Pork Chop Dishes

Braised Pork Steaks Italian

Ingredients:
4 pork shoulder blade
   steaks, cut 1/2 in. thick
1 tbsp. cooking oil
1 med. onion, sliced and
   separated into rings
8 oz. can pizza sauce
2 to 3 cups hot cooked
   rice or noodles Trim fat from meat. In a large skillet brown 2 steaks in hot oil over med. heat about 5 min. on each side. Remove steaks. Brown remaining 2 steaks and remove. Add onion to oil; cook for 2 min. Drain fat. Return steaks to skillet. Add pizza sauce. Cover and cook over low heat about 30 min. or till no pink remains. Remove steaks. Skim fat from pan juices. If needed, continue to cook juices to thicken slightly. Spoon over meat, serve with rice or noodles. Serves 4-6.

Mexicali Pork Chops

Ingredients:
4 pork loin chops, cut
   3/4 in. thick
1 tbsp. cooking oil
2-14 1/2 oz. cans stewed
   tomatoes, cut up
8 oz. can whole kernel corn
   drained
8 oz. can red kidney beans
1/2 cup long grain rice
4 oz. can diced green chili
   peppers, drained, or 1 tsp.
   chili powder
1/4 tsp. salt
Few dashes bottled hot pepper
   sauce Trim fat from meat. In a large skillet brown chops in hot oil about 5 minutes on each side. Remove from skillet. Drain fat. In the same skillet combine undrained tomatoes, corn, kidney beans, rice, chili peppers or powder, and hot pepper sauce. Bring to boiling; boil for 1 minute.
Transfer tomato mix to a 12x8x2 inch baking dish. Arrange chops on top. Sprinkle chops lightly with salt and pepper.
Bake, covered, at 350 for 30 min. Uncover and bake about 10 min. more or till rice is tender and pork is no longer pink. Serves 4.

Creamy herb Pork Chops

Ingredients:
4 pork chops, 3/4 inch thick
1 tbsp. butter
1/3 cup finely chopped carrot
1 tbsp. snipped parsley
2 tsp. all purpose flour
1/2 tsp. dried basil
1/2 tsp. instant beef bouillon
granules
2/3 cup milk
2 tbsp. water, or dry white wine Trim fat from meat. Sprinkle with salt and pepper. In a large skillet cook chops in butter over me. heat for 5 minutes. Turn chops and add carrot. Cook for 5-7 min. more, or till no pink remains. Remove chops, reserving drippings and carrots.
For sauce, stir parsley, flour, basil, bouillon granules, and 1/4 tsp. pepper into drippings and carrot. Add milk all at once. Cook and stir till thick and bubbly. Stir in water or wine. Return chops top skillet and heat through. To serve, spoon sauce over shops. Serves 4.
Cheesy Pork Chops:
Prepare as above except stir 1/4 cup shredded cheddar cheddar or swiss cheese into sauce after thickened. Stir till melted.

Sweet and Sour Pork

Ingredients:
8 oz. can pineapple chunks
1/3 cup sugar
1/4 cup vinegar
2 tbsp. cornstarch
2 tbsp. soy sauce
1 tsp. instant chicken bouillon
   granules
1 beaten egg
1/4 cup cornstarch
1/4 cup all purpose flour
1/4 cup water
1/8 tsp. pepper
1 lb. boneless pork, cubed
Shortening for deep frying
1 tbsp. cooking oil
2 med. carrots, thinly
   bias sliced
2 cloves garlic, minced
1 lg. green pepper (cut into
   1 inch pieces)
2 cups hot cooked rice For sauce, drain pineapple, reserving juice. Add water to juice to make a total of 1 1/2 cups liquid. Stir in sugar, vinegar, 2 tbsp. cornstarch, soy sauce, and bouillon granules.; set sauce aside.
For batter, in a bowl combine egg, 1/4 cup cornstarch, flour, water, and pepper. Stir till smooth. Dip pork cubes into batter. Fry one third at a time in heated shortening (365 degrees), for 4-5 minutes or till pork is no longer pink and batter is golden. Drain on paper towels.
Preheat a wok or large skillet on high heat; add 1 tbsp. oil. Stir fry carrots and garlic in oil for 1 minute. Add pepper, stir fry for 1-2 minutes or till crisp tender. Push from center of wok or skillet.
Stir sauce and pour into center of wok ar skillet. Cook and stir till thick and bubbly. Cook and stir 1 minute more. Stir in pork and pineapple. Stir together all ingredients to coat with sauce; heat through. Serve over rice. Serves 4.

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