Pork is one of the most versatile meats available and comes butchered in a multitude of cuts. Not too long ago it was declared a “not good for you” meat, fatty and unhealthy. Pork producers over the course of time reduced the fat where possible, resulting in a very different animal, lean and often dry and tasteless. Today most pork needs to be cooked quickly to avoid drying out; this is especially true with the tenderloin and chops. Quick cooking helps alleviate this problem. Pork is also economical, ranking with poultry as one of the least expensive meats.
Here is a family favorite of mine using thick loin pork chops.
Onion Pork Chops
(Serves 2)
2 thick loin pork chops
2 large sweet onions (such as Vidalia), sliced
4 tsp butter
1 Tbs flour
¼ tsp salt
1/8 tsp pepper
Pinch of sage
1 egg, beaten
1 small can sweet potatoes
Preheat oven to 375 degrees. Boil the onions until soft, about 8-10 minutes. Drain, mash with 1 tsp butter. Stir in 1 Tbs flour, ¼ tsp salt, 1/8 tsp pepper, pinch of sage, beaten egg. Sprinkle Chops lightly with sage and pepper. Place in baking dish. Cover with onion mixture. Surround with one can, drained sweet potatoes, brushed with melted butter. Bake in oven at 375 degrees until tender, about 30 minutes. Baste with pan juices. Top with a bit of melted butter. Serves 2.
When we lived in England family dinners were important to exchange thoughts, ideas and daily happenings. This simple family dish, traditional in English homes, soon became one of our own family favorites. When you remove the finished dish the reason for the name becomes evident.
Toad In the Hole
(Serves 2, can be easily doubled)
½ lbs pork sausages, skinned
1 cup sifted flour
½ tsp salt
1 cup milk
Preheat the oven to 425 degrees. Arrange the pork sausages in a shallow baking dish. Bake in a hot oven (425) until lightly browned, about 10 minutes. In a bowl, mix and sift 1 cup flour with ½ tsp salt. Beat two eggs add one cup milk and beat well with a rotary beater. Pour off half of the sausage fat from the baking pan. Return to the oven. When sizzling again pour on the batter. Bake about 30 minutes or until the batter is puffed up and browned. Toads will be visible in their holes!
Pork tenderloin is lower in fat than most any other meat. It can be grilled or broiled quickly; however, it needs seasoning or otherwise will not have much flavor.
Apple Pork Tenderloin
1 pork tenderloin
2 Tbs butter
1 thickly sliced apple (Granny Smith or Macintosh), peeled
1 Tbs sherry
½ cup heavy cream
Seasoned flour (¼ tsp salt, ¼ tsp pepper, ¼ dry mustard)
Dust the pork with seasoned flour. Brown over high heat in 2 Tbs butter. Top with thickly sliced apple. Add 1 Tbs sherry, ½ cup cream. Reduce heat to simmer, cover, and cook for 30 minutes.
November 12, 2020 at 10:44AM
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Lakes Region Foodie — Pork is what's for dinner - The Laconia Daily Sun
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Pork
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