October 25th Featured Recipes 25 Oct 11

Pork Chops with Apples, Bacon, Onion, and Celery

  • 6 pork chops, at least 1-inch thick
  • 2 to 4 slices bacon, diced
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 3 apples, peeled, cored, and diced
  • 1/4 cup sugar
  • 1/2 cup bread crumbs or cracker crumbs
  • salt and pepper, to taste
  • 2 teaspoons chopped parsley

Cut a pocket in each of the chops for stuffing. Fry diced bacon until crisp and drain, then add celery and onion; cook until tender. Add
diced apples, sprinkle with sugar, then cover and cook slowly until tender and glazed. Add bread crumbs; season with salt, pepper and parsley. Stuff mixture into the pockets in chops. Season chops with salt and pepper and brown on both sides in a hot skillet. Reduce heat, add a few tablespoons of water; cover and let cook slowly until done, or about 45 to 60 minutes. This serves 6.

Sweet and Sour Pork

  • 1 1/2 lb. pork shoulder or roast
  • 1 (#2) can pineapple chunks
  • 1/4 c. brown sugar
  • 2 tbsp. cornstarch
  • 1/4 c. vinegar
  • 2 to 3 tbsp. soy sauce
  • 1/2 tsp. salt
  • 1 sm. green pepper, cut in strips
  • 1/4 c. thinly sliced onion

Cut pork into 1/2 inch strips. Brown pork in small amount of fat. Add 1/2 cup water. Cover and simmer until tender, about 1 hour. Drain pineapple, reserving the syrup. Combine sugar and cornstarch. Add pineapple syrup, vinegar, soy sauce and salt. Add mixture to pork. Cook and stir until gravy thickens. Add pineapple, green pepper and onion. Cook 2 to 3 minutes. Serve over rice. Serves 7.