| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Casseroles, Pork |
4 |
Servings |
INGREDIENTS
| 4 |
|
Thick Pork Chops |
| 2 |
tb |
Butter |
| 1 |
sm |
Onion;chopped |
| 2 |
md |
Tart Apples;chopped |
| 2 |
tb |
Sugar |
| 1 |
tb |
Crystallized Ginger;finely chopped |
| 2 |
c |
Soft breadcrumbs |
|
|
Salt |
| 1/4 |
c |
Water;(or wine) |
INSTRUCTIONS
Sear the chops on both sides and remove from pan. Add butter to drippings
and saute onion until clear. Drain and mix the onion with apples, sugar,
ginger, breadcrumbs, salt and 1/4 c water(or wine). Spread this mixture in
the bottom of a shallow buttered casserole, arrange pork chops on top and
bake, covered, at 350 deg.F for 1 hour. Remove lid last 10 min to brown.
time about 1 1/4 hours.
1993: left out butter and pam sprayed casserole pan.
Very Good SErve with cottage Cheese Salad.
From the kitchen library of Frances Keeney Casserole Cookery Complete
copywrite 1956 by Marian Tracy pub Viking Press April 1956
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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