California Pork Scallop Recipe
Ingredients
| Onion | 1 Large, chopped | |
| Butter/Margarine | 4 Tablespoon | |
| Water | 1 1/2 Cup (16 tbs) | |
| Orange juice | 1 Can (10oz), frozen | |
| Bread package | 1 | |
| Ground sage | 1/4 Teaspoon | |
| 8 slices cooked pork | ||
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| Dry mustard | 1/2 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Chicken | 1 Can (10oz) | |
Directions
MAKING
1. In a medium-size frying pan saute onion in butter or margarine such that softened.
2. Stir in water and 1/4 cup concentrated orange juice and save remaining 1/2 cup.
3. Let it heat to boil and in a medium-size bowl pour over bread stuffing and sage and stir to moisten well.
4. In a greased 6-cup casserole alternate 3 layers of stuffing and 2 of pork slices, beginning and ending with stuffing.
5. In a bowl combine saved 1/2 cup concentrated orange juice, brown sugar, mustard and Worcestershire sauce in 1-cup measure and drizzle over top.
6. Bake in moderate oven at 350° for 45 minutes such that the top is crusty-brown.
SERVING
7. In small saucepan heat chicken gravy and serve separately to spoon over scallop.
1. In a medium-size frying pan saute onion in butter or margarine such that softened.
2. Stir in water and 1/4 cup concentrated orange juice and save remaining 1/2 cup.
3. Let it heat to boil and in a medium-size bowl pour over bread stuffing and sage and stir to moisten well.
4. In a greased 6-cup casserole alternate 3 layers of stuffing and 2 of pork slices, beginning and ending with stuffing.
5. In a bowl combine saved 1/2 cup concentrated orange juice, brown sugar, mustard and Worcestershire sauce in 1-cup measure and drizzle over top.
6. Bake in moderate oven at 350° for 45 minutes such that the top is crusty-brown.
SERVING
7. In small saucepan heat chicken gravy and serve separately to spoon over scallop.
Chef
