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Sweet & Sour Pork Chops

Now that the dreaded taxes are done I can get back into the kitchen, which is where I really like to be.  Tonight I made pork chops . . I can’t remember the last time I cooked them, let alone the last time I made this recipe. It was a staple during our Wainwright years.

Sweet & Sour Pork Chops
Serves 6
Quick to make and very tasty.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 1 tsp. ginger
  2. 1 tsp. salt
  3. ½ tsp. pepper
  4. 1 tsp. paprika
  5. ¼ cup flour
  6. 6 pork chops
  7. 1 Tbsp. shortening (I used butter for the flavour)
For the sauce
  1. 1-14 oz. tin of crushed pineapple, juice drained off and reserve
  2. 2 Tbsp. vinegar
  3. 3 Tbsp. brown sugar
Instructions
  1. Coat both sides of chops with dry mixture.
  2. Brown in the butter on both sides.
  3. Remove to baking dish.
  4. Mix the reserved juice from the crushed pineapple with the other sauce ingredients and pour over the pork chops in deep casserole dish.
  5. Top with the drained crushed pineapple.
  6. Bake covered at 350 degrees for 60 minutes.
Notes
  1. I usually serve this with Baked Rice. Tonight I added asparagus tossed in olive oil and herbs with garlic and baked and some cherry tomatoes. Mmmmmmm good.
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Chicken Pot Pie

Easy to make and very tasty.

Chicken Pot Pie
Delicious, and quick to make.
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Ingredients
  1. • 1 recipe pastry using cream cheese
  2. • 1 tub (270 g) Philadelphia Italian Three Cheese Cooking Creme
  3. • 1/2 cup milk
  4. • 3 cups chopped cooked chicken
  5. • 3 cups frozen mixed vegetables
Instructions
  1. Prepare Pie Crust dough and roll into 11-inch round. Use 3-1/2-inch round cutter to cut dough into 6 rounds; discard dough trimmings or reserve for another use. (See tip.)
  2. Heat oven to 400°F. Whisk Cooking Creme and milk in large bowl until blended; stir in chicken and vegetables. Spoon into 6 (150-mL) ramekins.
  3. Place pastry rounds over ingredients in ramekins; press edges of pastry to edges of ramekins to seal. Cut several slits in each crust to permit steam to escape. Place ramekins on baking sheet.
  4. Bake 25 to 30 min. or until crusts are golden brown.
Notes
  1. I used 1 cup ramekins and it was completely done in 25 minutes in a convection oven.
  2. Make sure you use the cream cheese pastry. Truly very good.
Adapted from from Kraft Kitchens
Adapted from from Kraft Kitchens
Just dot Food http://www.justdotfood.com/

 

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