4 pork loin chops, cut
1-1/2 inch thick
1 (6 oz.) can orange juice concentrate, thawed
1/4 c. water
2 tbsp. vinegar
1 tbsp. vegetable oil
2 bay leaves
1/2 tsp. allspice
1/4 tsp. onion powder
1/2 c. prepared mincemeat
1/2 c. finely chopped apples
1/4 c. finely chopped onion
Cut lengthwise slit in the
side of each pork chop, being careful not to cut through the
top, bottom, or sides. Arrange chops in shallow baking dish.
Combine next 7 ingredients in saucepan. Bring to a boil over
high flame, stirring constantly. Reduce flame; simmer 1 minute.
Pour mixture over chops and refrigerate 8 hours or overnight,
turning once. Combine mincemeat, apples, and onion.
Remove chops from
marinade. Reserve marinade. Press 1/4 cup apple mixture into
each pork chops and secure edges with toothpicks. Preheat gas
grill. Cook chops with cover down on low setting 45 minutes or
until done, turning once. Baste occasionally, with reserved
marinade. Makes 4 servings.
PORK CHOP - GREEN BEAN
CASSEROLE
6 rib or loin pork chops,
3/4" thick
2 (10 oz.) pkgs. frozen cut green beans, defrosted
2 cans cream of celery soup
1 c. milk
1/4 tsp. salt
Brown chops, season with
salt and pepper. Mix together beans, soups, milk and 1/4
teaspoon salt. Pour mixture into a 2 quart baking dish. Arrange
pork chops on top. Cover and bake in 350 degree oven for 45
minutes or until meat is done.
APPLE STUFFED PORK CHOPS
1 med. apple, peeled,
cored and diced
1 sm. onion, chopped
1/2 c. raisins
1 tsp. salt
2 c. fresh bread crumbs
1/4 tsp. pepper
1/4 tsp. sage
3 tbsp. melted butter
6 thick pork chops
3 tbsp. vegetable oil
Combine apple, onion,
salt, bread crumbs, pepper, sage and butter. Add water if
mixture appears too dry. Cut a deep pocket into the side of each
pork chop and stuff with the apple dressing. Secure with a
toothpick. In large skillet, brown the stuffed chops on each
side in the oil. Place chops in shallow ovenproof casserole and
arrange the remaining dressing around the chops. Bake in
preheated 350 degree oven for about 1 hour. Last 5 minutes,
saute lightly the raisins and add to casserole. Serves 4-6
people.
PORK CHOPS IN CIDER
1/4 c. margarine
4 pork loin chops
2 med. red cooking apples (peeled & cut in quarters)
1 med. onion, sliced
1/2 c. apple cider or juice
1/2 tsp. chicken flavor instant bouillon
1/4 tsp. thyme
1/2 c. half and half
Saute pork chops in
margarine until brown, remove from pan. In drippings cook apple
and onion until tender then remove. Return chops; add cider,
bouillon and thyme. Heat to boiling then reduce to simmer, cover
and cook 15 minutes. Return apples and onion, cover and simmer 5
minutes. Remove chops and apples. Over high heat stir in half
and half and cook until thickens slightly. Pour over chops and
serve.
BAKED PORK CHOPS WITH
BREAD
4 thick pork chops
Salt & pepper
1 tbsp. brown sugar
1 med. onion, chopped
1 tbsp. Worcestershire sauce
1 lb. can Boston baked beans
Margarine
Season chops with salt and
pepper; brown well in pan. Place in shallow baking dish. Dot
with margarine. Mix remaining ingredients and pour over chops.
Bake for 1 hour at 350 degrees.
PORK CHOP CASSEROLE
3/4 c. uncooked rice
4 pork chops
1 can Campbell's beef broth (bouillon)
Bell pepper
Onion
Tomato
Wash rice and sprinkle in
bottom of medium Pyrex baking dish. Brown pork chops in skillet
and place on top of rice. On top of each pork chop, put a thin
slice of tomato, onion and bell pepper. Pour can of beef broth
over this. Cover and bake for 1 hour at 350 degrees.
SAUCY PORK CHOPS
4 pork chops
1 can cream of chicken soup, add a little water
1 med. chopped onion
2 tbsp. catsup
2 tsp. Worcestershire sauce
Brown chops in oil. Season
with your favorites. Drain off excess fat. Combine remaining
ingredients. Pour over chops. Cover and bake 350 degrees for 45
minutes or until chops are tender. Serves 4.
PORK CHOPS AND POTATO
CASSEROLE
1 can cream of mushroom
soup
1 carton sour cream
6 pork chops
Flour
Parsley flakes (optional)
Salt and pepper to taste
5 c. (1/4 inch thick) sliced potatoes
Combine soup and sour
cream in bowl, mixing well. Coat pork chops with seasoned flour.
