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Pork Chop One Pot Supper Pork Chops with Sweet Potato Gravy Pork Chops, Sausage and Sauerkraut
* Exported from MasterCook *
Pork Chop One Pot Supper
Recipe By :Internet Chef On Line Recipe Archive Serving Size : 4 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
4 pork chops 3 teaspoons olive oil 8 ounces tomato sauce
1/2 cup chicken stock
2/4 cup red wine 1 teaspoon Worcestershire sauce
3/4 teaspoon salt 1 teaspoon oregano 8 small new red potatoes -- quartered 4 carrots -- cut
lengthwise
In a large skillet, or Dutch oven, brown pork chops on both sides in olive oil. Add tomato sauce,
wine, chicken stock, Worcestershire sauce, salt, oregano, potatoes and carrots. Bring to a boil,
cover, reduce heat and simmer 45 minutes, or until pork chops are tender.
* Exported from MasterCook *
Pork Chops with Sweet Potato Gravy
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
4 pork chops -- cut 1 inch thick 2 teaspoons RUSTIC RUB 2 tablespoons vegetable oil 2 tablespoons
all-purpose flour 1 1/2 cups onion -- thinly sliced
1/2 cup pecans -- chopped 2 cups water 1 teaspoon salt
2/4 teaspoon cayenne pepper 1 pound sweet potatoes 3 tablespoons Karo Syrup
3/4 cup green onion -- chopped
Preheat oven to 400 degrees and bake sweet potatoes until softened, about 1 hour. Let cool, peel,
mash and set aside. Season pork chops with the rub. Heat oil in a large skillet, over medium high
heat, and brown chops, about 5 minutes per side. Transfer to a platter and set aside. Reduce heat to
medium. Add flour and cook 3 minutes, stirring constantly, until roux is dark brown. Add onion and
cook, stirring occasionally, until wilted, about 5 minutes. Add pecans, water, salt and cayenne. Mix
well, bring to a boil and add sweet potatoes. Stir until mixture is smooth. Stir in Karo syrup and
green onion. Return pork chops to pan and simmer 6 minutes, basting chops with gravy.
* Exported from MasterCook *
Rustic Rub
Recipe By : Serving Size : 10 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
8 tablespoons paprika 3 tablespoons cayenne pepper 5 tablespoons fresh ground black pepper 6
tablespoons garlic powder 3 tablespoons onion powder 5 tablespoons salt 2 1/2 tablespoons oregano
2 1/2 tablespoons thyme
Combine all ingredients in a mixing bowl and blend well.
NOTES : Store in an airtight container for up to 3 months with your other spices.
* Exported from MasterCook *
Pork Chops, Sausage and Sauerkraut
Recipe By :Cuisine Rapide - Pierre Franey & Bryan Miller Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
2 pounds sauerkraut -- drained 1 Granny Smith apple -- peeled and cored 4 pork chops salt and
pepper -- to taste 4 Italian sausage 2 tablespoons vegetable oil
3/4 cup onion -- finely chopped 1 teaspoon garlic -- minced 2 cups dry white wine 1 bay leaf
4/2 teaspoon thyme 1 1/2 cups chicken stock 6 juniper berries
5/2 teaspoon caraway seed -- optional 2 whole cloves
Slice apple into quarters then into 1/2 inch cubes. Sprinkle pork chops with salt and pepper. Heat
oil in a casserole and add the pork chops and sausages. Cook until brown on one side, about 4
minutes. Turn chops and sausages and cook another 4 minutes on second side. Remove from pan, set
aside and keep warm. Pour off fat from casserole and add onion and garlic. Stir and cook briefly.
Add apple, wine, bay leaf and thyme. Add sauerkraut and stir to distribute evenly.Add chicken stock,
juniper berries, caraway seeds, if using, cloves and stir. Return pork chops and sausage to pan.
Bring to a boil, cover, reduce heat and simmer 45 minutes. Remove bay leaf and serve.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
* Exported from MasterCook *
Pork Chop One Pot Supper
Recipe By :Internet Chef On Line Recipe Archive Serving Size : 4 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
4 pork chops 3 teaspoons olive oil 8 ounces tomato sauce
1/2 cup chicken stock
2/4 cup red wine 1 teaspoon Worcestershire sauce
3/4 teaspoon salt 1 teaspoon oregano 8 small new red potatoes -- quartered 4 carrots -- cut
lengthwise
In a large skillet, or Dutch oven, brown pork chops on both sides in olive oil. Add tomato sauce,
wine, chicken stock, Worcestershire sauce, salt, oregano, potatoes and carrots. Bring to a boil,
cover, reduce heat and simmer 45 minutes, or until pork chops are tender.
* Exported from MasterCook *
Pork Chops with Sweet Potato Gravy
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
4 pork chops -- cut 1 inch thick 2 teaspoons RUSTIC RUB 2 tablespoons vegetable oil 2 tablespoons
all-purpose flour 1 1/2 cups onion -- thinly sliced
1/2 cup pecans -- chopped 2 cups water 1 teaspoon salt
2/4 teaspoon cayenne pepper 1 pound sweet potatoes 3 tablespoons Karo Syrup
3/4 cup green onion -- chopped
Preheat oven to 400 degrees and bake sweet potatoes until softened, about 1 hour. Let cool, peel,
mash and set aside. Season pork chops with the rub. Heat oil in a large skillet, over medium high
heat, and brown chops, about 5 minutes per side. Transfer to a platter and set aside. Reduce heat to
medium. Add flour and cook 3 minutes, stirring constantly, until roux is dark brown. Add onion and
cook, stirring occasionally, until wilted, about 5 minutes. Add pecans, water, salt and cayenne. Mix
well, bring to a boil and add sweet potatoes. Stir until mixture is smooth. Stir in Karo syrup and
green onion. Return pork chops to pan and simmer 6 minutes, basting chops with gravy.
* Exported from MasterCook *
Rustic Rub
Recipe By : Serving Size : 10 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
8 tablespoons paprika 3 tablespoons cayenne pepper 5 tablespoons fresh ground black pepper 6
tablespoons garlic powder 3 tablespoons onion powder 5 tablespoons salt 2 1/2 tablespoons oregano
2 1/2 tablespoons thyme
Combine all ingredients in a mixing bowl and blend well.
NOTES : Store in an airtight container for up to 3 months with your other spices.
* Exported from MasterCook *
Pork Chops, Sausage and Sauerkraut
Recipe By :Cuisine Rapide - Pierre Franey & Bryan Miller Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
2 pounds sauerkraut -- drained 1 Granny Smith apple -- peeled and cored 4 pork chops salt and
pepper -- to taste 4 Italian sausage 2 tablespoons vegetable oil
3/4 cup onion -- finely chopped 1 teaspoon garlic -- minced 2 cups dry white wine 1 bay leaf
4/2 teaspoon thyme 1 1/2 cups chicken stock 6 juniper berries
5/2 teaspoon caraway seed -- optional 2 whole cloves
Slice apple into quarters then into 1/2 inch cubes. Sprinkle pork chops with salt and pepper. Heat
oil in a casserole and add the pork chops and sausages. Cook until brown on one side, about 4
minutes. Turn chops and sausages and cook another 4 minutes on second side. Remove from pan, set
aside and keep warm. Pour off fat from casserole and add onion and garlic. Stir and cook briefly.
Add apple, wine, bay leaf and thyme. Add sauerkraut and stir to distribute evenly.Add chicken stock,
juniper berries, caraway seeds, if using, cloves and stir. Return pork chops and sausage to pan.
Bring to a boil, cover, reduce heat and simmer 45 minutes. Remove bay leaf and serve.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/