*** A WORD FROM THE KITCHEN ***


Looking for something a little more elegant yet simple
to prepare? This APPLE BAKED PORK CHOPS WITH SHERRY
recipe is great for impressing guests. Baked with apples,
sugar, cinnamon and sherry you'll also go crazy for the
aroma. Remember that old Brady Bunch episode where Peter
says "Pork Chops and Apple-chauce"? Well this is a more
modern version than ol' Alice used to make. (since I was
a little kid I just can't seem to have pork chops without
at least some applesauce on the side ;o)

Enjoy!
Marzee
Email Me

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RECIPE: BONELESS APPLE BAKED PORK CHOPS W/ SHERRY

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INGREDIENTS:
6 boneless pork chops
3 large apples - peeled, cored and sliced
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter
1 pinch each of salt and pepper
1/2 cup dry sherry

DIRECTIONS:
In a large skillet, brown chops, about 2 minutes
each side; reserve. Preheat oven to 350 degrees.
Arrange apple slices in the bottom of a 9x13 inch
baking dish. Sprinkle with brown sugar and cinnamon.
Dot with butter or margarine. Top with browned pork
chops and season with salt and pepper to taste. Pour
sherry over all, cover and bake in the preheated oven
for 1 hour or until tender and internal temperature
of pork has reached 160 degrees.

Yield: 6 Servings
Categories: Pork, Meat, Main Dishes

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MARZEE'S CORNER

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TAKING THE GUESSWORK OF OUT OF YOUR
BASIC CUTS OF PORK:
So you can have your pork and eat it too!

Blade Shoulder
Also known as the Shoulder Butt. This is a one of
the fattier cuts of pork. Cuts from this area include:
blade roasts, blade steaks, Boston butt and ground pork.

Arm Shoulder
Also known as the picnic shoulder. This is the leg part
of the shoulder and it is a fairly fatty area. Cuts from
this area include: pork shank (or hocks) and picnic roasts.
Both are sometimes sold smoked.

Loin
This is one of the leanest areas of pork it is also where
most pork chops come from. Cuts from this area include:
center-cut pork loin roast, pork tenderloin, boneless loin
roast, loin chop, rib chop, sirloin chop, blade chop, baby
back ribs and country-style ribs. Canadian-style bacon is
made from meat from the loin area.

Side/Belly
Another fairly fatty area. This is where spareribs come from.
The belly is also used to make salt pork and bacon.

Ham/Leg
This area is fairly lean and it's where the famous
country-cured hams come from. Some common cuts are: bone-
in fresh ham, sirloin pork roast, top leg roast, shank,
fresh boneless ham roast, smoked ham, fresh ham steaks
and pork scallops.