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
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NOVEMBER 1998 29