Here are the newest recipes that I tried as part of my recipe project.
Raspberry Pork Chops
4 boneless pork loin chops (5 ounces each)
1 tablespoon canola oil
1/4 cup cider vinegar
1/4 cup seedless raspberry jam
1 tablespoon prepared mustard
In a large skillet over medium heat, brown pork chops in oil on both sides. Stir in the vinegar, jam and mustard. Reduce heat; cover and simmer for 10-15 minutes or until juices run clear. Remove chops and keep warm. Cook sauce over high heat until reduced by half, stirring occasionally. Spoon over p0rk chops.
1/2 cup chopped onion
2 tablespoons butter or margarine
1 cup uncooked long grain rice
2 1/4 cups chicken broth
2 tablespoons chopped fresh parsley (I used dried since I didn’t have this)
1 egg, lightly beaten
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1/4 teaspoon pepper
1/2 cup dry bread crumbs
In a large saucepan, saute onion in butter until tender. Add rice; saute 3 minutes. Stir in broth and parsley; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool for 30 minutes. (I did this part in the morning.) Stir in egg, cheese, basil and pepper. Moisten hands with water and shape 1/4 cupfuls into logs. Roll in crumbs. In an electric skillet, heat 1/4 inch of oil to 365*. Fry croquettes, a few at a time, for 3-4 minutes or until crisp and brown, turning often. Drain on paper towels. Makes 16.
The meal was very good and everyone enjoyed it. I’ll be adding this to my permanent collection.