Stuffed Pork Chops
Submitted by: Barbiel
2 tablespoons chopped celery
2 tablespoons chopped onion
2 tablespoons butter or oleo
1/2 cup seasoned stuffing croutons
3 tablespoons milk
1 teaspoon minced parsley
1/4 teaspoon paprika		 1/8 teaspoon salt
1/8 teaspoon pepper
2 boneless pork chops, 1-inch thick
3/4 cup beef broth
1-2 tablespoons cornstarch
2 tablespoons cold water
In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, parprika, salt and pepper. Cut a pocket in each pork chop; fill with filling. Brown chops in remaining butter. Transfer to a greased 9-inch square baking dish. Pour broth into dish. Cover and bake at 350°F for 30-35 minutes. Remove and keep warm. Pour pan drippings into a saucepan. Bring to boil. Combine cornstarch and water until smooth. Gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops. 2 servings.

Braised Pork Chops with Cabbage
Submitted by: Kathie
2 10-ounce pork chops (1-inch thick)
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 small head red cabbage, thinly sliced
1/2 teaspoon caraway seeds		 1/2 teaspoon dried thyme
2/3 cup apple cider
1/4 cup homemade chicken stock or low-sodium canned chicken broth, fat skimmed
1/2 large leek, white and green parts
Sprinkle pork chops with salt and pepper, pour oil in a large, straight-side skillet. Place skillet over high heat. Add pork chops. Cook until brown, about 3 minutes each side. Transfer to a plate; set aside. Add cabbage, caraway seeds, thyme, salt and pepper to taste, cider, and stock to skillet and bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, 12 minutes. Meanwhile, julienne the leek, and let stand in cold water 5 minutes to remove dirt and sand. Lift from the water, stir leeks into cabbage, replace cover, and cook 5 minutes. Add the reserved pork chops in a single layer, Cover, and cook until pork chops are tender or when an instant-read thermometer registers 145°F about 8 minutes. Remove from heat, and serve immediately.
Note: Carrot and Parsnip Puree makes an ideal accompaniment to this hearty dish.

Pork Tenderloin Stir Fry
Submitted by: Brenda
1/2 pound pork tenderloin, sliced thin
2 teaspoons canola oil
4 fresh mushrooms, sliced
3 green onions, sliced
1/4 cup frozen peas
3/4 cup thinly sliced cabbage		 4 ounces bean sprouts
1 clove garlic, minced
1 teaspoon ground ginger
1/2 teaspoon sugar
1 tablespoon soy sauce
hot cooked rice
In a skillet, stir-fry pork in oil until done. Add mushrooms, onions and peas. Stir-fry for 1 minute. Add cabbage, bean sprouts, garlic, ginger and sugar; stir-fry for 2 minutes. Stir in soy sauce. Server over rice. Serves 2.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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