE (11-11-92) (3:04) IBM 4 PORK LOIN CHOPS 1 TABLESPOON FLOUR 1/2 TEASPOON SALT 1/4 TEASPOON BLACK PEPPER 1/4 TEASPOON DRIED SAGE, CRUMBLED 1 (4 1/2 OUNCE) JAR STRAINED PLUMS WITH TAPIOCA 1/2 CUP CANNED BEEF BROTH 1 TEASPOON GRATED LEMON RIND 1/2 TEASPOON GROUND CINNAMON 1/2 TEASPOON GROUND CLOVES TRIM EXCESS FAT FROM PORK CHOPS; CUT THE FAT INTO CUBES AND RESERVE. COMBINE FLOUR, SALT, PEPPER AND SAGE ON WAX PAPER. COAT BOTH SIDES OF PORK CHOPS WITH THE MIXTURE, SHAKING OFF ANY EXCESS. IN A 12 INCH SKILLET HEAT RESERVED PORK FAT OVER MODERATE HEAT UNTIL SLIGHTLY RENDERED-3 TO 5 MINUTES. DISCARD BROWNED PIECES OF FAT. BROWN CHOPS UNTIL GOLDEN TURNING THEM OVER ONCE-ABOUT 10 MINUTES TOTAL. HEAT OVEN TO 325 DEGREES. IN A SHALLOW, 2 QUART BAKING DISH MIX PLUMS, BROTH, LEMON RIND, CINNAMON AND CLOVES. PUT CHOPS IN DISH AND COAT BOTH SIDES WITH SAUCE. BAKE, UNCOVERED, 50 TO 65 MINUTES OR UNTIL FORK TENDER. IF SAUCE STARTS TO DRY OUT ADD A LITTLE BROTH AND WATER. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPANISH PORK CHOPS (02/04/94) (22:03) 4 - PORK CHOPS 1 - TBSP OIL 1 - 14 1/2 OZ CAN TOMATOES, CUT UP, UNDRAINED 1 - GARLIC CLOVE, MINCED 1 - TSP GROUND CUMIN 1/2 - LB VELVEETA MEXICAN PASTEURIZED PROCESS CHEESE SPREAD WITH JALAPENO PEPPER, SLICED AVOCADO SLICES, IF DESIRED BROWN CHOPS IN OIL; DRAIN. COMBINE TOMATOES, GARLIC AND CUMIN; POUR OVER CHOPS. COVER; SIMMER 35 TO 40 MINUTES OR UNTIL CHOPS ARE DONE. TOP WITH CHEESE SPREAD; CONTINUE COOKING UNTIL CHEESE MELTS. TOP WITH PEELED AVOCADO SLICES, IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICED PORK CHOPS (02/05/94) (22:30) 2 - 1/4" THICK SLICES GINGERROOT 4 - PORK LOIN CHOPS, CUT 1/2" THICK 1 - TBSP SOY SAUCE 1/2 - TSP PAPRIKA 1/4 - TSP DRY MUSTARD 1/4 - TSP BLACK PEPPER PEEL SKIN FROM GINGERROOT. RUB GINGERROOT OVER SURFACE OF BOTH SIDES OF EACH PORK CHOP. BRUSH CHOPS WITH SOY SAUCE. IN A CUSTARD CUP, COMBINE PAPRIKA, DRY MUSTARD AND PEPPER. SPRINKLE SPICE MIXTURE OVER PORK CHOPS; RUB IN WITH YOUR FINGERS. GRILL PORK CHOPS ON AN UNCOVERED GRILL DIRECTLY OVER MEDIUM-HOT COALS FOR 5 MINUTES. TURN AND GRILL 5 TO 7 MINUTES MORE OR UNTIL NO PINK REMAINS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICY BARBECUE PORK CHOPS (02/02/94) (20:31) 1/4 - CUP SOY SAUCE 2 - TBSP DRY SHERRY 2 - TBSP WATER 4 - PORK LOIN CHOPS, 1/2" THICK 2 - TBSP SALAD OIL 1 - SMALL ONION, CHOPPED 3/4 - CUP KETCHUP 3 - TBSP BROWN SUGAR 3 - TBSP RED WINE VINEGAR 1 - TSP WORCESTERSHIRE SAUCE 1 - 4 OZ CAN GREEN CHILIES IN A ROASTING PAN, MIX SOY SAUCE, SHERRY AND WATER. ADD CHOPS IN A SINGLE LAYER AND TURN TO COAT. BAKE @ 375 DEGREES FOR 40 MINUTES. MEANWHILE, OVER A MEDIUM HEAT, COOK ONION IN OIL UNTIL TRANSLUCENT. STIR IN REMAINING INGREDIENTS AND HEAT UNTIL BUBBLY. REMOVE FORM HEAT. BRUSH CHOPS WITH 1/2 THE MIXTURE AND BAKE ANOTHER 10 MINUTES. TURN AND BRUSH WITH THE OTHER 1/2. BAKE ANOTHER 20 MINUTES OR UNTIL TENDER. HINT: CHOOSE A PAN THAT CLOSELY FITS THE AMOUNT OF CHOPS USED. THE SOY MIXTURE WILL EVAPORATE TOO QUICKLY IF THE PAN IS TOO BIG. ALSO, YOU CAN USE THE SAUCE ALONE WHEN COOKING RIBS OR CHICKEN. I JUST ADD A SPLASH OF SOY SAUCE AND SHERRY RIGHT TO THE SAUCE AND SIMMER IT A BIT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STUFFED PORK CHOPS 1 (05/17/93) (6:29) SERVINGS: 