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 pepper
2 boneless pork chops, 1-inch thick
3/4 cup beef broth
1-2 tablespoons cornstarch
2 tablespoons cold water
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.
Pork Chops with Cabbage
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
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
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
Note: Carrot and Parsnip Puree
makes an ideal accompaniment to this hearty dish.
Tenderloin Stir Fry
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
1 clove garlic, minced
1 teaspoon ground ginger
1/2 teaspoon sugar
1 tablespoon soy sauce
hot cooked rice
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
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine