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The Rural Voice, 1998-11, Page 331 tbsp (15 mL) vegetable oil 1 medium onion, sliced 2 stalks celery, finely chopped 3 small unpeeled potatoes, cut into 1/2 -inch (1 cm) cubes 2 cups (500 mL) drained sauerkraut 1 tart apple, cored and chopped 1/2 cup (125 mL) apple juice 1 bay leaf freshly ground pepper In large deep skillet, heat oil. Over medium heat, saute pork with onion and celery until pork is lightly browned. Add potatoes, cook and stir 2 minutes. Stir in sauerkraut, apple, apple juice, bay leaf and pepper, to taste. Cover and simmer about 20 minutes or until pork and potatoes are tender. Uncover, increase heat to reduce juices slightly. Discard bay leaf. Serve immediately with whole grain or rye bread. APPLE -STUFFED PORK CHOPS 6 pork loin chops, 1 1/2 -inch (4 cm) thick 1 tbsp (15 mL) butter 1/3 cup (75 mL) chopped celery 2 green onions, finely chopped 1 cup (250 mL) bread crumbs 1/4 tsp (1 mL) each sugar, cinnamon 1/2 cup (125 mL) grated sharp cheese 1 egg, lightly beaten 1 cup (250 mL) finely chopped, unpeeled apple 3/4 cup (175 mL) apple juice. Cut a pocket in each pork chop, according to directions at end of recipe. Season inside the pockets with salt and pepper. In a non-stick skillet, brown pork chops and set aside. Add butter to skillet; saute celery and green onions until tender. In a bowl, combine bread crumbs, sugar, cinnamon, cheese, egg, apple and 1/4 cup (50 mL) apple juice. Stir in celery and green onion; mix well. Spoon about 1/2 cup (125 mL) of stuffing into each pocket. Fasten with toothpicks. Place pork chops in a shallow dish; pour remaining apple juice over meat. Cover and bake in a 325°F (160°C) oven 45 minutes or until juices just run clear. Baste with pan juices and remove cover during last 15 minutes of cooking. To prepare your own pork chops for stuffing follow this three easy steps: I) With a sharp knife, make a 2-3 inch cut centred on the fat side of the chop. Be sure not to cut through the bottom or sides. 2) With the point of the knife, cut into the centre portion of the chop and enlarge the pocket without enlarging the opening. 3) Fill the chops with stuffing mixture and close the opening with two toothpicks. PORK CHOPS WITH ROSEMARY AND ORANGE (From Anne Lindsay's The Lighthearted Cookbook for the Canadian Heart and Stroke Foundation) Ib (500 g) fast fry or thinly sliced pork chops 2 oranges 2 tsp (10 mL) soft margarine 2 tsp (10 mL) dried rosemary salt and freshly ground pepper Trim fat from pork chops. Peel and slice one orange; squeeze juice from other and set aside. Heat heavy - bottomed or non-stick skillet over medium-high heat; add margarine and heat until sizzling. Add pork chops and cook for about 2 minutes or until brown on bottom; turn. Sprinkle with rosemary; salt and pepper to taste. Cook until brown on other side. Remove chops to side plate. Add reserved orange juice and slices; cook for 1-2 minutes, stirring to scrape up brown bits on bottom of pan. To serve arrange chops on plates and pour juice and orange slices over. ORANGE GINGER PORK AND VEGETABLES 2 tbsp (25 mL) vegetable oil 1 medium onion, sliced 2 medium carrots, sliced 1 medium each green and red pepper, cut into thin strips 1 cup (250 mL) sliced celery 1 Ib (500 g) boneless well - trimmed pork loin, cut into thin strips 1 clove garlic, minced 2 tsp (10 mL) grated ginger root 1/4 tsp (1 mL) red pepper flakes 2 cups (500 mL) shredded bok choy 1/2 cup (125 ml) orange juice salt In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Saute onion, carrots, peppers. and celery for about 5 minutes or until tender. Remove from pan. Add remaining oil to skillet. Brown pork with garlic, ginger root and red pepper until pork is no longer pink. Return vegetables and bok choy to skillet; add orange juice; heat through 2-3 minutes. Season with salt to taste.0 1 ij 40 4, join as foe the eieiatnmait Sewn at i 4 � WIt 5 ROADHOUSE W,ngham DAILY LUNCH & DINNER SPECIALS seattvging Friday Night - Prime Rib Sunday - Brunch & Smorgasbord Book now for your Christmas Celebrations Licenced LLBO 519-357-4492 a guat geace fox Site good Proprietors: Joan & Mark Jegelewskl ••••••-:::.411• IT'S TIME to book your Christmas ad in the December Rural Voice. ?PD N. Deadline o a . Nov. llth NOVEMBER 1998 29