Cooking - for a new lifestyle (Our Test Kitchen)

Found in The LooneySpoons Collection Cookbook, you know this has to be good if I am willing to eat something with cooked apples. Ingredients 2tsp olive oil 6 boneless pork loin chops, trimmed of fat (about 5oz each) 1cup apple butter (ours was caramelized) 2Tbsp yellow mustard 1tsp ground cumin 1/4tsp each of salt and ground black pepper (we used 1/8tsp of salt) 3cups peeled and sliced Golden Delicious apples (Says 3 large, we used 3 medium) 1/2cup thinly sliced onions 2Tbsp cider vinegar Directions 1. Heat oil in a large, non stick skillet over medium-high heat. Cook cho0ps until browned on both sides, about 5 minutes. 2. In a small bowl, combine apple butter, mustard, cumin, salt and pepper. Spoon evenly over chops. Reduce heat to medium-low, cover and cook until chops are just slightly pink in the center and juices run clear, about 10minutes. Remove chops from skillet (leave sauce in) and keep warm. 3. Add apples, onions and vinegar to sauce in skillet...

Did you see that several supermarkets have pork roasts on sale this week? Mom & I picked up 6 roasts for $1.89 and $1.99 per pound at Metro and spent today cooking. I hope you enjoy the 6 recipes I am posting: Dijon Pork Chops, Sweet-n-Sout Pork, Pork Rice Skillet Bake, Herbed Pork Chops, Provencale Pork, and Stuffed Pork Chops. I did a lot of cutting to turn the roasts into dozens of pork chops and Mom chopped and stirred and packed like crazy. We knew we'd done a good job when my nephew (her grandson), Scott, walked in after school and you could see his eyes glaze over as he smelled the aromas coming from the stove and oven. He went home with a stuffed pork chop, scalloped potatoes and Provencale Pork. I have since heard that he really enjoyed his supper . . . LOL. On the subject of the cookbook we used today, "Frozen Assets Lite & Easy" by Deborah Taylor-Hough, I have to say I love this book . . . perhaps a little too much. It is now covered in olive...

6 servings 1/3 cup dry white wine 2 teaspoons fennel, crushed 1 teaspoon marjoram 1/4 teaspoon salt 1 garlic clove, minced 2 teaspoons basil 6 pork chops Combine together in a small bowl: wine, fennel, marjoram, basil, salt and garlic: blend well. Set aside. Spray large skillet with cooking spray. Cook pork chops over medium-high heat for 3 minutes. Turn chops, add wine mixture. Reduce heat; cover and simmer for 5 minutes or until pork is no longer pink. In my opinion: This recipe was elegant, aromatic, attractive and so quick and easy!!!!! The aroma from the wine and the fennel were absolutely fabulous!!!!! This recipe from "Frozen Assest Lite & Easy" by Deborah Taylor Hough. Le dîner est servi . . .

6 servings 6 pork chops 1 package brown and wild rice mushroom mix 2 cups water 1 large tomato, sliced 1 large onion, sliced 1/2 cup fresh parsley, chopped Spray large nonstick skillet with nonstick cooking spray. Heat over high heat; place chops in skillet; cook 2 minutes, turning halfway through. Remove from heat. Remove pork chops from skillet; set aside. In a casserole dish, stir together drippings from browning pork chops, the wild rice mix and 2 cups water. Arrange slices of tomato and onion in a single layer over rice mixture. Sprinkle with 1/2 cup parsley. Arrange pork chops over top. Cover. Bake in 350 F oven for 40-50 minutes, or until pork is no longer pink in centre and rice is cooked. In my opinion: We put the parsley on top of the pork chops because it was prettier. This recipe is quite simple, and looks and smells wonderful. Recipe is from "Frozen Assets Lite & Easy" by Deborah Taylor Hough. Le dîner est servi . . .

6 servings 3/4 cup cornstarch 1/3 cup white vinegar 1/3 cup sugar 2 tablespoons catsup 1-1/2 tablespoons soy sauce 1/8 teaspoon cayenne 1 egg, beaten 6 boneless pork chops, trimmed and cut into 1-inch chunks 1 large onion, cut into thin wedges 1 large gree pepper, seeded and cut into 1-inch squares 2 garlic cloves, minced 1 large tomato, cut into wedges 2 cups canned pineapple chunks, drained 1 cup water In a medium-sized bowl, combine 1/4 cup cornstarch and the vinegar. Stir in 1 cup water, sugar, catsup, soy sauce and cayenne; set aside. In small bowl, beat egg. In separate bowl, place remaining cornstarch. Dip pork chunks in egg; then dip into cornstarch. Over medium-high heat, heat vegetable oil in large skillet. Add meat to hot oil and saute until golden brown on the outside and no longer pink inside (stirring contantly); remove meat from pat using a slotted spoon. Add onion, green pepper, garlic and 2 tablespoons water to pan; saute for 1 minute. Stir sweet-n-s...

6 servings 1/2 cup plain dried bread crumbs 3 tablespoons Parmesan cheese 3 tablespoon parsley 1 tablespoon vegetable oil 1/2 teaspoon pepper 6 pork chops 2 tablespoons Dijon mustard In pie plate, combine bread crumbs, Parmesan cheese, parsley, oil and pepper. Mix well. Set aside. Spread both sides of pork chops with mustard; press chops into bread crumb mixture, coating both sides. Spray rack in broiler pan with cooking spray, arrange chops on rack; broil 5-6 inches from element until cooked (5-6 minutes on each side). In my opinion: These chops are so simple and the aroma . . . fabulous!!!!! Recipe from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough. Le dîner est servi . . .