C16 - Sunday, May 8, 1983 - North Shore News

Bi food

by Eleanor
Godley

THE FOLLOWING
recipes for pork chops
are frankly designed to
wean you from _ the
mug’s game of pouring
cream-of-mushroom
soup over them.

A very simple way to
avoid that habit is to chop a
bed of onion, unpeeled
apple, and celery into a
easserole. Lay the chops on
top, browned or not, and
cover with a blanket of the
same vegetables plus the
apple. No moisture is
required — just a tight lid on
and an hour, hour - and - a -
half, in a 350F (180C) oven
— and no seasonings, cither.

But this one, using brown

rice and carrots, amongst
other stuff, makes a great
meal, too. All you need is
some broccoli, or a green
salad, maybe. It goes like
this:
1 cup brown rice
2 tspns. salt, split
(SmL & 5mL)
‘A tspn. rosemary and/or
thyme (2.5mL)
4-6 chops, not too thick
2 Tbspsn. margarine, split
(15mL & 15mL)
2 cups carrots, sliced
(500mL)
1 small onion, chopped
1 clove of garlic, minced
2 cups boiling water (500mL)

(250mL)

Put the rice, half the salt,
and the herbs in an oven dish
that will allow the chops to
lie in one layer. Heat 1
Tbspn. of the margarine in a
skillet and brown the chops
both sides. Lift them out, put
the rest of the margarine in
the pan and cook the garlic
for a minute.

Add the carrots and
onion, and let themn cook
until the onion is tran-
sparent. Now scrape all this
stuff onto the rice, stir in the
boiling water, lay the chops
on top and sprinkle with the
rest of the salt. Cover the
dish, with foil if necessary,
and bake at 350F (180C) for
a good hour. Bake with the
lid off for an extra 10
minutes if it looks too wet.

This next one is called
Spanish Pork Chops, and can
be highly seasoned, or not,
as you wish. Me, I like it hot.
Miz in a pie-plate:

4 Tbspns. flour (60mL)
I tspn. salt (SmL)
1 Tbspn. paprika (5mL)

PARTIOPACTION ”

PERK UP YOUR PORK CHOPS
row away the mu:

ltspn.dry mustard  (5mL)
and coat the chops, both
sides, with this dredge. Heat
2 Tbspns. oil (30mL)
and in it brown the coated
chops — Id sprinkle over
them any left-over dredge —
then put them into a
casserole and over them
slice
1 medium onion

The sauce you pour over

them depends on your own
tolerance for BTUs. If you
hav e a low threshold, mix:
2 Tbspns. Worcestershire
(30mL)
1 14-0z. can tomatoes (397g)
2Tbspns. ketchup  (30mL)
If you're like me, line with
aluminum, skip the tomatoes
and use one 7-oz. (198g) can
of green chili salsa. Cover
the casserole and bake for an

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hour at 350F (180C). You
can bake a potato at the
same time, or have a change
and cook a pot of noodles.

And there’s lot of time to
fix green beans with
mushrooms and a little white
sauce and bake them, too,
with deep-fried canned
onion rings on top for
crunch.

hroom soup

Beats mushroom soup all
hollow.

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