Pork Recipes

Pork Chops with Apples, Onions and Sweet potatoes

• 4 pork chops
• salt and pepper to taste
• 2 onions, sliced into rings
• 2 sweet potatoes, sliced
• 2 apples - peeled, cored, and sliced into rings
• 3 tablespoons brown sugar
• 2 teaspoons freshly ground black pepper
• 1 teaspoon salt
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
3. Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 160 degrees F (70 degrees C).

Baked Pork Chops
This happens to be my favorite pork chop recipe. The first time I made this, Ted said the house smelled like a restaurant.
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 2 egg, beaten
• 1/4 cup all-purpose flour
• 2 cups Italian-style seasoned bread crumbs
• 4 tablespoons olive oil
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/3 cup white wine
• 6 pork chops
• 1lb of sliced fresh mushrooms(optional) sauted
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Bow ties with sausage, tomatoes and cream

• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream( may be substituted with fat free half and half)
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley
Directions
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Annie’s Penne with Sausage

1 tbsp extra-virgin olive oil
2 cups chopped onions (I only use about ½ cup)
Bob Evan Italian pork sausage, yes the big hunk of breakfast sausage
¾ tsp ground nutmeg
1 cup ½ and ½
1 lb of penne noodles
2 6oz bags of fresh baby spinach (I use a little less)
¾ cup grated asiago cheese



1. Heat oil in large skillet. Add onions and sauté until beginning to brown, about 7 min. Add pork sausage. Sauté until cooked through and beginning to brown, about 10 minutes. Stir in nutmeg, then cream; bring to simmer. Season with salt and pepper

2. Meanwhile, cook pasta in a large pot. Drain, reserving about 1 cup of cooking liquid.

3. Add pasta to sauce. Cook over medium heat, adding spinach in batches and tossing until wilted. Stir in ½ cup cheese and enough cooking liquid to moisten. Transfer to large bowl and sprinkle with remaining ¼ cup cheese.