- season to taste.
Serve gravy on the side.
Fresh crusty French bread and crisp green salad make this a complete meal.
Servings: 8
Return to Table of Contents
Nutrition Facts
Serving size: 1/8 of a recipe.
BAKED PORK CHOPS WITH APPLES
The combination of tender pork chops and caramelized apples and onions in a sweet buttery sauce is too good to be true. When served over creamy mashed potatoes it is a perfect – and an “Oh, so easy” dish for entertaining.
Ingredients
4 thick loin chops with bone (at least ½” thick)
3 whole tart green apples, peeled, cored, and sliced very thin
2 small onions, sliced very thin
¼ to 1/3 C. brown sugar (packed) – adjust to taste
2 T. Butter
Salt and freshly ground pepper – to taste
Procedure
Preheat the oven to 325º F.
Place the onion slices in a layer over the bottom of the dish.
Top the onion slices with the sliced apples.
Sprinkle the brown sugar evenly over the apples and onions.
Dot the layers with the remaining 1½ T. of butter.
Arrange the pork chops on top of the apples and onions.
Season the pork chops with salt and pepper – be generous but not excessive.
Cover the dish tightly with foil and bake in the pre-heated oven for three hours.
Do not open the oven and lift the foil - the pork chops, apples and onions need to be tightly covered the entire time to cook to perfection – moisture and tender.
Serve each pork chop with Garlic Mashed Potatoes (Side Dishes, Volume VI, Mama’s Legacy Series) and top with the caramelized apples and onions.
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 3 hours
Return to Table of Contents
Nutrition Facts
Serving size: 1/4 of a recipe (9.4 ounces).
BALSAMIC PORK CHOPS
These pork chops are so scrumptiously delicious and easy to prepare, you will want to serve them all the time. For a complete meal, serve with rice pilaf (Side Dishes, Volume VI, Mama’s Legacy Series) and steamed and buttered fresh spinach – YUM!
Ingredients
8 boneless pork chops
1½ C. balsamic vinaigrette dressing (12 oz) – I recommend Paul Newman’s.
Procedure
Place chops in large, re-sealable bag; pour vinaigrette dressing over. Seal bag and refrigerate for 2 to 24 hours.
Prepare medium-hot grill (or use your oven broiler).
Remove chops from marinade and pat dry. Discard remaining marinade. Grill chops directly over heat for about 8 to 10 minutes, turning once.
Serve desired number of chops for dinner – garnish with chop green onions.
Wrap and refrigerate remaining chops for up to three days.
Servings: 8
Return to Table of Contents
Nutrition Facts
Serving size: 1/8 of a recipe.
BEEF BOURGUIGNON WITH FETTUCINI
For the very busy mom or dad who needs an exceptionally delicious dinner that takes little time to prepare! This is a contemporary take on a traditional recipe.
Ingredients
12 oz fettuccini, uncooked
1 lb fresh baby carrots
1 lb beef tenderloin tips or steak, cut into ½” strips
¼ C. all-purpose flour
½ tsp salt
½ tsp freshly-ground pepper
2 T. butter
2 tsp garlic, minced
1 can (10 ½ oz) double-strength beef broth, undiluted
1/3 C. dry red wine such as cabernet sauvignon
1½ tsp dried thyme leaves
Chopped fresh parsley or Italian parsley (optional)
Procedure
Cook pasta according to package directions.
Add carrots during last 5 minutes of cooking time.
Combine flour, salt and pepper in a plastic bag. Add half of beef to bag; shake to coat.
Melt 1 tablespoon butter in a large, deep nonstick skillet over medium-high heat; add floured beef.
Brown the beef quickly, turning once, about 2 minutes. Transfer to plate and set aside.
Melt remaining tablespoon of butter in skillet; repeat browning with remaining beef, reserving any flour mixture in bag.
Transfer beef to same plate.
Add garlic to drippings in skillet; cook 2 minutes, stirring occasionally. Add any remaining flour; mix well, and cook stirring constantly until bubbly.