6 2 EA MED. APPLES COARSELY CHOPPED 7 T UNSALTED BUTTER 3 T LIGHT BROWN SUGAR 1 T VANILLA EXTRACT 1/2 T GROUND NUTMEG -------------------------------SEASONING MIX------------------------------- 1 T SALT 1 T ONION POWDER 1 T GROUND CAYENNE PEPPER 3/4 T GARLIC POWDER 1/2 T WHITE PEPPER 1/2 T DRY MUSTARD 1/2 T RUBBED SAGE 1/2 T GROUND CUMIN 1/2 T BLACK PEPPER 1/2 T DRIED THYME LEAVES ---------------------------PORK CHOP INGREDIENTS--------------------------- 6 EA 1-3/4" THICK PORK CHOPS 3/4 LB GROUND PORK 1 C CHOPPED ONIONS 1 C CHOPPED GREEN BELL PEPPERS 2 T MINCED GARLIC 1 CN (4 OZ) DICED GREEN CHILIES 1 C PORK OR CHICKEN STOCK 1/2 C VERY FINE BREAD CRUMBS 1/2 C FINELY CHOPPED GREEN ONIONS IN A FOOD PROCESSOR OR BLENDER, PROCESS THE APPLES, 4 TABLESPOONS OF THE BUTTER, THE SUGAR, VANILLA AND NUTMEG UNTIL SMOOTH, ABOUT 3 TO 4 MINUTES. SET ASIDE. IN A SMALL BOWL THOROUGHLY COMBINE THE SEASONING MIX INGREDIENTS; SET ASIDE. PREPARE THE PORK CHOPS BY CUTTING A LARGE POCKET (TO THE BONE) INTO THE LARGER SIDE OF EACH CHOP TO HOLD THE STUFFING. IN A LARGE SKILLET, BROWN THE GROUND PORK IN THE REMAINING 3 TBSP. BUTTER OVER HIGH HEAT, ABOUT 3 MINUTES. ADD THE ONIONS, BELL PEPPERS, GARLIC, AND 2 TBSP. OF THE SEASONING MIX, STIRRING WELL; COOK ABOUT 5 MINUTES, STIRRING OCCASIONALLY AND SCRAPING PAN BOTTOM WELL. STIR IN THE GREEN CHILIES AND THEIR JUICE AND CONTINUE COOKING UNTIL MIXTURE IS WELL BROWNED, ABOUT 6 TO 8 MINUTES, STIRRING OCCASIONALLY AND SCRAPING THE PAN BOTTOM AS NEEDED. ADD THE STOCK AND COOK 5 MINUTES, STIRRING FREQUENTLY. STIR IN THE BREAD CRUMBS AND COOK ABOUT 2 MINUTES MORE, STIRRING CONSTANTLY AND SCRAPING PAN BOTTOM AS NEEDED. REMOVE FROM HEAT. SPRINKLE THE REMAINING SEASONING MIX EVENLY ON BOTH SIDES OF THE CHOPS AND INSIDE THE POCKETS, PRESSING IT IN BY HAND. PROP CHOPS WITH POCKET SIDE UP IN AN UNGREASED 13X9-INCH BAKING PAN. SPOON ABOUT 1/4 CUP STUFFING INTO EACH POCKET; RESERVE THE REMAINING STUFFING. BAKE CHOPS WITH POCKET UP AT 400F UNTIL THE MEAT IS DONE, ABOUT 1 HOUR 10 MINUTES. PLACE THE REMAINING STUFFING IN A SMALL PAN IN THE OVEN FOR THE LAST 20 MINUTES TO REHEAT. SERVE IMMEDIATELY WITH EACH CHOP ARRANGED ON TOP OF A PORTION OF THE REMAINING STUFFING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SUPPER PORK CHOPS PIZZAIOLA (03/16/93) (1:31) IBM 6 LOIN OR PORK SHOULDER CHOPS, 3/4 INCH THICK, TRIMMED 2 TABLESPOONS VEGETABLE OIL 1 1/2 CUPS CHUNKY GARDEN STYLE 1/2 TEASPOON ROSEMARY 1/2 CUP SLICED RIPE OLIVES, DRAINED SALT TO TASTE PEPPER TO TASTE 2 TABLESPOONS GRATED PARMESAN CHEESE IN LARGE SKILLET THOROUGHLY BROWN CHOPS ON BOTH SIDES IN HOT OIL; DRAIN FAT. ADD SAUCE, ROSEMARY, OLIVES, SALT AND PEPPER. SIMMER, COVERED, 30 MINUTES. UNCOVER AND SIMMER 15 MINUTES OR UNTIL MEAT IS TENDER. SPRINKLE WITH CHEESE. SERVE. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TEX MEX CHOPS (04-19-93) (23:45) IBM 4 BONELESS PORK CHOPS, ABOUT 3/4 INCH THICK 1 TEASPOON VEGETABLE OIL 1 CUP PREPARED SALSA, CHUNKY STYLE 1 (4 OUNCE) CAN DICED GREEN CHILIES, UNDRAINED IN LARGE SKILLET OVER MEDIUM HIGH HEAT BROWN CHOPS IN OIL ON ONE SIDE ABOUT 2 MINUTES; TURN CHOPS, ADD SALSA AND CHILIES TO SKILLET; LOWER HEAT, COVER AND SIMMER GENTLY 8 TO 10 MINUTES. SERVE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=