The 30th Anniversary Cookbook of the Evangelical Free Church includes several ideas for cooks to prepare pork chops and pork meatballs.
Pork was readily available in pioneer farm homes after a pig was killed. Nothing was wasted but the pork chops and ground meat were particularly popular, as were pork blade roasts, and the resulting fat that was used in a variety of ways.
This week’s recipes come from the church cookbook.
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Sweet and Sour Pork Chops
- 8-10 pork chops
- salt and pepper to taste
- 1/2 cup ketchup
- 1/4 cup vinegar
- 3 tbsps. brown sugar
- 2 tbsps. Chinese sauce
- 1 cup pineapple chunks
Sprinkle chops with salt and pepper. Brown on both sides in a frying pan prepared with non-stick spray.
Place chops in a single layer in a greased baking pan.
Mix ketchup, vinegar, brown sugar, Chinese sauce and pineapple, with juice, and pour over chops.
Bake, uncovered, at 325 degrees F for 60-90 minutes. Serve over rice.
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Sweet and Sour Pork Balls
- 1 1/2 lbs. lean ground pork
- 3/4 cup rolled oats
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 1-8 oz. can tomato sauce
- flour
Sauce:
- 1/2 cup brown sugar
- 1 tsp. cornstarch
- 1-20 oz. can pineapple chunks, drained
- 4 tbsps. vinegar
- 1 tsp. cloves
- pineapple juice
Combine the ground pork, rolled oats, salt, garlic powder and tomato sauce. Mix well and shape into 1 inch balls. Roll in a bit of flour. Cook meat balls in a frying pan and set aside in large casserole dish.
Make the sauce by combining the brown sugar, corn starch, vinegar, cloves and pineapple juice. Cook until mixture is boiling. Then add the pineapple chunks and simmer sauce for 20-30 minutes.
Pour the sauce over the meat balls and heat in a 350 degrees F oven until heated completely through and sauce is bubbling. Serve with rice. Note: ground turkey meat may be substituted for the pork.
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Party Pork Chops
- 6 pork chops
- 6 round slices of onion
- 6 round slices of green pepper
- 1 can tomato soup
Brown pork chops and place in a single layer in a casserole dish. Place pepper and onion rings on top of each pork chop.
Pour tomato soup over the chops and vegetables. Cover and simmer at 350 degrees F for one hour.
Joyce Walter can be reached at ronjoy@sasktel.net