Place pork chops in 9x13x2 inch buttered casserole. Arrange pork
chops on top. Cover with sour cream mixture. Bake at 350 for
about 1 1/4 hours or until pork chops are tender.
PORK CHOP RICE CASSEROLE
4-6 pork chops
2 tbsp. shortening
1 c. uncooked rice
1 (#2) can tomatoes
1 can beef consomme
1 onion, sliced
Salt and pepper
1 tbsp. thyme
Brown pork chops in small
amount of shortening. In a greased 1 1/2 quart casserole place
uncooked rice. Add other ingredients and cook at 350 degrees for
1 hour.
SAUERKRAUT AND PORK CHOP
CASSEROLE
1/4 c. barley (optional)
1 lg. can sauerkraut
1 sm. Onion
5-6 lean pork chops
1 can Golden mushroom soup (Campbell's)
Salt & pepper to taste
Simmer barley. Mix with
sauerkraut, onion and soup. Add 1 can of water. Layer over top
of the pork chops. Preheat oven to 350 degrees. Bake casserole
for 45 minutes. Bring pork chops to the top of the casserole and
bake for another 30 minutes until brown.
PORK CHOP - CABBAGE
CASSEROLE
4 to 6 pork chops
1 tbsp. water
1/2 head cabbage, shredded
1 onion, cut coarse
1 bell pepper, sliced
2 carrots, shredded1/4 c. vinegar
1/4 c. water
1 tbsp. sugar
1/2 tsp. celery seed
1/2 tsp. dry mustard
1 tsp. Dijon mustard
Add vegetables to this
sauce and cook slightly and pour over pork chops.
PORK CHOP & APPLES
CASSEROLE
Salt and pepper
Flour
Shortening
4 pork chops
3 apples
4 tbsp. brown sugar
Dash nutmeg
Juice of 1 orange
Salt, pepper and flour
chops. Brown on both sides in small amount of fat. Cut up apples
in a casserole, sprinkle with brown sugar and nutmeg. Add orange
juice. Top with chops. Cover and bake 45-60 minutes at 350
degrees.
PORK CHOP CASSEROLE
4 or 5 slices bacon
1 (16 oz.) can sauerkraut
4-6 pork chops, about 3/4" thick
1 lg. onion, sliced thin
2 or 3 lg. potatoes, peeled, sliced
1 (16 oz.) can solid pack tomatoes, chopped
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. caraway seed
Cover bottom of a
casserole with slices of bacon. Top the bacon with a layer of
sauerkraut. Lay the pork chops on top with a layer of onion
rings. Next arrange a layer of thin potato slices. Cover with
tomatoes. Season with salt and pepper and sprinkle on the
caraway seeds. Cover and bake at 350 degrees about 2 hours.
PORK CHOP AND STUFFING
CASSEROLE
1 pkg. herb & onion
stuffing
1 can cream of mushroom soup
8-10 pork chops
1/2 "can" of milk (pour milk into the soup can until it is about
½ full)
Prepare stuffing mix
according to directions. Place in 9 x 13 inch pan. Brown pork
chops and place on top of stuffing. Mix soup with milk and pour
over chops and stuffing. Bake at 350 degrees, covered, for 1
hour.
GLAZED PORK CHOP CASSEROLE
6 lean pork chops, 1 inch
thick, trimmed well
1 lg. onion, sliced thin
1/2 tsp. salt
1/4 tsp. pepper
1 c. chicken broth (or 1 env. Instant chicken broth, or 1
chicken bouillon cube)
2 tsp. prepared mustard (I use dark or Grey Poupon)
1/4 c. water and some juice from chops
Brown chops in large
frying pan. Place onion slices on bottom of shallow baking pan.
Top with browned pork chops. Sprinkle with salt and pepper.
Combine chicken broth, mustard, water, and pork chop juice in a
cup and pour over chops. Cover. Bake at 350 degrees for 45
minutes. Place a pork chop on plate on top of onions and spoon
glaze over.
BAKED PORK CHOP CASSEROLE
4 pork chops
1-1/2 c. chopped onions
1/2 c. chopped green pepper
1/4 c. margarine
1 clove garlic, crushed
1 (1 lb.) can pork-n-beans
1/2 c. chili sauce
1 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
Salt & pepper
Season pork chops with
salt and pepper. Brown them well in a skillet. Then place them
in a baking dish. Saute onions and green pepper in margarine.
Add garlic, beans, chili sauce, brown sugar, Worcestershire
sauce and mustard. Mix well. Pour over chops. Bake 1 hour at 350
degrees.
