Pork is sometimes the forgotten meat, taking a backseat to beef and poultry. However, pork is “a powerhouse of nutrition,” says pork councils throughout Canada.
They say every bite of pork provides a high quality of protein, energy and key vitamins and minerals. Pork is naturally low in sodium and saturated fat — and it tastes good.
This week’s recipes come from a favourite Mennonite cookbook and the pork council of Ontario.
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Scalloped Pork Chops
6-8 pork chops
4-6 medium potatoes, peeled and thinly sliced
1 small onion, chopped
1 can cream of celery soup
1 soup can of milk
salt and pepper to taste
1/2 tsp. sage
In a large baking dish arrange pork chops, potatoes and onions in layers.
Combine soup, milk and seasonings and pour over chops.
Cover and bake at 350 degrees F for 1 1/2 to 2 hours. Serves 6-8.
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Dill Pork Chops
4 loin pork chops
salt and pepper to taste
2 tbsps. flour
1 tbsp. vegetable oil
2 tbsps. Worcestershire sauce
2 onions, cut finely
1/2 cup water
4 tbsps. finely chopped dill pickles
Season pork chops with salt and pepper, then roll in flour. Brown on both sides in the shortening in a deep frying pan. Add Worcestershire sauce, onions and the water to the pan with the chops. Cover and simmer for 45 minutes until chops are tender. Turn over at the 20 minute mark.
When chops are done, drain off any fat. Place a heaping tablespoon of the chopped dill pickle on each chop. Spoon some of the meat juice over the chops and pickle. Simmer 5-10 minutes then serve.
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Pork Sausage Pie
1 medium onion, chopped
3 tbsps. butter
2 cups potatoes, grated
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. pork sausages
2 cups water
8 thin cheese slices
Batter:
1/2 cup water
1/4 cup flour
1/2 cup milk
Dough:
1 1/2 cups sour cream
3/4 tsp. baking soda
2 cups flour
3 tbsps. butter
1/2 tsp. salt
Saute onion in butter. Add shredded potatoes, salt and pepper and cook until soft.
In another pan, brown sausages. Drain and add water and bring to a boil.
Meanwhile, mix batter ingredients until smooth then add to sausages and cook until thickened.
Mix dough ingredients as for pastry and split into two pieces. Roll out dough and line the bottom of a 9x13 inch deep pan.
Place sausage mixture then potato and onions over the dough. Top with cheese slices then cover with remaining piece of dough. Score a few holes in centre of top layer of dough.
Bake at 350 degrees F for 45-50 minutes or until golden brown.
Joyce Walter can be reached at [email protected]
