Recipe- Pork Chops

Crusty Oven-Baked PORK CHOPS

 

1 1/2 tablespoons Dijon-style mustard

3 tablespoons water

2 tablespoons finely grated Parmesan Cheese

1 Tablespoon mince fresh thyme or 1 teaspoon crumbled dried thyme

1/4 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups dry bread crumbs

Four 8 -ounce center-cut loin pork chops, each 1 inch thick, well trimmed of fat

2 tablespoons olive oil

4 sprigs fresh thyme, for garnish

Directions:

1.  In a shallow bowl, whisk together mustard and water.  On a piece of wax paper, combine Parmesan cheese, thyme, salt ,pepper, and bread crumbs.  Hold one end of each pork chop with your fingertips and lightly brush both surfaces with mustard mixture.  Firmly dredge each chop in bread crumb mixture to coat both sides.  Refrigerate chops in a single layer on platter lined with wax paper for at least 1 hour. (chilling prevents coating coming off during cooking)

2.  Adjust oven rack to upper portion of oven and preheat to 375 degrees F.  Line a shallow baking pan with parchment paper, and lightly brush 1 tablespoon oil over surface of  paper.

3.  Place chops in prepared pan 2 inches apart.  Lightly drizzle remaining 1 tablespoon oil over chops and bake in preheated oven until underside is lightly golden and slightly crispy, about 10 minutes (check by lifting with a broad metal spatula).  Remove from oven and carefully turn chops with metal spatula.  Return to oven and continue cooking until second side is slightly crispy, about 15 minutes.  Transfer to platter, garnish with thyme, and serve.

Per serving:

Cal. 397      Chol. 99 mg      Fat 20 gm    Sodium 554mg.

 

 Cookbook:

Lean Italian Cooking by Anne Casale  1994

Recipe-Pork and peaches

Pork and Peaches

Prep 15 minutes

Cook 50 minutes                                                          Serves 4-6

Ingredients:

6 good lean pork chops

salt and pepper

2 cups orange juice

2 tablespoons vinegar

2 teaspoons cinnamon

1 can (29 ounces) yellow cling peach halves

Directions:

Trim fat from pork, season with salt and pepper, and brown quickly under the broiler.

Combine juice, vinegar, and cinnamon.

Preheat oven to 325 degrees F..  Put chops in ovenproof casserole, place a peach on each, and pour juice mixture over all.

Bake uncovered for 50 minutes until meat is fork tender.

Make ahead:

Refrigerate cooked meat in sauce for a day or freeze cooked meat and sauce in airtight container.  Thaw and heat in a 300 degree oven for 15 minutes.  Peaches don’t freeze well.

Recipe from:

The Clock Watchers Cook book

( see easy carrot soup).

LITHUANIAN Recipe, Kapusta

Lithuanian Recipe, Kapusta:  Pork and Cabbage soup

This soup recipe comes from maternal grandmother, Anna and her mother Margaret Puscavage of Pennsylvania. My mother recorded this recipe for her friends at work( International Recipes-1993). My mother was raised during The Great Depression in the 1930′s in rural coal mining towns. They baked breads from scratch as well as soups.
Good recipe to keep in mind for the soon to be approaching fall weather.
A part of my heritage is Lithuanian.

Kapoosta
Pork and Cabbage Soup

2 lbs of spare ribs cut in several pieces
1 1/2 quarts of water
salt & pepper to taste
1 large onion chopped
1 bay leaf (optional)
1 1/2 cups shredded cabbage
1/4 cup wine vinegar
1 28 ounce can tomatoes
1 medium onion minced

Directions:
Put the spare ribs in a large soup pot and cover the spareribs with water.
Add to the pot the salt, pepper, chopped onion and bay leaf.
Bring to a boil, then lower the heat and let simmer for 1 and 1/2 hours until the meat is tender and falling off the bones.
Remove the meat from the bones, chop it, and set aside.
Add the shredded cabbage to the broth and boil 5 minutes. Add the vinegar, tomatoes, and minced onion and Simmer for 20 minutes or until cabbage is tender.
Then add the chopped pork back to the pot. Season to taste and let the pork heat through.

Addendum:    May 18,2009

Hello visitors  from around the world.  Welcome!!!!!

Perhaps you have a recipe similar to mine.     Please add your version of the recipe under comments, thank-you.

 

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www.pencilsandbooks.wordpress.com

February 26, 2011

Wishing a wonderful Welcome to all who stop by to view this recipe.  Please ask my permission before reposting this recipe or any other.!!!!!  ♥    ♥

   I like to hear about other versions of this family recipe and if you prepared  this recipe.   

My maternal great grandmother and grandmother