Pork Chops—Versatile and Succulent

In much of our country, the first snow has fallen already. It drifts down like white feathers. A few snowflakes in the beginning, then more and more. It settles on top of bare branches like tufts of white cotton, and all the world is so quiet.

The world seems to come to a halt, but studies have actually shown that when there is fresh snow on the ground sounds really are reduced. The snow surfaces absorb sound the same way acoustic tile does on a ceiling or a wall. Fresh snow is filled with a myriad of tiny air spaces similar to acoustic tile. Air escapes as the snow becomes more packed. This causes the sound-deadening effect to disappear.

As the snow transforms the world into a white fairyland outside, inside our RVs and homes all is warmth and comfort—most especially when something good is cooking in our kitchens. Succulent flavor and pure versatility have made pork a mealtime mainstay and favorite. Virtually everything on the pig is edible save the squeal, and I’ve read they’re working on that.
There can never be any excuse for buying a “pig in a poke,” since the quality of pork can safely be judged by appearance alone. Look for pale pink meat with a fine grain, firm to the touch and smooth in texture. So much to choose from—ribs, roasts, tenderloins, bacon, ham, sausage—and, of course, those ever-popular pork chops!

Here are some favorite pork chop recipes—easy to cook in a tiny RV kitchen or in a larger kitchen at home.

PORK CHOP CASSEROLE
4 center cut pork chops
4 large cooking apples
2 tablespoons of brown sugar
1 teaspoon of cinnamon
2 tablespoons of butter

Trim fat from chops and brown quickly in a greased skillet over high heat. Peel, core and slice the apples. Place in a lightly greased casserole. Sprinkle brown sugar and cinnamon over the apples. Dot with butter. Place browned pork chops on top. Cover and bake in a 400-degree oven for 45 minutes.

BREADED PORK CHOPS
2 tablespoons each of cornmeal and whole-wheat flour
1/2 teaspoon each of salt, sage, sugar, paprika and onion powder
4 pork chops, one-half inch thick
1/4 cup of milk

In a shallow bowl combine the first seven ingredients. Dip pork chops into milk, then into the cornmeal mixture. Place on a rack in a shallow baking pan. Bake, uncovered, in a 425-degree oven 30-35 minutes.

PORK CHOP AND RICE DINNER
6 boneless pork chops (3/4-inch thick)
1 tablespoon of butter
Salt and pepper to taste
1 cup of uncooked long grain rice
1 small onion, chopped
1 garlic clove, minced
1 can of cream of broccoli soup, undiluted
1 1/2 cups of water
1 cup of shredded sharp cheddar cheese

In a skillet, brown pork chops in butter; season with salt and pepper. Remove from skillet and set aside. Reserve 2 tablespoons of drippings; add rice, onion and garlic. Mix well. Stir in soup, water, and cheese. Transfer to a greased 13x9x2-inch baking dish; arrange chops over rice mixture. Cover and bake in a 350-degree oven for 1 hour; uncover and bake 15 minutes longer.

PORK CHOPS AND SWEET POTATOES
4 cups of cooked sliced sweet potatoes
2 tablespoons of flour
Salt and pepper to taste
4 pork chops, 1/2-inch thick
2 tablespoons of butter
1/2 cup of orange juice
1/2 cup of currant jelly
1 tablespoon of lemon juice
1 teaspoon each of grated lemon peel, mustard and paprika
1/2 teaspoon of ground ginger

Place potatoes in a greased 13x9x2-inch baking pan. In a shallow bowl, combine the flour, salt and pepper; coat pork chops. In a skillet over medium heat, brown chops in butter 4-5 minutes on each side or until browned; remove chops and place over sweet potatoes. Drain drippings from skillet. Add remaining ingredients; cook and stir until smooth and bubbly. Pour 3/4 cup of sauce over pork chops. Bake, uncovered, in a 350-degree oven 30-40 minutes or until pork is tender. Brush chops with remaining sauce.

BASIL BAKED PORK CHOPS FOR TWO
2 pork chops
2 sheets of heavy-duty aluminum foil (18x12 inches)
1/4 teaspoon each of garlic powder and pepper
2 cups of sliced zucchini
1 cup of thinly sliced carrots
2 tablespoons of chopped onion
1 teaspoon of dried basil

Place each pork chop in the center of a piece of foil. Sprinkle with garlic powder and pepper. Top with zucchini, carrots and onion. Sprinkle with basil. Bring opposite long edges of foil together over the top of vegetables and fold down several times. Fold the short ends toward the food and crimp tightly to prevent leaks. Place foil pouches on a baking sheet. Bake in a 350-degree oven 45-55 minutes or until pork juices run clear.

WALNUT PORK CHOPS
4 pork chops (1-inch thick)
Salt and pepper to taste
4 teaspoons of Dijon mustard
3/4 cup of ground walnuts

Sprinkle chops with salt and pepper. Spread mustard over chops; coat with nuts, pressing to adhere. Place on an ungreased baking sheet. Bake, uncovered, in a 350-degree oven for 1 hour or until chops are golden brown.

PORK CHOP POTATO BAKE
6 pork chops, 5 ounces each
1 can of cream of mushroom soup, undiluted
1 can of sliced mushrooms, drained
1/4 cup of chicken broth
1/2 teaspoon each of garlic salt, Worcestershire sauce, and dried thyme
1 can of whole potatoes, drained
1 pkg. of frozen peas, thawed
1 tablespoon of diced pimientos

In a large greased skillet, brown chops on each side. Place chops in an ungreased 13x9x2-inch baking pan. Combine the next six ingredients; mix well. Pour over pork. Cover and bake in a 350-degree oven for 1 hour. Add potatoes, peas and pimientos. Cover and bake 15 minutes longer or until pork is tender.

It may be still in the snowy outdoors, but inside a cozy kitchen there are ohs and ahs heard when one inhales the aroma of pork chops nestled in a sprinkling of herbs and vegetables baking in the oven.

HINT OF THE MONTH: The only way to tell if pork chops are done to your liking is actually to take a look and see, and the only way to do that is to take a sharp knife and make a cut through meat and open it up.

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Marian Platt's regional narrative cookbook of Washington’s Sequim Valley, From My Kitchen Window, can be ordered by sending cash, check or money order for $25 (includes tax and handling/mailing costs) to Marian Platt, 434 Chicken Coop Rd., Sequim, WA 98382. Phone (360) 683-4691