Add beef broth, wine and
Serve gravy on the side.
Fresh crusty French bread and crisp green salad make this a complete meal.
Servings: 8
Return to Table of Contents
Nutrition Facts
Serving size: 1/8 of a recipe.
BAKED PORK CHOPS WITH APPLES
The combination of tender pork chops and caramelized apples and onions in a sweet buttery sauce is too good to be true. When served over creamy mashed potatoes it is a perfect – and an “Oh, so easy” dish for entertaining.
Ingredients
4 thick loin chops with bone (at least ½” thick)
3 whole tart green apples, peeled, cored, and sliced very thin
2 small onions, sliced very thin
¼ to 1/3 C. brown sugar (packed) – adjust to taste
2 T. Butter
Salt and freshly ground pepper – to taste
Procedure
Preheat the oven to 325º F.
Place the onion slices in a layer over the bottom of the dish.
Top the onion slices with the sliced apples.
Sprinkle the brown sugar evenly over the apples and onions.
Dot the layers with the remaining 1½ T. of butter.
Arrange the pork chops on top of the apples and onions.
Season the pork chops with salt and pepper – be generous but not excessive.
Cover the dish tightly with foil and bake in the pre-heated oven for three hours.
Do not open the oven and lift the foil - the pork chops, apples and onions need to be tightly covered the entire time to cook to perfection – moisture and tender.
Serve each pork chop with Garlic Mashed Potatoes (Side Dishes, Volume VI, Mama’s Legacy Series) and top with the caramelized apples and onions.
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 3 hours
Return to Table of Contents
Nutrition Facts
Serving size: 1/4 of a recipe (9.4 ounces).
BALSAMIC PORK CHOPS
These pork chops are so scrumptiously delicious and easy to prepare, you will want to serve them all the time. For a complete meal, serve with rice pilaf (Side Dishes, Volume VI, Mama’s Legacy Series) and steamed and buttered fresh spinach – YUM!
Ingredients
8 boneless pork chops
1½ C. balsamic vinaigrette dressing (12 oz) – I recommend Paul Newman’s.
Procedure
Place chops in large, re-sealable bag; pour vinaigrette dressing over. Seal bag and refrigerate for 2 to 24 hours.
Prepare medium-hot grill (or use your oven broiler).
Remove chops from marinade and pat dry. Discard remaining marinade. Grill chops directly over heat for about 8 to 10 minutes, turning once.
Serve desired number of chops for dinner – garnish with chop green onions.
Wrap and refrigerate remaining chops for up to three days.
Servings: 8
Return to Table of Contents
Nutrition Facts
Serving size: 1/8 of a recipe.
BEEF BOURGUIGNON WITH FETTUCINI
For the very busy mom or dad who needs an exceptionally delicious dinner that takes little time to prepare! This is a contemporary take on a traditional recipe.
Ingredients
12 oz fettuccini, uncooked
1 lb fresh baby carrots
1 lb beef tenderloin tips or steak, cut into ½” strips
¼ C. all-purpose flour
½ tsp salt
½ tsp freshly-ground pepper
2 T. butter
2 tsp garlic, minced
1 can (10 ½ oz) double-strength beef broth, undiluted
1/3 C. dry red wine such as cabernet sauvignon
1½ tsp dried thyme leaves
Chopped fresh parsley or Italian parsley (optional)
Procedure
Cook pasta according to package directions.
Add carrots during last 5 minutes of cooking time.
Combine flour, salt and pepper in a plastic bag. Add half of beef to bag; shake to coat.
Melt 1 tablespoon butter in a large, deep nonstick skillet over medium-high heat; add floured beef.
Brown the beef quickly, turning once, about 2 minutes. Transfer to plate and set aside.
Melt remaining tablespoon of butter in skillet; repeat browning with remaining beef, reserving any flour mixture in bag.
Transfer beef to same plate.
Add garlic to drippings in skillet; cook 2 minutes, stirring occasionally. Add any remaining flour; mix well, and cook stirring constantly until bubbly.
Add beef broth, wine and
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