Pork chop Recipe
Thinking of making Pork chop today?Must try this absolutely wonderful Pork chop recipe made with apples.There is a slight hint of sweetness since apples are used in this recipe as one of the ingredients but trust me you will enjoy eating this.
Ingredients
1 sm. onion (chopped)
1 rib celery (chopped)
3 c. cubed rye bread
2 red or green apples (chopped)
1 c. shredded Swiss cheese
1 chicken bouillon cube
1/4 c. hot water
6 pork chops (about 1 inch)
1/2 c. raisins
1 egg
Directions
Add onion, celery, bread, apples, 3/4 cup cheese, raisins and eggs.Mix chicken cubes in water & dissolve them & add this to the mixture & blend well.Spread this mixture on the greased pan.
Clean pork chop for fat & place it on the mixture.Bake 35 minutes in preheated oven at 375 degrees F.Pour over the remaining 1/4 cup cheese over the baked pork chop. Sprinkle remaining 1/4 cup cheese over chops and bake 10 minutes until chops are cooked completely.
Clean pork chop for fat & place it on the mixture.Bake 35 minutes in preheated oven at 375 degrees F.Pour over the remaining 1/4 cup cheese over the baked pork chop. Sprinkle remaining 1/4 cup cheese over chops and bake 10 minutes until chops are cooked completely.
Comments
Comments: 3 |
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Ganesh Dutta says :
Absolutely a yummy picture of Pork chops. I was not fond of this dish earlier.But when I saw this recipe I thought I must try it.
Thanks for sharing this nice pork chops recipe .
Posted on: 16 February 2008 - 1:32pm
allesandra says :
Erica, now I know why you must be finding pork chops dry. I think it is all about how you cook them. Last night I was trying a pork chops recipe that was posted by Bianca on this site, and I ended up overcooking them. Guess how they tasted - very dry. I now realize that pork chops need to be cooked carefully as they can easily be ruined.
My advise to anyone trying pork chops would be to pay special attention so as to not overcook them. They taste great when they are juicy. Dry pork chops make for a dreadful meal.
Posted on: 9 February 2008 - 6:24pm
