Show I 1 TV du H N E E R PORK IN PREFERRED WAYS pork chops are a standby stand by in most households and when properly cooked they certainly justify their popularity but too many pork boric chops are always served in the same way just as fried pork chaps it takes long slow cooking in a covered pan to bring out the full rich flavor of pork well cooked pork chops will have a deep brown almost glazed exterior arid and the interior will be as white as chicken breast they will be so tender tor der that they may be cut with a fork pork chops and apples are famous f food af affinities f unities ini ties mention pork c hops chops and one thinks at once of fried apple r rings ings or apple sauce A new twist to this old combination is to actually cook the pork chops in pure undiluted apple juice the kind which you can buy in glass jars just as it is pressed from the whole ripe apples not only does the apple juice enhance the flavor of the pork chops but it keeps them moist and juicy during the long slow cooking and the drippings droppings drip pings in the pan will make delicious gravy to serve with the chops it if you want to give your dour family a taste thrill the next time you put pork chops on your s shopping list be sure that a bottle of apple juice is also on the list NORMANDIE PORK CHOPS 6 13 pork chops 4 tablespoons flour 1 I tablespoon fat 6 orange slices 1 teaspoons salt Ys Vs teaspoon black pepper 1 cups apple juice roll chops in 2 tablespoons of flour saute in tat fat until golden brown place in casserole top each chop with slice of orange blend remaining flour salt pepper and apple juice and pour around chops cover and bake in n a moderate oven F 1 la e hours to 2 hours hours or until chops are tender unco uncovering vering them during the last 30 minutes of baking in 9 does it tax your N ingenuity to prepare the remainder of last nights roast here is a recipe for leftover left over roast pork which will vv ill demand an encore when it makes its first appearance in fact it is so good that you may want to by a larger larer roast just so you will have enough left to make carolina pork casserole CAROLINA PORK CASSEROLE i 1 J 2 to 2 cups diced dicea cold pork I 1 cup thinly sliced onions 2 tablespoons bacon fat or butter 1 tablespoon flour 1 teaspoon salt Vs teaspoon pepper cup chill chili sauce 2 tablespoons drained horseradish horse radish ava 1 az teaspoons worcestershire sauce cups boiling water 2 cups cooked h hominy saute the pork and onions in fat until lightly browned stir in flour combine salt pepper chili sauce horseradish horse radish worcestershire sauce and water gradually adato add to meat mixture and cook 10 ini minutes until thickened stirring constantly add hominy turn into casserole and bake 1 in moderate oven 45 minutes serves ve 6 the really successful left leftover over dish a suspicion of that 1 well known leftover d flavor meats are cooked so that they will be perfect for the meal for which they were originally prepared and by merely re heating them their flavor cannot be recaptured however if you fortify yourself with a variety of sauces seasonings and herbs and use them with daring and imagination your leftover left over meat problem will resolved be solved |