SWEET-SOUR PORK – 4 servings
1 1/2 lbs leftover pork, sliced
1/2 cup water
1/3 cup vinegar
1/4 cup brown sugar
2 tbsp cornstarch
1/2 tsp salt
1 No. 2 can pineapple chunks
1 medium green pepper, thinly sliced
2 medium onions, thinly sliced
1. Brown meat lightly in melted fat.
2. Combine water, vinegar, sugar, cornstarch, salt, 1 cup pineapple juice drained from chunks.
3. Cook in sauce pan until clear and slightly thickened.
4. Pour sauce over meat; cover; cook 30 minutes.
5. Add pineapple chunks, green pepper, onion; cook 2 minutes longer.
6. Serve with fried rice.
BREADED PORK CHOPS
4 loin pork chops
Seasoned fine dry crumbs or corn meal
1 egg, beaten
4 tbsp fat
1/2 cup water
1. Roll chops in crumbs; dip into beaten egg combined with milk, then into crumbs.
2. Melt fat in heavy fry pan; add chops; brown slowly on both sides.
3. Add water; cover; cook over low heat 35-45 minutes or until meat is tender.
4. More water may be added if necessary.
BRIDE’S DINNER – 4 servings
5 slices day-old bread, cubed
1 egg yolk, beaten
1 tbsp melted butter
1/2 tsp salt
1/8 tsp pepper
1/8 tsp poultry seasoning
1 tsp grated onion
4 pork chops, 1 inch thick
4 medium baking apples
1/4 teaspoon cinnamon
4 medium sweet potatoes, pared
3 tbsp melted butter
Salt, pepper
1. Combine bread cubes, egg yolk, butter, seasonings, onion; shape into 4 balls.
2. Place chops in shallow baking pan; sprinkle with salt, pepper.
3. Place one ball of stuffing on each chop.
4. Core apples; set in pan with chops.
5. Combine raisins, sugar, cinnamon; fill centers of apples.
6. Roll sweet potatoes in melted butter; place in pan with chops, apples; sprinkle with salt, pepper.
7. Bake 1 1/2 hours in moderate oven at 350.
BAKED PORK CHOPS – 4 servings
4 pork chops, 1/2 inch thick
2 tbsp fat
1/4 cup diced onion
1 cup condensed cream of celery soup
1 pound cabbage, shredded
1/4 cup flour
1 1/2 tsp salt
1/8 tsp pepper
1. Brown chops in hot fat in heavy fry pan; remove.
2. Add onion, soup, milk to fat in pan; blend; set aside.
3. Starting with potatoes, put alternate layers of potatoes, cabbage, into a 2 quart casserole or 8 by 6 by 2 cake pan; sprinkle each layer with flour; pour soup sauce over each layer.
4. Place chops on top; cover casserole or use Alcoa Wrap to cover pan.
5. bake 1 1/4 hours in moderate oven at 350.
PORK CHOPS WITH ORANGE SAUCE – 6 servings
6 loin pork chops, 3/4 inch thick
1 tbsp butter
1 medium onion, diced
2 bouillon cubes
1 cup hot water
1/2 tsp minced parsley
1 drop oil of peppermint
1 tsp dry mustard
2 tbsp lemon juice
1/2 cup orange juice
1 tsp salt
1/8 tsp pepper
1. Heat aluminum fry pan over medium high heat until a piece of whate paper placed in bottom turns golden brown.
2. Add chops; brown on both sides; remove from pan.
3. Melt butter; add onion; saute 5 minutes.
4. Stir in flour; dissolve bouillon cubes in hot water; add slowly, stirring constantly; cook 5 minutes.
5. Add parsley, peppermint oil, lemon and orange juice, salt, pepper; blend thoroughly.
6. Place chops in liquid; cover; cook over low heat 25-35 minutes or until meat is tender.