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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Spiced Pork With Peaches For Two


pork

----PORK----
2 large sirloin pork chops -1 lb.
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon butter
1/3 cup finely chopped onion
2 teaspoon sugar
1 tablespoon fresh lemon juice
1/4 cup water
----PEACHES----
1 large peach or 2 small-1 lb. total
1 tablespoon butter
1/4 cup sour cream

Source: Cooking For Two When Minutes Matter Working time: 20 min. Cooking time: 40 min. 1. Trim pork of any excess fat. Combine salt, cinnamon, cloves, and flour on a piece of wax paper. Press chops into mixture, coating them on both sides. 2. In a 10-inch skillet with a nonstick surface brown chops in 1 1/2 Tbl. butter over medium heat, about 2 minutes on first side. Turn chops and add onion to skillet around pork. Cook 2 minutes. 3. Sprinkle pork with sugar, then lemon juice. Spoon most of the onion over the pork. Turn heat to low, add water around chops, cover and simmer 40 minutes. Spoon pan juices over pork halfway through cooking. 4. Peel peach(es) and slice thickly. Melt butter in a 7-inch skillet and coat slices with butter to prevent darkening. 5. When pork is done, heat peach slices about 3 minutes, just until hot. Place pork on a small platter and spoon pan juices on top. Arrange peach slices in a row over chops and top with a dollop of sour cream. *Peaches are most readily available from June to September. Frozen unsweetened peach slices are available through a longer season and are a good substitute in this recipe. (Use about 10 peach slices.) To do ahead: Prepare through Step 5 up to 20 minutes ahead. Cover and leave at room temperature. Reheat pork and complete Step 5. Note: When this dish is cooking it may smell overspiced at first, but don't worry, the resulting flavor is subtle and pleasing. From the recipe files of suzy@gannett.infi.net