November 16 – Featured recipe 16 Nov 11

Greek Salad

Toss together:

  • 1 pkg. mixed salad greens
  • 1 cup ripe olives, pitted
  • 3 plum tomatoes, cut into wedges
  • 1 small red onion, thinly sliced
  • ½ medium cucumber, cut into wedges
  • Fresh Greek or bottled Italian dressing (Greek dressing recipe follows)
  • Top with 8 oz. Feta cheese, sliced or crumbled.

If you want to make the fresh dressing, use:

  • ½ cup olive oil
  • 1 fresh lemon, squeezed (about a fourth cup)
  • 1 clove garlic, minced
  • 1 tsp. dried oregano leaves
  • Salt and pepper to taste.

San Francisco Pork Chops

Serves 4

  • 4 pork chops, 1/2 – 3/4 inch thick, about 1-1/2 lbs.
  • 1 Tbsp. oil
  • 1 clove garlic, minced

For the Sauce:

  • 2 tsps. oil
  • 4 Tbsps. dry sherry or broth
  • 4 Tbsps. soy sauce
  • 2 Tbsps. brown sugar
  • ¼ tsp. crushed red pepper
  • 2 tsps. Cornstarch
  • 2 Tbsps. water

(Boneless pork loin chops can be used. Trim fat and pound to ¼” thickness.)
Trim the pork chops of fat.
Heat oil in skillet. Brown chops on both sides. Remove and add a little more oil if needed.
Sauté garlic for a minute, being careful not to burn it.
Combine the oil, sherry or broth, soy sauce, brown sugar and red pepper.
Place chops in skillet. Pour sauce over them & cover tightly.
Simmer over low heat until chops are tender and cooked through, 30-35 minutes. Add a little water (1-2 Tbsps) if needed to keep sauce from cooking down too much. Turn once.
Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thickened.
Pour over chops and serve.
This is good with egg noodles tossed with butter and sauce.