ENTREES

PORK CHOP SKILLET

4 pork chops, trimmed % cup apple juice or cider

2 tablespoons honey 1% teaspoon salt

1 teaspoon kitchen bouquet ¥% teaspoon pepper

4medium sized yams (orcanned ‘%teaspoon cinnamon
ones) ¥% teaspoon nutmeg

2 medium tart apples

Combine honey and kitchen bouquet (meat flavoring) in a large skillet, over low
heat. Add chops and turn to coat on all sides. Increase heat to medium and brown
the chops. Remove chops, and add a little apple juice to the skillet, stirring to
loosen brown bits. Add the pared yams cut into 4” rounds. Add the pared and
quartered apples cut into thick slices. Top with chops, pour the remaining apple
juice and seasonings over them and bring to the boil. Cover and cook over low-to-
medium heat until tender — about 45 minutes, basting occasionally. Add more
juice if necessary.

Berniece Williams

PORK ROAST
4to 5lb. pork loin roast. Have Y% cup fresh or canned papaya, mashed
butcher cut through bone. 2 tablespoons brown sugar
Marinade: 1 teaspoon minced fresh ginger
2 cups dry sherry (cooking sherry 1 clove garlic, crushed
if preferred) 1 teaspoon salt

Juice of 1fresh lime
2 tablespoons soya sauce

Mix together and pour over the roast. Place in refrigerator for several hours or over
night. Roast in preheated oven at 325° for about 3 hours, or until meat thermome-
ter registers 185° — baste occasionally.

N.B. may use rolled pork shoulder — can be barbecued.

Lillian Margetson

CHINESE PORK CHOPS

6 pork chops % cup sliced mushrooms

2 tablespoons soya sauce % cup green peppers, in strips

¥% teaspoon ginger (powdered) 4or 5sliced green onions

% teaspoon accent and salt 1 cup sliced celery

% teaspoon garlic powder Y% lb. snow peas, OR frozen peas

2 cups apple juice

Brush the chops with first five ingredients. Refrigerate 1 hour. Sauté in 2 table-
spoons of oil (hot) for 2 minutes. Add juice and cover and simmer 50 minutes. Add
vegetables, cover and cook for 10 more minutes. Remove chops and thicken gravy
with 2 tablespoons cornstarch dissolved in 2 tablespoons water. Pour over chops.

Elsie Jardine

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