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Lean Pork Breakfast Patties
Yield: 6

3/4 c Shreds of whole bran cereal 1/4 ts Dried rosemary leaves,
1/3 c Apple juice Crushed
1/2 lb Center cut pork loin, 1/8 ts Salt
Ground 1/8 ts Hot pepper flakes
1/4 ts Fennel seed

In medium bowl, combine cereal and apple juice; let stand 5 minutes. Add
remaining ingredients; mix well. Shape into six patties. Heat broiler.
Place patties on oiled broiler pan. Broil 4-5 inches from heat for 4-5
minutes on each side, or until no longer pink. Makes 6 patties.

Microwave directions: Prepare patties as directed above. Place on
microwave-safe roasting rack; cover with waxed paper. Microwave on high
for 5-6 minutes or until no longer pink, turning patties and rearranging
once halfway through cooking.

Per serving: calories 80; protein 10g; carb 7g; dietary fiber 2g; fat 3g
(0 polyunsaturated, 1 saturated); cholesterol 24 mg; sodium 140mg;
potassium 230 mg; exchanges: 1 lean meat, 1/2 starch.


Recipe Books

Yield: 4 Servings

1 Egg
1/3 c Dry bread crumbs
1/4 c Fresh basil, chopped
2 tb Fresh oregano, chopped
1 tb Parmesan, fresh grated
1 ts Fresh thyme, chopped
1/2 ts Pepper
1/4 ts Salt
1 lb Fast-fry pork cutlets
2 tb Vegetable oil

In shallow dish, lightly beat egg. In separate shallow dish, stir
together bread crumbs, basil, oregano, Parmesan, thyme, pepper and
salt. Dip pork into egg to coat well; press into bread crumb mixture,
turning to coat all over.

In large skillet, heat half of the oil. over medium heat; cook pork,
in batches and adding remaining oil if necessary, turning once, for
8-10 minutes or until just a hint of pink remains inside. Serve with
new red potatoes and yellow beans.

4 servings for $5.37CDN [Aug 95]

Per Serving: about 255 calories, 28 g protein, 12 g fat, 7 g


Yield: 5 Servings

1 lb Pork tenderloin, cut
-crosswise into 8 pieces
2 ts Lemon pepper
2 tb Butter
2 tb Lemon juice
1 tb Worcestershire sauce
1 ts Dijon-style mustard
1 tb Finely chopped chives or
-Whole chives for garnish

Press each tenderloin piece into 1 inch thick medallion; sprinkle
surfaces with lemon pepper. Melt butter in large heavy skillet over
medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove
pork to serving platter; keep warm. Stir lemon juice, Worcestershire
sauce and mustard into pan juices in skillet. Cook, stirring, until
heated through. Pour sauce over medallions; sprinkle with chopped
chives. Garnish with whole chives. Serve with vegetables. Makes 5


Yield: 1 Recipe

3/4 lb Boneless pork loin, cut,
-into 1-inch pieces
2 tb Olive oil
1 c Chopped onions
1/2 c Chopped bell peppers
1/4 c Chopped celery
Salt and black pepper
2 tb Flour
1 lb Purple sweet potatoes,,
-peeled and cubed
2 c Veal stock
1/4 c Chopped green onions
1 c Shredded sweet potato
2 tb Chopped green onions
1 tb Brunoise red peppers

In a mixing bowl, toss the pork pieces with Essence. In a large saut_
pan, heat the olive oil. When the oil is hot, add the pork and brown
evenly. Remove the pork from the pan and set aside. In a mixing bowl,
season the onions, peppers, and celery with salt and pepper. Stir the
flour into the oil, stirring constantly for about 4 to 5 minutes, for
a medium brown roux. Add the onions, peppers, and celery to the roux
and cook for about 2 to 3 minutes or until slightly wilted. Return
the pork to the skillet and cook, stirring constantly for 3 to 4
minutes. Add the sweet potatoes and broth. Bring the liquid up to a
boil and reduce to a simmer. Cook for 40-45 minutes. Stir in the
green onions and check seasonings. Make nests with shredded sweet
potato and fry until crispy. Season with Essence. Spoon the stew into
a shallow bowl and garnish sweet potato nests, green onions, and


Yield: 1 Text file

SS But I don't even bother buying pork chops any more, I don't want
SS to put leather on the table. :(

Don't know if you caught my post to Marlon or not, Sylvia, but the
problem is not with you, it's with the pork. Now that pork producers
are looking for a leaner, lighter product, pork requires much less
cooking than is recommended in most cookbooks. Most cookbook authors
recommend cooking pork to an internal temperature of 160-175 to
eliminate any possible danger of trichinosis (a problem that's been
eliminated in commercially produced pork anyway). These temperatures
are WAY too high for the leaner version, which tends to resemble shoe
leather if treated this way. Try cooking your chops to an internal
temperature of 140 or so instead (still well done, but not
overcooked), and you'll have MUCH better results.

My favorite thing to do with pork chops is to stuff 'em. Allow one
double-thick pork chop or two thinner chops for each person you're

Make a stuffing with cornbread (or one of the cornbread stuffing
mixes), chopped onion, chopped celery, a small can of whole kernal
corn, a bit of chicken broth. Simmer the onion and celery in the
broth until tender, and add the remaining ingredients. Season to
taste with salt, black pepper, a generous amount of either sage or

If using double-thick chops, cut a deep pocket in the chop, and
insert the stuffing. If using thinner chops, don't stuff yet. Either
way, melt a small amount of shortening in a frying pan, and quickly
brown the chops (brown thinner chops on one side only).

Place the chops in an oven-proof baking dish. (If using thin chops,
place one chop, browned side down in the dish, top with a scoop of
stuffing, and top with another chop, browned side up).

Place just enough liquid in the pan to cover the pan bottom, cover
the pan, and bake in a 350 degree oven until the chops reach an
internal temperature of 140 (35-60 minutes, depending on the
thickness of the meat).

Any leftover stuffing can be baked separately.

I usually make a pan gravy with the drippings from browning the
chops, plus some flour and chicken broth (pork stock would be better,
but I never seem to have any
:-). If you don't want gravy, just deglaze the baking dish with more
chicken stock, and spoon this liquid over the chops.

Sorry not to offer an official recipe here, but this is one of those
home-style dishes that I just throw together. Have never measured
anything for it, and I suspect it's never QUITE the same any time I
make it. Good stuff, though. At least it's one of Mooseface's
favorites :-)

Kathy in Bryan, TX


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