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Brown Sugar Glazed Pork Chops

Recipe courtesy of MB Pork

Ingredients 

  • 6 boneless pork chops about 1” thick

  • ½ cup brown sugar firmly packed

  • ½ cup apple juice

  • ¼ cup canola oil

  • 1 tbsp sodium reduced soya sauce

  • ½ tsp ground ginger

  • Salt & Pepper to taste

  • 1 tbsp cornstarch

  • ½ cup water

Method 

  1. Preheat grill on high for 10 minutes.

  2. Meanwhile, in a small sauce pan, combine brown sugar, apple juice, canola oil, soy sauce, ginger, salt & pepper. Bring to a boil.

  3. Combine cornstarch & water in a small bowl & whisk into brown sugar mixture.

  4. Add cornstarch mixture to sauce pan. Stir until thick.

  5. Grill chops on oiled grill over medium-high heat, about 6 – 8 minutes per side (to an internal temperature of 155⁰F or 68⁰C).

  6. Brush often with glaze & again before removing chops from the grill. Do not overcook.

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Saucy Pork Chops

Submitted by: Christine Rivard - From: Better Homes and Garden Cookbook

Ingredients:

  • 6 pork chops, 3/4'' thick
  • 1 medium onion, thinly sliced
  • 1- 10 1/2 ounce can condensed cream of chicken soup
  • 1/4 cup ketchup 
  • 2-3 tsp Worcestershire sauce
  • 1/2 cup water

Method

In skillet, brown chops on both sides in a small amount of hot fat; season with salt and pepper. Top chops with onion slices

Combine remaining ingredients and pour over chops. Cover; simmer for 45 to 60 minutes or until done. Remove chops to platter. Spoon sauce over top. Yields 6 servings.  

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Cream Cheese Fold Over Tortilla Bake

Submitted By: Shelly Poetker - From: Taste of Home Cookbook

Shelly Says: "This is a recipe that has been in my family for years. It's easy, fast, and always a great hit with company." 

Ingredients:

  • 1 pound lean ground beef
  • 1 cup chopped onion
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 cup enchilada sauce
  • 1 to 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 flour or corn tortillas 
  • 6 ounces cream cheese, softened
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 cup shredded Monterey Jack cheese or any other cheese of preference 

Method:

  1. In a large skillet, cook ground beef and onion until beef is no longer pink; drain. Stir in the tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Pour half of the meat sauce into a 13x9-in. baking dish. Set aside.
  2. Warm tortillas in microwave until soft and pliable (approximately 1 minute). Spread warm tortillas with cream cheese and top with chilies. Fold tortillas in half. Arrange folded tortillas over meat sauce; pour remaining sauce over top.
  3. Cover and bake at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. 

 

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